Tropicana Nov-Dec 2017 #116 Celebrating the Classics

THE COOKBOOK
Lot 413, 4th floor,
Suria KLCC ,
50088 Kuala Lumpur
Tel: 03-2166 9881
www.taithong.com.my
Lot 413, 4th floor,
Suria KLCC ,
OPERATING 50088 HOURS Kuala Lumpur
Monday to Tel: Saturday 03-2166 9881
11.30am to www.taithong.com.my
10.30pm
Sunday and OPERATING Public Holidays HOURS
10.30am to Monday 10.30pm to Saturday
11.30am to 10.30pm
Sunday and Public Holidays
10.30am to 10.30pm
BLACK PEPPER FRESH WATER PRAWN WITH GLASS NOODLES & HUNAN STIR-FRIED
GREENS GIANT IN YAM PRAWN RING JIANG NAN NOODLE
Undoubtedly, The food pepper from and Jiangnan prawns Province are the stars is known in to garlic combine and tastes green that peppers. comfort Not and to be refresh, outdone, the
this mouth-watering while being gentle noodle on dish the by palate. Tai Thong. A large portion pepper-sprinkled of this cuisine involves Hunan vegetables harmonising that have been
The peppery seafood broth with is slowly rather soaked obscure up ingredients by those such as stir-fried lily bulbs and and laid rice in stems. a crispy It yam didn't ring come will also earn
silky glass noodles a surprise as as the this fresh dish water was prawn flavourful. is The giant a spot River on the Prawn table sitting at your majestically next family on dinner.
halved and the delicately top was fresh garnished and the with meat shreds succulent. of In some countries, the River Prawn is regarded
as very prestigious food. This egg broth dish comes with noodles submerged deep within
mixed with generous helpings of snowpeas, carrots, mushrooms, cauliflowers and
interestingly, fried century eggs. Together, this ensemble hit all the right notes!
TM | NOVEMBER/DECEMBER 2017 102