Tai Thong new menu 2017
Thai Thong recently launched a new set of menu featuring some of the dishes cooked with a nod to authenticity the classic flavours of traditionally Malay flavour, as well as some innovative creations for the predominantly Chinese crowd. The galore is a mix of traditional and contemporary, and in this June, the new dishes are available with a promotional combo prices.
From 1st of June to the 15th of June, diners can order 3 dishes for RM 108 and this combo features the Braised Australian Lamb with Water Spinach in Casserole, Crispy Sea Prawns with Salted Egg Yolk, and the Dry tossed “Mee Pok” with XO Sauce and Eggplant. It is my first time pairing lamb and water spinach and it was a pleasant dish for anyone who is a fan of lamb. Every cutlet of meat is juicy and well seasoned and the quick dip of water spinach into the hot casserole pot was surprisingly addictive.
Moving to sea harvest and the carbo source, Tai thong never failed to remain solid with their skills and craftsmanship. Salted egg yolk prawns are beautifully presented with an impressive taste that’s deliciously balanced. As for the noodle, this staple is not your usual hawker favourites but with a tasty twist.
Then starting 16th to the 30th June, the combo features Giant Grouper Fillets with Assorted Seafoods in Casserole, Cheese Baked Crab Shell Stuffed with Seafood, and Stir fried Australian Beef Tenderloin served in that lovely Yam ring. Conventional dishes made different and is kicking goals at this dining destination for sure. We are looking at some outstanding Chinese styling and classic Chinese fare. This combo costs RM 118 and in conjunction with the new menu and new dishes promotion, Tai Thong also celebrates Selera Mesra with their ala caret promotion with the Hari Raya festive around the corner.
Staring from 27th may to the 27th of June, we can berbuka puasa with delicious Rendang Curry Chicken (RM 28) so be ready to taste some very authentic flavour of the right amount and mixes of herbs and spices packed into every bite of these curry chicken. As well as from the sea, there is the Sambal Shrimp with Petai served in Pineapple (RM 38), your beautifully presented Tumeric Stuffed Cuttlefish with Mushroom and Capsicum (RM 28), as well as the tantalizing Asam Red Snapper Fillets (RM 38). Never judge the dishes by the ordinary presentation but take my word for it and don’t hold back until you get to their desserts.
Featuring the king of fruits, these luscious pockets of Durian Pancake (RM 15) is certainly happy parcel for durian lover. And for those who do not wish to partake the food fear factor challenge, there is always the Pandan Gula Melaka Ball with Grated Coconut (RM 8). Freshly made with 4 pieces per serving plate, the huge chewy texture with sweet gula Melaka stuffing resembles the ondeh ondeh. I personally prefer ondeh ondeh to this one, but the sweet fresh grated coconut did make up to the lack of gula Melaka burst in this one.
For reservation and further information, follow them on their social media pages of email: customer.care@taithong.com,my
This sampling takes place is Tai Thong Pj at:
7th Floor, Intan Square No. 3,
Lorong Utara C,
46200 Petaling Jaya
Tel:+603-7956 6868
Mon-Sat: 11.30am – 2.30pm, 6pm – 10.30pm
Sun: 9am – 2.30pm, 6pm – 10.30pm
GPS: 3.1044026,101.6400499
http://www.taithong.com.my/igpj
Click HERE for their MENU and for more photos on flickr.
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