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Toh Lee Chinese Restaurant is named after a peach tree originated from China. It has a delicate pale pink April flower blooms in masses of solitary stems. “Toh Lee” also known as the “Good Luck Peach”, is a symbol of prosperity as seen in the selection of food served. Toh Lee offers a variety of Beijing and Sichuan cuisine with a touch of fusion.
Located at Level 1 of the Hotel, the restaurant has a spacious and earthy dining interior. It gives a delightfully warm and comfort feeling to its guest. Besides the main dining, Toh Lee has six private rooms, Mui Fah, Sui Sin, Cheng Lin, Hai Tong, Pak Hup and Toh Fah. Total sitting capacity of the restaurant is 208 seats with private rooms easily accommodating 12 to 14 persons each.
At Toh Lee Chinese Restaurant, Chinese food is more than great tasting food. It is an artistic impression. Chinese Head Chef, Chan Chong Yan puts his passion and artistic touch into every single 136 dishes in the menu ranging from Beijing to Sichuan cuisine with a touch fusion. Among the signature dishes are the Double Boiled Superior Shark’s Fin stuffed in Pigeon with Superior Soup, Superior Shark’s Fin with Crab Claw served with Chicken Essence with Cordyceps, Braised Lamb Shank with Imperial Brown Sauce and more.
The dessert selection is definitely not to be missed. Chef Lo has put his creativity to task and conjured up an irresistible selection of refreshing desserts such as Chilled Mango Pudding with Cream, Chilled Avocado Pudding with Crispy Egg White and Ice Cream, Baked Cream Brule with King Fruit Flavour and Double Boiled Bird’s Nest with Rock Sugar and Ginkgo Nuts to name a few.
Toh Lee was awarded the Best Chinese Cuisine Restaurant 1998/99 by Tourism Malaysia. The judging was based on the positive support in representing Malaysia as being able to offer pleasant and clean dining atmosphere. In addition the restaurant is also commended for the quality of food served, value for money, decoration and environment, menu selection and choices of beverages available, entertainment, service standard and the creativity in running the monthly promotions.
Specialties at Toh Lee Chinese Restaurant:
Deep Fried Japanese Octopus with Seaweed and Sesame Batter 紫麻脆墨鱼仔
Deep Fried Spring Rolls with Shredded Chicken and Yellow Chives 鸡丝非皇春卷
Deep Fried Rice Crackers served with Mayonnaise 西酱芝麻米饼
Soft Tofu Cakes coated with Almond Flakes and Black Pepper 黑椒杏片豆腐
Crispy Fried Silver Fish with Salt and Pepper 椒盐脆白饭鱼
Deep Fried Stuffed Crab Claw 酥炸鲜蟹柑球
Deep Fried Soft Shell Crab with Salt and Pepper 椒盐软壳酥蟹
Mixed Shredded Celery and Black Jelly with Spicy Sauce 辣汁凉拌粉皮
Chilled Prawns and Mixed Fruit served in an Orange Bowl with Mayonnaise 橙盅西酱鲜虾
Chilled Beef Brisket with Sichuan Peppercorn 川椒咸辣牛肉
Twin Egg Wedges with Pickled Ginger 酸姜鸳鸯蛋件
Chilled Jellyfish with Cucumber in Thai Chili Sauce 脆瓜酱捞海蜇
Special Canton Dim Sum Platter 广东点心拼盘
Braised Enoki Mushrooms, Crab Meat and Diced Scallop Broth
Hot and Sour Chung Kwan Vinegar Broth with Dried Seafood 海味粒酸辣汤
Braise Tofu Broth with Mushroom and Crab Roe 珊瑚烧豆腐羹
Assorted Diced Seafood and Crab Roe Broth in Bamboo Cup 竹筒海鲜蟹羹
Braised Minced Beef Broth with Spinach 西湖鲜牛肉羹
Double Boiled Crab Claw and Bamboo Pith Soup 蟹钳肉竹笙汤
Boiled Air Bladder with Ginger and Coriander Leaf Soup 香茜姜鱼鳔汤
Seafood, Seaweed and Tomato Soup
Pumpkin and Dried Scallop Soup 瑶柱贝南瓜汤
Soup of The Day 每日明火例汤
Braised Bird Nest Stuffed in Bamboo Piths with Superior Sauce 竹笙烧撩官燕
Double Boiled Prawn Dumplings topped with Bird Nest in Superior Soup 顶汤虾饺燕液
Double Boiled Superior Shark Fin Stuffed in Pigeon with Superior Soup 顶汤鸽吞鲍翅
Superior Shark Fin with Crab Claw served with a bowl of Chicken Essence with Cordyceps 蟹钳干捞鲍翅（虫草鸡汁跟上）
Sauteed Scrambled Egg White with Diced Cod and Pomelo on Crisp Lettuce 雪鱼粒赛螃蟹
Baked Double Lamb Shanks with Black Bean Sauce 鼓汁炉双羊骨
Grilled Fresh Water Prawn with Butter and Honey 火炭烧淡水虾
Ah Kei Tofu stuffed in Vermicelli Noodles in Claypot 土锅亚给豆腐
Traditional Peking Duck with Condiments 北京烧烤填鸭
Crispy Roasted Shartin Pigeon with Crushed Sichuan Peppercorn and Salt 花椒盐烧乳鸽
Hong Kong Style Roasted Crispy Duck with Five Spices 港式烧烤火鸭
Boiled Salted Chicken 卤水贵妃肥鸡
Barbecued Chicken Char Siew Glazed with Honey and Sesame 蜜汁麻子叉烧
Monk Jumps Over the Wall 顶级活佛跳墙
Braised Superior Shark Fin, Crab Claw and Dried Scallop Broth in Claypot
Braised Superior Shark Fin with Fish Maw and Flower Mushrooms 红烧花胶鲍翅
Double Boiled Superior Shark Fin with Chicken Consomme 顶汤龙门鲍翅
Braised Whole Shark Fin with Minced Chicken and Crab Roe 鸡珥珊瑚排翅
Double Boiled Whole Shark Fin, Village Chicken and Bambo Piths in Bamboo Cup
Braised Shark Fin Casserole Beijing Style 京式活佛翅盅
Braised Shark Fin Soup with Shredded Fish Maw, Sea Cucumber and Jade Abalone
Braised Shark Fin Soup with Crab Meat 鲜蟹肉烩生翅
Braised Shark Fin Soup with Shredded Chicken and Dried Scallops 瑶柱鸡丝生翅
Stewed Air Bladder with Scallions 京葱蒜烧鱼鳔
Braised Sea Cucumber with Superior Sauce and Shrimp Roe 虾籽烧海参仔
Stewed Fish Lips with Minced Chicken and Golden Garlic 蒜香肉碎鱼唇
Baked Stuffed Sliced Abalone Rolls with Goma Cream 麻酱炬鱼髻鲍
Stewed Sliced Abalone with Duck Webs in Supreme Oyster Sauce 红烧鸭掌鲍哺
Braised Whole Abalone with Supreme Dried Scallop Sauce 瑶柱汁煨鲍鱼
Braised Oma Dried Abalone in Supreme Oyster Sauce 蚝皇汁禾麻鲍
Sashimi Alisan Abalone served with Chopped Garlic Sauce 亚里山鲍刺身
Flower Mushroom 花菇
Fish Maw 花胶
Venison Tendon 鹿筋
Dried Scallop 瑶柱
Marble Goby 顺壳
Star Garoupa 星班
Eastern Garoupa 东星
Giant Lybrid 苏眉
Pokka Dot 鼠班
Turbot 多宝
Geoduck 象蚌
Tiger Prawns 草虾
Lobster 龙虾
Fresh Water Prawns 生虾
Canadian Cod 雪鱼
Sauteed Garaupa Fillet with Wod Eer 木犀炒班鱼球
Stir Fried Garaupa Slices with Hot Bean Sauce 四川酱炒班柳
Deep Fried Garoupa Fillet with Golden Garlic and Dried Chili 避风塘炒班鱼球
Stuffed Prawns with Vegetables Sauteed with Smoked Chicken Ham 熏肉玉髻虾球
Stir Fried Prawns with Chopped Garlic and Shimeiji Mushrooms 菘菇蒜洱虾球
Deep Fried Prawns coated with Mayonnaise and Corn Flakes 玉米片生汁虾
Sauteed Scallops Hong Kong style served on a Noodle Nest 面巢油泡带子
Stir Fried Scallops with Supreme Chili Sauce 极酱爆炒带子
Deep Fried Scallops with Eggs Floss and Oats 蛋松麦香带子
Baked Fresh Water Prawns with Superior Stock and Scallion 京葱顶汤生虾
Stuffed Fresh Water Prawns laced with Black Pepper Sauce 黑椒龙胎生虾
Sauteed Crab Claw Meat with Egg White and Cream 鲜奶炒蟹尖肉
Roasted Toh Lee Crispy Chicken served with Potato Chips 薯片脆皮烧鸡
Deep Fried Chicken Stuffed with Shrimp Paste and topped with Crab Sauce 珊瑚炸金龙鸡
Deep Fried Soft Crispy Duck with Oats 麦香炸酥鸭子
Baked Traditional Nikko Beggar Chicken 古法炉富贵鸡
Steamed Boneless Chicken with baby Kailan in Superior Stock 顶汁玉兰鸡件
Deep Fried Chicken with Sweet and Sour Sauce 糖醋凤梨鸡球
Stir Fried Shredded Chicken with Leeks and Garlic 京蒜爆炒鸡柳
Chinese Tenderloin Steak on Clay plate 陶板香煎牛扒
Wok Fried Beef Striploin Rolls with Mongolian Sauce 蒙古西冷牛卷
Stir Fried ShreddedBeef with Supreme Chili Sauce 极酱爆炒牛柳
Wok Fried Minced Beef Cake with Mandarin Skin and Water Chestnuts 老陈皮蒸牛饼
Stir Fried Sichuan Venison with Dried Chilies and Peppercorns 川椒干煸鹿片
Stir Fried Sliced Venison with Black Pepper Sauce 黑椒爆炒鹿片
Taiwanese Stewed Chicken and Basil Leaves 台式三杯鸡球
Stewed Assorted Seafood with Beancurd 海鲜什豆腐锅
Stir Fried Chicken with Shrimp Paste and Picked Vegetables 虾酱炒鸡球锅
Stewed Trio of Stuffed Vegetables with Fish Paste in Black Bean Sauce 陶锅煎酿三宝
Braised Venision Tendon with Flower Mushrooms 北菇烧鹿筋锅
Ying Yang Tofu Mapo Style on Sizzling Plate 铁板鸳鸯豆腐
Stewed Lamb with Black Pepper Sauce on Sizzling Plate 铁板黑椒羊肉
Sauteed Garoupa Fillet with Spicy Tomato Chili Sauce on Sizzling Plate 铁板辣子鱼柳
Stir Fried Prawns with Supreme Chili Sauce on Sizzling Plate 铁板极酱虾球
Stir Fried Sliced Venison with Scallions on Sizzling Plate 铁板京葱鹿片
Sauteed Imported or Local Vegetables 清炒各类时蔬
Stir Fried Chive Flower with Minced Chicken Meat and Black Beans 川式炒苍蝇头
Stir-Fried Bell Peppers and Button Mushrooms with Silver Fish 白饭鱼鲜蘑菇
Stewed Beancurd with Angel Luffa and Shrimp Roe 虾子丝瓜豆腐
Steamed Beancurd with Shrimp Paste in Superior Soya Sauce 客式蒸滑豆腐
Deep Fried Beancurd topped with Green Vegetables in Plum Sauce 梅酱酥炸豆腐
Boiled Tofu Soup with Seaweed and Fungus 雪耳豆腐素汤
Boiled Vegetable Soup with Mushrooms 菘菇波菜素汤
Braised Shredded Vegetables with Fungus in Broth 豆皮菜木犀羹
Braised Sweet Corn Cream with Minced Shimeiji Mushrooms 菘菇珥玉米羹
Money Bags Stuffed with Diced Vegetables in Cream Tofu Sauce 菜菘豆汁福袋
Stewed White Mock Fish with Pickled Vegetables and Black Beans 原鼓菜碎素鱼
Sauteed Minced Mock Chicken meat with Pinenuts 菘仁生炒素鸡
Braised Angel Luffa with Minced Mock Meat 素肉碎扒丝瓜
Braised Trio of Mushrooms with Beancurd in Claypot 三素菇豆腐锅
Stewed Mock Abalone with Sea Moss in Brown Sauce 红烧发菜素鲍
Stir Fried Shredded Vegetables and Bean Flour in Hot Bean Sauce 川酱菜豆根丝
Sauteed Diced Vegetables with Cashewnuts 腰果炒素蔬丁
Fried Noodles with Assorted Seafood 海鲜各式粉面
Chilled Imperial Noodles with Stewed Meat and Chives 卤肉帝皇冷面
Stir Fried Udon Noodles with Black Pepper Sauce 黑椒炒乌冬面
Braised Udon Noodles with Hot and Sour Broth 川辣式乌冬面
Braised Crispy Yee Fu Noodles with Seafood in Claypot 海皇伊腐生面
Fried Rice Vermicelli with Diced Vegetables and Minced Meat 肉菜碎炒米粉
Fried Flat Rice Noodles with Dried Scallops and Shrimps in Egg Flower Sauce 瑶柱虾滑蛋河
Egg Noodles Poached with Dumplings in Dried Scallop Soup and Yellow Chives 斐皇瑶柱汤面
Fried Rice with Scallops and Crab Meat topped with Omelette 蟹瑶戴帽炒饭
Fried Crispy Rice with Shrimps and Tomato Sauce in Claypot 四川虾仁锅芭
Fried Rice Toh Lee Style 桃李叉虾炒饭
Moon Porridge with Dried Scallops and Cod topped with Egg in Claypot 雪鱼银光稀饭
Chilled Mango Pudding with Cream 香芒忌廉布丁
Deep Fried Chinese Pancake Roll with Lotus Paste and Ice Cream 通心莲锅饼卷
Double Boiled Bird Nest with Rock Sugar and Gingko Nuts 银杏冰花燕液
Chilled Sea Coconut with Honey Dates and Snow Fungus 蜜苎润海底椰
Soft Almond Beancurd with Black Sesame Salsa and Longan 麻露龙眼豆腐
Double Boiled Sweetened Hasma with Dates 雪苎清炖饸膏
Chilled Roselle Cream with Pomelo and Ice Cream 络神玉露鲜子
Sweetened Red Bean Puree with Fresh Lily Bulbs 鲜百合红豆沙
Selection of Ice Creams 各类特选雪糕
Fresh Fruit Platter with Mangoes 香芒水果什盆
Business Hours: 12:00pm to 2:30pm (Lunch, Monday to Friday)
11:00am to 2:30pm (Lunch, Saturday, Sunday & Public Holiday)
6:30pm to 10:30pm (Dinner, daily)
5 Elements Mooncakes From RM13++ to RM25++ per piece
Every RM100 spent on a single receipt for mooncake purchases shall be entitled to a RM10 Toh Lee Dining Voucher
Purchases of 5 boxes and above shall be entitled to a Zi Wei Dou Shu (the Purple Star System) or BaZi (the Eight Character) reading by Madam Leong Siew Wei OR 10% discount on the total amount
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