. . aly's wonderland . .

Nowadays, being a great chef, is just not enough. Nowadays, you have to be a great chef, AND a personality as well.

It’s not just about cooking anymore. It’s not just about serving a great plate of food, that not only looks good, has a strong idea behind it, and tastes sublime.

Nope, nowadays, that comes second, and entertaining, comes first.

The Asian Food Channel (AFC) prides itself on being “the premier food and lifestyle broadcaster based in the heart of Asia”. I sincerely applaud them for their efforts and accomplishments, as especially for their own original productions that they’ve ventured into in the past year.

I go through phases of watching the channel, as sometimes there’ll be an array of new, exciting shows that I religiously record with my Astro Beyond. At other times, the reruns get so tiring or everything is in Chinese back to back that I would rather curl up with a good recipe book for inspiration and get cooking myself.

Once in a while, a great show comes along, and I only realize it when I’ve managed to catch the last 10 minutes of it. Then, I realize, there’s only six episodes in the season, and the episode I watched was number five!

I’m talking about AFC’s ‘Great Dinners of the World’.

 

The Appreciation Dinner was held for the winners of the Great Dinners online competition, which was held during the run of the series. The Dinner was held at Tanzini at G Tower…

A restaurant with the ambiance befitting such an event.

The winners were rewarded with goody bags thanks to Pernod Ricard and all invited guests were rewarded with free flowing GH MUM champagne, Chivas, Martell Cognacs and The Glenlivet whiskies.

‘Great Dinners of the World’ promises this:

“Asian cuisine. Great wine. Luxurious travel…

Four rising stars of the Asian culinary scene find themselves transported to foreign, but culturally and historically rich Europe.

In addition to visiting the most picturesque chateaus, mouth-watering breweries and enchanting castles in France & Scotland, these four culinary maestros will be tossed out of their comfort zones and given the challenge of cooking up and delivering their signature Asian delights to their unsuspecting guests of honour.

Will they shock the foreign tastebuds with Asia’s exotic and spicy flavours of swiftly win over the hearts and palates of these overseas foodies?”

I quote from the press release because I haven’t seen the whole series yet. And this is when I throw my hands up in the air and exclaim dramatically, “Thank God for RERUNS!”

I never go to these events expecting mind-blowing cuisine. I always try to imagine what it would be like for the chef to cook his dish, just for me, not for his 30 odd kitchen helpers to make and plate it.

So, I can honestly say, that the food from each chef was ‘nice’, the ideas for each dish were ‘ok, well, the story is there, but the taste to match?’

I’ll close one eye.

And that’s what you have to do with the new breed of celebrity chefs. They bring such enormous personalities, so much fun, laughter, and entertainment. I couldn’t stop smiling throughout the entire event, because of their infectious laughter and comical antics. I mean, 4 Asian guys in Scottish kilts, cooking? Hilarious!

And that’s what’s important nowadays, especially for TV. For a chef to be a great entertainer. The food, while still good, is just another prop for the show.

WHAT WE ATE

Chef Johnny, Executive Chef at Tanzini Restaurant, G Tower, Kuala Lumpur

Halibut-Salmon “Mokume Gane”

House Prickled Ginger, Lemon-grass Calamansi Granita, Candied Hojiso, Horseradish

“The dish I created tonight incorporates all the senses and flair I experienced during our trip; it is rich, fun and flowing, a way of life. Pernod Ricard and AFC have inspired me with new life experiences. Food-pairing is not just about combining a dish with liquor but about delivering a cultural experience and I aim to channel all that I’ve gained into my dishes. It’s all about living life to the fullest; training is only half the journey!”

Chef Sherson Lian, Chef and Malaysian Cooking TV Show Host

‘BLT’ Soup

“It was really an eye opener, in terms of ingredients and also the approach to food. We all have our different ways in how we approach food and being around other great chefs has really made me view food in a whole different way. The experience is something I will be proud of for the rest of my life, along with the friendships made.

The experience has really taught me how to pair liquor with food and also how to enhance my dishes, with my personal favourite being the “Nadurra” by The Glenlivet. I’d do it all over again anytime! To all budding chefs I say, Get foolishly passionate and pour your heart, soul and mind into every dish you plate. Take pride in what you do yet stay humble in the eyes of others and that is the recipe for respect.”

Chef Sho Naganuma, Executive Chef at Hide Yamamoto, Marina Bay Sands, Singapore

Fondant Chicken

Stuffed with foie gras, Nage Pernod Ricard Clams, Minute Fricassee of Chick pea and Eringue, Crisp from The Sea

“There were some amazing ingredients I saw in the markets during filming that were very new for me and some I’ve never touched before! It was a challenge translating my interpretation of these ingredients to our European VIP guests and this inspired me to be creative with the menus in my restaurant on my return.

Pairing with whisky, brandy and champagne for starters to desserts was a first for me in my whole culinary career, although the exquisite stable of Pernod Ricard made the task easier as they paired with and incorporated so well into my dishes, a true harmony of Asia and Europe on a plate. I feel that to cater to a truly global palate, we must open our eyes wide for inspiration from all over the world and evolve cuisine as well as ourselves, and to never forget the exhilaration of cooking!”

Chef Malcolm Goh, Culinary Executive/Supervising Chef and Competitions Trainer at Berjaya University

White Chocolate Cremeux

Fried Sabayon, Litchi Glass, Wild Berry Coulis, “Malcolm G” Fleur de Sel

“The best experience for me when we were shooting, was seeing the beautiful scenery all around us. Scotland was really majestic and never boring while France was steeped in so much history. The architecture in France was amazing and I really marveled at the level of craftsmanship which really inspired me, along with the heritage of Martell and Chivas Regal.

“You can source the sweetest fruits, the freshest vegetables, all the prime cuts of meat and the finest ingredients from all over the world, but if you don’t have a team of chefs who click together, understand each other, and respect each other with strong team work, it counts for nothing. The four of us are extremely grateful that we gelled together like a proper terrine.”

HIGHLIGHTS FROM THE PRESS RELEASE

Pernod Ricard Malaysia proudly presented an appreciation dinner on March 16, hosted by the four chefs who starred in the Asian Food Channel original production, Great Dinners Of The World.  The dinner featured one specially created dish from each chef, a fitting reward for the winners of the Great Dinners online competition, which was held during the run of the series.

Great Dinners Of The World is AFC’s first-ever fully produced series filmed outside of Asia and depicts the journey of four talented Asian maestro chefs who are selected from Singapore and Malaysia’s diverse culinary scene and sent to Europe to cook at a series of high end dinners.

Regarding the program, Mr Terence Ong, Sales and Marketing Director, Pernod Ricard Malaysia said, “The world’s great dinners are crafted from the best ingredients, meticulous attention to detail and a great finesse in combining flavours to outstanding effect. PRM understands this and with our very own 3-Star Michelin kitchen and staff and a comprehensive portfolio of fine liquor products to complement any palate, we are only too happy to be the catalyst for this fusion of amazing cuisine and breathtaking journeys to tantalise tastebuds the world over.”

As guests enjoyed the delectable cuisine along with PRM’s offerings of GH Mumm Cordon Rouge, The Glenlivet 12 year old, Martell Cordon Bleu and Chivas Regal 18 year old, the starring chefs also shared the life-altering insights from their experiences during production along with some invaluable advice for budding chefs everywhere.

WHO WATCHED THE SHOW

Great Dinners Of The World presented audiences with a holistic experience of PRM’s ultra premium and prestige brands in an entertaining manner, premiered on the Asian Food Channel in December 2011 to over 45 million viewers, a million of which were from Malaysia.

CATCH THE RERUN!

Save the Date, May 17^th at 9pm!

The programme broadcasted in nine territories and is slated to return to the AFC channel, Astro 703, on Thursday, May 17th at 9pm. For more information about Great Dinners Of The World, please visit:

http://www.asianfoodchannel.com/greatdinnersoftheworld

I can’t wait for it, nor can I wait for Season 2!

Hennessy X.O Appreciation Grows with Chef Edward Lee – the Countdown

I love these events. I’ve been to all but one of the extravagant “Appreciation Grows” dinners thrown by Hennessy X.O. It’s a chance to get all dressed up, catch up with old friends, (you’d be surprised at how putting on a suit or a fancy dress makes us stand up straighter and act like ladies and gentlemen!) and of course, savour one of the finest cognacs in the world, paired with some of the finest progressive cuisine in the world.

 Chef Alvin Leung in 2010, Chef Cheong Liew and Chef Susur Lee in 2011, and now, the final and most celebrated gastronomic events of the year.

Hennessy X.O Appreciation Grows dinner series, which will be meticulously orchestrated by Chef Edward Lee this 18-21 April 2012.

A bit about Hennessy X.O

“Hennessy X.O is a showcase into the originality of its makers in creating a superior product and birthing the prestige spirits market.Hennessy X.O’s “Appreciation Grows” campaign captures a series of experiences aimed at defining excellence, quality, originality and heritage of Hennessy X.O

Appreciation stems from perfect understanding, seamless enjoyment and immaculate experiences, which enhance with deeper understanding over time.

Realized by Hennessy X.O, the journey of Hennessy X.O Appreciation Grows continues this year with an enriched gastronomy experience featuring true creations celebrating the spirit of the brand.

True connoisseurs can also look forward to an exclusive reveal of the brand’s evolution with the introduction of the Hennessy New Pack and Hennessy X.O Mathusalem.

This installment of Hennessy X.O Appreciation Grows features Chef Edward Lee, a James Beard finalist for Best Chef and winner of the American Iron Chef, among many other accolades.”

A bit about Chef Edward Lee

EDWARD LEE

EXECUTIVE CHEF

OWNER OF 610 MAGNOLIA

“Chef Edward Lee’s story – and his food – could only happen in America. One part Southern soul, one part Asian spice, and one part New York attitude, Lee is a Korean-American who grew up in Brooklyn, trained in classical French kitchens, and has spent the better part of a decade cooking in Louisville, Kentucky.

Lee’s passion for food is only surpassed by his sense of adventure; it is, after all, what took him to Louisville from a successful career in New York City. In 2001, on a cross-country road trip, Lee wound up in Louisville during Derby Week, the busiest dining week of the year. On a tip from a friend, he sought out the eccentric chef of a local gem called 610 Magnolia, finagling an invitation to work in the kitchen for the week. Impressed with Lee’s passion and skill, the chef offered him the restaurant less than a year later, and his Southern adventures began. The rest is history.

A James Beard finalist for Best Chef: Southeast in 2011, he has been featured in Gourmet and Esquire magazines, defeated Iron Chef Jose Garces on Food Network’s “Iron Chef America,” appeared on the CBS “Early Show” preparing an eclectic three-course meal for a family of four for under $40, and was most recently seen on “Top Chef: Texas.” Lee continues to seek out adventure, whether fishing bare-handed in a Kentucky creek, hunting for venison, working in a slaughterhouse or dropping in on a friend’s restaurant to cook for a few days. He approaches his professional and culinary life with candor, humor, and –most importantly – the same spirit of adventure that was the original impetus for his success.”

The dinner is tomorrow night. Now  all that’s left is to find something to wear!

Watch this space for the full experience…

Party-time at Orange Retro Funk by Glenmorangie!

*Photos courtesy of Glenmorangie

When I think of single malt whisky, I think of basement bars decked out in dark wooden fittings, the lingering scent of cigar smoke seeped into every crevice of wood, and the heady, intoxicating smell of whisky that tickles your nose.

Gone are the days when whisky is confined to being served in ‘old men bars’!

“Taking the purveyor of single malt whisky out of gentlemen’s clubs and onto the glass countertops of The Pool, Glenmorangie turned up the retro-funk vibes at Kuala Lumpur’s newest nightspot along Jalan Ampang at its very first Orange Night party.”

Yes, Glenmorangie, although not the first to have modernized the concept of enjoying single malt whisky, definitely takes the cake for doing it oh-so-well!

“If “funk” could be associated with a color, it would definitely be a bright shade of tangerine as Glenmorangie took an inspired leap from the “orange” in its name to color.”

The Pool, at 347 Jalan Ampang is the latest hip nightspot in town. The second outlet of The Hill in Damansara Heights, the Pool boasts sleek glass countertops, a well stocked bar that could rival any high-end London club, and of course, a pool, stylishly adorned by a catwalk.

Orange really was the theme of the night, as was it completely star-studded.

I found myself along with the boys at the party oogling as scantily clad models painted in orange, and made the effort themselves to fit in with the theme.

The event was hosted by none other than the infamous Will Quah…

Who wouldn’t , when there was a bottle of Glenmorangie for the Best Dressed award, swiped by the retro-clad Stand up comedian, Kuah Jenhan.

I liked how as well as getting ploughing you (subtly) with this “unnecessarily well made” whisky, we were also in an indirect way being educated about what actually makes this whisky, arguably, one of the most delicious and complex whiskies in the world. ..

“Will Quah’s witticisms and “Unnecessarily Well Made” questions, which saw the audience winning exclusive Glenmorangie gifts and upping their knowledge of what it takes to make a barrel of Glenmorangie single malt scotch whisky.”

Yes, bribe the children with prizes and everyone wants to learn! Who says learning can’t be fun?

Seriously though, if you’re a whisky lover, or connoisseur, then check out www.fb.com/GlenmorangieMalaysia to receive exclusive updates, events and promotions by Glenmorangie. We got to do it on the night with iPads that were floating around on the arms of Glenmorangie Ambassadors, and we also got a chance to play the Glenmorangie “Spin The Bottle” App on the iPads.

Throw in a mix of Daikanyama’s resident DJ and the backbeat of Deer Society – Alex Asquared, with his steady flow of house and indie dance laced with a dash of 80’s synth from the decks, it was a Friday night to remember…

I’m already looking forward to the next one!

Snapshots from my phone… with host Will Quah.

With Red FM DJ Jeremy Teo…

A keepsake courtesy of Glenmorangie – help yourselves to your own photos on the wall. Brilliant!

Glenmorangie Orange Night a miss, look out for another not to be missed opportunity to familiarize with all things ‘Unnecessarily Well Made’. Come 11 April to 1 May 2012, Glenmorangie’s SOUNDFORM Fluid bar will be showcased in the North Atrium of The Gardens Mall, Mid Valley City. Whether you are a single malt aficionado, a fan of contemporary design, or just plain curious, be sure to head to The Gardens to catch the SOUNDFORM Fluid, which is a striking yet sculpturally functional illustration of Glenmorangie’s ‘Unnecessarily Well Made’ concept.

TASTE NEW ZEALAND @ GOBO UPSTAIRS, TRADERS HOTEL KL

The dinner

Sometimes, it’s nice to have dinner out with your friends. Sometimes, we forget that it’s not so much about the food, it’s about the company. Sometimes, good food, is just a bonus!

‘Taste New Zealand’ has been a month long promotion at Trader’s Hotel KL. Has it already been a month since the launch? Almost. My, how time flies! Time to get our a**es over there and actually eat the food I’ve recommended! It ends on Sunday 18^th March, so you’d better hurry…

“If you’re going to try anything, you have to try the 7-Course Signature Menu,” said Theresa, our host for the evening. I was eyeing a couple of smaller dishes from the a la carte section, like the NZ little neck clam chowder, at the very reasonable price of RM18++.

Oh well, I wasn’t going to disrupt the flow of the kitchen and opt for the 4 Course Set Menu – Taste of New Zealand Ocean Pot – at RM190++ with wine pairing, RM150++ without wine pairing.

No, this time, I would not think so much about the food for once and over-analyze every single ingredient. This time, I would enjoy the entire experience, and appreciate the cuisine for what it was. I cracked open a piece of freshly baked olive bread and smothered it in butter infused with truffle oil. Yes, it would be a good evening.

7-COURSE SIGNATURE MENU

With wine pairing RM250++        Without wine pairing RM190++

AMOUSE BOUCHE

Fresh New Zealand Oysters Bom Bom

Shallot,parsley, pesto sauce, lemon, 42 below vodka

New Zealand oysters differ to others in both taste and texture, and the deshelled one we had in front of us to start was plump and creamy, tasting strongly of the sea with a hint of that alcoholic bitterness from the jellied vodka. It was perfectly washed down with the Cuvee No 8, No 1 Family Estate, which, ahem…was supposed to be the dessert sparkling wine but we had with our appetizer.

Great combination, albeit an unintentional pairing!

APPETIZER

Warm New Zealand King Salmon Confit, diced mango, duo of avocado and fennel apple salad

Savignon Blanc, Ohau Gravels, New Zealand

Fresh salmon, slow cooked to a perfect flakiness. The sweetness of the pink meat was set off by the fruity mango, creamy avocado and crunchy apple. A simple, fresh dish paired with the slightly acidic and citrusy Savignon Blanc from Ohau Gravels, which was a very easy drinking wine.

THIRSTY TO DRINK

“16” degree cold New Zealand Avocado Soup

Served with New Zealand green lip mussels, yoghurt foam and curry dust

Pinot Gris, Ohau Gravels, New Zealand

We talked and laughed about the world of cooking, hotels and more. We sipped on our chilled soup, which was slightly sweet, and oh so foamy. It was whipped to the point of being as light as a cloud, if I imagine what a cloud would taste like. I love avocados, and I though the combination of avocado & yoghurt had an almost ‘breakfast’ taste for me, reminding me of a pot of fruit yogurt. The green lip mussel was mild in flavour and soft in texture, enhancing the taste of the soup.

The wine however, I found a bit too ‘woody’ for my liking, and it had a strong taste of melon. That’s just me though!

PALATTE CLEANSER

Lemon Thyme Chardonnay

Tangy, icy cold and very alcoholic! It knocked any other taste right out of our mouths and made ready for the next course.

 HUNGRY TO FEED

Combination of New Zealand Lamb Rack & Herb Crusted New Zealand Beef Tenderloin

Potato Galattes, baby carrot, zucchini, golden flakes, jus de roti

Pinot Noir, Ohau River, New Zealand

I loved the presentation of the dish. The wow factor was there. Just by looking at the pretty plating, with such an array of colours and textures, not overcomplicated but with thought put into it, well, half the battle was already won.

“Ooh! Shredded Wheat!” I exclaimed, pointing at the little woven cereal piece sitting on the corner of the plate.

How cute, and it was coated in edible gold for a touch of glamour!

Slicing into my lamb I found hardly any resistance to my knife. It was like cutting through butter. Cooked to a perfect medium, the meat melted in my mouth.

The beef was a little grainier, but equally as delicious with a generous coating of crunchiness from the herb crust. Deliciously paired with a lighter red, the Pinot Noir, which exuded flavours of plum and wild berries.

 TESTING PORTION

New Zealand Cheese with berries compote and toasted bread

I’m a cheese girl, and would forgo dessert any day for a good plate of cheese! Mild in flavour and soft in texture, the New Zealand cheeses were a nice way to break before dessert.

FINISH TO GO

Pear Poached in Marlborough Merlot

Citrus pear salad, manuka honey ice cream

I love poached pears, and here it was done just perfectly. The aroma from the Marlborough Merlot was intoxicating, and had soaked into every inch of the pear. The manuka honey ice cream was exceptional, and it’s always fun to have chewy sweet and sticky bits in ice cream.

A really stunning dessert.

Yes, I tried not to focus too much on the food, but as the meal went on I found myself less and less involved in the conversation and more involved in chewing! It just goes to show, when you least expect it, you’ll find a great meal right in front of your face.

*This promotion at Traders Hotel KL runs until Sunday 18^th March. You’ve still got time to head on down there for a Taste of New Zealand!

 CONTACT

Gobo Upstairs Lounge & Grill

Traders Hotel Kuala Lumpur,

Kuala Lumpur City Centre

50088 KL, Malaysia

Tel: (60 3) 2332 9888
Fax: (60 3) 2332 2666
E-mail: thkl@tradershotels.com
Website: www.tradershotels.com

Garibaldi invites you to savour the finer things in life this February, beginning with The Caviar & Bubbly Dinner, 25 February 2012

 Sometimes, being the ‘other half’ of a chef has its benefits.

 Take for example, the kind invitation from Executive Chef Giuliano Berta and Sous Chef Andrea Genio from Garibaldi, to sample their ‘Caviar & Bubbly Dinner’. Oh, how could one resist? If Lil’ Chef had said no, I would have smacked him over the head with a sturgeon! Or in this country, I guess a ‘Kembung’ would have to do…

 Having just returned the day before from a one week island holiday, where we overate and under… well, under nothing really, we overdid everything! Who says you can’t end a good holiday with an extra night of self indulgence?

 Chef Giuliano, I remember from my last visit, was thoroughly kind, soft spoken and had a gentle demeanor about him. He seems to have grown out of that shell and bounced over to our table to welcome us exuberantly.

 “This,” he proudly exclaims, “is Andrea’s menu.”

 When I think of Italian food, I think of freshly rolled pasta sheets, fragrant pestos, meaty ragouts, freshly baked thin crust pizzas, cured hams aged so long and sliced so thin they make your mouth water before even reaching your lips, and soft, pungent cheeses. I think of robust red wines, aromatic, nutty espressos, and crumbly cookies and creamy tiramisus.

 I don’t think of Italian food as Caviar. I was in for a surprise.

 An even more bouncy Italian with a thick yet upbeat accent soon descended on our table. Young, vibrant, and full of charisma, you don’t need to hear what he’s saying to understand it. His tone and passion for the food says it all, and most of all, what struck me was his honesty. He could even have been speaking Italian, and I would still have understood every word of it.

 THE MENU

Progressive and modern, yet embodying elements of Italian cuisine while marrying traditional techniques with this luxury ingredient, caviar.

Selezione di Caviali – Garibaldi Tasting Platter:

Russian Pike Caviar Malossol, Golden Trout Caviar, Imperial Osetra Caviar, Wild Salmon Caviar, Caspian Fresh Osetra Caviar Malossol

Prosecco Follador Extra Dry NV

 

The Russian Pike Caviar Malossol comes from the Caspian Sea region. The eggs are translucent mustard colour, and very small, a little bigger than flying fish roe.

The flavour was mild, the texture smooth with a slightly salty richness, probably because the pike is a freshwater fish. It was beautiful combined with the Golden Trout Caviar. Golden Trout Caviar with Russian Pike Malossol combined, on a rolled crepe, was delicious. Double the richness, double the pleasure.

 Golden Trout Caviar is something we’re more familiar with, and although used more commonly in restaurants across town, it was no less special.

The slightly sweet, buttery sea juices that popped out as I squiged the pearls between the roof of my mouth with my tongue were deliciously complemented by the simple piece of bread and piped butter.

 Wild Salmon Caviar is something I always avoid, because I find it too ‘fishy’ for my liking. I think the larger size of the eggs give too much pop and release a more intense, oily flavour.

That’s just me though, and Lil’ Chef was more than happy to let the bite-sized ‘cream puff’ disappear down his gullet with a gulp.

 Imperial Osetra Caviar comes from a white sturgeon, and it’s among the rarest of caviars. Originally reserved for royalty only, even today made available to mere ‘commoners’ like us, it’s still highly coveted for its earthy, robust and fruity flavour.

The dark greenish-black, shiny pearls were smooth and silky, rich oceanic flavour, extremely savoury and needed not much else but a simple piece of bread and a dollop of crème fraiche for its flavour to shine.

Caspian Fresh Osetra Caviar Malossol comes from a mature sturgeon, so you can just imagine the rich, aged flavour. It’s one of the most sought after caviars, for its full bodied taste and smooth aftertaste.

Teamed perfectly here with a mild dill mash & crumbed eggyolk that enhanced its taste, it had an almost Nordic feel to it. I made the mistake of eating this one first, which, by its sheer luxuriousness, should have been save for last.

Something I never realized, even though it staring me in the face, is that the size of the eggs depends on the size of the fish. Makes sense right? Oh yeah, I really enjoyed the pairing of the caviar with the Prosecco Follador Extra Dry NV. Light and as the name says very dry. Like all Prosecco, it was not too bubbly so it didn’t take anything away from the magnificence of the caviar.

On to the next dish! A precisely prepared pretty plate…

 Stracciatella

Caspian Fresh Osetra Caviar Malossol on Baked Red Onion “al Sale” with Shredded Buffalo Mozzarella

Prosecco Follador Extra Dry NV

Now the word ‘Stracciatella’ can mean one of three things in Italian. Derived from the word stracciato, or “torn apart”, it refers to an Italian ‘egg drop soup’ which through a meticulous cooking process, ends up as a broth with ‘little shreds’ of egg in it. Second, it could refer to gelato, with a vanilla base and chocolate shavings. Well, it was clear it was neither of those two things, so it must be the third.

 ’Stracciatella’ in this case, refers to a very special, soft and creamy mozzarella. It’s special, and only produced in the Italian province of Foggia, from the milk of water buffaloes, apparently best in spring and summer months. Mmm… Thank you Chef Andrea for my little ‘present’. Ok, I know you really gave it to Lil’ Chef, but haha! I’m the one enjoying it!

Ahem, back to the dish. I loved the look of it! Fresh, reminding me of a summer garden…

The textures were lovely, and although I loved the baked onion still as crisp as it was, I thought cooking it a bit longer would have reduced some of that ‘pong’ that onions have, which overpowered my favourite caviar. The ‘onioniness’ also hindered my enjoyment of the Prosecco Follador Extra Dry NV. Apart from that, love it!

 

Viola

Golden Trout Caviar on Purple Potato Parmantier with Foie Gras Mousse & Pomegranate

Ca ‘del Bosco Cuvee Prestige Rose’ NV

 

I always imagine eating caviar with other seafood, or eggs, or fresh greens. Things that grow in the water on over land. I never expected to eat it with things that grow underneath the ground!

I wasn’t sure about the warm, thick soup, which had a slight powdery consistency, with the fluffy yet fatty, liverish taste of the mousse. Did I like it or not? More of a winter dish for me, and although lightened slightly by the sweet crunch of pomegranates, it wasn’t my favourite of the evening, and definitely not with the trout caviar that got a bit lost in the sea of lavender.

Maybe if it was chilled instead of warm it would have been fresh, rather than heavy-ish.

The Ca ‘del Bosco Cuvee Prestige Rose’ NV was nothing to shout about, with a slightly flat, almost metallic aftertaste to it. We both left our glasses almost untouched.

On to the next course!

Tajarin

Russian Pike Caviar Malossol on Buckwheat Meal Taglioni with Black Alba Truffle

Gosset Brut Excellence NV

Ahhh… and we’re back on track! A stunning dish, both in look and flavour. I love black truffles from Alba, with the woody, pungent earty smell… something very sexy about this particular truffle more so than others. Chef Andrea shaved these sexy slices which stood perched over a decadent, creamy sauce, that clung to fresh strands of buckwheat taglioni.

Ahhh… the Pike Caviar, oodles of it, just mixed in ever so well as I tossed my pasta (which reminded a  little of soba noodles), and I could feel delicate bursts of flavour popping with every bite. An unexpected combination, but simply DELICIOUS!

Bravo, Chef Andrea! You can make this again for me anytime! And paired with the Gosset Brut Excellence NV, the truffles and caviar were the star of the dish.

Tonno

Wild Salmon Caviar on Seared Red Tuna Loin and Mushroom “Chiodino” Risotto, topped with Spring Garlic Butter

Louis Roeder Brut Premier NV

‘Tonno’ means tuna, and here it was fresh, light and tasty, but could have done with more of a sear.

I mentioned already that Salmon Caviar is not my favourite so I gave it a miss.

 The Risotto was deliciously rich, with fluffy grains of rice that were cooked perfectly. The little, flatish ‘Chiodino’ mushroom packed a punch with flavour, and the dish was savoury and wood, oozing a very Italian ‘homecooked’ feel to it.

Loved the garlic butter, it added a richness to the dish. I just wished it had been a dish on its own, rather than combined on the same plate with the Tuna and Caviar.

 Fragola e Limone

Lemon Sorbet with Mint Leaves in Sparkling Strawberry Sauce

Michele Chiarlo Moscato di Asti Nivole 2009

The perfect palate cleanser after a wonderful meal. We ended the evening very satisfied, and very very happy with this Italian Restaurant and its delightful chefs. The champagne isn’t the only thing that’s bubbly at Garibaldi!

If you like the finer things in life, Garibaldi certainly has it in store for you…

*This special menu will be available a la carte from 24 February – 31 March 2012. For reservations, call 03-2282 3456 or visit www.garibaldi.com.my

CONTACT

Garibaldi Italian Restaurant & Bar

(PORK FREE)

Lot10 & G22, Bangsar Village I
Jalan Telawi 1,
59100 Bangsar, KL
Tel: 03-2282 3456
Email: garibaldi@garibaldi.com.my

Hennessy XO Appreciation Grows Gastronomy with Chef Susur Lee

Remembering last year, and all the wonderful dinners I had, I realized I was months late in writing about what was undoubtedly,for me, the best meal of 2011.

We always look forward to Hennessy events, especially the Hennessy XO Appreciation ones, which spoil us rotten with outstanding cuisine cooked by Asian superstar chefs. Be they from Hong Kong, China, or of Malaysian descent, these carefully selected chefs showcase brilliant progressive Oriental cuisine with a European twist, and highlight the splendour and superior taste of Hennessy’s XO. This time, we had the pleasure of one of the “Ten Chef’s of the Millenium”, critically acclaimed and world renowned Top Chef Master Susur Lee.

You never know what to expect at these events in terms of food, for each chef brings with him his own style of cuisine, his own story, and his own interpretation of the subtle yet robust flavours in Hennessy’s XO. Rich, woody, fruity, and mind-blowingly intoxicating, the deep brownish golden liquid will caress your throat and warm your belly, be it neat or on the rocks.

As with all previous events, we were taken through a journey of the delicate process of producing and barrelling Cognac, to ensure the highest quality liquid would reach your lips. Ooooh… I get shivers down my spine just thinking about the heady scent, the ‘zing’ of warmth that hits your mouth at first sip… heavenly.

As always, we’re made to feel extra-special with elegant namecards placed at our seats, and black and gold menus tucked delicately into a jacket shaped folded napkin. The signature Hennessy ‘black tent’ was this time erected indoors in the KL Live Centre, on Jalan Sultan Ismail, as opposed to previous outdoor events at Bukit Kiara and Suffolk House in Penang. A roof within a roof, and no expense was spared on flowers and candles set amidst the backdrop of darkly hues drapes.

To add to the luxury, copious amounts of Hennessy XO is poured into your glass before the Cognac even had a chance to evaporate.

Dinner was truly outstanding. Like I said, probably the best meal of 2011. I went with no expectations of the food, knowing it would be good, but not expecting it to be so great. We learnd that Chef Susur Lee spent 2 weeks in Malaysia prior to the event, tasting all kinds of local fare, mercilessly sourcing local ingredients and adapting his dishes to the local flavour.

There in itself is probably what made this meal so memorable. The familiar tastes, coupled with exquisite ingredients, and intricate cooking methods was just… exceptional.

“Just like fine cognac, culinary innovation results only when age-old recipes are perfected through centuries of evolution.”

THE FLAVOURS OF PERFECTION, ALL IN ONE EVENT.

Sashimi Exquisite

A delicate oceanic tantalizer of fresh sashimi with lightly frizzled wraps, topped with imported crest, paired with sea urchins and served in a richly flavoured edamame sauce.

Oh my… what a way to start the meal. As I took my first bite of tuna, I sat there and marvelled at how fresh it was. Did Chef Susur have a tank in the back? Did he kill, skin and slice the fish on the spot? It was insanely delicious, light, with clean flavours that stood out individually but married so well together.

The creaminess of the sea urchin, the popping squirts from the salmon roe, and the smooth and silky edamame sauce, all dissolved happily on my tongue, with the occasional savoury burst from an edamame bean and light crunch from the crest. Exquisite indeed.

Allure of the Orient

Luscious fusion excitement of Cantonese wok fried King Prawn, served with steamed pumpkin in savoury tomato jam and topped with crispy deep-fried Sang Mee.

 

This was my favourite dish of the evening. Essentially, a deconstructed ‘Sang Har Meen’. But so cleverly done, introducing unusual ingredient pairings for a classic Chinese dish. The prawn was fat and succulent, cooked perfectly so it still had just the right amount of bounce with every bite.

The pumpkin was unexpected, but added a lovely creaminess and sweetness to the dish, which was then offset by the savoury white sauce, and tomato jam. It was a perfect balancing act… a wonderful play on textures and a beautiful, almost poetic interpretation of my favourite dish.

Queso Ambrosia

Sumptuous Mexican goats cheese tart baked with jalapeno and red capsicum, flavoured in tomatillo sauce and lavishly garnished with minced waxed duck sausage.

I thought this was such a clever dish! It was strange really, to read the description in the menu. I kinda half expected a Mexican tortilla or Quesadilla to appear in front of me, and I was expecting truly ‘foreign’ flavours. Yet, once again, Chef Susur surprised us by somehow, magically infusing the dish with local flavours.

The goats cheese was deliciously rich and creamy, with a salty-sour kick. The up-the-nose spiciness from the jalapeno was just right, while the waxed duck sausage brought back memories of me  eating my first ‘Lap Mei Fun’. And the pastry… of the pastry… so light, so fluffly so gorgeously buttery and flaky… Insanely good.

 Sable Sensation

A lush palate of titillating flavours enraptures in this fusion of specially marinated sable fish and radish cake, served with unique miso mustard and Chinese mui choi.

 

I didn’t try this dish, but according to Lil’ Fat Monkey, it was amazing!

 Tenderloin Ardour

Savoury Australian tenderloin pan grilled to amorous perfection, served with exquisite eggplant polenta cake in rich Chu Hou sauce.

What the hell does ‘amorous’ even mean? Was my first thought. Well, I googled it like all dumbfounded bloggers would, and came to the conclusion that it was to do with being in love. Yes, this tenderloin did evoke feelings of being in love… I mean, it’s quite hard to make a piece of meat look sexy and appealing, but this baby… ooooh. More shivers down my spine.

The tenderloin was elegantly ‘draped’ over the polenta cake, almost like the two were cuddling in a lovers embrace. It was cooked beautifully, with bold flavours of black pepper and meaty juices, melt-in-your mouth tender. The eggplant polenta – brilliant!

Polenta is one of my least favourite foods, well, because it’s so starchy and ‘blah’, but here, it was rich, decadent and the perfect complement to the meat. Subtle hints of soya beans, garlic and ginger from the Chu Hou sauce carried through the Asian theme in the dishes, without overpowering the Western elements. Insanely good.

Panna Cotta Seranade

Sweet and creamy vanilla panna cotta comes together with a fruity symphony of raspberry, pineapple and wondrous passion fruit coulis in this delicate dessert delight.

The perfect end to the perfect meal…it was like a Monet, a beautiful painting that you want to admire from a distance.

Not too sweet, with the freshness and tang from the fruits melting together with the custard like texture of the panna cotta. Love the final touch of the ‘Fortune cookie’ on the top. Insanely good.

And then, there were fireworks!

 

And did I mention the insanely good Sand Artist? Live? Drawing pictures from his head, in the sand, to illustrate the story of how Hennessy came to be?

 

It was truly surreal, and utterly amazing. As I’ve said several times already, INSANELY GOOD. And everyone got a lovely keepsake in memory of the evening.

Thank you Hennessy, for giving me my best meal of 2011… And thank you Susur Lee, for cooking it.

 *Special thanks to MILK PR for the gracious invitation.

 ABOUT HENNESSY

Hennessy is the world’s leading premium cognac brand. Founded in 1765, the house of Hennessy has continuously strived to create the world’s finest cognac.

Hennessy is the master of the art of blending fine aged cognac eaux-de-vie and has been creating fine cognac for seven generations. This heritage and savoir-faire has earned Hennessy Cognac world-wide renown and the appreciation of todays greatest cognac connoisseurs, making it the brands world’s number one cognac and one of the world’s most sophisticated spirits.

For more information, kindly visit www.hennessy xo.com.my and www.mhdm.com.my

“NEW ZEALAND CUISINE SET TO STAR IN KL!”

I am sitting on a deckchair, by the pool, with the afternoon sun warming my toes and the caressing sea breeze and gentle lapping of the waves for the ocean set the scene for yet another heavenly day here on the island. “Heaven on Earth.”

While riffling through the Press Release from Traders Hotel KL on their latest venture to promote international cuisine in Kuala Lumpur, I am pleasantly surprised to find that there might be another “Heaven on Earth”…

Internationally acclaimed Celebrity Chef, Chef Wan, with his boyish charm and larger-than-life personality, is supporting the ‘Taste New Zealand’ showcase at Traders Hotel.

  “I am a fan of what New Zealand produces. When I arrived in New Zealand on my first trip a few years ago, I thought there is such a thing as ‘heaven on earth’. The food reflects the environment it comes from – jaw dropping beauty, friendly people, clean and sustainable.”

How exciting then it is that we, mere Malaysian mortals, should be given the chance to savour high-end New Zealand cuisine! And for a whole month! It may not be in the jaw-dropping beauty of the New Zealand scenery, but great tastes in delicious morsels of fresh, air flown New Zealand produce teamed with sleek, stylish & welcoming ambiance of Traders Hotel definitely beats the 13 hour flight there!

‘Taste New Zealand’ is a culinary showcase in conjunction with the New Zealand Trade and Enterprise, where each of the restaurants at Traders Hotel KL will feature the fresh and exciting flavours of New Zealand products.

From February 16^th 2012, all the outlets will be showcasing the hard work and creativity of Executive Sous Chef, Alan Wong and his hand picked team , who have been carefully working out the menu for both Gobo Upstairs Grill and Lounge and Gobo Chit Chat, the hotel’s all-day dining international buffet restaurant.

WHAT’S ON OFFER

 GOBO UPSTAIRS

Priced from MR150++ to MYR250 ++ Menus paired with wines will be available as well.

Gobo Upstairs will be offering a 7-course and a 4-course tasting menu.

Special items such as Warm New Zealand King Salmon Confit, diced mango,duo of avacado and fennel apple salad, Combination of New Zealand Lamb Rack, Herb Crusted New Zealand Beef Tenderloin…

 Potato Galettes, Baby Carrot, Zucchini, Golden Flakes, jus De Roti and more!

GOBO CHIT CHAT

 Priced at MYR 68++ per person for lunch

MYR 88++ per person for dinner

Gobo Chit Chat will be serving New Zealand on their menu with daily rotational changes in the buffet.

Oodles of fish roe…

You’ll find delicious leg of lamb salad, New Zealand cheeses…

Clam chowder, fresh seafood…

Sweet stuff like pavlova…

Lamingtons and sticky date and ginger pudding guests will be able to enjoy New Zealand products engineered with a local twist.

SKY BAR

Not one to be left out, even SkyBar joins in the fun! Their trendy mixologists at the bar, have created three cocktails using 42 Below Vodka and Manuka Honey, both products of New Zealand. Yes, it’s not only food on offer, but some of New Zealand’s best wines as well!

Ditch the idea of flying across the world for good food – take the shorter route and drive instead to Traders Hotel KL for a Taste of New Zealand. You never know, you might just run into Chef Wan as well!

*Taste New Zealand showcases a wide variety of New Zealand products including meat, diary, seafood, fruit, confectionary and wine. Taste New Zealand Week and Taste New Zealand will run from February 16 to March 18 at the Traders Hotel in Kuala Lumpur.

CONTACT

Traders Hotel Kuala Lumpur,

Kuala Lumpur City Centre

50088 KL, Malaysia

Tel: (60 3) 2332 9888
Fax: (60 3) 2332 2666
E-mail: thkl@tradershotels.com
Website: www.tradershotels.com

 

Simply Mel’s, Malacca Portuguese Cuisine

The Sphere, Bangsar South

*photos courtesy of Riz Ainuddin

How do you even begin to write a ‘review’ of your own restaurant?

My blog has remained suspended in time because I’ve not been writing reviews about restaurants, but trying to run one instead. I feel terrible to the point that I do not even accept invitations to write about other restaurants. That is, until the Time Out Food Awards KL 2011. In the past, I’ve nominated and voted for my favourite restaurants in the Awards because each and every single one deserved that *CLICK*.

I have to say, never did I expect to be in this position, until now. Nominating our own family restaurant. I have to say, that even if I had nothing to do with it, I would still nominate it for a new category in Time Out KL Food Awards – the Blogger Choice Awards – because the food is just that good!

http://www.timeoutkl.com/foodawards/2011

The restaurant is a family effort, but it’s really my mum’s… Melba Majella Nunis. It’s her food, her personality, her passion for cooking, her desire to keep our Eurasian family recipes alive…

In a nutshell, it’s just her. It’s Simply Mel’s.

“Auntie Mel’s lovingly prepared food _ including assam prawns _ is a valentine to anyone who adores wholesome recipes handed down through generations of women who wanted to feed their families as best as they possibly could.”

- EatDrinkKL

I grew up with this food. My childhood was spent getting home after school in Alor Setar, anxiously awaiting my favourite “Porku Tambrinhyu”, a tangy lemongrass curry with sweet savoury undertones. I love Inchementu, which is a coconut curry with tasty meatballs stuffed in cabbage. Even at such a young age my tastebuds screamed out for comforting ingredients like coconut milk and fresh, fragrant spices like lemongrass and galangal.  Never once was that plate of my favourite food not waiting for me on the table.

Throughout my time abroad I grew to love and cook European food, but never once did I miss the opportunity to call and tell Mummy over and over again, the exact time I was arriving at the airport. “So what shall I cook for you?” she would ask. And everytime my answer would be the same. “Nasi Lemak, with Kangkung Belachan and Assam Prawn pleeeeeeeeeeeeease!” I didn’t know about the Serai Chicken until recently, a dry, fragrant curry with oodles of kaffir lime leaves. The perfect complement to coconut rice, or even as a dish on its own.

Without fail, my favourite dish would be waiting for me. Mel’s Malacca Laksa is another dish I can never get enough of!

Slurping up the smooth coconut broth, cooked with fishballs and ‘daun kesom’, ladled over a bowl of rice vermicelli,chicken, beansprouts, shredded cucumber, egg, tau pok, and spring onions is such a treat! The complexity of flavours and textures is just happiness in a bowl! Extremely comforting…

Nothing beats picking up a fork and spearing into a crisp, crusty layer of Mummy’s (Mel’s) freshly baked Crab Stuffing.

“Freshly picked crab meat, prawns & minced chicken stuffed in crab shell. Tastes lovingly homemade; soft and fluffy, with diced carrots, onions & turnips for extra texture. And hurray for any crab recipe that doesn’t force us to use our fingers to scrape for flesh.”

- EatDrinkKL

Or, for the true Malaysian returning home, “Dali Cu Mang!” (eat with your fingers). One of the highlights of Mel’s cooking is the unusual Keluak Curry.

I have not come across another restaurant that serves this intensely flavourful nut everyday.

“(…) one will never escape the popular Keluak Curry. The keluak nuts are hard to come by so Mel’s sources them from a supplier in Malacca, who gets his high quality Keluak from Indonesia(….) dig out the contents from within(…) black, soft and velvety with a nutty and slightly bitter aftertaste.”

- iamthewitch

It is a tedious process to cook ‘Keluak’. The nuts in their raw form have to be soaked for at least 48 hours to remove toxins and make it edible.

Each one has to be cracked open individually, and Mel handpicks the ones that make the cut in terms of quality, then proceeds to cook them in a rich, meaty, sourish curry.

Even more laborious is her Keluak Sambal, where she digs out the flesh of each nut (very time consuming!) and fries it up in her homemade chili paste with fresh prawns. The result is a thick, velvety paste, intense in flavor with a kick from the chili. It’s addictive, and if you fall in love with keluak, you’ll never be able to get enough!

Another one of my mum’s outstanding dishes is the “Black Sotong Sambal”. Succulent Squid cooked on a slow heat ‘til tender, with the ink bags still in so they burst, flavor the sambal and colour it a rich, almost black.

Don’t miss out on trying the Petai Sambal with Prawn. Crunchy stinkbean cooked in a sweet spicy sambal.

Of course we serve more familiar dishes like ‘Devil Curry’, with chicken cooked in a fiery gravy of chilies, galangal and mustard seeds. I remember this as being a  dish more for festive occasions like Christmas, or celebrations like weddings, birthdays or just family get togethers.

Don’t be fooled into thinking Simply Mel’s is all about spicy food. There’s plenty of mouthwatering mild dishes like Mel’s Chicken Pongteh, a delicated balance of blended garlic, onions and black bean paste, simmered over a low heat and served with ‘Sambal Goreng’.

There’s ‘Soy Limang’, which is a soya sauce gravy infused with lime, and you can choose from ‘Terung Soy Limang’ or Fish ‘Soy Limang’. Chuan Chuan fish has been another hit!

This deep fried Bawal Hitam (Black Pomfret) doused in a ‘tauchu’ sauce will get you licking your lips and wanting more…

Cornbeef Meatball Stiu, Chicken Seybah, Saltfish Taugeh, French Beans with Tau Kwa and Egg… The list goes on. A particular favourite amongst guests was very aptly summed up by a famous blogger not known to mince his words…

“OHHHHHHHHHHH, TONGUEEEEE!!!! Ox Tongue Semur. Mel simmers the tongue for hours until it is tender. I want this dish named after me. I love tongue. I must have tongue.”

- Fatboybakes

He was, of course talking about Mel’s Ox Tongue Semur, which is so tender it just melts in your mouth like butter. There is also a beef version of this for the less adventurous, and in the olden days this was a favourite amongst Eurasion men, who would eat it simply with bread, and wash it down with a cold beer. The vinegar base makes it very moreish, and very addictive!

I could go on an one about the homemade Saltfish Pickle, and Homemade Kaya served with Pulut.

Both of those are now available for you to take home in a bottle, to enjoy whenever you want!

I could go on and on about Mel’s rich Pulut Hitam, bursting with longan, or her delicate Sago Biji Gula Melaka, a light but satisfying way to end the meal.

There’s so much on the menu at Simply Mel’s that I’ve barely even begin to scratch the surface!

I guess what I’m trying to say is that a lot of work goes into Mel’s cooking, but so does a lot of love. The key words to remember here are ‘FAMILY RECIPES’ and ‘HOMECOOKED FOOD’.

“…you’ll find that Mel’s cooking is well marinated and seasoned by the memories of her childhood and is what she would serve to her family at home, as did her mother.

(…)” Simple, honest, and from the heart.”

- alilfatmonkey

Mel cooks every single dish at the restaurant exactly how she would cook it at home for her friends and family. It has always been her dream to open a restaurant, and now finally, standing in the kitchen from early morning ‘til the wee hours of the night, her dream has come true.

As most of you who’ve been there know, she always makes an effort to speak to every guest if possible, and will always go out of her way to make sure you leave with a smile on your face.

Simply Mel’s tagline is “BENG NAKI KUMI!”, a phrase heard often by Mel as a child, and of course, by me, and still used today with her grandchildren.

Translated into English, ‘Beng Naki Kumi’ simply means ‘Come here and eat!’

Well, what are you waiting for?

CONTACT

Simply Mel’s Malacca Portuguese Cuisine

OPEN EVERYDAY FROM 10AM TO 10PM!

-          PORK-FREE -

ADDRESS

Unit 1-1A, Ist Floor, The Sphere, No. 1, Avenue 1, Bangsar South, No. 8, Jalan Kerinchi, 59200 Kuala Lumpur, Malaysia · Get Directions

Reservations: 03-22414525

Website: www.simplymels.com

Email: inquiries@simplymels.com

ADDITIONAL INFORMATION:

WE SERVE WINE AND BEER! HAPPY HOUR FROM 5pm-8pm, BUY 3 BEERS GET 1 FREE. Tiger, Carlsberg, Hoegaarden.

AVAILABLE FOR EVENTS, BIRTHDAYS, AND MORE! SEATS 60 PAX.

CAKES AVAILABLE ON PRE-ORDER – Sugee, Fruitcake, Old Fashioned Chocolate, Butter, Marble, Carrot, Coffee. Custom Fondant design for Sugee cake also available.

LUNCH SET MENU – From Monday to Friday, between 1130am-3.30pm, enjoy Simply Mel’s DISH OF THE DAY @ RM12.90, which includes an appetizer, main course and a glass of Homemade Jelly Rose Sirap. Also on offer are its Signature dishes as a set with rice and vegetables,

Introducing NEW DRINKS @ RM7.90 – Barley Laici, Laici Mango and Laici Selasih.

This Sunday 25^th September, from 12noon – 3pm, come feast on our Keluak Buffet!

Wasabi Bistro – A New Look! Same great food!

Wasbi Bistro at Mandarin Oriental is one of those restaurants I always recommend to all my friends. Having eaten there a while back for Red FM’s Big Red Food Review, over and over again  I made promises to myself to return, especially for Kumi’s No. 1, their signature dish.

Well, over a year has flown by and another invitation to dine there came in, announcing their new look! And what a new look it was.

“In Japanese, “Wa” means harmony and “Sabi” means simplicity – superbly representative of the restaurant which exudes a simple elegance and is alluringly charming. The Japanese menu at Wasabi Bistro has its roots in the philosophy of Japanese art and cuisine borne out of Grandma Iseki’s kitchen.”

Located on level P1, the restaurant itself is independent of the hotel, and you can access it via the carpark, and also through the lobby of M.O. The new Wasabi Bistro has had a facelift and now boasts a more contemporary feel.

“A modern take on intricate, traditional Japanese fare enjoyed in the quiet elegance of an intimate bistro setting. Subtly decorated with exquisite Japanese art and artifacts, the dining areas have been designed to offer guests the utmost privacy.”

While the deco changes only once in a blue moon, the food however, remains constantly evolving.

“Traditional Japanese cuisine with a Hawaiian twist… an outstanding combination which is intriguing and refreshing to the palate. Wasabi Bistro offers elegant fusion cuisine for diners who want a unique alternative with pleasant traces of the authentic.”

Fatboybakes, Lexie, Lil’ Chef and I sat down to dinner with Operations Manager Kevin James Hee, who tickled us with his sharp with and passion for the cuisine, and Azrina, who on behalf of Wasabi Bistro, graciously extended the invite for us to dine there.

We were treated to the highlights of Wasabi Bistro’s Menu. All these items are a must try if you dine there!

HORENSO GOMA-AE

Blanched spinach bathed in hand-crushed miso dressing

Served in dainty little dishes, this was a refreshing, crunchy and nutty way get our tastebuds going.

AHI POKE

Hawaiian style marinated tuna sashimi with crunchy seaweed

Deep red, still raw, thick slices of tuna that tasted fresh out of the ocean. The flavour was sweet, again slightly nutty like the seaweed, with a hint of tropical fruits.

KUMI’S NO. 1

Crabmeat with avocado wrapped in white fish fillet, oven-baked with Kumi’s supreme secret sauce

Unanimous…sensational palate pleaser!

Kumi’s No. 1 is a dish you will never forget! It’s got so many dimensions of flavours that just work so well together. The crabmeat was sweet and fresh, the avocado smooth and velvety, complemented beautifully by the slightly oily, salty fish and rich, creamy sauce. There was no point being polite about eating it in small bites. Open wide and eat it all at once! It was just as good as I remembered…

SPECIALTY SUSHI

Salmon mango soft roll, soft shell crab roll and rainbow roll

One of the things I loved most about Wasabi Bistro’s assortment of sushi was the pretty colours that lit up the plate. I think eating with your eyes first always ensures a better taste sensation. A myriad of yellows, greens, reds and oranges teased and tempted us, until we could resist no longer and just dove in with our chospsticks.

Each roll itself is larger than what is served in other Japanese Restaurants I’ve tried in KL, so be warned, they are very filling! They were all outstanding. It was hard to choose between the combinations of sweet mango wrapped delicately alongside fresh salmon, or the salmon and juicy crabmeat, or the avocado and intense eel… I liked them all!

MARINATED BUTTERFISH

Lightly marinated Butterfish on a bed of crushed ice

Kevin explained to us that rather than serving it raw, the butterfish was lightly marinated to add flavour and give it some colour, then smoked. It’s a meaty fish, and has a slightly chewy texture, and in this case, a hint of smokiness in the aftertaste.

GRILLED CHICKEN TERIYAKI ON SKEWER

Marinated grilled chicken teriyaki on skewers

Tender, caramelized chunks of chicken, with a pleasant balance of sweet and salty. Sprinkle some traditional Japanese spices on the juicy meat for an added kick!

PAPAYA MOTOYAKI

Sautéed shrimps, scallops, mushrooms and peppers served in halved papaya shell, oven-baked to succulent perfection with Motoyaki sauce

This is definitely one of the most unique combinations of ingredients I’ve ever tried. I liked the idea behind it, but my tastebuds weren’t so sure. It was a little too rich for me, and I didn’t take to the combination of the various shellfish against the warm, gooey papaya. Fatboybakes, on the other hand, loved it, and polished off his very own half papaya! To each his own!

CLASSIC TEMPURA

Shrimp and fresh vegetables dipped in light specialty tempura batter, deep-fried to a golden crisp

Anyone can cook Tempura, but not anyone can do Tempura well! The batter was crisp and tasty, the prawn succulent and bouncy. Lovely with the dip of Japanese Vinegar & shredded radish.

GOLDEN FRIED BANANA WITH VANILLA BEAN ICE CREAM

Perfectly crispy golden fried banana with smooth-as-silk vanilla bean ice-cream

So Sinful! Lovely textures, sweet and filling, balanced out by the refreshing Vanilla ice cream.

CLASSIC GREEN TEA ICE CREAM & GREEN TEA ICE CREAM WITH ROASTED SESAME

Two flavours paired, enhancing the distinctive tastes of refreshing green tea and rich roasted sesame seeds; the sweetred bean sauce tops both to perfection

A simple end to a fulfilling meal. If you’re looking for something a little out of the ordinary in terms of Japanese food, then I recommend the fresh, tropical tastes and creative dishes at Wasabi Bistro. Whether you’re being mesmerized at the Sushi Bar by the intricate handiwork of the restaurant’s master chef, or quietly being adventurous with the restaurants more unusual food combinations, Wasabi Bistro will definitely awaken your tastebuds!

I certainly hope this time, I won’t wait so long again to get my fill of Kumi’s No. 1!

*Thank you Kevin, Azrina and the team at Wasabi Bistro for such a delicious and filling evening!

CONTACT

WASABI BISTRO

Mandarin Oriental Kuala Lumpur

Level P1 Kuala Lumpur City Centre

50088 Kuala Lumpur

Tel: +603 2163 0968

Cuisine: Contemporary Japanese

Hours: Monday – Sunday | Lunch 12pm – 2.30pm / Dinner 6.00pm – 10.30pm

W: www.wasabibistro.com

Afternoon Tea at the Majestic Malacca

I like to think that my fondest childhood memories come from Malacca. Over 20 years ago, the Malacca I spent my holidays in was different. It had character, it had charm. It was simple, yet unique.

I dread the thought of going back nowadays. The only thing that draws me there and makes me throw my good sense out the window and spend 2 hours in my car driving down, is the food.

The Malacca today is not as I remembered. No more quite bike rides down to the Portuguese Settlement. In place of quiet, narrow streets are traffic jammed car ridden roads, tacky, over-adorned rickshaws blaring out Lady Gaga songs from their crackly speakers and throngs of tourists contaminating heritage buildings. An out of place tower stands not far from an old, Portuguese ship. Monstrosity mega malls and stark shoplots sit on reclaimed land, where once stood open green spaces or the untouched Straits of Malacca.

It was a joy then to discover that someone had the good sense to preserve the old, and turn it into a hotel at that! A hotel with a delicious afternoon tea that could rival even that served at Buckingham Palace! Well, one can speculate.

Take a deep breath of sea air and let your cares flow away as you step into a classic YTL Hotel.

The Majestic Malacca.

“Located at the heart of the hotel, The Lounge at The Mansion presents an inviting space, ideal for midday refreshments, afternoon tea or just conversation.”

After stuffing our faces with Nyonya Laksa at Donald & Lily’s, and Chicken Rice Balls at Hoe Kee, we checked in The Majestic Malacca and settled down for some civilised afternoon tea. The lounge itself is rather small, so book early to avoid disappointment.

I did see guests enjoying their tea out in the lobby but for more privacy, you want to be by the books where you can totally relax!

From 3pm to 6pm, at the price of RM 48++ per person, you get the following:

I loved the selection of teas from around the world, as well as the local BOH tea selection that just tasted simply divine…

And I adored not only the classic ‘high-tea’ items that tasted spectacular, but also the fact that they’ve put a local spin on it and included Nyonya delicacies like Pai Tee and Nyonya Chung.

The former was beautifully crunchy and filled to the brim with shredded vegetables, topped off with a savoury, spicy prawn paste.

The latter, a sticky glutinous rice steamed dumpling wrapped in pandan leaf and filled with savoury shredded coconut.

I do think the Pie Tee was my favourite!

There were crispy Won Ton’s, crunchy Samosas and fat Curry Puffs.

There were fluffy scones, with homemade jam and whipped (not clotted) cream.

Every bite brought a whole new meaning to the word ‘pleasure’. The jam that came with the scones was phenomenal. Not too sweet, and still retaining all that fresh fruit flavour.

Even the sandwiches were delicious! Simple, classic, yet oh, so tasty.

Fresh salmon, chunky tuna, creamy egg, and crunchy cucumber, each one layered delicately between slices of bread smothered in butter. We waited awhile for the pies, which were served piping hot.

It was worth the wait. The icing on the cake wasn’t the cake itself, but the gravy filled chicken pies that just oozed goodness with every bite.

The cakes were nothing to shout about, and  although they looked good, I would gladly exchange them for more chicken pies!

Yes, I thoroughly enjoyed my high tea. I mean, nothing better than a spot of tea to wash down breakfast and lunch.

Even if you don’t get a chance to stay there, do stop by for a splash of afternoon tea. Try the Earl Grey with Tangerine. I guarantee all your worries will be washed away.

*Special thanks to Julian and the team at Majestic Malacca for a delicious afternoon tea.

CONTACT

The Majestic Malacca
188 Jalan Bunga Raya
75100 Melaka, Malaysia

W: www.majesticmalacca.com

For reservations and enquiries through the YTL Travel Centre, you may email us at travelcentre@ytlhotels.com.my.

GPS: N 2° 12′ 03.58″, E 102° 15′ 07.43″