Tag Archives: Condiments

The Perfect Peking Duck at TAO Chinese Cuisine The InterContinental Hotel Kuala Lumpur

For the latest updating on food please visit Sidney Kan FACEBOOK

Peking Duck Chef Craving
Carving the Peking Duck with Chef Wong Lian You

I was truly excited with the Tao, one of the latest opening Chinese restaurant in town. Tao found it’s way at The InterContinental Hotel right in the heart of Kuala Lumpur along Jalan Ampang. The interior was filled with black shaded cabinets that filled with a variety of Chinese teapots while one corner of the bright glass wall was filled the painted sakura flowers. I got to compliment Tao for having such a beautiful showcase ceiling lightings as the main centre piece.

read more »

Ramadhan Celebration at Kites Restaurant at Holiday Inn Kuala Lumpur Glenmarie

JOM BERBUKA !
The buffet dinner at Kites is priced at RM 88++ for adults

jom berbuka

As to celebrate the holy month of Ramadhan, Kites Restaurant at Holiday Inn Kuala Lumpur Glenmarie will be offering a delicious spread of delectable cuisines for breaking fast starting from 1st of August till 29th of August. The spread of delicious buffet are carefull selected and we got the chance for glimpse recently.

read more »

Sauces, Dips & Tips by Lau Foo Sun

Sauces Dips n Tips

I found this book to be so irresistable upon finding that there are more than 350 handy recipes on sauces and dressings. It definitely will make my life easy and foremost it will definitely brings lots of variety of flavours into my daily cooking. It contains all sorts of sauces, dips and condiments for Asian and Western cuisine and even a section for sweet and savoury sauces for dessert.

I like the tomato sauces and I also found barbeque sauce that make my weekend fabulous. Easy to follow recipes are what I am looking and I found them on this book. From luscious satay sauce to tasty sambal belacan sauce are all irresistable, a must to try. Surpsingly I find it to be a great bargain as the book just cost RM39.90 that come with 420pages, compact and easy to hold. It’s a great book.

Sauces Dips n Tips Author

Foo-Sun Lauis a veteran food connoisseur, culinary and wine critic and judge as well contributor to food magazines. He firmly believes that sauces are an integral part of food be it Asian or Western cuisine and can make or break a dish. His advice is to start with a good basic stock and add a dash of alcohol to bring out the best side in a sauce . . . . . Sauces, Dips and Tips will help you to enhance foor to taste exquisite.

Foo-Sun has also published two books on wine , A Comprehensive Professional Wine Reference and Appreciationof Vines and Wines.

I got a copy of Sauces, Dips & Tips by Lau Foo Sun from Marshall Cavendish and I would love to give away to a lucky reader . . . . . I got this book now tucked nicely in the kitchen, Sidney Kan

A Creative Recipe from Chef Chandra Arunasalam

hilton1

I can’t resist of not sharing with you this recipe that I stumbled upon, in fact it was my aunt who passed this booklet to me. When I took a glimpse of it, I saw this page with such a creative approached…. a very Malaysian fusion dish. It was this Dosai that caught my eyes and making the pair rolling without spare. “Very inspiring indeed!”, I was looking at myself. Being a Dosai lover, I kept on reading and that’s how I got into knowing this chef by the name of Chef Chandra Arunasalam, ayoung and an exciting chap. The recipe was very interesting that I decided to scan and posted it on my blog!:)

Tosai Hilton
Dosai Rolled Salmon with Tradisional Condiments

Pages: 1 2

SERAI SATAY BAR Pavilion

Serai Satay Bar 1

During this school holiday my little kid nephew Pong Chai was staying with me for 2 weeks and I took him for a satay excursion at Serai Satay Bar located at the basement of Pavilion.

I love dropping by Serai Satay Bar almost everytime I do my shopping here, I just can’t leave without having half a dozen of it’s beef and lamb satay! Yes I just adore them, although the price is slightly higher than the one’s sold outside but the portion served here is rather satisfying huge! 😉

read more »

Pages: 1 2

Savour The True Taste of Hong Kong

@ CANTON-i, THE GARDENS

.
.
.
.
.
.
DSCN2543DSCN2545DSCN2548
DSCN2482DSCN2473DSCN2478
DSCN2485DSCN2486DSCN2484
The best and most authentic Hong Kong cuisine in Malaysia would definitely be Canton-i Restaurant. A week ago. Sid and myself together with KY and Suan were invited by Wai Kong (PRkraft) and Jacqueline(Canton-i) to taste Canton-i’s new extensive menu and was a new outlet. The best thing about Canton-i is that it believes of going the extra miles to ensure that its offerrings are not only aunthentic and of the higest quality but also healthy and wholesome. The food here uses high quality imported ingredients and condiments to ensure that the taste of each stays true to the orignal recipe from Hong Kong. Well, it’s wonton noodles are air-flown in weekly from there to maintain the freshness, high quality Canadian flour and the superior quality of eggs are used to create a firm and springy bite and a yellow luscious golden yellow color.

I just love the deco of this restaurant, rather artistic with beautiful engraved motifs such as butterflies, dragonflies and flowers. I am a chinese tea pot collector myself and upon seeing the availablity of them here just enhance my desire. The deco colour combination of ivory cream and dark pink really enchance the ambient and a more relax for dining.

DSCN2465
We arrived early that day and we had something to munch and tasted the crispy bun with butter(RM4.00). I got to say the texture here tasted better compare to those available at kopitiam, it was soft, silky and top with crunchy crust. The butter was there to smoothen my throat, lovely I would say.
DSCN2463DSCN2493DSCN2462
Fluffy pastry is always the key ingredient that will melt me right away when it comes to having a gorgeous egg tart, just like being with the company of beautiful ladies. Fluffy, crispy, crunchy and the egg custard just melts right into my mouth and I found it here in Canton-i. It was such a blessing and my day was filled with wonderful and a delited smile, it was my day. . . . simple yet delicious Egg Tart(RM5.00).
DSCN2498
Next to it was a plate of Roasted BBQ Pork Pastry(RM5.00). The pastry here always set the standard, fluffy and you can peal the layer by layer. The fillings of the roasted bbq pork was so desirable too.
DSCN2499DSCN2500
The Deep Fried Cutttlefish Pancake(RM13) was tasty enough to make me wanting for another piece. I usually have deep fried fish cake but this one tasted really good, can really smell the scent of cuttlefish.
DSCN2492DSCN2491
I just love this Steamed Egg Yolk and Custard Bun(RM6.00), just adored the smell of fresh egg yolk and dripping custard. The bun looks lovely too, an attractive voilet color. I was told that it should be eaten while it is still warm.
DSCN2497DSCN2495DSCN2494
The Signature Prawn Wanton Noodles(RM11.80 soup/RM12.80 dry) truly a signature by itself. Although the price is high but the succulent prawn wanton was marvelluos, huge. crunchy and able to retained its freshness. The wanton noodle also had its class of its own, thin, crunchy and perfectly cooked. In Malaysia our wanton noodle is thicker to be compared.
DSCN2508DSCN2509
Wow! this is awesome, the pork ribs were stewed to perfection, so soft that it melted in my mouth and so juicy too. This is the dish worth trying, something you will never forget about, The Japanese Stewed Pork Rib Wonton Noodles(RM11.80 soup/ RM12.80 dry).
DSCN2489
Here came the dish of the day, The Roast Goose(RM138 Whole/ RM68 Half/ RM32 Regular). It was done so perfectly, tender inside and crispy outside, It did not had the ducling taste either, just another lovely jewel.
DSCN2488DSCN2487
Hahahahaha . . . . . I told Suan how we adored a good and perfect piece of roasted pork belly. It was shocking to find that this restaurant also served such a perfection Honey Glazed Roasted Pork Belly(2 combination RM24). I was so indulged into it that I requested for another plate . . . . hahahaha . . . I guess that’s showed how we had enjoyed our food.
DSCN2505
Here was another type of dumpling that I had enjoyed indulging into, The Steamed Pea-Sprout Dumpling with Scallop(RM10), it was delicious. I just love the tsate of the pea-sprout, tasted so greeny fresh which was very unique.
DSCN2507
I can still recall of having fresh carp fish in Beijing last year, while there I had it in shashimi form over lovely washabi but I found carp fish here too, how awesome can it be. I was a bit scaptic about this dish before I tried. As it was imported, suchly it will not taste as good as having a fresh one but I was wrong. The taste and smell of the carp fish was retained in the carp fish balls, it was fantastic. Carp fish balls & Lecttuce Congee(RM11.80) is a must to have!
DSCN2513DSCN2511
Sidney loved The Steam American Veal Ribs with Black Pepper Sauce(RM13.00) and I agreed with him too. It was done perfect, it was so soft, tender and succulent too. Delicious is what I would describe.
DSCN2502DSCN2503DSCN2501
Here came The Steam Rice Flour Noodle with Chinese Dough Fritters(RM7.80) and tasted good but need to be eaten right away as the fritter will turn soggy when it soaked too long in the sauce as I prefer my fritters to be crunchy.
DSCN2521DSCN2520DSCN2519
I just love having superior soup and I managed to taste The Steam Shark Fin Dumpling in Superior Soup(RM15). It was awesome delicious, soaking the dumpling in the superior soup was unimaginable and sipping it with such an aroma.
DSCN2524
Have you seen a gigantic cuttlefish? It was my first time and was told it was from the sea of the East Malaysia. They had it braised in dark sauce and served it with marinated beadcurd and egg in teochew style. It was an interesting cuttlefish!
DSCN2526
I was told this was a healthy steam bun as wheat was used. The bun was soft and tender, nice. Steam Wheat Bun(RM4.50).
DSCN2535DSCN2534
I had been hunting this dessert for something now after hearing it from Chef Steven. He was amazed about this curd milk as the only experience we usually had was the beancurd(tau foo fah). Spooning into this Double Boiled Fresh Milk with Ginger Sauce(RM8.00) was amazing. It was so lovely, such a soft and silky texture and the ginger sauce enriched the dessert with a kick!
DSCN2541DSCN2540DSCN2539
Have you tasted deep fried durian pancake before? This was my first time and I liked it. it was crispy and the durian fillings was fresh and not too sweet either , was just perfect. Deep Fried Durian Pancake(RM8.00).
DSCN2553DSCN2552
DSCN2551DSCN2550
If you are not dining in, you can have them pack home too!
DSCN2532DSCN2529DSCN2530
The perfect accompaniment for the snacks would be the famous Hong Kong-style “pantyhose” milk tea – a reference to the long sackcloth used to filter the fragrant misture of black Ceylon tea leaves. Here, the tea is made with the Dutch-made Black & White brand of evaporated milk imported from Hong Kong to obtaine the original taste. Look, look here we have KY to show you how he enjoyed “pantyhose” milk tea with Black & White evaporated milk. He truly enjoyed it! lol!
dragon-i
dragon_iA

Dragon-i outlets are showcasing their Shanghainese Hary Crab dishes starting now and I would defintely drop by. Accidently I got three Canton-i/Dragon-i RM50 vouchers and I would like to give them away so that the winners get to try some of those delicious dishes. To qualify this, just leave a comment on the post(also your contact) and I will draw 3 lucky winners. I will announce the winners after my Singapore trip, be back end of next week.

So take care and have a great weekend . . . . Love Sunny Yaw

Related Posts Widget for Blogs by LinkWithin