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Medlite C6 Laser, Premier Clinic

Chinese New Year is almost here! What better time to take charge of your skin, right? No thanks to my crazy schedule for the past few months, my skin has really been suffering the consequences. Occasional pimple here and there, dull complexion, ezcema patches, you name it. I got them. Which is why I decided to take up the offer for an aesthetic consultation at Premier Clinic to see what they can do for me.

Premier clinic offers a wide range of aesthetic services and has 2 branches; one in Taman Tun Dr Ismail and another in Bangsar. I went to the one at TTDI and my first impression was that the staff and nurses there are welcoming and friendly, making the visit a pleasant one. Dr Aarthi Maria was my consultant and I sat down to chat with her about my various skin concerns. There were a few things I could do based on my needs, but in the end I chose to do something that has completely no down time, seeing I have few gigs in a row following the visit.

The top concern for me was my complexion and pigmentation issues and Dr Aarthi Maria offered me 2 options: Fraxel (has down time, much more painful) and Medlite C6 Laser. Both offers similar things in different intensity. Obviously I went with the Medlite C6 Laser; The latest laser technology for skin whitening, pigmentation and dark scar removal. At the same time, it will also help to reduce wrinkles, open pores and even up the complexion. Although as compared to one time treatment of Fraxel, Medlite C6 laser will require few more sessions to achieve the desired results.

I have pretty sensitive skin so I’m always worried about having treatment done. I was assured that this laser is safe for all skin types unlike the older technology such as IPL which can cause burns and redness in some skin types.

Not the most flattering picture of me, that’s for sure.

 

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Chinese New Year menu at China Treasures, KLGCC

I go to Kuala Lumpur Golf & Country Club on a weekly basis because I perform every Thursday (and sometimes other nights too) at one of their dining outlets, Connoisseurs Lounge & Restaurant. From time to time my band also gets invited to perform at special occasions such at CIMB Classics several moons ago. Needless to say, this is almost like a second home to me. There are several restaurants covering different cuisines at KLGCC, and you might be surprised to find out that these are all open to the public (just remember to keep up with the dresscode).

I received an invitation to dine at China Treasures and sample their Chinese New Year menu. Initially I had invited my keyboardist Vicky to come along to just eat, but as luck would have it, I received a call to replace the band that night. So as workaholics we are, we decided to do both anyway. It was my first time stepping into China Treasures and it is everything I expected: sophisticated, elegant but not over the top. The ambience is welcoming and non-pretentious. We left ourselves on the capable hands of Chef Eddie Chua and let’s take a look at the food.

Yee Sang

The Yee Sang at China Treasures is kept relatively traditional with Salmon. There are also other options such at Abalone too. After the usual chanting of auspicious phrases, we tossed our Yee Sang with gusto!

More money, more gigs, let’s make a new album!

Various forms of seafood soup is always present during Chinese New Year feast and here we were treated to a Crab Meat Soup with Braised Seafood.

Brimming with goodies!

Letting the natural sweetness of the seafood comes through, this is made perfect with just a tiny splash of vinegar. Of course everyone has their own preference but this is good enough for me to finish.

Crispy Roast Chicken prepared Two Ways

Well this is probably the most interesting dish of the night. The rectangle you see is actually fish cake wrapped with crispy chicken skin. There are almond flakes too, on the other side. Taste wise, you can tell the freshest fish is used and I just love the fun textural contrast with the smooth paste and crispy skin. Brilliant! In the middle was some black bean chicken presented in a fried vermicelli basket. It was tasty, but nothing to shout about.

Home style Steam White Cod

The cod is merely steamed to perfected and seasoned with premium soy sauce, placed on a bed of sauteed mushrooms, dressed with the usual spring onion, chili and coriander. Might be simple, but the taste is textbook perfect. Needless to say, it was the most popular dish of the night.

Braised Sea Moss Oyster Rolls with Sliced Abalone and Wheat Gluten.

Almost every restaurant serves this dish for their Chinese New Year menu. Why Broccoli? It isn’t really a Chinese vegetable to begin with. But anyway, I wouldn’t say no to some healthy greens. The Oyster rolls themselves are tasty though, with substantial pieces of whole dried oysters encased with fish paste.

Sauted Crystal Prawns with Hot & Sour Sauce.

The Chinese direct translation for this dish is actually Prawns with “Strange taste”, haha. I guess that probably would scare a few people. But strange taste it was not, the hot and sour (and slightly sweet) notes would appeal to many. Bonus for perfectly cooked prawns with its bouncy texture.

X.O Fried Rice with Seafood

X.O. sauce is always good with carbs and here the fried rice is made decadent with the addition of scallops. Very hearty.

Hot Soy Bean with White Fungus, Lotus Seed and Ginkgo Nuts.

Finishing our feast on a sweet note, the soy bean we were told is homemade. I can’t say I have had this preparation before, although white fungus is commonly seen in Chinese sweet tong sui. This is as comforting as it sounds and nourishing too, especially for us women.

The CNY set menu is available now until the 8th of March. Options of 6 pax and 10 pax, pricing ranges from RM1102.88 to the most premium Wealth Prosperity menu at RM4740.88. Place your reservation now for a wonderful gathering with your loved ones.

China Treasures:
Monday – Sunday
11:30am – 2:30pm
6:30pm – 10:30pm
+603-2093 4688
Email: chinatreasures.klgcc@simedarby.com

Kuala Lumpur Golf & Country Club (KLGCC)
No. 10, Jalan 1/70D,
Off Jalan Bukit Kiara,
60000 Kuala Lumpur
Tel: 603-2011 9188
Fax: 603-2011 9288

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Chinese New Year Menu at Celestial Court, Sheraton Imperial KL

I have always been quite fond of Celestial Court, having visited a couple of times in the past couple of years. If you haven’t been, make sure you check out their weekend dim sum buffet (now priced at RM98++ per pax). And having sampled their CNY menu last year, I know that Chef Vincent Loo will not disappoint this year. So I invited my daughter/band mate Vicky with me to toss our first Yee Sang of the year.

The signature Yee Sang With New Zealand Swordfish and Netherland Arctic Char Fish

It’s now customary to have Yee Sang for CNY and I always love to see creativity with Yee Sang ingredients because you know, after a while every Yee Sang starts to taste the same. Here, we see a couple of unusual ingredients: Swordfish (pronounced without the W by the way), and Arctic Char Fish.

Hello! My name is Arctic Char and I come from the Netherlands.

Netherland Arctic Char Fish? Sounds fancy! Mr Google tells me it is closely related to Salmon and Ocean Trout, hence the similarity in facial features and the colour of its flesh. Tastes rather similar too.

After pouring everything into the plate along with auspicious wishes, we were ready to toss. The higher you go, the better! Needless to say, our table was the noisiest, thanks to yours truly, Mr Fatboybakes and Miss Rebecca Saw.

Despite having been to quite a few CNY review, I have managed to miss out on Poon Choi and that was finally rectified this year. Celestial Court offers a Premium Treasure Pot featuring a total of 18 ingredients.

Celestial Court’s Premium Treasure Pot (RM888++)

Each ingredient here is cooked separately and then meticulously arranged in layers, and this signifies abundance in the coming year. It’s fun fishing out different ingredients and make sure you taste the superior stock which has been infused with all that surf and turf components.

My treasure plate.

There are abalones, scallops, dried scallops, sea cucumbers, prawns, sea asparagus, roast duck, roast chicken and various vegetables. Each component is cooked perfectly too, I think my favourite would have to be the juicy prawns and the super tender sea cucumber.

Wok-heated Prawns with Nutmeg, Asparagus and Smoked Chicken

This is such a pretty dish with all that vibrant colours. I am a lover of Asparagus so this instantly grabbed my attention. Interestingly the prawn is cooked with nutmeg, which imparts some sweetness and its distinct pungent aroma to the prawns. The prawns were crispy and I didn’t mind the slight dousing of mayo (my inner kid approves). The smoked chicken induced a round of discussion as KJ insisted it tastes like duck, but I have to agree it’s very well smoked with a nice bite. I’ll say this is my favourite dish of the night, and Vicky agrees too.

Stir fried scallops with pumpkin, asparagus and celery served with Macadamia Nuts

More Asparagus and I certainly won’t complain. I like how clean this dish look, and each component tastes of their natural sweetness. My favourite would probably be the pumpkin, and I thought that adding Macadamia nuts is a decadent touch.

Chilled Earl Grey Syrup with Hasma, Snow Fungus and Black Dates

Never one to pass up an opportunity for controversy, I very quickly pointed out that Hasma has something to do with Frog’s reproductive organ, and google further confirmed that it is indeed Frog’s fallopian tube. Who discovered this?! Anyway, hasma is considered a delicacy and claims to replenish vital essence in the lungs, kidneys, and improving skin complexion. I guess it doesn’t hurt to try. By the way, I had half the refreshing syrup before reading the menu and when Cheng Yi heard “Earl Grey” he literally jumped. Heard that he had a sleeplessness because of this. Hah!

Thank you Shirley and Youhe for another fabulous meal!

Plan your Chinese New Year gathering with your loved ones today at Celestial Court, Sheraton Imperial Kuala Lumpur Hotel.

For reservations, call 03 2717 9900 or email to restaurants.imperial@sheraton.com or log on to www.sheratonimperialkualalumpur.com for more information.

Check out their different set menus and ala carte menu below:

Yee Sang Selections 2015

Celestial Court’s All-time Favourites

Yee Sang with Jelly Fish – RM188++

Yee Sang with Norwegian salmon– RM 228++

Yee Sang with Norwegian salmon and sunflower sauce – RM 238++

Yee Sang with Abalone and Salmon – RM 318++

Wild Catch (signature yee sang)

Yee Sang with New Zealand Tarakihi Fish – RM 258++

Yee Sang with New Zealand Swordfish– RM 428++

Yee sang with Netherland Arctic Char Fish– RM 388++

Vegetarian

Vegetarian yee sang with vegetarian abalone and vegetarian goose – RM 98++

Premium Chinese New Year Set Menu

1. Yee Sang with New Zealand Tarakihi Fish served with Traditional Plum Sauce

2. Double-boiled Mini Abalone Soup with Bamboo Pith and Dried Scallops

3. Oven-baked Crispy Truffle Essence Chicken paired with Peking Duck Rolls with Foie Gras Pâté

4. Steamed Cod Fish with concentrated Chicken Soya Sauce

5. Braised Sea Cucumber with Chinese Mushrooms, Fish Maw served with Stir-fried Scallops with fresh Lily Bulbs in Spicy Sauce

6. Sesame Prawns with Nutmeg and Smoked Chicken and Asparagus

7. Signature Crispy Noodles with fresh Water Prawns

8. Double-boiled Bird Nest’s with Sugar Cane Syrup in Whole Chinese Pear and paired with Tiramisu in Mini Chocolate Cup

***
Chinese Tea

***
A complimentary bottle of Hennessy Cognac

RM 3388 nett for a table of 10 persons
* Price quoted is inclusive of 10% service charge and 6% Government Tax

Chinese New Year Wealth Set Menu

1. Yee Sang with Norwegian Salmon, Fish Roe and Snow Pear

2. Boiled Tom Yam Soup with Assorted Seafood, Mushrooms and Chinese Parsley

3. Oven-baked Crispy Chicken with Truffle Essence and Spicy Garlic Topping

4. Smoked Pomfret with Spicy Thai Mango Salad

5. Deep-fried Squid with Lemon Sauce, Salt and Pepper

6. Braised Sea Cucumber with Dried Oysters and Chinese Mushrooms

7. Fried Rice with Shredded Dried Scallops, Diced Chicken, Roast Duck and Mushroom

8. Double-boiled Hasma with Snow Fungus, Red Date, Chinese Pear and Ginseng

9. Chilled Coconut Layer Cake

***
Chinese Tea

***
A complimentary bottle of selected wine

RM2288 nett for a table of 10 persons
* Price quoted is inclusive of 10% service charge and 6% Government Tax

Chinese New Year Fortune Set Menu

1. Yee Sang with a combination of Smoked Sliced Lamb and Salmon

2. Premium Eight Treasure Soup

3. Steamed Cod Fish with Chilli and Lime Sauce

4. Poached Sliced Lamb with Spinash, Century Eggs and Salted Egg Yolk Broth

5. Traditional Roasted Duck with Pickled Papaya

6. Pan-fried Prawns with Red Curry Paste

7. Thai Fried Rice with Pineapples and Crispy Rice Grains

8. Chilled Earl Grey Syrup with Hasma, Snow Fungus and Black Dates

9. Deep-fried Golden Banana Fritters with Chocolate Dripping

***
Chinese Tea

***
A complimentary bottle of selected wine

RM2488 nett for a table of 10 persons
* Price quoted is inclusive of 10% service charge and 6% Government Tax

Chinese New Year Happiness Set Menu

1. Signature Yee Sang with Norwegian Salmon and Sliced Abalone served with Chrysanthemum Sauce

2. Double-boiled Mini Monk Jump over the Wall

3. Crispy Roasted Truffle Chicken served with Thai Hoi Sin Sauce

4. Steamed Cod Fish with Golden Garlic paired with Fish Belly

5. Deep-fried Prawns with Fresh Fruits and Wasabi Mayo Dressing

6. Braised Sea Cucumber with Dried Scallops, Mushrooms, Sea Moss and Vegetables

7. Braised Rice with Diced Roasted Duck topped with Dried Scallops and Abalone Sauce

8. Double-boiled Bird’s Nest with Young Coconut and Ginseng

9. Black Sesame Glutinous Rice Balls with Coated Minced Peanut Crush

***
Chinese Tea

***
A complimentary bottle of selected wine

RM2688 nett for a table of 10 persons
* Price quoted is inclusive of 10% service charge and 6% Government Tax

Chinese New Year Ala Carte Menu 2015

Soup

1. Braised Sze Chuan Soup with Baby Lobster Meat
RM 50++ per person

2. Monk Jump over the Wall
RM128++ per person

3. Braised Assorted Seafood Broth with Trio Mushroom
RM 38++ per person

4. Double-boiled Maitake Mushroom with Fleece Flower Root and Garden Chicken
RM 50++ per person

Dried Seafood

1. Braised Supreme Dried Seafood with Sliced Abalone in Broth
Small – RM 320++ Medium – RM 480++ Large – RM 640++

2. Braised Baby Abalone with Imported Asparagus, Sea Cucumber and Sea Moss
Small – RM 118++ Medium – RM 172++ Large – RM 228++

3. Braised Giant Fish Belly with Sea Cucumber, Chinese Mushrooms, Dried Oysters and Sea Moss
Small – RM 108++ Medium – RM162++ Large – RM 216++

4. Stewed Oysters with Sun-dried Scallops and Sea Moss and Lettuce
Small – RM 108++ Medium – RM162++ Large – RM 216++

Seafood

1. Simmered Cod with Chili and Lime
Small – RM128++ Medium – RM192++ Large – RM 256++

2. Pan-fried Prawns with Red Curry Paste
Small – RM 100++ Medium – RM 150++ Large – RM 200++

3. Combination of Crispy Fresh Scallops topped with Caviar and Stir-fried Prawns in Spicy Sauce
Small – RM 138++ Medium – RM207++ Large RM 276++

4. Steamed Cod Fish Fillet with Egg White and Julienne Ginger
Small – RM128++ Medium – RM192++ Large RM 256++

5. Braised Australian Red Grouper with Flower Fungi and Vegetable Curry
Small – RM 60++ Medium – RM90++ Large – RM 120 ++

6. Steamed Fresh Water Prawns with Two variety of Garlic and Glass Noodle
RM 50++ per portion (minimum order of 2 portions)

Poultry

1. Oven-baked Crispy Black Truffle Chicken with Spicy Garlic Topping
Half – RM 88++ Whole – RM 176 ++

2. Signature Hong Kong-styled Crispy Roasted Duck
Half – RM 90++ Whole – RM 180 ++

3. Braised Garden Chicken with Lettuce in Dried Scallop Sauce
Half – RM 60++ Whole – RM120++

4. Combination of Barbeque Premium
Small – RM 68++ Medium – RM 102++ Large – RM136++

5. Signature Braised Duck with Ginger, Water Chestnut and Bean Curd Stick
Small – RM 68++ Medium – RM 102++ Large – RM136++

Vegetables & Bean Curd

1. Stir-fried Scallops with Pumpkin, Asparagus, Celery and Macadamia Nut
Small – RM 88++ Medium – RM 132++ Large – RM 176++

2. Home-styled Special Assorted Vegetarian Curry in Claypot
Small – RM 38++ Medium – RM 57++ Large – RM 76++

3. Braised Vegetarian with Glass Noodle in Claypot
Small – RM 38++ Medium – RM 57++ Large – RM 76++

4. Braised Bean Curd with Marrow Gourd and Assorted Seafood
Small – RM 68++ Medium – RM 108++ Large – RM 138++

5. Stir-fried Seasonal Vegetables with Dried Prawn Topping
Small – RM 58++ Medium – RM 88++ Large – RM 116++

Noodle & Rice

1. Braised Rice with Roasted Duck and Dried Scallops in Abalone Sauce
Small – RM 80++ Medium – RM 120++ Large – RM 160++

2. Thai Fried Rice with Tomato, Seafood and Walnut
Small – RM 60 ++ Medium – RM 90 ++ Large – RM 120++

3. Fried Rice with Pickled Cabbage, Minced Chicken and Mushroom
Small – RM 38++ Medium – RM 58++ Large – RM 76++

4. Fried Rice with Minced Duck and French Bean in Peanut Sauce
Small – RM 38++ Medium – RM 58++ Large – RM 76++

5. Wok Fried Glass Noodle pairs with Rice Noodle with Crispy Cod Fish
Small – RM 80++ Medium – RM 120++ Large RM160++

6. Signature Prawn Consommé with Egg Noodles, Seafood and Enoki Mushroom
Small – RM 60 ++ Medium – RM 90 ++ Large – RM 120++

7. Wok-fried Flat Noodle with Beef, Spring Onions, Ginger in Black Bean Sauce
Small – RM 38++ Medium – RM 58++ Large RM 76++

Celestial Court,
Level 3, Sheraton Imperial Kuala Lumpur,
Jalan Sultan Ismail, Kuala Lumpur.
Tel: 03-2717 9900 ext 6988
or email: restaurants.imperial@sheraton.com
Business hours: Lunch, Mon to Sat, noon to 2.30pm;
Sun and public holidays, 10.00am to 2.30pm.
Dinner, daily, 6.30pm to 10.30pm.
Pork-free.

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Maison Francaise: A Revisit

Following a pleasant visit to Maison Francaise back in 2013 (geez how time flies), I didn’t hesitate before accepting another invitation to dine at the romantic mansion again. Chef Thierry Le Baut has recently taken over the kitchen and needless to say has brought some changes to the menu. Let’s take a look at the food, shall we?

Amuse Bouche: Cauliflower Puree, Pickled Cauliflower and Carrot, Tomato Puree.

If the amuse bouche is any indication, the dishes here is still kept relatively clean and definitely caters to the gluten-free market. I have mentioned more than a couple of times how much I love cauliflower and this definitely perked up my day. The puree is kept cold, and the pickled vegetables was a nice touch.

Goat Cheese Basket, Tapenade quenelle, Honey dressing RM68++

Frank is usually meatless during food review, and that day was no exception. However, I think he got all the nicer dishes, take a look at this Goat Cheese Basket, for example.

Pretty as a picture.

The distinct pungent goat cheese goes exceptionally well with the crispy tuille. And the umami olive tapenade completes the dish. Though it was almost a shame to dismantle the dish.

Red Snapper Carpaccio, Tomato and Schallotstartare, Rocket Salad Sandwich RM59++

My Red Snapper Carpaccio was also elegantly presented.

Food art at its best.

Served with a tomato and shallot “tartare”, and mini rocket sandwich, this dish is pretty pleasant. The fish is adequately seasoned and since I like rocket, I didn’t mind the bread. Although taste wise, it lacks the wow factor; a case of beauty over substance.

Brick Roasted with Thyme Oil, Artichoke and Oyster Mushroom Risotto, served with Season Vegetables RM65++

Apart from the amusing name (brick? I know someone who should be eating brick, hmmph), this dish is very well executed. The risotto is sufficiently creamy, and infused with the delightful taste of mushrooms. The vegetables maintained a slight crunch to add a textural contrast.

Hake Fillet, French extra fine Pea Cream, Wasabi foam and Sauteed Mushrooms. RM95++

The Hake Fillet I received though, was mediocre at best. The fish was slightly overcooked hence became a little bit dry (I think you can even tell from the picture), but the saving grace is the Pea cream, obviously cooked with fish/seafood stock for that extra briny taste. I didn’t care much for the wasabi foam, which tasted pretty bland to me. I hope this is just an off day though.

Apple tart, Creamy sabayon, Chocolate Mousse, Apple Sorbet RM35++

The dessert comes in a form of a tart covered with chocolate mousse, and when you take a stab, the creamy sabayon oozes out of the tart. I wasn’t sure if the tart was supposed to be a little soggy (perhaps been sitting for a while?), but the chocolate mousse pairs well with the sabayon. The apple tart comes in deconstructed form and I enjoyed the crumbs. However the apple sorbet didn’t do much for me.

This visit is a little bit hit and miss. I guess if I do go back, I will opt for non fish dishes to gauge for myself. Frank was pleased with his meal in general, so that’s good news for all your vegetarians out there.

Maison Francaise
5 Jalan Changkat Kia Peng
50450 Kuala Lumpur
Tel No: 032144-1474
Fax No: 032181-2664
E Mail: info@maisonfrancaise.com.my
Monday to Sunday: 11.00am – 11.30pm

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Creamy Beetroot Pasta with Bacon

It’s already 11 days into 2015 and I have yet to post up anything remotely reflective, nor have I done my New Year’s resolutions (I actually don’t remember doing it last year either). But here is my first post of the year, and if this is anything to go by; my first New Year’s Resolution would be to share more recipes on this blog.

I have finally acquired a Paderno World Cuisine Spiral Vegetable Cutter. Many of you have asked where and here is the link. I believe this is the best way to purchase if you live in Malaysia. But of course, have a look through eBay and you might be able to find it too. Here’s what it looks like:

Image from Amazon.

For the uninitiated, this is basically a very fancy vegetable slicer than cut vegetables into spirals, so it turns things like zucchini, carrot, potato etc into long noodle like strands. You then can use them anyway you like, and I love to substitute noodles and pastas with these vegetables. For example, this gorgeous looking plate of Pasta made with Beetroot:

Creamy Beet Pasta.

I love using the Spiral Cutter because it’s fun and somewhat therapeutic to watch the transformation (I know I am weird). Potato noodles are the most fun because it’s the most versatile, zucchini noodles are rather delicious in stir fry, but Beetroot noodles are simply beautiful no matter what you do with it.

This dish is super simple and it’s a relatively guilt free version of Carbonara. And since Beetroot is already full of vitamins and antioxidants, there is no need for extra vegetables (of course, don’t let me stop you). Best still, it cooks faster than actual Pasta so you have a delicious meal in about 15 minutes or less.

Creamy Beetroot Pasta with Bacon
1 Medium Beetroot, spiralised
6 Strips of Streaky Bacon cut into lardons
3 Cloves of Garlic, thinly sliced
Handful of thyme leaves
70ml Heavy Cream
Handful of cheese of your choice, I used cream cheese for that extra luscious texture for the sauce.
Squeeze of lemon
Chili (optional)

Heat oil in pan and add bacon. Cook until starting to brown, then add garlic, thyme and beetroot and stir for 3-4 minutes. If you prefer beetroot to be softer feel free to go for extra 2-3 minutes.

Add cream and cream cheese, stir until combined, and then squeeze over lemon juice before serving. I like to add some chili too because I can’t live without spicy food!

Yeah… that’s it!! Anyone can cook this, as long as you have a spiral cutter. By the way, there are other types of spiral cutters, but a lot of them are limited to only long cylindrical shaped (wanted to use another word but stopped myself in time) vegetables and won’t be able to spiralise potatoes and beetroot, for example. So if you want to get serious in the Spiralising businness Paderno is the way to go.

Yum!

Back to New Year’s Resolutions: I don’t have anything specific but I am just going to continue working hard for my dreams and continue to bring quality content on this blog for you. The past couple of weeks have been really stressful and I nearly had a nervous breakdown, so I hope the next few weeks I can readjust my mindset and focus on what really matters. 2014 had been productive, fruitful and certainly very, very interesting. Looking forward to a great year ahead!

By the way, check out the Real Pasta version here too.

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Pigs & Wolf, Pavilion KL

This is my final post of the year, so it’s only apt that I finish it with a porky one. The reason the updates are scarce this month is because, well you guessed it: I’ve been super busy with shows and gigs, which is not surprising at all for the festive season. I have only just recovered from a long bout of viral (turned bacteria at some point) Upper Respiratory Tract Infection so imagine how it was like to pull through multiple gigs with that. In any case, I’m glad to get my normal voice back and definitely pumped for the coming week of shows.

Rambling aside, let me introduce yet another new restaurant which has just set foot on the 7th floor of Pavilion Kuala Lumpur. I never knew that there was a 7th floor in Pavilion, and later I was told it was for beauty stores, well I supposed perhaps I’m not vain enough after all. Anyway, this new outlet is not entirely brand new because it’s the third branch following the success in Bangsar Village and Tropicana City Mall; that’s right I’m talking about Three Little Pigs & Big Bad Wolf, which is now shortened to be Pigs & Wolf.

The concept is interesting, Pigs for the day (casual-ish all day breakfast) and Wolf for the evening (more formal-ish, wine bar-esque), hence the menus are slightly different but rest assured that it is fit for the biggest pork lover out there. So if you like bacon as much as I do, read on.

A group of us were there for the very first night of operation, and boy did we stuff ourselves! Let’s walk through the dishes we tried.

Wolf’s Favourite @ RM29++

First up is their signature Pasta, Wolf’s Favourite, which is essential Spaghetti Carbonara on Steroids. I think you can top a poach egg on anything and I will be happy, add some more crispy bacon bits and I will love you forever. Ok, perhaps not. But this is good indeed.

Gorgeous runny yolk!

Gotta love proper orange egg yolk, signifying happy hens (although not so happy now that we are eating their eggs, hmm). The pasta itself was cooked to the right doneness with just enough amount of cream sauce to coat the strands. There are plenty of mushrooms and bacon to go around too.

Big Bad Burger RM32++

More bacon, this time in a burger. The patty is thick while remaining relatively juicy.

Mighty Piggy Burger RM28++

The mighty piggy burger is topped with a fried egg and herbed mayo. While the patty is just like the other one, I would have preferred the egg yolk to be less cooked.

Pork Steak Sandwich RM35++

The Pork steak sandwich is worth a try, for it’s thickly sliced marinated pork remains toothsome and made better with some wasabi mayo. I enjoyed the fluffy buttered Ciabatta more so than the burger buns too.

Ready for some main dishes? Don’t say I didn’t warn you yeah… here’s another crowd favourite.

The one that didn’t get away (Pork Ribs) RM79++

I want to feel sorry for the piggy, but how to when I am faced with such deliciousness? It looked impressive enough on its own, but when I attempted to cut it, the knife just glided through the flesh like butter.

I mean… this is ridiculous!

So tender, so full of smoky flavour and the sweet and savoury note of the marinate. Only complaint I have, that is my stomach is too small to have more of this.

We tried not 1, not 2, but 4 different Pork steaks. I think I will list them according to my preference.

Like Buttercup RM38++

Not sure if my photo does this dish justice (it’s not easy to make a white sauce look good), but I love that rich creamy, garlicky sauce, pairing with succulent pork cooked to perfection. If I wasn’t so full at the time, I would so drench the rice with sauce and forget about my diet. Oh, sorry I think I threw that word out the window long before.

Just another Pork Steak RM38++

No doubt I like heavy flavours and here the BBQ sauce has the nice balance.

Snug Piggy RM39++

This one comes with a mushroom sauce, and truly you can’t really go wrong with that.

Green with Envy RM39++

Theoretically this should have been my favourite as the sauce contains some of my favourite ingredients: lemon and capers. However, I was surprised by the amount of sugar in that sauce, it almost tastes like lemon curd. I would much prefer it to be piccata like with the distinct sharpness from the lemon. But I guess that would be an idea for me to try at home next time.

Oh, we are not done yet. When this monstrosity came out from the kitchen, I think most of us made far too much noise.

German style Pork Knuckle RM98++

Let’s take a moment to admire the gorgeousness of the pink flesh, crispy crackling and glorious fat! I was so stuffed by then and could only manage one slice. I need to go back to have more. Needless to say, this made some of us very happy. Just take a look:

Cue Fatboybakes gnawing on the bone.

Oh and we also had desserts. Fatboybakes’ desserts no less. How to say no?

Nutty Macadamia Tiramisu (I simply name it according to what I taste yeah feel free to correct me, Cheng Yi)

This. Is. AMAZEBALLS. For a non dessert eater I wanted to wallop the whole thing. Why you bake so good?!!

Rum & Raisins Cheesecake.

I want to cry tears of joy. Oh and you can definitely taste the rum, a lot of it.

Pandan & Gula Melaka

Two perfect match, one delicious cake. Ok, I am officially out of dessert quota.

Thank you Pigs & Wolf for a scrumptious feast, I shall be back soon!

Pigs & Wolf
Level 7, Pavilion Kuala Lumpur
Jalan Bukit Bintang

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A Family Christmas Affair at Chatz Brasserie, ParkRoyal Kuala Lumpur

Have you decided where you will spend with your family this Christmas? Me? I will be performing pretty much all the way through the festive seasion, but at least I get to spend time with my musical family, which is always fun too. Anyway, if you don’t feel like going near the kitchen on the big day, there are plenty of options for you to choose. One of these would be the Christmas Buffet at Chatz Brasserie, ParkRoyal Kuala Lumpur.

The theme this year is family, and Chatz Brasserie is prepared to pamper you with a wide arrays of dishes including local and Western delights. So without further ado, let’s take a look at what they have to offer.

Some starters:

Ham, essential for Xmas

Extra Festive Pasta Salad. Loved the addition of grapefruit.

Spicy Szechuan-esque Chicken Salad. Very appetising.

Cheese Baked Oysters. Oysters were slightly overcooked though.

Teriyaki Chicken. Juice and tender.

Prawns in Dill Cream Sauce. Enjoy the natural sweetness of prawn enhance by the not-too-rich sauce.

The all-important Cheese Counter.

More cold selections in the form of seafood, also my favourite part of the buffet (I know I sound like a broken record but still).

Prawns, Scallops, Mussels.

Smoked Salmon and Seafood Terrine.

Japanese food is almost always present at any buffet, although I must say it’s hard to resist the temptation of sashimi. Soba noodles are also available.

Sashimi and Sushi Moriawase

Salad Counter where you and mix and match your own ingredients, finished with dressing of your choice.

Surprised to see Chinese Dim Sum here.

Green Siew Mei, visually appealing, though it gets a little dry sitting out there.

More Siew Mais.

Chicken Char Siew Pau.

Moving along to the main event: Turkey is of course a must.

Roast Turkey with stuffing.

We move back to more Chinese dishes.

Kung Pao Squid.

Butter Mantis Prawns.

Beggar’s Chicken. Love the aromatic gravy and super tender meat.

They even have Sang Har Mee this year! Though it would be extra special if the prawns were much bigger.

Chicken Rice counter (although Duck is also available).

Let’s spice it up a little with some curries.

Noodles section featuring Prawn Noodle Soup and Fish Head Noodle Soup. Choose your own toppings and noodle type and you are good to go. Behind this, a display of roti canai with gravy.

Fish Head Curry and Siput cooked Lemak style.

Prawn Sambal and sitting behind, Beef Curry.

For some reason I was craving carbs during the night of preview, but at least it was before my gig so I could work it off after.

Mmm obligatory seafood plate.

Soba, grilled mackerel, baked crab pudding, mix vegetables and some chicken sitting at the back.

Forgot to snap a picture of the grill section but this would probably be the most popular part of the buffet, freshly grilled fish, chicken, beef steak and sausages will be available.

Sang Har Noodles with a bunch of other things. Oh and turkey.

And I wasn’t done yet!

Duck Rice. Although I couldn’t finish this because I accidentally added too much soy sauce.

Alright let’s take a look at the dessert selections:

Minced Pies.

Christmas Stollen.

Assorted Cookies

Christmas Pudding.

Yule Log Cake.

For reservations or enquiries on any of our festive promotions, please call 03 2147 0088.

Here are the list of the food & beverage packages throughout the festive season:

24 December
Chatz Brasserie

Christmas Eve Seafood and Carvery Buffet Dinner
6:30pm to 10:30pm
*RM138 per adult    |    ***RM69 per child    |    **RM188 per adult
25 December
Chatz Brasserie

Christmas Day Premium Buffet Lunch
12:00 noon to 3:00pm
*RM98 per adult     |     ***RM49 per child

Christmas Day Seafood and Carvery Buffet Dinner
6:30pm to 10:30pm
*RM138 per adult    |    ***RM69 per child    |    **RM188 per adult
2 to 31 December
Hot Gossip

Festive Gift Boxes and Goodies
8:00am to 10:00pm
Christmas Roasts, Christmas Mince Pie, Christmas Fruitcake, Chocolate Log Cake and more!
31 December
Chatz Brasserie

New Year’s Eve International Buffet Dinner
6:30pm to 10:30pm
*RM150 per adult    |    ***RM75 per child    |    **RM198 per adult

Poolside

Poolside BBQ Under the Stars
7:00pm to 10:30pm
*RM150 per adult    |    ***RM75 per child

RM328 for two persons
(BBQ and one bottle of pouring white or red wine)

RM788 for two persons
(BBQ and one bottle of Nicolas Feuillatte Champagne)
Klix Lounge

New Year’s Eve Countdown
9:00pm onwards
1 January 2015
Chatz Brasserie

New Year’s Day Premium Buffet Lunch
12:00 noon to 3:00pm
*RM88 per adult      |    ***RM45 per child

*        Includes one glass of PARKROYAL Beauty Booster
**      Includes one glass of sparkling wine, three glasses of pouring wine or three glasses of Tiger draft
***    Four to 11 years old
Children below four years old dine with compliments

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