Tai Thong: Black Temptations Dim Sum & Autumn Indulgence Mooncakes: Restaurant Review

Posts by Sean Yoong
August 5, 2015
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Tai Thong’s latest batch of seasonal specialities shows why this long-entrenched restaurant titan remains a 21st-century favourite, with fresh interpretations of dim sum & mooncakes that seem set to satisfy both traditionalists & the modern-minded.

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Thematic Sets of Dim Sum

This year, Tai Thong began introducing thematic sets of dim sum that evolve every three months; for August-October, the ‘Black Temptations’ collection comprises highlights like yin-&-yang pan-seared dumplings filled with fish paste & a mellow blend of cheese (RM9.80) & charcoal buns stuffed with a mix of durian & salted egg yolk (RM9.80) – these surprising combos work in beautiful harmony. For the buns, each bite of the centre is richly nuanced – the aromatic sweetness of the durian seamlessly segues into the gentle savouriness of the yolk, the former supplying a lush creaminess & the latter a little bit of grit.

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Comforting Familiarity

Comforting familiarity is mingled with enterprising novelty – glutinous dumplings with a burst of light sesame paste (RM6.80) should win over fans of kuih koci, while the mildly bitter chilled coffee jelly cake (RM5.80) evokes layers of agar-agar, but both are imbued with carefully crafted new dynamics of taste & texture to help them stake a viable claim as inventive creations.

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The Regulars

The ‘regular’ dim sum selection is worth sampling too; recommendations include shredded duck cheong fun (RM9.80; the savoury-crispy meat is a flavourful counterpoint that’s perfectly balanced with the rice noodle skin) & the deep-fried balls with a soft, hot interior of sweetly ripe banana flesh & red bean (RM6), alongside classics of har kao, siew mai & char siew bao.

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The A La Carte Menu

Tai Thong’s a la carte menu is also spilling with intriguing attractions – the Flaming Beijing Duck is a recently launched recipe, featuring the traditional barbecue-roasted fowl with a twist, set afire at the table with rose-scented liquor that adds a charming floral fragrance to the crisp skin. This unique interpretation will likely stay available at all Tai Thong branches through Sept. 30.

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The most coveted cuts of the duck are sliced & served with Tai Thong’s crunchy buns; make the most of the remainder of the tender, top-notch meat by requesting it fried simply with salt & pepper. Need veggies? Try the claypot mustard leaves with pork belly for something to satisfy both your fibre & protein requirements. All of the above pair well with a Cabernet Merlot.

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Mooncakes

Tai Thong’s mooncakes are wide-ranging, but 2015’s newbies specifically harness the power of fruits. Perky, punchy lotus variations comprise blueberry with dried fruits & assorted seeds, plus orange with palm sugar & seeds. The soothingly nectarous snow-skin collection showcases mango kiwi with dried fruits, & a textured tropical pineapple with jackfruit mochi.

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Location and Contact Details

Tai Thong

Jalan SS 17/2, Subang Jaya

Tel: +603-5636-1266

Find: Contact details and map for Tai Thong

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Joanne Wong

Amanda Ooi still want dim sum date mou?:P

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