Tag Archives: Perfectionist

James Barker Cocktails at Rils Bangsar

Rils Bangsar
Mixologist James Barker

Getting a call and to be prompt at site for a tasting don’t come by so often but I did get a house call recently. i was invited to have a personal session with charming mixologist James Barker at the Rils Bangsar. We had the session just upstair of one of the top steak house in Kuala Lumpur. My experience with James Barker was an exciting journey of cocktail drinks.

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A Touch of Nyonya at Chatz Brasserie

Guest Chef Debbie Teoh at PARKROYAL Kuala Lumpur

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The Many Faces of The Famous Nyonya Culinary Expert Debbie Teoh

She wears many hats in the kichen arena but her speciality would be her lavish and yet delicious Nyonya cuisine. Authenthic and unique. She is Chef Debbie Teoh, a chef, foodie, author, food stylist ambassador for Nyonya cuisine and culture. A perfectionist, known for her flavoursome food.

Her exposure in Nyonya cuisine is wide ranging from the Southern right to the Northern Nyonya style. From a true breed Nyonya who hails from a Malaccan Baba background with an influence of Penang Nyonya. Both sides of her family inspires her cooking. Yes she is a serious chef when comes to her food it can easily won my heart and taste.

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Wai Sik Mui Indulged New Zealand Ma Cherie Macarons

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Ma Cherie Macaron by Chef Guillaume Nicoli

Ever since my trip to Paris this year, I have been addicted to macarons. These lovely goodies are not only cute and pleasing to the eye, they are little bites of happiness in the mouth too. Since my return to Auckland I had been searching around for some authentic macarons and months later, I’ve found them!

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Not only that, I was lucky enough to meet Pastry Chef and owner of Ma Cherie, Guillaume Nicoli who happily agreed to show me how macarons are made. Double joy!

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Guillaume is a French patissier with over 15 years of experience, having worked for top-ranking French maestro Thierry Mulhaupt in Strasbourg and at the famous Fauchon in Paris. When he moved to New Zealand, he brought along his expertise in macaron-making. Ma Cherie was born out of Guillaume’s passion and expertise in fine French pastry making. Ma Cherie supplies fine French pastries to a number of cafes in Auckland. Macaron Trees and Croquembouche can be made to order by Ma Cherie for weddings and events.

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656 PORRIDGE Bercham Ipoh

Porridge

I found something I like in Ipoh, it was this bowl of awesome goodness porridge. It was so refinely boiled with such a consistant texture and thickness. I guess two most important to acquire a tasty porridge would be having a well brewed based broth and a good variety selection of rice grain. Brewing a good porridge may not be an easy task, some may sort to be perfectionist by having the right combination of rice grain as just to perfect it.

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LA YOSH Plaza Damas Sri Hartamas

La Yosh Japanese Western

I am in Ipoh now, it was a weekend for the Ching Ming prayers but my mum was admitted to a private hospital here. She was not eating well at all for three days according to my uncle and she look tired, restless, totally at lost and had lost a lot of weight. We knew during at that night she was totally dehyrdrated and we checked mum into the private hospital and yesterday was informed that she had a stomach ulcer and need an immediate surgery. She is out of surgery and now being warded in the ICU for observation.

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