Tag Archives: Cantonese

15th Anniversary Food Festival at Renaissance Kuala Lumpur Hotel

Good Food Time, Great Value

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Top Chefs at Renaissance Kuala Lumpur Hotel

Turning 15 on June 15, Renaissance Kuala Lumpur invites food enthusiasts to frequent our “Good Food Time, Great Value” 15th Anniversary Food Festival from June 15 to July 15, 2011. Offering a myriad of cuisine – from Japanese to Italian, Cantonese and Western as well Asian and Local; our 5 restaurant namely MED.@Marché-Live, Sagano, Dynasty, Vogue Café and TEMPTationS are all set to wow our diners with good food at great value and not forgetting the *intriguing momento as well as **complimentary vouchers to take away.

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Chef Chan Kwok Cantonese Affair at ZING Grand Millennium Hotel

Crispy roasted duck with grilled fresh scallop skewer
Crispy Roasted Duck with Grilled Fresh Scallop Skewer

My return back to Zing at Grand Mellennium Hotel here in Kuala Lumur was yet full with awesome goodness. This time we had the pleasure to indulge into the creation Chef Chan Kwok specially flown in from Singapore’s renowned Hua Ting Restaurant, Orchard Hotel, Singapore which incorporates authentic cooking techniques into modern Cantonese cuisine. Hua Ting Restaurant is known for their roasted duck and also their shark’s bone cartilage soup, on that night most of us were lucky as Master Chef Chan Kwok had them prepared for the guests.

The first to make the entrance was the Crispy Roasted Duck with Grilled Fresh Scallop Skewer accompanied with ear wood mushroom. My plate of roasted duck was so succulent, moist and left with crispy skin. I was truly impressed, wanting more was buzzing in my mind. The slow grilled fresh scallop was truly enjoyable, it was lust with such a sweet caramalised sauce in taste. it was perfect. To wash, I steadily indulged into to the vinegarette cooked ear wood mushroom. It was light in taste and truly refreshing. It was such a marvellous individual platter to start with.

Double boiled baby superior shark’s fin in shark’s bone cartilage
Double Boiled Baby Superior Shark’s Fin in Shark’s Bone Cartilage

I just love double boiled soup and having a bowl can be such a pure classic and easily lighten up my mind. Here I was put through a bowl of tender loving care of double boiled baby superior shark’s fin in shark’s bone cartilage. The soup itself was very flavourful and rice. Hours of boiling with pork and chicken, the taste was exquiste.It was lucky too, I had a double portion of baby shark fin as my neighbour sitting next to me was not a fan. The taste of shark bone cartliage was beautifully encapsuled into the soup. I just loved it.

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A Cantonese Affair at Tai Zi Heen Prince Hotel Kuala Lumpur

Peking Duck
Preparing A Peking Duck

Early this month of November I was back at Tai Zi Heen to have myself indulging their remarkable Peking Duck. Not only it was deliciously well prepared Peking Duck, I had it only for RM1. It was such a great offer. All I did was to reserved a table with a minimum spending of RM300. I was lucky too as it was only for the first 8 dinner reservation nightly.

It was beautifully roasted and looked so crispy. The carving was truly attentive during the serving of the Peking Duck. Every skin was very perfectly calculated and sliced. The crisp skin of the Peking Duck was placed on the light thin pancake before rolling into a gigar like shape, together with match cucumber slice, spring onion and homemade hoi sin sauce. A bit into it was truly gorgeous, it was fragrant and tasty. I just loved it.

wrapping the pecking duck skin
Wrapping Matchstick Cucumber with Peking Duck Skin

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DYNASTY Renaissance Kuala Lumpur MIGF

Dynasty Renaissance Kuala Lumpur Hotel 3

I had been waiting for this festival and it had just arrived on my doorstep this month, October 2009. Only just less than a week I had belted myself with such incredible knowledge on fine dining which is currently being offered in the heart of my cosmopolitan city of Kuala Lumpur. In this year’s Malaysia International Gourmet Festival MIGF there are twenty four participating restaurants which offering various flavours of fine dining ranging from French, Italian, Lebanese, Japanese, Chinese, Indian to Malay cuisine, just pure luxurious. First stop, pure indulging at Dynasty at Renaissance Kuala Lumpur Hotel.

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ALL YOU CAN EAT DIM SUM @ TAI ZI HEEN, PRINCE HOTEL | KL’S BEST HALAL DIM SUM

PRINCE HOTEL AT IT’S BEST

Dim Sum originated from the Cantonese community custom and inextricably link to the Chinese tradition of ‘Yum Cha’ or Chinese drinking tea culture several centuries ago in China. It was then introduce to the west through Chinese immigrants especially during the 19th century.

To touch the heart means Dim Sum is a small tiny dish smaller than tapas is being created to serve as breakfast ny the houswives for their husbands. The ritual of indulging this Dim Sum comes with a delicious aroma tea pot of freshly brewed Chinese tea. The highlight of Dim Sum is their dumplings which is made with full of love, passion and care. Now Dim Sum is served throughout China and Hong Kong is a place famous for Dim Sum.

Dim Sum needs a lot of preparation work and as for Tai Zi Heen, the preparation was done a day ahead, according to Master Chef Ricky Thein. As for this month Tai Zi Heen will be showcasing the art of Dim Sum of Dim Sum Chef Loo Sai Wah which consist of a series of dainty and intricate yet innovative indulgences beyond your imagination.

CHEFS AT WORK AS EARLY AS 6AM
Tai Zhi Heen Chef Ricky

Tai Zhi Heen kitchen1

Tai Zhi Heen kitchen 4

Tai Zhi Heen kitchen 2

Tai Zhi Heen kitchen 3

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