SPICY ARTISTRY

 

The Ambassador of the United States of America

Paul W. Jones & Catherine Jones

 

request the pleasure of

Ms. Alice Yong & Guest

 

at “The Artistry of Spices” Program

on Thursday, January 3, 2013

at 6:30 p.m.

(Program starts at 7:00 p.m.)

Dress: Smart Casual

Venue: The Residence, 9 Jalan Langgak Golf, Kuala Lumpur

Imagine my surprise when I received an invitation from the US Ambassador to attend a special event at His Excellency's residence! What a fab way to open a brand new year...

His Excellency Paul Jones delivering his welcome remarks

I felt the butterflies playing havoc in my tummy as we walked into the compound of the Ambassador's residence. But the ladies who greeted us at the door soon put us at ease. We even managed to catch the last few minutes of the official press conference...

One for the album...HE Paul Jones and his wife Catherine Jones with guest artist Brookie Maxwell and the celeb chefs: Amy Beh, Manju Saigal and Rohani Jelani

A US State Department project, The Artistry of Spices merges food and art; to showcase the significant role of spices in shaping the history and culture of our world. Wars were fought, empires rose and fell, and daring explorers crossed the seven seas just for this precious commodity.

Creative use of fresh and dried spices for the table centerpiece

Guest artist Brookie Maxwell who is a curator and founding director of Gallery 138 in New York city travelled to Penang and Melaka for this project; to paint, photography and collect myriad spices for her artistic works which were showcased that evening.

To complement this visual arts feast, three celebrity chefs: Amy Beh, Manju Saigal and Rohani Jelani were roped in to spice up the evening with their culinary masterpieces.

Each chef also conducted a brief demo of their recipes that incorporated spices. Best of all, we all were treated to their handiwork whilst they cooked up a storm on stage.

 

Chef Manju - a Punjab native who has been teaching Indian cooking and running her own catering venture for over a decade and a half - shared with us how to prepare Achari Sabzi (pickled vege), Lemon Rice, Seekh Kebab (grilled minced lamb cutlets) and Kesari Murgh (saffron chicken). Prior to dinner, we were treated to Nimbu Pani, her concoction of lime cooler that was both refreshing and tantalising.

Pungently aromatic, subtly spicy but delectably rich and robust on the palate, we polished everything that came within minutes. This should tell you how good the food was!

Chef Amy Beh brought an unexpected twist to Bak Kut Teh when she rustled up a vegetarian version...should we call it Chai Kut Teh? Purists would be outraged but the resultant broth actually tasted surprisingly agreeable!

Assorted mushroom, beancurd puffs and mock meat (gluten chunks) make unexpectedly tasty Chai Kut Teh

She also showed invitees how to cook Kiam Chye Ark (duck with salted mustard greens soup), Bee Koh (traditional white glutinous cake) and Otak-otak (spicy steamed fish custard). We almost missed sampling the homely, evergreen soup but all was well in the end once the service team realised our table weren't served earlier.

 

Having attended several cooking classes at Bayan Indah and as a long time fan of Rohani, I was more than eager to savour her delicious creations and the Malay cuisine guru certainly didn't disappoint.

Her signature Nasi Kunyit (turmeric rice), Chicken Rendang (dry chicken curry), Masak Lemak Udang Nenas (pineapple and prawn curry) and Onde-Onde (grated coconut-covered glutinous rice balls with palm sugar filling) left us amply replete and happily satisfied.

 

Dinner closed with a sumptuous dessert selection courtesy of Catherine Jones, the Ambassador's wife who is a trained chef in her own right. The rather Christmassy Apple Mincemeat Crisp was sublime and left us wanting more.

We felt so spoilt and pampered when dainty glasses of Curry Ice Cream complemented by Five Spice, Oatmeal Walnut Raisin Cookies and Coconut Macaroons appeared; inducing us further into a sweet and slightly spicy stupour! 

Just as we thought nothing could top that, out came gold-rimmed cups of velvety smooth and ultra-decadent Chocolate Pots with Garam Masala! Digging into the luxuriant death by chocolate treat, I was elevated to heavenly chocolatey bliss...

One of the art pieces by Brookie Maxwell

By the time we left, all of us were literally floating on cloud nine...thanks to the surfeit of conviviality and sumptuous food and drinks lavished on us throughout the event. This was one spiced-up evening we're unlikely to forget in a hurry!

STIRRING PROSPERITY

Colour my life for CNY...Yee Sang to start

“If you want 1 year of prosperity, grow grain. If you want 10 years of prosperity, grow trees. If you want 100 years of prosperity, grow people.”

May I add if you want 15 days of fabulous feasting, reserve a table at Lai Ching Yuen.  ;D
 

Salad, scallop and everything nice...that's what this Yee Sang is made of!

Pearl scallops and mango chunks coupled with LCY's signature concoction of strawberry and plum sauces lend a refreshing, luxurious dimension to the yee sang here. The plump Ozzie scallops in their inherent sweetest glory went down a real treat with the colourful salad.

Wealth, health and everything in between...we want it all!

Other variants include Yee Sang with Soft Shell Crab, Salmon, Premium Abalone, Geoduck Clam, Lobster and Vegetarian priced from RM58.00++ onwards for half portion and RM98.00++ onwards for full portion. 

No ducking the issue...this roast duck shines like a star

Then came the roast duck with deep-fried egg shreds. The restaurant has always been famous for its roast duck which boasts crispy skin and tender, juicy meat. These textures and the meat's subtle gaminess contrast nicely with the rich, fine crispy egg bits.

More good things...semi-dried oysters augur good tidings for the Lunar New Year

Another much lauded dish from CNY past is the braised semi-dried oysters with seamoss, broccoli, mushrooms and tau kan (layered soya bean sheets). Everyone would naturally want more of this sublime dish that denotes hou si (good tidings) and fatt choi (prosperity).

Prawn stars...speckled with sesame seeds and luscious dressing

Creamy and fruity accents dominate the deep-fried prawns with fresh grapes and mayonnaise sauce. The springy crustaceans are irresistibly toothsome; their natural sweetness melding well with the fresh, juicy grapes and gooey mayo dressing.

'Jade pendants' adorned with minced meat & prawns plus dried scallops

Evoking a taste of hearth and home is Executive Chinese Chef  Leong Weng Heng's rustic creation of steamed squash stuffed with pork and prawn paste, and dried scallops. Traditionally most cooks would avoid using gourds or squash but the chef prefers to call the subtly sweet, soft discs as jade pendants.

Poached village chicken just like how mom used to make

More homely nuances emerge in the poached marinated farm chicken with Chinese wine; the yellow-skinned poultry succulent to the bite and similar to how our family matriarchs used to prepare it.

Rice and shine like waxed meat...yam yam ;D

No CNY meal is ever complete without the perennial speciality of Chinese waxed meat rice. Again Chef Leong has given it his own twist, adding yam into the equation and wrapped everything up in lotus leaf, imbuing the grains with its earthy scent.

Sticky resolution to melt your heart

Naturally the meal finishes on a high with pan-fried homemade nian gao (sweet, brown glutinous rice cake) as this sticky, chewy treat marks yearly soaring progress in the Lunar New Year. Covered in crisp batter, the sweet cake is sandwiched in between thin slices of yam and sweet potato.

The wizard of Lai Ching Yuen

The selection of dishes we sampled were drawn from Lai Ching Yuen's eight or nine-course celebratory menus that start from RM 1,388.00++ onwards for a table of ten persons. Available throughout CNY but reservations are highly recommended by telephone or by e-mail.

Lai Ching Yuen, tel: +60 3 2117 4180 or email lcy@grandmillenniumkl.com

GAME FOR ALOFT'S MASS TALENT ACQUISITION?

Are you ready to make a Splash at Aloft KL?

Recently there's a rather unusual recruitment ad by the soon-to-be-opened Aloft KL that caught my eye as I was flicking through a local English daily.

I mean which hotel you know billed their staff recruitment drive as a Mass Talent Acquisition Audition (MTAA)? Well, the spanking new, upcoming 482-room Aloft Kuala Lumpur Sentral did and the MTAA  will be held at a trendy dance club no less...The Butter Factory Kuala Lumpur to be exact on 14 and 15 January 2013, from 12pm to 9pm.

Imagine being part of this ultra-trendy MAI Bar at Aloft KL Sentral!

Have you got what it takes to step up to the plate when Aloft - the “Style at a Steal” brand by Starwood Hotels & Resorts Worldwide, Inc. opens its doors in Kuala Lumpur Sentral on 22 March 2013?

Fyi, pioneering initiatives in pop culture, design, and technology have positioned Aloft as a must-have brand for the next generation of travellers. Aloft hotels have reported consistently high guest satisfaction scores since launch, reflecting the success of its modern, and vibrant design at an affordable price point.

So if you're keen to be part of the brand's success story with a talent for:

• money, money, money (finance)
• re:fresh (housekeeping)
• can fix it (engineering)
• meet, mix and mingle (bars & food)
• aloha desk (front office)
• be safe and secure (safety and security)
• tactic (banquets)
• sassy stay (reservations)
• look what’s cooking (culinary)
• anytime, anywhere (bellman, concierge, operator)
• sales, sales, sales (catering sales)

go ahead and flaunt your chutzpah on those dates and time mentioned. You'd get a taste of Aloft hotel's unique approach - from the hotel's meet, mix and mingle concept to its uber cool, trend-setting designs.

A taste of success awaits at NOOK - Aloft's stylishly designed All-Day Dining Outlet

Auditioning talents (that's you who are eyeing that dream job!) will also undergo a series of engagement sessions and behavioral interviews designed to ensure you are aligned with the brand’s values.

Paolo Campillo, General Manager of Aloft Kuala Lumpur Sentral quips: “Our hotel is searching for individuals with a unique and vibrant personality that will complement the brand’s sassy ambience and buzzing social scene. We hope that this fresh approach to hiring will allow us to find talents who can deliver, delight and engage our guests.”

Each shortlisted talent (candidate) will then be given a “I make the A-list ticket”, which will provide exclusive access to an after-party hosted by the Aloft Kuala Lumpur Sentral team at The Butter Factory on 15 January 2013, from 10pm to 12 midnight. Talk about living the hip life...

Now remember to attend the audition with your latest updated resume, a recent portrait shot and heck, this is THE time to dress to impress; think trendy and stylish attire that exudes Aloft’s passion for music, design and technology!
 
For more information, please email to kl.talents@alofthotels.com or visit http://www.facebook.com/AloftKualaLumpurSentral

LET THE FEASTING BEGIN!

Wok stars Chew Chee Kuong and Wang Yong Hai from Si Chuan Dou Hua, ParkRoyal KL will be cooking up a storm throughout the Chinese New Year (CNY) when all of us welcome the Year of the Snake come February 10.

Being the pragmatists that we are, CNY is an occasion to wish for abundant wealth, personal progress, eternal happiness, good health and every good tiding under the sun that you can think of. And we like to eat our way to prosperity too with family, friends, business associates and acquaintances.

No Malaysian and Singaporean Chinese will dream of starting their CNY meal without a platter of Yee Sang - raw fish salad (more salad than raw fish really) that consists of assorted finely shredded vegetable, fruits, deep-fried root vegetable and pickles topped with crushed peanut, sesame seeds and pok chui (deep-fried cracker strips). Seasoning of five spice powder and pepper powder as well as a thick, viscous dressing concocted from plum or fruit sauce and some oil lend the finishing touches.

Most chefs have their own recipes for the salad mixture and dressing so I daresay no two Yee Sang is ever the same. Several years ago Si Chuan Dou Hua was the first to create Fruity Yee Sang and the trend has caught on like a wild fire since then.

  

Strawberries, kiwifruit, dragon fruit, mango, honey melon, water apple and pomelo are some of the fruits that go into the rainbow-hued dish. It's definitely love at first bite for those who sample it.

Crabstick and diced seafood lend depth and multi-layered textures to shark's fin soup (yes, very politically incorrect but let's not wade into those murky, dangerous waters).

I have always enjoyed the deep-fried prawns with spicy Sichuan peppercorns at this fine Sichuanese restaurant and was again reminded why once I savoured the crusty, fiery hot and mildly briny crustaceans. But let it be known that the bouncy butter prawns with oats which are in another class of their own - equally scrumptious in their slick, sweet and crunchy splendour.

Who won't be hoi sum (happy) when treated to the ubiquitous but much cherished dish of braised dried oyster with sea cucumber, broccoli, seamoss and mushroom? Time and tide have failed to taint this superbly appealing dish judging from the great gusto everyone tackled the various goodies.

Whether you're a spice girl or guy, the dulcet smooth pieces of cod fillet with puffy rice bubble crackers and lashings of tart, tongue-numbing sauce will prove to be a real sizzler. Guaranteed you won't stop at just one serving!

 

Though I barely had tummy room left from the fab feast, I really couldn't turn down the fried rice with salted egg yolk. Speckled with orangey bits of salted egg yolk that I mistook for pumpkin, the fluffy grains hit the spot well. Alas I can only managed a smallish bowl but it was immensely satisfying.

The ‘Chinese New Year’ set for 4 persons is priced at RM798 nett and for 6 persons at RM1030 nett. ‘Prosperity’, ‘Fortune’ or ‘Wealth’ set priced at RM1158 nett, RM1390 nett and RM1622 nett respectively caters for a table of 10. 

Si Chuan Dou Hua Restaurant, PARKROYAL Kuala Lumpur, Jalan Sultan Ismail,

Kuala Lumpur. Tel: 03-2147 0088