Peranakan Paradise In Park Royal - With Chef Debbie Teoh

Ever since I met Lee Khang Yi of Flavours magazine, she's always referred to "Debbie", this mysterious celebrity chef, who concocts her own recipes, and I've always wondered in awe, what kind of culinary goddess is this, who pontificates and produces recipes on a whim.

So, when given the opportunity to sample her cooking, AND meet her in real life, I promptly and unceremoniously dumped my early appointment on that date, the way you'd bump off a fat man in an overloaded elevator, and RSVP-ed yes yes, please let me come. Actually, no, at first when I saw the invite, I moaned and groaned that I had a prior commitment. After mulling about it awhile, I decided, heck, its time to jettison the fat man from the elevator.

Actually this feast is a precursor to "A Touch Of Nyonya Influence by Debbie Teoh", at the Chatz Brasserie, Parkroyal Hotel KL. Basically the dishes we sampled would be available, and more, at the buffet spread at Chatz.


A lovely Nyonya spread waits like a bride about to be photographed.


Kunyit (Tumeric) Rice with Curry Chicken. An old time favourite, which I personally associate with Baby's full moon parties. Fragrant glutinous rice with a subtle flavouring of fresh tumeric.





Who knew lady's fingers could be so gorgeous. I mean, the vegetable. The glorious green juxtaposed against the dipping sauces that look so simple, but taste so fabulous. It really is a wonder how flavoursome this simple combination can be.


Ayam Buah Keluak. No one knows what Keluak is in English, so it probably didnt exist in the English speaking world. It is a fascinating nut, to borrow Adly's (Fried Chillies) description, you cant even crack it open if you drove your car over it. The secret to uncracking this tough nut is to soak it overnight in water. A good spa relaxes everyone. Including tough nuts.

It is a laborious labour of love, rehabilitating these tough nuts, lovingly scraping them out, and putting them back in, till it imparts a lovely earthy nutty flavour to the curry.





This dish, despite its white colour, is called Sambal Goreng. A luscious coconut gravy with crispy cashews and deep fried garlic slithers, with fresh prawns. I have to say the main problem with Nyonya food is the unstoppable desire to eat more rice. The green stuff is "belimbing" or carambola, like a baby starfruit. It adds an interesting tangy dimension to counter the richness of the coconut.


The ever popular pie tee. Making these top hats is a labour of love. As Debbie expained, too hot and too long, the batter will stick to the mould, too short, and the top hats crumble. The filling of turnip and crabmeat!!! Wow, where to find!


Hu Pio Soup (Fish Maw) - a lovely clear broth that would be good for the soul I am sure. The stock is a chicken stock. So definitely its good for the soul.


Seri Muka, beautifully colored with the natural blue dyes from the Bunga Telang. (Clitoria something something in English)....The intense flavour of the pandan (Screwpine) complemented the glutinous rice and makes for a lovely dessert. I didn't manage to capture the picture of the other dessert, a lovely lovely refreshing jelly O Giou Jelly, served in a tangy calamansi drink. It takes skill like that of Pureglutton to capture the jelly. See her post HERE.





As a surprise for us, Debbie (bless her) had made for us special Nyonya Chang. That lovely chang that is my favourite amongst all dumplings, with its lovely blue tinge, minced meat (usually the porkie, but today it was the all politically correct meat, chickin!), that slight sweetness.... I'm proud to say despite having eaten the full nyonya course and dessert, I could still tuck in AN ENTIRE DUMPLING cos it was just sooooo goood! Usually a chang would have sent me straight into a food coma, but this one was suprisingly light, as there was more "liu" than rice.


So head over to Chatz if you want a taste of Debbie's fabulous nyonya cuisine. Promo runs from now till 3rd July.






She's highly photogenic as well, and looks resplendent in her kebaya. I am tempted to say move aside Nigella, I've found a new idol, but well, I think I can find space on the pedestal for two idols.

Thanks LKY for allowing me to partake in this fabulous meal!

The LaBodega Threesome

La Bodega has done really well for itself. I remember when they first opened their doors back in circa 1998, what is now the main LaBodega (Below Osmosis) in Jln Telawi 2. Bangsar was at its peak of being the happening place in KL. Then it grew, sideways, extending the original restaurant to 2 adjoining shops, then to LaBodega Deli, then upwards to LaBodega Lounge. My best memories are at La Bodega lounge, and deli, the latter because of their big breakfast, which has the loveliest poached eggs, and the Lounge, because it was a nice place to hang out and chill out with friends. Then, like a forgotten friend, we drifted apart. The place where everyone knew your name became a stranger, where no one knew your name.

Occasionally, when Nestle Nick returned to KL, he'd haunt his old haunt, La Bodega Lounge, and that would be the annual visit to the place. Recently, Barri-cuda who now is at La Bodega Lounge, invited us to sample the foods offered by La Bodega. With the sterling company of Thamby (A Whiff of Lemongrass), Alison, The Toy Couple and new found friends Aja and Danny, and of course our wonderful host, Barri, we proceeded with this food coma inducing and mind boggling meal, which I am surprised we survived, just by looking at the sheer quantity when I perused these pics.

Dinner comprised dishes from all the three outlets, from Tapas to Breakfast to Full Fledged dinner mains. Decadence, to say the least.


Creamy Mushrooms...can't go wrong with creamy mushrooms.


Berenjenas(Eggplant in Plancha Sauce) - I love egg plant, so I loved this dish.


The Gambas Ajillo (Prawns in Olive Oil) - Prawns, so this was Aly's favourite. I prefer my prawns plain, not drowned in Olive Oil, healthy as that may be.


Traditional Spanish omelletes served, one with mushrooms and one with potatoes. If you like egg, then this will make you eggstatic. Very eggy, and very substantial.


Ensalada Marinera (Cold Citrus Marinated Seafood Salad) - Such a glorious combination of colours, that makes it look almost too pretty to eat. Reminds me of a gorgeous summer day....when everyone is happy. (Except the dead mussel)


Pollo Picante (Diced Chicken and Dried Chillies in Olive Oil) - Satay, kebab, all rolled into one. Chicken was moist and tasty, overpowered a bit by the sauce.


Big Breakfast - Ah, with that signature poached eggs and sauteed mushrooms. Yummy.


Panzanella Salmone Salad (Florentine Salad of Croutons, Tomatoes & cooked Salmon chunks with Olive Oil & Vinegar dressing) - Very healthy....but well, with health comes blandness.


Seafood Soup. Like a bouillabase, according to Aly. Very hearty, something to slurp on a cold winter's day, or in the absence of, a rainy day with your aircond temperatures set to 16C, and you sit around the dinner table topless.


Chicken Olive Oil - Aja was raving about this, so by virtue of that, all of us were fighting for it. Tender pieces of breast, if that is even possible, soaked in a chillied oil.


Spaghetti Fruti De Mare (Alio Oglio styled Seafood Pasta) - My favourite dish for the night, because of its familiarity, simplicity and quality. A dish I could eat by myself....if I hadn't even the other stuff.


La Bodega Signature Cheese Burger - The cheese embraces the burger like a cocoon. A must for the burger lovers.


Quattro Stagioni - Four varieties of pizza on one. Someone should do something similar for cakes.


Paella Valenciana (Seafood Spanish Baked Paella Rice dish) - I am not a paella fan at all. I like my rice white, fluffy and tasteless. So no comment.


Ponzu Tiger Prawns - As you can imagine, by this time, eating was chore...Ponzu, Ponzi.... they all sounded the same....as I lapsed into a food comatose state. Barri was trying to kill us, I swear with his Ponzu Scheme.


Corn Tortilla Chips with Hot Cheese Dip - Ah, the kids would have LOVED this!


Duck Rolls - Shredded duck meat in spring rolls... must be for the Farangs.


Tempura Fish Fingers - Would have been great if we weren't soooo stuffed!!!!!!!!!


Sesame Soft Shell Crabs - Argh, epic.... full to the max.

Anyway, there is SOOOO much variety to choose from, and where there is this much variety, there's bound to be hits and misses. But there'll definitely be the hits. Each person's personal favourite. And the ambience IS nice. I had forgotten how nice it was. With a few good friends, a great place to chill.

Thanks Barri!

Chef Chong Liew Comes To Town...Not THIS Town, But Close Enough

I remember hearing his name years ago, before the KL Hilton opened, and I distinctly remember the emphasis that this was a Malaysian born chef, who now hails from Adelaide. And was specially commissioned to set up Senses at KL Hilton. So, he is like a legend. And, thanks to HENNESSY XO APPRECIATION GROWS (See previous event HERE), we are invited to partake in an exclusive meal with Chef Chong Liew in ....drum roll......PENANG!!!!



A snippet from the Media release:

Hailed from Malaysia, Liew is one of South Australia’s most well-known chefs whose fusion of Asian culture, Australian ingredients and classical French technique has made his name synonymous with the world of gastronomy. Liew has been honoured as one of the 10 “hottest chefs alive” by the prestigious American Food and Wine Magazine* inducted into the Hall of Fame in the World Food Media Awards. He was bestowed the Medal of the Order of Australia in the 1999 Queen’s Birthday Honours for service to the food and restaurant industry through involvement in developing and influencing the style of contemporary Australian cuisine.

The event, running for three days, is open to the public, (at a price, of course). This year’s Hennessy X.O Appreciation Grows Gastronomy celebration is the fourth in a series, first introduced in 2008. The event is conceptualized with a vision to inspire deep appreciation for the role played by time, quality and heritage in the creation of the world’s finest cognac.

For further information, please call 603-2178 0230 or log on to www.hennessyxo.com.my.

And talk about fancy venues, The Hennessy X.O’s Appreciation Grows Gastronomy 2011 series is set to bring gastronomic pleasures in the tranquil grounds of the sole surviving major Anglo-Indian mansion outside India, the Suffolk House. All this happening in Penang.

And I am invited. Tearing in my eye. Woo hooo......Penang here I come.

WHERE: Suffolk House, Penang

WHEN : 11-13 May 2011

TIME: Dinner time

PRICE: Alas, it's priceless, and it's by invitation only.