tag:blogger.com,1999:blog-200537592024-03-13T15:34:58.101+08:00Have Your Cake and Eat It TooFatboybakes' Eating Jaunts, Occasional Travels and Occasional Recipes.
For Cake Menu, (Yes, Fatboybakes actually makes cakes) go to http://fatboybakes.blogspot.com/fatboybakeshttp://www.blogger.com/profile/17872577399803066735noreply@blogger.comBlogger877125tag:blogger.com,1999:blog-20053759.post-38905994870448261192020-11-30T22:39:00.005+08:002020-11-30T22:40:19.027+08:00In MCO Times, a ZOOM LUNCHEON WITH THE NORWEGIAN SEAFOOD COUNCILWhen asked if I'd like to partake in a zoom luncheon hosted by the Norwegian Seafood Council, in these CMCO times, I thought why not.
<div class="separator"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9lm9X86P8yEZa5ZskF47oAFlFverhjJzoCx3FVLat8fY85mfiq8SsYPNEJjU1UGFCtcsr0LAWdR9-4CfJ3DcKfsQ7TBovJmTH2ebvLB9Ao9jy53MyDNNYC8e7ddFPIuswla92YA/s4000/IMG_20201125_125947.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9lm9X86P8yEZa5ZskF47oAFlFverhjJzoCx3FVLat8fY85mfiq8SsYPNEJjU1UGFCtcsr0LAWdR9-4CfJ3DcKfsQ7TBovJmTH2ebvLB9Ao9jy53MyDNNYC8e7ddFPIuswla92YA/s320/IMG_20201125_125947.jpg" /></a></div><div class="separator"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9kmlks8zeb5ntrlqeMdxyssP8mvas0eQW7ABboGiK-ACftSxBhAgDpkOEC3xB9B_-wxkzdXh4ExcPuoQq_zfyXRCTR1DgFA4nMDTveKJ0Ayp8GG-1LsOoRHVdE7Rzerdsl6RDdw/s4000/IMG_20201125_123121.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9kmlks8zeb5ntrlqeMdxyssP8mvas0eQW7ABboGiK-ACftSxBhAgDpkOEC3xB9B_-wxkzdXh4ExcPuoQq_zfyXRCTR1DgFA4nMDTveKJ0Ayp8GG-1LsOoRHVdE7Rzerdsl6RDdw/s320/IMG_20201125_123121.jpg" /></a></div><
<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6kve2kiTR9z26Bjdn21VWphn1epnBm1N9lfS2lAQkpiujSIETBFFNfg083XFhv7al33OK7hiLhyphenhyphennVNHa5cFyMkiZlcW7kwSbTaTkYeErpXJUHYf2Rp_sNhQVmcfQJ8Q9_InxzZA/s4000/IMG_20201125_123057.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6kve2kiTR9z26Bjdn21VWphn1epnBm1N9lfS2lAQkpiujSIETBFFNfg083XFhv7al33OK7hiLhyphenhyphennVNHa5cFyMkiZlcW7kwSbTaTkYeErpXJUHYf2Rp_sNhQVmcfQJ8Q9_InxzZA/s320/IMG_20201125_123057.jpg" width="320" /></a></div><div><br /></div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFbzcV1I4dzADb6tTTtzdeuwcy7PhKD02FRxitHltAX6BY83dqLrRhG-VG9WcPnnteCdRTTFVyPz2FmlvP8mDYjTwJgS1qVgN6Q3G8094AVimzTNyJZpw1ry3BVqpP4eMapkY78w/s4000/IMG_20201125_123359.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFbzcV1I4dzADb6tTTtzdeuwcy7PhKD02FRxitHltAX6BY83dqLrRhG-VG9WcPnnteCdRTTFVyPz2FmlvP8mDYjTwJgS1qVgN6Q3G8094AVimzTNyJZpw1ry3BVqpP4eMapkY78w/w640-h480/IMG_20201125_123359.jpg" width="640" /></a></div><p></p>
<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">So anyway, this stuff arrived for lunch, but here's the official pics and some info. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyLfViZgxTSNIQmbg3evkCXy87_3XSXSyd570lY3H8rBYHZpXFBUqN4TmXNhlANuhG2U00OeyrxPkez9o-QXDqfi7utB1Ixzo5Soas8fCCEQK-hJ6NiwXxSkbqkIvL8cqIV2xUUQ/s2048/Assorted+Nigiri+Sushi+with+Norwegian+Salmon.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1150" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyLfViZgxTSNIQmbg3evkCXy87_3XSXSyd570lY3H8rBYHZpXFBUqN4TmXNhlANuhG2U00OeyrxPkez9o-QXDqfi7utB1Ixzo5Soas8fCCEQK-hJ6NiwXxSkbqkIvL8cqIV2xUUQ/w640-h360/Assorted+Nigiri+Sushi+with+Norwegian+Salmon.jpg" width="640" /></a></div><div><br /></div>Assorted Nigiri Sushi with Norwegian Salmon. <div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2mwn10N1ODHHAk84qis68SyPh7gZyrSFFqokZgtpUGdf3ygXmvsdW8Fq8iub2Tk2PcjZpdycrBWT76dyF-KS7bSbPU_nYyzqYEauWG_VgGBPxiJ6JU-7GuxOfJwiDDDXObGCM4g/s2048/Azuki+Crepe+wth+red+beans%252C+green+tea+sauce.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1780" data-original-width="2048" height="346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2mwn10N1ODHHAk84qis68SyPh7gZyrSFFqokZgtpUGdf3ygXmvsdW8Fq8iub2Tk2PcjZpdycrBWT76dyF-KS7bSbPU_nYyzqYEauWG_VgGBPxiJ6JU-7GuxOfJwiDDDXObGCM4g/w400-h346/Azuki+Crepe+wth+red+beans%252C+green+tea+sauce.jpg" width="400" /></a></div><div>Azuki Crepe, with red beans and green tea sauce</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYeXD5kr_oRsPOR6fbKA6IdYzsbn6qHcbhpcD69QpJ7xTXVmBDKpeYFIC4I7L-T6SbYnZ20OlBiMVH79rITl7TCfUwBXjIoMGTvS3d7CrlX0bntVgYZDgaxVand_D1UG74Vh6JlA/s2038/Chef+Steve+Chua%252C+owner+of+Two+Chefs+Lab%252C+a+Japanese+restaurant.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2038" data-original-width="1477" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYeXD5kr_oRsPOR6fbKA6IdYzsbn6qHcbhpcD69QpJ7xTXVmBDKpeYFIC4I7L-T6SbYnZ20OlBiMVH79rITl7TCfUwBXjIoMGTvS3d7CrlX0bntVgYZDgaxVand_D1UG74Vh6JlA/w464-h640/Chef+Steve+Chua%252C+owner+of+Two+Chefs+Lab%252C+a+Japanese+restaurant.jpg" width="464" /></a></div>Chef Steve Chua, owner of Two Chefs Lab, a Japanese restaurant</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0dmm8oLcv4gwepI42asQJ-de1syXjfVaxNrmw8foTnh9eCMuivZTQTFUVVY4K7NxjkYICi5IjviBzlMXOzeo26J6ymny6KX5r0lWiC8OVe68DXPlkx8UsBdsBjpljt2gK5rySBw/s2048/Cured+Beetroot+Norwegian+Salmon+with+lemon+essence+and+pickled+daikon.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0dmm8oLcv4gwepI42asQJ-de1syXjfVaxNrmw8foTnh9eCMuivZTQTFUVVY4K7NxjkYICi5IjviBzlMXOzeo26J6ymny6KX5r0lWiC8OVe68DXPlkx8UsBdsBjpljt2gK5rySBw/w640-h426/Cured+Beetroot+Norwegian+Salmon+with+lemon+essence+and+pickled+daikon.jpg" width="640" /></a></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFfvOtVBADaKf24WwtN_X7oaUxWgQFmtBklBVvl5csg-TUv3xfAWcU5gUTC5h7KnTv9FNjd7tSuOksKX_1JzG31Pz9zplsky5b5zAW9jGL5VW4zvhE1RSm20Qz5ERXZ46vK20VPw/s1958/Jordash+DeCruz%252C+sous+chef+at+Curious+Kitchen.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1958" data-original-width="1544" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFfvOtVBADaKf24WwtN_X7oaUxWgQFmtBklBVvl5csg-TUv3xfAWcU5gUTC5h7KnTv9FNjd7tSuOksKX_1JzG31Pz9zplsky5b5zAW9jGL5VW4zvhE1RSm20Qz5ERXZ46vK20VPw/s320/Jordash+DeCruz%252C+sous+chef+at+Curious+Kitchen.jpg" /></a></div><div><br /></div>Jordash De Cruz, sous chef at Curious Kitchen</div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX_3Y-fe9_NfMTGI4jCycJhBJwVwD5PfvYA-hZEhROb4t9BwtOs8wvd714uQCWfRUU5AJW3JS98lGdaXjf7HLdC-UTYjI59YtuGBHZV9G4rQU14OLDsr4eBHq89sVVet3PUyOD4A/s2048/Norwegian+Success+Cake+with+fresh+berries.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX_3Y-fe9_NfMTGI4jCycJhBJwVwD5PfvYA-hZEhROb4t9BwtOs8wvd714uQCWfRUU5AJW3JS98lGdaXjf7HLdC-UTYjI59YtuGBHZV9G4rQU14OLDsr4eBHq89sVVet3PUyOD4A/s320/Norwegian+Success+Cake+with+fresh+berries.jpg" width="320" /></a>Sliced seared Norwegian Seafood Trout...</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6q68lv8HdHIvnSLpu0NWuk86oqtknSClK-G2anMGcsV242QEizkpbHjGyobzoggX5-MaWaLWo4BH9T3PGZu8OMVUCnIkVwgMTjr8wjulXyZ6m99TTqRkYGDLaXRlFpwDOLDZnZw/s1987/Seared+Fjord+Trout+with+roasted+vegetables%252C+sandefjordmo+%2528Norwegian+butter+sauce%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1987" data-original-width="1325" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6q68lv8HdHIvnSLpu0NWuk86oqtknSClK-G2anMGcsV242QEizkpbHjGyobzoggX5-MaWaLWo4BH9T3PGZu8OMVUCnIkVwgMTjr8wjulXyZ6m99TTqRkYGDLaXRlFpwDOLDZnZw/w426-h640/Seared+Fjord+Trout+with+roasted+vegetables%252C+sandefjordmo+%2528Norwegian+butter+sauce%2529.jpg" width="426" /></a></div><br /><div>Seared Fjord Trout with Seared Vegetables</div><div><br /></div><div><br /></div><div>And for the Zoom Presentation, </div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE7_Shnld8RENzgw9criObf4en8e1E0R4-XctkJvjO1zWMPMVolR3TuxJ8PNUf-puwfF4a0WKG9PVNewhfqHi5IJeMsO-2Q7BJZov9q3XAfcH_cXGkY5Ef99wp8laO3u2WBJQJ_g/s2048/Lars+Fredrik+Martinussen+from+Nordlaks+Group+spoke+on+the+company%2527s+commitment+in+providing+sustainable+seafood.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE7_Shnld8RENzgw9criObf4en8e1E0R4-XctkJvjO1zWMPMVolR3TuxJ8PNUf-puwfF4a0WKG9PVNewhfqHi5IJeMsO-2Q7BJZov9q3XAfcH_cXGkY5Ef99wp8laO3u2WBJQJ_g/s320/Lars+Fredrik+Martinussen+from+Nordlaks+Group+spoke+on+the+company%2527s+commitment+in+providing+sustainable+seafood.jpg" width="320" /></a></div><div><br /></div><div><div><span face="Arial-BoldMT" style="font-weight: bold;">Lars Fredrik Martinussen - Head of Communications, Nordlaks Group
</span></div><div><span style="font-family: ArialMT;">Lars Fredrik Martinussen (36) is the head of communication at Nordlaks group. Nordlaks is a family
</span></div><div><span style="font-family: ArialMT;">owned aquaculture company located in the north of Norway, which are currently working to realize
</span></div><div><span style="font-family: ArialMT;">ambitious plans for a sustainable development of both the company and the aquaculture industry in
</span></div><div><span style="font-family: ArialMT;">Norway. Lars holds a MsC in Fishery Science from the University of Tromsø, Norway, and has been
</span></div><div><span style="font-family: ArialMT;">with Nordlaks since 2016. </span></div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrS01nBFsRC4sVyqHTt5ircvoRXaHK83UmeByvMupIvqo6c7iKMpLnzZVHSXTE4F5-nV4IYGBQKP_gHSJlusWatYNdmM-_ISlgo0R8hwowbEqMftdbkgXnnbah53TTA8Bi13gMVw/s2048/Norwegian+Seafood+Council+Regional+Director+Asbjorn+Warvik+Rortveit.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrS01nBFsRC4sVyqHTt5ircvoRXaHK83UmeByvMupIvqo6c7iKMpLnzZVHSXTE4F5-nV4IYGBQKP_gHSJlusWatYNdmM-_ISlgo0R8hwowbEqMftdbkgXnnbah53TTA8Bi13gMVw/s320/Norwegian+Seafood+Council+Regional+Director+Asbjorn+Warvik+Rortveit.jpg" width="320" /></a></div><div><span face="Arial-BoldMT" style="font-weight: bold;">Asbjørn Warvik Rørtveit - Director of South-East Asia, Norwegian Seafood Council
</span></div><div><span style="font-family: ArialMT;">Asbjørn (AB) oversees all regional activities in the South-East Asia including Thailand, Taiwan,
</span></div><div><span style="font-family: ArialMT;">Malaysia and Singapore starting from August 2019. He has an extensive background in Marketing and
</span></div><div><span style="font-family: ArialMT;">Market insights from 11 years at the NSC. Starting from 2009, he joined the Norwegian Seafood
</span></div><div><span style="font-family: ArialMT;">Council as Project Manager. Over the following years, he became Consumer Market Analyst in 2010,
</span></div><div><span style="font-family: ArialMT;">and the Director of Market Insight and Market Access in 2015. Asbjørn holds a doctoral degree (PhD.)
</span></div><div><span style="font-family: ArialMT;">in Marketing specialising in Consumer Behavior from The Arctic University of Norway</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAiQC77pS-ox25E9ixz8vUTdmtmcnLpYEMpXcE_6R9gPOwIJ0n0lrIZ3zRXizP8c55aIIMhLMPx8XZF5TfDXvqtZWX_-MW6kzIoEBe_-AoPyLD60deHE9xozix2M1wyPJhwHtUAw/s1684/Phyllis+Teh+founder+of+Art+of+Salmo.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1684" data-original-width="1242" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAiQC77pS-ox25E9ixz8vUTdmtmcnLpYEMpXcE_6R9gPOwIJ0n0lrIZ3zRXizP8c55aIIMhLMPx8XZF5TfDXvqtZWX_-MW6kzIoEBe_-AoPyLD60deHE9xozix2M1wyPJhwHtUAw/s320/Phyllis+Teh+founder+of+Art+of+Salmo.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><div><span face="Arial-BoldMT" style="font-weight: bold;">Phyllis The - Founder and CEO, art of salmo
</span></div><div><span style="font-family: ArialMT;">Phyllis Teh is the founder and CEO of art of salmo. She strongly believes in quality should not comes
</span></div><div><span style="font-family: ArialMT;">at the expense of convenience, nor the other way around - especially when it comes to the freshness
</span></div><div><span style="font-family: ArialMT;">of fjord trout. She established Art of Salmo with her business partner, Dan in 2019. Art of Salmo is
</span></div><div><span style="font-family: ArialMT;">Malaysia's first online store specialising in Norwegian Fjord Trout delivery, providing ready to eat
</span></div><div><span style="font-family: ArialMT;">solutions to their customers. Phyllis' expertise in social media marketing has helped their brand garner
</span></div><div><span style="font-family: ArialMT;">13K followers on Instagram in the span of less than a year. Today, she is continuously developing new
</span></div><div><span style="font-family: ArialMT;">food solutions in line with new consumer trends.</span></div></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></div><b><i><span style="font-size: large;">
Safe, sustainable and nutritious Norwegian Salmon and Fjord
Trout in a Virtual Seafood Luncheon by the Norwegian Seafood
Council</span></i></b><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">Norwegian salmon and fjord trout have always been a nutritious, versatile and safe fish to
cook and eat at home or in the restaurants. They are easily available in the markets,
supermarkets and at the grocers even during this pandemic. Consumer trends may have
evolved during this time, but the Norwegian seafood industry has its finger on the pulse on
what consumers want. </span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">The Norwegian Seafood Council takes pride in the fact that Norwegian salmon has captured
the top spot in global sustainable food ranking for two years running. Three Norwegian
seafood companies are ranked among the top 10 of the list of the world’s most sustainable
protein producers in the Coller FAIRR Protein Index. </span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">The Index looks at how the world’s 60 largest publicly listed companies producing meat, dairy
and seafood perform on various risk factors relating to sustainability. The risk factors include
greenhouse gas emissions, deforestation, use of antibiotics and labour conditions. </span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;"> No other animal farming uses less antibiotics than Norwegian aquaculture. In 2019,
Norwegian salmon farms have near eliminated the use of antibiotics. “Eating more seafood is
a good way to reduce our climate emissions, and Norwegian salmon companies are leading
the way in sustainable protein production,” says Renate Larsen, CEO of the Norwegian
Seafood Council (NSC).</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">Keeping safe and eating safe and healthy is the way to go during this pandemic and beyond.
The Norwegian Seafood Council, led by NSC Regional Director Asbjorn Warvik Rortveit, shows
how in the NSC Virtual Luncheon of Norwegian Salmon and Fjord Trout with the Media on 25
November 2020. </span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;"> Norwegian Ambassador to Malaysia, Her Excellency Gunn Jorid Roset spoke at the virtual
lunch while Asbjorn Warvik Rortveit shared an overview of Norwegian seafood performance
and Seafood Consumer Insights with the media. </span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">Phyllis Teh, co-founder of online store Art of Salmó, that specialises in delivering the finest and
freshest Norwegian fjord trout with its special seasoning sachet to your doorstep spoke on
“Adapting to Consumer Needs in Covid-19 Times”.
Chefs Jordash DeCruz and Steve Chua presented “When East Meets West, Norwegian
Seafood Tasting Menu” for lunch. Chef Jordash is sous chef at Curious Kitchen in Kuala
Lumpur and has had experience working on the Norwegian Cruise Line and Viking Ocean
Cruise. Chef Steve is the founder of Two Chefs Lab, a Japanese restaurant, and has
represented Malaysia as a Norwegian Seafood Council’s sponsored participant at the World
Sushi Cup 2018. </span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">There has been an increase in seafood consumption, driven by a shift towards a more
sustainable diet. This is according to a recent study of more than 25,000 consumers across
20 markets performed by Kantar on behalf of the Norwegian Seafood Council. The study is the
largest seafood consumer study of its kind and offers invaluable insight into seafood
consumer behaviours and preferences over time.</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">Many markets in this region are reporting increased demand for processed and pre-packed
seafoods, as well as products with longer sell-by dates. The Norwegian seafood industry is
adapting to these shifts in buyer preference and is turning its production to meet these needs.
It continues its efforts to provide safe, sustainable, and nutritious seafood during this time. </span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;"> <b><i>Norwegian Seafood Council</i></b></span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;"> The Norwegian Seafood Council (NSC) is owned by the Ministry of Trade, Industry and
Fisheries. The Norwegian seafood industry finances its activities through fees levied on all
exports of Norwegian seafood.. Headquartered in Tromsø, NSC has presence in major markets
around the world aiming to increase the value of Norwegian seafood resources. NSC oversees
the administration and use of the trademark, “Seafood from Norway” a joint value for the
Norwegian seafood industry. Together with the industry, NSC aims to increase the demand for
and consumption of seafood from Norway. For more information, please visit
https://en.seafood.no/</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;"> <b><i>“Seafood from Norway” </i></b></span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">Trademark
Seafood will always be an essential part of our diet. However, consumers today are
increasingly focused on the origin of food, how it is produced and how it meets concerns
regarding sustainability. Norway was built on its seafood industry, and managing its ocean
resources in a sustainable manner.
The new trademark “Seafood from Norway” is addressing these matters, founded on a
genuine concern for environment. This trademark is a symbol of origin and quality for all
Norwegian seafood, farmed or wild caught in Norway’s cold, clear waters. Because there is no
doubt about it: Origin matters. </span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">For further media information, please contact Scribe Media Link: </span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;"> Marian Eu HP 013 330 1662, email: scribemedia3@gmail.com</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;"> Angeline Mah HP 016 623 9180, email: angeline.scribemedia@gmail.com</span></div>fatboybakeshttp://www.blogger.com/profile/17872577399803066735noreply@blogger.com5tag:blogger.com,1999:blog-20053759.post-79496780708684969322020-01-14T14:21:00.001+08:002020-01-14T14:21:44.847+08:00Sushi Making Workshop by Norwegian Seafood Council<div class="separator" style="clear: both; text-align: center;">
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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. <br />
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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.<br />
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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. <br />
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The Workshop was held at the School of Hospitality, Tourism and Culinary Arts<br />
KDU University College, Utropolis, Glenmarie, Shah Alam and graced by the Ambassador of Norway, Her Excellency Gunn Jorid Roset. <br />
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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. <br />
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This shockingly crude sushi and roll were a result of the workmanship of yours truly. <br />
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In stark contrast to the award winning sushi platter prepared lovingly by Chef Leon Yap<br />
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For more info on how to contact Norwegian Seafood Council directly,<br />
<div class="MsoNormal" style="background: rgb(255,255,255); margin-bottom: 0.0000pt;">
<b><span style="color: #222222; font-family: Calibri; font-size: 12pt;">Contact: Scribe Media Link</span></b><b><span style="color: #222222; font-family: Calibri; font-size: 12pt;"><o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: rgb(255,255,255); margin-bottom: 0.0000pt;">
<b><span style="color: #222222; font-family: Calibri; font-size: 12pt;"> Angeline Mah: 016 623 9180</span></b><b><span style="color: #222222; font-family: Calibri; font-size: 12pt;"><o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: rgb(255,255,255); margin-bottom: 0.0000pt;">
<b><span style="color: #222222; font-family: Calibri; font-size: 12pt;"> KW Thong: 012 388 6023</span></b><b><span style="color: #222222; font-family: Calibri; font-size: 12pt;"><o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: rgb(255,255,255); margin-bottom: 0.0000pt;">
<b><span style="color: #222222; font-family: Calibri; font-size: 12pt;"> Marian Eu: 013 330 1662</span></b><span style="color: #222222; font-family: Arial; font-size: 12.0000pt; mso-fareast-font-family: 'Times New Roman'; mso-spacerun: 'yes';"><o:p></o:p></span></div>
fatboybakeshttp://www.blogger.com/profile/17872577399803066735noreply@blogger.com6tag:blogger.com,1999:blog-20053759.post-20984579970537558312020-01-10T18:46:00.000+08:002020-01-14T12:49:19.950+08:00First of the CNY Feasts At Celestial Court, Sheraton Imperial KLIn 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)<br />
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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.<br />
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CNY Wealth Set at RM1688 nett per table<br />
CNY Prosperity Set at RM1988 nett per table<br />
CNY Happiness Set at RM2388.<br />
Who says that money can't buy happiness.<br />
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And the mandatory Yee Sang, touted as the UNITY LOU SANG, is priced as below:<br />
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Abalone Sliced With Fresh Scallop Yee Sang (RM188 nett/ RM376 nett for large)<br />
Crispy Soft Shell Crab Yee Sang (RM108nett/ RM216 nett for large)<br />
Norwegian Salmon Yee Sang (RM108 nett/ RM216 nett for large)<br />
Jelly Fish Yee Sang (RM88 nett/ RM176 nett large)<br />
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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. <br />
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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.<br />
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Stewed Dried Oyster With Sea Cucumber and Black Moss ("Hair vegetable")<br />
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.<br />
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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. <br />
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Wok-fried prawns with Angled Loufa Gourd, Shimeji Mushrooms and Cashew Nuts<br />
Prawns, like no 5 in Thai, is HA....which of course denoted mirth and joy.<br />
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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.<br />
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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.<br />
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Maybank, HSBC or CIMB cards get 20% discount (t&c apply)<br />
Club Marriott members 30%, and Marriott Bonvoy from 10 - 20 % depending on tier. (t&c apply)<br />
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For dining and reservations, call 03-2717 9977 or email dining.specialist@sheraton.com<br />
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<br />fatboybakeshttp://www.blogger.com/profile/17872577399803066735noreply@blogger.com1tag:blogger.com,1999:blog-20053759.post-24258646279645110882019-12-06T20:50:00.003+08:002019-12-06T20:50:32.544+08:00Throwback Gin Jubilee Finale At Sentul DepotCongrats to the organisers, WHOLLY SPIRITS et al for the incredible finale of Gin Jubilee at Sentul Depot...<br />
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It was hard to believe that the venue was in KL, it felt like a different world.<br />
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And congratulations to winning mixologist extraordinaire, Shirmy Chan on her Curious PJ, comprising Drumshanbo Gunpowder Irish Gin, East Imperial Old World Tonic, beating 25 other partner bars. <br />
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Looking forward to Gin Jubilee 2020!!!fatboybakeshttp://www.blogger.com/profile/17872577399803066735noreply@blogger.com1tag:blogger.com,1999:blog-20053759.post-22369091312486495902019-11-22T20:26:00.000+08:002019-11-22T20:26:20.738+08:00Chez Gaston by Rendezvous, A Little Gem Tucked Away in Bangsar UtamaIt's always heart warming to visit an establishment that is run by a passionate Chef cum Owner, and Chez Gaston is one such place. An unpretentious place, nestled in a rather odd location really, so much so you'd least expect to find a French restaurant in such a hood. Undoubtedly parts of Bangsar Utama have become rather gentrified in recent times, with speakeasies, bars and coffee places mushrooming, but this particular location is away from the main stream gentrification.<br />
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I'm not sure if it is by design, but this is the only signage that would clue you as to its existence. It does look rather rustic, tucked amongst the leaves and bushes. <br />
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The interior is simple, almost minimalist. It doesn't pretend to be a fine dining place, and indeed, a bulk of the lunchtime crowd are from surrounding offices, who patronize the place because of the incredibly reasonably priced set lunches, which change daily.<br />
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The rather serious Chef Florian, who hails from France, but has been here for 10 years or so, explains that he himself goes to the market every morning and sources the freshest ingredients for the lunch menu, so therefore it is not possible to predict the day before what will be available for lunch. Such a system has its pros and cons, no doubt, but at the end of the day, it goes to show his commitment to freshness of ingredients.<br />
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The name Chez Gaston itself refers to his grandfather, who was also a chef. You see, if this was set in a charming countryside in France, this story would garner oohs and ahhs, and awwws.....<br />
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We start with an amuse bouche of pate, pickles on toasted baguette.<br />
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Some of the aperitifs Chef let us sample to tickle the palate. I personally found both too sweet.<br />
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French Onion Soup, with a grilled cheese (Ementhal) topping done very uniquely, which made it perfect for dipping into the sweet onion broth. RM17<br />
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Fish soup, RM18, made from Chef''s father's recipe. It's a rather thick fish soup, and very substantial, complimented perfectly with bread and butter. I would recommend sharing.<br />
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Escargots, swimming in wine sauce...which on it's own is a tad salty, but once you mix it up, and dunk some bread, is rather good. RM24<br />
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Possibly my favourite starter, because I am such a foie gras fan, and yes, the pan seared variety. Now, that onion relish is soooo good, and so were those random slices of smoked duck. The other real surprise was that fried bread beneath the foie gras, which had absorbed all the goodness of the foie juices.<br />
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The salad with goats cheese and bacon bits was good, well, you can't really go wrong with a salad that has chunks of pork bacon, and the dressing, very subtle, slightly tangy, refreshing. RM26<br />
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Scallops in creamy sauce, RM35, very nice indeed, and that sauce ..ooh lala.<br />
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I can't see or hear Beef Bourguignon (that's a lot of vowels) without thinking of that movie Julia Julia...and have ALWAYS been fascinated by the dish. To prepare takes like forever, so I'm glad there's a version that I find quite nice (although to be fair I have no yardstick to compare).<br />
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Rouget en Papillote A La Creme de Ciboulette, basically red mullet baked in "Papillote",<br />
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PSA - <i><b>In the culinary arts, the term en papillote refers to a moist-heat cooking method where the food is enclosed in a packet of parchment paper or foil and then cooked in the oven. ... Word meaning: En papillote means "in paper" or "in parchment" in French (Courtesy of Google)</b></i><br />
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What distinguishes this dish is the multi layers within that parchment vessel, so you have to dig deep to savour the different flavours and textures.<br />
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Pork tenderloin, okay, I prefer fattier cuts of meat, so this would too lean for me, although the sauce was nice. Come to think of it, a lot of creamy sauces.<br />
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Chicken isn't a dish I would think of ordering in a French Restaurant, firstly because they always use breast, but to my surprise, Chef Flo uses thigh, and the result was actually a very good chicken dish.<br />
Cuisse de Poulet Grillee Fromagere RM42. On top of the chicken is goat's cheese.<br />
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This Italian Veal dish thrown in for good measure, very rich and delicious, but it's a special, so don't count on being able to order it randomly.<br />
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The Bouillabaisse, the iconic Marseilles seafood soup, is chockful of goodies, tiger prawns, mullet, and the soup, which is more bisque like than clear (unlike the usual Marseilles ones), is so good that left all of us wanting more. Now, the main surprise was the breads, because well, it's bread, and at this stage of the meal, no one wants more bread, BUT one per chance bite into that crusty piece of goodness, it didn't take long before all of it was gone.<br />
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We all agreed that we could have done with more soup though. RM68<br />
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Pretty decent house pours...<br />
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Although we were bursting at the seams, Chef Flo insisted we try his blood sausage. Whilst I am not a fan of pig's blood, (not even in curry mee), Fay loved it, as did the others.<br />
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For dessert, this floating meringue island..<br />
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But this dark chocolate mousse wins the dessert trophy in my book.<br />
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Apparently in France they have their cheese platter with salad sides. We found this out when Anitaeats queried Chef Flo why was there a patch of salad...<br />
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And apple tarte tatin... with vanilla ice cream to end<br />
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As I said, it's a cosy unpretentious environment, casual French dining that won't burn a hole in your pocket. The wine list is adequate, and very reasonably priced as well. I really am looking forward to that chicken and beef bourguignon again. Oh, and the scallops. Oh, the the foie gras. <br />
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Chez Gaston<br />
12G Jalan Bangsar Utama<br />
Bangsar<br />
59000 Kuala Lumpur<br />
Tel : 011-3993 0036<br />
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<br />fatboybakeshttp://www.blogger.com/profile/17872577399803066735noreply@blogger.com21tag:blogger.com,1999:blog-20053759.post-81840236402376254332019-11-04T11:41:00.001+08:002019-11-04T11:41:40.157+08:00Palmers Champagne Launch At VertigoI seem to get a lot of invites to alcohol events these days. Not that that is a complaint, in fact, it's a great thing. So, when invited to Vertigo at Banyan Tree, for a new champagne preview, that's like, yeee haaahhh...<br />
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As the sun set over the hazy horizon, we were plied with elegant flutes of the Palmers Champagne Brut Reserve, made from 55%Chardonnay, 35% Pinot Noir and 15% Pinot Muenier. The perfect drink to start the evening with.<br />
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We were privileged to have Area Export Manager, Arthur Camut, briefing us on the Palmers Brand, and introducing the Champagne to us.<br />
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The other varieties we got to try were the Palmers Rose Reserve, a lovely elegant rose, that in my opinion would pair with almost any food. Made from 45% Chardonnay, 40% Pinot Noir and 15%Pinot Muenier, including 10% red wine from a solera system started 35 years ago, the Rose has notes of berries as one would expect.<br />
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The Palmers Blanc De Blancs, under the Specialty Collection range, is definitely a celebration drink. Made from Chardonnays sourced from the Chardonnay sourced mainly from the magnificent terroirs of Villers-Marmery and Trépail, two Premiers Cru villages in the Montagne de Reims area that are<br />
known for their outstanding Chardonnay<br />
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What better way to enjoy an elegant champagne than with a freshly shucked oyster with all the marine flavours intact.<br />
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Not a bad view after a few glasses of excellent bubbly.<br />
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For more information on the Champagne, check out their website,<br />
<a href="https://www.champagne-palmer.fr/en/">https://www.champagne-palmer.fr/en/</a><br />
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You do need to be above 21 Years old to visit the site though.<br />
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To purchase the champagne, the local distributors are Asia Euro<br />
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fatboybakeshttp://www.blogger.com/profile/17872577399803066735noreply@blogger.com2tag:blogger.com,1999:blog-20053759.post-39186361356652026902019-10-30T22:02:00.000+08:002019-10-31T21:29:03.826+08:00SPG by BijanTo me, one of the most exciting restaurants that have opened of late, is SPG by Bijan. Okay, I might be biased, because I had SUCH a good time at the media launch. Also, the lovely trio, a bevy of SPG like girls (maybe in their heyday, with a lot of imagination) are my dear friends. But hey, there's no sin in being partial to a place just because it's owned by friends.<br />
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To those born before a certain era, they might not be familiar with the term SPG, Sarong Party Girl, typically long black haired leggy single ladies who love sidling up to Caucasian men. In fact, a whole comic book was popularized in the neighbouring republic across the causeway, where presumably it was even more predominant.<br />
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However, this clever play on words in this context, stands for Sarong Party Grill. Already images of parties being held there in traditional costumes permeate my mind.<br />
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The bright cheery decor looks spectacularly colorful in the day time, albeit a little girly for me,<br />
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But no matter how beautiful a place is, to me, the MOST important thing would be the food, and drink. To me, a shack with great food trumps palatial settings with bad food.<br />
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Anyway, it was a lovely afternoon, and we were honored to have a specially curated degustation menu for sampling.<br />
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The welcome cocktail was love at first sight. The Stinkitini, using Petai as a garnish instead of an Olive. Obviously it won't be everyone's cup of Ti-ni... but I loved it. Inspired, if you ask me. But that was just the tip of the iceberg.<br />
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Cocojito. If I have to explain it, clearly your knowledge of cocktails needs brushing up. A marriage in heaven of the Mojito and Coconut. In the background, chips called Fries Celup. </div>
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Now, these might seem like ordinary crackers but the black one, a squid ink sago cracker, was truly something different and I hope they package it to sell. The bitter kerepek, whilst more common, was still a wonderful starter that paired well with the cocktails, together with the lovely sambals. Perhaps not ideal for the Trypophobic.<br />
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Yellow fever, basically Tumeric addition to an embellished gin and tonic. Given the healing detoxing qualities of tumeric, would I dare imagine that this Yellow Fever is actually good for you?<br />
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Asam pedas, containing the dreaded tequila, triple sec and tamarind juice, which was actually very nice. The winner is the spicy sugar that lines the rim of the glass.<br />
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The talented mixologists at work....<br />
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This Ah Ran Sini, a play on Arancini, is stuffed fritters with nasi lemak, can you believe it! Pretty unique and pretty good with a Stinkitini.<br />
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Grilled Calamari. okay, nothing particularly evocative about this, it's grilled calamari with a nice sambal.<br />
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Pais Barramundi, which I thought was rather unique. Grilled parcels of barramundi with banana leather, turmeric, spices and coconut.<br />
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Whilst this Kedondong Calamansi was originally served as a mocktail, I asked for some Rum to be added and WOW, I hope they turn it into a cocktail with my suggestion. Kedondong is Ambara in some chinese dialect, and Ambara Sheen Mui is a common drink in Penang kopitiams. So why not AMBARUMMM it?<br />
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The very shy Chef Raziz, who hails from Sekinchan I believe, who came up with a lot of the inspired dishes. </div>
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Ayam Limau Purut and Roti Jala Tiffin. The photo doesn't do the tiffin justice, cos it's tiny tiffins that are just sooooo cute, which Lissa lugged back from Chatuchak apparently.<br />
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Now this Jackfruit Rendang Bao caused quite a stir, because a diner who shall not be named was recently served the most awful bland Jackfruit curry in an unnamed fine dining establishment in Bangkok. The conclusion was, THIS IS HOW YOU COOK JACKFRUIT. And I agree, another inspired dish. Of course using mantao was also a brilliant idea.<br />
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I love tongue, so this Lidah and Sambal, tender braised ox tongue,...was sooo good.<br />
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Duck Skewers, Marinated Duck Leg served with Sambal Hijau.... Such a pretty dish if you ask me.<br />
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Chicken Kicap Skewers, marinated in a ginger soy sauce. </div>
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Angus oyster blade served with sambal hitam, sambal hijau and sambal merah. The sambals were really extraordinary, which I'm glad, for all intents and purposes, Bijan serves Malay food, and sambal is really one of the cornerstones of the cuisine. So heck, luckily it's done well.<br />
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Grilled Lamb Loin with the same three sambals.<br />
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And the award for MY favourite dish of the meal, and mind you, this came at the end, when marginal utility is close to zero, has to be this AMAZING NASI SEKINCHAN, tricolour rice, and quinoa (WITH QUINOA some more, and yet it made it to my favourite), pulled chicken, asian pesto , rice crackers and ....drum roll, crispy chicken skin.....<br />
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Pays to know the owners, we had EXTRA chicken skin which was finished faster that you can say CLUCK.<br />
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An amazing combination of textures and flavours, I really can't wait to have this nasi sekinchan again. Amazingly light, even those party pooper Keto Kakis yielded and admitted it was fantastic.<br />
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For dessert, this Banana Over bananas (Homemade banana ice cream with smokey caramelized banana and dehydrated banana cone) and Pulut Mango cake, a chilled mango mousse, fresh mango and coconut glutinous rice . Both a fabulous end to a fabulous meal.<br />
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Finally, a cocktail I noticed in their menu but have not tried, but feel had to be included in this write up so I would remember, is THE ROSE CHAN. Talk about a name from the past. I simply love the creative nomenclature assigned to these drinks.<br />
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Anyway, SPG by Bijan has so much to offer, by way of tapas, grills, more starters, Mocktails (which I didn't bother mentioning as it's wasted calories to me), and fabulous cocktails. As of time of writing, I am not sure if they have priced their items, but if Bijan next door is any yardstick, it should be fairly reasonable for the quality you're getting in a lovely atmosphere.<br />
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I can't wait to return.<br />
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Lunch menu is available daily from 12 – 4pm.<br />
Address:<br />
SPG by Bijan<br />
No.3A Jalan Ceylon, Kuala Lumpur 50200, Malaysia<br />
Tel: 03 2022 3575<br />
Opening Hours: Monday to Sunday from 12.00pm-12.00am<br />
<br />fatboybakeshttp://www.blogger.com/profile/17872577399803066735noreply@blogger.com0tag:blogger.com,1999:blog-20053759.post-10970097781770014122019-10-29T21:46:00.001+08:002019-10-29T22:50:42.628+08:00The Launch of Club Marriott Loyalty CardIt was with much aplomb and style that the Club Marriott Loyalty Card was launced recently by Marriott International, at the swanky Gastro, Le Meridien Kuala Lumpur. A leading region wide dining loyalty program, the card provides benefits for members at 338 participating hotels, across 18 brands in 17 countries.<br />
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“<i><b>Loyalty is the key driving force that always allows us to cut through the competition</b></i>," said Petr Raba, Vice President, Food and Beverage, Asia-Pacific for Marriott International. "<i><b>Club Marriott gives us the platform to drive loyalty in food and beverage, via rewarding and recognizing our Malaysian guests through exclusive benefits and memorable experiences across a variety of brands</b></i>,” he added.<br />
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In Malaysia alone, there are 14 hotels across 8 brands, including Sabah and Sarawak that are part of this program, and of course, loyalty cards come with a host of benefits, such as dining certificates, group dining vouchers, points, room discounts, upgrades and even spa vouchers.<br />
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In addition, members enjoy special privileges and year-round savings on dining consumption at over 330 participating hotels in Asia Pacific is made available through this program. Members are entitled to earn additional value with the special members’ accommodation rates for a full 12 months.<br />
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<b>Priced at RM788.00</b>, Club Marriott membership offers guests access to benefits of dining, spa and other privileges across the region at over 330 participating hotels in Asia Pacific. Upon joining Club Marriott, guests will receive a complimentary one-night room stay, buffet for two persons and more*.<br />
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“<b><i>With over 200,000 members today and growing, the new Club Marriott has evolved as the preferred Hotel Dining Loyalty Program</i></b>," adds Petr Raba, Vice President, Food and Beverage, Asia-Pacific for Marriott International. “<i><b>By offering locally relevant benefits to members, we aim to continue to have a sharp focus on positioning our hotels as ‘the favorite destinations where locals go to meet, eat and drink.</b></i>’”<br />
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The 14 participating hotels and resorts in Malaysia are:<br />
1.Aloft Kuala Lumpur Sentral<br />
2.Aloft Langkawi Pantai Tengah<br />
3.Element Kuala Lumpur<br />
4.Four Points by Sheraton Puchong<br />
5.Le Méridien Kota Kinabalu<br />
6.Le Méridien Kuala Lumpur<br />
7.Le Méridien Putrajaya<br />
8.Miri Marriott Resort & Spa<br />
9.Putrajaya Marriott Hotel<br />
10.Renaissance Kuala Lumpur Hotel<br />
11.Sheraton Imperial Kuala Lumpur Hotel<br />
12.The Westin Desaru Coast Resort<br />
13.The Westin Kuala Lumpur<br />
14.The Westin Langkawi Resort & Spa<br />
*Terms and conditions apply<br />
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It was most lovely to see old friend Cindy Yoong...<br />
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A fabulous banquet was prepared for the media guests and regular Club Marriott guests, with a surprise fun twist at the beginning. Chefs from 5 participating hotels were given a black box of goodies and had to perform ala Master Chef using the ingredients in the box.<br />
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Chefs from Le Meridien Putrajaya explaining to Petr Raba what they had created.<br />
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It was indeed a most enjoyable afternoon, and always a pleasure to see old familiar faces, who have contributed so much to the local culinary scene, like Chef Antoine Rodriguez of Le Meridien Kuala Lumpur, and Chef Rajesh of the Westin.<br />
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Thanks for the media invite, Zeno Malaysia.<br />
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EXTRA INFORMATION<br />
<br />
<i>About Club Marriott</i><br />
<i>Club Marriott is Marriott International Asia Pacific’s paid membership program for Food and Beverage. The program is available at over 330 participating hotels across 17 countries and territories in the region. With more hotels joining every month, Club Marriott has more than 200,000 members. Aimed at targeting potential members who value a more distinct dining experience that is far more than discounts, Club Marriott offers members privileges, vouchers, personal recognition on special occasions, and exclusive member events.</i><br />
<i><br /></i>
<i>About Marriott International</i><br />
<i>Marriott International, Inc. (NASDAQ: MAR) is based in Bethesda, Maryland, USA, and encompasses a portfolio of more than 7,000 properties under 30 leading brands spanning 132 countries and territories. Marriott operates and franchises hotels and licenses vacation ownership resorts all around the world. The company now offers one travel program, Marriott Bonvoy™, replacing Marriott Rewards®, The Ritz-Carlton Rewards®, and Starwood Preferred Guest®(SPG). For more information, please visit our website at www.marriott.com, and for the latest company news, visit www.marriottnewscenter.com. In addition, connect with us on Facebook and @MarriottIntl on Twitter and Instagram</i><br />
<i><br /></i>
<i>For media queries please contact: </i><br />
<i>Zeno Malaysia</i><br />
<i>Anusha Shanmugaveloo (m: 014-997 6549) |Anusha.Shanmugaveloo@zenogroup.com</i><br />
<i>Siti Norainun (m: 017-920 7550) | Siti.Norainun@zenogroup.com</i><br />
<br />
<br />
<br />
<br />
Appendix<br />
<br />
Club Marriott members will be entitled to the following:<br />
<br />
Food and beverages benefits:<br />
●Flat 35% off on food and beverage* at the all-day dining venues in all participating hotels in Malaysia<br />
●30% off on food and beverage* for all other specialty restaurants at participating hotels in Malaysia, for up to 10 persons<br />
●Up to 20% off on food and beverage in all participating hotels and resorts outside Malaysia<br />
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Accommodation benefits:<br />
Up to 20% off Best Available Rates in participating hotels across Asia Pacific, subject to availability<br />
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Other benefits:<br />
●20% off spa treatments in participating spas in Malaysia. Complimentary welcome room amenities per stay<br />
<br />
<br />
<br />
For more information on Club Marriott, please visit: <a href="https://myclubmarriott.com/">https://myclubmarriott.com</a>/<br />
<br />fatboybakeshttp://www.blogger.com/profile/17872577399803066735noreply@blogger.com0tag:blogger.com,1999:blog-20053759.post-30102360678620933572019-10-29T21:07:00.000+08:002019-10-29T21:07:59.190+08:00Kristoffel Belgian Beer LaunchYou know it's going to be be a spectacular event, when your invitation comes by courier in a black velvet lined box, with a gold coin as your entry ticket. Looks like gold, feels like gold, but alas, wasn't. Nevertheless, I delighted to be invited to the launch of Kristoffel Beers of Martens Brewery, Belgium, at the Mandarin Oriental Kuala Lumpur, no less.<br />
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To the uninformed, (even my Belgian friend didn't know), Martens Brewery has been around for more than 260 years since 1758, and is today helmed by the eighth generation of the Martens family, and records sales of over 4 million hectolitres (which is a heco alot I'm sure) beer every year.<br />
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Dotted with individual stalls serving the various beers at Aqua, the poolside bar at MO, we were given a "passport" to guide us through the different types.<br />
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I started off with the Kristoffel White, a pale, white yellow unfiltered beer. Very light and mild, almost sweet. A bit too light for me.<br />
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My passport as you can see was suitably well worn and used.<br />
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Mr Laurent Van Geelan, Sales Director of Brouwerij Martens Bocholt, introducing the beer to the thirsty Malaysian beer guzzling audience.<br />
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The summary of what was available that night<br />
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The inescapable group photoo of the various people responsible for the event.<br />
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Back to the event itself, well, yes, there were mermaids in the house too. One was supposed to stand in the circle next to the mermaid and toss your gold goin into the pool and make a wish. </div>
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The beers get "darker" as you traverse the path that had been set. Kristoffel Blond, a top fermented beer (as opposed to Lager which is a bottom fermented beer), full bodied, rich aroma, and I can imagine a group of monks in the monastery having a hearty pint of this rich and flavourful drink. One of my favourites.<br />
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Could there be a lovelier sight than seeing these babies nestled in a container of ice?<br />
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And who said that beers can't be used in cocktails? Award winning mixologist Shirmy Chan of 61 Monarchy was there preparing three unique cocktails, as described in the menu below.<br />
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The Sezoens (I assume it's a subsidiary brand), top fermented dry hopped, definitely will make you a hoppy camper. Again, for me personally, I totally preferred the darker more foreboding looking ones.<br />
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The first coin thrower....deserves a photo lah.<br />
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Juxtaposed against the Kuala Lumpur skyline at sunset, such a glorious colour!!!<br />
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For some reason (must be feeling hoppy by then), I didn't take any pictures of the flagship 1758, the pride and joy of Brewery Martens as it's named after the founding year and is also touted as their best beer. Top fermented, and re-feremnted in the bottle. A bitter and fruity flavour, and an impressive ABV of 6.5%.<br />
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These craft beers should be retailing by now in local supermarkets and selected bars.fatboybakeshttp://www.blogger.com/profile/17872577399803066735noreply@blogger.com0tag:blogger.com,1999:blog-20053759.post-39944957392288553562019-10-16T14:13:00.001+08:002019-10-16T14:13:08.299+08:00Starlight Carnival & Oktoberfest At Genting HighlandsIt's been years since I've been up to Genting Highlands, it's one of those places I went when the kids were growing up, but once they became teenagers, the allure of the indoor theme park faded, and for years the place was a big construction site. So I was pretty pleased to be invited to check out some of the latest attractions and was most excited to check out the Sky VR which I heard so much about. Alas, due to technical issues, that was scrapped from the itinerary.<br />
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The STARLIGHT CARNIVAL, which will take place every Thurs, Friday and Saturday until 2nd November, is precisely that, a carnival, under the tropical skies, hopefully unclouded, in the cool misty surrounds of the highlands, by the Century Lake Park, featuring food, movies, (in a cool open air theatre), games and music.<br />
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“<b><i>The Starlight Carnival is our way to creating an idyllic setting for an unforgettable evening</i></b>,” says Dato’ Edward Holloway, Executive Vice President of Leisure & Hospitality. “<i><b>We are in the tropics, so Malaysia’s hot weather is not always conducive for open-air events. But here in Resorts World Genting, the weather is cool all year round, and this makes us the perfect place to hold a European-style al fresco carnival.</b>"</i><br />
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I was pretty mesmerized by the fountainous sound and light show, by the lake...the rousing acoustics, in this case, the ballad the Power of Love with the fluid movements of the psychedelic water streams, coupled with the cool crisp air and the happy crowds.<br />
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Food trucks line the pavement, with a pleasing array of food choices, but really, there are so many F&B outlets in Genting collectively, it would take a year to try out everyone of them.<br />
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As part of the launch, we were entertained with a circus performance of acrobatics, <br />
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and a flash mob which comprised Genting staff themselves.<br />
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The Flash Mob participants taking a groupie<br />
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The walk from the First World Hotel brings you through the indoor theme park, and out to this colorful street where everything is happening...<br />
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For the duration of the Starlight Carnival, the outdoor screenings are as follows:<br />
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Well, in case you can't see, it's basiscally A STAR IS BORN, CHICAGO, JERSEY BOYS, HAIRSPRAY AND MAMA MIA Here We Go Again.<br />
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The Gazebo will see a line up of musicians Aidan Soloist, VIBES, McBE Duo and Double Aze take to the pop-up Gazebo stage to provide the soundtrack and mood for the twilight fiesta.<br />
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Of course, let's not be coy about it, the main highlight for me was this...<br />
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OKTOBERFEST.... the annual German beer festival, originating from Munich. Co sponsored by Carlsberg, this glitzy marquee has been set up just for that purpose. And without a doubt, perhaps not as family friendly, it is the most pulsating area for the night for those wishing to partay. <br />
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Featuring up to 19 types of premium beers – from Carlsberg Special Brew to Brooklyn OPA, from Franzikaner Hefe to Connor’s Stout Porter – the beers are served in chilled glasses and mugs.<br />
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A variety of beer accompaniment type food such as truffle sausages, kimchi hot dogs, cheese beef burgers and spicy lamb burgers from Banger Hanger & Burgers, chicken wings at Extreme Wings and cheesy nachos at Loaded Nachos.<br />
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Performers at the Oktoberfest include a variety of music, including Part III, Society of Souls, an Oompah Band and tribute bands to the Gypsy King, The Beatles and Queen. And for one evening only, Zouk Genting takes over the Oktoberfest Hall stage on 2 November 2019 in a celebration of dance music as Starlight Carnival presents the first-ever Resorts World Genting Zouk Live!<br />
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<b><i>The Starlight Carnival takes place every Thursday, Friday and Saturday from 10 October to 2 November 2019. The Halloween Weekend will run from 31 October to 2 November 2019, with the special event Starlight Carnival presents Zouk Live! on 2 November 2019. Tickets are now available. Tickets are now available, priced at RM20 for General Admission with an RM4 processing fee, while children below 12 years old enter free of charge. Special hotel packages are also available, combining entrance tickets to the Starlight Carnival with 2D1N stays at First World Hotel (RM246 nett, up to 2 pax) or Theme Park Hotel (RM628 nett, up to 4 pax). For more information, visit www.rwgenting.com or call +603 2718 1118. </i></b><br />
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<br />fatboybakeshttp://www.blogger.com/profile/17872577399803066735noreply@blogger.com1tag:blogger.com,1999:blog-20053759.post-40579392322081080512019-10-03T21:07:00.000+08:002019-10-03T21:07:24.396+08:00Goa By Sapna AnandWhen two luminaries of the culinary world, one long time restaurateur of the established Souled Out, WIP, Hubba, and Tujo, (Soul Society) and one celebrity chef who even has her own show on Asian Food Channel collaborate, you know that it can only be something good.<br />
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Goa by Sapna Anand , located about Tujo, at the Ascott Kuala Lumpur, aims to bring Goan cuisine to the KL Food scene. What is Goan cuisine? The flavours are a unique blend of Portuguese and Indian culture and taste.<br />
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“<i><b>Access to fresh seafood from the Arabian sea and influences from Muslim and Portuguese cuisines have evolved Goan food from a traditionally Hindu fare to the melting pot it is today. The one constant over centuries of growth is that the tropical region’s cuisine has always been centred around intense flavours and spices. So, stop by for a visit and live life with a little spice</b></i>.” said Chef Sapna Anand at the launch of the restaurant.<br />
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At the launch, we were privileged to witness the signing ceremony between two gorgeous ladies, Sapna and Michele Kwok (of Soul Society), while being introduced to some background on Goa etc, which is where Sapna grew up. It really sounds like a paradise, carefee, beaches, sun and sand.<br />
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I was fortunate enough to be invited a week before the launch, so I didn't have to compete with the media masses. We started off with Paneer Pea Cutlet with an amazing Mantao (a chinese bun) with lamb. I could have just eaten a few of those and be happy.<br />
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The Goan Chilli Prawn was just amazing. Cooked in garlic butter and coriander, so simple but so tasty. The breads were used to soak up all that precious garlic butter.<br />
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Fish in saffron sauce, a decadent and rich, but yet not overpowering the natural flavour of the fish.<br />
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Goan Beef Vindalho. A bit of trivia, the name Vindalho comes from the Portuguese Carne De Vinha D'alhos. I always thought Indian cuisine hardly features beef, but evidently I was wrong. Oh, this dish screams out for rice. The ghee rice with which it was served was soooooo good.<br />
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Beach Shack Squid Masala, squid wokked with Goan Red Paste. Whats not to like. <br />
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Oh, this Malabar Mutton Curry with Plantain Fritters is also to die for. Now oddly enough, I've NEVER heard of Plantain, which apparently is the cousin of the banana. Tastes the same to me, maybe it's those gigantic ones. And it's an inspired combination, this "pisang goreng" with the luscious curry.<br />
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For dessert we had this lovely rose ice cream and mango ice cream , completing our food coma.<br />
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Back to the actual event....<br />
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Our beautiful lady Sapna Anand. I am always indebted to that chappie, Lyrical Lemongrass for introducing her to me.<br />
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I know the pic is way too bright, but it kinda encapsulates the mood, cheery brightness, the effervescence of Michele with the quieter shy charm of Sapna.<br />
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Some of the items on "display" . The mantaos are RM25 for three, if I am not mistaken.<br />
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RM45 for the seabass in saffron sauce. </div>
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RM28 for the Malabar Mutton....</div>
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RM18 for the Paneer Pea Cutlet...</div>
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And yes, there are vegetables too, RM22 for the 3 bean salad with puffed rice.<br />
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We didn't sample this at the first dinner....this is RM28, a Parsi style minced lamb with runny egg. Runny egg got my attention.<br />
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That's what friends are for...<br />
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RM28 for the Goan Beef Vindalho</div>
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RM28 for Goan Squid Masala.<br />
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Goa by Sapna Anand<br />
Ascott Kuala Lumpur, 9, Jalan Pinang<br />
Kuala Lumpur, Malaysia<br />
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t: 012-210 3055<br />
e: hello@goakl.com.my <br />
w: www.goakl.com.my<br />
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<br />fatboybakeshttp://www.blogger.com/profile/17872577399803066735noreply@blogger.com2tag:blogger.com,1999:blog-20053759.post-24757348898681547562019-09-09T23:02:00.000+08:002019-09-16T10:08:52.465+08:00Mid Autumn Festival Menu at Elegant Inn..and While We're At It, the 9 Emperor Gods Menu TooTrue to their reputation, Malaysian Chinese ...and I suspect it's not confined to Malaysian...live to eat. The very festivals according to the lunar month almost always entails feasting of a certain kind, if it's not the excesses and yee sang of Chinese New Year, there's the dumpling festivals, the sweep the tomb festivals...hungry ghosts ...all of which see some form of communal feasting.<br />
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When Makan Fairy Godmother said that Jeanette of Elegant Inn has invited us to try the Mid Autumn Festival Set, I dropped all other plans, including an invite to tea with the Queen of England. Okayla, maybe I didn't (drop all plans), but it is ALWAYS a pleasure to dine at Elegant Inn. Previous posts would reveal that Jeanette is a REAALLLLY fussy eater, and by extension, restaurateur, and serves her customers only whatever passes her own stringent standards. Suitcases of delicacies are lugged back from all over the world, to ensure a dining experience that is beyond complaint.<br />
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To start, Silky Egg White with Bird's Nest paired with Pan Seared Pork Tongue. I had to think very hard if I have ever had pig's tongue... I think probably not.<br />
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Who knew egg white could be so tasty. Now the tongue, from this angle perhaps looks like luncheon meat, but I have to say, I love the texture and flavour. There's a certain bite to it, yet deliciously tender.<br />
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A luxurious double boiled soup, with deer tendon, dried conch, black chicken and Murrill Mushroom. An amazingly sweet and delicate broth, the type that you know cannot have been made instantly, but only through hours of loving double boil. There is an option to "upgrade" to fish maw replacing the deer tendon, at RM10.<br />
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Without a doubt, the piece de resistance for the night was the South African Ablone Treasure Bowl.<br />
Who says that Poon Choi is only for Chinese New Year? .....Well, no one actually....it's a communal dish that I reckon can be enjoyed all year long. Of course, it's what goes into the pot that determines its treasure worthiness.<br />
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According to Jeanette, it's what's beneath the surface that is most important, and it's what imparts the flavour, not the stuff on the top. And of course, the bottom of the barrel in this case is a superb stock made from Pork Cartilage, Chinese Cabbage, and Daikon.<br />
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Regardless of that lay beneath, the stuff on the top were well, top notch. I loved every single item, from the coveted abalone to the pedestrian brocolli. The roast duck was also totally delicious. If I had ONE "complaint", it would be the prawns which I felt were a bit overcooked.<br />
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I really hate whoever coined the phrase, "the camera eats first", but sadly, it's true.<br />
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A cross section of the err...I can't remember how many lipped abalone.<br />
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Claypot rice with Garoupa Fillet, HK dried prawn, and Tung Choy. This is the requisite carb dish I guess. Flavour wise, of course was very tasty, but is really quite eclipsed by all the stuff from the poon choi.<br />
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Just look at the amazing stuff at the bottom of the treasure pot. Indeed, what lies within is most important.<br />
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Now, as if we weren't already food comatosed, Jeanette insisted we try the 9 Emperor Gods Festival Vegetarian Cuisine. This one is only available the first 9 days of the 9th Month of the Lunar Calendar, coinciding when the Nine Emperor Gods make their annual visit.<br />
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A happy start, a truffle radish puff with twin purple sweet potato. Everyone wanted to know if the purple sweet potato chips were for sale.<br />
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The fillings were almost like that of Pai Tee.<br />
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This was easily the most evocative dish, so very unique. Tofu Blossom with Fresh Beet Root and Carrot, Double Boiled Soup. It boggles the mind how a piece of tofu can be so intricately sliced by KNIFE.... It's of course purely for the visual, as to me it didn't really do much for the taste.<br />
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The main course of Trio Treasures Stuffed with Organic Beancurd and Quinoa. The quinoa gives it that body but of course being a meatarian, (carnivore), I would prefer normal yong tau foo any day. The gravy is noteworthy.<br />
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Off the menu, but their signature Fried Rice is SOOOOOOO good. Crunchy bits of dried prawn, (not dried shrimp), with the most fluffy rice ever. And again, this is NOT in the vegetarian menu.<br />
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You think you've seen it all, but far from it. This dish, groundnut sprouts wok fried with sweet pea and premium cordycep flower. Say what? Groundnut sprout? It's like a bean sprout, but sprouted from groundnuts. That sprout part is delicious, a cross between a chive and asparagus.<br />
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Premium wild porcini noodles. The noodles are eggless, and are surprisingly springy.<br />
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A rather unique dessert , Teochew style "Tau Suan" with Crunchy Sea Cucumber, and black gold custard bun. Now here's a chef willing to push the boundaries. That sea cucumber is surprisingly crispy and delectable, and the slight saltiness neutralises the sweetness of the tau suan, and therefore should be eaten together. However, one should daintily place a piece of sea cucumber with each spoonful, rather than tossing it as a crouton into a salad, into the bowl of tau suan. That ensures the crispiness of the sea cucumber.<br />
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The dessert from the Vegetarian Menu is double boiled snow pear with Chuanbei and citrus peel, "Yan xi" lotus bloom pastry.<br />
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The MidAutumn menu is available till end September, priced at<br />
RM888 for 4<br />
RM1288 for 6<br />
RM2138 for 10 pax.<br />
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The Vegetarian menu, available only for the first 9 days of the 9th month, is RM138 per head for a minimum of two people.<br />
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Address: Menara Hap Seng, 19_07, Jalan P Ramlee, Kuala Lumpur, 50540 Kuala Lumpur, Federal Territory of Kuala Lumpur<br />
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Phone: 03-2070 9399fatboybakeshttp://www.blogger.com/profile/17872577399803066735noreply@blogger.com1tag:blogger.com,1999:blog-20053759.post-30734324960204143682019-07-29T23:56:00.000+08:002019-07-29T23:56:43.955+08:00Retro Nights at Tujo Kuala LumpurI really take my hat off to the people behind the Tujo, Souled Out, WIP, Hubba group, for they really have been pioneers of sorts, changing the night scene in KL. I recall fondly the original Souled Out in that little Shoplex in Mt Kiara, a cosy chill hangout place.<br />
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Tujo, for the uninformed, is located in KLCC, at the ground level of the Ascott building, (where Seven Ate Nine used to be), and is a trendy bar, whose tagline is EAT DRINK PLAY. Pool tables and dart boards juxtaposed against a long well stocked bar accentuates their tagline.<br />
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The event of the night was to launch the RETRO BLASTS, which introduces different retro themes for different days of the week.<br />
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EAT, DRINK, PLAY...Well, we actually drank first, played and ate last.<br />
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The spacious and bright cheery interior makes the place very welcoming, and not intimidating despite its location at the well heeled KLCC area.<br />
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As part of the Retro Blast Launch the decor was bits and bobs from yesteryear, and the gift pack comprised ..<br />
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the quintessential Haw Flakes, that pok pok candy that pops in your mouth, polo mints, rabbit candy, ...the only missing thing was that bubble thing you blow from the end of a tiny straw. I used to love inhaling the stuff.<br />
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The Mojitos Bar...<br />
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The week begins with CHILL on Monday featuring special acoustic performances and drink promotions.<br />
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Tuesday's child is PLAY, and as the name suggests, its game night. With a brand-new pool table and dart machines, patrons will have the opportunity to take on the Tujo House Champ in their game of choice. Anyone who defeats the House Champ in pool or darts will receive RM30 Tujo dining vouchers. For the more sedate, and averse to physical activity, it's also BINGO night. Best part is, there's a Beer Buffet for an hour (RM70++) or two (RM110++) .<br />
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WINK Wednesdays is Ladies Night, featuring special cocktails and promotions specially for the ladies. Resident DJ, Sanjay Paramount will be playing the best R&B tunes from the 90s and early 00s. AND THE CLINCHER, Ladies who post their best poses with the “house hot hunks” on WINK Wednesdays also stand to win a bottle of bubbly every week. GASP. Talk about discrimination, why isn't there a Man's night where Men get to pose with house hot chicks.<br />
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Thursday LIVE nights, Tujo turns it up to full retro blast with its resident LIVE band, “Albert, Vijay & Bada”. One the liveliest cover bands who will belt out tunes from The Beatles to Queen, it would be great dance music. Thursdays at Tujo will also feature performances by Malaysia's Queen of Soul Elvira Arul ...<br />
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....and supreme songstress Joy Victor on alternate weeks. There is also a Wine Buffet on Thursday LIVE nights.<br />
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The DANCE party continues when Friday night rolls around with DJ Jinggo serving up the best party hits from our favourite eras.<br />
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Saturdays sound particularly interesting, as my friend celebrity chef Sapna Anand, queen of spice will be featuring the Goan cuisine with Thali sets starting from RM35. I really need to check this out.<br />
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“<i>Here at Tujo, its always been about the overall experience. Our patrons are all lively, fun, and know how to have a great time. So, we simply wanted to be the venue that enables them to do so by offering different activities and entertainment each night of the week. There’s something for everyone at the Tujo ‘playground’, and we’re excited to be able to showcase that more vividly through our new concept</i>,” explained Brian Choo, Executive Director of SOUL Society.<br />
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Some of the lively and fun patrons Brian Choo was referring to in his speech...<br />
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For more information on Tujo and its latest offerings, visit http://tujo.my or the TujoKL Facebook page: http://fb.com/TujoKL<br />
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TUJO<br />
Ascott Kuala Lumpur, 9, Jalan Pinang<br />
Kuala Lumpur, Malaysia<br />
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t : 012-210 3055<br />
e : ask@tujo.my <br />
w : http://tujo.my <br />
<br />fatboybakeshttp://www.blogger.com/profile/17872577399803066735noreply@blogger.com2tag:blogger.com,1999:blog-20053759.post-28054335400580226772019-07-22T22:47:00.000+08:002019-07-22T22:48:17.638+08:00Marimbar, Finally A Happening Rooftop Bar in PJThere's no denying the PJ Landscape is literally changing by the day. As a boy growing up in PJ, (okay, okay that was like *0 years ago I know), the tallest structure was probably the pillar in front of Cycle and Carriage, which is across from PJ Hilton (today is it a PJD building I believe), on top of which perched the latest model of the Mercedes Benz.<br />
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Today, even with waze, I could not find the Pinnacle Building, wherein lies MARIMBAR, the fanciest rooftop bar in PJ I daresay. So many new buildings in that area, such a maze, but anyway, for the uninformed, it is conjoined with the Sheraton PJ, kinda like how KL Hilton and LeMeridien are joined at the hip kinda thing.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL-ZrEbun-IGgM8xfsig4Dc2Nuu7Gyi5IDGywAOtfOlxz3ir6UE0SOqvYq3qkmUoAlZhqGIDiFlQj-doNhCPEFEZtk8iMRAgZEMF1YInvx2j97a8Xa3mEHpXkwYjuDLPYmdCljRw/s1600/IMG_20190703_181119-001.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1175" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL-ZrEbun-IGgM8xfsig4Dc2Nuu7Gyi5IDGywAOtfOlxz3ir6UE0SOqvYq3qkmUoAlZhqGIDiFlQj-doNhCPEFEZtk8iMRAgZEMF1YInvx2j97a8Xa3mEHpXkwYjuDLPYmdCljRw/s200/IMG_20190703_181119-001.jpg" width="146" /></a><br />
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On the 35th floor, a different world awaits. Hip and chirpy bar with a really chill atmosphere, nature-themed watering hole that boasts a panoramic bird’s-eye view of PJ city and part of Kuala Lumpur.<br />
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The name MARIMBAR is a combination of the owner's name, RIMBA (the Malay word for ‘jungle’), and ‘bar’.<br />
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At MARIMBAR, guests can expect good music, fun cocktails and the delicious Italian food that The Marini’s Group is well-known for.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoZzxvMKn7kKxHAh_w7YFthjnt4XKT6d1hak8A3YCJJ50NEfJgUcFikSzo6vEbqyyL3WPKtppJ9XWJ-7MkrBqTtWQ4rE6zWdVSok-2ewp102dJ-HrttRy-e3sztavqd_g62nZQrQ/s1600/IMG_20190703_181546-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1164" data-original-width="1600" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoZzxvMKn7kKxHAh_w7YFthjnt4XKT6d1hak8A3YCJJ50NEfJgUcFikSzo6vEbqyyL3WPKtppJ9XWJ-7MkrBqTtWQ4rE6zWdVSok-2ewp102dJ-HrttRy-e3sztavqd_g62nZQrQ/s640/IMG_20190703_181546-001.jpg" width="640" /></a><br />
The venue has welcoming splashes of green and décor that gives that closer-to-nature feel. MARIMBAR’s indoor area has walls dripping with foliage interspersed by screens of simulated waterfalls. The deejay booth stands out like a pseudo stone ruin, a simple temple of music.<br />
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Signature Cocktails include:<br />
Pisco Disco, RM38 - Chrysanthemum infused Pisco, lychee liqueur, lime juice, lychee juice & pandan syrup.. a palate cleanser, paving the way for heavier stuff....<br />
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The Red Rimba, RM40 - Lemongrass infused Gin, raspberry puree, lemon juice, pandan syrup, ginger & egg white... Refreshing, for want of a better word<br />
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Blue Moon, RM45 - Gin, sweet & sour, pineapple juice & blue curaçao. I always have a fascination with blue foods or drink, and I guess this would be the drink of my choice. Also because it is the least sweet.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXZ0fd7aoXx5TwJojB_IHZKq_rEl1KLMlkYXu8cjXbupYfsWxQPf35M_ZhSGcP5PFHyhl4Ut97qvEXvwyv3AyMiz1dJrxvM1Hl6hi0S2GqTNULBfuA-ljga8BpJ73tP6BZttTnlQ/s1600/IMG_8122-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1156" data-original-width="1600" height="462" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXZ0fd7aoXx5TwJojB_IHZKq_rEl1KLMlkYXu8cjXbupYfsWxQPf35M_ZhSGcP5PFHyhl4Ut97qvEXvwyv3AyMiz1dJrxvM1Hl6hi0S2GqTNULBfuA-ljga8BpJ73tP6BZttTnlQ/s640/IMG_8122-001.JPG" width="640" /></a><br />
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Light bites include<br />
Beef Crostini With Jalapeno Pepper & Goat Cheese, RM48<br />
Chicken Quesadillas, RM32 <br />
Deep Fried Camembert Cheese, RM25<br />
Fried Vietnamese Spring Roll, RM18 <br />
Duck Salami & Cheese Platter, RM38<br />
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Pizzas<br />
Marimbar Truffle, RM42 - Mozzarella cheese, tomatoes, arugula, parmesan cheese, truffle oil<br />
Capriciossa, RM38 - Mozzarella cheese, tomatoes, turkey ham, artichoke, mushrooms<br />
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Buffet station hot dishes<br />
Pasta - Penne Arrabbiata With Spicy Tomato Sauce, RM30<br />
Main - Boneless Lamb Shank With Sautéed Vegetables & Mashed Potatoes, RM58<br />
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“<b><i>MARIMBAR is The Marini’s Group first bar in Petaling Jaya and we felt it would be a refreshing change to have a TMG F&B destination with a tropical vibe. We hope to bring a vibrant burst of colour and energy to the Petaling Jaya nightlife scene with MARIMBAR and look forward to serving guests from the PJ community</i></b>,” said Marini.<br />
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Stunning vistas of PJ in the day time....<br />
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Trendy floralled mixologists whipping up exotic cocktails...<br />
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A modern tropical paradise in the sky ...gorgeous view at night...with KLCC and KL Tower in the yonder.<br />
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Situated at the 35th floor of Pinnacle PJ Tower A, MARIMBAR is Petaling Jaya’s highest rooftop bar to date and the spacious<br />
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Guests can sit comfortably on wide couches with palm and lobster claw plant motifs or perch themselves on animal print bar stools by the tiger print bar. Above the bar, fibre ball pendant lamps dangle from the ceiling, reminiscent of weaver bird nests in the wild. <br />
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MARIMBAR is located at Level 35, Pinnacle PJ Tower A in Petaling Jaya and is open daily from 5pm till late. The bar’s weekly events include their ‘Sassy Ladies’ ladies’ night on Thursdays. <br />
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For reservations, contact +603 2386 6030 (before 8pm), +60129352098 (after 8pm) or email reservations@marinisgroup.com. For more information on MARIMBAR, visit www.marimbar.com (@marimbarpj on Instagram). For information on The Marini’s Group, visit http://marinisgroup.com/.<br />
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<i><b>About The Marini’s Group</b></i><br />
<i>Founded by restaurateur and entrepreneur Cav. Modesto Marini in 2012, The Marini’s Group prides itself on its F&B and entertainment brands for the different audiences – Marini’s on 57, Marble 8, M Marini Grand Caffè & Terrazza, MariGin Gin Bar and Marimbar. Each F&B outlet offers a unique dining and sensory experience.</i><br />
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<i>Multi-award winning Marini’s on 57 is Malaysia’s most iconic rooftop destination with a rooftop bar, Italian restaurant and whisky lounge. It sits 876ft (267m) above sea level in the heart of Kuala Lumpur City and offers a close-up view of the Petronas Twin Towers and panoramic views of the city. A luxury establishment with an unparalleled level of service and exceptional contemporary Italian cuisine, it has become the preferred venue for numerous events and celebrations and a beacon for international celebrities, tourists, and socialites since its opening in June 2012. </i><br />
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<i>The three distinct spaces at Marini’s on 57 have each been designed to encapsulate and project different moods and energy to enthral all five senses. The establishment houses an extensive cigar and whisky collection and is the only luxury F&B venue in Malaysia to have released its own Sunset Hours compilation albums with music greats Jose Padilla, Chris Coco, Afterlife, and Simon Mills. </i><br />
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<i>Marble 8 is the city’s premier steakhouse specialising in dry-aged beef where their signature cuts are treated in their own custom-built dry-aging cellar. </i><br />
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<i>M Marini Grand Caffè & Terrazza is a champagne, caviar and coffee establishment that combines Italian elegance with casual comfort to give guests a taste of Italian Caffè culture.</i><br />
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<i>MariGin Gin Bar is a traditional gin parlour with a twist, which offers concoctions that capture the cosmopolitan spirit of gin but with a local touch.</i><br />
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<i>Marimbar is Petaling Jaya’s highest rooftop bar with a panoramic view of the city skyline and part of Kuala Lumpur. This latest opening with its lush green settings and modern tropical vibe takes the concept of a refreshing watering hole to a whole new level.</i><br />
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fatboybakeshttp://www.blogger.com/profile/17872577399803066735noreply@blogger.com2tag:blogger.com,1999:blog-20053759.post-23665081205006013302019-07-08T20:33:00.001+08:002019-07-08T20:33:55.791+08:00Phraya Rum At Coley's With Supawit Muttarattana of Vespers BangkokI think this is the first time I'm posting about RUM. Truth be told, in my mind, RUM is a drink of pirates, as per this little ditty here:<br />
"Fifteen men on a dead man's chest, yo-ho-ho and a bottle of rum... Drink and the devil had done for the rest, yo-ho-ho and a bottle of rum!"<br />
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But of course, like gin, which was probably the common man's drink, Rum has arrived, in the world of trendy alcohol.<br />
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I was delighted when the good people at Single and Available invited me for this evening of cocktails at Coleys, featuring Phraya Rum.<br />
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Apparently it is currently the only luxury rum from Asia,and hails as the name suggests, from Thailand, land of the Menam Chao Phraya. <br />
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It is produced by Sangsom Distillery, which was established in 1977, and is crafted in the province of Nakhon Pathom, the nation's first and oldest city. ABundance of fresh sugarcane and climate makes it the ideal location for rum making. <br />
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PHRAYA refers to one of the highest ranks bestowed upon a person by the King. <br />
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The invention of Phraya takes inspiration from the oriental beliefs of the FOUR MAIN elements, Earth, Water, Fire and Air, and it is based on this I guess the cocktails at Coley's were inspired.<br />
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The cocktail at the forefront is Earth, Phraya Rum, Sweet Vermouth, Neam Leaf, Bitters and Palm Sugar which I personally found too sweet. The Pineapple one, WATER, is Phraya Rum, Pineapple, Coconut, almost pina colada like. <br />
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Because I was lucky enough to "know people" I managed to get a few shots of the Rum on the Rocks, which in my opinion is the best way to enjoy this almost cognac like drink. <br />
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Phraya Rum is available from Single and Available .<br />
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<br />fatboybakeshttp://www.blogger.com/profile/17872577399803066735noreply@blogger.com0tag:blogger.com,1999:blog-20053759.post-53505478296821044532019-07-01T11:21:00.000+08:002019-07-01T11:21:27.466+08:00Star of Bombay At Tujo With Mitchell LamApologies to the organisers for this very belated post.<br />
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Sometime ago, we were invited to this event. Now, because of my age, I have selective hearing and reading, and I only remembered seeing Mitchell Lum aka Kai, Bacardi Brand Ambassador, so I actually rolled up to Tujo expecting Bacardi.<br />
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Bombay Sapphire used to the THE gin in my younger days, the blue bottle gave it that classy look, compared with the pedestrian Gordon's and Beefeater of its time. Now of course the market is inundated with all kinds of gin. Nevertheless the brand is nostalgic, and it was also my first time trying the Star of Bombay.<br />
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Bombay Collins, which is obviously inspired by Tom Collins, was a spritzy refreshing cocktail, well, you can't really go wrong with basically gin, lemon juice and soda. And syrup of course. RM30<br />
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The STARITini, close cousin of the MARTini, also very drinkable. Consisting Star of Bombay, Noilly Prat Vermouth, and Olive. RM30<br />
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The Rowling, Star of Bombay, Cinnamon Stick and Orange Twist. RM25.<br />
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What I liked about them were they were not overly sweet, and all very zesty.<br />
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A little info about the man of the hour, Mitchell Lum. </div>
MITCHELL ‘KAI’ LUM<br />
BACARDI Brand Ambassador – South-East Asia<br />
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Mitchell Lum (aka ‘Kai’) basically hails from Hawaii, (how exotic is that), bartending first from the basement of his family home in Honolulu and eventually ending up in Thailand, where he spearheaded the opening of 4 bars for a few hotels in a span of two years. He won Top 8 spot worldwide when representing Thailand in the Bacardi Legacy Global Cocktail Competition 2016, and was offered the role of Brand Ambassador (Thailand/Philippines/Vietnam) to lead their advocacy and training programs.<br />
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Anyway, now that he's based in the region, hopefully we will find him teaching workshops or slinging cocktails in KL again soon.<br />
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<br />fatboybakeshttp://www.blogger.com/profile/17872577399803066735noreply@blogger.com1tag:blogger.com,1999:blog-20053759.post-23340255536030326712019-06-19T00:09:00.000+08:002019-06-19T00:09:17.983+08:00Goodbye And All The Best, Lars Lehmann and Welcome Ted Akiskalos, New MD of Probably The Best Beer, MalaysiaOver the last few years, the media has had the privilege of meeting Lars Lehmann at many a Carlsberg (Probably the Best Beer) function, from having be airlifted on a wire while playing the drums, to trying to create a loud sound while popping a Carlsberg Draught bottle. Yes, it would seem the job of MD is fraught with many extra tasks, over and above the normal demands of the role.<br />
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Mr Lehmann has been promoted to the Executive Committee (ExCom) of Carlsberg A/S as Executive VP of Eastern Europe and also as CEO of Baltika, Carlsberg Group's company in Russia, wef 1st May 2019.<br />
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In his place, the dashing Greek, the new MD Ted Akiskalos, was welcomed at a glitzy event at Brixton 23, with free flow beers under the Carlsberg range. Mr Akiskalos makes a grand entrance on stage , igniting a beer fountain with dazzling pyrotechnics in the spirit of SEMPER ARDENS, (sounds like something from Game of Thrones, but actually it's Carlsberg's Latin Motto which means "always burning").<br />
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In his farewell speech, Mr Lehman had this to say, " <b><i>It has been Probably the Best three years for me and the company. Together, we had an unprecedented financial year in 2018 with strong growth in revenue, net profit and free cash flow, allowing us to declare the hightest dividends in the history of Carlsberg Malaysia. None of these would have been possible if it wasn't for our customers and consumers' support towards our brands, our people and our business</i></b>."<br />
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Mr Akiskalos had this to say, " <b><i>I am most honored and humbled by this appointment because Malaysia which covers Singapore and an associate company in Sri Lanka, is one of the top three markets in Asia, in terms of profitability and growth. Taking over the helm from Lars, my intent is to continue our growth with our strong brand portfolio and win with our winning customers</i></b>"<br />
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Lars and Ted together on stage...<br />
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Mr Akiskalos brings with him 9 years experience, at aged 40, it is already his 3rd role as MD within the Carlsberg Group, from Sweden where he led the company back to double digit growth, and in Hong Kong, Taiwan and Macau where he transformed HK to be the market leader.<br />
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Of course we were lucky enough to have a tumpang glamour moment. <br />
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The night continued with a rapturous violin performance by Divo and Maestro, Daniel Lau, and lots more free flow drinks and a generous buffet spread. Only thing missing was the usual roast pork that is served at most Carlsberg functions.<br />
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We look forward to many events with the dashing Ted Akiskalos at the helm. fatboybakeshttp://www.blogger.com/profile/17872577399803066735noreply@blogger.com1tag:blogger.com,1999:blog-20053759.post-41869431638901735442019-06-12T11:35:00.000+08:002019-06-12T11:46:57.880+08:00Aunty Melba's Amazing Kristang Cuisini Private Dining SupperclubOne does not realise the swiftness of the passage of time, until one looks back with nostalgia at the past. In 2011, I wrote about this fabulous Kristang restaurant, which became the talk of the town, <a href="https://fatboyrecipes.blogspot.com/search?q=simply+mel%27s">SIMPLY MEL's</a> opened by the inimitable Chef Melba Nunis, who has since been to the Majestic Hotel in Melaka to spearhead their Kristang Cuisine there, and only recently retired back to the comforts of her home.<br />
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Of course, this in itself wouldn't have benefited us in per se, but YAY, Aunty Melba has decided to start her Kristang Private Dining Supperclub. So once again we get to taste the wonderful flavours of Portuguese Malacca, from the very acquired taste of Keluak Curry to the universally loved sago gula melaka.<br />
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I was thrilled when legendary blogger A Whiff of Lemongrass aka Thamby included me in her carefully curated list of invitees, to sample and review Aunty Melba's menu. I'm not sure who Meena is, but anyway, it was really a menu to wow.<br />
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We started off at the patio, sipping Jelly Rose Selasih, a familiar drink to most of us, a sweet rose syrup with crunch basil seeds that look like eggs of some sort. The jelly gives it additional crunch. This drink can be easily spiked with some vodka or gin, I reckon, and would be lovely(ier).<br />
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Dinner started with these delectable stuffed crab....I always am amazed at people who have the patience to make dishes like these. I cannot even begin to imagine the labour involved, from peeling the crab flesh to presumably washing the shell and making sure it's intact, it boggles the mind. And it's such a pretty starter as well.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY2J-WiRJtenXsQwwqgRFy_NVGz5RfP1IpvyDg4aVasPfjr3c3MGQZL2dR1AHRlQMQMiOYjR-rEH2bRK70lkvnckWWya4re1dUWuETfkPbvlDQ5t4vX0ZCZgeYOtEKtKuSbc5DYQ/s1600/IMG_20190522_190737-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1155" data-original-width="1600" height="462" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY2J-WiRJtenXsQwwqgRFy_NVGz5RfP1IpvyDg4aVasPfjr3c3MGQZL2dR1AHRlQMQMiOYjR-rEH2bRK70lkvnckWWya4re1dUWuETfkPbvlDQ5t4vX0ZCZgeYOtEKtKuSbc5DYQ/s640/IMG_20190522_190737-001.jpg" width="640" /></a><br />
Seybak, almost like a salad, a complex cornucopia of lettuce, cucumber, taufu pok, and crowned with chewy pig's ears (which I admit I am not a fan of), and some pork shoulder or belly FOR ADDED UNCTUOUSNESS.<br />
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The condiments, comprising of Aunty Mel's pickled chilli, salted fish sambal, cincalok is such a desirous platter on it's own, and was actually underutilised through the course of the dinner as there was just too much going on, and this poor platter was relegated to almost oblivion. Aunty Mel commented her condiments were looking so lonely and unwanted.<br />
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For me, this Keluak Curry is undoubtedly the star of the show....That earthy flavour from the buah keluak, chunks of delicious pork ribs, swoooon, I myself had three nuts. Now, keluak is not everyone's thing.<br />
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Interesting fact about the Keluak Nut, courtesy of wikipedia.<br />
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<b>Pangium edule (Indonesian: keluak or keluwak; Malay: kepayang or payang;[2] Dusun: pangi[3]) is a tall tree native to the mangrove swamps of Southeast Asia (Indonesia and Papua New Guinea[4]). It produces a A LARGE POISONOUS FRUIT the "football fruit") which can be made edible by fermentation.</b><br />
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</b> <b>The fresh fruit and seeds contain hydrogen cyanide and are DEADLY poisonous if consumed without prior preparation.[7][8][9] The seeds are first boiled and then buried in ash, banana leaves and earth for forty days,[10] during which time, they turn from a creamy white colour to dark brown or black.[11] The method relies on the fact that the hydrogen cyanide released by the boiling and fermentation is water-soluble and easily washed out.</b><br />
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Which begs the question, WHOOOOOO the heck discovered it in the first place and how on earth did they live to tell the tale?<br />
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So yeah, back to Keluak, it has a earthy flavour, very err...robust, strong almost ground coffee like texture, and adds a dimension to curries and rice that is beyond my vocabulary. In short, I love it. And it's not easy to find places that do it well. And certainly you wont get such generous portions, as the nut is only cultivated from wild swamps and is not commercially farmed.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidPnH9K-nWHXm8Pki_LeU6WproNnEU7ceOuoE48gIJm6BQWV_yKhVBikHvR9PXRtrcIpX-wm6vjwNgk0IK38eS_NAAQQqyDs0hFMtip_euTj7wMQnbJNrzhhlAFZcJaI4BFGBCKg/s1600/IMG_20190522_202017-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1175" data-original-width="1600" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidPnH9K-nWHXm8Pki_LeU6WproNnEU7ceOuoE48gIJm6BQWV_yKhVBikHvR9PXRtrcIpX-wm6vjwNgk0IK38eS_NAAQQqyDs0hFMtip_euTj7wMQnbJNrzhhlAFZcJaI4BFGBCKg/s640/IMG_20190522_202017-001.jpg" width="640" /></a><br />
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Now I don't know why I do not have a picture of my 2nd favourite dish of the night, the Beef Semur, so I will have to speak a thousand words in the absence of a picture. Tender chunks of beef and beef tongue, lovingly stewed in a lovely gravy.<br />
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Curry Debal (Devil Curry I presume) with a twist, using bacon bones instead of the usual chicken what not. I didn't know bacon bones give such an added dimension to a dish. Heck, I didn't even know bacon bones existed, let alone are used in this manner. Seriously though, if you are on low carb diets or keto, this could be really challenging, because these dishes really, and I kid you not, need rice.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF7X8rEG-Obm0XBTFXfavD-GhvkBNCHJpnFcKEVt1VSQhDbVRBaM4uNy-NnjCLdTvG12WqwV7zOIAxlnluKgaBCWuCVavuwagJg2vZ_RZxQ7FDJsKgMO7FCDZEOL_m0tkDOm9Nkg/s1600/IMG_20190522_193835-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1224" data-original-width="1600" height="488" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF7X8rEG-Obm0XBTFXfavD-GhvkBNCHJpnFcKEVt1VSQhDbVRBaM4uNy-NnjCLdTvG12WqwV7zOIAxlnluKgaBCWuCVavuwagJg2vZ_RZxQ7FDJsKgMO7FCDZEOL_m0tkDOm9Nkg/s640/IMG_20190522_193835-001.jpg" width="640" /></a><br />
Fish Sambal Vinagree. Generous slices of Tenggiri (Mackerel), slathered with that tangy heaty sambal. Now had there been fewer dishes, this would definitely have finished in a jiffy, but how can fish compete with beef and pork for these Kristang dishes?<br />
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Papa Vincent's black sotong sambal. And here we thought the use of squid ink was an Italian thing and went all ooh and ah at their pastas. Well, apparently mankind has been using squid ink since time immemorial. Aunty Mel regaled us with discourse on how it's not just a matter of cutting the squid with the ink but involves very a precise operation. The squid is stewed till tender.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm-knLopt43d1vFHIh8PRw3BW2wIyTyGxG9bLK5zvGHhneR-cgkgul421GnkORwWVM-LQvUsLb-OaMxTzL65IVjKmZQmS_pO_tI-XSZWHOAxpd997AJCpUUl5QNs56je0MfKVgVg/s1600/IMG_20190522_193713-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1139" data-original-width="1600" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm-knLopt43d1vFHIh8PRw3BW2wIyTyGxG9bLK5zvGHhneR-cgkgul421GnkORwWVM-LQvUsLb-OaMxTzL65IVjKmZQmS_pO_tI-XSZWHOAxpd997AJCpUUl5QNs56je0MfKVgVg/s640/IMG_20190522_193713-001.jpg" width="640" /></a><br />
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Just when you thought the keluak curry was the star, along comes this plate of just keluak....Had I died and gone to keluak heaven? Keluak sambal, soooo sooooo good. Again, the caveat here is that keluak is a highly acquired taste. To me, it was bliss.<br />
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Pineapple Prawn Curry, this dish I would say is more mainstream, and is definitely palatable to anyone who enjoys prawn. </div>
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And there we have it, the whole table of goodies. </div>
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When people say there is always room for dessert, I believe it. It really is a mind over matter kinda thing.<br />
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Coconut cake, an extra bonus, buttery, coconutty, lovely texture and super moist. Baked in a traditional bronze mold handed thru the generations.<br />
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There is also a method to slicing the cake, as Aunty Melba demonstrates. It's cut along the grooves.<br />
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Preparing to serve that glorious blue pea clitoria flower glutinous rice dessert with her special home made yolk only kaya.<br />
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Love the fluffy (if at all possible for glutinous) rice and beautiful coloring, all natural from the bunga telang.<br />
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Her legendary sugee cake and golden syrup jelly. What can I say, Eurasians do make the best sugee, that's why I would never dare attempt it. Gorgeous grainy texture, with butter oozing through, and the fragrance of rose and brandy.<br />
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And what Malaccan dessert is complete without Sago gula melaka. Gobules of wobby delight, soaking in a bath of coconut milk and gula melaka. (Palm sugar).<br />
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Anyway, the good news is, the inimitable Chef Melba Nunis is opening her home to private dining, and for RM120, you get 1 starter, about 4 or 5 mains (meat curry, fish, vegetables and omelette), and a dessert.<br />
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Minimum number of diners is 6, and a max of 10. It's BYO, no corkage(very important info).<br />
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She can be reached at @chefmelbanunis on Instagram, and her lovely home is located in Ara Damansara.<br />
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Tel: Chef Melba 012-4020500<br />
<br />fatboybakeshttp://www.blogger.com/profile/17872577399803066735noreply@blogger.com3tag:blogger.com,1999:blog-20053759.post-9986264555778899212019-05-13T09:51:00.000+08:002019-05-13T09:51:32.371+08:00Simply Malay Buffet, BijanEvery year, the one Ramadan buffet that I almost never skip, is the one in Bijan. Considering there are so many varieties of international cuisine iall over town, it's almost ironic that KL has a dearth of places that serve good Malay food in a nice atmosphere. Fortunately, Bijan is one of them, and their annual buffet during the fasting month is usually quite consistent.<br />
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Their new head Chef Razis and assistant Chef Ujang have come up with some hearty traditional items in the theme this year, SIMPLY MALAY.<br />
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The buffet starts on 9th May until 31st May, and is priced at RM120++ per person. Other collaborations include Fave Pay, Buy 5 get 1 free at RM120++, likewise with Tableapp online reservation.<br />
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I was looking forward to my favourite Laksam, which sadly they didn't have at the media review, but it looks like it is not in any of the 3 rotational menus, BUT, the Negri Laksa is excellent. Chef said it was his mother's recipe. And well, if it's your mother's recipe, it has to be good right.<br />
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The broth is interesting and rich, seems to be a mix between laksa Johor and a tinge of assam laksa. Delicious. Definitely the first item I will be heading for when I dine there.<br />
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The various kerabus and salads and ulams are also worth checking out. The array of condiments including my all time favourite tempoyak (fermented durian) and cincaluk (ferment tiny shrimp) make for a wonderful accompaniment to the ulams, but alas, requires rice as well.<br />
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This gorgeous nasi minyak (oil rice) served in a beautiful claypot, screams out for the neighbouring curries.<br />
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Curries<br />
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Can't go wrong with Gado Gado, a refreshing "salad" with peanut sauce as a dressing. I love the different textures in Gado Gado, from the crunch of the turnip, (or Jicama to make it sound more trendy), the soft chewiness of the tofu, the almost hard long beans. This is a salad I can eat daily.<br />
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An interesting selection of Barbecued stuff as well, although this particular fish looks like something that was on display in the museum's ghost and supernatural exhibition a few years back. (I swear there was a Toyol or "Mermaid" that looked like this. )<br />
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So many things to choose from...<br />
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What is a Malay buffet without our iconic national dish... Otak Otak....Kidding, Satay of course.<br />
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The desserts hmm, frankly, could have been better, but there was that freshly made appam stall that was excellent.<br />
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Bijan Bar & Restaurant<br />
3 Jalan Ceylon<br />
50200 Kuala Lumpur<br />
Opening Hours : Mon - Sun 4.30pm to 11pm.<br />
Tel: 03-20313575 Fax: 03-20313576<br />
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Should you require any information, please contact:<br />
<br />
Selena Mak<br />
Senior Sales & Marketing Manager<br />
Email : selena@goodfoodtrio.co<br />
t: 03-20316568<br />
m: 016-631 2628<br />
<br />
Ezah Izzati Othman<br />
(Marketing & Social Media Exec)<br />
Email: marketing@goodfoodtrio.co<br />
t: 03-20316568<br />
m: 0175153439<br />
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<br />fatboybakeshttp://www.blogger.com/profile/17872577399803066735noreply@blogger.com1tag:blogger.com,1999:blog-20053759.post-71149461090055978452019-05-10T12:11:00.000+08:002019-05-10T12:11:21.622+08:00Buka Puasa Buffet At the Chakri Palace, Skyview, Dorsett Hotel HartamasIn the blink of an eye , Chakri Palace is 20 Years old, its main outlet at the iconic KLCC, opening back in 1999. It is one of two remaining F&B outlets in level 4 of Suria KLCC, an achievement indeed.<br />
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I have to say that I really admire the owners for their boldness in conquering new frontiers, and this latest venue, Chakri Palace Sky View at the rooftop of the new Dorsett Hotel Hartmas really does afford stunning vistas and views that add to the dining ambience.<br />
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For the month of Ramadhan, the theme for the buffet is TANTALIZING TASTES OF THAILAND, and will be available here, Chakri Palaces KLCC & Pavilion, starting from 13th May 2019.<br />
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The buffets are priced at RM128++ (Doresett), RM108.80++ (KLCC), RM98.80++ (Pavilion), with discounts for children between 6-10 years and senior citizens above 60.<br />
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I was particularly impressed with the Thai Salads. Mango Papaya salad with catfish featured above was crunchy and refreshing and really epitomises Thai cuisine.<br />
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My favourite Mieng Keam, fortunately when the media hordes descended like vultures after the welcome address, this dish was largely untouched at the time, giving me the opportunity to savour this lovely do it yourself salad.<br />
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Caleen, the lady behind all this, giving her welcome address.....<br />
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The comprehensive buffet comprises a mix of Thai and Malay dishes, with the Thai Laksa standing out to me personally. The rest of the stuff, honestly, are quite standard fare, which I didn't really get to try, but certainly a good variety for a buka puasa buffet.<br />
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Special mention for this absolutely delectable dessert, which I hope will be featured in the buffet, but if not, is probably on their ala carte menu. Years ago, when I was a student in Australia, this Thai chap bunked with us for the summer holidays, and made the most sublime version of this dessert. Ever since then I have been looking for this, like a long lost love, and was absolutely delighted that it was served here, and I had the good sense to head straight for that dish although it was a dessert. Luxurious custardy melt in the mouth, with soft steamed pumpkin.<br />
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Rooftop Views<br />
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Opening hours are daily from 10am – 10pm. The restaurant has an extensive exterior space and a VIP room which is perfect for group parties and events. Reservations can be made at<br />
03- 26021031 (Dorsett Hartamas) /<br />
03-23827788(KLCC) /<br />
03-21431141 (Pavilion).fatboybakeshttp://www.blogger.com/profile/17872577399803066735noreply@blogger.com0tag:blogger.com,1999:blog-20053759.post-39917385973382561822019-04-25T10:48:00.002+08:002019-04-25T10:48:46.661+08:00Dim Sum Hi Tea and Feasting at Yu by Ruyi, Oriental Group<b><u>YU BY RUYI (Pork Free)</u></b><br />
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It's always a treat to be asked to attend food reviews by Makan Fairy Godmother, Marian Eu Hooi Khaw, and it's even more a treat when it's at a familiar(ish) establishment, where you know for a fact that they are consistent and of high quality.<br />
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The Oriental group of restaurants is no stranger to my family and me, as Ming Room is the go to place for my family, and Oriental Treasures in Bangsar South the go to for my inlaws, so well, I daresay the both combined families have indeed contributed to the large coffers of the group, albeit in a small way.<br />
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This particular invite was to sample the Dim Sum Hi Tea set, but before that, let me clarify the next picture is NOT part of that Hi Tea Set. I have placed it as the first picture, defying chronological order, because of the sheer beauty of the dish. Crab with glorious roe, aptly named Steamin Crabilicious.<br />
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Priced at RM108 per portion, this plate of decadence is a must have. Marine drippings over a layer of chicken pate with salted fish, (replacing the usual pork) glutinous rice, this alone would have filled us up.<br />
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By the way, Yu is the modern cuisine sister of the mainstream Oriental restaurants, places like Ming and Han Room etc are supposedly more traditional, whereas Yu and Ruyi are contemporary. Yu (derived from some Mandarin word referring to an Imperial Palace Kitchen, don't ask the banana what) is also PORK FREE. Over the years the gasps of horror at the idea of pork free dim sum or any Chinese food diminishes as Chefs find new ways to innovate so much so the placid pig is hardly missed.<br />
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Such pretty condiments, it almost wants to make you do shots. Chilli oil, ginger, Chilli Sauce, Yellow Pepper and a Mongolian Dip.<br />
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The Hi Tea Set which costs RM98 for two, is available from 2-4 pm daily except weekends. All items are also available from the ala carte dim sum menu. The set features two baskets of the steamed stuff, comprising Siu Mai with abalone, charcoal custard flowy bun, har gao, some fish thing that is shaped like a goldfish somewhere in the Darwinian process of evolution, ...this basket alone would be a substantial meal in itself since each diner gets one.<br />
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The fried and dessert dim sums are served in a two tier cake stand, like a western high tea, and has a rather interesting array of stuff. On the top layer, A golden foie gras puff, (next to Odette), Playboy Love Carrot, Egg Tart, Horny Wagyu Puff, Deep Fried Spring Roll, Crispy Swan (who I named Odette). I particularly liked the Playboy Love Carrot, which is actually a sweet. It has the skin similar to that of a ham soi kok, and a lovely peanutty filling. The foie gras puff was also something different.<br />
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On the lower tray, the star must be Henry the Hedgehog, a white lotus salted egg bun. The birds nest lemon grass infusion is a perfect way to end the meal. Which for us wasn't quite the end.<br />
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<b><u>ALA CARTE ITEMS</u></b><br />
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I can't say I am a fan of fried radish cake, but this Imperial Version of the lobak gou is in a different league. Using duck eggs and konpoi,<br />
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I first heard the term Chick Kut Teh from Mungo Jerry, a lifetime ago. It seems the name has stuck,<br />
and doesn't take a genius to figure that it is the kosher version of the Bak Kut Teh. That familiar herbal broth, abalone, petite jasmine rice and mushroom. It's fairly authentic flavour, and a good introduction to those who do not take pork, be it for religious or secular reasons.<br />
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I have to unashamedly say this was my FAVOURITE dish of the day....<br />
The Prince and the Pauper it's called. Actually, if the Chef used papaya, they could name it the Prince and the Pawpaw...<br />
Pan Seared Foie Gras on Caramelised Watermelon, (presumably the watermelon is the "pauper") priced at RM48 per portion BUT you have to order at least 2 portions. A pretty generous slice I have to say.<br />
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All Chinese meals must have the token greens. This is the Empress Tien Qi, (Teen Chut in Canto), a rather slimy vegetable that is touted to have many health giving benefits. Fish maw and barley embellish the dish.<br />
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Easily my 2nd Favourite of the day, this unique Crackling Wagyu Crispy Hor Fun is a pillow of goodness. Braised tender chunks of beef, on a bed of cripsy noodles which is apparently hor fun, but looked more like mee hoon to me, though it did taste like hor fun, and then a lovely sauce is poured over the assembly to finish it.<br />
RM68 per portion (I think the plate above is one portion, with four pillows)<br />
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And in case you missed it the first time around, the Steamin Crabilicious.... Damn I'm hungry just looking at this again.<br />
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Yu by Ruyi is located where the old Han Room used to be in the Gardens, is right next to the main entrance to the mall.<br />
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Address: G-243 Riverview Entrance The Gardens Mall, Mid Valley City, 59200 Kuala Lumpur<br />
Hours: 11AM -4PM, 5.30PM-10PM<br />
Phone: 03-2202 2602fatboybakeshttp://www.blogger.com/profile/17872577399803066735noreply@blogger.com0tag:blogger.com,1999:blog-20053759.post-11909634166559357242019-04-12T19:22:00.000+08:002019-04-12T19:22:55.699+08:00Marigin, the Latest Gin Bar In the Stables of the Marini GroupThere was a time when Gin was but the common man's drink, but in colonial Malaya, a gin and tonic, probably Gordon's or Beefeater was sipped by the British on a hot summer's day. Wait, it's summer all year round here in balmy Malaya.<br />
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In fact, gin had a whole monologue dedicated to it in the quintessential movie about the English, MY FAIR LADY. Eliza Doolittle has this to say:<br />
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"My aunt died of influenza - so they said, but it's my belief they done the old woman in...Yes, Lord love you. Why should she die of influenza when she come through diptheria right enough the year before? Fairly blue with it, she was.<b> They all thought she was dead, but my father, he kept ladling gin down her throat...Then she come to so sudden she bit the bowl off the spoon</b>...Now what call would a woman with that strength in her have to die of influenza? And what become of her new straw hat that should have come to me? Somebody pinched it, and what I say is, them as pinched it done her in...Them she lived with would have killed her for a hat pin, let alone a hat...<b>Gin was mother's milk to her. Besides, he'd poured so much down his own throat, he knew the good of it...Drank! My word! Something chronic!"</b><br />
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</b> But of course, Gin has since come a long way, and my goodness me, looking at the price of some of the gins, it's almost done ME in. Thankfully with the sprouting of gin bars all over town, (well, okay, perhaps SPROUTING is an exaggeration, I only know of three in KL), one can sample gins hitherto unknown and unreachable.<br />
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So where is this latest gin oasis?<br />
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“<b><i>Gin is usually a staple in any bar but at MariGin, it is the star. It is a versatile and refreshing spirit that can be drunk straight up, in a simple mix, or added to other flavours in a cocktail</i></b>,” said Cavaliere Modesto Marini, owner and founder of The Marini’s Group, at the bar’s opening party this evening. <br />
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“<b><i>Its diversity and number of varieties ensures that it appeals to the different palates as well as provides new experiences, and that is what MariGin aims to provide – a gin drink for every occasion,</i></b>” he added. <br />
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This of course has been made possible with the worldwide Gin Boom, even Australia is producing its own gin.<br />
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Currently there are 57 varieties of gin to choose from, and an IMPRESSIVE range of tonics, again, hitherto unknown, but who drinks Schweppes with a designer gin these days, right? No offence to Schweppes which has been like mother's milk to us older ones.<br />
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Mixologist, known as "Boy", concocted several rounds of locally inspired gin cocktails in a collection with interesting names such as MARI GIN LAH, for us to sample, and included the familiar curry flavours of lemon grass, kafir lime leaf, calamansi and sour plum, chrysanthemum aka kok fah,<br />
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Some look familiar, some not so...<br />
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The next round of more exotic cocktails, including the GONGXIFACAI, the JUNGLE GIN, the GIN CARTEL...<br />
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<div class="separator" style="clear: both; text-align: center;"></div>A sample of their menu...<br />
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MariGin Gin Bar is located at One KL, Jalan Pinang, 50450 Kuala Lumpur. It is open from 5.00pm to 1.00am from Monday to Saturday, where happy hours run from 5.00pm to 9.00pm. To make a reservation, please call +603 2386 6030 or email reservations@marinisgroup.com.<br />
fatboybakeshttp://www.blogger.com/profile/17872577399803066735noreply@blogger.com0tag:blogger.com,1999:blog-20053759.post-36895368028134535732019-04-02T21:06:00.003+08:002019-04-02T21:06:43.873+08:00Tomatin, A Pretty Good Dram Indeed (No Myths, No Legends, No Fluff. Just Tomatin)I always love the idea of afternoon drinks, cos it makes me feel like I'm on holiday. So needless to say I seized the opportunity to attend the Tomatin tasting at 61 Monarchy, one of THE speakeasies I've been wanting to try.<br />
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Privileged we were to have with us the Global Brand Ambassador, Scott Adamson, from Scotland, to introduce this fine drop to us.<br />
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Tomatin is actually a very old brand, founded in the late 1800s, and is situated at an altitude of 315 meteres above sea level, fed by the waters of the Alt-na-Frith burn. Interestingly, the name Tomatin means "the hill of the Juniper bush" in Gaelic (talk about lost in translation),. The Alt-na-Frith (Free Burn) runs through the Monadhliath Mountains (somehow images of Lord of the Rings and middle earth spring to mind), to help create a rich and mellow Highland Malt.<br />
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We start with the Legacy, a NAS I think, which was Highballed, as a welcome drink, but we also got to taste it on its own. 43% ABV, a bourbon and virign oak. This for the layman would be a fabulous easy drinking whisky. 85% full maturation 1st fill ex bourbon and 15% full maturation Virgin Oak.<br />
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It has a lovely fragrance about it, almost makes one happy sniffing it. And on the palate, slightly sweetish, easy to drink.<br />
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The 12 year old is a winner of several awards, and is matured in traditional Scotch Whisky, ex Bourbon and ex Spanish Sherry casks. On the nose, the aroma is fruity, and a bit nutty.<br />
34% Ex Bourbon, 34% Ex Sherry and 32% refill casks. 43% ABV<br />
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On a separate note, it's interesting to hear that 80% of the staff of the distillery live ON SITE. It has evolved into a community by itself, with people committed to the whisky, which provides more than a job, but a way of life. I find this nugget of information particularly heartwarming, and something unique.<br />
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The 14 year old, which is my personal favourite, spends its life in Tawny Port casks which have held port for around 50 years. The result, the aromas of berries, toffee, and on the palate light fruits. 46% ABV.<br />
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I need to get myself a set of these whisky glasses.<br />
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The piece de resistance for the day, the 18 Year old. Matured in traditional oak casks, and first fill Oloroso Sherry butts, this makes for a world class and elegant whisky. There is a distinct sherry refrain that resonates through out, and some would say this is the highlight. It is also non chill filtered, so it might cloud up a bit with ice. <br />
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A myriad of aromas and titillation of the palate occurs. <br />
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That amber hue of happiness.<br />
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Alas, one can only dream about how the 30 and 40 year old must taste like. <br />
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Dirstibuted by Drinks Connexion, Tomatin is now available here, and also at 61 Monarchy . <br />
<br />fatboybakeshttp://www.blogger.com/profile/17872577399803066735noreply@blogger.com0tag:blogger.com,1999:blog-20053759.post-79165850066577784212019-03-26T23:25:00.002+08:002019-03-26T23:25:37.244+08:00Ancnoc Single Malt Tasting by Single & AvailableIt's always interesting to see what latest tipple the good people at Single and Available are bringing in to our sunny shores. Privileged to have with us the Master Distiller all the way from the distillery, at a very elegant evening tasting soiree at the spanking new WHISKY COVE in the Pavilion Hotel.<br />
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AnCnoc (pronounced ANNOCK, the capital C being caps for a reason, ie, it's silent), is made from the purest spring water in Knock Hill (I guess that's where the "NOC" comes in), and their two copper pot stills are made to the same design as they were in 1984, with their wide bases and high necks (somehow images of swans come to mind) give anCnoc the fresh light flavour.<br />
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It is indeed very drinkable, the 12 year old glides down the throat effortlessly, is easy on the nose with hints of lemon and maybe caramel, almost sweet in taste.<br />
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12<br />
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12<br />
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The 18 year old is one classy <strike>dame</strike>..ooops, dram.....more complex than the 12, because it is matured in Spanish Oak Ex Sherry casks, and American oak ex bourbon casks, and not chill filtered. We didn't get to try it with ice, but presumably it will turn a bit cloudy since it's not chill filtered. The colour is a darker amber from the 12, with a dried fruity nose, and caramel, spicy taste.<br />
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From the rich peaty soils of Scottish uplands, the peat is used as a fuel resource to fire the stills and drying the barley, hence imparting that peaty taste that is actually very mild compared to the Islay ones, making it a perfect dram for those venturing into peat but not quite ready to go all the way.<br />
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An impressive ABV of 46%, I personally enjoyed this bottle the most, as it was different, and also I love the dramatic name that sounds like a Scottish medieval war movie.<br />
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For more information and pricing, contact the good people at SINGLE AND AVAILABLE.<br />
<br />
Single Malt Sdn Bhd<br />
Co number: 507468-W<br />
D-0-3 & D-1-3, Block D, Plaza Damas.<br />
60, Jalan Sri Hartamas 1, Sri Hartamas, 50480 Kuala Lumpur.<br />
Tel: 03 6203 2151 <br />
Fax: 03 6203 1972<br />
<br />
Single & Available, G111A, Ground Floor, Bangsar shopping Centre,<br />
285, Jalan Maarof Bukit Bandar Raya, 59000 Kuala Lumpur.<br />
Tel / Fax: 03 2287 2151<br />
<br />
Single & Available, Mercato Lot 1.01, Level 1, Pavillion K.L<br />
55100 Kuala Lumpur<br />
Email: info@singlemalt.com.my<br />
<br />
Phone: +60 3 6203 2151<br />
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Fax: +60 3 6203 1972<br />
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Or click <a href="http://singlemalt.com.my/contact-us">HERE</a><br />
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<br />fatboybakeshttp://www.blogger.com/profile/17872577399803066735noreply@blogger.com0tag:blogger.com,1999:blog-20053759.post-89935213917627927772019-03-11T21:40:00.001+08:002019-03-11T22:34:44.487+08:00Zuan Yuan With Chef Tommy Choong , Until 31 MarchIt's always refreshing to see when chefs innovate and try to be creative. Of course there is a place for classics that should NOT ever be changed, (I personally feel that when traditional Chinese New Year yee sang, for example becomes unrecognizable, then it is just a salad), but some items are an open canvas, leaving only the chef's mind as the limit.<br />
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Zuan Yuan recently welcomed their new Chinese Executive Chef, Tommy Choong, and we were privileged to sample his debut dishes. For the uninformed, Zuan Yuan is the Chinese Restaurant at the One World Hotel, and is pork free.<br />
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This specially curated menu is available in the month of March.<br />
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Pan Fried Omelette with Oyster and Thai Basil Leave with Mayonnaise. Oddly enough, most of us on the table, at the mention of pan fried omelette with oyster were expecting the traditional Or Chien, but this was LITERALLY a pan fried omelette, on the oyster. Good if you like your oysters embellished and disguised from it's original molluscy taste. However, I personally am not a fan of mayonnaise, and would have preferred the dish without the western invention. Egg and oyster is safe combination.<br />
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Braised Superior Soup with Scallop Dumpling and Saffron. Without reading the name of the dish and if blind tasting, this soup is almost flawless. A rich sweet broth, (oh, except it wasn't hot enough, but hey, when you have a table of media and bloggers clicking away like the paparazzi stalking Megan Markle, it's understandable that the heat would have dissipated), with a tasty and filling dumpling. But when we saw the word scallop, there was some discourse as to WHERE the scallop was, cos the interior of the globule certainly looked more prawny than scallopy. It was later revealed that the scallop is minced to make the skin of the dumpling. Interesting to say the least.<br />
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Without a doubt my favourite dish of the day, the Pan-Fried Cubed Beef Tenderloin with Chef's Signature Sauce. Usually when beef is cubed like this, it is SO easy to overcook it, and any amount of things can go wrong, tough overcooked beef, undercooked beef. But this dish was excellent, and the accompanying caramelised walnuts were also a hit. His signature sauce is also worthy of a signature.<br />
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Stir Fried Australian Asparagus with Assorted Mushroom and Truffle Oil. A rather elaborate vegetable dish, not your usual token greens of brocolli and what not. I am an asparagus AND mushroom fan, so this dish hits the spot.<br />
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Crispy Fish Cake with Minced Cabbage and Sweet Sauce. There was some speculation if the sweet sauce was the same as the Signature sauce of the beef, but apparently it's totally different. A pleasant dish, but has that dim sum dish kind of feel to it. I think it would be more appropriate as a starter.<br />
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My second favourite dish of this spread has to be this Braised Abalone with Wild Rice wrapped in Lotus Leaf. The wild rice is the black specs of rice which resemble our black pulut (Glutinous rice) but hails from Canada and is a whopping RM100 per kg here. So savour the black grains when you order this. The entire dish is so tasty, and of course made all the more luxurious with the scallop.<br />
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Dessert was a surprise. Chef played around with this age old traditional sticky sweet thing called Sa Kei Ma, but it is far less sweet and sticky than the ones we grew up with always wrapped in pink plastic. I am unsure if this is actually part of the dishes available.<br />
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Black Sesame Jelly. Honestly, not a fan....so I'll pass on this. However if you are a black sesame fan and this kind of texture, (spongy and gelatinous at the same time), you will like it.<br />
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And wash it all down with a honey sea coconut and white fungus tong shui. This I liked. I like old sea coconut, with a bit of crunch, and realised that not everyone does. My table mates preferred the young tender ones.<br />
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That's Chef Tommy Choong, with a star-studded resume, who started his career as a kitchen hand when he was 19 at Regent Hotel Kuala Lumpur (Grand Millennium Hotel today), followed by the Mandarin Oriental Kuala Lumpur - a job he held for the next 9 years.<br />
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Other feathers in his cap include hotels like Sheraton Imperial Kuala Lumpur, Le Meridien Putrajaya and Four Seasons Hotel Kuala Lumpur. His goal in Cantonese cuisine is to achiever "clarity", probably "qing" in Cantonese. <br />
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This menu we were privy to is available till the end of March.<br />
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Anyway, all the specialty dishes are priced at RM48 net per portion.<br />
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In addition to the main dining area, the restaurant also has 6 private rooms.<br />
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For reservations call<br />
Zuan Yuan One World<br />
03-7681 1159 or<br />
zuanyuan@oneworldhotel.com.my<br />
<br />fatboybakeshttp://www.blogger.com/profile/17872577399803066735noreply@blogger.com2