Tuesday, January 14, 2020

Sushi Making Workshop by Norwegian Seafood Council

Does anyone know that there is a WORLD SUSHI CUP?  Well, it's a pity it's not an Olympic Event, or Malaysia would have had its gold medallist, and we can all watch proudly as our national anthem is played. 

For two consecutive years, 2018 and 2019, Malaysia has won the competition, by Chef Sky Tai and Chef Leon Yap, respectively.  These two were trained in the Global Sushi Academy and tained under sushi master Hirotoshi Ogawa, from Japan, and The Norwegian Seafood Council runs the Global Sushi Academy in collaboration with World Sushi Skills Institute, the only officially recognised sushi body in Japan.

Norwegian salmon commands 90% market share of fresh salmon in Malaysia. As it is also the preferred choice for sushi topping in Malaysia, it is important to the Norwegian Seafood Council that the fresh raw ingredient is handled in the most hygienic manner.  Although I have watched the video several times, it never fails to amaze me the process by which salmon is farmed in Norway, which has the perfect living conditions for salmon. 

The Workshop was held at the School of Hospitality, Tourism and Culinary Arts
KDU University College, Utropolis, Glenmarie, Shah Alam and graced by the Ambassador of Norway, Her Excellency Gunn Jorid Roset. 

After the briefing from the Norwegian Seafood Council and the requisite speeches, we adjourned to the swanky kitchens of the college to witness a simple demonstration on making sushi.  Alright, admittedly it was the basic-esy of sushi, but was an interesting experience nonetheless.  And making it the correct shape etc is not as easy at it looks. 

This shockingly crude sushi and roll were a result of the workmanship of yours truly. 

In stark contrast to the award winning sushi platter prepared lovingly by Chef Leon Yap

For more info on how to contact Norwegian Seafood Council directly,
Contact: Scribe Media Link
                 Angeline Mah: 016 623 9180
                 KW Thong: 012 388 6023
                 Marian Eu: 013 330 1662

Friday, January 10, 2020

First of the CNY Feasts At Celestial Court, Sheraton Imperial KL

In the blink of an eye, a new decade dawns upon us, barely had the jingle of the Christmas songs faded before it is replaced by the melodious familiar cacophony of Chinese New Year kongsi songs.  Now, the main difference I reckon is the very money and prosperity skewed lyrics.  (compared to a baby born in the manger etc)

And since we're on the note of prosperity, Celestial Court, the pork free Chinese Restaurant of Sheraton Imperial KL, has three AUSPICIOUS CHINESE NEW YEAR REUNION 9 COURSE SET MENUS.

CNY Wealth Set at RM1688 nett per table
CNY Prosperity Set at RM1988 nett per table
CNY Happiness Set at RM2388.
Who says that money can't buy happiness.

And the mandatory Yee Sang, touted as the UNITY LOU SANG, is priced as below:

Abalone Sliced With Fresh Scallop Yee Sang (RM188 nett/ RM376 nett for large)
Crispy Soft Shell Crab Yee Sang (RM108nett/ RM216 nett for large)
Norwegian Salmon Yee Sang (RM108 nett/ RM216 nett for large)
Jelly Fish Yee Sang (RM88 nett/ RM176 nett large)

It was nice to partake in the "ritual", as it was referred to..... Words ushering prosperity, good health, good business, etc etc represented by the various condiments.  I think yee sang is a brilliant invention, and probably can attribute its origin to Malaysia. 

The crispy roasted Garlic Corn Fed Chicken, Sichuan Spiced Mushroom Sauce.  I enjoyed the moist thighs meat and the sauce had a nice sweet sour tangy zing to it.

Stewed Dried Oyster With Sea Cucumber and Black Moss ("Hair vegetable")
Traditionally, the Chinese word for oyster, Ho See, also sounds like good fortune, and the hair vegetable, FATT CHOY, well, forms part of the KUNG HEY FATT CHOY, so you get the drift.  Our table didn't get to sample this, as there were two sea cucumber dishes, and each table tried one variety.

Our table's version was the Braised Sea Cucumber With Chinese Mushrooms and Yam in Claypot.  A good combination, with the creamy yam, which melts in the mouth. 

Wok-fried prawns with Angled Loufa Gourd, Shimeji Mushrooms and Cashew Nuts
Prawns, like no 5 in Thai, is HA....which of course denoted mirth and joy.

Poached White Pomfret With Shredded Chicken and Mushrooms in Spicy Supreme Stock.  Pomfret is one of my favourite fish, so I was glad our table got the pomfret and the other table got the grouper.

To finish off, pan fried nian gao, which I have to say, was very good.  Not too sweet, well fried with a crispy exterior and soft insides.

Maybank, HSBC or CIMB cards get 20% discount (t&c apply)
Club Marriott members 30%, and Marriott Bonvoy from 10 - 20 % depending on tier. (t&c apply)

For dining and reservations, call 03-2717 9977 or email dining.specialist@sheraton.com