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Cantonese
CHAPTER 216 – BAKED COD FISH WITH CHEESE AND COCONUT CREAM? :)
Jun 30th
Cheng Ho Court in Mines Wellness Hotel has always been known as one of the truly amazing restaurant serving Cantonese cuisine for over 14 years.
CHAPTER 103 – A CANTONESE AFFAIR! RE-DISCOVER THE CREATIONS AT TAI ZI HEEN, PRINCE HOTEL.
Dec 23rd
太子轩
In Chinese history, 太子轩(Tai Zi Heen) is a royal chamber where The Prince meet his Generals to discuss his country’s affairs over a royal meal. In Kuala Lumpur, it is one of the top Chinese restaurants that display the same elements of refinement and delicacy through the concept of Cantonese cuisine dining and dedicated service.
Tai Zi Heen had completed a new refurbishment restaurant, with a new look, the restaurant is a place that believes in combining great food and impeccable service for a unique dining experience each time.
Their award-winning Chinese Master Chef Ricky Thein, Dim Sum Chef Chong and their culinary team bring the authentic Cantonese food into the realm of comtemporary cuisine with dishes that emphasize original flavours with a modern twist. A great selection of beers, wines, liquors and teas are available to accompany the dishes.
The restaurant design reflects the dishes that are served at the restaurant; simply made with only the freshest ingredients. A traditional Chinese culinary art meets contemporary aesthetics is the restaurant characteristic. The long windows with a panoramic views of the plush Jalan Conlay and Pavilion Kuala Lumpur, and its art deco lamps hanging from the ceilings set the mood for the simple yet elegant dining experience.
From the restaurant’s main dining hall, one can enjoy the magnificent view of the eye-catching, origami-based designed chandelier, which consists of 2000 pieces Italian hand-cut crystals and a grandeur view of the Hotel’s lobby.
Tai Zi Heen Chinese Restaurant is an idea venue for business and family dining, also a perfect private dining restaurant for celebrations, dinner gathering and intimate wedding dinner reception.
The restaurant has a seating capacity of 180 persons with five (5) private dining rooms. Opens daily for lunch from 12 noon to 2.30pm daily and dinner is served from 6.30pm to 10.30pm daily.
Peking Duck is priced at ONLY RM1 (ONE ringgit) at Tai Zi Heen!
All you need to do is just reserve a table with a minimum spending of RM300.
Only available for 8 dinner reservation nightly.
Big fat roasted Peking Duck

CHAPTER 16 – DIM SUM CULINARY WORKSHOP WITH CHEF LO TIAN SION.
Jul 7th
COOKING PASSIONS WITH HOTEL NIKKO KUALA LUMPUR
“Wanted to specialize in cooking for family with different menu? Tantalize them with the attractive Dim Sum as breakfast! The unique culinary art of Dim Sum originated with the Cantonese in Southern China. Dim Sum is usually liked with the older tradition of Yum Cha (drink tea) from a relaxing respite to a loud and happy dining experience. Besides that, Yum Cha also treated as a weekend family day.”
– Hotel NIkko Kuala Lumpur
I’m lovin’ the art of making Dim Sum!
Dim Sum has always been my favorite for breakfast, and it was undeniably a great opportunity to actually learn how to do it in the spacious kitchen of the renowned Nikko Hotel just last week, together with my fellow foodies.
Frankly, I’m not a good cook.
But I can definitely make good Dim Sum now! *grins with self-satisfaction*
Let’s start off with our first Dim Sum!
Steamed Diced Chicken Dumpling with Scallops
Wanton Skin is definitely a MUST for making Dim Sum.
Corn flour as one of the seasoning.
Chicken seasoning powder and salt.
30grams of sugar.
My favorite sesame oil that smells incredibly good.
Cubed chicken drumstick.
Sliced scallops.
Chef Lo guiding us step by step.
Mix the cubed chicken meat with the seasoning ingredients, and mix well.
My evenly mixed chicken.
Place 1 teaspoon of filling in the centre of the wanton skin.
Gather up the edges of the wanton skin around the filling and top up with one slice of scallop and flatten the base.
Another chef complained that I put too many slices of scallops on top and was helping me to redo it.
*pulls a grumpy face*
My basket of huge dumplings!
Big fat “Siew Mai” ready to be steamed, for approximately 5 minutes.
What’s NEXT?
Deep Fried Crispy Prawn Dumpling with Thousand Island Sauce
600grams of prawns for the filing.
Chicken Seasoning Poweder and Salt.
30grams of sugar.
Another 30grams of Sesame oil.
40grams of corn flour.
24 pieces of big Wanton Skin.
Add in the seasoning items and manually blend them together with the prawns until paste like.
Take a piece of wanton skin and place one teaspoon of filling onto the centre of the wanton skin.
Fold the skin into a triangle shape.
Neatly tight the edges of the wanton skin.
My plate of Prawn Dumpling ready to be fried until golden in colour.
With a wooden clip that stated the letter “I”.
Photo credits to BigBoysOven.com
Third Dim Sum!
Steamed Fish Ball with Chopped Coriander Leaf
Mackerel and Cuttlefish meat.
Mix the ingredients together, add in the seasoning and water slowly while mixing thoroughly by hand.
Shape into round balls and arrange on plate.
Steam for 10 to 15 minutes.
Steamed fish ball is one of my favorites too!
Witch and I having fun at the culinary workshop!
Last but not least.
Deep fried Sweet Potato Balls coated with Sesame Seed
300grams of sweet potato (to mash).
200grams of Glutinous Rice Flour.
80grams of shortening.
A plate of white sesame.
Mash and mix the sweet potatoes with the glutinous rice flour.
Shape dough into balls.
And then coat the sweet potato balls with the sesame seeds.
Shape it again to make sure the sesame seeds are all stick onto the dough.
When ready, deep fry the sweet potato balls and drain out the oil.
Our dirty hands!
Done learning all four Dim Sums!
From left : Foodpoi.com, Taufulou.com, YourEsty.com & iamthewitch.com
At the Toh Lee Chinese Restaurant, patiently waiting for the chef to cook my Dim Sum.
All the dim sums that we made earlier were properly segregated by alphabets, and mine was the letter “I”.
Finally! My plate of Deep Fried Crispy Prawn Dumpling that was so juicy and mouth-watering.
Witch and I contentedly pleased with what we’ve learned throughout the workshop.
Beautiful bags of Dim Sum for us to bring back home, thanks to Nikko Hotel!
“Wanna learn how to make Dim Sum too?”
On 17th July, Dim Sum Chef Lo Tian Sion will have hands on cooking class especially open to all participants to learn the art of Dim Sum at 10.00a.m. Delightful dim sum set lunch and recipes booklet will be provided.
Come and join with family and friends to have fun!
Besides that, the best Dim Sum made will be rewarded!
Price at RM150.00++ per participant.
To reserve your place, call +603-2782 6188 or email to foodandbeverage@hotelnikko.com.my.