I don’t know why I never ate at Habanna Charbroil Steakhouse before. It’s so nearby, the food is super reasonable and best of all, it celebrates all things porky! Well, better late than never, right? We tried 3 different dishes and were too stuffed to …
Setting: Sabayon at Sky51 where the stunning city skyline greets the eager diner, slowly melting into the night sky revealing a sea of blinking bright lights. Once the popular Equatorial Kuala Lumpur, the hotel has been rebranded as the trendy, chic EQ to reflect the …
In their quest for that perfect shot of single malt, Glenmorangie’s 23 year-old Grand Vintage Malt 1996 showcases the oldest whisky matured in their bespoke casks.
Distilled in Scotland’s tallest stills, it is uniquely delicate and ripe for experimentation. Believing that wood could unlock new depths of flavour in this spirit, the esteemed whisky makers vowed to create the casks of their dreams.
The Highland whisky makers journeyed to the forests of Missouri’s Ozark Mountains in the USA and handpicked American white oaks to give more creaminess to Glenmorangie. Then, the oak is carefully dried and handcrafted into casks made to their exact specifications, and seasoned it with select bourbon, to bring the wood to its best. By 1996, some of the first bespoke casks were ready and then filled the liquid gold that was Glenmorangie’s spirit.
Under Dr Bill Lumsden, Director of Whisky Creation, an exclusive whisky with a unique, creamy depth and a fruity, floral intensity was created, aged entirely in first-fill casks. This would be the sixth release in the Bond House No. 1 Collection.
The whiskies of Glenmorangie’s Bond House No. 1 vintage series are created from some of the Distillery’s most prized parcels of aged whisky, for particularly delicious results. The series is named after the largest of Glenmorangie’s 19th century Bonded Warehouses.
For more deets on this vintage malt, get in touch with Moët Hennessy Diageo Malaysia Sdn Bhd.
From press release
Penfolds has announced a new wine blended from four vintages of Grange, aptly named Penfolds g4. The blend entwines Grange DNA from the exceptional 2002, 2004, 2008 and 2016 vintages to create a unique Penfolds expression. The first style of this inimitable wine, Penfolds g3, …
I am continuously amazed at what my hood has to offer. Just the other day, I told a friend about a hip coffee joint here and he was gobsmacked that this ‘middle-of-nowhere’ residential area had an inviting coffee joint out in the boondocks. Well, it’s …
Brave soul to open a new Japanese joint just after the Covid lockdown. But with everyone in recovery mode, people are hungry to try new places and eat out again so it might well be the perfect marketing strategy.
New Japanese restaurant Shin Haru Tei is offering ramen lovers another option in Jaya one, Petaling Jaya and may well be THAT OTHER Japanese ramen place to go to when my favourite place is full.
Over 2 visits, we tried out a range of dishes. The signature dish, Ooki Chashu Ramen, is noodles with the Japanese version of Chinese char siu – succulent pork belly marinated in soy and mirin – braised to perfection and chargrilled for that burnt, smoky flavour (RM18.90). Decadently layered with fat, the meat was juicy and lubricious, melt-in-your-mouth tender.
Four choices of soup available: miso, spicy, pesto and tonkatsu. But of course, we chose spicy – at the recommended mild level – as we were told “very spicy” will seriously damage our taste buds. The soup was surprisingly quite spicy, a slow burn and hits you at the back of your throat. WoW! Makes me wonder what “very spicy” would be like! We also had Tonkatsu soup, and the broth was rich and flavourful, and will be on the top of my list for my next visit.
Hiyashi ramen – noodles in cold broth with wasabi – was a little different from the conventional cold Japanese noodles I expected. Usually, ramen is dipped into a separate cold bowl of broth. This was an all-in-one dish, with onsen egg, pork slices, black fungus and seaweed. A nice balance of flavours, this was simple and subtle – I really enjoyed this refreshing ensemble.
No. 3 son had the Mentai Carbonara Ramen (RM18.90), a fusion pasta with cod fish roe and mushrooms which worked well with a light cream sauce that didn’t linger or cloyingly stick to the noodles. No. 2 had Shoyu Ramen, which was probably the most ordinary of all. This came as a part of a Set Lunch menu that comes with a salad and cup of green tea at a steal price of RM13.90.
Pesto Ramen (RM18.90) had similar ingredients as the other ramen – pork slices, seaweed, onsen egg and black fungus – but the delectable and strong, fragrance of basil stood out in the unique soup. I didn’t think it was possible for pesto to be a soup offering, but there you go.
Kakuni Donburi – slow braised pork belly, seasoned egg and salad, plus miso soup – is a good bet for those who cannot do without their carbo fix. Mind blowing that pork can melt like jelly, but in the hands of an expert chef, it’s possible.
Shin Haru Tei also offers a good selection of hotpot (nabe). I asked about the protein/ Western menu which apparently had hamburger and steaks, but for now it’s not available as they are unable to cope with churning out food for both menus.
What’s most attractive about this street-inspired Japanese restaurant is the prices. You can get a hearty bowl of rice or ramen from RM16.90 to RM19.90 which is rare and very affordable, compared with other places that charge closer to RM30 per bowl.
Add: 69-P1, Block D, Jaya One, Jalan Universiti, Petaling Jaya, Tel: 03-7931-9733
I’ve tried so many brownies recipes these past few months that I’ve lost count so I’m calling this Brownies 5.0. It uses dark chocolate and brown sugar, so I’m consoling myself that it’s a less guilty indulgence!
They all claim to be the easiest, fudgiest and most delicious, with small variables such as with or without baking powder, with or without chocolate (yes, you can make brownies without using actual chocolate), less butter, more eggs, etc.
This is the most recent one that I’ve tried. I will probably try other future versions based on this as a benchmark. It ticks all the boxes as it’s easy to make, rich, less sweet and all the piranhas at home approve of it.
Feel free to add chocolate chips, almonds or walnuts to give more oomph to your brownies.
100g dark chocolate (you can add about 30g to 50g milk chocolate for a sweeter finish. The original recipe called for 300g milk chocolate)
180g unsalted butter
3 large eggs
1 cup brown sugar (use half white/half brown sugar if you prefer sweeter, cut sugar to half cup if you are using all milk chocolate)
105g all purpose flour
1/2 tsp vanilla extract
60g cocoa powder
1/2 teaspoon instant coffee powder
1/2 teaspoon salt (if your butter is salted, omit this)
Heat up oven to 175 degrees C.
Melt butter and chocolate (place ingredients in a bowl over a container of hot water). By liquifying this, you will end up with a nice crusty top for the brownies.
In a separate bowl, whisk eggs and sugar until fluffy, and then add vanilla extract. Fold in melted butter and chocolate.
Sift flour into another bowl, and mix together with cocoa powder, salt and coffee.
Fold dry ingredients into butter and egg mixture, and combine them well. Don’t whisk too much as you might up with a cake rather than brownies as you get more air into the batter.
Pour everything into 8x8in (20x20cm) tray and bake for about 25 minutes to 30mins, depending on your oven. Use a cake tester ‘needle” (baking instrument, I don’t know the proper name) or a toothpick and poke in the centre to see if it is cooked in the middle. If it is still wet then continue baking. It’s fine if there are still some crumbs sticking to it after 27 minutes, but it’s not too wet. Otherwise leave it for just another 3mins, depending on the heat of your oven, then turn off heat and leave to cool inside.
At this point you should switch off the heat as it will still continue to cook in the leftover heat. For brownies (and cheesecake), it’s always best to underbake rather than end up with a dry product.
Let it cool down fully on a rack before cutting otherwise it will crumble. Serve with vanilla ice cream or enjoy the lovely rich, chocolatey brownie on its own.
Every time I do this, I find minute differences, and the best results I find, despite what the recipe sites say about fluffing up the eggs and sugar, or creaming the butter, is to whisk everything by hand, and not overdoing the folding.