Tag Archives: Flavours

AVANTI Sunway with Chef Claudio Cucchiarelli

Eating the Imported Sea Bass cooked in Rock Salt 1
Indulging The Sea Bass

Having to dine in at Avanti can be such a spledid time spend. I particularly love the interior setting. Gorgeous. Easily I can infused into playing the role of an Italian mobster puffing away his Cuban cigar! Having a pair of bodyguard standing behind me definitely a must!

A pricy long coat is a must and cladding into a pair of exclusive Giorgio Armani suit is an essential. Isn’t it nice?

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Sunny Yaw Going Tarlets Baking Class JULY

chocolate black sesame macaron 4

Sunny Yaw’s signature dessert The Macaron will be back for more classes this July. He will show you the art of macaron perfection within your reach. His macarons are crisp on the outside, chewy inside and please pleasure as you bite into it. You will get to your hands dirty while trying to make your macaron and share your experience with the one sitting next to you. Sunny Yaw will be show you how to get it done!

Macaron Classes
17th July 2010 – 9.00am to 12.30pm – Available !
31st July 2010 – 9.00am to 12.30pm – (Full)
(Fee: RM220)

Baking Class Macaron Tartlet

Having a macaron is just not enough, taking a step forward, pushing the limits comes a new age tartlet, The Macaron Tarlets. A total new experience, look and taste. This tartlet comes in many different topping colours and yet with the macaron shell appearance. The variation mystifies you with flavours of your choice, truly a surprise. Different and yet delicious.

Macaron Tarlets Classes
18th July 2010 – 9.00am to 12.30pm – Available !
25th July 2010 – 2.00pm to 5.30pm – Available !
(Fee: RM180)

Baking Class Cottage Cheese

A non-bake tart can be truly a surprise. Whisk up your own tartlet without having an oven, Simple and easy, Who say we can’t bake!

Non-Bake Cottage Cheese Tart
18th July 2010 – 2.30pm to 5.30pm – Available !
1st August 2010 – 9.30am to 12.30pm – Available !
(FEE: RM150)

Japanese tart

An all time winner. Truly a petite tartlets with soft creamy cheese fillings and toppings. Goes well with any party dinners, totally scrumptious!

Japanese Creamcheese Tartlet Classes
24th July 2010 – 9.30am to 12.00pm – Available !
1st August 2010 – 2.30pm to 5.30pm – Available !
(Fee: RM150)

Seats for the classes need to be pre-booked in advance as seats are limited.
Advance payment is need before the class commence
For registration contact Sid @ 012 302 1269 or email: bigboysoven@gmail.com

MEXICO A Festival of Flavours Nikko Hotel


It was a grand occasion where the lobby of Hotel Nikko Hotel was decorated with giant potraits of gorgeous Mexicans, every portrait photo described the beauty that transpired by the people of Mexico, ” I am Mexico” a collection of photos by Jorge Rivas. On that day I attented an invited dinner which featured the Mexican cuisine entitled “Mexico, A Festival of Flavours”. It was also a night to celebrate the 300th annivesary of Mexico’s Independence.

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Din Tai Fung Pavilion

Din Tai Fung Pavilion

Din Tai Fung was ranked as one of the top 10 restaurant in 1993 by The New York Times and since then their franchise spread over to Australia, China, Hong Kong, Indonesia, Japan, Malaysia, Singapore, South Korea, and the United States. In Pavilion Kuala Lumpur yet another new outlet of Din Tai Fung can be found that provides a bursting flavours of Taiwanese cuisine such as their addictive Xiao Long Bao, something that I can’t get it out of my mind. The food served here is strictly of quality check as to maintain a tip top delicious meal for it’s diners.

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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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HOR POH YUEN The Hakka Affair

Ho Poh Yuen 1

We are now in Penang conducting my cake decorating class and Ben Beh at moment is conducting his artisan bread baking with his students, Penang is always beautiful and vibrant . . . I just love being here great food and lovely people.

This morning while I was having my breakfast coffee and reading the morning papers Quang Ming and guess what, I was featured on Christmas ginger cookies. It was so awesome . . .will post about later when I am back in KL.

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SKYY INFUSIONS Not An Illusion, Real Infusion


At a recent SKYY VODKA event, the opening act of transforming the actual fruits of citrus, raspberry and passion fruit into their respective tranquil and distinctive cobalt blue bottles only served as the curtain raiser for the real magic encounter with the newly introduced SKYY InfusionsTM.
During the gathering, the invited guests like myself were given the opportunity to sample a selection of specially prepared mixtures including the SKYY Infusions™ Citrus Cooler, SKYY Infusions™ Citrus Drop, SKYY Infusions™ Passion Fruit Maracujá Mélange, SKYY Infusions™ Campari Passion and SKYY Infusions™ Lampone Fizzante.

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Xentri D'Garden Terrace

Xenri D’Garden Terrace located at the podium block of Menara Hap Seng along P. Ramlee Road, Kuala Lumpur played as our host for the day. This time a few of us got to taste with pure pleasure on their MIGF Festival Signature Menu. This time Xenri D’Garden Terrace offered us a truly memorable journey featuring scrumptious medleys of textures, flavours and fine detailing presentation. I also observed there was an extensive menu offering a blend of authentic Japanese recipes with contemporary ingredients and taste. I was well informed that here at Xenri, serves seasonal offerings and known for it’s Kaiseki-style servings . . . something I was looking forward to on that day.

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DYNASTY Renaissance Kuala Lumpur MIGF

Dynasty Renaissance Kuala Lumpur Hotel 3

I had been waiting for this festival and it had just arrived on my doorstep this month, October 2009. Only just less than a week I had belted myself with such incredible knowledge on fine dining which is currently being offered in the heart of my cosmopolitan city of Kuala Lumpur. In this year’s Malaysia International Gourmet Festival MIGF there are twenty four participating restaurants which offering various flavours of fine dining ranging from French, Italian, Lebanese, Japanese, Chinese, Indian to Malay cuisine, just pure luxurious. First stop, pure indulging at Dynasty at Renaissance Kuala Lumpur Hotel.

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Purple Cane Tea Restaurant – Tea Infused Gourmet

Purple Cane Tea Restaurant

Purple Cane created a new food concept with the usage of tea and founded the Malaysia’s first tea restaurant in 1997. Creative concept of dishes contained tea were created by inspired chefs at Purple Cane Restaurant with less salt, sugar and no artifical flavours. Pairing tea with food is the strenght of Purple Cane, with having the idea of retaining the original aroma of tea at a highly delightful experience.

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A Year Older Birthday Celebration at Pasta Zanmai

Pasta Zanmai

Today we had a small get together to celebrate Sunny Yaw’s birthday at Pasta Zanmai.……….


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Up Close & Personal With Chef Shan

Avanti Italian-American Ristorante
Sunway Resort Hotel & Spa



This time I get to meet up and get close with Chef Shanmuganathan or in short Chef Shan, a passionate man with his cooking especially Italian dishes. One of his unique and distinctive skills is to infuse traditional Italian fovourites with contemporary tastes, resulting in time-honoured recipes bearing novel flavours and modern presentation. I was told that his work was like magic in creating delicious dishes especially the skills he inherited and using only freshest and best quality ingredients enhance his creation even further.

Chef Shan looked at me, smiled and told me this, “It’s all about freshness with a strong sense of harmony in taste, aroma and style.”

Chef Shan had a few achievement in his culinary journey, he had won the Culinaire Malaysia(Federal of Hotels Association) 2005 for Hot Cooking and also the Culinaire Penang(Asia Region) 1995 for Plated Dishes.

Chef Shan performs his cooking creation at Avanti Italian-American Ristorante and for this month he had created a special and seductive menu, the Gourmania (A Trilogy of Flavours) for Avanti during this Malaysia International Gourmet Festival 2008 . . . . . . . . . . . . . got to say I was very lucky enough to fork myself into Chef Shan’s creation which was very well interpretated and a very togetherness of fine techniques, in creating a novel balance of flavour, visual inspiration and a very pleasurable lunch.

Chef Shan believes by working through every steps in culinary is the best way of being a succesful chef and no short cuts will achieve such a rewarding and satisfying career in life.

When asked about the most adored food, in his reply was “Defintely pasta, . . . such a versatile ingredient and creates a lot of delicious meals, something I adore most, simple yet taste awesome.” When comes to kitchen tools, Chef Shan can’t do without his sets of kitchen knives!

I found out a secret of Chef Shan, he is known for his Maltagliati pasta with rabbit ragout in light beer jus. He churned out flat cut fresh pasta and topped it with rabbit mince meat and braised with light Belgium Beer, sounds awesome delicious to me and I defintely drive myself to taste it one day when he is not busy.


Sunway Resort Hotel & Spa celebrates Gourmania, a trilogy of flavours embodied by exquisite cuisine, exceptional beverages and the finest dance music for the 21st century. Taking centre stage from saturday,1 November to Sunday, 30 November 2008, Gourmania sees three distinct establishments at the Hotel – Avanti Italian-Amrican Ristorante, West Lake Garden Chinese Restaurant and Ministry of Sound – EUPHORIA at Sunway Lagoon Resort – converging for a truly irresistible and all embracing gastronomical affair.



Avanti Italian-American Ristorante, located on the lobby level of Sunway Lagoon Resort Hotel, encapsulates a vibrant setting witha welcoming ambience for a pleasuranble, entertaining and homely dining experience.


My journey into Chef Shan’s Gourmania creation:

Fried Soft Shell Crab with Pear, Endive Salad, Aged Balsamic & Chive Emulsion


Maltagliati Pasta with Braised Venison
Espresso Sherbet with Coconut Candy

Main Course

Pan-Fried Veal stuffed with Sun-Dried Tomato, Apple Chips, Baby Vegetables & Black Truffle
Slow- Roasted Fillet of Blue Cod with Caramelised Shallot, Braised Ceps Mushroom, Basil Risotto Cake & Sea Urchin Sauce


Spicy Mango Passion Cheese Mouse with Mango Mint Salsa



Fried Soft Shell Crab with Pear, Endive Salad, Aged Balsamic & Chive Emulsion, the presentation was lovely, finding soft shell crab here sort of interesting as something you usually find in a japanese cooking. It is surprisingly tasty and blended well with the salad but what makes me ticked was the petite bowl of deep orange soup next to it and came with 2 thin slices of crispy bread. It tasted so good and I think it must be a condensed roasted red belly pepper soup. . . I had it cleaned sparkling.


Maltagliati Pasta with Braised Venison, the pasta was soft, tender and very fresh. The taste of the minced rabbit meat blended through the pasta, so refined. The sauce from the braised venison enfused the dish further, a very exciting flavour and taste.


Espresso Sherbet with Coconut Candy this petite espresso sherbet was so amazingly good, you can sure taste the bitterness of the espresso and coconut candy complimented the sherbet, not too sweet at all.


Pan-Fried Veal stuffed with Sun-Dried Tomato, Apple Chips, Baby Vegetables & Black Truffle I just loved my main course, the veal was done to perfection, soft, succulent, juicy and just melted in my mouth, it was so effortless in chewing, awesome. The sun dried stuffing brightened up the veal and enfused a lovely aroma of taste, just perfect.


Slow- Roasted Fillet of Blue Cod with Caramelised Shallot, Braised Ceps Mushroom, Basil Risotto Cake & Sea Urchin Sauce I did not get the chance to taste this blue cod as I had the veal instead, but sure this babe looked awesomely chic and good.


Spicy Mango Passion Cheese Mouse with Mango Mint Salsa, this dessert was so thrilling with excitement due to the tangyness of the mango cheese mousse, the mango mint salsa as just adorable, complimented the dessert perfectly. Raspberries and blueberries, my favourite too. I just love the presentation and wanting to own the serving plate too. Hahahaha I must put in a note to Avanti so that I can served my guests with such a beautiful plate. Well just a wish, my birthdayis just around the corner, lol!

It was an exciting journey of taste created by Chef Shan, delicious lunch created with fresh interesting ingredients, truely Chef Shan . . . . tasted by Sunny Yaw

p/s: I really wish for a new camera on my coming birthday this month as to perfect my photos. hehehhehe …… I hope Nikon or Canon will read this! hope they can sponsor me a good camera
Gourmania at Avanti:
RM88++ per person without wines
RM138++ with wines
For dining reservations and enquiries on the Restaurant’s Gourmania offers, please call (603) 7492 8000 Extn. 3176


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