THAI HIGH

Lup Chup...delicate fruit-shaped Thai dessert made from mashed mung beans and sugar coated in a light gelatinous skin

Hailed as one of the top restaurants in The Miele Guide, Erawan marks its 5th Anniversary with a big splash, coinciding with the recent Songkran Festival last Sunday. Having impressed all and sundry from day one, this fine Thai eatery has grown so much in stature that diners are compelled to make prior reservations and pre-order their dishes before they set foot there. Oh, you'd better show up on the dot at the appointed hour or else...Word has it that Erawan rarely accepts walks-in because all the food are single-handedly prepared by Chef Korn using the freshest ingredients based on orders received.

Your gateway to Thai gastronomic heaven is through these ornate doors

A cosy nook outside Erawan that serves as a waiting area for diners

An intricately carved side cupboard inside the restaurant

A sense of welcoming homeliness prevails inside; handpainted wall murals serve as a pretty backdrop for the numerous pieces of intricately carved side cupboards and rustic furnishings, elephant figurines, whimsical leafy and floral chandeliers, vases of fresh flowers and artistic accents in the form of paintings and collectibles.

Brace yourself for a blooming great time when you dine at Erawan

Elephant figurines capture the true essence behind the restaurant's name which refers to the gentle mahout

Wall of fame...extensive media coverage has boosted Erawan's popularity to new heights

Dine in comfort tucked away in this cosy corner

There was no hiding my ecstatic delight when long-time friend Marian Eu invited us to attend Erawan's Songkran celebrations. It was a good excuse to finally see what's the fuss about...living in another far-flung corner of Klang Valley, we rarely ventured to Kota Damansara due largely to the horrendous city traffic and limited parking.

Arty elements such as this wall decor lend extra charm within the eatery

The co-owners, Anan and Joanne welcomed us warmly whilst we waited in anticipation for lunch to be ready. This year, Chef Korn opted to go with a Thai Khanom (canape-like snacks) theme so dainty morsels of savoury and sweets were aplenty. The tapas-like offerings provided perfect fodder for avid shutterbugs too.

A feast for the eyes and later...our palates

Saku sai moo...chewy and savoury delight

One of the interesting tidbits we had was 'saku sai moo', translucent steamed sago balls with savoury,  caramelised pork and crushed peanut filling, topped with fresh coriander and fried minced garlic. Another was juicy pineapple wedges topped with tasty minced chicken, preserved white radish and ground roasted peanuts...so simple yet chockful of flavours.

Stuffed pineapple to tickle the tastebuds

 

Various types of Thai glutinous rice dessert creations by Chef Korn

True to its name, the chef also whipped up several fusion canapes: smoked duck with a robust curried dressing, banana blossom salad with maguro, Thai-style seafood salad, grilled wagyu with piquant dressing, salmon & carrot rolls, skewers of grilled chicken with pineapple, prawn paste with lemongrass, salmon & cucumber rolls and golden "net" parcels of beef and Thai salad amongst others.

 

 

Little dishes of Thai laksa - 'khanom jeen' with mixed herbs and veges filled us up. A choice of fish curry and green chicken curry was served to go with the rice noodles. It was an enticing combination of sweet, spicy, mildly bitter, briny and tangy flavours coupled with the richness of coconut milk in the gravy.

Different condiments laid out for Khanom Jeen.  

The service team also dished out bowls of full-bodied, soul-satisfying good beef noodles. The clear broth and tender chunks of beef were lapped up within minutes to the last drop. Stupendously yummy!

Thai dessert is always fabulous to sample and Chef Korn spared no efforts in conjuring up a mind-boggling selection using glutinous rice, coconut milk, mung beans, grated coconut and eggs. We were gobsmacked by the colours, textures and painstaking work that went into their making. That the chef and his team had put in tons of passion, care and love was simply an understatement.

Sweet black glutinous rice and coconut milk broth with lychees

Foy thong...delicate cocoon rolls made from spun threads of duck egg yolks and sugar

Sweet temptations courtesy of Chef Korn

What an eye-opening and invigorating experience it was for me. Beyond the exquisite viands, I understood there's an artist at work here who produces sublime creations that please our stomachs and serenade our souls. Now, that's definitely worth its weight in gold. This is one Songkran celebration that I'd remember forever.

Erawan Classic Thai & Fusion Restaurant
22-1 Jalan PJU 5/16
Dataran Sunway Kota Damansara
47810 Petaling Jaya
Tel: 03-6141-2393

MICHELIN 'STARS' TO ROCK KL

May Day! May Day! Expect culinary sparks to fly when three acclaimed Michelin-starred Chefs – Jeremy Biasiol, Serge Dansereau and Alvin Leung conquer The Westin Kuala Lumpur's kitchens for 5 days in May.

Staged for the first time ever in Kuala Lumpur, the “Hats Off” culinary showcase from 8 to 12 May will team international and local culinary masters in a series of intimate and engaging dining experiences offering foodies a spectacular dining extravaganza.

Engaging dining experiences 

From the fine Chinese food bastion of Hong Kong comes Jeremy Biasol - the talent behind 1 Michelin Star Mirror Restaurant and the Miele Guide 2012 Asia’s top 300 best restaurant. On 8 and 9 May, Jeremy will proffer a specially-crafted set menu at Qba, the popular Latin grill and bar venue. Imagine sampling his Crab Jelly with cauliflower sauce, caviar and crab roes; Beef Tenderloin Rossini with perigueux sauce and Half Maine Lobster with eggplant, lobster and Comte cheese sauce.

Then brace yourself for the appearance of Serge Dansereau - the celebrated culinary genius of The Bathers’ Pavilion in Balmoral Beach, Sydney, Australia and author of 6 cookbooks including the most recent “Summer Food” (November 2011). Serge will display his divine creations at the award-winning Prego Italian restaurant on 11 and 12 May. Signature dishes include Galantine of quail, foie gras and leek ash confit leg, verjuice jelly and mizuna; Kombu-baked ocean trout with black salsify baby gold beetroot, dried oyster, woodland sorrel and Duck magret with confit peach, pistachio cream witlof, crisp tongue and kimchi sauce.

Alvin Leung and his 'X-treme Chinese' cuisine from 2 Michelin-starred Bo Innovation will take the limelight at Five Sen5es on 11 and 12 May. Turning Chinese cuisine on its head are his Scallop in Shanghainese “jolo” sauce, crispy woba and peas foam; Organic Chicken served with 7-years aged Acquerello rice, yellow chicken stock, wooden fungus with sand ginger chicken jus and Cherry tomato baked in Chinese filo with fermented Chinese olives “lam kok” and tomato marshmallow with green oil. 

Priced at RM348++ per person (inclusive of wines) and at RM298++ per person (excluding alcoholic beverages), the celeb chefs' specially designed 5-course set menus are only available for dinner.

 

Gala Spectacular 

Succumb to the sins of gluttony on 10 May 2013 at the Hats Off Gala Dinner that will unleash the full force of all 3 Celebrity Chefs work alongside Le Méridien Kuala Lumpur’s Executive Chef Antoine Rodriguez, Sheraton Imperial Kuala Lumpur’s Executive Chef, Rajesh Kanna and The Westin Kuala Lumpur’s Executive Sous Chef, Fahdrul Abd. Malek in one sitting at the Westin Grand Ballroom.

Each chef will represent 2 canapés and one course whilst catching glimpses of how their 6-course set menu are prepared via a special live feed from the kitchens. Renowned wineries like M. Chapoutier, Paul Bouchard, Banfi, Torres, De Bortoli, Pascal Jolibvet and more will also complement the stupendous feast.

Price :    RM448++ per person, inclusive of wines and champagne

                RM388++ per person, exclusive of alcoholic beverages

Up Close and Personal 

Psst! Wanna unearth tips and tricks from your favourite chef? Simply sign up for any of the 2 Master classes presented by Alvin Leung at Five Sen5es or Serge Dansereau at Prego.

Date :    11 May 2013

Time :    3 pm to 5 pm

Venue : Five Sen5es and Prego

Price :    RM188++ per person per class

                Limited to 20 persons per session, so advance reservations is advisable.

For more information or to make reservation, visit www.thewestinkualalumpur.com or call +60 3 2731 8333 or email westindining@westin.com

                

About “Hats Off”

“Hats Off” is Starwood Hotels & Resort’s branded culinary showcase - a platform for multiple renowned chefs and the hotel group’s talented culinary maestros to come together and create an extraordinary gastronomic journey for all fine cuisine enthusiasts. The event concept was developed in 2008 and was first kicked off at The Westin Beijing Financial Street , by its Executive Chef, Stephane Tremblay. The yearly event gained huge popularity within the city and the region. This year, the event is set to take other parts of Asia Pacific by storm, starting with the vibrant city of Kuala Lumpur at The Westin Kuala Lumpur.

HAVEN OF GASTRONOMY

Given the chance, would you eat gorilla's paw, palm tree worms, monkeys, pangolins and an assortment of wild game meat?  No? Then take your hats off to Le Méridien Kuala Lumpur Executive Chef Antoine Rodriguez (pix above, left).

He's no swashbuckling hero but a braveheart of daring culinary adventures. The French-Spanish, Bordeaux native has a great sense of humour and passionately relishes his chosen vocation.

Chef Antoine is also an exemplary mentor; generously sharing the limelight with his protege, Sazli Nazim Ismail who heads Favola restaurant. Together they're a fab tag team who keep the hotel's F&B flag flying high. The proof abounds at Gastro Sentral - Le Meridien's uber-trendy, casual dining resto.

We were privileged to savour the new A La Carte Menu that was unveiled recently which is packed with irresistible nibbles and tapas and easy palate-pleasers (think pizza, sandwiches & local one-dish meals. Also expect a grilling good time this April with the introduction of Sunday Roasts. To sweeten your dining experience, prices are nett here. This means hidden charges be gone with government tax and service charge accounted for.

Between the whimsical bread rolls in cans and light-hearted banter, we had a field day basking in the hotel's hospitality.

Robustly flavoured tapas of Chorizo, Spinach and Ricotta Frittata (pix above on right, RM15) and Crab Cake Sliders with Spicy Mayo (pix above, left RM15) reign not only in Spain but at Gastro too. The former is rich, fluffy and so chockfull of goodness that we made short work of it within minutes. As for the latter, can you seriously think of any more wickedly delicious than crab meat, spices and mayo combined?

Trust Chef Antoine to elevate the humble sardines to gastronomic heights, reincarnating the little fish into Potted Sardine Rilettes (RM26). I could just live on the slices of crusty garlic cereal bread alone, topped with his sumptuous spread of mashed sardines with lemon, smoked cream cheese and dill, and sliced sweet onion. Munch on those lip-puckering mini gherkin skewers to offset any cloying richness.

Got a penchant for prawns? Ah, the Sweet Prawn Cocktail with Chilli Popcorn, Jumbo Green Asparagus and Aioli (RM30) will be the bait to reel you in. A sprinkling of spiced popcorn (yes, spiced!), some fresh lettuce and fat, crunchy asparagus spears is all that's needed to perk up the crustaceans' unadulterated sweetness. Heavenly!

For light munchies with a whole lotta crunch, we recommend the Homemade Nachos with Tzatziki Dip (RM12) . Tastes out of this world when complemented by dollops of creamy, herbaceous Greek-style yoghurt and cucumber-based dip.

Lest you forget to breakfast like a king, the Coddled Eggs with Smoked Duck Roesti Potato (RM35) with wilted spinach, wild mushroom cream sauce and Vienna sausage will be a right regal treat. What ruled the roost in this hearty platter is the scrumptious shredded potato pancake with smoked duck in it. A dead ringer for bacon, it has to be the best thing since sliced bread.

In case none of the Continental stuff appeal to you, we are sure the Prawn Satay with Condiments & Peanut Sauce (RM20 half dozen, RM38 for 1 dozen) will float your boat. Marinated in heady spices, the succulent skewers are one ship-shape speciality that can rival the best satay in Kajang.

Gargantuan appetite will find the humongous portion of Chicken Breast in Long Bun Burger Bread (RM36) sizeable enough to satisfy. Cooked under controlled temperature "sous vide" style, the grilled juicy meat is nicely scented with garlic and basil when you bite into it. Grilled tomato, arugula, pesto, chilli oil, roasted potato with rosemary, salsa verde and grilled red bell pepper mayo lend textural and flavour contrasts to the hearty offering.

Chef Antoine and his team intend to whet the appetite with a Weekly Roast on Friday, Saturday and Sunday throughout April. Come 12-14 April, you'd sample Free Range Organic Chicken (half for RM75), 19-21 April - Roasted Beef Ribs (500g for RM188) and 26-28 April, Roasted Veal Rack (330g for RM150). 

Featuring the same team that helms PRIME - the city's best steak restaurant - expect nothing less than flawlessly roasted meat. Crusty and slightly charred on the outside but pink perfection and moist juiciness galore inside, the roasts are served with all the trimmings: Yorkshire pudding, gravy and veges too.

Now our dining party wasn't one to pass up on dessert but this time around, even I had to wave the white flag when a tray of full-size treats arrived at our table. How on earth can we put away those decadent Coffee & White Chocolate Brownies (RM25)?

I happily succumbed to the Gastro Peach Melba (RM20) with milk ice cream, raspberry sauce and almond flakes but only managed a mouthful of the homespun Apple Crumble (RM20) with vanilla ice cream and cinnamon sauce. Luckily the guys helped with the Ice Cream Sandwich with sweet cookies, chocolate breakings and choc sauce (RM 22) - the final icing for this indulgent dinner. After all these sweetening, can I raise a ruckus? Nah...I just can't wait to return for more of Gastro's five-star gastronomic treats at four-star pricing.   

Gastro Sentral, Lobby Level, Le Meridien Kuala Lumpur.

Tel: 03-2263 7434

DOWN MEXICO WAY

Chef Salvador Vasquez would put many celeb chefs to shame. As the visiting guest chef for InterContinental KL's Mexican Fiesta promotion (from now until April 15), the extrovert chap thoroughly charmed everyone with his candid remarks and funny antics during his brief food demo. But when it comes to cooking and food, his heart is definitely in the right place and his passion is as fiery as the Mexican chilli peppers he cooks with!

 

Madam Lourdes (pix above) from the Embassy of Mexico was as pleased as punch by the great turn-out at the opening night of the Mexican Fiesta. 

"Mexico has long been recognised for its natural beauty and traditions that reflect centuries of history and cultural legacy," she said. "In 2010 the UNESCO committee for the Safeguarding of Intangible Cultural Heritage even included Mexican cuisine into the list of Intangible Cultural Heritage of Humanity - a great honour for the country's food heritage."

Famous for its distinctive ingredients and incredible diversity, Mexican cuisine is currently served at the Serena Brasserie throughout the promotional period. Chefs Salvador Vasquez and Tania Gonzales from Presidente InterContinental Mexico were flown in specially by KLM to prepare the plethora of Mexican delicacies that are guaranteed to set tastebuds tingling.

Chilled glasses of Sangria and baskets of Guacamole con Totopos (tortilla chips with guacamole dip) were served the minute we were seated followed by more palate teasers in the form of mini sliders . What an invigorating way to kick off our Mexican feast!

 

There were several outstanding dishes from the buffet that night. A top fave of mine was the Barbacoa de Cordero de Hidalgo - superbly tender lamb that's barbecued covered in banana leaves then sliced and served with a smokey sauce that hinted of chilli pepper and spices. Another hearty speciality is Salpicon de res La Mexicana (meat strips Mexican-style). I recommend you pair the meat with some Arroz a La Mexicana (Mexican rice) and Ensalada de Nopales (Cactus Salad).

Other gems that had us going for seconds are Camarones al Pasilla y Guayaba (plump, succulent shrimp in chilli guava sauce), Chicken Poblano with Chocolate, Chile and Ancho Sauce (unforgettable slightly bitter chocolate hints discernible in the dark, tasty gravy) and Fish Veracruz (red snapper laced with piquant, tangy sauce).

Good things come to those who wait and boy, the queue was never ending at the counter where the scrumptious Quesadillas y Tortillas Calientes (corn tortillas with assorted fillings) are cooked on the spot. Yup, I daresay they went like hot cakes!

Then it was showtime by Chef Vasquez who regaled us with his cactus salad-making skills. It's a traditional staple in Mexico where the plant grows in abundance. For the salad, it's dethorned, cut into thick batons and marinated in salt for a little while. Then the cactus is mixed with tomato strips, sliced onion and some coriander. The resultant texture is similar to that of softened French beans with a mild gummy aftertaste.

 

The proverbial icing on our dinner 'cake' was a wide variety of renowned Mexican dessert such as Flan al Caramelo (creme caramel), Churros (deep-fried pastry fritters), Arroz Con Leche (rice pudding), Berlinesa (friedpuffy Mexican dough balls), corn tarts and luscious Mexican candies. 

The Mexican Fiesta is served for lunch and dinner priced at RM82++ per person (lunch) and RM98++ per person dinner). For reservations, call Serena Brasserie, InterContinental KL. Tel: 03 2782 6228