Oddbjorn Lona & Li Ling Wedding Reception

Oddbjorn Lona & Li Ling A
The Cake Topper of Oddbjorn Lona & Li Ling

He is from Norway, she is from Kuala Lumpur, they meet while schooling in Australia and now they got together and blessed with Wedding Bells! That evening was so beautiful and so amazingly gorgeous. It was truly a NORWAY, MALAYSIA, AUSTRALIA & SINGAPORE CONNECTION.

It was Li Ling who called me from Singapore on wanting myself personally to sculpture her wedding cake. It was great, she wanted simple yet elegant and the decoration for the reception evening was basically all white. Therefore I proposed to have a white wedding cake with additional of eye catching motives. At first she loved the idea of using dragon flies for the wedding cake that I previously sculptured but I wanted something differently unique and I selected butterflies. On the spot Li Ling loved the idea and that is how the wedding was sculptured! :)

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Din Tai Fung Pavilion

Din Tai Fung Pavilion

Din Tai Fung was ranked as one of the top 10 restaurant in 1993 by The New York Times and since then their franchise spread over to Australia, China, Hong Kong, Indonesia, Japan, Malaysia, Singapore, South Korea, and the United States. In Pavilion Kuala Lumpur yet another new outlet of Din Tai Fung can be found that provides a bursting flavours of Taiwanese cuisine such as their addictive Xiao Long Bao, something that I can’t get it out of my mind. The food served here is strictly of quality check as to maintain a tip top delicious meal for it’s diners.

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A Creative Recipe from Chef Chandra Arunasalam

hilton1

I can’t resist of not sharing with you this recipe that I stumbled upon, in fact it was my aunt who passed this booklet to me. When I took a glimpse of it, I saw this page with such a creative approached…. a very Malaysian fusion dish. It was this Dosai that caught my eyes and making the pair rolling without spare. “Very inspiring indeed!”, I was looking at myself. Being a Dosai lover, I kept on reading and that’s how I got into knowing this chef by the name of Chef Chandra Arunasalam, ayoung and an exciting chap. The recipe was very interesting that I decided to scan and posted it on my blog!:)

Tosai Hilton
Dosai Rolled Salmon with Tradisional Condiments

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A Golfer’s Birthday Cake

Golf2

Boon Hui contacted us 3 months ago on wanting to have a special design cake for her dad’s birthday during this Chinese New Year. After a few email and phone correspondents, I realised that she was based in Hong Kong! wow, such a great distance apart!

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BigBoysOven meets Samsung at Ikano Power Centre

Samsung_Logo512x288

Meeting up wiith Samsung . . . . . . .
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Chef at Work CHEF BONG JUN CHOI Mandarin Oriental Part 2

Chef Bong 1

On the last post of Chef at Work, Chef Bong of Mandarin Oriental Kuala Lumpur had Showed us on how to make chicken and abolone bao and also hand rolled aromatic duck, while in this post Chef Bong will bw showing us on how to create a lovely and refreshing oven baked coconut sea treasure broth with pastry crust. I adored this recipe as the broth prepared by Chef Bong came with a fragrant coconut aroma, it was indeed very smooth and pleasant in taste! just perfect. In addition, Chef Boong will also be sharing his simple red snapper dish with a twist of flavour.

Chef Bong 2

Oven Baked Sea Treasures in Coconut Broth with Pastry Crust

Ingredients

A
150gm Crab meat
150gm Sliced fish maw
100gm Sliced dried scallop
80gm Sliced top shell
3 litre Supreme chicken stock

Chef Bong 3

B (Pastry Crust)
750gm Wheat flour
20gm Salt
150gm Butter
450gm Water

Chef Bong 4

C (Supreme Chicken Stock)
5kg Water
3kg Chicken bone
500gm Chicken feet
50gm Yeok chok herbs
50gm Sar sam herbs
10gm White pepper
1no Onion fried

Chef Bong 5

Method

1. Braise all the ingredient A with chicken stock and thicken with corn starch and 2 tbsp water
2. For Pastry crust : Mix well all the dry ingredients with water and fold dough with butter, turn three times and set a side for 10 minutes in between the turns
3. Chill for 1 hour
4. Roll out the dough 2mm and cut into round shape 2-3cm longer then the coconut diameter
5. Cut off the top of the coconut and add all ingredients A into the coconut and cover it with pastry puff
6. Baked in the oven at 180C for 10mins, reduce the temperature to 160C and continue baking for another 10 minutes

Chef Bong 6

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Chua Lam Live Talk Show at Lot 10 Hutong

Choi Lan
Lot 10 Hutong proudly presents ‘Chua Lam Live Talk Show’.

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SHEPHERDOO Centro Mall Klang Culinapreneur

Shepherdoo

SHEPHERDOO is an extraordinary name” I told myself, unique by just listening to it when being whispered. Just situated on the way to the city centre of Klang you will able to take notice of this new tall building called Centro Mall on your left and I was so glad to be able to stop and dine at this place. One phrase, “It is Full of Great Goodness”

Shepherdoo chefs

Kevin, the Head Chef (third from the left) and his team.

“CULINAPRENUER” is the BEST word to describe this awesome eatery. If you take notice, this place is run by truly young energetic trained chefs, it was so honored to see this and I would dare to admit this is the first time ever I see such youngsters get together and created something for themself, “Chasing Dreams”.

Shepherdoo kitchen

SHEPHERDOO is run by two energetic, visionary and culinapreneur young gentlemen Eric and Kian Y with culinary background and together with head Chef Kevin.

Shepherdoo 2

Shepherdoo is strategically located just outside the main entrance of Centro Mall with a Tex-Mex flavour cuisine and with Chef Kevin years of mexican cooking experience in Florida, definitely every dishes he created here would be something not to be missed.

Shepherdoo 1

Shepherdoo ken

Chef Kevin explaining his creations and looking on is food expert Ken Chan

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Foodies usher in the year of the Tiger

KungFu
“The Boys Ushering in The Tiger”

It had been a great start this year for us and with many more potential food projects in making. We had been eating around while ushering in the year of the Tiger and this great idea came to play in my mind for sometime now. With the help of my close buddies in the food scene we went on without stopping in order to achieve this wonderous mission, my dream is to produce photo covers with my bunch of great buddies and this Chinese New Year celebration was a great opportunity. So gathered, the camera man, the foodies and the venue! :)

The first photo we had inline was Ah Bok, Lionel and Sunny to do the Kung Fu pose, boys in action, ushering in the Tiger while we were all laughing behind the scene, it was awesomely funny! Strike a Pose!

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Chef at Work CHEF BONG JUN CHOI Mandarin Oriental Part 1

Lai Po Heen Chef Bong Jun Choi

It had been awesome and I had make up my mind to start featuring a series of cooking posting of many great Master Chefs in Kuala Lumpur. For the first posting I would love to share the secrets from Master Chef Bong Jun Choi with you, of course with the consent of the chef himself. Master Chef Bong Jun Choi is a very well known chinese chef in Kuala Lumpur and had trained many fantastic chefs. Currently he is attached with the award winning Chinese restaurant Lai Po Heen at The Mandarin Oriental Kuala Lumpur. As we are going to celebrate the Chinese New Year, Chef Bong himself had created a few delicious recipes for us. In part 1 we will learn on how to create Steamed Chicken and Abalone Bao & Hand Rolled Aromatic Duck.

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Noel & Ee Theng Wedding Reception The Ming Room

Ming Room

From Perth to Kuala Lumpur this amazing wedding reception of Noel & Ee Theng was held, it was at The Ming Room, Bangsar. It was a beautiful private wedding reception, a gorgeous couple, great atmosphere, delicious banquet and awesome company for friends and relatives. I was there because Ee Theng got in touch with me about 2 months ago wanting me to sculpture her wedding cake.

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New Orleans Food Festival Eccucino Prince Hotel

Mardi Gras

Once again I got to try yet another cuisine that I always wanted to try which originated from the New Orleans. I heard and watched about on the telly especially during the Top Chef TV series as some of the chefs were cooking the dishes made famous from New Orleans. I was amazed and all this due to the pain saking and hard work of Executive Chef DJ Pezar and his team of cooks! I was told that it was all the recipes from Chef DJ Pezar himself, just fantastic. This New Orleans food Festival starts from 4th to 14th February 2010.

Mardi Gras 1

New Orleans cuisine is a style of cooking originating in the State of Louisiana (centered on New Orleans), U.S.A. which is a melting pot cuisine that blends French, Spanish, Caribbean, Mediterranean, Southern American, American Indian, and African influences. New Orleans cuisine can be divided into two types: Creole and Cajun. What is the difference between Creole and Cajun cooking? The easiest way is to think of them as city and country cooking.

Many Creoles were rich planters and their recipes came from France or Spain as did their chefs. By using classic French techniques with local ingredients, they created a whole new cuisine, Creole cooking. This is much more prevalent in the cities. On the other hand, the Cajuns were a tough people used to living under hard conditions. They tended to serve strong, rough country food prepared from locally available ingredients. Thus Cajun cuisine was born in the swamps and bayous of the countryside. While both cuisines are distinct, there are similarities. Rice is a staple of both, they tend to be spicy and Creole and Cajun chefs usually start a dish by making a roux of oil and flour. In addition, there are many common ingredients such as crab, shrimp, oysters, crawfish, freshwater and saltwater fish, plus wild turkeys, ducks, homemade sausages, chilies, beans, tomatoes, okra, yams and pecans.

Boiled Crawfish

Some of the signature dishes of New Orleans were featured at Eccucino and they were Gumbo, Jambalaya, Shrimp Etouffee, Boiled Crawfish, Blackened Fish and Bread Pudding. I was excited especially with Gumbo as I heard everyone in America talking about it! Truly exciting!

Boiled Crawfish 1
Boiled Crawfish

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