Tag Archives: Thick Slices

Chinese New Year Gourmet at Xin Chinese Restaurant Concorde Hotel Kuala Lumpur

A True Gourmet at Xin Chinese Restaurant Concorde Hotel Kuala Lumpur with Chef Wong Pak Seng

Having to celebrate the coming Chinese New Year while ushering the year of the horse can be such an exciting ritual through food and I had an awesome experience at Xin Cusine Chinese Restaurant at Concorde Hotel Kuala Lumpur. At Xin Cuisine Chinese Restaurant, wholesome home-style celebration dishes were put into play to capture the spirit of celebration and most of the dishes I had trult captured my excitment.

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DIN TAI FUNG the Story at The Gardens Mid Valley

Din Tai Fung

A week ago I tagged along the a bunch of foodies to attend a new menu tasting session at Din Tai Fung, The Gardens. There were seven of us at this food meet up with the awesome owner Ms Lim Meng Lu. Well, to be honest this is my first time stepping into this well known Taiwanese restaurant which I heard so much about and for what I know, this is one of the place where indulging into a Xiao Long Bao is a must, the perfect steam soup dumpling of a bite size.

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Prosperity Blossoms in Abundance This Spring


This time I was invited to West Lake Garden, Sunway Resort Hotel & Spa for a luncheon with Master Chef Chan, the Super Gold Medal winner at the 6th World Championship of Chinese Cuisine 2008. We sat and chat over a cup of warm fragrant and fine quality of Jasmin tea. Master Chef Chan with more than 20years of culinary experience originated from Sungai Siput, Perak and it was where he started his love and passion of food and at a very young age, he already started selling chinese steam buns. Due to such an influence in food that he went on to pursue his career in chinese culinary and today, a well groomed and well known culinary chef. Innovation and perfection are two amazing strength of Chef Chan and with these he is able to create such an amazing delicious dishes. I got to say I was very lucky indeed to sit next to him and able to strike an amazing conversation. I guessed it was the passion of food that brought us together.


The award-winning Chinses Master Chef Chan presents a delectable selection of dishes befitting the auspicious occasion and this year, Chef Chan is inspired by his simple understanding of Fung Shui in relation to food. Guided by the philosophy of achieving a balanced consumption of food types, and enthused by the benefits of Fung Shui in food, Chef Chan had designed a range of mouth-watering Chinese New Year dishes. Chef himself had also designed a varitey of set menus, a la carte specialtises and tradisional Yee Shang throughout the duration of this festival.



Golden Prosperity Salmon and Snow Pear Yee Sang in this opening dish of Yee Sang, Chef Chan bathes the thick slices of fresh salmon in New Zealand Manuka Honey. The interesting fact is that this honey coupled with anti-bacterial properties that will elinates the raw fishy taste and adds a palattably sweet flavour to the Yee Sang. Chef Chang had applied Feng Shui to his creation in order to achieve balance and harmony. The concept is principles of balance and contrast, you will naturally nourish your chi (energy) and maintain the pink of health.

Chef Chang added, “Yin food can help ome calm down and yang food supplies energy. Neutral food as it implies, helps strenghten the equilibrium. The term “yin”, “yang” and “neutral” relate to the deeper essence of the food’s nature. By consuming a combination of cooling yin and energising, protein rich yang food, one can achieve balance and therefore, positive health and well-being.”

Therefore the balance of the Yee Sang is from the perspective of the combinationof ingredients; the yin in embodied by the salmon, and the yang by the chopped peanuts, neutral plum sauce, srispy crackers and the idyllic blend of flavours from the syrupy honey, sourish pickled papaya and tangy ginger. Let top them and toast the Yee Sang!


Pan-Fried Lamb Rack with Smoked Coffee Savoury Sauce is the signature masterpiece of Chef Chan which bagged a Gold Medal in the “Hot Dish” category at the 6th World Championship of Chinese Cuisine in Beijing . . . lucky me, getting to taste this awesome delicious dish is unthinkable. The lamb rack was done to perfection and the texture was soft and tender. The drench of slight sweetness and the aroma of coffee sauce enhance the taste of the dish further and unspeakable delicious.


Sauteed Asparagus and Prawn Wrapped with Water Chestnut, this dish may look simple but it was beautiful executed. The prawns tasted deliciously fresh, crunchy and able to retain it juiciness taste, as for the aspargus it was done perfctly and not over cooked at all. Oh! the waterchessnut was lovely.


Stir-Fried Assorted Vegetables served in Whole Pumpkin was something simple and yet interesting. I loved especially the sweetness of the pumpkin which took the dish yet to another level of taste and perfection.


Braised Szechuan Beef Shank with Mandarin Orange Peel is something to shout about. I think this should be the award winning dish of the day. I am amazed with the creativiness and skill of Chef Chan to able to create such a loving dish. Every piece of the braised beef was well measured and cut to a 2 bite size. Perfectly braised to melt in mouth which was amazing and with the orange peel, it jazzed up the dish with tangyness and spice. If we looked carefully, the braised beef sits on a layer of deep fried soya bean skin and a layer of fresh lettuce. By eating them together, the dish itself reinvented to yet another greater height of gastronomy. Just amazing Chef Chan . . . . . soft, tangy, crunchy and fresh . . . a fantastic combination taste from one bite!

In the middle of the dish sits a glass of fury red juicy juice filled with cubes of cold cut beef and cucumber. In fact surprised to me. it was a red mild chilly oil. The first attempt to dish into the glass was such an effort but my my the taste of the cube of cold beef cut was awesome, soft, tender and tasty . . . . not chilli hot at all, it was mild indeed . . .


Rainbow Fried Rice with Seafood and Pine Nuts was recommended by Chef Chan himself which comprised of a balanced mix of colors and flavors encapsulated by the neutral brown rice, the yin of seafood and the yang of nuts, such a healthy diah with the addictive crunch and fragrance of various nuts.


Homemade Almond Tea with Glutinous Rice Dumpling is a distintive warm dessert with fragrant almond, sweet papaya puree and lovely delighted black sesame rice dumpling that combine to symbolise “reunion”. Lovely and full of aroma.


Chinese New Year Durian Puff warms up my heart with full of inspiration, yes very inspired. It was a very bold and imaginative of Chef Chan’s culinary and himself. Full flavored cooked durian filled into the pastry skin and deep fried was something so wanting that showed the desirable art and skill of cooking.


The meal was so inspiring delicous and able to luncheon with such a master chef was unimagineable, thank you Chef Chan . . . . from Sunny Yaw

For ease of selection, there are four choices of eight-course and nine-course Chinese New Year set menus priced from RM888++ to RM2,009++ per rtable of 10 people.
The Yee Sang selections, with varied ingredients like lobster, abalone, Norwegian salmon, jelly fish, soft shell crab,vegetarian prawn and snow pear, are available for dine-in from Jan19 to Feb 9 as well as for takeaway from Jan13 to Feb9.

West Lake Garden Chinese Restaurant (Pork-Free), Sunway Resort Hotel & Spa, Persiaran Lagoon, Bandar Sunway, PJ(Tel:03-7492 8000 ext 3181). Business Hours: Mon-Sat, lunch (noon-2.30pm); dinner(6.30pm-10.30pm). Sun & public holiday (10am-2.30pm)

Fish Head Noodle SS20/10, Petaling Jaya

This is one of my favourite fish head noodle located at SS20/10, Petaling Jaya where I regularly haunt. The place is simple, no air-conditioner and just an open air foodstall.

This place serve gorgeous drinks such as ice blended soya milk and comes with this greeny jelly called “cendol” and also a kind of black jelly called “leong fun”. You can also have “cendol” green jelly in santan and palm sugar or the old timer “ice kacang”. Drinks here is truely awesome.

We started with a bowl of fish paste with green spinach in clear soup. The fish paste was cooked well and tasted deliciously crunchy. We also had fish paste noodle which is awesome.

We ordered a bowl of “haruan” fish rice noodle. This is yet another awesome dish as the fish came in thick slices and deep fried. The bowl of noddle was fully of fragrant and aroma.

Then came a bowl of noodle with just plain slices of thick “haruan” fish. Oh this is so incrediblely good as you can really taste the freshness and sweetness of the fish. The thick slices enhance the tastiness of the fish. Well I would say every bite is just pure meat and boneless! The soup was really really good, very refreshing.

You can have the dish with thick rice noodle “lai fun”.

You can also have fish slices with your fish paste and spinach.

I really love this noodle stall and would rephrased them as Fish Sliced Noodle stall and something to shout about! . . . . . Sidney

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