All Sweet Things for Free @ Tai Zi Heen, Prince Hotel, Kuala Lumpur, Malaysia

Purple Rice Puree with Banana Mochi Roulade
Iced Jelly with Dried Longan Puree & White Fungus
Chilled Purple Rice Puree with Yam Ice Cream
Chinese Herbal Jelly served with Honey
Chilled Mango Puree with Ice cream, Sago and Pomelo
Chilled Cream of Honey Dew with Sago
Lemongrass Jelly with Aloe Vera & Lime Sorbet
Avocado Cream with Ice Cream
Mango Pudding with Passionfruit Sauce
Crispy Vietnamese Spring Roll Filled with Sweetened Avocado Puree
Sweetened Red Bean Cream with Glutinous Rice Noodles, Cashews, Black & White Sesame Seeds
Sweetened Red Beans with Lotus Seeds and Lily Bulbs
Crispy Durian Tempura
Award winning Chinese restaurant, Tai Zi Heen, has an irresistible All Sweet Things for Free promotion for the next two weeks. From now until April 30, 2012, any table of guests spending 50RM or more will receive a complimentary dessert for each diner. Last night I was invited to sample some of the treats. Not being very well versed in Chinese confection I had my ‘Chinese taste buds’ (who has a long resume of feats in the 5 star F&B industry) come along to educate me.
With a dozen or so desserts to choose from, ranging from traditional to modern fusion with a twist, what’s a girl to do but to sample a bite of each. For hard core enthusiasts the Chinese Herbal Jelly served with Honey (an acquired taste) and the Chilled Mango Puree with Ice cream, Sago and Pomelo (subtler and more suitable to unaccustomed western taste buds) are traditional classics that must be featured in any self-respecting Chinese establishment. My local taste consultant gave a big thumbs up for the Purple Rice Puree with Banana Mochi Roulade – light in sugar and an interesting whirl of textures with smooth sticky mochi bathing in a bath of crushed red beans.
As an initiation into the exotic, I found the fusion desserts a nice segway. The Mango Pudding with Passionfruit Sauce is a familiar taste – a creamy fruity mango base with tangy passionfruit pulp. The Avocado Cream with Ice Cream was also not too unfamiliar – a cool ball of vanilla ice floating in a flowing lagoon of green. The Crispy Vietnamese Spring Roll filled with Sweetened Avocado Puree, a delicate weave of crispiness encasing a creamy centre, was my top pick. 
The hit of the night though, (there were other bloggers taste testing too) was the Crispy Durian Tempura. After nine years of actively avoiding the fruit I was convinced to give it another shot with this  attractive and seemingly harmless creation. The infamously stinky fruit is disguised within an aerated velvety custard coated in a feathery light tempura batter. It was an unexpected and gratifying discovery that has changed my opinion of the possibilities of the fruit. I’m guessing that westerners who might not usually enjoy desserts might just be tempted by these mild, not overly sugary inventions.

Reason to visit:  Free dessert!!!

Tai Zi Heen
Level 2
Prince Hotel & Residence
Jalan Conlay
50450 Kuala Lumpur
Malaysia

4 Comments

  1. Nice photos Monica!

  2. Thats a lot of sweets!

  3. Desserts galore! I love the Lemongrass Jelly with Aloe Vera and Lime Sorbet. One of my all time faves at TZH!

  4. the desserts at TZH is lovely! My favorite is the CHilled Mango Puree and Lemongrass with Aloe… love the pics..makes the desserts even more irresistible!

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