Tag Archives: Creativeness

Delicious Dim Sum at Xin Cuisine Concorde Hotel Kuala Lumpur

DSC_0342
Chef Ng Meng Loong

It was honored to meet him and hearing about his touches and creations within the Dim Sum circuit can be go breathtaking. Yes Chef Ng Meng Loong is known for creativeness and also maintaining the taste and flavor of his Dim Sum. His Dim Sum is a morning gourmet to die for and I was lucky to be able to taste his handmade Dim Sum creations.

read more »

Restaurant Tai Soon Curry House Kampong Baru Sungei Buloh

Tai Soon 7
Tai Soon’s Kitchen

Before further reading just be aware that Restaurant Tai Soon Curry House Kampong Baru Sungei Buloh opens from 11am till 4pm and closes on Sunday. I came to know about this restaurant ages ago but did not manage get time off to make a visit. Today I got myself to be there for lunch with my friend of mine Chun Kit. The restaurant located at the end of the village infused within the individual wooden houses. The restaurant has ample parking space just across the empty area.

read more »

ISSAYA SIAMESE CLUB Bangkok

Issaya Siamese Club 1

Having to be in Bangkok is like being in a city of heaven. We were awesomely put up for 3days-2nights at a fabulous and very comfortable Park Plaza Bangkok Soi 18 at Sukhumvit Soi 18. Having such a comfort stay we decided to explore the local and authentic refined cuisine and we picked Issaya Siamese Club located at Chuaphloeng Road.

read more »

Delicious Chinese Tapas Lunch @ Tai Zi Heen Prince Hotel & Residence Kuala Lumpur

DSC_0604
Chinese Tapas from Tai Zi Heen Restaurant

Tai Zi Heen is proud to present its Chinese Tapas menu at Prince Hotel & Residence Kuala Lumpur for the month of September and October 2011. Let’s check out what fabulous tapas there is with this promotion

read more »

COGNAC CHOCOLATE, RICH CHOCOLATE MOUSSE WITH COGNAC BAVAROIS | BIG BOYS OVEN SWEET DESSERT

This round I decided to be rather more adventurous as i wanted to do something out of the box, something unique, something tasty , something different from my regulars and something appealing, and the creativeness of Chef Titan Tsang had attracted me. Not only his good looks that magnetified his audience but the way he picked his ingredients had attracted me to explore his next recipe . . . . . Cognac Chocolate, a rich chocolate mousse with incredible intensity of cognac bavarois layered over a delicious hazelnut dacouoise and finished off with fully flavoured of craquelin. Now come and join me on my sweet exploration which begins now . . . . . . . . .

COGNAC CHOCOLATE 3

HAZELNUT DACQUOISE

Ingredients
180g Egg white
90g Caster Sugar
80g Ground Hazelnut (toasted)
125g icing sugar
30g Soft flour
Some diced hazelnut

Method
1. Sieve soft flour and mix with ground hazelnut, almond and icing sugar.
2. Whisk the egg white and gradually add in sugar and whisk until stiff.
3. Fold in dry ingredient.
4. Sprinkle icing sugar and diced hazelnut.
5. Bake in convection oven at 180C about 10 minutes.

Pages: 1 2 3 4 5

Dine with Pleasure

DSCN5027A

This restaurant CUBES, caught my eyes when I was at Palm Square Jaya One, Petaling Jaya when I was meeting some of my friends over a late night coffee at one of the Kopitiam there. I also noticed there were a few new eatery places mushrooming at this location so I decided to have at try at this restaurant first, a fusion chinese fine dining.

DSCN5030ADSCN5079ADSCN5066A

The setting of this restaurant was very comfortable and atmosphere was very relaxing plus there was also a wine bar, got to say I love my wine too.

DSCN5016A

I always love braised peanuts in soya sauce as there are soft, nutty and fragrant plus not forgetting my hot shrimp chilly.

DSCN5050A

Our first order was the crispy aromatic duck served with soft pancakes. Got to confess that I had not eaten such a dish since I came back from Scotalnd which was about nearly 8 years ago. “Oh! boy” It was one of my favourite dishes and I tried to learn how to make it at home but got to say mine was not as compartible with the chefs. The duck was well cooked till it was fragrant when it was deep fried. The meat was moist and not too dried. The meat was shredded and placed onto the pancake before wrapping, together garnished with deliciously “Hoi Sin” sauce and sliced cucumber plus spring onion.

DSCN5102A

The next tofu dish was authentic awesome. The beancurd tofu itself was infused with cooked greens. The dish was garnished with steamed melon and top with dried scallop and double boiled chicken broth sauce.

DSCN5076A

The dished appeared infront of us was our roasted spare ribs. This dish was so delicious as it came with two different coated sauces, honey glazed and button mushroom in black peppered sauce. Both were very unique and tasted incredible, a thumbs up to the chef’s creativeness and also the well balance taste.

DSCN5108A

Next we ordered the Portugese Prawns. I was informed that the dish was influenced by the chef’s wife who happened to be from Portugal. The prawns were well battered and crispy while the sauce really complimented the dish well.

DSCN5085A

The last dish that came was a great mixture of stir fried mushrooms. It was delicious and so desirable.

We had a great nite dinning at the CUBES and will defintely be back for . . . crispy aromatic duck, by the way I away wrapped my pduck pancakes with extra hot dried prawn chillies! . . . Sidney

CUBES
18-1, Block L1-1,
Palm Square Jaya One,
No 72A Jalan Universiti,
Petaling Jaya

Open for business daily, from noon to 3pm,5.30pm to 10pm
For Reservations, call 03-79586616

Related Posts Widget for Blogs by LinkWithin