Wednesday, June 29, 2016

GoT Season Finale Banquet - GoT Spoilers, So Don't Read if Haven't Watched

Brilliant of course is the series, but brillianter still to host a season finale potluck, Valar Dohaeris ya know ...And all so very spontaneously too.  In a location with views that make those from the Red Keep look like a squatter village, (okay, I lie, the view of Dubrovnik from the Red Keep is spectacular), with food that would warrant the castration of a Greyjoy chef and company that would cheer even the Red Wedding.

Presenting, a Feast of Fire and Ice, but quite rightly as someone pointed out, why not a curry feast called Fire and Rice...so much more Malaysian it would have been.  But ah well, if walks of shame were carried out, one wonders which woman in power would be subject to the indignity of it all, but worse, the sight to behold, for what is seen can never be unseen.

Theon Greyjoy's P****S stew... slow cooked in the cauldrons of the Red Witch, aka Thamby...okay, not quite red.  A dish that would have paired sublimely I suspect, with that decanter of wine chugged down by Cersei as she waited for the Big Bang Theory.  I wonder what kind of wine it was, a Chateau Margaux equivalent I'm sure, no less.  That haunting soundtrack, the reflection of the flambe-ed green gunk reflected in Lancel's eyes.  


Cersei's Golden Locks, shaven, at the end of the last season, like the fresh cheese in the peppery pasta prepared by Victor Bolton. The most satisfying demise of the season, I'd say, followed closely by he who ate Humble Pie.  Henceforth, Pie must definitely feature in every GoT party.  Finally, all that training of scalping came to fruition.

Sansa's salad, for want of a better name, but I think almost any chick from the show (except Brienne of Tarth) might have been appropriate, since the hostess saw it fit to serve us this platter totally undressed.  Eating beets and kohlrabi undressed requires the strength of a Dothraki Warrior.

We always knew Margarine was bad for you, but who'd have expected it to be wiped out altogether in the blink of an eye.  Who knew that that absinthe colored liquid could wreak such damage, and wipe out almost half the cast and a whole flock of birds....

Dothraki Horse Heart...Well, a brilliant stroke of genius.  That crimson colouring could even have been from the forehead of Loras Tyrell...star that he is!

Stabbing and slitting in the show has become so common place that one barely bats an eyelid when it happens.

And for dessert, Ramsay Bolton's Apple Tart ...Remember he was the master at multitasking, peeling an apple, chatting with the wilding, and stabbing her at the same time.  Topped with wilding yak mascarpone.

Oh well, another year then, before this feast begins...Everyone seems to want more of Lyanna Mormont...Is Podric the true King?  Thamby Stark thinks its impossible.  I wonder if it's possible that Margaery and Loras actually escaped the Nine Eleven scale explosion and destruction?  Hey, if that motley crew of Jeff Goldblum and gang can escape what seemed to be total annihilation by the aliens, its certainly possible that Marg and Lorie survived.  Hope so la.  I like them.

Thanks M for Marvellous for hosting a larverly night.   Valar Morghulis.

Sunday, June 26, 2016

FLINT, Persiaran Ampang

After the successful firing up of Stoked in Medan Damansara, owner Yin How decided to reconceptualize their existing Vintry in 24 Persiaran Ampang, and turn it yet into another hot flame for the Ampang residents and beyond.....Flint is the latest outlet to open on this eclectic row of understated yet rather upmarket yet homely restaurants in that affluent hood of Ampang Hilir.


Flint, no relation to the cartoon character of the same half surname, (Flintsones la, which is actually the method of lighting a flame those days when I was young) also has the same signature oven its sister restaurant has, the Big Bertha, that steely Brienne of Tarth character in Game of Thrones comes to mind, big ass with a big heart, and an additional drum with the same concept as the Bertha, called the Drumbecue... every macho man's dream I'm sure of a backyard bbq... Except it's probably the Lamborghini of barbeques.

Big Bertha

Drumbecue

The upstairs has a nice area for private diners, with even a play area to chuck away those screaming kids.... so that adults can dine in relative peace.  Afterall, being an old conservative Asian, we (as in I) semi subscribe to the adage that kids should be seen not heard.





I love places that serve fresh piping hot bread, with butter that melts gloriously ..although had we known the amount of food that was coming, it might have been wise to abstain.

They have a well stoked and well stocked bar,  and by the looks of it, a mixologist in the house as well.

Grilled oysters, for want of a better name.  Like Stoked, they try to source and utilize the best that local ingredients have to offer, in this case, huge oysters from the South China Sea. RM12 per piece

Ooh la la... Lalas... or clams, in white wine sauce...nothing like alcohol infused clams to make one open up, paired with a lovely St Clair Malborough Sauv Blanc 2015.RM38


The prawn tartine, ....a bit too many things happening on a piece of bread, and fellow IG follower commented that they had it before and it was "dry on dry"... Well, honestly, ain't my thing, but it you like mayo-ey stuff, then you might like this. RM30

Tartine of Roast Beef, Chilli Jam, Sourdough Bread, RM36.  Okay, certainly better than the prawn version, but again, too mayo-ey for me, totally negating the healthy salad effects of the rocket, but perhaps it is meant to be more decadent than salad-y.


Lamb Shoulder Stew, Mediterranean inspired dish, with haricot beans.  Very hearty, def a meal by itself.

Free range Moroccan inspired chicken stew, with that tomatoish base, and distinct what do you call that area?  Mediterranean cum  Middle Eastern (as opposed to Italy)...taste.

Homemade Tagliatelle with spiced beef ragout.. I love the pasta, so much body, done aldente...  And very light almost. RM40

Mushroom risotto with picarino cheese... okay, not a risotto fan, NEXT...RM49

Being the owners of Vintry, which is essentially a wine place, of course Flint shares its same DNA when it comes to the impeccable choice of wines.

A grilled fish, caught in our local seas.  Its a trevally, caught from the South China Sea, to be precise.  As a scuba diver, this is quite a common sight.  The flesh is firm, and I like it cos it's not a bony fish.



Oven smoked roasted beef, apparently the cut changes based on what is available, and today's happened to be wagyu brisket, which I love.  Excellent, melt in the mouth, but they really can do away with the mayo.  RM

Australian Black Angus OP Ribs, 1,3kg.  What can I say?  Perfect meat in every way that I imagine a good steak to be...Perfectly done, a wee bit on the tough side, but that's to be expected from this cut, if you want lazy chew and melt in the mouth then rib eye is more your thing.  RM dunno.

Like at Stoked, I love their grilled side tubers...Sweet Purple Potato.

Australian Lamb Loin, grilled perfectly.  Well, they do have the Bertha and the Drumbecue for this very purpose.

Whilst Stoke had an array of different salts, Flint has an array of different peppers...each imparting its own distinct flavour.

Just when I thought the OP ribs had hit the spot, this Australian Grain Fed Rib Eye, and me being a rib eye fan, was my favourite dish of the night.  I loved that it was served naked, so as to be able to appreciate the untainted taste of meat, melt in the mouth goodness. RM83 for 250gm or RM111 for 350 gm.

Deconstructed Apple Crumble.  Apples were baked nicely, though I would be preferred a higher crumble to apple ratio.

Earl Grey Bavarois.... Bavarois, Panettone, Panna Cotta, whats the difference I don't know but it they were human, they'd defintely have the same surnames...



The Rocky Mountain Orange brownie, we unanimously agreed, was more like a chocolate cake rather than brownie.  No complaints though, a rose by any other name....

Well, the lucky residents of that hood now have a lovely new place to try out.

FLINT
24 Persiaran Ampang
Tel : 03-42528262

Monday, June 13, 2016

Sunway Lagoon's Traditional Kampung Style Buffet Dinner Under the Stars, A Night of Entertainment

It's been years since I've been to Sunway Lagoon....Considering we visited on a weekday, I was surprised to see the throngs of people in the lagoon having a splashing time.  A rather unique concept in buffet dinners, for a sunsets, the man made beach transforms into a Moroccan Venue, with Bedouin like tents and silky drapes, Arabian Pillars and exquisite Middle Eastern decor, coupled with an opulent feast that has both Middle Eastern and local kampung fare all at the same time.



The roasted lamb on spit, waiting to be carved....

With over 20 live action hawker stalls, enjoy the Arabian influenced Nasi Kebuli, Kambing Kuzi Buah Gajus, Sup Tulang Rawan, Murtabak, Chicken Shawarma ...

 While at the same time indulging in local favourites, such as Siam Lemak Laksa, Nasi Hujan Panas, Nasi Kerabu, Rendang Ayam Negeri Sembilan, Ayam Kerutup, Gulai Udang Nenas, Daging Hitam Manis,..


And the usual fare like Satay, Ice Kacang etc etc...

If the weather is good, it really is a very pleasant experience, sitting under the big open sky, with albeit an artificial wave pool with sounds of the beach...and the entertainment..I have to say, that was the highlight, because it lends such a festive atmosphere in addition to the myriad selection in the buffet, which is quite unique.


Fire Dancers

Rhythmic Arabian Dancers.... (in the absence of visible bellies, the term "belly dancer" would no longer be appropriate, though the movements are similar)....


And the highlight, in my opinion, the African Acrobatic team, who were really very good....such nimble acts that one should not try at home....

And if you're lucky, the volcano might erupt every now and then...

This unique experience is available every Friday, Saturday and Sunday from 10 June -3rd July at RM88 per adult (what a steal of a buffet) and RM44 per child (6-12 years old)...Kids under 5 eat free.  There is also a group dining deal at RM78 per head for a group of 30 people.

For reservations, please contact
+603-5639 0000 or
log on to www.facebook.com/SunwayLagoonMalaysia or
www.sunwaylagoon.com



Friday, May 27, 2016

Knorr - Now I K-Now How's It's Pronounced

Who would have thought the humble chicken stock cube that I grew up with has actually such a pedigree history behind it? And who would have imagined so many Chefs, from all genres, use it as well.  And who would have thought that it is such a versatile item, so much more than just "chicken stock".  AND I honestly never knew that the K in Knorr is NOT silent, unlike knock or know or knickers.

The media launch for the Knorrs event was a lavish affair, held at the Ritz Carlton, complete with three Chinese Celebrity Chefs in tow.  The event catered mainly for the chinese media, as most of the press conference was in smatterings of Mandarin and Cantonese, and translated only to the MD of Unilever Food Solutions, Mdm Nusrat Perveen.




With the theme 40 Years of Golden Choice, Knorr Chicken Stock ambassador Master Chefs Sun (陈志新师傅) and Wong Wing Chee (黄永帜师傅) led the way with an insightful chefs’ forum and conducted cooking demonstrations to the delight of the other participating chefs, topped with sampling of selected dishes.

According to Hong Kong Chef Wong says whilst the Chinese cuisine internationally is very wide and draws influences from even the middle eastern cuisine, the Malaysian Chinese cuisine is largely skewed to Cantonese cooking.  But it is an evolving cuisine, which Malaysian Chef Sun agrees

“With more than 5,000 years of Chinese food culture, it is no wonder that the true essence of this Oriental cuisine has evolved so well through history", says Sun.

It is in this context that both chefs say Knorr Chicken Stock brings out the best flavours of natural ingredients because of its natural chicken umami. It is made from real chicken with a perfect blend of quality spices which are slow cooked with high-tech drying process that fully retains the flavours and aroma.

Chef Wong says: “For budding chefs, think out of the box as you continuously innovate dishes and constantly benchmark yourselves with international cuisine for greater development.”

Chef Sun’s specialities include creating new fusion Chinese dishes through bold innovation and to break away from tradition, combining Chinese style food materials with Western-style decoration,

His credo for up and coming chefs - don't be afraid to ask more, never forego learning and work hard! Anyone who wants to be a successful chef and boss should have plenty of enthusiasm, great curiosity and thirst for knowledge!

And by the looks of it, both their credo seems to be, "do not hesitate to use Knorr's chicken stock", certainly dispelling any preconceived myths that top Chefs do not resort to these kind of everyday shortcuts that us mere mortals take.






Unilever Food Solutions (UFS)  is the food service division of Unilever.

Their ingredients are some of the staples of professional kitchens in 74 countries.  As one of the world’s top foodservice companies, UFS provides professional ingredients and services to meet the many different needs of their customers — from hawker centres to 5-star hotels; and from school canteens to large food chains. They help chefs all over the world serve tasty, wholesome meals,

One particular product on display that caught my eye, and according to food guru, Alice Yong of Jom Makan, is a great product, is the powdered salted egg yolk.  With salted egg being quite the flavour enhancer is so many dishes, this product certainly would be a boon to those hesitant to use copious amounts of salted eggs from scratch.


Q&A session with the panel of Chefs, before they proceeded with the cooking demonstrations...


And for the cooking demos, the following dishes were displayed.

DISHES FEATURED:

1) 孜然盐煎海鲜盘 (Seafood Platter) by Chef Sun

2) 金汤胜瓜虾球 (Sauteed Chinese Okra with Prawns) by Chef Sun

3) 青葱翠绿拼鸡卷 (Asian Vinaigrette Chicken Roll) by Chef Alan

4) 红鲷鱼泡飯 (Red Snapper with Rice in Soup) by Chef Wong

5) 糯米蟹 (Crab Glutinous Rice) by Chef Wong








Seafood platter by Chef Sun.





Asian Vinaigrette Chicken Roll by Chef Alan.  This was actually my personal favourite, the vinaigrette had a nice balance of tang and other flavours, whilst the chicken was reminiscent of that gelatined chicken roll which you hardly see these days.



Petola With Prawn.  The broth surrounding the dish, presumably made from the chicken stock, was actually very nice.


Red Snapper in Rice With Soup, which I thought was a bit strange to be serving at that hour in the day... (4pm).


And the final dish, prepared by the Hong Kong Celebrity Chef Wong, was delicious but far too filling, and a bit difficult to eat truth be told.  But nevertheless it served its purpose to highlight what great food enhancers Knorrs Chicken Stock can be.  The cooking looked effortless.



For further media information, please contact Angeline Mah or Thong Kok Wah of Integrated Public Relations (iPR) Tel 016 6239 180 / 012 388 6023 or email integratedpr@gmail.com