The first time we stepped into Tao Chinese Cuisine, we were blown away by not just its cozy and elegant interior but particularly the array of mouth-watering dishes from the a la carte menu. Some of the highlights were the deep fried prawn, corn flakes with mayonnaise dressing and truffle sauce fried rice with dried sakura shrimp.
With Chef Tommy Choong coming onboard, Tao Chinese Cuisine now has an updated a la carte menu to include some signatures dishes from the Kuala Lumpur-born culinary maestro. Known for blending traditional Chinese flavours and techniques with modern presentation styles, Tommy has over 3 decades of experience in this industry.
“I am thrilled to join the team at Tao Chinese Cuisine and to have the opportunity to share my love of Cantonese cuisine with diners at Intercontinental Kuala Lumpur,” said Chef Tommy Choong. “My goal with this new menu is to create a culinary journey that takes diners on a delicious and unforgettable adventure through the flavours of Cantonese cuisine.”
So whenever you’re in the city and you’re craving for some innovative Cantonese cuisine, here are some recommended dishes to try:
Wok-fried prawns with sesame, pickled nutmeg coated with mayonnaise & black caviar
What makes this prawn dish a standout is the combo of flavours – from the sweetness of the mayonnaise and nutty taste of sesame, to the tangy and slightly sour taste from the pickled nutmeg. Notice pink colour fruit holding the prawn? That’s actually watermelon; it only adds colour to the aesthetic, but also crunchiness when you bite into it together.
Double-boiled fish bone with abalone, bamboo pith & baby cabbage
While chicken broth soup is more common, we’d recommend giving the Double-boiled fish bone soup a try. The Grouper fish is double-boiled for 4-5 hours to ensure the richness of the flavour. We love how delicate the soup tastes, plus there’s no fishy smell to it in the slightest. It’s not only a healthy dish, but the collagen in it is also good for the skin.
Braised scallops stuffed with shrimp paste & black truffle paste
For something more savoury, the scallop with shrimp paste and umami flavour does not disappoint. Just like the prawn dish, the black truffle paste on the top adds to the atas-ness of it all.
Steamed grouper fillet with egg white & red tobiko
This grouper fillet is quite similar to the Double-boiled fish bone soup in the sense it’s light to the palette, but still tasty. Inspired by Chawanmushi (Japanese Steamed Egg Custard), the pairing of the grouper with fish roe and egg white is simply *chef’s kiss*.
Braised homemade bean curd, asparagus stuffed bamboo pith with egg white crabmeat sauce
Not only visually appealing, this creative presentation is further enhanced with the silky and delicate homemade bean curd paired with the tender and flavourful asparagus stuffed bamboo pith.
Stir-fried Taiwanese rice vermicelli with assorted seafood & ‘Lei Cha’ sauce
Lei Cha is an iconic traditional Hakka rice dish that is usually accompanied with various vegetables and nuts toppings. Chef Tommy has modified the pesto-like sauce by using Vietnamese fish sauce to blend the seafood (prawn, scallop and fish paste) with Taiwanese rice vermicelli perfectly. This was a first, tasting something truly unique and we hope this becomes a permanent fixture.
Chilled mango puree
Chilled mango puree is Tao’s star dessert. Using mango imported from Pakistan to mix with NZ kapiti vanilla ice cream and cendol is the superb way to end our dining experience on a sweet and satisfying note.
The new menu at Tao Chinese Cuisine is available from May onwards. IHG One Rewards & Selected Bank card holders can enjoy exclusive savings of 20%. For reservations, please reach out to us at +60162024623 or email [email protected].
