Tian Ding Xiang

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素来以向宾客完美呈现粤式飨馔的天鼎香于2012年投入营业，至今只有1年多经验不过秉着他们不断创新和进步，相隔一年后我看到服务素质更好的天鼎香除了打造传统京味与粤菜交相融合的别致风味更加入了更多本地元素的中式料理这次他们推出了新的菜单，绝对可以让本地食客不但可以享受到粤菜，更可以找到熟悉的家乡味More Food, Photo & Review：http://jazzlah.blogspot.com/2013/10/tian-ding-xiang-gurney-plaza.html香酥鸭【RM38.80/半只】虽然对两吃北京鸭很回味不过还是选择没试过的香酥鸭香酥鸭子，顾名思义，又香又酥，整鸭色炙为栗褐色服务员会预先把鸭肉撕开，可以选择使用面皮搭配黄瓜、葱段包裹然后沾甜面酱吃，吃起来酥香不油腻也可以直接夹起鸭肉丝直接品尝最原汁原味的鸭肉其实早在没冰箱的年代，为了让食物保存更久一些，通常都是用炸得，香酥鸭就是一例More Food, Photo & Review：http://jazzlah.blogspot.com/2013/10/tian-ding-xiang-gurney-plaza.html番茄香炒蛋 【RM12.80】番茄香炒蛋是最受老百姓欢迎的家常菜之一尤其我和小晶小两口而已，最爱烹调这种简单料理当然，天鼎香烹调的番茄香炒蛋来得滑嫩香，味道更为酸香可口More Food, Photo & Review：http://jazzlah.blogspot.com/2013/10/tian-ding-xiang-gurney-plaza.html茄子虾米豆腐【RM12.80】追加一道家常小菜，茄子、虾米和豆腐都是属于比较平价的材料可是三者结合一起同样可以是打动味蕾的家常菜炸得金黄的豆腐看似平平无奇，一口咬下去是蛋香味直扑口腔内豆腐的蛋香、茄子的甜香外加虾米的咸香简直就是三重香味的交响曲More Food, Photo & Review：http://jazzlah.blogspot.com/2013/10/tian-ding-xiang-gurney-plaza.html continue reading

还记得去年刚从澳门旅游回来，就马上到天鼎香试吃他们的北京田鸭；如今才刚从澳洲回来不久再次拜访天鼎香试试他们全新的菜单。餐牌改了，整体看起来比以前更为扎实了，菜色也多了，这是一件令人振奋的事。约了三五知己来带到了天鼎香绝对是为了大快朵颐一番啦！当天老板娘亲自招待和发牌，那我就绝对放心啦！天鼎荔枝肉 RM16.80废话不多说，先来看看这一款天鼎荔枝肉吧！我对这荔枝肉可谓“爱不释口”，因为在吃到酸酸甜甜的味道之际，又突然多了一分荔枝的香气，感觉特别之余也非常开胃。妈咪香炒鸡块 RM15.80接着，捧上来是妈咪香炒鸡块。用妈咪甜酱来将鸡肉炒至黑金发亮，只不过也许厨师当天失手，将鸡肉块炸得有点儿老，不过酱料的味道却是香甜的。番茄香炒蛋 RM12.80 虽然只是番茄炒蛋，但是吃入嘴里酸酸甜甜，蛋香味儿四溢，感觉就像是妈妈煮的菜一样，非常熟悉的一种味道。也许是这样，这道菜让所有的人都特别喜爱。猪手油炸至金黄色，香脆可口。其厚厚的胶质如胶似漆的在牙齿间缠绵，十分有口感。肥而不腻，软绵粘稠，香味扑鼻！醉酒虾 一杯RM9.80/ 至少两杯虾和汤汁完美地融合，汤汁散发出令人陶醉的酒香，清香扑鼻。同时，两只虾被放入一个茶杯中，造型独特。香酥鸭 RM38.80金黄色的香酥鸭捧到来我们面前，大家已经看至垂涎三尺。经由工作人员把鸭肉撕成肉丝，再让我们用面皮包住。鸭皮酥脆香嫩，鸭肉肥美鲜嫩，其吃法和北京田鸭大致相同。香脆烧肉 RM15.80炸得香脆的猪肉，香酥的味道，吃进口里发出卡兹卡兹的脆皮，沾上甜辣酱特别好吃。 香炒四皇 RM12.80 利用Batong Spicy Sauce 炒羊角豆、长豆和茄子。Spicy Sauce的味道类似sambal belacan这样，那一股咸香味特别令人喜爱，同样是一道让人回味无穷的菜肴。 茄子虾米豆腐 RM12.80自制的豆腐油炸至金黄，在淋上特制的酱料，还有茄子和虾米。豆腐散发出浓郁的蛋香味，十分好味。 continue reading

i actually rarely venture into Gurney Plaza as it’s quite a distant from my place. but an invitation managed to lure me there recently! it’s Tian Ding Xiang 天鼎香, a restaurant specializes in Chinese cuisine which located at 6th floor of Gurney Plaza. we were there to sample some of the new dishes on the new menu! the ambiance is kinda sophisticatedly relaxing with hospitable wait staffs at your disposal LOL.Trio Platter 鼎香三拼 | RM 42.80we started our lunchy with appetiser, a Trio Platter, which is a common dish you’ll find in a Chinese wedding, some might even offer up to penta small dishes! they get to play with the ingredients depending on the allocated budget of the wedding. here in Tian Ding Xiang, they offer three types of small dishes which comprises lobak thingy, baby octopus <3 and butter cereal chicken cubes.the baby octopus is yum! the texture is not as rubbery as sotong, this one gives you more 咬劲 and it’s really 爽口! i have never seen any stall/restaurant outside of Penang serves this. the octopus was just blanched and then drizzled with some fragrant garlic oil and it’s so good on its own or with the condiment, if you need some kick.Peking Duck | RM 68.80 (whole bird); RM 38.80 (half bird)crispy Peking duck skin with scallion (ewww) and cucumber bandaged with a thin popiah skin smeared with special sauce. i am not a skin person because skin is fatty bom bom (the first skin i had was from Yung Kee, it was soooo gooooood and expensive!) but this was soooo good with minimum fat layer! of course i specially requested a non-scallion one. yeah, you don’t have to get your hands dirty, someone will slice the skin and wrap them for you.and what they gonna do with the de-skinned duck? you can either have it that way (original) or..you can opt for ala kongpo, kamheong, black pepper or ginger & spring onion style.we had kam heong duck! and personally i enjoy duck more than chicken so i liked this dish as well! although it was in wok for the second time, the meat still retained its tendernesssss.Crispy Pork Knuckle | RM 30.80deep fried pork knuckle.some find it too dry, but i like it dry rather than oily if that make any sense.Fresh Seafood Ramen | RM 20.80colourful ramen drenched in spicy seafood broth. at only level 2 the spiciness is almost unbearable already, i am a berry can take spicy food kind (wah my broken engrish is getting broker LOL). the lady bossie said the spiciness can even go up to level 10 my goodness! i wonder who can survive the heatness.of course, if you can’t take spicy, just tell the wait staff you want clear broth.the ramen contains natural coloring from wheat, purple cabbage, black sesame, spinach and pumpkin! and you’ll get all five types of mee in your bowl of Fresh Seafood Ramen.however, the mee was too soft for our liking. the blame was on us though as we took too long to photograph it :/. the price might be a lil’ steep but they were generous with the seafood!Deep-Fried Sliced Lotus Root with Salted Egg Yolk | RM 12.80this was a crowd pleaser at our table! everyone love the crunchy bits coated nicely with salted egg yolk! nom! this makes a really good snake for movie wei, if you don’t mind the calories la. continue reading

I saw a website is providing free voucher for half pecking duck for their member, and I feel this is quite interest cause I had never have a chance to get free meal since I had become food blogger.The restaurant is located in the Gurney Plaza, 6th floor, it is quite showy cause it is just beside the escalator. When I enjoying my meal in the restaurant, I found that their staff was making publicity for their shop by standing outside the restaurant and keep shouting. I had never saw any restaurant pulling customer like this, such an amazing.The menu is quite old, when I was at there trying to take the photo of the menu, the boss told me they will changing their menu next week, and I said never mind, just for fun only.This is the appetizer, thought the half duck is free but I saw the bill, this two appetizer need to paid, so even you only come to enjoy your duck you still need to paid, just more or less only. This two appetizer one is peanut, the taste is just so so only, not saying that it not nice, but it is nothing special, cause it can be bought outside, can food, and the price is more cheap compare to here, while the other plate, I like it so much, it is sweet and sour, it seem like it using vinegar add with sugar to pickle it. This is the process of the staff cutting out the skin of the duckThe way of eating the peking duck is first they will need to cut out the skin first and put in a plate. You will need to put the crepe first, then put some vegetable on the top of the crepe and a slice of the duck skin then roll up and then eat with the special sauce. OMG, the taste is so nice!!! The duck skin is not too fat, it still got oily but because of the way of cooking so I didn't disgusting when I eat the skin.After the staff had cut off the skin, the meat will then use to cook other dish, it got six choices, and I choose to cook it with black pepper. In my opinion, I scare the duck meat is not tasty, so if it cook with the black pepper, at least it is spicy and it is more easy to eat by me. And I was right about it, the duck meat is quite different with the duck skin, the taste of the meat is quite... but my brother praise it and said that it is so delicious. But I not really like the taste because it got a kind of smell and I not really can accept it. This one is lotus cook with egg yolk. When you first eat it, you will feel it is delicious, I not sure for other, but that is my opinion, and I think is because I had never try this before, so I like it when I first try, but after a while, I feel quite tired to eat it, because it was been fried, and it was a bit hard to bite, so it make me feel tired. But overall the taste of it is not bad. continue reading