In my many years in London, quite often on a rainy day I would get pangs of hunger and the taste of bangers and mash, or a good ol’ fashioned steak and ale pie. Here, must say, with the heat, those pangs don’t come quite so often, but when they do, I’ll know where to go from now on.

The sky was gloomy. A light rain was falling. A cold breeze made me think twice about my lack of sleeves. It was the perfect weather to spend warming up with some pub grub.

The George & Dragon at BSC is you quintessential British Pub. It’s predominately a watering hole, with a long list of beers, ales, whiskies, and concoctions that will certainly liven up any dull evening.

You’ll find familiar favourites like The Old Speckled Hen, Strongbow Cider and Tetley’s Smoothflow. Second to that is a menu serving traditional British fare, worthy of any notable palate.

Melissa Chong (Group Marketing & PR Manager, FINNEGAN’S) and Dinesh Ranawaka (Communications Executive, BRDB) we’re our gracious hosts for the evening. It was the usual suspects, Fatboybakes, Frat Mustard, Rokh and I, ready with our rumbling tummies waiting to be warmed.

We sat outside on the terrace, but the inside looked very inviting. Mock Tudor deco, timber walls, low wooden beams, and the finishing touch, a deep red carpet.

Our table was soon littered with glasses of Kilkenny, Tiger, Real Snake  Bite Black (Cider, Tiger, Blackcurrant, Pernod), Old Speckled Hen Ale, and later in the evening Auchenthosan Three Wood Scotch Single Malt Whisky and Bowmore Darkest 15 Scotch Single Malt Whisky.

First up, Blanket & Belly (RM 26).

Fatboybakes *breaking into song* “These are two of my favourite things…”

It was an excellent start to the meal. Juicy Cumberland sausages, wrapped in crispy bacon, and a serving of fatty, salty pork belly with spicy English Mustard. The perfect accompaniment for a pint of beer.

What arrived next was a mountain of pork, with a bone for a mast. Melissa wasn’t kidding when she voiced her worries that we might have too much food. The Crispy Pork Knuckle (RM 65) was gigantic, but she needn’t have worried.

It was pork, glorious pork, sweet and salty, soft and crunchy, soaked in a rich gravy, with meat that fell off the bone at the slightest touch.

The best bits, of course, are on the bone, and we all had a go at that.

Finger-lickin’ good!

Even Frat couldn’t resist…

A little cannibalistic, but hey, that’s what good meat does to you! By far my favourite dish of the evening, and you will immediately agree that it deserves its house specialty title.

More meat arrived. This time the succulent New Zealand Lamb Cutlet (RM 35), served on a bed of grilled courgettes and greens.

If you fancy something a little lighter, opt for the Salmon Steak (RM 26), served with Angel Hair Pasta and grilled vegetables.

A tasty slab of salmon, pan fried, with garlicky aglio-olio pasta.

The Smoked Fish Pie (RM 32) was hot and creamy, made with Wild Caught Smoke Halibut, topped off with a browned crust of mash potatoes.

It was all good until we tried the Ploughmans. In the menu it’s described as “A traditional, hearty platter of salad, cucumber, apple, Branston Pickle, coleslaw, chutney, tomatoes and thick slabs of cheddar with crusty French Bread. You can choose from fillings of Honey Baked Ham (RM 22), Cheddar Cheese (RM 22), Scotch Egg (RM 22) and Roast Beef (RM 25).

We had the Roast Beef, and I wished we hadn’t. Here’s the conversation that Frat had with me on Skype the next day…

[2:15:30 PM] Frat Mustard: I was afraid of you when I saw you

[2:15:41 PM] Frat Mustard: like when you had the beef since the chef wasn’t there

[2:15:45 PM] Frat Mustard: I thought you were going to KILL ME!

[2:15:59 PM] Frat Mustard: Frat, “oooh yeah… the beef is a big dry”

[2:16:10 PM] Frat Mustard: Aly *BIG EYES* ” It is HORRIBLE!”

[2:16:55 PM] alisonjvictor: EEErRRR i’m so horrid… sorrrrrreeee!

[2:19:33 PM] Frat Mustard: hahhaha babe, you know I love ya. just go easy with the facial expressions.

[2:19:38 PM] Frat Mustard: I’m laughing as I’m typing this. too cute.

So yeah, I guess that sums up the beef. My sincere apologies for the uncontrollable face, the shock got the better of me. We ended up having a cheese pickle sandwich, minus the beef. Ripe cheese, tangy Branston pickle, and sweet mango chutney, a winner in itself.

Mellissa of course, was a darling and ordered us the Supper Special Bak Kut Teh to compensate. I’m glad she did, because for a late night snack, this is just perfect.My photo doesn’t quite do it justice, but trust me when I say it was delicious!

A wonderful, steaming hot herby broth, with tender chunks of pork ribs. Served with steamed rice and  garlic & chilli padi in soya sauce. Simple, effective, and utterly luscious.

In true British Pub fashion, the George & Dragon offers fantastic pork dishes. I would go as far as to say that apart from the staggering amount of beers and ales, the pork dishes are definitely their strong point. So the next time you fancy getting your lips around a big bone, head over to George & Dragon at BSC and have a lip smacking time with their knuckles.

Thank you Melissa & Dinesh for a great meal, and thanks to Fatboybakes, Frat Mustard and Rock for making the evening so enjoyable!

CONTACT:

George & Dragon

(NON-HALAL)

Lot G130, Ground Floor,

Bangsar Shopping Centre,

85 Jalan Maarof, Bukit Bandar Raya.

T: 03 2287 9316

It’s that time of year again! Time Out KL’s annual Food Awards!

It’s the awards where YOU have a say.

There are 13 categories this year, as you’ll see when you head to the nominations page. You’ve got til the16^th of September to cast your nominations.

Each category is open, so you can fill in any restaurant you want, which is fantastic because it avoids any bias. The clever people at Time Out KL will then shortlist the most popular restaurants, and the polls will re-open on the 1^st October when you can cast your vote for the shortlisted restaurants.

The results will be published in December “Food Award Special’ Issue of Time Out KL, and for the first time ever, there will be an awards ceremony!

Tick tock, tick tock… time’s running out…

I’ve nominated my favourite restaurants,  have you?

www.timeoutkl.com/Nominate/FoodAwards/2010

Thank you Nazeen and team Time Out KL for an enlightening evening.

And special thanks to il Lido for the yummy food and drinks!

]]> http://alyswonderland.com/wordpress/?feed=rss2&p=1630 0 http://alyswonderland.com/wordpress/?p=1594 http://alyswonderland.com/wordpress/?p=1594#comments Sat, 28 Aug 2010 02:47:33 +0000 alyswonderland http://alyswonderland.com/wordpress/?p=1594 “Academy of pastry arts Malaysia, a premier Institute offers you a unique opportunity to learn the art of bakery and pastry making in a professional setting.”

That it does! The oven is my favourite instrument for cooking, but I never bake. I find the process too tedious, the measuring, the sifting, the whipping, the folding… oh it’s so boring to teach yourself to do those things. But when you have the right people showing you how to do it, it becomes a breeze…

“ Being personally trained and coached by Pastry and bakery champions, your skills will be finely honed  through hands on teaching , practice and repeated exposure to the best pastry techniques, pastry tools and Ingredients.”

Chef Chef Guillaume Lejeune, or Chef Lejeune, is the Director of Pastry Studies for the Academy of Pastry Arts Malaysia.

He has worked for close to 4 years in the National Hospitality Institute, Oman (Oct 2006 – March 2010) prior to coming to Malaysia to set up the Academy of Pastry Arts Malaysia. He has also worked in various Michelin starred hotels  and restaurant such as the RITZ, Paris (Deluxe French Gastronomy & 1 Michelin Star Restaurant), LE MAS DU LANGOUSTIER, South of France (4 Stars Hotel & 1 Michelin Star Restaurant, and the GRAND HOTEL DU CAP FERRAT, South of France (4 Stars Hotel & 1 Michelin Star Restaurant). We were in good hands.

For Christmas last year we received the Kenwood Major Mixer. It’s been collecting dust since then and the attachments haven’t seen the light of day. After just 2 hours of playing with the sweet stuff and being taught by such a professional, I now feel confident enough to get everything out and spend a day with it. Who knows what wonders I might produce, now that I know the basic skills!

“We have a pastry kitchen which is fully equipped with the latest equipments of cakes & pastry making, wedding cakes, chocolate and sugar art. Our specialised chocolate room, Wedding Cake room, sugar room and bakery make Academy of pastry arts as one of the best pastry Academy in Malaysia.”

Pictures of beautiful pastry art adorned the walls.

As we waited on the sofa, sipping on coffee and getting to know one another, I marvelled at the long table covered in cakes, cookies, macarons, and other beautiful baked goodies.

Little did I know, it was not for show, but for us to eat later!

The morning began with a short introduction from Hanne Landgraf, (Customer Relations Executive), Jade Wong (Mustard Tree Communications), Lejeune Guillame (Director of Pastry Arts), Matthias Schuebel (Consultant, 1996 Pastry Olympic Gold Medal winner) and Chef Tan Wei Loon (Pastry Chef Assistant).

The Academy of Pastry Arts Malaysia has been set up to groom and prepare “ready to perform” professionals, within a short time period (9 months intensive course) to be ready for the Hotel & pastry related industry.

We were taken on a tour of the premises.

“We have a total area of approx 8000 Sq. Ft. and state of the art pastry kitchen in an area of 4200 Sq. Ft. you will have quality guidance, excellent equipments and ingredients to work with.”

They’re not kidding when they say they have space.

Occupying pretty much the whole top floor of Wisma Thrifty, Pastry Kitchen is decked out with workstations that can comfortably fit classes of up to 20 people.

There’s a Bakery Room that smells of freshly baked bread, a Pastry Room, a Chocolate Room for whipping up those sinful delights, the Chefs Lounge (where we were) for chilling out, and even a Classroom for Theory lessons.

Then we were asked to divide ourselves into two groups. “Why?” I asked. “Because we’re going to make macarons,” replied Chef Lejeune. “Oh goodie!” we clapped our hands with excitement. None of us knew it was going to be a hands-on experience. Fatboybakes, Lyrical Lemongrass, Lil’ Chef and I looked at each other, raised our hands up and shouted like little kids in the playground, “We’re together!”.

Babe KL ended up on the other team, and there was an element of competition in the air as we stratagized ways to make the best macarons.

Chef Lejeune, with his pleasant, soothing voice and infectious smile, demonstrated the art of ‘Macaroning’.

It is of the utmost importance that your egg whites are stiff. So stiff that they don’t actually fall onto your head when you hold the bowl upside down!

We learned that quite often, to enhance the colour of certain flavours of macaroons, in our case raspberry, a touch of red colour is added.

We whipped, we stirred, we folded.

Our blood sweat and tears went into these pink puff balls, and the result was not bad. I think the most difficult part is the piping, as the mixture just runs out of shape.

Technique is key here, and it’s something you’ll master with practice.

Piping done, off went our macarons to the oven.

It was time to eat!

Anyone who knows me knows I am not a fan of sweet stuff, but I tried everything. The Chocolate Brownie, Chocolate Mousse, Hazelnut Daquoise, Chocolate Cremeux, Milk Chocolate Chantilly… not forgetting the bubbly with cherries.

By the time our macarons were done, we’d had a good few glasses of Prosecco, and piping the filling was a challenge. We had a go anyway.

Chef Lejeune showed us how it’s really done with some chocolate macarons he made earlier.

Ta-daa!

I say leave it to the professionals!

What an experience it was. I loved it, and nothing beats getting your hands dirty and learning from true experts.

Be you a beginner, whether you want to learn for a hobby, or train as a professional pastry chef, the Academy of Pastry Arts is the place to do it. One class and you will be hooked!

A big thank you to Hanne, Jade, Chef Guillame, Matthias, and Chef Tan, for a ‘Macaroning’ good time!

For more info, visit www.academyofpastryartsmalaysia.com

CONTACT:

Lot 2-A, 2nd Floor, Wisma Thrifty,

No 19 Jalan Barat,46200 PJ

Selangor, Malaysia

T: +603 79603846/79603848

E: info@academyofpastryartsmalaysia.com

COMING SOON

Certificate of Intermediate Pastry Program

Next intake 15^th September 2010

The professional Pastry Program includes:
- Sanitation, Science of Baking

- Bakery and Artisan Breads
- Chocolate Works
- Classic Cakes, Tarts and Tartlets
- Art of Plating Dessert
- Isce Cream, Gelato, Sorbet and Frozen dessert
- Chocolate Pralines and Candies
- Mini French Pastries and petit Fours
- Sugar Work and Pastillage

Teacher:

Chef Guillaume Lejeune

Duration:

3 months, full-time, Monday to Friday, 9am-5pm.

Theoretical and practical training at the Academy of Pastry Arts Malaysia.

+

3 months industrial training, in hotels or pastry industry arranged by the Academy.

Fees:

12,100 Rm total

Continuing Education

Special short term courses for Beginners, Pastry Enthusiasts and Pastry Professionals.

For Pastry Professionals- learn from the World Champions:

Continuing Education

Special short term courses for Beginners, Pastry Enthusiasts and Pastry Professionals.

For Beginners, Pastry Enthusiasts and anybody who wants to learn part-time:

]]> http://alyswonderland.com/wordpress/?feed=rss2&p=1594 12 http://alyswonderland.com/wordpress/?p=1580 http://alyswonderland.com/wordpress/?p=1580#comments Mon, 23 Aug 2010 15:00:54 +0000 alyswonderland http://alyswonderland.com/wordpress/?p=1580 Buka Puasa like a King! Rama V @ Jln U-Thant

With the hundreds of Ramadhan buffets scattering the city of food that is KL, which one do you choose from?

Choose Rama V, on Jalan U-Thant, to ‘Break Fast’ with traditional Thai food fit for a king!

I love Rama V. The quality and taste of their food never fails to impress, and satisfy. I grinned like a Cheshire Cat when Andre Shum called me up to sample their Ramadhan Buffet.

The best of their menu at your fingertips, for only RM 75++ (adults) and RM 36++ (children).

Even more appealing, the guestlist  for that evening. The beautiful, glowing Ciki, one half of cumidanciki, Fatboybakes aka Mr. Bakes, AlilfatMonkey, famous for his own big grin and sparkling personality, Nigel & Allan of Just Heavenly, Adli & Honey of Fried Chillies, J the Chocoholic, and the Queen herself, Lyrical Lemongrass. I hope I haven’t missed anyone out! The chilli padi definitely got to my head…

Break Fast with Kurma-Imported Turkish Dates.

I like Rama V’s Ramadhan Buffet. It’s less daunting, with a select amount of dishes that guarantee quality. The Appetizers section features all the familiar favourites from their a la carte menu.

Ah, what a beautiful sight.

A selection of Chả Giò (spring roll), Tod Mun Pla Krai (Fish Cake), Chor Ladda (Flower shaped dumplings stuffed with minced chicken and peanut) Thung Ngen Young (Deep fried minced chicken and shrimp wrapped in bean curd).

The Chor Ladda is a work of art, an iconic symbol of this restaurant, and an evening without it wouldn’t be complete. Of course, my favourite bouncy Thai fishcakes were high on the list too! I adored the selection of Salads.

Som Tam (Spicy papaya salad with peanuts), Yam Nue (Egg Plant beef salad), and Yam Yai (Mixed vegetable salad served with shrimp and chicken). Not forgetting the Ulam-ulam, an assortment of Fresh Green Vegetables that you can dip in an array of sauces.

On ice, by the starters, you’ll find Fresh Green Mussels, steamed, all the way from New Zealand.

The most popular items of the evening however, were the Fresh Oysters on ice. Fat, succulent Imported Fresh Oyster served with Thai Sauce, lemon and sliced garlic.

With Andre Shum demonstrating the art of eating them, who could resist? Try the light green sauce, it’s the chef’s secret recipe, made from coriander, lemon, chilli padi and… well, something secret that makes it so good!

If you love spicy then you’ll love the Tom Kar Kai. A traditional Thai spicy chicken soup with coconut milk. The flavour of lemongrass, galangal and coconut wafted up to tempt me, and I fully indulged.

After all those delicious appetizers, was there room for more? Just about!

Main Courses

Kao Ob Sab Pa Rod-Stir (fried pineapple rice with shrimp coral), Pad Thai Kai (Thai fried noodles with shrimps), Steamed Rice, Pra Chon Pad Prik King (Crispy fried fish with Rama V sweet dried chili sauce), Kai Pad Mamuam (Chicken fried with cashewnut & dry chilli), Gaeng Ka Ree Kai (Yellow chicken curry with sweet potato).

My favourites for the evening were the Hor Mok Kung (Otak-otak prawn) and the Mussaman Nue-Mussaman style beef.

The complex flavours that were in these two dishes… The otak-otak, lively in its texture yet not too dense in consistency. The beef that was tender to the touch, and to the tongue… coated in an intense paste made from chilli, garlic, shallots, galangal, lemongrass, cilantro seeds, cumin, cloves, pepper and shrimp paste.

I also succumbed to the Stir-fried Four Angel Beans with Belacan, Ka Na Pra Kem (Kailan fried with salted fish) and Pra Meong Tod Krathiam (Deep fried squid with garlic). My plate, to me, was irresistable.

Not much torture on my part as the garlic and dried shrimp flavours worked their magic in my mouth. Yes, greens are always an essential, and when they taste like they do at Rama V, they are fundamental to the meal.

I gave desserts a miss, for fear of exploding as an excuse for the fact that I don’t actually like sweet stuff. I hear they were very good… check out any of the other blogs listed above.

Dessert

Assorted Mixed Fruits-Lod Chong  Nam Kati, Jelly, Mango Sticky Rice.

Warm your stomach with a balmy cup of Coffee or Teh Tarik (hot, pulled tea).

With so much on offer, how can you resist?

Thank you Andre, for a very fulfilling evening.

* NOTE: For Standard Charted or Citibank Credit Card, discounts range from 15% to 30%

CONTACT:

RAMA V
5, Jalan U-Thant, KL

(PORK FREE)

Tel: 60 3 2143 2428

Opening Hours
Lunch: 12pm-3pm
Dinner: 6pm-11pm

7 days a week, available for private functions

The craving for Sang Har Meen hit again one Sunday. It was stronger than ever, and I could only put it down to the fact that I had been reading posts on a place near the Rothmans Roundabout. I blame the craving on Fatboybakes, and ALilFatMonkey. When I went to Boolicious’ blog Masak-masak, that just tipped the scales. Apparently Richwell is run by Chef Kam who used to be in the well known Teochew Restaurant in Pudu. I had to satisfy my craving and it had to be done at Richwell.

You’ll see it on the corner, a few doors down from the popular Chinese restaurant Greenview. Parking is a little tricky, but we managed and settled down at a table inside towards the back. A passing shower had drenched the tables and chairs outside, and the second section of the restaurant looked more formal, with tables too big for the two of us. It was just before 7pm, and already satisfied looking families were polishing off their dinner.

Service was prompt, and polite, and Lil’ Chef and I ordered the Sang Har Meen. The waitress said, “One Prawn, ya,” and I said, “No, two prawns please.” She looked at me sceptically and gestured with her hands. “The prawns very big one,” she said, illustrating by separating her hands further apart than the width of her face. “We can eat,” I replied, as I just assumed she was exaggerating.

Sang Har Meen

She wasn’t. Our food arrived and the prawns were GIANT. They were like baby lobsters. No, like very small adult lobsters. Oh, I was ecstatic, but a little worried as the portion looked good enough to feed a small hungry country, and we’d obviously ordered other items from the menu as well.

I think we managed about two thirds of the noodles, but polished off the thick, rich, prawny, eggy sauce, as well as the juicy, bouncy, fleshy prawns. Ah. The craving was satisfied…

Some other items that we tried.

Hot & Sour Soup

The soup was a little too thick for my liking, lacking flavour and neither spicy nor sour. It was however overflowing with all the good things that are in a hot and sour soup, like tofu, prawns, shredded chicken, black fungus, bamboo shoots and so forth.

Stir Fried Kai Lan with Garlic

Lovely, green and crisp, with a light but tasty garlic sauce.

Kam Heong Crabs

As with most seafood restaurants, the minimum order for crabs is 1kg, which works out to about 2 crabs. So okay lah, we already O-D-ied on the prawns, so why not the crabs as well. A thick, spicy dark, dry sauce with dried prawn, chilli and curry leaf. Scrumptious, and finger lickin’ good. The crabs were also fleshy and very fresh.

Claypot Beef Belly

There really was no space for this, so we had to get a doggy bag. Lil’ Chef really wanted to try it, and it was worth it. Fatty chunks of beef belly stewed in a rich gravy flavoured with all kinds of herbs and spices. Warming, hearty and very filling.

I pulled out my phone and sent an SMS to Fatboybakes, saying thanks for the recommendation and that we loved the food at Richwell. Speak of the devil, he walked through the door 2 seconds later with his lovely wife and parents, and was like “Eh, what you doing here?” What a coincidence.

I waved goodbye to my dear friend and thanked him again for introducing us to such a treat. If you decide to give Richwell a try, do make a reservation as it was busy from the time we arrived to the time we left. I also suggest getting a few more people along as with a group you can try more dishes to share, and won’t get worrying looks from the staff for ordering too much!

Enjoy…

CONTACT:

Restaurant Richwell
24G&26G, Jalan 19/3
Petaling Jaya

Tel: 03-7955 5855

Opening Hours: 11am to 3pm, 5.30 to 11pm, 7 days a week

I love Japanese food. In fact, my food review on Red FM this year has had a crazy influx of Japanese restaurants, with more to come!

There is one, however that I hold very dear to my heart. It never fails me. It was where Lil’ Chef and I had our first ‘lunch date’. A year and a half later, and countless visits back, it doesn’t fail to lift my spirits on a rainy day. Bad mood, go to Rakuzen. Hangover, go to Rakuzen. Depressed and hating my life, go to Rakuzen. Yes, they probably don’t know it, but their food is like my happy pill!

Rakuzen at Plaza Damas. There’s something about it. It’s got a quaint charm, with every inch of the restaurant separated into compartment like sections for maximum privacy. We always sit in the square booths for two, where you sit perpendicular to each other, with muted lighting adding an aura of isolation.

We also always order the same thing. Service is impeccable, and the staff never blink an eye when there’s no space left on our table. There are a few staples in the Rakuzen meal that are a must have for me, while Lil’ Chef sometimes orders a thing or two off the lunch menu, or the seasonal specialties.

That day, we decided to start off with a salad. The Kaori-Hako Kani to Tobikko Salada is simply magnificent, not just because of the fresh ingredients.

Shreds of crab, dollops of flying fish roe tossed with crispy Romaine lettuce leaves. What makes the salad so special is the out-of-this world Miso dressing. It’s creamy, its piquant, its sharp yet mild. It’s just so flavourful. I could drink it on its own just! I really wish they sold it in bottles. That would be the only dressing I ever eat.

I love sashimi, but my tastebuds are restrained to favouring Toro, and salmon. The Salmon sashimi is always so fresh, and buttery, and there isn’t a hint of taste that’s out of place.

Tobikko (flying fish roe), Negitoro (minced tuna belly)

Tobikko is my favourite kind of roe. It’s bright in colour, it’s got bite, it pops in your mouth and the bubbles are small enough to have a really good texture when you chew, but not too small like ebikko that they get stuck in your teeth. I could have 6 of these in one go, but obviously I exercised some self restraint. The minced Toro was fatty and velvety, and delivered all I could have hoped for.

Dragon Roll

My all time favourite, and what I guess is a signature dish at Rakuzen. The Dragon roll is a giant amalgamation of tiger prawn, deep fried then wrapped in sashimi rice, held together with mayonnaise and avocado, and topped with my favourite roe, Tobikko! It’s served nice and warm, so eat it as soon as it arrives. And eat the prawn head too.

Yummy!

I was feeling a little adventurous that day and ordered the Fried Lotus Root, with some kind of fermented bean.

It was… interesting. The lotus root was fine, nice and crunchy, but the beans. The consistency was… well… it was like saliva. That’s the best I can describe it.

Sticky, gooey, and very very slimy. I tried, but I regretted my choice immediately.

We did have a hit with the cold Baked Aubergine with mushrooms, from the Seasonal Specials Menu.

The Aubergine had a lovely firm skin, while the flesh was cooked through and silky smooth. The sauce was amazing, like a translucent teriyaki tasting marinade. The mushrooms were beautifully chewy. A perfect blend of textures and flavours. I hope it’s on the menu the next time we go back!

Last but not least, another staple in our lunches at Rakuzen. From the Lunch Set Menu, Lil Chef always has the Sukiyaki Set, with Miso Soup, pickles, rice, chawan mushi and fruits.

The Sukiyaki itself is served in a claypot, filled to the brim with sliced beef, cabbage, tied noodles, mushrooms, tofu, and a raw egg, in a rich broth.

We added on a garlic fried rice, served with garlic chips and chopped spring onions. So fragrant.

We always order too much food, but we always finish it. Look at Lil’ Chef’s satisfied expression!

I love Rakuzen. No, let me rephrase. I ‘heart’ Rakuzen. It will now and forever be a part of my life.

You don’t need a reason to go there really. Bad mood, good mood, just go for the simple fact that they serve very good, high quality, yet affordable Japanese food.

CONTACT

RakuZen Japanese Restaurant

Lot P17, Plaza Ground Floor
Hartamas Shopping Centre
60, Jalan Sri Hartamas 1
50480 Kuala Lumpur

Tel No: 03 – 6201 2060

W: www.superdining.com.my

Introducing their new menu!

You know what it’s like when you go to a restaurant with absolutely no expectations? Well, I find that’s when you most likely get blown away. At California Pizza Kitchen, or CPK as it’s fondly known, that’s exactly what happened.

I was invited to a tasting at CPK organized by Integrated PR, and I dragged my dear Frat Mustard along with me. We made our way up to the first floor of Suria KLCC, a little just after 8.30pm. The restaurant was much bigger than I expected, with cozy wooded furnishings and an open kitchen that created a busy ambience. Almost all the tables were occupied with smiling diners. Families, after work patrons and friends on a night out, scoffing down delicious looking pizzas.

It was a good first impression.

The evening kicked off with a lively introduction from Shentley Tan (Director of Operations). It was really enlightening to get an insight into the working of a franchise. All the way from humble beginnings in California, USA, CPK has branched out across continents extending all the way to Asia. When they say “Great taste knows no boundaries”, they really mean it!

I think for me, as dish after dish rolled out, the most shocking thing was the quality of ingredients. Portion size, yes, I expected them to be “American Sized”. But the ingredients… pine nuts, cranberries, avocados… very imported, and as from what I know, very pricey. CPK does not compromise on quality, and staff undergo vigorous training at the headquarters in Singapore.

“When we tried making the pizza dough here, it didn’t taste the same. So now, we import the dough frozen directly from California.”

I took pleasure that my pizza had a little ray of Californian sunshine (or at least their kitchen lights) before it went down my gullet.

Moroccan Chicken Salad  (NEW) FULL- RM 32.00, HALF – RM 26.00

Man, this was my ultimate dream lunch. I often pack my own salads to work, as I don’t get a lunch break. “Do you deliver?” I asked with panting puppy eyes. Yes, they do, but only through Room Service. CPK does however offer a convenient takeaway service, and you can place your order on their website.

This salad had everything that would satisfy the rumbling tummy, and it was giant! We had the FULL sized salad, which could feed 4 comfortably. Crispy Romaine lettuce leaves, sticky roasted butternut squash, chewy dates, fresh avocado, toasted almonds, fresh beets, chopped eggs, carrots, dried cranberries and red bell peppers beautifully presented. Oh, not forgetting the tender slices of marinated, Moroccan spiced chicken breast. What a beauty, and what a rollercoaster of textures! Loved it.

Sonora Egg Rolls (NEW) RM 25.00

The portion size here in Asia is slightly smaller to accommodate our appetite. In America, this dish comes with 6 rolls, while here, it comes with 4. More than generous I would say. Hand rolled wonton skins, deep fried to a golden crisp, stuffed to the brim with grilled lime chicken, roasted corn, black bean salsa, Cheddar and Monterey Jack Cheese, fire roasted mild chillies, green onions and cilantro. A party in my mouth. Make sure you dip in both the tangy tomatilla salsa and creamy ranchito sauce. For extra kick, try the imported ‘Cholula Hot Sauce’.

Frat was on fire!

We skipped the Tuscan White Bean Minestrone (BOWL- RM 15.00, CUP – RM 11.00) and the Cranberry Walnut Chicken Salad Sandwich (RM 31.00) for fear of exploding before we’d even begun.

For a simple twist on a classic Italian dish, definitely try CPK’s Pastas.

Pesto Cream Penne (NEW) With Chicken – RM 33.00, With Shrimp – RM 36.00, With both – RM 39.00

Simple, yet effective, and again, the ‘American-ness’ shines though with options of what you can have with your pasta. If there’s ever an ingredient you don’t like, don’t want, or are allergic to, CPK will happily replace or remove it for you with no fuss at all. The pasta was al dente, and the basil-pine nut-pesto cream sauce was rich and herby. You get added bite from the sun dried tomatoes and grated Parmesan cheese.

I recommend sharing this liberal serving.

And then, it was time for the Pizzas.

The Meat Cravers (NEW) RM 38.00, ADD Turkey Bacon – RM 4.00, ADD Fresh Avocado – RM 6.00

Meat cravers all over the world will crumble at the sight of this beauty. On the (imported Californian) dough was a smothering of CPK’s signature tomato sauce, a smattering of sweet Italian Sausage, Pepperoni, turkey bacon, spicy salami, julienne salami, and melted Mozzarella cheese.

Mmm..

Pesto Chicken (NEW) RM 31.00

A wonderfully light, thin crust pizza, sprinkled with grilled chicken breast marinated in a basil-pesto sauce with onions, a layer of stringy Mozzarella cheese, sun dried tomatoes, pesto sauce and crunchy toasted pine nuts. The fresh basil on top smelt so good I almost stole leaves from (ahem) other blogger’s slices.

Cheeseburger Pizza (NEW) ADD Turkey Bacon – RM 4.00, ADD Fresh Avocado – RM 6.00

I haven’t had a takeaway burger in years. I make my own instead. The thought of a pizza that tasted like a cheeseburger sounded appealing though. I was told that the taste of this one strongly resembled the longstanding “Big Mac”.

I took one bite, and it was scary how much that was true. If you like Big Mac’s, or the novelty factor of eating a pizza that tastes like a Big Mac, then this is the pizza for you. Ground beef, caramelized sweet onions, Mozzarella & American cheeses baked, and topped with fresh tomatoes and chilled shredded lettuce. The secret? Well, it’s in the sauce.

And we moved on to our final savoury dish for the evening. The House Specialty.

Ginger Salmon (NEW) RM 43.50

I would never order fish for my main course, purely because I’m not a fish fan, but this Salmon takes the cake. A succulent piece of pan-fried Norwegian Atlantic Salmon, topped with fresh cilantro, green onions and a sweet, fragrant ginger sauce. Crispy on the outside, pink on the inside, perfectly complemented by the wok stirred mix vegetables.

Unfortunately, Frat and I had to rush off before dessert, but I’m sure you can read all about it at jasonmumbles.com, wordspics.com, perutbesi.blogspot.com, gary.blogspot.com.

I guess CPK appeals to a little bit of everyone. Big appetite? Big portions. On a diet? Great salads. Fancy a burger? They’ve made a pizza out of it! Moved back from America? Ahhh, well, a taste of America is just waiting for you.

And finally, if you’re just a true blooded Malaysian who loves good food… well, what are you waiting for? CPK is waiting for you!

CONTACT

California Pizza Kitchen (CPK)

Lot #140, Level 1, Suria KLCC 50088 Kuala Lumpur
Kuala Lumpur, 90045
Mall is located at the Petronas Twin Towers

Phone: 02-03-2382-0512

]]> http://alyswonderland.com/wordpress/?feed=rss2&p=1534 2 http://alyswonderland.com/wordpress/?p=1463 http://alyswonderland.com/wordpress/?p=1463#comments Sat, 24 Jul 2010 07:57:40 +0000 alyswonderland http://alyswonderland.com/wordpress/?p=1463 Monte’s Restaurant & Wine Bar @ BSC

When I was a little girl, there were two pleasures in my life. At 6 years old, I used to cycle down the back country lanes of Alor Setar, after school, to our ‘Country Club’ in Alor Setar (Kedah) for swimming lessons with my friends. Maybe a spot of ping pong or maybe tennis, and some Char Koay Teow afterwards to round off the evening.

The second pleasure, involved the same place, but it was on a Sunday, with my family, and it involved the best lamb chop I’d ever tasted at that time, at the clubhouse of the said club.

Monte’s Restaurant & Wine Bar is tucked away on the first floor of the shiny new BSC.

This place, its food, awakened those memories for reasons I cannot quite put my finger on. The style of cooking? The flavours in the dishes? The simplicity of presentation? It could be all those things that really brought back the familiar and the comforting.

I was there that evening thanks to an invitation from Fatboybakes, who I later discovered, was quite a regular. I’d seen the sign on the facade of BSC, pre-renovation, but I’d always assumed it was an American chain, or at least a British take on the movie ‘Full Monty’. The establishment itself has been around for over 10 years. After BSC’s extensive renovation was complete, Monte’s reopened in July 2009 to an eagerly displaced crowd of regulars as well as curious newcomers. We also had the pleasure of Dinesh (BRDB), Frat Mustard and Rokh’s delightful company.

We settled down to our table amidst tables of young and old, families and friends alike placing their orders, clinking cutlery and eagerly chatting and laughing the evening away. The deco is modern, yet cozy, and the cuisine contemporary Western.

It was a lively atmosphere, but not too noisy, and the ‘family’ vibe still ruled above all else. Owner Susan Lee joined us shortly after our appetizers arrived, and she was a non-stop bubble of energy that barely took a breath between sentences. It was a pleasure to meet someone so driven, and so passionate about the restaurant. I guess that’s what has kept Monte’s close to the hearts of Bangsar residents since its opening.

Frat was ready with tongs for everything that was to come.

We tried some of the more popular dishes and signature items from Monte’s menu.

Starters

Garlic Toast (RM 3.60 a portion) – Toasted Garlic Baguette with wide spread of freshly chopped garlic

I loved the Garlic Bread. What a way to start of the meal. Whiffs of baked butter and cream, and fragrant toasted garlic tickle my nose, and it was the best smell in the world. The taste was even better. Rich, strong in flavour, and the bread toasted to golden crisp.

Escargot (RM 16.00) – Baked and basted in Chablis ‘n’ Garlic Sauce

More garlic flavours radiated from the Escargot, which was served piping hot. Tear into the golden brown crust and scoop up the runny, creamy sauce.

Juicy Scallop – NEW ITEM

We were given the privileged of tasting the latest addition to the menu, so new it wasn’t on there yet.

A lightly pan-seared, (as the name suggests) juicy scallop, topped on a swirl of bright orange, sweet pumpkin puree.

Soup

We had tasting portions of 2 soups from the menu.

Fresh Oxtail (RM 15.00) – Thick, savoury, hot & spicy to whet your appetite

The description says it all, but throw in a piece of very meaty, fleshy oxtail to complete the package.

Carrot & Pumpkin (RM 9.00) – Fresh creamy soup with carrot & pumpkin

Sweet and savoury, thick and tasty. A smooth and velvety soup that’s great to mop up with bread.

Salad

Chef’s Dream Salad – NEW ITEM

Another new item that wasn’t on the menu, the Chef’s Dream Salad was a fresh combination of poached prawns, cooked aubergine and cherry tomatoes tossed in a tangy, homemade basil-olive oil pesto dressing.

Main Course

Pan Seared Cod

The fish was fresh, lightly seasoned, and nicely cooked. I liked the fresh flavours in this dish, both from the cooked vegetables and the zesty dressing.

8 Hour Lamb – served with mashed potatoes and stewed mushrooms

The lamb is marinated and cooked for 8 hours, and the meat is so tender it dissolves within seconds of hitting your tongue. No chewing required. The lamb is drowned in a dark, meaty gravy and sits atop buttery mash potato, with a side of pumpkin puree and moist mushrooms.

Ribeye Steak (RM 56.00) – Prepared in Monte’s way to retain its taste, simply grilled & served with fresh greens

I found the steak to be very well prepared, with minimum fuss but maximum taste. I would have liked it to have been cooked on a higher heat, so it would be seared on the outside and medium on the inside, instead of an overall even doneness.

Prawn & Pan Grilled Fish Combo (RM 38.00) – Caramelized tomato prawns with fish fillet

The prawns in this dish were a little overcooked, and therefore quite mushy. I appreciated the effort though, and quite enjoyed the tomato flavour with herbs and spices that complemented both the fish and the prawn. Susan took the liberty of ordering us some extra prawns, which redeemed the disappointment of the first batch.

The second plate was far more appetizing, with sizeable crustaceans grilled perfectly, with a wonderful chargrilled, smoky aftertaste and hint of spiciness from the paprika.

Spaghetti Marinara (RM 26.00) – Combination of Seafood, garlic & tomato sauce

Monte’s has quite a selection of pasta in its menu, and we tried the Spaghetti Marinara. It wasn’t the most exciting dish of the evening and was a little on the sparse side with the seafood. The clams, squid, and prawns were, however, very tasty and the tomato sauce simple and classic Italian.

Mushroom Chicken (RM 18.00) – Accompanied with herbed rice & fresh vegetables

Susan told us that this dish was a must try, and was very popular amongst guests. For the stellar price of RM 18.00, I’m sure it would be! The roasted chicken was smothered in a thick and creamy white sauce with chunks of mushrooms, and served with the aromatic, buttery herbed rice and crunchy steamed broccoli and carrots.

Dessert

Bread & Butter Pudding

Apple Pie

Hershey’s Chocolate

Carrot cake

Susan insisted we try Monte’s Green Tea Latte, and I’m glad she did.

It was a wonderful, unique combination of coffee and green tea that finished off the meal nicely.

We stayed on a bot longer and chit-chatted, taking photos, feeling quite at ease.

In case I forgot to mention, Monte’s also has an extensive beverage list with emphasis on great wines from across the world.

Monte’s has clearly survives and thrived all these years for good reason. With its steady following and consistently tasty and affordable food, I have a feeling it will be around indefinitely.

CONTACT

Bangsar Shopping Centre

F112, 1st Floor, West Wing
Phone No: 03-2094 1112 /03-2094 1112

I was in Singapore in January and dying to try il Lido at Sentosa, after reading rave reviews online and in several magazines. Unfortunately, due to time constraints, we gave it a miss. Who knew that only months later, it would come to me!

“Championed by Beppe de Vito, the established restaurateur who has created some of the finest dining experiences in Singapore and Hong Kong over the past 15 years, il Lido promises an all-inclusive, stylish environment that is complemented by its impeccable cuisine and a touch of warm, personable service”.

It’s location is somewhat discreet, yet bold, in the heart of KL city centre. Head to Jalan Mayang, off Jalan Yap Kwan Seng, and you’ll come across a large bungalow set back from the main road, the only inkling of its presence a bright orange bubble light with its name subtly written.

Blink and you might miss it. It’s got an air of mystery, and definitely reeks of exclusivity. You have to take a private lift to the first floor, and the doors open to a dimly lit corridor. I loved the look of the main dining room.

It was chic, it was elegant, and minimalist. Very ‘designer’, with Philip Stark chairs and only the best interior and product designers from Europe. Ooh, the stylishness of it all was somewhat intimidating, yet the pleasant smiles and friendly faces of the staff made it quite comfortable.

Lil’ Chef and I settled into a table in the corner, and noticed that we were miles away from the next table of guests. The spaces between diners is massive, at least two tables worth, and allows for absolutely no eavesdropping and pure intimacy. There’s even a indented compartment along the wall for ladies to store their handbags and waiters to place your bottle of water.

We had a great time getting to know a bit about the place, its owners and of course, most importantly, il Lido’s Chef. Lil’ Chef listened intently with one ear and perused the extensive wine list, 300-strong labels wine list features the best in Old World and New World wines, with a strong emphasis on Old World classics like Italy’s Barolo, Brunello and Amarone, and France’s Bordeaux and Burgundy. We settled on a delicious bottle of red.

We were enraptured when the manager rattled off dishes that were a must try.

Chef Chef Samuele Alvisi helms the kitchen as Executive Chef at il Lido, bringing with him more than twelve years of skills and knowledge from various acclaimed restaurants around the world. His philosophy is simple Italian food served in a modern way. With so much that we wanted to try, in the end, Lil’ Chef and I decided on the degustation menu (as it came with most of the recommended dishes) and we also ordered a few extra’s off the a la carte menu.

‘DEGUSTATION’ SET MENU – RM 180

Apertura

Amuse Bouche – Seared Tuna with Avruga and juilienne Radish

Insalata di Granchio con Avocado e la sua Bisque Gelificata

Crab Salad with Avocado and Bisque Jelly

The shredded crab meat was sweet and complemented by the lemony avocado puree.

Fegato d’Oca con Galletta di Patate Dolci e Salsa alla Saba

Pan Fried Goose Liver with Saba Wine Must and Sweet Potato Galette

The goose  liver was nicely seared on the outside and pink on the inside. Unlike duck liver, which is very soft and almost runny on the inside, goose liver is creamy, but has a bit on bounce to it. The savoury taste of the liver went perfectly with the sweetness of the sweet potato, and the raisin/prune like flavour of the Saba Wine Must.

Tagliolini con ‘Nduja e Astice

Tagliolini with Lobster and Spicy ‘Calabria’ Salami

The first of only 3 items that contained pork in the entire menu. In this dish the pasta was cooked to a perfect al dente. The sauce was rife with the flavour of the spicy salami, yet we couldn’t see any salami pieces. It would have been nice to have a few slices or chunks, to add a little texture to the pasta, that the slipper lobster only just began to do.  Overall, a fantastically flavoured dish.

Maialino da Latte con Legumi Arrostiti e Salsa alle Prugne

Roasted Suckling Pig with Plum Sauce

The second of only 3 pork items on the menu. In the degustation menu, you are served 2 squares of suckling pig. If you order an individual portion, you are served 3 squares.

The Chef cuts the best pieces of meat from the suckling pig into uniformed squares. Nice crunch to the crackling, with sticky fat and juicy tender meat. Simply indulgent.

Sfogliatina all’ Arancio con Pistacchi Croccanti

Ricotta Cheese Cake with Orange and Pistacchio

A very savoury dessert, crispy filo stuffed with an orange, pistachio, and a crumbly ricotta filling.

il Servizio del Caffé e Piccola Pasticceria

Coffee & Petit Four

From the a la carte menu:

APPETIZERS

Cappesante con Marmellata di Pomodori e Salsa alla Liquerizia

Pan Roasted Scallops with Tomato Compote and Liquorice Sauce – RM49

The liquorice sauce was interesting, particularly to Lil’ Chef who says the Swedes love eating it for candy. I enjoyed the lightely seared juicy scallops, but felt the tomato compote was a little bland and could have had more oomph to it.

HOMEMADE PASTA

Tortelli di Zucca con Salvia, Balsamico e Amaretti

Pumpkin Tortelli with Sage, Aged Balsamic Vinegar and Amaretti Crumbs – RM39

This dish was sweeter than the dessert! The pumpkin filling was smooth and silky, and a wonderful salty balance came from the shaved parmesan and fried sage leaves. One of our favourite dishes for the evening.

Ravioli di Mare con Bisque e Dragoncello

Seafood Ravioli with Shellfish & Tarragon Emulsion -  RM45

The ravioli dish looked very impressive. Beautifully presented and very tantalizing.  The taste was fantastic, with the wonderful seafood sauce. The ravioli however, was a little flat and could have done with more substantial filling.

MEAT

As we already had quite a lot of rich food, we decided against the beef cheek and opted for the duck instead.

Coscia d’Anatra Confit con Scalogni Caramellati e Insalata al Tartufo

Duck Leg Confit with Truffle Salad and Caramelized Shallots – RM75

The duck was excellent. A classic dish that was done perfectly. A crispy skin on the duck leg, on a bed of hearty mash, with shavings of truffle scattered on top, and drizzled with truffle oil. The duck jus and caramelized shallots added the perfect finishing touch to this dish.

Do you see the smile on this face? Very happy Aly.

I nearly fell off my chair when I saw the price for the set lunch. “Is this a misprint?” I asked Lyla. “Nope,” she replied. “It’s right!”

Well, darn it, I can never make lunch anyway, but for you guys who can, here’s what you get for the sterling price of RM 49.90:

‘LUNCH’ SET MENU – RM 49.90

Amuse Bouche

Choice of Daily Appetizer or Soup

Choice of Daily Main Course

Coffee & Petit Four

We walked off the food by checking out the rest of the restaurant. Beautiful private dining rooms, available for hire at no extra charge.

Decked out in famed designer Philippe Starck’s whimsical range of chairs, bag stools and vases and Marcel Wanders’ glamourous and regal chandeliers.

A gorgeous roof top, with a view of the twin towers, soon to be covered with a tasteful canopy to protect us from KL’s crazy weather.

“With il Lido in Kuala Lumpur, we have created an environment that our guests will be able to settle in effortlessly, dining and wining at their leisure. They can first linger over a marvellous meal, before going up to the bar for more drinks and conversations – or vice versa. It’s the complete experience we are
offering” – Beppe di Vito.

il Lido’s menu is extremely affordable, the ingredients fresh and of high quality. Throughout our meal the staff were attentive, efficient but unobtrusive.

It’s a nice addition to the existing Italian restaurants in KL, and it offers something a little different to your traditional Italian food. I do hope over time, they will take advantage of their ‘Non-Halal’ status and add more pork items to the menu. Until then, I shall be satisfied to return for another great meal in its ‘ultra-luxe and modern Italian space’.

Ciao Bella!

*Special thanks to Lyla and the cordial staff at il Lido for a wonderful evening.

CONTACT

il Lido Italian Dining & Lounge Bar (NON-HALAL)
Jalan Mayang (Off Jalan Yap Kwan Seng)
50450 Kuala Lumpur
Tel: +603 21612291
Fax: +603 21612295

Opening Hours
Restaurant:
- Lunch: Mon-Fri, 12-2.30pm
- Dinner: Mon-Sat, 6.30-10.30pm
Bar: Monday to Saturday, 5pm-1am

“The Worlds Best Curry Mee”. That may seem like a bold statement to make, but man, I have been across the world, I’ve tasted my fair share of Curry Mee’s, and even my favourite place in Penang cannot compare to the wonderful, deliciously decadent bowl of noodles that you will indulge in at Restoran Yu Ai  in Segambut.

How to get there? I can picture it in my head, and it’s not that hard to explain, so imagine this. You head along the Jalan Duta – Segambut Highway, then you reach the roundabout (the BIG ONE, that crosses Jln Kuching). Go straight across, 12 o’clock, and hang a left at the T-junction traffic light. Keep right, and turn right at the first traffic light. The gleaming beacon of unassuming ecstasy awaits you towards the end of the shophouses on the left.

Get there early because they close by 5pm, and are packed during lunch. You can sit upstairs in the air-conditioned area, but we went for the full on authentic experience downstairs in open air.

Lil’ Chef has been talking about Yu Ai for awhile now, and how much he loves it, so it was only fair to assume that it must be out-of-this world. And for me, it was.

It’s a really simple set up, and I understand that they only serve one thing; Seafood Noodles. But you can have them with three kinds of soup; Curry, Tom Yam, or a plain broth. Apparently, if you want to mix both Tom Yam and Curry, you can!  I chose the small bowl of Curry Mee (which looked enormous, from what I spied from the neighbouring tables), and the friendly lady asked me what kind of noodles I would like. I stared at her in shock. I had a choice?

“Koay Teow, of course!” She looked at me a little strangely, as it’s not often one has this soup with Koay Teow, but there was no judgement. I liked it already.

Not long after, a sizeable yellow bowl appeared in front of me, overflowing with seafood.

Mussels, clams, prawns, squid, the works!

I was in heaven. I dumped in the entire bowl of chilli oil that came on the side, and slurped down the divine, rich coconut broth.

It was warm, and comforting, and bursting with herbs and spices, with a hint of sweetness from the coconut. There was so much flavour in the soup that I wanted to lick the bowl when I ran out. And the surprising thing was, that even with all that seafood, it didn’t taste fishy at all. Simply magnificent!

I took a quick snapshot of the giant cooking pot that contained the magic broth, and wondered whether it had ever been empty in its lifetime.

It was like the magic porridge pot that never ran dry.

Curry mee anywhere else will never taste the same again, and I highly recommend this place for a truly satisfying meal. Next time I go, I will order the ‘Large’ bowl.

Restoran Yu Ai
42J Jalan Segambut Utara

Phone: 012 335 5563