I always find that the Dim Sum portions served in Celestial Court, Sheraton Imperial Kuala Lumpur are more than generous. Their “har-kow” and “siew mai” are pretty huge… bigger than what most other dim sum restaurants serve. Not only are they bigger in size, the pork-free ingredients used are always fresh. I have yet to taste any less-than-satisfactory dim sum in Celestial Court. The fact that no pork is used does not hamper the taste of the dim sum in any way. In fact, Executive Chef Ho Boon … [Read more...]
Archives for June 2012
How about celebrating Father’s Day @ Zuan Yuan?
Have you planned any special treat for that one important man in your family? I'm talking about honouring your father in the upcoming Father's Day, on 17 June 2012. Warm his heart with some special set menus of Cantonese cuisine drawn up by Chef Michael Chew in Zuan Yuan Chinese Restaurant at One World Hotel. I sampled a few dishes from the different menus recently... Duck lovers will get a double dose of the fowl in the Dual Platter of Roast Duck and Smoked Duck. Yes, kill 2 birds … [Read more...]
Bundled Treasures from Zuan Yuan @ One World Hotel
The Rice Dumplings Festival or Dragon Boat Festival falls on the 5th day of the 5th lunar month and this year, it happens on 23 June 2012. It is widely celebrated by Chinese all over the world and according to legends, it originated from a popular story to honour the famous Qu Yuan, a famous poet in ancient China. For more details of this story and how the festival came about, check out my feature on Yahoo - please click here. At Zuan Yuan Chinese Restaurant, located at the Lobby level of … [Read more...]
A piece of Hummingbird
It's Friday... and many will be saying "TGIF!". The weekend is just a step away... so here's a slice of home-made Hummingbird Cake for you to welcome the weekend! It's a very healthy cake... full of carrots, pineapples, raisins, bananas and walnuts and I used corn oil to bind everything together. The topping is made from cream cheese and to add a touch of sunshine, I decorated it with a piece of roasted pineapple! Happy weekend, everyone! :-) … [Read more...]
Prime @ Le Meridien… sumptuous steaks!
This post has been sitting in my "Draft" folder for a few months already. I've been so caught up with recent events that I had ignored this draft for some time now... shame on me... and it's one of my favourite steak places, too! So, here's how the story goes... "Are you game for Prime this weekend?" - that was an sms I received from DL not too long ago. What kinda question is that?! As far as I'm concerned, I'm always game for Prime, anytime! Who isn't? As far as I know, Prime @ Le Meridien … [Read more...]
Super Crab Aroma Seafood Restaurant
I called ahead to book a table AND the crabs but was told that their stocks of crabs will only be arriving at about 6pm that day. Anyhow, I took the risk of a crab-less dinner and made my way to Super Crab Aroma Seafood Restaurant (what a name!). We reached there pretty early in the evening but the street where this restaurant is located was already busy and choked up with cars parked everywhere! We were lucky to get that one last spot across the restaurant. We then realized the crowd was … [Read more...]
Hennessy V.S.O.P New Bottle Design
A few weeks ago I had the privilege of attending the Launch of the Hennessy V.S.O.P New Bottle Design and I blogged about that event here. Legends and greatness are shaped over time. The legend of Hennessy V.S.O.P began in October 1817 and it's amazing the cognac's personality has gone unchanged for nearly 2 centuries. Naturally, such an iconic cognac should be presented in a bottle whose curves signify the elegance and generosity of its content, as well as its balance and … [Read more...]
Delicious Cafes – Brand New Dishes!
From 70 -> 45 -> 25. Now, if you are wondering what those numbers are all about, well, let me explain. Remember Chef Steve Allen? (just to recall, read about him here). Steve Allen, who is the E&O Group Creative Chef, together with Chef Kasdi Dahari, the E&O Group Executive Chef went through months of culinary R&D and many hot hours in the Delicious kitchens to come up with acceptable dishes for the new menu. Both chefs spent a lot of time developing the new offerings, … [Read more...]