Prepared by Tao Chinese Cuisine's Chef Wong Lian You, choose from six- and seven-course dinner menus for five to ten pax starting from RM1,888nett per table. Highlights include braised Northern Canada lobster claw with bird's nest and fish maw in golden broth, wok-fried Alaskan king crab leg with salted egg, braised eight treasure duck, steamed glutinous rice with preserved duck leg, and chilled peach gum with papaya and snow fungus. Each set comes with a starter course of yee sang. Dishes are also available à la carte.
Prefer a family lunch? Opt for Tao's CNY dim sum set lunch menu (RM1,888 nett for up to ten pax), which kicks off with a starter yee sang and dim sum combination platter before a five-course meal. If dim sum is all you need, celebratory choices include steamed abalone with Northern Canada lobster har gao, pan-fried smoked duck raddish cake with golden crabmeat, and pan-fried ninko with sesame seeds and salted bean paste, priced at RM18nett per portion.