Food Explorer & Home Chef
Normally I’ll go straight into the food, but I can’t help gushing about the gorgeous decor at Sarastro KL by Milennihm at Tribeca serviced hotel! Hidden behind a set of bookshelves at the Millenium Lounge, Sarastro opens up to an almost vintage looking dining room …
For Mid-Autumn Celebration 2024, Oversea Restaurant features two new exclusive limited editions. The two new flavours – Snowy Tangy Yuzu and Snowy Hazelnut Chocolate Ganache mooncakes – are limited to 1,000 pieces each only. Each mooncake flavour showcases a delightful fusion of flavours, expertly handmade …
This year, Lady Yi’s Tea House at Four Points by Sheraton Kuala Lumpur, Chinatown is presenting its Lunar Treasures Mooncake Collection, an ode to childhood memories and time-honoured traditions. This year’s celebration features two new additions to their crowd-favourite mooncakes and a festive gift box inspired by the artwork of local artist, Alice Chang in Lady Yi’s Tea House.
An elegant depiction of phoenixes that symbolises rebirth and new beginnings and lanterns that pay homage to childhood memories, the artwork exemplifies Lady Yi’s cherished moments spent celebrating the Mid-Autumn Festival with her grandmother is showcased on the box. Four Points Kuala Lumpur, Chinatown features Baked Chocolate and Baked Musang King mooncakes in their current lineup along with Lady Yi’s Signature 11 Treasures Tea mooncake, White Lotus With Single Egg Yolk, Red Bean, and Green Tea mooncakes.
The Lunar Treasures Mooncake Collection is priced at RM138+ for a selection of four mooncakes or at RM35+ per mooncake. Guests can also visit Lady Yi’s Tea House to experience a curated pairing of premium Chinese teas chosen to bring out tasting notes in the different mooncakes. All the mooncakes in the Lunar Treasures Collection are hand-crafted in a halal kitchen and certified pork-free.
Contact Four Points by Sheraton Kuala Lumpur, Chinatown at +603-2035 7333 or +60 12-507 3327 or email dining@fourpoints.com directly to order. They are also available for purchase at the Four Points by Sheraton Kuala Lumpur, Chinatown official gifting site.
Once a year, the Oriental Group of Restaurants come up with a special chef’s menu, and this year is extra special as it is their 25th anniversary. Curated by their Master Chefs team, the unique dishes require special ingredients, arduous preparations and delicate skill. The …
For Mid-Autumn Festival 2024, EQ presents a delicious array of mooncakes in both traditional and modern interpretations – Celestial Treasures with 11 flavours of mooncakes to choose from. The traditional baked mooncakes in golden brown traditional pastry comes with white lotus with a single yolk, …
We walked into Aegean Blue to be greeted by a laser light image of sun god Apollo on the floor, and there’s a larger than life size statue at the end of the resto. Yup, plus the Grecian columns and other decor, there was no mistaking that this was a Greek resto.
The ammos mousaka, with cheese, eggplant, potato and bechamel sauce layered over minced beef, was the show stealer of the day. Familiar, comforting flavours, not unlike lasagna, easily made this a popular choice from the a la carte menu.
Currently, the set lunch offers pan-fried sea bass fillet with orzo (almost rice-like pasta) in a creamy sauce with dill. Fresh and fairly generous portion, this was a good bet. The other option was roasted chicken leg which was ordinary but lifted with a lovely honey BBQ sauce.
Set lunch comes with option of soup or salad and a drink at RM55+, a reasonable lunch, considering the largish portions and food quality.
For sides, we also had smoked salmon salad, a prettily plated dish, pumpkin soup and salad with chicken fillet pieces. Apart from moussaka and souvlaki, I haven’t really tried Greek food before so I’m probably not well-versed. Food at Aegean Blue was not bad at all, but didn’t strike me as particularly different from Western cuisine in general. Heard they have other nice things like the lamb and duck confit. Worth checking out further.
Aegean offers a pleasant enough ambience and good food, and was a nice first foray into Ocean Fine Foods for me.
Add: L3 – 12A, Level 3, New Ocean World Fine Food City, 15, Jalan 19/1, Petaling Jaya. call: 03-84088030
Indonesian food can be quite different from Malay food. Apart from masakan Padang which we’re more familiar with, there’s Sundanese and Javanese style cuisine, as offered by Betawi in TTDI, KL which is quite different. Exotic drinks such as Wedang Jahe, Bajigur, Bir Pletok Berawi …
The new AC lounge in AC (Antonio Catalan) Hotel under the Marriot group sashayed into the scene a couple of months back, offering top notch tapas (small sharing plates) under the expert guiding hands of chef Angie Hiew. What’s even more attractive here are the …
Chalet, located in Equatorial Hotel Kuala Lumpur, was one of the only establishments where European cuisine was served and food prepared tableside in the 1970s. The experience was often the first venture into fine-dining for many guests, with Chalet having a reputation for its impeccable service and adherence to the minutiae of haute cuisine.
EQ will be bringing back the Old World charm and grandeur of Chalet in a special pop-up event from July 29 to August 17, 2024, from 6pm nightly with a special menu featuring the most memorable of its offerings. These range from the famed raclette Valaisanne, an elegantly luxuriant dish of melted raclette cheese served with new potatoes and cornichons; classic Swiss cheese fondue with truffles for two (fondue au fromage), viande de grison (Swiss air-dried beef with pickles), freshly minced steak tartare and pan-fried duck liver in port reduction.
In keeping with the restaurant’s history, only the finest imported ingredients will be used at the dinners, with entrees including Maine lobster, Norwegian salmon, Zuercher Veal Emince, New Zealand rack of lamb, and Australian wagyu. One of the most iconic of Chalet’s meat dishes, the canard ala presse (the classic whole roasted duck on the press for two) will also be available during the pop-up period, as will the cote de boeuf roti ala Anglaise (slow-roasted beef, baked potato, Yorkshire pudding and bearnaise sauce in a tribute to the British roast).
A quintessential Chalet experience, the crepes Suzette served tableside with a flambéed flourish, will also be recreated at the dinners. Other classic desserts on the menu include souffle glace au Grand Marnier, warm strawberry souffle, and sabayon, the voluptuous, velvety egg-yolk crème. Each order of the famed dessert will be prepared tableside, with waiters performing the ‘sabayon dance’, which lend brevity to dessert time, allowing waiters to interact with guests as they go about the steps of whisking the egg yolks and sugar until a perfect sabayon is formed.
To end dinner with a European flourish, the beloved coffees from the original Chalet will also make a reappearance. These include the iconic Café Royale with its bracing cognac and whipped cream, Café Calypso with rum, coffee liqueur and whipped cream, and the star of the after dinner menu, Kafi Luz, the famed Swiss alcoholic coffee prepared with plum and Williams pear brandy (known as Träsch in Switzerland).
EQ General Manager, Gerard Walker, is pleased at the response the Chalet pop-up has garnered. “Chalet is one of those places you never forget. The Old World polish, and the gravitas of the dining experience is something many gourmets have cut their teeth on. The Chalet pop-up gives us a chance to offer this experience to a new crowd who are hungry for a taste of fine-dining done the traditional way. An experience like Chalet helps a food appreciator understand the tradition and evolution of cuisine, while for old-time guests of Equatorial Hotel, this pop-up will be akin to seeing a good old friend once more.”
The Chalet experience is open for reservations. Reservations and enquiries can be emailed to dineateqkl@kul.equatorial.com, WhatsApp 012-278 9239 or call 03-2789 7722.
My latest obsession – a hidden gem in Plaza Damas KL called Beszz Cafe. This is probably the only authentic Mexican resto in KL, if not Malaysia. Mexican chef Ivan Chavarria Hernandez has made it his mission to share his Mexican heritage food and educate …