Tag Archives: Bbq Sauce

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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Nyonya Delights at Neighbourhood Dataran Sunway

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Nyonya Delights

Well when one ask me where I like to have my lunch, I would tell them I would love to stop my favourite nyonya mixed rice. Located not too far from my place just at the Neighbourhood Food Court, Dataran Sunaway. I just love few of their main dishes such as the mouthwatering golden fried pork coated with yummy caramelized bbd sauce, the tender wild boar curry a must have, even their pan fried mackerel coated with tamarind sauce and strings of fried gingers, their ‘sambal sotong’ squid and cockles are both to die for. I got to say their Nyonya Nasi Lemak can be a divine breakfast. Here you can also get Tom Yum Fried Mee Hoon as snacka while their Asam Vegetable is damn classic. Best time to lingering around this shop would be at 12noon as most disihes will parade themselves.

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Kissaten Japanese Cafe at Jaya One

TOP PORK BURGER In Town, Ask for KISSATEN BURGERS

Kissaten Cafe Jaya One
Gourmet Pork Burger at Kissaten Japanese Cafe

Ladies and burgers are now my BEST friends . . . . . yeah I know some of my close buddies knew that I reluctantly to pen them down . . . . about burgers and not even one was written within my seven years of food blogging. Well last night I was caught ! In fact I went nuts with Kissaten Chicken Burger’s BBQ sauce. It was so refreshing soursweet and so damn Super Syiok!

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The Black Market Kampong Pandan

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Visited this newly opened outlet with my foodie buddy called The Black Market locate right at the end corner of Jalan Tun Razak heading towards Kampong Pandan. Looked rather interesting as some of the deco is flushed with metal looked just like a warehouse especially when you are greeted by am huge industrial auto-sliding door before entering the dining hall.
The wall of the dining room was painted black while black leather seats dominated the whole space. Got to note here, during the night this place do have a fabulous cosy atmosphere, can be very romantic.

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CLOUDY BAY PINOT NOIR & DUCK TRAIL KUALA LUMPUR

MY DINING with PINOT NOIR 2011

Cloudy Bay Cantaloupe

If you are into the decadent qualities of duck, now you can travel across KL and join a duck and wine trail just like I did. My first stop was at Cantaloupe at 24th floor, Troika. A lovely setting, great deco and awesome surrounded view. That afternoon I was surrounded by two beautiful people Eddie the owner and Jessie from Cloudy Bay Malaysia. It was a lovely not too warm afternoon and I managed to take a walk along the corridors of the premises. I was amazed over their tall ceiling and eye comfort drapes of white cloth to beautify the dinning room.

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Dine with me……Chef Steven Cheng Part 2

Continuation…..

After the lobster dish, the remainder lobster shell and head were used to braise “yee mee” noodle(mun yee mien). Using the reaminder of this lobster to cook this noodle is marvellous and with the right seasoning, can be very delicious.


I also prepared the eight treasured duck “pak poh ngap” but this time I replaced roast pork with chinese pork sausage. With the right cooking timing and a well prepared ingredient for stuffing, this dish can be a jewel.


Next dish is the Boneless Mackerel “Mo Quet Kau Yee”. A simple mackerel fish with an incredible way of preparation. Firstly the mackerel is being deboned and the flesh is then taken out, leaving the skin. Mix the mackerel flesh together with pork meat and seasoning. The seasoned meat is then being stuffed to the fish skin and deep fry. I finished this fish by topping wih special BBQ sauce.


I will stop here for the time being and will continue the last part in my next coming post.

From Steve Cheng

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