Tag Archives: Goose Liver

All You Can Eat Dim Sum at Ee Chinese Cuisine Eastin Hotel Petaling Jaya

Abalone Char Siew Bun 1
Abalone Steamed BBQ Pork Bun

Over the weekend I attended a lunch Dim Sum at EE Chinese Cuisine located at Eastin Hotel Petaling Jaya. Before I start rambling over the food, I got to confess it was a fabulous DIM SUM experience of taste and craftmanship. Everyone was raving about it as far as I know, especially those sitting right and left from my seat. It was definitely a rave as I would put it, ” Premium all you can eat dim sum at RM48++ per pax is denifitely a great bargain”.

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Wine Pairing with Life Inspired David Yee at Garibaldi

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The Faces of Life Inspired : David Yee

Having to sit next to a famous celebrity while sipping into a glass of red wine with full of pleasure can be truly an exciting thing to do. This time, I got to meet up with the Life Inspired David Yee and got the chance to sit next to me. From model, to TV host and now a PR Manager of a design college, David Yee has transitioned effortlessly into each role over the years, thanks to his spirit and passion for style and everything design-related. An Australian native of mixed heritage, Yee embarked on a successful modelling career in Sydney in his early twenties.

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Lai Ching Yuen MIGF 2011 Grand Millennium Kuala Lumpur

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Lai Ching Yuen Grand Millennium Kuala Lumpur

I am back yet again here at Lai Ching Yuen (previously known as Zing) atGrand Millennium Kuala Lumpur for a fabulous Chinese dining experience headed by Master Chef Leong Weng Heng. I had been tasting chef’s creation for a numerous time and I found his creation had never betray my trust, truly his craftmenship is just perfect. Dedicated, Creative and Scrumptious.

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Reunion Dinner at Shanghai JW Marriott Kuala Lumpur

Shanghai
Shanghai JW Marriott Kuala Lumpur

Reunion dinner during the Chinese New Year celebration is a must. Meeeting up with your love ones is a must. Recently, meeting up with a group of foodies through an invitation over a meal was throughly a joyful occasion and we meet at Shanghai, JW Marriott Kuala Lumpur.

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LE BOUCHON with Chef & Owner Jerome Carrouee – Kuala Lumpur Best

La Bouchon  Chef and owner, Jerome Carrouee

Over the Wednesday, I make myself available on a invitation to attend a dinner hosted by the handsomely shy boyish French Chef Jerome Carrouee & also the new proud owner of Le Bouchon to dine and indulge his new french menu creation. French, I just love that word, just makes me craving for more of the food and sweets, just pure simplicity. Do you know, I too cook my own duck confit over a juicy refreshing orange sauce, defintely me. :)

Back to Le Bouchon, it is a very popular French cuisine restaurant located in the heart of Kuala Lumpur located along the Changkat Bukit Bintang road where most international fine dining restaurants are located.

On that night twenty specially invited guests were sitted while Le Bouchon’s culinary team and Chef Jerome Carrouee himself were gearing up in preparing a new five-course authentic French dinner with accompanying wines for dining pleasure.

La Bouchon
LE BOUCHON

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A Delicacies of A Lifetime – Foie Gras

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Chef Simon Sim a very humble chef, started at a young age of 19years old, worked as a kitchen helper and work his way up to become a Demi Chef at the age of 24years old. To explore the world, Chef Simon Sim found his way in Paris, one of the world’s best cuisine. In his early 30’s, Chef Simon Sim was back in Kuala Lumpur cooking his way in many type of cuisine such as Chinese, Thai, Tex-Mex, Italian and Mediterranean.

Medaglione

Medaglione Di Manzo E Fegato DI Oca Con Tartufi
(Grilled Beef Medallion and Goose Liver with Boletus Mushroom Black Truffle Sauce)

Ingredients

200gm Beef Tenderlion
70gm Goose Liver
25gm Potato Pan-Cake

15gm Green Zuchinni
15gm Yellow Zuchinni
20gm Asparagus
20gm Brocolli
20gm Cherry Tomato

For Sauce
100ml Beef Jus
10gm Puchini
2ml Truffle Oil
20ml Red Wine

Method

1. Chargilled beef tenderlion till donennes, then pan fried goose liver and place in between two pieces of beef.
2. Pan fried potato pan cake and place on the plate and top on beef garnish with sauteed vegetables.
For sauce, sauteed porchini mushroom with truffles oil and glaze with red wine then add beef jus to reduce and ready to use.

I hope you will try Chef Simon’s awesome recipe at your own kitchen and your own leisure. . . . . Sidney

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