Wednesday, June 14, 2017

Tai Thong Group Released New Menu (Review)

Hey, foodie! Recently, the Tai Thong Group has introduced its new menu showcasing more than 50 brand new dishes that feature a mixed range of classic favourites and innovative delights and we were honoured to be invited to a tasting session. The new menu took Tai Thong Group Executive Chef Lee Wee Hong and his team about a year to concoct to meet the growing trends and demands of diners. Elegantly presented in a classy gold hard cover and modern design, a total of 112 items are officially launched across Klang Valley & Ipoh.

Braised Australian Lamb with Water Spinach in Casserole RM55
Perfectly braised, this hearty dish filled with juicy, flavourful lamb chunks and crunchy water spinach.


Crispy Sea Prawns with Salted Egg Yolk RM48
Succulent fresh sea prawns laced with fragrant salted egg yolk definitely accentuate the dish flavour.

Dry tossed "Mee Pok" with XO Sauce and Eggplant RM20
Inspired by the staple noodle dish commonly served at hawker centres, this version topped with crisp anchovies is a tasty twist on the usual noodles.

Giant Grouper Fillets with Assorted Seafood in Casserole RM68
Seafood lover! Sink your teeth into this hearty and delicious mixture of fresh Grouper fillets, prawn and scallop boiled for hours. 

Cheese Baked Crab Shell stuffed with Seafood RM28
Tantalize your taste buds with an array of truly mouth-watering seafood stuffed in crab shell and topped with melted cheese.

Stir-fried Australian Beef Tenderloin served in Yam Ring RM45
Tender and succulent beef fried and served in a crispy yam ring, a flavourful blend of texture and taste.

In conjunction with the launch, from 1st to 30th June 2017Tai Thong Group is offering 6 new dishes at a special rate. Diners could also opt to order the dishes separately or by combo.

For reservation or further information, please call 1800-88-2238 or email

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