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peking roast duck
2013-05-13 191 瀏覽
Been here for company annual dinner last few months. It is located inside Hotel Intercontinental. the interior is like a huge piece picked from real China, with all the antique and mostly the plum blossom graphics around. I love their high-class feel menus (Yes, there are high class!!!) and their food.the chef comes by a tray, then he start perform how to slice the very thin piece of duck skin and meat. then is assistant will help to wrap it then serve to us. It is really a good experience to di
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Been here for company annual dinner last few months.

It is located inside Hotel Intercontinental. the interior is like a huge piece picked from real China, with all the antique and mostly the plum blossom graphics around.

I love their high-class feel menus (Yes, there are high class!!!)
and their food.

the chef comes by a tray, then he start perform how to slice the very thin piece of duck skin and meat.
then is assistant will help to wrap it then serve to us.

It is really a good experience to dine at a place like this.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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RM150 (晚餐)
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  • peking roast duck
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炒上海年糕面
2013-04-02 78 瀏覽
年糕的口感真的很好吃，软软QQ的也不粘牙。这个很好吃噢，味道有点辣辣的，如果换上河粉的话也是一样好味道。因为都是用XO酱炒出来的。很鲜美加上豆芽爽口的口感。卖相也很好。
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年糕的口感真的很好吃，软软QQ的也不粘牙。这个很好吃噢，味道有点辣辣的，如果换上河粉的话也是一样好味道。因为都是用XO酱炒出来的。很鲜美加上豆芽爽口的口感。卖相也很好。
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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Tao Chinese Cuisine
2013-01-10 43 瀏覽
Some changes can be for the better: Over the years, we've amassed many nice memories at Nikko Hotel's Toh Lee, but ever since Nikko turned into InterContinental, most of its restaurants have been refurbished & revamped, one by one.The latest transformation: Toh Lee is now Tao, launched this week & looking better than ever, graced with a glittering opulence that's guaranteed to impress.Tao's menu is as extensive as expected, made distinctive with playful twists on familiar favorites. The kitchen'
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 Some changes can be for the better: Over the years, we've amassed many nice memories at Nikko Hotel's Toh Lee, but ever since Nikko turned into InterContinental, most of its restaurants have been refurbished & revamped, one by one.
19 瀏覽
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 The latest transformation: Toh Lee is now Tao, launched this week & looking better than ever, graced with a glittering opulence that's guaranteed to impress.
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 Tao's menu is as extensive as expected, made distinctive with playful twists on familiar favorites. The kitchen's no-pork nature becomes a trigger for experimentation, not limitations, as proven by this poached lamb fillet, 'bak kut teh' style (RM56++).
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 No pale substitute for the real deal: the meat's tender & robust-tasting, the herbal broth brims with bean curd & mushrooms, while the crullers feel fresh & crisp.
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 Move over, braised pork belly with yam: Tao replaces the pig with slow-cooked beef shank.
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 Fried rice, fairly fragrant, laced not only with black sesame but bits of barbecued chicken that bear a sweet savoriness as satisfactory as that of pork char siew. RM38++. The magic formula might lie with Tao's chefs, who seem to be industry veterans with a wealth of experience.
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 Pure pleasure, with preserved bean curd sauce clinging to every slice of the meat (as gelatinous as Wagyu beef cheeks) & the yam (as melt-in-the-mouth as mashed potatoes). Nevertheless, at RM56++, it's multiple times what the pork version costs.
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 Complimentary, plummy welcome tea. Service here strives to satisfy, mostly succeeding.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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