Wednesday, January 27, 2016

Luxurious Chinese New Year Gourmet Feast @ Ti Chen, The Saujana Hotel (Pork Free)

Usher in the Year of the Monkey with a fantastic gastronomic indulgence fit for an emperor at Ti Chen, The Saujana Hotel. From 16 January to 22 February 2016, Ti Chen which specialises in fine 'halal' Cantonese cuisine serve a luxurious gourmet feast for the festive celebration. 

Salmon and Korean Pear Yee Sang

Chef Sam Lu's signature yee sang creations featuring juicy Korean pear and crispy mushroom (add on) a twist to the traditional yee sang. 

Other varieties to opt for including Abalone, Salmon, Jellyfish and Crispy Mushroom Yee Sang are available for dine-in and take away priced starts from RM88 onwards. 

Simply adores the crispy mushroom which bring the Yee Sang to a whole new level. 

Double-Boiled Chicken Broth with Dried Seafood

Hearty soup served piping hot, one of my favourite dishes of the evening. It may be simple but the flavourful soup is equally nutritious with its premium ingredients.

Steamed Red Snapper with Pickled Vegetables

Perfectly cooked sweet and succulent red snapper fish fillet complement the tangy and sweet sauce pretty well.  

Marinated Country Chicken with Oyster Sauce and Onion Oil

Next up, a cold dish of shredded chicken coated with heavenly sauce is too good to resist. Even chicken breast  could taste so tender and moist.

Deep-fried Sea Prawns with Sand Powder Spice

Fresh and succulent prawn fried crisp is truly fabulous with the strong aroma of sand powder spice. Thumbs up!

Stir-Fried Mixed Vegetables with Crispy Almond and Vegetarian Rolls

Interesting stir-fried combination of jackfruit, sweet pea, black fungus, almond slices, capsicum and arrow roots. The vegetarian rolls stuffed with black fungus, carrot and mushroom is mouth-watering too.

Steamed Rice with Cured Chicken Ham

Ti Chen's version of chicken rice. One of the tastiest chicken rice I've tasted so far! If you know in person, I'm not a rice lover, but I couldn't resist to took several helpings of this.

Lychee Sago

Deep-fried Ninko Rolls with Bread Toast

Creative pairing of 'nian gao' with bread toast though it's tad oily for my preference.

Ti Chen is definitely one of the best Chinese New Year menu I've sampled so far in 2016. The multi award winning Chef Sam Lu has more than 18 years of accumulated culinary ingenuity and are constantly on the look out for new ingredients and flavours to arouse diners palate.

CHINESE NEW YEAR 2016 (16 January to 22 February 2016)

8-course auspicious set menu per table of 6 is priced from RM798 onwards
9-course auspicious set menu per table of 10 is priced from RM1,198 onwards

Ti Chen's Chinese New Year Ala Carte Menu is available for "mix and match" option

Book early to avoid disappointment. Kindly call 03-7843 1234 for reservation or email

The Saujana Hotel
Jalan Lapangan Terbang SAAS,
40150 Shah Alam,
Contact: +603-7843 1234
Fax: +603-7846 3008 ext 6122



  1. I would love to try the sago lychee. Happy preparation for CNY to you.

  2. Some Chinese cooking does require some practice to make, such as egg rolls and dumplings. The main problem that you are likely to encounter is working with and folding the wrappers for these Chinese foods. Phoenix Chinese Restaurant