Food & Travel Magazine – July 2011 issue

Having to meet up with the publisher over and over again was such a hilarious thing to do over the first half of 2011. But on July 2011 my first work was published. The Food & Travel Magazine. I got to admit it was worth every sweat that had taken place and I knew I am back strong for this second half of 2011. Thanks to Cecilia & David plus my mates who believe me. It is going to be exciting.

Got Them on Paper

Three of my features were beautifully lined up and gracefully on print. Lovely Chat Brasserie at Park Royal while divine refined Malay spread at Songket. Having a gorgeous light and yet pleasureable lunch was at The Restaurant located at The Club Saujana. It was truly pampering something that I would not say a “NO” for an answer.

POWER LUNCH @ RM88++
Marinated Salmon with Avocado, Mixed Leaf Salad & Horse Radish Cream

Thick slicednof marinated salmon caught with dismay, I was such a delight entrement and I went crazy over their horse radish cream. I know you would not believe me, it was superb and wish I can take this baby home with me. Salmon was such a great texture and such a great terrific bite. The mixed leaf salad was excellent, perfect. It was such a comfort lunch.

Scaloppini of Chicken Breast with Creamy Mushroom Sauce, Steamed Rice & Vegetables

I had chicken breast as my main and same goes with my lunch partner while the lady across me had a plate filled with lightly pan-fried seabass fillet. My main was just right portion and was not overly crowded. The creamy mushroom sauce was a such jewel and paired perfectly over the chicken breast, Got to say I skipped the rice as I planned to have a light lunch. My verdic was a truly divine main course. I had plenty of time chatting away with my partners in crime on that noon. Exchanging experience was an exciting thing to share. I ordered my coffee right after my main as I was told the dessert coming would be a gorgeous one.

Puff Pastry with Passion Fruit Mousse & Strawberry Ice Cream

Look! It looked so delicious. The puff pastry was fluffy while the passiion fruit mousse was so intense. I like it. Got to say the ice cream was just truly divine. Fabulous dessert.

Chef Alexander Waschl

I had a great power lunch at the Restaurant and thanked Chef Alexander for preparing such a pleasureable lunch. Now I can’t wait to read what I had prepared for this coming August issue of Food & Travel Magazine . . . . . . . . . . . . . . truly excited Sidney Kan