Tuesday, October 18, 2011

LOFTY GOALS

Tucked away in the vicinity of Subang area that leads to Ara Damansara, you'd find another spanking new mall to trawl. Known as the Citta Strip Mall, this low-rise sprawling complex so far has Harvey Norman as its main tenant while the ground level is dominated by a slew of F&B outlets.

Virgin Mary is a wicked concoction of tomato juice, Tabasco and lemon juice...ideal tonic for a sweltering hot afternoon!

Only time will tell just how many of them would eventually last the distance...but heck, it sure didn't faze coffee chains like PapaRich and Chawan as well as independent eateries like MeatWorks from sprouting branches here.

Joining the fray is 4-month old Gourmandis, a casual lifestyle bistro/restaurant/bar done up in monotones with cafe-style seats clustered in and around the bar. There is also a raised patio that evoke an informal air to the whole set-up.

Soup du jour...this left us guessing if it was cream of cauliflower?

Truth be told, the place has garnered mixed reviews from my acquaintances so I haven't quite put my finger on Gourmandis' exact pulse yet. Having tried the set lunch (it'd set you back RM18.90++), the food appears a tad too salty for my personal liking but then other diners may beg to differ.

According to executive chef Benhar Amirul, Gourmandis specialises in fusion cuisine; mostly Mod-Oz that's tweaked to suit local palate. Hence you'd find crowd pleasing offerings such as Saffron Paella with Seafood, Green Capsicum & Scallions, and Roast Chicken Thigh with Rosemary and Lemon, Sauteed Mushroom, Potatoes, Green Peas and Lentile Demi Glaze.

Soft & sticky...the seafood paella has prawns, mussel and calamari in it

Keeping it simple...roast chicken thigh with baby potatoes

Since the kitchen team has yet to find their firm footing, Gourmandis probably needs more time before the service and food gel together.

GOURMANDIS, Lot G-46, Citta Strip Mall, No 1 Jalan PJU1A/48, PJU 1A, Ara Damansara, PJ, Selangor

Sunday, October 09, 2011

BREADY BUNCH

Lots of hot eats here...

Here's the latest 'goss' to tease your tastebuds - ParkRoyal Hotel Kuala Lumpur's cosy Hot Gossip corner has just unveiled a new menu that includes a parade of pies, a selection of sublime sandwiches and a bevy of beverages.
Pricing for the delectable offerings are comparable to those of other hotels; pies are going for RM20 - RM28 each while sandwiches range RM18-RM28. Yogurt with your choice of fruit is from RM12 onwards while Smoothies, Hot Chocolate and Speciality Latte are served at RM18 per cup/glass. Interestingly, small Japanese snack items are also available from RM5 - RM10.
Scrumptious Beef and Mushroom Pie is one of the hearty options available now
The Curry Egg Mayo Sandwich boasts a subtly spiced, mashed egg and mayonnaise filling 



Try the Crab Mayo Sandwich which lends an interesting twist to the house baked bread speckled with sesame seeds

Fresh, fruity & rich! Sips of this Tropical Smoothie is refreshing thanks to its mixture of
pineapple, peach and mango juices with milk and topping of whipped cream.
Flavourful with herbaceous overtone...Chicken Cilantro stands out from the usual range of sandwich fillings

Chicken Tandoori perked up with tangy yogurt dressing should appeal to local tastebuds
Sweet talk...Hot Gossip's decadent dessert selection is a surefire way to any girl's heart!
Strawberries galore adds the crowning glory to this luscious cake
For the health conscious, nothing beats a creamy, wholesome Strawberry Yogurt topped with a handful of fresh fruits to start the day

Light bites to satisfy...Curry Puff fresh from the hotel's oven
Thumbs up to the Irish Stew Pie which has minced lamb and potatoes in a rustic tomato based sauce served in a open-faced puff pastry 'bowl'

Death by chocolate? Check out the wide assortment of Chocolate Pralines & Truffles hand-crafted and tempered by the hotel chefs
Hot Gossip's new menu is a combination of Pie Paradise and Surfeit of Sandwiches
Light and flaky Danish Pastries go superbly well with a cup of coffee or tea
Let's wrap & roll! Crusted with black and white sesame seeds, this yummy Sausage Roll is another tempting offering we sampled
In addition to the various types of light bites, you must try the Speciality Hot Chocolate as Hot Gossip is possibly one of the rate outlets in town that serves five different variations: Black Forest Chocolate, Orange Blossom, Caramel Chocolate, Mint Chocolate and Sipping Chocolate!

There's also a good range of hot and cold coffee drinks, house wines and tea.

Hot Gossip is located on the Lobby Level of ParkRoyal Hotel KL. Opens daily from 8 am to 10 pm with complimentary WiFi access for diners.


Saturday, October 01, 2011

EE'S GOOD!

 
 The amuse bouche proffered really grabbed us at first bite...
Crispy Deep-fried Soft Shell Crabs sheathed in the airiest batter imaginable!

Somehow I have this soft spot for Ee Cuisine - Eastin Hotel Petaling Jaya's Chinese restaurant that despite its low-key presence has never ceased to surprise me and my family with its culinary gems over the years.




Well, it has been quite a while since I was last ate at Ee Cuisine but on my recent visit there, I'm happy to see it has undergone a nice facelift; looking quite spiffy in all its modern Oriental glory with a great parade of delicacies on the menu to boot.

Thanks to my dear old pal Tengku Anna Muzani who is now Eastin's Marcom Manager, our lunch was left in the good hands of Chinese chef de cuisine Yong Kam Wah. Rarely have I been impressed from the get-go but the chef's amuse bouche of Crispy Deep-fried Soft Shell Crabs really blew us away. Coated in a light, crisp yet briny batter of mashed salted egg yolks accentuated by threads of curry leaves, the chunky crustacean pieces were superbly sublime!

Appetite amply whetted, we dug into the actual curtain-raiser of Chawanmushi with Shark's Fin and BBQ Roll with Prawn and Fresh Scallop. Since I had encountered a similar creation before (though in a Japanese restaurant), the silky smooth egg custard topped with strands of shark's fin is still very agreeable on the palate.

I love the creamy peppery sauce that drenched the skewer of grilled whole prawn and scallop alternating with black mushroom, sliced carrot and capsicum. Rich and piquant, the chilli and milk magical 'saucery' did a fabulous job of enhancing the succulent freshness and delicate sweetness of both seafood.

Hats off to Chef Yong for devoting so much time and effort into making the stuffed chicken for his Double-boiled Stuffed Chicken Wing Soup with Dried Scallop and Cabbage. Few young Chinese chefs today would bother with such a labourious speciality and I'm glad he's one of those rare industrious souls who go to such great lengths for food.

Words cannot amply describe how sumptuous it is to sink one's teeth into a smooth, boneless chicken wing that has been plumped up with a stuffing of firm yet spongy fa kau (fish maw). Coupled with a deeply flavourful clear broth incorporating a whole sizeable dried scallop and mini cabbage, this is one wholesome brew that should perk you up no end.
 

Just when we were wondering if the bar can be raised any further, this splendid dish of Baked Pork Rib with Tong Gui Sauce left us in no doubt that our palate is about to transcend beyond the extraordinary. According to Yong, the trick lies in using the correct amount of tong gui (Chinese angelica root) powder and leaving the meat to marinate for about two hours. Any longer and you'd risk turning the pork rib tough and dry. Needless to say, we have no bones to pick with our serving except to lick it clean!

The Homemade Beancurd with Money Bag & Asparagus should please budding and existing money men and women who adore prosperous-sounding and auspicious-looking dishes. This seemingly humble offering actually comprises a square 'ingot' of supple, egg-based beancurd topped with blended jade-green spinach. Sitting aloft it is a 'money bag' made from egg white filled with bouncy fish paste and diced prawn, finished with gold flakes. A tender Australian asparagus spear and translucent sauce lend this creation its final flourish.

Leaving no tummy space unfilled, the chef then treated us to his Japanese-inspired Stewed Vermicelli with Crab Claw; another flawless creation that has velvety strands of Japanese mee sua (wheat noodles) adorned with an ultra-fresh, shelled meaty crab claw bathed in a delicately crab-accented stock interspersed with snowy clumps of egg white.

After such a luxurious meal, we have about just enough room to fit in this dainty portion of refreshing Lemongrass Jelly with Longans & Basil Seeds...leaving us happily satiated on a sweet but not sick note.

This man's got the X factor...the innate talent to draw culinary inspirations
from both the East & West. Bravo to Chef Yong for his top notch signature specialities!

Now you know why Ee's worth it.
 
Ee Chinese Cuisine, Lobby level, Eastin Hotel, Petaling Jaya Selangor. For reservations, please call 76287338 or 7665 1111 extensions 137/138.


Wednesday, September 28, 2011

LOAVES OF PASSION


One of the many core values that drive The Italian Baker team


Consumers in many parts of the Klang Valley and beyond have been clamouring for a taste of Massimo, a new sandwich loaf with wheatgerm that hit the market the minute full page colour advertisements and TV commercials promoting the bread made their appearances about two months ago.

So I simply couldn't pass up on the chance to tour the spanking new factory where Massimo loaves and buns were churned out when the invitation came.


True to the Italian proverb 'Who has good flour makes goodbread', Massimo by The Italian Baker is good bread made with quality flour and wheat germ; a subsidiary company of FFM (Federal Flour Mills) Berhad.

After a sumptuous lunch, Mr Jimmy Chang, General Manager and Director of The Italian Baker Sdn Bhd briefed us on how Massimo was realised after three yearsof intensive R&D. The factory was set-up with the expertise and machinery imported from the US and Italy but the most vital aspect according to Mr Chang is his team's passion in producing good, wholesome bread that everybody can afford.


What makes Massimo different is the addition of wheat germ which is known for its nutritious goodness and primarily valued as a natural healthsupplement. However, raw wheat germ needs to be handled, stored and processedproperly before it turns rancid so The Italian Baker's biggest advantage is its close proximity to FFM where a fresh and constant supply of the byproduct is easily available.


Currently, the factory produces 10,000 sandwich loaves (equivalent to 7 truckloads) and 23,000 cream rolls per hour. Almost the whole production is mechanically controlled; from the weighing of ingredients to the mixing, panning, baking, cooling, slicing and packing processes. Of course, workers are at hand to supervise the production line to ensure everything's glitch-free and conduct quality control checks at each section.


The finished products...Massimo white sandwich loaf (in blue bag) and sandwich loaf with wheat germ (green bag) as well as Duetto cream-filled buns

Mr Jimmy Chang (centre) with Mr Lai Fei Siong (Bakery Manager, left) and Eric Ong (Divisional Manager-Bakery) in front of the Massimo factory and delivery trucks



The proof of the pudding of course is in the eating. I was initially unconvinced how different a sandwich loaf with wheat germ can be but once I had a slice of Massimo, I changed my mind. The texture is noticeably firmer compared to existing brands in the market. It also doesn't have that sticky gumminess that causes the bread to stick to the roof of your mouth.

As you can see, Massimo can be made into bruschetta or eaten with various spreads such as butter, jam and mashed tuna. It tastes even better toasted which gives the bread a subtle nuttiness. The Duetto buns are not too bad though I would have prefer more filling in them.

Hmm...I wonder if the bread can be used to make tiramisu? Now that would really make Massimo truly Italian :)

Monday, September 26, 2011

IT'S RAINING CHEFS

It's time to eat, drink and be merry again in October which heralds the return of Malaysia International Gourmet Festival 2011.

If you fancy a sampling of the four seasons in Lebanon, Al-Amar's culinary team has conjured up a special menu to showcase the seasonal delights that will give gourmands a tasty insight into what's available.
MIGF 2011 | Lebanese Four Seasons Menu 
 Here's a peek into the droolworthy menu...too bad yours truly can't make it for the outlet's special preview tomorrow. I'm sure it'd be a notable culinary adventure to savour!

Thursday, September 15, 2011

NICE RICE SHINE



Truth be told, I completely forgot about my suggestion for Ricetaurant's Best in Grain contest in its Facebook page. Until I received an email informing me that my proposed rice dish have made it into the 10 final dishes!

I was invited to attend the food tasting session with a friend where we'd get to sample the shortlisted rice dishes.

Raise the red lanterns...Ricetaurant boasts plenty traditional accents as part of its decor
I haven't been to Ricetaurant before so I thought it'd be great to see what the outlet has to offer. Located next to Canoodling (its sister outlet) at Bangsar Village 2, the new concept rice-centric eatery is part of the BIG Group which also runs Plan B, Bistro42, Tea Forty Two, Ben's General Food Store and Ben's.

Rows of tiffin carriers and the rooster motifs found on Chinese crockery
of yesteryear should evoke waves of nostalgia in you
Cheeky...the menu is designed to resemble a primary school exercise book while
special daily offerings are listed in a 'report card'
!

We had a field day savouring all the 10 rice dishes suggested by Ricetaurant's FB fans and then some! Rising to the occasion is delectable Nasi Ulam with Ayam Percik, Salted Egg and Sambal. Once the various local herbs and salted egg was well-tossed with the fluffy rice, one could almost devour the tasty grains on their own. The East Coast-style grilled chicken with its spicy sauce was grilled to such perfection that I was tempted to grab the whole thing and chomped on it!


Of course I was biased towards the Chicken, Yam and Dried Prawns with Nam Yue Sauce in Claypot since it was based on my suggestion! A superbly rustic dish that has chunks of tender chicken, browned garlic pips and dried prawns in soft, powdery yam mash served piping hot in claypot.


Another surefire winner is Sweet and Sour Fish which tantalised the palate with its enticing tangy sweet nuances. The lightly battered dory was firm and sweet to the bite; complemented by chunky pieces of cucumber, pineapple, red and green capsicums, tomato and onion. This dish is so good that we actually ordered it on our subsequent visit!



My other favourite is Inche Kabin - a perennial Nyonya favourite of flavourful marinated fried chicken served with Worchestershire sauce. Crisp and savoury, the meat remains delightfully juicy and moist.

Other scrumptious rice offerings in the running include Malaysia's evergreen Nasi Lemak, a peppery and rather unusual Fried Rice with Chinese Olives and Seafood, Hainanese Chicken Rice, Chicken and Long Bean Fried Rice, Teochew Porridge with Condiments, Terriyaki Chicken with Rice and Black Glutinous Rice with Coconut Milk.

You can also make your vote count! Just click on the link below to indicate which rice dish you want to see in Ricetaurant's menu:

http://www.facebook.com/TheBigGroup?sk=app_115773185178843





Ricetaurant is located at 2F-29, Bangsar Village 2, Kuala Lumpur. Call 03-2287-1566 for reservations.

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