Wine Lovers Journey at Villa Danieli

Dear Wine Enthusiasts, you might want to pay more attention to this post as we have a new monthly wine event in town. That’s right, every last Thursday of the month, Villa Danieli will bring you on a wine lovers journey where you can expect to mingle, taste some fine wine, and of course pair the wine with a specially crafted menu. Indeed, this event is akin to blind dating, except with the wine, not your romantic interest (although you can also do that at the same time).

We were invited to the launch of the Wine Dating event last month, and our wineries of the night were Gerard Bertrand and Warre’s Warrior. There were 4 different stages of dining with the first 3 stations featuring the savoury canapés, and then we were to sit down for our dessert.

Not surprisingly, sommelier David Stephan (of wine talk, you might have seen my post here and here) was invited to talk about the different wine we were about to taste.

The first station was a spread of delectable cold canapés.

Sous vide smoke flavored duck breast with chancaca glazed apple and orange fruit

The duck breast was so tender, pairing fabulously with the tangy and sweet fruits.

Chicken liver pate with sable and organic cinnamon orange jam

The liver pate, hands down our favourite of the night, and this had Kevin convinced that jam and pate is a great combo. We might have helped ourselves to extra servings of these.

Bacon wrapped chicken terrine with guasacasa

Chicken, Bacon, and Avocado, great combination! All the canapes above were paired with Gerard Bertrand Reserve Speciale Viognier (the duck and chicken terrine could also be paired with the Gerard Bertrand Reserve Speciale Pinor Noir).

Gérard Bertrand is a specialist producer of premium wines from the south of France, and in this Réserve Spéciale range reveals the elegant, generous array of fruity flavours produced by the very best terroirs in the region.The optimum sunshine and low rainfall at the terroirs of the Languedoc brings out all the complexity of the region’s emblematic grape varieties and thus producing top-quality wines.

The Viognier is pale yellow in colour, with intense aromas of white flowers. The palate is rich and lush with tropical fruits, dried apricots, hazelnuts and honey. To us, it was love at first sip. One of the nicest wine we’ve tasted lately. Needless to say, we tried to stick to the whites as much as possible, but the Pinot Noir was pretty alright too, with notes of ripe cherry, wild raspberry and spices, and a balanced finish.

The 2 of us looking very serious while listening to David. I actually ony just flew back from Sandakan that day and rushed to Villa Danieli from airport, hence the errr less than glamorous getup.

Next, we moved on to the “Flying Liquid” station, where we were served 2 different types of soup.

Vegetables gazpachio in shutter

The Gazpachio is perfect for Malaysian weather. I am sometimes weary of it if the wrong combination of vegetables are used (don’t like it if there’s too much cucumber in it) but here there’s a nice balance of piquancy, sweet and savoury notes. Absolutely refreshing. This also pairs really well with the Viognier, although by now we were introduced to the Gerard Bertrand Reserve Speciale Chardonnay, which is drier and offers fresh notes of citrus, ripe apple and white flowers.

Creamy chick pea soup with olive tapenade and sour cream

I also liked the chick pea soup, especially because it’s paired with Villa Danieli’s famous olive tapenade. Very comforting and quite addictive.

Third station is called “Make it Hot”, as in hot canapés. The ones who drink white only can just stick to the Chardonnay, but some dishes pair (lamb, for example) better with the Gerard Bertrand Reserve Speciale Pinot Noir or Merlot.

Crispy fried oyster with Bolivian hot sauce

Big and juicy oyster battered and fried, dressed with hot sauce; what’s not to love?

Pan seared US scallop with truffle hollandaise on toasted brioche

Perfectly cooked scallop, buttery brioche and creamy hollandaise with that distinctive truffle aroma, yum!

Caponata with seared cheesy polenta

Eggplant always works well with cheesy things, and this one goes well with either the white or red.

Cuban lamb and potato vol au vent

The puff pastry is excellently done, and I love the depth of flavours of the lamb, this is the only dish I’d be willing to swap to the red for, and in this case, Merlot is the perfect choice.

Pistachio crusted chocolate ball, Dried coconut coating caramelized plantain with sweet cream cheese and pecan crumble, Arroz con leche.

The last station was of course the desserts, aptly named “Sweet Revenge”. We moved on to Warre Warrior Finest RSV’s Port, a classic full-bodied wine with wonderful richness and balance. Port is usually paired with desserts, especially chocolate, cheeses and nuts. During our dessert course, there was also a prize drawing session (which will happen at every event) and we won a couple of discount vouchers, which means we gotta return to Sheraton Imperial soon!

Experience the Wine Lovers Journey for yourself for RM 220nett per person, happening every last Thursday of each month with limited number pax set at 30 per an event. For further inquiries on their next event menu parring or on table reservations at Villa Danieli, call 0327179900 or email to restaurants.imperial@sheraton.com or visit http://www.sheratonimperialkualalumpur.com/villadanieli

Tales of Nusantara Buffet at Essence, Sheraton Imperial KL

The Ramadhan month is officially here! First of all I want to wish all Muslim friends who are fasting “Selamat Berpuasa”, and non-muslim friends to practise extra sensitivity during this holy month. And I’ll be looking forward to visiting the Ramadhan bazaars, can’t wait! Anyway, here’s the last of the Ramadhan buffet series from me, and this is another buffet restaurant that I’ve been to way more than once: Essence at Sheraton Imperial KL.

If you want to treat your family and friends to a buka puasa event with a difference, this is it. This year, Essence is bringing the “Tales of Nusantara” experience to you, where you can find your favourite Ramadhan delights at a collection of stalls and live cooking stations with each traditionally decorated to its food origins.

During the media preview, we were definitely taken on a journey with more than 200 mouth-watering specialties from a variety of cuisines. I shall start with the local delights here:

So many interesting kerabus and appetisers, needless to say we were spoilt for choice.

There are more to the cold sections:

Of course, let’s zoom in the prawns.

Yum!
More prawns is always good.

All matters of fried food available too, such as these:

As well as fried noodles

One of the live cooking stations is Tandoori, which they do quite well here.

Which you can pair with your choice of gluten:

Such as these naan bread.

Heavily spiced dishes are of course amongst the most popular.

Okra, which is my favourite.

Singapore Chili Crabs

In fact, just pick your protein! Beef, Lamb, Chicken, Prawns, Fish; you name it, they have it.

Happy to see these beautiful Roti Jala, pairing perfectly with the curries.

Want a bit of textural contrast? Have the keropok.

This time, the centre piece is the famous Essence’s Whole Baby Lamb with Mandi Rice.

And next to it, the Baked Whole Sea Bass Bumbu Bali (this was really good)

I tried to colour correct, but sorry for the weird hue.

Moving on, more Chinese dishes:

Roast Duck

Including a noodle station where you get to choose your toppings and noodles. Nyonya Curry Laksa comes highly recommended.

Of course, there are non-local dishes too, and my favourite would have to be the Moussaka.

If there are still space in your tummy, go for their amazing dessert spread.

The Malay Kuehs

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And all matters of sweet treats.

The Buffet is priced at RM 138 nett per person with an early bird promotion priced at RM 90 nett until the 17th of June. It is available for dinner only from 18th of June until the 16th of July. Kids below 4 years old eat for free and kids from 4 to 12 years old will received 50% off.

If you are staying with us a like to have your sahur in room, you will be able to choose from 3 different set menus which includes favorites such as Braised local catfish with chilli paddy in coconut milk, River patin fish cooked with coconut and “pegaga leaf”, Oxtail soup with potato and carrot and many more. Deliver to your room for just RM 52nett.

For those who prefer to break-fast at home, we recommend you to indulge in the fragrant Ramadan Mandi Rice special, available for take away at Toastina Café & Bar from 18th of June until the 16th of July. Priced at RM15nett per person, the Mandi Rice will be available for sale from 4pm until 6pm.

Wait no longer! Go ahead and plan your Ramadan gathering with your loved ones today at Sheraton Imperial Kuala Lumpur Hotel’s Essence restaurant. For reservations, call 03 2717 9933 or email to restaurants.imperial@sheraton.com to book your seats today or log on to http://www.sheratonimperialkualalumpur.com to find out more.

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.

Ramadhan Buffet at Essence, Sheraton Imperial KL

The second Ramadhan Buffet we sampled was none other than Essence, Sheraton Imperial. This wasn’t my first time at Essence and in fact I was pretty happy with my previous visit several months ago. Apart from the usual offerings, Chef Faizal and his team has put together a special buka puasa menu with an exiciting “night bazaar” experience. Boasting more than 150 mouth watering local specialties, Essence aims to bring you a delightful Ramadhan experience.

I love the layout of Essence as the food stations dotted through every corner of the restaurant, and each have a different theme/cuisine. As soon as you walk past the entrance, you will be spoilt for choice for sure. The first station churns out Apom which you can customise the fillings.

Freshly made on the spot!

Walking further into the restaurant, my eyes were immediately greeted with a variety of carb heavy dishes: fried rice, mee mamak and char kueh tiaw. Guaranteed to satisfy those with a hearty appetite.

Mmmm Char Kueh Tiaw.

Choose your favourite kerabu, or make your own ulam with all these fresh herbs on display.

Spice up your life!

Can’t miss the salad bar with these delectable smoked salmon.

My favourite!

And of course, Japanese station is always popular. Ramadhan or not.

Assorted Sushi.

For those who prefer something light to break fast, try the bubur lambuk.

Comforting enough to eat.

Or hit the highlight straighaway: Essence’s famous Whole Baby Lamb with Mandi Rice. Another one that is worth trying is their Chicken Biryani Rice, very aromatic and tasty.

What a sight to behold. I enjoyed this very much.

If not a fan of lamb, opt for the fish then, covered in spices with superb tender flesh.

Tantalising.

Of course, various curries are available, and here Bhindi Masala made another appearance.

Bhindi Masala, plenty of other curries to choose from. Although they can offer a few more vegetarian options.

A mixture of Chinese dishes are available too. I loved the Prawns with Asparagus.

Chinese dishes.

We were treated to this Gulai Kawah Besar Kambing Daun Salam (Lamb Shank), cooked to fork tenderness swimming in a spicy broth. Lovely!

Must try!

Other stations include a choice of noodles and pasta (more carbs), and at the very corner a selection of Western delights including a very rich lasagna, and a delicious beef stew.

Of course, there are desserts, separated into Western varieties as well as local favourites.

Take your pick!
Local sweet delights.

The buffet is priced at RM118.00++ per person. It is available for dinner only from 1 July to 24 July 2014, daily, from 6.30pm to 10.30pm.

For those who prefer to break fast at home, there is an option to take home the Chicken and lamb Briyani Rice special from Toastina Café & Bar. Chicken Briyani Rice is priced at RM15nett each while Lamb Briyani Rice is priced at RM18nett each. The Briyani Rice will be available for sale from 29 June to 24 July 2014, Monday to Friday from 4pm until 6pm.

Meanwhile, SPG members can enjoy 20% discount off total food bill. If you plan to host a bigger gathering, Essence is offering a 35% discount for group bookings that are above 30 persons and with confirmed payment.

What’s more, UOB and Maybank card holders can enjoy special privileges while dining at Essence. Terms and conditions apply.

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

 

US Potato Culinary Challenge

You say Po-tay-to… I say Po-tah-to? Well last week we definitely went all potatoed-out for the US Potato Culinary Challenge and I feel very honoured to be invited as a blogger judge for this very special event. The US Potato Board (USPB) has partnered with the Culinary Association of Malaysia (CAM) to launch the challenge as a platform for our creative local chefs to demonstrate their skills and culinary excellence using none other than these US Potatoes. 5 Chefs, representating each of their F&B Outlet whipped up their best creations and we were very lucky to have tasted them all.

Of course, we were not the only judges, there were also the representatives from the Chef Association of Malaysia and USPB contributing to the final score. The winning chef will be awarded a study tour to the USA for a week specifically at the Culinary Institute of America (CIA) along with other chefs from Singapore, Taiwan, Hong Kong, Mexico, and Central America. Nice huh?

Chef KK Yau, Secretary General of Chef Association of Malaysia said: “We are pleased to collaborate with USPB on this wonderful competition. Potatoes are a main staple in Malaysian households as well as in the F&B arena. Being a chef myself, I am excited about this campaign which I believe is an ideal platform for healthy competition amongst Malaysian chefs.”

So let’s take a look at the dishes, shall we? The first dish we judged last week was presented by Villa Danieli, Sheraton Imperial Kuala Lumpur. I’m no stranger to Villa Danieli having dined there a couple of times so I had high expectations for the food there.

Villa Danieli's Entry

From Left: Purple Potato Puff with Salted Duck Egg and Duck Skin served with a Hoi Sin Sauce, Open Face Spinach Lasagna with Pumpkin Puree, Potato and Mushroom Filling topped with Buffalo Mozzarella, Idaho Potato Croquette filled with Braised Beef Cheek and Indian Spices. Love the colourful presentation and the fusion of Chinese, Western and Indian.

Pretty!

The Purple Potato Puff is the crowd favourite, with lovely crispy batter, fluffy filling. The salted egg added the important umaminess and a pleasant surprise came as a form of crispy duck skin. The Spinach Lasagna has clean flavours, though I felt the pasta sheet was slightly overbaked on my side. The croquette was very special indeed, once again blessed with a crispy exterior and fluffy mash centre with bits of comforting tender beef cheeks intertwined. Very complex dish, and very enjoyable too.

Well done Chef Eugene Keith De Silva!

Next we moved on to The Suka Restaurant & Bar located just right next to the Parkroyal. Having never been to the place, I wasn’t sure what to expect but on first impression I liked the relaxed ambience especially the tall ceiling.

Entry by The Suka

The dish was presented by The SUKA Restaurant & Bar looked impressive too: On the right was Mash Potato filled with Steak, topped with Cheddar Cheese and served with Mushroom Ragout, On the left was Seared American Cod topped with Deep Fried Ginger, on a bed of Grapes and Cherry Tomatoes, Bell Pepper and Tomato Chutney. The presentation looks a bit busy, but nonetheless appealing.

Medium Rare Steak encased with Mashed Potato

I attacked the mash potato first and loved the slightly lumpy texture with a hint of smokiness. It was well seasoned and fabulously buttery too. The steak, however was a little tough. Perhaps a braised variety would be a better pairing here. Everyone loved the cod, of course, pairing superbly with the fried ginger and the lovely chutney.

Chef Khoo Keit Seng.

The night was still young, and we adjourned to our next venue and met Chef Kiong of Banker’s Room. Although starting to feel pretty stuffed with all the good food. But one look at Chef Kiong’s dish and all the sudden my appetite is back.

Chevril is such a pretty herb!

Of all the dishes, I loved this presentation the most. It looks just like a pretty garden, doesn’t it? I also felt that this was the most creative dish out of them all with the interesting components.

Another view.

The main star here is the savoy cabbage filled with mashed potato, mango (!) and salted egg yolk. The inspiration comes from mooncake, believe it or not. I thoroughly enjoyed the flavour combination here. The Potato “Bone Marrow” is stuffed with minced chicken tinted with sage, inspired by Chinese dumplings. Again very surprising and it worked too. The 2 discs on the side were Potato “Tamago”, they are made of potato, egg, shoyu, mirin and sugar and I adored them! This is the winner dish for me.

Chef Kiong, a bubbly and cheerful person too.

We continued our judging few days later and started at Dorsett Regency Hotel Kuala Lumpur’s Checker’s Cafe tonight. The dish was Sous Vide Strip Loin with Parmesan Crust, Foie Gras Roll (wrapped with Turkey Ham), Potato/Pumpkin Puree, Sous Vide Vegetables and Black Pepper Sauce.

Elegant presentation.

The strip loin has a beautiful pink centre, which is promising. Sure enough, it was wonderfully tender and the crust complemented the flavours well. Being a fan of foie gras, I enjoyed the buttery smooth liver, cooked to perfection. The potato components were a little disappointing purely because they didn’t give enough on the plate to go with the rest of the dish. But as a main course, it’s still very much well-executed.

Chef Norhakim Halkin

The very last spot we went to was Muzeum Pub and Bistro, all the way in SetiaWalk, Puchong. Seems a little odd to have a pub/bistro on the list but one look at the dish we could tell this young chef has plenty of potentials.

Love the colours!

Yet another beef dish: Pan Seared Tenderloin with Potato Foam, Confit Potatoes (Idaho, Purple and Sweet Potatoes), Potato Pave with Mushrooms, Shallot Jus. The presentation is elegant and the colours are definitely visually appealing. Unfortunately the beef came out almost well done when I requested for Medium Rare. The Pave was tasty enough though with the earthy mushrooms. I also enjoyed the little confit potatoes, especially the purple potato chips.

Chef Tuan Amirul Asyraf B. Tuan Shamsuddin

Well, as I said to the rest that night, I won’t be touching potatoes for a while! Unless they are as good as these dishes, of course. Thank you US Potato Board for the great opportunity, all the F&B Outlets for the great hospitality and good luck to all the Chefs.

Villa Danieli – Authentic Italian Delicacies Fresh From the Wood-fired Oven

I’ve always loved the idea of Wood-Fired Oven and in fact, I’d love to have one in my future home in Oz so I can churn out perfectly cooked pizzas for my party guests especially during colder days. And did you know that Wood-Fired Oven can do much more than just pizzas? The culinary team at Villa Danieli has designed a menu featuring dishes all cooked by the Wood-Fired Oven, from delicious starters to decadent desserts.

A wood-fired oven retains heat really well, thus it can be fired up and used for a period of hours or even days over decreasing temperature. During this time, multiple batches of food can be baked according to the level of temperature needed. Chef Kamaruddin and his team believe in serving authentic Italian cuisine, so be assure that freshest ingredients are used to prepare each course.

Either create your own dish by firstly choosing your favourite meat (duck confit, salmon, lamb rack, beef cheek and lamb rib) then select three side dishes of your choice to go with it (sautéed mushrooms, roast potatoes, brocolini, asparagus, grilled vegetables, steak fries and mashed potatoes) complete your choice of sauce (rosemary lamb jus, chicken jus, saffron butter sauce, mustard jus and lobster bisque sauce). Or choose from the ala carte menu.

We sampled a few dishes during an invited review and let me share these foodporn with you.

Pretty bread

While waiting for the meal, enjoy their bread with their delicious olive and tomato tapenade.

Cheesy portabello mushroom RM32

These Stuffed portabello mushrooms with herbs and goat cheese is very simple, with clean flavours. The rich goat cheese goes well with earthy mushrooms.

Baked Tagliatelle RM48

Baked Pasta is always a comforting dish and too bad Frank left before he could taste this one because it’s totally his thing with all the colourful capsicum and onion. The slightly crunchy cheese on top is the best part.

Salt-crusted Whole Sea Bass RM120

Order the Sea Bass if you have dining companions with you as it only comes whole, and it’s a sight to behold. The waiter will wheel the cart out and crack open the salt crust in front of you. This method of cooking keeps the flesh moist while flavouring it subtlely. Although it’s hard to avoid the salt remnants completely so sometimes it gets a little salty.

Sea Bass served with Fennel, Potato and Lemon Butter

I adore the pairing of fish and fennel and the lemon butter adds another dimension of flavour. My inner cat was purring non-stop.

Lamb Rib with steak fries, Coca-cola BBQ sauce and Broccolini (RM118)

Our final main course was the much anticipated Lamb Ribs and what a glorious plate of meat. Baked to perfection, these ribs are fork-tender, with a sweet and savoury flavour and the accompanying coca-cola BBQ sauce also has a slight tang. I was mainly going for the crunchy Broccolini. This dish will please all hardcore carnivores.

Chocolate Lava Cake RM28

Of course, it wouldn’t be an Italian dinner without some desserts! They are also baked in the Wood-Fired Oven (except for the ice cream, of course, that would be a little difficult). We had the delectable Chocolate Lava Cake, which is not Italian origin but who would resist a perfectly done chocolate delight? Your truly is the exception with the misfortune of chocolate allergy.

It’s a damn shame I tell you, just look at the oozy chocolate sauce!

But I did have the Walnut Ice Cream and enjoyed it.

There are many more dishes from the ala carte menu including delicious things like Eggplant Parmagiana, Beef Lasagna, and even King Prawns. But hurry because this romotion is only available for both lunch and dinner till 31 March 2014.

Meanwhile, Starwood SPG member can enjoy up to 50% exclusive discounts off total food bill. This promotion is valid till 31 March 2014. Terms and conditions apply. For more information or to make a reservation, call 03-27179900 or e-mail restaurants.imperial@sheraton.com or visit www.sheratonimperialkualalumpur.com/villadanieli

Villa Danieli
5th floor
Sheraton Imperial Kuala Lumpur
Jalan Sultan Ismail
T: +603 2717 9922
https://www.facebook.com/sheraton.imperial.kuala.lumpur

Essence, Sheraton Imperial KL, the Place to Explore Variety

Buffet dining has just gotten more exciting at Essence, Sheraton Imperial KL’s Signature restaurant. Instead of plonking tonnes of food on bain-marie and call it a day, we can now watch their Chefs in action at the various live cooking stations.

Essence's Action Station
Essence’s Action Station

As the saying goes, “we eat with our eyes”, the visual drama and theatrics provides us extra boost of appetite. The interior of Essence is warm and inviting with hues of bright colours and a bold hand-laid mosaic wall. There are over 150 international dishes featuring cuisines from seven countries: Malaysia, India, China, Thailand, Mexico, Japan and Continental Europe, spreading across 9 live cooking stations.

Delectable appetizer corner at Essence
Delectable appetizer corner at Essence

The standard salad bar houses many interesting choices. There is also a “salad of the day” which is actually prepared at the table upon request. We had a Caesar Salad that evening, which was lovely, though pretty high in calories with all that rich dressing.

Cheese Platter
Cheese Platter

Can’t go to a buffet without sampling cheese. Appreciate the unlimied supply of berries for the antioxidant boost.

Seafood & Meat Grill Station
Seafood & Meat Grill Station

It’s nice to see a selection of fresh seafood and meat, just choose what we want and the Chef will grill them straightaway for us, ensuring the freshest taste.

Some slipper lobsters we chose.
Some slipper lobsters we chose.

Juicy lobster flesh, fresh enough to eat without any extra condiments.

Tandoori Station
Tandoori Station

There’s a tandoori station churning out curry dishes such as Kofta Roganjosh as well as a variety of tandoori meat and vegetables. If the cheesy broccoli is available, make sure to make a bee line for it.

Choice of Tom Yam, Rendang Oyster, Oyster Rrockkafella, Oyster Mushroom
Choice of Tom Yam, Rendang Oyster, Oyster Rockafella, Oyster Mushroom

Raw oysters are not available, but they offers baked oysters in different interesting flavours, such as Tom Yam. My favourite would be the classic Rockafella.

Pick your condiments and your noodles, then match with your selection of broth.
Pick your condiments and your noodles, then match with your selection of broth. There’s even a Sarawak Laksa broth.

The Chinese cooking station features a selection of noodles, as well as a very attractive looking Sea Bass, to be steamed upon request.

Steamed Sea Bass
Steamed Sea Bass

I think my favourite would have to be the Japanese station, where we can select from assorted sashimi and sushi, teppanyaki and even fresh ingredients for tempura to be cooked on the spot.

Assorted Sushi
Assorted Sushi
My serving of Tempura: Asparagus, Soft Shell Crab, Mushrooms and Fish
My serving of Tempura: Asparagus, Soft Shell Crab, Mushrooms and Fish. (My photography skill failed me big time that night, and you might have notice the usage of press release images)

Every buffet has a carvery station and we got to enjoy some lovely roast beef.

Roast Beef with all the trimmings
Roast Beef with all the trimmings

It’s rare to see Mexican food at a Buffet, something a little different. Choose between the classic dishes such as Quesadillas, Tacos and even Tostada, and they will make their journey from the live cooking station to the table.

Chef Faizal preparing quesadillas at the Mexican station
Chef Faizal preparing quesadillas at the Mexican station

A giant serving of Tostada was sent to our table, love the vibrant colours and well-seasoned chicken.

Chicken Tostada
Chicken Tostada

Check out the decadent  spiral, featuring local and western desserts, there’s something for everyone.

Dessert counter
Dessert counter

Chef’s specialty includes these very intimidating Durian Puffs, only the brave souls can tackle.

Durian Puffs
Durian Puffs

Durian lovers enjoyed this and I took a bite too, confirming that it is indeed good quality durian, but luckily that was my last few minutes of social interaction, the aroma lingers.

This delicious buffet dinner spread is priced at RM98++ per person (food only) and RM138++ per person for those who would like to enjoy limitless house wine. Meanwhile, each Starwood SPG member can enjoy 30% discount off total food bill at Essence. What’s more, SPG members can enjoy 50% discount off total food bill for 2 diners; 33% for 3 diners; 25% for 4 diners; 20% for 5 diners and more. This promotion is valid till 31 March 2014. Terms and conditions apply.

With a seating capacity of 200 persons, Essence serves buffet breakfast from 6.30am to 10.30am daily, buffet lunch from 12noon to 2.30pm and buffet dinner from 6.30pm to 10.30pm daily. For weekend hi-tea at Essence on Saturday, Sundays and public holidays, it is from 12 noon to 4pm

To learn more or to make a reservation, please call 03-2717 9900, email restaurants.imperial@sheraton.com or visit www.sheratonimperialkualalumpur.com/essencerestaurant

Reunite and Celebrate Chinese New Year at Celestial Court, Sheraton Imperial KL

With the Year of the Horse looming close, restaurants and hotels have already prepared their prosperity dishes for the celebration. If you haven’t decided where to go for your reunion dinner, and want to treat your family to a decadent feast, you might want to consider Celestial Court at Sheraton Imperial KL, Chef Vincent Loo of Celestial Court, Sheraton Imperial KL along with his talented team created a special ala carte menu for the auspicious occasion.

Having tried their delightful dim-sum spread, I had high expectations for Celestial Court’s Chinese New Year menu. Sure enough, I was impressed from the beginning with one of the prettiest Yee Sang in town. It’s a colourful platter featuring Norwegian Salmon and Japanese Maguro (Tuna) with various vegetables and pickles.

Celestial Court's Appaloosa Horse 马年丰收庆团圆(双宝捞生).
Appaloosa Horse 马年丰收庆团圆(双宝捞生) Yee Sang with a Combination of Sliced Japanese Maguro and Norwegian Salmon served with Traditional Plum Sauce

Look, it even has the Chinese character “Horse” printed on top! Consisting of mostly fresh vegetables, this is refreshing with plenty of fun textures. The plum sauce has enough piquancy, balanced by sweetness though not overly so. Toss the salad as high as possible shouting out auspicious phrases and good wishes is a fun way to start the dinner.

锦绣前程(天宝特色双拼)Celestial Court Duo Combination of 特色双味虾 Two Preparations of Fresh Water Prawns and 鲑鱼籽芋茸带子 Scallop Yam Puff topped with Salmon Roe
锦绣前程(天宝特色双拼)Celestial Court Duo Combination of 特色双味虾 Two Preparations of Fresh Water Prawns and 鲑鱼籽芋茸带子 Scallop Yam Puff topped with Salmon Roe

If you love prawns, you absolutely must order this dish. Massive prawn with tender, sweet flesh blessed with crunchy shells. Be sure to snatch a prawn head for all the luscious prawn roe. The crunchy bits of ginger and garlic lend extra aroma to the prawns.

Closer look at the Scallop Yam Puff
Closer look at the Scallop Yam Puff

The Scallop Yam Puff is pretty good too, with just-cooked scallop, briny Ikura (Salmon Roe) and crispy puff contrasting with creamy yam.

兴隆进宝(四宝海味羹)Braised Premium Treasures Soup with Dried Seafood. Rejoice! There is no sharks fin in this bowl of nourishing goodness with lots of crab meat, scallops and sea cucumber.
兴隆进宝(四宝海味羹)Braised Premium Treasures Soup with Dried Seafood.

I’m always glad to see restaurants opting out shark fin. This comforting soup is tasty enough with crab, dried scallops and bits of sea cucumber. Perfect with a touch of black vinegar.

年年有余(上汤金菇浸鳕鱼)Simmered Cod Fish with Enoki Mushroom and Wolf Berries in Superior Broth.
年年有余(上汤金菇浸鳕鱼)Simmered Cod Fish with Enoki Mushroom and Wolf Berries in Superior Broth.

Celestial Court is quite well-known for their Cod Fish dish and this is quite a healthy take with light broth, enoki mushrooms and antioxidant-rich wolf berries. I loved the creamy soft fish though I had to add a little soy sauce to the gravy. Nevertheless this is still my favourite dish for the night.

代代平安(干贝鲍鱼酿豆袋 Braised Abalone Treasures Pockets with Dried Scallop and Vegetables
代代平安(干贝鲍鱼酿豆袋 Braised Abalone Treasures Pockets with Dried Scallop and Vegetables

An auspicious dish with premium seafood is often one of the most popular dish during CNY. Here, the Aburaage tofu pockets are stuffed with diced abalone, scallop, mushroom and carrots, signifying a full money bag.

五福呈祥(鲍鱼仔海参魚鰾发菜)Braised Baby Abalone with Baked Fish Maw, Sea Cucumber and Sea Moss.
五福呈祥(鲍鱼仔海参魚鰾发菜)Braised Baby Abalone with Baked Fish Maw, Sea Cucumber and Sea Moss.

And here comes the abalone and CNY must have: Sea Moss (Fatt Choi). A dish full of collagen from the sea cucumber and fish maw, this is not only auspicious, but good for our skin too.

Individual portion
Individual portion

My favourite item from here would be the fish maw and sea moss. Delicious.

满屋生辉(鲍汁烧鸭干贝焖饭)Braised Rice with Roast Duck and Dried Scallop in Abalone Sauce.
满屋生辉(鲍汁烧鸭干贝焖饭)Braised Rice with Roast Duck and Dried Scallop in Abalone Sauce.

When this plate of rice reached the table, the aroma of benito flakes was the first to hit our noses. It is slightly pungent and almost a little off-putting, but this turned out to be super addictive! The rice has a great depth of flavour as it is braised with roast duck and dried scallop in abalone sauce. I had to finish my portion to savour every bit of it. Yum.

If you prefer Chef Vincent to do the ordering for you, indulge in the Wealth set menu, priced at RM2,188 nett or the Fortune set menu, priced at RM2,388++ or the Happiness set menu, priced at RM2,588++. Each 9-course menu is quoted for a table of 10 persons and inclusive of a complimentary bottle of wine.

The Chinese New Year ala carte and set menus are available from 6th January to 14th February 2014. The a la carte dishes are priced from RM38++ onwards each. What’s more, each SPG member can enjoy 20% discount off total food bill for Chinese New Year promotions. For reservations, call 03-2717 9900, or visit www.sheratonimperialkualalumpur.com to find out more.

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.

Sheraton Imperial KL Brings You Magical Christmas

It’s only 10 sleeps to Christmas now, have you planned your Christmas celebrations yet? If you have been good this year, you may reward yourself with a decadent Christmas Eve dinner at Sheraton Imperial’s Tuscany style’s Italian trattoria, Villa Danieli. Or go buffet-style at Essence, their signature restaurant.

Christmas Eve Dinner, Villa Danieli

Located on the fifth floor of the Sheraton Imperial Hotel, Villa Danieli is a lovely villa, with gorgeous pool view from the alfresco dining area, as well as a rustic interior with warm, rich colours adorned with ornaments, murals of lively dining scenes, baroque-style carpet, and patterned ceramic table tops; resembling an Italian cottage. It impresses the minute you walk in the door.

Villa Danieli offers homey specialties that toast warm companionship, hearty feasting, and the celebration of great food and superb wines. One is guaranteed to have a great dining experience and culinary journey as Chef Rajesh Kanna cooks up authentic and traditional Italian favourites perfectly. For this Christmas, he has designed a spectacular 5-course-dinner to tantalise and tease our senses.

To tempt our taste buds, we first had the Duck Foie Gras Lollipop with Crunchy Pistachios and Pineapple Sauce, a creative way of showcasing the creaminess of the liver with crispy shells and fluffy potatoes, a beautiful start to our walk through the menu.

P1030264
Duck Foie Gras Lollipop with Crunchy Pistachios and Pineapple Sauce

Please note that Villa Danieli is well-known for their freshly baked bread accompanied by a piquant tomato tapenade, so be careful not to overeat so you can reserve enough space for the rest of the dishes.

Gorgonzola and Pistachio Parfait with Apple, Celeriac and Raspberry salad, Honey Balsamic Vinaigrette and Warm Ricotta Cheese Croquette
Gorgonzola and Pistachio Parfait with Apple, Celeriac and Raspberry salad, Honey Balsamic Vinaigrette and Warm Ricotta Cheese Croquette

Fans of pungent cheese would enjoy the Gorgonzola Cheese and Pistachios Parfait with Apple, Celeriac and Raspberry Salad served with Honey Balsamic Vinaigrette and Warm Ricotta Cheese Croquette. In fact it would be a nice introduction to the uninitiated too, as this is an explosion of a hundred flavours and a clever play on texture.

Potato and Fontina Cheese Ravioli with Sautéed Spinach and Parmesan Cream
Potato and Fontina Cheese Ravioli with Sautéed Spinach and Parmesan Cream

The only vegetarian course comes in a form of Potato and Fontina Cheese Ravioli with Sautéed Spinach, Parmesan Cream and Fresh Thyme, yet another cheesy dish for serious cheese fans. Silky smooth ravioli smothered in rich parmesan cream, this is definitely a hearty dish and a total winner. The aromatic thyme is necessary to cut through the richness and keeps the taste buds tingling nicely.

Crusted White Pepper Beef Tenderloin with Buche de Chevre Gratin, Pear Compote and Celeriac Mille Foille
Crusted White Pepper Beef Tenderloin with Buche de Chevre Gratin, Pear Compote and Celeriac Mille Feuille

The hightlight of the dinner would be the Beef Tenderloin with Buche de Chèvre Gratin, Pears Compote and Celeriac Mille-feuille. Cheese makes yet another appearance here, and the soft goat cheese gratin provides an element of surprise when pairing with the tender beef. Chef Rajesh showed off his skills with the delicate celeriac mille feuille.

If you prefer a lighter dish, there’s also a choice of Lemon Steamed Halibut Fillet and Panzanella in Saffron Butter Sauce.

End the meal with the exquisite White Chocolate Parfait and White Chocolate Mousse with Pistachios and Raspberry, Orange Gelatin Sheet, designed to suit the festive theme. The tartness of the raspberry made the sweet parfait extraordinary and poetic.

White Chocolate Parfait and White Chocolate Mousse, Pistachio and Raspberry, Orange Gelatin Sheet
White Chocolate Parfait and White Chocolate Mousse, Pistachio and Raspberry, Orange Gelatin Sheet

The exclusive 5-course dinner is only available on 24 December 2013 and is priced at RM220++ per person. Treat yourself to some fine wines paired with your dinner for an additional of RM120++ per person. For further enquiries or table reservations, please contact Villa Danieli at 03-2717 9900 or e-mail restaurants.imperial@sheraton.com to find out more.

Christmas Eve Buffet Dinner, Essence

Diners with hearty appetites may opt for the Christmas Eve buffer dinner at Sheraton Imperial’s Signature Restaurant, Essence. The modern and vibrant ambience of Essence features a stunning backdrop of bright eclectic colours ranging from flashy red and trendy black to warm orange and yellow hues, offset by a blog hand-laid mosaic wall. It’s a perfect spot for festive celebrations and enjoying the good company of friends or colleagues.

At Essence, you get to enjoy wide selection of delectable Christmas treats, both traditional and innovative. To start off, sip on the comforting Watercress and Soya Milk Soup with Sundried Tomato Nougat, a rare combination but it works brilliantly.

Watercress and Soya Milk Soup with Sundried Tomato Nougat
Watercress and Soya Milk Soup with Sundried Tomato Nougat

We also enjoyed the Wild Mushroom with Lamb, Grilled Leek and Yellow Tomato, simple cooking style which let the natural flavours of the ingredients shine through.

Wild Mushroom with Lamb, Grilled Leek and Yellow Tomato
Wild Mushroom with Lamb, Grilled Leek and Yellow Tomato

The Pan Seared Cod with Coconut Chili and Citrus-Cinnamon Reduction is the winner, with meltingly tender fish and intriguing flavours; Sweet, savoury, tangy and aromatic with mild heat.

Pan Seared Cod with Crusted Coconut Chili and Citrus Cinnamon Reduction
Pan Seared Cod with Crusted Coconut Chili and Citrus Cinnamon Reduction

Desserts on offer includes a stunning a stunning Raspberry Yule Log coated with White Chocolate. Feast your eyes (and stomach) on the Ivory Cherry Gateaux, Apricot White Chocolate Mille-feuille, Matcha Panna Cotta, Vanilla Lemon Cream Éclair and much more mouthwatering items.

Litchi and Raspberry Mousse Yule Log
Litchi and Raspberry Mousse Yule Log

Christmas Eve buffet dinner is served from 6.30pm to 10.30pm at Essence and is priced at RM118++ per person (food only) and RM158++ per person (inclusive of free flow of house wines or 3 bottles of beer). For reservations, call 03-2717 9900, email to restaurants.imperial@sheraton.com, or visit www.sheratonimperialkualalumpur.com.

Sheration Imperial KL Hotel
Jalan Sultan Ismail
Kuala Lumpur
Malaysia
+6 03 2717 9900

Photo credit to Sheraton Imperial except the first one. My camera still gets cranky in dim lighting.

Toastina Cafe & Bar Festive Promotion

When it comes to Happy Hours, those of us living in Klang Valley are definitely spoilt for choice. Outlets have to constantly up their games to attract a good crowd, and Toastina Cafe & Bar at Sheraton Imperial Kuala Lumpur definitely has an edge over many others with their end of the year promotion.

From now until 30th December, you might want to schedule your Friday catch-ups with your friends at Toastina. We did last Friday and it was a merry Friday indeed. At only RM80 nett per person, you can enjoy limitless beer and wine. The boys were happy with the choice of beers, and we were happy with the fermented grape varieties. Let’s take a look at what they have to offer:

Erdinger, Tiger, Asahi, Carlsberg, Guinness Stout
Erdinger, Tiger, Asahi, Carlsberg, Guinness Stout

Obviously, Frank went for his Danish tea (Carlsberg).

There's more: Budweiser and Heineken
There’s more: Budweiser and Heineken

In the wine department, there are a few decent whites and reds from Chile, Australia and Argentina for you to choose.

MMmmm..
MMmmm..

And I’m sure you know me enough to pick my poison of choice.

Semillon Chardonnay
Semillon Chardonnay

The Australian Semillon Chardonnay was easy enough to drink with fruity note, although it’s slightly on the sweet side. However it does pair beautifully with these succulent Chicken satay which also has a sweet note.

Chicken Satay
Chicken Satay

It’s very thoughtful of Toastina Cafe & Bar to offer half a dozen of complimentary chicken satays for each paying customer, so we won’t need to drink on empty stomach. Tender, juicy and well marinated with aromatic lemongrass; these are tasty enough to eat without the peanut sauce. Yum.

Chicken Wings from ala carte menu
Chicken Wings from ala carte menu

If you prefer to order from the menu, there are definitely more than a few choices that are excellent to pair with your drinks. We ordered some chicken wings and duck spring rolls to share among us and they went down a treat. Feeling less carnivorous than usual? The vegetable wrap comes highly recommended by the token vegetarian. None other than….

Yes him.
Yes him.

You will have to take his word for it because he finished that whole thing on his own.

Not a fan of beers and wine? You can choose from the rest of their beverage menu featuring colourful cocktails, refreshing mocktails, fresh juices, fizzy soft drinks. Check out their our mocktail and cocktail of the month – Raspberry and Apple Mocktail, priced at RM18 nett per glass and Old Fashion cocktail at RM32 nett per glass in November; American Iced Tea and Champagne Cocktail priced at RM18 nett and RM32 nett per glass respectively in December.

Whiskey fans take note: the bar also features 15 varieties of whiskeys and selections of imported wines from countries such as South Africa, New Zealand, Chile and Spain, to name a few.

To spread the Christmas cheers, check out their delightful Christmas hampers and goodies available only at Toastina Café & Bar from 5 to 25 December 2013.

The RM80 nett unlimited Beer and Wine promotion runs from 1st Nov until 30th December, every Friday from 7pm to 9pm. Visit sheratonimperialkualalumpur.com/toastinacafeandbar to learn more.

Toastina Cafe & Bar,
Ground Floor,
Jalan Sultan Ismail

Sheraton Imperial Kuala Lumpur,
T: +603 2717 9922

Cafe opening hours: 7am to 7pm Mon to Fri
Bar hours: 11am to 1am Mon to Fri, 3pm to 1am on Sat