Tao Chinese Cuisine InterContinental Kuala Lumpur Hotel embarks on a prosperous beginnings this Lunar New Year with great traditional indulgences, featuring specially curated Culinary Treasures Set Menus, delightful Dim Sum A La Carte Menu, and auspicious Prosperity Toss Yee Sang.
Steamed King Tiger Garoupa with Cordycep Flower, Red Date, and Ginger 虫草花红枣姜丝烝龙虎斑
This festive dining menu is specially crafted by Executive Chinese Chef Wong Lian You and his team, available from 2nd January till 12th February 2017. Set menu is especially ideal for family gathering, starting from RM1988nett for ten persons.
Hokkaido Scallop, North Canadian Lobster Claw with Passion Fruit Sauce Yee Sang 北海道带子拼霸王钳百香果酱捞生
This year, assortment of Yee Sang such as Fresh Atlantic Salmon Yee Sang, Soft Shell Crab with Wasabi Sauce Yee Sang are available for dine-in or take away with options of half or full set, starting from RM88nett. Highlight goes to new creation of Hokkaido Scallop, North Canadian Lobster Claw with Passion Fruit Sauce Yee Sang – a must try. You will be surprise with how well the refreshing passion fruit goes with lobster meat, and the combination of texture loaded vegetables, crackers, condiments and seafood.
Double Boiled Black Garlic And Sea Treasures Soup 黑蒜海宝炖汤
After the “lou hei” session, we were served with a bowl of Doubled Boiled Black Garlic & Sea Treasures Soup. Very comforting soup, as it warmed up our whole body after finishing everything. It is peppery, a bit similar to Singapore style bak kut teh but with mellow flavours from black garlic.
Deep Fried Stuffed Chicken Skin with Mango Mayonaise 香芒奶滋百花金龙鸡
Serving whole chicken on the table is way too main stream for this year of Rooster so Chef Wong put in extra effort in “transforming” the chicken dish into something more interesting – Deep Fried Stuffed Chicken Skin with Mango Mayonaise. Very crispy at the top layer, followed by “fish paste” texture meat below, drizzled with fruity dressing on top. Like dim sum!
Wok Fried Prawns with Salted Egg Yolk, Fresh Curry Leaves and Chilli 咸蛋皇虾球
This dish earned high praises from everyone in the dinner that night. Despite not an extraordinary dishes, Tao InterContinental KL has made it delish, coating generous amount of salted egg yolk onto each fresh, bouncy prawn, flavoured added with curry leaves and subtle spiciness from chilli.
Stewed Abalone with Sea Cucumbers and Duo-Coloured Dumplings 鲍鱼海参拌双色饺
Stewed abalone, sea cucumber and dumplings in finer way – we love all so don’t ask which is better. hahaha. Gravy that dressed over these premium ingredients is especially great, not too salty but packed with seafood sweetness. A bowl of white rice with the sauce fits in right perhaps.
Steamed Glutinous Rice with Preserved Duck Leg, Salted Egg Yolk and Dried Oyster 腊鸭腿咸蛋蚝士扣糯米饭
Summerkid said this is one of the better Steamed Glutinous Rice he had if compared with few other CNY meal he had attended. Cooked with preserved duck leg – the essential ingredients for flavourful Chinese glutinous rice, with salted egg yolk and dried oyster for better flavour and texture.
Deep Fried Sweet Potato Ninko Served with Chilled Aloe Vera, Peach and Osmanthus Oolong Tea Syrup 金薯年糕拌冻桂花芦荟水蜜桃糖水
Our Chinese New Year meal at Tao, InterContinental Kuala Lumpur ended with Deep Fried Sweet Potato Ninko in ping pong ball shape – Crunchy outside, filled with chewiness, a sweet treat that reminds us about ur favourite Deep Fried Sweet Patoto in Cameron Highlands. Washed down with Aloe Vera, Peach & Osmanthus Oolong Tea Syrup – chilled, refreshing.
For reservation or more information, call Tao Chinese Cuisine at 03-2782 6000/6128 or email tao@intercontinental-kl.com.my. Tao Chinese Cuisine is a pork-free restaurant and opened daily. Follow InterContinental Kuala Lumpur’s Facebook and Instagram or visit the website at kualalumpur.intercontinental.com
