Authentic Taiwanese ~ Tai Zi Heen, Prince Hotel and Residence KL

Everyone's talking about Taiwan. Everyone's going to Taiwan. And until I make my trip to Taiwan next year, I'll contend myself with some Taiwanese cuisine prepared by Executive Chef Wang who's flew in from Taipei Garden Hotel.
I sat next to Sabri and this darling always ensures that I am well fed (very literally he will be placing servings and servings of food onto my plate before I can even finish up...). Oh...Tai Zi Heen is pork free making it one of my fave places for Chinese food with my Muslim pals.

The first dish of Dried Daikon Radish Omelet has always been a comfort food for me on days that I am unwell. Still not feeling the top of the world after my recent fever, this omelette has been very appetising. I wished I had a bowl of hot porridge to go with the omelette. The omelette is nicely fried outside but remains soft inside with a subtle radish (choi poh) flavour. It was not overpowering as the daikon radish has been preserved for merely 3 months.
Another brilliant mouth watering dish was the Traditional 3 Cup Chicken or better known as San Bei Ji. The name is because there are 3 cups of very precious ingredients that must be used for this dish. A cup of rice wine, a cup of back sesame oil and a cup of soya sauce cooked with the chicken witha dditional ingredients including basil, ginger and garlic. Chef Wang explained the art of cooking this dish, a play of timing. Certainly it was one of the best 3 Cup Chicken that I have tasted for ages. The chicken was tender and the aromatic gravy that coated every piece of chicken was just right.
The Vegetable and Seafood Soup looked a tad plain. Plain as it looked, this was one pot of goodness. Each piece of vegetables was soft and not mushy. Every mouthful is rich and soothing with the rich flavours of seafood, mushroom and the chinese cabbage (wong la pak). We are told that this is a famous Taiwanese dish that is served in many restaurants and cafes. And during winter, I can imagine the comfort that this simple dish gave its diners. Apparently many Chinese love this hot claypot dish with the company of good wine and good company...
rather clear but super rich broth with the goodness of the vegetables & seafood
I love glutinous rice and I also love crabs. The Steamed Glutinous Rice Topped with Crab Meat had the table going ooohhh and ahhhhhh when it arrive. A delectable vibrant orange of the crabs sitting over a bed of fluffy and fragrant glutinous rice, it was quite a sight. The rice was light with a subtle taste of the crab juice ~ just perfect! And every bite of the firm sweet flesh of the crab...this dish is quite a winner in its own right!

This sinful all went into my stomach.
Am glad that my cholesterol level has yet to sky rocket:P
Confession: I did not try the last dish of Stir Fried Shark's Fin with Whipped Eggs as I have stopped eating shark's fin. It did look very inviting with its sunny yellow egg with bits of mushrooms and vegetables...however I stick to my principal.
The initial menu listed Traditional Pineapple Cakes for our dessert. However, we were in for a treat as Executive Chef Wang treated us to 2 more desserts of Sun Cake and Beef Tongue Cake.
Beef tongue? Merryn was a wee worried when she heard Beef Tongue Cake 牛舌饼. Her fear was uncalled for as there is zero percent of anything called beef tongue in the list of ingredients. Its merely called Beef Tongue Cake because it does apparently look like a beef tongue (oblong and flat). This is a famous pastry in Yilan and is made of a few layers of pastry. Sweet and fragrant, I enjoyed the Beef Tongue Cake with cups of hot chinese tea. An obviously I was so busy enjoying my biscuits that I forgot to take pictures. Pictures here are courtesy of Merryn:D
The Sun Cake 太阳饼 is is round and has a filling of malt sugar. The filling is not overly sweet and in encased in a pastry that flakes as soon as you bite. It'll be good to eat this over a plate least you end up with a messy dining table like I did.
And of course, sticking to the menu, we had our Taiwanese Pineapple Cakes. The sweet pineapple filling is quite tedious to make and requires a certain special pineapple variant. Thus Executive Chef Wang had them made in Taiwan and brought them in with him. The pastry is made at Tai Zi Heen's kitchen and the man himself demonstarted how it was done.
Taste wise? It was so yummy that our table finished 2 plates of the awesome cakes. Buttery and rich outside while the filling is fragrant with the the juicy sweetish sour pineapple. This is one item I wish we could find on a regular basis... lovely if I could have it for the coming Chinese New Year too!
Tai Zi Heen
Prince Hotel & Residence Kuala Lumpur
T: +603 2170 8888