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Wednesday, July 10, 2024
SAY IT WITH FLOWERS FROM HAPPY BUNCH
https://www.happybunch.com.my
Saturday, December 02, 2023
EXPLOSIVE SURPRISE FROM CAKE RUSH
Cake Rush allows you to personalise the Explosion Gift Box contents, ensuring a most unique and special celebration for your intended recipient.
Secured with a pink ribbon, the square gift box comes with a little gilt knob on the top lid. Simply open by lifting up the box lid and presto! See your loved one’s surprise when colourful “butterflies” set their hearts fluttering with joy.
Each Butterfly Cake Explosion
Gift Box (RM129) comes with your choice of cake: Rainbow Cake, Chocolate Fudge,
Pandan Gula Melaka, Walnut Carrot or a Ferrero Rocher dome; four enchanting
butterflies, and a customizable message card.
To enhance your gift box
further, add-ons such as 4 x extra butterflies (RM10), flowers (RM15), customized
pictures (RM15) or extra confectionery (RM20) to satisfy sweet tooth fans are
available.
Tuesday, February 09, 2021
OX-PICIOUS YEE SANG FROM ONE WORLD HOTEL PJ
Fresh, fruity and packed with a
gamut of tantalising textures and vivid flavours, the Yee Sang with Crispy Whitebait
and Salmon Skin from Zuan Yuan restaurant, One World Hotel Petaling Jaya once
tasted won’t be forgotten.
The assortment of finely shredded vegetables, pickles, candied mandarin peel, crisps, crushed peanuts and sesame seeds with crispy whitebait and salmon skin was tossed with much gusto with the house dressing provided. Needless to say, everyone greatly relished the resultant salad.
Available for takeaway, the four other variants available
include Lobster Meat and Abalone Yee Sang,
Alaskan Scallop and Black Truffle Yee Sang, Salmon Fillet Yee Sang, and Fruit Yee
Sang with Chef’s Special Sauce.
Prices for Zuan Yuan’s Yee Sang start from RM98 nett per half portion and from RM168 nett for a full portion.
To order or for further enquiries, please call tel: 03-7681 1159 or email: zuanyuan@oneworldhotel.com.my
Friday, February 05, 2021
#STAYHOME LUNAR NEW YEAR CELEBRATION WITH DORSETT GRAND SUBANG
Crunchy Jellyfish and Fresh Fruits Yee Sang (RM138 nett per full
portion for 6-10 persons, RM68 nett per ½ portion for 2-4 persons) from The
Emperor Chinese Restaurant, Dorsett Grand Subang is a uplifting way to stir our
spirits for a #stayhomestaysafe celebration this Chinese New Year.
The hotel has other variants available: ‘Japanese’ style crispy fish skin with salmon or softshell crab and Korean pear; priced at RM188 nett per portion (6-10 persons) and RM68 nett per ½ portion (2-4 persons) and salmon and Korean pear too.
In view of current SOPs, the CNY Set Menu A or B, a 5-course set meal affordably priced at RM388 nett for 4 – 6 persons is ideal for small families like mine. Menu A which was delivered to our doorstep by the Dorsett team featured a curtain-raiser of ‘Sichuan’ Hot and Sour Soup.
Laden with strips of Sichuanese preserved vegetable (zhar choi) and chicken meat, the thick soup brimming with hot, sour and savoury accents primed our appetite for the other dishes.
Generous servings of plain white rice served as the plain but perfect canvas to capture the tantalising flavours from the Deep-fried Crispy Fish with ‘Thai’ Mango Salad Sauce. (Note: Only half of the fish is shown here)
Both the fish and sauce came in separate containers so the fish remained crispy when we poured the sauce onto it. Fans of Thai sauces will find this dish greatly appealing; the zingy chilli-mango sauce enticing you to eat extra helpings of rice.
Hearty umami flavour ruled the Wok-fried Sea Prawns with Superior Soya Sauce, subtly sweetened by caramelised onions whilst the Deep-fried Crispy Chicken with Lemon Sauce proved a hit with anyone who enjoy fried stuff.
Kudos to The Emperor team for managing to retain the ‘just nice’ doneness of the Stir-fried Black Fungus with Seasonal Vegetables (we had baby bok choy).
Menu
B (available for takeaway only) features Sweet Corn Soup with Minced Chicken, Oil
Poached Grouper Fillet with Soya Sauce, Roasted Crispy Chicken with Thai Mango Salad
Sauce, Wok-fried Sea Prawns with Crispy Oats and Stir-fried Seasonal Vegetable
with Garlic, and Steamed rice.
For online orders, click here (https://dorsettbooking.com/malaysia/), WhatsApp +6016 2011 259 or email to terazza.subang@dorsetthotels.com
Sunday, January 31, 2021
HUAT MORE WITH CONCORDE HOTEL KL'S TANTALI-XIN'S TEMPTATIONS
Dining at home tops the bill this year with my family for the reunion on Chinese New Year eve. Mulling over viable options, the Treasure Pot ‘Poon Choy’ (RM468 nett for 6 persons) from Xin Cuisine, Concorde Hotel Kuala Lumpur has emerged as an alluring option.
A potful of 16 premium ingredients: Abalone, Dried Scallop, Dried Oyster, Pork Knuckle, Tiger Prawn, Fish Maw, Lotus Root, Yam, Radish, Roasted Chicken, Sea Moss, Mushroom, Broccoli, Chinese Cabbage, Beancurd Sheet and Beancurd Gluten, it makes a great main course for the family reunion meal.
We are delighted to know orders are accepted for Xin’s CNY Takeaway/Delivery packages starting from now until 26 February, 2021. Ensure abundant good fortune for the coming year with Yee Sang (RM88 nett – RM148 nett available in regular/large) in 3 variants: Fresh Mixed Fruits; Crispy Fish Skin & Jellyfish or Salmon & Snow Pear.
Derive greater value from the Abundance Set (RM588
nett for 6 persons) featuring Yee Sang with Crispy Fish Skin & Jellyfish,
Treasure Pot, Waxed Meat and Steamed Nian Gao with Shredded Coconut or select
your preferred dishes from the restaurant’s a la carte selection: Stewed
Pork Knuckle with Sea Cucumber in Brown Sauce, Sautéed King Prawns with Garlic
Honey Sauce, Signature Spare Ribs with Champagne Sauce, and Waxed Meat
specialities among others.
Sweeten the celebration with Steamed Nian Gao with Shredded Coconut, Deep-fried Nian Gao Roulade filled with Golden Sweet Potato and Tricolor Crystal Brown Sugar Roulade to wrap things up on a high note.
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Pre-order 3 days before your desired collection date.
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For CNY Eve (February 11) orders, pick-up time is from 2 pm – 4 pm
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For takeaway/home delivery, kindly call tel: 03-2144 8750/012 399 5007. Order accepted
from 10 am – 7 pm daily. Delivery fee applies.
Tuesday, December 01, 2020
SUSTAINABLE SEAFOOD CONSUMPTION ON THE RISE SAYS NORWEGIAN SEAFOOD COUNCIL
Seafood consumption, driven by a shift towards a more sustainable diet, is on the rise according to a recent study* of more than 25,000 consumers across 20 markets performed by Kantar on behalf of the Norwegian Seafood Council (NSC). *the study is the largest seafood consumer study of its kind
At a recent Virtual Luncheon of Norwegian Salmon and Fjord Trout hosted by the NSC, NSC Regional Director Asbjorn Warvik Rortveit (pix above), shared the following Seafood Consumer Insights:
• 78% Malaysians rank sustainability as important when choosing to buy seafood
• 65% Malaysians state country of origin is important when buying seafood
• 60% Malaysians state country of origin is an indicator of quality when it comes to buying seafood
• 63% picks Salmon as their first choice of Sushi
• 50% eats Sushi at least once a month
• 35% picks Norway as the most preferred country of origin for salmon and 43% for fjord trout
He also said many markets in this region are reporting increased demand for processed and pre-packed seafood. “The Norwegian seafood industry is adapting to these shifts in buyer preference, and is turning its production to meet these needs. It continues its efforts to provide safe, sustainable, and nutritious seafood as keeping safe, and eating safe and healthy is the way to go during this pandemic and beyond.”
Joining the virtual event was Lars Fredrik Martinussen (pix above), Head of Communication of Nordlaks Group, who spoke about efforts undertaken by his family-owned aquaculture company to develop the sustainable aquaculture industry in the north of Norway.
Also present was Phyllis Teh, co-founder of Art of Salmó, who highlighted how her online store succeeded in “Adapting to Consumer Needs in Covid-19 Times” by delivering the finest and freshest Norwegian fjord trout with its special seasoning sachets to their doorstep.
Participating media members were treated to sumptuous “When East Meets West, Norwegian Seafood Tasting Menu” set lunches prepared by Chefs Jordash DeCruz (pix above) and Steve Chua too to complete the virtual media event experience. Calling on his experience working on the Norwegian Cruise Line and Viking Ocean Cruise, Chef Jordash DeCruz presented the following 3-course menu with inspiration from the Land of the Midnight Sun.
His starter of
cured beetroot with Norwegian salmon, lemon essence and pickled daikon was
accompanied by the main course of seared fjord trout with roasted vegetable and
sandefjordmor (Norwegian butter sauce). Wrapping up the meal was Norwegian
success cake with fresh berries.
Founder of Two Chefs Lab, Chef Steve Chua (pix below) who represented Malaysia as a Norwegian Seafood Council’s sponsored participant at the World Sushi Cup 2018, also rendered his Japanese starter, sushi platter and dessert.
Seared sliced Norwegian fjord trout with truffle and grated onion dressing sprinkled with cured egg yolks was the tantalising starter, complemented by six assorted nigiri sushi creations. Azuki crepe with red beans with green tea sauce was the dessert to finish with.
The distinct finale came from the Art of Salmó, in the form of a Smoked Salmó Cheese Cake. A rather unusual sweet-savoury combo of crushed Oreo, smoked salmon, cream cheese, butter, whipping cream, ikura and smoked salmon which you either love or loathe. I’m ambivalent about this but I'm willing to give it another go should I have the chance to sample it again in future.
Interestingly, one of the key concerns arising from the seafood study is to encourage more children to increase their intake of seafood. Chef Jordash DeCruz and NSC Regional Director Asbjorn Warvik Rortveit suggested getting children involved in food preparation and getting the young ones to try eating fish and seafood early. "Get your child involved in the kitchen. Let them touch, feel and taste fresh seafood like salmon and fjord trout."
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