Showing posts with label fruits. Show all posts
Showing posts with label fruits. Show all posts

Monday, January 15, 2024

GOOD LUCK, GREAT HEALTH AND EXTRA YUMMINESS WITH AN VIET 'S YEE SANG

 
Crunchy lotus seeds play a key role in Ăn Viet's Festive Yee Sang salad. According to the Chinese saying, “吃了 Ăn Viet 香脆 , 包你了好运莲莲, which means whoever eats Ăn Viet’s Yee Sang will enjoy continuous good luck throughout the year.

Besides the inclusion of lotus seeds for nutty taste and extra crunch, we like the fact only 100% fresh, natural vegetables and fruits are used to compose the colourful salad.
Shredded radish, carrot and young mango form the central base. Little tubs of Vietnamese radish and carrot pickles, sweet corn kernels, fresh mint leaves, shredded lettuce, roasted peanuts, snow pear chunks, cherry tomatoes and promegranate seeds are arranged inside the platter. This is to ensure minimum mess and for easy assembly prior to serving. Fresh lime wedges, smoked salmon and a house-made citrusy sauce act as the crowning glory to complete it.


For takeaway, Ăn Viet’s Crunchy Lotus Seeds Yee Sang comes in a nifty platter with a transparent lid. The outer wraparound packaging is designed for easy hand-carry.

To enjoy, simply squeeze the lime juice over the Yee Sang then place the smoked salmon on top. Then pour the citrusy sauce all over the salad and invite everyone to toss and stir the Yee Sang accompanied by declarations of ‘loh hei’ or ‘loh sang’ and other auspicious sayings.

We give two thumbs up to Ăn Viet’s Crunchy Lotus Seeds Yee Sang as the overall taste is delightfully refreshing. All the various components blend harmoniously; the layers of textures perked up by the tantalising citrusy sauce.


You can purchase Ăn Viet’s Yee Sang from 20 January – 24 February 2024. Large portion for 4- 6 persons is priced at RM68.88++ and Small for 2-3 persons at RM28.88++.
For more information, please contact any of the Ăn Viet restaurants as per the details given above.

 

 

 

Thursday, September 07, 2023

OISHII SHOWCASE OF OITA SPECIALITIES AT KAMPACHI


For the uninitiated, Japan's 
Oita prefecture is known for its hot springs (onsen) particularly in Beppu and Yufuin. A culinary haven with its own exceptional food culture, Oita boasts abundant local produce from the mountains and sea. Hence fresh catches of fish and seafood, kabosu (native lime), nashi pear and muscat grapes among others take pride of place at Kampachi restaurant's current Oita showcase.

At the recent media preview, a standee of Kabosu Nukumizu – the kawaii (cute) mascot of Oita prefecture caught our eye within the dining outpost in Plaza 33. Oita is out to entice more Malaysians to discover its plethora of food and drink delicacies until 24 September.
Risa Ito, Director General of Oita Foreign Trade Association (left) together with Takahiro Gokita, CEO of Fan Japan (M) Sdn Bhd and Manabu Fujimoto, Managing Director of Inspire Corporation, shared snippets of interesting information about Oita prefecture with us throughout the evening.

The specially composed Oita menu at Kampachi restaurants is akin to a sensorial feast of Oita delicacies. To toast the collaboration, specially concocted cocktails: Kabosu Tonic (mixture of shochu and kabosu, RM38) and Yuzu Honey Shochu High Ball (RM38) as well as mocktails: Matcha Ichigo Mirukusheku (bottom pix, RM28) and Matcha Yuzu (RM28) will be available to tickle your fancy.
Suffice to say the cocktails should leave you in high spirits whilst teetotalers will find ample delight in the mocktails: the first similar to a light milkshake, blending Oita green tea with fresh strawberry and the second (below pix), a mixture of matcha and Japanese citron evoking clean, fresh grassy-citrusy accents.
 
Making an indelible splash with us was the sumptuous Buri Sushi (RM150). Shaped into nigiri sushi, each one came dotted with different Oita condiments: Kabosu Kosho, Ougon-Yuzukoshou, Yuzu Kosho, Oba-Kosho and Red Pepper Yuzu Kosho.
 
Just like our sambal, the Japanese paste is made from fresh red/green chillies fermented with yuzu juice and zest, and salt. Kabosu, yuzu, oba leaf, and red pepper render the condiment with varying levels of spiciness and zingy nuances. The assorted condiments certainly heightened our enjoyment of the Buri Sushi.

We were also smitten with Ryukyu (RM98) in which slices of marinated raw salmon, tuna, amberjack, squid and scallop were draped atop mounds of rice.

Every mouthful of the irresistible fish and rice was aptly complemented by an exclusive Oita-brewed sake with a 50% rice polishing ratio (RPR). In sake-making, the level of RPR will determine the desired and resultant taste profile of each sake.

Served at room temperature, the delicate umami-sweetness of Saiki Hisho, an artisanal sake with a 65% RPR and the distinctive Bungo Meijyo no Umeshu left us game for more.

Sake enthusiasts will have a chance to meet Oita’s master sake brewers at Kampachi Plaza 33 on September 21 and Kampachi EQKL on 22 September at a special Oita food and sake pairing dinner. Limited to only 40 seats per venue, the dinner priced at RM742 nett per person featuring a selection of rare sake from Oita which have never been exported.

We also had a chance to taste a ‘gold’ soy sauce specially formulated to complement sushi and carpaccio. Served to accompany Hirame no Kobujime (RM145), thinly sliced hirame (Japanese flounder) cured with konbu seaweed, the gold soy sauce with hints of vinegar and fish sauce in it, enabled us to appreciate the hirame’s delicacy even more.
Coated in crisp, airy-light batter, Toriten (RM48) - delectable morsels of deep-fried chicken tempura with ponzu sauce - sparked joy at first bite. One could easily get addicted to them.
 
The offering of Dango Jiru (RM65) proved comforting and soul-satisfying. The flat, slippery noodles in addition to tofu puffs, spring onion, carrot, radish, cabbage, chicken and mushrooms cooked in a pale, creamy miso broth won us over with its savoury richness
Sweet ending options include refreshing Nashi (pear), Budou (muscat grapes) & dollops of tart yuzu Jelly (RM48), and Sorakita Mochi (RM22).
Unique to Oita, the slightly chewy, semi-flattened mochi was made using sweet potato stuffed with red bean and chestnut filling. Lightly dusted with kinako (roasted soybean) powder, the delightful treat tasted mildly sweet - a befitting way to conclude your Oita culinary adventure. 

For advance reservations and more information on the Oita prefecture showcase and sake pairing dinner at Kampachi, email: kampachi@equatorial.com or log onto: https://linktr.ee/KampachiOfficial

 

 

Friday, July 21, 2023

MALAYSIA TAKES A SHINE TO FRESH APPLES OF POLAND


European apples from Poland drew thousands of visitors at the recent Malaysian International Food & Beverage Trade Fair in Kuala Lumpur. The famous orchards of Grojec took centrestage at the beautiful Polish pavilion where a trade mission of Polish fruit growers interacted with trade fair attendees.


President of the Fruit Union Association, Piotr Janota (left) said: “After meeting with representatives of several large fruit importing companies, we are happy to know Malaysians are eager to buy Polish apples. After two years of marketing campaign, we will be able to increase the sales of Polish apples to Malaysia.” 

Poland is the biggest producer of apples in Europe and globally, its production is second only to China and on par with the US and Turkey. Good soil and mild climate make the country conducive for growing apples whilst cultivation technology and the growers’ know-how and experience help to Polish apples stand out in the international marketplace.

 

Co-financed by the European Union campaign “Gift from the Polish Orchards, Apples from the Heart of Europe”, Polish apples entered the Malaysian market last year. Currently, only Gala Apples – medium sized apples with smooth, slightly shiny and yellow-red skin are imported into Malaysia. The sweet taste and delicately crunchy flesh make it popular with locals.

As part of the campaign, an Apple Day event was held at Taman Tugu Park in June with the cooperation of the Embassy of the Republic of Poland. Several hundred kilograms of Polish apples were distributed to park visitors; denoting Polish apples as a great companion for walks and as a travel-friendly snack.

Janota said Polish fruit growers take care of every production stage: from growing, sorting and packing to transportation. Environmental protection and sustainable production methods coupled with a rigorous control system ensure the eating quality and safety of the apples for consumer consumption.

For more information on Polish apples, visit: www.bestapples.eu

Thursday, April 15, 2021

MERIAH KEMBALI BUKA PUASA BUFFET AT CINNAMON COFFEE HOUSE


One of the most anticipated buka puasa buffet spreads in Selangor returns full of vibrancy at Cinnamon Coffee House, One World Hotel Petaling Jaya this year. In line with new normal SOPs, disposable gloves are provided and reminders are posted urging guests to practise social distancing.


For starters, seafood lovers will find King Neptune’s treasure trove of fresh Oysters and poached Crabs, Mussels and Prawns on ice to satisfy them. Hankering for Japanese fare for buka puasa? Let the resident chefs bring you to the Land of the Rising Sun with assorted Sushi, Tempura and appetisers.



Those yearning for a taste of their kampung and old-school favourites such as Gulai Kawah, Sup Gearbox, Daging Opor Daun Salam, Nasi Rampai Sari, Kambing Hiris Gulai Daun Limau, Kerabu Telur Goreng or  Kerabu Tempeh, these nostalgic dishes are given pride of place at the buffet line-up. Redolent with local herbs, ground spices, and the richness of coconut milk, you’d find ample satisfaction from the plethora of offerings served.




Also jostling for attention and your tummy space are Malaysia’s multi-cultural specialities that should leave you spoiled for choice: Whole Roast Lamb, Beef Teriyaki, Tandoori Lamb Leg, Goan Seafood Biryani, Lamb Garlic & Tomato, Fish Kebab Cumin, Japanese Tofu with Vegetable & Crabmeat Sauce, Satay, Grilled Fish and Popiah.





Bringing the curtains down is the wide range of dessert, from local Kuih and hawker-style Apam Balik to airy-light Chiffon Cakes and fresh Fruits. Hot and Cold Beverages to wash everything down in addition to Dates are also served.



Available now until 12 May, the Meriah Kembali extravaganza available from 6.30pm to 10.30pm nightly, is priced at RM158 nett per adult and RM79 nett per child (6 – 12 years old).



Reservations are highly encouraged. For further enquiries, please call Cinnamon Coffee House, tel: 03 – 7681 1157 or email: cinnamon@oneworldhotel.com.my


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