Tag Archives: Flavour

SAGANO Renaissance Kuala Lumpur Hotel MIGF 2010

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Selected Wine: Morton Estate Marborough Savignono Blanc & Hunter’s Marborough Pinot Noir

Dining with friends can be truly awesome over a refine dinner and with fabulous wine. Upon knowing that I always gets to enjoy and pampered whenever I am dining, Sagano is one of the restaurant that will always get me excited whenever I know I am going to dine there. Well it is simple, it is all about the creations of Chef Yasutoshi Ito. He is truly creative in combining flavours, texture and ingredients while his play can always be truly unique and refine. He definitely loves his food and his creation truly satisfying indeed and this happen on my recent dining at Sagano.

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AL-AMAR Pavilion MIGF 2010

Bloggers
Invited Foodies

It was a great weekend to start off, I set myself indulging delicious middle eastern cuisine at Al-Amar with a group of foodies. It was the Al-Amar’s Malaysia International Gourmet Festival (MIGF) Menu that caught our attention and it was something truly different than the usual. A scrumptious evening of Lebanese fine dining.

The Cold Mezze Palette

The menu festival at Al-Amar first introduce their cold mezze palette consist of Pink Hommos, Moustabbal with Avocado and Rocket Beetroot Salad. The Pink Hommos was truly interesting and too beautiful to look at. I like the colour and the taste was refreshing too, having it over my hand peeled pieces of warm pita bread was absolutely amazing delicious. It was perfectly done with mashed chick peas, sesame seed paste and the flavour was accelerated with a touch of special spices, lemon juice and olive oil. To be truthful, I don’t mind having another serving of this awesome snack. It was truly addictive! :)

Pink Hommos
The Pink Hommos

Mountabbal with Avacado
Mountabbal with Avacado

I found yet another interesting snack that I had before but with an interesting twist. I love moutabbal but finding mine with added mashed avocado was intriguing. Here this dish was prepared with mashed grilled eggplant with added sesame sees paste and flavoured with lime juice, fresh smashed avocado, garlic and olive oil. Yet it went very well with warm serving of pita bread.

Rocket Beetroot Salad
Rocket Beetroot Salad

The Rocket Beetroot served complimented both of the dips marvellously as it was really refreshing with mild sweetness and just simple light to have. The whole plate was so well incoperated and the cross tasting of the dishes on the plate was absolutely well calculated. I like it.

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Pita Bread

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Moet & Chandon Rose Imperial Champagne Mini Snow Skin Mooncake

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Moet & Chandon Rose Imperial Champagne Mini Snow Skin Moon Cake

The 15th day of the 8th lunar month happened to fall on mid September this year and the Mid-Autumn Festival or “Zhongqiu” Festival will be celebrated. This year I got to taste the mooncake from The Ritz- Carlton ranging from white lotus paste with egg yolk, lotus paste, red bean, snow skin with Moet & Chandon Champagne infused and also their durian snow mooncake.

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SHEPHERDOO Centro Mall Klang Culinapreneur

Shepherdoo

SHEPHERDOO is an extraordinary name” I told myself, unique by just listening to it when being whispered. Just situated on the way to the city centre of Klang you will able to take notice of this new tall building called Centro Mall on your left and I was so glad to be able to stop and dine at this place. One phrase, “It is Full of Great Goodness”

Shepherdoo chefs

Kevin, the Head Chef (third from the left) and his team.

“CULINAPRENUER” is the BEST word to describe this awesome eatery. If you take notice, this place is run by truly young energetic trained chefs, it was so honored to see this and I would dare to admit this is the first time ever I see such youngsters get together and created something for themself, “Chasing Dreams”.

Shepherdoo kitchen

SHEPHERDOO is run by two energetic, visionary and culinapreneur young gentlemen Eric and Kian Y with culinary background and together with head Chef Kevin.

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Shepherdoo is strategically located just outside the main entrance of Centro Mall with a Tex-Mex flavour cuisine and with Chef Kevin years of mexican cooking experience in Florida, definitely every dishes he created here would be something not to be missed.

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Shepherdoo ken

Chef Kevin explaining his creations and looking on is food expert Ken Chan

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Sunny Yaw Year End Macarons

2009 had been a great introduction year for us as we have meet and made many great, kind and charming friends, new friends, students and clients. I never thought we would have reach to such a good result as we always thought it was just a dream, 2009 is definitely a year to treasure and to remember, a year that I will miss and will be longing for soon as our journey moves ahead.

poppy seed macaron
Pink Poppy Seed Coffee Cream Chocolate Ganache Macarons

This year end, I had been baking loads of macarons, believe me or not the word of macarons had been buzzing in my ear almost in the month of November and December. Even in January will be yet another macaron challenge for me, who would ever thought I would be given such a challenge, yes! I got to build macaron towers, two mini macaron towers requested by Didie and next a 2 feet tall macaron tower requested by Penny! such an intrigging challenge, it is a sure fun! :)

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MENG KEE CHAR SIEW Shah Alam

Meng Kee Char Siew

Over the Christmas weekend we dropped by Glenmarie Shah Alam for lunch hunt after dropping some Christmas cake orders at Subang Jaya. Glenmarie is an industrial park and finding food can be a great task but surprisingly on my ‘must eat list” was Meng Kee Char Siew, Meng Kee’s sweet roasted pork.

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Lunching at Dong Yi Shun, Halal – Kota Damansara Best

Dong Yi ShunDong Yi Shun 1

Recently I had a lunch date with foodies at the newly opened Dong Yi Shun at The Strand, Kota Damansara whereby halal cuisine from China is being served. That Saturday was a good day, bright, sunny and everyone was gearing for a big lunch! lol!

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THE WOK CAFE Penang Hawker Food & Nyonya Cuisine – Kota Damansara Best

THE ARRIVAL
The Wok Cafe

A few weeks ago I tagged along with CK Lam and other invited foodies to try out the food at Wok Cafe, located at The Strand, Kota Damansara. Great to have the opportunity to visit this eatery as there is not many Penang style food around this area but growing. I was also imformed that this eatery serve authentic nyonya food and a range of hawler food too. Wow! Just memorizing indeed, imagining dishes after dishes flying through my mind, just pure gastronomic!

Upon arriving this place had just amazed me as how finely detailed the owners themselves had created the interiors, very nyonya over a very rustic feel. You will notice a full set of hand wood carving panellings that showcased the restaurant. The fine details were extended to the chairs, tables, large mirrors, clocks, fans and many more. They just amazed and attracted the lenses of every dinners and particularly the foodies themselves, just dining like Babas and Nyonyas.

The Wok Cafe 4

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BLACK STALLION – THE BLACK MACARON

THE INTRODUCTION

Black Stallion Macaron 3

This is my latest bakes, a bunch of oriental flavoured macarons and I called them, The Black Stallion. They looked so pretty awesome purely black and glossy shine, yet so eye catching indeed, I just adore them.

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Macarons with An Asian Flavour

Not A New Discovery, Yet So Lovely

dear readers and friends,

thank you for all the emails and comments for my last post. it was fabulous and great to know that you love the wedding cake that i created a week ago. i am totally lost with words and this had gave me the strength to even work more harder to churn out more creations in the comings and the future.

on thursday i attended a cocktail reception showcasing the year end party celebrations where there were more than 100 invited guests from the coperate world and the media. the food was lovely . . . . (will definitely be posting about it) . . . and at this event i was shocked that some of the guests wanted to meet Big Boys Oven and our desserts were complimented and so was our work . . . . . . thank you so much.

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back to today’s post, i would like to introduce my lastest macaron craze . . . yes macarons with an asian flavour. during this year i stumbled onto this flavour during the mooncake festival and the way it was done, was incredible unique, delicious and that attractd me. then back to my studio i tested this similar uniqueness but. . . . . onto my macarons . . . . i am sure you are eager wanting to know what i have created . . . . yes i have come up with macarons with mango japanese cream cheese filling. the macarons are filled with really small bits of preserved mango and infused into a lite mango cream cheese.

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well i am heading back to my studio now, finishing up a wedding cake for tomorrow’s wedding lunch, have a good weekend and see you soon . . . . . Love Sunny Yaw

Gelatissimo, The Gardens Mid Valley

I personally love this gelato,one of my dearest foodie Xiu Long Bao loves them too, seems to me she is a gelato junkie especially this one. I was told that she had them long long time ago during her university time in Australia. Anyway this post is dedicated to Xiu Long Boa, our foodie and gelato junkie, we hope she had found comfort in her new Singapore job venture. I heard she had started her food exploration in Singapore, well done babe! Here is my post on Gelatissimo at The Gardens Mid Valley, Kuala Lumpur.


My cup of mix flavoured gelato, I should say. . . . . . fantastic and awesomely delicious!!!

Such a varitey of flavour to choose from! I am totally drooling!



















So when the next time you are at Mid Valley, do make sure to taste this delicious gelato from Gelatissimo! see you there soon . . . . . . . Sidney

Eight Treasure Duck

Well, eight treasure duck is something very new to me although this dish had been around for ages. The process of making this duck dish usually takes about a day or two. Firstly you need to clean and wash the duck properly, then marinate with salt, pepper, five spices and coat the duck with soya sauce and dark soya sauce. Leave it for an hour or two, then deep fry the duck

Stir fry ingredients such as chestnut, lotus seed, mushroom, sliced roast pork, shrimp, button mushroom, dice onions and diced carrots with seasoning. Stuff the duck with the ingredients and double boiled with concentrated chicken soup.


This eight treasure duck is gorgeous and delicious. The meat is so tender, soft and so full of flavour. Once you open the duck cavity, you will see so many treasure of goodness in it.


If you like to try this dish just let us know a day or two earlier, so that I can prepared this dish for your dining at our restaraunt.

Yours, Steven Cheng

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