Tag Archives: Deco

SOULed OUT Ampang

soul out ampang
SOULed OUT Ampang

I was in for a great treat at a new place along Jalan Ampang here in the city located nearby KLCC named SOULed OUT Ampang. I just love the interior and the deco of this newly born restaurant, to be precised its their 2nd outlet, the famous first in Sri Hartamas. The invitation came very handy as I get the first peek of the place, loved it. Very chick and yet kept to full of simplicity. Lots of wood came into play, from table to wall paneling to the ceiling.

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Revisit The Uma at The Strand Kota Damansara

The Uma Rice
The Uma Rice

This had been my countless return back to dine at The Uma, a very appealing and authentic Balinese restaurant located at The Strand, Kota Damansara. This time I took my two ladies, my mum and aunt to dine here over a lazy weekend. It is definite a place to be when you are looking for a relaxing place with enjoying an authentic food. It had been appealing to me because of it’s unique cosy deco. A very lay back atmopshere. It remindered me of my stay at the Bali resort last year, a very pampering feeling with a touch of posh feeling. Yes it’s The Uma.

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CHI KA YIN Bandar Puteri Puchong

Chi Ka Yin

Chi Ka Yin Restaurant was one of the places I visited over a weekend with a group of foodies. It was a great place to be, a warm lay back type of place just like being at home. The restaurant is located at the nes commercial area of Puchong called Bandar Puteri.
The deco was simple and a refreshing lemon green dominated the backdrop of this place, my type of colour!

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Mini Macaron Tower Sunny Yaw

maraon mini tower

2010 will be a great year as I had been eating non-stop since Christmas Day and lots of new project to atend to. I was wondering maybe I can put my magical fingers on wedding planning, event photographing and even a wedding reception decorating, well I guess I might be too ambitious but you never know, right. Excitiment will defintely be flourish in me if maybe someone would walk in and partnering me on opening a sweet dessert shop, well you never know, 2010 anything goes, sounds like a mysteriously interesting year.

Anyway last evening I manage to deliver a pair of mini macaron towers specially ordered by Didie as part of the bride & bridegroom’s main table deco during the wedding reception this morning. She also specially ordered 40 pieces of purple and pastel macarons as one of the “hantaran” gifts to the bridegroom during the wedding. The macarons were placed carefully in the crystal ‘dulang’ jar.

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Minghan & Celeste Electrifying Black & Pink Wedding

minghan and celeste

Three months ago, a charming lady by the name of Celeste called for a meet over her coming wedding cake. She informed me that she wanted something black and electric pink for her wedding as the whole ballroom will in that same colour.

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AL-AMAR Pavilion Kuala Lumpur MIGF

MIGF Al-Amar

Al-Amar in Arabic means “the moon” is one of the restaurant listed on the Malaysia International Gourmet Festival that I had managed to fork my tastebud into their finest Lebanese cuisine, located at the Pavilion, Level 6, right exactly in the heart of Kuala Lumpur. The lovely ruby red deco caught my attention as I was walking into this restaurant, the spacious sitting had made me felt so truly pampered! :)

MIGF Al-Amar Interior1MIGF Al-Amar Malaysia Tatler
MIGF Al-Amar KebabMIGF Al-Amar Interior2

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Savour The True Taste of Hong Kong

@ CANTON-i, THE GARDENS

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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.

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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.
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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).
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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.
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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.
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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.
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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.
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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).
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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.
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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.
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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.
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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!
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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.
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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.
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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.
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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!
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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).
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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!
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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).
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If you are not dining in, you can have them pack home too!
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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!
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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

Dim Sum’ing In A Small Town Called Teluk Anson

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This is the place where I grow up used to call Teluk Anson and now, Teluk Intan. It is one of the well known small town in Perak. Coming back home I rediscovered this Dim Sum shop called Tuck Kee and looked very modernised Dim Sum shop just like what you can find in the KL.

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A well renovated shop to suit the modernisation of time with a wee bit of rustic look, the deco was really one of the pulling factor that I visited this place.

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Look this is a cute steam dim sum trolley to keep the dim sum warm and fresh.

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The Loh Mai Kai was incredible good and I end up take away 10 of this and had them deep freeze at home. This is a way to enjoy something at home by reheating them in the microwave oven.

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The Har Kau was tasty too, just suited my liking, perfectly done.

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Tender and crunchy fish balls! well cooked to perfection.

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Oh, I was playing eye with the boa! How can I resist such a lovely fluffy bao and the awesome delicious fillings.

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Look I am telling you the truth! just tasted deliciously and I had 10 of them packed for home to be deep freezing. Just love it and to be enjoyed. So if you do drop by Teluk Anson my hometown don’t forget to drop by Tuck Kee for Dim Sum and Tuck Kee is located in the town centre . . . yours Sunny Yaw

A Lite Cheesecake




Ingredients

A
160gm Cream cheese
25gm Soften unsalted butter
120gm Milk
4 Egg Yolk

B
40gm Cakeflour
30gm Cornflour

C
4 Egg white
1/8 tsp Cream of Tartar
100gm Sugar
a pinch of salt

Method
Preheat oven 180C
Sift ingredient B.
Whisk ingredient A, add egg yolk one by one. Add in ingredient B portionly.
Whisk egg white, add in sugar portionly, cream of tartar and salt. Whisk until firm.
Add C in to A, and gradually mix.
Place the mix in the baking tin. Sit the baking tin on a pool of water. Baked in the oven for 20-30mins.
When the cake surface turn golden in colour, it is ready, remove from the oven.
Optional – Brush kumquat syrup on the cake surface and place half cut kumquat compote as deco.

It is easy, whatever it takes you must try this recipe and you will never regret.

Big Boys Oven

Matcha Mousse Cake


It seems like a japanese food preview for most KL bloggers this week ( such meiyin and lyrical lemongrass) and my oven got under attack too. I wish cicak man can come to rescue me. hahaha… that’s funny.

Matcha (Green Tea) Mousse Cake is nothing new these days in KL as you can get it at most cake shops in KL. For my version, I used matcha sponge cake, matcha syrup to moist the sponge cake during assembling, matcha mousse, azuki (red bean) and white chocolate for the deco.

This is yet another very simple cake to make and has a very oriental flavour and taste.


Love Sunny Yaw

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