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2013-01-10
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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.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'
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's no-pork nature becomes a trigger for experimentation, not limitations, as proven by this poached lamb fillet, 'bak kut teh' style (RM56++).
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.
Move over, braised pork belly with yam: Tao replaces the pig with slow-cooked beef shank.
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.
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.
Complimentary, plummy welcome tea. Service here strives to satisfy, mostly succeeding.
張貼
