Tag Archives: Chinese Cuisine

Grand Imperial at Bangsar Shopping Centre

Grand Imperial BSC 1

For a foodie like myself I just can’t resist of not attending an invite especially when it comes to a delicious chinese meal, I just love Chinese . . I mean Chinese cuisine. This time I was invited to lunch at Grand Imperial Restaurant at the Bangsar Shopping Centre.

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A GE Monogram Culinary Experience with Chef Martin Yan

Culinary Experience with GE Monogram by Chef Martin Yan

Chef Martin Yan, the celebrated who hosted over 3,000 cooking shows, broadcast worldwide, a distinction certified Master Chef, a highly respected food consultant, a cooking instructor and a prolific author was in Kuala Lumpur for a series of cooking and culinary exoerience and it was his first time cooking in Kuala Lumpur just over the weekend and I got to the chance sitting in one of his cooking class thanks to GE Monogram.

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DANNY’S CHINESE CUISINE – Solaris Mont Kiara Best

Danny's Chinese Cuisine 1

It was Saturday weekend, Richard had invited a few of us for a chinese meal get together at Uncle Danny’s Chinese Restaurant located at 1st floor, Solaris Mont Kiara. This time, Richard had take charge in ordering the dishes, when asked, he refused to tell us what he had ordered and it was supposed to shock all of us, phew! Well I don’t think so but I know it will be a defintely be a good dinner, yes we always do! :)

Danny's Chinese Cuisine
THE ENTRANCE DANNY’S CHINESE CUISINE

Danny's Chinese Cuisine 2
A SHOWCASE OF THE RESTAURANT’S BEST DISHES

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Prosperity Blossoms in Abundance This Spring

with MASTER CHEF CHAN CHOO KEAN

This time I was invited to West Lake Garden, Sunway Resort Hotel & Spa for a luncheon with Master Chef Chan, the Super Gold Medal winner at the 6th World Championship of Chinese Cuisine 2008. We sat and chat over a cup of warm fragrant and fine quality of Jasmin tea. Master Chef Chan with more than 20years of culinary experience originated from Sungai Siput, Perak and it was where he started his love and passion of food and at a very young age, he already started selling chinese steam buns. Due to such an influence in food that he went on to pursue his career in chinese culinary and today, a well groomed and well known culinary chef. Innovation and perfection are two amazing strength of Chef Chan and with these he is able to create such an amazing delicious dishes. I got to say I was very lucky indeed to sit next to him and able to strike an amazing conversation. I guessed it was the passion of food that brought us together.

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The award-winning Chinses Master Chef Chan presents a delectable selection of dishes befitting the auspicious occasion and this year, Chef Chan is inspired by his simple understanding of Fung Shui in relation to food. Guided by the philosophy of achieving a balanced consumption of food types, and enthused by the benefits of Fung Shui in food, Chef Chan had designed a range of mouth-watering Chinese New Year dishes. Chef himself had also designed a varitey of set menus, a la carte specialtises and tradisional Yee Shang throughout the duration of this festival.

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Golden Prosperity Salmon and Snow Pear Yee Sang in this opening dish of Yee Sang, Chef Chan bathes the thick slices of fresh salmon in New Zealand Manuka Honey. The interesting fact is that this honey coupled with anti-bacterial properties that will elinates the raw fishy taste and adds a palattably sweet flavour to the Yee Sang. Chef Chang had applied Feng Shui to his creation in order to achieve balance and harmony. The concept is principles of balance and contrast, you will naturally nourish your chi (energy) and maintain the pink of health.

Chef Chang added, “Yin food can help ome calm down and yang food supplies energy. Neutral food as it implies, helps strenghten the equilibrium. The term “yin”, “yang” and “neutral” relate to the deeper essence of the food’s nature. By consuming a combination of cooling yin and energising, protein rich yang food, one can achieve balance and therefore, positive health and well-being.”

Therefore the balance of the Yee Sang is from the perspective of the combinationof ingredients; the yin in embodied by the salmon, and the yang by the chopped peanuts, neutral plum sauce, srispy crackers and the idyllic blend of flavours from the syrupy honey, sourish pickled papaya and tangy ginger. Let top them and toast the Yee Sang!

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Pan-Fried Lamb Rack with Smoked Coffee Savoury Sauce is the signature masterpiece of Chef Chan which bagged a Gold Medal in the “Hot Dish” category at the 6th World Championship of Chinese Cuisine in Beijing . . . lucky me, getting to taste this awesome delicious dish is unthinkable. The lamb rack was done to perfection and the texture was soft and tender. The drench of slight sweetness and the aroma of coffee sauce enhance the taste of the dish further and unspeakable delicious.

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Sauteed Asparagus and Prawn Wrapped with Water Chestnut, this dish may look simple but it was beautiful executed. The prawns tasted deliciously fresh, crunchy and able to retain it juiciness taste, as for the aspargus it was done perfctly and not over cooked at all. Oh! the waterchessnut was lovely.

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Stir-Fried Assorted Vegetables served in Whole Pumpkin was something simple and yet interesting. I loved especially the sweetness of the pumpkin which took the dish yet to another level of taste and perfection.

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Braised Szechuan Beef Shank with Mandarin Orange Peel is something to shout about. I think this should be the award winning dish of the day. I am amazed with the creativiness and skill of Chef Chan to able to create such a loving dish. Every piece of the braised beef was well measured and cut to a 2 bite size. Perfectly braised to melt in mouth which was amazing and with the orange peel, it jazzed up the dish with tangyness and spice. If we looked carefully, the braised beef sits on a layer of deep fried soya bean skin and a layer of fresh lettuce. By eating them together, the dish itself reinvented to yet another greater height of gastronomy. Just amazing Chef Chan . . . . . soft, tangy, crunchy and fresh . . . a fantastic combination taste from one bite!

In the middle of the dish sits a glass of fury red juicy juice filled with cubes of cold cut beef and cucumber. In fact surprised to me. it was a red mild chilly oil. The first attempt to dish into the glass was such an effort but my my the taste of the cube of cold beef cut was awesome, soft, tender and tasty . . . . not chilli hot at all, it was mild indeed . . .

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Rainbow Fried Rice with Seafood and Pine Nuts was recommended by Chef Chan himself which comprised of a balanced mix of colors and flavors encapsulated by the neutral brown rice, the yin of seafood and the yang of nuts, such a healthy diah with the addictive crunch and fragrance of various nuts.

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Homemade Almond Tea with Glutinous Rice Dumpling is a distintive warm dessert with fragrant almond, sweet papaya puree and lovely delighted black sesame rice dumpling that combine to symbolise “reunion”. Lovely and full of aroma.

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Chinese New Year Durian Puff warms up my heart with full of inspiration, yes very inspired. It was a very bold and imaginative of Chef Chan’s culinary and himself. Full flavored cooked durian filled into the pastry skin and deep fried was something so wanting that showed the desirable art and skill of cooking.

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The meal was so inspiring delicous and able to luncheon with such a master chef was unimagineable, thank you Chef Chan . . . . from Sunny Yaw

For ease of selection, there are four choices of eight-course and nine-course Chinese New Year set menus priced from RM888++ to RM2,009++ per rtable of 10 people.
The Yee Sang selections, with varied ingredients like lobster, abalone, Norwegian salmon, jelly fish, soft shell crab,vegetarian prawn and snow pear, are available for dine-in from Jan19 to Feb 9 as well as for takeaway from Jan13 to Feb9.


West Lake Garden Chinese Restaurant (Pork-Free), Sunway Resort Hotel & Spa, Persiaran Lagoon, Bandar Sunway, PJ(Tel:03-7492 8000 ext 3181). Business Hours: Mon-Sat, lunch (noon-2.30pm); dinner(6.30pm-10.30pm). Sun & public holiday (10am-2.30pm)

Superb Ice Flower Dumplings

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We got to know about this dumpling place through Jennifer at Damansara Utama. The name of the reataurant is Ice-Flower Dumpling Restaurant, a restaurant that serve typical chinese cuisine and their specialty is dumplings. The restaurant offers a wide range of snacks such as ice flower dumpling, steamed dumplings, small cage dumplings, northeast meat pie, fellow wu cake, peral flour soup with seafood, smoked meat and flat cakes.

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We arrived at the restaurant at about 4o’clock in the afternoon and decided to have some snack rather heavy dishes. So we ordered a ice-flower with 8 dumplings, northeast meat pie and small cage dummplings (Siew Long Pau)

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The ice-flower dumplings were so pretty presented over a thin layer of rice pancake. The dumplings were at the right size, not too big and were moist and delicious.

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The northeast meat pie was a surprise to us as we did not imagine to be that delicious. The pastry was well fried to the right crispiness, the fillings was plenty and tasted awesomely good.

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The small cage dumplings were less moist as we expected to savour the soup incase inside the dumplings, the skin was at the right thickness and soft.

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Overall we adored the dumplings that offered by this restaurant and i would be back for dumpling snacks at this restaurant. . . . SidneyK

Address
No 62, Jalan SS21/39
Damansara Utama
47400 Petaling Jaya
Tel No: 03-77241613

Dancing with Enoki

Having a superb dinner, then get to sit down and chit chat with the master chef who had prepared the food for you is really awesome. It is a real dream come true for us, something you don’t get to do often. This opportunity we had when we visited and dine at Opulent Court, Pearl International Hotel recently. Our food was prepared by Master Chef Low who have been working around the globe such as Amsterdam and London on chinese cuisine and fine dining for nearly 15years and had been a 4years resident chef at Opulent Court.

We kicked off with a few light starters, firstly we got to nibble the salmon thin rolls (hosomakli-zushi) topped with awesomely flying fish roe (yew chi sal mun yue kuen). The taste of rolls were so refine, Sunny just can’t have enough off them. I would say the sushi rice was cooked and seasoned to perfection.

Oh my goodness, next came this black peppered jellyfish top with sliced abalone (hak chew pau see hoi jik). I got to be frank with you that I am a real die hard fan for not the abalone but surprisingly the jellyfish. You may ask me, why? Well, I love to bite into them especially for it’s crunchiness texture. This was done so perfectly, but there were not enough to satisfy myself and my desire but I noticed the abalone had disappeared so fast, must be my other dinner guests.

Next we dished into this lovely deep fried prawn paste wrapped with shredded filo pastry (long see shin har kuen). I have yet to taste such crispy wrapped before and this was done accurately. The prawn paste was very well seasoned indeed but being myself, a greedy idiot, I prefer it with the XXL prawns instead, lol!.

I got to recommend this dish, it was so beautiful done and cooked to such a perfection, lovely and a dish I will not forget! It was enoki mushroom, carrot and celery wrapper with smoke bacon coated with delicious brown sauce (yin yok sow choi huen).

Deep Fried Softcrab with salad cream (sa lut thai sek yuen hai) was delicious and crispy. The softcrab was well seasoned and fried to perfection. I can just eat the whole softcrab by itself! So amazing!

What we had for our main? Well, let me tell you this . . . , we had two huge thick slices of cod fish. As far as I can remember, I always had cod fish for dinner and that was when I was staying in Scotland and cod fish was plentiful, I was so lucky to have them as back here, I would considered them expensive and a luxury. Chef Low had our cod fish baked and with honey sauce coating (mut jup ko sut yue). The fish was baked to perfection as I love the crunchiness of the outer layer and with the honey sauce, it was totally perfect.

We had a simple vegetable dish, kai lan topped with deep fried shredded fish fillet (long see kai lan choy). Simple and yet delicious enough to satisfied my hunger.

We also dished into some fried rice top with small anchovies which was good and tasty.

At the end of the meal, Chef Low came to our table to meet us and we had a great chat about food, experience, recipes and something that I will definitely not share with you!

It was a great night out and this is a place I would highly recommend and I am sure you might see me there too!

Promotion:

ALL YOU CAN EAT DIM SUM
Total of 80 types of Dim Sum to feast from.
Adult : RM 27.80++
Senior Citizen : RM 23.80++
Children : RM 16.80++
(minimum 2 persons)

BUFFET DINNER
Starting from 1st April 2008, you can order any of the 38dishes listed from the menu.
Adult : RM 33.80++
Senior Citizen : RM 26.80++
Children : RM 21.80++
(minimum 2 persons)

OPULENT COURT
Pearl International Hotel
1-1-2, Batu 5
Jalan Klang Lama
58000 Kuala Lumpur
Malaysia
Tel: (603) 7980 9888
Fax: (603) 7980 6888

The Fifth Day of the Lunar Month – ‘Choong Chi’

On the fifth day the lunar month, the chinese celebrates the Rice Dumpling Festival, or Dragon Boat Festival in honour of a patriotic poet, Qu Yuan who drowned himself in Miluo River as a protest against the Emperor. For this, rice dumpling is a must-have specialty every year.
This year 19th June 2007 will be a season fills with the fragrance of appetizing rice dumpling. Rice dumpling come with an assortment of fillings layered in glutinous rice, wrapped with bamboo leaves and are boiled for hours. Many of us especially all the mums and grandmums have from early days been busy scouting for all basic ingredients necessary for the preparation of rice dumpling such as selection of glutinous rice, dumpling leaves and any other ingredients of our choice to welcome the arrival of this traditional chinese festival.
The rice dumpling not only comes in various shapes but in different variety of taste too. It can be categorized into sweet and savory two groups. The creation of nyonya and malay rice dumpling with a blend of local culture, add on further to the diversity of this chinese cuisine.

As for me this year due to heavy, hectic and busy working hours and not able to ‘balik kampong’ to celebrate “Tai Yat Chee” over the weekend with my two wonderful ladies(my mum and my aunt), I decided to celebrate this tradition by buying some rice dumplings

Where would be the best place to get this authentic rice dumpling? I guessed it must be The Tasty Rice Dumpling at Bandar Sungai Long, KL. The owner Elaine started this shop 5 years ago and now her son also helps her to run the business. There are many varieties of rice dumpling available from this shop such as five spice, egg yolk, green bean, chilli shrimp, vegeterian, eye bean, red bean, nyonya and kee chang.

I had tasted the five spice fried rice dumpling which was great, lovely, fragrant and mystified really. I love it. You can smell the fragrnt of the five spice, lovely salted egg yolk, the meat and not to overpowering of glutinous rice.

I also had a bit of rice dumpling which is white in colour. But as from young I alway prefer the one, fried rice dumpling.

I also tried their nyonya rice dumpling which consist of sweeten minced meat and a mild of spice. For this one I find that it a bit huge compare to those I usual had before. The taste was average to my liking.

I love the red bean rice dumpling which is a sweet rice dumpling. I really like this, the size is great, not too huge and easy to handle. The glutinous rice was soft and tender, as you bite into it, you can taste the sweetness of the red bean, it was so gorgeous and I was totally speechess.

By the end of the day, my tummy was really full and just can’t handle them anymore and also had to skip my dinner too. Tasty Rice Dumplings has a great variety of rice dumpling selection and also not too pricy and very affordable. I would give them an 8 out 10 for quality, tasty and affordablity.

Tasty Rice Dumpling
28, Jalan SL 1/2
Bandar Sungai Long
03-90766130

The Fifth Day of the Lunar Month – ‘Choong Chi’

On the fifth day the lunar month, the chinese celebrates the Rice Dumpling Festival, or Dragon Boat Festival in honour of a patriotic poet, Qu Yuan who drowned himself in Miluo River as a protest against the Emperor. For this, rice dumpling is a must-have specialty every year.
This year 19th June 2007 will be a season fills with the fragrance of appetizing rice dumpling. Rice dumpling come with an assortment of fillings layered in glutinous rice, wrapped with bamboo leaves and are boiled for hours. Many of us especially all the mums and grandmums have from early days been busy scouting for all basic ingredients necessary for the preparation of rice dumpling such as selection of glutinous rice, dumpling leaves and any other ingredients of our choice to welcome the arrival of this traditional chinese festival.
The rice dumpling not only comes in various shapes but in different variety of taste too. It can be categorized into sweet and savory two groups. The creation of nyonya and malay rice dumpling with a blend of local culture, add on further to the diversity of this chinese cuisine.

As for me this year due to heavy, hectic and busy working hours and not able to ‘balik kampong’ to celebrate “Tai Yat Chee” over the weekend with my two wonderful ladies(my mum and my aunt), I decided to celebrate this tradition by buying some rice dumplings

Where would be the best place to get this authentic rice dumpling? I guessed it must be The Tasty Rice Dumpling at Bandar Sungai Long, KL. The owner Elaine started this shop 5 years ago and now her son also helps her to run the business. There are many varieties of rice dumpling available from this shop such as five spice, egg yolk, green bean, chilli shrimp, vegeterian, eye bean, red bean, nyonya and kee chang.

I had tasted the five spice fried rice dumpling which was great, lovely, fragrant and mystified really. I love it. You can smell the fragrnt of the five spice, lovely salted egg yolk, the meat and not to overpowering of glutinous rice.

I also had a bit of rice dumpling which is white in colour. But as from young I alway prefer the one, fried rice dumpling.

I also tried their nyonya rice dumpling which consist of sweeten minced meat and a mild of spice. For this one I find that it a bit huge compare to those I usual had before. The taste was average to my liking.

I love the red bean rice dumpling which is a sweet rice dumpling. I really like this, the size is great, not too huge and easy to handle. The glutinous rice was soft and tender, as you bite into it, you can taste the sweetness of the red bean, it was so gorgeous and I was totally speechess.

By the end of the day, my tummy was really full and just can’t handle them anymore and also had to skip my dinner too. Tasty Rice Dumplings has a great variety of rice dumpling selection and also not too pricy and very affordable. I would give them an 8 out 10 for quality, tasty and affordablity.

Tasty Rice Dumpling
28, Jalan SL 1/2
Bandar Sungai Long
03-90766130

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