WonderMama Bangsar Village

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Peranakan Fish & Chips by WonderMama

THE STARTERS. It was a long series of marching on dishes that came to our table during the food tasting at WonderMama at Bangsar Village. As I was tucked in with great comfort, the first dish that placed right in front was this Peranakan Fish & Chips. This interpretation of the British Classic Fish & Chips truly looked very inviting.

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Bitten : Sarah Graham Cook Cape Town Life Inspired TV Channel

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A foodie, a cook, a blogger, an author, a TV show host, join Sarah Graham as she shares her recipes from her cookbook “Bitten” in her cooking show similarly entitled “Bitten”. Learn how to prepare delectable meals plus world-renowned dishes such as satay, lamb pitas, mango salsa, pasta and risotto etc. Enjoy her easy step-by-step recipes teaching you delicious recipes for brunch, dinner, teatime or just a simple snack if that tickles your fancy.

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Ri Yakitori at The Gardens Hotel and Residences with Chef Isao

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Moriawase Sashimi Salad

My recent visit at Ri Yakitori Japanese Restaurant located at The Gardens Hotel and Residences. Ri Yakitors now is headed by a new Japanese chef, Chef Isao. As usual Ri Yakitori is a very comfort Japanese restaurant that comes with great food. Tucked quietly nearly the window was our table for two that night.

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The Glenlivet Extends The Master Distiller’s Reserve Journey

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With Two New Expressions Exclusively Available At Global Travel Retail

The Glenlivet Master Distiller, Alan Winchester, proudly presents the Master Distiller’s Reserve range, a signature collection of three exceptional triple-cask matured single malt whiskies. Available exclusively to international travellers from 1st July 2015, the collection elegantly showcases the unrivalled quality and character that has become part of the signature of The Glenlivet’s classic style – ‘the single malt that started it all’.

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Philips Pressure Cooker Recipe Green Daikon Soup with Black Chicken

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The Ingredients

Have been a fan of daikon soup all this while and just love the subtle taste. But at recent I found the present of green daikon at the wet market and decided to own one. Upon getting home, I just had it peeled and pressure cooked it with half black chicken, red dates, dried longan and a handful of wolfberries. I filled the pressure pot with about 3 large soup bowl of water.

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The Deck at Weil Hotel Ipoh

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The Deck at Weil Hotel Ipoh

During my stay at Weil Hotel Ipoh this year, I attended a dinner at The Deck situated at the rooftop of the hotel. The food presented that night was the creation of Chef Sam Lau and his team and I truly enjoyed the dish creations. Chef’s cooking had an English influence which got me inspired to dive in for more.

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US Potato Culinary Festival Menu at Secret of Louisiana

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My next US Potato Culinary Festival Menu tasting took me to this very exciting restaurant by the name of “Secret of Louisiana” located at SS7 Petaling Jaya over looking the Kelana Jaya Lake. Secret of Louisiana restaurant is run by owner and chef Elvin Goh. The restaurant itself flushed with interior designs that gives a New Orleans feel, simple and nice. I like Chef Elvin Goh’s style of cooking and I truly fall for his Cajun cooking. Dishes that I got to tried were gorgeous.

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Dining at Ti Chen Saujana Golf Club with Executive Chinese Chef Sam Lu

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Deep Fried Scallops with Banana and Taro Paste

Having to find my way to indulge a fine elegance dinner at Ti Chen Saujana Golf Club prepared by Ti Chon’s new Executive Chinese Chef Sam Lui was truly an exciting experience. As that night we were showcased with some of his award winning and signature dishes from his Signature Dishes and Gold Award Winning Menu from The World Chef Competition 2015, Shanghai. His signature dishes will be available in the new Ti Chen ala carte (unveiling in Sept 20150. As for his Gold Award Winning Menu is available now until end of August with days advance booking.

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Philips Airfryer Recipe Korean Pork Eye Fillet

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Airfried Recipe Korean Pork Eye Fillet

At recent in my little pantry I wanted to make something simple and fast, doesn’t take up too much time to prepare and get ready. I found a small slab of pork eye fillet sitting in the freezer. That piece truly looked interesting. I am sure it will be something nice to bite into. Having them sliced and hammered to thin, I got about 6 nice pieces of pork eye fillet.

MASAK-MASAK WITH PHILIPS AIRFRYER on FACEBOOK be a member of this group now!

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US Potato Culinary Festival Menu at Maria’s SteakCafe Damansara Perdana

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US Potato Culinary Festival Menu at Maria’s SteakCafe Damansara Perdana

Maria’s SteakCafe located Damansara Perdana (in a quiet corner of Level 3, Metropolitan Square, the restaurant is accessible
by the elevator between Citibank & Oldtown\is one of the 13 restaurants that participated in this year US Potato Culinary Festival 2015. This restaurant is best known for its premium Australian Wagyu and Black Angus beef steaks the outlet has a very laidback interior that make it such a comfortable place to dine. On that day we visited Maria’s Steakcafe to try out their US Potato Culinary Festival Menu and some of their dishes.

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Philips Pressure Cooker Braised Chicken Legs with Duo Dried Mushrooms

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Pressure Cook Braised Chicken Legs with Duo Dried Mushrooms

Wanted to make something for dinner and there I went to do some grocery shopping at nearby. Pork was too stressing for me as I had been playing kitchen with it for days, from pork knuckle to pork neck the pork belly. Well I was cleaning my freezer as that compartment was too congested with things I bought many weeks, months ago. I got to confess at now my freezer looks brighter and lighter. I am a real freak in buying and yet not able to use them. I am a bad boy!

COOKING WITH PHILIPS PRESSURE COOKER on FACEBOOK be a member of this group now!

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Black Market Restaurant & Lounge Kuala Lumpur

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Grand Jamon & Parma Platter

An invitation lunch with friends I dropped by at Black Market Restaurant (Kampung Pandan outlet). I was not too warm on that day and we picked a table just outside looking over the golf course. I was thirsty and had a ice lemon tea and a glass of chilled ice water. It was lunch and we had something light. To grace the table we had something nice and light, the Grand Jamon & Parma Platter (RM72)

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