Sunquick’s Exquisite Dining Experience at RuMa Hotel & Residence

To be able to collaborate with Sunquick for such event was rather fruitful. Who would’ve pictured pairing mocktails with a full on 4-Course menu at such an exquisite venue?

I’d also like to use this post to thank some kind souls who pulled together to make this happen.

First of all, Patricia and Sidney for the opportunity. Ash, Josh, Jimmy, Shin and the amazeballs Victor for the ideas, sleepless nights of mise en place and being my barbacks throughout the event. And of course, the production team for the photos and videos.

To anyone who wants to impress your loved ones or try making them at home, here are my mocktail recipes:

Started off with something refreshing to pair with the first course to open one’s appetite. The mint leaves and ginger puree yields plenty of flavor giving this drink an extra kick.

Berries First Crush
🔹10ml Sunquick Select’s Mixed Berries
🔹20ml Cranberry Juice
🔹15ml Lemon Juice
🔹1tps Ginger Puree
🔹1 Mint Sprig

Add all ingredients into a shaker with ice and shake until well-chilled. Pour into glass over crushed ice. Garnish with a mint sprig and dehydrated orange slice.

Tweaked the recipe a little for that night by cooking and infusing Szechuan Peppers into the syrup to give that tingly numbness and unique flavors into the drink.

Pink Rush
🔹15ml Sunquick Select’s Pink Guava & Strawberry
🔹60ml Orange Juice
🔹10ml Lemon Juice
🔹30ml Aquafaba
🔹1 Basil Sprig

Add all ingredients into a shaker and shake vigorously until cold. Strain out ice and dry shake until no ice remnants can be heard. Double strain into a glass.

Decided to go a little extra on the garnish for this drink because Chinese New Year was just around the corner so I decided to put a rat origami on my drink.🐀

The last drink had the guests bamboozled for its tannins and astringency as they weren’t sure if there’s alcohol in it. Heard it was majority’s favourite too.

XoX
🔹120ml Sunquick Select’s Blackcurrant
🔹473ml Grape Juice
🔹1 Cinnamon Stick
🔹1 Star Anise
🔹6 Cloves
🔹6 Slice of Oranges

Combine all ingredients into a saucepan and simmer for 10-15 minutes. Let it rest in saucepan to infuse for 30 minutes.

Expressing lemon peels into your drink lets fragrant oil loose giving this drink a whole different flavour. Try it!

Ended our night with a selfie looking like exhausted pigeons but it was totally worth the experience. We hope everyone who attended the event enjoyed both of our food and drinks Chef Tyson and I worked on.

To watch the recap of that night, click here.

XX,

Classical Christmas & New Year Celebration at The Westin Kuala Lumpur

Chef Jeffry Pairin – Sous Chef at Prego (left), Chef Rudy Junaidie – Director of Kitchens(middle) & Chef Tan Tzaan Liing – Chef at Five Sen5es (right)

Feel nostalgic this festive season with your loved ones! Enjoy the traditional Christmas decorations, carefully curated by The Westin Kuala Lumpur. The team will take on the Classical Christmas tones featuring a range of traditional reds and greens, reindeers, snowflakes with hints of mulberry and pine cones.

Savour in an extensive buffet at The Living Room showcasing a classic menu while the kids get excited with sweet delights. Here’s some of the dishes they’ll be serving this festive season as highlighted by Chef Rudy!

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Don’t jump straight for the turkey! Add some greens before you start your Christmas feast with some of these healthy & delicious traditional salads. My personal favorite was the ham cobb salad.

Whole Baked Salmon

If you’re looking for something lighter, the salmon was absolutely delicious and paired perfectly with the salads. It was simply inviting just looking at it, you’d catch yourself going for two or three rounds.

Chicken Galantine

Another classic holiday dish! The stuffing was quite tasteful and plated invitingly. Its a definite must have on your Christmas feast.

Honey Glazed Spiced Brine Roast Turkey stuffed with Granny Smith Apple & Chestnut

Turkey was beautifully brine to assures the moisture was there and pretty flavorful with a dash of turkey gravy. I’ve got the admit stuffing was quite moist it almost feels like it came from inside of the turkey.

Prime Rib served with Brussels Sprouts & Roast Tomatoes

It was spectacular! I was actually surprised how unbelievably juicy, tender and full of flavors with a kick of garlic and herbs to it with some Brussels sprouts and roasted tomatoes to complement the dish. I’d highly recommend this!

Rustic Baked Whole Sea Bass with Lemon

Pleasingly baked, with a hint of zesty flavors from the lemon. I love how the fish was lightly salted which you can get a better taste of the bold fresh flavors in the sea bass. Another dish I’d recommend!

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Save room for desserts because there will be a long spread of festive sweet treats on the buffet counter! The photos above were my personal favorites and a must try. Just so you know, local delights and other international cuisines will still be served if you’ve got fellow diners who aren’t feeling Christmassy yet.😜

Here are the buffet rates for The Living Room:

Christmas Eve
Dinner Buffet | 6.00pm to 10.00pm
RM170nett per person

Christmas Day
Hi-Tea Buffet | 12.30pm to 3.00pm
RM140nett per person

New Year Eve
Dinner Buffet | 6.00pm to 10.00pm
RM170nett per person

New Year Day
Hi-Tea Buffet | 12.30pm to 3.00pm
RM140nett per person

The countdown to the year-end festive season is near and there’s no better place than The Westin Kuala Lumpur to get you into the festive spirit. The hotel is ready to tempt you with its exquisite menus and lively entertainment.

For reservations, contact +60 3-2773 8338 or check out other restaurants by clicking here!

Cheers!

Morande Adventure Wine Dinner at Truffles Restaurant, Taylor’s University Lakeside Campus

MORANDÉ ADVENTURE began in 2012 as part of their philosophy of innovation and taking a step beyond with their dreams. This is an initiative of Grupo Belen, in which the winemakers from the five related winery’s — Morande, Vistamar, Mancura, Zorzal & Fray Leon — produce their own wines.

It was an extraordinary experience to have 10 restaurants together in ONE venue to serve you 10 varieties of bite size fine food and to pair with 10 different Morande Adventure’s – Hand Crafted – RED wines. One of The Adventure’s Winemaker, Mr Jorge Martinez, was in attendance as well.

Here were the astounding dishes served that night leaving most of us content (and tipsy!) :

Note: Click on the bolded and linked name of wines for more details!

“The Perfect Egg” in Truffle Cloud served with Brioche Mouillette

To start with, this dish was paired with Despechado — Cherry red and slightly opaque as it was not filtered. Wonderful aromas of red berries: primarily strawberries and mineral notes. It was light-bodied and refreshing with elegant and enveloping flavors.

Both wine and egg dish prepared by the students from School of Culinary Arts & Food Studies were paired perfectly not overpowering each other. I really enjoyed the creamy texture along with the oomph of black truffles. Could also be well paired with mild fish, pastas and white meats.

Tuna Tartare with Mango, Avocado, Kyuri & Mint Sauce in Pai Tee & Wasabi Mayo

A dish prepared by Tatto paired with Malmau — Intensely red with a violet hue with notes of berries and violets with mineral touch. Its quite potent on the palate with well-rounded tannin with good texture. The presence of rich acidity makes this a very fresh and natural wine.

Personally I’d prefer pairing with a dish with stronger flavors such as slow-cooked fatty red meats or a braised lamb shank would be best.

Papaya Salad with Infused Lemongrass Dried Beef Jerky

Sao Nam‘s papaya salad paired with VIGNO — Very intense purplish red. Quite pronounced aromas of red and sour cherries and black plums with subtle floral notes of violets as well as coffee and dark chocolate. It presents tremendous character with juicy red fruit recalling cherries and raspberries as well as light floral notes and toasted oak.

This was quite an enlivening pairing. Would paired well with pot roast, beef tartare, rabbit stew, Austrian beans, game meats and spit-roasted lamb.

Red Wine Brined Duck Breast served with Ceps in Cream

Dish prepared by Meatology paired with El Gran Petit — Very deep and intense violet, almost black. A fruity and expressive with outstanding blue fruits such as fresh blackberries with a light touch of fine herbs. It was juicy, generous and loaded with structure. Fermenting it in a concrete egg magically transforms the two varieties’ notoriously potent tannin soft and velvety, round and mouth filling.

It was a great pairing: perfect with red meats, pork and game meats.

Chicken Roulade stuffed with Chicken Ham & Mozzarella with Red Wine Sauce

Chicken Roulade by Spitalfield’s Gastrobar paired with Tirazis — beautiful reddish-purple. Lovely white pepper and black fruit with spices such as cinnamon and a bit of herbs aroma. Great medium-bodied with fine flavors and tremendous persistence. Good balance between acidity and tannin too.

It would’ve been better if the dish was served hot. This would be an excellent pairing with lean meats, fine cheeses and fatty fish.

Mutton Floss Mantao

Grilled Cauliflower with Smoked Sauce

Goa by Hubba went an extra mile by preparing 2 dishes to be paired with CREOLE — Light raspberry red with aromas of red fruits such as raspberries, sour cherries, light earthy notes and spices recalling cinnamon. It was intensely fresh and fruity with a smooth texture. The moderately light body invites drinking one glass after another.

This has to be one of my favorite pairing throughout the dinner. Both dishes and wine executed perfectly. It would also be a spectacular pairing with deli meats and firm-textured cheeses. Delicioso!

Grilled Prawn on a Trio of Capsicum Pieperade

A dish by Interlude TTDI to be paired with Aterciopelado — attractive, bright ruby red with aromas of red fruits such as cherries and plums with notes of herbs and nuts. Very charming. The flavors of red fruits with tremendous acidity complemented by potent tannin with a velvety finish. Seductor.

Another splendid dish well paired with the wine. The prawn was very fresh and flavorful. Would also be a great pairing with stewed meats and game birds.

Chili Butter Cream Clams with Garlic Bread

Two Sons Bistro‘s dish paired with Mediterraneo — Deep, intense cherry red with aromas of red fruits such as sour cherries and raspberries with notes of hazelnuts and aromatic spices. Flavors were fresh, fruity and juicy with tremendous balance between sweetness and tannin. Great persistent red fruit on the long, lingering finish.

This dish was a crowd pleaser with a terrific pairing. It will also work with red meat, game and stews.

Rustic Beef Onion with Pink Peppercorns Sauce

Rustic beef onion by Pintu at Old Malaya paired with El Padre — Deep, dense and bright purplish-red. Wonderful aromas of black fruits, coffee and dark chocolate. The spicy note simply recalls cloves and vanilla.

The beef was wee overcooked however it was a decent pairing. Would also be nicely paired with some serrano ham, lean meats and aged cheeses.

Unfortunately I wasn’t able to try the Mancura Spiced Poached Pear Creme Brulee & Chili Madeleine prepared yet again by the students from School of Culinary Arts & Food Studies as there were limited portions but I was able to taste the paired wine, Mancura Leyenda Gran Reserva — A very deep, brilliant wine. Its red color was enhanced by the suggestive violet highlights. Nosing was highly complex in the beginning, opening gradually to reveal its notes of ash with red fruits, combined with subtle hints of rose petals and blackcurrant. It is complex and structured in the mouth, but at the same time fresh and elegant. Its potent tannin was complemented by touches of mocha, bitter chocolate and sweet cinnamon. It has a very pleasant finish with long persistence. Recommended for well-seasoned red meats.

These wines are the results of a more experimental works on behalf of the winemakers. They are bolder, more daring wines made without having to follow pre-established rules. They are their enological adventures that surprise and impress for their diversity, innovation & quality.

Thank you for sharing this experience that has been bottled with love & freedom!

xxxx

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!

“Reach For The Gold” by Aizat Amir

Aizat Amir, Atmosphere 360 Restaurant

“Reach for The Gold” by Aizat Amir was one of the showcase to give acknowledgement by displaying pop artwork of the Malaysian icons. The Malaysian Series is also to express his love for our country and to these inspirational local icons that promotes national unity to the Malaysian people as we come together in support of them regardless of our race, religion, background.

Aizat was born in 1989 in Ipoh, Perak, Malaysia and graduated from Academy of Arts, Culture and National Heritage (ASWARA) with the certificate of Diploma of Fine Arts in 2013. In addition to engaging in activities exhibited, He also involved in theater and performing art, as a designer of sets and props. 

Here are the 12 inspirational Malaysians you should know(!) :

Tun. Dr. Mahathir – “Reach for The Gold” | Acrylic on Canvas 122 x 122cm (2018)

Tun. Dr. Siti Hasmah – “Reach for The Gold” | Acrylic on Canvas 122 x 122cm (2018)

Tony Fernandes – “Reach for The Gold” | Acrylic on Canvas 122 x 122cm (2018)

Yuna – “Reach for The Gold” | Acrylic on Canvas 122 x 122cm (2018)

Allahyarham Dato’ Sudirman – “Reach for The Gold” | Acrylic on Canvas 122 x 122cm (2018)

‘Pocket Rocket Man’ Azizul Hasni Awang – “Reach for The Gold” | Acrylic on Canvas 122 x 122cm (2018)

‘Supermokh’ Allahyarham Dato’ Mokhtar Dahari – “Reach for The Gold” | Acrylic on Canvas 122 x 122cm (2018)

‘Malaysian Astronaut’ Sheikh Muszaphar Shukor – “Reach for The Gold” | Acrylic on Canvas 122 x 122cm (2018)

Datuk Lee Chong Wei – “Reach for The Gold” | Acrylic on Canvas 122 x 122cm (2018)

Hi Sir! – “Reach for The Gold” | Acrylic on Canvas 122 x 122cm (2018)

Seniman Agung – “Reach for The Gold” | Acrylic on Canvas 122 x 122cm (2018)

Jimmy Choo – “Reach for The Gold” | Acrylic on Canvas 122 x 122cm (2018)

The key to success in a country is with the support of its citizens. Everything about this showcase is to remind us Malaysians about our uniqueness and cultures as it is like a euphemism for achieving such greatness.

Mr. John Oh (Atmosphere 360 Revolving Restaurant – Sky Gallery Art Director) with Aizat Amir

There will be more paintings to be added to the Malaysian Series. Two of Aizat’s personal favorite paintings were Tun. Dr. Mahathir, because he has made history yet again for being the Malaysia’s Prime Minister twice and Sheikh Muszaphar Shukor for being Malaysia’s first astronaut.

“We are all Malaysians. This is the bond that unites us. Let us always remember that unity is our fundamental strength as a people and as a nation. – Tunku Abdul Rahman

To check out more of Aizat’s artwork, click here!

 

Terima kasih, Malaysia!

 

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,

ViolaflowerCafe at Bukit Jalil

Food ○ Coffee ○ Tea ○ Dessert

As thrilled as I am to have Pavilion Bukit Jalil to be up, barely a month old Violaflower Cafe, serving Yōshoku (Western-styled Japanese cuisine) marks its spot just across the building site. You’ll be greeted with the flowery and cozy ambiance upon stepping out from the elevator.

The floor-to-ceiling window brings in great amount of natural lighting into the cafe making it the next insta-worthy spot in this area. Settings are simply engaging, perfect date spot for the ladies and couples.

Gyu Kimchi Salada – (RM 22.80)

The sirloin strip makes it an ideal for a quick and healthy lunch, such as this warm salad. Got to love the decent amount of heat from the kimchi as well, so flavorful and simply delicious.

Note: Sirloin strip could be replaced with chicken if it does not meet your dietary restrictions!

Okonomiyaki Omelette – (RM 23.80)

I’d highly recommend this for brunch. The okonomiyaki-styled egg beautifully topped with bonito flakes were fluffy and delish. Pumpkin korokke was something refreshing instead of using potatoes and the chicken skewers were pretty flavorful.

Tori Mentai Pizza – (RM 20.80)

This has to be one of my favorite dish! You got to have this piping hot when its served right away before the crust turns soggy from all the sweet amount of toppings. 
Trust me, you’ll be hooked.👅

Salmon Mentai Miso Pasta – (RM 22.80)

Salmon was cooked to perfection, the pasta was good and cream sauce was rather interesting as there was a slight twist to it by adding some mentaiko sauce and miso paste in it.

Tilapia Teriyaki Pasta – (RM 22.80)

I’ve got the admit the chef knows how to work its way with both salmon and tilapia. Lol,  it looked like chicken at first sight though! Not a huge fan of tilapia because it often has that earthy (‘muddy taste’) flavors that turns me off but this tilapia fillet barely has a hint of earthiness making it so enjoyable. I’d recommend this pasta dish in their menu.  

Kichitori Rice Bowl – (RM 18.80)

Who wouldn’t love rice bowls? Because I flippin’ do! It was really hearty and chicken was amazingly cooked. 100% a mouthful of comfort.😊😊

Tokusei Curry Rice topped with Omu Egg – (RM 18.80)

Grab your knife and slice through the top of the omelette from one end to the other, one of the trending food porn dishes are available right here! This will definitely satisfy your cravings. I’m obsessed with their curry.🍛 

Teba Karaage (RM 15.80 / 3 pieces)

Crispy, succulent golden brown chicken wings! There’s two flavors to choose from: Niniku Garlic or Korean Spicy. You’ve got to go for both flavors for just an additional RM 1.  

NOTE: If you’re not sure what to order from their menu, SURPRISE YOURSELF! You know how us girls can never give a specific answer when it comes to “What to eat?”🙄, get a dice from their service crew and let it roll to the number. Please don’t tell them you don’t like that number and choose to roll again, just let the professionals do their job.🤦

Poppukon Latte – (RM 14.80)

Instead of having your regular latte, why not dazzle it with some caramel-drizzled popcorn? Don’t leave your popcorn hanging for too long to avoid eating them soggy.

Americano – (RM 9.80)

Got to give props to the owner of this cafe for putting details into it. Would to return a smile to that adorable hedgehog?

Miss Pink – (RM 17.80)

If you’re not a caffeine person, you should totally go for this drink!

My first thought on it, it’s going to be ridiculously sweet from the amount of strawberry syrup at the bottom of the bottle but after shaking it all evenly, it tasted really refreshing.

You get that nice tanginess from the yogurt and sweetness from the strawberry.

Would totally recommend ordering this to go for.

While I was there, I’ve got to take an insta-worthy shot as well. Loving the garden-like backdrop!

ViolaflowerCafe
Address: H-1, 03, Persiaran Jalil 1, Bukit Jalil, 57000 Kuala Lumpur.
Business Hours: 11 AM – 9:30 PM daily (Closed on Tuesdays)
Contact: +60 3-2733 5718
Facebook: ViolaflowerCafe

xoxo,

Warisan Kampung Dishes Take Centerstage On The Buffet at Nook, Aloft Kuala Lumpur Sentral

This Ramadan, Nook will be offering an enhanced spread of  ‘Gerai-Gerai’ themed traditional Ramadan favorites at its live action stations in addition to its buffet spread of local and international cuisines for diners to break their fast at the end of the day.

Nook’s Ramadan menu is a collaborative creation by the newly appointed Executive Chef, Arfizan Abdul Rahim along with their outstanding culinary team. There’s going to be up to 150 dishes to be served on a rotational basis this year!

Kambing Golek Berempah Kuzi

The whole lamb has been marinated overnight then carefully and slowly roasted for hours in the oven. Aromatic, tender and moist meat to be paired with Nasi Minyak Jagung.

Bubur Lambuk Beratur

They’ll also be featuring the all-time favorites such as Nasi Ayam & Itik. Warung Satay, the must-have porridge dish at any Ramadan feast, the Bubur Lambuk Beratur.

The chicken tasted really homely you wouldn’t believe how delicious and satisfying this dish was.

Roasted Duck was absolutely flavorful and moist. What I love about the duck was the fact that the skin was barely chewy and simply delicious.

Their satays has always been my favorite in their buffets. They’ve marinated the both chicken and beef thoroughly it gets really addicting after a few skewers. Grab the chicken satays first because it runs out real quick!🤭🤭

As you know Bubur Lambuk is a quintessential porridge meal especially during the month of Ramadan that makes it such a hearty meal. I was hooked with it and the condiments make it even better. Salted egg is life.

Not to mention their special drinks stall with local favorites, there’s going to be Air Bandung, Calamansi, Teh Tarik, Nescafe Tarik, Kopi Hang Tuah, Sugar Cane Juice, Date Juice and more.

The Slow Braised Beef Rendang, Nook’s Signature for every Ramadan, will be taking center stage at the Carving Station on the buffet line. Slow cooked for over 7 hours and seasoned generously with traditional Asian spices of salt, pepper, cinnamon and star anise.

Diners will be in for a succulent treat with this specially prepared rendang dish which will be available daily on the buffet spread for Ramadan. Definitely won’t be crispy.

Tauhu Sumbat

Gado-Gado

Ulam-Ulaman

Can’t get enough of all these local favorite dishes. You’ve definitely got to try their Tauhu Sumbat and Gado-Gado! Drizzle the tofu with a guilty amount of peanut sauce and you’ll be hooked on this. Same goes with the Gado-Gado, nothing better than having a bowl of fresh vegetables with copious amounts of peanut sauce.

Murtabak

Got to love the live station for the Murtabak & Roti Canai. Crispy roti with delicious curry infused meat stuffing. Scrumptious!

Ending the meal with some delectable dessert dishes with some Malaysian favorites is a must.

Their Ais Batu Campur Station is the best part of their dessert counter!

Nook will still be serving other cuisines and dishes from their regular buffet rotations. Here’s a few dishes and desserts that most of their guest’s crave for!

Sze Chuan Style Bean Curd with Minced Chicken

Noodle Station

Lasagna

Smoked Barbecue Chicken Wings

Pandan Creme Caramel

Berries Brownie Trifle

Marble Cheesecake

Water Chestnut Jelly with Strawberry Pearls

The Ramadan Early Bird vourchers for Joms Buka @ Nook will be available for sale from 1st of April till 15th of May 2018. Vouchers are priced at RM 100 nett per voucher for purchases of 1 – 35 vouchers and RM 90 nett per voucher for purchases of 36 vouchers and more. The voucher validity is only for the Ramadan period from 16th of May to 14th of June 2018. Diners are encouraged to call ahead for reservations prior to dining at Nook.

Credit card promotions for the Joms Buka @ Nook are also available during the Ramadan period. Diners can enjoy a 20% discount with Maybank, CIMB, Citibank & HSBC Credit Cards up to a maximum of 10 persons only.

For reservations and to know more about these offers, please call +(60) 3 – 2723 1188 or click here for more dining offers!

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

xoxo,

An Entertaining Lunch Hosted by Dee at Kuala Lumpur Tower

If you’ve not read my previous post about this luncheon, click here for the full details.

Their luncheon was indeed impressive from its ambiance to the food. Welcome drinks and canapes were served around the ballroom before everyone was to be seated.

A RM3000 cheque presented by Atmosphere 360 to be donated to Rumah Kebajikan Nur Hati.

Dee’s special appearance as Cik Timah created a lively ambiance during lunch service was indeed entertaining as promised. The outfits were amazing, LOVE the dress in this photo.

Dayang & the Sky Band performing all-time favorite local songs as we were having our lunch.

Here’s the 4-course meal we had:

Starter:

Caesar Salad served with Cajun Chicken & Oyster Tomato Shooter

A nice starter to begin with, I really enjoyed the chicken as it was quite flavorful while the oyster shooter was almost like having a Bloody Mary with a tingling sensation with a slight heat to it on the aftertaste.

Soup:

Bird’s Nest in Pumpkin Soup

Soup was served piping hot with a more lighter and watery texture to it however it was nutritiously delicious. Really did enjoyed the bits of bird’s nest from every spoonful I had.

Main Course:

Chicken Supreme served with Creamy Mushroom Duxelles and Chinese Vegetables & Grilled King Prawn served with Apple Rendang and Green Curry

This entree was the star in the menu, it was so hearty and comforting though it may have been a little cold. The prawns were beautifully paired with the Apple Rendang and Green Curry. Got to admit the Apple Rendang may sound a little odd but it tasted spectacular. Chicken was so moist and juicy, love how it goes well with the mashed purple sweet potatoes.

Dessert:

Durian Pancake & Chocolate Brownies served with Seasonal Fruits

Most of us were also swooned by the Durian Pancake, first bite and you get that instant oomph from the durian flesh. It was amiss to those who weren’t too fond with durian but at least there’s still a delectable piece of Chocolate Brownies to go for.

Thank you for the invitation, John and Dee for being a wonderful and lively host throughout the lunch. xx

If you’d like to know what are their upcoming events, click here!

Kuala Lumpur Tower
Address: 2, Jalan Puncak, Kuala Lumpur, 50250 Kuala Lumpur
Contact: +60 3-2020 5444
Facebook: Menara Kuala Lumpur (KL Tower Official)

xoxo,