Tag Archives: Signature Dish

Berbuka Puasa “Germesik Selera” at Mill Cafe Grand Millennium Kuala Lumpur

GEMERSIK SELERA AT MILL CAFÉ

roasting

“Lemak Suara Merdu Germesik Indah Rupa Laksana Bulan”

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MCY Restaurant Desa Aman Puri

MCY Reetaurant

This time I am so lucky as I was on a food trail together with Master Chef Steven Cheng. So after the thrill of indulging the duck satay, Master Chef Steven took me to the next door restaurant, the MCY Restaurant also located at Desa Aman Puri. My observation, the two row of new shop lots had some awesome tenants and each tenant churns out a variety of different flavours ranging from Chinese cuisine to authehtic Thai. It will be such an awesome place to explore especially people like myself a hungry foodie. The area also has plenty of parking spaces and clean, definitely a new place to be thrilled with awesome food and gourmet of talents to be discovered.

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Ying Yang Prawns at RM1.00++ Tai Zi Heen

YZH Ying Yang Prawns

Looking for something out of the ordinary? Look no more! Come and dine at the award winning Tai Zi Heen Chinese Restaurant for Chef Ricky Thein’s award winning “Ying Yang Prawns” at only *RM1.00++ per dish!

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THE WOK CAFE Penang Hawker Food & Nyonya Cuisine – Kota Damansara Best

THE ARRIVAL
The Wok Cafe

A few weeks ago I tagged along with CK Lam and other invited foodies to try out the food at Wok Cafe, located at The Strand, Kota Damansara. Great to have the opportunity to visit this eatery as there is not many Penang style food around this area but growing. I was also imformed that this eatery serve authentic nyonya food and a range of hawler food too. Wow! Just memorizing indeed, imagining dishes after dishes flying through my mind, just pure gastronomic!

Upon arriving this place had just amazed me as how finely detailed the owners themselves had created the interiors, very nyonya over a very rustic feel. You will notice a full set of hand wood carving panellings that showcased the restaurant. The fine details were extended to the chairs, tables, large mirrors, clocks, fans and many more. They just amazed and attracted the lenses of every dinners and particularly the foodies themselves, just dining like Babas and Nyonyas.

The Wok Cafe 4

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Catch Of The Day With A Local Twist by Chef Zulkifly Mohammad Fairuz

chefzul

Chef Zulkifly’s Neptune’s Catch

The signature dish, Neptune’s Catch was created by Chef De Partie, Chef Zulkifly or better known as Chef Zul, from the culinary team of Swiss-Garden Hotel Kuala Lumpur. Chef Zul has 13 years of experience in the hospitality industry and has held various key positions in 5 star hotels and restaurants in his early years in the kitchen.

He has garnered vast skills and exposure from his previous stint and training in Ireland in the Great Southern Hotel in Killerney for 2 and half years, where he specialized in the infusion of various ingredients to create sauces. The expertise which Chef Zul has acquired from attending the training in Ireland enables him to impart his expertise and skills to the rest of his culinary team in Swiss- Garden Hotel Kuala Lumpur.

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Neptune’s Catch

Ingredients

80gm each Red snapper (2 portion fillet)
20gm Acar rampai
30gm Potato wedges
20ml Perchik sauce
20ml Tomato salsa

Preparation

Marinate the fillet. One with tom yam paste and one with basil and mixed herbs
Panfry fillets on both sides

Tomato salsa
Chop tomato, parsley and onions, add few drops of olive oil and combine. Set aside to rest before serving

Place fried potato wedges onto the plate. Stack the pan fried fillets onto the potato wedges and lace the fillets with tomato salsa and acar rampai. Lastly, drizzle the perchik sauce onto the fillets.

Kuala Lumpur’s Molecular Tapas Bar

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Having A Very Technical Dinner Makes A Full of Wonders

Meeting the chef was one thing, having the chef to cook in front of us wass superb! That was what I had experience last night’s dinner held at The Pacifica, Grill & Bar of Mandarin Oriental Hotel, Kuala Lumpur. Well, Chef Jeff Ramsey, the expert of molecular madness and was flown in from 38th floor, the Mandarin Oriental Tokyo located at the Nihonbashi Mitsui Tower. So here is my most enjoyable and an eye opening dinner.

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Opening Aperitif, Pecorino Puff, Olive Cloud
A lovely shot of beer with yakult foam, sweet on top, smooth at the end. I like the puff which make from rice flour and cheese cooked in a microwave, crunchy and very flavoured. The olive foam was very light and interesting, just had that feeling of being in a light diet meal.

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Scallop with Pumpkin Sorbet, Red and Tommy Thai
The scallops were so well seasoned and cooked with herbs and spices and having together with a cold pumpkin was delicious and unimagineable. In Red, we had lobster meat and peppers, nice and unique!Tommy Thai yet another example of high tech fine dining, prawn meat wrapper in tom yam gelatine, topped with deep fired prawnhead and garnished with peanut and coconut powder. A real signature dish by itself.

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Strawberry and Pesto Spaghetti, Lobster Potato Vanilla and Cucumber Salad
This shaghetti dish was unique, replacing tomato with strawberry looks scary and unthinkable but it was unbelieveable delicious when they were mixed together. Tasted gorgeous. The potato vanilla looked like baby food but oh boy! you can send all to my kitchen. I was so lovely, soft and creamy. The lobster meat was done beautifully. This time we were served with cucumber caviar instead of carrot caviar, it was lovely as the texture taste similar to the real caviar.

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Chef Ramsey in action!

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Juicy Lamb, Gazpacho, Unagi Pineapple Miso
I had eaten “Xiu Long Bao” where juicy burst out from the “bao” when you bite into it but never ever ate a piece lamb with bursting juice similar to “Xiu Long Bao”. Chef Jeff Ramsey told me that the preparing concept is similar to “Xiu Long Bao” where the juice is concealed inside the meat and sealed with meat glue, wow! The cold Gazpacho soup was really delicious using dripping white tomato juicy,a piece of watermelon top over with frozen olive was really spectacular. Well arranged sliced of unagi and pineapple with miso and avacado were deliciously prepared.

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Charcoal and Truffle Beef, Miso Soup, Seabass and Soyamilk
This charcoal beef was so delicious, charcoal infused oil was used! Believe it or not, Miso soup incapsuled in a miso jelly, incredible . . . makes me wonder how they do it! Seabass and asparagus cooked in soyamilk came in smoke was an impressive dish!

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Caramelized Quail, Blueberries and Laudrel, Saffron Cocoa Capsule, Rasberry and Black Pepper, NY Cheesecake, Areo Choco, Rosemary Gummy
Caramelized quail came with a bed of couliflower cous-cous over green pea broth was so well executed, very well favoured dish. Blueberries jelly like was so rich and juicy. The capsule sweetness gave a kicked taste of saffron . Aero was so light and delicious. Rosemary gummy was really gummy with full of taste. The cheesecake was light too.

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Miracle Fruit & Fruit Course
We finished out dinner with a plate of citrus fruits such as lime, lemon, passionfruit, kiwi, grapefruit and plum. What do they have in common? They were real sour citrus fruits. In this last dessert Chef Jeff Ramsey had introduced us to miracle fruit. We ate this miracle fruit first before we continued with the citrus. Wow! those citrus fruits were so delicious sweet! Incredible!

This was what I found out about this miracle fruit. The berry is sweet, and contains an active glycoprotein molecule, with some trailing carbohydrate chains, called miraculin. When the fleshy part of the fruit is eaten, this molecule binds to the tongue’s taste buds, causing bitter and sour foods (such as lemons and limes) consumed later to taste sweet. This effect lasts between thirty minutes and two hours. It is not a sweetener, as its effects depend on what is eaten afterwards, but has been used to cause bitter medicine to taste sweet.

I do admit that this is a real delicous dinner and am so impressed. I will defintely go for another molecular food! . . . . Sidney

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