Genki Sushi at Sunway Pyramid

Words can’t describe how hype I was when I was told Genki Sushi is back in Malaysia! Welcome back and I’ve missed you, Genki Sushi!😚

In celebration of its first outlet opening in Malaysia, Genki Sushi will be launching its menu consisting of 122 core food items that will definitely satiate your appetite along with the selections on the Dai Man Zoku and Genki Premium Selection menu.

Fun Fact: Did you know Genki Sushi’s ‘angry face’ logo is to visualize a serious, professional and confident face of a Japanese sushi expert chef?😡

This time they’ve stepped up their A-game and will definitely make their diners thrilled with the debut of its ‘Kousoku Express’ sushi delivery system and signature Dai Man Zoku selections here at Sunway Pyramid.

What’s Kousoku Express if you’re wondering? Instead of using the regular conveyor belt with plates of sushi making rounds after rounds, it delivers food items directly from the kitchen to the table as they want to ensure what they serve has to be fresh which also provide diners a different level of dining experience.

True to its innovation legacy since historic times in Japan, Genki Sushi continously incorporates technology into their preparation processes, capturing Japanese efficiency and speed at its best all whilst preserving quality simultaneously.

After the opening ceremony and sake breaking, we had an opportunity to make our very own Temaki. Not going to lie but it was pretty fun getting to test our skills. Guess who won 2nd prize and won RM30 dining vouchers?😂

Here’s how we’ll be ordering our food! A QR code will be provided upon seated and you may start ordering straight off from your phone. There’s no need to fuss on waiting for your turn to use the tab to order what you want.😬

I love how they provide Green Tea Powder instead of sachets. It has this really nice hints of vegetal and oceanic flavors to it.

Here’s a peek on what we had for those who crave nostalgia or ones who are curious what makes Genki Sushi different:

Scallop (RM 6.80)

We ordered some sushi from their ‘Premium Collection’. It was simply tender, sweet carefully butterfly-cut scallop. Simple yet pleasantly delicious.

Salmon & Flying Fish Roe (RM 9.80)

There’s this mouth-filling sensation having this. The salmon was so fresh.😍

Salmon Sashimi (RM13.80)

Look at the marbling on the salmon!😍

Fried Egg (RM 3.80)

Can’t go wrong with tamagoyaki! Slightly sweet, delicate and comforting.

Seared Salmon with Cheese (RM 6.80)

This was so addictive!

Seared Crab Stick with Cheese (RM 4.80)

Good choice for those who’d prefer a lighter option.

Corn Mayo Inari (RM 4.80)

Flying Fish Roe Inari (RM 7.80)

Tuna Mayo Inari (RM 4.80)

Y’all know I have mad love for inari.❤ The Corn Mayo was so sweet and crunchy, Flying Fish Roe were generously stuffed into the bean curd skin and Tuna Mayo has actual tuna flakes in it and not mushy.

Udon with Smoked Duck (RM 8.80)

Highly recommended! Smoked Duck was ridiculously flavorful and not too chewy. The udon was springy and slurpi-licious paired perfectly with the broth which was so comforting and satisfying.

Deep-fried Soft Shell Crab (RM 16.80)

Exceptional texture and surprisingly juicy inside. Definitely a recommended dish.

Deep-fried Oyster (RM 13.80)

Crunchy deep-fried to perfection evenly coated with batter.

Deep-fried Rice Cake with Cheese (RM 7.80)

This has to be one of my personal favorite here. You got to have it while it’s piping hot and stretch those cheesy goodness.😛

Deep-fried Salmon Skin (RM 8.80)

For those who’d prefer something a little more healthier, you should definitely order this. It may not be as crispy and a little chewy as you’d get a wee bit of salmon flesh on it.

Takoyaki (RM 7.80)

It’s pretty yum, just the right springy texture from the octopus.

Grilled Scallop with Cheese (RM 8.90)

Love the creamy texture from the cheese and mayo topped on the scallop.

Grilled Eel [half] (RM 28.80)

Soft, firm and barely has fishy aftertaste. Highly recommended to unagi lovers!

Grilled Mackerel (RM 12.80)

If you’re not too fond with eels, mackerel could be the other alternative to go for. Lightly salted but still super flavorful.

Steamed Egg Custard (RM 3.80)

And of course we can’t forget helping ourselves with a piping hot chawanmushi.

Check out their Facebook page for their latest updates or have a look on their menu by clicking here!

Cheers!

Khunthai Authentic Thai Restaurant at Petaling Garden

“Simply Thailicious!”

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Khunthai was founded in 1999 by a local family from Butterworth, Penang who simply loves Thai cuisine. To enhance the dining experience, they’ve been keeping it real by creating a cozy Thai village ambiance while playing popular Thai music at the background. The dishes on their menu were mainly simple and comforting authentic Thai cuisine selling at a reasonable price.

Note: To keep their concept as authentic as possible, even their staffs are 100% Thai!

As there’s no way I could drive all the way up to Penang to dine at their first restaurant, I decided to try the nearest outlet which is at Petaling Jaya.

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1. Fish Cake (RM15 / 5 pieces, RM 28 / 10 pieces) – Very aromatic; I enjoyed the lemongrass and lime leaves in it which simply takes it to a delicious level.
2. Prawn Cake (RM15 / 5 pieces, RM 28 / 10 pieces) – Its pretty similar to crab cakes except there a little more crunch in it from the diced prawns. Really crispy on the outside and juicy inside!
3. Prawn Cake with Salted Egg Yolk (RM 14 / 2 nos) – Its the same as the regular Prawn Cake except this one was stuffed with salted egg yolk.
4. Pandan Chicken (RM15 / 5 pieces, RM 28 / 10 pieces) – The chicken was moist, tender, packed with refreshing pandan aroma encased in the leaf.

Thai Mixed Seafood Otak – Otak (RM 18 / small , RM 24 / big)

This otak – otak was really one of a kind although traditionally, it should be wrapped with banana leaf instead of aluminium foil. It was a lot more rich and creamier in flavors than our local otak – otak. I’d recommend this if you’re in a group of 2 to 3 person.

Chap Oong Omelette (RM 10)

Simple yet delicious. Thai-styled fried eggs are always fluffy and crispy. We ordered this to pair with the otak-otak.

Kapal Tofu with Basil Leaves (RM 10 / small , RM15 / big)

Pretty generous with the mixed vegetables, the tofu was fried then braised to perfection. You definitely got to get a few spoonful of the sauce for your rice as it was very flavorful with wonderful flavors of the holy basil leaves. Yes, its called Holy Basil Leaves.

Laab Gai – Northern Thai Style Sauteed Mince Chicken (RM 12 / small , RM 16 / big)

For anyone who’s looking for a healthier dish, this is to go for. Its pretty light and refreshing with just the right amount of heat and raw onions to give good crunch to it. Probably one of the healthiest warm chicken salad you’ll ever have.

Claypot Glass Noodles with Prawns (RM 18 / small , RM 25 / big)

We ordered small and was surprised how ‘small’ their portion was! I’d say its a portion for 2. I’ve also got to admit that these noodles were pretty addictive and beautifully braised. Look at the size of the prawns! There were more prawns beneath the noodles.

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We ended our meal with BIG bowl of Tab Tim Grop or also known as Red Rubies loaded with sliced jackfruits, jellies and the crunchy diced chestnuts. It was sweet, refreshing and delicious. Perfect to have on a sunny day or after a spicy meal!

Overall it was a remarkable lunch, if you’d like to check out there menu click here!

Khunthai Authentic Thai Restaurant
Address: No.6, Jalan 5/44 & Off Jalan Gasing, Petaling Garden, 46000 Petaling Jaya, Selangor.
Opening Hours: 10AM – 12AM daily
Contact Number: +60 3-7781 7523

Cheers!

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,

Burger & Lobster Malaysia at SkyAvenue, Genting Highlands

The guys who set about making their dream a reality in London is now available in Malaysia! I haven’t been to Genting Highlands for a pretty long time and I was pretty excited on trying what’s good in this restaurant after all the hype.

Chilli Lobster served with Signature Brioche – RM 165

They’re serving fresh Canadian lobster steamed or grilled to our preference with a choice of clarified butter or B&L’s famous lemon & garlic butter.

The sauce was delicious with just the right amount of heat but it was a missed that the lobster was slightly overcooked. We had to order another round of those fluffy buttery brioche to absorb every last drip of the sauce.

The B&L Burger (168g) – RM 130

The B&L Burger, a combination of beef and lobster meat, topped with lettuce and Terragon & Truffle sauce.

Almost everything about this was good! Buns were fluffy and beautifully toasted, lobster was nice and firm however the patty was a little dry but well seasoned. One thing about this burger was the truffle sauce as it gave an extra oomph.

8 Steps To The West – RM 33

South Carolina Tea – RM28

Alongside we ordered some cocktails as well. Both were pretty refreshing, but I personally preferred the South Carolina Tea because it wasn’t gassy.

The kitchen is constantly flying out with orders, I hope they’re able to maintain a consistency to it. Overall it was a great dining experience, the service crew was quite attentive and friendly as well.

Burger & Lobster Malaysia
Address: Level 1, SkyAvenue, Genting Highlands, 69000 Genting Highlands Resort, Pahang.
Opening Hours:
Mon-Thurs: 11:00 – 22:00
Fri: 11:00 – 00:00
Sat: 09:00 – 00:00
Sun: 09:00 – 22:00
Contact: +60 3-6105 9186
Facebook: Burger & Lobster (Pahang, Pahang, Malaysia)

xx

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!

PNP Restaurant – Japanese Cuisine Artistry at Faber Imperial Court

A symphony of art, culture & epicurean delights.

Jyo Nigiri-zushi 7 Shu – 7 Types of Special Hand-made Sushi (RM 110)

People and People (PNP) offers traditional Japanese carefully prepared by a renowned chef to transform each dish with creative flair in his choice of ingredients and selective cuts of the finest produce. The spiritual essence of traditional Japanese cuisine is fully preserved yet enhanced with his maestro touch.

Personally I’m never a huge fan of eating raw fish and seafood but I was convinced by the chef’s professionalism and food quality to give a try. Needless to say I helped myself with a few pieces and indulged it. One of the nigiri sushi I’ve got to highlight is the soyu maguro, tuna marinated overnight in soy sauce giving it a whole different level.

Take Sashimi 5 Shu – 5 Types of Fresh Raw Fish (RM 110)

The chef also incorporate aesthetic elements of arrangement and presentation as practiced in Ikebana (Art of flower arrangement) to produce a 5-Star presentation.

Ultimately, guests will revel in a dining experience that is a feast fit for a king. I mean, how often do you see sushi beautifully plated like that?😍😍

Salmon Aburi Maki – Torched Salmon Roll (RM 38)

This was one of the few memorable dishes I had throughout dining here, I really enjoyed the lightly charred flavors on the salmon. Highly recommended!💖

Kani Chawan Mushi – Crab Steamed Egg Custard (RM 18)

Generous amount of crab meat topped on the creamy egg custard. The crab meat was simply sensational and barely rubbery. I could help myself with another one or two!

Karai Kasen Udon – Spicy Seafood Udon Thick Wheat Noodles (RM 35)

Perfect dish to warm your insides! Obsess with the chewy udon noodles soaked in the rich flavorful spicy broth. It wasn’t too spicy for me, so I had it all bottoms up.😋 Everything about this dish was so spectacular, another highly recommended dish.🍜

Kurogama Ice – Black Sesame Ice Cream (RM 12)

Green tea ice cream is overrated and almost everywhere but finding REALLY GOOD black sesame ice cream is tougher. Nutty richness of the black sesame was intensely decadent. It wasn’t too sweet and the red bean paste complemented the ice cream admirably.

Yuzu Sorbet – Citrus Fruit Sorbet (RM 12)

Simply refreshing and delightful yuzu sorbet that refreshes the palate after a heavy meal. It was so irresistibly tasty to have with citrusy-floral essence of the fruit.

Mochi Ice – Japanese Mochi Ice Cream (RM 15)

Soft chewy mochi bursting with black sesame ice cream inside! If you’d like to have black sesame with some texture then you should totally give this a try.

Chi-zu Stikku Ice – Cheese Stick Ice Cream (RM 18)

By far my favorite dessert here! Thinly shelled cheesy-licious ice cream. It was like having cheesecake in one bite: creamy, rich and savory.❤

At PNP Japanese Cuisine Artistry, they elevate the joy of fine Japanese dining to new heights of passion with a creative approach. Visually, the dishes will be a feast for the eyes and food for the soul.

Psst! There will be an exclusive group of traditional Japanese dancers who will provide twice nightly performances on weekends. This is the first restaurant in Malaysia to host this!

PNP Restaurant – Japanese Cuisine Artistry
Address:
Level 3, Sheraton Imperial Kuala Lumpur Hotel, Jalan Sultan Ismail, Chow Kit,
50250 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur.
Opening Hours:
7:30AM – 11PM daily
Contact:
+60 3-7890 3168
Facebook:
People and People Japanese Cuisine Artistry

Cheers,

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,

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,

Restoran Dragon Star at Desa Tunku, Petaling Jaya

Restoran Dragon Star has been around for over a decade in this big neighborhood and always been the family restaurant to go for. The restaurant also focuses more on authentic Cantonese cooking. Keepin’ it real!

Here are some of the highlighted dishes on what we had for dinner:

鹽煙沙薑雞 Smoked Kampung Chicken – RM30/half bird , RM60/whole bird

Free-ranged chicken beautifully marinated in Sand Ginger Powder, giving it a better texture to chomp on. Taste wise its almost like having Salt-baked Chicken except you get to enjoy the skin a lot more.😛

清蒸游水順殼魚 Live Steamed Marble Goby in Light Soy Sauce – Seasonal Price

I absolutely love Chinese-style steamed fish (fresh-from-the-tank) with soy sauce as it lends the fish sweet and salty flavors. The chef also taught us how to identify if the fish was frozen or from the tank based on its texture. Frozen fish brought to steamed would still look the same while fresh from the tank would look eh, distorted?🤷

檸香焗明蝦 Stir-fried Prawns in Homemade Lemon Mayo Sauce – Seasonal Price

The prawns were tender and springy in texture and beautifully coated in their finger-licking homemade mayo sauce with a hint of zest making it an absolute refreshing dish.

Highly recommended for prawn lovers!🍤❤

燒焗排骨支 Grilled Pork Ribs – RM23/small , RM46/large

Pork ribs were absolutely flavorful & well marinated served with crispy vegetable fritters. Its almost like having char siew except you get to indulge the juicy tender meat and fat so much more.

It was quite a crowd-pleasing dish to go for.

紅燒羊腩煲 Braised Lamb Belly – RM27/small RM54/large

The lamb was deliciously braised till tender and gravy was simply rich and flavorsome plus generously filled with dried bean curd and mixed vegetables making it so much better.

This simple hearty dish will have you feeling delightful and comforting.

蝦子鍋仔豆腐 Braised Homemade Tofu with Shrimps & Seasonal Vegetables -RM18/small , RM27/large

Dishes after dishes of meat, its fair to have some braised tofu and seasonal vegetables to have a little balance in our body.😂 The sauce was really appetizing, it makes you just want to top it on some plain rice. Not to mention the generous amount of fresh vegetables in this pot!

Bring your family & friends over, its definitely worth dining for! My personal favorite dish from this restaurant has to be the fish. What’s yours?

Restoran Dragon Star 龙星海鲜酒家
Address: 54 A, B, Jalan SS 1/22, Desa Tunku, 47300 Petaling Jaya, Selangor.
Opening Hours: 11AM – 2:30PM, 5:30PM – 11PM daily
Contact: +60 3-7877 6673

xoxo,