TWO NEW COFFEE FLAVOURS FROM OATSIDE

Caramel Macchiato and Mocha are two new flavours introduced by Oatside’s Signature Barista Blend oatmilk. Using a blend of coffee beans, Oatside launches its pocket size Caramel Macchiato and Mocha flavours at Ping Min Coffee Festival 2.0 in Kuala Lumpur recently. Purchases entitled buyers to participate in some fun-filled games on the spot.

The Caramel Macchiato is rich and subtly sweet; the pleasant coffee and caramel accents shine through the oaty milk in each sip. Mocha naturally tastes more chocolatey with a nice coffee finish amidst the oatmilk base. Personally, I find the existing Coffee variant surprisingly strong but avid coffee drinkers will find it up to expectations.

Another great point is the nifty pocket size packaging which makes for easy and convenient consumption. It’s lightweight enough to tote around and so handy when one needs a quick coffee fix without breaking the bank.

THE GREAT BRITISH CARVERY BRUNCH AFFAIR AT SHANGRI-LA KL

Executive Chef Scott Brands leads the culinary charge with a Carvery Buffet Brunch at Arthur’s Pub & Grill for the Great British Affair promotion.

Satisfy your tastebuds with the much sought-after Black Angus Beef Wellington (RM128 a la carte) in Puff Pastry. The flaky, buttery pastry encasing wild forest mushroom duxelles, foie gras and Black Angus tenderloin is adroitly prepared. Accompanied by mashed potato and gravy, this speciality should hit the spot for ardent Anglophiles.

The equally tempting Boneless Leg of Lamb with Rosemary and Fresh Thyme is second-to-none. Tender with the merest hint of gaminess, try savouring it with lamb jus, dollops of mustard and mint sauce alongside Roasted Oatmeal with Fried Onions.

Side dishes of Yorkshire Pudding, Roasted Baby New Potatoes and Roasted Autumn Root Vegetables are served to lend substance.

From the a la carte selection, we were smitten with the cold oak-smoked Scottish Smoked Salmon (RM25). Succulent and slightly briny, the salmon slices were complemented by horseradish crème fraîche and pink peppercorns. A quenelle of salmon mousse with caviar and lemon dill dressing was also included for textural contrast.

Chef Brands uses Omega eggs to create the English picnic classic of Scotch Egg (RM25). Encased within a crisp breadcrumb crust, the hard-boiled egg had a scrumptious mixture of spiced minced beef and lamb surrounding it. Served with salad and pickled relish, it was a cracking option worth sampling.

Good ol’ Blighty puddings such as Sticky Toffee Pudding (RM25 a la carte) and Warm Baked Apple Crumble with Vanilla Ice Cream make for compelling sweet options to finish on a high.

Salted caramel ice cream adds a touch of lush creaminess to the baked sponge cake with dates, treacle and caramel sauce.

For the latter, you’d be smitten by tender, soft slices of cinnamon-scented apples; the speciality’s mellow tartness balancing the sweet accent.

Available every weekend until 31 October 2024, the Great British Affair Weekend Carvery Brunch buffet is priced at RM280 nett per person.

For more information and reservations, call Shangri-La Kuala Lumpur, tel: 03-2032 2388.

BEST OF PERU AT FELIZ

 

Do you know chifa is the Peruvian version of fried rice? Heavily influenced by the Chinese, a gastronomy article published in Journal of Ethnic Food reveals chifa originated from the Chinese words: “chi” (eat) and “farn” (rice). The term emerged around the 1930s in Lima when Peruvians overheard Chinese restaurateurs cajoled potential customers to patronise their eateries to chi farn. 

Egg chaufa or fried rice with ceviche, egg, sesame oil, spring onion and beansprouts is Peruvians’ carb of choice along with French fries, to complement Pollo A La Brasa (RM118), roasted chicken which has been marinated 24 hours with garlic and cumin.

To amp up the flavour, they rely on aji de la casa (house-made chilli), chimichurri (a blend of flatleaf parsley, coriander, garlic, salt, chilli flakes, vinegar and olive oil) and tartara (tartar sauce).

 

This Peruvian speciality is one of the many offerings rustle up by Chef Franco Aldana at Feliz, Klang Valley’s first and only Peruvian restaurant at Avenue K.

Feliz, meaning happy in Spanish, flaunts an open rooftop bar surrounded by gleaming skyscrapers. A tiered water feature and a long, shaded patio decked with potted greenery complete the al fresco section.

Within the entrance, a narrow walkway flanked by multiple shelves of greenery leads into a tastefully decorated dining space. Peru’s vibrant cultural heritage is evoked through a jade-green glass tile wall, a circular wine glass chandelier, colourful Peruvian tassel and macrame wall hangings, and turquoise-toned furnishings.

Our culinary journey to Peru began with chicha morada, a boiled purple corn and pineapple peel drink. It tastes like blackcurrant juice, infused with cinnamon and cloves.

The opening salvo of Ceviche Limeno (RM38) is Peru’s most famous dish. Although it seems simple, Aldana said a good ceviche must be perfectly balanced; from the use of leche de tigre (tiger’s milk), a bright, salty-spicy marinade of aji panca, lime, salt, ginger, garlic and coriander, to the combination of white corn, sweet potato and canchita (fried corn kernels).

We like how the leche de tigre’s punchy sourness melded cohesively with the white corn and sweet potato’s delicate sweetness. Strands of sea grapes lent pops of savouriness as we relished the slippery succulence of marinated fish. Canchita and crispy fried plantain injected crunchiness to the well-balanced dish.

Raw, sashimi-style tuna slices accompanied by a sauce of cold potato pureé, vinegar, leche de tigre, cucumber and mango juices form the chef’s Tiradito De Tuna (RM145). Topped with chalaquita de mango, Peruvian salsa of tiny mango, red onion and cherry tomato dices, the riot of delicate textures and assertive flavours tantalised our tastebuds.

Feliz’s signature Arroz Con Mariscos (RM119), was faintly similar to a perfectly cooked risotto albeit dialled up with aji amarillo (hot yellow chilli), assorted seafood and cilantro.

We also enjoyed meltingly tender and piquantly flavoured Anticuchos De Lomo Fino (RM158), skewers of marinated and grilled tenderloin accompanied by white corn, sliced fried potatoes and chimichurri.

Light and sweet Alfajores (RM27), two buttery biscuits sandwiched between creamy dulce de leche (caramelised condensed milk) wrap up our Peruvian party.

 

The milk-soaked sponge cake topped with Chantilly cream, dulce de leche and fruits making up Tres Leches (RM45) was winsome whilst the Petit Foie Selection (RM45) comprising mini glasses of tres leches, tocino del cielo (creamy caramel flan) and alfajores paves an introductory pathway to Peruvian desserts.

For reservations at Feliz, contact: 011-1771 7742. Address: L4-05, LEVEL 4, Avenue K, 156, Jln Ampang, Kuala Lumpur

 

LONDON TEA EXCHANGE DEBUTS AT SHANGRI-LA KL

 

The Great British Affair promotion by Shangri-La Hotel Kuala Lumpur got off to a tea-rrific start with an exquisite London Tea Exchange Afternoon Tea experience at the Lobby Lounge.

 

Available now until 31 October 2024, a fine selection of premium tea from London Tea Exchange will be served to complement delicious afternoon tea treats by the Shangri-La team.

 

At an exclusive preview to mark the debut of London Tea Exchange into the South East Asian market, the luxury tea brand hosted a tea tasting session at the Shangri-La KL.

London Tea Exchange Group Chairman Sheikh Aliur Rahman who joined the event virtually via live stream from London said: “London Tea Exchange has some 3,400 some premium teas sourced from over 40 countries across the globe. Our established, longstanding relationship with many individual tea estates mean some of the rarest tea are exclusive to London Tea Exchange.”

According to Aliur, London Tea Exchange is low-key but a purveyor of fine teas to numerous royal households around the world. “We’re proud of the instrumental role London Tea Exchange played in raising the daily wage of tea plantation workers. As part of the Fair Pay Foundation, we’ve helped to raise the income threshold for tea plantation workers, almost all of them women who earn less than USD4 per day.”

 

The tea tasting session saw us beginning with English Breakfast, a classic tea popularised in 1800s. On the palate, we discerned earthy Sri Lankan tea nuanced with the maltiness of Assam tea leaves and the smokiness of Indonesian black tea.

Another quintessentially British favourite, The Earl Grey captured our hearts with its refined blend of Yunnan black tea and Ceylon tea, gently scented with pure bergamot oil from Calabria, Italy. It was an enlightening discovery as we learned more often than not, the bergamot flavour is usually sprayed onto tea leaves hence the resultant aroma and flavour tend to be heavier and overpowering on both the nose and tastebuds.

My favourite has to be Milk Oolong which comprised hand-rolled Oolong tea leaves. The withered, slightly wet tea leaves are heated in milk steam to bestow the Oolong tea with a distinct creamy taste. 

Fruity tea lovers will take an instant liking to Bora Bora, a sweet, tangy tea made with strawberries, tropical papaya and a myriad of fruits to bright, palate-pleasing tea which can be enjoyed hot or cold. 

Floral with hints of raspberries, rhubarb and cherries, the Sea of Blossoms blend incorporates an array of carefully selected exotic blossoms to produce a soothing tea.

There’s a playful and inventive side to London Tea Exchange as well. The team took over two years to develop and perfect the Pistachio & Truffle blend, paying homage to the Middle Eastern culture. Using real pistachios and chocolate truffle, the subtle nutty-rich tea proved intriguing and luxuriant on the tongue.

LONDON TEA EXCHANGE AFTERNOON TEA AT LOBBY LOUNGE

To further showcase its range of fine teas, London Tea Exchange is partnering with Shangri-La KL’s Executive Chef Scott Brands and his team to proffer a limited time Afternoon Tea (3pm-6pm) at RM220 nett per set for two persons.

Most of the savoury creations flaunted pink hues, in tribute of Pink October. We sampled delicious Savoury Snow Crab Rolls, Diced Apple and Mustard Cress, and Norwegian Salmon Pinwheel for openers.

Top marks went to the Smoked Duck and Foie Gras Croquette with Cherry but no less appealing were the Trout Caviar with Beets Brioche and Summer Truffle Egg Salad.

Rose petal and cherry accentuated Sencha Sakura tea was chosen by the chefs to imbue its delicate flavour into the creation of Rose Ivoire Chocolate Mousse Meringue whilst the Sea of Blossom Tea lent its ethereal floral-berry notes to the crisp Wild Berries Macarons.

A stellar Dark Chocolate Mousse with Paillete Feuilletine (crisp leaf-like flakes) Victoria Cake infused with Orange & Cinnamon Tea grabbed our attention at first bite. It was well seconded by the enticing Sea of Blossom Mille Feuille.

We did adequate justice to the pink-hue Dried Fruit Scone with Bora Bora Tea and Plain Scones, piling a generous amount of Raspberry Jam, Clotted Cream and Whipped Butter on them. 

The tea treats made excellent pairing with Milk Oolong but the Premium Emperor’s Palace Tea – a Fujianese green tea with subtle honey notes won’t go remiss either.

For reservations at Lobby Lounge, Shangri-La Kuala Lumpur, call tel: 03 2786 2378.