Tai Thong 2015 ‘Spring Reunion’ A CelebrationThursday, February 12, 2015
At the turn of the Chinese calendar, Chinese all over the world celebrate Chinese New Year as it is an important traditional Chinese holiday. In China, it is also known as the Spring Festival which is the literal translation of the modern Chinese name. Spring Festival is also a time of fresh beginnings, a time to celebrate family reunion with traditional delights, auspicious dishes and sumptuous feasts. Chinese New Year celebrations traditionally run from Chinese New Year's Eve, the last day of the last month of the Chinese calendar, to the Lantern Festival on the 15th day of the first month, making the festival the longest in the Chinese calendar and a whole long list of food galore, all the way.
A new year with a new concept, Tai Thong introduces some scrumptious delights with a healthier alternatives which definitely must try. Featuring their healthy fruit-flavoured yee sang instead of the regular ingredients, their “Golden Fortune Yee Sang” which now features sliced fresh star fruit, pumpkin seeds,pomegranate, mandarin orange, jackfruits, grapes, green apple, chia seeds and black sesame, all to add more flavour and texture that entices the pickiest eaters on this healthy delight.
There is no meal complete without a good serving of soup to with the meals. The “Double-Boiled Chicken Soup with Chinese Cordyceps” is packed with all the goodness in taste with cleanse the palate prior to mains which indeed a good selection. The broth is light but rich in taste that leaves a clear distinctive taste after ingest.
While enjoying the soup, they had serve the “Sautéed Scallops and Prawns with Asparagus and Fresh Lily Bulbs” which emits aromatic scent into the air that entices onlookers alike. Serving it together with succulent prawns, crispy asparagus, crunchy nuts and fresh lily bulbs, the dish is definitely a must try.
The following serve might prove to be much more fill with the “Claypot Rice with Waxed Duck”. Served in the claypot, the rice is abundance with the meat though it might be tad heavy in taste, in lieu of the waxed duck but the sequence of serving had pave way for the palate to adapt in its multitude of taste.
After a short bout with those scrumptious delights, it’s time for dessert and it looks every bit of yummy from the serving. “Ba Bao Fan” or “Mini Eight Treasures Rice“ has long been served during Chinese New Year celebrations which attribute to its 2000 years in making of history. A feast to the eyes as well as your taste buds, Tai Thong’s Mini Eight Treasures Rice made from glutinous rice and eight types of cooked dried fruit, pumpkin, lotus seeds, raisins, dried apricots, as well as red and green cherries, all drizzled with fragrant Osmanthus syrup which according to Chinese medicine, are meant to provide therapeutic effect.
Trying a different take on the dessert classic ‘Nian Gao’, their sesame-coated glutinous rice dumplings filled with two sweet and sticky flavours - velvety soft red bean paste and homemade classic ‘Nian Gao’ which is a blend heavenly delight.
No. 3, Lorong Utara C,
46200 Petaling Jaya,
Selangor Darul Ehsan.
Mon – Fri:
11.30am - 2.30pm/6.00pm - 10.30pm
Sat – Sun:
9.00am - 2.30pm/6.00pm – 10.30pm