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A couple weeks ago we were invited to sample Chef Sam Lu’s menu at Saujana Hotel’s Ti Chen Chinese restaurant. Chef Sam Lu is the new man in charge of the kitchen at Ti Chen, and one with multiple awards under his belt.

Saujana's Ti Chen Chinese Restaurant with Chef Sam Lu (right)
Saujana’s Ti Chen Chinese Restaurant with Chef Sam Lu (right)

Chef Sam learnt the fundamentals of Chinese cuisine by attending the Chinese Cooking Course under China Hakka Famous Chefs and was also trained at the China Development Center of Molecular Gastronomy. In this menu, the play between molecular gastronomy and traditional Chinese cuisine is very apparent, and we were lucky enough to be one of the few who got to try his creation at Saujana.

For this media review, we were served the following 7 course menu.

deep fried scallops with banana & taro paste
deep fried scallops with banana & taro paste
roasted chicken roll with Korean BBQ sauce

The dinner got underway with a pair of appetizers.

Deep fried scallop with banana and taro paste was a bit like an East-meet-West dimsim & dessert marriage. Banana gave the dish a soft and sweet texture, while the scallop contributed to the taste of seafood, pretty interesting.

Roasted chicken roll with Korean BBQ sauce had a bit more of a traditional palate with a hint of Korean flavor, I find myself enjoying it quite a bit. The carefully roasted garlic was just an icing on the cake.

double boiled village chicken with fish maw soup
double boiled village chicken with fish maw soup

The double boiled village chicken with fish maw soup was the one dish that actually enticed Haze and I to go to this review session. We were spending a lot of time with house renovation and thought a bowl of good soup would do us well, we were not wrong.

According to the good chef, the soup took no shorter than 6 hours to prepare. The fish maw was soft and tender, and the soup positively rejuvenating.

steamed cod fish with chinese herbs
steamed cod fish with Chinese herbs

My favorite dish came next – the steamed cod fish with Chinese herbs. The filet was absolutely fantastic, it was tender, juicy, and just lightly seasoned. I like the presence of wolf berry in the broth, and that foam from the influence of molecular gastronomy.

butter garlic fried-rice with crab meat, roast duck
butter garlic fried-rice with crab meat, roast duck

As with any proper Chinese course dinner, there’s always a dish with carbo, and our version came in the form of butter garlic fried-rice with crab meat. Instead of the traditional dryer and more fluffy type of fried rice, this version takes the cue from Italian risotto and prepared a little wetter. To be honest, I prefer the Chinese fried rice of old, not that this one is bad, it was just.. unfamiliar.

We were also given a plate of roast duck, which was prepared differently from the traditional method. It was tender, juicy, and goes very well with any sort of rice, or just on its own.

Sam's coffee pudding, bake homemade almond cream bun, KY & Haze
Sam’s coffee pudding, bake homemade almond cream bun, KY & Haze

Desserts came in the form of Sam’s coffee pudding and bake homemade almond cream bun. I personally liked the almond cream bun, but almond is a bit of an acquired taste so I think it didn’t find too many fans among the reviewers around the table. The coffee pudding had a better reception for sure, with it’s cute presentation and subtle coffee taste to a sweet ending.

Ti Chen is open from Tuesday to Fridays for lunch (12-2:30pm), dinner (6-10pm) and on Saturdays & Sundays for lunch (9-2:30pm) and dinner (6-10pm).

map to Saujana Kuala Lumpur

Address:
Ti Chen
Saujana Golf & Country Club,
Jalan Lapangan Terbang SAAS,

40150 Selangor
GPS3.106865, 101.575285
Tel03-7846 1466
emailinfo@thesaujana.com

It’s that time of the year again, CNY dinner previews is in vogue, so a few days ago I stopped by Ti Chen Chinese Restaurant at Saujana Golf & Country Club to sample what they have to offer for the year of Goat.

Ti Chen is actually under the same management as Saujana KL, situated just a stone’s throw away from the hotel. Parking is quite a hassle free experience, and the restaurant has a nice overview of the lush green lawn and gentle slopes of the golf course, which exudes a very nice ambiance that promotes tranquility out of the hustle and bustle of the city life.

Ti Chen Chinese Restaurant at Saujana Golf & Country Club
Ti Chen Chinese Restaurant at Saujana Golf & Country Club

For 2015, Ti Chen offers three different set menus priced from RM 1168++, RM 1468++, and RM 1968++ to choose from. You can also add 200++ to each of those menu to add alcoholic beverages to the package (some pretty good House label wine selections).

For the purpose of this media review, we sampled 9 dishes hand picked from the 3 menus.

For more details on the promotion, head to shr.my/the-saujana-hotel/dining/ti-chen/

Sea Bird's Nest Yee Sang with Cheery Sauce
Sea Bird’s Nest Yee Sang with Cheery Sauce

We started the night with Sea Bird’s Nest Yee Sang with Cheery Sauce (and added some smoked salmon for good measure too).

The Yee Sang here is closer to the traditional type with crispy crackers and colorful ingredients, with the chef’s special cherry sauce separating it from other run-off-the-mill yee sang. It is a little more fruity and interesting, though I still find myself preferring the more modern type of yee sang with fresh fruits and vegetables that is fast gaining popularity.

double boiled free range chicken with ginseng soup
double boiled free range chicken with ginseng soup

Like all decent Chinese set menu, the second dish is always some type of soup, and I’m again happy to see the departure from the shark’s fins.

The double boiled free range chicken with ginseng soup packs a punch. It was overloaded with sweetness from the chicken and dates with a great balance from herbal ingredients. I really enjoyed this.

homemade roasted sesame pei pa duck & steamed sabah sea garupa
homemade roasted sesame pei pa duck & steamed sabah sea garupa

Continuing with another poultry dish was the homemade roasted sesame pei pa duck that I thought went very well with some Merlot or Cabernet Sauvignon. The red wine compliments the duck rather well. Though I’ve had better pei pa duck, this version could hold its own.

Steamed Sabah sea garoupa with tong kwai soya sauce came next, and this was easily my favorite dish of the night. The fish was steamed just right, preserving the freshness and sweetness from the seafood with the light superior soya sauce and tong kwai subtly giving the dish a little bit of character. I also love the way the way our server expertly carved out 10 different pieces of the fish for everyone. It was delightful.

braised seasonal vegetable with dried oyster, wok fried prawns
braised seasonal vegetable with dried oyster, wok fried prawns

Braised seasonal vegetable with dried oyster and duo mushrooms is another pretty common dish in Chinese set menu, and this version is certainly up to the standard. I particularly enjoyed those thick and juicy “abalone mushroom”.

For those who loves shellfish, there’s wok fried prawns with butter sauce. This version is the wetter and non crispy type that is a little messier to consume, but as a bonus it is also a little more flavorful with the butter sauce seeping into the seafood. I also find that the prawns were very fresh as well.

braised crispy noodle with seafood & crab roe, desserts
braised crispy noodle with seafood & crab roe, dessert

The stomach stuffer in our session was the braised crispy noodles with seafood and crab roe, a pretty luxurious dish that you could have as a whole meal in itself. The seafood, and especially those crab roe were super sinful and delicious, it was too bad that I was rather full by this time.

Like any other CNY set menu, a sweet ending was provided. For this purpose we were served with chilled dried lime and sea cococnut with aloe vera in longan soup (what a long name) and chilled mochi & Shanghai lotus pancake.

I thought the longan soup was perhaps a little bit too sweet, but the lotus pancake, being one of my all time favorite Chinese desserts, was quite awesome. The mochi was not something I remember though.

KY & Kerol at Ti Chen, Saujana Golf & Country Club
KY & Kerol at Ti Chen, Saujana Golf & Country Club

Overall I thought the experience at Ti Chen was pretty positive. Food was right up there with the other big boys and Saujana certainly provides a superior location in terms of ambiance and hassle free parking.

Details of the sets:

  • 9 course auspicious good luck set (RM 1168++): salmon yee sang, braised crab meat seafood treasure soup, steamed river patin with hot & sour sauce, braised seasonal vegetables with dried oyster & duo mushrooms
  • 9 course auspicious good fortune set (RM 1468++): double boiled cordyceps, flower with spring chicken soup, homemade roasted sesame pei pa duck, steamed sabah sea garoupa with tong kwai soya sauce, braised fish maw, sea cucumber & dried oysters with broccoli flower
  • 9 course auspicious good health set (RM 1968++): double boiled free range chicken with ginseng soup, stewed chicken with chestnut, shiitake mushrooms and young bamboo shoots, steamed white pomfret with suprior soya sauce, wok fried prawns with butter sauce

The sets are priced for 10 pax, but you can also order them for minimum of 5 pax.

map to Saujana Kuala Lumpur

Address:
Ti Chen
Saujana Golf & Country Club,
Jalan Lapangan Terbang SAAS,

40150 Selangor
GPS3.106865, 101.575285
Tel03-7846 1466
emailinfo@thesaujana.com