Deluxe Peking Duck @ Tao, Intercontinental Kuala Lumpur

January 11, 2013

Tao Chinese Cuisine: Round Two. Earlier entry on Tao: January 4.

Semi-dried tomatoes with basil, an unorthodox appetizer for a Chinese restaurant.

Our mission this time: to try Taos Peking Duck, with a twist. Folks can add foie gras in the rolls for RM60++, truffles for RM80++ & eringi mushrooms for RM40++.

Half a duck costs RM68++ on its own. Not too expensive for a top-flight hotel eatery.

Our choice: we love our liver, so theres no contest (though truffles would be nice too).

Crispy-juicy skin & richly flavorsome foie make for a fantastic partnership, though the pancake feels too doughy-chewy for our preference.

More fowl play: Succulent boneless chicken wings marinated in oolong tea with plum sauce.

But our No. 1 Tao favorite: chicken coated in salted egg yolk & sweet corn, topped with floss. Breathtakingly decadent, every bite is savory-creamy bliss.

For drinks before or after dinner: OneSixFive, Intercontinentals refurbished lobby lounge.

OneSixFives complimentary wasabi peas lean perilously toward the fire-breathing variety.

Cocktails here can also be spicy: the Masters Flame (RM34++) is a mix of absolut citron vodka, ginger syrup, coriander, lime juice & red chilies.

Tea to soothe us: a blend of sencha fukuiyu cha, fresh mint & sugar cane syrup (RM22++).

Not a bad range of wine by the glass; not at bad prices either, considering the venue.

OneSixFive @ InterContinental Kuala Lumpur

Tao Chinese Cuisine @ InterContinental Kuala Lumpur

OneSixFive @ Intercontinental Hotel Kuala Lumpur

Tao Chinese Cuisine @ InterContinental Hotel Kuala Lumpur