Tag Archives: Ho Chak

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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DO IT YOURSELF (DIY) DESSERT

I am sure you are very eager by now, waiting patiently for my tiramisu, but before that I would like to invite you to view The Ho Chak! TV8 program (Ho Chak! 5 – Episode 5 – Part 1) which had featured Chef Steven Cheng and his mini Buddha jump over the wall (mini futt till cheong), myself and sidney were also interviewed.

The picture below is not the mini Buddha jump over the wall dish but it is an extra large Xiu Long Bao (oppssss…..) which I saw and captured through my lense while I was at the Kuala Lumpur newest shopping mall, the Pavalion. It is really exciting and really can’t imagine sipping the soup inside of the dumpling through using a straw. Well, it will be even more exciting if a dessert can be eaten that way using a straw sipping all the great juices and continue eating and enjoying them.

So what is the most best dessert that can be eaten the same way as this huge Xio Long Bau? What came into my mind was this dessert called Tiramisu, but how should it be done? Therefore let us explore and see how we can enjoy having the similar thing but as a dessert.


Things that needed would be a good cup of espresso, coffee syrup, sponge cake, tiramisu cream and a good container to hold this exciting and delicious Tiramisu. The Tiramisu container that I used is this illy tappered glass as shown below.


Make some good brewed espresso according to your taste and set it aside, but as usual I use illy espresso coffee. You can get a tin of illy espresso coffee powder about 150gm for RM23(USD6) at Isetan, KLCC.


Making Tiramisu Cream

Whipping cream 120ml
Egg yolks 35g
Sugar 40g
Sweet Marsala 45ml
Mascarpone, softened 110g

1. Get the tappered glass ready before beginning preparation
2. Whip the whipping cream to soft peaks. Cover and reserve under refrigeration.
3. (Sabayon) Combine egg yolks, sugar and marsala in a stainless steel bowl and whip together until thoroughly blended. Place the bowl over a pan of simmering water and heat, whisking constantly, until the moisture is thick and foamy and has reached at least 165F/74C.
4. Remove from the heat and whip, using an electric mixer fitted with the wire whip attachment, on high speed until cool.
5. Fold the egg yolk mixture into the mascarpone. Gently blend in approximately one-third of the reserved whipped whipping cream. Fold in the remaing whipped whipping cream.
6. Immediately pipe or spead into prepared tappered glass which contained espresso coffee and sponge cake.

Sponge Cake


Espresso and sponge cake with coffee syrup are assembled into the illy tappered glass. Once done, pipe the Tiramisu cream into the the illy tappered glass and finish it with a dust of chocolat powder and snow sugar. Cover and refrigerate until completely set.

Once the tiramisu is chilled, you just need a straw and a teaspoon. Plunge the straw into the tiramisu and start sipping the chilled espresso and start digging into it. It is really fantastic and for myself, I just can’t stop enjoying having them and hope that goes same with you too.

Love Sunny Yaw

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