CULINARY HUB

One is not enough...this luscious Red Velvet Cake is simply to die for!

I'm no expert on the Red Velvet Cake but the luscious slice we devoured at T42 (GF, tel:03 2161 3581) has shot up to the top of my fave cake ranking!

Cakes for two or more...(front to back) Macadamia Cheesecake, Mont Blanc and Rose Macarons with Raspberry Lychee Cream

Thanks to The Intermark's recent Culinary Hop, I fell head over heels with the outlet's decadent Rose Macarons with Raspberry Lychee Cream and Macadamia Cheese Cake. Even the overly sweet Mont Blanc cake hits the spot when paired with a freshly brewed cuppa.

Feast your eyes on T42's pastel hued selection of macarons! A sight for sore eyes no?

I was surprised but pleased when the place card on my table had my name on it...until I realised 'Alice' actually denotes one of T42's set offerings (RM19.90++)! The plethora includes a House Salad, a choice of sandwich, savoury muffin, tart or quiche with dessert and coffee, tea or soft drink. Not a bad deal huh?

Anyway that merely icing on the cake as earlier we had descended on Kin No Mizu (Level 2, tel: 03 2166 2888), a modern Japanese restaurant that prides itself on serving classic and contemporary specialities.

The Ox Cheek with Special Sauce is hearty and delicious

Roll reversal...tempura prawn and grilled unagi (eel) rolled with seaweed, vinegar-accented rice, sliced avocado, tobikko (flying fish roe), lettuce and mayo come together in the Mizu Maki

Beware of fiery bursts of flavour from the chopped bird's eye chilli sprinkled amidst the fresh slices of yellow tail carpaccio and globules of salmon roe

Velvety smooth texture reigns in this signature dish of Foie Gras with Simmered Radish

Sweet and succulent...jumbo prawns and plump scallops bathed in earthy, peppery truffle sauce is guaranteed to reel foodies in

Although I have been to this place before, nothing could detract from the enjoyment of its signature dishes: Mizu Maki, Yellow Tail Carpaccio with Chilli Padi and Wasabi Soya Sauce, Foie Gras with Simmered Radish, Braised Ox Cheek with Special Sauce and Sauteed Jumbo Prawns and Scallops with Truffle Sauce.

The outlet name which means golden water in Japanese boasts a glass, stone and steel finish with mellow lighting accentuated by flowing water features. Managing Director Simon Sangawa said his team takes great pride in infusing inventive touches to many of the house specials. 

Then we were whisked off for a taste of Northern India delights at Royal India (Level 2, tel: 03 2161 3581). Dainty glasses of chilled Mango Lassi (rich and refreshing) heralded a parade of diminutive bites by Chef Rakesh Prasad: Mixed Tandoori Platter (a hit-and-miss affair), Dum Briyani Mutton (noteworthy), Murgh Makhanwala (creamy and aromatically spiced Butter Chicken), Palak Paneer (top notch), Mixed Bread Basket (fluffy and addictive) and Carrot Halwa (lovely delicate sweetness).

Rice and shine! Thumbs up for the aromatic and fluffy Dum Briyani Mutton

Tandoori to tantalise meat lovers

Enticing...the Carrot Halwa's subtle sweetness is just nice to round off your regal meal

Warm hues and sleek accents rule the roost here with understated decor that leave diners in no doubt the type of cuisine Royal India specialises in.The restaurant is under the same group that runs the Austin Chase Coffee outlet one floor below.

Cosily furnished with plush sofas, Austin Chase (Level 1, tel: 03 2161 3581) draws those who yearn for a java jolt with its premium range of premium coffee and light bites. Complement your designer coffee drinks such as Caramel Macchiato, Mocha Chip Frappe and Signature Black Chocolate with nifty servings of Smoked Salmon Sandwich and Turkey Ham Sandwich.

At Hanare (GF, tel: 03 2164 2133/2633), it was Japanese fine dining with a twist where Chef Kenny San surprised us with his Omakase (chef's choice) selection. On the menu was Wagyu Tataki (slightly seared Wagyu with vinegar sauce), Ebi Shinjo Yasai Maki (rolled Chinese cabbage with minced prawn), Sashimi Moriawase (superfresh tuna and scallop), Anago Tempura (deep-fried sea eel in batter) and Macha Tofu (intriguing green tea beancurd with miso paste).

The interior is equally edgy with lots of stone, wood and slate finishing. Spartan chic is the order of the day here and seems to be well encapsulated in the culinary offerings too.

By the time we docked at Porto Romano (Concourse, tel: 03 2162 6799) I barely have tummy room left for its Italian-Mediterranean fare. Still duty bound, I managed to sample Pasta Nera con Calamari (Squid Ink Pasta) and Pizza al Pesto (Pesto and Chicken Pizza) washed down with a great cup of Italian coffee. Word has it that the Verdure alla Griglia (grilled vegetable), Ravioli with Lobster Meat, Lamb Shank and Crema Catalana are scrumptious enough to satisfy hearty appetites.

It warmed our hearts to know that The Intermark and its tenants pitched in to host a group of underprivileged kids and seniors to a grand buffet feast that was similar to what we had savoured at the International Food Hall. They also went home laden with hampers and gifts presented by Patrick Liau, GM-Finance for The Intermark and tenant representatives. Definitely an afternoon well-spent celebrating The Intermark's 1st Anniversary!

Representatives from the underprivileged homes receiving a mock cheque from Patrick Liau and Ian Barrow, GM of DoubleTree by Hilton KL

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

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.

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.