Tag Archives: Coconut Flakes

Prosperity of the Horse at Si Chuan Dou Hua Parkroyal Kuala Lumpur

DSC_0401
Foodies Embraced The Chinese New Year with The Toasting of The Yee Sang

The Lunar New Year is here to welcome the Year of the Horse, saying goodbye to the Year of The Snake. According to the Chinese zodiac, people born in the Year of the Horse are active, energetic, charming and cheerful. So we foodies got together and had a toast ritual of Yee Sang at Si Chuan Dou Hua Parkroyal Kuala Lumpur and house fruit Yee Sang platter greeted us with such as style, fun and fostered our friendship. Yes it was truly terrific!

read more »

CHEF FROM SUKHOTHAI BANGKOK’S AWARD-WINNING RESTAURANT | ATRIUM CAFE, PYRAMID TOWER HOTEL

STIRS UP AUNTHENTIC THAI SPECIALTIES

Sunway Sukhothai Bangkok
Sawadee Ka! On monday I attended a glimpse of a Thai function at Atrium Cafe and I was allowed my senses to traverse the Land of Smiles. This is going to be an extraordinary 10-day culinary feast at Pyramid Tower Hotel’s Atrium Café from 1 to 10 April 2009. I was introduced to their guest chef, Chef Wuttichai of The Sukhothai Bangkok’s esteemed Celadon restaurant, who will prepare the delicate taste of authentic Thai cuisine which will take the spotlight at Atrium Café’s daily buffet lunch and dinner with a flavoursome spread of appetisers, to the finest entourage of main courses and desserts.
Celadon at The Sukhothai Bangkok is one of the city’s most celebrated restaurants serving pure Thai cuisine. It was named the “Best Restaurant in Bangkok” by Travel and Leisure magazine as well as “The Best Restaurant in Bangkok 2006″ by Conde Nast Traveler 2006. The Restaurant’s chef is making a presence at Atrium Café to dish up an array of Celadon’s signature dishes, prepared in indisputable Thai style, to impart a piece of the award-winning Restaurant’s culinary experience.
spreadfoos1spreadfood
I was informed that for starters there will be the spread of, place sun-dried shrimps, roasted coconut flakes, roasted nuts, chopped lime and ginger onto “chaplu” or betel nut leaves. Drizzle on some palm sugar sauce and wrap the filled leaves up nicely for refreshing enjoyment. Rich in nutrients, this appetiser known as Miang Kam is a Thai favourite and is believed to help in balancing the four elements of our body. Yam Som O Goong Sod is another must-try. This unique combination of pomelo salad with fresh water chestnut and prawns is usually served during summer in Thailand to eliminate heat from the body.
read more »

Related Posts Widget for Blogs by LinkWithin