Tag Archives: Flavours

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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Sean Connolly The Grilled Tour at Samplings on the Fourteenth

The Asian Food Channel and Berjaya University College of Hospitality Brings Sean Connolly, Star of AFC Programmes, Under The Grill and On The Grill to Malaysia for the “Sean Connolly GRILLED” Tour

SEAN CONNOLLYTHE GRILLED TOUR at Samplings on the Fourteenth
Sean Connolly on The Grilled Tour

This week I attended Sean Connolly’s cooking demo as he was in Kuala Lumpur for his The Grilled Tour organised Asian Food Channel. It was held at Samplings on the Fourteenth located at Berjaya University College of Culinary, Time Square. I got to confessed that I had a great time enjoying his cooking, inhaling the awesome cooking smell and indulging a lovely three course lunch.
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Ramadhan Buffet at BALI HAI Seafood Village Kota Damansara

Bali Hai 4

Last night dinner was at Bali Hai Seafood Village located at Kota Damansara which opened last September 2012. This is my first time visit and to me, it was very impressive. Great company, fabulous food and friendly services, just absolute fantastic. Our mission was to try out their Ramadhan Buffet starting from 8th July till 9th August.

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Flavours of Australia at Grill 582 Best Western Premier Dua Sentral

Grill 582 Best Wstern Dua Sentral Premier 9
Chef Siti Arini

At one of my recent dinners I managed to drop by at Grill 582 Best Western Premier Dua Sentral to indulge the hand skills of Chef Siti Arini, one of the refined woman chef in fine dining. Timid she might look like but she can really furry a By the way the Flavours of Australia promotion started on 1st June and ends on 30th June 2013, while the price tag is as follows: RM180 per person without wine pairing or RM300 per person with wine pairing

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The Flavours of Sri Lanka at Suria Cafe The Saujana Hotel

The Three Lankan-teers Strikes!
Celebrating the Flavours of Sri Lanka at Suria Cafe

Flavours of Sri Lanka The Saujana Hotel

Asian kitchen has always been producing one of the most salivating smells our olfactory can detect; add that with a touch from three of the best chefs in Sri Lanka and you’ll be begging to be spoon fed! And yesterday it did mark the truth of such gourmet and i just adored the taste and spice of each dishes. It was briliantly executed and truly suited me as I have a heavy taste buds. It was defintely a very balance cuisine in taste and worth to venture.

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Are you the 25 lucky Guinness fans to meet MasterChef Adam?

Merry_Guinness_Horizontal 2011 R2 OL_KK.ai

A MERRY GUINNESS® WITH MASTERCHEF ADAM’S BOLD FLAVOURS THIS CHRISTMAS
– Celebrity Chef inspired recipes in all participating Merry GUINNES® outlets this festive season -!

GUINNESS® has long been associated with great food and good times especially during the festive season. This year is no different as participating outlets across Malaysia will be featuring a selection of GUINNESS®-infused dishes, inspired by celebrity chef Adam Liaw in true Merry GUINNESS® style.

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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.

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A Chinese Fine Dining at ZING for RM39 on GROUPON

AT GRAND MILLENNIUM HOTEL, KUALA LUMPUR

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Deep Fried Dumpling

At a recent six course Chinese fine dining, I had myself pleased with excitiment and satisfaction again over the taste, flavours and wih the company of Master Chef Leong Weng Heng. I am sure you have read about him on my blog last year where I got the chance to scrumptious his divine cooking. Without fail, I still manage to indulge his delicious deep fried dumplings this time. I remembered during Epicure last year at his cooking class, all his smashing dumplings was swept clean and not a drop left for anyone. Yes it was really good.

During this recent dining, I was informed that the Zing will be lauching the six course meal this week at only RM39.00 per pax which I think is a real jolly good deal on Groupon. Hurry hurry get it now before the deal stops.

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MCY Restaurant Desa Aman Puri

MCY Reetaurant

This time I am so lucky as I was on a food trail together with Master Chef Steven Cheng. So after the thrill of indulging the duck satay, Master Chef Steven took me to the next door restaurant, the MCY Restaurant also located at Desa Aman Puri. My observation, the two row of new shop lots had some awesome tenants and each tenant churns out a variety of different flavours ranging from Chinese cuisine to authehtic Thai. It will be such an awesome place to explore especially people like myself a hungry foodie. The area also has plenty of parking spaces and clean, definitely a new place to be thrilled with awesome food and gourmet of talents to be discovered.

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Discovery of New Flavours at MED.@Marche-Live Renaissance Kuala Lumpur Hotel

Pesto Pizza Marche Renaissance Hotel Kuala Lumpur
Marche’s Pesto Pizza

Year end 2010 is coming to a close very soon, every second counts and can be very subtle too. I love 2010, it was full of great memories and joy. Working with great people, people who mentor us indirectly and most important the ones who gave us & BBO the opportunity. You know who I am talking about. You all had been fabulous! Yet 2011 will be the tremendious year in coming for us to look forward with our face look front and march! :) Am I too direct, I hope not . . . . I am just overwhelming with the current and in coming happenings! :)

While having to be invited to taste a list of new dishes from a new menu can be truly exciting. It was an exciting gastromical adventure. Forking into every dishes can be such a surprise with flavours and tastes. One thing, every dishes was excitingly delicious. Well crafted by it’s Executive Sous Chef Paul Lewis. I was told that Chef Paul himself planned this menu with pure dedication with one mission, to leave his guests and KL diners hungry for more.

That night the guests, the nine of us started of with a light Marche’s Pesto Pizza. It was truly fragrant and tasty. Thin crust and a homemade pizza base. Make sure to have the pizza when it is stilll warm and crispy! I like it, it’s simple!

Ruffino Aziano
Ruffino Aziano

Having to start with a red Ruffina Aziano wine was truly a good pairing on that night. The Aziano was nice and it was a medium-bodied red wine filled with aromas of black cherries, chocolate and nut, not forgetting a hint of oak.

Brodetto Marche Renaissance Hotel Kuala Lumpur
Brodetto

The wine paired well with Brodetto it was truly fragrant and smooth. Brodetto a tomato based soup infused with seafood, garlic, tomato, saffron and white wine vinegar. The taste of the Brodetto was bold and heavier that night compared to the one I had, lighter and refreshing. It was still adoreable lovely.

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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

IKETERU KL Hilton MIGF 2010

Iketeru
IKETERU at KL HILTON

IKETERU is part of the 30 finest restaurants around Kuala Lumpur participating in this year Malaysia International Gourmet Festival 2010. Definitely this sophisticated and modern Japanese setting of IKETERU instantly caught my attention and comfort was felt right away. Equip with finest chefs, moden teppanyaki station and modern sushi bar, IKETERU was truly irresistable especially on my latest dining experience. A spacious dining area with private tatami rooms can be truly comfort to enjoy a Japanese cuisine, just like what I did.

sake
A Huge Range of Sake

I am a new sake follower and having a few bottles at home is a must. As having to have a glimpse of sake available was mind blowing, it was beautiful to see. Just like a sea of sake. Marvellous especially for a drinker like myself. Another sight caught me with excitement, having to see huge jars of plum sake being brewed and being showcased in the glass cabinets caught me totally speechless. I was informed there are not readily yet for drinking as they are still very young.

dining room
The Dining Room

Another reason of coming to IKETERU is to lay back and enjoy the dishes crafted by the well know Chef Ricky Kamiishi. His beautiful creations are most sort after by many Japanese cuisine fans in town, he is known for his bold approaches in his creation and style. He just love playing around with flavours and freshness. I am one of his huge dedicated fan.

table setting
My Seat

I am also excited that during this festival, Hilton KL will also be flying a 2 Michelin Star Chef, Chef Christopher Coutanceau from La Rochelle Restaurant in France from 14th to 16th October 2010. Being born a Coutanceau means being born to cook (his father, The Grand Chef Richard Coutanceau), Christopher absorbed the culinary rigour of his father and learning from gastronomical greats like Gauzeres, Bardet, Guerard, Oudill and Ferran Aida. Throughout his three days visit in Kuala Lumpur, he will be mesmerizing us with his delectable original and modern presentation with his signature festival menu featuribng Brittany Lobster Stew with baby Vegetables 7 mushroom Ravioli, Grilled Foie Gras with Candide Mandarin & Mandarin Sorbet, Squab Pigeon with Cabbage leaves & Foie Gras, Seasonal Vegetable Casserole with truffle juice. (visit www.kl-studio.com)

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