Tag Archives: Mushrooms

Pao Xiang Treasure Feast a Chinese New Year Treat

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Pao Xiang Treasure Pot

It had been awesome as food had been treating me rather well and this time I get to indulge the Treasure Pot created by Pao Xiang BKT for this Chinese New Year festive. Not only I get to taste their latest kitchen creation, I get to taste their new Teo Chew Bak Kut Teh range and the fun of taosting the Yee Sang.

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Trattoria IL Porcellino Menara Hap Seng & Everyday Deal

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Just love Italian. When I was informed of this new place, I took off for a visit with my foodie pals. Trattoria IL Porcellino located at Menara Hap Seng city centre of Kuala Lumpur. We just loved the simplicity, spacious and casual dining of this place
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Great Deal at One Sweet One Night Solaris Dutamas

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One Sweet One Night at Solaris Dutamas

Well I am truly not a frequent visitor to Solaris Dutamas but just last week I found myself having a great fun experience over dinner with some foodies. That night I landed myself at One Sweet One Night at Solaris Dutamas.

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NYONYA BREEZE Penang Finest Nyonya Cuisine

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Nyonya Breeze located at Abu Siti Lane is yet another delicious nyonya heritage gourmet that not to be missed if you are in visiting the Penang Island. Upon the invitation of Uncle Lee, we headed to Nyonya Breeze right after our baking class ended.

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According to my google search, six centuries ago, China’s Ming Dynasty began courting the kingdoms to the south, dispatching Admiral Zheng He on his seven epic journeys, during which he made port in Malacca and Singapore. To cement budding diplomatic and commercial ties with the kingdom of Malacca, the Imperial Princess Hang Li Po was married to Sultan Mansur Shah, the Sultan of Malacca at that time. Her entourage settled in Bukit Cina, marrying the local Malays and eventually growing and evolving into a class of straits-born Chinese, the ‘Peranakan’. Peranakan communities continue to grow in Malacca and later extended to Penang and Singapore.

Peranakan ladies were called Nyonyas while their male counterparts were labeled Babas. They retained many traditions and beliefs of their Chinese forefathers, and adopted many more from the local Malay community. Hokkien was enriched with Malay words, and the sarong and kebaya became everyday clothes for this emerging class. The Peranakan adapted – to the land and its colonial rulers

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Today’s Nyonyas and Babas have largely been assimilated into the Chinese community but the Nyonya art of cooking has been preserved, passed on from mothers to daughters through the centuries. Fusing Chinese, Malay, Indian and Western styles, Nyonya cuisine is prepared meticulously with great attention to detail, balancing aesthetics, aroma and taste. While Malacca and Singapore Nyonya cooking were influenced by their proximity to Indonesia, Penang Nyonya cuisine is laced with Thai secrets, being more sour and spicy. This is most evident in the many Kerabus the Penang Nyonya holds in her recipe book.

The preparation and cooking of Nyonya food can be a laborious, meticulous and time-consuming affair. The grinding, blending, pounding, and marinating of the ingredients can take several hours. Typical Nyonya spices complemented by the subtle fragrance of lemongrass, lengkuas (galangal or wild ginger), kunyit (turmeric root), fresh or dried chillies, candlenuts, shallots, kaffir lime leaves, pandan (screwpine), daun salam (fresh bay leaves), daun kesum(Thai basil leaves),daun kunyit(turmeric leaves) and ginger buds are crucial in the making of authentic Nyonya cuisine. Sauces made from coconut milk, tamarind seeds and curry pastes (freshly pounded with shallots, garlic, lemon grass, ginger and selected curry mix) is a testament of an excellent cooked meal at Nyonya Breeze

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Totally Japanese at Miyako

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Having to dine at one of Malaysia’s best restaurants is truly awesome and that is what I did last week, I was at Miyako, Sheraton Subang. Miyako is a Japanese restaurant with a classic modern Japanese interior which is simple and very inspiring. I was amazed that this restaurant was located behind the main building and felt like it was located inside a secret garden.

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This time I invited my friend Carol Rode from Perth to dine with us and we were so excited about the food and also did some catching up over a few cups of warm Japanese green tea. Dobin Mushi was brought to the dining table and was wondering why the waitress brought us another pot of green tea. Why…..? Well simply that the dish was served in a beautiful Japanese tea pot and a petite ceramic cup. In fact Dobin Mushi is a small tea pot soup infused with assorted seafood and mushrooms plus a chunk of lemon. All I had to do was to squeeze the lemon juice into the warm pot of soup. The taste was amazing, the aroma of mushrooms just burst inside my mouth going through my nasal and ended with sweetness and tangyness of the soup. It is a soup of perfection.

Dobin Mushi

Dining in a Japanese restaurant without sashimi is just not complete at all. To perfect the night, came Hamachi Sashimi and Miyako special and it was incredible. The plate was huge and the portion big too. The sashimi consists of yellow tail, salmon, tuna belly, white tuna (abura) and also tiger prawn. I just love my tuna belly also salmon… also all of them really, just amazed the cuts were very thick, fresh and delicious. Really captured my heart and so was the miyako rolls, filled with unagi, tempura prawn, soft shell crab, acavado, crab meat stick, mayonaise and coated with prawn eggs (ebiko).

Hamadi Sashimi

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takara bukuro

This maybe be a simple dish but it is incredible delicious for my standards. I am truely in love with this slightly sweet hinted soup that came with a bean curd skin bag filled with mince meat, chopped ginko, shitake and sealed with lily bulb.

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It was so funny when this mixed tempura dish was placed on the table. Carol just can stop herself wanting to know what was the secret that makes the tempura stayed crispy as she can’t get hers done the same way at home. Well, guess we have to wait for the chef! The tempura was excellent and it came with tiger prawns, sweet potatoes, brinjal, lady fingers and seabass fish.

tori numban yaki

Tori namban yaki is the Japanese version of BBQ chicken. The boneless chicken meat was marinated in a special sauce for a day before being barbeque. When I had a bite into a piece, it was really good, so succulent and so well marinated.

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Then came this lovely adorable and petite dish, pan fried cod fish served with green tea noodle and lemon grass sauce. I like the simple presentation and also the tangy soup( I suspect it must the magic tamarind). The cod fish was pan fried to perfection.

Gosh, the dessert was excellent, Matcha ice cream with azuki bean. The Azuki bean was cooked and sweeten exactly where I love them to be and the green tea ice cream was excellent as the bursting flavouring was so intense.

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Before we end the night, we meet the chef who had prepared our delicious dinner, Chef Ronnie Wang. He was originated from Penang, mastered Japanese cuisine for nearly 22years and had been working under a well known Japanese Chef, the late Chef Tadashi Hajasi. Got to say at the end of the night, Carol got her question answered!

Miyako Japanese Restaurant
Sheraton Subang Hotel & Towers
Jalan SS12/1,
47500 Subang Jaya, Selangor.

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