#HennessyMyWay Challenge 2021

It has been over a year since Covid-19 has impacted our lives and businesses. As many bars remain closed and bartenders struggle to secure their jobs, Hennessy once again launch this challenge to financially support the industry whilst getting us bartenders to get creative and motivated again.

I thought it was pretty cool when I got into the Top 10 Malaysian Winners along with Josh from Hyde@53M as we were rooting for each other and a couple of other fellow bartenders I’ve known.

But when I found out there were over 500 bartenders who globally took part in this year’s challenge, its still so surreal to me that I’ve made into the Global Top 25! Plus being the only Malaysian who made it.🙀

Not going to lie, I’m still chuckling over the name of my drink.😹

Thyme Waits For No Pear

• 40ml Hennessy V.S.O.P Privilège
• 30ml Freshly Squeezed Florence Pear Juice
• 10ml Yuzushu
• Splash of Soda
• Spritz of Thyme Liqueur Mist
• Subtle Smoke of Cherry Wood

What’s the inspiration behind my drink?

I strongly believe the inspiration behind my drink came from my bartending journey. Growing up, I’ve spent most of my time with my grandparents and has always been surrounded and fascinated by my late grandfather’s massive collection of cognac and brandy.

As Hennessy V.S.O.P Privilège is made from a selection of eaux-de-vie aged mainly in old oak barrels, you could pick up aromas of vanilla, cinnamon and toasted notes which fruits like apples, apricots and pears can go pretty well therefore the ingredients I’ve used was inspired by my current workplace; a slight Japanese influenced and techniques of preparing the drink.

As for the name? When I started getting a little more serious into my career, I was mentored by Arsenio Mariano Jr or also best known as Ash. He loves his puns and we’d often brainstorm for punny cocktail names for his guest shifts and gigs.

To watch my submission, click here.

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,

An Indian Spice Trail at Nook, Aloft Kuala Lumpur Sentral

This festival of lights, Nook will be presenting ‘An Indian Spice Trail’ featuring an enhanced spread of Indian delicacies on the buffet line for dinner headlined by Nook’s new Indian Chef, Kumaresan Chandra Sagaran as he will be spicing up the buffet line during dinner.

This promotion will feature authentic Indian dishes on the buffet with Chef Kumar, as he is fondly called serving up a variety of his specialty dishes on a rotational basis on the buffet line daily.

Potato Masala Salad

Chana Chat Salad

Coconut Fritters

Pakoras Salad

Crab Rassam

Chef Kumar’s appetizers will be offering diners Potato Masala Salad, Vadai in Yogurt, Chana Chat Salad, Tandoori Aloo Chat, Potato Bhaji, Coconut Fritters as well as Pakoras Salad.

They will also be serving Rassam, a spiced soup dish, with a rotation of either Crab Rassam and Tomato Rassam. Isn’t it appetizing just looking at these starters?

Biryani

Lamb Veruval

Chicken Curry Leaf

The main spread of casserole dishes will allow diners to indulge in the various Indian curries and Masalas. Amongst the dishes that will be available during this festive promotion, start your meal with a hearty plate of Jeera Pulao Rice and Matar Pulao Rice then paired with scrumptious dishes such as Dhal Terka, Vegetable Sambar, Madras Fish Head Curry, Sri Lankan Fish Curry, Lamb Veruval, Lamb Keema, Chicken Perattal, Chicken Curry Leaf, Bhindi Baigan Masala, Aloo Gobi, Palak Masala, Vegetable Jalfrezi, Cabbage Thoran and Chick Pea Veruval.

Baked Fish with Toum Sauce

Tandoori Chicken

Nook’s carving station will also be featuring Chef Kumar’s specials with the Roasted Lamb Tandoori with Mint Chutney and Baked Fish with Toum Sauce. For a twist of fusion, The Pizza station will be offering Chicken Masala Pizza and a Tandoori Chicken Pizza flavor made using Chef Kumar’s recipes.

To end the meal, some popular Indian sweets will also be featured on the buffet with the specials like Rasgula, Rasmalai, Coconut Candy, Palgova, Mysore Pak, Laddu, Gulab Jamun and Payasam.

Nook’s ‘An Indian Spice Trail‘ buffet is priced at RM 118 nett per adult and RM 59 nett per child aged 6 to 12 years old. It will only be available from 1st to 30th November 2018 daily for dinner from 6:30PM to 10:30PM.

Are you still deciding a venue to have your family dinner? 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,

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!

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,

Rasa Utara at Berjaya Times Square

The Northern fare Rasa Utara is celebrating its 34th year of business, and currently the outlet operating in Berjaya Times Square aims to serve the best of Northern inspired cuisines.

Ironic enough, throughout my studies in this building I’ve never thought of walking into this restaurant before as it was a little beyond the ‘student budget’ and most of my course mates would often prefer Western cuisines.

Spicy Chicken Chicken – RM18.80

The fried chicken was deep-fried to golden perfection and unbelievably juicy hot with crisp cracklingly flavorful skin though it wasn’t thickly coated with batter. This would go so well with a plate of Nasi Jagung.

Legendary Chicken Fried Chicken – RM18.80

If you love your food with some good amount of heat in it, this signature chicken dish with their homemade stir-fried chili paste will blow your mind. Though fried chicken was a little dry but you’ll find yourself reaching for spoons after spoons of their chili paste.

Spicy Acid Fish – RM18.80

Mouth-watering deliciousness, this spicy and tangy Malaysian fish dish that is sure to whet your appetite. I love the right amount of tang in the curry, making it so appetizing.

Dancing Fish – RM38.80

Rasa Utara’s signature dish, the fish was well marinated with herbs and spices then deep-fried to crisp perfection. Having the fish by itself without needing any condiments to enhance its flavors although it is to paired with their signature blend of caramilised sweet soy sauce and sambal ‘nuclear’ (hot sambal) for a full and flavourful taste.

Captain Squid Squid – RM25.80

Squid stuffed with minced chicken and potato, deep fried and served with their special Kapitan sauce. The squid texture was surprisingly wasn’t rubbery and the stuffings were simply delightful. Just having the batter on its own was addicting. Kapitan sauce was creamy in texture with a rich coconut milk aftertaste.

Shrimp Sambal Petai – RM35.80

I’ve got to admit that sambal, prawn and petai are meant to be together! Every bite of this dish was bursting with flavors. You’d get that nice nutty crunch of petai, really fresh  prawns and sambal with just the right amount of heat. I’d highly recommended having this dish!

Eggplant Fried Egg – RM12.80

Be sure to standby plenty of rice when you’re having these eggplants generously smothered with sambal! This was so addicting I could almost have this all by myself.

Fatty Flesh – RM12.80

Let’s be frank, almost anything ‘masak lemak’ will taste good.😂 The fern shoots were cooked till nice and soft while the gravy wasn’t too heavy and has wonderful aromas of the coconut milk.

North Tail Soup – RM28.80

The soup was simply earthy, meaty, warm and comforting with the amazing bursting flavors from varietal of local spices. This is a definite MUST-ORDER soup when you’re dining here.

Corn Rice – RM3.80

Instead of having plain rice, you’d get a wonderful touch of sweetness and juicy crunch as you enjoy it with some dishes.

Mi Kari Udang – RM15.80

The curry was so compelling! You’d catching yourself devouring into this humble bowl of noodles in no time. Look at the size of that prawn!

My Soto – RM13.80

Mee soto ayam is one my favourite dishes. Clear flavorsome chicken broth with rice cakes served with unselfish amount of shredded chicken. Perfect dish to have on a cold rainy day.

Sago Gula Melaka – RM6.80

This chilled dessert is so refreshing and comforting at the same time after a spicy meal. It was just at the right soft but chewy texture and perfect balance of sweetness from the gula melaka.

Cendol Taste North – RM7.80

The cendol was a missed, we had to request for more gula melaka to get back its consistency. I’d personally prefer having the Sago Gula Melaka though.😅

Rasa Utara positions itself as a place for families and friends to get together, whilst also being an avenue for the professional crowd, it hopes that its contemporary setting, complemented with authentic, heart-warming food, will prove to be a draw for those seeking a genuine experience of the North.

Rasa Utara – Berjaya Times Square
Address: 
Lot G-12 & G-13, Ground Floor, Berjaya Times Square,
No. 1, Jalan Imbi, 55100, Kuala Lumpur.
Opening Hours: 7:30 AM – 11:00 PM daily
Contact:+60 3 – 2110 0884

xx,

Nasi 7 Benua @ Koo Boo Cafe at Bayan Lepas

Upon touchdown at the airport, I was craving for some good meal to kick start my trip in Penang island. We were starving and didn’t had the best sandwich on board. As I remember the Nasi 7 Benua was just around the corner, so be it!

You wouldn’t missed the restaurant as there’s a huge sign outside of their restaurant. Unless you or your Uber driver was speeding then probably.😅

This restaurant has been opened for 3 years and apparently they’re the first to start this whole 7-colored rice concept!  Ever since their rice dish has been viral all over social media, hundreds of plates were sold daily and there are even days where they’d be completely sold out. Be there at 11:30AM to avoid the lunch crowd!

Rice were carefully cupped into the little mould. It may not seem much but there’s literally a portion of a full bowl of rice there. What are the types of rice if you’re wondering?

• Nasi Putih (Plain Rice)
• Nasi Tomato (Tomato Rice)
• Nasi Kacang (Dhal Rice)
• Nasi Pandan (Pandan Rice)
• Nasi Minyak (Ghee Rice)
• Nasi Lamuni (Lemuni Rice)
• Nasi Hujan Panas (Rainbow Rice)

The varietal of dishes to go with the rice is simply scrumptious as well!

Isn’t it mouth-watering looking at them?🤤
Here’s what I had as suggested by the founder of Nasi 7 Benua, Nurul :

Ayam Masak Merah (Chicken in Red Chili Sauce) & Ayam Masak Kicap (Dark Soy Sauce Chicken) is a MUST HAVE! To be frank I wasn’t really convinced because most of the time when I have these dishes at a wedding luncheon or Raya meals they’re rather dry but I was wrong, both chicken was tender and juicy.

The Ayam Masak Kicap had us guffaw because Nurul told us the locals here would order it as ‘Ayam Negro‘.🙊 It’s a local thing, no racism intended.😳 

Its a great place for lunch and I’d like to thank Nurul and her family for the great hospitality.

Nasi 7 Benua Koo Boo Cafe
Address: Taman Tunas Muda, 11900 Bayan Lepas, Penang
Opening Hours: 11AM – 10PM daily (Closed on Sundays)
Contact: +60 17-439 7617

 

Cheers!

Charlie’s Burgers at Batu Ferringhi, Penang

I wanted a different food experience and perception here in Batu Ferringhi because I’m vexed with people telling me there’s nothing good to eat here and almost everything was overpriced or too touristy which then I decided to do some research on what’s good in Batu Ferringhi and loved by locals. After a few word of mouths and researches, I’ve got a good feeling this was something I’m looking forward on for this trip.

Charlie’s Burgers has been opened for 37 years and they’re also one of the top ten Burger Stalls in Penang! Their stall used to be beside Ferringhi Garden Restaurant until its recent restaurant expansion where they had to relocate further down the road on the left.

Upon arrival, it was just auntie alone at the stall and she asked us what we’d like to order. I told her I’m here for their best-sellers and signatures which she then suggested us to go for the Oblong Lamb with Egg & Cheese and Jumbo Hot Dog with Egg & Cheese.

Note: Order anything with Egg & Cheese!🍳🧀

Oblong Lamb with Egg & Cheese (RM 9)

Though to many it may look like any other regular burgers you could get from other burger stalls BUT here’s the thing, it’s not how it looks like that matters, in the end of the day its all about the flavors. The buns were nicely toasted, there wan’t too much sauce in it and the lamb patty was moist, juicy and barely gamey! The trick was the mint sauce that brings this burger to a whole new level. Coming from a person like me who isn’t too fond with red meat, this was something really enjoyable and I’d highly recommend.

Jumbo Hot Dog with Egg & Cheese (RM 7)

The hotdog has that nice light crisp with a juicy munch to it, beautifully and thinly wrapped with egg and melted cheese hugged in a bun makes it an absolute comfort food.

I really enjoyed the freshly ground black peppers generously sprinkled on giving some nice heat and flavors to it!

To enjoy it even more with some more distinctive flavors, don’t be shy to ask uncle or auntie for a bottle of mustard then squeeze some of these on it!

Uncle, can I have another one please?

Salmon with Egg & Cheese (RM 10)

This burger was really remarkable! But for as weird-sounding as salmon burgers are, they are so extremely good and hearty which was also really nice for anyone who’d like to go for a more lighter yet satisfying alternative. The sauces combination may look crazy but it works! Salmon steak was so nice and tender. Would you ever expect this from a burger stall?

When uncle Charlie arrived, we had a chat on what got him wanting to open a burger stall and shared a little of his background story. After working different types of jobs, he strive to be his own boss as he was tired of working for someone which was why he started his own business.

“If you don’t build your dream, someone will hire you to build theirs!”

Here’s a piece of advice from uncle Charlie: As crappy as what we millennials often struggle or facing with right now, there’s always hope and we have to learn to stand our ground because the future is in our hands. We can beat the system.

Time does flies when you’re with the right company and good food. If you ever drop by Charlie’s Burgers, buy uncle Charlie a beer and have a good conversation with him while having some super burgers.
Charlie’s Burgers
Opening Hours: 7:30 PM – 3 AM daily (Closed on Wednesdays)
Address: Jalan Batu Ferringhi, 11100 Batu Ferringhi, Penang
Contact: +60 16-456 4934 (Charlie)

Cheers,

Celebrate Joyous Reunion This Lunar New Year at Sunway Resort Hotel & Spa

Taking the centre stage is Sunway Resort Hotel & Spa‘s all-day dining restaurant, The Resort Cafe which will be featuring Executive Chef Peter Lee and the new Chinese Head Chef, Thong Ching Sam as they will wow their guests with their celebrated recipes, auspicious dishes and reunion dinner menus and yee sang selections for a joyous reunion!

You know Chinese New Year is close when you start seeing jars of sweets and cookies everywhere you go! Can’t wait to see what’s on their menu.

We’d be trying 7 dishes on their tasting menu and everything sounds spectacular. This is going to be exciting!

Prosperous Salmon & Snow Pear Yee Sang with Fresh Fruits and Crispy Katafi with Plus Dressing

Fruity yee sang for a fruitful New Year, I love it! The crispy katafi brings it to a whole different level and it’s also really refreshing to have a fruity twist instead of the usual Chinese new year raw fish salad.

Poached Golden Seafood Broth with Wild River Prawn, Alaska Scallop and Crabmeat

The broth was really warm and rich in flavours! Its a really comforting soup that’s quite filling but its light and refreshing at the same time. The Alaska Scallop was soft and chewy with some sweetness to it, Wild River Prawn has a nice firm texture and crabmeat was delicious.

Chicken prepared in Two Varieties

The sweet and sour chicken are often loved by all. Light crisp from the skin, meat was moist and the sauce was just right as it wan’t too sweet, sour nor even drowning the chicken in sauce! Some restaurant pours way too much sauce over it.

Steamed Pearl Loong Fu Pan Fish with Minced Garlic Chili Sauce

I’ve got to admit nothing will ever tastes better than having this with a bowl of white rice topped with some of the minced garlic chili sauce. Fish was so moist and firm, garlic chili sauce was really aromatic with some nice heat to it.

Braised 10 Headed Abalone with Sha Jing in Cucumber Ring

As dazzling and elegant as it looks, the abalone and oysters were braised till packed with flavours. The broccoli was really crunchy and delicious!

Steamed Waxed Duck Meat Glutinous Rice

It is an essential to have ‘lap mei’ rice during Chinese New Year which often serves at the end of the meal before desserts are served. The meat was still flavorful and the glutinous rice was soft and a little chewy texture to it.

Ginger Flavoured ‘Tang Yuen’

Never has to be Winter Solstice to enjoy some heartwarming ‘tang yuen’, these glutinous balls were so juicy and soft that it will literally explode in your mouth. The sugar soup was the best, it has strong ginger flavors with just the right amount of sweetness.

The meal didn’t just stopped here, we were spoiled with the varietal of sweets served at the buffet counter!

Look at all sweet treats there’s to offer! Sweet tooth has been satisfied.

If you’re much of a fancy on set menus, you could also enjoy special and auspicious dishes through a range of buffet offerings that will be available at The Resort Cafe during the following Chinese New Year festive periods.

For reservations and enquiries, please call at +60 3-7495 2009, +0 3-7492 8000 or email directly to srhs.bookfnb@sunwayhotels.com

Happy Chinese New Year from me and Chef Peter Lee!

 

The Resort Cafe, Sunway Resort Hotel & Spa
Address: Persiaran Lagoon, Bandar Sunway, 46150 Petaling Jaya, Selangor.
Contact: +60 3 7495 2009 or +60 3 7492 8000
Email: srhs.bookfnb@sunwayhotels.com

Love,

Slappy Cakes at Sunway Pyramid

Make Your Own Pancakes Right At Your Table!

Since opening in 2009, Slappy Cakes has become one of the most popular breakfast spots in Portland by offering a one-of-a-kind dining experience in a fun and interactive setting. Slappy Cakes has been featured nationally on The Cooking Channel, Rachael Ray, Women’s Day Magazine, and was awarded the title of “America’s Best” by Food Network as one of America’s top ten destinations.

Buttermilk Batter (RM 10) with Maple Syrup (RM 4) and Cheddar Cheese (RM 3.50)

After hearing about it for a really long time when it was first opened in Malaysia but I was never able to squeeze some time to dine here until last weekend. Upon arrival, staffs weren’t too friendly when it comes to body language and approach. A trainee literally just flopped the menu on the table and walked away. I know it sucks to work on school and public holidays but really?😞

Back to the real deal as it was only me and my brother, we decided to order some simple and classic choices while having a fancy one on the other hand prepared by the kitchen.

 

Taste was alright when toppings and fillings were added but having it plain allows you to get a more distinctive flavor of the batter which was a little dry with a slight tangy and bitter aftertaste. I’ve tried reducing the time but it doesn’t makes any difference.

On the bright side, it’s fun to make your own pancakes which really uplifted the inner child in me and spending some quality sibling time!

Pandan Banana Mint Pancake (RM 11.90)

As amazing as it looks, the taste was again disappointing. I love how they were generous with the fruits and such however the pancake barely had hints of pandan flavors and there was again the tangy and bitter aftertaste as mentioned above.

This breakfast spot is definitely the best place for family with kids and couples but it would’ve been a much better dining spot if the quality of food and service were to be improved.

xx,

Slappy Cakes
Address: SPWF001, First Floor, Sunway Pyramid West,, Jalan PJS 11/15, Bandar Sunway, 47500 Bandar Sunway, Selangor.
Hours: 8:30 AM – 10 PM daily
Contact: 03-5650 5125
Facebook: Slappy Cakes Malaysia