KL Restaurant Week 2013

Want to dine from the price of RM20Nett? Gastronomic experience is now available at such affordable price all thanks to KL Restaurant Week. With 45 restaurant establishment to choose from, this is an event everyone should have a taste of.

Restaurant Week which started in New York 20 years ago to encourage the city's dining scene will be happening for the first time in KL.

How do you dine at such affordable price?
1. Simply go to http://www.klrestaurantweek.com/
2. Choose your restaurant and your menu
3. Book and rsvp

Booking Period - 9th September - 29th September 2013
Dining Period - 4th October - 11th October 2013


Malaysia International Gourmet Festival 2013

The Malaysia International Gourmet Festival is now launched! Sunway Pyramid Convention Centre is the place to be to sample great gastronomic food from 28 top restaurants in the country. This public event is now open today and tomorrow(7th & 8th September). Gourmands, Foodies, Gluttons and whoever who wants to taste the finest food, do drop by.  

Dato' Steve Day and Tunku Naquiyuddin Tuanku Ja'afar launching this year's MIGF

 Some food you can sample at Taste MIGF

Sorry for the quick update as i'm off to Taste MIGF for more gourmet food and cooking classes.
See you all foodies there!


MIGF is Back!

This year, with 31 Restaurants, 31 Master Chefs and a all new attitude. "Cool Chefs: Cooking with Attitude" is the theme of this years MIGF. The world renowned gastronomic event is about the take place with its preview event "Taste MIGF" which happens on the 6th to 8th September 2013.

It will be a venue that celebrates food, gastronomy and culture all in one room. 

List of Restaurants this year:

1. Arthur's Bar & Grill
Cuisine:  Continental (Pork-Free)
2. Blu Med
Cuisine:  Italian-Spanish (Pork-Free)
3. Bunga Emas
Cuisine:  Malay Fine Dining (Pork-Free)
4. Chakri Palace
Cuisine:  Thai (Pork-Free)
5. Cuisine Gourmet by Nathalie
Cuisine:  Modern French (Pork-Free)
6. Dynasty
Cuisine:  Hong Kong Cantonese & Sichuan  (Non-Halal)
7. Five Sen5es
Cuisine:  Authentic Cantonese (Non-Halal)
8. Grill 582
Cuisine:  Western (Pork-Free)
9. Imperial Rama
Cuisine:  Thai & Chinese (Non-Halal)
10. Kelantan Delights
Cuisine:  Authentic Malay (Halal)
11. Kiraku Japanese Restaurant
Cuisine:  Japanese Teppanyaki (Pork-Free)
12. Lafite
Cuisine:  French (Pork-Free)
13. Lai Po Heen
Cuisine:  Cantonese (Pork-Free)
14. LTITUDE Restaurant, Bar & Lounge
Cuisine:  Mixed International (Non-Halal)
15. Mandarin Grill
Cuisine:  Contemporary Modern Grill (Pork-Free)
16. Marini's on 57
Cuisine:  Contemporary Italian (Pork-Free)
17. Midori
Cuisine:  Tokyo-Style Japanese
18. Minori
Cuisine:  Japanese (Pork-Free)
19. Nerovivo
Cuisine:  Contemporary Italian (Pork-Free)
20. Nook
Cuisine:  International (Pork-Free)
21. Prego
Cuisine:  Italian (Pork-Free)
22. Qba Latin Bar and Grill
Cuisine:  Latin American (Pork-Free)
23. Sagano
Cuisine:  Japanese (Pork-Free)
24. Samplings on the Fourteenth Restaurant
Cuisine:  Western Classic (Pork-Free)
25. Seasonal Tastes
Cuisine:   International (Pork-Free)
26. Tanzini
Cuisine:  Modern European (Pork-Free)
27. Tarbush Restaurant
Cuisine:  Arabic & Lebanese (Halal)
28. Ten Japanese Fine Dining
Cuisine:  Traditional & Fusion Japanese (Pork-Free)
29. The Olive
Cuisine:  Western Continental (Pork-Free)
30. The Restaurant
Cuisine:  Modern European (Pork-Free)
31. Tuscany
Cuisine:  Italian

What are you waiting for? 
Mark you calenders for all the upcoming events! 

Taste MIGF - 6th-8th September 2013
MIGF Festival - 1st-31th October 2013

Last but not least, Taste Tokens for Taste MIGF can be brought online with 5% discount! 

For more info, go to www.migf.com


Happy Soda

It is honestly funny how names of some dishes get so catchy. Sometimes it doesn't give a clue to what is in the dish. Syrup Bandung is commonly found in Malaysia and I have no clue to how the name came about. Do you? Enlighten me.

Anyhow, back to the weird names I was talking about; it is in regards to the Happy Soda aka Soda Gembira. Again, I have no clue how this name came about but it caught my attention anyways. My curiosity got the best of me and I gave this drink a try. To my surprise, it is actually a simple drink.

Even you can enjoy the drink now, Happy Soda will make you happy I guess :]

Happy Soda (Soda Gembira)
adapted from 1001resepi

4 tbsp Rose Syrup
4 tbsp Condensed Milk
1/2 cup Evaporated Milk
1/2 glass Ice Cream Soda

1. Mix rose syrup, condensed milk and evaporated milk together until well blended
2. Top with ice cream soda and serve

*Best served with ice or chilled

Happy Soda
Soda Gembira

There goes the compilation of drinks for the drinks recipe column, what other recipes and categories do you look forward to? Do comment and tell me and I will do my best to impress you :)

For other drinks recipe,

Lemongrass Ginger Tea
Lychee Lime Mocktail
Parisian Hot Chocolate


Lychee Lime Mocktail

In conjunction to the previous post on Salmon Mousse in Cone, I also made quite an interesting drink; Lychee Lime Mocktail, a drink you might because I sure as hell fell in love with the drink at first taste. I remember the first time this drink was served to me. It was an aunty who works with me and she just loves watching this chef doing what he does best. One day during lunch, she served this drink to me and I enjoyed it to the very last drop. The taste of the lychee paired so well with the lime; the sweetness neutralise the sourness from the lime making it just perfect to savour each sip.

Since I was setting up a table for two a few days back, I decided to make this drink to go along with the other dishes I was cooking. It would be perfect because the weather was just getting a little too hot for my liking and it definitely able to quench thirst.

Since this drink is yellow in colour, I added some little yellow umbrellas for presentation to give it a little more holiday feel. Doesn't this drink look like a drink to have on the beach? Come to think of it, this would be a really suitable drink to have while watching the sunset with a love one

Lychee Lime Mocktail
adapted by Chef Sherson Lian

1 Can of Lychee with reserves
3 Lime (Juice and Zest)
3 nos Kaffir Lime Leaves
an Ice

1. Blend the ingredients together
2. Serve and enjoy

*You can choose to sieve the drink depending on your own preference

Why not you give it a try and let me know how you like it? Recipe is pretty easy after all
Lychee Lime Mocktail

As I'm a food photographer as well, playing around with the pictures from time to time is pretty fun. Black and White pictures are always classic

This was my table for two. Nothing absolutely top notch because it was really spontaneous. I got hungry and started searching for food. Just very very spontaneous decided to have it a little more posh than my usual meals. It was fun setting this up anyhow

To top it all, I made a French Apple Pie. Its an epitome of delicious! 
Everyone loved it, and of course I did too


Smoked Salmon Mousse

Smoked Salmon. Where do I even begin. Or probably I should not even begin telling you how much I enjoy eating smoked salmon because one blog post would definitely not be enough. And definitely would want to bore you with my long winded love for smoked salmon. But I guess you get the picture by now. I love smoked salmon. Putting it in a nutshell, everything is perfect. From the way it looks to the teasing aromatic smell to that orgasmic taste in the mouth. Every bite is fill with wonder. 

And because its all filled with wonder, I always try to make something new out of it. This time, I wanted something different to compliment the taste of smoked salmon instead of just the ordinary pasta. Here is what I did, and it paired really well.

Smoked Salmon Mousse

115gm Smoked Salmon
40ml Cream
100gm Cream Cheese
1tsp Dill, preferably fresh
1/2 nos Lemon Juice
Black Pepper

1. Blend all the ingredients except salt and pepper. 
2. Season to taste and serve in ice cream cone and sprinkle with dill

*Pairs well with dry sparkling wine

Smoked Salmon Mousse in mini Ice Cream Cone
Best served with dry sparkling wine, yums :) 


Savour 2013

Its that time of the year again when foodies in Malaysia (and maybe other parts of the world) head down to Singapore with an empty stomach just to experience the excitement the Savour. Of course, I decided to go down to Singapore as well, after all, a few of the chefs I admire most were there, I would not miss this event for the world. I arrive Singapore a few hours before the event started, and upon my arrival at Savour's Venue (F1 Pit and Paddock), I was surprise with the amount of people that are already there. The place was packed, which made me a little more excite to enter.

Before getting to the restaurant booths, I explored the Gourmet Village and Market. Many new shops and bakeries had a booth promoting their best selling product. Ranging from pastries, to tarts, cakes, baking ingredients, savoury food, turkish delights and so many more. Each section at Savour were filled with people as they were giving out a lot of free samples for all the customers to try. They almost had all the different cheese on sale and sampling as well. The fruits were so fresh and the most eye awakening part was the tomatoes. (Didn't manage to get a picture of it though). There were so many different species of tomato, so much more than the amount I thought I knew. The more interesting tomato was the Grandfather Tomato which looks like this:

Interesting right? It was something new I learnt during the event.

To purchase product/food during the event, we had to use Savour Dollars (coupon like) instead of during literate money. Which I personally think its a pretty good concept

Pink Pepper Ice Cream Macaron Sandwich

This caught my attention as they had ice cream carts going all around the event selling the sandwich cookies. And since I make my own macarons, I decided to try the macaron sandwich  best seller; Pink Pepper Ice Cream Macaron Sandwich. I was attempted to try the rest as well.
Masterclass with Chef in Black

Chef Emmanuel Stroobant did a pretty interesting demonstration as he talked about wine pairing. With that, the wiped up a dish of risotto to pair with the chardonnay he wanted to drink. I have to say that he was really entertaining and was really good at keeping the crowd going

Anyone up for Nespresso coffee?

The street for fine food

Bo Innovation

This is one of the restaurant that I must try before I die. It is definitely on the "to do before death" list. I've always been keeping up with the news on Chef Alvin Leung and even his shows. And it has never fail to inspire me time and time again as his passion and concept for the culinary line is so admirable. It was a honour to have him at this event, and it would be a bigger honour for me to dine in his restaurant in the near future.

Alvin Leung's Signature Dish #1

Alvin Leung's Signature Dish #2

Siew Loong Pau, looks different right? Shows how good his concept is. All his dishes are one of a kind deconstructed, created with pure originality. 

Joel Robuchon, L'Atelier

The Tasting Room 


I had a lot to try during the event, some food was exceptional, some food was at average but overall there was nothing to complain about in regards to the food.

Here are some of dishes that highlight my experience at the event
Hibiscus Soup and Yogurt Ice Cream as Dessert

Foie Gras Terrine

Seared Foie Gras

Plus the magnificent view of the Singapore Flyer during the event, it could not have been any better

So lets all celebrate the art of Gastronomy

Savour was good this year, therefore, I am looking forward to Savour in year 2014. For now, I also am looking forward to all the other upcoming food events that Singapore has to offer in the near future.


Coconut Candy

I remember how much I use to bug my mum to drive me all the way down to Malacca to just to buy some coconut candy from the all-time famous Tan Kim Hock. Now that I’m at this age, I can’t afford to bug my mum to drive me down to Malacca anymore even though the craving for coconut candy can be really overwhelming sometimes. That’s when I was inspired to attempt to make my own coconut candy. As a result, it turned out pretty good actually. 

 Used some colourful glass paper as wrappers

Coconut Candy
Adapted by New Year Snacks by Amy Wong

200gm Palm Sugar (Gula Melaka)
150gm Maltose
250ml Thick Coconut Milk (Santan)
1tbsp Sugar

1. Boil all the ingredients in a deep pot for about 15 minutes until thicken and colour turns deep brown colour (hard crack stage)
2. Pour mixture onto a parchment paper immediately
3. Leave to slightly cool down, form into a long strip and cut into small sectionals
4. Wrap in coloured glass papers

*Hard crack stage can be determined via this link
**Fresh coconut milk would be the best option if available in your area

 I decided to do some funky shape instead of just the usual shape


Chinese Steam Egg Custard

There is always that time in a month where the "crave" for a certain food or dish becomes more and more intense. Its can honestly get rather frustrating when I don't get to satisfy myself, especially this month when I'm craving for a dish all the way from Hong Kong. I do know of some restaurants that offers this dish in this menu, but none of them has come as close as the ones I have tried in Hong Kong.

Its none other than Chinese Steam Egg Custard

I'm one person who loves eggs and milk. Therefore this combination is a match made in heaven for me. Its sweetness complimenting the savoury after taste is pure orgasm in the mouth.

And I highly recommend for you to try this as well

Chinese Steam Egg Custard
Adapted by Dodol & Mochi

1 cup (225ml) Fresh Milk
4 tsp (20gm) Sugar
1 large Egg

1. Heat up milk and sugar until fully dissolved
2. Temper eggs with milk mixture and sieve
3. Place mixture into desired mould and steam under low heat for 15-20 minutes

*Sugar syrup can be added to adjust sweetness
**Serve warm or chilled depending on preference
***Keep an eye while boiling the milk as it might froth up

Chinese Sweet Steam Egg Custard

Related Posts with Thumbnails
Join me on Facebook Follow me on Twitter Subscribe to RSS