5
0
1
電話號碼
03-2170 8888
營業時間
今日營業
12:00 - 14:30
18:30 - 22:30
星期一至五
12:00 - 14:30
18:30 - 22:30
星期六至日
11:30 - 14:30
18:30 - 22:30
以上資料只供參考, 請與餐廳確認詳情
招牌菜
食家推介
With the price of RM120 for a dinner buffet.. The dishes are not warm enough, quality not as expected. Even worst than a normal Chinese restaurant by the road side.
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For those not in the know, Tai Zi Heen is an award winning Chinese restaurant in Prince Hotel.Tai Zi Heen will be presenting ‘A Hong Kong Encounter’ featuring Ricky Thein, their Chinese master chef ‘s signature Cantonese cuisine delicacies.Imma share my very own Hong Kong encounter with yall right now. Let’s begin with the quadruple dished appetizersFoie Gras Yam PuffShredded Beef with Dried Tangerine PeelWok-fried prawn with Asian Tomato and black sesame dressingSteamed cod dumpling with crab meat glazeMy fave was the Foie Gras Yam Puff! Imagine, something so westernized met with the oriental Hong Kong style of yam combinations.A duo of duckling and organic yin choy broths with sun-dried seafood, prawn and hairy gourd was next. The gourds was imported from Hong Kong itself! (Hairy too haha)Anything with fish will definitely stir me up! Honey and soya baked salmon with fragrant crab roe, soya beans, broad beans, honshimeji mushrooms and wolf berry sauce came in next.Impressive presentation, no? This dish was named the Citrus Marinated Lamb Rack Roasted With White Sesame Seeds, Wok-fried Baby Cabbage, Fresh Lily Bulbs and a Spicy Minted Plum SauceThe next dish was Dan Mee With Soy-Braised Beef, Carrots, radish and leek topped with splash of red wine. I took d spoon and dunked all the wine into the noodles!The desserts were a great fusion of Hong Kong cuisine as well. Fancy some Chocolate Whiskey Siew Mai, Vanilla Ice Cream With Fresh Mango Puree, Sago and Pomelo? Yum.The chocolate whiskey!Gosh.. a real cravingA wholesome dinner would not be complete without a glass of premium wine, yes? Like I previously mentioned, I fancy my meals topped of with a dash of wine.To further enhance this Hong Kong Encounter, Pernod Ricard Malaysia introduced their fine selections of wine – Jacob’s Creek Reserve Shiraz to complement Chef’ Ricky’s exquisite, festive menu.For those who appreciate the finer things in life, this wine is for you! Tastes really good to the tastebuds. I bet all of us loved it to bits! From one to a group of more than ten, this fiesta really rocked out evening.We enjoyed every morsel of your gastronomic escapade to Hong Kong.
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Dim Sums is always my favorites and we are going for lovely dim sum at Tai Zhi Heen. The restaurant which served pork free dim sum. Beautifully decorated with the cozy environment and their staff are friendly too. The purple spinach dumplings topped with Mexican clam had tempted us with the first bite. The delicious spinach dumplings which is just fantastic with the great combination of clams which just made my day.Price: RM 13.00
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I have actually having my friend's birthday celebration at this restaurant because she is the waitress at this restaurant. Basically I am so impressed with all their services and staff because they are quite professional no matter in serving or communication. They changed our plates after we finish eat of one dishes. Everything was well-arranged and I'm satisfied very much especially their mango sago.
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We had trouble satisfying our dumpling cravings this year, with many places either running out of stock or not serving these carb-laden treats for dinner. Thankfully, Tai Zi Heen rescued us before we lost hope. The Hong Kong-style pillow-shaped dumpling was alright, but the absence of pork was sorely felt. No choice though, since this is a halal restaurant. A Sambal Unagi dumpling showcased Tai Zi Heen's flair for experimentation. The eel added a melt-in-your-mouth feel that made this a success, though it tasted more Malay than Chinese. Man cannot live on dumplings alone, so we also ordered other dishes. The deep-fried prawn roll with salted egg yolk and chicken sausage was OK; not too oily but it lacked a distinct eggy taste. Four varieties of siu mai, topped with baby abalone, scallop, tuna and chicken rendang. Not as exciting as it might sound, though not bad either. The first three were well-prepared but somewhat forgettable; the chicken rendang siu mai tasted exactly as one might expect. Sang Har Meen (pan-fried crispy egg noodles with river prawn, topped with prawn roe and egg gravy). Decent but nowhere as good as the one at Soo Kee. Blame it on the gravy, which should have been more flavourful. Tyrell's Old Winery Cabernet Merlot (Lower Hunter Valley, New South Wales) and Prosecco di Conegliano (Italy).
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