Asparagus served with Orange Sauce and Shallots

Ingredients

2 oranges 1 pink shallot 3tbsp white wine vinegar ½ tsp Dijon mustard 4 tbsp olive oil Salt and pepper 20 spears green asparagus, trimmed Parmesan cheese, for shaving Method First, make the dressing: Zest one orange into a bowl, then juice both oranges and boil the juice down in a small saucepan to about 3 tablespoon. Meanwhile, mince shallot and put in a ramekin with the vinegar poured over. Set aside for five minutes. Add the mustard to the zest. When the orange juice has reduced, strain it over the zest. Drain the shallot, discarding the vinegar and add. Whisk all together, then slowly whisk in the oil. Taste, and season with salt and pepper. Set aside. Bring a sauté pan full of water to the boil. Salt it, then add the asparagus and cook until tender. Drain, immediately rinse under ice-cold water to set the colour. Pat dry with paper towels and transfer to a serving platter. Spoon over the sauce. Shave over Parmesan cheese. Grind over some pepper and serve.

Apple Cream Tart

Ingredients
Tart Shell

½ cup butter 1/3 cup sugar ½ teaspoon vanilla 1 cup flour Cream Filling 1 egg ½ teaspoon vanilla 8 ounces cream cheese, softened ¼ cup sugar Topping 3 apples, peeled and thinly sliced ¼ cup sugar ½ teaspoon cinnamon ¼ cup slivered almonds or chopped walnuts Method Tart shell Heat the oven to 200 degrees Celsius. Make the crust: cream the butter and sugar. Stir in the vanilla. Finally, mix in the flour to make a smooth dough. Press into the bottom of an 8inch/20cm springform pan, giving it about one inch/2.5cm rim. Bake 15 minutes until lightly golden. Remove from oven. Cream Filling Beat all the ingredients for the cream filling together until smooth. Make the topping by tossing the apple slices with the cinnamon, sugar and nuts. Remove the tart shell from the oven. Spread over the cream mixture. Topping Arrange the apple slices on top, then scatter over the nuts. Bake until the apples are tender and golden, about 40 minutes

Pleasure-filled packets

By ALICE CHIN

Zuan Yuan
Lobby Level, One World Hotel
First Avenue, Bandar Utama City Centre,
Petaling Jaya, Selangor.
Tel: (03)7681-1159
Pork free

Zuan Yuan Restaurant’s dim sum chef Chin Chee Heong gives a new twist to the Chinese rice dumpling.

Like the proverbial early bird that catches the worm, One World Hotel’s dim sum chef Chin Chee Heong believes in planning ahead. The current Rice Dumpling Festival running until May 28 is yet to run its course, but already the 32-year-old chef is thinking ahead to next year’s event.

“I prefer to work ahead of time as it makes life much easier,” says Chin.

“For major Chinese festivals such as the Rice Dumpling Festival and Mid Autumn celebrations, I would be cracking my head to come up with new flavours as soon as the current selection is approved by the hotel management. My ideas for the three varieties of rice dumplings we are presenting this year were conceived last year,” he reveals.

Chin, who hails from Raub, Pahang, says he first picked up cooking when he was just 12 years old.

“My parents were busy working to support us (children), so we had to learn how to fend for ourselves,” he explains.

Chin’s foray into the professional kitchen was purely by chance.

“After I completed secondary school, I went to work in a restaurant. I actually started out as a service staff — until a dim sum master chef persuaded me to join his kitchen team. Under his tutelage, I slowly acquired the art of dim sum making.”

Today, he bemoans the fact that few young chefs are keen to learn similar skills.

“Making rice dumplings demands patience and meticulous attention to detail. It’s becoming a lost art, which is a pity as rice dumplings have long been part and parcel of Chinese culture. People are also eating less choong nowadays as the speciality’s available all-year round.”

In keeping with tradition, Chin still produces the customary delicacy for Zuan Yuan Restaurant to mark the Rice Dumpling Festival which falls on June 16. He says the restaurant’s rectangular, pillow-shaped choong is made according to the Hong Kong variant. Weighing about 600g each, the savoury rice dumplings are substantial enough to be shared with two or three diners.

We take an instant liking to the Glutinous Rice Dumpling with Wild Rice (RM25++ each). The dark, long-grained rice lent the dumplings a nice textural contrast, giving the sticky dumplings firmness and a mild nutty flavour. The indulgent filling includes pieces of roast chicken and duck, sweet barbecued chicken, dried shrimp and dried chestnuts.

Wrapped in layers of lotus leaves, the huge Zuan Yuan Abalone and Dried Scallop Glutinous Rice Dumpling (RM32++ each) takes seven hours to prepare. Tucked within the soft glutinous rice dumplings are assorted goodies like abalone wedges, dried scallops, salted egg yolks, sliced chicken ham, dried shrimp, dried oyster, smoked duck, black mushrooms and lotus seeds.

The Sweet Black Glutinous Rice Dumpling with Pandan Paste (RM8++ each) is yet another labour of love, requiring up to four hours of preparation. Once devoid of its bamboo leaves wrapping, the dainty dumpling’s dark, glossy appearance may come across as a little ho-hum. However, they turn out to be better than expected.

Although each dumpling has a mildly sweet pandan-flavoured filling, it tastes better with a drizzle of honey.

Eating Places

Compiled by ESTHER CHANDRAN

Japanese or English set afternoon tea

For the month of May and June, The Sphere Lounge at One World Hotel Petaling Jaya is offering Afternoon Tea with a choice of Japanese or English set at only RM50++ per set.

The afternoon tea experience is available from 3pm to 6pm every day. The Sphere Lounge sets the ideal backdrop for a business discussion, casual get-together or tête-à-tête with friends and business associates.

The Japanese Afternoon Tea Set features selection of dorayaki (Japanese pancake with red bean paste), tamago yaki (sweet Japanese omelette), banana spring roll (sweet montel banana rolled in spring roll skin), assorted sashimi (salmon, tuna, butter fish or tako) and maki roll.

The English Afternoon Tea highlights traditional tea time favourites like assorted pastries, tuna sandwich in mini croissant, turkey ham roll with bagel bread, smoked salmon brioche and cream cheese on banana bread.

The Sphere Lounge also offers an a la carte menu throughout the day with a selection of light snacks such as Five Spices Calamari, Triple Decker Sandwich, Assorted Cheese Platter and Jumbo Prawn Cocktail. The vast variety of beverages from gourmet coffee and tea to unique cocktails and wine add to the highlight of the lounge.

The Sphere Lounge is open daily from 11am to 1am every day. For reservations, call 03–7681 1111.

Cake and bread of the month

The Jack Fruit Cheese Cake is the cake of the month at the Lobby Lounge, Grand Seasons Hotel Kuala Lumpur.

The Jack Fruit Cheese Cake is specially made with rich creamy cheese with jack fruit puree and crunchy crackers base. It is topped with dried apricots, creamy white chocolate sticks and also minced crunchy almonds.

It is simply delicious and is also good for take-away for friends and relatives. The cake is priced at RM65++ per kg or RM6.50++ per slice.

Muesli bread is the bread of the month. The bread is made of healthy Muesli cereals and rye flours.

Enjoy the fresh bread with a cup of coffee or tea. The loaf of bread is available at the Lobby Lounge and is priced at RM10++ only per loaf.

For reservations, call 03-2697 8888 ext 8821.

1Malaysia buffet dinner

Celebrate the 1Malaysia spirit with Di-Atas Brasserie 1Malaysia Buffet Dinner promotion.

Featuring an exciting spread of Malaysian favourites, diners will definitely be spoilt for choice.

The buffet priced at RM72++ per person is available until May 31. Some of the dishes to look out for at the Malay section are satay, Ikan Bakar dengan Kuah Asam, nasi lemak, nasi kerabu, Gulai Udang, Nanas Masak Cili Api, Kangkung Goreng Belacan while the Chinese corner offers Chicken and Claypot Rice, Char Kuey Teow, Yong Tau Foo, Steamed Fish with Ginger and Soya Sauce, Stir Fried Prawns with Curry Leaves and Butter Sauce, Roasted Five Spice Duck and noodles like Hokkien Fried Noodles, Wantan Mee and Lam Mee among others.

Diners who fancy food with extra spices, can indulge in Chicken Tandoori, Prawn Tikka, Poori, Aloo Ghobi, Palak Paneer and many more delights. For reservations, call 03-4042 9888 ext 9032.

MALAY

KELANTAN DELIGHTS, 1-5, Level 1, Sooka Sentral, Jalan Stesen Sentral, Kuala Lumpur. (Tel: 03-2785 1945). Business Hrs: 10am to 10pm, closes at 8pm on Sat. Closed on Sunday. A contemporary-style outlet with a replica of an old door of a Kelantanese mosque as part of its interior and within, a spot where diners can sit cross-legged as they indulge in Tom Yam, Mieng Kam, Nasi Kerabu with Ayam Percik, Solok Lada, Sotong Sumbat Pulut, Laksam and Lompat Tikam.

CHINESE

GUAN DI CANTONESE CUISINE, No. 19, Jalan PJU 5/12, Dataran Sunway, Kota Damansara, Petaling Jaya. (Tel: 03-6140 7755). Business Hrs: 11.30am to 3pm & 5.30pm to 10.30pm daily. Non-halal. Chefs from Guangzhou tickle your tastebuds with an array of Cantonese dishes and creative specialities like Eggplant with Minced Pork, Ship Platter, Braised Pork Knuckle and Spicy Steam Fish.

LITTLE BEN CAFE, HerbaLine Beauty Square, 28, Jalan Anggerik Mokara 31/47, Kota Kemuning, Shah Alam. (Tel: 03-5121 0151). Business Hours: 10am to 7pm (Mon to Fri), 9am to 6pm (Sat, Sun and public holidays).Pork-free. An eco-lifestyle cafe with no MSG, preservatives and colouring in the food. Sailor Mee, Mini Nasi Dagang, Nasi Kerabu and for beverages, Soybean Milk, Hot Homemade Lemongrass and Little Prince.

INDIAN

SPICE GARDEN IMPERIAL, 205 Jalan Bukit Bintang, KL (Tel: 03-2142 2220 /2223). Business Hrs: 11am to midnight daily. Tandoor food and speciality drink Jal Jeera, which is a mix of soda and 65 Indian herbs and spices, should initiate your visit here. Has live entertainment daily. Set lunches priced from RM20 to RM22 are available at its sister outlet in Bangsar by the same name.

CHUTNEY MARY RESTAURANT AND BAR, 21-G Jalan Telawi 2, Bangsar, KL (Tel: 03-2282 9923). Business Hrs: 11am to 1am daily. Northern Indian cuisine with a smattering of Western and local dishes. House specials are Khairi Chicken Special, Chicken Noor Jahani Biryani and Kulfi. Set lunch prices start from RM9.90++ and lunch is served till 4pm.

NYONYA

BIBIWOK RESTAURANT, 16, Jalan Persiaran Puteri 1, Bandar Puteri, Puchong. (Tel:03-8060 7659). Business Hrs: 11am to 4pm & 5.30pm to 10.30pm daily. Pork-free. Prides itself as a combo outlet combining Malacca Nyonya and Thai food. Specials include Ayam Api-Api, Thai-style Butter Prawn, Siamese Steamed Red Snapper, Curry Seafood Combo and Thai Assam Fish.

JAPANESE

U RESTAURANT, 69 Jalan Bangkung, Off Jalan Maarof, Bukit Bandaraya, Bangsar, KL (Tel: 03-2093 1268). Business Hrs: 11.30am to 3pm & 6pm till late daily. Halal. Uses the “Omakase Kaiseki” concept where chefs decide on how to cook and present the ingredients.

THAI

FIREMAN BBQ RESTAURANT, 43-LG2, Block C, Jaya One, No 72A, Jalan Universiti, Petaling Jaya. (Tel: 03-7955 6818). Business Hrs: 11am to 11pm daily (Jaya One); 11am to 10pm (Sun to Thur) & 11am to 1am (Fri & Sat). Halal. It is a red hot experience here as red copper woks come alive sizzling with barbecue items. Ala carte items include Bacon Triple Roll, Chicken Pandan, Fireman Prawn Cake and Fireman Som Tam.

KOREAN

DA ON FINE KOREAN CUISINE, Lot 6.40.00, Level 6, Pavilion Kuala Lumpur (Tel: 03-2141 2100). Business Hrs: 10.30am to 10pm daily. Serves up authentic Korean favourites in a contemporary setting with emphasis on air flown specialities.

ITALIAN

ANTONIO’S TRATTORIA CALABRIA, 32A, Jalan Wan Kadir 4, Off Jalan Damansara,Taman Tun Dr Ismail, KL Tel:03-77254164. Business Hrs: 11am to 3pm & 6pm to 11pm daily. Pork-free. A cozy Italian restaurant where the food is elegant in taste and the atmosphere friendly and casual. Famous for home-made thin crust pizzas, pasta and tiramisu. Set lunch from Monday to Friday at RM12.90 nett.

CONTEMPORARY

WERNER’S, 50, Changkat Bukit Bintang, Kuala Lumpur. (Tel: 03-2142 5670). Business Hrs: 5pm to 3am daily (kitchen stays open till 2am). Delivers a spread of tapas favourites and traditional Spanish, German, French and Italian food that have more than 50 years’ presence in its country of origin.

INTERNATIONAL

RAINFOREST SPORTS BAR, Lot C4.07, Level 4 Connection, Pavilion KL, Jalan Bukit Bintang, Kuala Lumpur. (Tel: 03-2163 0163). Business Hrs: 10am to 2am daily. A popular hangout for sports fans with attractions like pool tables, a projector screen and TV sets to watch the games. Recommended dishes are the Mix Combo Platter, Sizzling Fajitas, BBQ Pineapple Chicken, Tropical Jungle Curry Pizza and Mango Pudding.

HORNBILL RESTAURANT & CAFE, KL Bird Park, 920, Jalan Cendera-wasih, Taman Tasik Perdana, Kuala Lumpur. (Tel: 03-2693 8086). Business Hrs: 9am to 8pm daily. Dine amid hornbills at this unique restaurant offering the Hornbill Restaurant Special Nasi Lemak, Madras-Style Fish Curry, Chicken Varuval, Vegetable Curry, Penang Char Kuey Teow, Spaghetti Napolitaine and Tenderloin Steak.

SEAFOOD

KIP SEAFOOD NOODLE HOUSE, 31, Jalan KIP 1, Taman KIP, Sri Damansara, Kuala Lumpur. (Tel: 012-290 7699/016-222 9766). Business Hrs: noon to 3pm & 6pm to 10pm (Mon to Sat); 5pm to 10pm (Sun and public holidays). Non-halal. Discover new flavours cleverly concocted like Pumpkin Stir Fried with Salted Egg and Curry Leaf, Tiger Prawn Baked with Fish Sauce and Chicken Wing stuffed with Shark’s Fin.

To submit food listings and food-related queries, please email to metrocfood@gmail.com or call 03-7967 1388 ext 1322 (Esther Chandran).

Bangkok House serves up spicy favourites

by OH ING YEEN

ingyeen@thestar.com.my

BANGKOK HOUSE,
De Palma Inn Shah Alam,
Jalan Nelayan 19/15,
Persiaran Jubilee Perak,
Section 19, Shah Alam
Tel: 03-5542 8080, 012-2069872
and No. C-13-01, 3Two Square,
Jalan 19/1, 46300 Petaling Jaya, Selangor
Tel: 03-7954 9872
Business Hours: 11am-11pm daily

YOU do not necessarily have to travel to Bangkok to satisfy your taste for Thai cuisine as Bangkok House in Petaling Jaya aims to bring in the authentic flavours of the Land of Smiles.

Bangkok House general manager Farah Hassan, who is of part Thai parentage, hopes to provide authentic Thai cuisine to customers.

That means the spicy dishes will have a fiery kick.

Sweet treats: Be spoilt or choice with the variety of desserts such as (clockwise from left) Mango with Sticky Rice, Thai Cendol, Red Cube Water Chestnut in Coconut Milk, assorted Thai desserts of the day and Look-Choob.

“Some Thai restaurants alter the food to suit local tastes so it is difficult to get authentic Thai cuisine.

“Most of what you can find in Bangkok, you can find here,” she said.

They first started operations in 2003 in Pandan Indah, Cheras.

“We have changed the menu twice, in 2005 and 2009. There’s more variety now.

“We also provide catering services to hotels and convention centres. Some order our desserts for events at the convention centres.”

The best compliment they received from a customer was, “Finally I don’t have to go to Bangkok for authentic Thai cuisine.”

Appetising: You can opt to have chicken or beef to go with the Som Tam (green papaya salad).

Most of the customers are locals, with the lunch crowd comprising those working around the area and families during dinner time and weekends, while Thai customers make up for 20%.

“We have some regular Thai customers who like the choices of food and taste.

“They sometimes request for something special that is not in the menu, especially those who made group bookings. As long as there is advance notice, our chef would gladly oblige,” said Farah, adding that the sous chef and pastry chef are from Bangkok.

There are seven types of salads to choose from but the most popular one would be the Som Tam (green papaya salad), with a choice of chicken or beef.

Seafood lovers will have a ball with the food offered such as the stir-fried crabs, Hoi Maengphu Horapa (stir-fired mussels with sweet Basil and chilli), and fresh water prawns.

The Tom Yam, a flavoured concoction that scores a thumbs up, is good to go with rice or enjoyed on its own. The spices add to the aroma and each mouthful is a mixture of flavours.

Flavourful: The Thai Spicy Seafood Tomyam will have you going for seconds.

The chef’s speciality includes Pla Boh-Ran, which is fried Siakap fish topped with lemongrass, ginger and the chef’s special sauce, is one of the dishes I enjoyed.

According to Farah, the Kae Paneang, pan grilled lamb topped with Bangkok House gravy, is a favourite among customers.

“We added this to the menu last year as some customers do not take beef or seafood.

Be spoilt for choice with the variety of desserts such as Mango with Sticky Rice, Red Cube Water Chestnut in Coconut Milk, Thai Cendol, assorted Thai dessert of the day, and Look-choob, which are desserts with mung bean fillings made into miniature fruit and vegetables.

The colourful Look-choob (RM10 for a set of eight) are often ordered for special occasions like door gifts at a wedding and they need to be pre-ordered.

Bangkok House has relocated from their Pandan Indah outlet to Shah Alam early this year.

Farah and her co-partners are looking into opening a branch in Ampang or Damansara by the end of the year.

“We are still looking for a suitable place with convenient parking,” she said.

There is free parking at the Shah Alam branch and the restaurant can cater to 250 pax.

Wonderful world of Wagyu

By LIM CHIA YING
chiaying@thestar.com.my
Photos by RICKY LAI

CHYNNA RESTAURANT,
Level 5, 3 Jalan Stesen Sentral,
Hilton Kuala Lumpur
Tel: 03-2264 2592/2696
Business hours: Mon-Fri; noon to 10.30pm;
Sat-Sun, 11am to 10.30pm
Pork free.

THE best of Wagyu will be served up for the whole of May at Hilton Kuala Lumpur that would surely delight lovers of red-meat.

And, while wagyu is often cooked the Western way, guests can expect something different at the hotel’s Chynna Restaurant where the premium beef is cooked with Chinese styles.

Strong flavour: The Seared Wagyu Cubes with Green Pepper Corn and Oyster Sauce.

Executive Chinese chef Lam Hock Hin, who helms the fine-dining Chinese restaurant, is hoping to create new fusions with the wagyu via set courses and a la carte dishes.

He said the wagyu used was the rib-eye portion of Grade 8 quality, which according to him, was one of the top grades for the meat.

“Not much beef and lamb is used in Chinese cooking and I hope this promotion will bring wagyu appreciation to a new level.”

For the first course, we tried the Seared Wagyu Rolls with King Soya Sauce, Tobiko, Chinese Celery and Golden Mushroom.

According to Lam, the wagyu is first sliced finely, cooked to about 50% before being wrapped with celery, golden mushrooms and ginger. It is then topped with tobiko (flying fish roe).

Next served was Seared Wagyu Cubes with Green Pepper Corn and Oyster Sauce. The meat was tender and aromatic, and enhanced by the use of green pepper.

Lam said the cubes were undercooked too.

Expert at work: A tea master from China demonstrating his tea pouring skills to the guests.

“Overcooking the meat will compromise its moist texture,” Lam said.

We also sampled the Wagyu Broth with Shark’s Fin, Tripe, Beef Shank and Poach Wagyu Sirloin Rolls — which Lam said was a signature dish.

Served in small individual pots with fire underneath, the broth was flavourful with herbal nuances from the 15 different types of herbs used as ingredients.

Served alongside the soup were slices of the raw waygu to be dipped in the broth and eaten like shabu-shabu (steamboat).

The Wok-fried Japanese Crystal Noodle with Soya Wagyu, which uses Japanese transparent crystal noodles, was also palatable with the various ingredients bringing out the dish’s flavour.

Meanwhile, Chynna is also offering a May promotion set dinner, comprising Seared Wagyu rolls with king Soya sauce, Tobiko, Chinese Celery and Golden Mushroom, Wagyu Broth with Shark’s Fin, Tripe, Beef Shank and Poach Wagyu Sir loin Rolls, Wagyu Oxtail Stewed with Chivas Regal 12 -year Whisky, and Candied Floss Grade 9 Wagyu Rib Eye with Choice of Lemon Mayonnaise Drip, Strawberry Dip or French Yellow Mustard.

Lam said the wagyu was imported from Australia and supplied fresh daily.

The meat from Wagyu cattle is known worldwide for its marbling characteristics, tenderness and juiciness and extraordinary depth of flavour due to the high degree of marbling, that all translate to its high market value.

Although Wagyu (‘wa’ means Japanese and ‘gyu’ means cow) was introduced into Japan in the second century, it is now raised in countries like New Zealand, Australia and US.

The Wagyu promotion in Chynna, available until May 31, is priced from RM88++ onwards per dish.

Old favourites in Thai buffet

By CHARLES FERNNADEZ
charlesf@thestar.com.my

AROI DEE RESTAURANT,
Palm Garden Putrajaya, IOI Resort,
62502, Putrajaya, Selangor Darul Ehsan
Tel: 03-89432233
Business hours: Open for lunch from noon
to 2.30pm. Dinner only on Thursday till Saturday
from 6.30pm-10.30pm.

THE tasty Thai Green Curry and Fried Fish with Thai Chili Sauce are some of the dishes available in the Thai Mini Buffet or Kaw Mo Keng at the Aroi Dee Thai Restaurant, Palm Garden Hotel Putrajaya.

Highly-skilled chef: Seeri has many years of experience preparing Thai food

This buffet is available only for lunch from Monday to Friday, until the end of June, for RM35 nett per person.

Chef Seeri Phokeau, 50, and his team have come up with a variety of dishes, and the buffet promises to serve nothing but the best of Thai food.

Besides the Thai Green Curry and Fried Fish, the tender Fried Chicken served with Thai Basil Leaf, Prawns with Thai Assam Paste, Thai Fish Head Curry with Ladies Finger are worth trying too.

At the appetiser and salad section, you can try out the Green Papaya Salad with Sticky Rice, Green Mango, Glass Noodle Salad and the Som Tam.

All the dishes in the buffet are rotated and diners will find some of the desserts like the Thai Sticky Rice with Mango, Pumpkin in Coconut, Tako and Bananas in Coconut Cream bear an authentic homemade taste.

Seeri is an expert in Thai cuisine having served at the Chao Phraya restaurant in Singapore and also the Sultan of Brunei for four years along with a team of experienced chefs.

If Thai food is not in the top of your list, diners can also opt for the extensive ala carte menu offering 80 dishes.

Healthy option: The appetiser corner serves freshly-prepared salads.

Aroi Dee which can seat up to 150 people inclusive of 30 in private dining rooms, gives a good view of the golf club main lobby.

Open for lunch from noon to 2.30pm. It only serves dinner on Thursday till Saturday from 6.30pm-10.30pm.

This is the writer’s personal observation and dose not reflect Star Metro’s endorsement

Tex-Mex cuisine takes centrestage

By FAZLEENA AZIZ
fazleena@thestar.com.my

SPICE up your taste buds with TGI Friday’s (TGIF) new Tex Mex promotion with its Latin-inspired meals.

The promotion, a first by TGIF, features four entrees and an appetiser.

It will run for three months until June and patrons will feel the ambience of Mexico with special decorations from April 15 to May 14.

Chaswood Resources executive director Martin Beins said the promotion was something extra given to regulars at the restaurant.

Fiesta: Even the uniforms at TGIF have been designed to fit the theme.

“The selection was done with Malaysian taste buds in mind.

“You get a bit of spicy, sour and sweet as well as a combination of rich flavours,” he said.

The appetiser, Queso Fondido, is a fun way to start the meal.

The melted Monterey cheese, crisp bacon, jalapeno, roasted peppers, onions and pico de gallo served with corn tortilla chips can be addictive.

Tacos are almost synonymous with Mexican cuisine and the entrees include the Chicken Ranchero Tacos with chicken mixed with spicy Ranchero tomato sauce, Monterey Jack cheese.

It comes with either grilled New Orleans corn cob or herb rice.

Signature dish: The Chicken Ranchero Tacos.

For those who like steak, the Sol Beer Ribeye Asada is a tender chargrilled rib eye steak marinated in Sol beer and served with chipotle lime butter and oven roasted potatoes, onions and peppers.

Also try the Chicken with Peppers and Mushroom, a sauteed chicken breast with sweet and spicy peppers, mushrooms, tomatoes, capers and olives with herb rice.

It has a very subtle spice with tomato flavours that goes well with the chicken.

Fish lovers can opt for the Tilapia Vera Cruz, a white fish fillet sauteed and simmered with tomatoes, capers and olive and served with herb rice as well.

Complementing the dishes is the Gold Mango Margarita, a cocktail made from a refreshing blend of mango puree with tart lime juice and shaken with tequila and triple sec.

The promotion is available at all TGI Friday’s outlets in Malaysia.