Tag Archives: Excitement

Extravagant Chinese New Year Celebration at Summer Palace Marriott Putrajaya

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Excitement of Chinese New Year Gourmet Created by Chef Low Lam Cheong

Nothing pays off the hard work and says “Thank you!” like a yummy fulfilling “Sau Gong” meal. Show your appreciation to clients and staffs and reward them for the good year it has been and a well wish for the New Year with Summer Palace Restaurant’s Sau Gong Year End Offers. And I myself was at Summer Palace to witness and taste the line of awesomw picked dishes prepared by Chef Low himself. It was truly spectecular for me.

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Hakka Rang Restaurant Dataran Sunway

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Stir Fried Salted Egg Yolk with Bittergourd

Last night was rather a quiet homey and we decided to have a simple and casual food, the near by Hakka Rang Restaurant was our choice. The menu read an extensive list of dishes and looked tasty too. We kept is simple and we ordered Stir Fried Salted Egg Yolk with Bittergourd, Steamed Minced Pork with Salted Fish and Hakka Toufu Kang.

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Hennessy X.O. Appreciation Grows Pre-Event Food Trail with Chef Michael Han in Penang

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Chef Michael Han

Rolling my luggage together with my large hand carry bag at Skypark Terminal I hopped onto a Firefly flight to Penang. This time my assignment is to meet up with Chef Michael Han for a day out food trail in the Penang Island.

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Heineken Invites UCL Fans to be Part of Football Legend

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Heineken, the world’s no. 1 international premium beer had recently announced the launch of its ‘Legendary Football’ campaign for the 2011/12 UEFA Champions League (UCL). The eagerly awaited campaign showcases the partnership of UCL, the world’s most prestigious football tournament, and Heineken, the world’s leading premium beer brand, combine to create spectacular artistry that fans around the world can enjoy.

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Kin no Mizu Hop and Hope for Intermark’s First Anniversary

Simon Sangawa
Master Chef & Owner Simon Sangawa

At recent Intermark celebrated their First year with a unique Culinary Hop and I was there to observe. One of my stop was at Kin no Mizu, a Japanese dining which I trruly caught my eye-bulging attention. “Unique it was. Slick it was. Bold it was. Mind blowing it was”, I whispered to myself with such a fast heart beat. Truly a blood pumping situation, my system was filled with such an excitement. Believe me I was truly impressed which this place.

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The Restaurant at The Club MIGF 2011

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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.

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A London-Kuala Lumpur Connection – The Wedding Cake

Beautiful Petite Flowers Over a White Wedding Cake
Looking through my emails, it was about seven weeks ago I had received this email from Kim.

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Hi

Since from the first email, we started to exchange and explore ideas about the wedding cake and the dessert needed on the tea ceremony. Kim preferred petite flowers on her wedding cake and also a white based wedding cake. After all the exchange of ideas, I created this three tiers wedding cake, with pink and white roses, white, pink and purple petite flowers over some green leaves. I also used silver ribbons to give the wedding cake a beautiful glo with excitement.

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By the way got to say Kim’s wedding gown was awesomely beautiful and she had it made in London. As for Kim’s wedding cake, I really love and adore it. . . . . . . . not sure why, I kept staring at this cake when it was finished . . . . It was so classic . . . . . It looked so simply smooth but fragile and yet so beautiful just like a piece of drawn art.

Well I am going back to my studio this week and again preparing yet another wedding cake for this coming weekend. Hope you enjoyed looking at Kim’s wedding cake . . . . . Love Sunny Yaw

I recently come across your name and blogspot. I am impressed with the creation. The cakes/etc all looked so beautiful. I am sure they taste good!!

I will be getting married on 02/11/08 and is still in the hunt for the wedding cake/cup cakes. The three-tier wedding cake with petite flowers that you created recently caught my attention as it is something very similar to what I have in mind for my wedding cake.

I would like to know more about your creation/service/charges. Besides cakes, what other delicacies do BBO prepare? I am planning to get a wedding cake/ cup cakes and “others delicacies” for the tea ceremonies at both bride & bridegroom’s place on 02/11/08.

Both my fiancée and me worked in London. The wedding will take place in KL.
I will be back early Oct or if not late Sept for preps for the wedding.

I hope you will be able to provide more details of your creation/services and your charges.

Hope to hear from you soon.

Kind regards,
Kim

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Potato King at Bangsar Sunday Night Market (Pasar Malam)

Last sunday evening I was at bangsar new village and noticed there was the sunday night market. As I walked along I stumbled into something very new that caught my eye with full of joy and excitement!

It was this Potato King! I got to inform you that this is not a normal potato wedges but it is a whole potato that caught in a bamboo stick! This is so amazing and interesting. When you look carefully at this deep fried potato wedges, you will notice that it is all intagged!


Firstly a whole potato is cut into size and place into the scapper for cutting, once done the whole potato is then placed into the bammboo stick before deep frying.

The owner, Mr Wan does all the deep frying, the potato wedges and also the chicken. I was told that he uses imported potatoes as local potatoes cannot produce the right texture. I was also informed that the deep fried potato wedges can be keep half a day and still able to retain its crispiness. Well I wonder why should I keep it till late as in a few second those potato wedges would had disappeared into my stomach. lol!




Got to say this potato wedges are excellent and delicious, the texture is perfect, crispy and with the flavouring (seaweed, cheese, black pepper, chicken & onion, plum etc) it is worth for a try. It only cost RM3.50(US1.10) a stick!

Sidney

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