南洋冰室 NanYang Cafe at Cheras Traders Square

NanYang Cafe is a local culinary brand who offers fusion interpretation of Nanyang delicacies.

You may have to queue for a table during lunch hours as hungry customers come about for their signature favourites such as Hong Kong Style Wanton Noodles, Freshly Baked Polo Bun, Nanyang Coffee & Tea.

Prawns & Wonton with Noodles in Soup (RM 11.90)

Their springy noodles and silky juicy prawn wontons rest in a hearty bowl of hot aromatic broth had indeed gained their recognition.

Would definitely recommend this dish.👍

Special Pork Knuckle in Preserved Bean Sauce with Tossed Noodles (RM 12.90)

If you’re looking for something a little more heavier, you should give this a try.

For its price and generous portion of pork knuckle offered, it was definitely worth it. It was really well marinated and almost melt to mouth texture.

Lettuce with Oyster Sauce (RM 7.90)

Beautifully blanched but glad the oyster sauce wasn’t mixed into the lettuce because it was ridiculously salty!

Signature Jumbo Toast with Ice Cream (RM 16.80)

Got to admit the toast was delicious and lightly buttered. It’s definitely not a dessert for 2 but for a 3 – 4 pax.

Would’ve been better if there’s an additional scoop of ice cream so it wouldn’t be too dry. Not recommended and worth the value.🙅‍♀️

I would strongly recommend to go for the freshly baked breads instead. It was definitely a lot more satisfying than the Jumbo Toast we had.

Pineapple Bun with Butter (RM 4/each)

HK street food cravings satisfied!💕 I love how they placed a thick slice of butter on top of an ice cube. It’s really soft and fluffy!

If the crust on the bun was crunchy crumbly sweet cookie-like it would’ve made is so much better. Definitely my favorite and to-go-for at this establishment.

Pumpkin & Cheese Bun (RM 4/each)

Same texture as the Pineapple Bun except this one has cream cheese fillings.

Nanyang Milk Tea (RM 4.90)

A hot cup of milk tea to pair with some breads. It tastes exactly like a ‘Teh Tarik’. Looks like one too!

It’s a decent place to have your HK cravings fixed and for its value. Would definitely drop by again for their Pineapple Bun!

南洋冰室 NanYang Cafe
Address : 20-G, Jalan Dataran Cheras 2,, Cheras Traders Square, Cheras Balakong, 43200 Kajang, Selangor

Opening Hours: 10AM to 12AM daily

Contact: +60 – 3 9082 3988

Chen Chen BBQ Goose & Duck at Pudu

During lunch hours, Chen Chen BBQ Goose & Duck is one of the few popular lunch spots and gets really packed so you may need to wait for a while to get a table. Unless you don’t mind sharing!

The price here still remains reasonable for all and had always tasted the same since the first generation when the owner’s father started this business.

Duck & Salted Vegetables Soup

Soup of the day was delicious and simply whets one’s appetite before devouring into the star dishes! Its both salty and spicy yet flavorful from the salted vegetables and the ginger that is added.

Pork Meatballs Soup

I couldn’t help but to order some of these springy chewy meatballs as it makes a simple hearty soup extra comforting. I’m a sucker for meatballs.

Bean Sprouts topped with Fried Garlic

Some fat crunchy stubby sprouts with a dash of soy sauce and sesame oil is always the best companion for any roast meat regardless chicken or goose.

Roast Goose Leg

Here’s the greasy goodness of their mouth-watering roast goose most of the diners are here for. It was beautifully roasted with a slight gamey taste to it and still juicy on the inside.

Note: Dip them in their homemade plum sauce to make it a lot more palatable.

Roast Duck Breast

Other than their roast goose, the roast duck was definitely finger-licking as well. I really love how the skin does not have a thick layer of chewy fat making it so much more palatable.

Not to mention Chen Chen’s  crisp crackling roasted pork belly. Although it isn’t one of the few ‘starred dish’ to have here, its definitely still worth a try. If you didn’t noticed, there’s just a thin layer of fat on it as well.

Chen Chen BBQ Goose & Duck may just be just a hawker stall but the owner never fails to put on his chef jacket and keeps a bright smile to his regulars and new customers.

Best to visit before lunch hours to avoid the crowds!

Chen Chen BBQ Goose, Duck
Address: No. 24, Jalan Seladang, Wilayah Persekutuan, 55100 Kuala Lumpur
Opening Hours: 9AM to 6PM daily
Contact: +60 12-233 3083

Cheers

PHILIPS: Healthy Eating, Healthy Living Roadshow – Healthy Cooking with Chef Sidney Kan

Healthy Eating, Healthy Living Roadshow was from 2nd to 7th October 2018 at IPC Shopping Centre for friends and family to participate in fun and exciting activities.

I wasn’t there just for the fun and games but to also learn about the wonders of cooking with PHILIPS Premium All-In-One Multi Cooker as we were told that Chef Sidney Kan will be preparing 6 dishes within an hour! That sounds almost too good to be true but he has proved the crowds wrong.

Here are the 6 dishes Chef Sidney has prepared along with the recipes and steps:

1. Beancurd Soup ‘Tou Foo Kang’

Ingredients

• 1 liter of Chicken/Vegetable Soup (can be freshly prepared with PPC in advance)
• 1 bowl of Fresh Bean Curd (freshly made with PPC)
• 5 pieces of Crab Sticks (cut into cubes)
• 20 gram Shimeji Mushrooms
• 100 gram Peeled Prawns (chopped into pieces)
• 100 gram Squid (cleaned and sliced)
• 1 pack of Gingko Nuts
• 10 pieces Goji Berries
• 1 can of Sweet Kernel Corn
• 1 tablespoon of Corn Flour
• 2 tablespoon of Water

Method

1. Heat up Chicken/Vegetable stock with Saute Mode.
2. Mix corn flour with water then set aside.
3. Add in all the ingredients into the stock and cook for 3 minutes.
   (Only put crab sticks into the cooker once its almost ready)
4. Before serving warm, pour corn flour mixture into the cooker to thicken the soup.

2. Steamed Tofu Egg with Century Egg and Salted Egg Yolk

Ingredients

• 2 nos Century Eggs (diced)
• 3 nos Salted Egg Yolk (diced)
• 1 bowl of semi-firm bean curd (freshly made with PPC)
• 4 nos Grade AA Eggs
• 1 1/2 tablespoons of Soy Sauce
• 1/2 tablespoon of Oyster Sauce
• 1/2 teaspoon of Sesame Oil
• White Ground Pepper, Sesame Seeds, Coriander and Spring Onions for garnishing.
• 1 sheet of Aluminium Foil

Method

1. Cracks and beats eggs in a bowl with a dash of Oyster Sauce.
2. Pour the bean-curd into steaming tray followed by the egg mixture.
3. Place diced century eggs and salted egg yolks on top of the mixture.
4. Cover the steaming tray with aluminium foil to prevent moisture slipping into the dish during steaming.
5. Pour 1/2 cup of water into the cooker and place the rack/stand followed by the steaming tray.
6. Close the lid, set to Steam Mode with Keep Pressure Time (KPT) of 10 minutes.
7. Once its cooked and ready, take the steaming tray out and garnish and top it with Soy Sauce, White Ground Pepper then garnish with Sesame Seeds, Chopped Coriander Leaves and Spring Onion.

3. Portugese Chicken ‘Ayam Masak cara Portugis’
(Chef Sidney’s Mum Recipe)

Ingredients

• 2 cloves of Garlic
• 1 Whole Onion (Sliced)
• 2 pieces of Star Anise
• 1 piece of Cinnamon Stick (an inch long)
• 1 can of Green Peas (drained)
• 2 Potatoes (peeled and diced)
• 1/2 Sakura Chicken (chopped)
• 1 tablespoon of Oyster Sauce
• 1 tablespoon of Dark Soy Sauce
• 1 teaspoon of Sesame Oil
• 1 Tablespoon of Oil
• 200ml of Chicken Stock
• A pinch of Salt for taste

Method

1. Set cooker to bake function.
2. Add oil and sesame oil into the cooker.
3. Once the oil has heated up, add the onions, garlic, star anise and cinnamon stick. Fry until fragrant.
4. Add potatoes and Sakura Chicken into the cooker, fry them for a few minutes.
5. Lastly, add green peas, oyster sauce, dark soy sauce, salt and chicken stock.
6. Reset the cooker, pre-set to Chicken at Keep Pressure Time (KPT) of 25 minutes.

4. Galangal Chicken

Ingredients

• 1/2 Chicken (chopped into 6 pieces)
• 1 piece of Dried Cuttlefish (grilled and washed)
• 4 Slices of Galangal
• 3 Small Onions (sliced)
• 5 cloves of Garlic
• 3 slices of Ginger
• 3 tablespoons of Dark Soy Sauce
• 1 tablespoon of Oyster Sauce
• 3 tablespoons of Thai Palm Sugar
• Oil

Method

1. Heat up cooker with Saute Mode.
2. Add some oil followed by the garlic, small onions, galangal and ginger.
3. Once fragrant, add chicken and sauteed till exterior is cooked.
4. Add oyster sauce and dark sauce then stir till ingredients are coated.
5. Add palm sugar.
6. Close the lid, set Steam Mode with Keep Pressure Time (KPT) of 8 minutes.

5. Steamed Chicken with Preserved Vegetable ‘Cha Choi’

Ingredients

• 800 gram Boneless Whole Chicken Leg or Breast
  (washed and diced to your preference)
• 1 packet of Ready-to-Eat Preserved Vegetable ‘ Cha Choi’
• 1 inch sliced Ginger (peeled)
• 1 tablespoon of Sesame Oil
• 1 1/2 tablespoons of Oyster Sauce
• 1 teaspoon of Premium Soy Sauce
• 1 tablespoon of Corn Flour
• Salt and White Ground Pepper for taste

Method

1. Marinate the chicken with a bit of salt, oyster sauce, soy sauce, ginger, white pepper and set aside for few hours.
2. Coat the mixture with corn flour then add preserved vegetable.
3. Pour mixture into steaming tray.
4. Add 1/2 cup of water into the cooker.
5. Place the rack/stand in the cooker followed by the steaming tray.
6. Close the lid and set to Steam Mode with Keep Pressure Time (KPT) of 12 Minutes.

6. Colourful Vegetable with Mushroom Stems

Ingredients

• 20 pieces of Dried Shiitake Mushroom Stems
• 5 strings of Long Beans (cut 1 cm long)
• 1 Carrot (peeled and diced)
• 8 Small Korean King Mushrooms (diced)
• 1 Quarter of Red Pepper (diced)
• 1 Quarter of Green Pepper (diced)
• 1 Quarter of Yellow Pepper (diced)
• 1/2 can of Sweet Kernel Corn
• 5 cloves of Garlic (cut to half)
• 2 tablespoons of Oyster/Vegetable Sauce
• 1 tablespoon of Soy Sauce
• A pinch of Salt and Pepper for seasoning
• 2 teaspoons of Oil
• Water

Method

1. Soak the shiitake mushroom stems in hot water for at least 3 hours.
2. Followed by Steam Mode with Keep Pressure Time (KPT) of 30 Minutes with a cup of water, 1 tablespoon oyster sauce and oil. Once cooked leave it to cool.
3. Dice the shiitake stems.
4. Heat the pot using Saute Mode then add oil.
5. Once heated, add garlic and shiitake stems into the cooker.
6. Sauteed till fragrant.
7. Add the rest of the ingredients and give it a light saute for 3 – 4 minutes.
8. Add oyster/vegetable sauce, salt and soy sauce.

For more recipes and upcoming cooking demos, you should join Chef Sidney’s group on Facebook by clicking here! To read more about the amazing PHILIPS Premium All-In-One Multi Cooker, click here!

Ciao!

Dim Sum at Celestial Court, Sheraton Imperial Kuala Lumpur Hotel

We recently visited the newly revamped Celestial Court at Sheraton Imperial Kuala Lumpur for some delectable brunch we’ve been craving for awhile.

Dim Sum Chef Ken, never fails to tantalize the taste buds. Whether it is the simplest of Cantonese cuisine, using a harmony of ingredients and the freshest product, or a gourmet of Cantonese delights with seasonal delicacies where one can look forward to a completely divine meal.

明炉烤特色酿鸡肉干 Grilled Stuffed Honey Glazed Dried Chicken Meat with Seafood Mousse served with “Man Tou” | RM10/piece

This was one of the few most notable dish we’ve had in the restaurant. The bakkwa was definitely worth the devotion from its appearance to taste and paired beautifully with the subtle Seafood Mousse along with the ‘Man Tou’ to balance the umami.

Note: Minimum order of 2 pieces!

咸水角 “Ham Sui Kok “Glutinous Rice Dumplings with Minced Chicken | RM18

These golden beauties has just the right balance of sweetness from the glutinous rice and savory from the minced chicken. No doubt a treat that everyone craves while having dim sum.

黄金咸蛋虾球 Prawn Paste Ball with Bitter Gourd in Salted Egg Yolk and Pumpkin Sauce | RM22

I was truly obsessed with the instant oomph of salted egg yolk and pumpkin sauce along with the fresh crunchy prawn in my mouth. It was just so addictive! Definitely worth the hype.

天宝阁烧卖 Signature Prawn and Chicken Siew Mai | RM22

The MUST HAVE on every diner’s table. As a sucker for Siew Mai, I just want to hog this all to myself. You could taste how fresh the chicken and prawn were. Simply yum!

黑蒜鳗鱼饺 Seafood and Black Garlic Dumpling Topped with Savory Unagi | RM28

As for the unagi lovers out there, you’ll be awed by this! I love how the black garlic wasn’t too pungent. Usually I’m not much of a fan for eel dishes but this was exceptional.

烟熏三文鱼千丝卷 Golden Fried Smoked Salmon Kataifi Roll with Seafood Mousse and Avocado served with Mix Fruit Salad | RM25

Satisfying crunch from the golden kataifi rolls locking the salmon’s moisture and barely overcooked. Its refreshing how its served with some fruit salad resting at the bottom of the salmon kataifi roll, Look at the amount of roes topped on it tho!😍

香煎泡菜锅贴 Pan Fried Dumpling with Chicken, Shrimp and Kimchi | RM18

Versatile juicy, crispy dumplings with meat and veggies pan-fried to golden perfection. Words can’t express my fillings for you.😋

A photo with Chef Ken Liew (left) & Chef Ho Boon (right)

It was nice catching up with the two chefs behind the wonderful Celestial Court’s kitchen. I totally understand why the restaurant gets really packed on weekends because everyone is obsess with their Imperial Dim Sum Brunch for RM138 nett only! You guys should check out their ala carte menu as well! I’ll publish it real soon.

Book your tables here or drop them an email at CelestialCourt.Imperial@sheraton.com!

Celestial Court
Address:
Level 3, Sheraton Imperial Kuala Lumpur Hotel, Jalan Sultan Ismail, Chow Kit,
50250 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur.
Opening Hours:
Mondays to Fridays – 12PM-2:30PM, 6:30PM-10PM
Saturdays & Sundays – 10:30AM-3PM, 6:30PM-10PM
Contact:
+60 3-2717 9988

Love,

Sen Kee Satay 仙记沙爹 at Desa Aman Puri

Sen Kee Satay has been operating since 1976 (42 years old) now along with Uncle Yap‘s daughter and grandson who’s currently the 3rd generation running the stall. It all started when Uncle Yap used to sell chicken and ducks at a local market.

He was also the poultry supplier for a satay stall opened by an Indonesian named Omar where he then discreetly learned how to make his own satay knowing this could help him during the economic bad phase.

“Learning is not attained by chance, it must be sought for with ardor and diligence!” – Abigail Adams

There weren’t many Chinese vendors who sells satay back in those days and oh, one skewer only cost 0.25 cents back then! But as there were getting more and more vendors popping about, Uncle Yap needs to come up with a unique selling point for his stall.

It sparks him when someone asked him “Why have you not thought of selling duck satay?” Though it was a rather hard protein to cope with, Uncle Yap didn’t gave up on trying different types of duck and marination to retain its moisture and getting rid of its gamey flavors.

Cucumbers & Onions Add-on (RM1.50)

Satay Sauce (RM11/500gm, RM22/kg)

Their peanut sauce wasn’t like the ones we often had topped with sambal. The peanuts were still carefully toasted by wok to give a touch of ‘wok hei’.

13-15 kgs of the sauce was prepared daily as he’d often get regulars (especially vegetarians) who’d just come for the sauce while having it with the sliced onions and cucumbers! Unfortunately they don’t offer ketupat rice cakes here.

Duck Satay (RM1.50/skewer)

Uncle Yap wasn’t jesting about how he was able to retain the moisture without even a tang of gameyness in the duck satay. It was absolutely pleasurable just having it by its own as well!

Chicken Satay (RM1/skewer)

Their chicken satay was pretty good and well marinated with just the right amount of char. Plain juicy lean meat without any chicken skin skewered in between.

Other than the Chicken & Duck Satay I’ve ordered, there’s Pork & Lamb Satay as well. Sorry, no beef.

Every night there would be at least 500 skewers sold but on the weekends it could go up to 1000 skewers! You’ve got to be there earlier to avoid the long wait.

Sen Kee Satay 仙记沙爹
Address: 8, Jalan Desa 2/2, Desa Aman Puri, Kuala Lumpur, Federal Territory of Kuala Lumpur
Opening Hours: 6:30PM-10:30PM (Closed on Mondays)
Contact: +60 12-812 6933

Cheers,

The Stars of Culinary at Nook shine this August at Aloft Kuala Lumpur Sentral

This August, Nook at Aloft Kuala Lumpur Sentral will give center stage to 5 of its chefs, each with their own specialty dishes to be featured on the buffet line! Proclamations of “Merdeka” are often heard nationwide this August as it is our Independence Day on 31st August but as fellow Malaysians regardless what the occasion is, it is not a celebration without food.

The team of 5 chefs include, 36 years-old Mohd Haffizi Bin Aledul Ginani, known to all as Chef Fizi. He is the man in charge of the appetizers who sets one’s heart on their fellow diners appetite at Nook.

Gado-gado

The peanut sauce simply tantalizes my taste buds. As simple as this salad may look or sound, it was definitely a lip-smacking dish to begin with.

Asian Chicken Noodle Salad

Refreshing, light and healthy dish, I love how the noodles are not thoroughly cooked giving it some nice light crunch to it, Chicken was well-marinated and really garlicky!

Shrimp with Pomelo & Watercress Salad

Shrimp matches perfectly with bittersweet citrus fruit, making it such a lively appetiser to begin with. It reminded me a lot like the Yam Som-O I’ve had during my trip to Thailand.

The second chef to be featured for the month will be Chef Muhammad Hafiz Bin Izham, a 29-years old from Pahang who specializes in Malay cuisine. He will be serving up his specialty dishes as per below!

Fried Crispy Sea Bass with Green Curry Gravy

A simple rich, delicious and creamy green curry with sea bass was bursting with bright, bold flavors. You’ll catch yourself scooping for more green curry topped on a hearty bowl of rice.

Spiced Eel Soup

Warm and filling perfect for rainy weathers, this soup was truly heart yet so flavorful. The eel has a really nice texture to it and wasn’t too chewy.

Gulai Pisang Muda

One of the few dishes that got everyone’s head turning when served. Just the look on the rich and sweet coconut gravy makes one mouth-watered.

The Chinese cuisine on the buffet will be prepared by the hands of Chef Emmanuel Chang Lin Con, a 32-years old who hails from Malacca.

Kam Heong Chicken with Dried Chili

Fragrantly distinctive flavors from the sauce paired perfectly with the lightly crisp chicken. The aroma itself yearning for a bite.

Butter Prawn with Oats

One of the all-time favorite dish at the buffet counter, this dish is no stranger to Nook’s regular diners. The prawns were crunchy, juicy and evenly coated with oats.

Wok-fried Mussels with Black Bean Gravy

Beautifully wok-fried with dried chilies giving some nice heat to it. Mussels were really fresh and complemented the rich, fragrant black bean gravy really well.

Nook’s buffet will be also feature a spread of Western and Fusion dishes by their Sous Chef, Ahmed Zaki bin Harun, the maestro of fusion cooking will be plating up a variety of dishes.

Braised Chicken Rendang Pasta

This ultimate fusion dish, full of ri1ch and warming flavors will definitely have you grabbing for more. Chef Zaki does not jokes around when it comes to his fusion dishes.

Daging Masak Hitam

This rather famous ambrosial Malay dish was one of a kind. The beef was braised till soft and tender complementing the flavorsome dark sweet sauce perfectly. What’s missing right here is a bowl of rice!

Quattro Formaggi Pizza

Inspired from his days when Chef Zaki was based at Southern Italy, this classic four cheese pizza has to be one of the most wonderful combinations of bread and cheese imaginable.

No buffet is ever complete without a dessert spread. On the dessert bar, you’ll find delectable creations of Chef Zahrin Mohamad bin Madzlan.

Bubur Som Som

This local dessert was inspired by Chef Zahrin’s mother. A little drizzle of Gula Melaka to complement the coconut rice flour porridge with some freshly diced jackfruit. Perfect to have after a heavy feast!

Brownie Tower

And what’s a feast without brownie tower!

Pandan Tiramisu in a Coffee Cup

Decadent little tiramisu with a twist of local ingredient bursting with a shot of espresso.

Nook’s buffet dinner is priced at RM108 nett per adult and RM54 nett per child for kids aged between 6 to 12-years old on Sundays to Thursdays. On Fridays and Saturdays, tickle your taste buds and dive in series of tantalizing flavors of fresh mussels, prawns, crabs and many more at Nook’s Sea Meat Buffet Dinner priced at RM120 nett per adult and RM60 nett per child!

For reservations and more information please call +60 3-2723 1188 or click here!

Aloft Kuala Lumpur Sentral
Address: No. 5 Jalan Stesen Sentral, 50470 Kuala Lumpur, Malaysia.
Contact: 03-2723 1188

xoxo,

Melipoly at TasteFully Food & Beverage Expo 2018

Melipoly booth at TasteFully Food & Beverage Expo 2018

One of Malaysia’s largest Food & Beverage Expo are back last weekend with much more to proffer! Melipoly is a vertically integrated beekeeping enterprise based in the pristine rainforests of Malaysia that produce natural honey of the highest quality. They take extra measures and employ nature-friendly methods to ensure that their honey is 99.99% pure and organic so that consumers can enjoy the true health benefits of real honey.

They’ve also got a strict “no additives” policy that has been practiced throughout their entire production. Other than that, by establishing themselves as a vertically integrated enterprise, they can ensure the purity of their honey and the quality of every single aspect of their products, simply because they’re in full control of the entire honey production and supply chain, from the bee farms to the collection, the processing, and even the packaging.

Not only honey is one of the oldest sweeteners on Earth, these thick gooey goodness work wonders and plays a huge role in our health and lifestyle. It’s great for the skin, heart, absolute energy booster and also an effective cough suppressant!

Did you know in ancient India, it was even believed that could ward off evil spirits and ensure a happy romantic life? Time to stock up some honeys, mate!

Here are some of their products and they’re proud to say the honey produced are 100% raw honey made in a natural environment and there’s no sugar, additives, coloring, artificial flavors or preservatives are added to the honey, maintaining its original form. It is also unheated, unpasteurized and unprocessed honey so it contains a broad range of nutrients and essential trace elements for various health benefits.

Apis Cerana – 280gm (RM51)

The rainforests in Malaysia are rich in natural forage sources for bees where wild honeys taste often richer and full-bodied with some smoky hints of caramel flavors in it. Colors can be ranged from dark golden color to russet too as dark honey contains high amount of natural antioxidants.

Stingless Bee – 280gm (RM111)

Stingless bee honey are produced by the Meliponine Stingless Bees from the tropical rainforest where they gather nectar from a tremendous variety of plants to produce a tangy honey that is rich in trace elements and organic acids. Though the texture is a lot more runny and lighter in color than regular honey, it’s totally natural and no water was added! I’ve got to love that nice hints of zest and plum in it.

Multifloral – 280gm (RM51)

Produced by our fellow Malaysian Honey Bees in our local rainforest, these bees forage from a wide variety of forest trees and plants to produce a dark golden-hued honey with a amazing fresh, floral fragrance. One of my personal favorite! The diverse nectar sources results in a honey that is rich with a wide range of minerals and micro-nutrients.

Melipoly Stingless Bee Honey 500gm would be the perfect gift for your loved ones. Highly recommended for senior citizens who are diabetic, has high blood pressure and high cholesterol. One tablespoon a day only!

These chocolates are produced by Melipoly as well! 64% Belgian Chocolate with Multifloral Honey, Kurma & Almond. Chocolates with additional health benefits? Not guilty at all!

One word to describe Melipoly? Genuine, truly what something is said to be. From its taste and texture, you’ll know how genuine it is from how soothing it is down your throat.😏 The honey is totally different from the sickly sweet ones you often find in your local supermarket or ones drizzled on your pancakes and waffles.

Almond Siah, Director of Melipoly at TasteFully Food & Beverage Expo 2018

Do not hesitate to ask ‘King Bee’ Almond Siah regarding on anything to do with honey! He could even give you tips on differentiating natural and adulterated products.

To find out more about Melipoly, click here!

xx,

Three Brothers Restaurant at Subang 2, Shah Alam

Back at it again with some ‘super atas’ dishes here at Three Brothers Restaurant. Just so you know, this isn’t your ordinary family restaurant. The simplest dish in their menu could be a little extra than usual.

Egg Floss served with Crab Meat – RM 76

To start with, their egg floss was crisp to perfection and paired well with some bits of crab meat along with some generous amount of ebiko. It was a really refreshing appetizer as it wasn’t too heavy to begin with.

Wrap them in fresh cabbage leaves with some of the chili sauce that came along with this dish. 💯👌

Cheesy Scallop Mantou topped with Ebiko – RM 12/piece

Now here’s what you don’t get from other restaurants. This delightfully simple yet  luxurious Mantou filled with creamy scallop chunks and scrummy pork bacon bits interior baked with cheese. Yasss! 

Not going to lie but this is pretty darn addictive.

Steamed Clam topped with Minced Garlic & Chili – RM 12/piece

The texture is pretty superb with a combination of bouncy, slightly rubbery but easy to chew. You could still taste the natural flesh sweetness that complement the minced garlic & chili so well.

Braised Fish Maw & Stuffed Cabbage Rolls – RM 98

The fish maws were pack with flavors as it soaked up the enriched gravy while their cabbage rolls were simply delectable! Could I get more broccolis to dip the sauce though? 🤤

Garlic Roasted Iberico Ribs Platter – RM 176

The winner takes it all as Three Brothers Restaurant specializes in Iberico dishes. All-time favorite and loved by many will have to be this platter. The ribs were really juicy and ridiculously rich in flavors. It complements with the mint sauce very well as it gives a refreshing bite to it.

PS: Don’t fret about getting your hands dirty, gloves will be provided.

Slow Cooked Iberico Collar served with Steamed Mantou – RM 88

Heart eyes for this because I’m a sucker for mantous, and eating this with a slice of Iberico Collar? Delicioso.💖 The collar texture is a little more tougher and less juicier than the ribs but his would be a great alternative.

Who would’ve thought of adding some orange marmalade and barbecue sauce would bring this a whole different level.

Sous Vide Iberico Loin served with Pickled Cherry Tomatoes – RM 168

Though this may not tingle most taste buds, it is safe to eat this medium-rare pork loin. The texture is quite squishy but its really flavorful. Have it with some tomatoes to make the experience a lot more pleasurable.

PS: After a few bites you’ll actually enjoy this.😉

Caramel Roll with Red Bean Fillings – RM 18/6 pieces

Soft and chewy texture, the caramel roll actually tasted a lot like gula melaka with the sweetened red bean fillings weren’t as sweet as they looked.  Such a palatable dessert to end our meals with.

Mochi with Durian Fillings – RM 30/6 pieces

As the durian hype is still ongoing, you’ve got to order this as your dessert! It has that soft yet slightly springy or most would say ‘Q’ texture with durian fillings making it so much more enjoyable. Plus the ‘atas’ touch of gold leaves on each mochi.

Visit their Facebook page below or give them a call for further enquiries or drop your order now!

Restoran Three Brothers
Address: 23, Jalan Bulan U5/Ca, Subang 2, 40150 Shah Alam, Selangor
Opening Hours: Daily
Monday – Saturday : 10 AM – 3 PM and 5 PM – 10 PM
Sunday : 4 PM – 10 PM
Contact: +60 12-315 2953

Love,

Lim Sheng Claypot Chicken Rice Kopitiam at Happy Garden

A one pot wonder done over a charcoal stove giving this comfort food dish an absolute distinctive flavor. This classic dish is hearty and hard to resist! Oh the temptations are real!

Just look at the generous amount of Chinese sausages, salted fish chunks and chopped chicken before its placed on the charcoal stove!

Claypot Chicken Rice (RM 17 / large , RM 9 / small)

Voila! The flame and the smokiness from the charcoal infuses into the rice giving it an oomph. Never forget to scrape the burnt crust at the bottom of the pot! The rice has just the right texture, it’s firm and separated not mushy and sticky. You’d get a distinctive flavours in every spoonful. The chicken was simply juicy and tender.

Peanut Lotus Root Soup (RM 7)

Their nutritious slow-cooked soups are definitely not to be missed as well! This would complement the claypot chicken rice pretty well as it could to dispel body heat. The pork was off-the-bone and lotus root was tender however I do wish for more peanuts.

Bitter Gourd Soup (RM 8)

You could also go for this as it is as tasty and nutritious with detoxification. There’s need not to worry about the bitterness as the soup is fairly sweet instead of bitter.

Coconut Chicken Soup (RM 12)

This is only available on the weekends. It’s so sweet, refreshing with love hints of coconut flavors. You’ve got to come over to try it for yourself!

Here’s part of their menu, the main ones basically. They do offer ala carte options other than claypot chicken rice. But hey, we’re here for their Claypot Chicken Rice so let’s just stick to that.🤷

Lim Sheng Claypot Chicken Rice Kopitiam
Business Hours: 10 AM – 10 PM (Closed on Tuesdays)
Address: No. 520, Jalan Riang 12, Jalan Kuchai Lama, Happy Garden, Wilayah Persekutuan, 56200 Kuala Lumpur
Contact: +60 12-972 8888

Love,

Lunch at Tao Chinese Cuisine, Intercontinental Kuala Lumpur

“Tao”, which means peach in Mandarin, is the new restaurant located on level one of the hotel and is immediately recognizable with a vibrant design using the bloom of the pale pink April peach flowers as a signature motif and a spectacular cloud-like inspired ceiling giving an impression of dining under the stars.

It was a pleasant dining experience for us to have Dim Sum Chef at Tao Chinese Cuisine, Chef Lo Tian Sion (羅天送) to savour in his toothsome dim sum made from premium quality ingredients.

鲍鱼虾饺 Steamed Abalone Prawns “har kow” (RM 38)

The diced abalone was soft and barely chewy while prawns were so fresh and crunchy!

帶子烧卖 Steamed Scallops “siew mai” (RM 19)

Siew Mai is one of my favorite food in the world! Lol Scallop was also soft and not even close to being overcooked giving it a nice melt in mouth-like texture.

蜜汁叉烧鸡包 Steamed Diced Barbecued Chicken Bun (RM 14)

Bun texture was really fluffy while luscious filling of sweet ‘char siew’.

腐皮芝士虾 Deep-fried Bean Curd Cheese Prawn Rolls (RM 20)

This was really addicting! It was deep-fried to crispy perfection stuffy with gooey cheese.

软壳蚧肠粉 Rice Noodle Rolled with Fried Soft Shell Crab (RM 28)

Silky and smooth on the outside, crunchy and scrumptious inside! The sauce complemented with it very well. Loss of words on how spectacular this dish was!

香葱虾米肠粉 Pan-fried Rice Noodle Rolled with Dried Shrimps & Spring Onions (RM 16)

The rice noodle has a nice light crisp from pan-frying and the dried shrimps made it extra flavorful.

Wok-fried Egg Noodles with Chicken Strips, Salted Egg Yolk, Beansprout, Onions, Sesame Seeds and Chili Sauce (RM 48)

At first glance it may look like any other regular wok-fried egg noodles but when it comes to taste it was extravagant. The salted egg yolk was evenly coated on the noodles giving it some nice salty creamy eggy flavors. As the sesame seeds were wok-fried along with the noodles, it really does brings out the oomph of this dish.

Stir-fried Seasonal Vegetables (RM 42)

Thick chunks of asparagus beautifully stir-fry with garlic was so juicy, crunchy and flavorful. Have you ever had vegetables that were so addictive?

Chilled Aloe Vera, Peach and Osmanthus Oolong Tea Syrup (RM 26)

After a luscious meal, having this was so soothing and refreshing.

Deep-fried Sweet Potato “Ninko” (RM 18 / 3 pieces)

Super adorable “ninko” in disguise as mandarins. You’d get some sweetness from the sweet potato and gooey gooness from the “ninko” with some slight crispiness on the outside deep-fried to golden perfection.

If you’re looking forward on planning a Chinese New Year gathering, you should check out their menus and offers on their page right here!

Gong Xi Fa Cai!🍊

Opening Hours:
Lunch – 11:30 AM to 2:30 PM
Dinner – 6:30 PM to 10:30 PM

InterContinental Kuala Lumpur
Address: 165, Jalan Ampang, Kuala Lumpur, 50450 Kuala Lumpur.
Contact: +60 3 2782 6000

xoxo,