Tag Archives: kuala lumpur

AL-AMAR Pavilion MIGF 2010

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Invited Foodies

It was a great weekend to start off, I set myself indulging delicious middle eastern cuisine at Al-Amar with a group of foodies. It was the Al-Amar’s Malaysia International Gourmet Festival (MIGF) Menu that caught our attention and it was something truly different than the usual. A scrumptious evening of Lebanese fine dining.

The Cold Mezze Palette

The menu festival at Al-Amar first introduce their cold mezze palette consist of Pink Hommos, Moustabbal with Avocado and Rocket Beetroot Salad. The Pink Hommos was truly interesting and too beautiful to look at. I like the colour and the taste was refreshing too, having it over my hand peeled pieces of warm pita bread was absolutely amazing delicious. It was perfectly done with mashed chick peas, sesame seed paste and the flavour was accelerated with a touch of special spices, lemon juice and olive oil. To be truthful, I don’t mind having another serving of this awesome snack. It was truly addictive! :)

Pink Hommos
The Pink Hommos

Mountabbal with Avacado
Mountabbal with Avacado

I found yet another interesting snack that I had before but with an interesting twist. I love moutabbal but finding mine with added mashed avocado was intriguing. Here this dish was prepared with mashed grilled eggplant with added sesame sees paste and flavoured with lime juice, fresh smashed avocado, garlic and olive oil. Yet it went very well with warm serving of pita bread.

Rocket Beetroot Salad
Rocket Beetroot Salad

The Rocket Beetroot served complimented both of the dips marvellously as it was really refreshing with mild sweetness and just simple light to have. The whole plate was so well incoperated and the cross tasting of the dishes on the plate was absolutely well calculated. I like it.

pita bread
Pita Bread

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Signature Durian Pancake by Master Chef Thye Yoon Kong

Durian Pancake 1
Durian Pancake

When I was told there was a durian pancake class, I went straight to book myself a seat. I just love them, every single bite is luscious. Soft, smooth, creamy and full of durian aroma. It is truly classic and beatiful to have. Once again Chef Thye Yoon Kong of Zing, Grand Millennium Kuala Lumpur to the control of the kitchen. With his two assistances, he lead the way.

Pancake batter was make from basic ingredients like flour, butter and milk. I was truly simple and the most important part was the pan frying od the pancake using the non-stick pan. Every pancake make was total without floss, just perfect. All it neede was whipped cream and intensified durian paste filled onto the pancake and wrapped over.

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30 Finest Restaurants Showcase at Malaysia International Gourmet Festival 2010

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The Launch Gambit

The Malaysia International Gourmet festival 2010 (MIGF2010), the 10th successive one in the series, literally swooped down from the skies as five helicopters (courtesy of Eurocopter Malaysia) an landed on Dataran Merdeka (Independence Square) in the very heart of burstling Kuala Lumpur.To the surprise , the helicopters discharged their contents – a multiracial, multinational band of chefs clad in full white regalia! This stunning arrival heralded the spectacular media Launch of the Malaysia International Gourmet Festival 2010.

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Buka Puasa with a Brazalian Twist at Chatz Brasserie PARKROYAL Kuala Lumpur

Carving
Carving The Whole Lamb

Attending a Ramadan berbuka Puasa can be rather exciting. Lots of varities offered and many pleasing dishes to pick. One that got me truly satisfied was this one at PARKROYAL Kuala Lumpur. The Chatz Brasserie.

The first thing that got me excited was spotting the golden roasted lamb, ” I must have that little lamb not Mary” I told myself jokingly. It was such an eye catching piece of half whole roasted lamb. I like mine not too lean and must be moist, having the crisp skin to go with it is a must. That night the lamb was truly outstanding, it was done the Brazilian way. Superb and it was done perfectly accurate, not too dry. By the way I like how the young gorgeous chef carved the lamb. He included it with an awesome smile! It was a perfect evening.

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Eight Best Crab Dishes in Kuala Lumpur

Marmite Crab at Mei Xichuan Restaurant
Marmite Crab at Mei Chixuan Restaurant

I am totally a crab eating fan and I find them totally succulent, flavourful and excitingly delicious. As the high demand, most mud crabs available here in Kuala Lumpur are either imported from Bangladesh or from our neighbouring country Indonesia while Sri Lanka crabs seem scarce.

The prices of the mud crabs are based on their size, the big the size the higher the price per kg, usually small size starts from RM28/kg while medium size starts from RM40/kg and large size starts from RM70/kg. Mud crabs are be very versatile and can be steamed, grilled and deep fried over a variety of sauces such as sweet and sour, black pepper, curry powder, salted egg yolk, black bean and many more to name but it is a must to have them fresh as the meat will always be firm and sweet juicy.

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A Wedding Reception Minh & Cheryl

Minh & Cheryl
Minh & Cheryl

An Aussie Minh meet lovely Cheryl here in Kuala Lumpur. He loved Kuala Lumpur and extended his stay but he got madly in love with Cheryl. A lovely ceremony blossomed and a knot was tied. They got married!

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Nurfarissa & Rushdan A Fairy Tale Story

Nurfarissa

He flew in from Paris, she was in Kuala Lumpur waiting. Both meet up and celebrated a fairy tale wedding. Nurfarissa a doctor by profession and Rushdan an engineer based in Paris. She was gorgeous and he was truly the prince on that night.
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Xavier and Siao Wearn A MACARON WEDDING

Siaowearn & Hubby

Xavier & Siaowearn

“I want something with a touch of French, he is French. . . can you design something nice”, she requested from Singapore.

Siaowearn wanted something simple and yet with a touch of French for her recent wedding dinner reception at Elegant Inn, Menara Hap Seng located at the heart of the city centre of Kuala Lumpur. She did not want to have a traditional wedding cake and I suggested of using macarons to created a wedding cake. She liked the idea and since then I had been proposing a few . . . .

‘”a macaron tower?” the first thing came into play . . . . . ” looked so christmas” she replied.
“a wedding cake with exterior coated macarons?” I suggested . . . . . . . “sounds huge” she replied

After a few days of discussion, back and forward from my drawing board we got the design of the wedding cake utilising macarons finalised.

Macaron Tier 1

The Macaron Wedding Cake

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SUNNY’S MACARONS featured on Oriental Life

It is really awesome to have read about my macarons recently featured on the Oriental Life section of the Oriental Daily Newspaper. Macarons are an awesome petite dessert, light crisp on the outside, soft as you bite in, gooey as it hits your teeth and ends with a creamy fillings to indulge. They are just an extra-ordinary in taste with a class of it’s own.

Having to able to make them at perfectly, it had taken me ages of trying, experimenting and playing within my small little kitchen. It was defintely a fun thing to do. While embarking into teaching more students into mastering this little jewels was truly my mission and having to see more growing macaron fans can be such a satifying thing to see happening right this moment in Kuala Lumpur.

Macarons Oriental Life

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New York Chocolate Raspberry Cheesecake

New York Chocolate Raspberry Cheese Cake 1

As I am writing this post while thinking silently the whispering of Alicia Key’s latest hit New York! It’s somehow so related to Kuala Lumpur. “.. . big city, big light, big dream all looking pretty . . . . . the streets make you feel brand new and it will inspire you . . . I can make it here and I can make it anywhere”

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Ying Yang Prawns at RM1.00++ Tai Zi Heen

YZH Ying Yang Prawns

Looking for something out of the ordinary? Look no more! Come and dine at the award winning Tai Zi Heen Chinese Restaurant for Chef Ricky Thein’s award winning “Ying Yang Prawns” at only *RM1.00++ per dish!

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VENEZUELA GASTRONOMIC WEEK Prince Hotel & Residence Kuala Lumpur

Venezula Gastronomic Week

We had just attended a fabulous spread of Venezuelan feast, a creation of celebrity Chef Tamara Rodriquez in conjunction with Venezuela’s 200 Years of Independence and the annual celebration of the ‘Fifth Venezuelan Week’ in Malaysia which was held at Prince Hotel & Residence, Kuala Lumpur.

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