Lai Poh Heen, Mandarin
Oriental Kuala Lumpur, Kuala Lumpur City Centre. Tel:03-2179 8885
Monday, May 13, 2013
NOW AND THEIN
Saturday, April 27, 2013
CHICKEN LICKIN' GOOD
Naked ambition...cheesy salad sans burrito |
We descended on this eatery recently at the invitation of Penang Village's proprietress Connie Su. So what prompted the owners to venture into this little known cuisine? According to Su, they wanted to introduce something new to the local F&B scene and the robust, diverse flavours of Peruvian cuisine caught their imagination.
Traditional woven fabrics, ceramic hens and eathernware for that homely touch |
To cuckold Malaysians into their Peruvian offering, they decided to crow about the Peruvian-style grilled chicken and presto, Taman Tun Dr Ismail residents now have a taste of the Peruvie Peruvian Grilled Chicken's delectable 'fowl play' right in their own backyard. Its relaxed, casual dining approach and reasonable prices also added to the 'coop' de grace.
Technicolour interior of Peruvie |
We were feted to ice-cold glasses of Sangria - a tantalising concoction of orange, apple and tropical fruit juices with apple cider vinegar; a godsend for the scorching weather we'd be experiencing lately. It also aids digestion since we were treated to a chicken licking good feast!
Peruvian Chicken Soup for the soul...good to the last drop! |
How does the star of the show - the Peruvian Grilled Chicken stand up to scrutiny? Very well I must say; the chicken which is first roasted and then grilled to order was juicily tender and deeply imbued by its flavourful marination of cumin, paprika, black pepper and oregano.
This coconut milk infused rice with a serving of grilled Peruvian chicken will leave you in a flap |
Side dishes at RM5 each range from French fries, corn coconut rice, coleslaw, potato salad, butter sweet corn to tomato & cucumber salad can be ordered separately. 'Farn tung' (rice-loving enthusiasts) should opt for the rich coconut milk-based rice, best described as the Peruvian take of nasi lemak. The young and young at heart will find the Sausage Strips & Chips (RM8.50) satisfying enough to placate their finicky palates.
Chicken and Salad for those who prefer a carb-free meal |
Personally I find the typical Peruvian dessert of Arroz Con Leche (RM6.90), rice milk pudding heavily accented with cinnamon and vanilla agreeable enough. Admittedly it's something of an acquired taste as us Malaysians rarely consume sweet permutations of rice unless it's glutinous rice.
Find Peruvie Peruvian Grilled Chicken at no. 1, Lorong Rahim Kajai 13, Taman Tun Dr Ismail, Kuala Lumpur. Tel: 03-7725-7223
Sunday, April 21, 2013
THAI HIGH
Lup Chup...delicate fruit-shaped Thai dessert made from mashed mung beans and sugar coated in a light gelatinous skin |
Your gateway to Thai gastronomic heaven is through these ornate doors |
A cosy nook outside Erawan that serves as a waiting area for diners |
An intricately carved side cupboard inside the restaurant |
Brace yourself for a blooming great time when you dine at Erawan |
Elephant figurines capture the true essence behind the restaurant's name which refers to the gentle mahout |
Wall of fame...extensive media coverage has boosted Erawan's popularity to new heights |
Dine in comfort tucked away in this cosy corner |
Arty elements such as this wall decor lend extra charm within the eatery |
A feast for the eyes and later...our palates |
Saku sai moo...chewy and savoury delight |
Stuffed pineapple to tickle the tastebuds |
Various types of Thai glutinous rice dessert creations by Chef Korn |
Little dishes of Thai laksa - 'khanom jeen' with mixed herbs and veges filled us up. A choice of fish curry and green chicken curry was served to go with the rice noodles. It was an enticing combination of sweet, spicy, mildly bitter, briny and tangy flavours coupled with the richness of coconut milk in the gravy.
Different condiments laid out for Khanom Jeen. |
Thai dessert is always fabulous to sample and Chef Korn spared no efforts in conjuring up a mind-boggling selection using glutinous rice, coconut milk, mung beans, grated coconut and eggs. We were gobsmacked by the colours, textures and painstaking work that went into their making. That the chef and his team had put in tons of passion, care and love was simply an understatement.
Sweet black glutinous rice and coconut milk broth with lychees |
Foy thong...delicate cocoon rolls made from spun threads of duck egg yolks and sugar |
Sweet temptations courtesy of Chef Korn |
Erawan Classic Thai & Fusion Restaurant
22-1 Jalan PJU 5/16
Dataran Sunway Kota Damansara
47810 Petaling Jaya
Tel: 03-6141-2393
Saturday, April 20, 2013
MICHELIN 'STARS' TO ROCK KL
May Day! May Day! Expect culinary sparks to fly when three acclaimed Michelin-starred Chefs – Jeremy Biasiol, Serge Dansereau and Alvin Leung conquer The Westin Kuala Lumpur's kitchens for 5 days in May.
Staged for the first time ever in Kuala Lumpur, the “Hats Off” culinary showcase from 8 to 12 May will team international and local culinary masters in a series of intimate and engaging dining experiences offering foodies a spectacular dining extravaganza.
Engaging dining experiences
From the fine Chinese food bastion of Hong Kong comes Jeremy Biasol - the talent behind 1 Michelin Star Mirror Restaurant and
the Miele Guide 2012 Asia’s top 300 best restaurant. On 8 and 9 May, Jeremy will proffer a specially-crafted set menu at Qba, the popular Latin grill and bar venue. Imagine sampling his Crab Jelly with cauliflower sauce, caviar and crab roes; Beef Tenderloin Rossini with
perigueux sauce and Half Maine Lobster
with eggplant, lobster and Comte cheese sauce.
Then brace yourself for the appearance of Serge Dansereau - the celebrated culinary genius of The
Bathers’ Pavilion in Balmoral Beach, Sydney, Australia and author of 6 cookbooks including the most recent “Summer Food”
(November 2011). Serge will display his divine creations at the award-winning Prego Italian restaurant on 11 and 12 May. Signature dishes include Galantine of quail, foie gras and leek ash confit leg,
verjuice jelly and mizuna; Kombu-baked ocean
trout with black salsify baby gold beetroot, dried oyster, woodland sorrel and
Duck magret with confit peach, pistachio cream witlof, crisp tongue and kimchi
sauce.
Alvin Leung and his 'X-treme Chinese' cuisine from 2 Michelin-starred Bo Innovation will take the limelight at Five Sen5es on 11 and 12 May. Turning Chinese cuisine on its head are his Scallop in Shanghainese “jolo” sauce, crispy woba and peas foam; Organic Chicken
served with 7-years aged Acquerello rice, yellow chicken stock, wooden fungus
with sand ginger chicken jus and Cherry tomato baked in Chinese filo with fermented Chinese olives “lam kok” and tomato marshmallow with green oil.
Priced at RM348++ per person (inclusive of wines)
and at RM298++ per person (excluding alcoholic beverages), the celeb chefs' specially
designed 5-course set menus are only available for dinner.
Gala
Spectacular
Succumb to the sins of gluttony on 10 May 2013 at the Hats Off Gala Dinner that will unleash the full force of all 3 Celebrity Chefs work alongside Le Méridien Kuala Lumpur’s Executive Chef Antoine
Rodriguez, Sheraton Imperial Kuala Lumpur’s Executive Chef, Rajesh Kanna and
The Westin Kuala Lumpur’s Executive Sous Chef, Fahdrul Abd. Malek in one sitting at the Westin Grand Ballroom.
Each chef will represent 2 canapés and one
course whilst catching glimpses of how
their 6-course set menu are prepared via a special live
feed from the kitchens. Renowned wineries like
M. Chapoutier, Paul Bouchard, Banfi, Torres, De Bortoli, Pascal Jolibvet and
more will also complement the stupendous feast.
Price : RM448++
per person, inclusive of wines and champagne
RM388++
per person, exclusive of alcoholic beverages
Up Close and Personal
Psst! Wanna unearth tips and tricks from your
favourite chef? Simply sign up for any
of the 2 Master classes presented by Alvin Leung at Five Sen5es or Serge
Dansereau at Prego.
Date : 11
May 2013
Time : 3 pm
to 5 pm
Venue : Five
Sen5es and Prego
Price : RM188++
per person per class
Limited
to 20 persons per session, so advance reservations is advisable.
For more information or to make reservation, visit www.thewestinkualalumpur.com or call +60 3 2731 8333 or email westindining@westin.com
About
“Hats Off”
“Hats Off” is Starwood Hotels & Resort’s
branded culinary showcase - a platform for multiple renowned chefs and the
hotel group’s talented culinary maestros to come together and create an
extraordinary gastronomic journey for all fine cuisine enthusiasts. The event concept
was developed in 2008 and was first kicked off at The Westin Beijing Financial
Street , by its Executive Chef, Stephane Tremblay. The yearly event gained huge
popularity within the city and the region. This year, the event is set to take
other parts of Asia Pacific by storm, starting with the vibrant city of Kuala
Lumpur at The Westin Kuala Lumpur.
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