Tag Archives: Lamb Rack

Mother’s Day Set Menu at Si Chuan Dou Hua Park Royal Kuala Lumpur

A TRIBUTE TO PARENTS THIS MOTHER’S AND FATHER’S DAY AT PARKROYAL KUALA LUMPUR

As Mother’s Day falls on 12 May and Father’s Day on 16 June, there is no better way than to treat your beloved parents at St. Gregory, Si Chuan Dou Hua and Chatz Brasserie at PARKROYAL Kuala Lumpur.

PR6

Start the month of May by treating your mother to the ‘Most Soothing Body Rejuvenating Ritual’ package at St. Gregory. Priced at RM260 nett, experience the ‘Thai Herbal Compress’ with ‘Balinese Massage’ for 80 minutes. The ‘Thai Herbal Compress’ is a warm herbal compress which contains a luxurious concoction of Thai herbs. This treatment helps stimulate blood circulation, relax aching muscles and ease away stress and tension. The ‘Balinese Massage’ is a rigorous massage that boosts circulation to relieve strained muscles and eliminate toxins. This package was also recognised and selected as a winner by the Harper’s Bazaar Spa Awards 2013. Also available is the ‘Vibrant Wonder’ package priced at RM200 nett. The package consists of a ‘Moisture Quenching Facial’ which combats dehydration and improves skin texture. Then, there is the ‘Collagen Eye Treatment’ which enhances skin hydration and firmness, promotes tissue repair and circulation while reducing wrinkles. This package is for a duration of 75 minutes. These promotions are available from 1 – 31 May.

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Lunar New Year Celebration at Dorsett Regency Kuala Lumpur with 38% Discount

Just mentioned my blog name BIG BOYS OVEN when you making table reservations by phone or online to enjoy an additional 38% discount on the feasts!!

Dragon Yee Sang
The Dragon Yee Sang

It had been a great start this 2012 and it seems everything is falling in place at the right time and the right place. Looking out my window through early morning till now at nearly 9am the highway just next to my bedroom seemed to be packed like sarines. Drive safely folks this Chinese New Year.

Talking about food, I had a great time with great company at Dorsett Regency Kuala Lumpur recently. I was there to taste their buffet dishes for this Chinese New Year and it was terrific. There were about 15 of us sharing a huge round table filled with luscious dining ware and golden Chinese New Year decos specially created for that night. We were welcome with a fabulous delicious Prosperity Splash Drink that came with a whole pineapple and it was a delicious drink to grace the night.

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New Year Celebration at Palace of The Golden Horses

December Promotion
NEW YEAR CELEBRATION LIST

I just love festive especially year end starts from Christmas then New Year and follow with Chinese New Year . . . . definitely the way to end the year and begin the new calender. As for me, I had taken many changes in life, at work and at home. Yet the daily routine had been busy as usual creating new things and nurture exciting projects while spinning out from my blog. No, I am not leaving and neither am raving about it. I will still be blogging and will be concerntrating on my new little ventures. I love my new assignment and that would be FOOD STYLING & CATERING another additional new item to be added into my CV. For this new little venture I got to thank a few of my close friends who gave me the oppurtunity which back dated exactly a year ago.

As today is Christmas Day, I would like to recommend you to dine at The Mines during this coming New Year. You may ask me why . . . . well I just love their festive styling and just look at my dining experience this festive at the their Carousel, you will be impressed like myself.

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Wine Pairing with Life Inspired David Yee at Garibaldi

david yee 1
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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Cristallo Bubbly Lobster-licious Affair

Sky Dining @ Cristallo di Luna at Pacific Regency Hotel Suites

fresh Boston lobster
Fresh Flown-in Boston Lobster

It was a fabulous evening and I was invited for a scrumptious dinner with such a panoroma view of Kuala Lumpur. When I was told that I was going to indulge fresh flown lobster with champagne, I was totally amazed. Dining at Cristallo can be very exciting, I was told it is new too. I like the modern chick deco, very inspiring white. On that night the place was filled with bottles of Bollinger Champagne from left to right and from back to front. Just fabulous. Having a poured glass of champange can be so exciting and yet full of pleasure.

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A Brazilian New Year Eve Feast at Bossa Nova Parkroyal Kuala Lumpur

Bossa Nova
Bossa Nova The Best Brazilian Restaurant in Kuala Lumpur

I just adore this restaurant as it serves one of the top grilled in town. This restaurant truly has it’s charm and the food just incredible delicious. Itserves beautiful grilled tenderloin, lamb, chicken, prawns and sausages. What makes them so delicious and tasty? I believe it must be the freshness of the ingredients and great marination.

This time I am back at Bossa Nova to taste their New Year Eve Menu, a 5-course set dinner which was just amazingly prepared by an ingenious in-house and boyish Chef Loo. It was truly a refine dinner that I enjoyed that night. Definetely a perfect dinner for this New Year Eve celebration.

sliced lobster medallion
Sliced Lobster Medallion

To start off the dinner, I had light slices poarched lobster topped with black caviar accompanied with Golden Kiwi Vinaigrette and Shiso Mix. The kiwi Vinaigratte was truly delightful and ingeniuosly infused great flavors into the sliced lobster. I found it truly dazzled!

consomme of canard with Porcini Mushroom
Consomme of Canard with Porcini Mushroom

Next was a light refreshing consomme filled with bursting flavour of porcini mushroom. Having a light soup can be truly delightful than having a thick milk based ones. I like it, it reminds me of caramel onion soup when I was in New York.

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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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Senja Saujana with Chef Giovanni Ricci

Clams
Fresh calms, mussels, prawns and squids

Freshly brought in produce can be truly exciting as every dish created can be very inspired. This was the experience that I had. It was at Senja @ Saujana and it was truly a mind blowning experience that I had enjoyed most. A series of unforgetable dishes pairing with array of astounding Italian wines. It was a perfect night. Here at Senja, fresh calms, mussels, prawns and squids were paraded at the preparation table. Looked very glamour.

fish
Fresh Catch

On another side, a range of fishes were openly displayed. “Looked very smart” I told myself. They came with price tag too. Lovely as you know what you will be paying at the end of the meal and no surprises.

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Silent of The Lamb With A Twist

ARROSTO DI AGNELLO CON BROCCOLETTI ALL OHO OLIO E SALSA ALIO ROSMARINO
ROASTED RACK OF LAMB MARINATED WITH HARISSA WITH ROSEMARY BARLIC JUS

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Ingredients

280gm Lamb Rack (3 ribs)
200gm Mash Potato

Harrisa Marination

10gm Mint Leaf
10gm Chinese Parsley
10gm English Parsley
10gm Rosemary
10gm Thyme
10gm Basil
10gm Oregano
10gm Garlic Peeled
10gm Shallot Peeled
2gm Paprika
60ml Olive Oil

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Method

1. Blend all harissa herbs with olive oil til fine. Marinated it to the lamb for 2 hours.
2. Seal the lamb in hot frying pan and cook in oven to your doness.
3. Garnish with stach and vegetables on plate.
4. Once the lamb is cook to your doness, debone it and slice to presentation.
5. Pour the rosemary sauce and ready to served.

Another winning dish from Master Chef Simon Sim which me crave for more and more . . .

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