CHASING FOOD DREAMS

A Beautiful Buka Puasa Feast with a Gorgeous Ending!

Continuing my journey of Ramadhan feast, I landed at the acclaimed Mosaic at Mandarin Oriental Kuala Lumpur. Mosaic has always been one of my favorite buffet places to visit. Renowned for dishing out a medley of local and international gastronomic delights with top notched quality, this is one buffet truly worthy of a visit! From 10 July to 10 August 2013, break fast at Mosaic with over 100 dishes to choose from at its Buka Puasa feast to savor authentic Malay cuisine and international favorites.

Mosaic, the hotel’s all day dining restaurant is designed with elegance and modern in blend with local touches. Different sections of the restaurant have different themes and the other end of the restaurant is filled with long rows of various live stations. The whole restaurant has gorgeous different chandeliers strung from above to give the whole ambience a soft and bright glow.

Chef De Cuisine, Chef Raymond Abou Rjeily and Malay Sous Chef Kamarudin Bin Dali are both responsible for the amazing spread of buffet together with their kitchen team.

Diving straight at the glorious spread of Buka Puasa feast, one should start with the salad station of Kerabus, Lemang, Ketupat, Serunding and more before heading on. Check out the various Western salad and the array of Kerabus on rotations like Achar Daging Panggang, Kerabu Jantung Pisang Ikan Bilis, Kerabu Pucuk Paku, Kerabu Daum Selom dan Udang, Kerabu Makanan Laut, Kerabu Manga Muda Sotong Kering, Acar Jelatah and more. Savor Rojak Buah, Gado Gado, Ulam Kampong with Sambals, Tahu Sumbat and Telor Masin or go for authentic classics of soft sticky Lemang and Ketupat with heaps of Beef or Chicken Serunding and Aneka Keropok. The Lemang and Serunding with thick rich Beef Rendang is simply marvelous!

Need something to perk up the appetite after a long day of fasting? Take a bite at the Malay condiments of Jeruk Mangga, Jeruk Betik or Jeruk Buah Pala to whet the appetite…

Soup is certainly a good way to warm up the tummy. Tuck into local soups such as Sup Kambing Ubi Kentang, Sup Makanan Laut Bersantan, Sup Ekor Sapi dengan Ubi Kentang and Sup Tulang Rawan or sample the comforting Bubur Lambok before heading over to other stations for mains.

For mains, there are over 50 dishes with rotation menu to indulge in starting with Ayam Kurma Seri Melayu, Sambal Udang Petai, Rendang Daging, Udang Galah Lemak Cili Api, Ikan Merah Assam Pedas, Daging Temasik, Gulai Kawah Dading dan Rebung Madu, Ekor Sapi Masak Kicap Berlada, Gulai Ayam Dara Kerisik dan Betik, Ayam Goreng Kunyit Bawang Cili and so much more. The list is long and I spied loads of authentic Malay dishes that will go perfectly with rice dishes like Nasi Minyak Halba, Nasi KukusDaun Pandan, Nasi Goreng Kerabu or even Biryani!

Other station also offers hawker fare like Murtabak and Roti Canai to go with Ayam Rendang and Dhal or sink your teeth into thick cuts of succulent Chicken, Beef and Lamb Satays… I had quite a few of the flavorful satays…

At Mosaic, there is quite a luscious spread of international dishes too! For those who simply love seafood, head over to the ice bar where Fresh Oysters, Smoked Salmonand Trout vies for attention with the Japanese must-have of Sushi and Sashimi.

The Grill Station is magnificent, leaving one in awe of its spread from Steaks, Lamb Cutlets, Sausages, Chicken Skewers, Fish, Seafood, Lamb Kofta, Meatballs and a beautiful Roast Leg of Lamb. Twirling skewers of meat catches one’s attention without fail while Pizza, Braised Lamb Shoulder Provencal and Grilled Vegetabes, Potatoes and other sides hold their own fort. My plate of grilled meats and seafood is a plate of wonderland in my books…

Let me share a secret with you… Mosaic has a stunning array of Indian dishes! It is simply one of the very best I had in a hotel and it never fails to please my taste. The Indian dishes served here are well balanced with spices and shows off refine flavors of Indian cuisine to its very best. That night, the station held copper and clay pots filled with Myailapur Chili Chicken, Amritsari Bengal Fish Curry, Kairiwali Bhindi, Aloo Matar Madras, Tandoori Chicken and Assorted Naans. Little copper buckets on the side are filled with lots of delicious looking Chutneys, Sambals, Yoghurt, Pickles and more. I made sure to savor this station as much as I can and the flavors are simply marvelous and highly addictive!

Craving for Chinese? There is the Chinese station laden with freshly whipped up dishes of Peppered Lamb, Peking Duck, Wok Fried Prawns with Pumpkin Sauce, Kung Pao Chicken, Deep Fried Stuffed Eggplant and more. Fill up with Chinese soups that changes each day or simply head on to the Noodle station to get some noodling action. There were pastas like Pasta Carbonara, Pasta Napolitana and local noodles like Mee Mamak, Curry Laksa and a whole lot more.

One needs a good strategy at Mosaic to be able to get to the Dessert Bar. Although it doesn’t take much to twist your arms, it still needs pure control as the desserts at Mosaic will have one drool endlessly at the breathtaking Chocolate Truffle and Praline, Cakes, Mini Desserts, Eclairs, Chocolate Fountain, Cupcakes, Macarons, Chocolate Lollipops, Puddings and house made Ice Creams.

The ice cream is simply a must… my Mango, Vanilla and Pandan Coconut was out of this world!

Cheese Board offers a nice range of cheese, cracker and grapes to lend a savory finish.

Let’s not forget Malay traditional desserts like Ramadhan Cookies, Bubur Kacang Hijau Durian, Bubur Jagung Manis, Buah Kurma, Assorted Malay Kuih, Ice Kacang, Chilled Chendol with Red Bean and more.

Alternatively, the Ramadhan buffet is also available at their newly refurbished Diamond Ballroom from 16 July to 1 August 2013. Exuding grandeur that is perfect for all occasions, the Diamond Ballroom promises a banquet-like showcase of not only authentic Malay, but also Chinese and Indian favorites with live-action stations – making it a perfect ambience for large gatherings of friends and business partners.

The Ramadhan Buffet is priced at RM138++ per person for both Mosaic and Diamond Ballroom. For more information or dining reservations, please call +603 2380 8888 or email mokul-fb@mohg.com

*Read about my last year’s Ramadhan here.

**More photos available at my Facebook: Chasing Food Dreams

MOSAIC

Lobby Level Mandarin Oriental, Kuala Lumpur

P.O. Box 10950

50088 Kuala Lumpur

Tel: +603-2179 8960

Fax: +603-2380 8833

Email: mokul-fb@mohg.com

Website: http://www.mandarinoriental.com/

Facebook:www.facebook.com/#!/MandarinOrientalKualaLumpur

Sunshine Smoothie!

Ok, by now if you still don’t get it, I am in Love with Smoothies! I love drinking these and they are just so fresh and pure goodness to kick start the day. After my Green Goddess Smoothie, I decided a few days ago to make a yellow one with Zespri Sungold Kiwi. Dug deep into my fridge and came out with this recipe…

The happy and nutrional colors of yellow in Sunshine Smoothie:

2 SungoldZespri Kiwi

1 tablespoon honey

150ml Orange Juice (you can use any citrus juices or even apple)

Scooped out the flesh of the kiwis put into a blender. Pour in the orange juice and honey. Blend it all the way for a good 30 seconds.

When it reaches a smooth consistency like this, stop the blender and taste. If you like it sweeter, add more honey.

One big happy serving… serve up the sweet and fresh Yellow smoothie to power up the rest of your day!

I love the happy color of yellow so much, I decided to whipped up a Sunshine Breakfast of Egg Toast with Hash Brown to join my Sunshine Smoothie...here's to a Happy Breakfast...

Stay tune for my Mood for Love Smoothie…

Visit www.zespri.com.my for more fun facts & recipes!

A-List Buka Puasa Feast!

Back again at Nook at Aloft Kuala Lumpur Sentral, this round for a taste of their A-List Malaysia Feast to usher in the holy month of Ramadhan. My previous visit at Nook left me craving for a piping hot bowl of their signature Sarawak Laksa and I was glad to be back now for a luscious full spread of buffet prepared by Chef Steven Seow and his kitchen team.. Walking into Nook feels good as I get familiarize with its bright and contemporary interior. It is very spacious and utterly modern, making dining at Nook very chic and retro!

Hitting the counters for the A-List feast, the first stop is always the quintessential lamb… Stuffed Whole Lamb Kuzi to be exact! After all, a sight of a whole lamb well marinated, roasted and glistening beautifully under warmer lights is guaranteed to whet the appetite after a long day of fasting!

The lamb is smothered in rempah, a moist wet rub, sits comfortably on a bed of Nasi Briyani and topped with condiments. Ask chef for a few slices of tender spicy lamb, heap on a few scoops of Nasi Briyani and top up with cashew nuts, fried shallot, raisin and green onions. Splash some thick curry gravy over the plate and you are set for a plethora of flavors in this plate.

While we are on the grill list, there is another counter filled with loads of grilled meat and seafood. Load up with Roasted Chicken and Grilled Seafood where prawns, mussels, crabs, squid and all sort of fish are spiced up and bakar to a smoky edge. If that’s not enough, how about the ever favorite Satay, skewers of well-seasoned chicken and beef that is tender and yummy.

Hopping to a much beloved cold bar to start off the meal, I spied Chilled Seafood like Prawns and Mussels, Chilled Spicy Crabs, Cold Cuts and Smoked Salmon. Choices are decent and quality is good. Standing alongside the chilled seafood are baskets and buckets of Kerabus, Ulams, Salads and Sambals. Savor crunch and raw greens with pungent Tempoyak, Sambal Belachan, Sambal Kicap and Cincaluk or go for the Acar Jelatah, Kerabu Kacang Panjang and more. There is Gado Gado too!

Hot buffet bar serves up dishes like Rendang Ayam, Ginger Chicken, Kurma Kentang, Honey Glazed Baked Sweet Potato to be savored with Rice Pilaf. The rendang, braised slowly for hours, are just full of spices, complex and yet simply remarkable in taste. Pungent with lemongrass and chili, I found myself scraping for the thick rendang gravy.

There was also creamy Butter Prawns and Crispy Breaded Fish with a creamy Chimichurri Sauce. Simple as it sounds, the crispy fish is so yummy with the pale creamy Chimichurri sauce. I went back for seconds on the fish!

Lots of snacks and small bites like Spring Roll, Samosa, Dim Sum, Murtabak and Roti Jala are also available. Ideally, these are good because then one has more space to sample other goodies.

If you must have your carbohydrates, there is Steamed Chicken Rice and Bubur Lambuk while one must definitely savor the restaurant’s signature Sarawak Laksa. The version here is spicy and fairly light.

Dessert bar is decked out loads of Fresh Fruits, Mini Desserts, Cakes, local traditional Malay Kuihs, Kurma cooked in Coconut and Dodol. Hot and Cold Beverages together with Ice Kacang will make a pleasant ending. Though we should not play with our food as often told by our moms, one will be please to play at the Ice Kacang Bar at Nook with all its syringes!

Book Early! A-list Malaysian Feast Buffet is priced at RM88+ per person and early bird is available from now until 8 September at RM70nett per voucher!

For more information, please call +603 2723 1154 or zip an email to nook.03758@alofthotels.com

NOOK

Aloft Kuala Lumpur Sentral

No 5, Jalan Stesen Sentral,

50470 Kuala Lumpur,

Malaysia

Phone: +603 2723 1188

Facebook: www.facebook.com/AloftKualaLumpurSentral

Business Hours:

6:30 AM - 10:30 AM; 12:00 PM - 2:30 PM; 6:30 PM - 10:30 PM

Mood for Love Smoothie!

Someone asked me now that I have gone Green, power up with Yellow, is Red next? For me, red can only mean one obvious thing… love! On my Day 13 Zespri Kiwi Amazing Challenge, I can feel the love… the love for my body and my skin. After so many days of eating kiwi, I must confess to loving the fruit and my body. Each day, I feel really good as my appetite seems to be well control, no cravings, digestion problem almost gone as I have been having great input and output…lol!

Since it’s the Saturday today, I feel in the Mood for Love and so I came out with this recipe…

Bringing out the inner me for a little Mood for Love Smoothie:

2 Zespri Kiwi (either green or yellow)

½ half a Dragonfruit

150ml Tomato Juice

Scooped out the flesh of the kiwis put into a blender. Pour in the tomato juice. Blend it all the way for a good 30 seconds.

When it reaches a smooth consistency like this, stop the blender and taste. If you like it sweeter, add honey. I didn’t think it needed it.

One or two love servings… set the mood for love today!

Visit www.zespri.com.my for more fun facts & recipes!

One Potato, Two Potato, Titillating us with 38 US Potato Creations!

Talk about spud invasion! A recent invite to the US Potato Culinary Festival KL 2013 had my jaw dropped as I ogled at a long list of creations made using my favorite root vegetable, the potato!!

Potato lovers alert… 16 leading Malaysian chefs show off their prowess in the US Potato Culinary Festival KL 2013 organized by the US Potato Board. Come this June, The US Potato Culinary Festival KL 2013 celebrates the launch of more than 38 dishes in 13 F&B outlets comprising restaurants, eateries, pubs and hotels etc. These F&B outlets are set to serve customers a wide and interesting repertoire of dishes comprising mains, appetizers and desserts using US frozen potatoes as the key ingredient.

From 1st to 30^th June, customers at these 13 outlets will have the opportunity to taste US potatoes used in various types of Malaysian fusion, western and eastern dishes. The objective of this festival is to promote the enjoyment of US frozen potatoes in a variety of innovativemenu items. When one thinks about frozen potatoes, the first impression is probably Shoestring Fries, Curly Fries or Potato Wedges which often accompany steaks or burgers. This is about to change as there are just no boundaries what one can do with frozen potatoes… at least from what I can see here at the festival!

Malaysia is a melting pot of cuisines. As such, I wasn’t surprise to see all the various variations of potato dishes from all our cultures. Going through some of them, I was really impressed with the creativity and effort put out by all the participating chefs from the 13 F&B outlets. The versatile spud is showcased from the very first appetizer course to main and snacks before finishing with potato desserts. US frozen processors offer the widest variety of menu-enhancing frozen potato products from which to choose. Malaysians will have the opportunity to taste different types and shapes of US frozen potatoes during this promotion from whole frozen baked potatoes to specialty fry products.

We got an opportunity to sample some of these creations at a special media event held at the Sime Darby Convention Centre for the auspicious launch of the festival. The event took off with several speeches by several US Potato Board Representatives and Committee Heads together with US Agricultural Attache.

Group photo with all the F&B participating chefs and the US Potato Board team

Be prepared for a long post of potato dishes…

BADBOY COOKS

by Chef Ken Wong

BARA ONE BISTRO

by Chef Hairy

CRAVING KITCHEN & CAFÉ

by Chef Koh Thong Seng

REST HALIA

by Chef Mohd Faisal

SECRET OF LOUISIANA

by Chef Elvin Goh

MARINI 57

by Chef Logan

MOVIDA KITCHEN

by Chef Pele Kuah

SUKA F&B RESTAURANT

by Chef Jacson Khoo

PADDINGTON PANCAKE

by Chef Muda Muhammad

SAFFRON BRASSERIES

by Chef Saravanan Supramaniam

WARISAN CAFÉ

by Chef Nizam

JAGOYA

by Chef Sixtus Bakansing

MUZIUM CAFÉ

by Chef Jeff Wang

Though every dish oozes with creativity, dessert takes the cake for me! The US Potato Crème Brulee was deliciously beautiful at sight and taste. I detected a mild potato note in the crème but it seems to work out really nice. I never expected to like Deep Fried Steak Cut US Potato Sugar and Sesame Seed Coated but I really love it. Obviously inspired by the toffee coated sticky Chinese dessert, potato seemed to taste really well sweet and caramelly. Making potato into dessert certainly changes my perception and I doubt I will ever think of the spud as before!

Here’s a little Potato fact I’ve learned at the event:

· Idaho & Washington in US is the top growers of potato for world wide

· There are over 20,000 varieties of potatoes but only 2,000 are commercially produced

· Potatoes are gluten free

· Contains lots of vitamins, potassium, dietary fiber and antioxidant power

So hurry to these outlets to enjoy US potatoes like never before! For more information on the US Potato Culinary Festival KL 2013, please call Kent Low or Eddie Saw at (03) 8070-7216.

*More pictures available at my Facebook: Chasing Food Dreams

** Read last year’sMarvel-licious US Mashed Potato Bonanza here

The Latest Contemporary Dining Scene in the City!

NOOK, one of the latest dining scenes in the city is nestled in Aloft Kuala Lumpur Sentral. Echoing the hotel’s contemporary and modern interior design, NOOK’s ambience will make one feel like they have just walked into a futuristic air space restaurant. Boldly design with a smart casualness, NOOK offers an all-day-dining experience with a mixture of international and local cuisines.

The restaurant is surrounded by glass walls, making it look really spacious and bright. The contrasting and bright color theme of apple green and white with a mix of light wood and steel added much contemporary touch to the whole place. Even the wait staff is smartly uniformed in matching green shirt and white pants.

One will be mesmerized by the groovy wavy contemporary light fixture and the padded wall panels of green and white. Diners can choose to dine at the spacious regular dining furniture or go for the sectioned cabin booth for a different feel. The cabin booths, aero-dynamically designed, reminded me of some air space booths. NOOK is totally funky in a futuristic way!

At the end of the restaurant, a 360 degree buffet bar is beautifully dressed in white with gorgeous glittery globes of tiny lights hanging in the air. Everything is widely displayed on the long white bar with additional side bars filled with neon lights on ice. The view of the acres of city lights at night also sets the mood at NOOK.

Dishes served are a bit of everything from International to local dishes. That evening, we checked out a few dishes and dessert.

NOOK’s Signature House Burger

A thick patty dressed with beef bacon, cheese, greens, caramelized onions and served on sesame seed bun with side salad and thick steak cut fries. The beef patty is juicy and flavorful. I like the caramelized onion adding a smoky depth to the burger. The unique side salad is pretty good as well.

Sarawak Laksa

Honestly I have never had Sarawak Laksa before. I do have to say the gravy of this laksa is unique and redolent of lots of spices. It’s not the unctuously creamy kind but rather a thin broth punched up with spices. Served with chicken slices and blanched prawns, bean sprout, egg omelette and coriander, the thin rice noodles soaked up the flavors happily. Since I never had this before elsewhere, I don’t have a comparison though I thought it tasted pretty smooth in flavors on my palate.

Nasi Lemak

A national favorite, the version here comes with a spiced up fried chicken drumstick, squid sambal, boiled egg, fried anchovies and peanuts and served with cucumber. Though the rice is average, the fried chicken is gorgeous in flavors and textures. A bite of the chicken evokes lots of flavors from the spices and the aroma of curry leaves. I also like the squid sambal for its sweet and spicy flavors.

House Special Fried Rice

This is my favorite dish of the night! Everything was near perfect in this dish. The fluffy fried rice was filled with loads of umami flavors. Making it even better was the fried chicken, spicy sambal and a tangy pickled papaya kerabu. You literally get a plate of spicy, savory, sweet, tangy and umami flavors all nicely balanced up. It’s just darn awesome fried rice in my books!

Chicken Rice

Another hawker favorite, the chicken rice is served with steamed chicken and fluffy chicken rice. Alongside the chicken rice are chili sauce, ginger sauce and dark soy sauce for extra flavors. This was pretty good but I simply prefer the awesome fried rice I had prior to this dish.

7 Layer Chocolate Cake

Definitely not what I was expecting in a chocolate cake! Love the creative touch as it is a push-pop chocolate cake. One gets to enjoy this layer by layer or simply eat this like a Popsicle. Its layers of chocolaty goodness are something you certainly don’t want to miss!

Besides the a la carte dishes above, buffet dinner is always available for those who seek varieties at NOOK. Priced at RM78+, enjoy seafood on ice, cold buffet dishes and salads, noodles, dim sums, hot international and local dishes and lots of desserts to end the evening. After an evening dinner, guests may want to head up to Aloft’s Mai Bar on the 14^th floor. Check out the city skyline and the infinity pool while sipping cocktails or simply hang out and enjoy the evening with great company!

NOOK

Aloft Kuala Lumpur Sentral

No 5, Jalan Stesen Sentral,

50470 Kuala Lumpur,

Malaysia

Phone: +603 2723 1188

Facebook: http://www.facebook.com/AloftKualaLumpurSentral

Business Hours:

Breakfast: 6:30 AM - 10:30 AM

Lunch: 12:00 PM - 2:30 PM

Dinner: 6:30 PM - 10:30 PM

Eating My Way to a Healthier Living!

Life speeds by as one grows older. Time flies and every moment, I find myself rushing here and there, trying to juggle and meet datelines and work responsibility. There are just crazy days, lots of them actually, that I find myself completely exhausted after work hours and settle for takeout or any food that is fast and available. Gone were the days when my mum would take almost a whole day to prepare dinner on the table for us and we were able to sit down together and enjoy a good wholesome meal with the family. Having moved to the city for a quite a while, I admit to losing the reality of what we should really eat and put into our body. It’s not like I don’t know how to cook, it’s just a matter of time and effort. When one reaches home after 8.30pm each day, the energy to prepare a proper meal just is not quite there at times.

Recently, I was invited to attend a three-day event on 18^th, 20^th and 21^st May of Slow Food in the Fast Track organized jointly by nourish! magazine and BTC group held at The Weld, Jalan Raja Chulan a few weeks back. The event was organized in a bid to educate the public with the aim to teach the fast-paced metropolitan society the vital importance of a good diet in promoting and maintaining health, as well as to re-affirm the notions of those who have already adopted to such lifestyles. The result of this is invariably the fostering of a healthy community, which is ideal in the corporate world, where busy days often leave no time for meals, let alone those good enough to sustain and nourish.

Arriving early, the hall was already dressed with participating booths filled with lots of quality and organic products. Participants included Shannon from Just as Delish, Opika, Green Chicken, Jatomi Fitness, Strictly Natural Goat Milk, Shaury Spices, Shirio, MAC Cookware, First Olive (Int) Sdn Bhd and Tupperware.

I was also here for the 2^nd edition of nourish! magazine launched at the event. It’s a food magazine like no other. nourish! is filled with lots of what’s happening in the food industry, how everyone should be aware of the country’s natural resources, ingredients and produce, knowledge sharing and recipes from passionate foodies. Do check out nourish! available now at all major bookstores for a copy!

Throughout the day, visitors from the press and the public were treated to an array of activities such as talks on cooking and eating well by industry players, open booths by various vendors in the organic scenes with their products for sale at a special price, a fitness lesson by Jatomi and a Salad ‘Spin off’ competition.

The event kicked off with a fitness lesson by Jatomi fitness.

Chef Ryan Khang of Proud Janny Restaurant and publisher of nourish! magazine shared a talk on organic and healthy living. Armed with a degree in food science, his passionate contribution to the culinary industry is seen through his many acclaimed works in public food events, research on food industry through nourish! magazine and his latest culinary venture of Proud Janny restaurant. He showcased the culinary skills of his team by serving up an organic degustation menu for press members, chalking up the superior flavor of the cuisine to the magic of organics and sustainably-grown food.

I had the honor of judging the Salad Spin Off where three teams from Nutriplus, Jatomi and American Express showed off healthy and delicious salad recipes.

Jatomi’s recipe of Salmon on Greek Salad was rich with omega 3 from the seared marinated soy base salmon with lots of crunch from the greens and toasted bread. Nutriplus team made a lovely Caesar Salad with freshly made Caesar dressing. Taking home the trophy that day was the American Express team with their Sautéed Chicken Breast Salad with Pomegranate. Lean and moist, the chicken breast was brined and cook to a tender bite. The dressing on the salad was vibrantly fresh, tangy and spicy. I like the crisp apple slices in the salad, making it really fruity, crisp and juicy with every bite.

Group photos of the teams and the judges for the Salad Spin Off competition.

En. Azman Zahari, CEO of Green Chicken also gave visitors a great insight to organic and healthy living. Green Chicken is a micro enterprise that deals in free range chickens in Kuala Selangor. Did you know that Green Chicken also provides delivery services when you buy their chicken? More details at www.greenchicken.com.my

We headed on over to lunch at Proud Janny restaurant where I met some new blogger friends, Abbygail from Abbygail’s Kitchen& Esther from The FussFree Chef! Proud Janny serves up an eclectic mix of wholesome Nyonya cuisine intermixed with Western fare, Breakfast fare, artisanal coffees, light sandwiches and cakes & pastries. The restaurant is proudly manned by Chef Ryan, Chef Janet and Chef Loke, featuring dishes all freshly prepared each day with quality and wholesome ingredients.

Nasi Ulam with Percik Chicken & Acar Salad

Showcasing a Nyonya testament, the nasi ulam is filled with loads of raw herbs for that distinctive flavor of a herb rice salad. Served with a chicken Maryland cooked al a Percik style, the tender confit chook was redolent of spices with a nutty finish. Fresh green vegetables and herbs is another addition in making this dish a healthier option. A dollop of spicy sambal added more oomph to the dish!

Sunkiss Rice with Tamarind Prawns, Chicken Lobak, Sambal Hebe & Sauté Vegetables

My first having rice flavored with citrus and I simply adored it. The fluffy tangy rice was filled with sweet orange flavor notes and tasted light and fresh. Tamarind prawns, another Nyonya signature, partners along with pieces of chicken rolls makes a good balance of protein to accompany the rice. Jazzing up the rice was a good dosage of dried shrimp sambal, spicy and pungent in full glory. I would have love some kind of gravy or curry with this dish for extra flavors.

Herbs Baked Free-Range Chicken Leg

Going back to roots, the chicken was earthy and delicious. Seasoned with herbs and served on mashed potatoes, roast root vegetables and a pool of brown gravy, this is a dish that reeks of comfort food at its best.

Salmon Kerabu Sandwich is Crystal Bread

A myriad of flavours, the mango kerabu sends shocks of delicious flavors to one’s senses. Sour, sweet, spicy and savory, the mango kerabu works beautifully with a spicy salmon filling sitting proudly on the restaurant’s homemade crystal bread. It’s a burst of citrus sourness with slight mango sweetness and spicy while the salmon filling was almost creamy, contrasting well with the light crispy crystal bread.

I was curious about crystal bread. Chef Loke who makes this fresh daily was proud to show us his crystal bread, a bread so light and crisp, it was truly delightful as a sandwich. Crystal bread is made from natural fermentation and needs time to sit and develop into its texture and flavors. It is intensely fluffy and filled with lot of air holes in the bread. Chef Loke recommended toasted the bread for full satisfaction.

Dessert

The best part of the meal is definitely dessert time! We savor luscious homemade cakes made in Proud Janny’s kitchen. Cakes and pastries are available daily and one never knows what the kitchen might surprise you with. Of the three slices, everyone fell hard for the White Chocolate Cake with Toffee Bavarian Cream and Brittany Salt Flakes. The cake is an utter sin on its own but worth every single calorie. The combination is just gorgeous with lots of deep rich caramel notes and heightens to the max with salt flakes. Crunchy bits of toffee bits added texture to the cake. I wanted more of this cake but they ran out… make sure to order this if you are at Proud Janny!

Salted Caramel & Chocolate Cake is also delicious with its rich dark chocolate and caramel combination. The cake is quite dense and every bite is a chocolate lover’s dream. Another cake (if I m not mistaken) is a Chocolate and Coffee combination. Fluffy and moist from a good soaking, the cake is also really good due to the rich ganache.

Proud Janny also serves hearty Western and local breakfast, pastas and more. Check out there facebook at www.facebook.com/proudjanny for more details.

Shannon also has some of her healthy snacks for sale at Proud Janny!

It was certainly a fruitful event filled with lots of information and goodies. You can check out a video clip of th event! Thanks to Shannon for the lovely invite and to the organizers of the event! Eating healthy contributes a lot to our general health living and also helps save the earth. There are plenty of quick shortcuts to eating healthy and making the effort to do an extra step of using organic and quality produce is certainly a great start… especially if the food is going into our bodies!

Mamma mia! It’s Pasta Haven with a little Vino love…

In case you haven’t been to Italiannies, there are several great reasons to so now! Italiannies is infamous for their hearty platters of authentic pastas and pizzas. For the month of June, Italiannies is introducing eight new pasta dishes during its Festa della Pasta promotion from now till 30 June 2013. Enthusiast pasta lovers can now enjoy an array of authentic new pastas with Italiannies’s list of vinos or wines at all Italiannies’ outlets.

It certainly was a very pasta affair as members of the media and bloggers got together to experience a true Italian family feasts hosted by Italiannies at its Mid Valley outlet to celebrate the arrival of the new eight pasta dishes. We were all serenaded by a live music from stroller musicians while seated across long tables family style. The new promotional pasta dishes were served in ‘abbondanza’ (sharing) portion, so as to enjoy and emulate Italiannies’ ‘A’more di Merrier’ shared presentation menu concept.

Present at the event was Mr. Andrea Rossi, Regional Manager of Italiannies who revealed the storied origins behind each dish, while showcasing the fresh Tagliatelle pasta that will be made by hand, daily at Italiannies’ kitchen, especially for this promotion.

We got to see a live demonstration from Italiannies’ chef on how to make fresh Spinach Tagliatelle before we savor it! Of course, the chef makes it looked like a breeze, so much so, I am really tempted to make some fresh pasta myself…

What’s a little pasta affair without some Vino love? Italiannies is proud to present a lovely list of wines to be paired with the new pastas. These are available by glass or bottle. Savor glasses of Alois Lageder Riff Pinot Grigio, Adesso Nero D’Avola IGT Sicilia, Alois Lageder Riff Rosso Vigneti Dolomiti and more…

Main highlights of the evening were two appetizers, eight pastas and a dessert all available with lunch and dinner promotions. More details at the end of this post.

Italian Grissini to kick off our appetites…

Mediterranean Salad

A hearty platter of greens filled with romaine lettuce and rocket embedded with sliced black olives, tomatoes, red onions, crumbed cream cheese and topped with healthy grilled lean chicken breast. Light in flavors and healthy to boot…

Gamberi con Aglio

Impressive flavors will have your senses savoring a spicy concoction of robust flavors! Perfectly sautéed shrimps are boosted with spicy red dried chilies, baby tomatoes, black olives and loads of garlic. The sauce is superb and accompanied garlic toasts are just perfect for soaking up the glorious piquant sauce. Highly recommended for its sumptuous flavors that may cause addiction!

Mussels & Clams Lombardi con Pappardelle

Similar to the renowned fettuccine, pappardelle is a broader version of the former pasta. Paired with fresh clams and mussels cooked in a garlic white wine sauce, the pasta is beautifully light with wondrous hints of garlic, chili flakes and fresh herbs. It is a classic combination where every ingredient gets its own stardom in flavors.

Tagliatelle con Salvia, Funghi e Popettine

Fresh homemade tagliatelle is cooked al dente and sauced in a lemony mushroom sauce. Similar to fettuccine as well, the tagliatelle is a bit thicker and had better egg flavor than its former pasta. The pasta has an earthy taste filled with light citrusy flavors and smoky mushroom notes. Little adorable meatballs provided the meaty notes to accompany the noodles. Savoring this pasta will not leave one heavy since its light and lemony. Crisp fried sage completed the pasta.

Tagliatelle con Pesto al Pomodoro

Eyeing for the best of both worlds, fresh homemade plain and spinach tagliatelle is drenched in a creamy pesto sauce with diced tomatoes, roasted pine nuts and lots of grated parmesan cheese. The pesto sauce is simply scrumptious. Working harmoniously, one gets a good dose of nutty, cheesy and herb flavors summing up comfort earthy flavors. Comfort food at its best...

Fileja con Pomodoro e Basilico

Related to another pasta called pici, fileja has a long cylinder shape rolled up. A long time ago, it was said that the Italians used to make fileja with knitting needles to get its shape. Here, fileja is lighted tossed with a light and tangy fresh tomato sauce. Fresh basils and lots of parmesan cheese added more depth to the pasta. On a personal note, I do like the fairly thick noodles with fresh tomato sauce.

Cannelloni

It’s been a while since I had cannelloni. This one brought back lots of wonderful familiar flavors with its cheesy goodness. A fairly big tubular pasta, cannelloni was created by Chef Nicola Federico in Sorrento, Italy and only gained popularity during World War II, when residents of Naples fled to Sorrento. Stuffed with spinach and artichokes, the pasta is covered in two sauces, a homemade red marinara and a white béchamel sauce before being baked with mozzarella cheese. It was the ultimate favorite of most of us at the table that night. Pure comfort pleasures filled with creamy cheese and tangy tomato sauce. I didn’t even miss the meat in this dish!

Paccheri con Ragu

Traditions are hard to resist. Here, the ragu, a meat based sauce, is paired with paccheri, broad flat pieces of irregular pasta. The meaty beef sauce is well braised till it renders a savory and tangy tomato sauce with hints of creaminess. Sprinkled with parmesan cheese, this classic is definitely hard to resist.

Tortellini con Salmone ed Aneto

Never a fan of tortellini simply because I always tasted more pasta than the filling, this one changed my mind. Filled with lots of spinach and ricotta cheese, the tortellini is soft and warm. Oozing with creamy cheese, it is well paired with an Alfredo white sauce studded with salty capers and luscious salmon with a good dose of dill. It is also served with smoked salmon and lemon wedges. The combination works beautifully with the cream, the salty capers, the rich salmon fish and ricotta cheese. It has a nice balance of flavors but one needs to eat this fast while it is still hot.

Fusilli con Spinaci ed Alfredo Sauce

By the last pasta dish, I was so full that I only had a small taste of this pasta. Curly pasta is sautéed with chicken breast and spinach in a creamy white Alfredo sauce. Extra points given for the addition of the chili flakes, crushed walnuts and crispy spinach. Its not overly heavy and the light spicy heat and nutty walnuts gave the pasta a lovely twist.

Italian Trifle

We got little mini sized portions of the dessert and dig in with sweetness! Deemed an Italian classic, the trifle is layered with creamy mascarpone cheese filling, lady fingers, chocolate chips and covered in dark chocolate powder. It was definitely a creamy and sweet ending!

*Actual portions defer from the above as we were served the sharing portions.

Lunch promotion

A lunch promotion from the Festa Della Pasta menu includes a top of up RM6 for a choice of pasta and a choice of either a salad (Insalata Verde), a dessert (chocolate brownie) or a glass of Pepsi that will be served from 11am till 3pm.

Dinner promotion

The dinner promotion from the same Festa Della Pasta menu includes a top up of RM16, for a choice of pasta, and a choice of an entrée (Gamberi con Aglio), a salad (Insalata Mediterranea) or a dessert (Italian Trifle), which is applicable for dinner service that commences 6pm onwards.

Participating outlets:

· The Curve, Mutiara Damansara

· The Gardens Mall, Mid Valley City

· Empire Shopping Centre, Subang Jaya

· Paradigm Mall, Petaling Jaya

· Gurney Paragon, Penang

For more information, please visit http://www.italiannies.com.my.

Living up to his last name… Craze!

The Asian Food Channel Kicks Off the Third Edition of Culinary Masterpieces In Malaysia With the‘Aaron Craze: Rude Boy Cooks’ Tour. Famed Protégé of Jamie Oliver and AFC Celebrity, Aaron Craze took diners on two evenings of a culinary feast at Samplings on the Fourteen at Berjaya University College of Hospitality recently in June 5 & 6, 2013.

AFC debuted Culinary Masterpieces in 2012 by featuring celebrity chefs, Anna Olson and Martin Yan in the first two editions. The third edition promises to bring a quirky and funky twist to the series with Aaron’s signature wit and humour.

He’s no stranger to me! After catching the charming British chef on AFC’s channel of Rude Boy Cooks, I was delighted to be able to meet the chef himself at the dinner event that evening. A chef that makes cooking pretty cool and easy, there is something disturbingly charming and bad boy about Aaron. He makes everything fun and yet, there is a seriousness shown in his food. His story explained it all from his upbringing of survival before being hit in the limelight when he participated and won Jaime Oliver’s reality programme, Jaime’s Chef. That certainly explains why Chef Aaron takes life with a great pinch of salt and humor!

Guests get to enjoy the delicious flavours of Kronenbourg 1664 premium beer paired with Aaron’s menu that evening. Check out our menu for the evening… there is even a vegetarian version!

In between the dinner, Aaron gets down to some serious cooking as he got another staff to assist him in his demonstration of Poached Barramundi with Yellow Darwin Sauce and Pak Choi. Boy did he cause a ruckus in the house that evening!

Questions from guests that evening certainly had Aaron doing his utmost best to listen and answer them, so much so, he took a quick peak from the live kitchen window and somehow got stuck there!

Emcee Jojo Struys repeatedly reaffirmed that Aaron certainly lives up to his last name… he is simply a charming bloke who certainly livens up the evening with all his words and actions!

Beef Carpaccio with Shaved Pickled Radish and Micro Greens

Beef in its full glory, thinly shaved in its purest form, is set to wag our tongues with its combination of beefy flavors amped up with sharp aged parmesan and thinly sliced tangy pickled radish. A nest of arugula lends a bitter edge while a sprinkling of melon seeds brings in a nutty note. Though the portion is fairly large, I had no issues polishing off this wondrous combination of flavors and textures.

Scallop Crudo with Pomegranate, Crispy Ginger, Shiso Cress and Coconut

Translated from Italian, crudo means raw. Here, small medallions of sweet scallop are served with pretty pink pomegranates, shards of crisp fried ginger, micro shiso cress and slivers of coconut flesh. The scallops sat in a stained pomegranate juice dressing, making the flavors tangy and sweet with hits of gingery essence. The dish is light and showed off the sea scallop in its own natural element.

Snow Pea and Peppermint Soup

A classic English favorite, the pea soup is creamy and velvety. Hitting up some jazzy notes were the refreshing flavors of the peppermint, its presence making an interesting twist on the classic. A dollop of cream finished the soup.

Wasabi Crusted Lamb with Braised Chinese Leeks

While the wasabi is not strong in the dish as I would have expected, the dish still tasted deliciously beautiful. Sliced lamb is crusted with a nutty crust and cooked to medium pink, rendering it tender. The brown demi-glace sauce is full bodied and the braised leeks are buttery and melt in the mouth tender. The combination works beautifully as a masterpiece and I would have loved to have a bigger portion since the next dish had a sizeable portion.

Poached Barramundi with Yellow Darwin Sauce and Pak Choi

As demonstrated by Aaron, this is an eclectic mix of Asian ingredients with a Western fish. The yellow Darwin sauce has a list of Asian ingredients like ginger, lemongrass, galangal, lime leaves, coconut, turmeric and more cooked till thick with the barramundi poached in it. Utterly creamy with a light hint of heat from the chilies, it is best to savor this piping hot.

Thai Basil Panna Cotta with Scottish Shortbread Biscuit and Poached Rhubarb

The night had to end and it ended with a classy Thai inspired cooked cream of basil infused panna cotta served artistically with crumbed shortbread biscuits and citrusy poached cubed rhubarb. I didn’t get the basil aroma or taste but the dessert was pretty lovely in its own way.

A night to remember, Aaron ended the night by honoring all the students and chefs at the Berjaya University for all their effort in the night’s dinner. There were photograph and autograph sessions as guest mingles into the night.

Caught on camera with Aaron are AFC’s own local celebrity chefs Johnny Fua, Sherson Lian, Anis Nabilah, Jaffery Othman and emcee Jojo Struys.

The ‘Aaron Craze: Rude Boy Cooks’ tour is proudly sponsored by BERJAYA University College of Hospitality and Kronenbourg 1664.

Cape Mentelle Wine Dinner Pairing

The evening started off with a flight of stairs leading up to Neo Tamarind at the heart of the metropolitan city. As the evening sets the mood, the thoughts of a wine pairing dinner with Cape Mentellefrom Margaret River, Australia flows like a dream about to be turn to reality. A recent invitation to seek out a sensory experience with Cape Mentelle was a beautiful affair from the moment one steps into the restaurant.

Exceptionally beautiful that evening, the courtyard of the restaurant was filled with a blissful evening glow, glasses of Sauvignon Blanc Semillon 2012 and delectable canapés. Dinner was to be served inside the restaurant and everything was elegantly set from pearl white and green tinged blooms to candle lights and rows of polished wine glasses with table settings. Elegance shouted from every corner of the room.

Holding center stage is the evening’s wine selection from Cape Mentelle. Established in 1970, Cape Mentelle is Margaret River’s ‘founding five’ wineries. With a few accolades under the winery’s belt, Cape Mentelle has over 150 acres of vineyard dedicated to growing and producing sauvignon blanc, semillon, cabernet sauvignon, cabernet franc, zinfandel and shiraz. Coupled with Margaret River’s rich nature’s environment and 40 years of viticultural history, Cape Mentelle is set to create a legacy of sustainability and longevity that captures a unique sense of the place in every bottle!

Mr. Chong, Brand Ambassador (MHD) kicking off the evening with a welcome speech.

We were honored to have Ashley Wood, a viticulturist, host us for the evening. Born and bred in Western Australia, Ashley is passionate about the region and in particular the Margaret river terroir. Having travelled extensively overseas, Ashley’s interest for grape growing was fuelled by his visits to Bordeaux and Alsace. He completed his Bachelor of Viticulture at Charles Sturt University in New South Wales and spent the next 12 years working in Margaret River before joining the team at Cape Mentelle.

Sauvignon Blanc Semillon 2012 paired with canapés

A combination of Margaret River sauvignon and Semillon blend, Cape Mentelle Sauvignon Blanc Semillon, 2012 is a perfect way to start the evening! In theme with the evening, this white really packs a beautiful and powerful citrus note to ignite our senses. It’s refreshing and clean on the palate with a fine long finish, pairing well with the assorted seafood canapés for a tease of what is to come.

Chardonnay 2011 paired with Steamed White Cod with Coconut Herbs Reduction

Renowned internationally to produce high quality chardonnay, Cape Mentelle’s version is inspired from Burgundy as told by Ashley. The chilled white has a fairly complex note with vibrant flavours of citrus and pears. It has a bit of a chalky tannin and quite tart with a long clean finish.

Paired with cod, the crisp white certainly lifted up the flavours of the delicate cod. Though the sweet meaty cod was prepared very well, the flavours of the sauce was too delicate to be remembered. It would seems that the Chardonnay was the one to jazzed up the flavours of the dish overall rather than the thin coconut reduction.

Cabernet Merlot 2010 paired with Roasted Chicken served with Garlic Bulb, Whipped Potato, Apple Sauce & Chicken Jus

The deep ruby red Cabernet Merlot is a blend of many, creating a depth of vibrant and fruity notes. Inspired by Bordeaux, Ashley recommends that this red be paired with grill or roast dishes for full appreciation. It’s not too heavy for me and I like the hints of currants in this red. There is also an element of natural acidity in the wine, just enough to compliment the dish we had.

Since roasts were the recommended, we were served roasted chicken roulade, slow roasted garlic, whipped potato, sweet apple sauce and savory chicken jus for the second course. Using thigh was a great one as the dark meat is tender and flavorful with much moistness. Though white meats are usually paired with white wines, I must say that this one worked great with the cabernet merlot, simply because of the roasting technique, lending it a richer and bolder note. The creamy sweet and soft garlic goes so well with the chicken and red white, lifted every flavor on a gentle note. Sweet creamy apple sauce had just the right amount of sweetness, balancing beautifully with the savory jus.

Shiraz 2011 paired with Roasted Duck Breast served with Red Cabbage Puree & Mustard Sauce

Matured in both large oak vats and small barriques, we were educated by Ashley that this is to retain the refined fruit, floral and spice characters of the fruit. On the nose, this red has a deep berry aroma. The palate shows off berries and hints of spice notes while the structure is tight and fairly sharp.

Duck is a favorite meat to be paired with reds. As such, it was no surprise that a duck course is almost always present in wine pairings. Here, the fat plump duck breast has a well-seared skin and medium meat. It is smothered in a creamy tangy mustard sauce, cutting through the richness of the duck. A beautiful accompaniment of creamy and tangy red cabbage puree shook up with spices is marvelous with the duck. This dish is really good, so much so I wanted more of this as everything worked so well with the Shiraz.

Cabernet Sauvignon 2009 paired with Grilled Beef Tenderloin served with Eryngii Mushroom, Scallion Oil & Beef Jus

Made with old vines, this ruby red is more concentrated with a complex density. It is a favorite among Australians, hence this particular red is 70% sold in the local markets with the rest exported. With such a rich and full-bodied palate, this red needs a bold dish to balance up its palate of rich and slatey fine tannins. This red has a long great length, making the senses feel its complexity and boldness of the fruit.

Another all-time favorite in wine pairings, beef is simply a must with red wines. The grilled aged beef is a sight to behold. Great smoky notes, tender juicy medium beef and served with drizzled rich sweet caramelized tangy balsamic vinegar is a match made in heaven. Served with meaty grilled eryngii mushrooms and crispy garlic chips, the dish is simply made for the rich Cabernet Sauvignon!

Green Tea Crème Brulee

On a sweet note to end the evening, green tea crème brulee and a passion fruit coulis with cream is served.

It was a wine pairing to be remembered with the finest selection from Cape Mentelle, plates of scrumptious dishes by Neo Tamarind, coupled with a magnificent ambience of the restaurant and glittering city lights! It’s quite rare for me to find brand that has both great whites and reds and Cape Mentelle seems to be one of those who own both.

For more details on Cape Mentelle, head over to their website: http://www.capementelle.com.au/

A Taste of Ozzie Goodness!

Talk about going Down Under… one certainly does not have to travel so far to get a taste of Ozzie! For the whole month of June, yes… there is still a few weeks left, Grill 582 at Best Western Premier Dua Sentral is celebrating flavours of Ozzie. Steak and wine lovers may wish to seek out the gorgeous Flavours of Australia dinner and wine pairing promotion created by Chef Siti Arini.

The elegantly designed restaurant boasts of lots of wood, tiles and slate for a minimalist touch. Dimly lit to set a soft and elegant mood, the 80 capacity restaurant is beautifully spacious and classic. Grill 582 has an open concept kitchen where guests will be able to catch some kitchen actions or simply enjoy dinner at their exquisite private dining room.

It’s all about prime cuts of meat and seafood at Grill 582. Helmed by Executive Chef Jaffery Othman and Chef Siti Arini, diners can expect a menu filled with various cuts of aged and premium cuts of meat and seafood grilled to perfection. First up, savor the Flavours of Australia promotion with 6-courses for RM180++ or RM300++ with wine pairing.

Green Pea Puree, Port Lincoln Blue Mussels and Scallops, Beef Chorizo Oil

paired with Sauvignon Blanc, Shaw & Smith, Adelaide Hills, 2011

Featuring gorgeous shell fish from South Australia, sweet mussels and scallops from Boston Bay in Port Lincoln, may be small in size but flavours and textures are beautiful. The scallop is well seared with a lovely crust while the mussels are soft and smooth in texture. Swimming in a pool of velvety cream of green pea puree, it is a sea of flavours enhanced gently by the slight nutty pea notes. A light drizzle of spiced up chorizo oil completed the dish. The crisp and refreshing Sauvignon Blanc is perfect as it balance up the creamy puree and oceanic flavours well!

Australian Lamb Cutlet, Pepperade and Goats Cheese

paired with Shiraz, DB Family Selection, South East Australia, 2009

The cutlet oozed with much succulent flavours. Tender and juicy with a good balance of lean and fat ratio, it was a much sought after dish among us that evening. Well grilled with nice smoky char notes, it was also a great idea to smother the lamb with piquantly sweet pepperade and tangy goat cheeses before being broiled. Rest assured, this cutlet was thoroughly clean when we were through with it. Paired with a dry red, the Shiraz had a nice fruity note to match the lamb.

Dark Chocolate and Chili Sorbet

Insanely addictive, the chocolate rush followed by the slow heat from chili sums up the adrenalin packed cleanser! Intense cocoa with a light bitter note melts upon heat contact while the surprisingly chili factor makes this truly awesome as a palate cleanser… I actually wanted more…wink!

Northern Territory Salt Water Barramundi, Malt Vinegar and Chips

paired with Chardonnay, Cooper Crossing, Australia, 2011

An elegant take on the Fish & Chips, this one is made posh with a nice cut of crispy skin barramundi served with superb chippies and dashes of malt vinegar. The river fish has a texture similar to salmon and is nicely moist and seasoned. I adored the chippies… thick cut crispiness on the outside and soft creamy potato inside. Highly recommended to savor with the malt vinegar for the ultimate fish and chip touch! Going elegant all the way with the fish is a lovely Chardonnay with a crisp and fresh palate.

You know its serious steak business when they offer you a selection of their finest steak knives!

Grilled ‘Mulwarra’ Black Angus Rib Eye, Slow Roasted Black Grapes and Confit of Fennel

paired with Cabernet Sauvignon, Evans & Tate, Gnangara, Western Australia, 2010

The peak of the meal lies in this dish! Australian Black Angus in all its pure beefy goodness, the rib eye is unbelievable flavourful and moist. Great smoky notes coupled with Maldon sea salt, this rib eye is predominantly what a sumptuous steak should be. It has a small ratio of fat, creating marvelous flavours intertwined with the lean tender meat. Though my companions didn’t care for the roasted black grapes, I adored the sweet charred grapes drizzled with balsamic vinegar. It paired so well with the rib eye and Cabernet Sauvignon, rounding up the flavours beautifully.

Simply Pavlova, Chantilly Cream and Fresh Passion Fruit

A picturesque dessert, one cannot help but like it at first sight! White crisp meringue is piled on with sweet whipped Chantilly cream and tangy pulps of passion fruit.

The Flavours of Australia set ends with Anzac Biscuits and coffee or tea.

Besides the promotion set, Grill 582 offers a luscious a la carte menu filled with lots of choices from hors d’oeuvres, grill meats and seafood, main course, sides and desserts. Go for the classic Chateaubriand for two, Surf and Turf or Grilled Wagyu else there are always small plates like Pan Fried Foie Gras, Pan Seared Scallops and more.

Pan Seared Scallops

US scallops are nicely seared and crowned with trio of salsa. Making it easier for guests, it is a lovely sample platter of sweet scallops with tomato salsa, mango salsa and chili salsa. Each one has its own flavor from tangy to sweet and spicy.

Trio of Tartar

Another gorgeous sampler platter where gourmands are treated to a trio of taste in this dish. Though all three ocean trout, crab and tuna are good in their own flavours, the ocean trout tartar takes the cake for me. Great citrusy flavor with finely minced onions, it has a good balance of creamy and tangy notes. The crab tartar is enhanced by minced red peppers and has a creamy base while the tuna is shooked up with lime.

Mushroom Soup

A good aroma of earthy mushrooms with a touch of cream for the bisque and yet, not as smooth as I would like it to be. Still, good marks go to this dish for flavours!

From the Grill – Fillet with Chunky Chips & Broccoli with Almond Butter

Another premium cut of tender fillet grilled to perfection! Also seasoned with Maldon sea salt, the minimal seasoning shows off the beef flavours to its height. Needless to say, great chippies and a side of broccoli for the much needed greens.

Pan Fried Ocean Trout with Orange Salad & Citrus Hollandaise Sauce

Grilled 582 do a great pan seared fish in addition to their grills. The skin is nicely crisp while the flesh is flaky and buttery smooth. Daring to be different, the fish is served with a lovely bright orange and fennel salad with a creamy and tangy citrus hollandaise. The combination of this dish is light and vibrant in flavours and textures.

Salted Caramel Crème Brulee

It’s not in the menu but I certainly hope it would be or rather it should be! A signature of Chef Jaffery, do make sure to ask if this is available. Deep rich caramel baked brulee is heighten up by crunchy caramelized sugar crunch and a good dose of Maldon sea salt to jazz up the dessert. Insanely addictive for me!

Reasons to visit? It’s a wonderful way to get a taste of Down Under with the Australian food and wine pairing promotion while Grill 582 offers great grills of perfection in their meat and seafood. Let’s not forget the gorgeous Dark Chocolate and Chili Sorbet and the Salted Caramel Crème Brulee!

Flavours of Australia ends on June 30^th

GRILL 582

Best Western Premier

8 Jalan Tun Sambanthan

50470 Kuala Lumpur

Malaysia

Tel: +6 03 2272 8888

Website: www.bestwestern.com

Facebook: https://www.facebook.com/Grill582

Business Hours: Dinner 6.30pm to 11.30pm

Going 60s Mode at Tujo’s Playground!

Have you heard about the new playground in town? Previously known as 7atenine, a new eatery arises in the form of Tujo at Ascott Kuala Lumpur. Seeking the fun crowd, Tujo plays on the fun side of eating. Even its name is taken from the numeric seven, translating it to a funky version of Tujo. Not to be taken too seriously, Tujo is a space designed to embrace in its tagline of Eat, Live & Play.

Designed to modernized the 60s era, Poole Associates certainly had fun in bringing Tujo alive. Highlight is a huge green living wall behind the bar whereas everything else from furniture, lightings, color theme and ornaments are inspired from the retro era. Enjoy some R&R moments in the main dining hall or head up one level for privacy dining. There is even a huge private dining room for functions. Tujo is designed with an open space ambience from its glass walls on the side, letting diners catch the cityscape as the evening flows. Though only a month old, the place was already pack, a sign that word has already gotten out!

Tujo has a whole cabinet filled up with classic American tin toys for sale by GARAGE. Check these out and who knows, you may even spot your favorite old toy there…

Long post coming right up as the menu is filled with a long list of choices in every section…

Let’s Drink

If there is one thing that Tujo does extremely well, it’s definitely their awesome quench list! The list is long and fills with loads of selections that will guarantee to quench any thirst. We had so much fun enjoying all the creative cocktails, mocktails, sangria, coffees and more. You know they take their drinks to another level when the huge 3 pages of drinks run from every section of cocktails, bubblies, shooters, draught beers, bottle beers, wines and champagnes, liqueur, mocktails to coffee and tea. Heck… there is even detoxifying juices, power drinks and various H2o to satisfy health drinkers!!

We bottoms up on a few varieties of cocktails like Hazelnut Caipirinha, Eden Melon, Lychee Mojito, Asam Boi Mojito, Peach Sangria and Watermelon Sangria! My all-time-favorite is the luscious and funky Hazelnut Caipirinha. Besides the funky light up action at the table, the flavor is gorgeous and smooth with a subtle note of hazelnut. Mojitos here are their signatures too and there are plenty of varieties to choose from classics to banana and ginger lychee.

Quench your thirst with Tujo Specials like Eden Melon, Fuji Mountain Bramble, The Funeral for Jack and more! Eden Melon was interesting from its concoction of gin, Galliano, watermelon, thyme and more.

Ok, this one is not called Crema Screaming Orgasm for nothing! The innocent looking creamy cocktail pack quite a punch, literally right at you. Strong and hard, there’s plenty of vodka and coffee liqueur to make you squeal in delight!

Looking fairly plain, I was taken by surprise at first sip of Illy Crema… a frothy concoction that taste like a creamy foam. It’s delicious! Although we were told that the whole drink maybe too much for one but I was willing to hog this whole one by myself.

Let’s Eat

Its Feel Good Food describe in a nutshell by Tujo. Going by that tagline, Tujo serves up favorite classics tune up to a groovy bite that makes sure one walks away with that Satisfied Belly syndrome. The large menu has everything, snacks, soup and salad, signature grills, main course, pasta and pizza, sandwiches and desserts. Make sure to bring your adventurous appetite with you to Tujo!

Oxtail Soup

Made a la Indonesia style the Oxtail Soup is full of warmth flavors from its spices and meaty broth. We dive head long into this bowl of comfort filled with cubes of root vegetables, coriander and well braised chunks of oxtail.

Smoked Duck Salad

Sliced smoked duck nestled on cos lettuce and orange segments dressed in a tangy fruity dressing.

Caesar Salad with Chicken

A well-made creamy cheesy Caesar salad! Love the obvious parmesan notes in the dressing together with the crisp parmesan pieces. It’s optional to have this plain or with chicken.

Tujo Stinger Satay

Quite a show piece, the Tujo Stinger Satay stands proud on a pineapple base. Glazed with a piquant spicy shrimp paste sauce and comes with a side kick of pineapple salsa, it’s pretty good. Echoing another favorite northern rojak flavors of sweet, spicy and piquant, I think this one is funky good!

Venison Roll

Beware, this one is spicy in heat and flavors. Loaded with lots of spices and chilies, the creamy minced venison stew is stuffed into tortilla and made easy for snacking.

Napoli Bianco Pizza

Going black instead of its usual, Tujo takes their pizza to another level. This one has squid ink pizza crust filled to the brim with white alfredo sauce, homemade meatball and pepperoni. Crispy and creamy with dots of saltiness, I predict that this one would be a crowd pleaser.

Malaysiana Pizza

The kitchen team likes to play in the kitchen and decided that they take a Malaysian favorite of nasi lemak and put it on a pizza. Imagine crispy squid ink crust filled with sambal sauce and sprinkled with crunchy fried anchovies, onion rings and crushed peanuts… the only missing element is a bit of lemak and rice. Spicy and crunchy, makes perfect accompaniment with a good beer!

Tom Yam Fettuccini

Melding Thai and Italian, tom yam fettuccini comes with prawns, squid and chicken. Sour and spicy, it’s a dish that whets the appetite.

Chimichurri Chicken

Never judge a book by its cover! Looking gloriously black, I was expecting a burnt flavor but instead I got a robust chimichurri seasoning jazzing up the chook. Flavors are quite intense with lots of savory and herb notes. Chicken was moist and tender, served up with a grilled tomato.

Grilled Seafood Platter

Since grill is the house signature, one can only expect the best from their grill. We were really happy with the seafood platter. Smoky and well-charred, prawns, squid, fish and scallops are grilled just right and served with a side of light brown gravy. A squeeze of lemon makes magic on the seafood!

Grilled Porterhouse with Sautéed Creamy Spinach

Since they ran out of their infamous OP Ribs, we settled for another favorite of a giant porterhouse. Tantalizing at sight, the giant T-bone has the best of both worlds with a side of fillet and a side of sirloin. It’s juicy and flavorful on its own beefy jus. I also adored the sautéed creamy spinach for its soft and silky renderings. Go ahead and conquer this humongous badass beef on your own if you can!

Parmesan Bass

I love this sea bass with its crusty cheesy parmesan crust. It’s got great flavors. You get nicely crisp and crusty skin with soft and flaky flesh. Served with a creamy sauce and fava beans, it has a comfort vibe to it.

Seafood Risotto

Though my other foodies thought the risotto rice was bit too hard, I thought it was perfectly al dente. The risotto has a good dose of thick creamy tomato sauce. Love the tangy creamy sauce from tomatoes and cheese. It is served with an array of seafood. I felt that the risotto is so good, I could just eat the rice alone without any seafood.

Ira Malai

Inspired from Indian cuisine, here we have prawns cooked in spicy coriander gravy and served with pulao rice. Rest assured with Indian flavors, this one is spicy and redolent of spices.

The evening had us all loosening our belts a few notches. Nevertheless, we still managed to end on a sweet note… or shall I say a few sweet notes!

Carrot Cake

A good version of carrot cake with thick cream cheese icing! Lots of spice notes and textures from the ingredients, it’s the lime cream cheesing frosting that makes this a star.

Salted Caramel Apple Guava Tart

Served warm with a scoop of Haagen Dazs vanilla ice cream, I managed to steal a bite. Sweet, a little tangy and almost a hint of creamy goodness, the crust of the tart melts while the warm filling is sweet and fruity. It is served with apple dragonfruit compote.

Apple Banana Sundae

Going off the track, this one is filled with banana, poached apple, toffee, nuts, and chocolate sauce with Haagen Dazs vanilla and chocolate ice cream. It’s a mumbo jumbo of a sundae!

What a playground it is! Tujo is trendy and mod at the same point. Echoing its 60s inspired design, the food and drink is also groovy and creative. It’s a place where age doesn’t matter and there is just something for everyone. Chill out to the stylish ambience and play a few games like pick-up sticks, five stones and other classic games with someone. Laugh and giggle to all the liquids and fill your tummy with lots of feel good food. And that is what Tujo is all about….

TUJO BAR-SSERIE & GRILL

Ascott Kuala Lumpur

No.9, Jalan Pinang,

50450 Kuala Lumpur

Tel: 603 2161 7789 / 012 210 3055

Fax: 603 2163 7789

Email: ask@tujo.my

Website: www.tujo.my

Facebook: www.facebook.com/TujoKL

Business Hours: Monday to Sundays, 7am till closing

The Three Lankan-teers Strikes!

When salivating aroma entices your senses, you know you are in for a great meal! Three of the best chefs in Sri Lanka are here at Suria Café at The Saujana Hotel Kuala Lumpur to bring a kaleidoscope of authentic Sri Lanka flavours. All the way from Cinnamon Lakeside Colombo, the three chefs have brought in a Sri Lanka spread of dishes and heritage for Suria Café’s ‘Celebrating the Flavours of Sri Lanka’ promotion from 17 to 27 June 2013.

Together with Executive Sous Chef Dodangodage Clifford Nishantha Perera, Seniour Sous Chef Liyana Arachchige Anura Wijesiru and Commis I Udaramba Gamaralage Chandana Jayanath Gunathilake, the trio is set to lure food aficionados with a sumptuous array of Sri Lanka feast. Besides a luscious array of authentic Sri Lanka dishes, there are also additional international and local dishes to tempt your taste buds!

Sri Lanka cuisine is as complex as it gets. It is heavily seasoned with spices and the nation’s cuisine features rice with lots of various curries. My first taste of Sri Lanka cuisine and I am impressed. Despite the liberal use of spices, the dishes exude a wholesome balance of all the ingredients. Nothing overpowers and one can actually taste a great poise of flavours.

Main dishes include Cashew & Drumstick Meat Mitikirata, Sri Lanka Fish Stew, Chicken Red Curry, Lamb Black Pepper Curry, Prawn Baduma, Pumpkin Kalupol, Maluwa, Long Beans & Mushroom Thelata, Dhal Temparaduwa and more. Be prepare to bury your spoon deep into the addictive curries to be smothered with traditional Sri Lanka Festive Yellow Rice and Red Rice.

The Chicken Red Curry is simply marvelous in flavours. Thick, rich and creamy, it also has a tang of sourness undernote. I enjoyed the curry so much, I literally laced this with almost everything I ate. Lamb Black Pepper Curry has cubes of medium tender lamb braised in a spicy peppery sauce. Besides the distinctive taste of black pepper, there are also other spices in the dish to counter the peppers.

Cashew & Drumstick Meat Mitikirata taste like no other curries I have ever had. The dish has loads of soft cashew nuts together with equal pieces of chicken. It has a nice aroma of the nuts and spices and flavours are surprisingly mellow and lightly creamy. Sri Lanka fish stew also has a mellow note but is creamy and rich with notes of spices.

Despite the dishes being laced with spices, none of them taste similar at all. Its amazing how the chefs create the array of masterpieces with the various spices. Pumpkin Kalupol, Maluwa and Long Beans & Mushroom Thelata are good vegetarian dishes that produce a sweeter and spicier notes compared to the other meat and seafood dishes.

Sri Lanka Festive Yellow Rice and Red Rice are to be savored with Gotukola Sambol, pickles, chutneys, raw onions and garlics. I am particularly fond of the Gotukola Sambol, made with Gotukola, finely shredded coconut meat, onions and spices. It adds an earthy and aromatic touch to all the curries.

It may be humble but street food like Kottu and Appa symbolizes what Sri Lanka cuisine is at its best. Available everywhere in the streets of Sri Lanka, both are favorites of many. Once you had a taste, you will understand why these humble dishes are like our national favorites of satay and nasi lemak!

Caught Chef Wijesiru whipping up a batch of the famous Kottu! Kottu is a noisy and delicious affair as it is made of roti and vegetables with the addition of meat, vegetables or even cheese. Traditionally made on a heated iron plate, one requires two flat blunt metal blades to perform a lot of chopping and clanging actions on all the ingredients together. To find Kottu, just follow the noise!

I must say it was a really good Chicken and Vegetable Kottu! Shredded roti is aromatized with onions, garlic and vegetables before being served Chicken Curry and more Curry Gravy. I drowned mine with the curry for the ultimate experience…

The cuisine’s piece de resistance was Appa or Hoppers. Made in a small wok pan, a ladle of the thin batter made from rice flour, coconut milk and yeast or palm toddy, the hopper has crispy edges and a light spongy middle with a light sour tang. Simply spoon on some fiery chili sauce and a spicy onion and chili sambol and you are set for an unforgettable taste!

Though I like it plain, I must say the Egg Hopper is out-of-this-world! It was so good, I had to go back for another. The chilies are spicy and linger around for a while, lending an addiction of flavours against the soft creamy eggs with hopper. Simply a must-have and so get one with the egg!!

If you like your sweets immensely sugary, Sri Lanka desserts are just the thing to satisfy your sweet tooth! I did try a little piece of every dessert that night and some are pretty enjoyable like the Sri Lanka Dodol and Thala Guli. There are also Konda Kavum, Watalappam and more…

Come and celebrate the flavours of Sri Lanka in Suria Café at The Saujana Hotel Kuala Lumpur from the 17 June to 27 June 2013 as these three Lankan-teers battle with fire and wok! Diners may also stand a chance to win a luxurious stay at Cinnamon Lakeside Colombo when you dine at Suria Café during the Celebrate the Flavours of Sri Lanka promotion!

Celebrate the Flavours of Sri Lanka promotion is available from 17 to 27 June 2013 for RM90++ for buffet dinner and RM70++ for buffet lunch.

For reservations, call 03 7843 1234 (ext 6122 / 4717) or email dine@thesaujana.com or visit www.thesaujanahotel.com

SURIA CAFÉ

Lower Ground Floor,

The Saujana Hotel Kuala Lumpur,
Saujana Resort,
Jalan Lapangan Terbang SAAS,
40150 Shah Alam, Selangor.
Contact: 603-7843 1234 ext 6122 / 4717

Website:www.thesaujanahotel.com
Operating Hours: 6am to 11pm daily

Kampachi Opens in Petaling Jaya!

Japanese cuisine aficionados will be pleased to know that Kampachi by Equatorial has just added a new outlet in Plaza33, the new extension of Jaya33 in Section 13, Petaling Jaya. Kampachi, the country’s most established and highly regarded Japanese restaurant is set to cater to the gourmands of PJ with its haute Japanese cuisine.

A class of its own, walking into any Kampachi outlet delivers an everlasting impression! This new one is equal to its others in Pavilion Kuala Lumpur and Troika, grabbing your attention at every corner of its surrounding. Boasting a seating capacity of 198 persons, there are two distinct zones at this outlet. Upon entrance, a stylish bar sets to mood with a circle of unique wood pods surrounding it. The pods feature rotating capability for added privacy or to face a neighbouring pod for a bigger party. Kampachi takes pride on its list of premium sakae as the restaurant stocks one of the largest varieties of specialty Japanese sake. Sakae lovers will be able to enjoy some hard-to-find ‘cult’ sakes from exceptional breweries that are made available in Malaysia, exclusively at the Kampachi.

The main dining area is spacious and decked out in Zen elements like wood, handmade papers, unique tiles and more. Every detail is well thought off and calculated to a tee. There is a teppanyaki bar for those who seek live teppanyaki action or simply choose a seat at the gorgeous sushi bar. It’s simply amazing how the designer manage to balance all the designs of the interior using different patterns and materials everywhere.

The restaurant also features three gorgeous private rooms with automated sliding door. Choose from different design theme and one particular one even has a special show kitchen concealed by moveable panel where guests can watch live kitchen actions. They certainly went all the way out for the contemporary and sophisticated interior design!

With many accolades under the group, Kampachi is renowned for serving its finest Japanese cuisine in the country. That evening, dishes specially prepared by Executive Chef Looi Weng Leong took dining to new heights. Going in for the finest, Kampachi showcase quite a few ingredients brought in from Japan. From the simplest ingredient of tomato downright to the highly prized melon, the impressive flavours and textures are deeply imprinted in my mind.

Hiyashi Tomato

Using a unique imported Ameera tomato grown in the Shizuoka prefecture, we didn’t understand what it was all about till we had a bite. The fruit is so versatile in flavours and textures. Instead of the usual tomatoes we get here, Ameera tomatoes live up to its fruit category. Utterly sweet with a nice crisp texture, it’s really juicy and fruity. Served cold and skin removed, the sweet tomato is paired with crab meat and edamame in a thick dashi sauce before being crowned with sea urchin. The fruity sweet sensation refreshes the palate while the creamy uni added contrast to the overall textures. Chef Looi highly recommends the tomato as a dessert as well.

Truly a unique appetizer!

Tobiuo Sashimi

A fish like no other, this one flies through the air above the water. One of the most intriguing species in the sea, the fish is more famed for its roes in most Japanese dishes. As it was in season, we were lucky to be able to try this at Kampachi.

We watch in live action as Chef Looi deftly prepares the sashimi right before our eyes!

The flying fish has a fairly strong flavor with hints of creamy notes. It’s soft texture is very enjoyable. To enjoy its full potential, we were encouraged to try it solo first before adding freshly grated wasabi, ginger and onion. This hard-to-catch fish is available for RM120 per fish.

Awabi Suteki

Originated from the seas of Australian, this fresh whole green-lipped abalone is first steamed with sake, kelp and radish before being sautéed and seasoned. Thick and fairly firm, the abalone has nice smoky and juicy flavours. Coupled with sautéed buttered Shimeji mushrooms, the dish exudes wholesome and earthy flavours. It’s RM98 per abalone and is even available as sashimi. Feel like splurging? This one certainly takes the cake!

Kake Himi Udon

I like how Kampachi brings in authentic Japanese ingredients to tease our senses and to also educate our palates. After a rich meal of fruit, fish and abalone, Himi udon is simply perfect for the soul. The thin flat udon noodles are steeped in a soothing sweet and savory broth. Minimal accompaniments showcase the original texture of the udon as one slurps it up. One is consoled by the bowl of udon in pure contentment!

Meron

The exquisite and lavish muskmelon from Japan is also available here in Kampachi. The king of melon is utterly divine with sweetness like no other and a smooth and almost creamy texture. What a way to end a meal! A wodge of the meron will set one back with a hefty tag of RM60-RM75.

Our omakase dinner cost RM280 per person for the whole set above or one can also order them a la carte. Besides the menu, Kampachi is proud to kick off its famed Sunday Buffet. Priced at RM118++ per adult and RM68++ per child, we heard it’s fully booked till July!

Kampachi by Equatorial at Jaya33 is set to impress and impress us is what it did!

KAMPACHI BY EQUATORIAL

P1-02, First Floor, Plaza @Jaya33

1 Jalan Kemajuan, Seksyen 13,

46100 Petaling Jaya, Selangor

Tel: +60 3 7931 6938
Fax: +60 3 7931 8294
Email: kampachi-jaya33@equatorial.com

Website: http://www.kampachi.com.my

Facebook: www.facebook.com/KampachiOfficial

*Other location details available at the website

**Photos without watermark are courtesy of Kampachi

Getting to Know Samsung Personally…

Thanks to Manoah Consulting and Samsung, bloggers are given a great bonding session with Samsung! Just recently, invited bloggers congregated at The Pool in Jalan Ampang one evening for the Samsung ‘Get-To-Know’ Bloggers Engagement Gathering. Despite it being a Friday, traffic was surprisingly pretty ok. Arriving on time, I was greeted by the signature blue and white Samsung themed décor.

Upon entering, we were tagged with a lovely Samsung wrist band that is actually a thumb drive. Samsung also presented us with a mini speaker and cookies… kudos for the thoughtful touches from Samsung!

The whole place was decked out in blue and white with lots of balloons, ornaments, oil lamps and steamers. Gorgeously inviting and music sets the mood for a lovely party to come. There was a photo booth at the entrance and so, instead of being behind the lens, I took some time in front of it!

Options to chill out al fresco or simply hide out in the air-condition room had many of us well spread out while waiting for evening to kick off!

The goal of the event was really a great casual meet-up between bloggers and Samsung brand managers. Everyone is given a great event to connect for future prospects and networking. We also had a great time catching up with every blogger and also to meet some new ones!

Our emcee of the night was the lovely bubbly Linora! For those of you who don’t know who she is, the lovely DJ is always with us through redfm. Caught a nice one of Donovan and Linora before the event kicks off…

The evening started with a speech by Donovan from Manoah Consulting.

Samsung Brand Managers and Samsung Management took stage after being introduced.

This was followed by a short presentation of Samsung technology and even a video. You simply must check out the video!!

We then adjourned for some chows and liquids. During this time, we were all encouraged to check out the Samsung's TecTiles application, which uses Samsung's NFC (Near Field Communication) technology. Simply turn on the NFC app and tap against the circle to see the message. At the end of the night, there will be winners for those who were able to answer some questions on this app.

The night continues on and everyone grouped together for more networking. Unfortunately for me, I had a last minute work meeting and so I had to leave early that evening. Still, it was a great prospect to be able to meet the Samsung group and a big thanks to Manoah Consulting and Samsung for making this happen!

Spoilt for Choices at Aneka Selera Kayanganku Feast!

I have literally run out of words for buffets! Mind-boggling? Plethora? Kaleidoscope? The buffets in town are just getting bigger with more choices each year. This time, I landed in One World Hotel at Cinnamon Coffee House for their renowned spread of sumptuous buffet. Perfectly in time to usher in the Buka Puasa month, One World Hotel invites guests to experience the best of Malaysian delights synonymous with their theme of Aneka Selera Kayanganku. From 1 July to 8 August, foodies are treated to an amazing spread of home-cooked traditional favorites, delectable Chinese dishes, tempting Indian cuisine and Malaysian hawker food. It is an unforgettable feast for the eyes as well as the palate with a diverse menu of over 100 dishes!

Prior to my last year visit to Cinnamon Coffee House, this year’s feast certainly outdo the one last year! More varieties with more live action stations, it is an incredible feast for sight and tummy. My advice is to go easy and taste a small portion of each if you love varieties. Cinnamon Coffee House’s ambience is well spaced and elegantly designed. Enjoying a long and leisure meal here is great after a long day of fasting. Let’s hit the buffet to see the unbelievable spread…

One will be greeted by the delectable station that has Roast New Zealand Whole Lamb with Briyani Rice and Vegetables served with Mint Sauce, Black Pepper Sauce or Mushroom Sauce. Savor pieces of tender lamb and pile on the sauces. Besides lamb, the coffee house features Roast Whole Deer served every Saturday night!

Hitting the salad and appetizer bar, choosing a few will be difficult as there are plenty of choices from Umai Umai, Kerabu Telur, Kerabu Pucuk Paku, Jelatah Harian, Acar Buah, Kerabu Mangga & Betik Muda , Kerabu Ayam to Smoked Chicken Platter with Mixed Pickles, Potato Salad with Shrimp, Shredded Duck Salad with Lemongrass, Shrimp and Honeydew Salad, Jelly Fish with Spicy Sauce and Crushed Peanut, Assorted Cold Cuts and Condiments. Let’s not forget the Sambals, Ikan Masin and Ulam to whet the appetite before mains. Even sambals choices are plenty like Sambal Tempoyak, Budu, Belacan, Cincaluk, Hijau, Chili Manis, Mangga Pedas, Kicap Pedas, Asam Jawa and Thai Chili.

A good bowl of soup might be a wise choice and with a rotation of 6 menus daily, one can expect soups like Sup Kambing Berempah, Sup Ayam Pedas, Sup Daging dengan Kentang, Tom Yum Seafood Soup, Sze Chuan Soup with Crabmeat, Pumpkin Soup and Shellfish Bisque Soupwith Fresh Basil. Bubur Lambuk is also a good choice to start as the warming bowl of spiced up porridge will warm up the tummy for more goodies to come.

Check out hot buffet counter for an array of authentic Malay dishes to break fast like Ayam Percik, Daging Bakar Asam, Daging Rendang Tok, Ikan Patin Masak Lemak, Kupang Masak Berlado, Siput Sedut Masak Asam Manis, Daging Rendang Tok Ikan Tenggiri Pajeri, Nangka Muda Lemak Cili Padi dengan Tulang Ikan Masin, Lala Tumis Petai Asam Pedas, Ayam Masak Minang, Kari Kepala Ikan Mangga Muda, Daging Kalio, Udang Rendang Berkerisik and Tempoyak Pucuk Ubi Muda. Believe me, there is more and dishes are on rotation basis.

Make sure to hit the station serving up my all-time-favorite Lemang, Ketupat Palas, Nasi Himpit and Serunding. There is just something so delicious about savoring soft sticky rice with dried spiced up Serunding and I always make sure to savor this with the thick rich gravy of Rendang for full satisfaction.

Hang on, there’s more! Make a stop to pick up a little bit of Nasi Kerabu Berlauk, Nasi Ulam, Nasi Dagang, Daging Deng Deng, Otak Otak, Pulut Ikat Bersantan, Roti Jala and Chicken Curry available at The Chef’s Specialties Corner. I had a spoonful of all the rice together with Rendang Daging, Sambal Sotong, Telur Masin and Sambals and found myself yearning for more…

Seeking out the live stations, one is treated to a plethora of dishes to choose from. Making rounds after rounds, I stared in awe at the luscious spread of hawker stalls offering items such as Satay, Roti John, Shawarma, Dim Sum, Hainanese Chicken Rice, Yong Tau Foo, Popiah Basah, Roti Canai and Murtabak add on to your dining pleasure. Not forgetting ala minute dishes prepared on the spot are Char Kway Teow, Nasi Goreng Kampung, Mee Mamak, Chinese Ipoh Noodle Soup and Fried Mee Hoon.

One stall worth visiting is definitely the Goreng Berempah station where succulent Burung Puyuh and Chicken Wings are well marinated and fried to a delicious hue! Don’t ask me but I lost count of how many quails I had that night…

There is also an Aneka Panggang station featuring Squid, Crab, Lamb Shoulder, Cencaru, Tenggiri, Kembung, Pari, Terubuk, Ayam Percik and Ikan Percik. Another station features an array of deep fried savory and sweet snacks like Pisang Goreng, Sukun Goreng, Cempedak Goreng, Cucur Kodok Pisang and Cucur Udang.

Love your spices? Hit the Indian buffet for spicy delights like Briyani, Dhal Sambar, Madras Chicken Curry, Lamb Varuval, Coriander Chicken, Lamb Masala, Pumpkin Masala, Chicken Tandoori, Chicken Tikka, Lamb Kebab, Chicken Kebab and Assorted Chutney. There is also claypots of Fried Quail, Chicken, Kembung and Crab all marinated with Indian flavors.

If you must have your international delights, plenty of dishes awaits at the Japanese Bar where a feast of Sashimi, Sushi, Japanese chilled appetizers, and Makis will satify your inner raw appetite or head over to the Western buffet where you can dig into Chicken Cacciatore with Potato, Seared Fish with Orange Butter Sauce, Beef Strip Loin with Rosemary Sauce, Seafood Lasagna, Sauteed Potato with Beef Bacon, Lamb Shoulder with Tapenade, Chicken & Mushroom Pie, Chicken Piccata, Seafood Ragout and more.

Fillers like Bread and Pastries are not the usual as these are all jazzed up with various fillings and fresh Pizza and Doughnut are just so tempting.

Though one might not have room for desserts after that huge feast, looking at the spread of sweets might change your mind! Finish off your meal with marvellous desserts like Ice Cream Goreng, Bubur Jagung Manis, Chilled Longan and Peach, assorted Ice Creams, Ice Kacang with Condiments, Cendol with Condiments, Chocolate Fountain, Pandan Kurma Layer Cake, Nutmeg Coconut Pie, Chocolate Moist Cake, Kurma Cheese Cake, Kurma Linzer Tart, Honeydew Pudding in Glass, Panna Cotta, Strawberry Mouse and more. There are also Cold Beverages and Teh Tarik to wash down the meal while the super enormous basket of local Fruits might just be your cup of tea to end the meal!

High marks go to their freshly made Apom with Peanuts, Red Beans or Corn, Ice Cream Goreng and the local Aneka Kuih Muihs. My apom was doused with plenty of crushed peanuts, corn and sugar, making it so good and creamy while the hot freshly Fried Ice Cream is marvelous with a crispy bead layer and cold creamy ice cream inside. I drizzled some melted chocolate over for extra pleasures!

It’s an enormous buffet out to please many! In fact, the above is just a fraction of what they have to offer. With six different menus daily, it would still be hard to taste everything. Check out Cinnamon Coffee House to enjoy a scrumptious feast of Aneka Selera Kayanganku to break fast this holy month. There are ample parking spaces and surau facility available.

ANEKA SELERA KAYANGANKU Promotion

01 – 07 July

RM93 per adult

RM47 per child aged 4 – 12 years

08 July – 08 August

RM128 per adult

RM64 per child aged 4 – 12 year

For reservations, call Cinnamon Coffee House at 603 7681 1157.

CINNAMON COFFEE HOUSE

One World Hotel Petaling Jaya

First Avenue, Bandar Utama City Centre,

47800 Petaling Jaya, Selangor, Malaysia

Tel: +603-7681 1157

Website: www.oneworldhotel.com.my/home/

Facebook: www.facebook.com/OneWorldHotelPetalingJaya

*More photos of food at my Facebook: Chasing Food Dreams

The Chandon Summer Edition turned up the heat with a summer themed launch party

A few weeks ago, Chandon turned up the summer air by throwing a summer themed launch party at Twenty One Tables + Terrace! The society’s elite guests arrived dressed in red, blue and white striped livery – the same colors of the Chandon Summer Edition bottle.

The perfect summertime accessory, this special edition of Chandon Brut is colourfully wrapped in eye-catching stripes. I simply adored this edition as it has a fun and preppy feel. Chandon Brut is well known for its vibrant and sophisticated aperitif style, making for a refreshing treat on a hot summer’s day. Made using the méthode traditionelle, Chandon blends classic varieties of Chardonnay and Pinot Noir with extended yeast ageing for added complexity. It is simply vibrant and citrusy on the palate with a fairly intense sensory experience!

With trays of Chandon Brut served in flutes of high-octane colours yellow, magenta, blue and green, guests such as actress and host Sarah Lian, 8TV Quickie host Megan Tan, models David Lian, John Oh and James Ng, Miss Universe Malaysia finalist Lu Xanne Boon, actor Billy Ng and pop-violinist Dennis Lau were certainly in the mood to celebrate summer, amidst an inviting backdrop of shady sun parasols and beach balls.

The evening took off with much laughter around the room where guests mingles and sips Chandon Brut with some canapés. Somewhere between the bubblies, guests were treated to Corset Me Fashion Show where models strutted down the room runway in funky and stylish corsets with hats and Chandon of course!

How much fun did we have that night? Only the photos will tell…

As the night progressed, there was much laughter and camaraderie, as new friends were made and others reacquainted over a refreshing and colourful glass of Chandon. The night did not end early, and for a very good reason – everybody wanted to leave with a bottle of Chandon Summer Edition!

The Chandon Summer Limited Edition 750ml bottle is available for purchase from 1^st July 2013 at TwentyOne Tables + Terrace, Bangsar Shopping Centre and TwentyOne Kitchen + Bar, Changkat Bukit Bintang at RM198++

*More photos at my Face Book: Chasing Food Dreams

Serving up Dishes with a little Charcoal!

I have passed this place a few times but I never made it in. Located in Empire Shopping Gallery in Subang, Charco Restaurant Café specializes in Charco Bread, Italian Food and Asian Fusion. The ambience is themed in cream and black with dark wood furniture. It is comfortable and quite contemporary in some ways to match its cuisines. I was particularly attracted to the wall of charcoals tightly piece together with the name of the restaurant set inside.

A recent invite lead to this gathering at Charco. Owned by Chef Bernard, whose passion for food is very obvious from the way he speaks fondly of food, he wanted foodies to enjoy food made from fresh and wholesome ingredients. A man who has eaten possibly some of the best cuisines in the world from his travels, he believes that any food can be great if prepared well with fresh and quality ingredients.

Drinks for the night deserve much ravings! Charco Smile is a blend of black sesame and other goodies, making the thick smoothie creamy and luscious at RM12.80. My order of Virgin Cucumber Passion Mojito for RM10.80 is superb. I love the bits of crunch textures of the cucumber in the citrusly and minty cooler. Same goes for the Virgin Lemongrass Mojito, at RM10.80, the cooler is delicious and refreshing. I didn’t miss the alchohol in this Mojito!

Tortilla Dippy with Balsamic Mushrooms

It’s quite simple but flavors are pretty good! Crispy tortilla chips are served with yummy earthy sautéed balsamic mushrooms and served with a creamy sauce and side salad. It’s a good and light snack for sharing or simply has this as a light lunch. Price RM13.80

Jumbo Chicken Satay with Condiments

A house signature, it is indeed jumbo-sized. Thick cuts of lean chicken meat marinated with lots of spices and grilled to aromatic perfection. I can taste a good amount of lemongrass among the spices and the flavors are well balanced with a little sweetness and spices. Served with raw onions and cucumbers with creamy peanut sauce, I personally didn’t even think the satay needed the sauce since it was so flavorful on its own! 8 jumbo satay skewers with condiments for RM19.80

Salmon Aglio Olio

Another trademark of Charco is their homemade charcoal pasta. Priced at RM24.80, one gets pieces of pan seared salmon on sautéed pasta with some vegetables, garlic and chili. I loved the pasta as it has a good al dente bite and is laced with sufficient flavors of garlic and chili. I would have preferred a whole piece of salmon rather than pieces as small pieces tend to be fully cooked and I happen to prefer my salmon a little undercook for a soft and creamy texture. The pasta is served with a nice big piece of the house Charcoal bread grilled with garlic butter. This is nice and toasty with garlicky flavors…

Lamb Kofta De Coulis 22.80

Served with the same charcoal pasta, this one is smothered in a thick chunky tangy tomato sauce and topped with a grilled lamb kofta and lots of cheese. I really like the thick chunky sauce as it has a great depth of flavors. The cheese flavors is also pretty heavy here so if you are not a cheese fan, make sure to the staff to go easy on it. I love cheese so this is just lovely for me.

Dippy Lamb Stew

It’s a hearty stew with a cute name. House made bread, similar to a brioche, with side salad is served with the tomato based stew. Pieces of lamb are braised till tender among the usual medley of root vegetables. Something you would want on a rainy night. Priced at RM23.80.

Charco Nasi Lemak with Bumbu Chicken

A platter of Malaysian all-time favorites! Loving the fluffy ‘lemak’ pandan coconut rice served with a flame grilled chicken Maryland marinated Bumbu style and all its usual condiments of sambal, fried anchovies with peanuts, boiled egg, blanched kang kung and crispy crackers. The chicken gravy is redolent of spices and has a sweet and savory nutty taste. High points for the smoky aroma and the chicken was tender and so flavorful. The big platter comes with a price tag of RM20.80

Stir Fried Egg Noodle

This is decent, one gets a nice stir fried noodles with a good wok heat. It does have lots of shredded vegetables for a nice texture and is filled with seafood. I also spied some egg and it is flavored with a savory and lightly sweet sauce. I did add some chili for a good dose of heat to the noodle. Price RM15.80

Mee Mamak

Even before I arrived at Charco, rumor has it that Charco serves up one of the best Mee Mamak in town. Yes… it seems that the rumor is true… it was a very delectable bowl of mee goreng! Great wok heat flavor and the yellow noodles have been well cooked to be soft enough to absorb the spicy saucy Mamak flavor. Studded with seafood too, the noodles are fairly wet, making it really moist and flavorful. A hefty price tag of RM18.80 but I would order this simply because I like it.

Charco Signature Cheese Cake

We were told that only the very best was used in this cake and we can certainly taste the ultra-creamy and smooth soft baked cheese in this cake. Though it looks rather ordinary when served, once you have a taste, you will understand that this is really a very special cheese cake. Using a blend of soft cheeses, this one melts upon heat and turns silky and luscious on the taste bud. RM10.80 for an order.

Chocolate Flourless Cake

My advice on this one… be selfish and don’t share! Flourless with an intense cocoa sensation, this cake is so sexy. It’s rich and creamy, replicating a thick mousse texture. There is an option to add on a scoop of Haagen Daz ice cream and I say go for it. If you are going to indulge, you might as well go all the way for the pinnacle of ecstasy! For the cake alone, it’s RM10.80 while an order of the ice cream with the cake goes for RM16.80. Utterly decadent!!

Strawberry Chocolate Ganache Cake

By now, I have concluded that the desserts here are awesome. Though Charco only has four desserts, any one of the four will satisfy gourmet sweet tooth. Another great chocolate cake with a few layers, there is a nice strawberry flavor in the cake although one cannot see it. This dessert goes for RM11.80 per piece.

Opera Cake

Opera cake is famous for its various layers that meld beautifully in a bite. This one a good but I seemed to prefer the earlier three. Don’t get me wrong, no faults here but the earlier three was so outstanding. It is well made and has great flavors for the price tag of RM10.80.

Charco Restaurant Cafe is focus on serving wholesome bread and pasta among its Malaysian favorites and they do it well. The menu is tight enough to offer choices of what they do best without crowding it. Everything is made on the premises to ensure that the food is wholesome with quality ingredients hence the prices are on a higher end. On a personal note, drinks and desserts are simply the best here. It’s great for casual dining, especially if you are craving for wholesome flavors!

CHARCO RESTAURANT CAFÉ

LG36, Empire Shopping Gallery

Jalan SS16/1,

Subang Jaya

47500 Selangor

Tel: 03-5612 5183

Facebook: www.facebook.com/CharcoRestaurantCafe

Business Hours: Mon to Sun 10am – 10pm

Awakening the Spirit of Peace and Forgiveness this Ramadan and Syawal at Big Apple Restaurant!

Berjaya Times Square Hotel, Kuala Lumpur is ushering in Ramadan Al-Mubarak this year with its “Ramadan Di Hati” that signify the essence and true spirit of peace, forgiveness and togetherness at the forefront this holy month. Buka puasa at Big Apple Restaurant, located at 14^th floor of the hotel, the understated all-day dining outlet that is offering over 200 types of dishes daily all through Ramadan. Carefully crafted by two accomplished chefs, the hotel’s Malay Cuisine Chef Yusoff Hamid and Big Apple Restaurant’s Chef de Cuisine Mazlee Rahman, their collaboration sees an outstanding variety of cuisine options for the Ramadan Buffet this year.

Walking in, the hallway was already filled with lots of live action stalls offering various dishes tempting my senses! My first time here, the restaurant is really spacious and big, allowing a good spread of seating arrangements. There is a main hall featuring a round buffet set with bright green lighting… perfect to usher in the coming Raya season with its color theme. The design of the restaurant allows diners a great view of the cityscape, making the dining experience even better.

During this festive season, there is a 5-piece live band serenading to guests, adding merriment and atmosphere to the whole dining experience. I do have to mention that this band is pretty good as they can belt out a good range of local and international ones!

Talk about choices… my eyes was glued to the Kerabu station! There was almost twenty kerabu salads all lined up to be savored. In addition to the kerabus, a large platter of Ulams is available together with more than 10 types of Sambals!

Head over to the hot buffet in the center of the restaurant to savor authentic dishes like Daging Masak Kicap Lada Hitam, Daging Persamah, Ekor Masak Merah, Kari Ayam, Gulai Ikan Talang Dengan Nenas, Petola dengan Soo Hoon Masak Lemak, Kepah Masak Kunyit, Udang Goreng Berlada dengan Kentang, Udang Panggang Percik and many other must-try traditional Malay dishes.

Other local and international dishes available are Kway Teow Phad Thai, Chicken Tikka, Mackerel 65, Lamb Masala, Sweet and Sour Prawns and more. Savor these with steamed rice or Nasi Briyani!

Save room for all the goodies lined up in the many live action stalls! Roast Leg of Lamb, Ayam Goreng Berempah, Aneka Panggang Serantau, Murtabak, Shawarma, Dim Sum, Satay, Seafood on Ice, Bubur Lambuk, Pasta Station, Noodle Station, Chicken Rice, Lok Lok and so much more.

The Aneka Panggang Serautau features quite a few choices of grilled chicken, lamb, fish, crab, mussels and so forth. Marinated with lots of spices, the grilled meat and seafood has a lovely smoky aroma and delicious flavors.

I never usually take Lok Lok but when I saw how luxurious the ingredients are, I succumb to its attraction. Chunks of salmon, prawns, clams, sea asparagus, squid and more are lightly blanched and dressed with the many sauces available.

A must-have for me during this festive is Lemang and here, it is served with Rendang Daging, Rendang Ayam, Serunding and Sambal Ikan Bilis together with ketupat.

Saving room for desserts would be hard as Big Apple offers so many choices and these temptations are quite hard to resist. Nevertheless, the choices for desserts are also plenty. Platters after platters of Raya Cookies, Aneka Kuih Muih, Fruits, Sweet Dessert Broth, Pengat Pisang, Cakes, Pudding, Kurma and more is simply hard to resist. Quench your thirst with their Chilled Beverages or Ice Kacang. I ended mine with Ice Cream and a lovely Sago Gula Melaka!

Ramadhan Di Hati promotion price are RM98.00++ per adult and RM49.00++ per child.

In addition to the Ramadan Buffet, Big Apple Restaurant will also be hosting an Aidilfitri Hi-Tea on 8 and 9 August 2013 between 12.30pm and 4.00pm. The Hi-Tea offers various local and international delights that are perfect for the occasion, priced at RM65.00++ per adult and RM33.00++ per child. As well, the hotel makes available Buka Puasa/Aidilfitri banquet packages which include a complimentary table for every 10 confirmed paid tables. Valid for a minimum of 10 tables in a private function room, this package is available from 8 July to 15 August 2013 priced between RM75.00++ to RM95.00++ per person.

For reservations or enquiries, contact Berjaya Times Square Hotel, Kuala Lumpur at +60(3) -2117 8000.

BIG APPLE RESTAURANT

Berjaya Times Square Hotel, Kuala Lumpur

14th Floor, No.1, Jalan Imbi

55100 Kuala Lumpur

Tel: +603-21178000 ext 8133

Website: http://berjayahotel.com/kualalumpur/

Facebook:www.facebook.com/BTHKL

If it Swims, They have it!

With a tagline like the above, who could resist? Especially any Chinese who just loves their seafood as fresh as it gets. Bali Hai Seafood Village, a seafood paradise made famous in Penang is renowned for their vast choices of seafood. What I didn’t know was that Bali Hai also has a branch right smack here in Petaling Jaya! Located at Kota Damansara’s bustling business area, Bai Hai Seafood Village has actually been around since September last year. Echoing its original restaurant, Bali Hai here carries an amazing list of live seafood.

I have been to quite a few Ramadhans this year but none like this one. Though Bali Hai has plenty of a la carte dishes for seafood, a recent invite was to sample their latest Ramadhan Seafood Buffet Promotion available from July 8 to August 9. The buffet here is not about choices as Bali Hai tempts its guest with their mouthwatering array of seafood prepared in many ways with a daily rotation menu. If you are looking for a seafood escapade to buka puasa or simply to indulge, head on over to see what’s in store from the sea.

Bali Hai occupies a huge location and has a capacity of over 700 persons. It has a choice of al fresco sitting and air-conditioned as well. The al fresco area is cooling as there are plenty of fans to keep the breeze going while there are 8 gazebo huts and 5 private dining rooms which has karaoke sets. Even the washrooms are air-conditioned!

There is even a neat playground located right in the middle of the restaurant to keep kids happy!

Let’s check out the seafood utopia at Bali Hai…

Upon arrival, we already noticed the bbq pitt manned by their staff. A quick peek and we spiced Satay and Chicken Wings being grilled over hot coals. The satay here is really seasoned with lots of spices and herbs that don’t really need the usual peanut sauce. I enjoyed the satay as it is, especially when it is hot. The Chicken Wings was decent and had a nice hint of spiciness at the end note.

Start your meal with big Fresh Oysters with a squeeze of lemon!

That evening, the hot warmers are filled with a scrumptious wonderland of seafood. I spied Hot & Spicy Crab, Hot & Spicy Mussels, Belachan Fried Squid, Butter Prawns, Black Pepper Lamb, Deep Fried Crispy Squid, Steamed Clams with Chili, Asam Pedas Fish and Lemon Sauce Chicken.

We are not talking about how some buffets provide those small sized seafood but at Bali Hai, the seafood served in the buffet are those you would get in a la carte orders. The Butter Prawns were really good with the crustaceans firm and sweet while egg fluff with chili spiced up the dish. Hot and Spicy Crab will have everyone licking and sucking the crab in full satisfaction while Belachan Fried Squid is sautéed in a pungent sambal belachan sauce with onions.

For those who love sour and spicy flavors, make sure to check out their Asam Pedas Fish. I also enjoyed their well-prepared Lemon Sauce Chicken with just the right balance of lemony flavors.

We also sampled other cooking styles of the seafood available on the Ramadhan buffet promotion or a la carte. The restaurant has kindly whipped up some other flavors of the seafood on platters for us to showcase to everyone on some of their dishes on rotation basis.

Salted Egg Yolk Crab, BBQ Japanese Sanma, Deep Fried Battered Prawns, Squid with Pattaya Sauce, Cheese Baked Oysters, Grilled Skewered Prawns, Lamb Chops with BBQ Sauce, and Deep Fried Crispy Chicken with Thai Sauce are some of the dishes that is rotated on the buffet menu.

Highlight of the night was the gorgeous Grilled Skewered Prawns, an absolute favorite among all of us. Simply seasoned and grilled to perfection, it was juicy and bliss!

The Cheesy Baked Oysters also won many hearts as it was packed with loads of cheese blanketing a huge oyster beneath it. It’s really succulent and cheesy…

Other dishes like Fried Rice, Nasi Kunyit and Fried Meehoon makes up as fillers while there is a daily soup available too. Ours was Tom Yum Soup for that night. We also had Sambal Belachan Vegetables, Mixed Vegetables and Beancurd in Egg Sauce.

End the meal with Assorted Fruits, Kurma and local Kuihs. Chilled Beverages are also available as part of the buffet.

Priced at RM98 nett for adult and RM48 nett for child (6 – 12 years old), the Ramadhan Seafood Buffet Promotion is a great deal if you are a seafood fan. The fact that one gets to eat all they seafood to their heart’s content for one price is quite rare.

Wait! There is more… check out further promotions in addition of this one:

Buy 2 Free 1 on this Ramadhan Seafood Buffet Promotion! Find out more details from Bali Hai
If you celebrate your birthday (with at least 10 of your loved ones) during Ramadhan at Bali Hai, you will receive a complimentary cake

Make sure to catch this promotion before it ends!

*No Pork Served and No Lard Used.

BALI HAI SEAFOOD VILLAGE

Sunsuria Avenue, Persiaran Mahogani,

PJU5, Kota Damansara,

47810 Petaling Jaya, Selangor

Tel: +603 6141 0033/+6016 461 2333

Facebook: www.facebook.com/pages/Bali-Hai-Seafood-Village

Website: www.balihaiseafood.com

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