OX-PICIOUS CHINESE NEW YEAR TREATS FROM UPPERHOUSE BANGSAR

 

“Niu Niu” – whimsical cow-shaped butter chocolate cookies and a most befitting creation – is one of the 9 delectable cookie options available from Upperhouse to herald the upcoming Year of the Ox.

Lightly buttery and bursts of chocolatey bitterness, the crisp butter-chocolate Niu Niu cookies (RM10 for two pieces) should moo-ve up the cheerful spirits for the young and young-at-heart during the festive season.

Made to order using French butter and top-quality ingredients, this year’s festive array from Upperhouse includes Cranberry Crystal Cookies, Chocolate Chip Cookies, Checkerboard Cookies, Butter Cookies, Pineapple Tarts, Nasi Lemak Cookies, Rose Pistachio Shortbread, and Lemon Lavender Shortbread.

If there’s one variant you must try from Upperhouse, make it the Nasi Lemak Cookies. The cookies’ melting crumbly texture is lush with the richness of coconut milk; its sweet-savouriness bestowed by the inclusion of fried anchovies and roasted peanuts, punctuated with the occasional whiff of aromatic curry leaves in each mouthful.

Coming in a close second is the winsome Lemon Lavender Shortbread. Kudos to the chef for ensuring the lavender fragrance and nuance remains discernible in the buttery shortbread while allowing the bright lemony accent to shine through.

Crushed rose petals and pistachios speckle the top of each Rose Pistachio Shortbread, making them not only lovely to look at but also surprisingly good to nibble on. The floral and nut combination works like a charm as the muted rose scent becomes more pronounced by the natural nut oil when you eat it.

Chewy dried cranberry bits and sugar crystal stud the Cranberry Crystal Cookies, making these subtly sweet treat the perfect CNY gifts for discerning and health-conscious family and friends.

Loaded with chocolate chips and nuts, the perennial crowd-pleasing Chocolate Chip Cookies is a bankable choice that’s sure to please die-hard chocoholics and avid cookie lovers. A failsafe option should you’re undecided on what to buy.

Each jar is priced at RM25 (large – 220gm) and RM15 (small – 135gm). Advance notice of 3 days is required as the cookies are only made upon order to ensure quality and freshness.

Gift baskets from Upperhouse are also available in a classic hamper or “dim sum” basket. Both are priced at RM188 each and comes with decorative Chinese New Year ornaments. The classic hamper contains 5 large cookie jars with a choice of  flavour selection - you can choose from the 8 available (“Niu Niu” is a separate cookie order).

For the 2-tier “Dim Sum” Basket, it's wrapped with a bow for that auspicious look and feel. It contains 2 large and two small containers of cookies, plus mahjong-shaped chocolates, a jar of chocolate spread, a jar of hazelnut spread, and decorative Chinese New Year ornaments.

To order, customers can PM @upperhousebangsarkl on Facebook or Instagram, or WhatsApp Gerard at 011-2872 0083. For full listing of cookies, please visit: www.facebook.com/upperhousebangsarkl/shop

MALAYSIAN TEAM AT THE COUPE DU MONDE DE LA PÂTISSERIE

Patrick Siau (2nd from right), Head Chef and Teaching Fellow, and Coach for the Malaysia National Pastry team will be leading the Malaysia National Pastry Team comprising Chefs Tan Wei Loon, Otto Tay and Loi Ming Ai at the famous Coupe du Monde de la Pâtisserie - World Pastry Cup in Lyon, France.

An exclusive dinner was hosted by The School of Hospitality at Sunway University to bid the team good luck as they prepare to pitch their skills at the World Pastry Cup — an international competition which takes place every two years where the world’s best pastry chefs pitch their skills against each other. Last year the team emerged champion in

the 2018 Asian Pastry Cup (APC) in Singapore and won the ‘Best Display’ award, proving they are a creative force to be reckoned with.

Chef Patrick said, “I am proud to represent Malaysia at the world stage once again. With strong will, passion and patience, I have always challenged myself to perfect the art of pastry production, ensuring innovative and exciting ends results.”

He also thanked Professor Stephenson, and his colleagues at Sunway University’s School of Hospitality especially the chefs and, the food and beverage team for their trust and full support. “We look forward to bringing glory and honour to our country.”

Prior to his appointment by the Professional Culinaire Association, Malaysia as Team Coach for the Asian Pastry Cup 2018, Chef Patrick had previously participated in the 2010 edition and the World Pastry Cup in 2011 as the Malaysia National Pastry Team Captain.

Chef Tan Wei Loon admitted preparing for the competition is a challenge as the team comprises individuals working in different areas. They have to allocate time for practice and discussions. 

Both Chefs Otto Tay and Loi Ming Ai also have their own challenges to overcome but Chef Patrick remains confident they stand a chance at nabbing a top three spot in the competition.

Chef Patrick then worked with Sunway University Chefs Soon Pau Voon, Lee Han Ying, Chong Wei Tzeh, Yee Suet Rene and Nur Amirah to create a special four-course dinner for the evening. The menu featured Yu Sheng with Smoked Duck, Double-Boiled Chicken Soup with Longan, Salmon with Butternut Squash and Baby Nai Pak. Guests were later treated to chocolate dessert prepared by Chef Patrick and the Malaysia National Pastry Team. 

DHL Express Malaysia will be the one of the key sponsor of the National Pastry Team’s participation in the competition, covering the cost of transporting the team’s equipment to France.  “We are excited to be the Official Logistics Provider for the National Pastry Team representing Malaysia at the Coup du Monde de la Pâtisserie. DHL Express will ensure the equipment gets delivered in good condition and on time to the world capital of gastronomy, giving our Chefs peace of mind to fully concentrate on the competition. We wish the Malaysian team all the best!” said Ms Ooi Chooi Lee, Head of Commercial, DHL Express Malaysia.

Ms Ooi was among the invited guests who attended the dinner at Sunway University in addition to luminaries such as Dr Elizabeth Lee, Senior Executive Director, Sunway Education Group and Sunway University; Professor Graeme Wilkinson, Vice-Chancellor, Sunway University; Gille Barrier, First Secretary and Deputy Head of Mission, Charge d’Affaires, Embassy of France in Malaysia; Datuk Fazley Yaakob, singer and celebrity chef; and Datuk Redzuawan Ismail, better known as Chef Wan.