Tag Archives: Dish

Restaurant Serdang Baru (1) Lenggong Valley Inspired

owner
Restaurant Owner with The Sultan Fish from Lenggong Valley

My journey for good food and authentic taste had brought me to yet another exciting dimension located at Serdang. My stop for that night was at Restaurant Serdang Baru (1) who believed in dishing out gorgeous dishes with freshness ingredients from Lenggong Valley, Perak especially fresh water fish.

read more »

The Restaurant at The Club MIGF 2011

the club

I just love October as it is the time to enjoy some refined, cultivated and well crafted food especially during this year MIGF 2011 (Malaysia International Gourmet Festival 2011). My first festival stop was at this sophisticated place called The Restaurant located at the Club, Suajana. I got to say, I knew that I was going to drown with full of pampering even before my arrival as always I am well taken by Pat, the General Manager of the Club. In my own discrete believe, The Club is one of the best place to stay that comes with great hospitality, fill with good food and luxurious pampering.

read more »

Great Deal at One Sweet One Night Solaris Dutamas

DSC_1104
One Sweet One Night at Solaris Dutamas

Well I am truly not a frequent visitor to Solaris Dutamas but just last week I found myself having a great fun experience over dinner with some foodies. That night I landed myself at One Sweet One Night at Solaris Dutamas.

read more »

Four Seas at Jalan Bangkung Bangsar

REFINED CHINESE CUISINE

smoked duck 1smoked duck
Luscious Smoked Duck at Four Seas

Dining at the Chinese here in Kuala Lumpur can be so easily sorted but finding a good one can be a slight task. But here I am having a fantastic and wonderful time indulging a fabulous Chinese gourmet with one of Malaysia most famous food writer Tan Bee Hong, photographer Khoo Su Ting and owner of Four Seas Edward Soo. The first dish the Smoke Duck itself did all the introduction. Smells good. Tasted so brilliant. Got me excited Got us all excitedly with such a bundle of joy. Pink. It was pink. I can’t imagine the smoked duck was slow baked over mustard, garlic and honey. It was such a beauty. . . . . soft in texture, intense with flavours. We were left raving for more. Definitely a must have dish if you are planning to dine here.

read more »

Restaurant LYJ Kampung Baru Sungai Buluh

Restaurant LYJ Roasted Chicken
Up Right Roasted Chicken

On my food quest at Kepong, it had lead me to cross over to the neighbouring area here at Sungai Buluh. This time I visited Restaurant LYJ.

It kept me staring at it. My pair of eye got frozen. A beautiful bird, graceful placed on the serving plate up right. It had such a great golden tanned, yes it was perfectly roasted with a crisp skin. Yes it was tuly a unique way of presentinmg, what more we ate in a different way. A pair of scissor was put into play to carve the chicken. Yet, Master Chef Paul Lee kept had more surprise juices flowing out. It was a lemon roasted chicken and it was really delicious. “It must an Italian influence roasting”, I told myself. It was such a display dish. We had one roasting but our next door table had two and I know why! yes it was really spectecularly delicious. A definitely must have. Something simple yet unique.

read more »

Wan Jia Restaurant Taman Wangsa Permai Kepong

Wan Jia Restaurant Frog
Deep Fried Bentong Ginger and Fresh Frog Meat

The deeper we looked, we make a fabulous discovery not far from Moon Sing Restaurant. Hidden truly inside at the corner of a housing estate we found Wan Jia Restaurant at Taman Wangsa Permai. I was told that this restaurant had been operating for nearly to 6 years now and still going on very well. The food I had was truly well polish with delight, it was jewel to me personally. My discovery was truly worth every dollar that we paid on that evening.

Deep Fried Bentong Ginger and Frog Meat was astonishing exciting and delicious. The meat was really fresh, juicy, meaty too and crisp on the outside. I discovered that this dish was accompanied with to die for, crispy and delicious Bentong ginger chips. It was really good. It is a must have dish. Unique and deliciously yet different. Full of simplicity.
read more »

Best Value Pork Knuckle at Deutsches Gasthaus 5 Kepong

Deutsches Casthaus Pork Knuckle1

Gathered with a few of us we crusaded for pub food at Kepong and we landed ourself with the BEST pub dish! We had the most delicious PORK KNUCKLE in town at Deutsches Gasthaus 5. The pork crackle was amazingly light crisp and just melt right away in my mouth. While inside the meat was a well season and tenderly moist. It was just pure pampering.

read more »

Rogers Delight at Kota Damansara

roger delight
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.

read more »

Pages: 1 2 3

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

MED.@Marche-Live MIGF 2010

wall menu

One of my favourite restaurant in Kuala Lumpur would definitely be MED.@Marche-Live overseen by a rising and dashing good looking chef, Chef Paul Lewis. This talent of this Aussie chef can easily be spotted through his MIGF menu, it was a well crafted seven course feast with individual taste and unique experience. Together with it’s a modern chic spacious interior, my whole dining experience that night was amazing beautiful. It was truly impressive.

Chef Paul Lewis

Chef’s creations had amazed me all the time till even now. My last dining experience was four months back when this dashing good looking hunk chef arrived in Kuala Lumpur, that night was a superb dinner and for this current MIGF, he had his creation spot on. It was flavourful, simple and most, it was superbly tasty. One of his dish was the Brodetto that had kept me wanting more. It was truly exotically addictive and so pleasureable.

Rufino Aziano Chianti Classico DOCG
Rufino Aziano Chianti Classico DOCG was paired with Chef’s creation.

read more »

Tien Kee Soup & Porridge Subang Jaya SS14

DSC_0302
Lucurious Black Vinegered Trotter

This post really go Green and sounds like we had not got enough of St Patrick’s Day! Yeah I had countless pints of Guinness and a great outing time with my makan mates. Truly we had been busy and yet really we do not know how to split ourselves when comes to work! :) Got to say it still one of those exciting challenges that keep us, the boys awake and going. It had been awesome when I took the offer to contribute some of my food excusion experiences to one of our major newspaper, New Straits Times and we got to meet so many interesting people and yet loads of delicious food, also not forgetting as it goes we learned many new things and important tips too.

In April we will be gearing up with loads of recipes to be prepared for our up coming cooking and baking classes (a working partnership with Samsung) and it is definitely going to be exciting and do come, have fun together with us in the kitchen this coming due date (This May I was told)!

read more »

Pages: 1 2

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

Related Posts Widget for Blogs by LinkWithin