JOM MAKAN! Good Food & Lifestyle Trek

KAWAII & OISHI Part 3

2012-01-31T14:09:00.000+08:00

From the land that created instant noodles, it's hardly surprising that the Japanese gets into quite a tangle when it comes to noodles. Frankly, we were bowled over by the wide variations of ramen, soba and udon from Osaka to Tokyo on our recent trip there.

Feast your eyes on these delectable offerings that came with all sorts of different toppings - from pickled, piquant vege to springy chikuwa rolls (tubular-shaped squid-flavoured fish paste). Even the soup base veers from crystalline clear to flavourfully 'misty'.

Sumptuous and silky...ramen in a deliciously sweet broth of pork bones and topped with braised belly pork chunks, pickled veges and bamboo shoot, chopped spring onion, strips of wood ear fungus and sliced char shu.

Clear favourite - ramen with consomme-type soup base with chopped spring onion, kelp and slices of cha shu

Fancy a chikuwa roll with your Udon? Just add chopped seaweed and spring onion to perk things up further

Classic makes the cut...Soba adorned with strips of dried nori served cold with shoyu dipping sauce

Kyushu Ichi-ban...possibly Kyushu's no.1 choice! Superbly springy ramen with hard-boiled egg (love the runny yolk!), lotsa spring onion, seaweed, sliced cha shu and strips of wood ear fungus.

The Osaka version - simpler but equally hearty with big, porky flavour

A rice ball (onigiri) to go with our simple lunch of ramen dotted with tempura bits and spring onion

FISHING FOR PROSPERITY

2012-01-06T20:45:00.000+08:00

Cries of 'loh hei!' will be heard throughout the Chinese New Year festivities

My first'lou sang' to mark the impending Dragon Year went off swimmingly at EeCuisine, Eastin Hotel PJ recently.

Chef Yongmust be fishing for compliments while all of us were fervently fishing forprosperity. With salmon trout Yee Sang, shark's bone soup and loong da'an(giant garoupa) on the menu, here's hoping the coming Lunar New Year willherald all things fortuitous to our doorsteps.

Sliced salmon trout graced our portion of festive Yee Sang

Dinnernaturally commenced on a rousing note as we toss, stir and mix the colourfulplatter of raw fish salad amidst an endless slew of good wishes, laughter andproverbial sayings.

A dash of pepper and five spice powder adds tasty dimensions to the invigorating salad

Followed by Chef Yong's strawberry-based plum sauce to liven up the mixture

According tothe chef, he has opted to stick to fresh, natural ingredients such as morefruits and vegetables this year to make up the rainbow salad platter. I particularlylike the inclusion of puffy rice cracker bits, olive oil and strawberry-basedsauce that lighten up the whole combo.

The slightlyunctuous Double Boiled Shark's Bone Soup with Deluxe Shark's Fin and Fish Mawappeared almost creamy on the palate thanks to the collagen-rich,cartilage-based broth. I lapped up every single drop of the sweet soup (thumbsup to the peppery overtone!) while devouring the spongy fish maw and fine combof shark's fin. Some beansprouts and Chinese parsley are served on the side forthose who want to mix these in for a 'fresher' flavour and some crunch.

Stir-fried Prawn with Seasonal Green (asparagus, macadamia and fresh magnoliapetals) and Scallop Roll left us gushing like starry-eyed groupies. Springy and succulent to the bite, the sizeable crustacean's crystal-clear sweetness is a joy to savour. Cocooned in crispy threads of kataifi pastry, the scallop provided some textural contrast though its inherent taste was a tad overwhelmed by its wrapping and the accompanying dollop of ebikko-studded mayo cream.

Chef Yong paid tribute to the tradition of having steamed chicken on the festive table with his version of Steamed Qing Yuan Village Chicken. The chicken is not your average battery-farmed fowl but a free-range bird raised on oats, breadcrumbs, corn and other grains resulting in its firmer textured meat with a nice yellow-hued, fat-free skin. Instead of just plain salt, the chef also immersed it into a pot of herbal-infused broth, to bestow the chicken with delicate herbal accents.

Another customary turn that he showcased was the Steamed Century Garoupa Traditional-Style. There was some debate over the type of fish until we were told it was 'loong da'an' which is also known as dragon or giant grouper. The flesh was thick and meaty with muted sweetness to it. What really stood out was the soya sauce that had hints of dried orange peel and ginger in it.

I must admit the Braised Dried Seafood Bag with Broccoli was a non-event for me. I found the combination of sea cucumber with dried oyster stuffed into an inari pouch (Japanese sweet beancurd skin) too insipid for my liking. However, the combination of textures proved to be unforgettable.

Most CNY meal is never complete without a serving of Claypot Rice with Waxed Meat. Although we were satiated by now, we gamely cleaned up our bowl of fragrant rice especially the complementing slices of winey Chinese liver sausages.

Sweetened Red Bean Soup with Sesame Balls sounded very pedestrian but the twist came in the glutinous rice ball filling. Instead of the usual lotus paste, the black&white sesame seed-coated balls are stuffed with crushed peanuts and sesame seeds.

Ee Cuisine's six varieties of Yee Sang and three set menus are available until 6 February 2012. Make haste for the restaurant is already fully booked for the eve of CNY and is expected to do roaring business for the entire CNY celebratory period.

Ee Chinese Cuisine, Lobby level, Eastin Hotel, Petaling Jaya Selangor. For reservations, please call 76287338 or 76651111 extensions 137/138.

KAWAII & OISHI Part 2

2011-12-26T14:32:00.000+08:00

Here's an overview of the good eats we discovered and enjoyed throughout our stay in Japan. As we all know, the Japanese takes great pride in their food - from the preparation and selection of ingredients to the final presentation and choice of crockery.

Grilled chicken and seafood salad from one of the many eateries in Tokyo Disneyland


The pork cutlet and chocolate cake were so scrumptious although I only managed to sneak a tiny bite

These sweet, juicy and fragrant strawberries went down a real treat

A set dinner of grilled eel with rice and fried fish in breadcrumbs

Simple but so delicious...Oyakodon - grilled chicken with egg and onion over rice

Our set lunch at one of the little Japanese eateries in the Asakusa area

Rice topped with Yakitori (minus the skewer) and minced chicken with condiments

My mini set lunch at about RM60 came complete with pickles, salad and udon plus a free flow of hot & cold drinks

In Kyoto, we found rows and rows of rustic little shops that lined the gentle slope that leads all the way to the Kiyomizu Temple. Proffering everything from souvenirs and crafts to traditional delicacies, we had a field day sampling specialities such as matcha (green tea) ice cream, pancakes, rice crackers and mochi (glutinous rice balls with filling).

This lady is making a type of sweet crispy biscuits similar to kuih kapit in Kyoto

A traditional sweet shop that produces a traditional confection that has tissue-thin glutinous rice skins (sometimes flavoured with matcha) filled with red bean paste and folded into triangles

Asakusa is another shopping and good eats haven - the whole street leading to another historic temple is choc-a-block with assorted shops that attract hordes of visitors. The cornucopia of sounds, sights and smells can be totally absorbing and exhilarating especially for first-timers like us.

Possibly one of Japan's most iconic photo opp spots at Asakusa

These sticks of chewy confections attract long queues of visitors daily

More tempting confections to sample

Goodies galore...you'd be spoilt for choice

Rice crackers made on premise

Look at these wide array of rice crackers available

This chef patiently fills red bean paste by hand for little moulded sponge cakes

Don't they look splendid? The final outcome once the dainty cakes are ready to go

Coming up next...more good eats in the form of sushi, ramen and some home-cooked delights!

KAWAII & OISHI Part 1

2011-12-24T22:37:00.000+08:00

An eye-catching Hello Kitty snack kiosk inside Universal Studios Japan


Fancy some piping Hello Kitty buns anyone?

In Japan kawaii or cuteness sells like well...hot cakes! Of course it helps that the food is oishi (delicious) too. Coupled with the Japanese masterful art of packaging, how can anyone resist from lugging home packs and packs of confectionery, cakes, pickles, tea, pastries, seaweed and even fish cake?

Onigiri - Japanese rice balls are quick, tasty and convenient to eat when you're pressed for time

While waiting to get into Universal Studios, we decided to breakfast on some Onigiri - Japanese rice balls that feature different fillings from a little kiosk adjacent to the theme park entrance. Mine was packed with Takoyaki - Osaka's favourite snack of piping hot batter balls filled with chopped octopus! Laced with mayo, a sweetish tangy sauce and lots of bonito flakes, they hit the spot in the chilly weather.

Hungry like Snoopy? Stop for a bite at this Peanuts-themed cafe at Universal Studios

Whimsical snacks featuring Snoopy and the Peanuts gang to keep hunger pangs at bay

Pop corn tubs adorned with Elmo on the lid and a flashing Christmas tree within

Once inside, we discovered how irresistible the kawaii factor is. Whether it's a burger and fries from the cafe or a tub of pop corn from the many kiosks that dot the place, you'd happily fork out money to indulge the child in you.

Fresh waffle are made and sold on the spot at this rustic Elmo-themed shop

Lovely to see and eat...miniature Hello Kitty & Daniel cakes

Make no mistake about it...Hello Kitty is HUGE in Japan. The top cat icon touts everything from phone dangles and jewellery to candies and rice cakes. We spotted these adorable kai tan koh (eggy sponge cakes) filled with red bean paste in Universal Studios and later we'd find many more food items with this cute kitty image on the packaging everywhere we go.

Have a ball in Osaka with different variations of Takoyaki

Great balls of ... Takoyaki

In Osaka, Takoyaki reigns supreme. There's even a little Osaka Takoyaki Museum next to Universal Studios!

These batter balls similar in size to golf balls are cooked in moulded pans with bits of chopped tako (octopus) in them. Toppings vary from stall to stall and can range from seaweed strips, katsuoboshi (shaved bonito flakes) and mayonnaise to spring onion, crispy tempura batter bits and ponzu (tangy citrus-based BBQ sauce).

A map depicting takoyaki hot pots in Osaka

Entrance to the Osaka Takoyaki Museum


Trust me these taste waaayyyy better than they look ^^

Cute bear cakes and luscious cakes in a patisserie in Osaka

We also noticed that the Japanese have a penchant for French-inspired pastries and cakes. Throughout our trip we came across scores of boulangeries and patisseries that proffer the most divine cakes, rustic breads and meticulously crafted sweet confections that are a sight to behold and a dream to savour.


In keeping with the Yuletide spirit, sweets in Santa and snowmen shapes

This cream puff is from Beard Papa's! The real deal in Japan...yummylicious!!!


Little cakes moulded in the form of popular Japanese cartoons are always hot

More photos and notes on our Japanese culinary expeditions coming soon! In the meantime, Merry Christmas to all my followers and blog readers! *hugs*

SEASON'S FEASTING

2011-12-12T14:29:00.001+08:00

'Tis the season to eat, drink and be merry! You'd be spoilt for choice at Dorsett Regency as Executive Chef KK Yau and his team will be offering three celebratory options: an exquisite Christmas Eve set dinner at Cellini's, a lavish buffet at Checker's Cafe or relish a takeaway Tandoori Turkey from the comfort of your own home.

Weighing about 4kg each, the spiced marinated turkey proves to be a nice change from the Continental version; its meat well-imbued by a heady mix of aromatic spices. Stuffed with briyani rice, vegetable and pickles, the delectable offering also comes with chestnut and onion stuffing, cranberry jelly and giblet gravy. Each bird costs RM208++ and orders can be collected from Checker's Cafe.

The entrance of Cellini's...a small but cosy haven for Italian delights

The delicious Pasta La Verdura is worth tangling with

If you prefer a more intimate celebration, Cellini's the place to revel in a sumptuous set menu that blend imported winter ingredients and Euro-Mediterranean culinary accents.

The appetiser of Pasta La Verdura comprises al dente spaghettini with thread-like strands of Vegetable Pasta accompanied by Thyme and Dill Jelly and topped with pepper-crusted Tuna Tartare with pieces of sweet, poached Lobster.

Christmas Fennel & Fish Soup is served with some dramatic flair

Admittedly, I'm no a big fan of fennel but this herb is put to good use for the Christmas Fennel and Fish Soup. Definitely a heartwarming broth for the soul, we lapped up every drop of the wonderful concoction that had fennel, tomato, onion, potato and slivers of sole and snapper in it. The succulent Poached Cod fillet on top is adorned with Spinach Veloute (a gelatine-based reduction of spinach, stock and flour with parsley, garlic and extra virgin olive oil).

To cleanse and prime the palate for the main course, you'd enjoy a Mango Sorbet, a refreshing scoop of frozen mango juice with bits of the actual fruit in it.

The main course proffers Confit of Norwegian Salmon and Moist Confit of Salmon with Spinach Veloute; both cooked the sous vide way - a slow cooking process at precisely controlled temperatures. The piece of salmon sprinkled with edible floral petals in the foreground of the pix is cooked at 40 degrees Celsius, ensuring the fish remains tender and succulent with a lightly flaky core.

For the latter, it's cooked at 80 degrees Celsius; wrapped in a layer of sliced gratinated potato that renders it paler but no less richer on the palate. If fish is not your cup of tea, the alternative main course is Roast Turkey with all its customary trimmings.

All of us also had a slice or two of the irresistible Tandoori Turkey once it was carved at our table. Bringing curtains down for the evening is traditional Christmas Plum Pudding with Vanilla Sauce followed by some pralines and coffee/tea.

Lusciously indulgent...just a small piece of the Plum Pudding is enough to satisfy

Death by chocolate...pralines to wrap up our dinner on a sweet note

The Cellini's Christmas Eve Set Dinner is priced RM198++ per person inclusive of a free flow of sparkling wine, beer, soft drinks and juices.

Hearty eaters who prefer to go the whole hog may want to head for Checker's Cafe festive spread on Christmas Eve and Christmas Day. Chef Yau's team very kindly trotted out a selection of dishes from the buffet to give us an idea of what's in store for diners.

From roast turkey to tantalising appetisers of fish and seafood, you'd be spoilt for choice as there will be over 40 scrumptious specialities in the tempting line-up.

Feast to your hearts' content at the Christmas Eve or Christmas Day Buffet Dinner at RM98++ per person. Also available is a Christmas Day Brunch priced at RM70++ per person.

For reservations, please call Cellini's or Checker's Cafe, tel: 03-2716 1000 x 188. Dorsett Regency Hotel is located a stone's throw away from the main Bukit Bintang shopping belt.

(NOT QUITE) THE TWELVE EATS OF CHRISTMAS

2011-11-30T12:59:00.001+08:00

Try singing this to The Twelve Days of Christmas ;D

On the first day of Christmas, my true friend treated me to Roast Turkey at Swez Brasserie.

On the second day of Christmas, my true friend treated me to Beetroot & Feta Canape,
Smoked Salmon Rosette and Waldorf Salad with diced apple & celery.

On the third day of Christmas, my true friend treated me to
Smooth and creamy, soft and sticky Pumpkin Risotto with Saffron
And Roast Turkey at Swez Brasserie

On the fourth day of Christmas, my true friend treated me to golden and rich Pumpkin Soup
with deliciously crispy Quail Wontons
Together with fluffy buttered bread rolls
And Roast Turkey at Swez Brasserie.

On the fifth day of Christmas, my true friend treated me to a fillet of sauteed Salmon topped with some Apple Sauce and chopped Walnuts
Too sumptuous to comprehend after the superb soup
And Roast Turkey at Swez Brasserie.

On the sixth day of Christmas, my true friend treated me to
Basil and Pine Nut Stuffed Turkey Breast
Baked Almond Cranberry Squash
Full of enticing aromas and tender, juicy textures
Redolent with true festive spirits, cheery company
And Roast Turkey at Swez Brasserie.

On the seventh day of Christmas, my true friend treated me to Cranberry Cheese Yule Log
So decadently luscious
A fine spongey roll
For calling on friends with true festive spirits, cheery company
And Roast Turkey at Swez Brasserie.

On the eighth day of Christmas, my true friend treated me to the sight of Chef Jean Marc Veron carving the Roast Honey Glazed Turkey with Cranberry Sauce and Gravy
Filled with fine stuffing with glazed Chestnuts so temptingly moist that
The taste scores high and oh so yummy; comparable to that partridge in a pear tree.

On the ninth day of Christmas, my true friend treated me to
Nice festive cookies
Eats that meant hours of loving baking
Special cocktails with straws a-spinning
Slick choices awaiting
A fine buffet spread
For lil darling guests
There's gingerbread, sweets and chocolates
And Roast Turkey at Swez Brasserie.

On the tenth day of Christmas, my true friend treated me
To a festive dinner that left us leaping
Nice festive cookies
Eats that meant hours of loving baking
Special cocktails with straws a-spinning
Slick choices awaiting, A fine buffet spread
For lil darling guests
There's gingerbread, sweets and chocolates
And Roast Turkey at Swez Brasserie.

On the eleventh day of Christmas, my true friendtreated me
To an evening of festive feasting that left us all a-leaping
Nice festive cookies
Eats that meant hours of loving baking
Special cocktails with straws a-spinning
Slick choices awaiting, A fine buffet spread
For lil darling guests
There's gingerbread, sweets and chocolates
And Roast Turkey at Swez Brasserie.

On the twelfth day of Christmas
even if my true love doesn't sent to me
Twelve drummers drumming
Eleven pipers piping
Ten lords a-leaping
Nine ladies dancing
Eight maids a-milking
Seven swans a-swimming
Six geese a-laying
Five golden rings
Four calling birds
Three French hens
Two turtle doves

There's always Roast Turkey at Swez Brasserie!

For reservations on Christmas Eve and Christmas Day at Swez Brasserie, please call 03 - 7665 1111. EastinHotel Petaling Jaya,13 Jalan 16/11, Pusat Dagang Seksyen 16, Petaling Jaya Selangor

MAKE IT BIG!

2011-11-22T15:16:00.001+08:00

You have a choice of two side dishes to complete your order of roast chicken...I opted for roast potatoes and grilled vegetables

From Plan B and Ben's to Ricetaurant and Canoodling, there seems to be no stopping the BIG group. Its surfeit of good food and drinks is now extended to the area of food retailing via Ben's Independent Grocer at Solaris Dutamas.

Imagine you can pluck fresh lettuce off their hydroponic shelves and shop for a wide selection of imported food that includes Jamie Oliver's range of condiments and pasta sauces, Koko Black's fine chocolates and Suga's candies, and premium Wagyu steaks all in one place.

If you feel peckish, make a beeline for Ben's General Food Store where you can relish in deli-style pastas and pies, scrumptious roast chicken hot off the rotisserie, hearty salads, oven-fresh pizzas and luscious dessert.

On my last visit, I literally drooled when I spied a couple seated at an adjoining table hungrily wolfed down a whole roast chicken by themselves. So this time it was my turn to zoom straight in to the juicy poultry which tasted as stunning as they look.

Yummy roast chicken available in whole or half portion...simply satisfying!

My friend's portion of Moroccan Lamb Pie was delish but the scant filling encased within the rather thick puff pastry really didn't do it justice. It came with a choice of one side dish so my pal plumped for the surprisingly delectable Orecchiette Pasta Salad with grated cheese.

Love the buttery and flaky pie crust despite its scant but flavourful filling. The tiny ear-shaped pasta with peas, rocket and grated cheese went down quite a treat with us.

We love the indulgent Mushroom Lasagna with Corn Salad as do my daughter who devoured her portion of Macaroni and Cheese within minutes!

The layers of lasagna packed with earthy mushrooms came with a generous serving of pesto sauce

I adore the golden, tender corn niblets in this scrumptious salad that accompany the lasagna


Cheesey but nice...you can't go wrong with this Mac & Cheese

FIRST CLASS

2011-11-14T19:25:00.001+08:00

It's not exactly Hell's Kitchen but my maiden cooking class at Le Cordon Bleu was no walk in the park either. I daresay there's a lot of sweat (remember what they say about if you can't stand the heat...?) plus a smidgen of blood (the mandolin was the day's lethal weapon!) and some tears (couldn't recall the last time I cried over cut onions...LOL) involved. Overall, the experience was still an invaluable one.

Under cuisine chef lecturer Franck Bruwier's tutelage, we whipped up French Onion Soup and Roast Duck Breast, Potatoes with Bacon and Mushrooms Cooked in Goose Fat. The end results were well worth our efforts too...these photos below are proof enough.

Sweet and hearty...the sublime French Onion Soup with a piece of cheesey toast

Pink and tender...Roast Duck Breast with Mushroom cooked in Goose Fat with Smoked Duck Slices

The seemingly simple French Onion Soup required the onions to be sliced length-wise so that their natural juices are released slowly during cooking. Chef Bruwier showed us novices a few tricks like the correct way to hold the knife and how to slice and chop onions without losing any of our fingers!

We learned how to 'sweat' the sliced onion with a little butter and a sprinkling of flour over medium heat until they turn translucent. Then they were literally put onto the back burner to gently draw out the natural sugars.

Once the onions were caramelised, some white wine and port were added in. The beef consomme (or chicken stock) was the last to go in after the spirits have been reduced adequately.

Of course we didn't just complete this dish in one go. In between bouts of stirring and letting our pot of sliced onion sit on the stove, the chef taught us how to prepare crisscut potatoes using a mandolin...

Needless to say not every spud made the cut and one can't expect to have nimble fingers overnight!

I rarely cook duck at home so this session was an eye-opener for me. Like beef and lamb, one shouldn't overcook duck and I've always prefer the centre to remain slightly pink.


The duck breast was seared in a pan first before left to roast in the oven

Carrot, celery and shallot formed the mire poix for our brown sauce

Each of us was given a large slab of duck breast which was then skinned, leaving behind just a thin layer of fat. After scoring and seasoning it lightly, we seared the breast meat on high heat to seal in its inherent juicy flavour. Under the chef and his assisting team's supervision, we picked up several more practical tips and tricks like how to prepare the accompanying brown sauce and sauteed mushroom along the way.


A sumptuous feast that's akin to restaurant standards!

Thank you to Chef Franck Bruwier and team for the first class experience at Le Cordon Bleu!

It was half a day well spent. I certainly look forward to cook up a storm at more of Le Cordon Bleu's culinary workshops (priced at RM450 per session) in the near future.

For enquiries and course information, call Sheryln Lee, Sunway Le Cordon Bleu Institute of Culinary Arts, tel: 603 5632 1188 or fax: 603 5631 1133.

LIVING THE POSH LIFE

2011-10-24T19:16:00.000+08:00

“Iwanna be a millionaire so freaking bad...” Bruno Mars' chart-topping hit came to mind the minute I stepped into the marbledconfines of the 2½-storey BayRocks Bungalow Villa that had been designated asmy overnight abode one weekend at Sunway South Quay.

“Mom! This place's like Teen Cribs!” my 13-year oldgirl whispered in awe when we were given a quick tour of the palatial villa. Especially one with a dedicated glassed-in lift inside!

Who wouldn't want to lounge in such cosy and classy confines?

Elegantly accentuated with opulentmarble, timber and natural stones, I had to admit that ourprecocious little miss was spot on. Imagine two spacious living rooms and an elegant dining room filled with modernpseudo-European furnishings, designer wet and dry kitchens under one roof. Complete with a detached entertainmentcum home theatre pavilion that looks out to an outdoor plunge pool with verdantlandscaping and water feature enhancements, what's not to like?

Another view of the main living room

A secondary living room for the family on the upper level

The patio leads to the entertainment pavilion and outdoor plunge pool

An island kitchen counter that doubles up as a breakfast nook

The master bedroom was a tad showy for mytaste but then again I supposed it is only befitting theinterior design should convey a sense of unparalleled luxury.

Dream chamber...the stylishly outfitted master bedroom boasts cream and earth tones

Futurist touches enhance this particular bedroom that is obviously designed for teens

The guest room evokes a sleek, minimalist feel

Before we had a chance to warm our butts on thedesigner settees, we were whisked off to Sunway Lagoon Resort for a lavishbreakfast. After that, we were treated to first-hand experiences of the RoyalBlue Exclusive Lifestyle Privileges programme – perks thatawait purchasers and eventual owners of BayRocks.

A chic dining set-up to let you entertain in style

Aside from a three-yearSunway Lagoon Club membership, three-year enrolment in the Sunway InternationalVacation Club, Executive Health Screening at Sunway Medical Centre for two adultsunder a three-year wellness programme, unlimited access to the Sunway LagoonTheme Park, and complimentary year-long parking at the Sunway Pyramid ShoppingMall, South Quay's residents enjoy the convenience of having all these different lifestyle components within the Sunway Integrated Resort City attheir doorstep.

After a bout of whirlwindshopping at the Sunway Pyramid Shopping Mall, the subsequent three-hour sensuousspa and massage treatments for me at the secluded Mandara Spa and a day spentfrolicking at the Sunway Theme Park were enough to give us an idea how a familyliving in South Quay would live, eat and play!

Villa residents don't even have to lift a finger to keeptheir posh 628-square metre abode spick and span since hired help is but a merephone call away. Whether it's housekeeping, laundry, florist, limousine,party-planning or outdoor catering services, the Sunway top-notch hospitalityservices are at practically at one's beck and call on a pay-per-use basis.

Floating luxury...exclusively for South Quay residents to cruise around the lake

Wanna be the hostess with the mostest? A gala bash on board the luxury South Quay Princess would take the wind out of yourguests' sails. Docked at the 28-acre South Quay lake, the sleek 77-foot yacht isavailable for rent where guests on board can be pampered with a sumptuous dinner catered bythe Sunway Lagoon Resort culinary team.

Scenic sights beckon from the South Quay Princess

It felt somewhat surreal as we cruisedaround the picturesque lake on that balmy evening. If someone tells me at that verymoment that money can't buy happiness, I'd call them a big fat liar!

Grilled beef skewers


Mini glasses of tomato and mozzarella salad

While the friendly service team plied our party withendless food and drinks, we learned how the lake's depth is carefully monitoredand controlled. Extra rainwater that falls into the lake is used to water thegreenery surrounding the lake; a great way of recycling the precious resource.

Homemade beancurd with abalone jus

Lamb cutlets with mustard grain sauce

Steamed cod with king soya sauce

Mini fruit tartlets to round off our sumptuous meal

Before we called it a night, I let the modernrain shower which boasts an open skylight washed away the day's grime and dirt while my daughter lolled happily in thejacuzzi. Girls being girls, we kept 'ooh-ing' and 'aah-ing' over the incrediblyroomy dressing and vanity area.

Of course, such grand living costs a king's ransom.Ensconced within South Quay's upscale gated and guarded enclave, each BayRocksBungalow Villa costs a cool RM5.5 million for the Bayuna model. Still, Isuppose the sum's small change for the multi-millionnaires in our midst. Imagineall the pricier lakefront models (there's only 11 units) have already beensnapped up whilst the remainder is selling like hot cakes.

Formore information, please call 03-5639 9000 or visit sunwaysouthquay.com.my

CULINARY HUB

2011-10-20T20:18:00.002+08:00

One is not enough...this luscious Red Velvet Cake is simply to die for!

I'm no expert on the Red Velvet Cake but the luscious slice we devoured at T42 (GF, tel:03 2161 3581) has shot up to the top of my fave cake ranking!

Cakes for two or more...(front to back) Macadamia Cheesecake, Mont Blanc and Rose Macarons with Raspberry Lychee Cream

Thanks to The Intermark's recent Culinary Hop, I fell head over heels with the outlet's decadent Rose Macarons with Raspberry Lychee Cream and Macadamia Cheese Cake. Even the overly sweet Mont Blanc cake hits the spot when paired with a freshly brewed cuppa.

Feast your eyes on T42's pastel hued selection of macarons! A sight for sore eyes no?

I was surprised but pleased when the place card on my table had my name on it...until I realised 'Alice' actually denotes one of T42's set offerings (RM19.90++)! The plethora includes a House Salad, a choice of sandwich, savoury muffin, tart or quiche with dessert and coffee, tea or soft drink. Not a bad deal huh?

Anyway that merely icing on the cake as earlier we had descended on Kin No Mizu (Level 2, tel: 03 2166 2888), a modern Japanese restaurant that prides itself on serving classic and contemporary specialities.

The Ox Cheek with Special Sauce is hearty and delicious

Roll reversal...tempura prawn and grilled unagi (eel) rolled with seaweed, vinegar-accented rice, sliced avocado, tobikko (flying fish roe), lettuce and mayo come together in the Mizu Maki

Beware of fiery bursts of flavour from the chopped bird's eye chilli sprinkled amidst the fresh slices of yellow tail carpaccio and globules of salmon roe

Velvety smooth texture reigns in this signature dish of Foie Gras with Simmered Radish

Sweet and succulent...jumbo prawns and plump scallops bathed in earthy, peppery truffle sauce is guaranteed to reel foodies in

Although I have been to this place before, nothing could detract from the enjoyment of its signature dishes: Mizu Maki, Yellow Tail Carpaccio with Chilli Padi and Wasabi Soya Sauce, Foie Gras with Simmered Radish, Braised Ox Cheek with Special Sauce and Sauteed Jumbo Prawns and Scallops with Truffle Sauce.

The outlet name which means golden water in Japanese boasts a glass, stone and steel finish with mellow lighting accentuated by flowing water features. Managing Director Simon Sangawa said his team takes great pride in infusing inventive touches to many of the house specials.

Then we were whisked off for a taste of Northern India delights at Royal India (Level 2, tel: 03 2161 3581). Dainty glasses of chilled Mango Lassi (rich and refreshing) heralded a parade of diminutive bites by Chef Rakesh Prasad: Mixed Tandoori Platter (a hit-and-miss affair), Dum Briyani Mutton (noteworthy), Murgh Makhanwala (creamy and aromatically spiced Butter Chicken), Palak Paneer (top notch), Mixed Bread Basket (fluffy and addictive) and Carrot Halwa (lovely delicate sweetness).

Rice and shine! Thumbs up for the aromatic and fluffy Dum Briyani Mutton

Tandoori to tantalise meat lovers

Enticing...the Carrot Halwa's subtle sweetness is just nice to round off your regal meal

Warm hues and sleek accents rule the roost here with understated decor that leave diners in no doubt the type of cuisine Royal India specialises in.The restaurant is under the same group that runs the Austin Chase Coffee outlet one floor below.

Cosily furnished with plush sofas, Austin Chase (Level 1, tel: 03 2161 3581) draws those who yearn for a java jolt with its premium range of premium coffee and light bites. Complement your designer coffee drinks such as Caramel Macchiato, Mocha Chip Frappe and Signature Black Chocolate with nifty servings of Smoked Salmon Sandwich and Turkey Ham Sandwich.

At Hanare (GF, tel: 03 2164 2133/2633), it was Japanese fine dining with a twist where Chef Kenny San surprised us with his Omakase (chef's choice) selection. On the menu was Wagyu Tataki (slightly seared Wagyu with vinegar sauce), Ebi Shinjo Yasai Maki (rolled Chinese cabbage with minced prawn), Sashimi Moriawase (superfresh tuna and scallop), Anago Tempura (deep-fried sea eel in batter) and Macha Tofu (intriguing green tea beancurd with miso paste).

The interior is equally edgy with lots of stone, wood and slate finishing. Spartan chic is the order of the day here and seems to be well encapsulated in the culinary offerings too.

By the time we docked at Porto Romano (Concourse, tel: 03 2162 6799) I barely have tummy room left for its Italian-Mediterranean fare. Still duty bound, I managed to sample Pasta Nera con Calamari (Squid Ink Pasta) and Pizza al Pesto (Pesto and Chicken Pizza) washed down with a great cup of Italian coffee. Word has it that the Verdure alla Griglia (grilled vegetable), Ravioli with Lobster Meat, Lamb Shank and Crema Catalana are scrumptious enough to satisfy hearty appetites.

It warmed our hearts to know that The Intermark and its tenants pitched in to host a group of underprivileged kids and seniors to a grand buffet feast that was similar to what we had savoured at the International Food Hall. They also went home laden with hampers and gifts presented by Patrick Liau, GM-Finance for The Intermark and tenant representatives. Definitely an afternoon well-spent celebrating The Intermark's 1st Anniversary!


Representatives from the underprivileged homes receiving a mock cheque from Patrick Liau and Ian Barrow, GM of DoubleTree by Hilton KL

LOFTY GOALS

2011-10-18T12:10:00.000+08:00

Tucked away in the vicinity of Subang area that leads to Ara Damansara, you'd find another spanking new mall to trawl. Known as the Citta Strip Mall, this low-rise sprawling complex so far has Harvey Norman as its main tenant while the ground level is dominated by a slew of F&B outlets.

Virgin Mary is a wicked concoction of tomato juice, Tabasco and lemon juice...ideal tonic for a sweltering hot afternoon!

Only time will tell just how many of them would eventually last the distance...but heck, it sure didn't faze coffee chains like PapaRich and Chawan as well as independent eateries like MeatWorks from sprouting branches here.

Joining the fray is 4-month old Gourmandis, a casual lifestyle bistro/restaurant/bar done up in monotones with cafe-style seats clustered in and around the bar. There is also a raised patio that evoke an informal air to the whole set-up.

Soup du jour...this left us guessing if it was cream of cauliflower?

Truth be told, the place has garnered mixed reviews from my acquaintances so I haven't quite put my finger on Gourmandis' exact pulse yet. Having tried the set lunch (it'd set you back RM18.90++), the food appears a tad too salty for my personal liking but then other diners may beg to differ.

According to executive chef Benhar Amirul, Gourmandis specialises in fusion cuisine; mostly Mod-Oz that's tweaked to suit local palate. Hence you'd find crowd pleasing offerings such as Saffron Paella with Seafood, Green Capsicum & Scallions, and Roast Chicken Thigh with Rosemary and Lemon, Sauteed Mushroom, Potatoes, Green Peas and Lentile Demi Glaze.

Soft & sticky...the seafood paella has prawns, mussel and calamari in it

Keeping it simple...roast chicken thigh with baby potatoes

Since the kitchen team has yet to find their firm footing, Gourmandis probably needs more time before the service and food gel together.

GOURMANDIS, Lot G-46, Citta Strip Mall, No 1 Jalan PJU1A/48, PJU 1A, Ara Damansara, PJ, Selangor

BREADY BUNCH

2011-10-09T13:18:00.000+08:00

Lots of hot eats here...

Here's the latest 'goss' to tease your tastebuds - ParkRoyal Hotel Kuala Lumpur's cosy Hot Gossip corner has just unveiled a new menu that includes a parade of pies, a selection of sublime sandwiches and a bevy of beverages.

Pricing for the delectable offerings are comparable to those of other hotels; pies are going for RM20 - RM28 each while sandwiches range RM18-RM28. Yogurt with your choice of fruit is from RM12 onwards while Smoothies, Hot Chocolate and Speciality Latte are served at RM18 per cup/glass. Interestingly, small Japanese snack items are also available from RM5 - RM10.

Scrumptious Beef and Mushroom Pie is one of the hearty options available now


The Curry Egg Mayo Sandwich boasts a subtly spiced, mashed egg and mayonnaise filling

Try the Crab Mayo Sandwich which lends an interesting twist to the house baked bread speckled with sesame seeds

Fresh, fruity & rich! Sips of this Tropical Smoothie is refreshing thanks to its mixture of

pineapple, peach and mango juices with milk and topping of whipped cream.


Flavourful with herbaceous overtone...Chicken Cilantro stands out from the usual range of sandwich fillings

Chicken Tandoori perked up with tangy yogurt dressing should appeal to local tastebuds

Sweet talk...Hot Gossip's decadent dessert selection is a surefire way to any girl's heart!

Strawberries galore adds the crowning glory to this luscious cake


For the health conscious, nothing beats a creamy, wholesome Strawberry Yogurt topped with a handful of fresh fruits to start the day

Light bites to satisfy...Curry Puff fresh from the hotel's oven

Thumbs up to the Irish Stew Pie which has minced lamb and potatoes in a rustic tomato based sauce served in a open-faced puff pastry 'bowl'


Death by chocolate? Check out the wide assortment of Chocolate Pralines & Truffles hand-crafted and tempered by the hotel chefs

Hot Gossip's new menu is a combination of Pie Paradise and Surfeit of Sandwiches

Light and flaky Danish Pastries go superbly well with a cup of coffee or tea

Let's wrap & roll! Crusted with black and white sesame seeds, this yummy Sausage Roll is another tempting offering we sampled

In addition to the various types of light bites, you must try the Speciality Hot Chocolate as Hot Gossip is possibly one of the rate outlets in town that serves five different variations: Black Forest Chocolate, Orange Blossom, Caramel Chocolate, Mint Chocolate and Sipping Chocolate!

There's also a good range of hot and cold coffee drinks, house wines and tea.

Hot Gossip is located on the Lobby Level of ParkRoyal Hotel KL. Opens daily from 8 am to 10 pm with complimentary WiFi access for diners.

EE'S GOOD!

2011-10-01T15:25:00.000+08:00

The amuse bouche proffered really grabbed us at first bite...

Crispy Deep-fried Soft Shell Crabs sheathed in the airiest batter imaginable!

Somehow I have this soft spot for Ee Cuisine - Eastin Hotel Petaling Jaya's Chinese restaurant that despite its low-key presence has never ceased to surprise me and my family with its culinary gems over the years.

Well, it has been quite a while since I was last ate at Ee Cuisine but on my recent visit there, I'm happy to see it has undergone a nice facelift; looking quite spiffy in all its modern Oriental glory with a great parade of delicacies on the menu to boot.

Thanks to my dear old pal Tengku Anna Muzani who is now Eastin's Marcom Manager, our lunch was left in the good hands of Chinese chef de cuisine Yong Kam Wah. Rarely have I been impressed from the get-go but the chef's amuse bouche of Crispy Deep-fried Soft Shell Crabs really blew us away. Coated in a light, crisp yet briny batter of mashed salted egg yolks accentuated by threads of curry leaves, the chunky crustacean pieces were superbly sublime!

Appetite amply whetted, we dug into the actual curtain-raiser of Chawanmushi with Shark's Fin and BBQ Roll with Prawn and Fresh Scallop. Since I had encountered a similar creation before (though in a Japanese restaurant), the silky smooth egg custard topped with strands of shark's fin is still very agreeable on the palate.

I love the creamy peppery sauce that drenched the skewer of grilled whole prawn and scallop alternating with black mushroom, sliced carrot and capsicum. Rich and piquant, the chilli and milk magical 'saucery' did a fabulous job of enhancing the succulent freshness and delicate sweetness of both seafood.

Hats off to Chef Yong for devoting so much time and effort into making the stuffed chicken for his Double-boiled Stuffed Chicken Wing Soup with Dried Scallop and Cabbage. Few young Chinese chefs today would bother with such a labourious speciality and I'm glad he's one of those rare industrious souls who go to such great lengths for food.

Words cannot amply describe how sumptuous it is to sink one's teeth into a smooth, boneless chicken wing that has been plumped up with a stuffing of firm yet spongy fa kau (fish maw). Coupled with a deeply flavourful clear broth incorporating a whole sizeable dried scallop and mini cabbage, this is one wholesome brew that should perk you up no end.

Just when we were wondering if the bar can be raised any further, this splendid dish of Baked Pork Rib with Tong Gui Sauce left us in no doubt that our palate is about to transcend beyond the extraordinary. According to Yong, the trick lies in using the correct amount of tong gui (Chinese angelica root) powder and leaving the meat to marinate for about two hours. Any longer and you'd risk turning the pork rib tough and dry. Needless to say, we have no bones to pick with our serving except to lick it clean!

The Homemade Beancurd with Money Bag & Asparagus should please budding and existing money men and women who adore prosperous-sounding and auspicious-looking dishes. This seemingly humble offering actually comprises a square 'ingot' of supple, egg-based beancurd topped with blended jade-green spinach. Sitting aloft it is a 'money bag' made from egg white filled with bouncy fish paste and diced prawn, finished with gold flakes. A tender Australian asparagus spear and translucent sauce lend this creation its final flourish.

Leaving no tummy space unfilled, the chef then treated us to his Japanese-inspired Stewed Vermicelli with Crab Claw; another flawless creation that has velvety strands of Japanese mee sua (wheat noodles) adorned with an ultra-fresh, shelled meaty crab claw bathed in a delicately crab-accented stock interspersed with snowy clumps of egg white.

After such a luxurious meal, we have about just enough room to fit in this dainty portion of refreshing Lemongrass Jelly with Longans & Basil Seeds...leaving us happily satiated on a sweet but not sick note.

This man's got the X factor...the innate talent to draw culinary inspirations

from both the East & West. Bravo to Chef Yong for his top notch signature specialities!

Now you know why Ee's worth it.

Ee Chinese Cuisine, Lobby level, Eastin Hotel, Petaling Jaya Selangor. For reservations, please call 76287338 or 76651111 extensions 137/138.

LOAVES OF PASSION

2011-09-28T10:20:00.000+08:00

One of the many core values that drive The Italian Baker team

Consumers in many parts of the Klang Valley and beyond have been clamouring for a taste of Massimo, a new sandwich loaf with wheatgerm that hit the market the minute full page colour advertisements and TV commercials promoting the bread made their appearances about two months ago.

So I simply couldn't pass up on the chance to tour the spanking new factory where Massimo loaves and buns were churned out when the invitation came.

True to the Italian proverb 'Who has good flour makes goodbread', Massimo by The Italian Baker is good bread made with quality flour and wheat germ; a subsidiary company of FFM (Federal Flour Mills) Berhad.

After a sumptuous lunch, Mr Jimmy Chang, General Manager and Director of The Italian Baker Sdn Bhd briefed us on how Massimo was realised after three yearsof intensive R&D. The factory was set-up with the expertise and machinery imported from the US and Italy but the most vital aspect according to Mr Chang is his team's passion in producing good, wholesome bread that everybody can afford.

What makes Massimo different is the addition of wheat germ which is known for its nutritious goodness and primarily valued as a natural healthsupplement. However, raw wheat germ needs to be handled, stored and processedproperly before it turns rancid so The Italian Baker's biggest advantage is its close proximity to FFM where a fresh and constant supply of the byproduct is easily available.

Currently, the factory produces 10,000 sandwich loaves (equivalent to 7 truckloads) and 23,000 cream rolls per hour. Almost the whole production is mechanically controlled; from the weighing of ingredients to the mixing, panning, baking, cooling, slicing and packing processes. Of course, workers are at hand to supervise the production line to ensure everything's glitch-free and conduct quality control checks at each section.

The finished products...Massimo white sandwich loaf (in blue bag) and sandwich loaf with wheat germ (green bag) as well as Duetto cream-filled buns

Mr Jimmy Chang (centre) with Mr Lai Fei Siong (Bakery Manager, left) and Eric Ong (Divisional Manager-Bakery) in front of the Massimo factory and delivery trucks

The proof of the pudding of course is in the eating. I was initially unconvinced how different a sandwich loaf with wheat germ can be but once I had a slice of Massimo, I changed my mind. The texture is noticeably firmer compared to existing brands in the market. It also doesn't have that sticky gumminess that causes the bread to stick to the roof of your mouth.

As you can see, Massimo can be made into bruschetta or eaten with various spreads such as butter, jam and mashed tuna. It tastes even better toasted which gives the bread a subtle nuttiness. The Duetto buns are not too bad though I would have prefer more filling in them.

Hmm...I wonder if the bread can be used to make tiramisu? Now that would really make Massimo truly Italian :)

IT'S RAINING CHEFS

2011-09-26T13:46:00.000+08:00

It's time to eat, drink and be merry again in October which heralds the return of Malaysia International Gourmet Festival 2011.

If you fancy a sampling of the four seasons in Lebanon, Al-Amar's culinary team has conjured up a special menu to showcase the seasonal delights that will give gourmands a tasty insight into what's available.

Here's a peek into the droolworthy menu...too bad yours truly can't make it for the outlet's special preview tomorrow. I'm sure it'd be a notable culinary adventure to savour!

NICE RICE SHINE

2011-09-15T20:30:00.000+08:00

Truth be told, I completely forgot about my suggestion for Ricetaurant's Best in Grain contest in its Facebook page. Until I received an email informing me that my proposed rice dish have made it into the 10 final dishes!

I was invited to attend the food tasting session with a friend where we'd get to sample the shortlisted rice dishes.

Raise the red lanterns...Ricetaurant boasts plenty traditional accents as part of its decor

I haven't been to Ricetaurant before so I thought it'd be great to see what the outlet has to offer. Located next to Canoodling (its sister outlet) at Bangsar Village 2, the new concept rice-centric eatery is part of the BIG Group which also runs Plan B, Bistro42, Tea Forty Two, Ben's General Food Store and Ben's.

Rows of tiffin carriers and the rooster motifs found on Chinese crockery
of yesteryear should evoke waves of nostalgia in you

Cheeky...the menu is designed to resemble a primary school exercise book while
special daily offerings are listed in a 'report card'!

We had a field day savouring all the 10 rice dishes suggested by Ricetaurant's FB fans and then some! Rising to the occasion is delectable Nasi Ulam with Ayam Percik, Salted Egg and Sambal. Once the various local herbs and salted egg was well-tossed with the fluffy rice, one could almost devour the tasty grains on their own. The East Coast-style grilled chicken with its spicy sauce was grilled to such perfection that I was tempted to grab the whole thing and chomped on it!

Of course I was biased towards the Chicken, Yam and Dried Prawns with Nam Yue Sauce in Claypot since it was based on my suggestion! A superbly rustic dish that has chunks of tender chicken, browned garlic pips and dried prawns in soft, powdery yam mash served piping hot in claypot.

Another surefire winner is Sweet and Sour Fish which tantalised the palate with its enticing tangy sweet nuances. The lightly battered dory was firm and sweet to the bite; complemented by chunky pieces of cucumber, pineapple, red and green capsicums, tomato and onion. This dish is so good that we actually ordered it on our subsequent visit!

My other favourite is Inche Kabin - a perennial Nyonya favourite of flavourful marinated fried chicken served with Worchestershire sauce. Crisp and savoury, the meat remains delightfully juicy and moist.

Other scrumptious rice offerings in the running include Malaysia's evergreen Nasi Lemak, a peppery and rather unusual Fried Rice with Chinese Olives and Seafood, Hainanese Chicken Rice, Chicken and Long Bean Fried Rice, Teochew Porridge with Condiments, Terriyaki Chicken with Rice and Black Glutinous Rice with Coconut Milk.

You can also make your vote count! Just click on the link below to indicate which rice dish you want to see in Ricetaurant's menu:

http://www.facebook.com/TheBigGroup?sk=app_115773185178843

Ricetaurant is located at 2F-29, Bangsar Village 2, Kuala Lumpur. Call 03-2287-1566 for reservations.

LET'S GO LEBANESE

2011-09-13T10:08:00.014+08:00

Breads are vital to a typical Lebanese meal. Be it wraps, sandwiches, chawarmas, or manakeesh (Lebanese-style pizzas), you'd find at least two or more types of breads are served on every Lebanese dining table whether for breakfast, lunch, dinner or supper. The country's ardent love affair with breads probably stemmed from the French who used to occupy it during World War 1.

If you're curious to sample a true Lebanese breakfast or lunch, just pop by Al Amar Express outside Fahrenheit 88. Prices for the outlet's breakfast and lunch sets priced between RM19++ to RM25++ each. Portions are ample enough to satisfy two light eaters.

Skewers of Chich Taouk and Kafta are prepared at Al Amar's central kitchen but
are grilled on coals only upon order

Lebanese cuisine which forms the core basis for many Middle Eastern dishes is heavily influenced by the Ottomans and by virtue of the country's location, also bears subtle Mediterranean nuances. That's why Lebanese cooks often include bulgur (wholegrain wheat which has been boiled, sun-dried and cracked into fine, medium and coarse textures), yoghurt, olive oil, cultured milk and home-made cheeses, olives and legumes in cooking.

According to sales & marketing director Ralph Zeidan, Al Amar Express is a casual concept outlet that evolved out of the success of its sister fine-dining restaurant, Al Amar at the Pavilion KL.

"Since opening last November, we've managed to draw quite a crowd especially during the evenings and post-clubbing hours," he said. "In fact, supper is now our busiest period."

Currently, four lunch sets are available daily featuring a choice of Manakeesh, Lebanese Sandwiches, Baguette Sandwiches or Half Roasted Chicken with three types of side dishes.

For our Manakeesh combo, we picked Kafta with Cheese - flavourful minced lamb topped with sliced tomato, pickles and mayo accompanied by Hommos (chickpea mash with sesame seed paste, lemon juice and olive oil), Tabbouleh (fresh parsley and tomato salad with onion, bulgur wheat, spices, olive oil and lemon juice) and a dainty serving of sliced cucumber, tomato, olives and mint.

We had a hard time finishing the crisp flat bread pizza as the briny, tangy and slightly gamey offering turned out to be quite substantial together with the assorted accompaniments.

I like my Rosto Baguette Sandwich - a hearty portion of rustic but soft rectagular bread filled with sliced roast beef and tomato, fresh shredded lettuce, pickles and mayo. The meat was tender and juicy to the bite which went well with the smokiness of the Baba Ghanoush (pureed grilled eggplant dip) and the refreshing Fattoush (tomato, cucumber, lettuce, rocket, radish and mint in a special sumac dressing).

This combo also includes three small pastries (meze) so I chose Spinach Fatayer (triangular fried dough pastries with baby spinach, onion and lemon zest filling), a deep-fried Cheese Roll and Sambousik (fried minced beef puff).

The Half Roasted Chicken should go down well if you are partial to poultry. Spiked with sumac (Middle Eastern spices), the chicken is rotisserie-grilled on premise and served with French fries, pickles, garlic sauce and Lebanese bread. In addition, you'd get two types of side dishes which can be Labneh (a sourish Lebanese cream cheese made from strained yoghurt with olive oil) and Khiar Bel Laban (mint and cucumber salad with yoghurt dressing and garlic).

Wrapping shredded pieces of the roast chicken up in the handkerchief-thin bread laced with the house garlic sauce, Ralph offered the delicious parcels to us. Each bite bestowed an intriguing explosion of flavours and textures on the palate that left us wanting more.

Just as tasty was the Chicken Taouk (unsurprisingly one of the outlet's hottest items). Rolled up in the same light, airy bread, I was delighted and surprised to discover how seamlessly the chunks of marinated chicken breast meat melded with the creamy coleslaw and pungent garlic sauce. French fries and pickles lent unexpected crunch to the overall ensemble.

Flanked by two semi al-fresco seating terraces on each side, Al Amar Express can seat up to 80 diners. One of them is known as the Chicha corner; much favoured by a constant stream of Middle Eastern tourists especially during Happy Hours (3 pm to 8 pm) since they get 25% discount on chicha (also known as shisha - a toweirng hookah pipe used for smoking flavoured tobacco).

Syrupy and studded with pine nuts, Jellab is an enticing date juice drink that you should try. The Laban Ayran, a rich, salty and tangy yoghurt drink similar to Indian lassi, is more of an acquired taste. Coffee aficionados would love the smooth and strong Lebanese coffee that leave one with quite a buzz.

Gotta satisfy your sweet tooth? Fret not. There are Creme Caramel, Cheese Cake and puddings but we were happy to settle for some home-made ice cream. Pistachio tops my list for the cool treat comes speckled with bits of pistachios. The vanilla and chocolate variants are rich and smooth while the strawberry is redolent with real fruit flavour; akin to a fine sorbet.

The Al Amar group also offers outside catering services so if you're looking for exotic Lebanese or Middle Eastern food to tempt guests, give Ralph and his team a call.

Al Amar Express is located on the ground floor of Fahrenheit 88, Jalan Bukit Bintang, Kuala Lumpur. For reservations, call 03 2141 3814. Further information can be obtained from www.al-amar.com or its Facebook page "Al Amar Lebanese Cuisine".

EYE CANDY

2011-09-11T17:06:00.025+08:00

Since eyes are the windows to our soul, it makes sense that our precious peepers should be adorned with equally well-made eyewear.

These days, nobody bats an eyelid when it comes to wearing glasses...unlike in the old days when you're considered dorky for being a four-eyed git! In fact donning a pair of spectacles is even considered cool especially if you have a pair or two in bold, eye-catching coloured frames!

Obviously Stepper - one of Germany's leading eyewear brand has noticed this growing trend and stepped up to offer bespectacled local and Asian fashion plates greater and more vibrant choices with the launch of Stepper Exclusive and Pantone Universe eyewear lines.

According to the brand's founder, Hans Stepper, "Stepper has actually been in the Malaysian market for the last five years. Although our past designs have been mostly focused on the European market, we're now eyeing the vibrant Asian market. That's where our newest range of trendy Pantone Universe Eyewear fit in; to appeal to a younger and more fashionable crowd."

Recently unveiled with much fanfare at Viva Home, the Stepper launch party even drew the attention of local celebrities such as supermodel Amber Chia, former beauty queen Levy Li, models Emily Lim and Kelly Jagan, and local actors Owen Yap, Zoey Rahman, Alan Yun and Isaac Ong.

Stepper Exclusive is conceived for those who prefer elegant yet stylish eyewear that boasts exclusivity and superb craftsmanship. Dressier and ideal for evening wear, the range comes in bold, classic designs; rendered in discreet rhodium, ruthenium and assorted gold hues with textured surfaces, refined finishings and embellishments of crystal zirconium and other semiprecious stones.

Stepper Exclusive is aimed at the middle to upper market segment with prices starting from RM1500 onwards.

Trendsetters should feast their eyes on Pantone Universe Eyewear that features exchangeable temples of different materials in a multitude of colours with minimalist, super-elastic stainless steel fronts.

Setting its sight on the youthful segment, the collection is priced between RM400-RM600.

"Our eyewear designs are culled from two European eyewear shows annually," said Stepper. "The first May show is held in Milan while the September/October seasonal show is held in Paris. This year, lilac is the 'it' colour but for next year, red-orange are forecasted to be the hues of choice."

Stepper's best tip? "Wearers should always select warm or cool colours to complement their own skin tones."

STERLING BASH

2011-08-26T22:15:00.027+08:00

This is one event that the Kuala Lumpur Convention Centre team couldn't afford to make any mistakes. A hallmark bash that underscored everything that Chef Richmond Lim touts in his inaugural book - The Stainless Steel Kitchen - a classy, hard cover tome that reveals the precise art of banqueting.

I guess most of the guests that night came with pretty high expectations just like me. And happily, the KLCC team delivered; everything went off without a single hitch right from the start. What is even more surprising (well to me at least) is that the food was top-notch.

Now this is no small feat considering that the kitchen team has to cater to such a large group of guests. But then again I suppose after catering for countless international events of all types and group sizes, the night's launch would have been a walk in the park for them. Nevertheless, I was impressed that all the dishes were served at the right temperature, freshly and beautifully prepared and cooked to perfection.

Executive Chef Richmond Lim who delves into the meticulous nitty-gritty and precise work that go into each banquet told members of the local media that the book was conceived a year ago.

"It took me six months to jot down and compile all the essential notes for the book: from the different aspects of banquet operations, how cutting-edge technology from Electrolux has transformed the face of modern banqueting and my own thoughts, experiences and insights on how it is possible to replicate fine-dining dishes for hundreds and thousands of diners," says Lim.

The affable chef also paid tribute to his superior, KLCC CEO Datuk Peter Brokenshire and his dedicated team who supported him unstintingly for the book project.

After the ceremonial bit was over and done with, we circulated around the function room to sample the sumptuous spread laid out. Although it was a standing cocktail, only the starters and dessert were served buffet-style. Even then there wasn't a chafing dish in sight; every offering was in singular, dainty and visually pleasing portions to tickle the tastebuds.

Much to our delight, several specialities found in Chef Lim's 5-Star Banqueting book were recreated for us to savour. My choice picks include tender slivers of Peking duck stuffed with assorted lettuce and enoki mushroom in a crisp, kataifi-type cone; rolled salmon with its own roe and tangy dill-scented cream; smoked duck breast with pear compote; plump, sweet scallops with ebikko; miniature glasses of Asian seafood bouillabaisse and double-boiled Treasures of the Sea consomme.

One of the most outstanding dishes were the Malaysian evergreen favourite of Nasi Lemak. Served in carved out coconut shell tops, this ensemble of santan-rich steamed rice, half a hardboiled egg, fried baby anchovies, peanuts, cucumber slices and piquant sambal must have knocked the socks off quite a few international delegates had they gotten the chance to sample it.

Now few hotels and restaurants let alone an international convention centre would bother with a painstaking speciality like Nasi Kerabu but this is the other show-stopping delight that really grabbed me that night. Beautifully tinged to a dreamy pastel blue, the rice was amply flavoured by finely shredded fresh herbs like torch ginger flower with cucumber, cabbage, dry-fried grated coconut and long beans. It was a match made in heaven when eaten together with the tender Ayam Percik hot off the grill and generously doused with a thick, sweetish and spicy sauce.

Last but not least, the momentous occasion also marked a reunion of sorts for me and a couple of dear old friends (Rose and Majorie it was great having caught up with you both) and former chef colleagues (ditto for KK Yau and Vincent Tan)!

COUNTRY CHARMS

2011-08-13T14:05:00.009+08:00

Ayam Masak Cili Padi from Negeri Sembilan to set your tastebuds alight

For countless city folks whose roots lie beyond the Klang Valley, Ramadan is that time of the year when they crave for comfort food; simple, rustic dishes lovingly prepared by one's mothers and family matriarchs back in the kampungs come time for berbuka puasa or breaking of fast.

To assuage these culinary longings, they can either trawl the numerous Ramadan bazaars or head to the nearest hotels or restaurants that proffer a profusion of local Malay delicacies from all over Malaysia.

This is exactly what Malay chef Azhar Alias and his Nipah CoffeeShop team have set out to do - conjure up 150 homely kampung-style fare for buka puasa nightly.

“We've drawn inspirations from every nook and cranny of the country. Some specialities are prepared according to treasured family recipes that have been passed down from generation to generation,” says Chef Azhar.

Kambing Gulai Kentang...hearty mutton curry with potatoes

Few Johoreans would be able to resist Nasi Briyani Gam, the ubiquitous spiced-infused basmati rice cooked with chunks of scrumptious chicken or beef. Fluffy and flavourful, you just need some Jelatah (pickled cucumber, pineapple and onion) or Acar Buah (subtly sweet fruit pickles) to complete the dish.

Kerabu Daging to whet the appetite for starters

If you're from the East Coast then you'd love the Nasi Dagang with Gulai Ikan Tongkol, a rich and spicy tuna curry that's the requisite accompaniment for this unique rice dish. Another perennial delight from this part of the country is Ayam Golek with Percik Sauce, grilled whole chicken basted with a thick spice and coconut milk-based sauce.

It was an evening of meat overload as we feasted on Grilled Stingray, Mutton Keema (thick Indian mutton curry), Chicken Satay and the piece de resistance of every buffet worth its salt, Kambing Panggang Berempah - a whole roast lamb rubbed with exotic spices.

My good Penangite friend gave the Prawn Noodle her stamp of approval which means the dish is as close to the real deal as you'd get at five-star hotels. Unfortunately, I can't say the same for the mushy Otak-otak.

Spicy Mussels on half shell is one of the many piquant dishes on the buffet

Thank goodness, the meat-filled Murtabak with Onion Pickles came up to mark as did the Sweet and Sour Razor Clams which was prepared on the spot at the live cooking station.

Colourful desserts from East and West to sweeten the breaking of fast

From the dessert section, my favourites are the velvety soft and smooth Soya Bean Curd, and unusual Fried Ice Cream, dodol and assorted fresh local fruits such as jackfruit, longans, water apple, and watermelon. The Apam Balik was too chewy for my liking but my dining companions had a field day rounding up their meal with Ais Krim Potong, Ice Kacang, traditional Malay kuihs and sweet broths.

The Aneka Sajian Tradisional Buffet Dinner is priced at RM99.00++ per adult and RM49.00++ per child.

For reservations at Nipah CoffeeShop, call: 03-2161 7777 ext 8555.

CHECK-MATE!

2011-08-13T13:29:00.014+08:00

We don't know if the maximum buka puasa crowd at Checkers Cafe was due the entertaining antics of local comedian Jaafar Onn and singer Haiza or the abundant Malay delights whipped up by the hotel chefs.

Set your tastebuds alight with piquant sambals and local kerabu salads

Sushi splendour to tickle the palate

Still there is no denying that Dorsett Regency Kuala Lumpur's Citarasa Selera buffet reveals some unexpectedly good delicacies on the evening we were there.

Sayur Lodeh is by far the best dish for the evening

Top on our list is Sayur Lodeh, a delicious turmeric-accented mixed vegetable curry with pieces of fu chuk (layered bean sheets) and tempe (pressed and preserved soyabean cake); the gravy is moreish when generously doused over plain white rice. You can even sprinkle a little Serunding (spicy chicken floss) over it for additional enhancement.

Spicy squid with chilli (top) or classic Chicken rendang anyone?

Now that the durian season is tapering off, I was ecstatic to find Ikan Keli Masak Tempoyak - a traditional East Coast curry cooked with river catfish, fermented durian and coconut milk in the line-up. Again best savoured with rice, the soft, fine fish meat in creamy yellow curry is something to write home about.

Sink your teeth into these tender pieces of Braised lamb with parsley

My other sublime finds from the buffet include Nasi Lobak Merah - buttery rice with shredded carrot; Gulai Udang - prawns in a mildly spicy, tomato-based gravy; Kerabu Mangga - spicy, tart and briny shredded young mango salad with fried ikan bilis (anchovies) and Pasembur - local salad of shredded cucumber and yambean with assorted fried fritters, fried beancurd and egg.

Tantalising spicy & sour Oxtail that goes superbly well with white rice

Hubby had double helpings of the Braised Lamb (it looks similar to Kambing Kurma to me), Rojak Buah (the sauce has all its flavours nicely balanced) and Curry Crabs which I notice he walloped with great relish.

Grab a crab!

I also sampled some Eel Sushi and Handrolls which passed muster and was impressed by the hearty Roast Lamb with Briyani Rice.

Sweet parcels of Kuih Koci and Sago

Didn't have quite enough tummy space to fit in more so I settled for a frothy glass of milky Teh Tarik with a piece of Dodol and Steamed Tapioca. There were also Bubur Pulut Hitam and Bubur Cha Cha as well as assorted cakes and kuihs to satisfy the sweet-toothed.

An unusual Batik Cake created by the hotel chefs

All in all, we had a whale of a time thanks to Jaafar Onn and Haiza who were in their element as they sang, danced and picked sporting diners from the capacity crowd to join them on stage.

The Citarasa Selera priced at RM75++ per person will be available until August 30, 2011. For reservations, call Checkers Cafe at tel: 03-2716 1000 extension 188.

MONSTER'S HERE!

2011-08-05T12:23:00.018+08:00

Aren't these in-ear headphones hawt? We simply fell head over heels with

these ultra-kawaii Harajuku Lovers models that were just launched

by Monster - the global makers of the popular Beats™ by Dr. Dre™ family of headphones.

Inspired by Gwen Stefani’s signature style, Monster's Harajuku Lovers

come in three different models – Wicked, Super Kawaii and Space Age

that let you express your own unique sense of fashion.

Held at Zouk KL, the event created quite a buzz with the local media, bloggers and trade players alike. Listening posts equipped with iPods and iPads with different models of Monster headphones and in-ear headphones gave those of us who were invited a chance to experience first-hand the big, bold and bad-a** Monster Beats™.

See the green and yellow model? That's inspired by the lightning-fast Usain Bolt
under Monster's iSport series!
It even has his trademark pose silhouetted on the earbuds...cool huh?

I was surprised but delighted when Hitz.fm's crazy duo of JJ and Ean appeared as
the day's VIP celebs. Both were later officially declared as Monster's proponents!
I even took the opportunity to pose for a pix with them for rememberance :)

The sweat-proof iSport Immersion in-ear headphones (left) are designed for
athletes, workout enthusiasts and everyone who wants to enjoy
enhanced music listening in tune with their active lifestyle.

Avid gamers would be ecstatic with Monster Game T1 Championship Headphones
that literally “take their game to a new level”; giving them the ultimate surround-sound
in gaming, music and home cinema performance.

Last but no least, it was supremely generous of Monster to present each of us bloggers with a pair of Monster Lady Gaga Heartbeats in-ear headphones. I was blown away by the splendid sound quality of my favourite tunes once I plugged it into my iPod.
Thumbs up to Monster!

JUST BLUUTIFUL

2011-07-31T09:37:00.017+08:00

Pretty maids all in a row...Kelly, Tiffany & Emily at Bluunis launch

Bluunis' latest skincare solution to delay the signs of time

Sweet! Emily Lim (left) looking radiant as usual

Andrew the magician kept guests entertained prior to the launch

Now we all know that oxygen's crucial to our existence but it's also being touted as the miracle skincare and anti-aging solution. Dr Raphael Duerinck is the Parisian expert who believes that Oxygen + Energy = Oxynergy, a new-age beauty formulation that can reverse the signs of aging.

Brought in by Bluunis, the OXYRAPY Face Treatment is said to increase the absorption rate of oxygen by skin cells, thus boosting cell regeneration as well as the skin's energy level.

Copious amount of effervescent bubbles swirled around us as the product launch kicked off, to symbolize Bluunis' Oxyrapy treatment range. A handful of celebrities such as Emily Lim, Tiffany Leung, Tong Bing Yu and Kelly Jagan graced the event while the proceedings were capably handled by Miss World Malaysia 2010/11 Nadia Heng as the day's emcee.

Five loyal Bluunis customers also shared their own experiences on how effective the treatments are. Judging from their glowing complexions, I must say I certainly envy their radiant, smooth and supple skin.

Apparently, the cutting-edge Oxyrapy treatment combined with Bluunis skincare product range from France can help tighten the skin and improve it's elasticity, reduce wrinkles and fine lines, and delay the ravages of time. Never mind if one has to place what looks like an upside-down goldfish bowl onto the head...oh well, I guess us women will always do whatever it takes to look good! Perhaps we can just pretend we're Bluutiful astronauts in search of eternal youth yeah?

One for the album...Bluunis boss flanked by his loyal customers and local celebs