Tag Archives: Dining Table

The New Kim Ma Palace of The Golden Horses MINES

Kim Ma Palace of The golden Horses Chef Roy Wong
Kim Ma’s Masterchef Roy Wong

I adore his creation and his foresight towards his modern Chinese cuisine. His creation always amazed me and yet at anytime he can just pull out surprises especially when I was dining at his chef’s table. Executive Chinese Chef Roy Wong is definitely one of the BEST Chinese chef in town that accommodate with a fabulous modern twist and still preserve the taste and flavour. He definitely belts with the great fabulous cooking technic that makes his creation unique. The New Kim Ma came with a whole remake over that caught my awesome liking attention and having the present of Chef Roy Wong’s creation, I am sure one will experience the ultimate dining experience from sight, smell and taste. Definitely a bomb of goodness waiting to be discovered.

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Genji Japanese Restaurant Hilton Petaling Jaya

Genji Japanese Restaurant Hilton Petaling Jaya 15
Chef Richard Teoh

This round we were invited to taste the flavours influenced by Osaka and Tokyo at Genji Japanese Restaurant Hilton Petaling Jaya created by Chef Richard Teoh himself, definitely known for his style in prepping his gorgeous cuisine. For my first time, Chef Richard Teoh had his creation with a philosophy of back to basics. His new menu focuses on delivering authentic dished with a mix of traditional artistry and infused with robust flavours to tickle the taste buds of local Japanese food lovers like myself.

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MINORI at The Royal Bintang Damansara Hotel

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Chef Nakajima of Minori

Not far from my place came this new Japanese restaurant by the name MINORI. I had attended their impressive launch and now I am back for another food eaatings. Love the cosyness setting, very laid back and full of comfort.

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Mother’s Day Celebration at ROMANZA and Giveaways

Romanzo Mother's Day Menu 7Romanzo Mother's Day Menu 1
Romanza Le Restaurant @ Hock Choon Terrace,

Superb impressive French and Mediterranean Inspired Restaurant with a South African flair!

Having to drop by at ROMANZA can be such an amazing pampering thing to do over a lovely meal. I was there to observe, well I was there to try them out. I was truly impressed. It was a very lovely place to be, flushed over a romantice deco. Romantic black iron chandeliers hanging from the ceiling, elegant wall paper and the red, black and white furnishing the gave the place a superb comfort

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Shanghai Cuisine at CHYNNA KL Hilton

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Welcoming Tea

It had been sometime now that I had updated my blog due to my busy schedule but I was very informative on my facebook: Sidney Kan. Yes I had been eating non-stop and Chynna was my latest stop over. I was lucky as my journalist friend insisted myself to follow along. Chynna at KL HIlton truly bring back fabulous sweet memoriies and I just love dishing into Chef Lam Hock Hin’s creation . . . . . Innovative, Creative and Distinctive.

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Chef’s Dinner at Restaurant Mei Six Hin Gombak

CD Grant whisky
15-year-old Grant’s Heritage Reserve

Chef’s Dinner 2012 – Last night I was invited to a fabulous dinner make available by a group of op Chinese Chefs and just realised that I was sipping a discontinued bottle of 15-year-old Grant’s Heritage Reserve from the 1990s. It was so thrilling indeed and had it on the rocks ! and I was told that the whisky can only be available on auction or at colectors item.

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Baby Seafood Restaurant Batu Belah Klang

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Very Authenticly Served – The Charcoal Burner

I was told that this Thai Chinese restaurant is always packed especially during the weekend and the food is really heavenly good. Even people as far as from Petaling Jaya and Subang Jaya travel to this special place to indulge its gourmet, . . . . not forgetting my facebook foodie Maria Eu too raves about it. The Chinese cook cum owner himself learned this awesome Thai cuisine after spending a period of time living in Thailand. Located in the area of Batu Belah we discovered Baby Seafood Restaurant

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Rogers Delight at Kota Damansara

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Roger Delight

Roger Delight sounds very American, just like the diners. But don’t let of such to fool you, Roger Delights is a newly opened Chinese cuisine outlet located just about my neighbourhood here at Kota Damansara. The owner/chef Roger Chong had recently flown back from US to set up his restaurant after spending his culinary venture. With his wide experience in authentic Chinese cuisine, Nyonya cuisine would be his pick for this restaurant. The food here is absolutely delicious with a touch of authenticness. Lovely.

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Buka Puasa RM48.00nett Ramadan Buffet at Intai Intai Restaurant Ampang

Nuansa Tradisi Ramadan 2010
Nuansa Tradisi Ramadan 2010 by Intai Intai @ RM48.00nett

I knew I am going to have a jolly great time dining here just upon arrival.There was this row of wooden dining terrace constructed along the pond flushed within the beautiful thick green forrest backdrop that caught my eyes. It was liked the love at the first sight.

Having the table set beside the pond can be truly romantic while at the long dining table it can be assured like having a humble feast here at Intai Intai Restaurant. Intai Intai meant peaking specialised in authentic mouth watering Thai cuisine and also a range of lovely Malay cuisine. The place was amazingly beautiful, serene and optimally relaxing definitely part of a hidden secret garden within the city. I am amazed with this discovery

Intai-Intai
Restaurant Intai-Intai

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Totally Japanese at Miyako

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Having to dine at one of Malaysia’s best restaurants is truly awesome and that is what I did last week, I was at Miyako, Sheraton Subang. Miyako is a Japanese restaurant with a classic modern Japanese interior which is simple and very inspiring. I was amazed that this restaurant was located behind the main building and felt like it was located inside a secret garden.

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This time I invited my friend Carol Rode from Perth to dine with us and we were so excited about the food and also did some catching up over a few cups of warm Japanese green tea. Dobin Mushi was brought to the dining table and was wondering why the waitress brought us another pot of green tea. Why…..? Well simply that the dish was served in a beautiful Japanese tea pot and a petite ceramic cup. In fact Dobin Mushi is a small tea pot soup infused with assorted seafood and mushrooms plus a chunk of lemon. All I had to do was to squeeze the lemon juice into the warm pot of soup. The taste was amazing, the aroma of mushrooms just burst inside my mouth going through my nasal and ended with sweetness and tangyness of the soup. It is a soup of perfection.

Dobin Mushi

Dining in a Japanese restaurant without sashimi is just not complete at all. To perfect the night, came Hamachi Sashimi and Miyako special and it was incredible. The plate was huge and the portion big too. The sashimi consists of yellow tail, salmon, tuna belly, white tuna (abura) and also tiger prawn. I just love my tuna belly also salmon… also all of them really, just amazed the cuts were very thick, fresh and delicious. Really captured my heart and so was the miyako rolls, filled with unagi, tempura prawn, soft shell crab, acavado, crab meat stick, mayonaise and coated with prawn eggs (ebiko).

Hamadi Sashimi

Sashimi1

takara bukuro

This maybe be a simple dish but it is incredible delicious for my standards. I am truely in love with this slightly sweet hinted soup that came with a bean curd skin bag filled with mince meat, chopped ginko, shitake and sealed with lily bulb.

tempura

It was so funny when this mixed tempura dish was placed on the table. Carol just can stop herself wanting to know what was the secret that makes the tempura stayed crispy as she can’t get hers done the same way at home. Well, guess we have to wait for the chef! The tempura was excellent and it came with tiger prawns, sweet potatoes, brinjal, lady fingers and seabass fish.

tori numban yaki

Tori namban yaki is the Japanese version of BBQ chicken. The boneless chicken meat was marinated in a special sauce for a day before being barbeque. When I had a bite into a piece, it was really good, so succulent and so well marinated.

codfish

Then came this lovely adorable and petite dish, pan fried cod fish served with green tea noodle and lemon grass sauce. I like the simple presentation and also the tangy soup( I suspect it must the magic tamarind). The cod fish was pan fried to perfection.

Gosh, the dessert was excellent, Matcha ice cream with azuki bean. The Azuki bean was cooked and sweeten exactly where I love them to be and the green tea ice cream was excellent as the bursting flavouring was so intense.

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Before we end the night, we meet the chef who had prepared our delicious dinner, Chef Ronnie Wang. He was originated from Penang, mastered Japanese cuisine for nearly 22years and had been working under a well known Japanese Chef, the late Chef Tadashi Hajasi. Got to say at the end of the night, Carol got her question answered!

Miyako Japanese Restaurant
Sheraton Subang Hotel & Towers
Jalan SS12/1,
47500 Subang Jaya, Selangor.

miyako

Fish Paste Stuffed Mushroom with Fresh and Dry Scallop

I personally love this dish, lovely to see and yet lovely to eat. This is stuffed mushroom with fish paste top with fresh and dried scallops. This dish looks so gorgeous that it can stand alone as a main dish by itself and that is what I have done with it. This dish is not that difficult to make but need a bit of time as you need to soften the dried chinese mushroom and also the dry scallops. I got to say this dish looks expensive and really delicious.


1 medium size brocolli
10 dry chinese mushroom
10 whole scallops
8 large dry scallops
150g fish paste


1. Soak dry mushrooms and dry scallops ina bath of hot water, prefer to soak over night until soft.
2. Once the mushrooms soften, scrub of the black skin of the mushroom, boil the mushroom with water and sugar.
3. Once the dry scallops are soften, break them up.
4. Fill up the mushroom with fish paste and top with a fresh scallop.
5. Use the dry scallop floss to decorate the side of the fish paste.
6. Steam the stuffed mushrooms for about 20-25 minutes.
7. Cooked the brocolli.
8. Place the brocolli and mushrooms onto the serving plate.
8. Make some oyster sauce and place the sauce on top of the mushroom and brocolli.

It is a dish that should be presented on your dining table for your special guests. Enjoy!

Yours Steven Cheng

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