In the beginning of this month, I received an invitation from Zeno Stratcom to attend a food tasting at Tien Chao - Chinese restaurant at Gran Melia Hotel. The purpose of this food tasting is to introduce the new menu of Dim Sum, also the authentic Cantonese and Szechuan cuisines in Tien Chao.
Wo Tie and XO Sauce Duck Spring Roll.
The crispy dough attached to the Wo Tie was nice and I didn't mind at all for the tick skin of this Wo Tie which might less preferred by people who are used to eat Indonesian dumpling (Kuo Tie) or Japanese dumpling (Gyoza). For me, it reminded me to the authentic delicious Guo Tie in Beijing, China. The duck filling inside the spring roll tasted nice although it was quite peppery and pungent.
West Lake Spicy Beef Soup
I only managed to have a spoon of this soup because I couldn't handle the spiciness but I can tell this soup was delicious.
Steamed Chilean Sea Bass with Hunan Chili
Scrumptious! I love this! The sea bass was firm and flakes easily. Don't get deceived by the red Hunan chili on the top, the spiciness was very mild.
Wok Fried Lamb Chops with Spicy Chin Kiang Sauce
I adore how this lamb chop was prepared. It was cooked perfectly tender and delicious.
Spinach Bean Curd with Fresh Mushroom
Lovely! The bean curd with the fresh mushroom totally blended together so well.
Dan Dan Noodle
I could eat this noodle! So glad that the soup of this noodle wasn't spicy nor looked red oily like the original Dandan noodle from Szechuan.
Cream of Mango with Pomelo and Sago.
Something fruity and also refreshing to clean the palate.
At the end of the food tasting lunch, Chef Tang Chee Meng demonstrated how he prepared his two signature dishes.
Chef Tang Chee Meng
The making of Wo Tie.
The making of the Wok Fried Lamb Chops with Spicy Chin Kiang Sauce
Thank you for the delicious lunch at Tien Chao, Gran Melia Hotel and Zeno Stratcom.
Grand Melia Hotel
Jl. H.R. Rasuna Said Kav. X-0
11:30 a.m. to 2:30 p.m. and 6 p.m. to 10:30 p.m.