Tag Archives: Master Chefs

Award Winning Master Chef at Zing Grand Millennium Kuala Lumpur

AWARD-WINNING MASTER CHEFS DUO PRESENTS CONTEMPORARY FLAVORS OF CANTON

DSC_0184

Guest Master Chef Chan Kwok and Chef Chung Lap Fai at Zing Cantonese restaurant

read more »

Winter Feast From Provence at Feast Village Starhill

Chef Florent Passard
Chef Florent Passard

Saint Tropez is dubbed as he playground to jettsetters, fashion models and celebrities and now first time in Kuala Lumpur. Starhill had two French Master Chefs specially flown in from Muse Hotel of Saint Tropez to prepare the finest Provencale flavours that are appreciated to full-house reservations in France. Both remarkable chefs are Master Chef Nicholas Le Toumelin, the Executive Chef of Muse Hotel and Master Chef Florent Passard.

read more »

Pages: 1 2 3

Shanghainese Hairy Crabs Indulgence at Shanghai JW Marriott Kuala Lumpur

shanghai
SHANGHAI Restaurant, JW Marriott Kuala Lumpur

Having a refine Shangainese dinner at the Shanghai Restaurant at JW Marriott Kuala Lumpur can be an superb experience filled with taste and flavours. A restaurant that brings us the culinary masterpiece from Shanghai omce touted as the “Paris of the East” truly exciting. This stylish Shanghainese restaurant has it’s elegant in taste which stands out so well with comfort. It was beautifully decorated with classic looked. Easily at a glance of detailed carving of dragon and phoenix motifs on it furnitures while antique lacquered Chinese folding screens occupied as the centre piece of the dining room. Elegant and classic.

Shanghai, the restaurant itself is headed by two exciting and well experienced master chefs from Hong Kong, Chef Wong Wing Yeuk and dim sum Chef Kwok Kam Hung. Together, they have created more than 100 dishes that chowcase the vibrant and distinctive flavours of Shanghai.

Hairy Crab1
Hairy Crab

During this time I was at Shanghai Restaurant to try out their exquiste hairy crabs. Autumn in China is the perfect season to indulge it’s fresh water hairy crabs as it is the time when the crabs are at their peak, most succulent and delicious. It is made available only from the ninth to eleventh months in the Chinese lunar calender. I was told here at Shanghai Restaurant, all the hairy crabs are specially flown in from Shanghai, China and awesome creation of dishes are served. Steamed Shanghainese Hairy Crab, Braised Superior Shark’s Fin Soup with Hairy Crab Meat and Roe, Fried Bamboo Fish Fillets with Hairy Crab Meat and Roe, Steamed Shanghainese Dumplings with Hairy Crab Meat and Roe, Sitr-Fried Flat Glass Noodle with Hairy Crab Meat and Roe and the dishes goes on . . . awesome dishes on the menu. Well thought and superbly crafted.

read more »

Pages: 1 2 3

Malaysia International Gourmet Festival 2010 Gala Launch at the Sunway Convention Centre

DSC_0892

More than two thousand of the country’s “who’s who” gathered in the Grand Ballroom. Pyramid One, of the Sunway Convention centre for one of Malaysia’s most spectecular, world class events – the Gala Launch of the Malaysia Intermational Gourmet Festival (MIGF).

An annual event, now into its 10th year, the Gala Launch showcaes fabulous food from the 30 top fine dining restaurants taking part in the month long MIGF that runs throughout October. The Festival theme for 2010 is “Magical Chefs” and for the glittering Gala Launch occasion showcasing selected dishes from their Festival Menus for the two thousand VIP guests to sample

DSC_0884

Officiating the GalaLAunch occasion was Deputy Minister of Tourism, YB Datuk Dr James Dawos Mamit who joined Organising Chairman, YBhg Dato’ Steve Day, in cutting open a giant Chef’s Hat marking the entrance to the ballroom. As the excited guests made their way inm they were greeted by an ‘orchestra’ of Festival Master Chefs “playing’ pots and pans in unison with a Latin band. The ballroom was filled from wall to wall with colourful restaurant stations offering exotic Festival fare – all succulent items from the special Festival Menus that will be served at special Festival price by Festival Restaurants throughout the month of October.

DSC_0925

read more »

CELEBRITY CHEFS at Starhill Gallery MIDSUMMER NIGHT FEAST 2010

Chef Kevin Cape
Chef Kevin Cape

‘The Fine Art of Flavours’ mastered by celebrity chefs and culinary maestros from around the world will entice all food aficionados in a gormet festival that happens only in a year is back agaon held in the heart of Kuala Lumppur at Starhill Gallery. Starhill Gallery Midsummer Night Feast inspired by Group Managing Director of YTL Corporation Tan Sri Dr Francis Yeoh CBE that brings together the art of food anf wine, paired with music and entertainment to create a convivisl, festive experience that celebrates life by engaging all the sense and the intellect starting from 2nd July till 9th July 2010.

This year it continues to excite the culinary scene with world class dining experiences under the leadership of YTL corporate Executive Chef Kevin Cape together with a host of international chefs flown in specially to Kuala Lumpur for the celebration.

read more »

Pages: 1 2 3 4

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.

Pages: 1 2 3

The Boys Affair – Zen Star Chef Secret Recipe Final

Before I give you the report of my visit, let me pleasure you with the above video that I got from Sloppy Chic last night. Kudos to both of them, they are such an entertainer . . . . I was laughing my head off!

THE ZEN STAR CHEF SEARCH FINAL!

zen star chef secret recipe

Few weeks ago I dropped by at The “STAR CHEF” Cookout Challenge at the Orange Atrium in Sunway Pyramid. It was the battle of the last three finalists! In this round the finalists were put into a test, they have to use their creativity and skills spontaneously to challenge The BLACK BOX! The finalists are unprepared and have no idea what ingredients will be given until the time for the chjallenge up on the stage. I guessed it is more fun and an exciting, a real test of skill, creativity and endurance!

read more »

Pages: 1 2 3

Pure, Simple and Authentic Teochew

DSCN3736

We were glad to have attended a weekend lunch invited by FoodStreet at Lai Po Heen Restaurant, located at the Mandarin Oriental Hotel, Kuala Lumpur. Lai Po Heen is famous for their classic Cantonese cuisine with seafood and dim sum. The entrance to the restaurant was simple but the inside, the interior decor was beautiful and elegant. We were told that the décor is based on the grand ancestral homes of Chinese-Malaysian tycoons from the turn of the century and there are Asian artifacts and ornate chandeliers.

Deco1

This restaurant had an open concept kitchen where diners can to enjoy watching the culinary skills of the master chefs over the flaming woks. The setting of the dining tables was very noticeable due to the beautiful, elegant and slick black and white tablewares, a classic way to dine.

TableSetting

TableSetting2

We were ushered to one of the exquisite private rooms where the lunch was served

TeoChewAppetizer

The lunch served was a Teochew cuisine, as it was part of the Teochew cooking class package that we had attended the same day. Firstly we were served with Teochew appetizer which consist of a variety of combination such as diced braised beef with five spices which was tasty and fragrant, lovely sweetened lotus seeds with red dates, crunchy sweet marinated cucumbers with carrots and diced galangga Teochew salted vegetable.

TaiJiVegBroth

‘A simple thick soup yet so deliciously done’ was how the Tai Chi Soup was done. The soup consisted of two different broths, the spinach leaves and chicken to form the Tai Chi design. The soup was beautifully done, tasty and I would definitely recommend.

Seafish Teochew

Seafish Teochew1

Having cold cut meat was something very common but having cold cut seasonal sea fish Teochew style was something new to me. We were served a whole garupa fish and the fish was beautifully deboned by the well trained waitress. The fish was served with marinated the Teochew beans which were full of flavoring and absolutely beautiful to indulge with.

BeefKailan

Next came the sautéed beef with kalian and BBQ sauce, the kalian was cooked in such a perfection that it tasted sweet and crunchy and what more to ask when it was topped with beautiful sautéed sliced beef.

Chicken

The sautéed chicken fillet with herbs and pearl vegetable leaf was done very tasty to my liking. The sauce used synchronizes so well with the fillet and tasted so fragrant, must be herbs used.

DimSum

Next we had three different steamed types of steamed dim sum, green chives dumplings which were tasty, sweet green pea dumplings and rat shaped dumplings.

Rice

Oh boy! Oh boy. Ain’t there a story to tell, falling in love with Teochew porridge always tickled me and so does this braised fragrant rice with cod fish and preserved vegetables in broth. The Teochew always prepared porridge with whole grain rice and this dish was done that way. It was absolutely good as the broth was tasty and topped with cod fish and well balance preserved vegetables plus little “bak choy”.

Oyster

The Teochew fried oyster was good, it was beautifully done and was very freshness, some how the Teochew does it better.

Yampudding

Chinese desserts had never fail to tempt me so was the warm yam pudding with gingko nuts and red dates. The yam pudding was creamy and was at the right sweetness that I preferred.

Durian

Lastly we were tempted to have this durian cream wrapped in pancake. This type of pancake is highly sorted for in Kuala Lumpur because of it’s taste and texture. Lai Po Heen’s durian pancakes were so delicious, the pancake skin was light and thin and the durian cream was creamy and filled with real durian, it is awesome as I had more than two yet not enough, a pure luxury!

It was a great Teochew experience that we had on that day, something to remember and a place to be back for more pure pampering and delicious cuisine.

Yours Sidney

Related Posts Widget for Blogs by LinkWithin