tag:blogger.com,1999:blog-28229697542894383552024-03-13T04:25:05.945-07:00Food & Makan PlacesStories about food, more food and nothing else but food.Unknownnoreply@blogger.comBlogger74125tag:blogger.com,1999:blog-2822969754289438355.post-56290821469420364442008-07-25T20:08:00.000-07:002008-07-25T20:25:37.278-07:00Madras Lane<span style="font-weight: bold;">A very nostalgic piece from <a href="http://themalaysianinsider.com/index.php/headlines/42-lead-stories/2232-the-shrinking-of-madras-lane">The Malaysian Insider</a><br /><br />The shrinking of Madras Lane</span><br /><br /><div style="float: right; width: 512px;" class="img_caption right"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_U8wZbv8rrzY/SIqXBeyJcaI/AAAAAAAAA1s/PKlryltMKCY/s1600-h/2706madraslane04.jpg"><img style="cursor: pointer; width: 481px; height: 325px;" src="http://3.bp.blogspot.com/_U8wZbv8rrzY/SIqXBeyJcaI/AAAAAAAAA1s/PKlryltMKCY/s320/2706madraslane04.jpg" alt="" id="BLOGGER_PHOTO_ID_5227156369215943074" border="0" /></a><p><span style="font-size:85%;">The Chia sisters, Me Lim (left) and Ai Lian, have been dishing out curry laksa in Madras Lane for over 30 years.</span></p></div>By Debra Chong<br /><br /><p style="text-align: justify;" class="MsoNormal">JULY 26 — The signs were there. Hanging above the hawker stalls, swinging slighty in the breeze coming from the steaming hot pots, each plastic board proclaiming their individual specialities: Famous Madras Lane Chee Cheong Fun, Madras Lane Curry Laksa — and the most prominent — Madras Lane Yong Tau Foo! The entire place was a tight huddle of eight food and drinks stalls.</p><div style="text-align: justify;"> </div><p style="text-align: justify;" class="MsoNormal">Yet the rusty signboard nailed to the beam outside stated differently. In fading letters, it read "Penjaja Gallery Jalan Sultan".</p> <p style="text-align: justify;" class="MsoNormal">Confusing? You bet. But such is the way of life in this corner of Southeast Asia where things come bearing assorted labels. A road, for example, is known by different names depending on the ethnicities of the people that ply it. </p><div style="text-align: justify;"> </div><p style="text-align: justify;" class="MsoNormal">This tiny, extremely narrow hawker centre off touristy Petaling Street, also known as Jalan Petaling (its official name in Bahasa Malaysia) and Chee Cheong Kai (in Cantonese) in Kuala Lumpur's Chinatown, is no different. </p> <div style="float: left; width: 225px;" class="img_caption left"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_U8wZbv8rrzY/SIqYNcCE7bI/AAAAAAAAA28/hRP2wt-H1EE/s1600-h/2706madraslane03.jpg"><img style="cursor: pointer; width: 209px; height: 283px;" src="http://2.bp.blogspot.com/_U8wZbv8rrzY/SIqYNcCE7bI/AAAAAAAAA28/hRP2wt-H1EE/s320/2706madraslane03.jpg" alt="" id="BLOGGER_PHOTO_ID_5227157674147507634" border="0" /></a><p><span style="font-size:85%;">The Madras Lane yong tau foo is one of Kuala Lumpur's best-kept secrets. — Pictures by Choo Choy May</span></p></div><div style="text-align: justify;">Yet strangely enough, the Madras Lane in the hawker centre's name never actually existed. It came into being through proximity with a landmark in the area that had long ago burnt down, says a cheery-faced "Aunty" behind one of the three curry laksa stalls in that decrepit row. </div><p style="text-align: justify;" class="MsoNormal">"The name came from the nearby Madras Cinema. It used to be where the parking lot is now," says Chia Ai Lian, pointing to a spot some five metres behind her stall.</p><div style="text-align: justify;"> </div><p style="text-align: justify;" class="MsoNormal">Ai Lian, in her 40s and her elder sister, Me Lim, 60-plus, are second-generation hawkers at Madras Lane. They've been stationed there for over 30 years, having inherited the very stall from their mother.</p> <div style="float: right; width: 350px;" class="img_caption right"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_U8wZbv8rrzY/SIqXBjM9dhI/AAAAAAAAA10/obVLPtzjkZg/s1600-h/2706madraslane09.jpg"><img style="cursor: pointer; width: 322px; height: 208px;" src="http://4.bp.blogspot.com/_U8wZbv8rrzY/SIqXBjM9dhI/AAAAAAAAA10/obVLPtzjkZg/s320/2706madraslane09.jpg" alt="" id="BLOGGER_PHOTO_ID_5227156370402145810" border="0" /></a><p><span style="font-size:85%;">Wan Siew Yee plans to build a chee cheong fun empire on the Madras Lane brand.</span></p></div><div style="text-align: justify;">"My elder sister does the cooking. Me? I take the money," laughs the younger of the two sweet-faced women. </div><p style="text-align: justify;" class="MsoNormal">Ai Lian stops dishing out piping hot bowls of curry noodles from behind a counter congested with mountains of cockles, stewed long brinjals, taupok and a large basin of chicken curry and another large basin of long bean curry to give me a brief history lesson of the area.</p> <p style="text-align: justify;" class="MsoNormal">"This place has been around for over 50 years. Madras Lane used to be much longer, going all the way till the end of the road down there," she points again, this time to the concrete alley outside the roofed structure, which swings out of sight behind a leafy plant growing out of a crack in a wall.</p><div style="text-align: justify;"> </div><p style="text-align: justify;" class="MsoNormal">It used to be an open space too, she reminisces. The hawkers all operated under giant umbrellas to shield them from the sun and the rain. They were open all day. Then, the customers comprised housewives doing their daily marketing at the wet market next door to the late-night moviegoers flocking to the cinema. </p> <div style="float: left; width: 350px;" class="img_caption left"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_U8wZbv8rrzY/SIqXCIiSwLI/AAAAAAAAA2E/fG9vBBamwTo/s1600-h/2706madraslane11.jpg"><img style="cursor: pointer;" src="http://3.bp.blogspot.com/_U8wZbv8rrzY/SIqXCIiSwLI/AAAAAAAAA2E/fG9vBBamwTo/s320/2706madraslane11.jpg" alt="" id="BLOGGER_PHOTO_ID_5227156380423733426" border="0" /></a><p style="text-align: center;"><span style="font-size:85%;">It's hard to get a seat during lunch.</span></p></div><div style="text-align: justify;">Business used to be far more hectic those days. There was even a time when her two eldest brothers opened up a branch stall at the other end of the lane to cash in on the boom. </div><p style="text-align: justify;" class="MsoNormal">And then the cinema burnt down in 1979, or was it 1980? Ai Lian forgets. She turns to ask her chubby-faced neighbour, the chee cheong fun seller.</p><div style="text-align: justify;"> </div><p style="text-align: justify;" class="MsoNormal">"Hai, hai, hai, it was 1979 or 1980. I also cannot remember," Wan Siew Yee chips in excitedly. Though she was no help with the date or details, Wan is a wonder when it comes to the colourful details. She remembers clearly the fire that broke out in the cinema had quickly ravaged the building despite the firemen's best efforts to put it out.</p> <p style="text-align: justify;" class="MsoNormal">"This place was being renovated then. They were making a cement floor… it used to be a dirt floor. All the hawkers had to move away to the other side near the temple, which was not so good for business because it was too narrow, so I decided to open up a temporary stall closer to the cinema, but it was very hot and I got very dark from standing in the sun. Hahahahaha!</p> <div style="float: right; width: 350px;" class="img_caption right"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_U8wZbv8rrzY/SIqXCLP5NEI/AAAAAAAAA2M/-FlOWgML1mI/s1600-h/2706madraslane15.jpg"><img style="cursor: pointer; width: 336px; height: 218px;" src="http://2.bp.blogspot.com/_U8wZbv8rrzY/SIqXCLP5NEI/AAAAAAAAA2M/-FlOWgML1mI/s320/2706madraslane15.jpg" alt="" id="BLOGGER_PHOTO_ID_5227156381151867970" border="0" /></a><p><span style="font-size:85%;">K.K. Ngeow (left), a third-generation yong tau foo seller, doesn't want his children to get into the family business.</span></p></div><div style="text-align: justify;">"But that day the fire broke out in the cinema, I decided to go and see what was happening, and when I came back, my stall was flooded from the spraying by the Bomba to put out the fire. Everything was wet. Aiyo!" </div><p class="MsoNormal">The garrulous woman is an animated storyteller. She tells us how she is the third-generation in the family to run a chee cheong fun business. It started with her husband's grandfather — that's right, she married into the family and the business in1977 — who already had a stall in Kampar, Perak. Business there was not good, so he decided to move to KL and uprooted his entire family in the process. </p> <p style="text-align: justify;" class="MsoNormal">It proved to be a wise choice on his part. Until that fateful fiery day, Madras Lane was a miniature boomtown. </p><div style="text-align: justify;"> </div><p style="text-align: justify;" class="MsoNormal">Wan calls out to K.K. Ngeow, 42, the only yong tau foo seller in Madras Lane, to join in the storytelling. Bathed in sweat, he seems a tad reluctant at first but does as she bids anyway. He is straight to the point. "Yes, what do you want to know?" </p><div style="text-align: justify;"> </div><p style="text-align: justify;" class="MsoNormal">We tell him: your background story. He replies: he is also third-generation. His grandfather set up the stall in Madras Lane, his father took over the business after grand-dad passed away, and he himself became boss two years ago when his father decided to retire permanently. He was initiated into the family trade at age 10 when he was in charge of washing the vegetables and dishes. He continued to help out after school hours and during the holidays. Then, he stops, awaiting the next question.</p> <div style="float: left; width: 225px;" class="img_caption left"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_U8wZbv8rrzY/SIqXydC5wsI/AAAAAAAAA2U/km4epHeSXAo/s1600-h/2706madraslane17.jpg"><img style="cursor: pointer;" src="http://3.bp.blogspot.com/_U8wZbv8rrzY/SIqXydC5wsI/AAAAAAAAA2U/km4epHeSXAo/s320/2706madraslane17.jpg" alt="" id="BLOGGER_PHOTO_ID_5227157210562937538" border="0" /></a><p><span style="font-size:85%;">The back entrance to Madras Lane.</span></p></div><div style="text-align: justify;">So we ask: how is it your business is so popular? He answers: "We cut our meat by hand." </div><p style="text-align: justify;" class="MsoNormal">Seeing our puzzlement, he tries to explain. The fish paste for the yong tau foo stuffing is made fresh daily. They use only saito, what the Malays call ikan parang and the English know as wolf herring, because the fish forms a natural starch when sliced by hand and whipped. It gives a nice, smooth, elastic texture to the fish paste and that is what makes the ideal stuffing for the yong tau foo. </p><div style="text-align: justify;"> </div><p style="text-align: justify;" class="MsoNormal">It is different if the fish is machine-sliced. The machine essentially squeezes the water out of the fish and mashes everything up, so that the end-product is a dry, flaky paste and makes poor quality yong tau foo. </p> <div style="float: right; width: 350px;" class="img_caption right"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_U8wZbv8rrzY/SIqXyiLd3YI/AAAAAAAAA2c/VtzoZCK8w8c/s1600-h/2706madraslane18.jpg"><img style="cursor: pointer; width: 330px; height: 231px;" src="http://4.bp.blogspot.com/_U8wZbv8rrzY/SIqXyiLd3YI/AAAAAAAAA2c/VtzoZCK8w8c/s320/2706madraslane18.jpg" alt="" id="BLOGGER_PHOTO_ID_5227157211941035394" border="0" /></a><p> <span style="font-size:85%;">Office workers pack the ramshackle hawker centre during lunch.</span></p></div><div style="text-align: justify;">Come lunchtime and Madras Lane turns into a madhouse. Orders, money and sloshy bowls of soup exchange hands above heads bent over their own bowls of food. It's all chopsticks, elbows, knees, shoulders and hips everywhere as gigantic waves of ravenous office workers slam into the shaded but humid alley, seemingly appearing out of nowhere. </div><p style="text-align: justify;" class="MsoNormal">A queue forms quickly at Ngeow's end, slithering out into the alley and snaking back in behind the yong tau foo counter. It is by far the most popular stall — each piece costs only 80 sen. The other stalls aren't shabby either. There's hardly any space to breathe, let alone sit. Some don't bother and eat standing up. The heat is intense, but the food is delicious, hearty, warming, a great relief after four hours stuck in a popsicle office.</p><div style="text-align: justify;"> </div><p style="text-align: justify;" class="MsoNormal">Just as suddenly as they appeared, the horde is gone, sated. A handful of diners, looking suspiciously like lost tourists, mill about. Some of the stalls start washing up. Most of their stock is gone. The Chia sisters' piles and piles of side dishes are wiped out. Ai Lian shrugs and says, "This is normal." The hawkers open for business at about 7am and close by 3pm, after the lunch crowd disappears, and they go home. </p><div style="text-align: justify;"> </div><p style="text-align: justify;" class="MsoNormal">The grimy clock at one end of the hawker centre, closest to the dingy, claustrophobic market, reads 2.30pm. </p><div style="text-align: justify;"> </div><p style="text-align: justify;" class="MsoNormal">Wan says that's how it is these days. Sundays are a bit better, they get families from out of town who grew up in the neighbourhood and come back for a taste of nostalgia. But business isn't what it was like before the cinema burnt down. After that, well, things just got worse.</p><div style="text-align: justify;"> </div><p style="text-align: justify;" class="MsoNormal">Rent in Chinatown skyrocketed. Back in those days, you could get a whole house for about a hundred dollars, says Ai Lian. It was so convenient then, you live upstairs, and you work downstairs. Now, you'd have to pay thousands of ringgit for a small space. That's why the shophouses have turned commercial. </p><div style="text-align: justify;"> </div><p style="text-align: justify;" class="MsoNormal">Most of the hawkers here today grew up in the neighbourhood, Ai Lian adds. She used to live here with her seven siblings, watching her late mother single-handedly raise the family after her father died, all on her curry laksa income. "Mother didn't know any other skill and curry laksa was her specialty."</p><div style="text-align: justify;"> </div><p style="text-align: justify;" class="MsoNormal">A decade or so ago, rent got too expensive to afford, and many moved out. They closed shop and opened up closer to their new homes. The Chia sisters moved out to Puchong, but continued to sell curry laksa from their mother's spot.</p><div style="text-align: justify;"> </div><p style="text-align: justify;" class="MsoNormal">"Because people know this place. If we sell elsewhere, we'll have to start all over again. We're not young anymore," says Ai Lian. </p> <div style="float: left; width: 225px;" class="img_caption left"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_U8wZbv8rrzY/SIqXyjFCQhI/AAAAAAAAA2k/pcWczjAocl4/s1600-h/2706madraslane20.jpg"><img style="cursor: pointer;" src="http://1.bp.blogspot.com/_U8wZbv8rrzY/SIqXyjFCQhI/AAAAAAAAA2k/pcWczjAocl4/s320/2706madraslane20.jpg" alt="" id="BLOGGER_PHOTO_ID_5227157212182495762" border="0" /></a><p><span style="font-size:85%;">The hawker stalls used to stretch the entire length of this alley, now deserted.</span></p></div><div style="text-align: justify;">Ai Lian and Me Lim were the only ones who did not marry. The rest of their siblings settled down. None of them are interested to take over the business. When the sisters go, the legacy of their mother's curry laksa recipe too will be gone. </div><p style="text-align: justify;" class="MsoNormal">In Ngeow's case, he doesn't want any of his three children to follow in his footsteps. "It's not easy to do this. My job is to work hard and make sure they stay in school; their job is to study hard and only if they cannot study, then can enter the family business."</p><div style="text-align: justify;"> </div><p style="text-align: justify;" class="MsoNormal">But the ebullient Wan has other plans. She wants to build a chee cheong fun empire under the brand name "Madras Lane Rice Noodles", and she's already started. The family's secret sauce recipe that was taught to her, she has passed on to her mother, sister and daughter who dish out the same dish at three different locales in the Klang Valley: Bangsar, OUG (Overseas Union Garden) and Old Klang Road. She's even made them wear some sort of uniform when they work.</p><div style="text-align: justify;"> </div><p style="text-align: justify;" class="MsoNormal">The days of that famous hawker centre in the dinky, little alley may be numbered, but who knows, another Madras Lane might pop out elsewhere, like a George Lucas production.</p><!-- JOM COMMENT START -->Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2822969754289438355.post-17745894885216391102008-06-13T21:01:00.000-07:002008-06-13T21:05:05.125-07:00Asam House, IOI Mall, Puchong<h1 id="story_title"><span style="font-size:100%;">A mouth-watering affair</span></h1> <h2 id="story_byline"><span style="font-size:100%;">By GEETHA KRISHNAN</span></h2><b>Photos by SAMUEL ONG</b> <p style="text-align: justify;">ANYTHING associated with tanginess is bound to make mouths water.</p><div style="text-align: justify;"> </div><p style="text-align: justify;">This is the case with Asam House, a local café in the IOI Mall in Puchong. The photos of its many mouth-watering local dishes plastered on the wall just goad diners further after the word <i>asam</i> has done the trick.</p> <div class="story_image center" style="width: 414px;"><div style="text-align: justify;"> <img src="http://www.thestar.com.my/archives/2008/6/14/central/m_26loh.jpg" alt="" height="299" width="400" /> <span style="font-size:85%;"><span class="caption">Food for a worthy cause: Loh holding up a plate of Cucur Sayur and Cucur Udang. He is also the director of Community At Heart, a programme that aids the poor in Puchong.</span></span></div> </div> <p style="text-align: justify;">When you decide to eat at Asam House, you are also contributing to a good cause. Café owner Timothy Loh is the director of Community At Heart, a programme that aids the underprivileged.</p><div style="text-align: justify;"> </div><p style="text-align: justify;">“We meet the grocery needs of three orphanages under Rumah Shalom in Puchong on a weekly basis. A list arrives from the homes every Monday and we work with suppliers to match the needs,” said Loh, who is keen on working with more suppliers who share his vision to help the needy.</p><div style="text-align: justify;"> </div><p style="text-align: justify;">A hearty meal at Asam House can be had for under RM10 and there are 40 dishes to tickle your fancy. When Loh took over from the previous owner three years ago, he simply added 10 more dishes to beef up the menu.</p><div style="text-align: justify;"> </div><p style="text-align: justify;">It goes without saying that the must-tries are the <i>asam</i>-laced dishes like Asam Fish, Asam Prawn and Asam Sotong. Regulars are also known to return for the generous helpings.</p><div style="text-align: justify;"> </div><p style="text-align: justify;">“It is common to attach the chilli factor to the tangy taste. But, our <i>asam</i> dishes are tempered with a touch of sweetness that even children have been known to relish,” shared Loh.</p> <div class="story_image center" style="width: 334px;"> <img src="http://www.thestar.com.my/archives/2008/6/14/central/m_26friedrice.jpg" alt="" height="267" width="320" /> <span style="font-size:85%;"><span class="caption">Meal-in-one: The Thai Fried Rice with chicken.</span></span> </div> <p style="text-align: justify;">A delicate, tamarind juice-inspired sauce coated the prawns in the Asam Prawn dish we were offered. Shelled prawns are normally favoured but in this case, enjoying the medium-sized prawns whole did justice to the lovingly prepared <i>asam</i> sauce.</p><div style="text-align: justify;"> </div><p style="text-align: justify;">For a slight tweak to the recipe, diners often go with the Ikan Pari with Asam Sauce, enjoying the fish’s brittle exterior with the sweet-and-tangy sauce. The Butter Chicken dish, blanketed in a creamy sauce with hints of turmeric, comes in a fish version, too.</p><div style="text-align: justify;"> </div><p style="text-align: justify;">Asam House's single meal rice dishes include the Sambal Fried Rice and Thai Fried Rice. Snacks that swiftly disappear with the teatime crowd are the Cucur Udang, Cucur Sayur and Lobak, individually served with a chilli dip.</p><div style="text-align: justify;"> </div><p style="text-align: justify;">If you sneak a peek into one of the bubbling pots near the counter, you will also discover several types of sweet porridge like Bubur Cha Cha and Bubur Kacang Hijau. These offerings disappear quickly on weekends because Asam House is a popular pit-stop for those wanting to catch a flick at the cinema near the café.</p><div style="text-align: justify;"> <b>ASAM HOUSE (halal) Lot 19-21, 3rd Floor, IOI Mall, Puchong, Selangor (Tel: <span fn_index="0" info="Call +60123734488;0;+60123734488;1;" onmouseup="SetCallButtonPressed(this, 0,0)" onmousedown="SetCallButtonPressed(this, 1,0)" onmouseover="SetCallButton(this, 1,0);skype_active=CheckCallButton(this);" onmouseout="SetCallButton(this, 0,0);HideSkypeMenu();" context="012-373 4488" rtl="false" class="skype_tb_injection" id="__skype_highlight_id"><span title="Change country code ..." onclick="javascript:if(1){doRunCMD(event, 'chdial','0');}else{doRunCMD(event, 'call','+60123734488');}event.preventBubble();return false;" onmouseout="SetCallButtonPart(this, 0);" onmouseover="SetCallButtonPart(this, 1);" class="skype_tb_injection_left" id="__skype_highlight_id_left"><span style="background-image: url(chrome://skype_ff_toolbar_win/content/cb_normal_l.gif);" class="skype_tb_injection_left_img" id="__skype_highlight_id_left_adge"><img src="chrome://skype_ff_toolbar_win/content/cb_transparent_l.gif" style="height: 11px; width: 7px;" class="skype_tb_img_adge" height="11" /></span><span style="background-image: url(chrome://skype_ff_toolbar_win/content/cb_normal_m.gif);" class="skype_tb_injection_left_img" id="__skype_highlight_id_left_img"><img style="margin: 0px 0px 2px; padding: 0px 1px 1px 0px; width: 16px; top: 0px; left: 0px;" src="chrome://skype_ff_toolbar_win/content/famfamfam/my.gif" title="" class="skype_tb_img_flag" name="skype_tb_img_f0" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/arrow.gif" title="" class="skype_tb_img_arrow" name="skype_tb_img_a0" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /></span></span><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><span title="Call this phone number in Malaysia with Skype: +60123734488" onclick="javascript:doRunCMD(event, 'call','+60123734488');event.preventBubble();return false;" onmouseout="SetCallButtonPart(this, 0)" onmouseover="SetCallButtonPart(this, 1)" class="skype_tb_injection_right" id="__skype_highlight_id_right"><span style="background-image: url(chrome://skype_ff_toolbar_win/content/cb_normal_m.gif);" class="skype_tb_innerText" id="__skype_highlight_id_innerText"><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" />012-373 4488</span><span style="background-image: url(chrome://skype_ff_toolbar_win/content/cb_normal_r.gif);" class="skype_tb_injection_left_img" id="__skype_highlight_id_right_adge"><img src="chrome://skype_ff_toolbar_win/content/cb_transparent_r.gif" style="height: 11px; width: 19px;" class="skype_tb_img_adge" height="11" /></span></span></span>). Business Hours: Sun to Thurs (11am to 10pm); Fri and Sat (11am to 11pm).</b></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2822969754289438355.post-67514533355897271152008-06-08T07:38:00.000-07:002008-06-08T07:48:21.881-07:00Pancakes in Ipoh<p><b>Liew Choo Keng’s pancakes are so good that people keep coming back for more.</b></p> <p> LIEW Chooi Keng is not your average pancake maker. At her customer’s request, she will happily mix the pancake filling with peanut butter, chocolate chips, bananas, cheese and even chicken sausages.</p><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_U8wZbv8rrzY/SEvvi-qqFWI/AAAAAAAAA08/kZsaKDrkN4E/s1600-h/m_pg05chooi.jpg"><img style="cursor: pointer;" src="http://3.bp.blogspot.com/_U8wZbv8rrzY/SEvvi-qqFWI/AAAAAAAAA08/kZsaKDrkN4E/s320/m_pg05chooi.jpg" alt="" id="BLOGGER_PHOTO_ID_5209520778200618338" border="0" /></a></div> <div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_U8wZbv8rrzY/SEvvi-qqFWI/AAAAAAAAA08/kZsaKDrkN4E/s1600-h/m_pg05chooi.jpg"><br /></a></div><p style="text-align: center;"><span class="caption" style="font-size:78%;"><b>Crunchy delight:</b> Liew Chooi Keng</span></p><p style="text-align: center;"><span class="caption" style="font-size:78%;"> dishing out her famous pancakes at<br /></span></p><p style="text-align: center;"><span class="caption" style="font-size:78%;">Restaurant Tim Shun Leong in Ipoh.</span></p> <p style="text-align: justify;">And the skin of the sweet and savoury apom balik that wraps around the fillings is made so thin that each crunchy bite is a delight.</p><div style="text-align: justify;"> </div><p style="text-align: justify;">Thirty-something Liew’s pancakes are so good that people keep coming back for more. Some come from as far as Singapore for her <i>dai gau meen</i>, as the locals call them.</p><div style="text-align: justify;"> </div><p style="text-align: justify;">“Once, a Singaporean ordered 100 pieces on the spot,” recalls Liew. “He wanted to treat his friends and family back home”.</p><div style="text-align: justify;"> </div><p style="text-align: justify;">Liew adds that some customers had even “scolded” her for not telling them that she had moved her stall to a new spot.</p><div style="text-align: justify;"> </div><p style="text-align: justify;">Liew opened her first stall in Ipoh Garden 18 years ago, but moved to a restaurant in Kampar Garden early this year.</p><div style="text-align: justify;"> </div><p style="text-align: justify;">“Like many pancake makers, I started out making the pancakes with crushed-peanut filling,” says Liew, who learned the trade from her father-in-law.</p><div style="text-align: justify;"> </div><p style="text-align: justify;">“Three years after I started my business, I began trying different recipes for my pancakes because there is a lot of competition.</p><div style="text-align: justify;"> </div><p style="text-align: justify;">“I wanted something different, so I added kaya and peanut butter to my growing list of different fillings.”</p><div style="text-align: justify;"> </div><p style="text-align: justify;">She was even inspired by her three pizza-loving children, who asked her to use cheese and sausages.</p><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_U8wZbv8rrzY/SEvvjWfmbvI/AAAAAAAAA1E/UTyUxuLy6Ks/s1600-h/m_pg05pancakes.jpg"><img style="cursor: pointer;" src="http://1.bp.blogspot.com/_U8wZbv8rrzY/SEvvjWfmbvI/AAAAAAAAA1E/UTyUxuLy6Ks/s320/m_pg05pancakes.jpg" alt="" id="BLOGGER_PHOTO_ID_5209520784596692722" border="0" /></a></div><p style="text-align: center;"><span class="caption" style="font-size:85%;"><b>Inspired:</b> Liew Chooi Keng’s pancakes<br /></span></p><p style="text-align: center;"><span class="caption" style="font-size:85%;">are made with many different fillings.</span></p> <p style="text-align: justify;">“It tasted good and I made it a permanent order on my menu.”</p><div style="text-align: justify;"> </div><p style="text-align: justify;">Liew once tried to infuse fruits like strawberries and mangoes with the pancakes but it was not cost efficient.</p><div style="text-align: justify;"> </div><p style="text-align: justify;">“They are quite costly and must served immediately.” she says Liew’s best seller is chicken-floss dai gau meen, which remains crunchy even after two days.</p><div style="text-align: justify;"> </div><p style="text-align: justify;">“But nothing beats eating the pancakes fresh from the pan,” she quips.</p><div style="text-align: justify;"> </div><p style="text-align: justify;">Liew’s stall is located in Restaurant Tim Shun Leong at 22, Jalan Peh Kee Koh, Kampar Garden, Ipoh. For details, call Liew (<span fn_index="0" info="Call +60165411365;0;+60165411365;1;" onmouseup="SetCallButtonPressed(this, 0,0)" onmousedown="SetCallButtonPressed(this, 1,0)" onmouseover="SetCallButton(this, 1,0);skype_active=CheckCallButton(this);" onmouseout="SetCallButton(this, 0,0);HideSkypeMenu();" context="016-541 1365" rtl="false" class="skype_tb_injection" id="__skype_highlight_id"><span title="Change country code ..." onclick="javascript:if(1){doRunCMD(event, 'chdial','0');}else{doRunCMD(event, 'call','+60165411365');}event.preventBubble();return false;" onmouseout="SetCallButtonPart(this, 0);" onmouseover="SetCallButtonPart(this, 1);" class="skype_tb_injection_left" id="__skype_highlight_id_left"><span style="background-image: url(chrome://skype_ff_toolbar_win/content/cb_normal_l.gif);" class="skype_tb_injection_left_img" id="__skype_highlight_id_left_adge"><img src="chrome://skype_ff_toolbar_win/content/cb_transparent_l.gif" style="height: 11px; width: 7px;" class="skype_tb_img_adge" height="11" /></span><span class="skype_tb_injection_left_img" id="__skype_highlight_id_left_img"><img style="width: 16px;" src="chrome://skype_ff_toolbar_win/content/famfamfam/my.gif" title="" class="skype_tb_img_flag" name="skype_tb_img_f0" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/arrow.gif" title="" class="skype_tb_img_arrow" name="skype_tb_img_a0" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /></span></span><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><span title="Call this phone number in Malaysia with Skype: +60165411365" onclick="javascript:doRunCMD(event, 'call','+60165411365');event.preventBubble();return false;" onmouseout="SetCallButtonPart(this, 0)" onmouseover="SetCallButtonPart(this, 1)" class="skype_tb_injection_right" id="__skype_highlight_id_right"><span class="skype_tb_innerText" id="__skype_highlight_id_innerText"><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" />016-541 1365</span><span style="background-image: url(chrome://skype_ff_toolbar_win/content/cb_normal_r.gif);" class="skype_tb_injection_left_img" id="__skype_highlight_id_right_adge"><img src="chrome://skype_ff_toolbar_win/content/cb_transparent_r.gif" style="height: 11px; width: 19px;" class="skype_tb_img_adge" height="11" /></span></span></span>).</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2822969754289438355.post-55393614375771084642008-05-02T20:26:00.000-07:002008-05-02T20:30:19.842-07:00Dragon-i Signature at Pavilion Kuala Lumpur<h1 id="story_title">Shanghainese, pure and true<br /></h1> <div id="story_content"><p><b>Longing for some traditional Shanghainese delicacies? Satisfy your appetite while doing your part for charity at Dragon-i Signature.</b></p><b> </b><p><b>By JOLEEN LUNJEW<br /><a href="mailto:jlunjew@gmail.com">jlunjew@gmail.com</a></b></p> <p><b>Dragon-i Signature Restaurant<br />Pavilion KL<br />Bukit Bintang<br />Kuala Lumpur</b></p><b> </b><p><b><i>Non-halal</i></b></p> <p style="text-align: justify;">Authentic Shanghainese cuisine is hard to come by in Malaysia. But Dragon-i Signature at Pavilion Kuala Lumpur is about to change that.</p><div style="text-align: justify;"> </div><p style="text-align: justify;">They are positioning themselves at <i>the </i>place to get premium traditional Shanghainese cuisine.</p><div style="text-align: justify;"> </div><p style="text-align: justify;">Dragon-i Signature will be hosting a special charity weekend dinner featuring Shanghainese delicacies on May 3–4 in conjunction with the May 2 opening of its flagship outlet at Pavilion Kuala Lumpur.</p> <div class="story_image center" style="width: 414px; text-align: justify;"><div style="text-align: center;"> <img src="http://thestar.com.my/archives/2008/4/26/lifeliving/f_pg27hilsa.jpg" alt="" height="250" width="400" /> <span style="font-size:85%;"><span class="caption">Steamed Hilsa Herring Shanghainese Style.</span></span></div> </div><div style="text-align: justify;"> </div><p style="text-align: justify;">The eight-course menu is specially developed by Dragon-i’s China-born executive chef Man Fong Lam and will be prepared by him and his team of highly-skilled mainland Chinese and local chefs. Eighteen tables will be offered, nine on May 3 and nine on May 4, at RM2,000 nett per table of 10 pax.</p><div style="text-align: justify;"> </div><p style="text-align: justify;">Dragon-i Chief Executive Henry Yip said they will donate the entire proceeds from the dinner amounting to RM20,000 to Persatuan Wanita Berilmu Malaysia and other women welfare organisations.</p><div style="text-align: justify;"> </div><p style="text-align: justify;">At the tasting preview, Yip explained that the dishes we were about to sample were only available at the Pavilion outlet. He said Dragon-i hoped to promote the strong and sweet taste of Shanghainese cuisine to Malaysians.</p><div style="text-align: justify;"> </div><p style="text-align: justify;">We started off with four cold appetisers – Shanghainese Smoked Fish, Japanese Cucumber with Garlic, Chilled Wine-marinated Chicken and Honey–glazed Crispy Eel – collectively named Grandeur Quartet in Harmony. The eel was was deliciously coated in honey and fried to a crisp – great for whetting one’s appetite.</p><div style="text-align: justify;"> </div><p style="text-align: justify;">Their Shanghainese Dumpling came with a twist as it was filled with crab roe. Yip showed us the proper way to savour the dumpling – place it into your soup spoon, then poke a hole at the bottom to let the soup seep out. You slurp the soup up, add some ginger and vinegar for taste and put the whole dumpling in your mouth for a delicious finish.</p> <div class="story_image center" style="width: 414px;"><div style="text-align: center;"> <img src="http://thestar.com.my/archives/2008/4/26/lifeliving/f_pg27prawns.jpg" alt="" height="286" width="400" /> <span style="font-size:85%;"><span class="caption">Tempting: Stir-fried Prawns with Signature Sauce.</span></span></div> </div> <p style="text-align: justify;">Yip said that their dumplings will be filled with hairy crab flown directly from China from September to November.</p><div style="text-align: justify;"> </div><p style="text-align: justify;">Double-boiled Superior Chicken Soup with Brussels Sprouts was served next. This soup is boiled in herbs, with sponge-like bamboo piths added into the soup to absorb the flavours. The chicken used to boil the soup is served separately. The soup is very flavourful.</p><div style="text-align: justify;"> </div><p style="text-align: justify;">Next on the menu was the Stir-fried Prawns with Signature Sauce – a slightly spicy, sweet and sour sauce containing rice wine, chilli and tomato.</p><div style="text-align: justify;"> </div><p style="text-align: justify;">“This common dish in Shanghai is very popular with the customers here,” said Yip. The deep-sea prawns, obtained from fishermen in Pantai Remis, a small town in Sitiawan, Perak, were huge and fresh. I had difficulty eating them because of their size, not that I’m complaining. Yip said buying direct from the fishermen kept the cost down.</p><div style="text-align: justify;"> </div><p style="text-align: justify;">The next dish, Steamed Hilsa Herring Shanghainese Style, was unique as it is only served on special occasions. Customers may order in advance if they would like to savour this rare dish in which the fish is steamed with its scales intact. The scales were edible and it was quite interesting to crunch on it, sort of like eating cartilage. The dish is expensive, RM180 for half a fish.</p> <div class="story_image left" style="width: 244px;"><div style="text-align: justify;"> <img src="http://thestar.com.my/archives/2008/4/26/lifeliving/f_pg27fonglam.jpg" alt="" height="339" width="230" /> <span style="font-size:85%;"><span class="caption">So new: Executive Chef Man Fong Lam from Jiangsu, China, at work in the kitchen of Dragon-i Signature Restaurant. — Raymond Ooi/THE STAR</span></span></div> </div> <p style="text-align: justify;">Deep Fried Mandarin Fish was served next, a platter of fish flesh sliced and fried to look like flowers.</p><div style="text-align: justify;"> </div><p style="text-align: justify;">After that, Braised Mushroom with Dried Scallops & Vegetables was served together with Fragrant Crispy 8-Treasure Stuffed Duck. The duck’s skin was deliciously crispy and generously stuffed with mushrooms, scallops, lotus seed, glutinous rice, chinese sausages, bamboo shoots, ham and dried prawns.</p><div style="text-align: justify;"> </div><p style="text-align: justify;">Their signature dish, Fried Rice with Scallops & Crab Meat, uses fragrant Thai rice fried with egg white, dry scallops and crabmeat. The rice tasted light and fluffy and gave off a fragrant smell.</p><div style="text-align: justify;"> </div><p style="text-align: justify;">Dessert was Bird’s Nest with Egg White & Waterchestnut Cream and Honey-coated Banana Fritters – a must-try. I fell in love with their banana fritters, apparently a traditional Shanghainese dessert.</p><div style="text-align: justify;"> </div><p style="text-align: justify;">The banana is steamed and fried before coated with thick maltose. Then it is dipped into ice water for the maltose to crystallise, creating a crunchy sweet outer layer that gives way to a soft steaming banana when you sink your teeth into it.</p> <p>Lovely.</p> <p><i>For charity dinner reservations and enquiries, call <span fn_index="0" info="Call +60321437688;0;+60321437688;0;" onmouseup="SetCallButtonPressed(this, 0,0)" onmousedown="SetCallButtonPressed(this, 1,0)" onmouseover="SetCallButton(this, 1,0);skype_active=CheckCallButton(this);" onmouseout="SetCallButton(this, 0,0);HideSkypeMenu();" context="03-2143 7688" rtl="false" class="skype_tb_injection" id="__skype_highlight_id"><span title="Change country code ..." onclick="javascript:if(1){doRunCMD(event, 'chdial','0');}else{doRunCMD(event, 'call','+60321437688');}event.preventBubble();return false;" onmouseout="SetCallButtonPart(this, 0);" onmouseover="SetCallButtonPart(this, 1);" class="skype_tb_injection_left" id="__skype_highlight_id_left"><span style="background-image: url(chrome://skype_ff_toolbar_win/content/cb_normal_l.gif);" class="skype_tb_injection_left_img" id="__skype_highlight_id_left_adge"><img src="chrome://skype_ff_toolbar_win/content/cb_transparent_l.gif" style="height: 11px; width: 7px;" class="skype_tb_img_adge" height="11" /></span><span style="background-image: url(chrome://skype_ff_toolbar_win/content/cb_normal_m.gif);" class="skype_tb_injection_left_img" id="__skype_highlight_id_left_img"><img style="margin: 0px 0px 2px; padding: 0px 1px 1px 0px; width: 16px; top: 0px; left: 0px;" src="chrome://skype_ff_toolbar_win/content/famfamfam/my.gif" title="" class="skype_tb_img_flag" name="skype_tb_img_f0" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/arrow.gif" title="" class="skype_tb_img_arrow" name="skype_tb_img_a0" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /></span></span><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><span title="Call this phone number in Malaysia with Skype: +60321437688" onclick="javascript:doRunCMD(event, 'call','+60321437688');event.preventBubble();return false;" onmouseout="SetCallButtonPart(this, 0)" onmouseover="SetCallButtonPart(this, 1)" class="skype_tb_injection_right" id="__skype_highlight_id_right"><span style="background-image: url(chrome://skype_ff_toolbar_win/content/cb_normal_m.gif);" class="skype_tb_innerText" id="__skype_highlight_id_innerText"><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" />03-2143 7688</span><span style="background-image: url(chrome://skype_ff_toolbar_win/content/cb_normal_r.gif);" class="skype_tb_injection_left_img" id="__skype_highlight_id_right_adge"><img src="chrome://skype_ff_toolbar_win/content/cb_transparent_r.gif" style="height: 11px; width: 19px;" class="skype_tb_img_adge" height="11" /></span></span></span></i>.</p> </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2822969754289438355.post-82316626911478622202008-03-21T09:03:00.000-07:002008-03-21T09:10:46.631-07:00Ruen Urai, Bangkok, Thailand<span class="text"><p><span class="story_header">The house of gold</span></p> <p><span class="story_byline"><b>By MARK LEAN</b></span></p> <p><b>Ruen Urai<br />Non-halal<br />The Rose Hotel,<br />118 Soi Na Wat Hualumpong,<br />Surawongse Road, Bangkok<br />10500 Thailand<br />Tel: (66) 02 266 8268-72<br /><a href="http://www.rosehotelbkk.com/">www.rosehotelbkk.com</a><br />Open: Noon to 11pm</b></p> </span><div style="text-align: justify;"><span class="text"><p>Bangkok is a city of interest. On teeming Surawongse Road, in the heart of the city, for example, you encounter a bewildering blend of seedy bars, restaurants, hotels, fortune tellers, Internet cafes, and even a Starbucks outlet. It is also here that you will find Ruen Urai (which means Golden House), a five-month-old cult <i>restaurant du jour</i>.</p> <p>Recently restored at the cost of 4 million baht (about RM400,000), the 72-seater eatery of the Rose Hotel is set in a century-old building crafted in Central Plain-style. Made from golden teak, it was once the home of one of the herbal medicine practitioners to King Rama V.</p></span></div><span class="text"> <table align="center" border="0" cellpadding="7" width="334"> <tbody><tr><td> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_U8wZbv8rrzY/R-PcsiJqtzI/AAAAAAAAAx0/X1W96Q05J2A/s1600-h/f_27ruen.jpg"><img style="cursor: pointer;" src="http://2.bp.blogspot.com/_U8wZbv8rrzY/R-PcsiJqtzI/AAAAAAAAAx0/X1W96Q05J2A/s320/f_27ruen.jpg" alt="" id="BLOGGER_PHOTO_ID_5180226654045910834" border="0" /></a> </td></tr> <tr align="justify"><td><div class="caption"><span style="font-size:85%;">Serene: Ruen Urai boasts of 72-seater, made from golden teak. The location was once the home of a medicine practitioner to the King.</span></div></td></tr> </tbody></table> </span><div style="text-align: justify;"><span class="text"><p>Some 40 years ago, the side-streets in the area were once canals where monks would journey on canoes, seeking alms. The waterways soon filled up as the city matured.</p> <p>As its moniker suggests, the restaurant is imbued with a sense of history and offers authentic and stylish Thai cuisine.</p> <p>“We’ve built upon the history of the building as a herbal doctor’s residence and created a style of cuisine that’s light and healthful, yet genuinely Thai,” explains Tom Vitayakul, the general manager of the Rose Hotel and the restaurant.</p> <p>With a menu spanning 70 different varieties of appetisers, mains and desserts, Ruen Arai should please anyone but the most fickle.</p> <p>I found the Pohr Pia Sod (RM9), bite-sized servings of fresh spring rolls wrapped with prawns and fresh salad, and infused with a delicate hint of mint, to be excellent. The Kratong Tong<i> </i>(RM9), crispy cups filled with minced prawns, garden vegetables and spicy chillies, resemble Nyonya cuisine’s famed <i>pai tee</i>.</p> <p>For a spice-filled experience, the Mieng Pla Krapong (RM18), pan-fried cubes of red snapper in Thai herbal dressing artfully presented on betel leaves, assail the taste buds and made me a little hot under the collar.</p></span></div><span class="text"> <table align="center" border="0" cellpadding="7" width="264"> <tbody><tr><td> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_U8wZbv8rrzY/R-PcsyJqt0I/AAAAAAAAAx8/koflg7ghz_Y/s1600-h/f_27stickyrice.jpg"><img style="cursor: pointer;" src="http://3.bp.blogspot.com/_U8wZbv8rrzY/R-PcsyJqt0I/AAAAAAAAAx8/koflg7ghz_Y/s320/f_27stickyrice.jpg" alt="" id="BLOGGER_PHOTO_ID_5180226658340878146" border="0" /></a> </td></tr> <tr align="justify"><td><div class="caption"><span style="font-size:85%;">Artistic food: Fresh mango is served with sticky rice and coconut cream. — MARK LEAN</span></div></td></tr> </tbody></table> </span><div style="text-align: justify;"><span class="text"><p>Thankfully, we were seated in the air-conditioned section. Our much loved satay, the pride of our national airline’s business class, have a place there too. Ruen Urai’s Satay Ghoong Rhue Pla Salmon, or salmon satay (RM18) is presented with élan as four sticks of salmon fillets sit majestically atop a bed of finely chopped colourful greens, and accompanied by their signature peanut sauce.</p> <p>More surprises lay in store that afternoon. Shortly after the salmon was served, an unexpected visitor paid Ruen Urai a visit. Dressed in the usual tourist garb of grey T-shirt and jeans, and without a trace of make-up, jazz superstar Laura Fygi sauntered into the restaurant. Ms Fygi was, predictably, accompanied by her entourage, presumably comprising the members of her band. We soon found out that the Dutch singer, a regular diner at the restaurant, was in town for the recent Bangkok Jazz Festival.</p> <p>“I had been performing at the Oriental in Bangkok, and have just returned from a two–night stint at the Peninsula in Hong Kong,” she tells us.</p> <p>No wonder she looked tired.</p> <p>Ms Fygi’s surprise appearance, however, couldn’t distract from the next dish. The Dtom Yum Ghoong (RM35), or spicy soup with river prawns, had the ability to hold its own even in the presence of a true star.</p> <p>It’s a privilege to taste traditional dishes in the country of their origin, and this soup did not let us down, being fiery with very fresh prawns.</p> <p>For a touch of sweetness, consider Ruen Urai’s Khao Neaw Mamuang (RM11), fresh mango served with sticky rice and coconut cream. Adorned with tiny edible golden leaves, the delicacy is quintessentially Thai. As expected, the rice was lightly scented with a subtle whiff of coconut, while the juicy mango slices were just desserts.</p> <p>In the few months since its opening, the restaurant has been gaining fans ranging from the Bangkok glitterati and society matrons, to clued-in expatriates and, of course, a certain jazz superstar.</p> <p>This house of gold looks set to prosper.</p></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2822969754289438355.post-19449552397463146222008-03-06T07:22:00.000-08:002008-03-06T07:23:22.806-08:00Patrick Teoh's Steamboat RestaurantStumbled upon Patrick Teoh's blog and discover this video promoting a Steamboat Restaurant (Hot Pot).<br /><center><br /><object height="355" width="425"><br /><param name="movie" value="http://www.youtube.com/v/LqdiJukIPkc&rel=1&border=0"></param><br /><param name="wmode" value="transparent"></param><embed src="http://www.youtube.com/v/LqdiJukIPkc&rel=1&border=0" type="application/x-shockwave-flash" wmode="transparent" height="355" width="425"></embed></object><br /></center>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2822969754289438355.post-13729785631204618602008-03-05T07:17:00.001-08:002008-03-05T07:20:13.506-08:00Hairy experience<span class="story_byline"><b>By MARK LEAN</b></span><span class="text"> <p><b>Fukuya</b><br />Pork-free<br />One Bangsar<br />63B, Jalan Ara<br />Bangsar Baru<br />Kuala Lumpur<br />Tel: <span fn_index="0" info="Call +60322821111;0;+60322821111;0;" onmouseup="SetCallButtonPressed(this, 0,0)" onmousedown="SetCallButtonPressed(this, 1,0)" onmouseover="SetCallButton(this, 1,0);skype_active=CheckCallButton(this);" onmouseout="SetCallButton(this, 0,0);HideSkypeMenu();" context="(03) 2282 1111" rtl="false" class="skype_tb_injection" id="__skype_highlight_id"><span title="Change country code ..." onclick="javascript:if(1){doRunCMD(event, 'chdial','0');}else{doRunCMD(event, 'call','+60322821111');}event.preventBubble();return false;" onmouseout="SetCallButtonPart(this, 0);" onmouseover="SetCallButtonPart(this, 1);" class="skype_tb_injection_left" id="__skype_highlight_id_left"><span style="background-image: url(chrome://skype_ff_toolbar_win/content/cb_normal_l.gif);" class="skype_tb_injection_left_img" id="__skype_highlight_id_left_adge"><img src="chrome://skype_ff_toolbar_win/content/cb_transparent_l.gif" style="height: 11px; width: 7px;" class="skype_tb_img_adge" height="11" /></span><span style="background-image: url(chrome://skype_ff_toolbar_win/content/cb_normal_m.gif);" class="skype_tb_injection_left_img" id="__skype_highlight_id_left_img"><img style="margin: 0px 0px 2px; padding: 0px 1px 1px 0px; width: 16px; top: 0px; left: 0px;" src="chrome://skype_ff_toolbar_win/content/famfamfam/my.gif" title="" class="skype_tb_img_flag" name="skype_tb_img_f0" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/arrow.gif" title="" class="skype_tb_img_arrow" name="skype_tb_img_a0" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /></span></span><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><span title="Call this phone number in Malaysia with Skype: +60322821111" onclick="javascript:doRunCMD(event, 'call','+60322821111');event.preventBubble();return false;" onmouseout="SetCallButtonPart(this, 0)" onmouseover="SetCallButtonPart(this, 1)" class="skype_tb_injection_right" id="__skype_highlight_id_right"><span style="background-image: url(chrome://skype_ff_toolbar_win/content/cb_normal_m.gif);" class="skype_tb_innerText" id="__skype_highlight_id_innerText"><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" />(03) 2282 1111</span><span style="background-image: url(chrome://skype_ff_toolbar_win/content/cb_normal_r.gif);" class="skype_tb_injection_left_img" id="__skype_highlight_id_right_adge"><img src="chrome://skype_ff_toolbar_win/content/cb_transparent_r.gif" style="height: 11px; width: 19px;" class="skype_tb_img_adge" height="11" /></span></span></span><br />Openi daily: noon-2.30pm and 6.30pm - 10.30pm</p> <p><b>Hokkaido hairy crabs make their appearance at Fukuya Japanese restaurant.</b></p> <p>You’re doing a food review just on crabs? What about the other kinds of food at the restaurant?” asks a friend, who thinks food reviewers have one of the best jobs in the world.</p> <table align="center" border="0" cellpadding="7" width="264"> <tbody><tr><td> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_U8wZbv8rrzY/R865tCctoPI/AAAAAAAAAw0/Glj3wqdkRRo/s1600-h/f_10crab1.jpg"><img style="cursor: pointer;" src="http://2.bp.blogspot.com/_U8wZbv8rrzY/R865tCctoPI/AAAAAAAAAw0/Glj3wqdkRRo/s320/f_10crab1.jpg" alt="" id="BLOGGER_PHOTO_ID_5174277205297832178" border="0" /></a> </td></tr> <tr><td><div class="caption"><div style="text-align: center;"><span style="font-size:85%;">Irresistible stuff: Crab leg sushi</span></div> </div></td></tr> </tbody></table> </span><div style="text-align: justify;"><span class="text"><p>Well, that can be true some of the time. At Fukuya, a Japanese eatery in the bustling dining and entertainment enclave known as One Bangsar, I certainly had my fill of crabs. And they weren’t any ordinary crustaceans, by the way.</p> <p>The <i>kegani </i>or hairy crabs, which are air-flown from Hokkaido, Japan are a seasonal delicacy. Priced at RM38 for 100 grams, they don’t come cheap, either.</p> <p>Fukuya’s executive chef Takao Ando certainly knows how to prepare his crabs. Originally from Hokkaido but trained in Tokyo, Chef Ando whips up a special hairy crab menu. According to him, the fresh, sweet flavours of steamed or charcoal-grilled Hokkaido crabs are best enjoyed when dipped in vinegar sauce.</p> <p>I’m not much of a crab lover, and I encountered some trouble prising the meat from the shells. But before I had a chance to get a bit crabby, Chef Ando gave me a quick and simple lesson on how to flick the meat out.</p> <p>“They’re best enjoyed boiled. The taste is gone when the crabs are over-grilled,” explained the friendly master chef. I asked him why the hairy crabs were popular during winter in Japan, and not summer.</p> <p>“In winter, the crabs taste better. The meat is sweeter compared to during the summer when the sea temperatures were higher. The crab meat is less sweet then,” he informed me with a logic I simply couldn’t dispute.</p> <p>This sweetness is amplified in the Crab Hot Pot with vegetables that come in three sizes (small, RM45; medium, RM90; large, RM180). Fortified with flavour, the soup packed a subtle punch when it came to taste. The cabbage and tofu were well cooked. But it’s the stars of the pot, the hairy crabs that came into their own.</p> <p>Swirling in a light <i>miso</i> stock, the meat was tender, and not stringy. Everything ended up being a rubbery mess on occasions, though, when the seafood is over-cooked.</p> <p>Thankfully, the crab leg sushi (RM45) was anything but rubbery. In fact, Chef Ando’s undoubted sushi-crafting skills made the dish a thoroughly authentic one. The three sushi items were delicate little morsels that looked too good to eat. Then again, I was hungry. But I did feel a tad guilty for scoffing down a near work-of-art with a speedy pop in the mouth!</p> <p>The Hokkaido crab special menu features traditional recipes, but Chef Ando has also created a special dish: Japanese-style Chilli Crab (RM90).</p> <p>“We’ve added chilli crabs for a more localised flavour,” he explained. Tangy and spicy, the dish is made for the local palate. Japanese cuisine purists might shake their heads disapprovingly, but the crabs speak for themselves. In fact, they can probably be considered <i>haute </i>cuisine chilli crabs. The dishes can be ordered <i>a la carte</i> during the month of March.</p></span></div><span class="text"> <table align="center" border="0" cellpadding="7" width="264"> <tbody><tr><td> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_U8wZbv8rrzY/R865tictoQI/AAAAAAAAAw8/1GkUVhOSoLU/s1600-h/f_10crab2.jpg"><img style="cursor: pointer;" src="http://4.bp.blogspot.com/_U8wZbv8rrzY/R865tictoQI/AAAAAAAAAw8/1GkUVhOSoLU/s320/f_10crab2.jpg" alt="" id="BLOGGER_PHOTO_ID_5174277213887766786" border="0" /></a> </td></tr> <tr><td><div class="caption"><span style="font-size:85%;">Appetising crab hot pot with vegetables</span> </div></td></tr> </tbody></table> </span><div style="text-align: justify;"><span class="text"><p>Interestingly, Chef Ando is also renowned for his Kaiseiki<i> </i>sets – 10 course <i>degustation </i>menus similar to the classic French style of cuisine presentation. By some accounts, they’re the epitome of Japanese dining. But the famed kaiseiki has to be tasted to be believed.</p> <p>Design-wise, Fukuya (which means “house of happiness”) is a celebration of the clean, uncluttered minimalist style.</p> <p>A concrete and grass courtyard leads to a cool and cosy interior. Modern but not achingly hip, Fukuya doesn’t intimidate would-be diners, as some other trend-aware places do. As part of the One Bangsar development, which resembles a mini-resort minus accommodation facilities and a swimming pool, the restaurant is part of an array of eateries with decidedly international flavours. Amble down stone-covered interconnecting pathways, and you are confronted with a United Nations’ representation of restaurants - Vietnamese, Italian and even a Rick’s Café, inspired no doubt by the movie <i>Casablanca.</i> However, do note that parking may prove to be a bit of a problem especially at night.</p></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2822969754289438355.post-54504316446335567142008-01-20T01:21:00.000-08:002008-01-20T01:23:58.274-08:00Restaurant Golden Kitchen, Dataran Sunway<div style="text-align: justify;" class="linktitle"> <b>Brothers at work</b></div><div style="text-align: justify;"> </div><div style="text-align: justify;" class="content"> TAN BEE HONG<br /><br />Seow siblings Mun Ho and Woon Woon combine their skills at hot dishes and dim sum to keep the customers coming back for more, writes TAN BEE HONG.<br /><br />IT’S just round the corner from a big Toyota showroom in the commercial square. The car sales personnel often drop into Restaurant Golden Kitchen for lunch and dinner. After all, the food is good and the prices reasonable — surefire recipes for a successful food outlet.<br />Restaurant owners, the Seow brothers, have a perfect working partnership. Younger brother Woon Woon, 25, concentrates on dim sum while big brother Mun Ho, 35, handles everything else — from rice, noodles and hot dishes.<br /><br />With the Golden Kitchen, you need not fear having a dim sum craving at 9pm as this is one place where the little delicacies are offered throughout the day on weekdays and for breakfast and lunch on Sundays.<br /><br />Though the items are not in the regular menu, there are pictures of some of them on the back and the staff can tell you what special dim sum Woon Woon has come up with for the day. Dim sum orders are a la carte to ensure everything is fresh and reaches your table hot.<br /><br />Popular staples are har gau, xiu mai, lor mai gai and bao. But there are other signatures too like crystal dumplings and Shanghainese xiu loong bao. The xiu loong bao are topped with sharks’ fin and served with black vinegar and shredded ginger. Watch out for the steaming hot soup encased in the pastry skin or you’d risk scalding your lips.<br /><br />I love the har gao and crystal dumplings. These are filled with very fresh whole prawns — sweet and crunchy.<br /><br />The Seows have a chili sauce to go with dim sum, made for them by a supplier in Seremban. Unlike commercial chili sauce, this one has a good texture and is bursting with flavours of chili and garlic.<br /><br />Woon Woon says: “We offer a good variety of dim sum everyday and more on weekends as many customers like to come in and have dim sum for breakfast or brunch.”<br />The brothers apprenticed themselves to Chinese sifus when they were in their teens and have garnered years of experience in the kitchen.<br /><br />“We weren’t good in our studies, so we decided to learn a trade instead,” says Mun Ho. “Then I began to find cooking really interesting and I have never looked back since.”<br />Inspired by his brother, Woon Woon also decided to establish himself in the kitchen but he found he was better at the intricacies of dim sum. Now he produces delicately shaped dim sum like goldfish and rabbits on Sundays “as lots of families with young children come in and the kids love such figurines”.<br /><br />Meanwhile, Mun Ho has his hands full with the hot kitchen, cooking, steaming and boiling. The menu is pretty extensive and lots of customers come in for the dishes to go with rice. These come in three sizes, so two people can comfortably order a couple of dishes without paying for food they cannot finish. Prices start from RM6. Otherwise one can order individual dishes like rice topped with deer meat, kung po (dried chili) chicken, black pepper chicken, or fried rice and all types of noodles — from Cantonese fried to Hong Kong fried noodles.<br /><br />The Crab Meat Fried Rice (RM10) had chunks of shelled crab meat in it, not the fish-based crabsticks that many outlets pass off as crabmeat. Really tasty, with crunchy bits of sweet peas and egg.<br /><br />But if you come in a group, it’s best to order dishes. Start with a soup and egg or vegetables. Mun Ho does some neat tofu dishes. He makes his own tofu which is silky smooth and has a lovely flavour. His Bean Curd With Turnip (RM10) is irresistible after the first mouthful. Crispy on the outside and soft on the inside, the tofu is topped with a combination of fried garlic, onions and chopped preserved turnip. To these, he adds lashings of soya sauce that he has cooked with other ingredients for better flavour. I could have happily finished the whole serving by myself if there weren’t other temptations on the table.<br /><br />The menu has a dish described as Butter Cream Lobster but you can substitute the lobster with prawns. Unlike the more common style of butter prawns which is dry, Mun Ho’s version comes with a bit of cream sauce fragranced with curry spices and curry leaves. Very mildly hot, even children can eat it. The prawns are naturally very fresh and slit along the back to make them easier to shell.<br /><br />Golden Kitchen has a “flexible” menu and requests to substitute a main ingredient for another are always entertained. For instance, we love the flavour of Sichuan Steamed Fish-head but would rather not have fish-head, so Mun Ho obligingly uses tilapia instead.<br /><br />This is one of Mun Ho’s very own recipes using an explosive sauce with about a ton of dried chili and pork crackling. With this dish, you can smell the aroma even before it arrives at your table or you salivate as the waiter walks past your table with it. The thick sauce is delightfully scrumptious, with the crackling giving a good contrast to the soft, sweet fish.<br /><br />Apart from seafood, Golden Kitchen has lots of meat dishes — from frog to deer meat, chicken and pork. Sam Pui (Three Cups) Chicken (RM12) is cooked with three types of Chinese wine. It’s flavoursome but what I really am in love with is the Red Wine Pork (RM15).<br /><br />For this, Mun Ho uses an unusually meaty cut of ribs, so every bite is a satisfying mouthful. Each chunk of meat is coated with a wonderful red sauce. “We use French red wine,” says Mun Ho. “That’s what gives it the taste and aroma.”<br /><br />The sauce that clings to the meat is sweet, but just perfectly so and the meat is tender and succulent to the very bone. There is nothing pretentious about Golden Kitchen. Nothing pleases the Seow brothers more than the sighs of satisfaction from their customers.<br /><br />Decor is kept minimal, with tiled floors and wooden tables and chairs. A bamboo partition of sorts separates the smoking area from the rest of the tables which are well placed apart, so there’s plenty of walking room.<br /><br />Golden Kitchen opens daily from 10am to 3pm and from 6pm to 10pm. On Sundays, it opens at 9am to cater to the dim sum crowd.<br /><br /><b>RESTAURANT GOLDEN KITCHEN (non-halal) 15-1 Jalan PJU 5/18, Dataran Sunway, Kota Damansara, Selangor Tel: <span fn_index="0" info="Call +60361401811;0;+60361401811;0;" onmouseup="SetCallButtonPressed(this, 0,0)" onmousedown="SetCallButtonPressed(this, 1,0)" onmouseover="SetCallButton(this, 1,0);skype_active=CheckCallButton(this);" onmouseout="SetCallButton(this, 0,0);HideSkypeMenu();" context="03-6140-1811" rtl="false" class="skype_tb_injection" id="__skype_highlight_id"><span title="Change country code ..." onclick="javascript:if(1){doRunCMD(event, 'chdial','0');}else{doRunCMD(event, 'call','+60361401811');}event.preventBubble();return false;" onmouseout="SetCallButtonPart(this, 0);" onmouseover="SetCallButtonPart(this, 1);" class="skype_tb_injection_left" id="__skype_highlight_id_left"><span style="background-image: url(chrome://skype_ff_toolbar_win/content/cb_normal_l.gif);" class="skype_tb_injection_left_img" id="__skype_highlight_id_left_adge"><img src="chrome://skype_ff_toolbar_win/content/cb_transparent_l.gif" style="height: 11px; width: 7px;" class="skype_tb_img_adge" height="11" /></span><span style="background-image: url(chrome://skype_ff_toolbar_win/content/cb_normal_m.gif);" class="skype_tb_injection_left_img" id="__skype_highlight_id_left_img"><img style="margin: 0px 0px 2px; padding: 0px 1px 1px 0px; width: 16px; top: 0px; left: 0px;" src="chrome://skype_ff_toolbar_win/content/famfamfam/my.gif" title="" class="skype_tb_img_flag" name="skype_tb_img_f0" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/arrow.gif" title="" class="skype_tb_img_arrow" name="skype_tb_img_a0" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /></span></span><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><span title="Call this phone number in Malaysia with Skype: +60361401811" onclick="javascript:doRunCMD(event, 'call','+60361401811');event.preventBubble();return false;" onmouseout="SetCallButtonPart(this, 0)" onmouseover="SetCallButtonPart(this, 1)" class="skype_tb_injection_right" id="__skype_highlight_id_right"><span style="background-image: url(chrome://skype_ff_toolbar_win/content/cb_normal_m.gif);" class="skype_tb_innerText" id="__skype_highlight_id_innerText"><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" />03-6140-1811</span><span style="background-image: url(chrome://skype_ff_toolbar_win/content/cb_normal_r.gif);" class="skype_tb_injection_left_img" id="__skype_highlight_id_right_adge"><img src="chrome://skype_ff_toolbar_win/content/cb_transparent_r.gif" style="height: 11px; width: 19px;" class="skype_tb_img_adge" height="11" /></span></span></span></b></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2822969754289438355.post-55232476750901781752008-01-20T01:16:00.000-08:002008-01-20T01:20:25.426-08:00Prime Grill Room, Crown Princess HotelPleasures of three<br />TAN BEE HONG<br /><br />Trilogy is the presentation of a dish in three ways, tripling the senses of sight, smell and taste in one order, writes TAN BEE HONG<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_U8wZbv8rrzY/R5MRxGSRMEI/AAAAAAAAAto/aM61ny185bA/s1600-h/20070826151602x3.jpg"><img style="cursor: pointer;" src="http://3.bp.blogspot.com/_U8wZbv8rrzY/R5MRxGSRMEI/AAAAAAAAAto/aM61ny185bA/s320/20070826151602x3.jpg" alt="" id="BLOGGER_PHOTO_ID_5157485533467848770" border="0" /></a><br /></div><br /><div style="text-align: justify;">It’s the power of three at the Prime Grill Room at the Crown Princess Kuala Lumpur as the pleasures of dining<br /><br />Yes, it’s Trilogy of Food according to the hotel’s executive assistant manager Darren Tey. For every item ordered, you get it in three different ways, tripling your senses of sight, smell and taste.<br /><br />Tay says that most places only serve food in one style. “If you order a steak, you get it either with black pepper sauce or mushroom gravy,” he says. “But why stop at one? Isn’t it more pleasurable to have more than one flavour at one sitting?”<br /><br />Putting a great deal of thought into that, he and his team decided to give customers triple the pleasures with three different flavours each time.<br /><br />So, for an order of steak at Prime Grill Room, you get a grilled medallion of beef with baked polygon potato, butternut and carrot. But the steak is cut into three portions and each part is topped with a creamy watercress sauce, light butter scotch sauce and roasted pepper sauce.<br /><br />It’s not just the beef. Appetisers, soup, fish and lamb and dessert are also give the triple treatment in two four-course set menus priced at RM120++ and RM160++ (with three glasses of wine).<br /><br />At a sampling of the Trilogy menu, we start with scallops. Three succulent scallops are presented on a plate, prettily arranged with one surrounded by capers and pinenuts, the second with anise cream and the third well wrapped up in wantan skin, deepfried and topped with hollandaise sauce.<br /><br />The scallops are cooked just right, leaving them translucent and juicy. The pinenuts give it a crunch while capers a strong aroma.<br /><br />The anise sauce is subtle while the wantan scallop is deliciously hot.<br /><br />Next came asparagus triplets, two with toppings of herbed hollandaise sauce and mornay sauce. A third is wrapped in phylo pastry and sprinkled with parmesan cheese. While the first two are blanched, the third asparagus shoot is baked to allow the pastry and cheese to bloom in aroma.<br /><br />The Trilogy menu offers two types of soup — chicken and tomato — served in dainty espresso cups.<br /><br />If you like it spicy, you’d love the tomato. There’s a thick, creamy one with juniper berries and another with strong flavours of Indian spices. I love the third, a clear tomato tea made with strips of sundried tomato.<br /><br />But on the whole, I tend to lean in favour of the chicken soup. Here, you can start with a cold chicken consomme to freshen the palate or leave it to the end to clean the tastebuds.<br /><br />The second is a lovely clear soup with subtle hints of American ginseng (fa kei sum). The third is much stronger in taste and aroma. Chopped sweet basil lends it the flavour and aroma, which surprisingly, does not clash with the equally strong aroma of serai (lemon grass).<br /><br />For main courses, there’s a choice of beef, lamb or fish. The lamb comes with fries made with pumpkin and flavoured with rosemary, minty cucumber cubes and buttered chickpeas. But it’s the sauces that gives you that triple sensation (picture). There’s Californian raisin sauce, dried apricot sauce and sundried tomato sauce.<br /><br />Fish lovers would enjoy the panfried cod fillet, served with veils of crispy potato, baby carrots and asparagus. The sauces too, I feel, complement the mild cod well. There is hazelnut and vegetable pearls, a light lime and wine sauce and a delicious creamy seaweed sauce. The lime and wine sauce does a good job of bringing out the better side of the cod while the hazelnut sauce enhances its flavour with a nutty feeling.<br /><br />Dessert also has two choices in three flavours. Those who enjoy ice cream and chocolate will love the Three Flavours Ice Surprise. Reminds me a little of the ais kacang ball that was so popular when I was in school. OK, maybe that’s stretching it a bit too far but I am thrilled to find, within the ball of chocolate, a scoop of vanilla ice cream and inside the vanilla ice cream is a centre of citrus fruit sherbet.<br /><br />Or you can opt for crepes in three flavours and served with vanilla ice cream. The soft, silky crepes are served warm, giving a lovely toasty feeling to a night of Trilogy. Three crepes are served with a rich, seductive butterscotch sauce, a citrusy orange sauce and a fresh strawberry sauce made with a whole strawberry.<br /><br />If you think it ends here, you’re in for a surprise. Right after the surfeit of sensations for the evening, you are presented with a choice of three coffees and teas.<br /><br />There’s decaf espresso, a pretty strong brew but the absence of caffeine allows pure enjoyment of the coffee without worries.<br /><br />If you like it normal but strong, espresso forte makes a robust ending and for those who want “kopi kaw”, ristretto coffee is guaranteed to awaken all your senses.<br /><br />For tea drinkers, there’s peppermint tea, red berries tea and camomile.<br /><br />Prime Grill Room is open daily for dinner only.<br /><br /><br />PRIME GRILL ROOM<br />Crown Princess Hotel<br />Jalan Tun Razak, KL<br />Tel: 03-2775 1022</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2822969754289438355.post-74343151817225942902008-01-15T06:07:00.000-08:002008-01-15T06:11:14.246-08:00Restoran Nasi Padang Minang, PenangFrom The NST<br /><br /><table class="mainpix" align="right" cellpadding="0" cellspacing="3"> <tbody><tr><td> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_U8wZbv8rrzY/R4y-dWSRL_I/AAAAAAAAAtA/pR6w-IoB7RE/s1600-h/NasiPadang1.jpg"><img style="cursor: pointer;" src="http://1.bp.blogspot.com/_U8wZbv8rrzY/R4y-dWSRL_I/AAAAAAAAAtA/pR6w-IoB7RE/s320/NasiPadang1.jpg" alt="" id="BLOGGER_PHOTO_ID_5155705084840062962" border="0" /></a> </td></tr> <tr><td id="caption"><span style="font-size:85%;">The unassuming facade of International Hotel with<br />the Restoran Padang Minang on the ground floor</span></td></tr> <tr><td> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_U8wZbv8rrzY/R4y-dWSRMAI/AAAAAAAAAtI/aJNqnXadGBg/s1600-h/NasiPadang2.jpg"><img style="cursor: pointer;" src="http://1.bp.blogspot.com/_U8wZbv8rrzY/R4y-dWSRMAI/AAAAAAAAAtI/aJNqnXadGBg/s320/NasiPadang2.jpg" alt="" id="BLOGGER_PHOTO_ID_5155705084840062978" border="0" /></a> </td></tr> <tr align="center"><td id="caption"><span style="font-size:85%;">Several kinds of curries are available such<br />as korma chicken and fish and beef curry</span></td></tr> </tbody></table> <!--End picture for article--><div style="text-align: justify;"> RESTORAN Nasi Padang Minang is probably the longest-running nasi padang stall on Penang island. Another reason for its fame is its authentic padang dishes.<br /><br />The family-owned business is a stall located in a Chinese coffee-shop at Transfer Road and has been in business since the 1940s. For the uninitiated, nasi padang refers to a style of cooking that originated from Western Sumatra, Indonesia.<br /><br /><b>Down History Lane</b><br /><br />First, here’s a bit of history about Transfer Road to whet our appetite. The area was originally inhabited by the Jawi Peranakan community. A canal linked Transfer Road to the Prangin River, allowing boats to come up to the area.<br /><br />In the early 20th century, the Jawi Peranakan community moved out and was replaced by Tamil Muslims from Kadaiyanallur. However, pockets of Indo-Malay houses still remain in the area.<br /><br />In 1867, when the Straits Settlement Government was transferred to the Colonial Office in Singapore, Transfer Road was so named to commemorate the occasion.<br /><br /><b>Tempting Spread</b><br /><br />Owned by Alias Rahman, Restoran Nasi Padang Minang offers 40 dishes of delectable Sumatran delights that have wowed Penangites for three generations.<br /><br />The array of dishes displayed looks extremely inviting. First, the rice is steamed to perfection — neither too hard nor too soft. With your plate of rice in hand, you are now ready to choose whatever you fancy.<br /><br />Alias’ wife, Ardaini, has been helping out at her grandfather’s stall since she was 16. She and her team rise at 4am to prepare the food and all dishes are ready by 10am. They are transported to the stall which opens at 11am. During the time of Ardaini’s grandfather, the dishes were ferried on a tricycle. Today, a van is used.<br /><br /><b>What’s Special</b><br /><br />The signature dishes are rendang Minang, fried keli (catfish), ayam bakar (grilled chicken) and crispy fried beef lung. Ooh, the rendang Minang practically melts in your mouth! I also ate acar (pickled vegetables) and sweet potato leaves cooked in coconut milk. They provided a much-needed relief to the richness of the rendang.<br /><br />For a nice kick, eat the fried keli with sambal belacan. The prawn-with-petai was also a love-at-first bite affair. The list is long, including ikan bakar (fish marinated in tamarind and grilled), cincaru sambal (horse-mackerel stuffed with sambal), sayur lodeh (mixed vegetables in coconut milk), chicken korma, tempe, etc.<br /><br />Though Padang cooking is characterised by lots of chilies, lemon grass and turmeric, surprisingly, most of the dishes are not very hot.<br /><br />For salad lovers, there are various types of ulam, young jackfruit, sliced cucumber and several kinds of sambal. There are also other vegetable dishes such as beansprouts in coconut gravy, brinjal in sambal and long beans fried with shrimps.<br /><br />Drinks served by the coffee-shop operator include all kinds of soft drinks and fruit juices as well as sweet sirap Bandung!<br /><br /><b>Opening Hours </b><br /><br />The stall opens daily from 11am to 9pm.To avoid the crowd, go at 11am when all the dishes are fresh, hot and delicious. Parking can also be a bit of hassle for late-comers.<br /><br />Restoran Nasi Padang Minang is located in a coffee-shop on the ground floor of International Hotel at 92, Transfer Road, Penang.</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2822969754289438355.post-17678560349942693252008-01-15T06:01:00.001-08:002008-01-15T06:05:45.476-08:00Ulek Mayang Restaurant, Pulau Duyong, Kuala TerengganuFrom The NST<br /><br /><table class="mainpix" align="right" cellpadding="0" cellspacing="3"> <tbody><tr><td><div style="text-align: center;"> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_U8wZbv8rrzY/R4y85WSRL8I/AAAAAAAAAso/6hBV6SP5Ing/s1600-h/Ulek1.jpg"><img style="cursor: pointer;" src="http://1.bp.blogspot.com/_U8wZbv8rrzY/R4y85WSRL8I/AAAAAAAAAso/6hBV6SP5Ing/s320/Ulek1.jpg" alt="" id="BLOGGER_PHOTO_ID_5155703366853144514" border="0" /></a></div> </td></tr> <tr align="center"><td id="caption"><span style="font-size:85%;">Fiery Monsoon laksa, nice match to stormy season</span></td></tr> <tr><td><div style="text-align: center;"> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_U8wZbv8rrzY/R4y85WSRL9I/AAAAAAAAAsw/M9q_R29aYgY/s1600-h/Ulek2.jpg"><img style="cursor: pointer;" src="http://1.bp.blogspot.com/_U8wZbv8rrzY/R4y85WSRL9I/AAAAAAAAAsw/M9q_R29aYgY/s320/Ulek2.jpg" alt="" id="BLOGGER_PHOTO_ID_5155703366853144530" border="0" /></a></div> </td></tr> <tr align="center"><td id="caption"><span style="font-size:85%;">Spicy mee mamak with fresh seafood and tofu</span></td></tr> <tr><td><div style="text-align: center;"> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_U8wZbv8rrzY/R4y85mSRL-I/AAAAAAAAAs4/N_7rdT770jc/s1600-h/Ulek3.jpg"><img style="cursor: pointer;" src="http://2.bp.blogspot.com/_U8wZbv8rrzY/R4y85mSRL-I/AAAAAAAAAs4/N_7rdT770jc/s320/Ulek3.jpg" alt="" id="BLOGGER_PHOTO_ID_5155703371148111842" border="0" /></a></div> </td></tr> <tr align="center"><td id="caption"><span style="font-size:85%;">The fried rice comes with keropok lekor</span></td></tr> </tbody></table> <!--End picture for article--><div style="text-align: justify;"> “WOULD you like to try our Monsoon Laksa?” the petite waitress asked as I switched my gaze from the pouring rain outside to the menu she handed to me.<br /><br />Not a bad idea, I thought, as the annual year-end north-easterly monsoon wreaked havoc outside Heritage Bay’s Ulek Mayang Restaurant in Pulau Duyong near Kuala Terengganu.<br /><br />The menu offered a tantalising list of both local and traditional cuisine. I was especially attracted to the interesting names given to the dishes.<br /><br />Imagine tucking into a spicy Monsoon Laksa and cooling down with an icy cold Ais Kacang Lambaian Kasih (love wave). I was not sure whether the former could rival the storm raging outside or if the dessert would encourage me to wave lovingly to all present after dinner.<br /><br />But the laksa it would be for me. My friends Natasha, Din and Husrin decided to have Pulau Redang Special, Heritage Bay Club Lekor Fried Rice and Nasi Lemak Traditional Seberang Takir respectively. Add to that ais kacang, mixed fruit platter and bubur pulut for dessert.<br /><br />We had a good chuckle over the noodles. Imagine a name like Ah Chew Fried Noodles. To us, it sounded more like “Ah Choo” and we imagined the chef having a tingling sensation in his nostrils and the sudden “wooosh” that would normally follow. So we gave that a miss altogether.<br /><br /><b>Jumbo Serving</b><br /><br />Food arrived in a jiffy, which was surprising considering the packed Thursday evening crowd. The tables were well spaced and the sail-like partitions provided diners with a private dining feeling although practically every table was occupied.<br /><br />Servings were more than generous. My bowl had twice as much noodles as what I would normally get back home while the ice cream topping on the ais kacang was way beyond the capacity of a normal person, so my friends and I decided to do the natural thing — share!<br /><br />At the end of the meal, we were really satiated. I enjoyed the rich laksa gravy, heavily laden with deboned fish. It was definitely one of the best I have ever eaten. The keropok lekor that I pinched from Husrin’s fried rice was crunchy and not too oily nor salty. Just the way I like it.<br /><br />The Pulau Redang Special turned out to be a foot-long chicken sausage served in a warm bun. Although the sausage itself was a bit chewy, we loved the homemade sauce that had a hint of coriander. It took all our concerted efforts to finish the whopper!<br /><br />The only snag of the day was the bubur pulut hitam panas bersantan. The black glutinous rice was a bit overdone and the santan too diluted.<br /><br />Natasha’s nasi lemak was prepared using a recipe from the villagers of Seberang Takir, a quaint fishermen’s kampung nearby. It had an aromatic pandan smell and the chicken stew it was cooked in gave it a unique taste. There was also the dried squid sambal and usual side accompaniments of ikan bilis, cucumber, egg and peanuts.<br /><br />By now, the storm had abated. As we were leaving, I turned around and saw the waitress who had taken our orders. Unconsciously, I waved farewell.<br /><br />Hmm, was it an after-effect of the Ais Kacang Lambaian Kasih?<br /><br /><b>Where It’s At</b><br /><br />Ulek Mayang Restaurant, located on the ground floor of the main clubhouse, offers all-day dining on local and western cuisine.<br /><br />Address: The Heritage Bay Club Marina & Resort, Pulau Duyong, 21300 Kuala Terengganu, Terengganu. Tel: <span fn_index="0" info="Call +6096277888;0;+6096277888;0;" onmouseup="SetCallButtonPressed(this, 0,0)" onmousedown="SetCallButtonPressed(this, 1,0)" onmouseover="SetCallButton(this, 1,0);skype_active=CheckCallButton(this);" onmouseout="SetCallButton(this, 0,0);HideSkypeMenu();" context="09-627 7888" rtl="false" class="skype_tb_injection" id="__skype_highlight_id"><span title="Change country code ..." onclick="javascript:if(1){doRunCMD(event, 'chdial','0');}else{doRunCMD(event, 'call','+6096277888');}event.preventBubble();return false;" onmouseout="SetCallButtonPart(this, 0);" onmouseover="SetCallButtonPart(this, 1);" class="skype_tb_injection_left" id="__skype_highlight_id_left"><span style="background-image: url(chrome://skype_ff_toolbar_win/content/cb_normal_l.gif);" class="skype_tb_injection_left_img" id="__skype_highlight_id_left_adge"><img src="chrome://skype_ff_toolbar_win/content/cb_transparent_l.gif" style="height: 11px; width: 7px;" class="skype_tb_img_adge" height="11" /></span><span class="skype_tb_injection_left_img" id="__skype_highlight_id_left_img"><img style="width: 16px;" src="chrome://skype_ff_toolbar_win/content/famfamfam/my.gif" title="" class="skype_tb_img_flag" name="skype_tb_img_f0" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/arrow.gif" title="" class="skype_tb_img_arrow" name="skype_tb_img_a0" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /></span></span><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><span title="Call this phone number in Malaysia with Skype: +6096277888" onclick="javascript:doRunCMD(event, 'call','+6096277888');event.preventBubble();return false;" onmouseout="SetCallButtonPart(this, 0)" onmouseover="SetCallButtonPart(this, 1)" class="skype_tb_injection_right" id="__skype_highlight_id_right"><span class="skype_tb_innerText" id="__skype_highlight_id_innerText"><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" />09-627 7888</span><span style="background-image: url(chrome://skype_ff_toolbar_win/content/cb_normal_r.gif);" class="skype_tb_injection_left_img" id="__skype_highlight_id_right_adge"><img src="chrome://skype_ff_toolbar_win/content/cb_transparent_r.gif" style="height: 11px; width: 19px;" class="skype_tb_img_adge" height="11" /></span></span></span>, Fax: 09-622 9903, e-mail: info@heritagebayclub.com, website: www.heritagebayclub.com </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2822969754289438355.post-51580712260015593672008-01-15T05:55:00.000-08:002008-01-15T05:58:57.490-08:00The Green House, Penang<!--End icon,headline,byline & abstract--><!--Start picture for article-->From The NST<br /><br /><table class="mainpix" align="right" cellpadding="0" cellspacing="3"> <tbody><tr><td><div style="text-align: center;"> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_U8wZbv8rrzY/R4y7oWSRL5I/AAAAAAAAAsQ/VC74WpzeKEE/s1600-h/Greenhouse1.jpg"><img style="cursor: pointer;" src="http://1.bp.blogspot.com/_U8wZbv8rrzY/R4y7oWSRL5I/AAAAAAAAAsQ/VC74WpzeKEE/s320/Greenhouse1.jpg" alt="" id="BLOGGER_PHOTO_ID_5155701975283740562" border="0" /></a></div> </td></tr> <tr align="center"><td id="caption"><span style="font-size:85%;">The Green House in Muntri Street</span></td></tr> <tr><td> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_U8wZbv8rrzY/R4y7oWSRL6I/AAAAAAAAAsY/EuKbZOmkXm0/s1600-h/Greenhouse2.jpg"><img style="cursor: pointer;" src="http://1.bp.blogspot.com/_U8wZbv8rrzY/R4y7oWSRL6I/AAAAAAAAAsY/EuKbZOmkXm0/s320/Greenhouse2.jpg" alt="" id="BLOGGER_PHOTO_ID_5155701975283740578" border="0" /></a> </td></tr> <tr align="center"><td id="caption"><span style="font-size:85%;">Pat and Alan have happily settled in</span></td></tr> <tr><td> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_U8wZbv8rrzY/R4y7omSRL7I/AAAAAAAAAsg/8LGOG04Xfss/s1600-h/Greenhouse3.jpg"><img style="cursor: pointer;" src="http://2.bp.blogspot.com/_U8wZbv8rrzY/R4y7omSRL7I/AAAAAAAAAsg/8LGOG04Xfss/s320/Greenhouse3.jpg" alt="" id="BLOGGER_PHOTO_ID_5155701979578707890" border="0" /></a> </td></tr> <tr align="center"><td id="caption"><span style="font-size:85%;">Impossible Pie with butterscotch topping</span></td></tr> </tbody></table> <!--End picture for article--><div style="text-align: justify;"> IF you are a homesick Aussie in Penang, craving for the familiar taste of Vegemite, don’t fret. A generous spread of Vegemite on two slices of toast is within reach. This and a taste of home-cooked Aussie flavours at the Green House will make you feel right at home.<br /><br />This little café is a haven for connoisseurs of Aussie food, delightful desserts and free advice. Pat and Alan Jones, the affable Aussie couple who owns and operates the Green House, serves a mean menu of sandwiches, pasta, pizza, pies and yummy desserts — dished up with helpful tips and advice.<br /><br />Pat explains that they are a friendly information bureau for visitors who need tips on places of interest, transport, schools, health care and even on where to buy a size 18 dress!<br /><br /><b>Aussie Impossible</b><br /><br />Customers are always welcomed to enjoy a cuppa and share a yarn with the hosts. If Alan is not busy turning out pizza and pasta dishes and Pat has made her pies and desserts, the Joneses are more than happy to stop and chat.<br /><br />If, like me, you’re always saving some space for dessert, this is where you can satisfy your sweet tooth the Aussie way. Made with fresh ingredients, Pat’s Impossible Pie and Sticky Date Pudding are synonymous with the Green House.<br /><br />The signature Sticky Date Pudding is served warm with a scoop of vanilla ice cream. The blending of fantastic flavours melting in my mouth is simply heavenly.<br /><br />As its name implies, it is impossible to deduce what goes into the Impossible Pie but sinking my fork through three delicious layers of this delectable dessert, drizzled with Butterscotch sauce, I am content to just enjoy it.<br /><br /><b>Second Home</b><br /><br />Six years ago, the Joneses ran their own motel business in Victoria, Australia. Then, captivated by TV and magazine advertisements promoting Malaysia’s natural attractions, food, racial unity and diversity, they came to Penang for a holiday.<br /><br /></div>It was to be the first of many visits and they spent up to four weeks here every three months. But each time, they found it harder to leave and Pat and Alan seriously considered making Malaysia their Second Home. Their plans finally became a reality in 2005.<br /><br />Today the Joneses are where they want to be — happy and kept busy serving Aussie favourites and dishing out free advice for foreigners who want a better understanding of the benefits of the Malaysia My Second Home programme.<br /><br /><b>Where It’s At</b><br /><br />The Green House is located at 102, Muntri Street, Georgetown, Penang. Open from 9.30am to 5pm from Wednesday to Saturday and from 10.30am to 4pm on Sunday. Closed on Monday and Tuesday. Tel: <span fn_index="0" info="Call +6042610681;0;+6042610681;0;" onmouseup="SetCallButtonPressed(this, 0,0)" onmousedown="SetCallButtonPressed(this, 1,0)" onmouseover="SetCallButton(this, 1,0);skype_active=CheckCallButton(this);" onmouseout="SetCallButton(this, 0,0);HideSkypeMenu();" context="04-261 0681" rtl="false" class="skype_tb_injection" id="__skype_highlight_id"><span title="Change country code ..." onclick="javascript:if(1){doRunCMD(event, 'chdial','0');}else{doRunCMD(event, 'call','+6042610681');}event.preventBubble();return false;" onmouseout="SetCallButtonPart(this, 0);" onmouseover="SetCallButtonPart(this, 1);" class="skype_tb_injection_left" id="__skype_highlight_id_left"><span style="background-image: url(chrome://skype_ff_toolbar_win/content/cb_normal_l.gif);" class="skype_tb_injection_left_img" id="__skype_highlight_id_left_adge"><img src="chrome://skype_ff_toolbar_win/content/cb_transparent_l.gif" style="height: 11px; width: 7px;" class="skype_tb_img_adge" height="11" /></span><span class="skype_tb_injection_left_img" id="__skype_highlight_id_left_img"><img style="width: 16px;" src="chrome://skype_ff_toolbar_win/content/famfamfam/my.gif" title="" class="skype_tb_img_flag" name="skype_tb_img_f0" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/arrow.gif" title="" class="skype_tb_img_arrow" name="skype_tb_img_a0" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /></span></span><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><span title="Call this phone number in Malaysia with Skype: +6042610681" onclick="javascript:doRunCMD(event, 'call','+6042610681');event.preventBubble();return false;" onmouseout="SetCallButtonPart(this, 0)" onmouseover="SetCallButtonPart(this, 1)" class="skype_tb_injection_right" id="__skype_highlight_id_right"><span class="skype_tb_innerText" id="__skype_highlight_id_innerText"><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" />04-261 0681</span><span style="background-image: url(chrome://skype_ff_toolbar_win/content/cb_normal_r.gif);" class="skype_tb_injection_left_img" id="__skype_highlight_id_right_adge"><img src="chrome://skype_ff_toolbar_win/content/cb_transparent_r.gif" style="height: 11px; width: 19px;" class="skype_tb_img_adge" height="11" /></span></span></span> or email: patalan@streamyx.com<br /><br /><b>Pictures by PEGGY LOH</b>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2822969754289438355.post-85772559978648921162008-01-15T05:38:00.000-08:002008-01-15T05:42:11.669-08:00Pahn-Thai Restaurant, LangkawiFrom The NST<br /><br /><table class="mainpix" align="right" cellpadding="0" cellspacing="3"> <tbody><tr><td><div style="text-align: center;"> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_U8wZbv8rrzY/R4y3kGSRL0I/AAAAAAAAAro/vjv5zRxzg-c/s1600-h/ptr1.jpg"><img style="cursor: pointer;" src="http://4.bp.blogspot.com/_U8wZbv8rrzY/R4y3kGSRL0I/AAAAAAAAAro/vjv5zRxzg-c/s320/ptr1.jpg" alt="" id="BLOGGER_PHOTO_ID_5155697504222785346" border="0" /></a></div> </td></tr> <tr align="center"><td id="caption"><span style="font-size:85%;">Scenic setting at the restaurant.</span></td></tr> <tr><td><div style="text-align: center;"> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_U8wZbv8rrzY/R4y3kGSRL1I/AAAAAAAAArw/jzbhQ_fsEpg/s1600-h/ptr2.jpg"><img style="cursor: pointer;" src="http://4.bp.blogspot.com/_U8wZbv8rrzY/R4y3kGSRL1I/AAAAAAAAArw/jzbhQ_fsEpg/s320/ptr2.jpg" alt="" id="BLOGGER_PHOTO_ID_5155697504222785362" border="0" /></a></div> </td></tr> <tr align="center"><td id="caption"><span style="font-size:85%;">Wong won a gold medal at the World<br />Chinese Golden Chef Competition.</span></td></tr> </tbody></table> <!--End picture for article--><div style="text-align: justify;"> MANY visitors to Langkawi make it a point to ride the cable car to Gunung Macinchang where they can enjoy an unbridled bird's eye view of the surrounding land, including the southernmost Thai islets of Tarutao.<br /></div><p style="text-align: justify;">This brings to mind a lovely restaurant that offers great Thai cuisine. No, you needn’t swim across the narrow straits or brave stinging jellyfish to get to Tarutao to satisfy your craving for Thai food. Indulging in such culinary pleasures is much easier than you think.<br /></p><p style="text-align: justify;">The Pahn-Thai Restaurant in Berjaya Langkawi Beach & Spa Resort is just a 15-minute walk from the Oriental Village where the cable car is located.<br /></p><p style="text-align: justify;">Take a leisurely walk there in the evening as apart from enjoying the scenery along the way, you can also work up a healthy appetite. At the resort lobby, board an open-air van to get to the restaurant on the other side of the property.<br /></p><p style="text-align: justify;">The ride is an experience in itself and you can imagine yourself riding a tuk-tuk (taxi) in Thailand. Hold on tight as the driver manoeuvres along the meandering road but keep your eyes open for a picturesque view of chalets in a jungle setting.<br /></p><p style="text-align: justify;">Upon arrival, you will need to cross a bridge that connects the main path to a large house-like structure. Enjoy the cool evening sea breeze brushing against your face as you choose the best table for a good view of the glorious sunset.<br /></p><p><br /></p><p style="text-align: justify;"><strong>Chefs On Hand<br /></strong>The menu is very diner-friendly. Look out for little chili icons next to the listings that denote the pedas (hot) level — very useful, especially for those not used to eating chili. Ask for recommendations. If you’re early, the chef himself may come along to help you decide.<br /></p><p style="text-align: justify;">Executive sous chef Wong Chin Yee heads a team of three Thai chefs in the kitchen. Wong won the individual hot dish category gold medal at the recent World Chinese Golden Chef Competition.<br /></p><p style="text-align: justify;">Thai chefs Hasadee Pooh Pra Khon, Anek Sae Thaw and Dutsadee Khueng Nok Khum have worked at renowned restaurants in Thailand and all over the world!<br /></p><p style="text-align: justify;">While waiting for the food to arrive, feel free to walk around and enjoy the famous Langkawi sunset. On a clear day, it is breathtaking to see the evening sky glow as the blazing ball of fire slowly makes its descent below the horizon.<br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><strong>What’s Special<br /></strong>The appetiser to try is Phla Goong or spicy Thai freshwater prawn. It’s not on the menu but the staff will not fail to recommend it to all diners. After all, it is the restaurant's signature dish.<br /></p><p style="text-align: justify;">The huge crustacean used is more than thrice the size of prawns we get at the market. Its pincers are gigantic, at least six inches long. Take a bite and you’re immediately stimulated by the liberal use of fragrant kaffir lime leaves, fish sauce, lemon grass and a generous helping of tom yam paste. The prawns are succulent and fresh, almost as if they had just been caught.<br /></p><p style="text-align: justify;">Yum Som O, a pomelo salad with shrimps and minced chicken, has its origin in eastern Bangkok. In fact, every dish comes from a certain part of Thailand, so a meal here is like going on a Thai culinary adventure without travelling around the country.<br /></p><p style="text-align: justify;">Yum Som O, with only one chili icon, is unique as each bite causes the small pomelo sacs to burst and release the sourish juice to combine with the fish sauce and Thai palm sugar.<br /></p><p style="text-align: justify;">After this, move on to the southern provinces with Hor Mok Tha Lay or steamed seafood with chili mousse served in a young coconut. Southern Thai cuisine prominently features coconut milk. For this dish, not only is the milk used to cook the squid, prawn, mussels and fish but also the water from the young coconut as it adds to the aroma.<br /></p><p style="text-align: justify;">Next is the Chiang Mai-style Pla Kra Phong Yum Ma Muang Sud. Quite a mouthful to pronounce, this is basically deepfried seabass with a mixed mango salad on top. Eat it quickly or you’ll be disappointed. The moist salad, unfortunately, turns the crispiness of the fried fish into something leathery.<br /></p><p style="text-align: justify;">Those with a sweet tooth will adore the dessert selection. Top of the list is definitely Tub Tim Grab, a colourful dessert with yellow jackfruit, white santan and ruby red water chestnut.<br /></p><p style="text-align: justify;"><strong>Night Magic<br /></strong>At night, Pahn-Thai looks like a magical fairyland with its many small hurricane lamps lighting up the place and the walkway linking it to land. Viewed from afar at high tide, it appears to be floating in the Andaman Sea.<br /></p><p style="text-align: justify;">Located near the Berjaya Langkawi Beach & Spa Resort's premier chalets on water, it was once a kelong where fishermen came to harvest the bountiful fish. Most of the original structure has been maintained and customers can see what a traditional kelong looks like.<br /></p><p style="text-align: justify;">Pahn-Thai Restaurant is open from 5pm to 10.30pm. Come early to enjoy Mother Nature's pre-dinner show of lights, at no extra cost. Reservations are a must. The restaurant is located at Berjaya Langkawi Beach & Spa Resort, Burau Bay, 07000 Langkawi, Kedah. Tel: <span fn_index="0" info="Call +6049591888;0;+6049591888;0;" onmouseup="SetCallButtonPressed(this, 0,0)" onmousedown="SetCallButtonPressed(this, 1,0)" onmouseover="SetCallButton(this, 1,0);skype_active=CheckCallButton(this);" onmouseout="SetCallButton(this, 0,0);HideSkypeMenu();" context="04-959 1888" rtl="false" class="skype_tb_injection" id="__skype_highlight_id"><span title="Change country code ..." onclick="javascript:if(1){doRunCMD(event, 'chdial','0');}else{doRunCMD(event, 'call','+6049591888');}event.preventBubble();return false;" onmouseout="SetCallButtonPart(this, 0);" onmouseover="SetCallButtonPart(this, 1);" class="skype_tb_injection_left" id="__skype_highlight_id_left"><span style="background-image: url(chrome://skype_ff_toolbar_win/content/cb_normal_l.gif);" class="skype_tb_injection_left_img" id="__skype_highlight_id_left_adge"><img src="chrome://skype_ff_toolbar_win/content/cb_transparent_l.gif" style="height: 11px; width: 7px;" class="skype_tb_img_adge" height="11" /></span><span class="skype_tb_injection_left_img" id="__skype_highlight_id_left_img"><img style="width: 16px;" src="chrome://skype_ff_toolbar_win/content/famfamfam/my.gif" title="" class="skype_tb_img_flag" name="skype_tb_img_f0" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/arrow.gif" title="" class="skype_tb_img_arrow" name="skype_tb_img_a0" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /></span></span><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><span title="Call this phone number in Malaysia with Skype: +6049591888" onclick="javascript:doRunCMD(event, 'call','+6049591888');event.preventBubble();return false;" onmouseout="SetCallButtonPart(this, 0)" onmouseover="SetCallButtonPart(this, 1)" class="skype_tb_injection_right" id="__skype_highlight_id_right"><span class="skype_tb_innerText" id="__skype_highlight_id_innerText"><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" />04-959 1888</span><span style="background-image: url(chrome://skype_ff_toolbar_win/content/cb_normal_r.gif);" class="skype_tb_injection_left_img" id="__skype_highlight_id_right_adge"><img src="chrome://skype_ff_toolbar_win/content/cb_transparent_r.gif" style="height: 11px; width: 19px;" class="skype_tb_img_adge" height="11" /></span></span></span>, Fax: 04-959 1886, E-mail: resvn@b-langkawi.com.my, Website: www.berjayahotels-ressorts.com</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2822969754289438355.post-9921087210429682852008-01-15T05:31:00.000-08:002008-01-15T05:35:49.137-08:00Banana Pancake (Apong), Penang<!--Start picture for article-->From The NST<br /><br /><table class="mainpix" align="right" cellpadding="0" cellspacing="3"> <tbody><tr><td><div style="text-align: center;"> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_U8wZbv8rrzY/R4y2Q2SRLxI/AAAAAAAAArQ/rnRNhOSRMeE/s1600-h/apong1.jpg"><img style="cursor: pointer;" src="http://3.bp.blogspot.com/_U8wZbv8rrzY/R4y2Q2SRLxI/AAAAAAAAArQ/rnRNhOSRMeE/s320/apong1.jpg" alt="" id="BLOGGER_PHOTO_ID_5155696073998675730" border="0" /></a></div> </td></tr> <tr><td id="caption"><span style="font-size:85%;">Soft and fluffy pancakes on the griddle, almost ready </span></td></tr> <tr><td><div style="text-align: center;"> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_U8wZbv8rrzY/R4y2Q2SRLyI/AAAAAAAAArY/JZ1v_jZi8-U/s1600-h/apong2.jpg"><img style="cursor: pointer;" src="http://3.bp.blogspot.com/_U8wZbv8rrzY/R4y2Q2SRLyI/AAAAAAAAArY/JZ1v_jZi8-U/s320/apong2.jpg" alt="" id="BLOGGER_PHOTO_ID_5155696073998675746" border="0" /></a></div> </td></tr> <tr align="center"><td id="caption"><span style="font-size:85%;">The combs of pisang mas used as filling</span></td></tr> <tr><td><div style="text-align: center;"> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_U8wZbv8rrzY/R4y2Q2SRLzI/AAAAAAAAArg/4nWzU0lffYw/s1600-h/apong3.jpg"><img style="cursor: pointer;" src="http://3.bp.blogspot.com/_U8wZbv8rrzY/R4y2Q2SRLzI/AAAAAAAAArg/4nWzU0lffYw/s320/apong3.jpg" alt="" id="BLOGGER_PHOTO_ID_5155696073998675762" border="0" /></a></div> </td></tr> <tr align="center"><td id="caption"><span style="font-size:85%;">Guan uses lots of eggs for his pancakes</span></td></tr> </tbody></table> <!--End picture for article--><div style="text-align: justify;"> HE may not be a film star or a politician but Uan Cheng Guan, 61, better known as Apong Guan, is probably one of the most well-known sons of Penang Free School.<br /><br />Not only is his apong or apom stall popular with locals who can’t get enough of this pancake snack but he has also found fame through the media and is listed in travel and food guides.<br /><br />Those driving along Burma Road can’t miss his green pushcart stall on the left side of this one-way street. The constant crowd around his pushcart tells a lot about his popularity.<br /><br />The sprightly Guan says he has been selling the apom at the same place for almost 40 years, and that the adult customers now are probably the children who used to frequent his stall. He claims he’s among the earliest apom sellers in Penang.<br /><br /><br /><b>Flour And Eggs</b><br /><br />What is so special about Guan’s apom that people are willing to queue up for a taste? Made of batter comprising corn, rice flour and eggs, the pancakes come with fillings of corn and sliced banana.<br /><br />Priced at only 30 sen each, the apom are snapped up as soon as they are removed from the nine-hole griddle. Soft and fluffy, even an hour after they are made, the apom literally melts in your mouth.<br /><br />“My customers come from all over though most of them are locals,” says Guan. His ability to converse well in English also stands him in good stead as he tends to customers of various nationalities and races.<br /><br /><b>Phone For Apom</b><br /></div><br /><div style="text-align: justify;">Some regulars call in to make phone bookings and then pick up the pancakes later. To keep track of these orders, Guan has a board with the car registration plates of regular customers! How’s that for good service?<br /><br />The orders are scribbled against the car numbers and Guan keeps track with the help of a small alarm clock placed above the noticeboard.<br /><br />“Things get busy from noon. I have to tell waiting customers to be patient. I can’t hurry or the apom will not be properly cooked and so will not taste good.”<br /><br /><b>Getting There</b><br /><br />Guan operates from 9am to 9pm daily except Sundays. If you are in Burma Road, Penang, and want a bite of Guan’s apom, go early. Be there at about 11am and you won’t have to wait too long.<br /><br />If you don’t know the way there, call him at <span fn_index="0" info="Call +60164093701;0;+60164093701;1;" onmouseup="SetCallButtonPressed(this, 0,0)" onmousedown="SetCallButtonPressed(this, 1,0)" onmouseover="SetCallButton(this, 1,0);skype_active=CheckCallButton(this);" onmouseout="SetCallButton(this, 0,0);HideSkypeMenu();" context="016-409 3701" rtl="false" class="skype_tb_injection" id="__skype_highlight_id"><span title="Change country code ..." onclick="javascript:if(1){doRunCMD(event, 'chdial','0');}else{doRunCMD(event, 'call','+60164093701');}event.preventBubble();return false;" onmouseout="SetCallButtonPart(this, 0);" onmouseover="SetCallButtonPart(this, 1);" class="skype_tb_injection_left" id="__skype_highlight_id_left"><span style="background-image: url(chrome://skype_ff_toolbar_win/content/cb_normal_l.gif);" class="skype_tb_injection_left_img" id="__skype_highlight_id_left_adge"><img src="chrome://skype_ff_toolbar_win/content/cb_transparent_l.gif" style="height: 11px; width: 7px;" class="skype_tb_img_adge" height="11" /></span><span style="background-image: url(chrome://skype_ff_toolbar_win/content/cb_normal_m.gif);" class="skype_tb_injection_left_img" id="__skype_highlight_id_left_img"><img style="margin: 0px 0px 2px; padding: 0px 1px 1px 0px; width: 16px; top: 0px; left: 0px;" src="chrome://skype_ff_toolbar_win/content/famfamfam/my.gif" title="" class="skype_tb_img_flag" name="skype_tb_img_f0" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/arrow.gif" title="" class="skype_tb_img_arrow" name="skype_tb_img_a0" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /></span></span><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><span title="Call this phone number in Malaysia with Skype: +60164093701" onclick="javascript:doRunCMD(event, 'call','+60164093701');event.preventBubble();return false;" onmouseout="SetCallButtonPart(this, 0)" onmouseover="SetCallButtonPart(this, 1)" class="skype_tb_injection_right" id="__skype_highlight_id_right"><span style="background-image: url(chrome://skype_ff_toolbar_win/content/cb_normal_m.gif);" class="skype_tb_innerText" id="__skype_highlight_id_innerText"><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" />016-409 3701</span><span style="background-image: url(chrome://skype_ff_toolbar_win/content/cb_normal_r.gif);" class="skype_tb_injection_left_img" id="__skype_highlight_id_right_adge"><img src="chrome://skype_ff_toolbar_win/content/cb_transparent_r.gif" style="height: 11px; width: 19px;" class="skype_tb_img_adge" height="11" /></span></span></span> for directions.<br /><br />Pictures by E.S. TUNG</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2822969754289438355.post-21903381113464095792008-01-15T05:21:00.000-08:002008-01-15T05:44:53.880-08:00Kim Kee Restaurant, SekinchanFrom The NST<!--End icon,headline,byline & abstract--><!--Start picture for article--><br /><br /><table style="width: 344px; height: 595px;" class="mainpix" align="right" cellpadding="0" cellspacing="3"> <tbody><tr><td> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_U8wZbv8rrzY/R4y0smSRLvI/AAAAAAAAArA/_EJyQdtZZDA/s1600-h/Sharkdish1.jpg"><img style="cursor: pointer;" src="http://2.bp.blogspot.com/_U8wZbv8rrzY/R4y0smSRLvI/AAAAAAAAArA/_EJyQdtZZDA/s320/Sharkdish1.jpg" alt="" id="BLOGGER_PHOTO_ID_5155694351716790002" border="0" /></a> </td></tr> <tr align="center"><td id="caption"><span style="font-size:85%;">This dish uses shark meat with its skin and is best<br />eaten with hot white rice</span></td></tr> <tr><td><div style="text-align: center;"> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_U8wZbv8rrzY/R4y0s2SRLwI/AAAAAAAAArI/3YE_txVIc20/s1600-h/Sharkdish2.jpg"><img style="cursor: pointer;" src="http://3.bp.blogspot.com/_U8wZbv8rrzY/R4y0s2SRLwI/AAAAAAAAArI/3YE_txVIc20/s320/Sharkdish2.jpg" alt="" id="BLOGGER_PHOTO_ID_5155694356011757314" border="0" /></a></div> </td></tr> <tr><td id="caption"><div style="text-align: center;"><span style="font-size:85%;">The shark congee is </span><span style="font-size:85%;">popular and mothers </span><br /><span style="font-size:85%;">would order it for their children</span></div> </td></tr> </tbody></table> <!--End picture for article--><div style="text-align: justify;"> ON one side are fishing boats and on the other, rows and rows of padi fields. Sekinchan, one of Selangor’s well-known rice-growing areas, is a haven for seafood and on weekends, the place is crawling with city folks.<br /><br />Most of the “foreigners” head straight for seafood restaurants near the jetty, an area often referred to as Bagan. However, the local residents prefer somewhere smaller, less pricey and close to home.<br /><br />One of their top choices is the Kim Kee Restaurant in the heart of town. The owner, Loo Kim Boon, has become a friend to many residents there. For him, the restaurant is a place where his family and friends hang out.<br /><br />Loo, 55, started small, in a little coffee-shop selling drinks, bread and kuih. But he has moved on and now, in his restaurant, he offers culinary delights that he first created in his coffee-shop.<br /><br />He whips up many of the seafood dishes which he has concocted over the years when he first had a small coffee shop.<br /><br /><b>Something Different</b><br /><br />The place looks rather run-down though, as it stands opposite some big, fancy seafood outlets with large, colourful neon signs. But it has dishes with a difference indeed, like tiger shark congee, fish head in special sauce, stirfried shark in spicy sauce and many others.<br /></div><br /><div style="text-align: justify;"> For Loo, it is all about keeping his old faithful customers — who come from a cross-section of society — happy with the food he serves.<br /><br />Everyone is treated equally at his restaurant, whether they are millionaires, wage-earners or hungry padi farmers who often walk in for a warm bowl of shark meat porridge which is said to be good for health.<br /><br />On his menu, Loo says this is because he wants to serve dishes not found in the other restaurants. After all, he doesn’t want to compete with the “big boys”.<br /><br />“We only serve what I know the locals would enjoy, including the shark dishes. We use the whole fish, including the skin. People outside Sekinchan don’t know my shop and those who do, are usually friends and relatives of the locals or are former residents of this town,” says the former fisherman.<br /><br />Loo sold his boats and fishing nets to start the coffee-shop and for six months, he worked to perfect the art of making a good cuppa. Soon, his regular customers started pestering him to cook them something more substantial.<br /><br />“I couldn’t boil an egg then because I didn’t know how to cook. When the pestering continued, I spoke to my wife about it. Of course, she was all for me to learn how to cook and to open a decent restaurant.”<br /><br />Loo went home and experimented on some dishes on his own. He worked on them further until he thought they were good enough to serve to his customers.<br /><br />“This is how I got into the food business. That was more than 10 years ago and I have no regrets whatsoever,” says Loo who runs the restaurant with the help of his wife and children.<br /><br />Every recipe is kitchen-tested, and has to be given the green light by his wife and children before it goes into the menu.<br /><br />“In my restaurant, what customers want is most important. These are the people who have supported me all these years and I cannot afford to neglect them.”<br /><br /><b>What’s Special</b><br /><b> </b><br /><b> </b>Kim Kee is non-halal. Speak to the owner if you don’t know what to order. Some popular dishes include shark meat congee that comes with shredded tiger shark meat, bittergourd with egg and prawns, claypot fish head cooked in a black sauce with salted vegetables, garlic and ginger, steamed clams, shark fried in sauce, fried squid, tofu and other seafood dishes.<br /><br />Regular customers are known to tapau (pack) what’s left of the claypot fish head dish as the sauce is delicious when eaten with white bread and roasted pork. Prices start from RM6 and five dishes for a family of four, including the claypot fish head, will cost slightly over RM70, inclusive of tea and other beverages. The shark served comes from nearby waters or are brought in from Kuala Terengganu.<br /><br />Customers who want a dish prepared in a particular way, can tell Loo who is more than willing to oblige.<br /><br /><b>Opening Hours</b><br /><br />Kim Kee Restaurant in Jalan Pasar is open daily from 11am till 2pm and from 6pm till 11pm. For details and directions, call Loo at <span fn_index="0" info="Call +60122369960;0;+60122369960;1;" onmouseup="SetCallButtonPressed(this, 0,0)" onmousedown="SetCallButtonPressed(this, 1,0)" onmouseover="SetCallButton(this, 1,0);skype_active=CheckCallButton(this);" onmouseout="SetCallButton(this, 0,0);HideSkypeMenu();" context="012-236 9960" rtl="false" class="skype_tb_injection" id="__skype_highlight_id"><span title="Change country code ..." onclick="javascript:if(1){doRunCMD(event, 'chdial','0');}else{doRunCMD(event, 'call','+60122369960');}event.preventBubble();return false;" onmouseout="SetCallButtonPart(this, 0);" onmouseover="SetCallButtonPart(this, 1);" class="skype_tb_injection_left" id="__skype_highlight_id_left"><span style="background-image: url(chrome://skype_ff_toolbar_win/content/cb_normal_l.gif);" class="skype_tb_injection_left_img" id="__skype_highlight_id_left_adge"><img src="chrome://skype_ff_toolbar_win/content/cb_transparent_l.gif" style="height: 11px; width: 7px;" class="skype_tb_img_adge" height="11" /></span><span class="skype_tb_injection_left_img" id="__skype_highlight_id_left_img"><img style="width: 16px;" src="chrome://skype_ff_toolbar_win/content/famfamfam/my.gif" title="" class="skype_tb_img_flag" name="skype_tb_img_f0" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; 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padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" />012-236 9960</span><span style="background-image: url(chrome://skype_ff_toolbar_win/content/cb_normal_r.gif);" class="skype_tb_injection_left_img" id="__skype_highlight_id_right_adge"><img src="chrome://skype_ff_toolbar_win/content/cb_transparent_r.gif" style="height: 11px; width: 19px;" class="skype_tb_img_adge" height="11" /></span></span></span> or <span fn_index="1" info="Call +60123125725;1;+60123125725;1;" onmouseup="SetCallButtonPressed(this, 0,0)" onmousedown="SetCallButtonPressed(this, 1,0)" onmouseover="SetCallButton(this, 1,0);skype_active=CheckCallButton(this);" onmouseout="SetCallButton(this, 0,0);HideSkypeMenu();" context="012-312 5725" rtl="false" class="skype_tb_injection" id="__skype_highlight_id"><span title="Change country code ..." onclick="javascript:if(1){doRunCMD(event, 'chdial','1');}else{doRunCMD(event, 'call','+60123125725');}event.preventBubble();return false;" onmouseout="SetCallButtonPart(this, 0);" onmouseover="SetCallButtonPart(this, 1);" class="skype_tb_injection_left" id="__skype_highlight_id_left"><span style="background-image: url(chrome://skype_ff_toolbar_win/content/cb_normal_l.gif);" class="skype_tb_injection_left_img" id="__skype_highlight_id_left_adge"><img src="chrome://skype_ff_toolbar_win/content/cb_transparent_l.gif" style="height: 11px; width: 7px;" class="skype_tb_img_adge" height="11" /></span><span style="background-image: url(chrome://skype_ff_toolbar_win/content/cb_normal_m.gif);" class="skype_tb_injection_left_img" id="__skype_highlight_id_left_img"><img style="margin: 0px 0px 2px; padding: 0px 1px 1px 0px; width: 16px; top: 0px; left: 0px;" src="chrome://skype_ff_toolbar_win/content/famfamfam/my.gif" title="" class="skype_tb_img_flag" name="skype_tb_img_f1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/arrow.gif" title="" class="skype_tb_img_arrow" name="skype_tb_img_a1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /></span></span><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><span title="Call this phone number in Malaysia with Skype: +60123125725" onclick="javascript:doRunCMD(event, 'call','+60123125725');event.preventBubble();return false;" onmouseout="SetCallButtonPart(this, 0)" onmouseover="SetCallButtonPart(this, 1)" class="skype_tb_injection_right" id="__skype_highlight_id_right"><span style="background-image: url(chrome://skype_ff_toolbar_win/content/cb_normal_m.gif);" class="skype_tb_innerText" id="__skype_highlight_id_innerText"><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" />012-312 5725</span><span style="background-image: url(chrome://skype_ff_toolbar_win/content/cb_normal_r.gif);" class="skype_tb_injection_left_img" id="__skype_highlight_id_right_adge"><img src="chrome://skype_ff_toolbar_win/content/cb_transparent_r.gif" style="height: 11px; width: 19px;" class="skype_tb_img_adge" height="11" /></span></span></span>.<br /><br /><b>Getting There</b><br /><br />Sekinchan is about two-and-a-half hours drive from Kuala Lumpur. To get there, you have to get onto the North-South expressway and exit at the Sungai Buloh interchange. From there, head straight to Kuala Selangor and then onto Sekinchan.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2822969754289438355.post-76723028628680642482008-01-12T08:14:00.000-08:002008-01-12T08:22:51.625-08:00The C. Club, Pavilion Kuala Lumpur<span style="font-weight: bold;" class="text"><span class="story_header">Little pleasures</span></span><br /><span class="story_byline"><b><br />By BOEY PING PING</b></span><br /><br /><div style="text-align: justify;"><b>The art of dining and diamonds come together in The C. Club, the newly opened restaurant-cum-retail outlet in Kuala Lumpur that seeks to define the difference between merely living and living well.</b></div><div style="text-align: justify;"><span class="text"><p> </p><p> </p><p> Good food is a pleasure to enjoy. The same goes with diamonds. By fusing necessity (we all have to eat) with luxury, The C Club co-proprietor Chan Boon Yong seems to have it made. But does he? </p><p> When Chan, 44, first set up diamond jewellers The Carat Club 10 years ago, many thought him crazy for being unconventional — setting up shop in an empty bungalow in Bangsar, Kuala Lumpur, when there was a shopping complex across the road. </p><p> On top of that, 1997 was the financial crisis. Instead, The Carat Club took a chance and opened in KLCC, banking on young executives who would get married and celebrate with diamonds. Their hunch proved correct and the company weathered the storm. </p><p> Today, The Carat Club has grown from a five-man team into a 150-strong company. “What it is today is not what I had envisioned. I was quite happy to be running a small business,” says Chan. </p></span></div><span class="text"><p> <table align="center" border="0" cellpadding="7" width="314"> <tbody><tr><td> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_U8wZbv8rrzY/R4jn_mSRLjI/AAAAAAAAApg/4G1GpiA88rg/s1600-h/f_pg25squid.jpg"><img style="cursor: pointer;" src="http://2.bp.blogspot.com/_U8wZbv8rrzY/R4jn_mSRLjI/AAAAAAAAApg/4G1GpiA88rg/s320/f_pg25squid.jpg" alt="" id="BLOGGER_PHOTO_ID_5154624853320478258" border="0" /></a> </td></tr> <tr align="center"><td><div class="caption"><span style="font-size:85%;">Five-Flavoured Breaded Squid with Garlic Peri-Peri Sauce.</span></div></td></tr> </tbody></table></p></span><div style="text-align: justify;"> The last 10 years have been a journey of discovery for the former stockbroker who says he gets a kick out of doing things people say cannot be done. Like creating a haven of indulgences, the result of what his mother calls his “itchy fingers”. </div><span class="text"><p style="text-align: justify;"> “A lot of people look at The C. Club and say I’m mad. Jewellery is the ultimate luxury. People don’t buy it unless they’re celebrating a milestone in their life. It’s a challenge to generate traffic here,” says Chan. </p><p style="text-align: justify;"> In the last three months, about three million square feet of retail space has opened up at the Pavilion, and everyone has been fighting for staff, contractors and the like. </p><p style="text-align: justify;"> Add to that, the second-generation diamond specialist is a newbie as far as dining establishments are concerned. </p><p style="text-align: justify;"> “It’s about learning a new industry, investing money and going from ground zero.’’ </p><p style="text-align: justify;"> Well, not entirely new as the concept of combining food with retail has existed since the days of The Carat Club. </p><p style="text-align: justify;"> Over the last decade, the Carat Club “family”, a unit of loyal customers has grown so large that the little bungalow is no longer able to contain the burgeoning brood. The need for space resulted in a search within the Klang Valley. </p><p style="text-align: justify;"> Approximately 800 sq ft popped up and The C. Club was born. </p><p style="text-align: justify;"> The C. Club continues to uphold the principle of The Carat Club: With knowledge comes passion. </p><p style="text-align: justify;"> Not only do you get to toast your birthday, engagement, wedding proposal or anniversary with champagne, you get a crash course at the Champagne, Oyster and Caviar Lounge on the hows and whys of the sparkling golden liquid. </p><p style="text-align: justify;"> You’ll have the chance to appreciate and differentiate between Fin de Claire oyster and Belon oyster and discover how paying an extra RM100 for caviar can make a difference on your tastebuds. All this while being surrounded by hundreds of thousands ringgit worth of Lalique crystals protected by glass and tinted mirror showcases. </p><p style="text-align: justify;"> “If people can drink coffee at Starbucks at RM15 a pop, they can indulge in a RM300 Lalique pendant while having a meal,” reasons Chan. </p><p style="text-align: justify;"> The eloquent entrepreneur has dreams of reaching a broader spectrum of people and getting them to indulge in what life has to offer. </p><p style="text-align: justify;"> Purchasing a diamond is no longer a luxury but a necessity or as Chan puts it: life’s necessary luxuries. “People work so hard, they often forget to reward themselves.” </p><p style="text-align: justify;"> He explains, “The purpose of The C. Club is to introduce you to something different. People perceive the place as expensive. But it’s really about educating customers so they can see the difference.” </p><p style="text-align: justify;"> </p><p style="text-align: justify;"> <b>Scoring some C’s</b> </p><p style="text-align: justify;"> So what makes the lamb here different from the one served at the restaurant next door? For starters, a lot more ingredients go onto the plate than just a slab of meat. </p><p style="text-align: justify;"> For instance, to prepare the Sirloin with Shitake Sauce and Whipped Potatoes (RM50), the beef is first aged for two weeks until it is tender and the juices are sealed in before grilling it with shitake sauce, cream and butter which makes for a scrumptious garlicky, butter sauce. </p></span><span class="text"><p> <table align="center" border="0" cellpadding="7" width="264"> <tbody><tr><td> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_U8wZbv8rrzY/R4jn_WSRLiI/AAAAAAAAApY/SpEmQZiOkjE/s1600-h/f_pg25prawn.jpg"><img style="cursor: pointer;" src="http://1.bp.blogspot.com/_U8wZbv8rrzY/R4jn_WSRLiI/AAAAAAAAApY/SpEmQZiOkjE/s320/f_pg25prawn.jpg" alt="" id="BLOGGER_PHOTO_ID_5154624849025510946" border="0" /></a> </td></tr> <tr align="center"><td><div class="caption"><span style="font-size:85%;">Fruit & Prawn</span></div></td></tr> </tbody></table></p></span><div style="text-align: justify;"> And the soba noodles that accompany the Salmon with Sweet Ginger Sauce (RM40) isn’t any old Japanese noodles, it’s green tea noodles tossed with sesame oil and seeds, mushrooms and edamame beans drizzled with mayonnaise spiked with a tinge of <i>wasabe</i>. </div><span class="text"><p style="text-align: justify;"> Unfortunately, the chef couldn't accomodate my request for a medium-rare salmon. It came overcooked with a ginger glaze that was hardly detectable. </p><p style="text-align: justify;"> The Lavender Lamb Loin with Herb Potatoes and Mesculin Salad (RM54) fared a little better but only if you know how to appreciate the natural sweetness of lamb. The prime cut of meat isn’t marinated with salt and pepper, just dried lavender and garlic; it isn’t tenderloin so it can be rather chewy. </p><p style="text-align: justify;"> If you prefer something with more flavour, try the Lamb Loin Marguez with Coriander Couscous and Tangy Sour Cream Yoghurt (RM52). </p><p style="text-align: justify;"> Assistant head chef, Rajesh Khanna describes the menu as modern Australian with an Asian twist to suit the local palate. So how did the Mexican Seafood Broth (RM15) come into play? The salads come in disappointingly small portions as do most of the main dishes leaving you hungry for more. </p><p style="text-align: justify;"> But I couldn’t get enough of the Fruit & Prawn (RM23), a refreshing appetiser of prawns cooked with a medley of raspberry, raspberry coulis and mango. Don’t be fooled by the similar sounding Grilled Prawns with Honey Mustard and Mango Peri Peri (RM21) whose mango peri-peri seemed to have lost its zing. </p><p style="text-align: justify;"> The Cream of Forest Mushroom with Truffle Chantilly (RM14), or in layman terms, mushroom soup, is supposedly well received but it is a matter of personal preference. Some might prefer this fine blend infused with white truffle oil, while others like me, enjoy a thick, creamy soup with tiny bits of mushroom that I can chew on. </p><p style="text-align: justify;"> It takes skill to suss out the subtle flavours of the mushroom mousse made from three different varieties — shimaji, shitake and button — stuffed inside two pieces of hollowed zucchini, baked with a topping of Gruyere cheese. </p><p style="text-align: justify;"> And I couldn’t taste the creaminess of the crab meat in the Soft Shell Crabs with Creamy Ratatouille and Spinach (RM18) as they had been over-fried. But I enjoyed the Five Flavoured Breaded Squid with Garlic Periperi Peparade (RM16) marinated in five spice powder and sautéed with chilli and garlic. </p><p style="text-align: justify;"> The dessert menu didn’t do much to excite my tastebuds. The list includes Lavender Crème Brulee, Cassatta (three types of ice-cream — strawberry, vanilla and chocolate on a cookie base), Lemon Diamonds with Vanilla Cream (tart with lemon filling), Mix Fruit Blintzes (crepes), Jackfruit, Rhubarb and Apple Pastry with Ice-Cream and Raspberry Charlotte with Chantilly Cream. </p><p style="text-align: justify;"> What? No chocolate sauce, cake or even a spray of cocoa powder to satisfy my chocolate fix? Chan apologetically promises more next time. </p><p style="text-align: justify;"> </p><p style="text-align: justify;"> <b>Chilling out</b> </p><p style="text-align: justify;"> Chan’s brief to its interior decorator, SWOT Design Group: make the place interesting, sophisticated yet approachable. Interesting. That pretty sums up the, I beg your pardon, rest room. Hidden behind a mirror that is essentially the wall, the rest room is surrounded by ceiling-to-floor mirrors. </p><p style="text-align: justify;"> The piped-in music, frosted mirror frame and sleek, black floor makes you feel almost like the dancing doll trapped inside a musical box. </p><p style="text-align: justify;"> Sophisticated. Crystal chandeliers hang from the ceiling. Even then, the place lacks the classy, refined facade it should command. The furniture is a letdown with the sofa being a little too low for comfort and the chairs looking like they’ve been sprayed with silver paint. </p><p style="text-align: justify;"> Approachable. The Moon Terrace, is where you can dine al fresco. The furniture selection boasts Philippe Starck’s chunky bubble club sofas and Louis Ghost armchairs which are not visually appealing but weather resistant, thus suitable for the outdoors. </p><p style="text-align: justify;"> There’s still a lot of unfinished business, like the carpeting on the staircase and the cocktail menu which is supposed to read like exotic jewels. </p><p style="text-align: justify;"> There’s still room for improvement in the food and the dessert menu needs to include at least one chocolate element. At any rate, the complimentary cup of coffee served after the bill has been paid is a pleasant surprise. </p><p style="text-align: justify;"> Still, Chan is confident things will turn around. He says: “I believe in giving people the opportunity to grow with the company.” It is this earnestness that will take The C. Club through another decade and prove the sceptics wrong. By then, Chan will probably be itching to take on a new project. </p></span><span class="text"><p> </p><p> <b>The C. Club<br />Lot 5.11 & 6.11,<br />Level 5 & 6,<br />Pavilion Kuala Lumpur,<br />168, Jalan Bukit Bintang, KL </b></p><p> <b>Opening hours: 10am to 10pm (weekdays)<br />11am to midnight (weekends) </b></p><p> <b>Tel: <span fn_index="0" info="Call +60321413160;0;+60321413160;0;" onmouseup="SetCallButtonPressed(this, 0,0)" onmousedown="SetCallButtonPressed(this, 1,0)" onmouseover="SetCallButton(this, 1,0);skype_active=CheckCallButton(this);" onmouseout="SetCallButton(this, 0,0);HideSkypeMenu();" context="(03) 2141 3160" rtl="false" class="skype_tb_injection" id="__skype_highlight_id"><span title="Change country code ..." onclick="javascript:if(1){doRunCMD(event, 'chdial','0');}else{doRunCMD(event, 'call','+60321413160');}event.preventBubble();return false;" onmouseout="SetCallButtonPart(this, 0);" onmouseover="SetCallButtonPart(this, 1);" class="skype_tb_injection_left" id="__skype_highlight_id_left"><span style="background-image: url(chrome://skype_ff_toolbar_win/content/cb_normal_l.gif);" class="skype_tb_injection_left_img" id="__skype_highlight_id_left_adge"><img src="chrome://skype_ff_toolbar_win/content/cb_transparent_l.gif" style="height: 11px; width: 7px;" class="skype_tb_img_adge" height="11" /></span><span style="background-image: url(chrome://skype_ff_toolbar_win/content/cb_normal_m.gif);" class="skype_tb_injection_left_img" id="__skype_highlight_id_left_img"><img style="margin: 0px 0px 2px; padding: 0px 1px 1px 0px; width: 16px; top: 0px; left: 0px;" src="chrome://skype_ff_toolbar_win/content/famfamfam/my.gif" title="" class="skype_tb_img_flag" name="skype_tb_img_f0" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/arrow.gif" title="" class="skype_tb_img_arrow" name="skype_tb_img_a0" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /></span></span><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><span title="Call this phone number in Malaysia with Skype: +60321413160" onclick="javascript:doRunCMD(event, 'call','+60321413160');event.preventBubble();return false;" onmouseout="SetCallButtonPart(this, 0)" onmouseover="SetCallButtonPart(this, 1)" class="skype_tb_injection_right" id="__skype_highlight_id_right"><span style="background-image: url(chrome://skype_ff_toolbar_win/content/cb_normal_m.gif);" class="skype_tb_innerText" id="__skype_highlight_id_innerText"><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" />(03) 2141 3160</span><span style="background-image: url(chrome://skype_ff_toolbar_win/content/cb_normal_r.gif);" class="skype_tb_injection_left_img" id="__skype_highlight_id_right_adge"><img src="chrome://skype_ff_toolbar_win/content/cb_transparent_r.gif" style="height: 11px; width: 19px;" class="skype_tb_img_adge" height="11" /></span></span></span>, 2141 8190<br /></b></p></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2822969754289438355.post-60456968697797230712008-01-01T02:27:00.000-08:002008-01-01T02:30:05.175-08:00Maria's Cafe, Damansara Perdana<p><span class="story_header">Cafe of English favourites</span></p> <p><span class="story_byline"><b>By ESTHER CHANDRAN</b></span></p> <p style="text-align: justify;"> JOINING the ladies' social circle, having lunch and afternoon tea and regular meetings at clubs may seem unfruitful to some but not to Maria Tan. For, it was her role in the Ladies' Hour Charitable Club Ipoh that led her to realise her potential as a businesswoman. </p><p style="text-align: justify;"> As past president of the club, Tan was frequently involved in fund-raising events for charity. She also organised cooking workshops for members by inviting guest chefs from around the world as well as local chefs to teach new recipes. </p><p> <table align="center" border="0" cellpadding="7" width="364"> <tbody><tr><td> <img src="http://www.thestar.com.my/archives/2008/1/1/central/m_pg12cafe.jpg" alt="" border="0" /> </td></tr> <tr align="justify"><td><div class="caption"><span style="font-size:85%;"><b>Warm and inviting:</b> Maria's Cafe in Damansara Perdana is a place for friends and family to meet and indulge in a serving of English favourites like pies, steaks and fish and chips.</span></div></td></tr> </tbody></table></p><div style="text-align: justify;"> Tan paid close attention to what the chefs taught and at home, she would put into practice what she had learnt, sharing the details with her late husband Philip Tan - an avid cook himself. </div><p style="text-align: justify;"> Both husband and wife would also bring back lessons learnt during their travels abroad and try to replicate dishes they had eaten overseas. </p><p style="text-align: justify;"> Throwing large parties for friends was a joyful experience for Tan as she enjoyed cooking for her friends. </p><p style="text-align: justify;"> The couple's passion for food, cooking and taste culminated in the opening of Maria's Café in Ipoh seven years ago and on Dec 12, Tan opened her second outlet in Damansara Perdana. </p><p> <table align="left" border="0" cellpadding="7" width="164"> <tbody><tr><td> <img src="http://www.thestar.com.my/archives/2008/1/1/central/m_pg12maria.jpg" alt="" border="0" /> </td></tr> <tr align="justify"><td><div class="caption"><span style="font-size:85%;">»Everything here is homemade and we insist on doing it ourselves at Maria’s« MARIA TAN</span></div></td></tr> </tbody></table></p><div style="text-align: justify;"> The Petaling Jaya outlet was opened by Raja Puan Sri Noora Ashikin Raja Abdullah, president of the Malaysian Women's Hockey Association. </div><p style="text-align: justify;"> Maria's Café is all about Western cuisine and everything is made from scratch. </p><p style="text-align: justify;"> “Everything here is homemade and we insist on doing it ourselves at Maria's. </p><p style="text-align: justify;"> “Like the dressing that is drizzled over your garden fresh salads and the sauces on your meat – though we recommend you enjoy our succulent meats without any sauce,” she said. </p><p style="text-align: justify;"> Tan believes in serving only prime meats like Australian Wagyu or Black Angus and New Zealand spring lamb. </p><p style="text-align: justify;"> “The restaurant serves English favourites like pies (Chunky Meat Pie, White Sauce Meat Pie and Brown Sauce Meat Pie), Roast Beef and Fish and Chips, just to name a few,” said the chef who has been cooking for more than 30 years. </p><p> Tan runs the outlet with the help of her sister Jane Low and daughter Mary Ann. </p><p> Maria's is located at C313A, Center Wing, Metropolitan Square, Damansara Perdana. </p><p> For details, call <span fn_index="0" info="Call +60377252313;0;+60377252313;0;" onmouseup="SetCallButtonPressed(this, 0,0)" onmousedown="SetCallButtonPressed(this, 1,0)" onmouseover="SetCallButton(this, 1,0);skype_active=CheckCallButton(this);" onmouseout="SetCallButton(this, 0,0);HideSkypeMenu();" context="03-7725 2313" rtl="false" class="skype_tb_injection" id="__skype_highlight_id"><span title="Change country code ..." onclick="javascript:if(1){doRunCMD(event, 'chdial','0');}else{doRunCMD(event, 'call','+60377252313');}event.preventBubble();return false;" onmouseout="SetCallButtonPart(this, 0);" onmouseover="SetCallButtonPart(this, 1);" class="skype_tb_injection_left" id="__skype_highlight_id_left"><span style="background-image: url(chrome://skype_ff_toolbar_win/content/cb_normal_l.gif);" class="skype_tb_injection_left_img" id="__skype_highlight_id_left_adge"><img src="chrome://skype_ff_toolbar_win/content/cb_transparent_l.gif" style="height: 11px; width: 7px;" class="skype_tb_img_adge" height="11" /></span><span style="background-image: url(chrome://skype_ff_toolbar_win/content/cb_normal_m.gif);" class="skype_tb_injection_left_img" id="__skype_highlight_id_left_img"><img style="margin: 0px 0px 2px; padding: 0px 1px 1px 0px; width: 16px; top: 0px; left: 0px;" src="chrome://skype_ff_toolbar_win/content/famfamfam/my.gif" title="" class="skype_tb_img_flag" name="skype_tb_img_f0" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/arrow.gif" title="" class="skype_tb_img_arrow" name="skype_tb_img_a0" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /></span></span><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><span title="Call this phone number in Malaysia with Skype: +60377252313" onclick="javascript:doRunCMD(event, 'call','+60377252313');event.preventBubble();return false;" onmouseout="SetCallButtonPart(this, 0)" onmouseover="SetCallButtonPart(this, 1)" class="skype_tb_injection_right" id="__skype_highlight_id_right"><span style="background-image: url(chrome://skype_ff_toolbar_win/content/cb_normal_m.gif);" class="skype_tb_innerText" id="__skype_highlight_id_innerText"><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" />03-7725 2313</span><span style="background-image: url(chrome://skype_ff_toolbar_win/content/cb_normal_r.gif);" class="skype_tb_injection_left_img" id="__skype_highlight_id_right_adge"><img src="chrome://skype_ff_toolbar_win/content/cb_transparent_r.gif" style="height: 11px; width: 19px;" class="skype_tb_img_adge" height="11" /></span></span></span></p>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2822969754289438355.post-65531890678124150292008-01-01T02:19:00.000-08:002008-01-01T02:26:56.896-08:00Sagano Japanese Restaurant, Renaissance KL Hotel<span class="story_header">Sushi and sashimi exquisitely presented</span> <p><span class="story_byline"><b>By YIP YOKE TENG</b></span></p> <p style="text-align: justify;"> IN TOKYO, different varieties of <i>sushi</i> and <i>sashimi</i> are appreciated in the four seasons, based on the quality and availability of the fish. </p><p style="text-align: justify;"> Sagano Restaurant keeps diners abreast of the culinary trends in the Japanese capital – whose eateries together have been bestowed the most number of Michelin stars – with a new chef at the helm. </p><p> <table align="center" border="0" cellpadding="7" width="214"> <tbody><tr><td> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_U8wZbv8rrzY/R3oVR2SRLdI/AAAAAAAAAow/qQ_QgZe6_2M/s1600-h/m_pg11toshiya.jpg"><img style="cursor: pointer;" src="http://1.bp.blogspot.com/_U8wZbv8rrzY/R3oVR2SRLdI/AAAAAAAAAow/qQ_QgZe6_2M/s320/m_pg11toshiya.jpg" alt="" id="BLOGGER_PHOTO_ID_5150452520225680850" border="0" /></a> </td></tr> <tr><td><div class="caption"><span style="font-size:85%;"><b>Artistic:</b> Honda perfecting the presentation of the sashimi.</span></div></td></tr> </tbody></table></p><div style="text-align: justify;"> Born and bred in Tokyo, 42-year-old Toshiya Honda, whose forte lies in <i>sushi</i> and <i>sashimi</i>, is set to treat diners to the best that each season offers. The fish is flown in from Japan every week. </div><p style="text-align: justify;"> Diners will have the opportunity to savour fish rarely seen in Kuala Lumpur. This season, the outlet is bringing in flying fish and sole. </p><p style="text-align: justify;"> The fish are displayed at the restaurant every evening from Tuesday to Friday. </p><p style="text-align: justify;"> “I think it's my special hand,” Honda replied with a chuckle when asked what made his <i>sashimi</i> special. </p><p> <table align="center" border="0" cellpadding="7" width="314"> <tbody><tr><td> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_U8wZbv8rrzY/R3oVRmSRLbI/AAAAAAAAAog/J99DF9hlL7Q/s1600-h/m_pg10sushi.jpg"><img style="cursor: pointer;" src="http://4.bp.blogspot.com/_U8wZbv8rrzY/R3oVRmSRLbI/AAAAAAAAAog/J99DF9hlL7Q/s320/m_pg10sushi.jpg" alt="" id="BLOGGER_PHOTO_ID_5150452515930713522" border="0" /></a> </td></tr> <tr><td><div class="caption"><span style="font-size:85%;"><b>Lip-smacking:</b> A delectable selection of sushi.</span></div></td></tr> </tbody></table></p><div style="text-align: justify;"> The chef, who has 22 years of experience, explained that the manner in which the fish was sliced affected its taste and texture. It has to be carried out according to the size and shape of the fish, and a chef normally takes up to 10 years to perfect the skill. </div><p style="text-align: justify;"> “It took me five years, because I was very hardworking,” joked the chef who has worked in various parts of the world, including New York, Germany, Bali and Langkawi. </p><p style="text-align: justify;"> Similarly, even though sushi is essentially vinegared rice and seaweed, it tastes best if the chef has the skill to perfect the flavour, shape and texture. </p><p style="text-align: justify;"> As icing on the cake, the <i>sushi</i> and <i>sashimi</i> are served in exquisite and elaborate presentations. </p><p style="text-align: justify;"> The Japanese appetiser is another manifestation of Hon-da's mastery. Made in accordance to Tokyo tradition, it brings together winter delicacies, presented in a three-dimensional layout reminiscent of a present in Japanese-style packaging. </p><p> <table align="center" border="0" cellpadding="7" width="244"> <tbody><tr><td> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_U8wZbv8rrzY/R3oVR2SRLcI/AAAAAAAAAoo/bwqZK7hLKmk/s1600-h/m_pg10teriyaki.jpg"><img style="cursor: pointer;" src="http://1.bp.blogspot.com/_U8wZbv8rrzY/R3oVR2SRLcI/AAAAAAAAAoo/bwqZK7hLKmk/s320/m_pg10teriyaki.jpg" alt="" id="BLOGGER_PHOTO_ID_5150452520225680834" border="0" /></a> </td></tr> <tr><td><div class="caption"><span style="font-size:85%;"><b>Fresh from the ocean:</b> Teriyaki codfish tempts with its glossy, golden sheen.</span></div></td></tr> </tbody></table></p><div style="text-align: justify;"> Small pieces of <i>sashimi</i> are lined next to Japanese green plum and mushroom topped with sea urchin which has been infused with a dash of <i>sake</i>. Two short glasses are filled with fish roe salad and seasoned seaweed. A hollowed-out orange contains fried prawn wrapped in mulberry leaves. </div><p style="text-align: justify;"> While respecting tradition, Honda also experiments with the ingredients to create new flavours. His creations include Beef Teriyaki using Australian beef and homemade sauce, and Teriyaki Codfish that tantalises with its golden, glossy sheen. </p><p style="text-align: justify;"> Honda also makes full use of ingredients available locally. This is exemplified in a simple dish featuring lobster from Sabah, lightly stir-fried with homemade sweet sauce and sprinkled with Japanese green pepper. </p><p> </p><p> </p><span class="text"><li> <b>SAGANO JAPANESE RESTAURANT, West Wing, 1st Floor, Renaissance Kuala Lumpur Hotel, corner of Jalan Sultan Ismail and Jalan Ampang, Kuala Lumpur (Tel: <span fn_index="0" info="Call +60321622233;0;+60321622233;0;" onmouseup="SetCallButtonPressed(this, 0,0)" onmousedown="SetCallButtonPressed(this, 1,0)" onmouseover="SetCallButton(this, 1,0);skype_active=CheckCallButton(this);" onmouseout="SetCallButton(this, 0,0);HideSkypeMenu();" context="03-2162 2233" rtl="false" class="skype_tb_injection" id="__skype_highlight_id"><span title="Change country code ..." onclick="javascript:if(1){doRunCMD(event, 'chdial','0');}else{doRunCMD(event, 'call','+60321622233');}event.preventBubble();return false;" onmouseout="SetCallButtonPart(this, 0);" onmouseover="SetCallButtonPart(this, 1);" class="skype_tb_injection_left" id="__skype_highlight_id_left"><span style="background-image: url(chrome://skype_ff_toolbar_win/content/cb_normal_l.gif);" class="skype_tb_injection_left_img" id="__skype_highlight_id_left_adge"><img src="chrome://skype_ff_toolbar_win/content/cb_transparent_l.gif" style="height: 11px; width: 7px;" class="skype_tb_img_adge" height="11" /></span><span style="background-image: url(chrome://skype_ff_toolbar_win/content/cb_normal_m.gif);" class="skype_tb_injection_left_img" id="__skype_highlight_id_left_img"><img style="margin: 0px 0px 2px; padding: 0px 1px 1px 0px; width: 16px; top: 0px; left: 1px;" src="chrome://skype_ff_toolbar_win/content/famfamfam/my.gif" title="" class="skype_tb_img_flag" name="skype_tb_img_f0" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/arrow.gif" title="" class="skype_tb_img_arrow" name="skype_tb_img_a0" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /></span></span><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><span title="Call this phone number in Malaysia with Skype: +60321622233" onclick="javascript:doRunCMD(event, 'call','+60321622233');event.preventBubble();return false;" onmouseout="SetCallButtonPart(this, 0)" onmouseover="SetCallButtonPart(this, 1)" class="skype_tb_injection_right" id="__skype_highlight_id_right"><span style="background-image: url(chrome://skype_ff_toolbar_win/content/cb_normal_m.gif);" class="skype_tb_innerText" id="__skype_highlight_id_innerText"><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" />03-2162 2233</span><span style="background-image: url(chrome://skype_ff_toolbar_win/content/cb_normal_r.gif);" class="skype_tb_injection_left_img" id="__skype_highlight_id_right_adge"><img src="chrome://skype_ff_toolbar_win/content/cb_transparent_r.gif" style="height: 11px; width: 19px;" class="skype_tb_img_adge" height="11" /></span></span></span>). Business hours: Lunch (12to 2.30pm), dinner (6.30pm to 11pm).</b><br /></li></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2822969754289438355.post-2912676569926612012007-12-29T23:16:00.000-08:002007-12-29T23:19:54.425-08:00Nasi Kandar, PenangFrom The Star today:<br /><br /><span class="story_header">Too good to miss</span> <p style="text-align: justify;"> <b>Craving for some really great nasi kandar? Here are some places in Penang you can check out.</b> </p><p style="text-align: justify;"> NASI Kandar, among others, is a must-have dish when you visit Penang. It is actually rice with several different curries and side dishes poured over it. </p><p> <table align="center" border="0" cellpadding="7" width="364"> <tbody><tr><td> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_U8wZbv8rrzY/R3dGL2SRLWI/AAAAAAAAAn4/9ft69w-SC_E/s1600-h/ms_05dishes.jpg"><img style="cursor: pointer;" src="http://2.bp.blogspot.com/_U8wZbv8rrzY/R3dGL2SRLWI/AAAAAAAAAn4/9ft69w-SC_E/s320/ms_05dishes.jpg" alt="" id="BLOGGER_PHOTO_ID_5149661868286094690" border="0" /></a> </td></tr> <tr><td><div class="caption"><span style="font-size:85%;">Tantalising: The dishes available at Kayu Nasi Kandar.</span></div></td></tr> </tbody></table></p><div style="text-align: justify;"> Many who visit Penang would pack several packets of Nasi Kandar to bring back home to their family. </div><p style="text-align: justify;"> A long time ago, rice vendors would go around on foot selling Nasi Kandar. They would carry the rice and dishes in food carriers which they’d balance on their shoulders using a long bamboo pole or stick. This is basically how the name Nasi Kandar came about as <i>nasi</i> means rice and <i>kandar</i> means balancing. </p><p style="text-align: justify;"> The name has stuck on till this day and the dish itself has been commercialised and made popular by the Indian Muslims or “Mamaks”. </p><p style="text-align: justify;"> Some of the famous Nasi Kandar outlets in Penang are Line Clear, Nasi Kandar Pelita, Kayu Nasi Kandar and Kassim Restaurant. </p><p style="text-align: justify;"> Nasi Kandar Pelita is the largest Nasi Kandar restaurant chain in Malaysia with 21 outlets located in Malaysia and an overseas restaurant located in Chennai, India. Its headquarters is in Taman Chai leng, Prai. </p><p> <table align="center" border="0" cellpadding="7" width="364"> <tbody><tr><td> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_U8wZbv8rrzY/R3dGMGSRLXI/AAAAAAAAAoA/pg_hOMjKiiM/s1600-h/ms_05pelita.jpg"><img style="cursor: pointer;" src="http://3.bp.blogspot.com/_U8wZbv8rrzY/R3dGMGSRLXI/AAAAAAAAAoA/pg_hOMjKiiM/s320/ms_05pelita.jpg" alt="" id="BLOGGER_PHOTO_ID_5149661872581062002" border="0" /></a> </td></tr> <tr><td><div class="caption"><span style="font-size:85%;">Popular: Many people also make a beeline for Nasi Kandar Pelita.</span></div></td></tr> </tbody></table></p><div style="text-align: justify;"> Line Clear, on the other hand, is the oldest Nasi Kandar joint, said to have been around for the past 45 years. </div><p style="text-align: justify;"> Located along a small narrow lane on Penang Road in George Town, the stall attracts customers 24 hours of the day. </p><p style="text-align: justify;"> The crowd starts coming in at around 10am as it is a tradition among people in Penang and other northern states to have a full rice meal for breakfast. It is also advisable to come in before the lunch crowd as there are limited chairs and tables. </p><p style="text-align: justify;"> According to locals, the name originated from workers shouting “Line Clear!” to indicate that a bill had been settled and the table cleared. </p><p style="text-align: justify;"> They hardly ever shout that anymore but a table still gets cleared as soon as a customer leaves the place. </p><p style="text-align: justify;"> The stall offers a whole range of dishes including curries, honey chicken, fried fish roe and vegetables. Just point to what you want and the workers will pile it onto your choice of briyani or white rice. </p><p style="text-align: justify;"> They then <i>banjir</i> (flood) your rice with a few types of curries – this is the traditional way to eat Nasi Kandar. If you would rather not have your rice ‘flooded’, let them know. </p><p style="text-align: justify;"> A satisfying meal of succulent honey chicken, beef rendang and vegetables will tally up a bill of about RM6. </p><p> </p><p> <br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2822969754289438355.post-13173797507098144062007-12-29T03:13:00.001-08:002007-12-29T03:19:30.048-08:00Latest Recipe at the Le Meridien<span class="story_header">New in town</span> <p><span class="story_byline"><b>By MARK LEAN</b></span></p> <p style="text-align: justify;"> <b>Hotel dining in KL heats up with the addition of Latest Recipe at the Le Meridien.</b> </p><p style="text-align: justify;"> IT’S the time of year to throw plans for a svelte new you out the window. There’s a new dining destination in town – Latest Recipe at the Le Meridien, Kuala Lumpur. </p><p style="text-align: justify;"> Despite its unimaginative-sounding name, the all-day-dining restaurant serves up inspired Asian and international fare. </p><p> <table align="left" border="0" cellpadding="7" width="214"> <tbody><tr><td> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_U8wZbv8rrzY/R3YsJWSRLTI/AAAAAAAAAng/_h6oNQZf9DM/s1600-h/26concept.jpg"><img style="cursor: pointer;" src="http://3.bp.blogspot.com/_U8wZbv8rrzY/R3YsJWSRLTI/AAAAAAAAAng/_h6oNQZf9DM/s320/26concept.jpg" alt="" id="BLOGGER_PHOTO_ID_5149351763057388850" border="0" /></a> </td></tr> <tr><td><div class="caption"><span style="font-size:85%;">Variety is key: Seafood, authentic indian cuisine, tapas, vegetarian and desserts are available at Latest Recipe.</span></div></td></tr> </tbody></table></p><div style="text-align: justify;"> Latest Recipe gives new meaning – and taste – to the term “melting pot.” The establishment is the flagship for a series of similar eateries at Le Meridien hotels across the globe. </div><p style="text-align: justify;"> The predominantly white interior of the former restaurant One on One, has been given an Eastern makeover, courtesy of Thai-based consultancy firm, Hansell Design. </p><p style="text-align: justify;"> Now, jade green and vibrant orange flow through the curved space. The Asian theme is taken further with a New Age soundtrack to accompany your meal. </p><p style="text-align: justify;"> That’s all well and good, but does the food manage to excite? There’s a lot of it, for sure. And if you’re not careful, you might end up quaffing super-size portions. </p><p style="text-align: justify;"> The restaurant works on a tried-and-tested concept. Chefs are positioned at individual food stations, preparing a remarkable array of familiar offerings, reinterpreted by the hotel’s award-winning executive chef Antoine Rodriguez. </p><p style="text-align: justify;"> You may begin at the teppanyaki section. Here, sea-fresh scallops, prawns, squid, beef and chicken get the hot plate and melted butter treatment. The key words here are “sizzling” and “yummy”. </p><p style="text-align: justify;"> Those who enjoy sashimi and sushi, might like the unlimited servings of salmon, mackerel, butterfish, abalone, octopus and other oceanic selections. </p><p> <table align="center" border="0" cellpadding="7" width="264"> <tbody><tr><td> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_U8wZbv8rrzY/R3YsJmSRLUI/AAAAAAAAAno/Vyo5pYTENhw/s1600-h/26vibe.jpg"><img style="cursor: pointer;" src="http://4.bp.blogspot.com/_U8wZbv8rrzY/R3YsJmSRLUI/AAAAAAAAAno/Vyo5pYTENhw/s320/26vibe.jpg" alt="" id="BLOGGER_PHOTO_ID_5149351767352356162" border="0" /></a> </td></tr> <tr><td><div class="caption"><span style="font-size:85%;">Asian vibe: Jade, green and vibrant orange give it a contemporary look and feel.</span></div></td></tr> </tbody></table></p><div style="text-align: justify;"> Watch the friendly chef cook up a storm of stingray, prawn, slapper, lobster, green mussels, bamboo clam and prawns. Special sauces add local flavour (read: spicy) to your flame-cooked meal. </div><p style="text-align: justify;"> If fresh Chilean oysters, Pacific Prawns, Blue Yabbies and other delights are more your thing, make your way to the “Seafood on Ice” section. </p><p style="text-align: justify;"> Have an oyster or two or three, and wash them down with a glass of chilled sauvignon blanc. Now, isn’t this the life? </p><p style="text-align: justify;"> The restaurant is also particularly proud of its signature Hainanese chicken rice prepared steamed, sesame glazed and roasted. And if pastas are more your scene, the six varieties: tortellini, panzerroti, spaghetti, squid ink fettuccine, ravioli, and cappelinni, are bound to crank up the gastric juices. </p><p style="text-align: justify;"> The roasted marinated ribeye roll, is also bound to tempt meat lovers. </p><p style="text-align: justify;"> Indian cuisine is well represented here, too. Besides the usual tandoori and roti, there’s also a spice-rack worth of curries that are as authentic as they come. </p><p style="text-align: justify;"> Take your pick of mutton, squid, fish, chicken, and prawn concoctions, lovingly created by chefs. </p><p style="text-align: justify;"> Non-meat eaters are not forgotten, either. Check out the large spread of aubergine, potato, bittergourd, cottage cheese and cabbage curries. </p><p style="text-align: justify;"> At the heart of Latest Recipe is Chef Rodriguez’s signature tapas selection, which changes daily. </p><p style="text-align: justify;"> Delights such as smoked duck, salmon confit, seared lamb, and tomato terrine are prepared creatively. </p><p> <table align="left" border="0" cellpadding="7" width="194"> <tbody><tr><td> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_U8wZbv8rrzY/R3YsJmSRLVI/AAAAAAAAAnw/SAsCpzml4cg/s1600-h/26waffle.jpg"><img style="cursor: pointer;" src="http://4.bp.blogspot.com/_U8wZbv8rrzY/R3YsJmSRLVI/AAAAAAAAAnw/SAsCpzml4cg/s320/26waffle.jpg" alt="" id="BLOGGER_PHOTO_ID_5149351767352356178" border="0" /></a> </td></tr> <tr><td><div class="caption"><span style="font-size:85%;">Mouth-watering desserts like waffles are available.</span></div></td></tr> </tbody></table></p><div style="text-align: justify;"> The “live” theme is taken further at the dessert sections where the waffle counter creates delicacies that one normally would have for breakfast. But hey, who’s complaining? </div><p style="text-align: justify;"> A personal favourite would be waffles smeared with peanut butter and chocolate. Decadent? Definitely. </p><p style="text-align: justify;"> Even more so are the three chocolate fountains proffering endless streams of milk, dark and white chocolate. </p><p style="text-align: justify;"> The <i>piece de resistance</i> of the dessert section must surely be the ice cream teppanyaki “live” counter. </p><p style="text-align: justify;"> I initially wondered how that would work. Ice cream, after all, melts when heated, and there’s probably nothing as hot as a tepanyaki stove. </p><p style="text-align: justify;"> The answer soon became clear. A vast array of candy shop-type condiments such as croquants, gummy candy, cookie crumbs, feullantine, chocolate chips and the like are “cooked” together with the ice cream. Sound like a clever concept? Well, the results were interesting, to say the least. </p><p style="text-align: justify;"> The more conventional among us will also find the sugar rush-inducing variety of cakes and other confectionery something to look forward to. </p><p style="text-align: justify;"> Besides the usual buffet spread (dinner: RM78++ for adults and RM48++ for children), a special dessert buffet (RM38++ for both adults and children) is also available daily. </p><p> </p><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2822969754289438355.post-64697859512934164992007-12-14T05:48:00.000-08:002007-12-29T23:29:33.664-08:00Toast of the townFrom The NST<br /><br />When in Kluang, you don’t have to go all the way to the Railway Station for a taste of its famous kopi, kaya toast and other signature items, writes PEGGY LOH<p></p><table class="mainpix" align="right" cellpadding="0" cellspacing="3"> <tbody><tr><td> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_U8wZbv8rrzY/R2KLYWSRLBI/AAAAAAAAAlQ/gvOA-CD1Bv8/s1600-h/Laksa+noodles.jpg"><img style="cursor: pointer;" src="http://3.bp.blogspot.com/_U8wZbv8rrzY/R2KLYWSRLBI/AAAAAAAAAlQ/gvOA-CD1Bv8/s320/Laksa+noodles.jpg" alt="" id="BLOGGER_PHOTO_ID_5143826974825851922" border="0" /></a> </td></tr> <tr align="center"><td id="caption"><span style="font-size:85%;">Laksa noodles, mee rebus and chicken curry</span></td></tr> <tr><td> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_U8wZbv8rrzY/R2KLY2SRLCI/AAAAAAAAAlY/gxJDZycTz98/s1600-h/choc+brownie.jpg"><img style="cursor: pointer;" src="http://1.bp.blogspot.com/_U8wZbv8rrzY/R2KLY2SRLCI/AAAAAAAAAlY/gxJDZycTz98/s320/choc+brownie.jpg" alt="" id="BLOGGER_PHOTO_ID_5143826983415786530" border="0" /></a> </td></tr> <tr align="center"><td id="caption"><span style="font-size:85%;">Chocolate brownie topped with ice-cream</span></td></tr> <tr><td> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_U8wZbv8rrzY/R2KLbGSRLDI/AAAAAAAAAlg/FzoXirfMGHg/s1600-h/jackcust.jpg"><img style="cursor: pointer;" src="http://2.bp.blogspot.com/_U8wZbv8rrzY/R2KLbGSRLDI/AAAAAAAAAlg/FzoXirfMGHg/s320/jackcust.jpg" alt="" id="BLOGGER_PHOTO_ID_5143827022070492210" border="0" /></a> </td></tr> <tr align="center"><td id="caption"><span style="font-size:85%;">Jack serving his regular customers</span></td></tr> </tbody></table> <!--End picture for article--><div style="text-align: justify;"> “DO beh chia mea?” I was puzzled by this question on the little menu. After asking for a translation, I learned that it’s Hokkien dialect for “What would you like to eat?”<br /><br />My eager but silent reply was “everything”. But I politely settled for a little of everything instead. It’s hard to resist the classic kopi, kaya toast and every other specialty at Kluang Rail Café, a new branch of the famous Kluang’s Railway Station Coffee Shop that has been whipping up the goodies for 68 years!<br /><br /><b>Just Like The Rail Thing</b><br /><br />It’s obvious that “racial segregation” is unheard of here. Coffee shops such as this are still places where friends of every race swap stories or seal business deals over cups of coffee.<br /><br />Chinese, Malay and Indian youths, office workers and families and even Europeans employed by multinational companies in Kluang and Batu Pahat are frequent patrons who appreciate the café’s ambience and array of food. Some are such regulars that they order without looking at the menu.<br /><br />Jack Lim, a fourth generation Lim of Kluang’s Railway Station Coffee Shop, has taken over a corner shop in Kluang new town, turning it into the “Toast of the Town”.<br /><br />Its nostalgic railway theme and décor is keeping in line with the “rail tradition” of the original coffeeshop that operates at the Kluang Railway Station.<br /><br />There are wooden tables, stools and plank walls with wire-net windows and lots of natural light, but in air-conditioned comfort. Pointing upwards, Jack proudly drew my attention to double railway tracks suspended from the ceiling!<br /></div><br /><div style="text-align: justify;">As I lingered over my cup of aromatic Kluang Rail coffee, I watched Jack exchange greetings with familiar customers. Two obviously good friends studying the menu and discussing choices, made a pretty picture of what it meant to be truly Malaysian. Heads close together, the Chinese lady’s curly head nodded in agreement with the Malay lady whose head was covered by a modest pink tudung!<br /><br />The affable Jack said: “People are just comfortable here, sitting and eating together.” The right mix of trendy ambience, mouthwatering menu and fair prices is clearly bringing people back for more.</div><p style="text-align: justify;"><br /><b>What’s Special</b><br /><br />From toast and sandwiches to noodles and rice, there are choices of Eastern and Western favourites to suit every taste.<br /><br />For me, roti khawin (with kahwin spelt the old way) was simply irresistible. Melting butter and kaya oozed out from charcoal-toasted slices of bread and buns, served in white and wholemeal choices. It’s the perfect “marriage” of butter and kaya in a combination that titillates, bite after bite.<br /><br />Served on greaseproof paper, nasi lemak and mee siam were fond favourites while spicy mee rebus and curry noodles looked equally yummy. I savoured Rail Sandwiches made of mantou (plain pau) filled with sardine, tuna or sambal ikan bilis with crispy cucumber and pungent onion slices.<br /><br />I was glad I saved some space for a superb sweet ending, a rich blend of creamy coffee with Milo and vanilla flavours in the cool Railway Float and a wedge of Rail Chocolate Brownie topped with vanilla ice-cream.<br /><br /><b>How To Get There</b><br /><br />Kluang Rail Café is located at No. 33, Jalan Manggis and open daily from 7am to 10pm. Closed on Mondays. You can reach Kluang either by rail or by road on the scenic route from Johor Baru or via the North-South Highway and exit at Air Hitam toll to Kluang town.</p><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2822969754289438355.post-61302517638724488512007-12-01T05:47:00.001-08:002007-12-01T05:50:48.006-08:001 Stop Cafe, Jalan Ipoh, KL<span class="story_header">Modern touches at Hainanese coffee shop</span> <p><span class="story_byline"><b>By TAN KARR WEI</b></span></p> <p style="text-align: justify;"> TUCKED away in a cosy corner shop lot on Jalan Balam, just off the busy Jalan Ipoh is 1 Stop Cafe, a modern take on the classic Hainanese coffee shop. </p><p style="text-align: justify;"> Owner Heng See Soon's grandfather had actually started the business at its current location in 1961. </p><p style="text-align: justify;"> With 10 years of experience as operations manager for a big Malaysian restaurant chain, Heng decided to take over the family business about three years ago. </p><p style="text-align: justify;"> Together with three chefs experienced in different gourmet styles, they revamped the look and also the menu of the shop. </p><p style="text-align: justify;"> Unlike older coffee shops, the interior of 1 Stop Cafe is bright and cheerful yet simple and unpretentious with no fancy decorations or gimmicks, very much like the food they serve. </p><p> <table align="center" border="0" cellpadding="7" width="314"> <tbody><tr><td> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_U8wZbv8rrzY/R1FmFfPBUQI/AAAAAAAAAhI/1GJOEE5U3nE/s1600-R/m_pg16crepe.jpg"><img style="cursor: pointer;" src="http://2.bp.blogspot.com/_U8wZbv8rrzY/R1FmFfPBUQI/AAAAAAAAAhI/ZEsJEtWOctQ/s320/m_pg16crepe.jpg" alt="" id="BLOGGER_PHOTO_ID_5139000894276325634" border="0" /></a> </td></tr> <tr align="center"><td><div class="caption"><span style="font-size:85%;"><b>Sweet snack:</b> The Crepe Couple.</span></div></td></tr> </tbody></table></p><div style="text-align: justify;"> “We were able to come up with a variety of food items because one chef specialises in Chinese dishes, another in Western food and the other in Chinese snacks and desserts,” said the 36-year-old Heng. </div><p style="text-align: justify;"> He explained that on top of serving regular dishes like noodles and rice, there was a need to have some special dishes that could only be found in 1 Stop Cafe. </p><p style="text-align: justify;"> “We are continuously experimenting with new recipes to come up with interesting dishes to stay ahead in this competitive market,” he said. </p><p style="text-align: justify;"> One of their signature dish is the pumpkin pie, a finger food with a delectable steamed pumpkin filling with a crispy outer pumpkin shell coated with bread, painstakingly crafted to resemble the actual pumpkin fruit. </p><p style="text-align: justify;"> Another must-try is the pumpkin paste, a creation of chef Pang Chee Teck. </p><p style="text-align: justify;"> “The sweetness of the paste comes naturally from the pumpkins so we don’t even need to add sugar. You can have it on its own or with our homemade tau fu fah (soft beancurd),” said Pang, 39. </p><p style="text-align: justify;"> Another one of Pang’s innovations that has become a best seller is the Snowman Brownie, a chocolate cheese brownie. </p><p> <table align="center" border="0" cellpadding="7" width="214"> <tbody><tr><td> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_U8wZbv8rrzY/R1FmFfPBURI/AAAAAAAAAhQ/z3zfxFiIw_o/s1600-R/m_pg16masala.jpg"><img style="cursor: pointer;" src="http://2.bp.blogspot.com/_U8wZbv8rrzY/R1FmFfPBURI/AAAAAAAAAhQ/AxorxGZ1aEY/s320/m_pg16masala.jpg" alt="" id="BLOGGER_PHOTO_ID_5139000894276325650" border="0" /></a> </td></tr> <tr align="justify"><td><div class="caption"><span style="font-size:85%;"><b>Tempting:</b> The Masala Chicken Nasi Lemak and natural juices.</span></div></td></tr> </tbody></table></p><div style="text-align: justify;"> Another light snack to munch on is the Tortilla: a tortilla skin with a thin layer of omelette on top wrapped around a filling of cheese and chicken ham cooked in char siu sauce (a sauce used to make roasted pork). </div><p style="text-align: justify;"> The Crepe Couple is an innovative dessert: bananas and grated coconut wrapped in a soft crepe. The alternating green pandan crepes and yellow egg crepes give it a creative touch. </p><p style="text-align: justify;"> To create the Sandwich Roll, the chefs came up with an interesting twist to the regular sushi roll stuffed with cucumbers, carrots and omelette by replacing rice with bread. </p><p style="text-align: justify;"> “With bread, this makes a light snack that doesn't fill you up too quickly,” said Heng. </p><p style="text-align: justify;"> For those who would like to stick to the more common kopitiam food, Heng suggests the Massala Chicken Nasi Lemak and Fried Meehon with glass noodles. </p><p style="text-align: justify;"> The cafe also has an extensive list of natural juices that was thoroughly researched and tested by Heng and the chefs. </p><p style="text-align: justify;"> “We go through books that recommend certain juices for certain health benefits and we’ll try it to see if it tastes good as some of the concoctions can taste quite awful,” said Heng with a laugh. </p><p style="text-align: justify;"> They have about six signature mixes like Summer Holiday (mango and watermelon) and Purple Lady (beetroot, starfruit and apple) that they retain and they change the rest every three to four months, depending on the demand from customers. </p><p style="text-align: justify;"> Some of the other blends on their menu include Memory Mender that has tomato, cauliflower and orange, Triple C with cabbage, carrot and celery or the Popeye Power that combines apple, spinach, parsley and celery. </p><p style="text-align: justify;"> Even with a contemporary decor and new fusion dishes to keep things fresh, 1 Stop Cafe has also successfully maintained that time-honoured aura of a Hainanese coffee shop. </p><p style="text-align: justify;"> “That's why the ‘Stop’ in our name actually stands for ‘same time, old place’,” said Heng, adding that some of his current customers were descendants of customers who frequented the shop during his grandfather’s time. </p><p> <table align="center" border="0" cellpadding="7" width="284"> <tbody><tr><td> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_U8wZbv8rrzY/R1FmFvPBUSI/AAAAAAAAAhY/epp87T-GXWM/s1600-R/m_pg16pang.jpg"><img style="cursor: pointer;" src="http://3.bp.blogspot.com/_U8wZbv8rrzY/R1FmFvPBUSI/AAAAAAAAAhY/iOs1tIBmfDI/s320/m_pg16pang.jpg" alt="" id="BLOGGER_PHOTO_ID_5139000898571292962" border="0" /></a> </td></tr> <tr align="justify"><td><div class="caption"><span style="font-size:85%;"><b>A team:</b> Heng (left) and Pang standing in front of the café’s juice bar with some of their signature dishes.</span></div></td></tr> </tbody></table></p><div style="text-align: justify;"> There is the unmistakable aroma of hand-roasted coffee served in the familiar cup and saucer with floral design. </div><p style="text-align: justify;"> The coffee is flavourful and strong, unlike the run of the mill coffee that is commonplace in many restaurants and eateries these days. </p><p style="text-align: justify;"> Heng explained that they sourc-ed the coffee from the very same supplier that his grandfather had bought from: Hainanese relatives who still roast their own coffee beans. </p><p style="text-align: justify;"> “Even the craft of making the perfect cup of coffee is a dying trade. Our tea lady has been working here for more than 20 years. Not many youngsters want to learn the art of making coffee. Even I myself did not pick up the skill,” he admitted. </p><p style="text-align: justify;"> The cafe also provides catering services for small parties and functions. </p><p style="text-align: justify;"> </p><p style="text-align: justify;"> </p><div style="text-align: justify;"><span class="text"><li> <b>1 Stop Cafe is open daily from 11am to 11pm. It is at No 2 , Jalan Balam, Batu 3 Jalan Ipoh, 51100 Kuala Lumpur. Tel: <span fn_index="0" info="Call +60340426880;0;+60340426880;0;" onmouseup="SetCallButtonPressed(this, 0,0)" onmousedown="SetCallButtonPressed(this, 1,0)" onmouseover="SetCallButton(this, 1,0);skype_active=CheckCallButton(this);" onmouseout="SetCallButton(this, 0,0);HideSkypeMenu();" context="03-40426880" rtl="false" class="skype_tb_injection" id="__skype_highlight_id"><span title="Change country code ..." onclick="javascript:if(1){doRunCMD(event, 'chdial','0');}else{doRunCMD(event, 'call','+60340426880');}event.preventBubble();return false;" onmouseout="SetCallButtonPart(this, 0);" onmouseover="SetCallButtonPart(this, 1);" class="skype_tb_injection_left" id="__skype_highlight_id_left"><span style="background-image: url(chrome://skype_ff_toolbar_win/content/cb_normal_l.gif);" class="skype_tb_injection_left_img" id="__skype_highlight_id_left_adge"><img src="chrome://skype_ff_toolbar_win/content/cb_transparent_l.gif" style="height: 11px; width: 7px;" class="skype_tb_img_adge" height="11" /></span><span class="skype_tb_injection_left_img" id="__skype_highlight_id_left_img"><img style="width: 16px;" src="chrome://skype_ff_toolbar_win/content/famfamfam/my.gif" title="" class="skype_tb_img_flag" name="skype_tb_img_f0" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/arrow.gif" title="" class="skype_tb_img_arrow" name="skype_tb_img_a0" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /></span></span><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><span title="Call this phone number in Malaysia with Skype: +60340426880" onclick="javascript:doRunCMD(event, 'call','+60340426880');event.preventBubble();return false;" onmouseout="SetCallButtonPart(this, 0)" onmouseover="SetCallButtonPart(this, 1)" class="skype_tb_injection_right" id="__skype_highlight_id_right"><span class="skype_tb_innerText" id="__skype_highlight_id_innerText"><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" />03-40426880</span><span style="background-image: url(chrome://skype_ff_toolbar_win/content/cb_normal_r.gif);" class="skype_tb_injection_left_img" id="__skype_highlight_id_right_adge"><img src="chrome://skype_ff_toolbar_win/content/cb_transparent_r.gif" style="height: 11px; width: 19px;" class="skype_tb_img_adge" height="11" /></span></span></span>.</b></li></span><br /><span class="text"><li><br /></li></span></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2822969754289438355.post-1948383163218472812007-12-01T05:27:00.000-08:002007-12-01T05:31:29.708-08:00West Lake Garden Chinese Restaurant, Sunway Resort Hotel<span class="story_header">A celebration of food and wine</span> <p><span class="story_byline"><b>By JADE CHAN</b></span></p> <p style="text-align: justify;"> WEST Lake Garden Chinese Restaurant at Sunway Resort Hotel & Spa celebrates food, wine and good taste with Flavourlicious, a month-long celebration to coincide with the Malaysia International Gourmet Festival (MIGF) 2007. </p><p style="text-align: justify;"> Master Chinese Chef Chan Choo Kean, 40, uses an interesting mix of seafood, meat, vegetables and herbs to create the Liu Xiang Festival Menu I and II, and Jin Yu Festival Menu I and II (paired with wine). </p><p> <table align="center" border="0" cellpadding="7" width="314"> <tbody><tr><td> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_U8wZbv8rrzY/R1FhgfPBUOI/AAAAAAAAAg4/W0KZxWPnbQ4/s1600-R/m_16doubleboil.jpg"><img style="cursor: pointer;" src="http://2.bp.blogspot.com/_U8wZbv8rrzY/R1FhgfPBUOI/AAAAAAAAAg4/huVO1jmFPHQ/s320/m_16doubleboil.jpg" alt="" id="BLOGGER_PHOTO_ID_5138995860574654690" border="0" /></a> </td></tr> <tr align="justify"><td><div class="caption"><span style="font-size:85%;">For starters: Double-Boiled Lamb Consomme with Morel Mushroom and Lamb Rack (left) and Clear Lobster Soup with Lobster Medallion, Crab Claw and White Beancurd.</span></div></td></tr> </tbody></table></p><div style="text-align: justify;"> His philosophy lies in using the freshest and finest ingredients available, adopting a personal touch for preparations, and considering the overall mood of diners and ambience to create an exquisite dining experience. </div><p style="text-align: justify;"> “Based on customers’ recommendations, I’ve picked the best dishes out of those I’ve created over the past few years, improved on the recipes, and created them for the festival,” said Chan, who has been specialising in Chinese cuisine for 21 years. </p><p style="text-align: justify;"> The Jin Yu Festival Menu I is a unique melange of Combination of Steamed Squid Ink Dumpling Filled with Boletus Mushroom and Fresh Scallop Emerald Dumpling in Golden Pumpkin Puree for appetiser; Double-Boiled Lamb Consomme with Morel Mushroom and Lamb Rack for starter; a choice of Pan-Seared Beef Tenderloin with Piquant Mongolian Dressing served with Cheese Wrapped Tofu or Shallow-Fried Canadian Cod Swirled with Savoury Cream Sauce and Shanghai Wok-Seared Bun Filled with Shrimp Mousse and Chicken for main course; last but not least is the Chilled Avocado and Aloe Vera Coulis and Custard Filled Filo Dough Dumpling with Ice Cream for dessert. </p><p> <table align="left" border="0" cellpadding="7" width="194"> <tbody><tr><td> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_U8wZbv8rrzY/R1FhgfPBUPI/AAAAAAAAAhA/79a0PEMnw6Q/s1600-R/m_16pomfret.jpg"><img style="cursor: pointer;" src="http://2.bp.blogspot.com/_U8wZbv8rrzY/R1FhgfPBUPI/AAAAAAAAAhA/63VqvEzPUPc/s320/m_16pomfret.jpg" alt="" id="BLOGGER_PHOTO_ID_5138995860574654706" border="0" /></a> </td></tr> <tr align="justify"><td><div class="caption"><span style="font-size:85%;">Sweet and sour flavour: The Combination of Stir-Fried Lobster Tail with Fresh Milk and Lemon served with Baked Pomfret.</span></div></td></tr> </tbody></table></p><div style="text-align: justify;"> For the Jin Yu Festival Menu II, diners can indulge in the colourful Trio of Braised Quail Drum Stick with Star Anise served with Fresh Spring Onion Salad, Steamed Dumpling Filled with Gourd Vegetables and Served with Dough Fritters, Red Cherry Tomato Stuffed with Sea Scallop and Choya Umeehu Wine Jelly served with Sesame Sauce for appetiser. </div><p style="text-align: justify;"> Warm your tummy with a bowl of Clear Lobster Soup with Lobster Medallion, Crab Claw and White Beancurd, then choose either one of these for your main course: Combination of Stir-Fried Lobster Tail with Fresh Milk and Lemon served with Baked Pomfret, or Wok-Fried Australian Rack of Lamb in Green Chili Sauce, served with Chinese Lettuce. </p><p style="text-align: justify;"> End your meal with Deep-Fried Durian Puff with Sour Sop for dessert. </p><p style="text-align: justify;"> Wine selections for both Jin Yu Festival Menus are Banfi Le Rime Toscana IGT for the appetisers, Banfi Col di Sasso Toscana IGT to set off with main courses and Peter Lehmann Botrytis Semillon to complete the dessert pairings. </p><p> The Liu Xiang Festival Menu I and II feature the same dishes as Jin Yu Festival Menu I and II but without the wines. </p><p> <table align="left" border="0" cellpadding="7" width="214"> <tbody><tr><td> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_U8wZbv8rrzY/R1FhgPPBUNI/AAAAAAAAAgw/mUUVnWLfAF4/s1600-R/m_16chef.jpg"><img style="cursor: pointer;" src="http://1.bp.blogspot.com/_U8wZbv8rrzY/R1FhgPPBUNI/AAAAAAAAAgw/8AkHpS-0r8I/s320/m_16chef.jpg" alt="" id="BLOGGER_PHOTO_ID_5138995856279687378" border="0" /></a> </td></tr> <tr align="justify"><td><div class="caption"><span style="font-size:85%;">Chef Chan: Uses an interesting mix of seafood, meat, vegetables and herbs to create the dishes.</span></div></td></tr> </tbody></table></p><div style="text-align: justify;"> Chef Chan’s speciality is the Deep-Fried Durian Puff with Sour Sop, which he assured does not have a very strong durian flavour. </div><p style="text-align: justify;"> “To make the puff, I blend durian flesh, corn flour and milk to form a paste that’s similar to ice cream, then wrap it with pastry. </p><p style="text-align: justify;"> “It’s best to eat the durian puff first, followed by the fresh fruits and soursop, to balance out the taste.” </p><p style="text-align: justify;"> Available from now till Nov 30, the Liu Xiang Festival Menu I and Menu II is priced at RM88++ and RM138++ per person respectively, while the Jin Yu Festival Menu I and Menu II is priced at RM138++ and RM188++ per person respectively. </p><p style="text-align: justify;"> The Flavourlicious celebrations also include deals on cigars, beverages, group bookings, a la carte menus, cooking classes and complimentary rewards in the Big Spender Programme.<b><br /></b></p><p style="text-align: justify;"><b>WEST LAKE GARDEN CHINESE RESTAURANT, Sunway Resort Hotel & Spa, Persiaran Lagoon, Bandar Sunway, Petaling Jaya. (Tel: <span fn_index="0" info="Call +60374928000;0;+60374928000;0;" onmouseup="SetCallButtonPressed(this, 0,0)" onmousedown="SetCallButtonPressed(this, 1,0)" onmouseover="SetCallButton(this, 1,0);skype_active=CheckCallButton(this);" onmouseout="SetCallButton(this, 0,0);HideSkypeMenu();" context="03-7492 8000" rtl="false" class="skype_tb_injection" id="__skype_highlight_id"><span title="Change country code ..." onclick="javascript:if(1){doRunCMD(event, 'chdial','0');}else{doRunCMD(event, 'call','+60374928000');}event.preventBubble();return false;" onmouseout="SetCallButtonPart(this, 0);" onmouseover="SetCallButtonPart(this, 1);" class="skype_tb_injection_left" id="__skype_highlight_id_left"><span style="background-image: url(chrome://skype_ff_toolbar_win/content/cb_normal_l.gif);" class="skype_tb_injection_left_img" id="__skype_highlight_id_left_adge"><img src="chrome://skype_ff_toolbar_win/content/cb_transparent_l.gif" style="height: 11px; width: 7px;" class="skype_tb_img_adge" height="11" /></span><span class="skype_tb_injection_left_img" id="__skype_highlight_id_left_img"><img style="width: 16px;" src="chrome://skype_ff_toolbar_win/content/famfamfam/my.gif" title="" class="skype_tb_img_flag" name="skype_tb_img_f0" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/arrow.gif" title="" class="skype_tb_img_arrow" name="skype_tb_img_a0" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /></span></span><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><span title="Call this phone number in Malaysia with Skype: +60374928000" onclick="javascript:doRunCMD(event, 'call','+60374928000');event.preventBubble();return false;" onmouseout="SetCallButtonPart(this, 0)" onmouseover="SetCallButtonPart(this, 1)" class="skype_tb_injection_right" id="__skype_highlight_id_right"><span class="skype_tb_innerText" id="__skype_highlight_id_innerText"><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" />03-7492 8000</span><span style="background-image: url(chrome://skype_ff_toolbar_win/content/cb_normal_r.gif);" class="skype_tb_injection_left_img" id="__skype_highlight_id_right_adge"><img src="chrome://skype_ff_toolbar_win/content/cb_transparent_r.gif" style="height: 11px; width: 19px;" class="skype_tb_img_adge" height="11" /></span></span></span> ext 3181). Business hours: Lunch, Mon-Sat, noon-2.30pm; Sun & public holidays, 10am-2.30pm; dinner, Mon-Sun, 6.30pm-10.30pm.</b></p><p style="text-align: justify;"> </p><p style="text-align: justify;"> </p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2822969754289438355.post-86265722788707459952007-12-01T05:18:00.000-08:002007-12-01T05:24:26.088-08:00The Olive, Genting Hotel<p><span class="story_header">Fine flavours</span></p> <p> <b>There’s nothing quite like French cuisine; the variation of the food is almost a reflection of the country. One Frenchman explains. </b></p><p> <b>By ALICE CHING </b></p><p> <b>THE OLIVE<br />Lobby Floor, Genting Hotel<br />Genting Highlands<br />Pahang<br />Tel: <span fn_index="0" info="Call +6061059668;0;+6061059668;0;" onmouseup="SetCallButtonPressed(this, 0,0)" onmousedown="SetCallButtonPressed(this, 1,0)" onmouseover="SetCallButton(this, 1,0);skype_active=CheckCallButton(this);" onmouseout="SetCallButton(this, 0,0);HideSkypeMenu();" context="6105 9668" rtl="false" class="skype_tb_injection" id="__skype_highlight_id"><span title="Change country code ..." onclick="javascript:if(1){doRunCMD(event, 'chdial','0');}else{doRunCMD(event, 'call','+6061059668');}event.preventBubble();return false;" onmouseout="SetCallButtonPart(this, 0);" onmouseover="SetCallButtonPart(this, 1);" class="skype_tb_injection_left" id="__skype_highlight_id_left"><span style="background-image: url(chrome://skype_ff_toolbar_win/content/cb_normal_l.gif);" class="skype_tb_injection_left_img" id="__skype_highlight_id_left_adge"><img src="chrome://skype_ff_toolbar_win/content/cb_transparent_l.gif" style="height: 11px; width: 7px;" class="skype_tb_img_adge" height="11" /></span><span class="skype_tb_injection_left_img" id="__skype_highlight_id_left_img"><img style="width: 16px;" src="chrome://skype_ff_toolbar_win/content/famfamfam/my.gif" title="" class="skype_tb_img_flag" name="skype_tb_img_f0" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/arrow.gif" title="" class="skype_tb_img_arrow" name="skype_tb_img_a0" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /></span></span><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><span title="Call this phone number in Malaysia with Skype: +6061059668" onclick="javascript:doRunCMD(event, 'call','+6061059668');event.preventBubble();return false;" onmouseout="SetCallButtonPart(this, 0)" onmouseover="SetCallButtonPart(this, 1)" class="skype_tb_injection_right" id="__skype_highlight_id_right"><span class="skype_tb_innerText" id="__skype_highlight_id_innerText"><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" /><img src="chrome://skype_ff_toolbar_win/content/space.gif" style="margin: 0px; padding: 0px; height: 1px; width: 1px;" class="skype_tb_img_space" height="1" width="1" />6105 9668</span><span style="background-image: url(chrome://skype_ff_toolbar_win/content/cb_normal_r.gif);" class="skype_tb_injection_left_img" id="__skype_highlight_id_right_adge"><img src="chrome://skype_ff_toolbar_win/content/cb_transparent_r.gif" style="height: 11px; width: 19px;" class="skype_tb_img_adge" height="11" /></span></span></span><br /><a href="http://www.genting.com.my/" target="_blank">www.genting.com.my</a></b> </p><p style="text-align: justify;"> Chef Arnaud Lallement is considered one of the rising stars in the French culinary world. Not only did he assume leadership of L’Assiette Champenoise (a charming turn-of-the-century restaurant in Château de la Muire, just outside Reims) when he was just 24, he also earned the restaurant a Michelin star two years later. It was a personal triumph of sorts for Lallement as the coveted recognition was previously held by his father, Jean-Pierre, for 18 years. </p><p> <table align="left" border="0" cellpadding="7" width="194"> <tbody><tr><td> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_U8wZbv8rrzY/R1FfyfPBULI/AAAAAAAAAgg/TbNcazV2mSE/s1600-R/f_24arnaud.jpg"><img style="cursor: pointer;" src="http://2.bp.blogspot.com/_U8wZbv8rrzY/R1FfyfPBULI/AAAAAAAAAgg/Ib6R4ZWXtxI/s320/f_24arnaud.jpg" alt="" id="BLOGGER_PHOTO_ID_5138993970789044402" border="0" /></a> </td></tr> <tr align="center"><td><div class="caption"><span style="font-size:85%;">Chef Arnaud Lallement</span></div></td></tr> </tbody></table></p><div style="text-align: justify;"> Lallement was intent on following in his beloved papa’s footsteps. After completing his hospitality studies in Strasbourg, he worked under several fine chefs such as Roger Vergé, Michel Guérard and Alain Chapel before he returned to join his father at La’Assiette Champenoise in 1996. </div><p style="text-align: justify;"> After launching his cookbook titled <i>‘Carnet des saveurs en champagne’ (</i>Notebook of Champagne Flavours) in 2003, Lallement was invited by Alain Ducasse to participate in the legendary master chef’s Fou de France project in which talented provincial chefs are invited to showcase their culinary skills in Paris. At 29, Lallement was one of the youngest chefs to be selected. </p><p style="text-align: justify;"> Ducasse was not the only one impressed by Lallement. In March 2005, Chef Lallement earned a second Michelin star for L’Assiette Champenoise. So it came as no surprise that under Genting’s Michelin Star Dining series, two champagne powerhouses – G.H. Mumm and Perrier-Jouët – stepped up to showcase their elegant champagnes with Chef Lallement’s culinary creations. </p><p style="text-align: justify;"> At the media luncheon hosted by Pernod-Ricard (M) Sdn Bhd, the self-assured Lallement managed to share some of his food philosophies via a translator. </p><div style="text-align: justify;"> </div><p><table align="center" border="0" cellpadding="7" width="364"> <tbody><tr><td><div style="text-align: justify;"> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_U8wZbv8rrzY/R1Ffx_PBUJI/AAAAAAAAAgQ/S3E5WxKu-WA/s1600-R/f_23langoustine.jpg"><img style="cursor: pointer;" src="http://4.bp.blogspot.com/_U8wZbv8rrzY/R1Ffx_PBUJI/AAAAAAAAAgQ/Aoruw1rFPqw/s320/f_23langoustine.jpg" alt="" id="BLOGGER_PHOTO_ID_5138993962199109778" border="0" /></a></div> </td></tr> <tr><td><div class="caption"><span style="font-size:85%;"><b>Tasty delights:</b> Roasted Brittany Langoustines with Lettuce, Onion and Lemon Nage.</span></div></td></tr> </tbody></table></p><div style="text-align: justify;"> “I never compromise on the quality of raw ingredients,” he said. “One must know the actual process behind the products – how they are grown etc. Then we need to treat these products with respect. As such, seasoning must be used judiciously to enhance, not mask their natural flavours.” </div><p style="text-align: justify;"> Citing master chefs Michael Bras and Alain Ducasse as inspirations, Chef Lallement said that he prefers a minimalist approach to cooking, emphasising one or two ingredients. </p><p style="text-align: justify;"> A fine example was his Tomato Water, which tasted like a refreshing <i>gazpacho</i> but looked nothing like it. Presented in a wine glass, the clear yet intensely tomato-flavoured broth was studded with tiny, colourful pearls. They turned out to be gelatinous droplets of liquefied courgette, yellow and green peppers. Complementing this was G.H. Mumm Cordon Rouge NV which lent a sparkling freshness to the unusual concoction. </p><p> <table align="right" border="0" cellpadding="7" width="214"> <tbody><tr><td> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_U8wZbv8rrzY/R1FfyPPBUKI/AAAAAAAAAgY/F9mBch23wUc/s1600-R/f_23seabass.jpg"><img style="cursor: pointer;" src="http://1.bp.blogspot.com/_U8wZbv8rrzY/R1FfyPPBUKI/AAAAAAAAAgY/xB0HxZRw1Mo/s320/f_23seabass.jpg" alt="" id="BLOGGER_PHOTO_ID_5138993966494077090" border="0" /></a> </td></tr> <tr><td><div class="caption"><span style="font-size:85%;"><b>Something different:</b> French Seabass with Carrot Confit, Vegetables and Star Anise.</span></div></td></tr> </tbody></table></p><div style="text-align: justify;"> The Roasted Brittany Langoustines with Lettuce, Onion and Lemon Nage was presented in three separate dishes to showcase Chef Lallement’s penchant for this shellfish. </div><p style="text-align: justify;"> “In France, – chefs will present various preparations using a main ingredient to entice diners,” he said. </p><p style="text-align: justify;"> We knew the langoustines’ freshness was up to mark, courtesy of a fellow writer who told us the fresher they are, the faster her shellfish allergy would be triggered. True enough, she had to forgo the remainder after she sampled it. The rest of us, though, relished the exquisite langoustines – the first was complemented by a light creamy lettuce sauce whilst the second came with sliced radish, finely chopped onion and tartar sauce. The third was accompanied by a lemon <i>nage </i>(a thick, well- seasoned reduction of cream, white wine and lemon juice topped with a sliver of preserved lemon). </p><p style="text-align: justify;"> The subsequent French Seabass with Carrot Confit, Vegetables and Star Anise tasted almost humdrum by comparison, had it not been for the balsamic vinegar and star anise reduction dotting the plate. The fish’s delicate sweetness made a nice match with the fresh, slightly herbaceous Perrier-Jouët Grand Brut NV. </p><p> <table align="left" border="0" cellpadding="7" width="214"> <tbody><tr><td> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_U8wZbv8rrzY/R1FfyvPBUMI/AAAAAAAAAgo/7BkHIqGFFCA/s1600-R/f_24tart.jpg"><img style="cursor: pointer;" src="http://3.bp.blogspot.com/_U8wZbv8rrzY/R1FfyvPBUMI/AAAAAAAAAgo/Yn5jIkVYQ2s/s320/f_24tart.jpg" alt="" id="BLOGGER_PHOTO_ID_5138993975084011714" border="0" /></a> </td></tr> <tr><td><div class="caption"><span style="font-size:85%;">Lemon Strawberry Tart, Almond Mirabelle.</span></div></td></tr> </tbody></table></p><div style="text-align: justify;"> Chef Lallement’s creation of Lamb with Minted Green Peas and Coco Milk didn’t go down too well as we found the competing coconut milk and lamb flavours too strong. We then discovered lamb was used as the substitute in place of the chef’s original choice of pigeon due to the latter’s limited supply. </div><p style="text-align: justify;"> Lunch rounded off with Declinaison of Lemon Strawberry Tart, Almond Mirabelle and Red Fruits Vacherin. The sweet Lemon Strawberry Tart was a delightful treat after our last course but the overly sour Red Fruits Vacherin (mixed berries topped with a slice of meringue) was a jolt on the palate. The best was the Almond Mirabelle, a dainty tart with an almond crumble base and sweet yellow cherry plums which went like a dream with G.H. Mumm Grand Cru NV. </p><p style="text-align: justify;"> As we departed, most of us felt we had only caught brief glimpses of Chef Lallement’s real talents. His best, we believe, is yet to come. </p><p style="text-align: justify;"> <i>Genting’s Michelin Star Dining 2007 will conclude with Chef Christian Moine from December 1-7.</i></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2822969754289438355.post-48557458474890807192007-11-17T19:50:00.000-08:002007-11-17T19:54:17.065-08:00Hearty breakfast mealFrom The Star<div style="text-align: justify;"><span class="text"><p> <b>Storey Otak-Otak in Johor Baru serves up splendid otak-otak and delicious nasi lemak to boot.</b> </p><p> IF you are craving for otak-otak that is delicious and different from its Kempas or Gelang Patah counterparts, then check out Storey Otak-Otak. </p><p> Located in Jalan Storey, near the Johor Baru (South) Traffic headquarters and behind the abandoned Pacific Mall shopping complex, the shop is famous for its nasi lemak and otak-otak. </p><p> Unlike other otak-otak, which is reddish and has the sweet taste, Storey’s otak-otak is rich with the meat of ikan tenggiri, coupled with a spicy and savoury taste. </p></span></div><span class="text"><p> <table align="center" border="0" cellpadding="7" width="294"> <tbody><tr><td> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_U8wZbv8rrzY/Rz-29dzd89I/AAAAAAAAAeA/jZDhMAJf96Q/s1600-h/m_06otakotak.jpg"><img style="cursor: pointer;" src="http://4.bp.blogspot.com/_U8wZbv8rrzY/Rz-29dzd89I/AAAAAAAAAeA/jZDhMAJf96Q/s320/m_06otakotak.jpg" alt="" id="BLOGGER_PHOTO_ID_5134023267314430930" border="0" /></a> </td></tr> <tr align="justify"><td><div class="caption"><span style="font-size:85%;">Easy does it: Shop owner Chung Wei Sun (second from left) grilling the otak-otak with another family member.</span> </div></td></tr> </tbody></table></p></span><div style="text-align: justify;"> Grilled to perfection, the smell of the otak-otak, wrapped in coconut leaf, is enticing, luring customers to the shop. Eating it with nasi lemak completes the recipe for a good and hearty breakfast. </div><span class="text"><p style="text-align: justify;"> Shop owner Chung Wei Sun, 36, says the shop has been around for over 20 years and boasts of a huge number of patrons. </p><p style="text-align: justify;"> “We start business at about 6am and the shop closes only in the evening. </p><p style="text-align: justify;"> “However, the otak-otak and nasi lemak would be sold out by 10am,” he says, adding that Singaporeans were also frequent customers. </p><p style="text-align: justify;"> Chung says they make about 2,000 sticks of otak-otak daily and they would be snapped up quite fast. </p><p style="text-align: justify;"> When asked about the secret of the otak-otak, Chung only mentions that they used imported chillies to add to the fish meat. </p><p style="text-align: justify;"> Even though it is a Chinese shop, Chung says the nasi lemak and otak-otak are halal and they have a great number of Muslim customers. </p><p style="text-align: justify;"> For food lovers and curious eaters, here is one important tip: come to the shop early, preferably at about 7am, as the shop is less crowded then.<br /></p></span>Unknownnoreply@blogger.com0