tag:blogger.com,1999:blog-90846825096115356892024-03-17T02:51:55.982+08:00PureGluttongastronomy, culinary, gluttony - all things connected with FOOD are shared here ...PureGluttonhttp://www.blogger.com/profile/09053608939792714085noreply@blogger.comBlogger293125tag:blogger.com,1999:blog-9084682509611535689.post-36538449353418130632011-02-24T12:48:00.001+08:002011-02-24T12:58:22.953+08:00I have moved!<span style="font-size: large;">Yes, the time has come when I believe a new "home" is appropriate and thus, I have now moved into my very own domain :-)</span><br />
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<span style="font-size: large;">Please visit me at my new humble abode at:</span><br />
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<a href="http://pureglutton.com/"><span style="font-size: x-large;">http://pureglutton.com/</span></a><br />
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<span style="font-size: large;">I look forward to your support at my new "home" - please come! :-D</span>PureGluttonhttp://www.blogger.com/profile/09053608939792714085noreply@blogger.com39tag:blogger.com,1999:blog-9084682509611535689.post-28192961468568240972011-02-10T23:11:00.002+08:002011-02-11T16:49:19.013+08:00Organic Recipe9 days into the Year of the Rabbit ... and how are you enjoying the New Year so far? The Chinese New Year is, without a doubt, an excellent occasion to spend quality time with family and friends, with food being the central stage. Hasn't it been one feast after another since the New Year was ushered in?<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5392572970/" title="P1040591 by Pureglutton, on Flickr"><img alt="P1040591" height="427" src="http://farm6.static.flickr.com/5179/5392572970_987e246e71_z.jpg" width="640" /></a><br />
Vegetables Popiah<br />
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With so much rich meaty food being served since the Reunion Dinner, I think it's good to take a break and go for some healthy meatless cuisine. For the uninitiated, you would never think that a restaurant would be located in the basement of a carpark. Upon climbing down the flight of stairs from the B1 carpark, I was greeted by lush greenery - the garden that surrounds Organic Recipe - what a gem! Choose to sit al fresco, closer to the shrubs & trees... or in the cool comfort of the interior. It is located in Basement 3 of the Casa Utama Condominiums and sprang quite a few amazing dishes.<br />
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I love the colorful <b>Popiah</b> - a beautiful mix of crunchy refreshing greens, purples, reds and orangey hued vegetables (which came from cabbages, long beans, carrots and turnips) - served with a light sweetish sourish dip with a hint of sesame flavour.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5392575924/" title="P1040599 by Pureglutton, on Flickr"><img alt="P1040599" height="427" src="http://farm6.static.flickr.com/5214/5392575924_3d4ca28977_z.jpg" width="640" /></a><br />
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One can never go wrong with <b>Tofu & Angled Loofah</b>. It's one of my favourites, whether in a regular or vegetarian restaurant. The homemade tofu here was not slippery smooth - the texture is slightly firmer but I have no issue with that. It gave a slight bite to the dish and went very well with the soft spongey loofah.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5391971931/" title="P1040586 by Pureglutton, on Flickr"><img alt="P1040586" height="410" src="http://farm6.static.flickr.com/5219/5391971931_c4dbd6e348_z.jpg" width="614" /></a><br />
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I always marvel how the Chinese can make mock meats out of flour, gluten and beancurd with the almost-real meat flavours thrown in. The so-called <b>Spicy Mutton</b> dish above had all the earthy meaty nuances and the added spices, lemongrass, curry leaves and chillies made this an excellent accompaniment to white rice.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5391979345/" title="P1040605 by Pureglutton, on Flickr"><img alt="P1040605" height="427" src="http://farm6.static.flickr.com/5295/5391979345_ddafaafe78_z.jpg" width="640" /></a><br />
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The "<b>Assam Fish</b>" is another great dish to go with rice. Layers of soft smooth beancurd sheets encased in seaweed could almost fool one into thinking that it's a real fish fillet there. Chunks of brinjals, tomatoes and ladies' fingers have totally absorbed the flavours of chillies, shallots, daun kesum.ginger and lemongrass ... the only thing is I would have liked it to have a bit more tamarind in the gravy. If you are a fan of Petai (our Malaysian stink beans!), then go for the <b>Petai Fish</b>. I found this to be more exciting than the regular Assam Fish.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5433540788/" title="IMG_2512 (2) (640x480) by Pureglutton, on Flickr"><img alt="IMG_2512 (2) (640x480)" height="362" src="http://farm6.static.flickr.com/5258/5433540788_98bb402669_z.jpg" width="591" /></a><br />
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Still on the "sourish" trail, go for the <b>Tomyum</b> if you want something more soupy. Mixed vegetables and mushrooms cooked in a tomyum broth and served in a whole coconut. You get to scrape and eat the sweet coconut flesh too!<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5432920721/" title="IMG_2529 (480x640) by Pureglutton, on Flickr"><img alt="IMG_2529 (480x640)" height="590" src="http://farm6.static.flickr.com/5132/5432920721_e3fd74624f_z.jpg" width="425" /></a><br />
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<b>Pucuk Paku</b> - jungle ferns is another favourite of mine. Whenever I see this on a menu, I'll always order it. I love the Organic Recipe version of this popular dish - lightly stir-fried with chillies and belacan. The young ferns retained their crunchiness and the sambal belacan used had the perfect balance of spiciness.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5392569394/" title="P1040580 by Pureglutton, on Flickr"><img alt="P1040580" height="427" src="http://farm2.static.flickr.com/1426/5392569394_5e37bc4d82_z.jpg" width="640" /></a><br />
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<b>Bittergourd</b> stirfried in a black bean sauce was delicious in its simplicity. I liked how the bean sauce did not overwhelm the dish, yet gave it a balanced touch to complement the bitter flavour of the gourd.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5432930957/" title="IMG_2518 (640x480) by Pureglutton, on Flickr"><img alt="IMG_2518 (640x480)" height="408" src="http://farm5.static.flickr.com/4145/5432930957_4e86505f29_z.jpg" width="640" /></a><br />
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The <b>Fruit Tea</b> is a refreshing citrussy boost to the palate and helps digestion too, I was told. I could drink cups and cups of this tea, really.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5391979549/" title="P1040608 by Pureglutton, on Flickr"><img alt="P1040608" height="640" src="http://farm6.static.flickr.com/5097/5391979549_6b0ba77c96_z.jpg" width="427" /></a><br />
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The restaurant is modernly spacious yet cosy (I love their checquered table cloths!) and at one end of it there's a section which sells their organic foodstuff and ingredients. After your meal you can go browse through the shelves & freezers and pick out some interesting food and snacks to buy. Their wholemeal paus are good :-) Their range of tofu products is excellent too.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5433693456/" title="P1040571 by Pureglutton, on Flickr"><img alt="P1040571" height="427" src="http://farm6.static.flickr.com/5211/5433693456_0900a19902_z.jpg" width="640" /></a><br />
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<strong>Google map to this place</strong> is <a href="http://maps.google.com.my/maps/ms?hl=en&ie=UTF8&hq=&hnear=Jalan+Tun+Mohd+Fuad,+Taman+Tun+Dr+Ismail,+Kuala+Lumpur,+Federal+Territory+of+Kuala+Lumpur&msa=0&msid=114578754417220363422.00048aef22f05fec7eccc&ll=3.130896,101.607399&spn=0.007499,0.00912&z=16&source=embed">here</a>.<br />
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<em><span style="color: #660000;"><strong>Directions:</strong> If you are coming from Centrepoint Bandar Utama, go straight after the traffic lights at the flyover above the NKVE Highway, keep left and turn into the 1st Left Turn (there is a signboard which says "Casa Utama"). Go straight in and look out for a Left Turn into the Casa Utama Condo building. Park at B1, then walk down the stairs to B3 and you will see the restaurant immediately. You have to pay RM5 at the carpark entrance (there's a attendant there to collect the fee); keep the parking receipt to present it to Organic Recipe for reimbursement when you settle your bill!</span></em><br />
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<b><span class="Apple-style-span" style="color: #351c75;">Organic Recipe</span></b><br />
<span class="Apple-style-span" style="color: #351c75;">B3-09-11 Casa Utama</span><br />
<span class="Apple-style-span" style="color: #351c75;">Lorong Lebuh Bandar Utama PJU6A</span><br />
<span class="Apple-style-span" style="color: #351c75;">47400 Petaling Jaya</span><br />
<span class="Apple-style-span" style="color: #351c75;">Tel: 03-7729-0236</span><br />
<span class="Apple-style-span" style="color: #351c75;">*Closed on Mondays</span>PureGluttonhttp://www.blogger.com/profile/09053608939792714085noreply@blogger.com24tag:blogger.com,1999:blog-9084682509611535689.post-58074677010893471892011-02-04T00:28:00.002+08:002011-02-04T00:44:06.661+08:00Welcome, Year of the Rabbit!Gong Xi Gong Xi!<br />
or...<br />
Koong Hei Koong Hei!<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5413666876/" title="KHFC collage by Pureglutton, on Flickr"><img alt="KHFC collage" height="640" src="http://farm5.static.flickr.com/4074/5413666876_3b7e2dfa50_z.jpg" width="640" /></a><br />
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May the Year of the hoppity Rabbit bring you much abundance... health, happiness, prosperity and yumminess!<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5413703008/" title="P1040864 (486x640) by Pureglutton, on Flickr"><img alt="P1040864 (486x640)" height="575" src="http://farm5.static.flickr.com/4142/5413703008_8d66209977_z.jpg" width="504" /></a><br />
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<a href="http://www.flickr.com/photos/48731521@N02/5412996883/" title="angkoo collage by Pureglutton, on Flickr"><img alt="angkoo collage" height="629" src="http://farm6.static.flickr.com/5216/5412996883_94cc0bed96_z.jpg" width="640" /></a>PureGluttonhttp://www.blogger.com/profile/09053608939792714085noreply@blogger.com7tag:blogger.com,1999:blog-9084682509611535689.post-39278178956184745682011-02-02T18:27:00.000+08:002011-02-02T18:27:43.825+08:00My new friend<a href="http://www.flickr.com/photos/48731521@N02/5409669697/" title="Cookies by Pureglutton, on Flickr"><img alt="Cookies" height="640" src="http://farm5.static.flickr.com/4083/5409669697_79a02cdd24_z.jpg" width="452" /></a>PureGluttonhttp://www.blogger.com/profile/09053608939792714085noreply@blogger.com7tag:blogger.com,1999:blog-9084682509611535689.post-32714364232871855322011-01-28T16:55:00.001+08:002011-01-28T17:31:26.746+08:00Kung Fu Pan Mee @ Taman Sri Sentosa<em>"I'm going to bring you to eat the Best Ever Pan Mee in town!"</em> - that was what LL told me one fine morning. It is not very often that LL would actually bring me anywhere for food (it's usually the other way round) and I wasn't too sure that his promise of the "Best Ever Pan Mee" would hold true. You see, when it comes to Pan Mee, I'm very picky. Just like <a href="http://pureglutton.blogspot.com/2010/04/i-lost-found-mr-mak.html">Fish-head Noodles</a>, I will only go for the tested and proven places. Simply put: if I walk into any coffee-shop, I won't order the Pan Mee or the Fish-head Noodles, unless they are highly highly recommended.<br />
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So... OK, coming back to LL's declaration, we decided to take him up on his offer ... and that was how we found ourselves heading to Taman Sri Sentosa, just off Old Klang Road. It's certainly not a familiar neighbourhood for us and LL, having just been there once (his friends brought him there) took us on a very roundabout and convoluted way to reach the place. The shop is located in a row of shophouses facing a small wet market, with tables laid out under huge umbrellas.<br />
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When it comes to Pan Mee, I always go for the "traditional" version - ie, "pinched pieces" of the flattened dough instead of the rolled-out strands. And it must be the soup version - the "dry" version is never my choice.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5391953352/" title="Bowl pan mee by Pureglutton, on Flickr"><img alt="Bowl pan mee" height="640" src="http://farm6.static.flickr.com/5136/5391953352_c0065a5b30_z.jpg" width="428" /></a><br />
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Now I'm not sure WHY this was called "Kung Fu" pan mee. Probably because they come in LONG flat wide strips like these...<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5299564203/" title="P1020985 (428x640) by Pureglutton, on Flickr"><img alt="P1020985 (428x640)" height="640" src="http://farm6.static.flickr.com/5249/5299564203_2c7f919d1d_z.jpg" width="428" /></a><br />
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Yes, they are really very long! Or probably the cook had to resort to some "kung fu" stances when pulling out these long strips?! <br />
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I like how the texture of the Pan Mee is very smooth and slightly chewy at the same time. There is a certain level of "bounciness" to the texture - I suspect the secret lies in the fact that not only plain wheatflour is used here. There must be additions of other types of flour involved, because plain wheatflour will not give that kind of texture.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5391976568/" title="Fave pan mee by Pureglutton, on Flickr"><img alt="Fave pan mee" height="640" src="http://farm6.static.flickr.com/5058/5391976568_f3e09e4517_z.jpg" width="428" /></a><br />
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The Pan Mee came with the requisite condiments of minced pork, thick slices of mushroom, fried crispy anchovies and plenty of "sayur manis". The soup base is very flavourful, the stock having been boiled with anchovies and pork bones and the "sayur manis" gave it some added sweetness. You can actually ask for extra portions of condiments, with an additional charge of RM1. The Pan Mee costs RM5.50 (small) and RM6.50 (big).<br />
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The "dry" version goes well with some dry chilli flakes...<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5391965252/" title="Dry panmee by Pureglutton, on Flickr"><img alt="Dry panmee" height="428" src="http://farm6.static.flickr.com/5212/5391965252_870bd3d0af_z.jpg" width="640" /></a><br />
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<a href="http://www.flickr.com/photos/48731521@N02/5391369697/" title="Dry panmee2 by Pureglutton, on Flickr"><img alt="Dry panmee2" height="640" src="http://farm6.static.flickr.com/5058/5391369697_39b8b96922_z.jpg" width="428" /></a><br />
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There are other items on their menu, eg pandan chicken, pork balls... but I come here only for the Pan Mee. See, I'm very focused, that way. I'm so focused that I practically empty the <strong>whole</strong> bowl, soup and all.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5299596479/" title="Kungfu Pan Mee by Pureglutton, on Flickr"><img alt="Kungfu Pan Mee" height="480" src="http://farm6.static.flickr.com/5281/5299596479_0900d7edc9_z.jpg" width="640" /></a><br />
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So, did this place live up to LL's declaration of "Best Ever Pan Mee"? Yes, I believe it does! That's because every time we have cravings for Pan Mee, guess where we'd be heading?! We really do get a massive KICK out of this Kung Fu Pan Mee, hehe!<br />
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<strong>Kung Fu Pan Mee</strong><br />
<strong>28 Jalan Sri Sentosa 9A</strong><br />
<strong>Taman Sri Sentosa</strong><br />
<strong>Off Jalan Klang Lama</strong><br />
<strong>Kuala Lumpur</strong><br />
<strong>Tel: 016-2883911 (Molly)</strong><br />
<span style="font-size: medium;">Open from 8am to 3pm. Closed on Mondays. </span><br />
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<span style="font-size: medium;"><em><strong>Directions to get there</strong>: (courtesy of Masak-Masak - read her blogpost </em><a href="http://masak-masak.blogspot.com/2007/11/pan-mee-taman-sri-sentosa-off-old-klang.html"><em>here</em></a><em>)</em></span><br />
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<span style="font-size: medium;"><em>To get here, drive to Old Klang Road from PJ Old Town. Take the second right hand turn at the traffic light to get into Taman Seri Sentosa. Follow the road i.e. Jalan Taman Sentosa and drive past apartments and high tension wires. You will then see a Petronas petrol station on your left which is on Jalan Taman Seri Sentosa 8, take the first right down Jalan Taman Seri Sentosa 8a and then immediate left at the shophouses (there's a 7 Eleven at the corner). Drive down the road and take a right again at the end of the row where you will see Kedai Makanan BW Pasifik. Take an immediate right turn and drive down to the end of the road. The Pan Meen stall is on your left hand side facing the wet market.</em></span>PureGluttonhttp://www.blogger.com/profile/09053608939792714085noreply@blogger.com16tag:blogger.com,1999:blog-9084682509611535689.post-81801893353668959312011-01-25T16:00:00.002+08:002011-01-25T17:02:29.929+08:00Erawan: Classic Thai & Fusion DelightsKota Damansara is one place that I avoid, most times. Never mind that it is now considered a very "happening" place, never mind that there are restaurants and cafes coming up as fast as mushrooms after rain... to me, it's a crazy maze. Add in the one-way streets and the haphazard parking/stopping of vehicles everywhere and the maze get crazier.<br />
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Now, if there is one good reason for me to venture into that crazy maze, it's Erawan.<br />
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<a href="http://www.erawan-classicthai.com/">Erawan</a> - the classic Thai and Fusion restaurant.<br />
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<i><span style="color: purple;">The name Erawan, in Thai, refers to The Elephant God. It is also known as Airavata or Airawana in Sanskrit and in Bali, it's known as Erawana. According to Aryan legends, the god Erawan is huge, white and has 33 heads. Each head bears 7 tusks. For each tusk there are 7 lotus ponds. Each lotus pond has 7 lotus pads, each pad has 7 lotus blossoms and each blossom has 7 petals. On each petal dances 7 angels. Each angel has 7 ladies-in-waiting. So, altogether, the god Erawan has 33 heads, 231 tusks, 1,617 ponds, 11,319 lotus pads, 79,233 lotus blossoms, 554,631 lotus petals, 3,882,417 angels and 27,176,919 ladies-in-waiting!</span></i><br />
<i><span style="color: purple;">However, for artistic reasons, he is usually portrayed with only 3 heads, rather than the 33 heads in the myth. </span></i><br />
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<span style="color: purple;"></span></i><br />
<i><span style="color: purple;">There are many legends about Erawan. One popular one holds that the Lord Shiva gave him as a gift to the god Indra... and that Erawan was originally a god stationed in the Dao-Wa-Deaung heaven. Wherever Indra went, Erawan would follow in the guise of a white elephant. Not only is Erawan the lord of all elephants and the most powerful, he is said to be as large as a mountain. In the Mahabharata, it is said that "the god Airavata has 4 tusks and 3 trunks. He is great in size and pearly white".</span></i><br />
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<em>The above is translated from the Erawan Elephant Museum & the faith of its maker, Erawan Museum, Samutprakarn, Thailand. </em><br />
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I read the above from notes provided in Erawan (the restaurant)... isn't it fascinating?<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5382930857/" title="Erawan Deco collage by Pureglutton, on Flickr"><img alt="Erawan Deco collage" height="640" src="http://farm6.static.flickr.com/5083/5382930857_870a6f7c4b_z.jpg" width="640" /></a><br />
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Tucked in an intermediate shoplot, somewhere in that crazy maze of Kota Damansara commercial centre, is Erawan, the restaurant. There are some pretty pots of flowers and foliage guarding the entrance.<br />
When you step into Erawan, you will be struck by the colours and deco of the place and how the owners - Chef Korn and Anan have lovingly arranged and decorated it with lots of items depicting the Thai culture and legends. Every crook and corner is filled with beautiful cups, vases, bowls, figurines... the walls are adorned with vibrant lively paintings and fresh flowers are everywhere! I just love the onslaught of cheerful colors that greet every visitor.<br />
<a href="http://www.flickr.com/photos/48731521@N02/5383517110/" title="Erawan Arts collage by Pureglutton, on Flickr"><img alt="Erawan Arts collage" height="640" src="http://farm6.static.flickr.com/5004/5383517110_becbf15a0e_z.jpg" width="640" /></a><br />
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If you think the deco of Erawan is impressive, wait until you see how their dishes are served. I was pretty thrilled by the beautiful plating of each dish. Their salads, curries... in fact, most of the dishes were vibrantly matched with all kinds of patterned crockery in every hue - natural pigments of the fruits, vegetables and meats used in each dish. Put all these vibrant colours on traditionally Thai-designed plates and bowls and there you have it... each dish is like a piece of art and a delight to the senses... from sight, smell and taste!<br />
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Let's start with some <strong>Appetizers</strong>...<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5366124973/" title="IMG_2777 by Pureglutton, on Flickr"><img alt="IMG_2777" height="610" src="http://farm6.static.flickr.com/5286/5366124973_be78da9279_z.jpg" width="432" /></a><br />
<strong>Rose Apples with Topping</strong> (RM30) - the special thick topping is made from dried shrimps, roasted coconuts, cashewnuts & other Thai spices - really addictive stuff! I could eat a plate of this all by myself.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5375018711/" title="P1030886 (640x568) by Pureglutton, on Flickr"><img alt="P1030886 (640x568)" height="568" src="http://farm6.static.flickr.com/5169/5375018711_4b190e9257_z.jpg" width="593" /></a><br />
<strong>Pomelo Salad</strong> (RM30) - mind you, only pomeloes from Thailand are used! When we suggested local pomeloes as an alternative, Anan informed that Chef Korn would only insist on using Thai ones - such is the QC practised here!<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5366739024/" title=". by Pureglutton, on Flickr"><img alt="." height="640" src="http://farm6.static.flickr.com/5288/5366739024_e938a28b1d_z.jpg" width="480" /></a><br />
<strong>Lemongrass Salad</strong> (RM38) - finely-shredded lemongrass rings tossed with succulent boiled squids and shrimps, crunchy peanuts, cashewnuts, sprigs of fresh coriander leaves, topped with crispy fried shallots and their special Thai dressing, of course! You get a piquant explosion of taste and textures on your palate!<br />
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<a href="http://www.flickr.com/photos/71284893@N00/5372770476/" title="lemongrass salad by boo_licious, on Flickr"><img alt="lemongrass salad" height="367" src="http://farm6.static.flickr.com/5127/5372770476_14a9f1810e_z.jpg" width="550" /></a><br />
<em><span style="color: purple;">- photo courtesy of <a href="http://www.masak-masak.blogspot.com/">Masak-Masak</a></span></em><br />
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<a href="http://www.flickr.com/photos/48731521@N02/5366126007/" title=". by Pureglutton, on Flickr"><img alt="." height="640" src="http://farm6.static.flickr.com/5081/5366126007_8e35e0381e_z.jpg" width="480" /></a><br />
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<strong>Crabs in Shell</strong> (RM38) - Crabmeat, diced shrimps and chicken combined with herbs and spices, stuffed into crabshells and fried to a golden brown - you eat this daintily using a fork. Great for fussy crab-lovers who abhor the laborious task of eating crabs the real way. I'm a True Blue Crab Eater so this "refined" crabby dish is a bit wimpy for me, if you know what I mean, hehe!<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5375018363/" title="P1030881 (640x427) by Pureglutton, on Flickr"><img alt="P1030881 (640x427)" height="427" src="http://farm6.static.flickr.com/5010/5375018363_87eec45a8b_z.jpg" width="640" /></a><br />
<strong>4-Angled Bean Salad</strong> (RM38) - lightly-blanched still-crunchy 4-angled beans topping a bed of boiled chicken, seafood, hard-boiled eggs, roasted grated coconuts, crispy shallots ~ all tossed with special Thai dressing with a light drizzle of coconut milk. I love how all the different textured ingredients work so well together!<br />
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Since we are now in the Chinese New Year festive mood, Erawan serves a lovely refreshing <strong>Prosperity Yee Sang with fresh salmon</strong>...<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5383554310/" title="Erawan Yee Sang collage by Pureglutton, on Flickr"><img alt="Erawan Yee Sang collage" height="640" src="http://farm6.static.flickr.com/5167/5383554310_6759c997d8_z.jpg" width="640" /></a><br />
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Special fresh vegetables included are alfalfa sprouts, purple cabbage shreds, pineapples, young mango strips, raisins - a luxuriant mix of gorgeous colours. A 1-day pre-order notice is strictly required for this and will only be available until 17 February 2011.<br />
<a href="http://www.flickr.com/photos/48731521@N02/5375616046/" title="P1030861 (640x427) by Pureglutton, on Flickr"><img alt="P1030861 (640x427)" height="427" src="http://farm6.static.flickr.com/5090/5375616046_fdf89fd07d_z.jpg" width="640" /></a><br />
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Small portion (RM58); Large Portion (RM88)<br />
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<strong>Mains...</strong><br />
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<a href="http://www.flickr.com/photos/48731521@N02/5386341515/" title="roast duck curry by Pureglutton, on Flickr"><img alt="roast duck curry" height="521" src="http://farm6.static.flickr.com/5214/5386341515_bdbb9c5064_z.jpg" width="640" /></a><br />
<strong>Roast Duck Curry</strong> (RM38) - Boneless slices of roast duck simmered in a light curry with chunks of green apples and pineapples to give you that extra incentive to eat more rice! <br />
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<a href="http://www.flickr.com/photos/71284893@N00/5372770440/" title="cockles curry by boo_licious, on Flickr"></a><a href="http://www.flickr.com/photos/48731521@N02/5386334996/" title="cockles curry by Pureglutton, on Flickr"><img alt="cockles curry" height="427" src="http://farm6.static.flickr.com/5211/5386334996_0177c7ccfb_z.jpg" width="640" /></a></a><br />
<strong>Cockles Curry with Betel Leaves</strong> (RM38) - An absolute must-order for all cockles lovers! Only fresh cockles of certain sizing are used. Anan will not serve this if they do not get the requisite-sized fresh cockles. This dish was really the highlight of my meal there. Care is taken by the Chef to ensure the cockles are perfectly cooked to the right texture, neither too soft nor too chewy.<br />
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<a href="http://www.flickr.com/photos/71284893@N00/5380418539/" title="green curry with fish paste by boo_licious, on Flickr"></a><a href="http://www.flickr.com/photos/48731521@N02/5386326674/" title="fishball eggyok curry by Pureglutton, on Flickr"><img alt="fishball eggyok curry" height="577" src="http://farm6.static.flickr.com/5211/5386326674_8d138017c6_z.jpg" width="432" /></a></a><br />
<strong>Green Curry Fish Paste & Salted Eggyolks</strong> (RM32) - bouncy fishballs made from "ikan tenggiri" encasing dewy orangey salted eggyolks cooked in a traditional green curry. Another rice-inducing dish.<br />
<br />
<a href="http://www.flickr.com/photos/71284893@N00/5381046968/" title="pineapple and prawns by boo_licious, on Flickr"></a><a href="http://www.flickr.com/photos/48731521@N02/5385740263/" title="Prawn curry by Pureglutton, on Flickr"><img alt="Prawn curry" height="561" src="http://farm6.static.flickr.com/5216/5385740263_9f9882974b_z.jpg" width="480" /></a></a><br />
<strong>Pineapples Curry with Prawns</strong> (RM32) - you can choose either prawns or mussels for this dish. Fresh succulent shrimps in a light red curry, made more fragrant by the addition of kaffir lime leaves. The pineapple chunks gave this curry a sweet-sourish lift - we spooned up all the curry, I tell you!<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5375019807/" title="P1030911 (640x427) by Pureglutton, on Flickr"><img alt="P1030911 (640x427)" height="427" src="http://farm6.static.flickr.com/5202/5375019807_f90fb82344_z.jpg" width="640" /></a><br />
<strong>Stir-fried Bittergourd with Shrimps</strong> (RM25) - this was really one of the clear favourites among the diners at my table. A simple stir-fried dish, but so lovely to go with rice and all the rest of the dishes.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5375020077/" title="P1030919 (640x427) by Pureglutton, on Flickr"><img alt="P1030919 (640x427)" height="427" src="http://farm6.static.flickr.com/5049/5375020077_da75111240_z.jpg" width="640" /></a><br />
<strong>Paneang Beef Curry</strong> (RM38) - thick tender slices of Australian beef in a dry-style curry. The beef were really tender as they had been simmered for 3-6 hours. Thin shreds of tumeric leaves enhanced the sweet flavours of the coconut milk and spices.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5375619348/" title="P1030905 (640x427) by Pureglutton, on Flickr"><img alt="P1030905 (640x427)" height="427" src="http://farm6.static.flickr.com/5243/5375619348_c2e52a043a_z.jpg" width="640" /></a><br />
<strong>Softshell Crab Curry</strong> (RM42) - Generally I love softshell crabs. However, I found this particular curry dish to be a bit heavy on the coconut cream and had overshadowed the natural flavours of the crabs. For those who love thick "lemak" kinda curry gravy, then this would be heavenly.<br />
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Oh, but surely you must have some RICE to go with all those curries, right?!<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5387030820/" title="Rice by Pureglutton, on Flickr"><img alt="Rice" height="361" src="http://farm6.static.flickr.com/5220/5387030820_98a7967d78_z.jpg" width="578" /></a><br />
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<strong>Desserts</strong>...<br />
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<a href="http://www.flickr.com/photos/71284893@N00/5380418089/" title="coconut jelly by boo_licious, on Flickr"></a><a href="http://www.flickr.com/photos/71284893@N00/5380418089/" title="coconut jelly by boo_licious, on Flickr"><img alt="coconut jelly" height="640" src="http://farm6.static.flickr.com/5245/5380418089_3842b09761_z.jpg" width="427" /></a></a><br />
<strong>Coconut Jelly</strong> (RM12) - <em>photo courtesy of Masak-Masak</em><br />
I simply love love this! Soft slithery slices of young coconut flesh encased in a light jelly - yumms!<br />
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<a href="http://www.flickr.com/photos/71284893@N00/5372168755/" title="pumpkin chocolate custard by boo_licious, on Flickr"></a><a href="http://www.flickr.com/photos/71284893@N00/5372168755/" title="pumpkin chocolate custard by boo_licious, on Flickr"><img alt="pumpkin chocolate custard" height="640" src="http://farm6.static.flickr.com/5208/5372168755_82bcb47e41_z.jpg" width="427" /></a></a><br />
<strong>Pumpkin Chocolate Custard</strong> (RM18) - <em>photo courtesy of Masak-Masak</em><br />
Served a bit differently, with vanilla sauce and a dark chocolate centre!<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5386410927/" title="Icecream springroll by Pureglutton, on Flickr"><img alt="Icecream springroll" height="456" src="http://farm6.static.flickr.com/5213/5386410927_a9d347ffca_z.jpg" width="640" /></a><br />
<strong>Banana Fritters</strong> (RM12)<br />
Special banana fritters (rolled in springroll skin) served with vanilla ice-cream<br />
<br />
<a href="http://www.flickr.com/photos/48731521@N02/5375621218/" title="P1030933 (640x427) by Pureglutton, on Flickr"><img alt="P1030933 (640x427)" height="427" src="http://farm6.static.flickr.com/5121/5375621218_e073f025b5_z.jpg" width="640" /></a><br />
<strong>Roasted Banana</strong> (RM12) - a healthy dessert certainly! Roasted bananas topped with assorted nuts and mixed fruits; squeeze some lime, lemon and honey on them before eating. Absolutely delicious - a must-order dessert for me.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5375021667/" title="P1030940 (640x427) by Pureglutton, on Flickr"><img alt="P1030940 (640x427)" height="427" src="http://farm6.static.flickr.com/5003/5375021667_df96da20da_z.jpg" width="640" /></a><br />
<strong>Glutinuous Rice with Mango</strong> (RM20) - this is only served if Thai mangoes are in season. A whole mango is served with a scoop of soft, slightly-chewy steamed glutinuous rice. Just lovely.<br />
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Round off your meal with some refreshing drinks - mostly featuring lemongrass, pandan, ginger, mints in the concoction.<br />
<a href="http://www.flickr.com/photos/71284893@N00/5381049910/" title="lemongrass drinks by boo_licious, on Flickr"><img alt="lemongrass drinks" height="640" src="http://farm6.static.flickr.com/5125/5381049910_04534b731f_z.jpg" width="427" /></a><br />
-<em> photo courtesy of Masak-Masak</em><br />
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Reservations is a MUST and Anan will tell you the preferred time to be at the restaurant. Many of the dishes have to be pre-ordered as well - this is their way of ensuring only the freshest and authentic ingredients are used in your dishes. Their menu is available in their website - do go through it and pre-order before you go!<br />
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<br />
<strong><span style="color: purple;">Erawan </span></strong><br />
<strong><span style="color: purple;">22-1 Jalan PJU 5/16</span></strong><br />
<strong><span style="color: purple;">Dataran Sunway Kota Damansara</span></strong><br />
<strong><span style="color: purple;">47810 Petaling Jaya</span></strong><br />
<strong><span style="color: purple;">Tel: 03-6141-2393</span></strong><br />
email: <a href="mailto:siamdb@msn.com">siamdb@msn.com</a><br />
<strong>Open:</strong><br />
<strong>LUNCH: Fridays-Sundays @ 12.00pm to 3.00pm</strong><br />
<strong>DINNER: Tuesdays-Sundays @ 6.00pm to 10.30pm</strong><br />
<strong>Closed on Mondays</strong><br />
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PureGluttonhttp://www.blogger.com/profile/09053608939792714085noreply@blogger.com15tag:blogger.com,1999:blog-9084682509611535689.post-77180980159371244882011-01-23T22:25:00.000+08:002011-01-23T22:25:24.187+08:00Chinese New Year PreparationsThe Year of the Rabbit is exactly 10 days' away!<br />
For those of you who will be celebrating the Chinese New Year, how are your preparations coming along? Bought your new (red) clothes? Cleaned the house? Changed the curtains? Bought the CNY deco items? Baked the cookies, or ordered them?<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5380677580/" title="CNY2011 collage by Pureglutton, on Flickr"><img alt="CNY2011 collage" height="608" src="http://farm6.static.flickr.com/5089/5380677580_ac196371d7_z.jpg" width="640" /></a><br />
<br />
Well, I have done some of the above... still some baking to do this coming weekend. Not that I'm baking a whole lot of stuff - just that a couple of friends have asked me to bake some cookies for them... the rest are just for family and as gifts when we go visiting during the Chinese New Year. I always think bringing along some home-baked stuff to friends' and relatives' homes sure beat store-bought snacks, don't you agree?<br />
<br />
<a href="http://www.flickr.com/photos/48731521@N02/5379970171/" title="P1040396 (427x640) by Pureglutton, on Flickr"><img alt="P1040396 (427x640)" height="640" src="http://farm6.static.flickr.com/5243/5379970171_54a30551ae_z.jpg" width="427" /></a>PureGluttonhttp://www.blogger.com/profile/09053608939792714085noreply@blogger.com22tag:blogger.com,1999:blog-9084682509611535689.post-7136310979371501432011-01-20T22:53:00.001+08:002011-01-21T17:48:45.248+08:00Chynna @ Hilton KL - Standard Chartered Bank Extravagant 8 MenuChynna at The Hilton Kuala Lumpur is yet another top Chinese restaurant in the Klang Valley selected to offer the Standard Chartered Bank Extravagant 8 menu to their credit card holders. A customised menu priced at RM888++ per table for 8 pax, Standard Chartered Bank credit card holders will not only be taken on a gastronomical journey, they will also be treated to complimentary fortune cookies.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5363898032/" title="Chynna Stanchart Dinner-2 (640x480) by Pureglutton, on Flickr"><img alt="Chynna Stanchart Dinner-2 (640x480)" height="480" src="http://farm6.static.flickr.com/5163/5363898032_a372d86304_z.jpg" width="640" /></a><br />
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Let's see what Chynna has in store for this Extravagant 8 Menu... which, by the way, is only available from 20 January till 17 February 2011. <br />
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<a href="http://www.flickr.com/photos/48731521@N02/5363288653/" title="P1030425 (640x474) by Pureglutton, on Flickr"><img alt="P1030425 (640x474)" height="474" src="http://farm6.static.flickr.com/5122/5363288653_77f8a27a90_z.jpg" width="640" /></a><br />
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As customary, a Lunar New Year festive meal will not be "festive" without starting off with a Lo Sang - a concoction of shredded vegetables and fruits, fried crispies, crushed peanuts and tossed with a special sauce.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5363288379/" title="P1030454 (640x427) by Pureglutton, on Flickr"><img alt="P1030454 (640x427)" height="427" src="http://farm6.static.flickr.com/5245/5363288379_da743bb89f_z.jpg" width="640" /></a><br />
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<b>Organic Melon, Gold Pumpkin & Fruits Lo Sang</b><br />
This traditional dish has all the usual colourful shredded vegetables and lots of crispies & crushed peanuts - will definitely appeal to those who love lots of crunch & nuts in their Lo Sang!<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5363287603/" title="P1030477 (640x480) by Pureglutton, on Flickr"><img alt="P1030477 (640x480)" height="480" src="http://farm6.static.flickr.com/5282/5363287603_94bb76f129_z.jpg" width="640" /></a><br />
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<b>Hot & Sour Soup with Kimchi, Fish Maw & Bamboo Piths</b><br />
The regular Hot & Sour Szechuan-style soup given an extra "oomph" from the dollop of Kimchi added.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5363899756/" title="P1030491 (640x463) by Pureglutton, on Flickr"><img alt="P1030491 (640x463)" height="463" src="http://farm6.static.flickr.com/5081/5363899756_e0ffb41325_z.jpg" width="640" /></a><br />
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<b>Steamed Canadian Cod in Fisherman Sauce</b><br />
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<a href="http://www.flickr.com/photos/48731521@N02/5363899504/" title="P1030506 (640x472) by Pureglutton, on Flickr"><img alt="P1030506 (640x472)" height="472" src="http://farm6.static.flickr.com/5125/5363899504_19255ec80f_z.jpg" width="640" /></a><br />
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<b>Stewed Sun-dried Oysters with Fatt Choy, Braised Peanuts & Chicken</b><br />
Very "home-cooked" feel to this dish, as the cooking style and ingredients used bring on the "comfort food" nuance - a tad too heavy on the sodium though... perhaps some white rice accompanying this would not be a bad idea?<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5363286775/" title="P1030510 (640x488) by Pureglutton, on Flickr"><img alt="P1030510 (640x488)" height="488" src="http://farm6.static.flickr.com/5281/5363286775_d5963e90ab_z.jpg" width="640" /></a><br />
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<b>Wok-fried Nian Gao with Chinese Cabbage & Mushrooms</b><br />
Slices of white smooth slippery rice cakes lightly cooked with perhaps just a dash of hoisin sauce?<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5363898590/" title="P1030528 (640x441) by Pureglutton, on Flickr"><img alt="P1030528 (640x441)" height="441" src="http://farm6.static.flickr.com/5250/5363898590_a952386966_z.jpg" width="640" /></a><br />
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And dessert...<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5363284915/" title="Chynna Stanchart Dinner (640x480) by Pureglutton, on Flickr"><img alt="Chynna Stanchart Dinner (640x480)" height="480" src="http://farm6.static.flickr.com/5004/5363284915_ac8683fbdf_z.jpg" width="640" /></a><br />
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Chynna is helmed by the affable Chef HH Lam...<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5363898296/" title="Chynna Stanchart Dinner-3 (640x480) by Pureglutton, on Flickr"><img alt="Chynna Stanchart Dinner-3 (640x480)" height="480" src="http://farm6.static.flickr.com/5208/5363898296_58857790a9_z.jpg" width="640" /></a><br />
<br />
... who hails from Port Dickson and has cooked for delegates of the APEC and ASEAN Summit Meetings. Chef Lam has been with the Hilton Group since 2000.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5363285281/" title="Chynna Stanchart Dinner-1 (640x480) by Pureglutton, on Flickr"><img alt="Chynna Stanchart Dinner-1 (640x480)" height="480" src="http://farm6.static.flickr.com/5165/5363285281_e7e05e0133_z.jpg" width="640" /></a><br />
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Special thanks to Mr Timothy Johnson for this invitation sent via Meena of<a href="http://www.awhiffoflemongrass.com/"> A Whiff of Lemongrass</a> to try out this menu. If you are a Standard Chartered Bank credit card holder, make your way to any of the 8 top restaurants participating in this campaign for a special meal to usher in the Year of the Rabbit! Just to recap, the other 7 restaurants are:<br />
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1. Li Yen, The Ritz-Carlton Kuala Lumpur<br />
2. Shanghai, JW Marriott Kuala Lumpur<br />
3. Celestial Court, Sheraton Imperial Kuala Lumpur<br />
4. Tai Zi Heen, Prince Hotel & Residences, Kuala Lumpur<br />
5. Zing, Grand Millennium Kuala Lumpur<br />
6. Gu Yu Tien<br />
7. <a href="http://pureglutton.blogspot.com/2011/01/elegant-inn-standard-chartered-bank.html"> Elegant Inn</a><br />
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<b><span class="Apple-style-span" style="color: purple;">Chynna @ Hilton Kuala Lumpur</span></b><br />
<b><span class="Apple-style-span" style="color: purple;">3 Jalan Stesen Sentral</span></b><br />
<b><span class="Apple-style-span" style="color: purple;">50470 Kuala Lumpur</span></b><br />
<b><span class="Apple-style-span" style="color: purple;">Tel: 03-2264-2264 Fax: 03-2264-2266</span></b>PureGluttonhttp://www.blogger.com/profile/09053608939792714085noreply@blogger.com2tag:blogger.com,1999:blog-9084682509611535689.post-4608609549424149482011-01-18T12:10:00.000+08:002011-01-18T12:10:55.621+08:00Elegant Inn - Taman ConnaughtWith the Chinese New Year barely 2 weeks away and since we're talking about one of my favourite Chinese restaurants - Elegant Inn - I think it's quite timely that I share some of their other great offerings. The few posts I have put up here so far were about their Menara Hap Seng restaurant.<br />
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Now, let's take a yummy look at their Taman Connaught restaurant. Oh before that, did I mention that Elegant Inn is listed in <a href="http://mieleguide.com/">The Miele Guide</a> as 1 of Asia's Finest Restaurant for 2010/2011? <br />
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Elegant Inn had been making waves in the Chinese, particularly Hong Kong-style cuisine scene, in the Klang Valley for a number of years now... starting from their Taman Connaught restaurant. Housed in a humble intermediate shoplot, this restaurant is only open on Fridays, Saturdays & Sundays and helmed by the gorgeous-looking Chef Wesley Ng. On all the other days, you can catch Chef Wesley in their Menara Hap Seng outlet. Yes - that's for the benefit of Chef Wesley's legion of fans... which is growing by the day, so I heard :-)<br />
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To usher in the Year of the Rabbit, Jeannette Han & her team have come up with 6 special Festive Menus, ranging from RM798++ to RM2,988++ for 10 persons. The menus go by names like <span style="color: #cc0000;">Auspicious, Happy, Blossom, Noble, Wealthy and Supreme</span> ... all very appropriate for the Chinese New Year, wouldn't you say?<br />
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Some of the items on these menus are featured in the <a href="http://pureglutton.blogspot.com/2011/01/elegant-inn-standard-chartered-bank.html">Standard Chartered Bank Extravagant 8 Menu</a>.<br />
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Other special offerings you can find in Elegant Inn... my favourite among the trio below are those wicked Scallops rolled in Bacon - they are out of this world, believe me.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5299475279/" title="Elegant Inn Cheras-1 by Pureglutton, on Flickr"><img alt="Elegant Inn Cheras-1" height="480" src="http://farm6.static.flickr.com/5204/5299475279_c7bfde073a_z.jpg" width="640" /></a><br />
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In my previous post, I talked about their signature Salted Egg Yolk style of cooking used for prawns. Their usual offering for this style of cooking is actually their Crabs...<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5300074024/" title="P1030098 (428x640) by Pureglutton, on Flickr"><img alt="P1030098 (428x640)" height="640" src="http://farm6.static.flickr.com/5244/5300074024_fe39bfc24a_z.jpg" width="428" /></a><br />
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... and remember I mentioned how Chef Wesley would painstakingly and patiently spend 20-25 minutes just to cook up this dish? I know, because I have seen him doing it...<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5300068560/" title="P1030035 by Pureglutton, on Flickr"><img alt="P1030035" height="640" src="http://farm6.static.flickr.com/5044/5300068560_8a4d2ca352_z.jpg" width="550" /></a><br />
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Talking about signature dishes, do ask for their Pepper Pig Stomach Soup... double-boiled with all sorts of goodies like village chicken, pork ribs, dried scallops, chinese ham, pickled mustard...<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5300102104/" title="P1030068 (428x640) (2) by Pureglutton, on Flickr"><img alt="P1030068 (428x640) (2)" height="640" src="http://farm6.static.flickr.com/5287/5300102104_f92489370f_z.jpg" width="428" /></a><br />
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<div style="text-align: center;"><em>Their signature Golden Boneless Stuffed Chicken... something not to be missed!</em></div><br />
<a href="http://www.flickr.com/photos/48731521@N02/5300102672/" title="P1030127 (428x640) by Pureglutton, on Flickr"><img alt="P1030127 (428x640)" height="640" src="http://farm6.static.flickr.com/5247/5300102672_2292df1031_z.jpg" width="428" /></a><br />
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On one occasion when we had dinner there, we were served this rather plain looking plate of Noodles... which at first glance, looked rather boring. <br />
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<a href="http://www.flickr.com/photos/48731521@N02/5299477153/" title="P1030217 (428x640) by Pureglutton, on Flickr"><img alt="P1030217 (428x640)" height="640" src="http://farm6.static.flickr.com/5287/5299477153_b3d64cece5_z.jpg" width="428" /></a><br />
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However, we learned a valuable lesson that night: <span style="color: #351c75;">Do Not Judge Noodles by Their Look</span>! <br />
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This was where the genius-ness (for lack of a better word) of Chef Wesley came into play. One slurp of these noodles and we were sold... totally. For all I could see, there were only mushrooms and Chinese chives used in this dish... so how did Chef Wesley make this one of the yummiest-ever noodles dish I had ever eaten? This is a must-order item for us.<br />
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OK, if noodles aint your scene, then you must... you must really... try this...<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5365238371/" title="P1030152 (640x428) by Pureglutton, on Flickr"><img alt="P1030152 (640x428)" height="479" src="http://farm6.static.flickr.com/5165/5365238371_2f139bd9bc_z.jpg" width="640" /></a><br />
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That, is possibly the Best Lap Mei Fan (Rice with Waxed Meats) on this side of the planet. Read how <a href="http://masak-masak.blogspot.com/2011/01/probably-best-lap-mei-fan-in-kuala.html">Masak-Masak describes this</a> - she does a much better job than I ever could. Jeannette personally goes to Hong Kong and scouts for the best waxed meats there and personally hand-carry them back. Such is the pride and passion this lady has for the fare served in Elegant Inn.<br />
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The goose liver sausage used in this divine pot is from the famed Yung Kee in Hong Kong, no less... my favourite!<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5299476809/" title="P1030187 (428x640) by Pureglutton, on Flickr"><img alt="P1030187 (428x640)" height="640" src="http://farm6.static.flickr.com/5283/5299476809_2cdcef30e5_z.jpg" width="428" /></a><br />
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The Lap Mei Fan is featured in some of their festive CNY Menus... else, you can also order this a'la carte... until stocks last! I'd advise that you call to book this in advance - it is, after all, the Best Lap Mei Fan around here :-))<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5365501489/" title="Elegant Inn Cheras by Pureglutton, on Flickr"><img alt="Elegant Inn Cheras" height="483" src="http://farm6.static.flickr.com/5090/5365501489_d8b3873af9_z.jpg" width="640" /></a><br />
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<a href="http://www.flickr.com/photos/48731521@N02/5366134066/" title="P1030219 (640x428) by Pureglutton, on Flickr"><img alt="P1030219 (640x428)" height="376" src="http://farm6.static.flickr.com/5162/5366134066_4fabd868d5_z.jpg" width="506" /></a><br />
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<strong>Elegant Inn Restaurant</strong><br />
<strong>16 Jalan Waras 1</strong><br />
<strong>Taman Connaught, Cheras</strong><br />
<strong>56000 Kuala Lumpur</strong><br />
<strong>Tel: 03-9130-2626</strong><br />
<strong>Fax: 03-9132-6577</strong><br />
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<strong><em>*Opens Fridays, Saturdays & Sundays only</em></strong><br />
<strong><em>Operation hours: </em></strong><strong><em>Fridays: 12.00pm - 2.30pm & 6.00pm - 10.30pm</em></strong> <br />
<strong><em>Saturdays & Sundays:</em></strong><br />
<strong><em>10.30am - 2.30pm & 6.00pm - 10.30pm</em></strong>PureGluttonhttp://www.blogger.com/profile/09053608939792714085noreply@blogger.com18tag:blogger.com,1999:blog-9084682509611535689.post-27392802692024147982011-01-17T14:48:00.003+08:002011-01-17T17:49:28.543+08:00Elegant Inn - Standard Chartered Bank Extravagant 8 MenuI was pretty excited when I was invited by Elegant Inn recently to try out one of their special menus which they have crafted in association with Standard Chartered Bank's promotion for their credit card holders for the coming Chinese New Year. It's always a thrill for me to dine at Elegant Inn since I discovered this gem of a restaurant last year. Since my <a href="http://pureglutton.blogspot.com/2010/10/elegant-inn-hk-cuisine.html">very first visit</a>, I had been bowled over by their fine HK-style Chinese cuisine and I have been back there <a href="http://pureglutton.blogspot.com/2010/11/hairy-encounter-elegant-inn.html">several times</a> with friends and family.<br />
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I'm so glad to see that Standard Chartered Bank has included Elegant Inn into their list of 8 Top Chinese restaurants in the Klang Valley. Customised Extravagant 8 Menus have been specially prepared by their best chefs exclusively for Standard Chartered Bank credit card holders at a price of RM888+ per table of 8 pax from 20 January 2011 to 17 February 2011.<br />
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Let's see what's in store at Elegant Inn for the Standard Chartered Bank Extravagant 8 Menu...<br />
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To usher in the Year of the Rabbit, what better way to start than to partake in the <span style="color: purple;"><strong>Bountiful Harvest Salmon Lo-Sang?</strong></span><br />
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<a href="http://www.flickr.com/photos/48731521@N02/5359930773/" title="Elegant Inn-SCB Menu (640x480) by Pureglutton, on Flickr"><img alt="Elegant Inn-SCB Menu (640x480)" height="486" src="http://farm6.static.flickr.com/5083/5359930773_6e3d71e7c6_z.jpg" width="640" /></a><br />
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Freshly-shredded cucumber, carrots, radish, ginger, pomelo, snow pear were tossed together fresh salmon, pearl clam strips and jelly fish. I like it that one of their service crew actually helped us to vocalise all the good fortune wishes as we tossed the Lo-Sang as high as possible (without messing up the table too much!)... it was pretty enlightening to learn all the correct Chinese phrases for prosperity, good health, great career, abundant luck etc etc. The sauce used to bind the Lo-Sang was light and refreshing - in fact, the whole Lo-Sang dish was light and refreshing with none of the cloyingly sweet, oily or overly-crunchy textures (as in, too much of crispies used) that some restaurants favour. Every mouthful was a wonderful mixture of gorgeous "mouthfeel" - fresh crunchy juicy vegetables + fruits, tender marine-fresh salmon, delicately chewy pearl clam strips and stringy bouncy jellyfish!<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5359930391/" title="P1030198 by Pureglutton, on Flickr"><img alt="P1030198" height="503" src="http://farm6.static.flickr.com/5207/5359930391_a729c6635c_z.jpg" width="640" /></a><br />
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The soups served in Elegant Inn are mostly double-boiled as this is the best way to seal in the tastes and flavours of the ingredients. In the double-boiling method, evaporation is minimised, thus reducing the loss of flavours, yet extracting the best from the ingredients used.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5362668504/" title="P1030201 (640x453) by Pureglutton, on Flickr"><img alt="P1030201 (640x453)" height="476" src="http://farm6.static.flickr.com/5165/5362668504_4b3b66c276_z.jpg" width="640" /></a><br />
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<strong><span style="color: blue;">Double-boiled Village Chicken Soup with Cordyceps Flowers & US Top Shell</span></strong> subscribes perfectly to this, resulting in the sweetest naturally-flavoured soup. Cordyceps Flower is a valuable Chinese herb believed to help build the body's immunity, particularly good for the lungs. A huge platter of the ingredients used in this soup - village (free-range) chicken, pork ribs, dried scallops, chinese ham, US top shell were dished out and served... still flavourful from the double-boiling!<br />
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<strong><span style="color: #660000;">Golden Fried Estuary Garoupa with Chinese Leeks</span></strong> was served next...<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5359931239/" title="P1030210 (640x427) by Pureglutton, on Flickr"><img alt="P1030210 (640x427)" height="427" src="http://farm6.static.flickr.com/5043/5359931239_4a3faf7a34_z.jpg" width="640" /></a><br />
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A thick generous slice of the giant estuary garoupa, fried to a golden hue and topped with chinese leeks and "har-kon" (dried prawn strips from Hong Kong) served with a light sauce made from superior soyasauce.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5360546086/" title="P1030223 (640x473) by Pureglutton, on Flickr"><img alt="P1030223 (640x473)" height="640" src="http://farm6.static.flickr.com/5123/5360546086_6861442bce_z.jpg" width="561" /></a><br />
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This is one of the best way to serve "loong tann" - as this rendered the thick fish skin to be both crispy & slightly chewy. A prized catch, this fish dish was a clear favourite (including mine) round our table that evening!<br />
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<strong><span style="color: #cc0000;">Crystal Prawns done in Elegant Inn's signature Salted Egg Yolk style</span></strong> was next...<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5360546800/" title="P1030235 (640x464) by Pureglutton, on Flickr"><img alt="P1030235 (640x464)" height="464" src="http://farm6.static.flickr.com/5164/5360546800_8309c1057b_z.jpg" width="640" /></a><br />
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I think the photo speaks for itself. Unlike most restaurants, the buttery salted egg yolks had been cooked in such a way that the rich flavours had been totally infused into the prawns, not merely coating their shells. I have personally watched their Head Chef, the dashing Wesley Ng, cooked this dish - how the salted egg yolks were meticulously & painstakingly cooked with butter and then skilfully immersed into the fresh succulent prawns, resulting into a decadently rich dish - they don't label this their "signature style" for nothing! The whole cooking process of their signature Eggyolk dishes (it goes very well with crabs, too) takes not less than 20-25 minutes by Chef Wesley Ng!<br />
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Prior to this dinner, I had actually tasted their <strong><span style="color: #351c75;">Golden Boneless Stuffed Chicken with Chicken Tomato Salad</span></strong> and my family members couldn't stop raving about it. It is rather an "old fashioned" dish, favoured in many traditional Chinese restaurants. It is pretty labour-intensive as all the chicken meat had to be stripped off and usually a fish paste is then replaced on the chicken skin and fried. Elegant Inn's version is one notch higher - prawn paste is used instead. Imagine a layer of golden crispy chicken skin over a marine-sweet layer of tender, succulent prawn paste, fried to perfection.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5359932615/" title="P1030241 (640x448) by Pureglutton, on Flickr"><img alt="P1030241 (640x448)" height="448" src="http://farm6.static.flickr.com/5207/5359932615_378da21e1d_z.jpg" width="640" /></a><br />
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At the sides, you will find freshly-cut tomato wedges, topped with shredded chicken meat and doused with a delightful orange balsamic dressing. One word to describe this dish? Dropdeadyummy.<br />
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What's Chinese New Year without the requisite oysters, mushrooms and sea cucumbers? I mean, it's an absolute "must" to have this and Elegant Inn did not disappoint... just look at their <strong><span style="color: #990000;">Braised Sea Cucumber with Dried Oyster, Fatt Choy & Mushroom</span></strong> dish...<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5360547558/" title="P1030253 (640x430) by Pureglutton, on Flickr"><img alt="P1030253 (640x430)" height="437" src="http://farm6.static.flickr.com/5045/5360547558_1a3b15c95f_z.jpg" width="640" /></a><br />
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Thick slices of sea cucumber, fat juicy Japanese oysters, plump Chinese mushrooms - there is no stingeing on good quality ingredients here. A very typical Chinese New Year dish and Elegant Inn's version was excellent, down to the very last drop of the delicious gravy!<br />
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Just when we thought we couldn't possibly eat another morsel, <strong><span style="color: #741b47;">Braised Seafood Rice with Australian Scallops & Fresh Crabmeat</span></strong> was served, amidst <em>"oooh's"</em> and <em>"aahh's"</em> from the diners at our table.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5360548304/" title="P1030271 (640x455) by Pureglutton, on Flickr"><img alt="P1030271 (640x455)" height="455" src="http://farm6.static.flickr.com/5125/5360548304_776c099cb0_z.jpg" width="640" /></a><br />
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Look at the photo and you'll understand where the <em>"oooh's"</em> and <em>"aahh's"</em> came from. See those generous chunks of scallops and fresh crabmeat? Is it any wonder that this entire plate was wolfed down, despite everyone being <em>"so full"</em> prior to this??!<br />
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No matter how full one is, there IS always room for dessert. Try and challenge this, if you dare, haha!<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5359933957/" title="Elegant Inn-SCB Menu-1 (640x480) by Pureglutton, on Flickr"><img alt="Elegant Inn-SCB Menu-1 (640x480)" height="487" src="http://farm6.static.flickr.com/5248/5359933957_1d4ca19f8f_z.jpg" width="640" /></a><br />
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Especially when the dessert comes as a twin: <strong><span style="color: #0c343d;">Panfried Traditional Rice Cake & Hazelnut Cookies AND Chilled Japanese Pumpkin Sago with Green Beans</span></strong>. Soft chewy slices of "niao gao" - rice cake lightly panfried in the nude with no coating whatsoever, paired with crunchy buttery hazelnut cookies... then wash all these down with some creamy pumpkin puree infused with gelatinuous sago and soft green beans <br />
- a perfect end to a perfect meal.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5362492267/" title="Elegant Inn Cheras by Pureglutton, on Flickr"><img alt="Elegant Inn Cheras" height="640" src="http://farm6.static.flickr.com/5165/5362492267_97d4888b09_z.jpg" width="498" /></a><br />
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To all you Standard Chartered credit card holders out there: All I can say is, you are in for a great meal with this Extravagant 8 Menu in Elegant Inn - a meal extravagant only in the value and freshness of the ingredients used and the culinary skills employed; a meal well worth the RM888++ tag. <br />
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Dining here is an art and an experience in itself. I say this not because this was an invited review but because time and again when I dined in Elegant Inn, the experience has always been memorable, in a most delightful way.<br />
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Besides Elegant Inn, there are 7 other Chinese restaurants which are listed on the Standard Chartered Bank Extravagant 8 campaign: <br />
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1. Li Yen, The Ritz-Carlton, Kuala Lumpur<br />
2. Shanghai, JW Marriott Kuala Lumpur<br />
3. Celestial Court, Sheraton Imperial Kuala Lumpur<br />
4. Tai Zi Heen, Prince Hotel & Residences Kuala Lumpur<br />
5. Zing, Grand Millennium Kuala Lumpur<br />
6. Gu Yu Tien Restaurant<br />
7. Chynna, Hilton Kuala Lumpur<br />
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Elegant Inn also has a variety of their own special Chinese New Year Menus to offer... and some of these dishes featured here are available in their other CNY menus as well as on their A La Carte menu.<br />
<em>* Reservations are strongly recommended!</em><br />
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<span style="color: purple;"><strong>Elegant Inn Hong Kong Cuisine</strong></span><br />
<span style="color: purple;"><strong>2.01 2nd Floor, Podium Floor</strong></span><br />
<span style="color: purple;"><strong>Menara Hap Seng</strong></span><br />
<span style="color: purple;"><strong>Jalan P Ramlee</strong></span><br />
<span style="color: purple;"><strong>50250 Kuala Lumpur</strong></span><br />
<span style="color: purple;"><strong>Tel: 03-2070-9399 Fax: 03-2070-9398</strong></span><br />
<span style="color: purple;"><strong>email: </strong></span><a href="mailto:ei_hs@streamyx.com"><span style="color: purple;"><strong>ei_hs@streamyx.com</strong></span></a>PureGluttonhttp://www.blogger.com/profile/09053608939792714085noreply@blogger.com19tag:blogger.com,1999:blog-9084682509611535689.post-53630887361508994642011-01-08T23:41:00.001+08:002011-01-08T23:49:03.934+08:00Tau Yew BakWhen someone mentions "comfort food", an immediate image that would come to my mind is <b>"Tau Yew Bak"</b> - Pork braised in Dark Soya Sauce. When I run out of ideas on what to cook for dinner or when I have one of those insane urges to have something porky to go with rice, invariably this dish would be my choice.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5336081620/" title="P1020260 by Pureglutton, on Flickr"><img alt="P1020260" height="640" src="http://farm6.static.flickr.com/5084/5336081620_6554c2b104_z.jpg" width="559" /></a><br />
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So what makes a good Tau Yew Bak? There are various versions to this popular dish. My version would require a good cut of Belly Pork. Some would prefer other cuts of pork, like shoulder loin, shank etc but I think nothing beats the belly cut. Make sure you get a cut with equal layers of fatty and lean meat. You do need the fatty layer - that's what gives this dish it's flavourful lardy taste.<br />
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Get a good bottle of Dark Soya Sauce - one that's thick and sweetish with aromatic caramel nuances. Make sure you use enough of this to give the gravy a dark luscious look. I like it really dark - brownish hues just won't do.<br />
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You will also need a good measure of high quality Light Soya Sauce - this kinda binds the dark soya sauce and porky flavours really well. <br />
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So all you have to do is saute several whole pieces of garlic in some oil, add in the pork, stir well. Add in the soya sauces (both light & dark), enough water to cover the meat and braise in low heat for 20-30 minutes until the pork softens to the right bite. If you want a more sweetish tinge to the gravy, add in some sugar. For a more substantial twist, add in some boiled eggs and serve this with some sambal belacan by the side. I guarantee you will down tons of rice with this :-))<br />
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The good thing about this dish is that it keeps really well - in fact, it tastes better after 1-2 days!<br />
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So, what's your comfort food?PureGluttonhttp://www.blogger.com/profile/09053608939792714085noreply@blogger.com29tag:blogger.com,1999:blog-9084682509611535689.post-92130963874287029102011-01-04T23:36:00.002+08:002011-01-06T21:39:41.131+08:00Dancing Fish!<a href="http://www.flickr.com/photos/48731521@N02/5303618364/" title="P1020911 (640x480) by Pureglutton, on Flickr"><img alt="P1020911 (640x480)" height="480" src="http://farm6.static.flickr.com/5162/5303618364_b46c67be1e_z.jpg" width="640" /></a><br />
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Not even a week had passed since I got back from Bali and I jumped, without hesitation, when dear <a href="http://masak-masak.blogspot.com/">Masak-masak</a> asked if I'd like to go try out Dancing Fish. I mean, I had been gorging on Indon-Balinese food for 4 days prior to that and yet I couldn't wait to go and check out Dancing Fish, a new restaurant serving Malay-Indo cuisine located on the 3rd Floor of the spanking new refurbished wing of Bangsar Shopping CEntre.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5303025839/" title="P1020914 (640x468) by Pureglutton, on Flickr"><img alt="P1020914 (640x468)" height="468" src="http://farm6.static.flickr.com/5007/5303025839_27ab955635_z.jpg" width="640" /></a><br />
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The signature dish & namesake of the restaurant - Dancing Fish is a delightfully fried Red Tilapia so skillfully fried till the entire fish can be eaten, bones, head and all. With accompanying ladies fingers, long beans and tomatoes and sitting prettily on a sweetish-sourish tangy sauce known as "Masam Kedondong Pedas", the only direction the cleverly-contorted fish danced was straight into our tummies. By the time we were done with the fish, the plate was cleaned out - not a single bone was left!<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5303023205/" title="Dancing Fish (640x480) by Pureglutton, on Flickr"><img alt="Dancing Fish (640x480)" height="480" src="http://farm6.static.flickr.com/5162/5303023205_b0feb745c3_z.jpg" width="640" /></a><br />
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Service was fast and courteous. During the short lapses while waiting for the next dishes to be served, we were busy snacking on the Emping crackers which we dipped enthusiastically into the sambal terasi - it was pretty addictive! The Indonesian crackers made from melinjo nuts, slightly bitterish, went so well with the sambal terasi, not unlike our sambal belacan but with crushed tomatoes added in.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5303618018/" title="P1020909 (640x536) by Pureglutton, on Flickr"><img alt="P1020909 (640x536)" height="536" src="http://farm6.static.flickr.com/5084/5303618018_d1c6843020_z.jpg" width="640" /></a><br />
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I really love love their Kerabu Pucuk Paku! Lightly blanched jungle ferns served with a coconut-based gravy with just the right combination of turmeric, shallots and daun salam - this dish won the "fastest disappearing" award for that meal. I was so happy this was right in front of me and I made sure it didn't quite move away from me much, hehe! I was so tempted to tilt the plate and pour all the gravy onto MY plate. This is one vegetables dish I would order and order again!<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5323406631/" title="P1020893 by Pureglutton, on Flickr"><img alt="P1020893" height="428" src="http://farm6.static.flickr.com/5166/5323406631_246b3629c6_z.jpg" width="640" /></a><br />
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I loved their Terung Sambal too. Eggplant grilled and slathered with a thick sambal sauce and topped with crispy fried shallots, this was a winner in my books. But my only grouch about this dish is that it will make you want to "tambah nasi" (add more rice!), such is its addictive sambal.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5303026055/" title="P1020920 (640x427) by Pureglutton, on Flickr"><img alt="P1020920 (640x427)" height="427" src="http://farm6.static.flickr.com/5247/5303026055_64b21c153d_z.jpg" width="640" /></a><br />
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We had a whole Bebek Goreng Bali (Fried Duck) which was thoughtfully served in 2 plates. The chefs at Dancing Fish must be master-fryers because the duck was fried to a crisp but had not lost any of its flavour plus the flavours of the marinade. I had no need of the accompanying chilli dip - the pieces of crunchy ducky were scrumptious on their own.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5303024453/" title="P1020901 (640x593) by Pureglutton, on Flickr"><img alt="P1020901 (640x593)" height="593" src="http://farm6.static.flickr.com/5283/5303024453_67c02a386c_z.jpg" width="640" /></a><br />
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The one not-so-on dish, for me, was the Tahu Telur. It didn't do much for me in terms of taste and texture.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5303619222/" title="P1020927 (640x399) by Pureglutton, on Flickr"><img alt="P1020927 (640x399)" height="399" src="http://farm6.static.flickr.com/5129/5303619222_0a347977fa_z.jpg" width="640" /></a><br />
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Cumi Cumi Bakar - yes, it tasted as good as it looked up there. Squids are not exactly the easiest item to cook but the chefs here have done a marvelous job. Smooth and tender (not chewy at all), the fresh squids were grilled to perfection. I totally dig the sweet sticky sauce (I suspect it's made from "kicap manis") glistening on the smokey shiny plump squids. Definitely a favourite round the table!<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5303026601/" title="P1020930 (640x478) by Pureglutton, on Flickr"><img alt="P1020930 (640x478)" height="478" src="http://farm6.static.flickr.com/5166/5303026601_28212f6175_z.jpg" width="640" /></a><br />
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You can choose between plain white rice or yellow rice to go with your dishes. Tasting a bit like our local "nasi minyak", the fragrant spicy yellow rice (a tad oily) went very well with all the dishes. In fact, you can even just eat it on its own - it's tasty that way.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5303617050/" title="P1020897 (548x640) by Pureglutton, on Flickr"><img alt="P1020897 (548x640)" height="640" src="http://farm6.static.flickr.com/5205/5303617050_3e0da1b900_z.jpg" width="548" /></a><br />
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Desserts... Chendol with Durian Ice-cream... this is so decadent! Thick coconut milk, soft pandan-flavoured chendol, red beans, thick gula melaka and best of all, that scoop of divine durian icecream.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5303028469/" title="P1020950 (558x640) by Pureglutton, on Flickr"><img alt="P1020950 (558x640)" height="640" src="http://farm6.static.flickr.com/5202/5303028469_a5897e056b_z.jpg" width="558" /></a><br />
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If chendol is not your scene, go for something lighter in the form of Lemongrass Jelly served with some "pearls" of assam which give you a delightful sour experience when they burst in your mouth. I have no idea how these were made - I'd surely love to learn its secret.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5303027921/" title="P1020938 (640x427) by Pureglutton, on Flickr"><img alt="P1020938 (640x427)" height="427" src="http://farm6.static.flickr.com/5041/5303027921_5f92fc72c7_z.jpg" width="640" /></a><br />
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The jelly is served with fried rolls with either mango or durian filling. Guess which was my choice?<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5303621182/" title="P1020940 (640x544) by Pureglutton, on Flickr"><img alt="P1020940 (640x544)" height="544" src="http://farm6.static.flickr.com/5125/5303621182_27da7fc954_z.jpg" width="640" /></a><br />
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The restaurant has lots of elegant wooden beams everywhere... criss-crossing cleverly for a gorgeous visual impact...<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5303616444/" title="Dancing Fish-2 (640x480) by Pureglutton, on Flickr"><img alt="Dancing Fish-2 (640x480)" height="480" src="http://farm6.static.flickr.com/5084/5303616444_f12ab30a26_z.jpg" width="640" /></a><br />
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... and a beautiful "feature wall" on one side... assorted batik patchwork-like designs...<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5303620160/" title="P1020955 (640x444) by Pureglutton, on Flickr"><img alt="P1020955 (640x444)" height="444" src="http://farm6.static.flickr.com/5210/5303620160_6f209f70aa_z.jpg" width="640" /></a><br />
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<a href="http://www.flickr.com/photos/48731521@N02/5303027651/" title="P1020962 (640x427) by Pureglutton, on Flickr"><img alt="P1020962 (640x427)" height="427" src="http://farm6.static.flickr.com/5250/5303027651_681174a714_z.jpg" width="640" /></a><br />
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<br />
<b>Dancing Fish Malay-Indo Cuisine</b><br />
<b>3rd Floor Bangsar Shopping Centre</b><br />
<b>Kuala Lumpur</b><br />
<b>Tel: 03-2095-6663</b>PureGluttonhttp://www.blogger.com/profile/09053608939792714085noreply@blogger.com20tag:blogger.com,1999:blog-9084682509611535689.post-1862360896589649282011-01-01T18:22:00.000+08:002011-01-01T18:22:30.257+08:00HAPPY NEW YEAR!<a href="http://www.flickr.com/photos/48731521@N02/5311408297/" title="P1020989 (427x640) by Pureglutton, on Flickr"><img alt="P1020989 (427x640)" height="640" src="http://farm6.static.flickr.com/5248/5311408297_2a86b5f516_z.jpg" width="427" /></a><br />
<br />
Happy New Year, everyone!<br />
<br />
Here's a toast to a fabulous 2011 ahead - the start of another decade.<br />
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I wish you all good things for the new year - joy, health and fulfillment in every way :-) Personally, I feel nothing beats the love and warmth of family and good friends... a meal shared in the company of family and friends is always enjoyable and meaningful.<br />
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We had an amazing steamboat dinner last night at my dear friend, CH's beautiful home in Desa Parkcity...<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5312000444/" title="New Year Turkey (640x480) by Pureglutton, on Flickr"><img alt="New Year Turkey (640x480)" height="480" src="http://farm6.static.flickr.com/5248/5312000444_ff4c76c58e_z.jpg" width="640" /></a><br />
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<a href="http://www.flickr.com/photos/48731521@N02/5312000678/" title="New Year Turkey-1 (640x480) by Pureglutton, on Flickr"><img alt="New Year Turkey-1 (640x480)" height="480" src="http://farm6.static.flickr.com/5167/5312000678_be5c848518_z.jpg" width="640" /></a><br />
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Because we were away in Bali during Christmas, I saved the turkey and only roasted it today for lunch... shared with family and close friends, of course.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5311999974/" title="P1020996 (640x427) by Pureglutton, on Flickr"><img alt="P1020996 (640x427)" height="427" src="http://farm6.static.flickr.com/5286/5311999974_504ceba9f2_z.jpg" width="640" /></a><br />
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May 2011 bring us abundance... love, good health, happiness and good food :-))PureGluttonhttp://www.blogger.com/profile/09053608939792714085noreply@blogger.com7tag:blogger.com,1999:blog-9084682509611535689.post-40019966401613769072010-12-30T23:12:00.000+08:002010-12-30T23:12:21.800+08:00New Formosa Restaurant @ SS2It's the eve of New Year's Eve. In another 2 days, a new year will be upon us.<br />
<br />
I always get a bit nostalgic during this time of the year. It's like I'm trying to grab the last few hours before the year ends to think and reflect on what has happened, or didn't happen, this whole year. As I looked through my Flickr folders, the nostalgia dipped one notch further when I looked at my food photos taken at <a href="http://newformosa.com.my/services.htm">New Formosa Restaurant.</a><br />
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Wayyyy before I started food-blogging, this restaurant has been one of my favourites. I've been going to this place for my lunch for years (something like more than 16 years!). My top favourite lunch item here is their <b>Seafood Porridge</b>. I almost always order this on almost all the occasions that I have been here at lunch, usually with friends and colleagues. Their service crew recognise me by sight and they know what I want when I tell them "my regular order please!" The seafood porridge here is really the most delicious comfort food ever - piping hot smooth rice porridge brimming with fresh seafood - fish fillets, shrimps, clams, fishballs, squids, jellyfish... drizzle some soysauce and shake some pepper over the porridge and you'll have a most fulfilling lunch - delicious in its simplicity.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5299755473/" title="P1030726 (428x640) by Pureglutton, on Flickr"><img alt="P1030726 (428x640)" height="640" src="http://farm6.static.flickr.com/5241/5299755473_0deb17271c_z.jpg" width="428" /></a><br />
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As much as I associate seafood porridge with New Formosa, their <b>Stir Fried Butter Eel</b> is another one of their signature dishes. Soft succulent eel fillets encased in a light crispy batter and delicately fried to a golden brown. Curry leaves and bits of chilli padi give this dish that extra "ooomph". Eat this with white rice or just by itself as an indulgent snack.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5300353336/" title="P1030733 (428x640) by Pureglutton, on Flickr"><img alt="P1030733 (428x640)" height="640" src="http://farm6.static.flickr.com/5044/5300353336_03b00d2976_z.jpg" width="428" /></a><br />
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At a recent dinner here together with my dear Kahcheh, we wanted something simple & light yet nourishing and immediately this item jumped up from their menu as our mutual choice - a delightful Tofu dish - braised with mushrooms, fungus and angled loofah.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5300353650/" title="P1030743 (428x640) by Pureglutton, on Flickr"><img alt="P1030743 (428x640)" height="640" src="http://farm6.static.flickr.com/5009/5300353650_ab19c03a80_z.jpg" width="428" /></a><br />
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If you like innards, try their <b>Pig's Intestines with Pineapples</b>. The tender intestines, cooked in a sweet sour gravy with chunks of pineapples and bell peppers were refreshingly different - the intestines were not fried , hence less oily & chewy. The gravy had none of the cloying sweetness of sugar overdose in typical chinese sweet-sour dishes.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5299756271/" title="P1030747 (428x640) by Pureglutton, on Flickr"><img alt="P1030747 (428x640)" height="640" src="http://farm6.static.flickr.com/5130/5299756271_83534b6fc2_z.jpg" width="428" /></a><br />
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One of Chef Lee's signature dishes - <b>Bamboo Yam Rice</b> - a must-try for carbs lovers. I just couldn't resist this, more so when I was told there're yam cubes in the rice. Yes, I'm a yam-lover. The rice was made more fragrant with bits of dried shrimps, fried shallots and chopped spring onions. I can just eat this alone. No need for any accompanying dishes, really.<br />
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We were joined by Mrs Jeanie Lee - a most gracious and warm host. When she saw our "paltry" dishes on the table (by her standards it was paltry but there were only 3 of us - how much could we eat?!), she immediately bustled into the kitchen and asked Chef Lee to come up with a few more dishes! Minutes later, this was served on our table...<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5299756759/" title="P1030758 (640x428) by Pureglutton, on Flickr"><img alt="P1030758 (640x428)" height="428" src="http://farm6.static.flickr.com/5049/5299756759_23d5c15eea_z.jpg" width="640" /></a><br />
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Huge succulent<b> prawns cooked in their signature style</b>. One word: divine.<br />
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When she found out that yam was our favourite, magically this dish appeared...<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5299756473/" title="P1030751 (428x640) by Pureglutton, on Flickr"><img alt="P1030751 (428x640)" height="640" src="http://farm6.static.flickr.com/5203/5299756473_9a2947b6c7_z.jpg" width="428" /></a><br />
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<b>Pork Ribs braised with Yam</b>. If we were not already so full, we would have asked for white rice to mop up the gravy, deliciously thickened by the soft powdery yam, divinely infused with porky lardy goodness from the tender ribs.<br />
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In Mrs Lee's books, we were not allowed to leave her restaurant without tasting their desserts. I love how the Taiwanese love their yams. Yams are a mainstay in their menu - in rice dishes, in main courses and even in desserts. <br />
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Their signature dessert: <b>Pumpkin Yam Pudding with Gingko</b>. I like their sans lard version. It's definitely healthier and it made me feel less guilty indulging in this. It's also very light on the sugar content: a definite plus point in my books.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5299757213/" title="P1030767 (428x640) by Pureglutton, on Flickr"><img alt="P1030767 (428x640)" height="640" src="http://farm6.static.flickr.com/5004/5299757213_644eb7b73a_z.jpg" width="428" /></a><br />
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In New Formosa, one dessert is never enough. Go for a 2nd one. Go for their refreshing<b> Aiyu Jelly</b> - very light, very lemony, absolutely addictive.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5299757473/" title="P1030773 (428x640) by Pureglutton, on Flickr"><img alt="P1030773 (428x640)" height="640" src="http://farm6.static.flickr.com/5209/5299757473_b235315a9b_z.jpg" width="428" /></a><br />
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The charming Mrs Lee explained how the Aiyu Jelly was made... from something like this:<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5300355276/" title="P1030778 (640x428) by Pureglutton, on Flickr"><img alt="P1030778 (640x428)" height="428" src="http://farm6.static.flickr.com/5085/5300355276_7fe9ed271c_z.jpg" width="640" /></a><br />
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It's fascinating to learn how Aiyu Jelly is made from the gel of seeds of a type of fig found mainly in Taiwan. By placing the seeds in a bag submerged in water and gently rubbing them, a slimy gel will be produced which is then allowed to set into a jelly. Sugar and lemon/lime juice are added in and there you have it - the yummy Aiyu Jelly!<br />
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There are so many more well-loved authentic Taiwanese dishes on their menu to try. I think I want to go back there soon for my seafood porridge - I haven't had it for some time. It used to be a favourite lunch item for me before my office relocated. <br />
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New Formosa is located at the quieter part of SS2 - parking is not much of a problem - and that's definitely another plus point.<br />
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<b><span class="Apple-style-span" style="color: #073763;">New Formosa Restaurant</span></b><br />
<b><span class="Apple-style-span" style="color: #073763;">46 Jalan SS2/24</span></b><br />
<b><span class="Apple-style-span" style="color: #073763;">46300 Petaling Jaya</span></b><br />
<b><span class="Apple-style-span" style="color: #073763;">Tel: 03-78751894/7478</span></b><br />
<b><span class="Apple-style-span" style="color: #073763;">Business hours: 12.00noon-3.00pm; 6.00pm-10.30pm</span></b>PureGluttonhttp://www.blogger.com/profile/09053608939792714085noreply@blogger.com5tag:blogger.com,1999:blog-9084682509611535689.post-82577999529738048422010-12-30T00:10:00.000+08:002010-12-30T00:10:19.915+08:00Time fliesIt's the final week for the year. Where did my 2010 go?? I honestly can't believe the year has just flown by and 2011 will be dawning in a few days' time.<br />
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It's good to be on leave during this time. And half the week is gone already. It's nice not having to be up and out of bed when my alarm goes off at 6am. I get to lie in for a bit, just a bit. I'm out of the bedroom by 9'ish, latest.<br />
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Somehow the days get by very quickly. I go to the wet market, take my time to buy a week's worth of foodstuff. I groom my two furkids. I bake. Experiment with new recipes, tweak them, make do with whatever I have in the fridge/larder. <br />
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Like how I mixed fresh cream with kaya and chopped nuts for the filling of this swissroll.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5299227533/" title="P1020840 (427x640) by Pureglutton, on Flickr"><img alt="P1020840 (427x640)" height="640" src="http://farm6.static.flickr.com/5210/5299227533_885a1076d2_z.jpg" width="427" /></a><br />
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I sit by my verandah to enjoy the fruits of my baking.<br />
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It's even nicer if there's some rain to accompany me.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5299228415/" title="P1020855 by Pureglutton, on Flickr"><img alt="P1020855" height="640" src="http://farm6.static.flickr.com/5083/5299228415_528b1d54a0_z.jpg" width="428" /></a><br />
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I meet up with friends for lunch and spend hours catching up. I go home and bake some more, more cakes to bring home to mom tomorrow. A day trip to Ipoh - and that will take care of my Thursday.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5299227761/" title="P1020852 (427x640) by Pureglutton, on Flickr"><img alt="P1020852 (427x640)" height="640" src="http://farm6.static.flickr.com/5201/5299227761_b4d42f38fd_z.jpg" width="427" /></a><br />
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I book a 2-hour massage for the next day. And after that there's a New Year's Eve dinner to go to. But before that, bake another cake to bring over as dessert.<br />
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Lunch with family on New Year's Day - the meats are marinated and waiting in my fridge.<br />
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Is it any wonder that my days fly past so fast?PureGluttonhttp://www.blogger.com/profile/09053608939792714085noreply@blogger.com5tag:blogger.com,1999:blog-9084682509611535689.post-67119700501138090792010-12-22T15:36:00.000+08:002010-12-22T15:36:43.456+08:00Magnolia Sherbet - Lift Your SensesWith all the heavy hardcore eating during this festive season, what would be a most refreshing and light dessert? After a heavy meal, the last thing I'd want is another rich and heavy sweet. What comes to mind (and desire) is the brand new Magnolia Sherbet.<br />
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Magnolia Sherbet: Think "refreshing", think "nutritious fruity", think "tantalising", think "healthily yummy" - Yes, all those are perfect descriptions of the new Magnolia Sherbets! <br />
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<a href="http://www.flickr.com/photos/48731521@N02/5282511042/" title="Sherbet Group Photo Hires by Pureglutton, on Flickr"><img alt="Sherbet Group Photo Hires" height="453" src="http://farm6.static.flickr.com/5284/5282511042_7cb505def0_z.jpg" width="640" /></a><br />
<em>*Photo courtesy of Magnolia Sherbet</em><br />
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Available in 4 tropical flavours - lychee, mangosteen, melon & orange. Not only are they light and creamy, you get real fruity chunks wholesomely packed in those cute 85ml cups.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5268458011/" title="P1070278 by Pureglutton, on Flickr"><img alt="P1070278" height="427" src="http://farm6.static.flickr.com/5206/5268458011_22a0119261_z.jpg" width="640" /></a><br />
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There's even a little spoon packed inside - makes eating the sherbet so much more convenient!<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5268442623/" title="P1070295 by Pureglutton, on Flickr"><img alt="P1070295" height="640" src="http://farm6.static.flickr.com/5005/5268442623_5f1ba7b019_z.jpg" width="427" /></a><br />
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The best thing is that these little cups of sherbet are so light on the palate and nutrituous, it makes the indulgence a little bit "less guilty" and healthier!<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5268430717/" title="P1070285 by Pureglutton, on Flickr"><img alt="P1070285" height="640" src="http://farm6.static.flickr.com/5089/5268430717_84bfa9c33e_z.jpg" width="427" /></a><br />
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I tried all 4 flavours and I must say all of them are good but My Favourite is the Mangosteen!<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5269056720/" title="P1070288 by Pureglutton, on Flickr"><img alt="P1070288" height="640" src="http://farm6.static.flickr.com/5169/5269056720_a38849d34e_z.jpg" width="427" /></a><br />
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Just look at this - isn't that the most divinely luscious & delectable scoop of sherbet ever?!<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5269058598/" title="P1070290 by Pureglutton, on Flickr"><img alt="P1070290" height="640" src="http://farm6.static.flickr.com/5206/5269058598_eee8599e6a_z.jpg" width="427" /></a><br />
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These 4 flavours are available at all major supermarkets, hypermarkets and large provision shops, retailing at RM2.50 (WM) and RM2.80 (EM). For more information on Magnolia's range of yummy tasting icecreams, please visit them <a href="http://new.fndairies.com/">here</a>.<br />
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OK, now I need to go and get my Mangosteen fix!PureGluttonhttp://www.blogger.com/profile/09053608939792714085noreply@blogger.com10tag:blogger.com,1999:blog-9084682509611535689.post-57340196180200520762010-12-13T18:10:00.002+08:002010-12-16T14:07:35.752+08:00Food Porn: Home-made Siu YookSiu Yook (regardless how it's spelled) = Roast Pork.<br />
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Feeling kinda "hypoporkinaemic" whole of last week - thanks to GFAD who spammed Facebook and Twitter with her home-made Siu Yook, I got 2 slabs of pork belly and made these yesterday. Just to satisfy some cravings, hah!<br />
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(Read about my <a href="http://pureglutton.blogspot.com/2008/11/home-made-crispy-roast-pork.html">1st attempt</a> and <a href="http://pureglutton.blogspot.com/2008/12/homemade-siew-yook-2nd-attempt.html">2nd attempt</a> at Siu Yook!)<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5256759539/" title="P1070649 by Pureglutton, on Flickr"><img alt="P1070649" height="397" src="http://farm6.static.flickr.com/5002/5256759539_d9a88ee007_z.jpg" width="640" /></a><br />
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<a href="http://www.flickr.com/photos/48731521@N02/5257370798/" title="P1070652 by Pureglutton, on Flickr"><img alt="P1070652" height="408" src="http://farm6.static.flickr.com/5004/5257370798_8b1e77f576_z.jpg" width="640" /></a><br />
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Another angle...<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5257371152/" title="P1070653 by Pureglutton, on Flickr"><img alt="P1070653" height="360" src="http://farm6.static.flickr.com/5082/5257371152_44d50fd782_z.jpg" width="640" /></a><br />
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Slice 'em up...<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5256760971/" title="P1070668 by Pureglutton, on Flickr"><img alt="P1070668" height="429" src="http://farm6.static.flickr.com/5207/5256760971_d2565c69a8_z.jpg" width="640" /></a><br />
<br />
<a href="http://www.flickr.com/photos/48731521@N02/5257371430/" title="P1070663 by Pureglutton, on Flickr"><img alt="P1070663" height="434" src="http://farm6.static.flickr.com/5209/5257371430_580cc4e623_z.jpg" width="640" /></a><br />
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Then chop 'em up!<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5256758687/" title="P1070673 by Pureglutton, on Flickr"><img alt="P1070673" height="640" src="http://farm6.static.flickr.com/5244/5256758687_e386e3acb4_z.jpg" width="430" /></a><br />
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<a href="http://www.flickr.com/photos/48731521@N02/5256758891/" title="P1070681 by Pureglutton, on Flickr"><img alt="P1070681" height="409" src="http://farm6.static.flickr.com/5207/5256758891_1f8abf9fe6_z.jpg" width="640" /></a><br />
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They tasted good with some instant noodles!<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5256759139/" title="P1070684 by Pureglutton, on Flickr"><img alt="P1070684" height="640" src="http://farm6.static.flickr.com/5166/5256759139_f213e62caa_z.jpg" width="403" /></a>PureGluttonhttp://www.blogger.com/profile/09053608939792714085noreply@blogger.com14tag:blogger.com,1999:blog-9084682509611535689.post-53192059236299402962010-12-13T12:56:00.000+08:002010-12-13T12:56:58.727+08:00D Legends Bar @ TTDIIf you are in the Taman Tun Dr Ismail neighbourhood and would like to have a drink, chill out with friends in a friendly casual bar/restaurant, give <strong>D Legends Bar</strong> a try.<br />
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Newly set up some months ago by a group of buddies, the outlet is run with Hans at the helm - a cheerful down-to-earth personable young man. When you speak to him, you get a deep sense of passion and commitment from someone who's very much into the F& B business. The pricing in D' Legends, ranging from beer to food, is really very reasonable and when I asked Hans how they expect to make run a profitable joint, his answer was a nochalant "<em>It really depends on how much money you want to make, at the end of the day! And how happy you are."</em><br />
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<a href="http://www.flickr.com/photos/48731521@N02/5237672933/" title="P1030473 by Pureglutton, on Flickr"><img alt="P1030473" height="428" src="http://farm6.static.flickr.com/5281/5237672933_c0cf06c16f_z.jpg" width="640" /></a><br />
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I like his philosophy.<br />
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So what kinda reasonably-priced food are we talking about? Top on their list is this...<br />
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<strong><span style="color: blue;">D Legends Pork Burger (RM15)</span></strong><br />
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<a href="http://www.flickr.com/photos/48731521@N02/5238059760/" title="P1030550 by Pureglutton, on Flickr"><img alt="P1030550" height="428" src="http://farm6.static.flickr.com/5127/5238059760_4b0333a6a0_z.jpg" width="640" /></a><br />
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A thick fat minced pork pattie - it's like 3x thicker than the bun, full of flavour from the herbs and spices, hand-made by Han's kitchen crew, headed by none other than his mom and aunt! Top that thick fat pattie with a slice of melting cheese... it's burger heaven!<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5237483409/" title="Legends 2-2 by Pureglutton, on Flickr"><img alt="Legends 2-2" height="480" src="http://farm6.static.flickr.com/5128/5237483409_4852a9009f_z.jpg" width="640" /></a><br />
<br />
You can get a variety of Indian-influenced starters in D Legends...<br />
<br />
<strong><span style="color: blue;">Samosa (RM8)</span></strong><br />
Indian-style chicken curry puff, served with mint chutney<br />
<a href="http://www.flickr.com/photos/48731521@N02/5238042078/" title="P1030484 by Pureglutton, on Flickr"><img alt="P1030484" height="428" src="http://farm6.static.flickr.com/5010/5238042078_f73a10e977_z.jpg" width="640" /></a><br />
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My friends love their <strong><span style="color: blue;">Chiken Tikka (RM12)</span></strong> ... they have perfected the art of grilling chicken breastmeat to NOT result in a dry or hard texture. At first, I didn't realise it was chicken breast because the Chicken Tikka cutlets were juicy, tender and fabulous with the masala spices marinated in them!<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5238129166/" title="P1030480 by Pureglutton, on Flickr"><img alt="P1030480" height="428" src="http://farm6.static.flickr.com/5003/5238129166_2e00da27e1_z.jpg" width="640" /></a><br />
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<strong><span style="color: blue;">Prawn Tapas (RM14)</span></strong><br />
We absolutely loved this! Succulent pranws in a thick creamy buttery sauce flavoured with lots of garlic & other herbs, we practically mopped the whole dish clean with the slices of French loaf.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5238053770/" title="P1030523 by Pureglutton, on Flickr"><img alt="P1030523" height="428" src="http://farm6.static.flickr.com/5208/5238053770_77bbc0f661_z.jpg" width="640" /></a><br />
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<strong><span style="color: blue;">Mushroom Tapas (RM10)</span></strong><br />
Another winner - fresh mushrooms saute'ed in olive oil before being cooked in a garlicky creamy sauce.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5237473089/" title="P1030501 by Pureglutton, on Flickr"><img alt="P1030501" height="640" src="http://farm6.static.flickr.com/5090/5237473089_b7ddd1bbd9_z.jpg" width="428" /></a><br />
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If you want something a bit more "substantial" to go with your drinks, try their <strong><span style="color: blue;">D Legends Pizza (RM18)</span></strong> ...<br />
thin crust pizza topped with chicken ham, sausages, onions and chilli and generous amount of cheese!<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5237480247/" title="Legends 2-1 by Pureglutton, on Flickr"><img alt="Legends 2-1" height="480" src="http://farm6.static.flickr.com/5090/5237480247_c7950d4fba_z.jpg" width="640" /></a><br />
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I like their funky deco... walls adorned with artsy sketches of famous artistes... MJ's my favourite<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5238071504/" title="Legends 2 by Pureglutton, on Flickr"><img alt="Legends 2" height="480" src="http://farm6.static.flickr.com/5246/5238071504_45d149e117_z.jpg" width="640" /></a><br />
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Oh, for all you gals out there, here's more incentive for you to chill out at D Legends. <br />
<em>For Ladies Only</em>: every night, pay only RM50 nett for 3 cocktails of the night... choose from the list below:<br />
<br />
<span style="color: #351c75;"><strong>Monday: Batidas</strong> (Havana rum, fresh lime, fruits - choice of strawberry or passion fruit)</span><br />
<span style="color: #351c75;"><strong>Tuesday: Martini</strong> (Bombay Sapphire gin, Dry Vermouth, Olives, Lemon twist)</span><br />
<span style="color: #351c75;"><strong>Wednesday: Cosmopolitan</strong> (Absolut Vodka, Triple Sec, Cranberry juice, lemon squeeze)</span><br />
<span style="color: #351c75;"><strong>Thursday: Margarita</strong> (your choice of original strawberry or green apple flavour: Jose Cuervo tequila, triple sec, lime juice)</span><br />
<span style="color: #351c75;"><strong>Friday: Long Island Tea</strong> (Absolut Vodka, Havana Club rum, Bombay Sapphire Gin, Jose Cuervo tequila, triple sec, lemon juice, coke)</span><br />
<span style="color: #351c75;"><strong>Saturday: Mojito</strong> (Havana Club rum, mint, lime, soda)</span><br />
<span style="color: #351c75;"><strong>Sunday: Sex on the Beach</strong> (Malibu, orange juice, cherry syrup)</span><br />
<br />
<br />
<span style="color: red;"><strong>D Legends Bar</strong></span><br />
<span style="color: red;"><strong>24 Jalan Datuk Sulaiman (same row as Devi's Corner & Mama's Kitchen)</strong></span><br />
<span style="color: red;"><strong>Taman Tun Dr Ismail</strong></span><br />
<span style="color: red;"><strong>60000 Kuala Lumpur</strong></span><br />
<span style="color: red;"><strong>Open: 5pm onwards (weekdays); 4pm onwards (weekends)</strong></span>PureGluttonhttp://www.blogger.com/profile/09053608939792714085noreply@blogger.com5tag:blogger.com,1999:blog-9084682509611535689.post-51978623619470882372010-12-02T17:04:00.001+08:002010-12-03T10:51:35.823+08:00Can we have MORE cake?Can we have some more cake, please?<br />
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Yes, that was what my colleagues asked me this morning, after they have tasted this <strong>Crazy Nuts Cake</strong> which I made last night...<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5226043396/" title="P1030439 by Pureglutton, on Flickr"><img alt="P1030439" height="640" src="http://farm6.static.flickr.com/5049/5226043396_1a6482b0c2_z.jpg" width="428" /></a><br />
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A simple soft moist chocolate cake, coated with more chocolate and sprinkled with caramelized hazelnuts and almonds...<br />
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The texture looked a bit dense here because the cake was just removed from the fridge and you know how chilled chocolate cake would be. Leave it a bit longer at room temperature for the cake to "fluff out" and the texture will be softer! Anyway, I'm glad everyone loved this ;-)<br />
<a href="http://www.flickr.com/photos/48731521@N02/5226039572/" title="P1030435 by Pureglutton, on Flickr"><img alt="P1030435" height="640" src="http://farm6.static.flickr.com/5089/5226039572_3d2d3e7fa1_z.jpg" width="428" /></a><br />
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And while we are talking about cakes, here's my Fruitcake, which is now on Version 3...<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5225446539/" title="P1030461 by Pureglutton, on Flickr"><img alt="P1030461" height="428" src="http://farm6.static.flickr.com/5162/5225446539_34c4b0e10c_z.jpg" width="640" /></a><br />
<br />
... meaning I have revised the recipe 3 times since <a href="http://pureglutton.blogspot.com/2010/11/let-us-eat-cake.html">I first made it</a>! Hmmm.... I think this should be just right now :-) As you can see, the cake is not too heavy on fruits... so you actually eat some CAKE and not just mixed dried fruits! The chopped almonds and walnuts give a nice crunchy bite to it. And those bits of red you see there - those are not the usual sickeningly-sweet glaced cherries... those are cranberries!<br />
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I like to cut my Fruitcake into small pieces and nibble on them slowly.... more so to avoid over-pigging-out! It kinda makes sense, right? Smaller pieces, less cake, less calorie-intake... but then, how about MANY MANY small pieces? Yeah, I know... it kinda defeats the purpose too :-P<br />
<br />
<a href="http://www.flickr.com/photos/48731521@N02/5226042096/" title="P1030452 by Pureglutton, on Flickr"><img alt="P1030452" height="640" src="http://farm6.static.flickr.com/5203/5226042096_dc5bb466ce_z.jpg" width="428" /></a>PureGluttonhttp://www.blogger.com/profile/09053608939792714085noreply@blogger.com19tag:blogger.com,1999:blog-9084682509611535689.post-14949848790830088742010-11-29T14:30:00.001+08:002010-11-29T14:34:15.941+08:00Academy of Pastry Arts MalaysiaThe spate of baking I've been doing lately... (like the cakes featured in my 2nd last post here) and last Saturday, a chocolate cake, 2 fruit cakes and 35 muffins emerged from my oven ... this could be inspired by a recent visit I made to the <a href="http://www.academyofpastryartsmalaysia.com/">Academy of Pastry Arts Malaysia</a>.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5206204231/" title="P1020379 by Pureglutton, on Flickr"><img alt="P1020379" height="428" src="http://farm6.static.flickr.com/5004/5206204231_c8fec1e422_z.jpg" width="640" /></a><br />
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Thanks to Jade Wong of Mustard Tree Communications, (through the kind recommendation of <a href="http://fatboyrecipes.blogspot.com/">FBB</a>) I spent a delightful afternoon at the Academy. The moment I walked through the glass door, I was bowled over by the wonderful aroma of BAKING... you know, that oh-so-delicious aroma that can only come from baking a concoction of butter, flour, eggs, sugar and goodness-knows what else (yummy stuff, of course!)<br />
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The Academy houses an impressive 8,000 sq ft which had been assigned to a Chocolate Room, Bakery Room, Pastry Kitchen, Pastry Room, Weddine Cake Room (with ceiling mirrors!), Chef's Lounge and classrooms. <br />
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<a href="http://www.flickr.com/photos/48731521@N02/5198703382/" title="P1020347 by Pureglutton, on Flickr"><img alt="P1020347" height="640" src="http://farm5.static.flickr.com/4129/5198703382_0abd0aa86b_z.jpg" width="428" /></a><br />
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The Academy's main focus is to train students through their Certificate programs:<br />
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<strong>* 3-month Certificate Program in Pastry & Bakery (Full time)</strong><br />
<strong>* 3-month Certificate Program in Pastry & Bakery (Part time)</strong><br />
<strong>* 3-month Certificate Program in Bakery (Full time)</strong><br />
<strong>* 9-month Certificate Program in Pastry & Bakery</strong><br />
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<a href="http://www.flickr.com/photos/48731521@N02/5198735664/" title="Academy Pastry Arts-1 by Pureglutton, on Flickr"><img alt="Academy Pastry Arts-1" height="480" src="http://farm5.static.flickr.com/4103/5198735664_8ba31ff31d_z.jpg" width="640" /></a><br />
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Students and participants will be personally trained and coached by pastry and bakery champions ensuring hands-on teaching, practice and repeated exposure to the best pastry techniques, pastry tools and ingredients. Believe me when I say they use only top-notch ingredients (like Varlhona chocolates) and the Academy is fitted-out with the most modern state-of-the-art equipment.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5206225569/" title="P1020388 by Pureglutton, on Flickr"><img alt="P1020388" height="640" src="http://farm6.static.flickr.com/5163/5206225569_e6c62d79bf_z.jpg" width="428" /></a><br />
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Helmed by the affable and charming <span style="color: blue;">Chef Guillaume Lejeune as the Director of Pastry Studies</span>, who comes with more than 13 years of international experience in teaching, demonstrating in Hospitality Institutes as well as hands-on experience within Michelin starred hotels and restaurants in France, the Middle East and Asia, you know you are in pretty good hands!<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5198145531/" title="Academy Pastry Arts-2 by Pureglutton, on Flickr"><img alt="Academy Pastry Arts-2" height="480" src="http://farm5.static.flickr.com/4129/5198145531_dc52f65ed7_z.jpg" width="640" /></a><br />
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Existing professionals and pastry enthusiasts can also go for short-term courses whereby you can learn how to bake:<br />
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<span style="color: magenta;">* Cheesecakes</span><br />
<span style="color: magenta;">* Chocolate for Beginners</span><br />
<span style="color: magenta;">* Chocolates & Pralines</span><br />
<span style="color: magenta;">* The Art of French Pastries</span><br />
<span style="color: magenta;">* Tea Cakes, Cookies & Bars</span><br />
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Their fees are very reasonable, ranging from RM150 (half day), RM250 (full day) to RM500 (2 days).<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5198715186/" title="P1020358 by Pureglutton, on Flickr"><img alt="P1020358" height="640" src="http://farm5.static.flickr.com/4111/5198715186_15613bc05d_z.jpg" width="428" /></a><br />
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On the day I was there (together with a few other bloggers), we were treated to a short lesson on <em>"How to Bake & Decorate a Gingerbread House"!</em><br />
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<a href="http://www.flickr.com/photos/48731521@N02/5198148867/" title="Academy Pastry Arts-3 by Pureglutton, on Flickr"><img alt="Academy Pastry Arts-3" height="480" src="http://farm6.static.flickr.com/5201/5198148867_84a70e86ac_z.jpg" width="640" /></a><br />
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Actually, to save time, the ginger bread house pieces were already baked and ready. After the informative demo by Chef Lejeune, it was our turn to decorate our houses! The "cement" used to glue the walls and roof of the gingerbread house is made from beaten egg whites + icing sugar. Chef Lejeune showed us the technique of creating "icicles" that should hang from the roof beams...<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5206819192/" title="Academy Pastry Arts-5 by Pureglutton, on Flickr"><img alt="Academy Pastry Arts-5" height="480" src="http://farm6.static.flickr.com/5088/5206819192_9da7fd6d25_z.jpg" width="640" /></a><br />
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Sift some icing sugar over the house for that "snow" effect... and then proudly presenting my handiwork...<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5198207643/" title="P1020483 by Pureglutton, on Flickr"><img alt="P1020483" height="640" src="http://farm5.static.flickr.com/4089/5198207643_7b702b69fa_z.jpg" width="428" /></a><br />
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... standing next to <a href="http://ugwug.blogspot.com/2010/11/feliz-navidad-academy-of-pastry-arts.html">WMW's</a> house...<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5206794150/" title="P1020506 by Pureglutton, on Flickr"><img alt="P1020506" height="428" src="http://farm6.static.flickr.com/5005/5206794150_e489e34c1b_z.jpg" width="640" /></a><br />
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As Christmas is just round the corner, you may be interested in their "Christmas Delights" class on 13 & 14 December 2010 (one time only!). We were treated to these Christmas delights baked by Chef Lejeune and his students...<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5198104103/" title="P1020338 by Pureglutton, on Flickr"><img alt="P1020338" height="428" src="http://farm5.static.flickr.com/4083/5198104103_f20942546a_z.jpg" width="640" /></a><br />
<em>Stollen - so fragrant with spices and dried fruits!</em><br />
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If one is not enough for you, have a whole basketful!<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5206798238/" title="P1020361 by Pureglutton, on Flickr"><img alt="P1020361" height="428" src="http://farm5.static.flickr.com/4145/5206798238_f19eb45b7d_z.jpg" width="640" /></a><br />
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How about some <em>Christmas Cookies? Cardamom honey and Lemon Cinnamon flavoured</em>...<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5198097661/" title="Academy Pastry Arts by Pureglutton, on Flickr"><img alt="Academy Pastry Arts" height="480" src="http://farm6.static.flickr.com/5201/5198097661_496517161b_z.jpg" width="640" /></a><br />
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A beautiful and ingenious way to stack up your cookies...<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5198732210/" title="P1020376 by Pureglutton, on Flickr"><img alt="P1020376" height="640" src="http://farm6.static.flickr.com/5161/5198732210_4b488d1277_z.jpg" width="428" /></a><br />
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Tell me, can you ever, ever resist something like this...<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5198131975/" title="P1020374 by Pureglutton, on Flickr"><img alt="P1020374" height="640" src="http://farm5.static.flickr.com/4089/5198131975_e72ee571b6_z.jpg" width="428" /></a><br />
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<em>Chocolate Moelleux - sinfully rich chocolate cake with a moist melted centre, topped with raspberries and edible gold bits! Such luxurious indulgence!</em><br />
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<a href="http://www.flickr.com/photos/48731521@N02/5206193041/" title="P1020427 by Pureglutton, on Flickr"><img alt="P1020427" height="428" src="http://farm5.static.flickr.com/4145/5206193041_21d07c5120_z.jpg" width="640" /></a><br />
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I am definitely going to sign up for some classes soon because I want to <s>learn </s> impress people by making <em>Petit Fours</em> like these... haha!<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5206218837/" title="P1020530 by Pureglutton, on Flickr"><img alt="P1020530" height="428" src="http://farm5.static.flickr.com/4132/5206218837_07b4357b72_z.jpg" width="640" /></a><br />
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<em>Thin chocolate shell holding a dollop of whipped ganache (passionfruit + vanilla), biscuit joconde, guimauve (that square of yellow spongey melt-in-the-mouth delight), topped with chocolate fan-like shaving and raspberry - heavenly!</em><br />
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Another variety is this... the Strawberry version:<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5206214919/" title="P1020522 by Pureglutton, on Flickr"><img alt="P1020522" height="640" src="http://farm5.static.flickr.com/4149/5206214919_bcb404d49b_z.jpg" width="428" /></a><br />
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It was a wonderful decadent afternoon spent at the Academy, in the charming company of Chef Lejeune and Hanne Landgraf (Customer Relations Executive) and fellow bloggers WMW, <a href="http://ipohwav3.wordpress.com/2010/11/26/academy-of-pastry-arts-malaysia/#comment-6313">Jason</a>, <a href="http://strings-of-memories.blogspot.com/2010/11/christmas-delights-academy-of-pastry.html">Li Chuen</a> and <a href="http://www.clickclickculinary.com/">Edwin</a>...<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5198261851/" title="Academy Pastry Arts-4 by Pureglutton, on Flickr"><img alt="Academy Pastry Arts-4" height="480" src="http://farm5.static.flickr.com/4151/5198261851_e62030d9d2_z.jpg" width="640" /></a><br />
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I can't wait to go back there and get my hands-on sessions!<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5198125451/" title="P1020372 by Pureglutton, on Flickr"><img alt="P1020372" height="640" src="http://farm5.static.flickr.com/4129/5198125451_d83068b09a_z.jpg" width="428" /></a><br />
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The <a href="http://www.academyofpastryartsmalaysia.com/about.html">Academy of Pastry Arts Malaysia</a> is located in Wisma Thrifty, right across the Petaling Jaya Hilton:<br />
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<strong>Lot 2-A, 2nd Floor</strong><br />
<strong>Wisma Thrifty</strong><br />
<strong>19 Jalan Barat</strong><br />
<strong>46200 Petaling Jaya</strong><br />
<strong>Contact: Mobile +6017-3252395</strong><br />
<strong>Tel: +603-7960-3846 / Fax: +603-7960-3848</strong><br />
Email: <a href="mailto:info@academyofpastryartsmalaysia.com">info@academyofpastryartsmalaysia.com</a><br />
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<em>*Thank you, Jade - for this lovely experience!</em>PureGluttonhttp://www.blogger.com/profile/09053608939792714085noreply@blogger.com18tag:blogger.com,1999:blog-9084682509611535689.post-33158147695154746722010-11-24T17:06:00.001+08:002010-11-24T17:15:42.124+08:00Old Fuzhou Restaurant<a href="http://www.flickr.com/photos/48731521@N02/5194146971/" title="P1010986 by Pureglutton, on Flickr"><img alt="P1010986" height="640" src="http://farm6.static.flickr.com/5082/5194146971_6eef32f9ce_z.jpg" width="428" /></a><br />
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Since we are on the RED trail, I just had some lovely RED Wine Meesuah last week. Cooking with red wine - the very red home-made wine prepared from red rice and glutinuous rice, not the typical western red wine from grapes, is typical of Foochow or Fuzhou cuisine.<br />
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The Fuzhou aka Hockchew people originate from the Fujian province of China. In Malaysia, they are located predominantly in Sibu (Sarawak), Yong Peng (Johor) and Sitiawan (Perak). There are many special foods associated with the Fuzhou people but undoubtedly their very famous dishes would be those that are cooked with their red wine. Traditionally, the wine is made from fermenting a mixture of blended red rice bran and cooked glutinuous rice. This rice mixture must be kept in a very clean ceramin urn, with some filtered water and left to ferment for about 40 days! The resultant wine is then filtered and it can keep for a very long time. The wine residue, known as "wine lees" is not discarded - in fact, this concoction is used in cooking many of the typical Fuzhou dishes. You can actually packets of dried wine lees from Sitiawan and Fuzhou shops.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5194143347/" title="Old Fuzhou-1 by Pureglutton, on Flickr"><img alt="Old Fuzhou-1" height="480" src="http://farm5.static.flickr.com/4085/5194143347_f753ee5f19_z.jpg" width="640" /></a><br />
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Take, for example, the <strong>Red Wine Chicken Meesuah</strong>. Besides using the wine, some of the rice residue is also added for more colour and flavour. The distinctly sweet and sourish, slightly fruity aroma of the red wine had infused into the thin rice vermicelli and every slurp of the smooth slithery noodles was like a toast on the palate. I love the still-crunchy black fungus and the succulent pieces of chicken, while well-cooked, did not disintegrate in the pot.<br />
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The wine lees (residue) was used in a number of Old Fuzhou's signature dishes. While meesuah is a well-known and popular item, the <strong>Fried Rice</strong> was something I have not tried before. Fried plainly with just some eggs and spring onions, the dish did not detract from its main attraction, ie the red rice residue which imparted a lovely earthy, slightly sourish, flavour to the rice.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5194113043/" title="P1010981 by Pureglutton, on Flickr"><img alt="P1010981" height="640" src="http://farm5.static.flickr.com/4107/5194113043_a6eef7615b_z.jpg" width="428" /></a><br />
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The lovely owner of Old Fuzhou strongly recommended that we try their <strong>Pork Slices with Hamchoy</strong> (pickled mustard leaves). It was certainly a a great choice. Slices of lean pork were stir-fried with bits of hamchoy with wine lees. Very simple, very basic. This would go wonderfully with white rice.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5194740872/" title="P1010993 by Pureglutton, on Flickr"><img alt="P1010993" height="640" src="http://farm5.static.flickr.com/4130/5194740872_1170283899_z.jpg" width="428" /></a><br />
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<strong>Fuzhou Fishballs</strong> - soft bouncy fishballs with fillings of minced pork in the centre, cooked in a sweet light soup. How comforting. I love fishballs (good ones, of course) and with the added bonus of minced pork in the centre, I'm happy with my soup!<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5194734480/" title="P1010984 by Pureglutton, on Flickr"><img alt="P1010984" height="640" src="http://farm5.static.flickr.com/4104/5194734480_510a690d83_z.jpg" width="428" /></a><br />
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The Fuzhou-style of <strong>Oyster Omelette</strong> ("orh chien") is quite different from the Hokkien-style, which is softer, more gooey due to the use of tapioca flour. In Old Fuzhou, you get the fluffy crispy version. Just look at how light & fluffy the omelette is - achieveable, with some skills, when you fry the eggy concoction in some very hot oil!<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5194121999/" title="P1020009 by Pureglutton, on Flickr"><img alt="P1020009" height="428" src="http://farm5.static.flickr.com/4127/5194121999_4d90327100_z.jpg" width="640" /></a><br />
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Eat your Orh Chien with chilli sauce... not any chilli sauce...<br />
<br />
<a href="http://www.flickr.com/photos/48731521@N02/5194724678/" title="P1020016 by Pureglutton, on Flickr"><img alt="P1020016" height="428" src="http://farm5.static.flickr.com/4153/5194724678_b9f08151b9_z.jpg" width="640" /></a><br />
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... it must be this particular one: Kampong Koh Garlic Chilli Sauce!<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5194727638/" title="P1020021 by Pureglutton, on Flickr"><img alt="P1020021" height="640" src="http://farm5.static.flickr.com/4144/5194727638_39e3a6a60c_z.jpg" width="428" /></a><br />
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I always buy at least 10 bottles of these whenever I go to Sitiawan... or "tumpang" my colleagues who go there!<br />
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The only non-Fuzhou dish we had that evening was this <strong>Vinegar Pig Trotters</strong>...because it is a favourite dish of our Fairy Godmother of Makan. Vinegar Pig Trotters is really such a popular dish, cooked and eaten by every Chinese community here that I'm not sure where it really originated from. It's popular among new mothers during the post-natal period... but it has evolved into an everyday kinda dish - you don't need an occasion to eat this, really. Since when do the Chinese need an occasion to eat? And to eat Pork, at that!<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5194115993/" title="P1020002 by Pureglutton, on Flickr"><img alt="P1020002" height="640" src="http://farm5.static.flickr.com/4144/5194115993_1cddf30561_z.jpg" width="428" /></a><br />
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Old Fuzhou's version is pretty commendable... the trotters were cooked soft enough (but not falling-off-the bone kinda soft) and would go sublimely with a bowl of white rice. It could do with a bit more ginger though, preferably Bentong ginger and perhaps a dash of gula melaka too. Yes, that's how I cook and love my pig trotters, heh!<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5194130701/" title="Old Fuzhou by Pureglutton, on Flickr"><img alt="Old Fuzhou" height="480" src="http://farm6.static.flickr.com/5042/5194130701_cba211cf1f_z.jpg" width="640" /></a><br />
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Old Fuzhou is tucked in a quiet corner in Damansara Kim (opposite the Super Tanker Restaurant), with ample parking. Do check this place out when you have an urge for good old comfort food, of the Fuzhou kind... expecially now when the weather has turned kinda rainy - red wine warms the body and soothes the soul. <br />
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<em>My appreciation to Marian Eu for this heart-warming Fuzhou experience :-))</em><br />
<br />
<span style="color: purple;"><strong>Old Fuzhou Restaurant</strong></span><br />
<span style="color: purple;">81 Jalan SS20/11</span><br />
<span style="color: purple;">Damansara Kim</span><br />
<span style="color: purple;">47400 Petaling Jaya</span><br />
<span style="color: purple;">Tel: 7725-5527</span>PureGluttonhttp://www.blogger.com/profile/09053608939792714085noreply@blogger.com15tag:blogger.com,1999:blog-9084682509611535689.post-8063915943866483402010-11-24T09:36:00.000+08:002010-11-24T09:36:44.893+08:00Red Eggs<a href="http://www.flickr.com/photos/48731521@N02/5175041190/" title="P1010471 by Pureglutton, on Flickr"><img alt="P1010471" height="428" src="http://farm5.static.flickr.com/4090/5175041190_2533a19a6a_z.jpg" width="640" /></a><br />
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We all know that the Chinese celebrate the one-month "birthday" of a baby by serving red eggs <em>(and pickled ginger and yellow glutinuous rice with curry and red angkoo kuihs! - but that's another story, hehe!).</em> We Chinese love the color <span style="color: red;">RED</span> as it embodies happiness, good fortune and <span style="color: red;">EGGS</span> have always been a symbol of Life. It isn't surprising at all to note that the traditional red-dyed eggs are not only featured in babies' one-month celebrations, they are also served during birthdays, well... because birthdays are also a celebration of "renewed life", no? I remember my mother used to prepare 2 red eggs for my birthdays when I was a kid and it was something I always looked forward to. It was quite a thrill for me to crack open the red eggs and they tasted so good when eaten dipped in some soya sauce. Yes, life was much simpler back then.<br />
<br />
Eggs play a pivotal role in <a href="http://en.wikipedia.org/wiki/Easter_egg">Easter celebrations</a>: whether from folklore or a religious point of view, the egg is widely used as a symbol of life renewed. Did you know that the Greeks also dye their eggs red for Easter? It is their brightest symbol of Greek Easter, representing the blood of Jesus Christ and rebirth. It's interesting to know that the Greeks make their own traditional natural red dye by boiling onion skins and vinegar! (I must try that out one day). <br />
<br />
Anyway, what got me interested in this red eggs story is that recently I was asked to make them. You see, I have seen and eaten so many red eggs in my life but I have never ever attempted to make any! My colleagues wanted to give something "traditional" to a few birthday people and naturally, red eggs was suggested and somehow, the task fell on me. It may sound simple - I mean, how difficult is it to dye some hard-boiled eggs red, right? I wanted to make sure they turn out a deep red, not pink or various shades of pink & red. Yes, I'm sure you have seen poorly-dyed eggs which have uneven red/pink/white patches all over.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5174430101/" title="P1010479 by Pureglutton, on Flickr"><img alt="P1010479" height="640" src="http://farm5.static.flickr.com/4154/5174430101_4a42d79694_z.jpg" width="428" /></a><br />
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I sought help from Twitter and Google and went looking for good red dye in the shops. I learned that adding vinegar to the dye solution helps in giving better coverage and even-ness of colour. Oh yeah, I followed every instruction to the "T". The tricky part was actually in how or where to place the eggs for drying after dyeing, heh! The guidelines were to place them on a wire tray, which I did... but then I found out that resulted in some "blotches" at the points where the eggs touched the tray. Ahhh...so how so how?? Well, I did my best to rub & massage those spots to even out the blotches but still, there were some blemishes left. There must be some way to hang or suspend the dyed eggs so that they don't come into contact with anything while drying out??! Any sifu out there who can enlighten me on this?<br />
<br />
Looking at the eggs, I think I should have smoothened out the shells first with some sandpaper before dyeing them... to reduce those natural dots and ridges which are still visible.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5174424197/" title="P1010472 by Pureglutton, on Flickr"><img alt="P1010472" height="428" src="http://farm5.static.flickr.com/4084/5174424197_8508ef21f4_z.jpg" width="640" /></a><br />
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So, whose birthday is next so that I can practise my Red Eggs skills? Any takers here? ;-)PureGluttonhttp://www.blogger.com/profile/09053608939792714085noreply@blogger.com3tag:blogger.com,1999:blog-9084682509611535689.post-65010131582972330422010-11-21T22:15:00.001+08:002010-11-22T11:19:25.928+08:00Let us eat Cake!Should there be a reason for eating cake?<br />
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No, not really. <br />
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Not when you get one of those baking bugs biting you! I can go for months without turning on my oven... but when the bug bites, I can be baking more than one cake a day. That's what happened today. <br />
<br />
First of all, I have a slab of cream cheese sitting in my fridge, fast approaching its shelf life and I had to do something about it. Having bought some couverture chocolate recently, I whipped up a chocolate sponge and cut it into 4 layers. Now what shall I put in between the layers... something which goes with that cream cheese? Rummaging through the larder & fridge, I found walnuts, almonds and a pack of Oreos. So I decided to whip up the cheese with some cream and chocolate... sprinkled some toasted nuts ... decorated it with the Oreos wafer rolls... and this was the result...<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5195069586/" title="P1020605 by Pureglutton, on Flickr"><img alt="P1020605" height="640" src="http://farm5.static.flickr.com/4152/5195069586_f3998a7a50_z.jpg" width="428" /></a><br />
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The Christmas mood has permeated the air... so I guess now is as good a time to bake a fruitcake as any. Having soaked the mixed fruits in brandy for the past few days, I added a little "twist" to my recipe and came up with a light version of the traditional fruitcake... it's not totally densed up with fruits... it's buttery, spicy, zesty, nutty and best of all, very much brandied! (used up half a bottle of brandy to soak 1kg of mixed fruits!)<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5194465805/" title="P1020584 by Pureglutton, on Flickr"><img alt="P1020584" height="640" src="http://farm5.static.flickr.com/4086/5194465805_d6c5835146_z.jpg" width="428" /></a><br />
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So... do we still need a reason to eat cake? :-))PureGluttonhttp://www.blogger.com/profile/09053608939792714085noreply@blogger.com16tag:blogger.com,1999:blog-9084682509611535689.post-67866664351062127422010-11-18T14:46:00.001+08:002010-11-18T21:40:21.906+08:00A Hairy Encounter @ Elegant InnIt's been a crazy crazy couple of weeks! I've been meaning to share this much earlier but somehow had to put this off due to work backlog and stuff.<br />
<br />
Since my <a href="http://pureglutton.blogspot.com/2010/10/elegant-inn-hk-cuisine.html">first visit to Elegant Inn</a>, I've been back there a couple of times... mainly to bring family and friends who've been rather impressed with my 1st review of this place. In my first visit here, we had the opportunity to try out their Hairy Crab Set, minus the crab at that time because Hairy wasn't available then - he was probably undergoing the final phases of maturity in Lake Tai or Lake Yangcheng in China! <br />
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<a href="http://www.flickr.com/photos/48731521@N02/5150424403/" title="P1010061 by Pureglutton, on Flickr"><img alt="P1010061" height="640" src="http://farm2.static.flickr.com/1235/5150424403_db9556db9a_z.jpg" width="428" /></a><br />
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Known also as the Chinese Mitten Crabs (due to the thick layer of hair on their claws), the best hairy crabs reputedly comes from Lake Yangcheng, nearby Shanghai. However, these prized crabs from Lake Yangcheng are now snapped up by the Chinese population and it's not likely there's any left over for the export market - this is what the lovely Jeannette Han imparted to us. Most likely the hairy crabs we get here are from Lake Tai.<br />
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Of course the hairy crab is revered for its divine roe... flesh aside. And for that, you would think that the female crabs are the ones that are served. Wrong. Actually, it's the male crabs that often made their way to our dining tables! Jeannette explained that female crabs are rarely marketed because, firstly, the taste & aroma of their roe is an "acquired" preference - it's more gooey, sticky and more "intense" in flavour which not many people would like. Secondly, most female crabs are better left alone in the lakes to "go forth and multiply" - otherwise, how to ensure that there's sufficient crabs for the next season's harvest?<br />
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In most restaurants, the proper "weaponry" (well, they certainly looked like weapons to me!) is provided for you to extricate all the roe & meat from Hairy. There's a pair of pincer+scissor-like weapon which seemed intimidating enough and another 2-prong fork which also looked pretty lethal. Oh well, if these seem scary to you, just use your fingers and teeth, no worries!<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5151032190/" title="Hairy Crabs at EI by Pureglutton, on Flickr"><img alt="Hairy Crabs at EI" height="480" src="http://farm2.static.flickr.com/1425/5151032190_3c17c85ec6_z.jpg" width="640" /></a><br />
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The <strong>6-course Hairy Crab Set @ RM118++ per person</strong> comes with:<br />
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<span style="color: #741b47;">*Twin delight Platter of Smoky Prawn Cake & Crunchy E.I. Nachos</span><br />
<span style="color: #741b47;">*Double-boiled Shark Cartilage Chicken Soup with Shark's Fin & Bamboo Pith</span><br />
<span style="color: #741b47;">*Seasonal Greens with Japanese Oyster Sauce</span><br />
<span style="color: #741b47;">*Braised Rice with Whole S.African Abalone</span><br />
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There's one change in the Braised Rice though... from the earlier review, this was served with cubed seafood but now Elegant Inn has gone 1 step higher by serving a Whole South African Abalone!<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5150481805/" title="P1010112 by Pureglutton, on Flickr"><img alt="P1010112" height="428" src="http://farm2.static.flickr.com/1242/5150481805_eff452fbcc_z.jpg" width="640" /></a><br />
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...and of course, HAIRY himself!<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5151044578/" title="P1010066 by Pureglutton, on Flickr"><img alt="P1010066" height="428" src="http://farm2.static.flickr.com/1344/5151044578_b1236e7d62_z.jpg" width="640" /></a><br />
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Actually, at closer range, Hairy does look pretty scary, don't you think?! Hairy looked like some mean alien creature.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5151041930/" title="P1010072 by Pureglutton, on Flickr"><img alt="P1010072" height="428" src="http://farm2.static.flickr.com/1400/5151041930_d4eb0d1dfb_z.jpg" width="640" /></a><br />
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Not convinced? This is WHY he's called "HAIRY"...<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5150441465/" title="P1010078 by Pureglutton, on Flickr"><img alt="P1010078" height="640" src="http://farm5.static.flickr.com/4009/5150441465_b1f6671058_z.jpg" width="428" /></a><br />
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But don't let those hairy legs throw you off because they are full of juicy succulent meat inside! Be sure to use your weapons/fingers/teeth to prod/suck/push every yummy morsel out!<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5151056048/" title="P1010079 by Pureglutton, on Flickr"><img alt="P1010079" height="428" src="http://farm2.static.flickr.com/1103/5151056048_19877149ae_z.jpg" width="640" /></a><br />
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If you are squeamish about "dismantling" Hairy, worry not - the friendly service crew at Elegant Inn would be more than happy to do it for you... and they do an excellent job!<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5150449265/" title="Hairy Crabs at EI-1 by Pureglutton, on Flickr"><img alt="Hairy Crabs at EI-1" height="480" src="http://farm2.static.flickr.com/1364/5150449265_21a3ded382_z.jpg" width="640" /></a><br />
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What you have to do after that, is... just dig in! Look at that clump of to-die-for roe! (Get your anti-cholesterol pills ready lah!)<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5150438651/" title="P1010095 by Pureglutton, on Flickr"><img alt="P1010095" height="428" src="http://farm5.static.flickr.com/4107/5150438651_a7a131d355_z.jpg" width="640" /></a><br />
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Hmmm... if you are a crabby fan, one Hairy is really not enough! Hold those roe in your mouth, savour it with your tongue, for as long as possible... coz there aint much of it from one Hairy, I tell ya!<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5150435681/" title="P1010089 by Pureglutton, on Flickr"><img alt="P1010089" height="640" src="http://farm2.static.flickr.com/1233/5150435681_e1d84985ec_z.jpg" width="428" /></a><br />
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Ohhh... did I mention that there's a set of Dessert included in the Hairy Crab set?? Oh yes, there is!<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5151432212/" title="P1010157 by Pureglutton, on Flickr"><img alt="P1010157" height="640" src="http://farm5.static.flickr.com/4004/5151432212_f684eb51b7_z.jpg" width="428" /></a><br />
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There's <span style="color: #351c75;">Double-boiled Ginger Soup with White Fungus & Red Dates and Crunchy Nutty Sesame Ball!</span><br />
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<a href="http://www.flickr.com/photos/48731521@N02/5150513825/" title="P1010152 by Pureglutton, on Flickr"><img alt="P1010152" height="640" src="http://farm2.static.flickr.com/1408/5150513825_b601f61c61_z.jpg" width="428" /></a><br />
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Here I would like to make a confession. Whenever we are at Elegant Inn, we cannot, just cannot NOT order a plate of their Salt & Pepper speciality...<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5150874871/" title="P1010132 by Pureglutton, on Flickr"><img alt="P1010132" height="640" src="http://farm2.static.flickr.com/1435/5150874871_6f37e9e79f_z.jpg" width="447" /></a><br />
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Being the gluttons that we are, this time we HAD to order ALL 3 of their signature Salt + Pepper items (@RM16 per item) ... namely their <span style="color: #cc0000;">HK Silver Fish, Homemade Tofu and Cuttlefish</span>! Arghhhh... such succulent chewy divinity!<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5151099282/" title="P1010124 by Pureglutton, on Flickr"><img alt="P1010124" height="640" src="http://farm2.static.flickr.com/1426/5151099282_9a320e8b21_z.jpg" width="428" /></a><br />
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And if you still have room in your tummy and a carbs-lover, you should not miss their <span style="color: #274e13;">Signature E.I. Fried Rice (RM22)...</span><br />
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<a href="http://www.flickr.com/photos/48731521@N02/5150505539/" title="P1010141 by Pureglutton, on Flickr"><img alt="P1010141" height="428" src="http://farm5.static.flickr.com/4037/5150505539_17c773f5e3_z.jpg" width="640" /></a><br />
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This is not just any fried rice, ok! Jeannette took pains to explain to us that their chef used 2 types of rice (freshly-cooked rice and day-old rice) and fry it at varying temperatures to achieve that just-perfect texture of the resulting plate of yummy rice. The grains are separated, yet not too dry nor chewy. Sounds simple enough... but this perfection can only be achieved with real skills.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5150515729/" title="Hairy Crabs at EI-3 by Pureglutton, on Flickr"><img alt="Hairy Crabs at EI-3" height="480" src="http://farm2.static.flickr.com/1406/5150515729_e7e8f3cd79_z.jpg" width="640" /></a><br />
<div style="text-align: center;"><em>Jeannette with her langchai Chefs: Chef James Theng and Chef Leong</em></div><br />
The Hairy Crab promotion should be on until December, so if you are thinking of making your acquaintance with Hairy, do give them a buzz to book your Hairy as supplies are brought in fresh daily and may run out fast.<br />
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<span style="color: #0c343d;"><strong>Elegant Inn Hong Kong Cuisine</strong></span><br />
<span style="color: #0c343d;">2.01 2nd Floor, Podium Block</span><br />
<span style="color: #0c343d;">Menara Hap Seng</span><br />
<span style="color: #0c343d;">Jalan P Ramlee</span><br />
<span style="color: #0c343d;">50250 Kuala Lumpur</span><br />
<span style="color: #0c343d;"><br />
</span><br />
<span style="color: #0c343d;">Tel: 03-2070-9399 Fax: 03-2070-9398</span><br />
<span style="color: #0c343d;">email: ei_hs@streamyx.com</span>PureGluttonhttp://www.blogger.com/profile/09053608939792714085noreply@blogger.com8tag:blogger.com,1999:blog-9084682509611535689.post-51478846598126068392010-11-09T15:30:00.000+08:002010-11-09T15:30:00.454+08:00Tanzini @ GTowerWith a tagline of "From Farm to Table" and a promise of a unique dining experience "right under the stars", Tanzini believes in using the freshest ingredients for their natural flavours, cooking them with soul and passion and serving the feel-good cuisine in a modern elegant setting 28 storeys above ground. Actually it's 29 storeys above ground if you want to experience that "right under the stars" ambience... the "starry" effects from the majestic clusters of lights as seen here...<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5089139415/" title="vcm_s_kf_repr_832x624 by Pureglutton, on Flickr"><img alt="vcm_s_kf_repr_832x624" height="480" src="http://farm5.static.flickr.com/4124/5089139415_aaf99602b2_z.jpg" width="640" /></a><br />
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<a href="http://www.flickr.com/photos/48731521@N02/5089736064/" title="vcm_s_kf_repr_832x624 by Pureglutton, on Flickr"><img alt="vcm_s_kf_repr_832x624" height="480" src="http://farm5.static.flickr.com/4149/5089736064_96702658d0_z.jpg" width="640" /></a><br />
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You will certainly feel like you are almost up there with the stars if the view through your dining room is something like this...<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5089736840/" title="vcm_s_kf_repr_832x624 by Pureglutton, on Flickr"><img alt="vcm_s_kf_repr_832x624" height="480" src="http://farm5.static.flickr.com/4112/5089736840_e20d2f77ec_z.jpg" width="640" /></a><br />
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OK, having set you in the right mood now, let's get on to the meal itself. Shall we have some starters?<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5089118005/" title="vcm_s_kf_repr_832x624 by Pureglutton, on Flickr"><img alt="vcm_s_kf_repr_832x624" height="480" src="http://farm5.static.flickr.com/4126/5089118005_09ca95149d_z.jpg" width="640" /></a><br />
<strong>Tanzini Antipasti Tower (RM50)</strong><br />
A 3-tier platter featuring the day's offer of their fresh antipasti (starters, something served before a main meal) delights. To be honest, I have no idea what those little morsels were actually (besides the obvious cherries/grapes/cheese) but suffice to say, those tasty bits teased our palates and had us wanting more!<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5089737082/" title="vcm_s_kf_repr_832x624 by Pureglutton, on Flickr"><img alt="vcm_s_kf_repr_832x624" height="480" src="http://farm5.static.flickr.com/4127/5089737082_c6329b4ee1_z.jpg" width="640" /></a><br />
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While waiting for our main courses, we were served with baskets of these freshly baked foccacia bread, which tasted absolutely divine just on their own! We had to forcefully stop ourselves from gorging on them.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5089737178/" title="vcm_s_kf_repr_832x624 by Pureglutton, on Flickr"><img alt="vcm_s_kf_repr_832x624" height="480" src="http://farm5.static.flickr.com/4130/5089737178_b0ebf3a94b_z.jpg" width="640" /></a><br />
<strong>Salad, two ways (RM18)</strong><br />
Blanched baby spinach with side garden salad, dressed with a dash of garlic oil, herbs & pepper - the requisite fibre composition for our meal.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5089287433/" title="vcm_s_kf_repr_882x589 by Pureglutton, on Flickr"><img alt="vcm_s_kf_repr_882x589" height="427" src="http://farm5.static.flickr.com/4129/5089287433_4ce6626d0b_z.jpg" width="640" /></a><br />
<strong>Aged Venison (RM78)</strong><br />
Roasted Australian Venison with Fennel & Beetroot, served with a port reduction<br />
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DL's main course - the meat was a bit hard and chewy, perhaps a little longer in the roasting pan would help. <br />
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<a href="http://www.flickr.com/photos/48731521@N02/5089737418/" title="vcm_s_kf_repr_832x624 by Pureglutton, on Flickr"><img alt="vcm_s_kf_repr_832x624" height="480" src="http://farm5.static.flickr.com/4132/5089737418_0f55fd3574_z.jpg" width="640" /></a><br />
<strong>Aged Wagyu Tenderloin (RM76 for 100g, RM98 for 160g)</strong><br />
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I had this served Medium Rare so the meat was pretty tender and juicy (like wagyus should be!). However, it was a bit bland - can do with a bit more flavouring here. Sides of asparagus and mashed potatoes were OK.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5089287837/" title="vcm_s_kf_repr_882x589 by Pureglutton, on Flickr"><img alt="vcm_s_kf_repr_882x589" height="427" src="http://farm5.static.flickr.com/4152/5089287837_cdb94e1e7c_z.jpg" width="640" /></a><br />
<strong>Pan-roasted Barramundi (RM38)</strong><br />
Organic barramundi served with baby potatoes, cherry tomatoes, porcini mushrooms, zucchini, cornetti beans and lightly dressed with an anchovy glace<br />
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This was probably one of the better dishes of the evening. I had a bite and found the fish to be really fresh with a delightfully light springy texture.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5089885498/" title="vcm_s_kf_repr_882x589 by Pureglutton, on Flickr"><img alt="vcm_s_kf_repr_882x589" height="427" src="http://farm5.static.flickr.com/4088/5089885498_8ae0cdebd4_z.jpg" width="640" /></a><br />
<strong>Agnello Milanese (RM46)</strong><br />
Cutlets of Australian lamb grilled served with olives, eggplant and sun-baked tomatoes<br />
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The chef did well with these lamb cutlets. They were nicely & crispily charred at the sides yet retaining their tender slightly chewy insides, like how perfectly-grilled lamb should be.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5089287237/" title="vcm_s_kf_repr_882x589 by Pureglutton, on Flickr"><img alt="vcm_s_kf_repr_882x589" height="640" src="http://farm5.static.flickr.com/4089/5089287237_e9bdbd8e75_z.jpg" width="427" /></a><br />
<strong>Tanzini Tiger Prawn Vongole (RM38)</strong><br />
Grilled tiger prawn & clams with "tau miu" sprouts served aglio olio<br />
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This traditional Neapolitan dish of pasta + clams (vongole) was given a couple of fresh twists - in the form of the tiger prawn and the "tau miu" which gave this pasta dish a refreshing crunchy bite.<br />
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Now, on to the Desserts...<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5089288277/" title="vcm_s_kf_repr_882x589 by Pureglutton, on Flickr"><img alt="vcm_s_kf_repr_882x589" height="640" src="http://farm5.static.flickr.com/4107/5089288277_9603b49724_z.jpg" width="427" /></a><br />
<strong>Tiramisu a Pezzi (RM26)</strong><br />
Served with freshly Lavazza toasted coffee bean. Not a tiramisu fan myself but DL seemed to like it.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5089737638/" title="vcm_s_kf_repr_832x624 by Pureglutton, on Flickr"><img alt="vcm_s_kf_repr_832x624" height="480" src="http://farm5.static.flickr.com/4124/5089737638_08b1890ba7_z.jpg" width="640" /></a><br />
<strong>Homemade Gelato (RM12/scoop)</strong><br />
We had the lavender and coffee. Flavours were very subtle, I would say. I liked the accompanying caramelised "wafer".<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5089288609/" title="vcm_s_kf_repr_882x589 by Pureglutton, on Flickr"><img alt="vcm_s_kf_repr_882x589" height="640" src="http://farm5.static.flickr.com/4126/5089288609_6762074568_z.jpg" width="427" /></a><br />
<strong>Chocolate Hazelnut Praline Mousse</strong><br />
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This was actually brought over from The Bridge Bar and wasn't found in the Tanzini menu. Our hosts insisted that this is a must-try item and they were absolutely right. The mousse was like chocolate velvet with nutty nuances, enhanced further by the caramelised hazelnut bits - divine!<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5089886584/" title="vcm_s_kf_repr_882x589 by Pureglutton, on Flickr"><img alt="vcm_s_kf_repr_882x589" height="427" src="http://farm5.static.flickr.com/4091/5089886584_016b301099_z.jpg" width="640" /></a><br />
<strong>Chocolate Pot (RM20)</strong><br />
Indulgent chocolate pot, infused with orange zest, served with homemade almond biscotti<br />
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Chocolate lovers would love this - dipping the thin biscotti into the thick creamy chocolate - it's a perfect combination that's almost too indulgent, I would say ;-)<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5089886730/" title="vcm_s_kf_repr_882x589 by Pureglutton, on Flickr"><img alt="vcm_s_kf_repr_882x589" height="640" src="http://farm5.static.flickr.com/4088/5089886730_90ef4eefd0_z.jpg" width="427" /></a><br />
<strong>Chef Woraphong</strong><br />
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The shy smiling Chef, with wide experience in the kitchens of world-renowned 5-star hotels in Thailand, believes that food should not only taste good, it must be good for you too. Mentored by his mother, his culinary quest is to create gourmet dishes showcasing the natural freshness of every ingredient.<br />
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<a href="http://www.flickr.com/photos/48731521@N02/5096194131/" title="vcm_s_kf_repr_882x589 by Pureglutton, on Flickr"><img alt="vcm_s_kf_repr_882x589" height="640" src="http://farm5.static.flickr.com/4128/5096194131_06382a56a5_z.jpg" width="427" /></a><br />
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The view from Tanzini is truly spectacular - it's a great restaurant to impress your guests whether it's a corporate or private event. Or even for that special romantic night out - step out onto the terrace and take in the breathtaking night view of the city, against the majestic backdrop of our Twin Towers.<br />
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<em>My appreciation to the lovely Melissa Hon and her team - Benjamin & Gladys who were such charming hosts ... and certainly not forgetting the cool & suave Sreejit Pillai who orchestrated the invite ;-)</em><br />
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<strong>Tanzini</strong><br />
<strong>Level 28 GTower</strong><br />
<strong>199 Jalan Tun Razak</strong><br />
<strong>50400 Kuala Lumpur</strong><br />
<strong>Tel: 03-2168-1899</strong><br />
Open Mondays-Saturdays <br />
Lunch: 11.30am till 2.30pm<br />
Dinner: 6.30pm till 10.30pm<br />
Closed on SundaysPureGluttonhttp://www.blogger.com/profile/09053608939792714085noreply@blogger.com22