Tag Archives: Greens

Chef’s Table with Chef Sam Leong at Tao Chinese Cuisine Intercontinental Kuala Lumpur

Chef's Table with Chef Sam Leong at TAO Intercontinental Kuala Lumpur 10
A Photo Moments with Myself, Chef Wong Lian You and Chef Sam Leong

After our Pudu wet market morning excursion, we were ferried back to Toa for the Chef’s Table tasting with Chef Sam Leong. Tao at Intercontinental Kuala Lumpur had recently launched the BEST table in the house, luxury private dining experience with the first Chinese cuisine Chef’s Table in the city and I had glimpse of this dining experience.

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Super Deal at Machinos Steamboat 3rd Mile Square

poster
From RM28 per pax to RM14 per pax only at www.everyday.com.my

Few days ago I had been invited to try out steamboat with some friends at a nearly opened pork-free restaurant called Machino’s loacted at 3rd Mile Square along Jalan Klang Lama (Old Klang Road) It was a comfortable tucked quietly at the corner of the first row of this square. We were served with half pot of tom yam soup and half chicken soup.

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NUSA Celebrates Chinese New Year at Tai Zi Heen Prince Hotel

Loh Sang2
“Loh Sang” Salad Toasting is a must over the Chinese New Year

NUSA is a group of young minded group of professional whose vision of creating responsible thought leaders for Malaysia and we had a close gathering at Tai Zi Heen Prince Hotel just recently for Chinese New Year “Loh Sang”.
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Buka Puasa at Manhattan Fish Market

Salam Over Spice
Salam Over Spices

Meeting up with friends over dinnner and picking the right venue can sometimes be rather tricky. As for me I rather would pick a place nerby and not too far as to beat the evening traffic jam. The food must be good too. Staying nearby The Curve I picked the dinner at e@Curve and we went for The ManhattanFish Market Restaurant. Since I had read a good review on Mei Yee’s blog, I opted for their Bumbu Fiesta Meal.

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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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Seafood Emperor Noodle Soup


I was so inspired when I was reading this book entitled “Wagamama: Ways with noodles” by Hugo Arnold. A bowl of noodle can be prepared in so many ways beyond your imagination, yet so nutritious and that caught my attention. Noodle is definite the fast food of today, the pasta of the 21st century as stated by Hugo himself, agreed and the truth. Noodle can be easily cooked, simple. Just softened them in boiling unsalted water, refreshed under cold water then combined with other ingredents. Prepeared in many ways stir fry, in broth, stew, chilled and with varies toppings.


For today’s post I would like to introduce a bowl of seafood emperor noodle soup. Here I had used a variety of seafood such as large prawns, fresh mussels, fresh clams, garupa fish slices, greens, emperor noodle and chicken broth.

A bowl of noodle:

2 large fresh prawns
5 large fresh mussels
5 large fresh clams
3 slices of garupa fish
greens
1 dry emperor noodle
350ml chicken stock
seasoning
2 tablespoon chopped coriander leaves

season the prawns, mussels, clams and garupa slices in a bowl. Put the emperor noodle into the boiled unsalted water to softened the noodle. Refreshed under cold water. Place them in a serving bowl.
Placed the prawns, mussels, clams, garupa and greens into the boiling the chicken stock. Do not overcook the seafood. Once cooked, dished them into the serving bowl together with the emperor noodle. Garnished with coriander leaves and serve.


From Steven Cheng

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