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Tao could not be further from your typical Chinese restaurant. Housed within the swanky InterContinental Hotel in the heart of the city, the recently refurbished eatery oozes modern sophistication.
Within this artistically designed restaurant, tables sit amongst tall mahogany showcases and plum-coloured curtains, lending a semi-private feel to each dining area. Shelves hold little teapots sitting proudly amongst Chinese cultural artifacts, while the cherry blossom wallpaper transports you to a world of pagodas, emperors, myths, and legends. For those after a more exclusive dining experience, the six private rooms available – named after the dynasties in China – should do just the trick.
Although the menu features the usual hotel beverage choices, it is Tao’s innovative range of fragrant teas that will leave you spoiled for choice. Traditional ginseng oolong tea, the honey-like Ti Kuan Yin King tea, and the fruity Xi Wu Long Jin tea, are just some of the options, and we were greeted by a steaming cup of Tao’s own signature rose-flavoured black tea.
The cleverly illustrated menu – it features hand painted drawings of the kinds of dim sum, fish, and dishes available – encompasses everything from traditional Chinese delights to fusion dishes made with the cosmopolitan KL dining crowd in mind.
What sets Tao apart is its contemporary take on traditional dim sum dishes. Feast on chicken siew mai (flavoured with shrimp, black mushroom, scallions, and ginger), steamed dumplings with prawns and black trufle, or “moneybag” dumplings with mixed mushrooms and chives, while Tao’s version of woo kok (taro or yam puff) is simply out of this world.
A highlight of the menu is Tao’s Peking Duck. Wheeled out and stir-fried in front of your eyes, succulent black pepper-flavoured meat can be enhanced with foie gras, trufles or eringi mushrooms for extra zing.
Tao had yet another surprise for us when they brought out their signature Bak Kut Teh. Made from a careful blend of traditional herbs selected by Head Chef Wong himself, Tao’s version of this popular Chinese dish is made with a special twist – lamb.
After a decadent meal, the chilled Cream Milk Pudding with Passion Fruit had the perfect amount of zest to satisfy the sweet tooth without overdoing the sugar, while Asian favourites such as Fried Durian Tempura, Chilled Mango Puree, and Chinese Pancakes are all equally tempting.
Whether it is a semi-formal business lunch that’s in the cards or a relaxing weekend gathering with family and friends, Tao is the place for it. A mix of heartiness and heritage, dining at Tao achieves the equilibrium between traditional Chinese cooking and refined modern fare.
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Fact File :
Tao Chinese Cuisine InterContinental Hotel
165 Jalan Ampang,
55000, Kuala Lumpur
Tel: 03.2782 6128
Prices:
Lunch sets: RM48-128 per person
Dinner sets: RM128-298 per person
Tao Experience menu: RM98++ per person (available on weekends and public holidays)
Business Hours:
Lunch: Monday-Friday, 11.45am – 2.30pm,
Weekends and Public Holidays, 11am – 2.30pm
Dinner: Daily 6.30pm – 10.30pm
For more restaurant reviews visit: www.DineMalaysia.com
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Source: The Expat June 2013
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