Tag Archives: China

Caffebene at Sunway Pyramid Shopping Mall

Caffebene Sunway Pyramid 3
I Just LOVE My Green Tea Bingsu

My alertness about Caffebene only came through the social media platform and I was on a great alert about this café since then. Only two outlets been set up for the moment, one at Sunway Pyramid and the other at Solaris. www.caffebene.com.my I got to confess that I had an absolutely fabulous time exploring their gorgeous menu and I bet you will agree with me. Green Tea Bingsu was my favourite!

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Jam Hsiao at Tiger Asian Music Festival 2012

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Tiger Asian Music Festival 2012 at Sunway Lagoon

It was a terrific night. I had the best glimpse of the night at the Tiger Asian Music Festivel 2012 and one of the stage performancer that caught me with such intensify attention was Taiwainese Mandopop singer Jam Hsiao (in pinyin : Xio Jìngténg). This Taiwanese singer Jam Hsiao also just won on Sunday, the Best New Performer award for his outstanding performance in the Taiwanese film “The Killer Who Never Kills” at the 31st Hong Kong Film Awards for Chinese-language

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Awesome Value RM27.84 Dim Sum Buffet at China Treasures SDCC

Dining

I alway adore dining here at China Treasures, great decor and the food is lovely. I also notice that their lunch can be very busy even during the working days. Recently I was invited by China Treasures and Everyday.com.my to try out their dim sum a la carte buffet which showcased a total of 48 different types of variation ranging from steamed, deep fried and even braised. Since China Treasures is a halal restaurant, I always bring muslim friends over to dine with me occasionally.

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Uudam China’s Got Talent

Barely a day from my post yesterday, I stumbled yet another talented young man but this time from China Got Talent. This great yung man with such talent and great spirit named Uudam from Mongolia.

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The Johnnie Walker Black Circuit 2011

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The Johnnie Walker Black Circuit 2011 is here this month on the 9th April 2011. I am so excited as it will be my first time experiencing. Make sure you make a date and step in into The Johnnie Walker Black Circuit Lounge 2011 to experience a taste of the international lifestyle and glamour of Formula One. Formula One a stylish and sophisticated sport. Venue to be review very soon, definitely will be the ultimate destination.

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Lunching at Dong Yi Shun, Halal – Kota Damansara Best

Dong Yi ShunDong Yi Shun 1

Recently I had a lunch date with foodies at the newly opened Dong Yi Shun at The Strand, Kota Damansara whereby halal cuisine from China is being served. That Saturday was a good day, bright, sunny and everyone was gearing for a big lunch! lol!

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"Jiao Bai Sun" with XO sauce

“Jiao Bai Sun” or “Kao Pak Sung” is a very interesting type of vegetable and it is an imported seasonal vegetable from china. It looks like bamboo shoots but they are not. I was told that this vegetable grows on water. It has a very unique taste, I would say it taste a mild bitter like petai, really unique.


I have them cut into pieces and pan fried them with XO sauce…. a very unique dish.

From Steven Cheng

"Mat Lat" Parrot Fish

My blogging friends, especially Beachlover had been exploring ready make ingredients that come in pack form especially those made in Malaysia. So when I was looking through my unpublished post, I found this one. “Mah Lat” Parrot Fish. This dish had also been posted by my fellow dedicated floggers and great friends, Teckiee and Jacksonkah. “Mat Lat” is a famous szechuan dish in China which ultilise szechuan pepper corn and loads of chillies. Here today I am going to included the details:



There is a lot of variety of ready made “Mat Lat” paste but I use the about one. It taste as usual hot, hot and also comes with a hint of mutton taste.


Here I used a whole Parrot fish. To make a great whole fish, I deep the whole fish in a pool of oil at low temperature. “Yau Jum Yee” is a good cooking technique of cooking fish. Once the fish is golden brown in colour, your fish is cooked and ready.


Next is to make the “Mah Lat” sauce, pan fry some garlic and dried chillies in hot oil, put 1-2 tablespoon of “Mat Lat” paste then add some stock. Add seasoning to your liking. If you like hot, hot then add more of the “Mat Lat” paste. I prefer it to be a bit mild so that can taste the freshness of the fish.

Hope you can find this “Mat Lat” paste. I have a few packet of this “Mat Lat” paste left in my kitchen, if you like a packet of this, do let me know by emailing to bigboysoven@gmail.com which stock last.

Hope you can find this paste and try this dish… one word to describe… lovely.

From Steven Cheng

"Lat Chi Kai" Dried Chilly Chicken

Got to say that Chef Steven’s “Lat Chi Kai” is one of the most delicious shanghainese chicken dish in town. I had tried a few such as those at Jalan Ah Loy cooked by a chinese chef from China, verdict not too bad but still not that tasty. I had tried Dragon-I, verdict, great but too many dried chillies, tried De Hunan’s at Khucai Lama, verdict, the chicken pieces are too small and hard (deep fried to long I guess).

This “Lat Chi Kai” consists of small cut of chicken meat and deep fried and a quick stir fried with dried chillies, whole garlic and ginger. Oh I got to say it is lovely and it can be eaten by itself, rice or with the company of a few pint of beer, a truely discovery of shanghainese dish.

If you are at Chef Steven Cheng’s restaurant, do not miss this lovely dish. It is one of my favourite dish where I truely recommend this to you to try.

Yours Sunny Yaw

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