Spring Garden KLCC
Part of the Tai Thong group, Spring Garden serves pork-free Chinese cuisine with traditional flavour and contemporary flair.
The restaurant is clearly popular and often packed during lunch and dinner on weekdays. It’s best to call ahead and book.
• Start with the wholesome chicken soup with bamboo pith and straw mushroom, and the double-boiled dried scallop soup with Brussels sprout and black chicken.
• The Peking duck comes highly recommended. Enjoy it Hong Kong style by dipping the crispy skin in raw sugar for added sweetness and crunch.
• The stir-fried beef tenderloin is a winner. Served in brown gravy, the beef chunks are generously portioned, delicious and tender. It’s not what you’d expect of Chinese stir-fried beef—it’s so much better.