Epicure Malaysia 2010 Exhibition

Epicure Malaysia is held every year for the past few years in conjunction with MIGF

but this is my first time actually attending this event. 

Conclusion? Its Superb! 

Workshops were held featuring famous chefs, the exhibition hall was filled with exhibitors from around Malaysia and also provided complimentary dishes. 

Just for you to try. 

Cakes from Party Time KL which specializes in cakes, cupcakes, cookies and piñata for all occasions.

FOOTBALL!

How i wished i had such a cake when i was younger hehe! So adorable!

So delish even the chef is drooling. HAAH!

Coffee? Tea? Or,...me?

Well looks like a criss cross between Old Town White Coffee and Starbucks.

Brew your own business?

Strudels were there too! :)
A cafe, corporate catering and supply company which have been around for 10years!



Butterflies in your tummy?
Or maybe butterflies in your tummy in a garden party? hehe

Beautiful, potential wedding cake?

Nagomi staffs making sushi for free tasting! :D





Prime sausage from Victoria Crest
I remember tasting the cheese sausage, it was really premium! and did i mention? its Buatan Malaysia and certified Halal! :)



Free tasting of tiramisu, breadsticks and many more from The Saujana



And whats a rich old man without a cigar?





Last but not least, wines to blend a sparkling event into a sweet memory

This is just a taste of what Epicure has to offer!

Stay tuned for the next post people.

There are still workshops with 

• Chef Khamarullizad from Royale Chulan KL
• Chef Nigel from Just Heavenly
• Chef Radzi from Malaysia Handmade Chocolate Association
• Chef Patrick from Sunway University College and 
• Chef Wan! our very own Malaysian Food Ambassador.

INVITED EVENT - Robot Sushi Grand Opening

Disclaimer: This is a preview to the restaurant and not a restaurant review.

This is my first time entering a media launch for a restaurant. 

Its so interesting to be part of something like this! Especially when you loveeee food!

Mr Wan Hazreek Putra Hussain Yusuf, the Managing Director who used to be a corporate banker and now is an established businessman of Darabif Groups of Companies which include Robot Sushi, Darabif Burger and Gelare.

According to Mr Wan, Robot Sushi is a contemporary casual japanese dining restaurant which serves fusion sushi rolls and dishes

Sukiyaki (Japanese hot pot) 

equivalent to our Malaysian Bak Kut Teh?

Random skewers with Japanese delicacies. 

Bento box

A donburi dish. Rice bowl

Sashimi; fresh, juicy, thick. Simply delicious according to friends who sat on my table.

Tako! octopus, not the size of Mr Paul the Octopus thou hehe!

This needs no introduction, sushi... duh!

Great Japanese plate presentations right?

Cocktail of the day :)
According to the waitress it was a special drink, made only for the day of the launch.
So I don't think you'll be finding this on the menu anytime soon.
Its a fusion of fruits and a little bit of liquor which she refused to reveal to me much of the secret behind it.

The nicely decorated bar area?

Most Japanese restaurants have weird Japanese music which we don't understand the lyrics, but in this restaurant, they have a DJ which remixes R&B, House Music and many more.
And each night, there's a theme to come with it.

For example, on Wednesdays its Back to School night.
& Thurdays its Guys Night

Want a waitress like this guys? haha i bet you do!

Address:

Robot Sushi @ Sunway Pyramid

(At Blue Entrance to Sunway Lagoon)

OB3.LG2.1B, Sunway Pyramid Shopping Mall,

No 3 Jalan PJS 11/15, Bandar Sunway,

46150 Petaling Jaya.

Tel : 03-5622 1343

Operating Hours: 10am till midnight daily.

Website: www.robotsushi.com.my

Artistic Class 503

Fruit and Vegetable Display
Ingredients:
For Luk Chup(Thai Marzipan),
250gm Mung Beans (Green Beans)
250ml Coconut Milk
150gm Sugar
Few Drops of Food Colouring

For glazing,
25gm Agar-agar Powder
150ml Water
50gm Sugar

Method:
1) Soak the mung beans overnight and steam it for at least an hour the next day.
2) Mix in the coconut milk and sugar then blend the mixture until it becomes smooth.
3) Cook the mixture until it is thick and totally cooled down.
4) While it is cooling down, boil the glaze ingredients and dip.
5) Shape the mixture into desired design and add preferred colouring as you wish.
6) Dip the shaped luk chup into the glaze and let it set.
7) Dip the luk chup again for a better glaze.

Shape the Thai Marzipan creatively and enjoy!

Six Happiness Mooncakes

Usually in my family, we do not buy nor give people mooncakes because my grandma’s restaurants is one of the Low Chew Pai (prestigious long running restaurants in town). Don’t want to expose it just yet :P. 

Throughout my life, I only got Starbucks mooncakes as gifts from dad’s friend. 

And though it sounds awesome and all, it sucked big time!

This year however, I got Six Happiness Mooncakes from the same dads friend. Maybe he tasted the Starbucks Mooncakes and knew it sucks big time! :P I got 2 boxes, which means.. 8 pieces of mooncakes!

 I gotta say, one of the boxes was really well designed. :)
What do you think? 

In comparison with some of my family members, I rarely fancy eating mooncakes.

But sometimes you just come back home feeling peckish and want a nibble. 

Topped over with a pile of tempting mooncakes from my grannys restaurant?

*Aah* cannot resist! I'll just give in and enjoy it slowly, especially if its ping pei (snow skin)

Getting back to the Six Happiness Mooncakes.

I tried the Lotus Paste, Pandan Lotus Paste and Red Bean. 

It tasted really traditional, not too sweet, and very pure, not those diluted stuffs, just like in my grandma’s restaurant.

However, I did not really enjoy the redbean one, in my opinion one of the ingredients added makes it taste a little weird.

Perhaps it is because I'm comparing it with all the years of tasting my grandma’s restaurants mooncake that might sound bias.

They also produce a few modern mooncakes with Tiramisu, Dragon Fruit and Durian flavour but 
sadly I didn't manage to try those. Maybe next time?

Six Happiness Moncakes, Six Times Happier?

______________________________________________________________________________

A whole mooncake contains 700-1000 calories. The average recommended daily intake of calories is 2,500 for men and 2,000 for women, so eating an entire mooncake could take up almost half your daily quota. I recommend my readers to eat mooncakes in moderation or at own risk!

ICCA's Cake Decorating Contest

< Article taken from The Star Online >

DO YOU love to decorate cakes? If the answer is yes, here’s an opportunity for you to show off your cake decorating skills.
The International Centre of Cake Artistry (ICCA) is organising its first annual cake competition from October 1 - 3, 2010. It will be held at Sunway Giza, Dataran Sunway in Kota Damansara, Selangor.

There will be two categories: The Wedding Cake and Junior Competition. The Junior Competition is divided into Kid’s Cupcake and Teen categories. The Kid’s Cupcake category is open to kids between the ages of eight and 12, meanwhile the Teen category is for those between 13 and 18 years of age. The theme for the Junior category is Go Green.

Exciting prizes await the winners. Among them is a five-day Squires Kitchen course in the United Kingdom inclusive of flight ticket and accommodation (seven days).

The registration fee is RM50 per entry for the Wedding Cake category and RM30 for the Junior category.

The competition will be judged by an international panel of judges, namely Eddie Spenser MBE, UK ; Rose Wallace, USA ; Debbie Brown, UK and Rosalind Chan, Malaysia.

In addition, you will also be able to learn from the experts as there will be cake decorating demonstrations during the three days.

For details, call 03-6140 8835 or go to http://www.2decoratecakes.com/

Hennessy X.O Appreciation Grows Gastronomy 2010 Event

Chef Alvin Leung, a 49 year old chef who specializes in Asian Molecular Gastronomy with 2 Michelin Star will be down in KL in the middle of this month to create a few of his finest and most interesting menus.

This Hong Kong's one and only Michelin Stared chef with the nickname “Demon Chef, “Sek San”(God of Food) and “Chui Mor”(Devil of the Kitchen) will be serving a decadent contemporary Chinese menu in a specially built ‘gastronomic pleasure dome’ at Bukit Kiara Equestrian Club.

The third in Hennessy X.O’s Appreciation Grows series of annual events takes place from Sept 20-26 within a gastronomic experience right on the grounds of the Bukit Kiara Equestrian Club in Kuala Lumpur.

Tickets are priced at RM800 per pax. For reservation, call 03-2178 0230.

Or log onto http://www.hennessyxo.com.my/ and stand a chance to get FREE ENTRY by just a simple registration to Hennessy's website!

The one and only chef who looks more like a "hak seh wui tai lou"(mafia boss) in Hong Kong. Seriously!

The Demon Chef who got evaluated by Anthony Bourdain

What are you waiting for?

Get yourselves registered ‘cause its either me or you who is going for this event!

“You’ve got to have a little self confidence.

If you doubt everything you do, you won’t get anywhere” - Alvin Leung

Beer Battered Fish and Chips

Ingredients:

1 Fish (Frozen Dory Fish)

2 Large Potato (Russet) / Processed French Fries

1 Large Onion

½ Lemon

½ tsp Salt

Batter:

230ml Self Raising Flour

1 Egg

1 Can (330ml) Beer (be creative with your choice!)

½ tsp Salt

Method:

1) Defrost then marinate the fish with lemon juice, salt and pepper. Afterward, put it in the chiller for at least 30minutes.

2) Fry the potatoes/french fries till golden brown. Keep warm, set aside with paper towel and toss with salt.

3) Whisk the batter ingredients and dip marinated fish into batter. Deep or shallow fry till golden brown, crispy and fully cooked.

4) Dip onion into batter and then toss it with bread crumb and fry.

*serve with tartare sauce and lemon wedge
**substitute beer with milk if you’re allergic/muslim
**add some salad for a healthier alternative
(3:1 ratio of olive oil to lemon with pinch of salt for salad dressing)

                     Fish and chips fine dining style? :D