Tag Archives: Roasted Duck

Dining at Ti Chen Saujana Golf Club with Executive Chinese Chef Sam Lu

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Deep Fried Scallops with Banana and Taro Paste

Having to find my way to indulge a fine elegance dinner at Ti Chen Saujana Golf Club prepared by Ti Chon’s new Executive Chinese Chef Sam Lui was truly an exciting experience. As that night we were showcased with some of his award winning and signature dishes from his Signature Dishes and Gold Award Winning Menu from The World Chef Competition 2015, Shanghai. His signature dishes will be available in the new Ti Chen ala carte (unveiling in Sept 20150. As for his Gold Award Winning Menu is available now until end of August with days advance booking.

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Beijing Roasted Duck Comes to Si Chuan Dou Hua PARKROYAL Kuala Lumpur

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Beijing Roasted Duck Comes to Si Chuan Dou Hua

Roasted Duck will be coming to town this 13th May at Si Chuan Dou Hua and I was invited for a pre-experience. Here I got to confessed that night we had a fabulous time indulging Beijing Roasted Duck in many great way. The whole duck was put into full use to create fabulous taste and texture, the duck skin was served in pancake wrap, bones were put into making soup and duck meat was being stir fried.

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The Launch of Chakri Palace Royal Thai Cuisine Pavilion

Chakri Palace Pavilion
Chakri Palace’s Royal Thai Cuisine

At recent I tagged along with my foodie mate to witness the launching of the new opened Chakri Palace Royal Thai Cuisine at Pavilion. The launch was packed with invited guests and a showcased of Thai buffet spread can be seen tucked at the corner of the inner entrance of restaurant.

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Pun Chun Noodle House Ara Damansara

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“Char Siew Wanton” BBQ Pork Egg Noodle with Dumplings served Dry

Having a good breakfast is truly an awesome goodness to start the day. When I headed to work while I was attached to the university, I never failed to have my breakkie at Pun Chun Noodle house located at Ara Damansara. This post is a collection of few mornings captured through my Iphone, true I am a addictive and a dedicated customer when the food is good. For instant their BBQ Pork Egg Noodle is just a mouth pleasing while their awesome Wanton is something not to miss out, very sizeable and filled with well marinated cubes of prawn and minced pork.

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CLOUDY BAY PINOT NOIR & DUCK TRAIL KUALA LUMPUR

MY DINING with PINOT NOIR 2011

Cloudy Bay Cantaloupe

If you are into the decadent qualities of duck, now you can travel across KL and join a duck and wine trail just like I did. My first stop was at Cantaloupe at 24th floor, Troika. A lovely setting, great deco and awesome surrounded view. That afternoon I was surrounded by two beautiful people Eddie the owner and Jessie from Cloudy Bay Malaysia. It was a lovely not too warm afternoon and I managed to take a walk along the corridors of the premises. I was amazed over their tall ceiling and eye comfort drapes of white cloth to beautify the dinning room.

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The Perfect Peking Duck at TAO Chinese Cuisine The InterContinental Hotel Kuala Lumpur

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Peking Duck Chef Craving
Carving the Peking Duck with Chef Wong Lian You

I was truly excited with the Tao, one of the latest opening Chinese restaurant in town. Tao found it’s way at The InterContinental Hotel right in the heart of Kuala Lumpur along Jalan Ampang. The interior was filled with black shaded cabinets that filled with a variety of Chinese teapots while one corner of the bright glass wall was filled the painted sakura flowers. I got to compliment Tao for having such a beautiful showcase ceiling lightings as the main centre piece.

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Restaurant Woo Ng Kee Taman Ehsan Kepong

Restaurant Woo Ng Kee Pan fired Baby Kai Lan
Mei Lan Mei Lan Woh Ai Nee

My next food excursion had landed myself and my team indulging yet another truly hidden treasure here at Kepong. We visited Woo Ng Kee Restaurant at Taman Ehsan located at Kepong. Yes Kepong has amazing food outlet to be discovered. Woo Ng Kee has 60years in food with three generations of chefs in it’s record. First it started at Pudu roda side stalls nearby the historical Pudu Jail and relocated nearly 26years to Taman Ehsan.

First came a truly delicious home cooking dish named after a famous 70’s song “Mei Lan Mei Lan Woh Ai Nee” mei Lan Mei Lan I Love You. Simple and yet a delicious dish. It was cleverly dish out with the combination of refinely chopped sweet and salted preserved mustard cabbage over minced pork and young Kai Lan. Vey well dry wok fried. Very bold and fragrant. I just love it. Goes very well with a bowl of steamed white rice.

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Chef Chan Kwok Cantonese Affair at ZING Grand Millennium Hotel

Crispy roasted duck with grilled fresh scallop skewer
Crispy Roasted Duck with Grilled Fresh Scallop Skewer

My return back to Zing at Grand Mellennium Hotel here in Kuala Lumur was yet full with awesome goodness. This time we had the pleasure to indulge into the creation Chef Chan Kwok specially flown in from Singapore’s renowned Hua Ting Restaurant, Orchard Hotel, Singapore which incorporates authentic cooking techniques into modern Cantonese cuisine. Hua Ting Restaurant is known for their roasted duck and also their shark’s bone cartilage soup, on that night most of us were lucky as Master Chef Chan Kwok had them prepared for the guests.

The first to make the entrance was the Crispy Roasted Duck with Grilled Fresh Scallop Skewer accompanied with ear wood mushroom. My plate of roasted duck was so succulent, moist and left with crispy skin. I was truly impressed, wanting more was buzzing in my mind. The slow grilled fresh scallop was truly enjoyable, it was lust with such a sweet caramalised sauce in taste. it was perfect. To wash, I steadily indulged into to the vinegarette cooked ear wood mushroom. It was light in taste and truly refreshing. It was such a marvellous individual platter to start with.

Double boiled baby superior shark’s fin in shark’s bone cartilage
Double Boiled Baby Superior Shark’s Fin in Shark’s Bone Cartilage

I just love double boiled soup and having a bowl can be such a pure classic and easily lighten up my mind. Here I was put through a bowl of tender loving care of double boiled baby superior shark’s fin in shark’s bone cartilage. The soup itself was very flavourful and rice. Hours of boiling with pork and chicken, the taste was exquiste.It was lucky too, I had a double portion of baby shark fin as my neighbour sitting next to me was not a fan. The taste of shark bone cartliage was beautifully encapsuled into the soup. I just loved it.

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Chinese New Year Celebration Four Seasons Capital Square

four seasons chinese restaurant

Last week we attended another Chinese New Year get together and this time we were at the famous Four Seasons Chinese Restaurant located at Capital Square, near by Dang Wangi KL. This is a great restaurant as it is always packed during office lunches during the weekdays and quiet a good crowd even for dinner. I got informed that this restaurant is famous for it’s roast duck and their main restaurant is located in London, therefore having to indulge it here in KL, it was truly awesome.

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About twelve of us sat anxiously waiting for the meal to be served that night as we were readily to indulge ourself with their newly created dish for the Chinese New Year called ‘Poon Choi’. I was excited about this as I had not been able to get hold of such a dish in KL as not many places do offer such luxuriousity except one in Sungai Buluh.

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A JOURNEY TO AN AUSPICIOUS CHINESE NEW YEAR | SOULED OUT, SRI HARTAMAS A NITE TO REMEMBER

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The beginning of 2009 had been great to BigBoysOven especially this Chinese New Year as we had been attending to a few Chinese New Year celebration cum Loh Sang. Yet two tickets to Souled Out Chap Goh Mei Clebration arrived at our doorstep. I was informed that Souled Out’s CNY celebration can be very extravagant, fascinating and something not be missed. The line up for the night was a chines buffet dinner, acrobatic show brought in from China, Lion Dance celebation and display of fireworks.
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The buffet spread was plenty that night, lots of variety to pick from, roasted duck, roasted chicken, delicious giant garupa fish, prawns, mixed vegetables, lotus rice, noodles, soup, lots more . . . . not forgetting the chinese desserts too such as handmade mochi, kuih kochi, lots of fruits and not forgetting lots of large mandarin oranges. Not only that each table were given a large plate of “Loh Sang” to start off with the celebration . . . . . the night kicked off with such a gourmet of food.

A Prosperous Tossing of Yee Sang

The Master Chef Ricky Thein’s Way
Tai Zi Heen, Prince Hotel KL

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Syd and myself had been a dedicated follower of this award winning chef, Master Chef Ricky Thein Yiew Ming since we were introduced. What excites me most is his culinary taste and ingredients creativity. Everytime when I step into his restaurant, you will see me dropping by his kitchen first, sending him greetings and check out his delicious creation. This time Master Chef Ricky had created an awesome delicious menu for this Chinese New Year and Syd got to feast them together with many others from the media (total of 40 people were dining that night).

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Ying-Yang Yee Sang with Crispy Shredded Treasures in Plum Dressing tested the creativitiness of Master Chef Ricky. Unique Creativity is the best words to describe this piece of artistry Yee Sang dish with salmon steak gently rolled with seaweed, thinly slices to enchance the colour of this platter . . . . so eye catching and so appealing.

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Braised Pearl Shark’s Fin with Fish Maw in Supreme Golden Broth was such a superior treat. A piece of tender and refine delicously shark fin was so satisfying and so desireable. The fish maw was so beautifully cooked and what more to say, just lost with words . . . . the broth was so perfect . . . and not a drop left on Syd’s soup bowl.

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Chef’s Chinese New Year Special Dim Sum had been produced to such a high standard and quality . . . . . . . mouth watering steamed Crystal Dumplings filled with Dried Scallops were something to shout about . . . something unique here too, the steamed Chicken and Shrimp Dumplings with Mexican Clams, creative and craving . . . . . . what’s more steamed Fish Balls with Abalone and Fatt Choy, very chic and trend setter . . . . . . deep-fried Spring Roll Loh Hon Style, crispy and meatless . . . . . . crispy Yam Puff wih Fresh Scallops and Parmesan Cheese defintely a bite needed . . . . pan fried Bean Curd Roll with Roasted Duck and Dried Mushroom, a must this New Year.

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Braised Dried Oysters with “Fatt Choy”. Top Shell and Sea Cucumber in Wok-fried Greens tasted awesome according to Syd. The dried oysters were well braised, soft and the flavor infued into the beautiful gravy. The sea cucumber was thick and tender complimented the dish. A defintely sorted dish during the Chinese New Year.

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Steamed Cod Fish with Pickled Radish and Garlic in Supreme Soy Sauce tasted awesome, a level beyond a higher level. The thick cut of Cod steak was amazing delicious and cooked to the precise taste and texture, not over cooked or even under cooked, jus perfect! . . . the supreme soy sauce enchance the the taste of the cod intensely. It was the perfect dish of the night.

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The Deep-fried Battred Prawns Tossed with Fresh Lime Dressing was Chef’s signature dish. A well size prawns, well flavoured and with preserved texture amke this dish so delicious and the dressing perfected the dish on the spot. Just deep fried to prefectly crunchy.

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Stewed Oxtail with Yam, Fragrant Whole Garlic and Leek in Casserole was something not expected to see and was presented. The oxtail was delicious and well done to taste. Yam was done deliciously too. Just simple and yet awesome.

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Fried Rice with Seafood and Baby Abalone was done perfectly too. Having abalone topping was so exciting. The rice was fragrant and tasty too.

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The Double-boiled Hasma with Red Dates and Glutinous Rice Dumplings was warm and tasty. Just simplicity.

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Syd posing with Master Chef Ricky and Ken. The food created by Master Chef Ricky was awesome and fantastic. I will defintely be visitng for more at Tai Zi Heen as I had missed this one . . . . Love Sunny Yaw

(all photos courtesy of Ken from FoodPoi)

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