Introducing, and Toh Yuen @ PJ Hilton

Thank you PJ Hilton Hotel, and for the generous invitation for a food review session at PJ Hilton. It was the first time that I met up with Cumi and Ciki. In addition, Bangsar Babe, Babe KL and Captain Hook, Frat Mustard and Rebecca were there too! Actually, coincidentally I knew Ciki from my previous water rafting session and Ciki was the last minute photographer by accident for my wedding proposal to Rachel on the hot air balloon.

Cindy of PJ Hilton briefed us on their new exciting blog, Well, of course I thought I heard it wrongly when a hotel has their own blog. To make it interesting, readers and guests could comment and review on the blog. To know more about, experience it yourself at is a food reservation portal that offers points as rewards to their customers. This is how it works!

1. Book online with this NEW! COOL! LATEST! QuickBook system. It’s fast, it’s free and they have got loads of great eateries joining our lineup of bookable restaurants!
2. Receive a confirmation via email and SMS within four hours, by 11am the next day, or 30 minutes before your dining time, whichever is applicable
3. You earn free points towards your next free meal.

At one of the rare occassions, we were required to draw lots between 3 restaurants in PJ Hilton Hotel: Genji,Toh Yuen and Paya Serai. We drew Toh Yuen together with Cumi and Ciki.

We ordered 3 bowls of soups for starters. The Sze Chuan soup, the Chicken Broth Scallop Soup and the Shark Fin’s soup with crab meat. We didn’t manage to try the Sze Chuan soup but we did try the other two. The chicken broth soup tasted slightly heavier in flavour and the scallop was huge and fresh. We were then spoilt with the Shark Fin’s soup with crab meat and generous amount of shark fin.

We were introduced to Fred, the Sous Chef who was very shy with camera.

The claypot beef was next. As receommended by the Sous Chef, it was indeed something special. The beef was tender and the blended well with the sauce.

A lightly mixed vegetable dish of snow peas was next. The snow peas came with crunchy macadamia nuts that goes very well together.

We were then pampered with sliced abalone with century eggs. The presentation was good and the abalone was good. Rachel loved the century eggs.

The abalone dish didn’t stop there. We were then pampered again with sliced abalone with sea cucumber and brocolli. The fresh brocolli blended well with the tender sliced abalone and sea cucumber. It was good.

As the feast continued, we were presented with another tasty dish, the signature beancurd.

How could the feast complete without a fish? To be exact, the steam cod fish. The cod fish was amazingly fresh and the tasty. No complains!

The dessert came than no other than the bird’s nest. A nutritiously healthy dessert.

Lastly, we had “tong yuen” with red bean soup. Rachel loved this very much.

It was a very filing meal and a very good company of Cumi and Ciki.

Thanks PJ Hilton, and for the generous invitation.

Toh Yuen Chinese Restaurant,
No 2, Jalan Barat,
Petaling Jaya,
Malaysia 46200
Tel: 60-3-7955-9122
Fax: 60-3-7955-3909