Monday, January 28, 2008

Tai Thong Klang - Celebration Dinner

Last Sunday, the family gathered for a 3-prong celebration dinner at Tai Thong, Klang. This was to celebrate the birthdays of JJ, Leanne and the wedding anniversary of Big Sis. A room with karaoke was booked for this occasion. Needless to say, it was was a very noisy dinner - not only from the karaoke in our room, but also from the karaoke from the next room and from the main dining hall where a wedding dinner was in progress!

We were all ravenous by the time the Four Seasons dish was served. It consisted of 2 types of fishballs - steamed and the other rolled in almond flakes & fried; green peas & asparagus with snails on a meehoon basket and some jellyfish salad. It's quite uninspiring but everything was polished off.

Next, they served the Birthday Noodles because the kids were hungry. This huge mountain of wantan noodles were braised with pork and mushroom slices with beansprouts. Simple as it was, it was tasty and very soon the mountain was gone!

The waitress served us individual Chicken Soup which had chinese herbs and sea cucumber in it. It was yummy! No photos here as those shots didn't turn out well.

The Braised Sea Cucumber with Mushrooms came in a generous portion. Besides these 2 main ingredients, there were also canned abalone mushrooms, beancurd sheets and brocolli. This is a pretty standard dish in chinese banquets. Although it was a huge portion, it was sadly lacking in taste - probably the cook forgot to add salt in it!

The Steamed Patin Fish was swimming in a sea of blended ginger. The fish was excellent as it was very fresh and succulent.However, the next dish - Butter Prawns was the greatest disappointment of the night. It was completely tasteless - the prawns as well as the "butter" crumbs.

The vegetable dish was KaiLan in 2 Styles. The stalks were crispily stirfried while the leaves were sliced finely and deepfried with pieces of dried cuttlefish. I think this was the best dish of the evening - but then, that could be my biased view because I'm a vegetables lover!


Dessert was some Pink Rolls & Baked Pastries. The pink rolls were just like the ping-pei mooncake while the baked pastries had lotus paste filling. Oh the pasttries came with Sea Coconut & Longan.

On the whole, I would say the food there lacked taste. Possible reasons: it's a busy pre-CNY time and there was a wedding dinner there as well.

Later on we went to Sis' place for the Celebration Cakes:


3 comments:

Precious Pea said...

Hehehe..maybe they ran out of salt?

teckiee said...

wahhh 2 cakes some more? the more the merrier!

Jane Kaylor said...

Thanks for the recipe!!! Love it. Fresh or frozen local abalone is cheaper but will never give the same taste, flavor and texture as canned abalone. I love the flavor and taste of canned abalone and one day I want to eat abalone like 'abalone kings' do: braised in sauce and served whole, like a steak, washed down with a good white wine. Cut with a knife and fork of course. Meantime, it's still cheaper to slice abalone thinly and share with the family. I love this dish. It's such a special treat