Stepping into Tao Chinese Cuisine at InterContinental Kuala Lumpur felt more like stepping into a high-end bar. Decked up in black, with strategically placed lightings, the restaurant reminded me of TAO Asian Bistro in The Venetian Resort Las Vegas. That TAO is indeed a restaurant as well as nightclub which quickly became a celebrity hangout spot when it first opened (alas, no celebrity spotting when we were there).
I digress. Getting back to Tao Chinese Cuisine. I was there for their Chinese New Year menu tasting and as it was my first time there, I was quite eager to sample the offerings. I was ushered into a private room which was elegantly designed, and even had its own seating area separate from the dining area.
The menu at Tao Chinese Cuisine
On the menu for us for the tasting was the Radiant Flame of Prosperity Set, which was an 8-course menu.
The Yee Sang with Salmon Fillet, Ice Plant, and Shredded Korean Crystal Pear was interesting and even though I’m not a fan of ice plant, my fellow diners clearly approved of the addition and were munching happily away. The pears were sweet and was a nice addition.
The Braised Crab Meat, Fish Lips, and Dried Scallop broth earned top marks from me. The broth was hearty and silky.
The Duo Chicken Platter which consisted of Roasted Chicken and Marinated Shredded Chicken, was bursting with flavours and had a slight kick to it. This was truly moreish.
The Steamed Dragon Grouper with Crispy Radish, Bird’s Eye Chili, and Curry Leaves was a surprise. The flesh of the fish seemed to have a ‘bounce’ in it. There was also the addition of har mai (dried, tiny shrimps prevalent in Chinese cooking), which played off the ‘bounciness’ of the fish and added a bite to the dish.
Stir-fried Australian Scallops with Garden Greens, Macadamia Nuts and Morel Mushrooms was lightly seasoned which worked well for me as I like my broccoli sans sauce actually.
Wok-fried Wild Rice with Abalone, Chicken Sausage, Mushrooms and Fish Roe was simply delicious. The abalone were mini ones, which made for easy eating and the lap cheong gave a dash of sweetness.
After all those delicious dishes, we had come to our last 2 courses – Chilled Almond Ice with Sea Bird’s Nest and Steamed Koi Fish-shaped Ninko with Shredded Coconut.
The ninko was delectable – light and not overly sweet.
The Chilled Almond Ice was (to me at least) a surprising item to include as almond in dessert form has a really strong taste. Everyone seemed to have a different take to what it tasted like – some diners said it had a bug smell, whilst I thought it tasted like medicine. This here was a dessert where it was a yes or a no, no maybes. For those at the table who liked it, they cleared their bowls, slurping out loud their contentment. According to the Chef, the better the quality of the almonds used, the stronger the taste that comes out of it. Clearly these were the highest quality of almonds!
As I am not one to shy away from asking questions, according to Chef Wong, he included the chilled almond for its gentle and nourishing qualities as almond is traditionally believed to be soothing and beneficial. It allows guests to conclude the set menu on a lighter note, offering comfort without heaviness after a celebratory feast as it also provides a refreshing contrast, helping to cleanse the palate and gently round off the dining experience. Well, you heard it here folks!
Senior Executive Chinese Chef Wong
Considering Senior Executive Chinese Chef Wong, only started back in the kitchen on 2 February 2026, returning to Tao Chinese Cuisine after his stint at Madinat Jumeirah in Dubai where he earned nominations, I thought the menu (which is rooted in classic Cantonese cuisine) was well planned, cohesive (except for the chilled almond but that’s a personal palate issue) and was executed well.
“Each year, we begin with tradition as our foundation. Dishes that symbolise prosperity, abundance and togetherness must always be present during the Chinese New Year period to preserve the festive atmosphere. At the same time, we thoughtfully introduce a few new creations to bring freshness to the menu. Through these additions, we aim to create moments of surprise, spark meaningful conversation at the table, and give guests something new to look forward to, while continuing to honour the familiar flavours they cherish,” Chef Wong.
And to that end, I must say Chef Wong did mighty well for his first Chinese New Year outing back at Tao Chinese Cuisine.
There are various festive sets at Tao which cater to 2, 4 or 6 persons. Prices start from RM688 nett for 2 persons.
Yee sang starts from RM148 nett for half portion and RM260 nett for full portion.
For further enquiries & group bookings, call +603 2782 6173 or WhatsApp at +601 6202 4623.
We were invited by InterContinental Kuala Lumpur. As always, our opinions are honest and our own.
