Supperclub KL, TREC

TREC is currently the go-to place if you want to have a good time, with a stretch of entertainment outlets and a neverending supply of Live band, DJs, and of course, food & beverage. Of course, everything there including the parking is a little bit premium, which is why it’s perfect to bring your other half for a special night out, celebrations, or just showing tourists how KL never sleeps.

Personally, I’ve been to TREC quite a few times to perform, or to watch other people perform. But I had never realised that there are plenty of good food here too until I was invited to a review at Supperclub with the MHB girls.

Supperclub is an upscale Gastrobar and Lounge, though it also transforms into a nightclub after hours. But for the purpose of this post, let’s focus on their food and boy, we were for a treat! Entering the outlet, you notice a large island bar, equiped to quench your thirst for alcohol in any way you can imagine. There’s also a swing by the bar (seems to be an in thing nowadays, from Fatty Boom Boom, to Suzie Wong with their super steroid-ed version). You are most encouraged to dine al-fresco while people watching, though they also have ample space inside with lush table setting. I can imagine merry making here with a group of girlfriends; or even corporate dinners.

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We began our feast with their signature Oyster shooters. Which is pretty much like a bloody mary shot with a touch of ocean. As an oyster lover, I was most definitely satisfied with the freshness, and the mingling of flavours. Great way to get the appetite going.

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Salmon and avocado is a common pairing in Japanese cuisine, so there’s no surprise that someone would think of marrying Salmon with Guacamole (RM28). The Guacamole is nicely done with a good amount of tang, pairing with the tender salmon pieces, topped with briny caviar. Very moreish.

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The Scallop Ceviche (RM32) is another appetising dish with good amount of heat, tang and natural sweetness from the tomatoes and scallops.

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However, my personal favourite tapas would have to be the Grilled Eggplant with Ruffalo (RM32). Sheets of eggplant grilled with olive oil, then wrapped around a good chunk of mozzarella, topped with pesto. So herbaceous. And the cheese, so smooth and heavenly.

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Clearly enjoying the eggplant! Oh and by the way, the cocktail selection is pretty sizable here and I’d recommend trying anything from their Gin section. Delicious stuff.

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Seafood is clearly their forte here, with this textbook perfect Seafood risotto (RM38) beckoning us to dive in. Al dente rice cooked in a base of tomato and paprika, filled with plenty of treasures including fresh mussels, octopus, clams, squids, scallops & tiger prawns. Note that there are a lot more seafood buried underneath the rice, makes for a fun dining experience.

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Pasta lovers, you’d be pleased to hear that they are pretty competent in delivering tasty pasta dishes. We tried the Squid Ink Tagliatelle, which comes with homemade black flat pasta served with fresh scallops, broccoli & cherry tomatoes. A little bit of heat to complement the brininess of the dish. Love the bouncy scallop and the addition of broccoli to up the health factor.

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The dish that truly blew my mind that night was the Foie Gras Pasta. Don’t judge the seemingly small portion because the bowl runs quite deep and it’s packed with delicious silky sheet of tagliatelle coated with the most umami gravy, then topped with perfectly cooked piece of liver. Gosh, I wouldn’t mind having this again!

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So good it deserves a second photo.

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If you really feel like splurging, go for the Lobster Salad (RM288 for whole lobster), naturally the most expensive item on their menu. Just look at the fat juicy piece of flesh with amazing texture and natural sweetness. The accompanying salad was well thought out with crisp greens and sweet tangy chunks of mango. It’s also available with half lobster for RM148.

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Not into salads? You can also enjoy Lobster cooked in other ways. Here, the tail is roasted, and the claws are broiled and served with Rouille sauce. If you ask me, as long as the seafood is fresh, then it doesn’t really matter how it’s cooked, just serve it to me sans sauces!

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Meat lovers needn’t panic as they pretty good red meat here, cooked to your liking. All the Angus beef here hails from US, and is Grass Fed too, so you can be assured that the flavours would be rich. We had a slab of tenderloin cooked perfectly medium rare, served with black pepper sauce (other sauces available too). Here’s me looking a little bit too excited.

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So much food! Yet, there was more space for dessert of course. First it was the Tiramisu.

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I didn’t try the Tiramisu because I can’t eat chocolate. So luckily they also served us the Creme Brulee. And the Creme Brulee here is really good! They used a shallow ceramic dish so you get more crunchy burnt sugar goodness per bite, and that’s more than okay in my book.

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Stephanie trying to keep all the Creme Brulee to herself lol.

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Haven’t found a place to celebrate Christmas or New Year’s eve? Well, look no further than Supperclub. You can dine here, party here. And if you want, wander along TREC to find your next party spot! I can guarantee you’d bump into a lot of familiar faces anyway.

Thank you Supperclub for hosting us! Photo credit to our resident photographer Andy Kho.

Supperclub KL
Lot 12-14, TREC, Electric Boulevard, Jalan Tun Razak
50400 Kuala Lumpur
+603-2110 0866
bookings@supperclubkl.com

www.supperclubkl.com

Opens 5pm to 3am daily

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Blue House Steamboat Restaurant

Taking over the locally well-known Damansara Village Steamboat Restaurant (owned by Patrick Teoh), is Blue House Steamboat Restaurant. The change of ownership occurred somewhere around late last year when the lease ended for Damansara Village. Signboard’s swapped to a bright blue one, the interior refreshed (part of it rebuilt), but the attraction is still Seafood, prepared in the freshest way possible. New kitchen team has Cantonese cuisine as their forte, and the menu here is big, including steamboat and non-steamboat options.

We visited Blue House on their Grand Opening night, having done their soft launch for a couple of weeks prior. It was a rainy evening, no less, which makes for a pleasant dining experience when it comes to open air restaurant like this one. We took our time to ponder over the menu and decided we would go for their Signature Big Bowl Fish, along with 2 other small dishes.

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For our appetiser, the “Crystal Chicken” with Cordyceps Flower (Quarter Portion for RM19). I guess they used Village Chicken, for it’s slightly firmer flesh. The skin is lovely aromatic from the herbs and I enjoyed chewing on the cordyceps flowers (which is actually a type of mushroom).

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Kevin ordered the Salt and Pepper Tofu (RM8.80) because he’s partial to that stuff, and this is executed well. Perfectly crispy and well-seasoned, what’s more to ask?

Now, the picture of the Big Bowl Fish on their menu does not do justice at all to this dish. To be fair the staff did warn us that the portion is big, and half a fish (RM88) should be sufficient for 3-4 people, but we sure didn’t expect such a massive bowl!

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Actually, the word bowl is misleading. We got a basin full of soup with premium ingredients.

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I think this was my first encounter with 鲩鱼, which according to my research is a type of Grass Carp, a freshwater fish native to Eastern Asia. Here, the fish is simply boiled in the stock. The flesh is lovely soft when it’s cooked perfectly, but do turn a little stringy when overcooked. Those who are not used to freshwater fish might be deterred from the distinctive muddy taste as well, though it wasn’t too evident in this case, as I imagine very fresh fish was used.

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Other accompanying ingredients include Prawns, Squid, Clams, Fish balls, Tofu, Daikon Radish, Leek, Preserved Vegetable, just to name a few. And the resulting soup is so full of the natural sweetness of the ingredients combined, I was slurping up bowls after bowls. But even that, 3 of us were struggling already halfway through. We were told that if we wanted we could order some more ingredients to add to the soup. Imagine a side of noodles to soak up that lovely broth! Next time we come here, I’m rounding up a bigger group for sure.

This sure was a memorable meal and we will not hesitate to return for another visit.

Blue House Steamboat Restaurant

1067, Jalan Jenjarum, Off Jalan 23/10,
Taman Sea, 47400 Petaling Jaya.
03-7887 6066
Opening hours: 11am to 3pm, 5pm-11pm daily

Spring Reunion at Tai Zi Heen, Pullman Kuala Lumpur City Centre

This is the last of Chinese new Year menu review series and it’s none other than the very elegant Tai Zi Heen at the recently rebranded Pullman Kuala Lumpur City Centre (formerly Prince Hotel). I’ve previously dined at Tai Zi Heen before and was suitably impressed with what they had to offer, and this year’s CNY menu didn’t disappoint either. From 18th January to 22 February, the festive menu this year specially crafted by Chef Michael Wong and his team, with a view to create a harmonious blend of signature Cantonese festive dishes.

Ushering in the year of the Monkey, Tai Zi Heen offers three selections of a 9-course festive set menu packed with must have Chinese New Year dishes which will create a perfect reunion celebration. The festive set menus start from RM1788 per table, with portions for 8 to 10 persons. For the media review, Chef put together a few of the signature dishes from different set menus for our dining pleasure.

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This year, Tai Zi Heen introduces its new Crispy Whitebait Yee Sang, where the whitebait is fried to a crisp and golden brown in colour, paired with a variety of condiments and signature sauce which offers refreshing and crunchy bites after the toss. Other choices of Tai Zi Heen’s Yee Sang are Vegetarian, Salmon, Hamachi, Abalone and Four Seasons Prosperity Yee Sang (a combination of butterfish, salmon, tuna and jellyfish).
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We liked the Crispy White Bait, and also the hint of blackcurrant in a plum sauce. Never have enough Yee Sang, just toss away for bigger bank account! Haha.

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Beautiful Mess.

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The soup course we got was the Double-boiled Chicken and Vegetable Soup with fish maw and sun-dried scallops. Check out the size of the scallop! Never go wrong with Chicken soup, this one tastes naturally sweet and I enjoyed the slightly crunchy texture of the fish maw.

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Here comes the braised sea cucumber dish again. Chef Michael Wong prides himself in sourcing only the best ingredients for his dishes, the bok choy here is imported from Hong Kong (which proved to be extra crunchy) and so are the Dried Oysters. Interestingly, he uses Morel Mushrooms in this dish, which is an extra decadent touch.

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We checked out the set menus beforehand and one dish that really jumped out at us was the Crispy Prawns coated with Lemon Dressing, Tropical Fruit Salsa and Tobiko Caviar. And it sure didn’t disappoint. The prawns are juicy and bouncy, the dressing is slightly creamy, slightly sweet with just enough amount of tang. Pairing with tropical fruit keeps it refreshing and it’s a treat to bite into those caviar.
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The Steamed Dragon-Tiger Grouper (what a name!) in soy sauce, spring onions and fresh coriander is well executed, with soft sweet flesh and gelatinous skin. I will admit devouring the entire fish head too. Yum!
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Interestingly, the glutinous rice is stir-fried and then topped with Chinese-style Preserved Duck. While I enjoy the gooey texture of glutinous rice (I’m always partial to it), I felt that was a little too much sauce thus the flavours are on the heavy side.

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Ending the meal with a sweet note. Here we see more Salted Egg Yolk, this time as the filling of Sesame Balls. I’d prefer the filling to be more molten, but it’s tasty nonethless. The Sweet Potato is shaped into little carrots, cute.

Apart from the CNY set menu, Tai Zi Heen offers All You Can Eat Dim Sum brunch during Weekends and Public Holidays. With more than 45 variety of tantalizing dim sum for endless ordering, this is a perfect brunch for family and friends during the Chinese New Year. All You Can Eat Dim Sum brunch is priced at RM60.65 per person.

Tai Zi Heen remains open during Chinese New Year’s Eve and throughout the 15 days of the festival from 12:00noon to 2:30pm for lunch (Mondays to Fridays), 11:30am to 2:30pm for lunch (Saturdays and Sundays) and 6:30pm to 10:30pm for dinner (Mondays to Sundays). Private dining rooms are also available for groups of 12 to 30 persons. Reservations are highly recommended for the Chinese New Year promotions especially for Reunion Dinners. Please call 03-2170 8888 extension 8200 or email restaurants@pullman-klcc.com for reservation.

Tai Zi Heen
Pullman Kuala Lumpur City Centre
Jalan Conlay
50450 Kuala Lumpur
Malaysia

Si Chuan Dou Hua Chinese New Year Menu, PARKROYAL Kuala Lumpur

Si Chuan Dou Hua at PARKROYAL Kuala Lumpur is gearing up to usher in the year of the monkey and the team led by Chef Foong Koon Sang has put together a variety of set menus of Yee Sang for diners to swing to a Prosperous New Year. There are 8 menus in total starting from RM388nett for 2 person to RM2188 for 10, so there’s something to suit every budget.

The menu we had the pleasure to sample was RM1988 for 10, so you can imagine the feast we had! Of course, with most Chinese New Year menu, we started with Yee Sang.

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We had the Prosperity Sliced Abalone Yee Sang, which comes with plenty of fresh ingredients.

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As usual, we muttered all sorts of auspicious wishes. More money, more job opportunities, more happiness and most importantly good health for 2016.

A soup course is to me, the most important part of the dinner and usually for Chinese New Year, really expensive ingredients go into this course. At Si Chuan Dou Hua, they still serve Shark Fin. Personally I don’t eat it due to ethical reasons, and diners may be pleased to know that you can swap your soup course too.

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Double-boiled Shark’s Fin Soup with Dried Scallop, Sea Cucumber, Bamboo Piths and Ginseng is definitely nourishing, but the Shark’s Fin free option is equally luxurious.

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The 8 Treasure Soup with Seafood comes in a delightful green hue thanks to the addition of Spinach. Little bits of scallop, crab, prawn and more, encased in slightly thickened soup, this is full of umami flavours and definitely satisfying.

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Fish signifies abudance so it’s important to eat plenty of them for Chinese New Year. This Tiger Garoupa here is simply steamed and served with Superior Soy Sauce. I love the super tender flesh of the fish, and with such supreme quality, nothing more than a dash of soy to complement the sweetness of the fish.
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The Steamed Village Chicken with Chinese Herb was hands down our favourite of the night. The Chicken has just a slight bit of chew, and the skin has absorbed the lovely aroma of Dong Guai. My favourite was the broth, so rich and intense and nourishing. I think we will steal this idea for our reunion dinner.

 

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A prawn dish is also commonly served during Chinese New Year because Prawn is pronounced as “Ha” in Cantonese, so this dish signifies plenty of laughters and happiness for the new year. The Prawns here are deshelled, and coated in a sweet and tangy sauce, not unlike those of Sweet and Sour, but a touch more umami.

Important to note that even though Si Chuan Dou Hua serves Szechuan cuisine, the CNY menu is veered towards Cantonese instead for some reason.

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The next course was the Braised Vegetables with Sea Cucumber Dried Scallop, Sliced Abalone, and Dried Oyster. Seems to be a standard dish for any CNY banquet, it’s enjoyable if you love these lux ingredients. For me, it was a good opportunity to fulfill my vegetable intake.

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The carb option at Si Chuan Dou Hua this year features this impressive looking Fried Rice with Black Mushroom and Smoked Duck. This is very well done, and totally irresistible as Kevin and I both tucked in double portions.

Our menu ended with double desserts, and the first was the Chilled Grapefruit Sago which was perfect to balance the richness of the meal.

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Filled with bits of fruits and sago, the grapefruit and mango cream is delightful to savour.

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And if you can fill yourself with more food, these deep fried nian gao with yam will sure end your dinner with a good note.

The 8 Set Menus (including a Vegetarian set) is available from 18th January to 22 February. Besides the above, Chef Foong has also crafted two ‘Poon Choy 7-Course Feast’ set menus which will be complemented by six other courses including a Prosperity Salmon Yee Sang or Wealth Sliced Abalone Yee Sang.Available from 1 January to 22 February, the sets are priced at RM418 nett for 2 to 5 persons and RM988 nett for 6 to 10 persons.

Celebrate Chinese New Year at Chatz Brasserie with a buffet lunch and buffet dinner on 7, 8 and 9 February from 12.30pm to 4.00pm and 6.30pm to 10.30pm. All buffets include unlimited flow of juices and soft drinks.

Buffet Lunch – RM88 nett for 1 person, RM160 nett for 2 persons, RM232 nett for 3 persons, RM308 nett for 4 persons and a savings of 20% for 5 to 10 persons.

Buffet Dinner – RM138 nett for 1 person, RM248 nett for 2 persons, RM358 nett for 3 persons, RM468 nett for 4 persons and a savings of 20% for 5 to 10 persons.

For reservations or enquiries, please call +603 2147 0088 or email douhua.prkul@parkroyalhotels.com

SI CHUAN DOU HUA RESTAURANT
PARKROYAL Kuala Lumpur
Jalan Sultan Ismail,
50250 Kuala Lumpur
Tel: 03-2147 0088
Website: www.sichuandouhua.com
Facebook: www.facebook.com/Parkroyalkualalumpur

Celebrate the Festive Season at Traders Hotel

A quick glance at the calendar tells us there’s only a few sleeps left to Christmas, and few more til 2015 draws to a close. I know I say it every year, but it’s still amazing how the time flies, or is it just plain scary? Either way, we still gotta celebrate the festive season and if you want to do it in style, you might want to consider Traders Hotel.

Starting with Sky Bar, one of the most iconic bar in KL with the most magnificent view, and for this festive season they have created 2 delicious cocktails, and you can sip merrily while waiting for the fireworks, which by the way, best view from Sky Bar itself.

Let’s take a look at Gobo Chit Chat, their all-day dining restaurant. I’ve done several reviews for the buffet and the food is generally good. There will be special festive items available for Christmas Eve Dinner, Christmas Day Brunch and there’s a not-to-be-missed New Year’s Eve Seafood Dinner as well. I shall let the food photos do the talking then.

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There will be these Crustaceans…..

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My favourite type of Shellfish..

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Sashimi galore.

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Can’t go without Roast Turkey for Christmas, of course. But if you have a hearty appetite, you will enjoy the red meats too.

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In fact don’t skip the Beef Wellington, it’s gorgeous.

p1200016202There’s also some Lamb with all the trimmings.

I shall also show you some of the hot dishes, ranges from Chinese, to Indian, to general Western:

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And of course, the desserts, to spread the Yuletide Joy:

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For even more of a premium experience, head over to Gobo Upstairs Lounge & Grill for their Christmas Eve or New Year’s Eve Dinner. The kitchen team has curated a set menu, you can have either 3-course or 6-course for Christmas Eve, and for New Year’s Eve you can even have up to 8 courses! Here are some of the dishes we sampled.

The Chestnut Soup. It was delicious and gave me a warm fuzzy feeling.

 

Deconstructed Seafood Tartare

Blue Swimmer Crab Meat served with Ahi tuna, fish cracker, black caviar and compressed honeydew. As oceany as it could get with all that exciting components.

Turkey Breast with Mascarpone, brussel sprouts and apple stuffing with cranberry sauce. Almost too pretty to eat. Love the pairing of mascarpone cheese with the otherwise bland turkey breast. Good thing they managed to keep it nice and juicy too, given how tough it is to perfect turkey.

Black Angus Fillet, aged 150 days. Amazing cut of meat, served with brussel sprouts, pomme puree and sauteed vegetables. Pure bliss.

Blueberries Almond Tart with rum & raisin ice cream, pot poached blueberries compote, raspberry volcano sauce and sprinkled with sea salt. Complete with some dry ice to for the wow factor.

D’Indulge – chocolate indulgence, gold flakes, meringue ring, crumble cookies soil, pistachio-coated cherries and mini vanilla cone ice-cream with raspberry sauce. Look at that shiny ganache!

For more information on the Christmas Menu, check out the hotel website, www.tradershotel.com

TRADERS HOTEL KUALA LUMPUR
Kuala Lumpur City Centre
50088 Kuala Lumpur
Tel: 03-2332-9888
Fax: 03-2332-2666
email: thkl@tradershotels.com
website: http://www.tradershotels.com

New Dishes at WIP, Bangsar Shopping Centre

From its beginnings as a Work In Progress to a now popular hangout spot in KL, WIP is now Whipped Into Place. Located in the upmarket Bangsar Shopping Centre, the outlet offers an elegantly casual ambience with the design feel of an urban-tropic garden. Walking in, you’ll feel temporarily out of the hustle and bustle of a big city, while the friendly staff are happy to guide you through the whole experience.

The direction of WIP’s menu is cosmopolitan, with inspiration from different continents. You can either choose to be safe and order the local favourites, or be bold and try out more unfamiliar dishes. Good news, by the way, as WIP has just launched a few more new dishes to add into the eclectic mix.

Tomato Bruschetta is Italian in origin and here buttered garlicly sliced baguettes are toasted first, then topped with chopped cherry tomatoes mixed with basil. It’s simple, but when all the flavours are right, it can be so comforting and appetizing. Here, they’ve executed this starter particularly well.

The Popcorn chicken was next on the list of starters, and this proved to be great bar snack. The crunchy exterior, juicy flesh, completed with a piguant grain mustard aioli will have you reaching for more, while also encouraging you to reach for your beer/cocktail/wine. Delicious.

Are school prawns more intelligent because they went to school? Well, I don’t know about that but what I do know is that this species of prawn has a distinctive sweeter taste, and can be consumed whole, which is great news for people like me who are too lazy to be peeling prawns. Plus it adds to the whole crunchy factor that is so alluring to many. The chili mayo is creamy with a nice bit of kick, definitely moreish. I’ll happily devour this again.

For the mains, I had the Garlic Pan Seared Salmon, which comes with Black Bean Pilaf Rice, Chili Mango salsa and Sautéed Vegetables (Kale and Asparagus). Very fusion sounding and would definitely be a go-to dish if executed well. But here the Salmon is slightly overcooked for my liking and I’d prefer if there was more condiment (and sauce) to go around. The pilaf rice is surprisingly aromatic despite its pale appearance.

The other half went for the Alaskan Crab Burger, which came with fries and a side of cherry tomatoes not unlike the toppings on the Tomato bruschetta. The crab patty is impressively thick, packed with crab meat and it tastes like the ocean with its umaminess. The exterior is also nice and crispy, pairing nicely with the soft burger bun. Bonus point for the crisp lettuce too.

Our table also shared a pizza: the Triple Trio Supreme, featuring Chicken sausage, chicken ham, grilled chicken, onion ring, cocktail onion, onion marmalade, mozzarella, cheddar and emmental cheeses. The crust is sufficiently crispy, but taste wise a little one-dimensional because it’s just chicken and onion basically. Simplicity is its game I guess.

We also tried out some of the new cocktails they concocted, and my favourite would be the Spicy Cuban Mojito, made with Rum, red capsicum, blood orange syrup, mint syrup, triple sec, lime wedges. Coming close second would be the Madhu Mojito with Rum, lychee puree, lemon, ginger, honey syrup, mint leaves, lime wedges.

I love the presentation of the Muskmelon Sangria. Featuring white wine, mango syrup, melon liqueur, this is a thirst quenching mixture and is definitely suitable for a girly afternoon catch-up.

There are many more dishes which we didn’t get to sample. In hindsight, perhaps we should have been more adventurous and order dishes that we normally wouldn’t. Anyway, we know what to do during our next visit.

Nihari Gosht: Lamb ossobucco cooked with an Indian spiced gravy and servedwith naan
Tiger Prawn Arabiatta: Tiger prawn and basil in a rustic spicy tomato sauce.
Arroz de Morisco: Portuguese seafood rice with soft shell crab, fish, prawn, mussels,clams, olive, coriander and beef chorizo

The seafood rice is the one we most want to try next. Keep moving on….

Lamb Shank, Creamy mushroom risotto, French beans and apricot fig jus

This also looks really appetizing for those with a hankering for red meat.

And then we moved on to some desserts:

Peanut Butter Panna Cotta 

The taste of Peanut Butter is strong in this one, according to the other half.

Chocolate Lava Cake

Unfortunately I can’t eat chocolate, I heard few guests singing praises about this though.

Pavlova

What a pretty dessert! A nicely executed Meringue that was.

Thank you WIP for the afternoon treat!

WIP
Bangsar Shopping Centre
Jalan Maarof, Bangsar

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

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.

Bella Unwind NTV7 Appearance and Spaghetti with Prawns in Laksa Sauce

Just a year ago, I was invited to be on Bella Unwind NTV7 (read about it here), and it was a nerve wrecking, yet memorable experience as it was my first live TV filming experience. Fast forward a year, I’ve had a few more TV appearances, but still pretty much a newbie when it comes to talking into a giant video camera. Well, just a couple of weeks ago, I received yet another invitation from Bella Unwind to appear on their show, this time I was invited to demo a pasta dish with a local twist. Of course, I’m never one to turn these things down, even though it would mean I give up a little bit of sleep to be at the studio (going through a particularly bad period of insomnia at the moment).

I experimented with a few pasta dishes and finally decided on a laksa inspired version with prawns. The day came and as expected, I had almost zero sleep that night (brilliant). We made our way to Shah Alam Studio and it all seemed like I was there not too long ago. After prepping the ingredients and some touch up by the make-up artist, we were ready to film!

Busy busy!

The host of the day was Lisa Wong, whom I had the pleasure to meet several years ago when I just moved to KL, so I was a little less nervous. Though being live TV, my tongue did react a little slower, hah.

Having fun, evidently.

We talked a bit about the different types of pastas and cooking tips, and I went on to demonstrate the dish.

So focused.

Oh yeah, I’m getting the hang off dyeing my own hair, this shade was supposed to be a deeper purple, but because of my bright red hair, it’s gone a little maroon-ish. My dress is from Zalora, by the way.

Trying to stay graceful while cooking isn’t an easy task, I tell you.

I didn’t get a picture of the dish I cooked though, but will share a recipe of the version I did at home.

Groupie pic.

The plate they had at the set was so small, so my plating was a little messy. Oops! The taste was good though, judging by the crowd’s reaction. My mind was completely blank by the time we finished the interview, phew! Hoping for more opportunities like this so I can practise more. Thank you Bella NTV7 for the invitation!

So here’s the Laksa inspired pasta:

Spaghetti with Prawns in Laksa Sauce

Naturally, I used a Sarawak laksa paste to make this at home, but during filming I had gone with a Nyonya laksa paste (I ran out already, uh oh!). I added spiralised (will do a post on my spiral cutter soon) butternut squash and curry leaves along with the prawns. The combination works fabulously, and it’s really quick to put together too.

Spaghetti (100g for 2)
8 Medium Prawns (I used big tiger prawns for the demo, feel free to add any other seafood you like)
Half Butternut Squash, spiralised or julienned
2 cloves Garlic, minced
4 tablespoons Laksa Paste
1 tablespoon Tomato Paste
1/4 Cup Cream
Handful of Curry Leaves
2 tablespoons Sambal belacan
2-3 Calamansi Limes

Cook Spaghetti to packet’s direction in salted water. Generally about 10 minutes, but I suggest under cooking for a minute as you will need to cook it again in the pan.

Fry the curry leaves in a bit of oil until crispy, and set aside until needed.

Meanwhile, saute garlic and butternut squash until soft, then add laksa paste, tomato paste and mix around for a couple of minutes. When it’s aromatic, add cream, followed by the prawns (alternatively, cook prawns separately and then combine with the sauce). Once the sauce achieves a nice thick consistency, add the spaghetti and curry leaves and finally the sambal belacan and toss to coat. And you are done! Squeeze the lime over just before serving.  This takes less than 15 minutes to prepare and so delicious!

Get into my mouth already.

I love the richness of the sauce, while the squash/pumpkin lends a subtle sweetness, and the zesty lime kick is ever so aromatic. The aroma of the curry leaves is rather addictive too. Next time I crave for laska I might give this a whirl again.

Have you tried any fusion pasta before? If so what is your favourite combination?

Viva El Sabor at Eccucino, Prince Hotel & Residence Kuala Lumpur

I’ve always been fond of Spanish food for its vibrancy, be it colours, spices, and a wide spectrum of delicious ingredients. From delectable small dishes (tapas) to the decadent Paella, not to mention my favourite type of desert: churros; how to say no to such a feast? I don’t know about you but I absolutely cannot. So here’s a good news for you: from now until 9th Nov there is a guest Chef at Eccucino, Prince Hotel & Residence Kuala Lumpur who’s ready to give you an extraordinary gastronomy experience: The Many Flavours of Spain.

Introducing Chef Jordi Gimeno, who came all the way from Barcelona. Chef Jordi has had over 20 years experience of Spanish culinary experience, having worked in many restaurants and organised successful Spanish Food Festivals in other countries; He has also been featured in the Michelin Guide in Catalonia and Sardinia. Safe to say, the dishes he crafted specially for the buffet would be super authentic.

Of course, Eccucino tries to please everyone by having more than just Spanish cuisine. I certainly didn’t mind the cold section of various seafood.

Smoked fish, Oyster dressed with salsa, and behind these an array of sushi and sahimi.

My buffet essentials: Oysters, Smoked Salmon, Sashimi.

See, I’m not that hard to please.

After filling my stomach with the raw seafood, time to check out the tapas!

The Gambas al Ajillo was very popular.
All matters of Spanish omelette.
Croquettes: there are vegetarian version as well as chicken and fish.
Potatoes in all shape and sizes and cooking styles were available too.
Chef Jordi spotted firing up a large pan of Paella.

Moving right along, there are many interesting Spanish dishes and of course I needed to taste all of them!

Squid Ink Calamari Ring on Rice.

Pour over Squid Ink on anything and I’m sold. Though I suppose it’s not the most ideal if you are say… on a date.

More Black Goodness!

For those who are adventurous enough, don’t miss out on the Fiduea, a traditional Catalan noodle dish made with seafood. This one is cooked with squid ink and assorted shellfish, and I love the al dente noodles, absolutely umami with ocean flavour.

Chicken Stew with Prawns

It’s not commonly to see both Poultry and Shellfish in a stew and surprisingly the combination is pretty good! The drumsticks are super tender, and the prawns bouncy and succulent. The broth is just so comforting, it soothed my poor tummy as I didn’t have time at all to eat that day.

Sopa de pescado: Spanish Fish Stew.

Check out the amount of seafood in that piping hot stew! I made sure I took a bit of everything and sip the soup in happiness. Nothing was overcooked and the broth is ever so briny.

Beef Sirloin with Orange, Chili and Garlic

There is no shortage of meat, so pick your favourite. I went for the carving station.

Mmmm come to mama!

The Roast beef was also popular that night, and I was happy to receive a medium rare piece. Great with a side of garlic oil, this was tender with a burst of bovine flavour. My inner carnivore was satisfied.

Of course, one does not go to a Spanish feast without sampling some Paella:

Seafood Paella

Every batch is freshly made on the spot, and disappears as soon as it comes out. So make sure you wait in front of the Chef when he’s cooking it. The rice has obvious hint of saffron, tomato, onion and seafood note. It’s one of the best Paella I’ve had in KL.

Some more main dishes:

Snapper
Lamb, I think.
Butter Chicken
Wok Fried Hor Fun.
There are plenty of desserts to choose from too:
For the sweet tooth.
More desserts.

But of course, I went straight for the churros instead.

Churros, also called Spanish Doughnuts.

We were also entertained by the flamenco dancer accompanied by a guitarist, sure took us away from the hustles and bustles of KL city.

Thank you Prince Hotel & Residence KL for the great hospitality!

The Viva El Sabor promotion at Eccucino is priced at RM98++ per person (Children under 12 free with any paying adult) runs until 9th November 2014 which includes cooking demos (only a few days more!). Sangria and Spanish wines are also available during this promotion period. Do check with the friendly waiters at Eccucino for more information. For additional 30% discount then head on to Prince Hotel’s Facebook page to download a discount coupon.
Eccucino
Lobby floor of Prince Hotel and Residence KL
Jalan Conlay
Kuala Lumpur.
T: +603 2170 8888