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Bella Unwind NTV7 Apperance #3: All About Coffee

Following my last cooking demonstration on Bella Unwind NTV7, I didn’t expect to get another invitation so soon to cook another dish for Bella Unwind. This time the theme is Coffee, so the production team has suggested that I cook a savoury dish with coffee. After digging my brain for recipes, I decided to do a Coffee Brined Chicken pairing with a no-brainer: Cauliflower Rice. I will get to the recipe later, but here are some photos from the filming at NTV7 Studio.

Setting my station for the demo.

The host for the day was Elaine Daly who has that pregnancy radiance.

Here’s me with my nervous smile. Hah

We chatted about the benefits of using coffee in cooking, and also how to properly infuse coffee flavour without rendering the dish a bitter mess. She even managed to put me on the spot so I had to sing a little bit (without properly warming up my voice…. eeps! Should be more prepared next time).

Lookie! It’s the Philips AirFryer!

The studio has a fully equipped kitchen, but frying the chicken on pan might create a little too much smoke, so I decided to bring my airfryer along for a no-mess cooking process. The cooking itself was really simple. All I needed to do was combine prepped ingredients together while waiting for the chicken to cook itself in the airfryer, then it was time to plate!

Ready to serve!

If you love the aroma of coffee, then you will enjoy this dish. The Chicken breast was bathed in the coffee mixture overnight, so the aroma really penetrated all the way. The accompanying spices add more depth to it, and the addition of sugar balances the bitterness of coffee. Of course, the brine contains salt, so this creates a balance of taste all round. It takes only about 15 minutes to put together, perfect for those with a busy lifestyle. Furthermore, this dish is Low-carb, High Protein, Paleo Friendly and Gluten Free!

I don’t have a clear close-up picture of my dish, so I took some screen caps:

Juicy Coffee Tinted Chicken Breast

If only you can smell this!

Tada! Plating a bit cacat because le nervous. But still a colourful dish.

2 Chicken Breasts
1 Shot Espresso
1 Star Anise
1 Stick Cinnamon
Pinch of Black Peppercorns, smashed
Pinch of Chili Flakes
3 Tablespoons salt
1 Teaspoon Sugar
Water (enough to cover chicken breasts)

Combine all the brining ingredients and submerge the chicken breasts in the liquid, store in the fridge overnight.

Before cooking, make sure it’s out of the fridge for at least an hour. Prep the airfryer, and set to 180degree Celsius heat. Place the chicken breast into the grill pan or basket and cook for suffficient time until just done (1 for 12 minutes, 2 for 15 minutes). If you are not using an airfryer, you can just use a frying pan and cook for roughly 5 minutes each side, depending on the size of the breasts. Set aside and rest for 2 minutes before cutting.

Cauliflower “Couscous”
200g Cauliflower, florets only
1 Small Cucumber
Handful of Cherry Tomatoes
Juice of Half Lemon
Pinch of Salt
Handful of Parsley, chopped

Blitz the cauliflower florets in a blender of food processor until rice like. You can use this raw, or cook for a minute or two to take the raw edge off. I lightly fry it with olive oil for about 2 minutes this time. Set aside until needed.

Slice the cucumber thinly, and cut the cherry tomatoes in half.

To assemble, combine cauli’rice’, cucumber, tomatoes, parsley. Sprinkle over the salt, and squeeze the lemon juice over, stir to combine. Place the sliced chicken breast on top and you are ready to serve! Enjoy this warm or room temperature.

Thank you Bella NTV7 for inviting me! I hope to do more cooking demos for you in the near future. Always a good way to challenge myself this way, and also it really does take time to get used to live TV: no room for mistakes. If you are interested to watch the program, feel free to head to http://tonton.com.my to search for the 26th Feb Episode (I just watched it and I still looked silly…. must just be my normal persona).

During the same episode Louise from Claire Organics demonstrated a few beauty tricks using ground coffee, and she was kind enough to give me some of her products. Do check out their facebook page, they have a wide range of skincare products using natural ingredients and everything is 100% chemical free. Thanks so much, I am now a fan!

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Rendez-vous, Traditional French Dining in Bangsar

Klang Valley is definitely not short of French restaurants; whether you are after a date, or a casual family outing, there will be one to suit your need. When it comes to European cuisines, I have to admit I’ve always had a soft spot for the French. It might be an irrational one (blame it on movies like Julie & Julia, The Hundred Foot Journey & Ratatouille), but to me there is something romantic about the way the produce is handled, and the way the dishes are presented. Authenticity plays a big part in French dining experience too, and most of the times, keeping it traditional can be a winning formula.

Introducing Rendez-Vous, a French restaurant & bar situated in the heart of Bangsar, with a concept to serve affordable authentic French cuisine. It’s relatively new (anything less than 1 year is new to me anyway), but already attracted loyal fans in the form of French expats and the Francophiles alike. Chef Florian Nigen has over 30 years of experience running a restaurant back in France (Bretagne, to be precise), and together with co-owner & manager Arnaud Chappert (formerly of Maison Francaise) put their heart into creating a memorable dining experience for the guests.

While you might not be instantly transported to France walking in this restaurant, it does have a relaxed and laid-back ambience not unlike those of European countries. We left everything on Chef Flo’s capable hands while sipping their signature cocktails.

Lychee Martini for me. How did they know I love Lychee Martini? This is delightful with a nice kick.

Mojito for Frank. He approves.

This is non-alcoholic. But delicious! Available as part of the lunch menu.

Amuse bouche came in a form of sliced baguette topped with some blue cheese and pear.

Frank inhaled these.

My attention was promptly distracted by this glorious serving of Foie Gras Terrine, however.

Semi Cooked Foie Gras Terrine with Salad and Fig Compote RM42++

I suspect this is the real reason why I love French cuisine. I guess you either love liver or hate it; and for me this is the utmost decadent gastronomical experience. Buttery, creamy, smooth, with ever-slightly metallic taste; paired with fluffy french bread and topped with tiny bit of fig compote. My life is complete. Ok, not quite but at least it made me a very happy girl. Since Frank doesn’t touch meat, let alone offals, all the more for me! Cholesterol? Waddat?

Salmon a’ la Bordelaise (New)

Rendez-vous is changing up their menu and this was one of the new items. Instead of going the common pairing of Salmon and lemon butter sauce as per the old menu, this one is given a new life with a Bordelaise sauce, made with Red wine, shallots, butter and other herbs. The shallots give this sauce a pleasant sweetness, and I like how the Salmon is cooked to just underdone, the texture is perfectly tender. Surprised to see carrot in the mash too (also giving the mash an extra earthy sweetness). Overall the dish is on the sweet side (which I am not complaining), almost like having dessert as main, hah!

Pork Tenderloin with French Cepes Mushrooms Sauce (RM36)

The Pork Tenderloin I was told, is one of their signature dish and Chef Flo has managed to upgrade it by changing the cooking method. Can you tell from the picture? Yes, it is indeed Sous-vide cooked, for 5 hours no less, to achieve the texture he wants. It is then paired with the ultra rich creamy mushroom sauce. While I found the tenderloin exquisitely tender, the sauce was a little too cloying for me.

Check out the perfectly pink flesh! It’s cooked through by the way.

As for the sides, Frank finished the mash potato before I could taste any, but if an Irishman approves of the potato, you know that it’s good. Afterall, potato is in the Top 3 of their food list, no. 1 being beer.

Cheese Platter RM36++ (Reblochon, Camembert, Fourme d’Ambert, Emmental)

You know that Chef is serious about his cheese looking at this platter. I love the touch of a mini cleaver (maybe I am just naturally wacky). My favourite here is the Reblochon, which smears beautifully on the bread and has a nutty taste. The most pungent would be the Fourme d’Ambert, one of the oldest cheeses in France. A little goes a long way, this one.

Tarte Tatin RM12++

The apple tarte tatin comes with large chunks of apple and a small tart base, both of which soaked in caramel. While I enjoy the tender apple, I felt the tart base could do with longer amount of cooking to crisp up a bit more. However, this is divine when paired with ice cream.

Thank you Rendez-vous for your hospitality! No doubt we will be back as I want more of that Foie Gras and also eyeing a few more things on the menu for next order.

Rendez-vous also offers monthly wine pairing dinner as well as Sunday brunch where the kids get a special table with fun activities (what a great idea).

Rendez-vous Traditional French Restaurant
100 Lorong Maarof, Bangsar, Kuala Lumpur.
Open for lunch & dinner daily
Tel: 03-2202-0206
https://www.facebook.com/rendezvousbangsar

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Ippudo Ramen at Pavilion KL (Revisit)

Even though I try to keep my diet as paleo as possible, I simply cannot resist a good bowl of Ramen. So when Ippudo Malaysia extended an invitation for me to dine at their Pavilion outlet, I very happily said yes and proceeded to drag my fellow Ramen lover Casey along. In fact, this wasn’t the first time I dined at Ippudo and you can read about my first experience here. Pavilion is where Ippudo first landed in Malaysia, and since there two more has opened up at Gardens Mall and Bangsar Shopping Centre (slightly different concept with a fancy Japanese bar); needless to say, Malaysians really do embrace this brand.

The previous times I visited the Ippudo, I didn’t get to try any of their ala carte dishes and dived straight to the Ramen as the serving is pretty substantial already on its own, at least for my small-ish stomach anyway. So this time, with a few more people in tow, I finally get to sample some of their other signatures, such as the crispy corn.

Crispy Corn (RM8)

The sweet corn is buttered, lightly battered and deep fried, then topped with seaweed and paprika seasoning. Slightly crispy on the outside with juicy sweet corn kernels. It’s simple but fun to eat.

Buta Karaage (RM15)

Forget about Tori Karaage, let me introduce you to the Buta Karaage. Tender pork loin fried to a crisp, made better by the special spicy mayo. Not to be missed if you love fried food.

Chashu Tsukune Teppan (RM17.9)

But what really impressed me was the Chashu Tsukune Teppan, which consists of a juicy minced pork patty sitting on top of fried noodle bits in hot pan, topped with the ever-so-sexy looking onsen egg and some negi (leek). Well, I know you want it. The YolkPorn I mean. Here.

What a thing of beauty!

Nothing like a good dose of Yolk to brighten up my day. The oozy, silky smooth egg complements the pork patty so well, and I love the subtle flavour of ginger used in the patty. I’d order this again for sure for a repeat of this gastronomic experience.

Ippudo introduces special edition of ramen every 3 months, and from now until end of March, you can find the Kakuni Special (involving super chunky piece of Braised Pork Belly…. Got your attention yet?) and one for the spice lovers: Spicy Black. No prize guessing which one I’ve gone for.

Spicy Black (RM26++)

Featuring Ippudo’s original pork broth, the Spicy Black involves spicy nikumiso (miso meat sauce) specially prepared using black pepper, shansho and other spices. It’s then enhanced by a spicy fragrant oil made with original and spicy koyu.

Oodles of Noodles!

Served with Thin Hakata Style Noodles of your preferred doneness, it’s then topped with Chashu (Pork belly), a combination bitter spicy salad and Pakuchi (Coriander).

Sesame seeds (comes in a special grinder), Pepper, and Shichimi Powder.

There is option for you to add your preferred toppings. Want to add extra aroma, try ground sesame seeds, or pepper and schichimi powder for extra spice if you need. And if you want even heavier taste, you can also add crushed garlic.

Raw, of course.

I opted for Hard noodles and added sesame seeds, along with 2 cloves of garlic (for extra immune boosting).

My Beautiful Mess.

Of course, this Ramen is not for the faint-hearted. One, it’s packed with black pepper (you can see the specks everywhere) and it has a good dose of spicy oil on top. And if you look closer at the broth…

That’s right, extra pork fat!

You can see the white bits, which are diced up pork fat, an essential to a creamy pork bone broth.

So the verdict? I enjoyed the Spicy Black, even though it’s not as spicy as I’d like (usually Spicy oil does nothing for me anyway). It is really warming though due to the black pepper. It has a more Chinese-Malaysian feel to it owing to the coriander and the meat sauce. It’s no wonder this has been proven popular with the Singaporeans and Malaysians. The chashu here is satisfactory with a good lean to fat ratio and just the right bite. And next time I would probably ask for extra hard noodles for that extra chew. Yum.

Akamaru Kakuni (RM31++)

This is the Akamaru Kakuni special. Check out that massive piece of braised pork belly, and the glorious amount of fat! The Akamaru broth is enhanced with special blended miso paste (which is a little bit spicy) and fragrant garlic oil, served with thin noodles, kakuni as mentioned, kikurage (black fungus) and spring onions. The Pork Belly is reported to be super tender yet not cloying. Remember you have until end of this month to give this a try.

By the way, IPPUDO is running a Instagram contest, and RM100 worth of vouchers are up for grabs!
What you need to do:
1) Follow @ippudomalaysia on Instagram
2) Post a pic of your dining experience in IPPUDO
3) Tag #IppudoMalaysia
TWO winners with the best picture will wins RM100 IPPUDO VOUCHER every week. This contest ends on the 31st March so you still have a couple of week to make use of the opportunity.
And if you upload to instagram while dining and show it to the staff, you’ll get a special dessert. Talk about instant gratification.

Daifuku (Mochi Ice Cream)

This is the dessert we got and it’s so adorable. I like how the mochi skin is nicely thin, and this reminded me of University days when I used to buy packs of mochi ice cream during winter (yes I am weird). It’s delightful indeed.

Thank you Ippudo Malaysia for hosting us!

Hakata Ippudo Ramen,
Level 4, Pavilion Shopping Mall, Bukit Bintang, Kuala Lumpur.
Tel: 03-2110 6233
Facebook page: http://www.facebook.com/IppudoMalaysia

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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.

1 Comment

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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