Food Explorer & Home Chef
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, …
Was at a cool craft beer tasting and food pairing of Boston Brewing Co. recently. Most of us assumed the beer was from Boston, US coz of the name but it’s actually Australian! An excellent offering of craft beers, Boston Brewing Co. was established in …
Eggplant, brinjal or aubergine. Whatever you call it, the taste is the same. When it’s cooked, it becomes a soft, almost mushy texture. My kids used to hate this and compared it to the jiggly, lubricious fat part of the char siew (roast pork) which they didn’t like.
As one grows older, your taste and preference for certain foods may change. And so it was with the eggplant, which went from a most hated vegetable (well, technically, it’s a fruit) to one that was sought after in my household. (They like jiggly char siew now, too!) I was happy too as eggplant lasts much longer than leafy green vegetables in the fridge. And, I discovered steaming with the microwave!
If you’re cooking more than two eggplants, then steaming this in a larger wok makes more sense. But if it’s just a small side dish for two people, it’s easy enough to steam this in the microwave. Arrange the eggplant in a steamer that’s microwave-friendly, pop it into the microwave at high power for about four to five minutes until it’s cooked. For me, it means fewer dishes to wash!
The ingredients for the sauce may seem complicated, but it’s really just a mash-up of the condiments found in my kitchen. The sauce recipe is very flexible – you may want to add other things like dark soy sauce, oyster sauce and/or fish sauce, or use gojuchang instead of miso, or omit it altogether. The taste I’m aiming for is sweet salty, with a just hint of sour, and the miso gives it that bit of umami.
To avoid the eggplant from turning brown after steaming, you can soak it for 3 minutes in diluted vinegar or salt water before steaming. But then, this would mean it’s a three-step dish; since it’s just us eating this at home and I’m lazy that way, I skipped this.
The whole idea is that you don’t have to heat up anything (you may choose to fry the garlic if you like, and cook the sauce over the stove if you prefer it sizzling hot over the eggplant) apart from steaming. Just mix the sauce and drizzle over the eggplant. Pretty up the dish with the toppings and voila! You’re done!
INGREDIENTS
2 long Chinese eggplants (approx 400g)
Sauce
1 tsp miso paste
2 tbs light soy sauce
1 tbs black vinegar
1 tsp rice vinegar (or lemon juice)
1 tbs white sugar (or to taste)
1 tbs honey
1 tbs sesame oil
Dash of white pepper
3 cloves garlic cloves, minced
1cm fresh ginger, grated (optional)
2 tbs neutral oil (preferably sunflower oil) or water – this is to dilute the sauce if it’s too concentrated.
Toppings3 stalks of spring onion/scallion,
cut small
2 bird’s eye chilli (optional)
1 tbs toasted white sesame seeds
METHOD
1. Cut off the top of the eggplant where the stem is. Then cut along the length of each eggplant into 4 equal parts of about 5cm long. Halve each segment, and then cut that into half again which means each segment would be in quarters. Place in a plate that’s suitable for steaming.
2. Fill a wok or whichever deep pot that you normally use for steaming, with about 5cm of water. When the water comes to a boil, place the plate of eggplant on a steamer stand, and then cover with the wok lid for about 7 to 10 minutes until the eggplant is just about cooked, but not so soft until its mushy.
3. Transfer the eggplant to the plate which you will be serving this in once it has cooled down and arrange nicely.
4. In the meantime, combine all the ingredients for the sauce together in a bowl and mix well.
5. Drizzle the sauce over the eggplant, sprinkle the topping over the whole dish, and it’s ready to serve.
TIEN serves authentic Fujian cuisine and is the first pork-free resto under the PUTIEN franchise, located in KLCC. Similar to Putien, food at Tien is unpretentious and simple; ingredients are specially chosen for their exceptional quality and freshness. PUTIEN was started in 2000 and has …