A Newly Refurbished Palace of Emperor to Usher in the Dragon Lunar Chinese New Year!
Tossing the Yee Sang @ Ti Chen
. This restaurant had a recent refurbishing just before the Chinese New Year and I just love the overall chenges of this fabulous place, infused with lots black Chinese wooden screen while flushed with red deco and beautiful white curtains. Yes I was there tossing my delicious Yee Sang with many lovely thoughts and 2012 wishes. 
The Newly Refurbished Ti Chen Chinese Restaurant
The new look of Ti Chen had caught me speechless, slick and elegant yet filled with simplicity look. I just love the colours being put into play black, red and flushed of white. A very modern Chinese interior.
The Prep for Yee Sang
This round we had been urshed to the lovely salmon Yee Sang, thickly sliced and with gorgoues sweet sauce to coate over the thinly slied carrot, cucumber, pickles and crisp.
The Lou Sang Ritual
Shark Fin Soup with Crabmeat and Dried Scallop
Ti Chen’s shark fin soup came with such an elegant taste infused with crabmeat and dried scallops. I just love it and I managed to have two servings.
Roasted Chicken with infused ‘Tong Kwai’ Angelica Sinensis
The crisp skin roasted chicken was definated Ti Chen signature, it was done perfectly moist and tender. Got to confessed that I loved that the chicken was infused with smashing fragrant and hinted taste of ‘Tong Kwai’.
Stir Fried Prawn with Seasonal Salt
I believed I had this prawn dish during my growing up as a kid in the 70’s, the stir fried prawn with seasonal salt was nice. I just peeling the shell and loved biting into it, definitely the dish of the 70’s an 80’s.
Steamed Red Snapper Fish with Superior Soy Sauce
The red snapper was steamed to the perfection and the taste was enhanced with the superior soy sauce. The fish tasted refreshingly fresh and sweet. a perfectly steamed.
Braised Sea Cucumber with Fish Maw Dried Oyster and Fatt Choy
The mushroom, sea cucumber and fish maw were braised to soft and tender while the sauce was done beautifully to bring out the taste of the whole dish. Love it.
Chef Special “Loh Mai Fun” Glutinous Rice
The glutinous rice wrapped in lotus leaf was cooked perfectly, soft and tender with a biting texture. It was very well seasoned too and smells fabulous. Nice.
Fresh Fruits & Mochi
We ended the meal with some delicious mochi and washed down with some slicd fresh fruits. Ti Chen truly brought us the style of Cinese dining, comfrot and delicious . . . . . . . . . . . . Sidney Kan
Ti Chen Chinese Restaurant
The Saujana Hotel Kuala Lumpur
Saujana Resort,
Jalan Lapangan Terbang SAAS,
40150 Shah Alam, Kuala Lumpur
Tel: +603-7840 5502
Website: www.thesaujanahotel.com
