Tag Archives: Mandarin Oriental

TwentyOne Changkat and BSC Belvedere Vodka x Paco Rabanne Invictus Cocktail

twenty one 1

For Belvedere Vodka x Paco Rabanne Invictus, seven of Kuala Lumpur’s top bars have created a series of sensational Belvedere Vodka cocktails with contrasting characteristics, walking the line between Sensuality and Freshness.

Available at participating bars from September to October 2013, the Belvedere Vodka x Paco Rabanne Invictus cocktails will be priced from RM26 – RM45 for full sized cocktails. Or share your success with Belvedere Vodka x Paco Rabanne Invictus Sensual and Freshness Flights (four shots of cocktails in each flight). Each flight ordered at RM78nett will receive a Paco Rabanne Invictus fragrance miniature bottle!

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Lai Po Heen Dim Sum Mandarin Oriental

Lai Po Heen 1
A Galore of Scrumptious Dim Sum

I was at Lai Po Heen for lunch recently by the invitation of my fashion jeweller Angie Ng as we have not been in contact. I was intrigued with the place that she had picked. That place for lunch and definitely my eyes will set upon their fine crafted dim sum. So when I arrived we dived into ordering their spread of dim sum.

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Chef at Work CHEF BONG JUN CHOI Mandarin Oriental Part 2

Chef Bong 1

On the last post of Chef at Work, Chef Bong of Mandarin Oriental Kuala Lumpur had Showed us on how to make chicken and abolone bao and also hand rolled aromatic duck, while in this post Chef Bong will bw showing us on how to create a lovely and refreshing oven baked coconut sea treasure broth with pastry crust. I adored this recipe as the broth prepared by Chef Bong came with a fragrant coconut aroma, it was indeed very smooth and pleasant in taste! just perfect. In addition, Chef Boong will also be sharing his simple red snapper dish with a twist of flavour.

Chef Bong 2

Oven Baked Sea Treasures in Coconut Broth with Pastry Crust

Ingredients

A
150gm Crab meat
150gm Sliced fish maw
100gm Sliced dried scallop
80gm Sliced top shell
3 litre Supreme chicken stock

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B (Pastry Crust)
750gm Wheat flour
20gm Salt
150gm Butter
450gm Water

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C (Supreme Chicken Stock)
5kg Water
3kg Chicken bone
500gm Chicken feet
50gm Yeok chok herbs
50gm Sar sam herbs
10gm White pepper
1no Onion fried

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Method

1. Braise all the ingredient A with chicken stock and thicken with corn starch and 2 tbsp water
2. For Pastry crust : Mix well all the dry ingredients with water and fold dough with butter, turn three times and set a side for 10 minutes in between the turns
3. Chill for 1 hour
4. Roll out the dough 2mm and cut into round shape 2-3cm longer then the coconut diameter
5. Cut off the top of the coconut and add all ingredients A into the coconut and cover it with pastry puff
6. Baked in the oven at 180C for 10mins, reduce the temperature to 160C and continue baking for another 10 minutes

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Chef at Work CHEF BONG JUN CHOI Mandarin Oriental Part 1

Lai Po Heen Chef Bong Jun Choi

It had been awesome and I had make up my mind to start featuring a series of cooking posting of many great Master Chefs in Kuala Lumpur. For the first posting I would love to share the secrets from Master Chef Bong Jun Choi with you, of course with the consent of the chef himself. Master Chef Bong Jun Choi is a very well known chinese chef in Kuala Lumpur and had trained many fantastic chefs. Currently he is attached with the award winning Chinese restaurant Lai Po Heen at The Mandarin Oriental Kuala Lumpur. As we are going to celebrate the Chinese New Year, Chef Bong himself had created a few delicious recipes for us. In part 1 we will learn on how to create Steamed Chicken and Abalone Bao & Hand Rolled Aromatic Duck.

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