January 16, 2019
By Aiman Azri
Rebirth and renewal: Spring is in the air at the Tai Thong Group, bringing the sweet scent of seafood to the newly revamped Spring Garden in Suria KLCC. Reawakening after a month-long refurbishment, the restaurant has been thrillingly revamped for 2019 and beyond into a seafood specialist, illustrated by tanks holding everything from live Australian lobsters to Alaskan king crabs, star coral groupers to geoduck clams. Based on the lunch crowds thronging Spring Garden this month, loyal customers seem to be enthusiastically welcoming this long-popular restaurant back and embracing its latest emphasis.
Celebrating its relaunch, Spring Garden has introduced several limited-time temptations, such the South African abalone, more tender than its typical ilk, prepared in a choice of cooking style (RM38++ per piece) - we loved it steamed with minced garlic (which added pleasurably sharp heat) and glass noodles (lending a silkiness to complement the abalone), but patrons can also have it sauteed with 'golden greens' or pan-fried with black truffles.
The Grand Reopening Promotional Menu runs through 31 January; other highlights include Estuary Tiger Grouper (steamed with Hunan diced hot peppers, steamed Nyonya style, or steamed with superior soy sauce), Freshwater Prawns (baked with soy sauce and minced garlic, steamed with sauna sauce, or steamed with minced garlic and bean sauce), and Indonesian Mud Crabs (braised with chillies, fried with fragrant spices, or baked with butter sauce).
The Baby Lobster with Cheese will be another sure-fire hit with the entire table; the Sabah-sourced lobster conceals more than its fair share of flesh in its shell, ensuring a hearty, juicy chew. Australian lobsters are also available, baked lusciously with cheese too or sashimi-style with superior soup.
For folks seeking intriguing creations, the Hong Kong-Style Crispy Shredded Duck Cheong Fun heralds contemporary fun for all generations (RM13.80++); it's worth noting that Spring Garden still serves plenty of meat and vegetable specialities beyond seafood, of course, particularly poultry possibilities like Peking duck, salt baked chicken with tang kwei, and roast pigeon, as well as claypot lamb loin, hot pot beef tenderloin, Australian venison with ginger, and much, much more; something for every palate and preference, certainly.
Many thanks to Spring Garden for having us here.
Lot 413 & 414, 4th Floor, Suria KLCC, 50088 Kuala Lumpur.
Daily, 10am-10pm. Tel: 03-2166-9881
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