After a nine year history at Jalan Ampang, Royal China Restaurant will soon move to its new home at Jalan Bukit Bintang, Kuala Lumpur. Their new home is larger and easily accessed due to its strategic location in Kuala Lumpur’s prime area. The relocation is set to redefine the vicnity’s dining scene and they hope to provide better services and enhance convenience to its diners.
Parking at the new Royal China will be a breeze with plenty of parking lots. This essential yet highly-sought after feature will come extremely handy for the diners who are driving, plus parking will be free after 9.30pm everyday.
Diners can expect a whole new level of Chinese dining experience at the new Royal China when it is officially opens for business at Jalan Bukit Bintang starting from 1st April 2012. The restaurant will boast roomier revamped dining space that excludes a traditional meets modern oriental look and a banquet hall on the first floor that can accommodate up to 550 guests at a time.
To commemorate its momentous relocation, Royal China has hosted a grand finale gala dinner last Saturday night. During the night, the grand feast was prepared by Excutive Chef Chan Peng Wah.
冰镇三文鱼刺身
Chilled Salmon Sashimi
Chilled Salmon Sashimi
Sashimi is nicely cut, thick and fresh.
冰镇鹅肝
Chilled Foie Gras
Foie gras, a dish which is rarely seen in Chinese restaurant. But there is always an exceptional case, and Royal China has given a luxury for their customers to taste this chilled, creamy and melt-in-the mouth texture Foi gras.
Chilled Foie Gras
Foie gras, a dish which is rarely seen in Chinese restaurant. But there is always an exceptional case, and Royal China has given a luxury for their customers to taste this chilled, creamy and melt-in-the mouth texture Foi gras.
原炖绍胆鸡干贝鲍翅
Double Boiled Superior Shark’s Fin with Dried Scallop and Baby Cabbage
Double Boiled Superior Shark’s Fin with Dried Scallop and Baby Cabbage
Doubled boiled for hours, the soup is nourishing and wholesome with the sweetness from chicken and baby cabbage. The use of shark fin in a whole instead of strips version increases the luxury quotient and preciousness of the soup.
怀旧龙胞沙皮南乳猪
Roasted Crispy Suckling Pig
Well glazed and perfectly done, this roast tasted so juicy and sinful with the crispy skin. A platter that will blow your mind away.
南非六头原粒鲍鱼黄玉参
Braised African Abalone with Sea Cucumber
Braised African Abalone with Sea Cucumber
Served in individual portion, this braised African abalone is superb in texture and sea cucumber is slimy, tasted just nice with the bed of sauce.
广式蒸深海龙虎斑鱼
Cantonese Style Steamed Deep Sea Grouper
This dish seems so simple but delicious, as the fish is fresh and steamed rightfully to retained the tenderness. Just a slight dip with soy sauce is well enough to bring out the goodness of sea grouper, so fresh and soft as if it is straight from the ocean.
金奖聚宝泡饭关家欢
Royal China Rice Soup with Seafood
Royal China Rice Soup with Seafood
Thick, rich in flavor and full with ingredients, the rice soup is fully infused with the sweetness of seafood. Slurrping into this tummy warming rice soup is so comfortable, you might like it even you are not Teochew-style porridge lover. Trust me.
长寿富贵皇母大蟋桃
Steamed Longevity Bun
Cute and fluffy bun with red bean paste, well portioned to fill up the remaining space in stomach.
滋润椰汁海燕窝雪蛤
Double Boiled Hasma Jelly with Seaweed and Coconut Cream
Flavored with rocked sugar and coconut cream, this sweet soup is rehydrating and mild enough to end the dinner with satisfy smile.
Double Boiled Hasma Jelly with Seaweed and Coconut Cream
Flavored with rocked sugar and coconut cream, this sweet soup is rehydrating and mild enough to end the dinner with satisfy smile.
Besides all the delicious dishes, not to forget is the big hero behind the scene, who are…
Executive Chef Chan Peng Wah
After cultivated a big effort in Royal China, Executive Chef Chan Peng Wah and his culinary team will continue to whip up the same signature Chinese-Cantonese dishes at the new kitchen.
Another good news is, in addition to serving both lunch and dinner crowds, Royal China for the first time will extend its business hours to offer supper to late night diners. This new supper menu will be available daily from 9.30pm to 3am, featuring hot comforting porridge with myriad selections of Teochew style savoury side dishes. For larger groups of diners, Royal China also has several supper combo sets that are ideal for sharing and value for money.
So, no more cracking your head looking for open till late street stalls and restaurant when you are craving for a late dinner of midnight supper huh? =D
The new Royal China Restaurant will be located at 239, Jalan Bukit Bintang, 55100 Kuala Lumpur (formerly Flower Drum Chinese Restaurant). Business hours will be from 11.30am to 2.30pm for lunch, 6pm to 9.30pm for dinner and 9.30pm to 3am for supper on Monday to Sunday. The restaurant will open earlier at 10am on Sundays to cater to the morning dim sum crowd.
For reservations, please call 03-2142 2625 during business hours or customer care line at 1800-88-2338. More information can be found on the website at www.taithong.com.my or Facebook page at TaiThong
*Thanks to FOOD Magazine for the invitation.
Photographer: Summer
Writer: YLing
Address:
Royal China Restaurant
Lot 26, 174-176A,
Seksyen 46, Jalan Ampang,
50450 Kuala Lumpur.
