Tag Archives: Tom Yam

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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Thai Express at The Curve

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Thai Express at The Curve

Left the city for a short long break away can be truly exciting, relaxing and fun. I was in Teluk Intan visiting friends, chefs and to discover more comfort food. I am sure my food followers saw my food hunting in both places Teluk Intan and a short day trip at Sitiawan. Anyway I am back on my desk reporting about my recent food discovery in the city. I was at The Curve with a group of foodies indulging the classic Thai cuisine at Thai Express.

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Soi Thai Desa Park Waterfront Parkcity Kepong

SOI Thai
SOI THAI at DESA PARK WATERFRONT

At recent I attended the opening of a new Thai restaurant by the name of Soi Thai located at The WaterFront, Desa Park City. When I was there I noticed the modern contemporary with simplicity interior, purple, pink and white in colours painted the whole scene. Soi Thai Restaurant a member of Pulai Group offers a great delicious selection of authnertic Thai cuisine. Just to name a few, Thai Red Curry with Roasted duck, Thai style Otak-Otak, Choo-Chee Thai Red Curry Deep Fried Siakap Fish, Signature Fire Pot with Seafood Tom Yam and Steamed Siakap with Lime and Chilli Sauce.

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Janwa Thai

steamed lime fish
Thai Steamed Lime Fish

I was away for a day and I am back with more fooding around. This time I ate at a Thai restaurant nearby called Janwa Thai at Bandar Manjalara, Kepong. There were about five of us. IT was a great night out with slightly chilli hot dishes. What I like here best was their steamed Fish with Lime Broth over a hot sizzling plate. I have eaten many steamed lme fish, Janwa’s tasted really good.

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A Feast of Ramadan Around The World at Sunway Resort Hotel & Spa

Ayam Panggang bawang Putih
Ayam Panggang Bawang Putih

Recently I had the privilege to cook with Chef Fazli Baharudin, a well seasoned chef who specialized in Malay and Western cuisine at Sun & Surf Café. He loves playing with herbs and spices in his cooking and Indonesian cuisine especially Padang dishes had become his specialty.

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Buka Puasa RM48.00nett Ramadan Buffet at Intai Intai Restaurant Ampang

Nuansa Tradisi Ramadan 2010
Nuansa Tradisi Ramadan 2010 by Intai Intai @ RM48.00nett

I knew I am going to have a jolly great time dining here just upon arrival.There was this row of wooden dining terrace constructed along the pond flushed within the beautiful thick green forrest backdrop that caught my eyes. It was liked the love at the first sight.

Having the table set beside the pond can be truly romantic while at the long dining table it can be assured like having a humble feast here at Intai Intai Restaurant. Intai Intai meant peaking specialised in authentic mouth watering Thai cuisine and also a range of lovely Malay cuisine. The place was amazingly beautiful, serene and optimally relaxing definitely part of a hidden secret garden within the city. I am amazed with this discovery

Intai-Intai
Restaurant Intai-Intai

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Chinese New Year Celebration House of Tang Bangsar

House of Tang

We arrived on time for dinner, this time location was Bangsar and indeed I was impressed with the facade of this restaurant, a modern chic and yet trendy. It was located along a row of semi-d trendy restaurants which offering it’s own unique cuisine. That night we dine at The House of Tang which offers a wide range of Chinese home cooking cuisine. The place was beautiful as the garden was so well maintained and so was with the interior, elegant.

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Satay Ah’Basri Penang

Ah'Basri Satay Penang 8

Having to be in Penang and yet to try Ah’Basri Satay means you had missed an awesome delicious luxurious satay in the country! Yes the BEST satay in town!

Recently, I had tried a few fantastic delicious satay such as Prince Hotel Satay, Serai Satay Bar and Ah’Basri Penang is really fantastic. I am amazed with the varities of meat and the different type of marinations available waiting to be served. It can be very eye refreshing!

Ah'Basri Satay Penang
I gave the thumbs up! Just amazingly delicious charcoal caramelised satay a truly heaven!

This place offers chicken, beef, lamb, deer, ostrich, horse, rabbit, duck, turkey, squid, prawn and fish. It also offers normal, black pepper and also tom yam flavoured satay. Truly an eye opener to me, and definitely creative!

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Restaurant Krua Thai – Kepong Thai Cuisine

Restoran Krua Thai

Upon arriving at this place makes you feel such at home, just like the restaurant next door, lots of pots of green fern nicely decorated in front of this shop. Driving along Taman Usahawan, Kepong you will able to observe a great number of restaurants on food fiesta offering and that night along with Ken Chan and Sid, we decided to opt for Thai food and we spotted Krua Thai meaning Thai kitchen. In fact we heard about this place through reading recommendation by numerous blogs and that had assured us that the food served here will entertain us for sure.

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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.

Neptune1

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.

A New Place To Be

flavors

FLAVORS THE RESTAURANT

This new Flavors restaurant is a unique concept of chic yet charming all day dining with a stunning backdrop of traditional motives such as the “anyaman” style paneling and linear partitions creates a timeless era. Guests may choose to dine in the Spice Private Room or on an elevated platform while the show kitchen and live cooking stations provides the visual element for discerning diners. A wide array of international, fusion and local flavors are available including weekly highlights, theme dinners and signaturemenus featuring delectable treats such as the Neptune’s catch while the a la carte menu offers an innovative collaboration of flavors. Located at the heart of Kuala Lumpur, Jalan Pudu.

Tom'sSoup1

Tom’s Soup

Ingredients

250ml Vegetable stock
50ml Tomato concase
20gm Garlic and shallots chopped
5gm Bay leaf
50gm Tom yam paste
100gm Cream
20gm Flour
Salt and pepper to taste
3 tbsp Olive oil

Preparation

Sautee shallots and garlic till light brown then add bay leaf. Add the flour and slowly pour in the tomato concase and vegetable stock and lastly add the tom yam paste and garnish with cream before serving.

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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