Tag Archives: Tiger Prawns

Yee Sang at Kim Ma Cantonese Fusion Restaurant of Palace of The Golden Horses

Toss to Goodness at Palace of the Golden Horses

kimma
Kim Ma Cantonese Fusion Restaurant

When I received the invitation from the award winning Kim Ma Cantonese Fusion Restaurant for a Yee Sang tossing, it filled myself with such a delight and joy. I knew about the famous Kim Ma Restaurant many years back when I was still a pre-matured blogger. I was at the Palace of the Golden Horses at that time reviewing their Italian cuisine which was incrediblity fabulous too. Upon learning about the famous Chef Roy Wong’s creation at Kim Ma it had drove my craving even stronger and at last I got an invitation to dine there. Very happy!

read more »

Berbuka Puasa Fiesta at FUZION Sunway Resort Hotel & Spa

Relish In A Nostalgic Feast After The Fast
Berbuka Puasa Buffet is priced at RM128++ per adult

kuih

It’s awesome to be back again to Sunway Resort Hotel & Spa to try out this year berbuka Puasa Fiesta at the newly refurbished FUZION. I just love this awesome and most the great feel it had encapsulated me that afternoon. Great setting for the review, just outside the the terrace just next to the newly open kitchen. Truly filled with gastronomic feel while the inside is truly gorgeous. Adoreable, definitely a new place to get excited and to play with. Did I mention play? lol :)

read more »

Discovery of New Flavours at MED.@Marche-Live Renaissance Kuala Lumpur Hotel

Pesto Pizza Marche Renaissance Hotel Kuala Lumpur
Marche’s Pesto Pizza

Year end 2010 is coming to a close very soon, every second counts and can be very subtle too. I love 2010, it was full of great memories and joy. Working with great people, people who mentor us indirectly and most important the ones who gave us & BBO the opportunity. You know who I am talking about. You all had been fabulous! Yet 2011 will be the tremendious year in coming for us to look forward with our face look front and march! :) Am I too direct, I hope not . . . . I am just overwhelming with the current and in coming happenings! :)

While having to be invited to taste a list of new dishes from a new menu can be truly exciting. It was an exciting gastromical adventure. Forking into every dishes can be such a surprise with flavours and tastes. One thing, every dishes was excitingly delicious. Well crafted by it’s Executive Sous Chef Paul Lewis. I was told that Chef Paul himself planned this menu with pure dedication with one mission, to leave his guests and KL diners hungry for more.

That night the guests, the nine of us started of with a light Marche’s Pesto Pizza. It was truly fragrant and tasty. Thin crust and a homemade pizza base. Make sure to have the pizza when it is stilll warm and crispy! I like it, it’s simple!

Ruffino Aziano
Ruffino Aziano

Having to start with a red Ruffina Aziano wine was truly a good pairing on that night. The Aziano was nice and it was a medium-bodied red wine filled with aromas of black cherries, chocolate and nut, not forgetting a hint of oak.

Brodetto Marche Renaissance Hotel Kuala Lumpur
Brodetto

The wine paired well with Brodetto it was truly fragrant and smooth. Brodetto a tomato based soup infused with seafood, garlic, tomato, saffron and white wine vinegar. The taste of the Brodetto was bold and heavier that night compared to the one I had, lighter and refreshing. It was still adoreable lovely.

read more »

Pages: 1 2 3

GRAND HIBISCUS Swiss Garden Kuala Lumpur

grans hibicus

Grand Hibiscus is yet another new venue created specially for wedding banquet, events snd functions here in the heart of the city, Kuala Lumpur. When I received an invitation for a dine experience, I got so truly excited . . . I love beautiful surprises.

read more »

Pages: 1 2 3 4

A Perfect Pasta Dish To Die For . . .

BAVETTE CON GAMBRI E ZUCCHINI
THIN SPAGHETTI WITH SHRIMPS, ZUCHINNI SAUTE IN EXTRA VIRGIN OLIVE OIL

DSCN3244

Ingredients

130gm Spaghetti
80gm Tiger Prawns
40gm Green Zuchinni Slice
30ml Extra Virgin Olive Oil
20gm Garlic Slice
2gm Flour
30ml Fish Stock

Bavette1

Method

1. Boil pasta in hot boiling water for 7 mins.
2. Add extra virgin oil in hot frying pan than add slice garlic into it.
3. Wait till garlic is golden brown than add prawn and zuchinni to saute till medium cook.
4. Add flour and glaze with white wine.
5. Add fish stock and season to taste. Simmer 1 min than add pasta to mix.
6. Add pasta is ready to served.

A lovely recipe from Chef Simon Sim

Related Posts Widget for Blogs by LinkWithin