Wednesday, April 14, 2010

Delicious Discoveries

OK I know I've been slacking lately when it comes to my food blog...too much travelling within the first quarter of 2010 has barely left me enough room to breathe!

That doesn't mean I haven't been on food binges though ;-D Just didn't have time to upload pixs and share those delish stuff that I had! So here's a quick peek on the glorious temptations that caught my fancy.


Penang Curry Mee from a local coffee shop (sorry, I forgot the name!) behind The Royale Hotel Penang

Don't knock the broth's pale colour - the spoonful of 'sambal' that comes with each bowl will transform the scrumptious curry into a fiery orange hue!

Taste-wise it's very piquant with a nice creamy undertone that only coconut milk can bestow. Personally I'd prefer it to be spicier but the whole ensemble is a real steal at only RM2.50 (small bowl). If you want the works like I did, it's RM4.50.

Also we returned to Nyonya Cafe @ New World Park to relish its delicious Nyonya food again. This is our 3rd visit and we were glad to see the outlet is no longer tucked away in a discreet corner. Now it occupies a huge corner lot that used to house Manhattan Fish Market. Still as busy and more importantly, the food is still as good!


The Chap Chye here even passed my mom's acid test so that's saying something!

Don't miss the Sambal Squid...it's mildly sweet, spicy and totally drool-worthy!


See the gigantic Choon Piah (Spring Roll)? It's chockful of sliced mushroom, minced pork, shredded mung bean (sengkuang) and carrot among others ... quite unlike those little insipid ones you'd find at most hotel buffets and even pasar malam stalls. Needless to say, it tasted super yummy!

The Asam Pedas Fish is guaranteed to tempt you eating more white rice than you should. The seabass was incredibly fresh and sweet; the gravy tantalisingly tangy and spicy with the aroma of fragrant herbs coming through nicely.

Another dish that I recalled having from my childhood was Assam Prawns where the succulent crustaceans are marinated in tamarind paste with a little sugar. When they're pan-fried, the marinade will caramelised and turn the prawns into an alluring shade of dark polished brown. Believe me, they are sumptuous and finger-licking good!

So if you're ever in Penang, make Nyonya Cafe your compulsory stopover.


Nyonya Café
(non-halal)
New World Park
Burma Road
Georgetown, Penang
Tel: (04) 228 8919

Tuesday, February 02, 2010

Spring Into Prosperity


YEE SANG FOR A ROUSING START

The time has come to brace ourselves for a lively and dynamic Year of the Tiger. And what better way to assuage our growling hunger for myriad Chinese New Year delights than to feast on Chef Ricky Thein's irresistible festive dishes.

No CNY meal in Malaysia is ever complete without an auspicious platter of raw fish salad. At Tai Zi Heen, the tangy-sweet, colourful and multi-textural Ying Yang Yee Sang with Tuna and Salmon Roulade serves as the perfect curtain raiser to usher in a brand new year filled with high hopes of good fortune, great abundance and untold happiness.


GOOD AS GOLD...

The chef's Midas touch is evident in the Braised Pearl Shark's Fin with Fish Maw in Supreme Golden Broth. Its seductively light yet creamy texture and brilliant golden yellow hue was derived from an ingenious combination of duck-based stock and carrot juice that had undergone 10 long hours of double-boiling under Chef Thein's watchful eyes. Coupled with the smooth and spongy fish maw and luxuriant comb of shark's fin, the soup is pure manna for the soul.


A DISH OF GOOD TIDINGS

Some traditional delicacies are best left untampered with. In the case of the ubiquitous ho see fatt choi or literally dried oyster and sea moss - two compulsory ingredients that no Lunar New Year dinner worth its salt can do without, I was delighted to find the chef managed to imbue a fresh dimension to Braised Dried Oysters with Sea Moss by incorporating succulent Mexican Soy Clams, toothsome Sea Cucumber and tender Wok-fried Greens into the classic dish.


FISHING FOR COMPLIMENTS

A long-forgotten rustic flavour emerged in the Steamed Cod with Pickled Radish and Garlic in Supreme Soy Sauce. We were bowled over by the savoury and crunchy choy poh. Yes, that humble old-fashioned pickled radish favoured by grannies of yore to complement plain porridge, sprinkled into omelette and a 'must have' ingredient for the best char kway kark or fried radish cake. In this instance, it made a winsome topping together with the chopped red chilli and garlic for the alluringly rich and marble-smooth cod fillet.


PROSPER WITH PRAWNS

Raising the bar further was Deep-fried Batter-coated Prawns with Fresh Lime Dressing which saw the potent accent, juice and fragrance of kaffir lime being put to good use. Springy to the bite, the springy prawns in their crisp batter coating were speckled with fine slivers of kaffir lime leaves and slicked with an aromatic, mildly sweet-citrusy dressing.


A DISH OF SITTING DUCK FOR THE FESTIVITIES

Just when we thought nothing can possibly top that delectable speciality, along came the Braised Duck with Dried Fish Maw and Dried Scallops. So intent was everyone in savouring each and every morsel that all conversation came to a halt and one could almost hear a pin drop in the palpable silence that ensued.


A DISH THAT 'RICE'S TO THE OCCASION

I have always enjoyed Chef Thein's delicious Fried Rice with Seafood and Baby Abalone and as expected, it manages to rise to the occasion. Fluffy and coated with strands of egg, the rice exudes great wok hei and comes with a handful of tender, finger nail-size baby abalone.


SWEET ENDINGS

The dessert of Double-boiled Hasma with Red Dates and Glutinous Rice Dumplings caused a few of our dining companions to blanch when they were told hasma is in fact snow frogs' ovaries. After overcoming their initial hesitance, most gamely sampled the salubrious broth and vouched that the soft, cloudy and jelly-like clumps were quite agreeable after all.

Ah, talk about earning one's stripes in the call of duty! Gong Xi Gong Xi!

The Prosperity Set menus are priced from RM988++ onwards per table of 10 persons.

TAI ZI HEEN (pork-free)
Prince Hotel & Residence
Jalan Conlay K L
Tel: (03) 2170 3259

Wednesday, November 18, 2009

IZAKAYA IN VOGUE


ENJU SIGNATURE RICE ROLL

Izakaya in Japan denotes small taverns where patrons can eat, drink and be merry ... without burning that big a hole in their pockets. It's also the latest Japanese dining trend to catch on in KL lately as more outlets are jumping onto the izakaya bandwagon with their own variety of small dishes not unlike the Spanish-style tapas.

SMALL FRIES BIG TASTE...TATAMI IWASHI
ENJU at Prince Hotel & Residence KL has also caught on with the launch of its latest Izakaya A La Carte Menu. One of the most popular offerings include TATAMI IWASHIwhich refers to the ultra-thin, flat sheets of grilled dried tiny baby sardines that truly resemble the Japanese tatami mat. Slightly crisp with a hint of smokiness, its mildly briny taste makes it a splendid accompaniment with any tipple, be it sake, wine or beer.

The SHAKE HONEY NO POTATO SALADA YAKI seems a tad heavy for an appetiser but superbly delectable nevertheless. Basted with a honey and ginger sauce before the salmon is grilled, the fish is best eaten hot accompanied by a wasabi and ginger shoyu dip. We love the mashed potato salad that served as its base.


If you're a big sushi fan, don't miss ENJU SIGNATURE RICE ROLL. Mango and deep-fried tiger prawn are the key ingredients that hog the limelight in the ROCK & ROLLcreation while the SUNRISE ROLL proffers deep-fried oysters in breadcrumbs encased in sushi rice, dried seaweed and sesame seeds.

Less rice, more fish makes ENJU DYNAMITE ROLL stand out from the regular repertoire. The combination of fresh salmon, cucumber, flying fish roe, tempura flakes, avocado and sushi rice wrapped in nori (laver) is guaranteed to please.

My only complaint about the MAGURO TATAKI ROLL is that the fish slices are too thin thus lessening the pan-seared red tuna's impactful presence.



OKONOMIYAKI ... tasty chaos - here's an overview and closer look

OKONOMIYAKI - a Japanese pizza of sorts is thicker at ENJU than those you'd find elsewhere so it is best to go easy on this. Embedded within its bread-like texture are chopped crabmeat, octopus, prawns, scallops and vegetables. Additional flavours come from the topping of bonito flakes, seaweed strips, tonkatsu (Japanese-style Worchestershire) sauce and mayonnaise.

GYOZA - the Japanese equivalent to Chinese pot-sticker (wor tip) is another utterly scrumptious option. Freshly made from scratch, the dumplings boast a filling of minced chicken, cabbage, chives and water chestnuts.

I always enjoy the Japanese 'back to basics' way of grilling fish ... the SANMA or Pacific Saury was the freshest ever with its inherent flavour clearly untarnished, its texture superbly refined.

The GRILLED COD is indulgently rich but sweet and silky smooth to the last bite.

Another notable niblle to complement your favourite tipple is GRILLED BEEF ON SKEWERS. Its well-marbled, butter-tender texture was simply sublime.

I didn't fancy the dessert though probably because the sourish accent really threw me off guard. It wasn't the sweet ending I was hoping for - a shame really as the chef has gone to extra lengths using fresh strawberries to make the mochi filling.

ENJU JAPANESE RESTAURANT (pork-free)
Prince Hotel & Residence
Jalan Conlay
Kuala Lumpur
Reservations: 2170 8888

Thursday, October 29, 2009

TASTY DISCOVERIES

One of the biggest thrills of travelling have to be the joys of discovering new food. That was exactly what happened when hubby hopped over to the Lion City following a recent business trip down south. His interesting finds include these pillow-soft rolls and imported Japanese seaweed that looks remarkably like tiny strands of sparkling beads.


I love the colourful box with arty renderings on the Matcha Roll! The simpler one is for the Salt Caramel Roll.





The Matcha Roll which was redolent with the unmistakable and intense flavour of Japanese green tea had generous lashings of fresh whipped cream in it. Its subtle sweetness certainly help to temper and balance the cake's astringent tea accent.


The Salt Caramel Roll is such a big hit that our Singapore friends actually called to reserve it for us! What makes this treat so distinctive is its super-soft texture and light coating of briny caramel on the outside and mixed with its fresh cream filling. Its taste reminded me somewhat of peanut butter though its viscuosity is much lighter.




We also love the unusual seaweed that resembled delicate strands of tiny glass beads. Crunchy with a mildly salty flavour once you bite into the minute pearls, their texture is akin to that of salmon roe with a barest hint of the sea.

Saturday, October 10, 2009

RETRO DYNASTY


Warm and inviting...Dynasty Restaurant's a balm for jaded souls

Nothing beats a nice quiet dinner with good friends to help one de-stress from the rigours of work.

It's been some time since I had last dined at Dynasty Restaurant at the Renaissance Hotel KL. But on that particular evening, the outlet's serene ambience and mellow lighting were a balm for my work-worn soul. I must admit when my fellow foodie friend, Sidney (yes, he of the Big Boys Oven fame) cajoled me into going for a review of Dynasty's Malaysia International Gourmet Festival (MIGF) special menu a day before, I was only partially enthusiastic. As it turned out, the dinner was such an inspiring one that my faith in the future of Chinese food is amply renewed :-)


Tasty trio to tease the palate

The trio of entrees turns out to be an enticing balance of modern and retrospective bites. I love the wok-seared scallop topped with tiny eggplant dices and walnut oil for its harmonious blend of delicate flavours and silky soft textures.

Memories of wedding banquets in the 1970s flooded back when I savoured the chilled terrine-like shredded farm chicken in gelatine as a similar version was the perennial favourite for the appetizer platter back then.

Looking cheerfully bright like a mini sun, the organic carrot ball in pumpkin puree was springy to the bite but I felt somehow its subtle flavour was slightly eclipsed by the earlier duo I had sampled.


Stupendous soup to wax lyrical over

Now I'm not big on soups but the double boiled shark's fin, chicken consomme and wood ear mushroom dumplings certainly hit the spot that night. I relished every drop of it and the warm comfort it brought.


Priceless prawn platter that's worth its weight in gold

Just when I thought it couldn't get any better, the Yin Yang Prawns comprising a silver prawn ball pierced with a stalk of asparagus and crab roe sauce and a sizeable fried prawn wrapped in crispy kataifi pastry and drizzled with hawthorne berry reduction elevated our culinary experience to greater heights. What a fantastic melange of different nuances and textural constrasts! This is definitely one of those rare dishes that made me want to rave about it to all and sundry.


This lamb's got a lotta bite in it!

A hot, hot, hot sauce that combined ground Szechwan and black peppercorns literally set our taste buds alight when we bit into the lamb cutlet. It was the chef's version of Mongolian sauce and a darn good one too.


Missing mama's cooking? These oodles of noodles will assuage any homesickness!

To temper the heat, a bowl of somen noodles laced with yellow sweet wine and five spice roast duck meat followed. It proved to be another retro-style delight that was truly soul-satisfying!


Dicing with dessert

Although I was not too hot with the confusion of sweet-bland-tangy nuances of the barley sherbet with herbal jelly and mini tong yuen (glutinous rice balls), the pillowy soft salted egg yolk layer cake succeeded in warming the cockles of my heart.


Chef Tan's sterling performance deserves a standing ovation

Chef Tan should be commended for his fresh approach towards some yesteryear's delights. It seems there is currently a revival of sorts in our local Chinese culinary scene as diners are beginning to rediscover dishes that evoke nostalgic memories and give younger ones a taste of their rich heritage. I for one will be all out for it!

Head on over to Dynasty Restaurant and savour this exquisite menu for the Malaysia International Gourmet Festival (October 1 - 31). Priced at RM119++ (without wine). A 4-course Light Festival Menu is also available at RM88++ per person.

DYNASTY RESTAURANT
1st Floor East Wing
Renaissance Kuala Lumpur Hotel
Corner of Jalan Sultan Ismail & Jalan Ampang
Kuala Lumpur
Tel: (03) 2162 2233

Tuesday, August 11, 2009

Starry Starry Bites


For the ladies of leisure who frequent the Couture Pavilion precinct of Pavilion Kuala Lumpur, Cafe Stelle is a godsend. With a 40-metre elevated fashion runway down its centre aisle, this tranquil haven is perfect for a cosy tete-a-tete or merely to refresh and rejuvenate after a bout of retail therapy. Husbands and beaus who sometimes are roped in as unofficial bag carriers will also find welcome respite from the labourious task of following their other halves around.

An outlet managed by the international Raffles Hotels & Resorts company, Café Stelle exudes modern chic with a stylish environ that abounds with natural wood and metallic finishes, neutral hues and streamlined furnishings. Aside from formal table seating, patrons can loll around comfortably in cosy ottomans and lounge settees.

The word 'stelle' which stands for 'stars' in Italian is a tribute to the very spot where the Pavilion KL and hence the cafe is sited - Bukit Bintang - a thriving commercial hot spot which means Star Hill in Malay.

The cafe's Italian-inspired menu is entrusted to Chef de cuisine Elson Cheong, a multiple-award winning chef who has spent 10 years working in some of the finest hotels in Singapore. Despite his tender age, Cheong's finest hour came when he was named Best Chef in Asian Cuisine at the 2008 Food and Hotel Asia Culinary Challenge. Citing Chef Otto Weibel as his mentor and the biggest influence in his culinary career, Cheong confesses he is as finicky about food quality as he is about his dishes' overall taste and presentation.

With an obvious penchant for Singaporean and Malaysian street food, the youthful culinary wizard admits he relishes the challenge of modernizing local specialities without losing out on the original flavours.

"Modern dishes is similar to modern art. You rely on the basics but one still has to find new or innovative ways to build on. The results can be pretty unusual yet interesting," he opines.

“At CafĂ© Stelle, the same principle applies. Whether it’s a healthy gourmet salad, a bowl of simple soup or a delicious sandwich, the finest and freshest ingredients are our key basics that we build upon. Whether it's to replicate the traditional and contemporary delights in our menu, everything that comes out from my kitchen has to look and taste good.”

For the starter of Confit of Salmon, Mango Salsa and Crunchy Baby Salad, Cheong slow-cooked a slab of marinated salmon at 40°Celsius for 30 minutes. Served with warm olive oil, the fish tastes sublime; its inherent richness is well-balanced by its aromatic marinade of herbs, garlic, onion, dill, salt and pepper. Adding divergent colours, flavours and textures to the artful composition are zesty mango salsa speckled with tiny dices of red chilli, tart orange wedges and briny green olives, accentuated with splashes of fragrant vanilla oil and sweet aged balsamic vinegar.



Next came the Cream of Wild Mushroom which seduces the palate with its superbly rich and creamy flavours. While the fresh button, wild shiitake and portobello mushrooms are credited for the broth's alluring earthy aroma, it is the unexpected inclusion of mascarpone that gives the soup its full-bodied thickness. Chef Cheong reveals that instead of flour, he thickens the concoction with potato while truffle oil imbues it with a woody, musky scent.



The Rack of Lamb with Feta Crust and Three Types of Caramelized Vegetables, accompanied by Lamb Jus with Shallots also come with a sumptuous surprise which turned out to be goose liver in a crispy, golden coating of breadcrumbs. Juicy and tender, the lamb remains slightly pink in the centre which is exactly the way I like it. It is one of those rare dishes that manages to boast a balanced mix of strong and light flavours, brininess and sweetness intermingled with earthy accents.



The chef's dessert creations are no less imaginative. Tongue-ticklers include Avocado Sorbet, Porcini Mushroom Ice Cream or the constrasting flavours of Marinated Strawberries with Balsamico and Pepper.



Do bring the curtains down on your fine meal with a pot of TWG tea here. The brand’s refined selection encompasses choice blends such as Grand Wedding (black tea with white flowers and exotic fruits aroma), Moroccan Mint, Magic Flute (black tea with citrus fruits and hints of red berries), Emperor Sencha and Royal Darjeeling. I had the Creme Caramel which amazingly has all the sweet, delectable fragrances of the famed dessert minus the calories!

One can eat well without burning that big a hole in the pocket at Café Stelle. Its three-course set lunch is served at RM68 while starters start from RM18 onwards. Soups range from RM17.50, sandwiches from RM19.50 onwards and pasta dishes between RM29 and RM38 each. Main courses tend to hover around RM40 and RM90 while dessert is at RM15.


Café Stelle by Raffles (pork-free)
Couture Pavilion, Level 2
Pavilion Kuala Lumpur
Tel: 2118 8822
www.cafestelle.com

Featured Post

EXPLOSIVE SURPRISE FROM CAKE RUSH

Whimsical. Fun. Impactful. Imagine a flock of butterflies fluttering up once you open Cake Rush’s latest Explosion Gift Box. We were thrille...