Food Explorer & Home Chef
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 …
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 media had a sneak preview:
*Soft shell crab and crispy enoki mushroom fruit and veggies salad.
*Double-boiled superior birds nest stuffed in chicken
*Deluxe roast suckling pig platter
*Braised whole 5-head abalone with dried seafood in whole lotus root
*Braised ramen with king prawn
*almond cream with egg white
*Jade corn desert and green tea mochi
Every dish was pure delight, executed with finesse. I enjoyed every single one of them but if I had to choose I would say the suckling pig was in a class of its own, and the soup quite unusual, generously stuffed with birds nest. So rich and full of umami, the soothing soup was nutritious and indulgent.
The starter salad had elements of CNY with a prosperity toss of sorts while the seafood lotus ‘boat’ contained ingredients that had been braised for hours. Even the ramen was quite special, with the gravy rich with the sweetness of the prawn coating the noodles.
Available from Aug 8 till 29, the dishes can still be ordered after this period thru special request.
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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 …
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 (not alcoholic beer) and even Kopi Butter Cream are an adventure by itself so make your pick and prepare to be surprised.
We had starters Lumpia, with and without meat versions – basically popiah with different types of fillings – was mostly cabbage, bits of carrots and some meat. The delish condiments made up for it as the lumpia wasn’t terribly exciting.
Not forgetting the famous Tahu Goreng. This version had a chewier skin and wasn’t that crisp or tall like the one we remembered from KLCC. But firm and more to the bite, so delish the kuah (gravy). You should also try Maranggi Beef sate – skewered beef with a spicier sauce without peanuts, unlike our Malay satay.
We shared a Grilled ribs Nasi Bakul which had sweetish thick kicap manis sauce coating the pieces of grilled beef in the rice basket. Ribs reminded me of Naughty Nuri, another Indonesian creation. Was enough for five of us to share since we had ordered other dishes.
Found the Ikan Bobor Bayam with milk and spinach quite interesting, mild with a touch of heat as was the Pucuk Pakis Kalio. This version was very different and scrumptious I must say.
All food comes with a variety of sambals. My lunch mates and I hardly found the food or sambals spicy, but the those who aren’t good with spice will find enough heat from these. Generally mild and pleasing flavours, found the food quite delightful.
Dessert was Bubur Sum Sum panacotta, their version of custard. A good Indonesian resto is hard to come by so I’m glad Betawi has entered the scene to shake things up.
Add: 31, Jalan Tun Mohd Fuad 3, Taman Tun Dr Ismail, Kuala Lumpur. Hp: 017-419 1210
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 …
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 folks on this side of the globe on his cuisine.
We tried the soda drinks with familiar and unique flavours. Compared to our soft drinks, these were very lightly flavoured and less sweet as cane sugar is used instead.
Tacos – we tried the works: birria lamb, slow-cooked for 12 hours, juicy, tender. Taco de Pollo Al Pastor is marinated chicken with a touch of spice and pineapple relish. Hongos Taco – vegetarian taco with sauteed mushrooms on black bean base, blanched spinach and vegetarian sour cream. Taco de Camaron has tempura prawn with chipotle mayo and pineapple relish while Taco Baja is fish. Our fav was the lamb but IMO each one had its merits and was delightful in its own way. The taco skin itself was soft, smaller, about a woman’s palm size and quite thin. Best eaten fresh lest it gets soggy. Prices range from RM10 to RM16 each.
Ceviche (fish) – sourish lime cured fish with avocado accompanied by corn chips as did the Coctel de Camaron – a sweetish tomato-based version with prawns. Great starters and dangerous, as you can’t stop eating! Nachos come with bean paste and lightly sprinkled with sauces, not wet and cheesy.
For mains, we shared Pollo y Mojo – grilled chicken with tomato garlic sauce and potato wedges which was a version of our Chicken Chop. Meat was succulent and moist, wedges seasoned to perfection.
We also tried Flautas, crisp tortilla filled with cheese inside, with tomato/salsa sauce over it. To chef Ivan, this is what he knows as enchiladas and while the Tex Mex version with beef chilli inside is tasty, this was unbelievably good and addictive.
Of course, we must have churros, and chef says the Mexican way is crisp outside chewy inside. Dipped in cajeta – caramel sauce – best churros ever!
We also had gelatina con fresa, custard with jam and nuts topping. You can also shop for Mexican beans and other other products at the front shelf. Mexican flavours are so different from the usual Tex Mex stuff, and absolutely delicious. Makes me want to hop on a plane and explore the country further!
Add: Ground Floor, Hartamas Shopping Centre, Kuala Lumpur.
If someone breaks a plate, I’m startled at the crash. At El Cerdo, it’s done puposely when someone orders the house specialty, but every time a plate breaks, I still jump a bit. El Cerdo is known for its piggy dishes, so it was interesting …