Ti Chen at The Saujana Hotel Kuala Lumpur offers a pleasant view of the lake as well as lush landscaping as you tuck into your meal during the day. I’ve admittedly shied away from Chinese restaurants in hotels because the food tends to be similar, but I was impressed with what Ti Chen had to offer when I went.
It is advisable to call ahead to make a booking as the restaurant is consistently packed during lunch and dinner – mostly for business meetings but I was told they also host luncheons and events on a big scale, so the restaurant will be closed to cater to the crowd.
During the day, you get to order from the dim sum menu or opt for their ala carte selection. The latter is also available during dinner time so I find it ideal for those looking for a comfortable venue to host guests. We went for the ala carte selection based on the floor manager’s recommendation – charcoal beancurd, smoked duck, claypot braised beef and grouper slices with spices.
The Crispy Homemade Charcoal Bean Curd with Spicy Thai Sauce (RM18 per pax) featured firm tofu deep-fried till crispy perfection and topped with julienned vegetables, plump prawn and piquant sweet-sour sauce. This was an appetising start to our lunch, which we opted to enjoy with white rice.
House Specialty Smoked Duck (RM75 – half, RM148 – whole) is good stuff. Jien and I both like how the skin was crisp with a deep, smoky aroma and flavour. The meat was adequately tender and seasoned throughout so there wasn’t any gaminess when you bite into the duck. This pairs really well with the Martell Cordon Bleu as the duck really accentuates the woody notes of the cognac.
Another favourite of mine at Ti Chen is the Braised Beef with Wood Ear Mushroom and Radish in Claypot (RM80) which begs for another serving of white rice. You get tender beef pieces and soft, gelatinous tendon in a gravy rich with peppery notes. I like how they used plenty of ginger in the cooking process so there’s a bit of kick in each bite. My personal favourite is the bits of tendon which melts in the mouth – and a sip of cognac every now and then brings out the flavour of the ginger and scallion.
Jien likes the Stir-fried Grouper Fillets with Fragrant Spices (RM60) better than the beef as it packs more flavour and depth from the dried chillies and cooking process. The fish fillet slices are first fried then tossed in a gravy of chillies, ginger and spices so it’s flavour packed and very addictive with rice. That said, I still like the braised beef better.
Prices are fair considering the quality of food and dining ambiance. Best part is – they have credit card partnerships so if you’re lucky, you might get additional discount on your overall bill. I was informed by the restaurant manager that they are always fully booked during festive periods so if you’re planning to go for lunch or dinner during Chinese New Year, it’s best to book ahead.
Food: 7/10 (pork-free)
Verdict: Try the braised beef and smoked duck.
The Saujana Hotel Kuala Lumpur
Jalan Lapangan Terbang SAAS
40150 Shah Alam