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.

The art of making gum paste flowers

By YIP YOKE TENG

teng@thestar.com.my

THE pleasure offered by a daintily decorated cake begins even before one bites into it. It makes one happy and pleased at the prospect of savouring the delicacy, and persuades one to take the time to enjoy the finer things in life.

Exquisite: Degreef has won several awards with this Carolns Cake.

As cakes are often used as the centrepiece in functions, their decorations are becoming more elaborate and artistic. And, one of the best ways to adorn cakes is by using gum paste flowers.

Gum paste is an edible material made of icing sugar, egg white and tragacanth powder, which makes the dough stretchy.

The dough can be moulded into refined works, especially flowers, that will awe viewers with their life-like appearance.

Gum paste flowers are widely used in European countries to make cakes look stunning. So popular is it that baking buffs compare the creativity and refinement of their gum paste works in competitions.

In Malaysia, too, gum paste decoration is attracting more interest and those who want to learn more can now do so with an expert in sugar artistry, Tina Lee Degreef from Canada.

At the invitation of Ti-Ratana Penchala Community Centre, Degreef will be conducting two workshops on gum paste flowers — one for beginners and the other, intermediate — in Kuala Lumpur on March 13 and 14, as well as March 20 and 21.

The workshops will be held at 211, Jalan Tun Razak, 1st Floor, Dua Residency Annexe (adjacent to the US embassy) from 10am to 5pm on each day. The course fee is RM1,200 per workshop, inclusive of RM300 worth of cutters (tools to cut the dough), lunch and tea.

The proceeds will be used to fund the community centre’s charity work with the focus on single mothers. Degreef is rendering her services for free.

“Our ultimate objective is to enable the women to earn an income with this special skill, and to set up a corporation to sell the art works for them,” Degreef said in an interview in Kuala Lumpur recently.

Degreef, who was the president and director of the Canadian Society of Sugar Artistry, was actively teaching the subject and has written for magazines specialising in cakes and sugar craft.

She has also won many international awards for her cakes as well as exquisite cake decorations.

Durable: The bouquet of roses Degreef made for her mother’s birthday eight years ago.

Now based in Canada, Degreef, who comes back to Malaysia — the land of her birth — twice a year for a holiday, had wanted to impart her knowledge of the sugar craft to her acquaintances here.

At a demonstration recently, Degreef showed us the soft yet spongy texture of gum paste, dripped several drops of food colouring into a bit of the paste and rolled it out into a thin sheet.

She then used a plastic cutter to cut out a piece in the shape of a petal, softened its edges with a round-tipped stick, and made it frilly with a toothpick.

“It’s that easy, but these simple steps can lead to refined works — not only of flowers, but also figurines and any other article. What you can make with it is limited only by your creativity,” she said.

In fact, she is using the same techniques in her new hobby — making jewellery using cold porcelain and metal clay.

The works can be kept for years in dry conditions and illustrated her point by showing a bouquet of roses she had used on her mother’s birthday cake eight years ago!

The results of using gum paste are more intricate compared with those made of royal icing and fondant, Degreef said.

Degreef has loved the art since she first learnt it in 1999.

“It helps me smell the roses. Making gum paste flowers helps me to look at flowers in a different way — I see the details, noticing the nuances that I would otherwise overlook.

“It makes me appreciate nature even more, and it helps me release stress,” she added.

Places for the workshops are limited. For reservations or enquiries, call Honey Khoo or Chui Peng at 03-7784 9002 (office hours) or Catherine at 012-231 8910. Participants are advised to bring paper, pen and apron to the workshop.

Restaurant serves authentic Italian fare

By ESTHER CHANDRAN
Photos by AZLINA ABDULLAH

estherc@thestar.com.my

DELUCCA, Ground Floor,
Office Tower, One Residency,
Jalan Mesui, Kuala Lumpur
Tel: 03-2144 6545
Business hours: Monday, 5.30pm to midnight,
Tuesday to Sunday, 11.30am to 3pm,
5pm to midnight, Friday and Saturday,
11.30am to 3pm, 5pm to 2am.

THE glass panelled exterior is all the invitation one needs to walk through its doors for a taste of Delucca.

Styled to exude a contemporary feel, the restaurant is an interesting find in this precinct abundant with Italian restaurants.

Rich offering: The Delucca special featuring the calzone with mozzarella, mushrooms, sundried tomatoes, beef salami, artichokes and gorgonzola cheese.

Nearby in Changkat Bukit Bintang and Jalan Ceylon, popular Italian outlets do booming business, dishing out likeable Italian favourites that keep customers coming back for more.

Being in an area with so many competitors, spurs on Delucca’s owners because here, they are at home among neighbours.

“Italian food is popular around the world and in Malaysia for its likeable taste and use of healthy ingredients like olive oil and herbs,” said operations director Firas Sowiedan.

Director Sen Soon-Mun added: “There’s a lot more to Italian food than spaghetti and pizza and in this enclave alone, there are about seven Italian restaurants.

“We felt it was time to bring something new to the table in terms of Italian cuisine.”

With their foolproof plan, Delucca’s six partners have delivered to KLites a place that’s comfortable and classy without being too overbearing.

Black tagliatelle: Marea Nera is a plate of squid ink tagliatelle with mixed seafood in vodka cream sauce at Delucca.

And of course, Delucca’s niche lies in its delectable dishes and impressive old and new world wine selection.

The focal part of this elegant place is the blue-tiled bar dominating as the centerpiece, injecting a shock of brightness to the interior with comfy bar stools for customers to feel right at home with the bartenders and their bevy of drinks.

Situated at the entrance, the island bar gives the outlet its casual allure.

To the right is a stage, hosting jazz musicians and singers on weekends.

Having had a taste of Delucca’s fare before this, I was ready for an onslaught of Italian food.

Yummy treat: The Ravioli allo Zafferano e Noci at Delucca is a serving of ravioli stuffed with ricotta and spinach served with creamy saffron walnuts sauce.

Tuscany chef Nicola Carradori had pasta on his mind for us because of the 11 types of fresh pasta made in-house.

The light pink Pasta Rosa — pink tagliatelle tossed in porcini mushrooms, fresh basil, mascarpone cheese in pink vodka sauce beckoned us for a try.

The sinfully rich tagliatelle dish (RM34) is chef Carradori’s mother’s recipe.

“It is a simple dish with tomato paste that gives the pasta its colour and porcini, mascarpone, vodka and cream add flavour to the dish,” chef Carradori said.

As it would be pastas all night long, we were cautious not to eat too much right from the start.

However, the Crespelle Vege­tarian (crepes baked with mixed Mediterranean vegetable in bechamel and tomato sauce) was light and was easily finished off.

The Ravioli Allo Zafferano e Noci (RM34) — ravioli stuffed with ricotta and spinach served with creamy saffron walnut sauce was yet another vegetarian dish. By now I was convinced that the chef was probably Catholic and observing the month of Lent.

I soon changed my mind when the Marea Nera was served.

Although the Marea Nera may seem intimidating because of its colour, Sen said Europeans and Japanese enjoyed the black pasta fare.

The squid ink tagliatelle was yet another creamy version with mixed seafood and vodka cream sauce.

Somehow, my taste buds fancied the Black Ink Pasta with Crabmeat on the previous menu which is no longer available.

A pasta dish that is not seen every day is the likeable Trofie al Pesto.

This tiny twirled Liguria style pasta is tossed in pesto and olive oil and enhanced with French beans and potato.

Other hand-made pastas available are tagliolini, gnocchi, pappardelle and agnolotti.

Tired of too much vegetarian dishes, we welcomed the sizeable Delucca Special calzone (RM36).

Packed with semi-soft mozzarella, fragrant mushrooms, sweet sundried tomato, beef salami, artichokes and veined Italian blue cheese gorgonzola, the calzone revealed a tasty amalgamation of flavours to complete our Italian gastronomic adventure.

With the Panna Cotta unavailable that night, we indulged in Delucca’s version of the Italian dessert Tiramisu (RM20) and Rum Baba (RM20), a dessert with bite-sized sponge soaked in rich rum served with mini fruit salad and vanilla ice cream.

Delucca, which means off Lucca in Italy is certainly dishing up riveting favourites off the Tuscanian town!

Tasty cili sumbat

FOOD TRAIL
By SAM CHEONG

HELLO folks and welcome to this week’s edition of the Food Trail.

Firstly, I would like to take a mail-call from reader Azman Abdul Latif from Seremban who wanted to know how he can source for some older articles on the Food Trail published by The Star.

Okay Azman, we have an online library service where old articles are kept.

Successful: Hassan’s nasi campur outlet in USJ10/1, Subang Jaya is usually packed to the brim during lunch hour.

I understand that it’s a paid subscription and for more details, you can contact our library and resource centre in Menara Star, Petaling Jaya.

Moving on, James Cheah from Bandar Puteri Puchong wanted to know if we can feature some German pubs in Puchong.

“Dear Sam, I have been a regular customer at two German pubs around Puchong and they serve really good pork knuckles. I recommend you to try it out as it benefits your readers.”

I’ve been to all of them and had a great time eating there. Unfortunately, the Food Trail covers mainly street fare.

Restaurant reviews are conducted by my colleagues on the Eating Out column.

That said, this week’s topic is Kelantanese fast food; basically their nasi campur.

My wife Michelle had recommended Restoran Hassan in Jalan USJ 10/1 in the Taipan area, Subang Jaya.

Hearty lunch: A combination of east coast dishes and ayam kampung goreng at RM12 a helping.

According to her, the ayam kampung goreng there is worth the money.

To further verify this, I asked an old friend Zakaria Abdullah or Pak Zakaria who is an old timer who resides in USJ11.

“Eh Sam, the shop your wife has mentioned is actually a Kelantanese outlet. They serve a decent fare and prepare some really tasty east coast dishes.

“But don’t expect the offerings to be spicy, much of the cooking is sweet,” he said.

I took his cue and decided to check out this makan place which is located in one of the busiest parts of Subang Jaya. But parking in this part of the township is a nightmare.

I suggest car pooling and using the multi-level car park around this area.

When I arrived at the makan place, the first thing I noticed, was the word ‘Nasi Ayam Goreng Kampung’.

Lots of choice: Customers queueing up at the outlet’s selfservice counter.

So, without much hesitation, I asked one of the staff members there if they serve chicken rice.

“Eh, takdo la bang, kami cuma ado nasi panah,” he said in a Kelantanese-Malay accent (No, we only have plain white rice served hot).

And when I looked at the dishes, I immediately zoomed-in on a tray filled with cili sumbat. This is a typical east coast dish with a hollowed piece of chilli stuffed with fish meat and grated coconut.

I also noticed the kerabu ulam and wasted no time scooping it up.

And at the end of the counter, there was a spread of fried chicken.

My pickings were four dishes, three vegetables and a piece of fried chicken.

The vegetables were as tasty as they looked and I must say that the cili sumbat really lived up to expectations.

As for the fried chicken, it was cold and rather stale. For a man my size, I could easily gobble down a few pieces.

But eating in this shop is not cheap. For the four dishes with rice and a glass of iced lime tea, I was charged RM12.80.

The good cili sumbat made up for this expensive lunch fare and at the cash register, I was told that Restoran Hassan is open from lunch hour till late at night.

Now, one last juicy bit from this outing is the fact that the owner of this makan place is one of the most successful bumiputra entrepreneurs in Subang Jaya.

The businessman and his crew of workers actually live around my neighbourhood in USJ26 and with the large house and fancy cars that they own, I’d say that Hassan has done really well.

For you gearheads out there, the lat-long coordinates to this Kelantanese makan place are: N 03 02 876, E 101 35 088.

A little bit of everything

By TAN KARR WEI

karrwei@thestar.com.my

UYEN JAPANESE RESTAURANT,
Lot F9, 1st Floor, Centrepoint,
Bandar Utama, Petaling Jaya
Tel: 03-7725 9688
Business hours: 11.30am to 3.00pm (lunch)
and 6pm to 11pm (dinner) daily.

WHEN the Japanese restaurant that he frequented was to be closed down, businessman Larry Loo decided to buy over the place and run it himself.

“We live in this area and my wife and children love Japanese food, so we used to come here quite often,” said Loo, 41.

Creamy: One of the Uyen signature dishes from its a la carte menu is the Yaki Ringo, which features scallops and mushroom in a hollowedout apple, topped with a creamy sauce and grilled.

He offered to take over the restaurant when the previous owner wanted to give it up about half a year ago.

Now renamed the Uyen Japanese Restaurant, the outlet has retained some of the items on the a la carte menu while head chef C.K. Wong is whipping up new dishes.

“I sampled many types of food when I was on business trips abroad and sometimes, I couldn’t find what I’d tasted when I came back to Malaysia, so I work with the chefs to re-create some of those dishes,” said Loo, who has since also started the Ocha Japanese Restaurant & Cafe from scratch at Menara PGRM in Cheras, Kuala Lumpur.

For connoisseurs of Japanese cuisine who would like to try a bit of everything, the Uyen Restaurant weekend dinner buffet could be the answer.

“We have about 70 different dishes for the buffet and we occasionally change the items for more variety,” Loo said.

There is a counter piled with different sushi and sashimi and the chef will gladly make other items, like hand rolls, to order.

From the grill: Among the new items on the outlet’s a la carte menu is this grilled squid.

“Our fresh raw oysters are also very popular with the customers,” Loo said.

Besides the various appetisers, main dishes and soba noodles, there is also a Sukiyaki or hot pot at the buffet table with fresh vegetables, tofu and meat.

Out on the balcony, there is a counter that serves yakitori (grilled skewers of salmon, prawns, squid and chicken) and tempura (prawns and vegetables dipped in batter and deep-fried).

“These items taste better when cooked just before eating,” Loo said.

For the sweet-toothed, there is a selection of desserts, including jellies, cakes and fruits.

The buffet dinner is available on Saturdays and Sundays and is priced at RM49.90+ for adults with a 50% discount for children between four and 12 years old.

The joy of eating plump wantan and fine, springy mee

FOOD TRAIL
By SAM CHEONG

HELLO, folks! Welcome to this week’s edition of the Food Trail.

First of all, I would like to give a shout to Tiger Lee Hong Shan from Bandar Puteri Puchong for sharing some makan stories from his neighbourhood.

Thanks a bunch, because some of the outlets there are really worth a mention.

Tasty and springy: The stall’s wantan mee is among the best in SS2, Petaling Jaya.

Next, Corrine Chan from Bandar Rahman Putra, Sungai Buloh, wants to know if a wantan noodle stall in Okay coffee shop in SS2, Petaling Jaya, is noteworthy.

In her correspondence, she said: “Dear Samo, I would like to share some information on a wantan mee stall in Okay coffee shop.

“You have written about the taufoo pok noodles here which is very famous. But I guess you might have missed out on the wantan mee seller, who is also very famous.”

Chan, a bank employee in SS2, added that she usually had her lunch in the area and had been a loyal customer of the stall in Jalan SS2/10.

Well, Corrine, as a matter of fact, I had a taste of the wantan noodles with my co-worker James Lam some­time back.

And, as a follow-up, I took my wife Michelle to the stall and got her stamp of approval.

The stall, which is located in the far corner of the coffee shop, is in fact a popular one.

I learnt from other friends who frequent this place that the stall is a family business and it has been around for as long as they could remember.

Packed: The lunch crowd at Okay coffee shop in Jalan SS2/10, Petaling Jaya.

Now, what makes the makan experience here memorable is the fact that the stall operators make their own noodles, which has a fine and springy texture. And, for RM4.50 a pop, you cannot go wrong.

We had the kwon lou (dry gravy) version of the wantan mee with steamed chicken and extra wantan, so, as usual, my bill came up to RM12.50 for all the extras thrown in. I have no complaint, what with the generous portion and excellent fare.

Highly recommended is an additional bowl of the plump wantan (you need to eat at least a dozen to leave this coffee shop a satisfied person, so good they are!).

The wantan noodle stall, managed by three siblings, opens daily for breakfast and lunch.

If you decide to head there, be informed that parking bays are rather limited. Be kind to the rest of the hungry folk by car-pooling, or hire a taxi to get you there and back to your workplace.

Vegetarian fare to please the palate

By ELAN PERUMAL
elan@thestar.com.my

AS a result of overwhelming response from non-Indians, especially the Chinese, Saravan Bhavan has introduced several special Chinese dishes on its menu.

Its fried noodles with choice of American and Chinese chopsuey sauce is one of the special items at the outlet in Jalan Tengku Kelana in Klang.

“The crispy noodles is served with either American or Chinese chopsuey which is a kind of sauce prepared with cauliflowers, baby corn, broccoli, carrot and a mixture of other vegetables.

“The American chopsuey will suit those who prefer spicy fare,’’ said its senior manager, S. Pandiyan.

Wide variety: Pandiyan displaying the variety of thosai served at the Saravana Bhavan outlet in Klang

Besides the hakka fried rice which the restaurant had introduced from the beginning, Pandiyan said they recently introduced the Manchurian cauliflower and Manchurian vegetarian chicken dishes.

Pandiyan said the outlet was also popular for its various types of thosai.

He said it offered 10 types of thosai and some with fillings.

“We have thosai with mushroom, spinach, paneer (milk curd), potatoes and vegetable. We also have the normal tosai and family thosai,’’ he said

He said the mini tiffin set served with a variety of items including chapati, rawakesari, rawa kichadi, five mini idlis with sambar and a mini masala thosai was one of the unique breakfast packages it offered.

“The set lunch served on banana leaf comes with 13 items including ponni rice. It goes well with the additional or optional chappati, curd and ice cream.

“Quick lunch sets which offer two vegetables and six more items including a desert will be perfect for those who are in a hurry,’’ he said, adding that briyani and naan are also available for lunch.

Sarawakian fish takes pride of place at outlet

By CHOONG MEK ZHIN

mekzhin@thestar.com.my

Pandan Lake Seafood Village,
Pandan Lake Club,
28, Jalan Perdana 3/8,
Pandan Perdana,
Cheras 55300, Kuala Lumpur.
Tel: 03-92845666
Business hours: Mon - Fri lunch
from 11.00am to 2.30pm,
weekend and public holidays
lunch from 9.00am to 2.30pm and
daily dinner from 6.00pm to 10.00pm.
Non halal

MANY would raise more than an eyebrow when told that the usual selling price for an Empurau fish is about RM700 per kilogramme but for fish lovers, the price may well be worth it as explained by Pandan Lake Seafood Village owner James Wong.

“The Empurau can only be caught in the Rejang river in Sarawak and no where else in Malaysia. It isn’t easy to catch and it eats fruits that fall into the river,” Wong said.

Special treat: Only the bigger fish have scales that can be fried.

He added that the fish was usually caught using a fishing rod and if the catch was too small, most people usually keep them in aquariums as the fish is considered beautiful with three colours on each scale.

“I’ve been told many times by customers that the Empurau’s flesh is very smooth and tastes very fresh,” Wong said.

He added that other restaurants that served the fish might have imported it from Indonesia and the taste was not as good as the one from Malaysia.

“The rivers in Indonesia where this fish is caught are clear and one can easily see the fish from the surface, Wong said.

“River fish are actually tastier than sea fish.

“This is because the river water is constantly moving, providing a healthier environment and the fish eat mostly fruits or prey on other smaller fishes,” he said.

Sea fish, on the other hand, according to Wong, were exposed to all kinds of pollution and fish reared in ponds are not as tasty as river fish.

His restaurant specialises in river fish and is now offering the Empurau at RM550 per kilo and the Temoleh, the sixth most expensive river fish on its menu, at RM130 per kilo.

“The promotion will only last as long as we have stock of these fish,” Wong said, adding that most other fish commonly served in Chinese restaurants were also available.

Tasty: The Empurau fish is only steamed with some soy sauce and garnished with some greens.

“Both are seasonal fishes and we usually only serve those that are between 1.5kg and 2kg because they are big enough that the bones will not be too cumbersome for diners, particularly the Empurau, which is known for having many small bones.

“When we prepare big fishes, we are also able to provide the customer with a small special side dish of fried fish scales from the fish they are consuming.

“Smaller fish scales are too small for us to prepare,” Wong said, adding that generally fish took four to five years to grow to weigh 2kg.

Other than the fish dishes, the restaurant also provides items, all of which focus on “wild” and fresh ingredients.

Taking it slow: The wild chicken is slow-cooked for four hours to ensure its tenderness.

For instance, they also serve a wild chicken clear broth with tongkat ali that, according to restaurant head chef Lu Guang Si, 32, takes four hours to prepare.

“The ingredients, particularly the chicken, are very tough and by slow-cooking it for four hours, the meat will be tender enough to be eaten,” Lu said, adding that the restaurant also served wild boar knuckles and fish maw.

Another interesting dish served is the mixed vegetable dish that features bite-sized pieces of fish paste wedged between two lotus roots.

Another restaurant favourite is the rice with diced waxed duck, something different compared with the usual slices of duck arranged neatly atop the rice.

Dim Sum, Taiwanese Style

The three platter dish

ANUSHA K savours fine Taiwanese selections at a plush restaurant.

ONE of the latest foreign cuisine eatery is Zhen Shan Mei -- Klang Valley's first fine-dining Taiwanese restaurant that serves appetisers, dim sum and a la carte dishes.

The Oriental touch is seen in the d�cor and the plush chairs with their royal gold furnishings.

The circular dining area is enhanced by huge cylinder-like lights that impart a soft glow. The restaurant also has three private dining rooms with karaoke entertainment.

The food is equally appetising. I begin my Taiwanese culinary journey with a three-combination platter which consists of foie gras roulades, mullet fish roe and scallops with salmon roe.

Portions are big, so this can be shared between two. Served in dainty angular plates, it also scores visually.

I particularly like the scallops with salmon roe. The scallops are fresh, a tinge of pink on the succulent skin. A little sweet but fleshy, it complements the slightly salty salmon roe.

After the light appetiser, it's time to try some of the signature dim sum (dumpling) available.

The steamed pork and prawn dumpling topped with caviar is delicious. I can't help but have another helping.

The steamed pork is well marinated and steamed to perfection. The sweet prawns go well with the white glutinous wrap and the caviar gives it the finishing touch.

The a la carte menu is extensive and leaves you spoilt for choice. There are two options: have the dishes with plain rice or braised pork rice. The first dish is wok-fried scrambled eggs with shark's fin. Anything fried goes down well with me plus this fried dish is not oily.

Sauteed with onions, sharks fin and vegetables, it's a nice side dish that complements the country style steamed fish rolls with shrimp paste.

Served with spring onions and oyster sauce, the fish pairs well with the bowl of steamed rice.

But if you'd rather have prawns as the mains, I'd suggest the sauteed prawns with homemade hot and spicy sauce.

It's a little spicy due to the black pepper but it's nevertheless addictive, and with the snow peas thrown in, it is a complete meal by itself.

The desserts can be ordered from the dim sum menu or the dessert menu. I tried the warm creamy almond drink with Taiwanese crispy dough. It kept me all warm and fuzzy while it poured cats and dogs outside.

The slightly strong almond taste due to the essence didn't spoil the rich creaminess on my taste buds derived from the almond nuts.

Two varieties from the dim sum range are the honey baked egg tart and the sweet potato balls filled with lotus paste coated with sesame.

The sweet custard-like egg is soft and melts in your mouth, while the crusty pastry flakes gives the right amount of crunchiness.

Though sweet potato is not a personal favourite, I was equally impressed with this dish. Fried until golden brown, the lotus paste and the fried potato balls were like a match made in heaven.

Soft and crunchy at the same time, the sesame seeds made this dessert visually appetising too.To wash down these sinful treats, I suggest many sips of the ever refreshing winter melon with lemon!

Zhen Shan Mei is located on the ground floor, Solaris Mont Kiara, Kuala Lumpur.

• > Start of your meal fine dining style with the three platter dish: Foie gras roulades, mullet fish roe and scallops with salmon roe.
• > Foie gras roulades has a rather smooth, crunchy finish with a salty aftertaste on your palate.
• > The scallops with salmon roe is a perfect match of sweet and sour.
• > Sweet succulent pink scallops complement the slightly salty salmon roe just well.
• > This three platter dish is equally appetising and scores visually. It is served in dainty little coloured plates and I'd suggest you share this lovely appetiser with a loved one and then, feast on the rest!
• > The sweet ending to this platter is the mullet fish roe served with some salad. Light, a little crunchy and soft sums up this dainty dumpling.

Restaurant brings together an auspicious meal deal

By ESTHER CHANDRAN

estherc@thestar.com.my

TOH YUEN CHINESE RESTAURANT,
HILTON PETALING JAYA,
No 2, Jalan Barat, Petaling Jaya
Tel: 03-7955 9122 ext 4073/4
Business hours: Lunch (noon to 2.30pm),
dinner (7.00pm to 10.30pm).

IT IS not often that bean sprouts get to star in an expensive treat like Shark’s Fin Soup but once in a while, the humble vegetable gets to shine in this tasty dish.

Fresh favourite: Celebrate at Toh Yuen with the sashimi yee sang.

At Hilton Petaling Jaya’s Toh Yuen Chinese Restaurant, the thick and aromatic Braised Superior Shark’s Fin Soup in Brown Sauce and Dried Scallop was somewhat different when a small serving of fresh bean sprouts was added to the dish.

This is how you do it; throw the bean sprouts into the soup, let them take in some heat and stir it up with the supple shark’s fin and soft scallop.

The hardy sprouts still maintain their form and add crunch each time you savour the soup.

Other than the soup, diners can delight in the Baked ‘Fatt Choy’ Chicken, Steamed Fresh Water King Prawn with Egg White, Steamed Pomfret Hong Kong Style, Braised White Jade Shellfish with Black Mushroom and Sea Cucumber and Fried Glutinous Rice with Minced Mushroom and Chicken. These are among the Chinese New Year delicacies at the restaurant which is celebrating the Lunar New Year till March 7.

Fresh favourite: Celebrate at Toh Yuen with the sashimi yee sang.

To get the freshness out of seafood dishes, we were encouraged to try the steamed king prawn and steamed pomfret dishes.

The single serving of prawn per person was not only sumptuous but also very filling as it was a large prawn, sitting in a thick yellow egg soup, garnished with spring onions and cilantro.

We also enjoyed the steamed white pomfret for extra luck and the simplicity of the dish made it all the more delicious.

One dish that packs in all elements of luck would be the Baked ‘Fatt Choy’ Chicken as this roasted chicken dish which is then steamed, is rich with good luck ingredients like fatt choy and oysters. Executive sous chef Frederick Khoo said the chicken was marinated with a variety of ingredients before it was baked.

“We then steam the chicken and add fatt choy, oysters and foo chok to the dish to give the dish its rich appeal,” he said.

Simple touch: The simplicity of the pomfret dish allows the flavours of the fish to emerge.

Those who would like to have more yee sang, can try Toh Yuen’s five varieties — Yee Sang with Sliced Abalone and Seasonal Fruits, Yee Sang with Tuna, Yee Sang with Salmon, Vegetarian Yee Sang and Yee Sang with Jelly Fish.

The dish is available in three sizes — large, medium and small — and is priced from RM40++ to RM288++.

There is a special yee sang dish that is not on the menu and this is the Grand Toh Yuen Yee Sang. The dish comes with fresh seafood sashimi, ordered from the Japanese outlet Genji to give your yee sang dish a richer more robust taste.

For family dinners and get togethers, there are four prosperous lunar sets priced at RM988++, RM1188++, RM1388++ and RM2088++ per table of eight.

Stall stands the test of time

FOOD TRAIL
By SAM CHEONG

Porridge still as good as it was in the good old days

CHUK, or porridge, has been a long-standing breakfast dish among the Chinese.

Prepared from rice, there are least three or four variations of chuk (among them Teochew porridge and the chap fan porridge) and one of my favourites is the chee chap chuk (pork parts porridge).

Decades ago, there were at least a dozen well-known makan places in Kuala Lumpur’s city centre that specialised in porridge.

But, as time went by, many of these places shut down and have become fond memories.

However, if you search hard enough, there are a few stalls left that serve a good bowl of chee chap chook.

Popular: The stall has been around for years and has stood the test of time.

I would like to make special mention of the Hon Kee porridge stall at Jalan Hang Lekiu.

This is one makan place that still serves chee chap chuk and you can get it as early as 5am.

Back in the days when I was a secondary student at a school on Jalan Hang Tuah, I used to frequent the stall with my buddies KF Chia and Bob Lew.

Even in the mid-1980s, a bowl of porridge would cost about RM3 for a small helping and RM4 for a larger bowl.

And, throughout my working life, I have been eating at this stall and I must say that after more than two decades, the standard and quality of the food served here is still consistent.

Recently, my wife Michelle and I took a trip to town to try out the porridge.

We were rather late when we had lunch at midday and the lady owner of this stall came out and greeted us with a smile as she took our orders.

Since Michelle had never eaten there before, I recommendeded their chee chap chuk with additional char cheong (deep fried pig’s intestines).

Service was prompt as we were seated at a table in front of a bank, which ironically, is the ‘safest’ place to makan.

Satisfying: The food at Hon Kee has remained consistent over the years.

Anyway, getting back to the porridge, I was surprised to see the bowl filled to the brim with char cheong and as I tucked into my late lunch, I was very pleased to find that the quality of the food had remained the same.

Apart from the normal chee yuk chuk (pork porridge) and yee chuck (fish slice porridge), Hon Kee has also improvised by adding several other porridge dishes such as the century egg and chicken floss porridge.

However, when it comes to pricing, I guess inflation must have taken a huge toll.

For my karr lieu (extra side dishes) order, I paid RM7.50 a bowl but I guess the good taste made up for the price.

What was missing from my order was a piece of raw egg, because by adding that, it’ll give more ‘ooomph!’ to the porridge dish.

Hon Kee opens daily from 5am to 3pm and, if you want to g ive it a try, be sure to get there early as seats and tables are limited.

For the gadget geek, the lat-long coordinates for this stall are: N 03 08 663, E 101 41 883.

Organic delights to tempt all palates

By CHRISTINA LOW

christinalow@thestar.com.my

MEDIFOODS
59, Jalan SS18/6,
47500 Subang Jaya, Selangor
Tel: 03-5632 5714/ 03-5636 5338
Business Hours: (Mon-Sat) 7.30am - 7.30pm
Closed on Sundays.

IF I was given a choice to choose a lunch spot, it would definitely not be an organic restaurant.

Often labelled as being tasteless and less flavourful with little or no meat at all has deterred me from patronising any after several experiences.

Free starters: A bowl of soup, salad and fruits are offered at no charge at the eatery.

When I was asked to review Medifoods recently, like many, I was sceptical and even thought of swapping my lunch deal with another colleague as I feared my lunch hour would be put to waste again.

However, when I arrived at Medifoods in Subang Jaya, I was surprised that its managing director, Looi Tyck Lam, was quick to assure me that I was not alone in thinking like that.

“Many people think that organic food is meant for vegetarians or for sick people who cannot take rich ingredients,

“Young children hate to enter organic shops because they fear the taste and the choice of food. This leaves only the older ones enjoying it,” said Looi who started the restaurant after his customers approached him on ways to prepare organic food.

For prosperity: Medifoods master chef Mervin Say (left) and Looi tossing the Yee Sang dish.

He said he did not blame them for such comments and had tried to work out a menu with dishes that would suit the youngest and fussiest in the family.

To start the meal, Looi offers a bowl of vegetable soup each, a salad and a plate of fruits which he said was served at his outlets at no charge.

Guests can then take their time to order.

We had the Japanese Charcoal Soba served with a large bowl of Miso Soup which was filled with Tofu, Mushrooms and Wood Fungus while the Black Pepper Udon had a strong black peppercorn smell and aftertaste. It is ideal for those who love a hint of spiciness in their noodles.

Also on our table was the Aglio Olio Spaghetti, Cantonese Rice-Pancake Soup and my favourite Nasi Lemak which came with steamed naturally coloured green rice.

Healthy fare: Japanese Charcoal Soba served with Miso Soup.

The outlet which opens at 7am also serves breakfast sets of Spanish Omelette, American Breakfast, Nasi Lemak, Herbal Congee, Vegetable Congee, Noodles with Mushrooms and Seaweed Congee priced at RM6 each.

For Chinese New Year, Medifoods is also bringing back its Organic Yee Sang which comprises of carrot, yam, red cabbage, lotus root, unripe papaya, sweet potato, radish, pomelo, roasted seaweed, seaweed birdnest, Tibetan ice lime, red chillies, pickled ginger, kaffir lime leaves, roasted peanuts and sesame topped with a special sauce made out of Mirin sauce, Cider Plum sauce, vinegar, ginger juice, carrot juice and lemon juice.

The Organic Yee Sang is priced at RM23, RM33 and RM43 according to the size and is available till Feb 28.

22 CNY items that signify prosperity, happiness and abundance

By YIP YOKE TENG
teng@thestar.com.my
Photos by HAFZI MOHAMED

CELESTIAL COURT,
Sheraton Imperial Hotel Kuala Lumpur
Jalan Sultan Ismail, Kuala Lumpur
Tel: 03-2717 9900 ext 6988
Business hours: Monday to Saturday,
noon-2.30pm; 6.30pm-10.30pm;
Sunday and Public Holidays, 10am-2.30pm;
6.30pm-10.30pm.
Halal

CHINESE New Year is the time of the year when the names of the dishes are of particular interest to diners, who seek to start the new year with a bang.

Dried oyster, black moss, fish and prawn must be included in the reunion dinner as their names have auspicious meanings.

However, it is a challenge for chefs to come up with flavours that continue to appeal to diners even though the same ingredients are used every year.

Master chef Ho Boon at Celestial Court, Sheraton Imperial Hotel Kuala Lumpur, is all set to delight diners with 22 Chinese New Year dishes, each of which carries a name to signify prosperity, happiness or abundance.

Symbolising good things and prosperity: Braised dried oyster with seamoss and vegetables.

The dishes are also given a different touch to whet guests’ appetite even though they would probably have eaten the same dishes year after year.

They are presented in three-set menus, priced at RM988++, RM1,188++ and RM1,288++, per table of 10, which are avalable for both lunch and dinner.

In addition to the set menus, guests can also opt to savour their choice of prosperity dishes from the a la carte menu.

Among the tantalising array of auspicious dishes, chef Ho is especially proud of the wok-baked fresh water king prawn with cheese in superior stock.

Gold and silver in the house: Pan-fried seafood with capsicum and macadamia nuts

“The prawns, which are flown in from Vietnam, are larger in size and have a firm texture that gives a good bite. They are baked in the wok so that they retain the texture while the flavours and aroma are effectively absorbed into the meat,” Ho said.

The prawn’s size will cheer up any seafood lover and the sauce oozing out from the crustaceans is delectable. The light gravy is enhanced with a hint of cheese to make the Chinese meal interesting.

Braised dried oyster with seamoss and vegetables is another Chinese New Year must-have. It is obvious that the dried oysters are carefully chosen because every piece is sizable, and the flavours are thoroughly infused.

Pan-fried seafood with capsicum and macadamia nuts balances the usually meaty reunion dinner with fresh vegetables. The ingredients are diced and deftly fried to offer a variety of natural flavours, enhanced by their contrasting textures.

“The seafood and vegetable are served in a lettuce leaf, so that it resembles a house filled with gold and silver,” Ho added with a smile.

Of course yee sang is a vital element in all Chinese New Year feasts, and the restaurant offers abalone, salmon and jelly fish to go with the popular Chinese salad, featuring homemade plum sauce. Yee sang is available from RM68 for a half portion.

The Chinese New Year celebratory menus are available from Feb 14 to 28; do catch a special lion dance performance on Feb 21 at 12.30pm.

Mixed yee sang, for a change

By CHOONG MEK ZHIN

mekzhin@thestar.com.my

TAI PING,
The Royale Chulan Kuala Lumpur,
6, Jalan Conlay, 50450 Kuala Lumpur
Tel: 03-2688 9688
Business hours: Daily, lunch (11am to 2.30pm);
dinner(6.30pm to 10.30pm).
Halal

THERE is no such thing as Chinese New Year speciality dishes at Tai Ping, The Royale Chulan Kuala Lumpur, because every dish is special in its own way.

“After more than 30 years of cooking, the experience I picked up along the way have been incorporated into each and every dish the team has come up with this year,” hotel executive Chinese chef Toni She Kam Cheong said.

He also said the restaurant was offering “mixed” yee sang on request.

Heralding good fortune: The red snapper is presented with its tail in its mouth to symbolise good fortune coming in.

“We have three types of yee sang this year — fruit, salmon and abalone. Upon request, we can actually do a combination of salmon with either fruit or abalone,” he said.

The restaurant is offering set menus for 10 people, priced at RM1,388++, RM1,588++ and RM1,888++, for lunch and dinner, until Feb 28.

“Each dish is carefully prepared and carries traditional good luck symbols. Take, for instance, the steamed red snapper. It is arranged so that its tail sticks out of its mouth, symbolising lots of good fortune coming in,” he said.

He added that the sauce used for steaming the fish took one month to perfect and was a combination of supreme soy sauce, rock sugar, coriander, ginger and chicken essence.

Timing is also everything in preparing the eye-pleasing dishes.

“The fish should not be steamed longer than 15 minutes or the sweetness would also drain out of the meat. On the other hand, the braised dishes have to be simmered for six hours to bring out the best taste of the ingredients in it,” he said.

For dessert, there is the four-hour slow-cooked chilled aloe vera with red date that will refresh the palate after the meal.

The restaurant caters for private events of any size.

Fruity yee sang for diners

By CHARLES FERNANDEZ
charlesf@thestar.com.my

CHENG HO COURT,
MINES WELLNESS HOTEL,
Jalan Dulang, Mines Resort City,
43300 Seri Kembangan
Tel:03-89436688 ext 1311

TOSSING yee sang is a tradition practised by the Chinese during the Lunar New Year but there is no argument even when the delicacy is just pure vegetable and fruit-based.

The important part is that it is practised in the hope the family attains peace and prosperity in the coming years.

The Cheng Ho Court at the Mines Wellness Hotel in Seri Kembangan is doing just that – celebrating the Lunar New Year with the tossing of yee sang that is purely fruit and vegetable- based.

Different offering: Yee Sang comprising vegetables and fruits

“It is just an experiment to gauge diners interest. I tried it at my previous workplace and it turned out quite well,” said Food and Beverage chef Chin Hock Seng.

Chin said there were more fruits than vegetable in the yee sang – containing shreds of mango, pomelo, honeydew, yam, strawberry, potato and tapioca.

“There are 18 items that make up this delicacy,’’

The Healthy Fruity Low sang is priced at RM43++ for a small portion and RM68++ for a large portion,’’ he added.

Diners can still opt for the traditional Low Sang Menu of Salmon and Snow Pear (RM48++ and RM78++), Salmon and Abalone (RM78++ and RM108++) and the pricier Abalone (RM88++ and RM128++).

The good news is that for the next visit, buy the yee sang for half the price.

However, the Lunar New Year is not just about yee sang as the Chinese are very particular and place much importance on all the dishes served during this auspicious time.

Hence, it is not surprising when hotels compete with one another with chefs cracking their heads to come out with the best and most innovative dishes that would hopefully pull in the diners.

Refreshing: Deep Fried Prawn with Salad Thai Style.

At the Cheng Ho Court, Chin is also going once step further to introduce the Chinese New Year Dim Sum. The tiny morsels, priced from RM6++, is just the perfect start to a bigger and hearty meal.

These steamed and deep-fried items are available as Steamed Shanghai Bun with Dried scallop, Thai Style Steamed Fish Bladder, Steamed Shrimp Dumpling with Abalone, Steamed Beancurd Skin Roll with Vegetable, Deep Fried Prawn Taste with Salted Egg and Mayonnaise, Deep Fried Crispy Prawn Ball and Deep Fried Shrimp and Fatt Choy Dumpling in Kataifi Paste.

There are many menus to choose from for the Chinese New Year promotion.

The CNY Set Menu available for lunch and dinner for a table of 10 is priced at RM688++ for a nine-course, and RM788++ and comes with a complimentary bottle of house wine while the RM888++ menu is complimented with a bottle of Chinese wine.

For the die-hard seafood lovers, there is a wide choice of abalone, dried seafood and Shark’s Fin menu priced from RM48++ to RM78++ per person. The Braised Assorted Dried Seafood Platter, baked Crystal Prawn with Cheese and Butter and the Deep Fried Prawn with Salad in Thai Style are available in three portions of small, medium and large while the Steamed Season Fish with Assam sauce is available at market price.

And while a list of vegetable and poultry dishes priced from RM23++ to RM66++ complete the menu, the Lunar New Year should always round up with a refreshing dessert of Deep Fried Nian Gao with Yam and Sweet Glutinous Dumpling with Ginger.

The promotion, which is available for lunch and dinner ends on Feb 28.