Food Explorer & Home Chef
The Irish Duck Company (IDC) has entered the Malaysian Market, supplying premium Irish Hampshire Pork to restaurants and consumers. To celebrate the company’s launch in Malaysia, a luncheon was hosted at Grand Imperial Restaurant Pavilion, showcasing the high-quality Irish products through a series of carefully …
Forging new friendships, celebrating October birthdays and an excuse to enjoy Chef Simon Philips wonderful food! The Chef’s Table featured at d ‘Alti Gusti (which means elevated taste in Italian) showcased a menu par excellence, a culinary journey exploring the Italian palate. Dishes weren’t just …
Casual approach to fine dining is quite accessible at Joon Dining which offers Set Lunch at RM48/pax for 3 courses or RM60/pax for 4 courses. (Bread is counted as the first course – which is weird, coz nobody counts bread, but there you go.) Dessert makes up the 4th course.
You get to choose one from 5 starters and one of 5 mains, plus a dessert. Since there were 5 of us, we tried everything.
Starters
*Foamy Mushroom Cappuccino was an easy winner, with truffle oil-scented broth and slice of crisp sourdough melba toast.
*We enjoyed the Baby Octopus al ajillo style (cooked in garlic) which had shredded lettuce, purple cabbage and chunks of pomelo sacs. Nicely executed.
*Sautéed Wild Mushroom with Duck Gizzard and Balsamic Crème was interesting, contrasted against soft onsen egg and fungi. Again, different, but very good.
*Pani puri filled with diced salmon and compressed apple was nice, but gone in 2 pops. The other starters are probably more worthwhile.
*Roasted Cauliflower with salted egg gribiche, pumpkin seeds, and sultanas was alright though unexciting. Unless you’re vegetarian, the other starters are more value for money.
Mains
*Mala Mongolian Lamb Ragout had juicy, tender chunks of lamb mixed with deep-fried lotus root crisps to go with mini mantou buns. I enjoyed this though my lunch mates tot it could be spicier.
*Free Range Dry Aged Chicken Confit with Tajin Lyonnaise Potatoes and Sweet Corn Veloute was tender and flavourful. I felt it was moist enough, but my lunch mates felt it could be better.
*Lobster Pasta (add RM18) was value for money, given an Asian appeal with mellow spicy-sour kimchi to go with handmade pasta. This won top draw – good flavours and so worth the extra price. I would go back for this.
*Chef Joon’s signature Vongole Pasta did not disappoint, the natural sweetness of the bountiful Borneon clams tossed just right with al dente pasta. Probably one of the better ones I’ve had.
*Super Seafood Paella (add RM28) came with clams, prawns and half a lobster with rice rendered with tomato cream and sweet basil aioli. Good flavours though I felt the rice was too soft for my liking.
From the a la carte line-up, we chose Broiled Izumidai with Ulam Raja Parmesan Espuma and Choy Poh Popcorn. The unusual pairing of parmesan and the local herb was genius, and went well with the sweet flesh of the Nile tilapia flesh. The popcorn bits unnecessary.
Dessert was Lemon Cheese Curd Tart – nice, though a little underwhelming given the orchestra of flavours we had undergone.
All in all, a lunch set that’s value for money and delicious, highly recommended.
Add: LOT 1, b. Land, 2, Jalan 51a/225, Seksyen 51a, Petaling Jaya. call: 016-848 4257
Fifty Tales. 3 friends. 1 goal. Great noodles, but it is NOT RAMEN, they insist. Noodle bar Fifty Tales now has its new home in Sea Park and gathering a PJ fan base after making waves in Bandar Sri Damansara and REXKL. Having started at …
My mum cooked black soy sauce chicken for us all the time when I was growing up. It was one of my favourite dishes as it went so well with rice. Even now, my boys are always happy when they know there’s ayam pongteh on …
Promo code: PW2023KEWM to get 10% discount!
The heart of this celebration lies in the educational 6-hands dinner, a culinary experience that delves into the fascinating evolution of Peranakan cuisine. Guests will trace the culinary heritage of the Peranakan people, from its humble beginnings as communal dishes to its modern-day interpretations. Each course will be accompanied by engaging historical narratives, offering diners a deeper understanding of the rich culinary history of the Peranakan culture.
What truly sets this event apart is the collaboration of three distinguished chefs from Penang, Melaka, and Singapore, three renowned cities along the Straits of Melaka. These culinary maestros will lead guests on a culinary journey, presenting near forgotten recipes and contemporary twists on traditional Peranakan dishes.
The dinners will feature carefully curated beverage pairings, including a traditional fermented rice beverage known as “Tuak”. Acqua Panna and San Pellegrino premium water will be served throughout the dinner to enhance the overall dining experience.
Nov 3 will be cocktails by award-winning mixologist David Hans using Remy Cointreau’s portfolio of premium alcohols; the second night (Nov 4) will have the company of Dexter Ng, Trade Ambassador for Bacardi-Martini Asia Pacific who will guide the drinks pairing with Aberfeldy Scotch whisky aged 12, 16 and 21, and servings of whisky highball. San Pellegrino and Acqua Panna will be served during both dinners.
Guests can anticipate indulging in beloved Peranakan classics such as Ayam Buah Keluak and Itik Sioh. Additionally, a deconstructed version of “Jiu Hu Char,” a tantalizing creation of cuttlefish and mushroom toast served with coriander and belacan butter; an old and forgotten soup recipe from Penang, called “Masak Titik,” crafted from watermelon rind, prawns, and pepper, are just some of the examples.
The Afternoon Tea session on Saturday will showcase an array of Peranakan sweet and savoury bites to go with Bombay Sapphire G&Ts using San Pellegrino’s premium Citrus and Oakwood Tonicas, adding a delightful touch to the festivities. The event will also showcase the special edition Bombay Sapphire Sunset Gin with the unique expressions of mandarin, turmeric and cardamom, perfect to be enjoyed when unwinding with friends.
This will be a tribute to the rich tapestry of Peranakan culture and its delectable cuisine. It’s a unique opportunity to immerse yourself in the flavors, stories, and creativity that define this captivating culture. Don’t miss out on this magical weekend of Peranakan wonder; it’s an experience for the senses that you won’t soon forget.
Dinner menu
Jiu Hu Char (Julia)
Masak Titik (Julia)
Sek Beef (Debbie)
Slow braised labu with mung beans and red bean (Lionel)
Ayam Buah Keluak (Debbie)
Itek Sioh (Lionel)
Kuih (Debbie)
Pengat (Julia)
Afternoon Tea menu
Pulut Panggang (Debbie)
Otah on Rye (Lionel)
Brinjal & Shrimp (Lionel)
Lemak Laksa (Julia)
Kuih-muihs (Debbie)
So don’t miss out on this mouth-watering and cultural event!
Tickets are on sale now for a limited time only. Get yours today and save! For group of 4 and above booking, please email editor@thirstmag.com.
Peranakan Dinner Pairing with Remy Cointreau (Day 1)
3 November 2023 (Friday), 6pm – 9pm
Pan Pacific Serviced Suites, Club Lounge, Level 25 [map]
6-hand dinner showcasing cultural influences in the Peranakan dishes of Penang, Melaka and Singapore pairing with tuak, spirits and cocktails. Taste near-extinct Peranakan dishes and familiar ones with a modern touch spanning 3 localities, from Debbie Teoh (Melaka), Lionel Chee (Singapore) and Julia Ung (Penang).
8-course dinner pairing with four Remy Cointreau cocktails by David Hans, a welcome G&T and tuak
RM598nett per person
Dinner only RM398nett per person
Peranakan Dinner Pairing with Aberfeldy (Day 2)
4 November 2023 (Saturday), 6pm – 9pm
Pan Pacific Serviced Suites, Club Lounge, Level 25 [map]
6-hand dinner showcasing cultural influences in the Peranakan dishes of Penang, Melaka and Singapore pairing with tuak, spirits and cocktails. Taste near-extinct Peranakan dishes and familiar ones with a modern touch spanning 3 localities, from Debbie Teoh (Melaka), Lionel Chee (Singapore) and Julia Ung (Penang).
8-course dinner pairing with Aberfeldy 12YO, 16YO & 21YO, whisky highball and tuak
RM598nett per person
Dinner only RM398nett per person
Peranakan Afternoon Tea with Bombay Sapphire
4 November 2023 (Saturday), 3pm – 5pm
The Botanist, PARKROYAL Collection Kuala Lumpur lobby level [map]
Accompanied by live jazz performance to go with Nyonya sweet and savoury bites with free-flow Bombay Sapphire G&Ts. Menu include Pulut Panggang, Otah on Rye, Brinjal & Shrimp, Lemak Laksa, Kuih-muihs.
RM199 nett per person
Without drinks RM109 nett per person
Japanese rice bowl chain brand “Densetsu no Sutadon-ya” opened their first Malaysian outlet in Lot 10, KL earlier this month. Owned and operated by Antworks Co Ltd, Densetsu no Sutadon-ya started off in Tokyo in 1971 and now sells their signature dish in 198 outlets …
The rebranded Sixteen, formerly known as Lea Deux Garcon, has undergone a slight revision to adjust to younger inkling. There are more plants, the decor has adopted a more hipster appearance and the menu revamped to cater a working lunch crowd. Nice to know that …
Was invited to try the new dim sum menu by @orientalgroup and it was nice to see the Ming Room in its new digs after being refurbished. Was particularly impressed by the bamboo feature wall and the fancy washroom, akin to a swanky posh hotel!
New dim sum menu by exec chef Vincent Ong and Chef Loke Kar Kit included a mix of steamed and pan-fried offerings: black fungus and prawn dumpling, siew Mai with ginger and century egg, black truffle prawn dumpling with wild mushroom, typhoon shelter style prawn dumpling, pan-fried chives prawn cake, pan-fried radish cake with chives and egg, Ying Yang crispy char siew bao, grilled Iberico pork neck skewers, lobster infused chawanmushi and crispy lobster roll, Qing yun village chicken, boiled seafood treasure rice in superior fish stock, water chestnut osmanthus jelly and white lotus paste black sesame ball.
There’s nothing not good here, so it’s a personal choice between what’s good, great and best. Personally, I felt the black truffle prawn dumpling stood out in terms of flavour as the truffle really gave it extra oomph. Also the fragrant charcoal char siew bao that was lightly fried – different from the usual soft, fluffy bun, but in a good way. Loved the crispy garlicky bits of the typhoon shelter though the Har gao skin was a bit dry and hard after being deep-fried. The Iberico pork neck, but it felt somewhat out of place in a dim sum menu.
My favourite has to be the crispy rice in the robust fish stock (with secret ingredient). Rather than a filling heavy carb end, this soupy alternative was a delightful end to the delicious selection of bite-size dumplings. Cooked in front of you, it was quite light, more soup and seafood than rice.
The lotus paste ball was nice, but ordinary. I preferred the jelly, refreshing and light, which provided a sweet lift on the tongue after a heavy meal.
Not to worry, the old favourite and signature dishes are still retained in the menu. The new addition to the dimsum menu is now available at all Oriental Group of Restaurants.
The last time I was here, it was so full, we couldn’t get in. Last Sat, we came out late for dinner and managed to get a table. We ordered the signature Nagoya Mazesoba – spicy springy ramen without soup, garnished with spicy minced pork, …