A "Xin"ful Dining Experience

Who amongst you remember going to the Merlin Hotel, in the days of yesteryear, when P Ramlee movies were the toast of the town, and our local leading ladies in the silver screen wore sarungs just enough to cover their bosoms, in bathing scenes, when life was much simpler, Malaysians more friendly to each other, when racial divide did not feature as a daily thing in the Malaysian papers. You may say I'm a whinger, but I'm not the only one... Imagine all the people, living life in peace.... woo hoooah.

Merlin, the definitive hotel, one of probably a handful, a treat to a innocent child whose eyes pop open in amazement at the ornate tortoise ponds, the dainty dim sum treats served by waitresses with cheong sam slits to their waist. Ok, perhaps it was all Imagine, but oh well, one can dream.

Today, all that remain of that era are two ornate dragon pillars, in what is known as Xin Cuisine, in Concorde hotel.



And actually, till today, I reckon dim sum in Xin is still one of the better ones in town. Xin, despite the fact that most Chinese restaurants in other hotels are halal, still serves pork, preserving its lure as a Chinese restaurant for the flers who need their porcine fix.

Again, thanks to Aly of Red FM, who has posted her review HERE, I was invited to sample the Mid Autumn Festival Menu, which is priced at RM888++, for a table of ten. We were warmly hosted by Mr KT Lee, Janet Leong and Julini Mohd Yusof, who made us feel very much at home. Alvin & his lovely wife, YY, both Aly's photographers were also there. Check out their lovely shots at Aly's post.



This was taken after dinner, actually, when the restaurant had quietened down. Xin is also used to host smaller wedding crowds, and I think can seat up to 30 tables.


Pan Fried King Prawn with Chef's specialty sauce. It was a rich creamy sauce, almost buttery, fortified with prawn roe, always a good thing, of course. The prawns themselves were fresh and firm. Actually this dish is crying out for noodles to make it into a Sang Har Mee kinda dish. Apparently the Chef does make a fabulous Sang har hor fun dish.


Braised Chinese Cabbage with Dried Seafood, mainly scallops. Very traditional, and comforting. I could eat this dish alone with a bowl of rice, and be happy.



Pomfret (Tai Tou Chong) cooked 3 ways. I thought 2 ways was impressive enough, but THREE ways! One side was steamed, another side pan fried, and the skin deep fried. Considering this is one of my favourite fish, I have to say this dish would rank as my favourite. Loved the crispy deep fried bits of skin...a healthy version of chee yau char. (pork lard)




This is an awfully taken pic, but me and soups, and me and meats...we just don't go. The soup was a superb clear broth, and a piece of chicken drumstick filled with lots of good stuff!!! It was like a child breaking open a pinata and finding all the goodies within!!!


Claypot Chicken Rice. Got my carbo fix right here. Tender pieces of lovingly marinated chicken, slowly cooked in claypot, tossed with rice, the quintessential chinese meal, I'd say.


KT Lee, Janet, the Master Chef Foong Ah Wai, who has more than 30 years of experience under that apron, Red Hot Aly, posing for Alvin, actually, hence the "not looking at my camera" pose.


Concorde is also offering a variety of mooncake, and did I mention, they throw in a complimentary box with the Mid Autumn Set menu. (Not just the box, but filled with four mooncakes)


Ah, very rare, pure almond milk, as a dessert. Different from almond jelly that uses fake almond essence, and smells like cockroaches. This pure almond milk makes you feel that if you bathed in it, you'll have skin smooth as a baby's behind. Lovely.


Lotus and sweet potato mooncake. Okay, I'll be frank, give me a good old salted egg yolk any day. A sweet potato masquerading as an egg yolk...harumph. But if you are the healthy sort, then yeah, go for it.

Incidentally, the real mid autumn festival is on 22nd September, or the 15th day of the 8th month of the chinese lunar calendar. So if you want to catch this menu, better hurry.

Thank you, Mr Lee & Janet for being delightful dinner company, and to Aly, of course!

CONTACT

Xin Cuisine Chinese Restaurant
Concorde Hotel Kuala Lumpur
2 Jalan Sultan Ismail,
50250 Kuala Lumpur, Malaysia
Tel: 03 21448750/21442200 extn 2616

Il Lido

There seems to be a few "Il" whatevers popping up. Il Divo, Il Lido, Il Primo. Now, if the Ministry of Education were to set up a restaurant, it would be called Il Literate, and if MACC were to set up one, it'll be Il Legal. The President of MCA's restaurant is called Il Licit. Of course, if I were to set up one, it'll be called Il Lustrious. Ahem!

Il Lido has been touted as "could be the best Italian restaurant in KL" but food cognoscenti, Sean Yoong of Eat Drink KL. With such rare accolade, of course, I was thrilled therefore to have been able to dine there TWICE so far, once for Bald Eagle's Surprise Birthday Dinner (which I've yet to blog about), and once for an invited review, organised by our Makan- Fairy Godmother, as A Lil Fat Monkey calls her. I'm not sure if that term is endorsed by Marian or not.

We were greeted by the warm and bubbly Lyla, who is the PR Lady of the place. Il Lido hails from Singapore, (and therefore it must be good la right?).


They serve a lovely herbed bread, with olive oil and balsamico, but I being the uncultured peasant that I am, prefer my bread with butter. You have to be careful not to overgorge yourself with this bread, as it's so delicious.


The amuse bouche. I love the way that microscopic piece of salmon is placed on that gigantic plate. It's like how Seri Perdana in Putrajaya is way too big for just the PM. However, the salmon was a lovely teaser to the feast that ensued.


A platter of Parma Ham, Rock Melon and Balsamic. Lovely thin strips of parma. There's something magical about the combination of the sweet rockmelon, and parma. I know its quite a normal combo, but whoever thought of it first, must have been quite a genius.


Rucola Salad with Pecorino Cheese, Walnut and Pear. Walnuts also seem to be the natural marriage partner with pears. Its seemed written in the stars. I'm not sure what Rucola is, but it tasted like some baby spinach.


Crab Salad With Avocado and Bisque Jelly. I love crab, and anything with PEELED crab, provided it doesnt have that freezer after taste, is always welcome. Such a pretty looking starter as well.


Spinach and Endive Salad With Golden Egg & Red Onion Compote. The highlight for me was the fried egg, runny yolk on the inside, while the albumen forms a natural sac protecting the liquid gold within.


Baked Eggplant and Mozarella Cheese...a mini mousakka, almost.


Pan Seared Foie Gras with Saba Wine Must and Sweet Potatoes. I have to say that for RM59, it is a generous slab of foie gras, and seared to perfection as well. Totally melt in the mouth, the subtle sweetness of the saba wine must and balsamic in union with the sinful diseased liver, ah, we are close to heaven.


Porcini Mushroom Cream With Truffle. I've only ever heard about such things, I hear they serve a lovely version in Senses, but with no yardstick to compare, I thought this was divine. I think when I return, I shall just have this soup, the foie gras, and their BREAD!


I didnt take many human pictures this time, as I was totally engrossed in the food, but this particular one, juxtaposed against that unique background, makes for a nice shot. Of course the subjects are also photogenic.


Rigatoni with Suckling Pig, Porcini Mushrooms and Truffle. Oh my gawd, if you like rich stuff, go for this dish. It's simply choking with goodness, but it is really too rich for me. Two pieces and I felt like I was about to do a Cheras Pomelo. Bits of luscious sucking pig, in a rich creamy based sauce fill the rigatoni, the way plaque would fill your artery.


Pumpkin Tortellini with Sage. Lovely homemade pasta, so refined and yet comforting.


Linguine With Jumbo Sea Prawns. The prawns were succulent and fresh, and okay, I think THIS dish, I could eat myself. (But not if I've had the Foie and Truffle Cream).
Good old pasta, this one, though it is gourmet.





Wagyu Beef Cheek with Celeriac Puree and fava beans. The beef was worthy of its wagyu status, tender, but there was one element in the sauce that seemed to overpower the dish, which we couldn't quite place.





For the pork lover, this is a must have dish. Sardinian Suckling Pig with Plum Sauce. If Sardinia itself didn't sound exotic enough on its own, this dish conjures up images of Marco Polo returning from his travels in China, and introducing this palatial dish in his hometown. Crispy crackling, a lovely layer of fat, and the tenderest of meat.


Red Snapper Fillet With Egg plant Caviar. Honestly, by this time, my palate had ceased to function, as the brain cried out to the tummy, ENOUGH ENOUGH. Looked healthy and tasty enough.



But there's always room for dessert. Some gelato...


A gorgeous panna cotta, creamy, firm, not overly wobbly...encased in a picturesque sugar net. Such effort people take to decorate their desserts.



Four types of creme brulee, all good.


Classic Tiramisu.


Molten Chocolate Cakes.

What can I say, but WOW, what a meal. I am inclined to agree with Sean's appraisal of the situation, and having dined here twice, (once as a paying guest...well, I didnt pay, but the hostess paid), and once for an invited review, both times have been beyond expectations.

Thanks Lyla for being a gracious host, and Marian for inviting.

Il Lido is situated right across the Aussie High Commission, on Jln Yap Kwan Seng. Tel: 21612291.

The George and Dragon

I remember walking past this place before it opened, in Bangsar Shopping Centre, and thought, ooh, great, a British pub. You know la, these British pubs, always got name like The Toad in the Hole, The Crown and the Parrot, The Pussy in the Well, The Hog in the Pound, The Snake and the Lizard....

For all you non literature reading people out there, George refers to Saint George (and NOT the Georgy Porgy pudding and pie, poked the girls and made them cry, that one), and the story is actually set in Libya, in a town called Silene. As usual la, the town is terrorised by a nasty dragon, who is probably just a misunderstood reptile looking for food, and the peasants have to feed two lambs a day to the fler. Until one day, when it was the silence of the lambs, and there were no more lambs, and chewdren pulak had to be sacrificed. Then of course, you go up the pecking order, when INEVITABLE, the town's Princess is next on the menu. King offers half his kingdom to whoever can slay the dragon, and George, who happens to be galloping by, probably looking for some Colonel's Fried Chicken, (Libya mah), makes the sign of the cross, and with one fell swoop, tames the dragon. Even juicier, the princess throws him her girdle, which he uses to tie around the dragon, and then, suddenly the dragon is all subservient. What a beautiful analogy of how easy it is to control people. George brings dragon to town, townsfolk all faint, so George slays the dragon. Something like that.

I digress. Now far away from the site of that actual event, in the suburb of Bangsar, nestled amidst the affluent shops where Tai Tais roam , is George and The Dragon, all part of the happy family of establishments including Single & Available, Decanter, etc. That should clue you in as to the ownership.

Dinesh of BRDB sent a very nice invite, asking if some of us would like to sample what GATD had to offer, so why not? We were greeted by the lovely gregarious Melissa Chong, the Group Marketing & PR Manager of GATD. Her enthusiasm and bubbliness was contagious. We started off with the variety of beers they had to offer. Aly (RED FM) stuck to Tiger, I tried the Speckled Hen, (No relation to the spotted cock), while the rest tried the other stuff they had to offer. My speckled hen, an ale, is a bit sweetish, and filling. I can almost imagine myself drinking this hearty ale in a british countryside pub.


I always thought it was George and THE Dragon, but my bad, it looks like its THE GEORGE AND DRAGON.


A platter of pigs in the blanket (their version, which is sausage wrapped with bacon) and deep fried belly pork, aptly called BLANKETS AND BELLY. Pork, pork and more pork. If we are what we eat, I'd be crying wee wee wee all the way home. Lovely snack food to complement the beers.


But the porky piece de resistance really comes in the form of this PORK KNUCKLE. priced at RM65, and truly is a steal, for its worth every sen. Moist, tender pork pieces, that really descended from Hog Heaven, crispy crackling, with a base of vegetables that make it almost healthy, (brocolli, carrots, etc), swimming in a delicious gravy. I am not a HUGE fan of pork knuckles, and sometimes find it a tad dry, even the Chinese ones, but this version is excellent.


Frat and the Knuckle... another name of a pub you think?


New Zealand Lamb Cutlets. Good but truly, overshadowed by the porcine paradise. There were those amongst us who did not eat pork, or I am sure we'd have pigged out all the way.


Salmon Steak with Angel Hair Pasta. Understandably, angel hair is delicate like erm...a fairy, and any overcooking will quickly render it non al dente, which I dont like. Gimme al dente any day. The salmon was well cooked though, and the skin nice and crispy.


Well, if lamb is used for a shepherd's pie, then this is definitely a fisherman's pie. Although the actual name is smoked fish pie. Chunks of fish in a creamy sauce, topped with mashed potatoes, much like shepherd's pie, except its marine instead of land.


That's a big bone, er, Aly dear.


A liquid dessert, some Baileys concoction... and rather refreshing after all that meat.


Mah Cherry and Cherry Pom Pom


The body builder Mr Sarawak, Kabi, who is the Pub Manager, and Mel.
"When I was small, and Christmas trees were tall..."


Jek With Melissa

I really have to say I am truly impressed with that pork knuckle. It seems like a great place to hangout for casual drinks, and snack on the pork knuckle and other porky stuff. They also have a decent Bak Kut Teh served at suppertime. Not to mention an impressive array of single malts.

Thanks Mel for hosting us, and to Dinesh, for inviting us.

Read Aly's review HERE.

The George & Dragon
Lot G130, Ground Floor
Bangsar Shopping Centre
Tel: 22878316

A Tribute to Thamby, The Queen

The Queen is .... well, it's her birthday. Today. She shares the same birthday as her cat. Who is also the same age, according to Nigel Skelchy.

Which Queen do we mean? Is it this one?

We know she's a Thamby, but she's not this queen, because for starters, you wouldn't catch her dead in THIS angle, and she has no facial hair.

She could be this Queen, afterall, she does think of herself rather Bruhtish, although she is from Klang. A former colony. But no, that's not her.

Victoria's secrets might be her choice of undies, and old as she is, she isn't nowhere near as old as THIS queen.


This Queen has the same Boob Size, and skin color, but our Queen doesn't sing, unless she's drunk. And she is rarely ever drunk.

She might have wanted to be the fairest in the land, and even tried donning on fake lashes to be so, but ah well, she is not quite as malevolent as this Queen.

TAH DAH, this is the Queen we Meen,ah. The Queen of the DSLR, and now the Point and Shoot. Queen of the Food Bloggers.


I would like to make a dedication to the Queen. She proclaims that as Queen, she does not FART. Ever. Thamby, time to change that. You need,

A TOTAL RELEASE OF THE FART. (To the Tune: Total Eclipse of the Heart)


(Turnaround) [ass facing BE]
Every now and then
I get a little bit windy
and it's never coming around
(Turnaround)
Every now and then
I get a little bit tired
of holding it, the sound of my fears
(Turnaround)
Every now and then
I get a little bit nervous
that the best of all the smells have gone by
(Turnaround)
Every now and then
I get a little bit terrified
and then I see the look in your eyes
(Turnaround bright arse)
Every now and then I fall apart
(Turnaround bright arse)
Every now and then I fall apart
(Turnaround)
Every now and then I get a little
bit restless and i dream of something wild
(Turnaround)
Every now and then I get a little bit
helpless and I'm lying like a child in your arms
(Turnaround)
Every now and then I get a little bit windy
and I know I have to get out and cry
(turnaround)
Every now and then I get a little bit terrified
but then I see the look in your eyes
(Turn around bright arse)
Every now and then I fall apart
(Turn around bright eyes)
Every now and then I fall apart

And I need you now tonight
And I need you more than ever
And if I'll only hold on tight
We'll be holding on forever
And we'll only be making it right
Cause we'll never be wrong together
We can take it to the end of the line
Your love is like a shadow on me all of the time
I don't know what to do and I'm always in the dark
We're living in a powder keg and giving off sparks
I really need you tonight
Forever's gonna start tonight
Forever's gonna start tonight

Once upon a time I was falling in love
But now I'm only falling apart
There's nothing I can do
A TOTAL RELEASE OF THE FART

Once upon a time there was light in my life
But now there's only smells in the dark
Nothing I can say
A TOTAL RELEASE OF THE FART

HAPPY BIRTHDAY MADGE!!!!!! HIGH FIVE!