Sunday, December 15, 2013
'TIS THE SEASON TO BE CARING
Cancer is not a topic that one would like to dwell on during this merry festive period. But in support of AXA's Cancer Care campaign, how I can decline a simple request to blog about it? After all, cancer has touched my life on 3 separate occasions - leaving its indelible imprint on each case. Since my blogpost will spur AXA to support a cancer patient's treatment, it is the least I can do.
My first harrowing encounter with cancer was when one of my dearest friends, mentor and sister of sorts - Chen Hui Ching passed away when she was just 46; barely a year after she was diagnosed with cancer. Despite her pint-sized frame, Ching was a PR dynamo who taught me to stay true to my ideals. She was down-to-earth and didn't suffer fools gladly. It came as a shock to all of us when she was diagnosed with cancer as she was one of the most health-conscious people we knew. Unfortunately, the diagnosis came a tad late and it was with much sadness we bade farewell to her nine months after that.
Three years ago my Dad was diagnosed with colorectal cancer. I was with him when the endoscopy was conducted and I almost fainted when I saw the cancerous growths on the little screen in the examination room. The day after his cancer diagnosis, my Dad succumbed to a stroke. That was the most harrowing time for us but Dad proved to be feistier than we expected. At 73, he survived two major ops - to remove the cancerous parts of his colon and a subsequent one to reattach it back. I guess he was fortunate the cancer was confined to certain parts of his intestines as he didn't need chemotherapy post-op. But he never fully recovered from the stroke's aftermath - his physical and mental conditions have deteriorated since then. Although Dad can't move around on his own anymore, he remains hale and hearty at 76 today.
Earlier this year, my younger sister who's just one year younger than me had an ovarian torsion; a medical condition where a cancerous cyst caused one of her ovaries to be twisted. Following a hysterectomy, she subsequently recovered following a strict diet of meatless, organic food.
The lesson from all these experiences? Cancer doesn't discriminate; it can strike anytime, anyone. We can only be vigilant and strive to live moderately; in everything that we do or say or eat. Life's too short and precious so let's enjoy every moment of it with those that we love and matter most to us.
For more information about AXA's Cancer Care, visit their 110 plan's website: https://www.110cancercare.com/
Wednesday, December 04, 2013
CARE BEARS FOR A GOOD CAUSE
Be do-gooder this Christmas! Support Le Méridien Kuala Lumpur and Gleneagles Hospital's fund-raiser event this Saturday, December 7.
Harvey Thompson, General Manager of Le Méridien Kuala Lumpur says “A limited Christmas Bears collection will be sold at the Hotel at a minimum donation of RM50 each. Proceeds from the sale will go towards the Gleneagles ‘A heart for a heart’ charity programme.”
Hotel guests and members of the public to purchase the bears as a present for their loved ones or donate them to a child in need from the charity programme. Generous sponsors can also choose a child's name from Le Méridien Kuala Lumpur's ‘Christmas Wishing Tree’ located at the hotel lobby and buy a Christmas present for the child.
Let's make the time-honoured tradition of bear-giving give a sense of security and cuddly companionship to the children who need them most.
For more
information about the Christmas Bear charity programme, call tel: 03-2263 7888 or
visit www.discoverlemeridien.com.
Wednesday, November 27, 2013
NEW AGE JAPANESE
Unforgettable...sea urchin paste with beancurd from MIKAN |
recently.
The epitome of unadulterated simplicity, the wobbly slab of silky soft beancurd came smothered in a lightly torched, creamy sea urchin paste. Granted the dish proffered no visual stimulation but the minute we sampled the first mouthful, all conversation ground to a halt at our table. Yes, the dish was so good that all of us were rendered speechless by the beancurd's ethereally light texture and the distinct sea urchin paste's delicate richness with a lingering briny-sweetness that hinted of the sea.
Ebi Pan - pix courtesy of PureGlutton.com |
Earlier, our dining companions had their tastebuds tickled by two inventive
Appetizers: Ebi Pan ~ deep fried baguette infused with tiger shrimp (RM
6) and Mentai Tamagoyaki ~ Japanese omelette topped with salted cod roe,
mayo & butter oat (RM 8) which we missed out because we arrived late. Drats!
Mentai Tamagoyaki pix courtesy of PureGlutton.com |
We were dining at Mikan, a newish Japanese restaurant in Damansara Perdana. It's a casual dining outlet with toasty and choco slate tiled walls, mellow lighting and comfy dining chairs that put you immediately at ease.
Unsurprisingly, sashimi and sushi are something that Mikan takes huge pride in. The restaurant uses only Norwegian salmon trout (RM 20) for its sashimi; the fish's plump succulence is a joy to behold on the tongue and one can seriously overindulge on this brilliant offering without much prompting.
We were also smitten with the Hazuki Sushi (RM 4/pc), every mouthful of the slightly chewy, superbly fresh slices of jade perch buttery tender to the bite. According to Mikan's director Casey Liew, the fish comes directly from his aquaculture farm so its freshness is uncompromised. He tells us that the fish's omega 3 content is even higher than that of salmon.
Signature sushi rolls here that come highly recommended are the Volcano Roll ~ a flavourful vinegared rice roll that's filled with Leek, Bonito Flakes & Mikans No.1 sauce (RM 18) and the sublime Dragon Roll with scrumptious fillings of tiger prawn, avocado and shrimp roe (RM 16).
After cleansing our palate with Sencha (RM3) infused with GeMaicha (roasted rice), we devoured a plate of Ebi Niniku Mayo Yaki ~ Tiger Shrimp skewered and topped with garlic mayo sauce. An indulgent treat that smothered in an unctuous garlicky sauce that we all fell for hook, line and sinker.
The Buta Kakuni ~ Japanese-style Simmered Pork (RM 22) is a timeless classic that begs to be eaten with bowls of plain rice, especially the hearty, mildly briny and sweet sauce.
Porcine fans would be in seventh heaven the minute they sample Mikan's delectable Pork Lard Fried Rice (RM 6); fluffy rice brimming with smoky 'wok hei' and liberally studded with crispy dices of pork lardons.
Wrapping up our meal with a glass of organic Green Papaya Juice (RM 8), we learned that the supply of organic Exotica III Papaya comes from the Liew family's farm in Melaka. "The juice is enzyme rich, a natural antioxidant drink that cleanses the body's internal system," says Casey.
Much to our surprise the green papaya juice turned out pleasantly agreeable; its mild sweetness is refreshing without any sappy overtone as one would expect from raw, unripe fruit.
Mikan is quite a discovery for us and hopefully more foodies will feel the same way too. The menu has much promises and we intend to explore it fully on another occasion.
For reservations, call MIKAN JAPANESE CUISINE, tel: 03-7713 5288. Address: Lot LG03 Plaza Emerald North, PJU 8/3A, Damansara Perdana, Selangor. Website: www.mikan.com.my
Mikan Japanese Cuisine
LG-03 Plaza Emerald North
Jalan PJU 8/3A
Damansara Perdana
47820 Petaling Jaya
Tel: 03-7713-5288 - See more at: http://pureglutton.com/mikan-damansara-perdana#sthash.mCsCiK0Q.dpuf
LG-03 Plaza Emerald North
Jalan PJU 8/3A
Damansara Perdana
47820 Petaling Jaya
Tel: 03-7713-5288 - See more at: http://pureglutton.com/mikan-damansara-perdana#sthash.mCsCiK0Q.dpuf
Mikan Japanese Cuisine
LG-03 Plaza Emerald North
Jalan PJU 8/3A
Damansara Perdana
47820 Petaling Jaya
Tel: 03-7713-5288 - See more at: http://pureglutton.com/mikan-damansara-perdana#sthash.mCsCiK0Q.dpufG 03, Plaza Emerald North, PJU 8/3A, Damansara Perdana · Petaling Jaya
LG-03 Plaza Emerald North
Jalan PJU 8/3A
Damansara Perdana
47820 Petaling Jaya
Tel: 03-7713-5288 - See more at: http://pureglutton.com/mikan-damansara-perdana#sthash.mCsCiK0Q.dpufG 03, Plaza Emerald North, PJU 8/3A, Damansara Perdana · Petaling Jaya
Friday, November 15, 2013
RUSTIC REVELATIONS
It is said that every visitor to a Chiu Chow home will always be welcomed with a cup of freshly brewed Chinese tea. This traditional Chaozhou's social etiquette is similarly observed at the Pak Loh Chiu Chow restaurant from the day it opened until now.
In Kuala Lumpur, Chiu Chow food enthusiasts can descend on Pak Loh Chiu Chow
restaurant (the “Golden Sister” of Hong Kong's renowned Pak Loh Restaurant) for
their fill of the cuisine.
Opened in 2005 at the Starhill Feast Village, it is now helmed by Hong
Kong Chef Alex Au Ka Wah or Wah Jai who has worked at the original Pak Loh for
over a decade. He picked up the finer rudiments of Chiu Chow cooking from his
father.
Chef Au says: “We have imported more fresh produce and ingredients such
as goose, bombay duck fish and grey mullet, to
expand the variety of Chiu Chow dishes for the latest menu. Our aim is to delve
even deeper into China’s rich culinary culture especially that of Chiu Chow and
cement this restaurant's standing as the city's finest and most authentic Chiu
Chow restaurant.”
For the media preview, Chef
Au dazzled us with existing and newer signature mainstays. To start
the ball rolling, we feasted on Cold Flower Crabs with Sweet Vinegar and
Shredded Ginger Dip. The crabs' inherent sweetness is the focus here with an
accompanying vinegar and ginger dip to counteract any fishiness. The only snag is tackling the carapace can be a messy affair so you wouldn't want to eat this in polite company.
Then came the Steamed Grey
Mullet with Preserved Soy Bean Dip. This scaly fish has fine, creamy white
flesh with a faint muddy nuance hence it's served with the mildly briny dip to mask that. I took quite a fancy to the preserved soy beans which remain whole and not mashed like taucheo favoured
by the Hokkiens. Instead of discarding the fish scales, they are deep-fried and
served as crisps to munch on. Talk about waste not, want not.
Crispy, crunchy textures
dominate the Crystal Crispy Duck with Mushroom and Water Chestnuts – a
gossamer-light deep-fried roll filled with slivers of duck, tender mushroom
slices and crunchy bits of water chestnuts.
Another excellent dish that I'd return for is Deep-fried Baby Oysters
with Plum Sauce. Biting into the little plump, juicy molluscs, bursts of faint metallic sea-brininess intermingled with
unctuous plummy sweetness will be unleashed onto your palate. Heavenly!
Of course, Chef Au could do no wrong with Pak Loh Chiu Chow's definitive
signature dish – the classic Slow-braised
Goose, Pork Fillet, Pork Intestine, Pig's Ear, Egg and Bean Curd Combination. Its
unpretentious earthy, home-spun flavours remind me of Mom's vintage tau eu bak
(braised pork in soya sauce). My absolute fave is the tender crunchy cartilage that streaked the pig's ear!
Tread warily when partaking the Steamed Bombay Duck Fish with
Preserved Turnips and Glass Noodles. This little fish's unusual name is said to
be a corruption of the specie name bommaloe
macchli. Enjoy its fine meat but hair-breadth
bones abound so beware and go slow. Its natural pungency is deftly tempered by
the chef using preserved turnip, soya sauce, chopped spring onion and Chinese
rice wine. Don't miss out on the slippery and superbly yummy noodles that line the
plate. Having absorbed all the concentrated liquid pooled at the bottom,
they're out of this world.
Mindful of Starhill's posh clientele, Chef Au's creation of Fortune
Parcels of Goose Liver with Superior Stock truly befits the restaurant's classy
stature. Personally, I find the delicate good liver-stuffed "parcel" way too rich. Perhaps it also didn't help that yours truly was slipping into a semi-food laden
stupor from the surfeit of delicacies
earlier.
Humbler offerings of Stir-fried Prawn with Preserved Pickles and
Coriander, and Braised Roasted Pork with Vegetables should evoke waves of
nostalgia in older folks like Mom and Dad. They may start waxing lyrical about the good old days the minute they try these.
Rice fiends will rejoice over the Chiu Chow Baked Yam Rice
with Dried Shrimp and Peanut in Clay Pot. Pheasant food at its best but its heartwarming honest-to-goodness deliciousness is something you'd never tire of.
Prices start from from RM14 onwards for starters,
RM15 onwards for main dishes and RM9 onwards for dessert.
According to Director of Autodome Bhd, Jeremiah Tan, "Pak Loh Chiu Chow already offers a unique gourmet experience but we want to raise the bar with this new menu; by showcasing the distinctive flavours of Chiu Chow cuisine that deliver an unprecedented level of authenticity."
Well, the proof of the pudding's in the eating so drop in and judge for yourselves.
PAK LOH CHIU CHOW RESTAURANT
LG12
Feast Floor, Starhill Gallery, 181 Jalan Bukit Bintang, Kuala Lumpur.
Tel:
+6 03 2782 3856
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