Though not a new addition to the Italian dining scene in KL, Nerovivo recently shook things up a bit both internally and externally. Starting with physical renovations at it’s premises, it’s management was reshuffled as well with the appointment of a new Executive Chef Paolo Petris, a direct import from Italy as well as suave Restaurant Manager Alessandro Boneschi. Nerovivo completed the package with an ultra sexy Marcom personnel Rachel Lai who’s just very recently returned from South America.

Quite a dynamic team in place, I believe, and I had first experience of the new team at work just few weeks back.

The occasion was a sneak preview of Nerovivo’s Christmas Eve Dinner & Christmas Day Lunch Menus. Awesome.. Italian food and Italian men on the menu.  

But I digress.

Chef Paolo started off the night’s programme by demonstrating his deft skills in shaping tortellini for our soup.

Below: The tortellini – freshly made and ready for the pot!

THE CHRISTMAS MENU

24th December 2011
RM 178++

Starter
Selection of Tasmanian salmon, prepared in Orange cured salmon, salmon tartar with salmon caviar, salmon gravlax

Soup
Homemade tortellini in chicken broth with drops of white truffle oil

Entrée
Porcini mushroom & red radicchio fresh made lasagnette with smoked scamorza

Main course
Pan seared sea bass escalope, fennel purée, taggiasche olives and caramelized orange zest

OR
Smoked duck breast, leg duck confit on a red cabbage, potatoes gratin and honey lime jus

Dessert

Panettone semifreddo with orange sabayon

Petit four

Now, first of all, let me decide your main for you. You. Have.To. Order. The. DUCK.
YES. Order The Duck.
No, I’m not saying the sea bass was not good. Oh no, the seabass was ok. But the DUCK was superb. Pink, tender and though smoked, it wasn’t the slightest bit too salty, a fault found in many smoked ducks. Even the potatoes gratin was worth blowing the diet for (actually I’m kind of regretting it now…); nicely luscious and rich.

Below: Leg duck confit in a “puff”.

The sea bass, though no doubt a healthier choice, just pales in comparison to the duck.

Anyhow, for fish protein one can always count on the salmon starter. All 3 preparations of salmon were good, though not superior.  Anyhow, I’m a salmon lover, and gladly wiped the plate clean.

While everyone else raved about the soup, I didn’t finish mine. I thought it was rather bland.

By the time we got to the lasagnette with smoked scamorza, I was stuffed.
Now, if you do not know what “scamorza” is, you’re not the only one.  Scamorza (see below the cheese topping the lasagnette?)  is an Italian cow’s milk cheese, similar to mozzarella.
While mozzarella is dead ordinary to us by now, Scamorza offers a slightly different texture and flavour, bordering on  rubbery, stringy and is drier than mozzarella. Likewise, it has a bland, milky taste.

Dessert: Panettone layers (it’s Christmas after all!) with ice cream in between.

Restaurant address:

3A Jalan Ceylon,
50200 Kuala Lumpur.
Tel: 03-20703120
Email: info@nerovivo.com

Opening hours:
12.00pm – 3.00pm (week days)
5.45pm – 11.30pm (week days)
5.45pm to 11.00pm (Sunday)

25th Lunch December 2011

RM 108++ Menu with unlimited main course
RM 118++ Menu with unlimited fresh juices & soft drinks
RM 128++ Menu with Unlimited Carlsberg draft

Starter, sharing Family style
Mix cold cuts: turkey bacon, smoked chicken breast, smoked duck breast
Fish: salmon gravlax, prawn salad, crab salad
Turkey salad, beef carpaccio

Soup
Home made tortellini in chicken broth with drops of white truffle oil
Or
Porcini mushroom & red radicchio lasagnette with smoked scamorza

Unlimited Main course
Roasted turkey breast, roasted lamb leg, beef tenderloin Wellington
Roasted potatoes, caponata, Brussels sprouts

Dessert
Panettone semifreddo with vanilla sauce,

Petit fours (torrone)

Here’s a recipe for you to replicate at home! Thanks to Chef Paolo Petris for sharing!  

Homemade Tortellini in Chicken Broth

Serves 6

Ingredients:
1 chicken breast
1 tbsp butter
Salt and pepper
2 oz ricotta
2 oz mascarpone cheese
1-1/2 cups grated Parmesan cheese
3 whole eggs
Pinch of freshly grated nutmeg

1-3/4 cups all-purpose flour
6 cups chicken broth

Truffle oil a few drops

Method:

1. Boil the chicken breast in the vegetable stock.
2. Chop Chicken breast finely and combine in a bowl with the mascarpone, ricotta, grated Parmesan cheese, 1 egg, nutmeg, salt and pepper, and mix well.
3. Heap the flour in a mound on a board and make a well in the center. Break in the 2 remaining eggs and knead into soft, smooth dough. Roll out into a thin (1/8″ thick) sheet and cut into 1-1/4″ circles (you can use a small juice glass).
4. To make tortellini, place a little of the filling in the center of each circle and fold the pasta in half, pressing it around the edges to seal in filling. Then wind the folded edge around the tip of your index finger and press the 2 ends together to form a ring.
5. Bring chicken broth to a simmer.
6. Drop in tortellini and cook until al dente, about 3-4 minutes. Drain and serve in bowls of broth, passing remaining grated cheese and a few drops of truffle oil.

Christmas…. you know what I really want to try? A Turducken!! Anyone where to get one?  

All pictures taken with:

The new kitchen maestro at work has certainly shown much potential. At this moment, I look forward to more creative dishes from Chef Alex, rather than the usual Modern European cuisine of lamb, veal and halibut. Perhaps a more intriguing and exciting menu would pull the crowd here?

Tonight was a dinner highlighting the wines of Michel Rolland.

The Rolland Collection is a range of Bordeaux wines with 5 appellations from the right bank where the Rolland family originated, in Pomerol, France.
Added to this, they have their favorites from ‘abroad’, discovered when travelling for their work. The new world range are 3 wines from Argentina and 2 from South Africa, followed by Spain and coming soon, who knows what other wine or personal adventures lie ahead!

Ayala Zero Dosage NV. Ayala has a unique wine in the Zero Dosage : it is a Brut Majeur without any dosage.
What does that mean you ask?

Well, I’m a newbie in wines too, but I have been lucky enough to have some exposure in wines in the last few months, especially from my Wine For Asia 2011 trip, the exclusive and Asia’s most comprehensive international wine exhibition.

Zero Dosage refers to the term used in the production of champagne to denote wines at the very driest end of the scale  –having less than three grams of residual sugar per liter of wine. They are often referred to as being non-dose (undosed) or ‘Brut Zero’.

Before being sealed for the last time, almost all champagnes are given a final dosage of sweet ‘vin de liqueur‘ (usually a mixture of sugar syrup and wine), known as the liqueur d’expedition. In case of Brut Nature this step is missed out – meaning that the champagne is left in its ‘natural’ state.

Champagne Brut Nature wines are naturally high in acidity and low in sugar, making for a highly refreshing but searingly dry mouthful.
Needless to say, I didn’t quite enjoy this as much as I would for other champagnes. I love champagnes yes, but I prefer sweeter and not dry ones.

The amuse bouche of Home-dried Rock Melon with Smoked Mozzarella, drizzled with 24 years Aged Balsamic was superlatively good though as the 24 years aged balsamic has an amazing depth of flavour.
24 years…..that’s the oldest balsamic I have ever tasted so far!
Now I understand the whole business about balsamics and it’s escalating value in tandem with it’s age. I would fork out the cash for such good balsamic!

For my dinner here a month back, I enjoyed the Expression of Tuna and tonight, Chef Alex Expressions of Salmon with Beetroot & Horseradish was somewhat less stellar, though I’m a bigger fan of salmon than tuna.

The tartar was alright but the beetroot was too sour while the smoked salmon was too salty. Ah well, at least the amuse bouche made up for it.

This was paired with a white, the Chateau La Grande Clotte Blanc, France 2007 (on the left), a crisp, oaky and citrus-y wine with good acidity and a long finish.

A huge fan of duck, I eagerly awaited the Pan-Seared Duck Breast, Pot Roasted White Cabbage, Confit Duck Leg. And it didn’t disappoint one bit. I love every element on this plate. Perfect pink, tender duck breast and really delicious savoury cabbage.

I had duck confit puff a week before for the Nerovivo X’mas preview dinner (post coming up next!) and I had thought that was good. This, however, was much much better! It’s essentially shredded duck meat puff; crispy, savoury and satisfying.

Mariflor Pinot Noir, Argentina 2007. Ok, I’m never a fan of reds. Especially not Pinot Noir (this is 100% pinot noir grapes) and Argentinian wines. Enough said.

Palate Cleanser. Blueberry Granita.

Olive and Herb Poached Saddle of Lamb, Creamy Polenta, Sautéed Peppers. 

Another outstanding dish. I think the picture illustrate everything I wanted to say. How can you not love this?

Campo Alegre, Toro, Spain 2008 (left). Full-bodied and mouth-filling on the palate, this is wine is rich in blackcurrant and black cherry fruits with hints of oak spice and black pepper. In short, it’s pretty hard for me to drink, since I never liked “spicy”wines.

Chateau Fontenil, Fronsac, France 2006 (right) was paired with the next bovine dish, Strip of Milk fed Beef, Red Wine Braised Beef Cheek with Truffle Potato Blini and Mousse Line.

The beef cheek was sublime, very well executed, soft and have the most beautiful gelatinous texture. The cheeks have evidently been slow-cooked as the meat falls apart at the mere prod of the fork. The truffle potato blini (the scallop looking disc above) and mousse line (mash) was pillowy soft and a pleasure to eat. If only the same can be said for the supposedly “main star”of the dish. The milk fed beef cut fell short of expectations, coming across surprisingly rubbery though it looked so promising! Looks can be deceiving indeed.

Yes! It’s desserts time. And the Muscat below was my favourite that night. Well, it’s smooth and it’s sweet. So yea, it’s a no brainer.

Chocolate Passion Fruit Cake, Dark Chocolate Mousse, White Chocolate Ice Cream.

Interesting pairing of the sour-ish passionfruit (both fruits and sauce) for this cake, where the zesty tang from the fruit cuts through the richness of the chocolate very well. I’m not sure why it was so hard (the cake) and a few of us had parts of it flying off the plate in our attempts to eat it!  

This “Around the World with Michel Rolland” wine pairing dinner is available for the month of December at RM260++ per person.
Contact dine@theclubsaujanaresort.com or ring +603 7806 7000 ext 6722 for your reservations!

Now, I have to try Italian dining at Senja next, before moving on to Kogetsu. It’s time to explore all the dining outlets here at the Saujana! 

The Restaurant @ The Club Saujana Resort KL.

All pictures are:

The opportunity presented itself this year, when I was invited to sample the spread with some friends. I even got one of the bloggers to help me record a video (which will be uploaded soon!) of the marvellous spread here.

No Ramadan buffet above the price of RM60 should be without LAMB. 
Below: Whole Roast Lamb With Roasted Vegetables And Briyani Rice And Sauce Condiments.

As the spread is the widest I have been so far, even more than Latest Recipe at Le Meridien and The Living Room, Westin KL, I will keep my description concise & let the pics do the talking.

SELERA KAMPUNG-KU AT CINNAMON COFFEE HOUSE OF ONE WORLD HOTEL
1 – 30 AUGUST 2011

WHOLE ROASTED LAMB!

JAPANESE SECTION. My favourite after the lamb!

SATAY.

APPETISERS: One can get bloated just from this section alone!

DIY Caesar Salad.

Hummus, Warak Enab(Stuff Vine Leafs), Mutabble, Tabuleh, Fatoush, just to name a few..

Selection of imported CHEESES.

HOMEMADE FUSION BREAD COUNTER.
Assorted Bread Loaves & Roll, Serunding Bread, Morocco Bread, Spices Zatar Bread Kurma Roll., Grissini Stick & Lavash.

SOUP.

Cold fresh appetisers.

Malay local starters:

Rojak Buah-Buahan With Traditional Condiments.

Malaysian Sambals.
Sambal Tempoyak, Sambal Budu , Sambal Belacan , Sambal Cincaluk , Sambal Hijau,
Sambal Cili Manis, Sambal Mangga Pedas , Sambal Kicap Pedas, Sambal Kacang ,
Sambal Asam Jawa.

Anika Kerabu Station - Malay salads.
Kerabu Sotong Seri Pahang
Kerabu Ayam Dara
Kerabu Daging Semantan
Acar Timun Dengan Nenes
Urap Daun Ceylon
Kerabu Nangka
Tahu Sumbat Kuah Chilli

 Nasi Ulam.

 Nasi Kerabu.

Hot appetisers.

 HOT DISHES.

Assorted fried carbs.

 Traditional must-haves: Lemang, rendang, roti jala..

Roti Jala & Chicken Curry.

Incredible India : Tandoori, Murgh Malai Tikka, Chicken Tikka, Fish Tikka. Seekh Kebab.

Grilled station: Charcoal Grilled Chicken Wing, Beef, Lamb , Squid , Mini Steak, Green Mussel , Crab, Otak – Otak , Lamb Chop, Terubuk , Cencaru, Tenggiri , Kembong , Selar , Stingray.

ORIENTAL – Dim sum!

NOODLES station: Penang Hokkien Mee – this was pretty authentic! I’m from Penang, so take my word for it!

Yong Tau Foo Coner:
Blanched And Dip With Your Choice Chili, Sweet Or Peanut Sauce
20 Items For Guests’ Choice.

Hainanese Chicken Rice
With Steam Or Roasted Farm Chicken, Roast Duck .
Thumbs up for this-  very flavoursome rice with crisp roasted chicken & duck.

Italian: Pasta & Pizzas.

Spring rolls – both wet & deep fried versions.

DESSERTS :

Local kuih-muih – Malaysian sweets.

 These are pretty uncommon: Putu piring, steamed chickpeas.

Universal favourites – ice cream & my local favourite dessert – the ais kacang!

The obligatory fresh fruits.

Drinks.

Ambiance & seating arrangements: Very well spaced out. Lovely for big groups as there are plenty of space to manoeuvre around.

Cinnamon Cafe, One World Hotel

Ramadan Buffet Dinner: 6.30 pm to 10.30 pm
RM108++ per adult
RM54++ per child aged 4 – 12 years

Surau facilities are available for Muslim guests as well as ample parking.

For reservations, call Cinnamon Coffee House at 603 7681 1157.

All pictures are:

All guests with a glass in hand.

The Hill at Damansara hosted the event, and the beautiful Cloudy Bay wines were paired with some exquisite specially crafted dishes by the chef that night.

One of our mains: Pan Fried Duck Breast With a Honey Mango Reduction.

Dinner commenced with the smooth, floral & elegant Sauvignon Blanc 2010. It was melodiously sweet. And so easy to drink. One may say this is a ladies’ drink, such was its pleasing delicateness. Perfect to set the tone for the evening ahead.

Our entrée was an Oyster Kaiseki in Half Shell. Bursting with the flavours of the sea, with absolutely top-notch freshness, the oyster was lightly dressed with a dash of Japanese soy sauce & a flurry of spring onions. Scoop the whole oyster into the mouth; & savour the delightful briny flavours. Follow up with a sip of Sauvignon Blanc; and be amazed with the sweet, savoury pairing of taste on your tongue.

I sipped into the mood of complacency, lured with good food  & good wines. How could I not?  

Here with Dex, owner of The Hill.

The next dish was intriguing, especially so when explained of how it’s paired with the Sauvignon Blanc.

Sake, Maguro & Aburo Pozu Sashimi With Garlic Shallot Dressing.

A trio of 3 very well prepared sashimi fish; to be savoured slice by slice in the order of fattiness. So we were advised to sample the Salmon first, followed by the Tuna and finish off with the Butterfish. Strictly in that order, mind you, and to take a sip of Cloudy Bay’s Sauvignon Blanc with each slice.

Each slice is supposed to bring out the flavours of the fish differently, and the flavours of each teamed with Sauvignon Blanc imparted subtle difference on the palate. The salmon, the least fattiest of all, took the stage 1st. I chewed slowly, and by God, the salmon was good. Then I sipped the wine & its flavours changed dimensions; fruity teaming with soft savoury fishy salmon. While its hard to imagine how it could have worked using words, somehow it did. The tuna was meaty, seared but pink in the middle. Again the Sauvignon Blanc imparted subtle flavours, and with the tuna, I experienced the crisp notes of the wine more, & the flavours seem sharper. Saving the best for last, the creamy Butterfish melted in my mouth & the Sauvignon Blanc became silky, soft & delicate, blanketing the smooth butterfish.

I was totally impressed at this stage, & was ready to declare Cloudy Bay my favourite white. And yes, so does half of the wine connoisseurs in the world. New Zealand’s Cloudy Bay, especially for their Sauvignon Blanc, has staked a solid reputation for being one of the best for white vinos.

Happy guests around the table..

Next was the best chicken dish I have ever tasted. The Chef had totally nailed the art of cooking chicken breast. What was served was an absolutely tender wonder of Chicken Breast Rolled With Spinach and Mushrooms, served with a Red Bell Pepper Puree; & where the sweet smoky puree ( I bet the bell peppers were grilled or roasted prior to being pureed) was just perfect to mop up with the cuts of chicken roulade. Unfortunately this marvellous dish was missing from our camera, no thanks to an untrained photographer for a food review. A food photographer would have never let a dish goes unphotographed.

Here glasses were switched & we welcomed the Cloudy Bay Chardonnay. 2007 to the table. An elegant light gold in colour, it was heady at the first whiff. Stronger on the palate as well, & earthy. Not as sweet as the Sauvignon Blanc, the Chardonnay worked better with meats, and the chicken was so good anyways so there was very little room for misses.

Just as I thought the dinner was proceeding excellently, the next course of Pan Fried Duck Breast With a Honey Mango Reduction failed to meet my expectations. Well, perhaps that was a bit harsh, after all the duck was beautifully pan-fried, it wasn’t too gamey, it was tender enough… but…just but ..the honey mango reduction was a tad too sweet for comfort.

But then the Cloudy Bay 2008 very good vintage Pinot Noir was poured, and sipped with each bites of the duck..and the game changed.

A dry rose, with a lovely burgundy hue.
As with red wines, it isn’t as light & floaty as how I like my whites, with more of the tannin & acidic taste meant for heavier flavour. But it’s duck meat, and the Pinot Noir did a good job of neutralising the overly honeyed reduction; leaving a more pleasant & manageable, sensible sweetness on the palate.

Dessert was Cream Cheese Cake On Flambe dark Cherries. Seriously, the night couldn’t get any better, even the dessert is alcoholic! And of course I polished off all the flambe-d cherries.

I could only hope the Chicken Breast Rolled With Spinach and Mushrooms, served with a Red Bell Pepper Puree is made permanent feature on the menu, but while it’s not, I could still console myself that the Cloudy Bay is definitely available any day at The Hill, Damansara.

The Hill,
23, Lorong Dungun,
Bukit Damansara
Tel: +60162291505

TheHILL.com.my

I admit I have not been fine-dining much, and I’m blaming it on the boring KL dining scene. But looking at the plates of marvellous culinary creations above; I’m certain you’ll agree with me that Upper Deck at Tanzini warrants a visit.

I’m inclined to put Cilantro, The Sage, Lafite & Upper Deck on the same culinary level. Not sure if that would be correct, but the presentation & dishes at Upper Deck certainly demonstrated degustation style dining, with much emphasis on the quality of the ingredients as well as the creativity of the chefs.

However, my vote goes to Upper Deck if price is a factor for mid-budget gourmands seeking to satisfy their discerning fine dining tastebuds. For a 6 course tummy bursting meal, it’s merely RM215++/pax (without wine) & certainly worth the credit for the excellent ingredients used.

The prelude to our extravaganza dinner was a timbale of succulent sweet crabmeat topped with what seems to be like a potato chip. This was followed by Baby Lobster Tail Salad (Assorted Heirloom tomatoes, garden greens, basil ravioli, and aged balsamico); again sweet & bouncy lobster meat thanks to the freshness of the produce used. We had a good laugh trying to share the portion among 4 of us, and the intriguing green sphere in the middle was actually a “molecular” basil ravioli which spurted “liquid basil” upon “dissecting. Interesting, though we were not sure how it should have complimented the whole dish.

For the uninitiated, in degustation menus; where there are many components on a plate, each component is supposed to play a part to either enhance or lent a different textural feel to the palate. Or at least that was what I was told (I’m no expert in gourmet dining).
While the wait staff did a commendable job of announcing what was on our plates, I would have preferred it if they could as well recommend the sequence of eating it.
Anyhow, when in doubt, put everything into a single serving & chow it down. One can’t go wrong there!

On another plate a Duo of Hokkaido Scallop (Caramelized scallop with pureed edamame  & Carpaccio scallop with crab roe emulsion) was less complicated. Not much is required for top-notch scallops, as it’s natural sweet flavour was all that matters.

The cooking process (mostly pan seared) is of utmost importance though, as the wrong timing would generally rendered your precious scallops rubbery. Nothing unforgivable of that sort was present on this plate of course. And both rendition of scallops were rave-worthy.

The soups were direct opposites of each other; one Spanish inspired Momotaro Tomato Gazpacho with tiger prawn (served cold, in case you don’t know) and another piping hot from a teapot is the Smoked Duck Tea (ox tongue ragu ravioli, black trumpet mushroom served with a pot of smoked duck consomme).

I much preferred the duck consomme of course, clean tasting with a good depth of flavour while the gazpacho was on the opposite end with very refreshing naunces, almost fruity, probably thanks to the Momotaro tomatoes used. I heart momotaro tomatoes, specially imported from Japan; its flavour is an intricate & harmonious combination of sweet and tangy.

Dinner proceeded rather slowly, and I was anxious to get to the mains by now. I glanced at the menu, and realized we are just at “Starters”!

Starter: Butternut squash ravioli with avruga caviar & creamy sea urchin. The juxtaposition of distinctive flavour from each ingredient burst on our palates. The sea urchin is delicious: subtle, sweet, creamy, and sea-salty rather than fishy. Decadent avruga caviar popped in my mouth & the sweetness from the butternut squash all coalesced seamlessly in one mouthful of bliss.

Starter: Pacific Rainbow Trout – Dole sweet corn risotto, black truffle, and styria pumpkin seed oil. This paled in comparison after the butternut sqaush ravioli. I found the fish to be a tad overcooked or perhaps that’s the texture of rainbow trout? Can’t claim to be an expert here but I generally like my fish moist & flaky in texture.

A pretty good portion for a starter yes? These are the same portions served for ONE pax if you are opting for the RM215++ Degustation Menu.

Palate cleanser. Intermezzo – Citrus Sorbet – ultra sour sorbet. No kidding.

2 and a half hours into our meal, we were finally served the mains. Being a typical china(wo)man, I was impatient to get my lamb/beef; no thanks to raving reviews from Sean.

When the plates were set in front of me, I had little doubt that I won’t be disappointed. The verdict is in the taste of course & the 1824 Beef Tenderloin & Cheek – Slow-roasted beef tenderloin & cheek, swede purée, summer root vegetables, and zinfandel reduction was as excellent as I had imagined. Cooked sous vide to a tender pink, it went marvellously with the zinfandel (a red wine from California) reduction. I’m so glad that I wasn’t served the typical brown, bearnaise, black pepper or mushroom sauce!

Equally sterling was the Lamb Rack in Granola Bar Crust – Caramelized onion tarte tatin, baby vegetables niçoise & spiced peach chutney.

Food here is both a culinary & visual feast.

I stared askance as plates after plates of glorious red meat from the other tables were sent back to the kitchen to be re-cooked. I think in general we Malaysians are conditioned to having our meats thoroughly cooked. For me both the beef & lamb were perfectly done & retained its natural flavours as it should be.

Fillet of Yellowtail King Fish – Oven-roasted lemon grass infused hamachi fish, and braised kohlrabi & fennel broth.

Dessert.
Profiteroles with Banana Ice Cream. I loved this, though some bloggers find it icy. The ice cream has actual bits of bananas in it & one could taste the distinct flavour of coconut too.  The profiteroles were dry so I left them untouched.

Ambiance. Classy & formal.

Upper Deck, Tanzini

Redefining Chic Eating with Contemporary Fine Dining and Fresh Nuevo Cuisine

Chefs: Executive Chef, Johnny Fua and Upper Deck Sous Chef, Alven Tan.
Choice of dining options is varied from a four course dinner at RM155++ per pax or a five
course dinner at RM185++ per pax. Epicureans however, can go for Chef’s Degustation
Menu which features a sampling of the offered menu in six courses at RM215++ per pax.

Open for dinner service only, reservations are highly encouraged as the Upper Deck sits a
maximum of 40pax per dinner service.

Restaurant Details
For early reservation please contact Tanzini at +603.2168.1899.
For more information please email Tanzini at info@tanzini.com.my
Visit Tanzini’s website for the latest promotions www.tanzini.com.my

Address:
Tanzini
Penthouse, GTower
199 Jalan Tun Razak

GPS: N03 09′ 54
E 101 43′ 21

If you have followed my Ramadan Buffet 2011 Series, you would have noticed that I’m a roast lamb addict. 

Yes, the tender meat, fully permeated with the lovely spices starts each Ramadan dinners I have had over the last few weeks perfect. The jolly chef here spoiled me rotten by giving me such marvellous cuts – the slightly bloody parts & served doused with just minimal mint sauce & gravy.

Delicious. Could I have some more please??  

But of course I had to make room for everything else on the spread. Skipping the appetisers as usual, I dived straight for the delectable looking curries. Just by appearance alone the curries looked absolutely lip-smacking; thick, aromatic & explosively flavourful.

Chicken Rendang. 

Beef Rendang.

Both were a perfect match with the sticky rich Rice Lemang. One can opt for the non-oily Nasi Himpit/Ketupat if calories were a concern. 

This creamy Kambing (Mutton) Kurma was my favourite that night. The slices of mutton made it less of a hassle to eat versus the usual chunks of meat with bone. Each tender slice has the full flavour of the kurma imbued within. *Double thumbs up*!

Ayam Masak Merah. This was just as tasty, having the right balance of sweet & spicy flavours.

Not limited to just curries, there were dishes like the Black Pepper Beef Fillets with Capsicum & Stir Fried vegetables.

But who are we kidding? The curries here are the bomb & we continued to tuck into cream-based seafood curries with the fragrant Briyani Rice. Here is the prawns cooked in cramy coconut milk with pumpkin.

And below is the Siakap Masak Lemak with Cili Padi. Fresh flaky fish in creamy coconut milk curry that may not look fiery due to its colour but don’t be fooled as the bird’s eye chillis packed a punch on the tongue.

Dry Sambal with Paru (cow’s lungs smothered in sambal). A traditional Malay favourite.

This slightly fiery dry curried mussels were excellent! And kudos to the chef for cooking it “Kam Heong” style. A nice touch of fusion there.

For those in need of carbs, the Briyani is fluffy & fragrant.

A section outside of the air-conditioned comfort of the restaurant housed the live stations for the grilled seafood, roast lamb, murtabak, satay & yong tau foo.

Grilled in banana leaf & retaining the brilliant taste of the marinade, the ikan pari (stingray) was superb!

The satay’s are mildly marinated, lightly barbecued & best enjoyed with the savoury peanut sauce.

Not common at buffets, but provides a “healthy” respite from all that spices is the yong tau foo station.

In conclusion, almost everything here is excellent, especially so for the traditional favourites like the appetisers section & curries. Comments from the other diners on the dessert that day were not as positive but feedback were duly given to the management so we do foresee improvements.

** A good choice of buffet for those seeking traditional Malay favourites with a fair price of RM75.00++ per adult, and an exclusive 50% discount is extended to all diners on the first and the last three days of Ramadhan.

Appetisers section.

“Foreign” dressings available for those who loves their continental salads.

Else dig into tangy, freshly tossed traditional “kerabus”  (local Malay salads).

Some I would highly recommend, like this refreshing sourish Chicken & Avocado one.

Or this uncommon but another traditional favourite of the East Malaysia – (Sarawak specifically), the Umai.

An assortment of deep fried salted fish.

Sambal prawns.

Bubur Lambuk.

Sup tulang.

Rojak.

Scouting over to the desserts counter, there were the usual western & local sweets.

Chendol Jelly.

Creative one like this deserves a mention – Peanut butter, Chocolate, Banana cream pie!!!

From left: Bubur Chacha (which didn’t look or taste like one), Serawa Durian and Labu Sago.

Fresh fruits.

Video: Yups, do check out the video we did for this buffet! Click HERE!

Ramadhan Sahur

Ramadhan Sahur at La Maison also offers guests a generous choice of sumptuous dishes. The Sahur buffet is available from 12.00midnight to 5.30am and is priced at only RM25.00++ per person. This arrangement is exclusive for Muslim guests and the public only.

Maytower Hotel & Serviced Residences

Theme: Ramadhan Berbuka Puasa with a ‘Balik Kampung’ concept at La Maison Restaurant, from 1-31 August 2011.

Price: RM75.00++ per adult. Senior citizens above 55 years and children 4-12 years enjoy a 50% discount.

To make the start and end of Ramadhan a more impactful one, an exclusive 50% discount is extended to all diners on the first and the last three days of Ramadhan.

Menu: The buffet-style feast includes 7 rotating menus that offer over 80 appetizers, main dishes and desserts.

For more information on the Ramadhan Berbuka Puasa, table bookings, catering services,and room packages, call Maytower Hotel & Serviced Residences at 03-2692 9298 or visit our website at maytower.com.my.

VIDEO: An attempt to do a video on buffets, versus just the normal pics & words. What do you guys think?

All pictures are:

Oh yes, it’s that wonderful time of the year again!
30 days of holy fasting (for those who observe this practice), 30 days of raiding Ramadan bazaars all over town & 30 days of feasting on Ramadan buffets (if you can afford it!). Oh yea! *happy dance*  

Here at Dorsett Regency KL, BOOK EARLY (like NOW!) for the spread you see below for only RM60 NETT.

Variety is always the key to buffets; and I’m as usual, thrilled to see Japanese fare on the buffet line. Not much, but good enough for me as there were salmon & unagi (eel)!

I always tend to skip the soups during buffets. Why waste precious stomach space on heavy soups & liquids right?
But not so this time. Both varieties I sampled that night (Cream of Mushroom & the Sup Ekor Berempah) was marvellous. Why? Because both soups were prepared from scratch & lovingly simmered for hours, in addition to using a very good recipe that produces the perfect flavour.

*Chunks of oxtail in the pot, of which I dug out to chow on. The meat was falling off the bone!

* Thick & hearty Cream of Mushroom which wasn’t too cloyingly creamy. *thumbs up!*

Next worthy- of- note items on the buffet is the fresh seafood. Buffet -goers are after all, seekers for value- for- money deals.
Well, you will get your monies worth here; as there are freshly snucked oysters, mussels & bright red prawns plus a WHOLE lamb on the spread!

 Delicious marinated lamb with briyani rice. 

Tender, firm meat & perfect when paired with the fragrant rice; (which was pretty plain on its own) so do eat it with the tasty marinated lamb; doused in some mint sauce if you wish!

Picked up some tender, well marinated satay while I was at it too!

After some lamb & grilled chicken & beef satay, it’s time to hit the live stations. The grill station offers pretty decent seafood selections.

All grilled wrapped in banana leaves for that lovely lingering after- grill smoky taste.

Grilled & good to go….

I had some to sample of course, and personally found them to be a bit plain. Perhaps that’s cos I missed out on the chilli?? Duh! My bad.

Talking about chillies, this is fabulous news for chilli fans.
Variety of sauces, sambals and pickles were available –  Sambal belacan, sambal tempoyak, sambal nenas, cincaluk, kicap pedas, budu, sambal mangga muda, sambal cili kelapa, sambal bawang garam berlada, sambal hijau.
AWESOME! Douse your food with these traditional sauces for that added zing!

You can choose to start your buffet with some punch too, and steer away from the conventional salads & opt instead for the selection of Malaysian appetizers and salads – Gado-gado, acar rampai, ulam-ulam melayu, ketam goreng berempah, pecal, tahu sumbat, serunding daging, hati ayam goreng berempah, kerabu pucuk paku kerang, kerabu ayam, kerabu perut, kerabu jantung pisang, kerabu paru air asam, som tam mangga dan betik, telur masin, ikan masin goreng.

Ok, this post is getting a bit too wordy. I’ll leave you to the pics!   

Bubur Lambuk! It’s really nice to see old time traditionals like this at a buffet.

Not missing out on the smoked items like salmon, etc of course.

Noodl-ing time! Mee rebus with condiments.

Ketupat.

Beef Rendang. A perennial favourite.

The perfect match with some “lemang” – steamed glutinous rice in bamboos.

Lamb Vindaloo.

Ayam Goreng Rempah Basah. This was really good, the marination permeated through to the bone & the meat remained moist & tender.

Ikan Keli Goreng Cili Padi. Sweet flesh & it was nicely spiced with the bird eye chillis.

Braised Chicken with Sea Cucumber and Beancurd.

Apam balik – pancake with corn and ground peanuts. Pisang goreng & cempedak goreng – Fried banana and cempedak fritters.

Drinks : Malaysian beverage counter – Sirap bandung, sirap selasih, sugar cane, soya bean

My favourite! Ice Kacang!

Topped with 2 scoops of ice cream for me alone! 

My other favourites: Creamy & rich Serawa Pisang, Bubur Chacha, Bubur Pulut Hitam & Red Bean.

Not forgetting the desserts like cakes & traditional snacks.

And our Malaysian fruit salad – Rojak.

DIY!

Healthier options – Plenty of local & international FRUITS.

Plain fruits too healthy for you? Dip them in this chocolate fondue then!

Just a thought, how does chocolate coated dates taste like??? Never mind, I’ll try it next time! 

Chicken rice counter – Roasted chicken with flavored rice and condiments.

Here’s your chance to catch Chef Jaafar Oon in action too!

Ok, here’s the FULL LIST of items, possibly more during the Ramadan month itself.

CHECKERS CAFE RAMADHAN BUFFET MENU.

Malaysian beverage counter – Sirap bandung, sirap selasih, sugar cane, soya bean.

Selection of Malaysian appetizers and salads – Gado-gado, acar rampai, ulam-ulam melayu, ketam goreng berempah, pecal, tahu sumbat, serunding daging, hati ayam goreng berempah, kerabu pucuk paku kerang, kerabu ayam, kerabu perut, kerabu jantung pisang, kerabu paru air asam, som tam mangga dan betik, telur masin, ikan masin goreng.

Variety of sauces, sambals and pickles – Sambal belacan, sambal tempoyak, sambal nenas, cincaluk, kicap pedas, budu, sambal mangga muda, sambal cili kelapa, sambal bawang garam berlada, sambal hijau.

Assorted crackers and condiments – keropok ikan, keropok udang, keropok sayur, keropok ubi, keropok malinja, kacang kuda rebus, papadoms, kacang pedas, tapai pulut, buah kurma, jeruk mangga, jeruk cermai, jeruk betik, jeruk mangga muda.

Cold cuts and salad bar – Assorted cold cuts with mustard, relishes and pickles; assorted salad with dressing and condiments.

Selection of sushi – With soya sauce and wasabi.

Noodle counter – Mee rebus with condiments.

Chicken rice counter – Roasted chicken with flavored rice and condiments.

Roti canai and murtabak – Indian pancake with lentils curry and sambal.

Apam balik – corn and ground peanuts.

Grilled items – Marinated grilled meats, seafood and satay with condiments.

Pisang goreng and cempedak goreng – Fried bananas & cempedak.

Ice kacang and cendol – Shaved ice with variety of condiments and syrups.

Hot beverage counter – Teh tarik and kopi tarik.

Ice cream counter – Variety of ice creams and toppings.

Dessert counter – Serawa pisang, chilled peach with sago and coconut, dates crumble, selection of Malay kuih and Nyonya kuih, international cakes and pastries, homemade cookies, assorted mousse and jelly, selection of Malay cookies, bubur pulut hitam, bubur cha cha, fresh fruit platter.

Soup counter - Sup ekor berempah and cream of mushroom soup with condiments.

Carving counter – Whole roasted lamb with sauces, pita bread and Lebanese bread.

Hot dishes counter – Gulai ikan kering, sambal petai dengan udang, sambal tempoyak pucuk ubi, ikan asam pedas, kari kepala ikan, pais ikan bakar, ikan bakar air asam, ayam goreng rempah basah, ikan keli goreng cili padi, rebung masak cili padi, pucuk paku masak lemak cili padi, sotong tumis jintan, lamb vindaloo, braised chicken with sea cucumber and beancurd, stir fried choy tam with garlic, mini steak with rosemary cream sauce, bubur lambok, nasi seri tanjung, steamed white rice.

Jaafar Onn signature dishes – Nasi lebaran, nasi pusa, nasi seri tanjung, ayam masak dara, daging masak muara, daging patang pinang.

 Checkers Cafe is located on the 1st floor of Dorsett Regency KL.

Conclusion: If you are looking for an affordable Ramadan buffet in the vicinity of KL, Checkers Cafe is an ideal choice; good buffet spread, delicious traditional favourites prepared by a famous seasoned chef & is a comfortable classy venue for both corporate gatherings/ family/among friends.

RESERVATIONS: Please contact: (It’s only RM60 nett/pax NOW). 

Ms. Chen Sea Kin
dl  - 60 3 2716 1174   gl – 60 3 2715  1000    df – 60 3 2716 1163
e - chen.seakin@dorsettregency.com.my
Site: http://www.dorsettregency.com.my/kl/

Need ideas for corporate gifts, etc? Check out some of these cakes! 

All pictures are:

Aside from a 3 kg one (HERE in Sunway Resorts Hotel) & a lovely red dates one by One World Hotel , here’s one that I had the opportunity to make myself at Li Yen, Ritz-Carlton, Kuala Lumpur just last week.

Yes, “make” as in getting my hands dirty actually stuffing the dumplings & tying it up prior to boiling. Usually, the case is the other way round, me untying the dumpling & stuffing my mouth with it.

All ingredients laid out on the table in preparation for us.

My experience with “chang” (as we hokkiens would call it) was using the long bamboo leaves & tying the end product with hemp strings. Those were during the years when I was slaving away for my grandmother.

Here & today, we were given lotus leaves instead, which is just as well, since the dumplings we were making are humongous & brimming with greedy morsels of gourmet ingredients. Oh yay! ;-)

‘Ko Ching Chung’ – Steamed Glutinous rice dumpling with split yellow peas. RM 32++.

Below are all the ingredients that goes into one; starting with the core ingredient – the glutinous rice of which Chef Tan has seasoned it with garlic, sesame oil & lard. 

Yup, lard. Because this particular dumpling we are making is NON-HALAL. Oh finally, my first non-halal dumpling this year!

Most dumplings I’ve seen this year have yellow beans in them. Same goes for here.

My eyes widen when I saw this. Roast pork!

They went even wider upon sighting this – cubes of glistening LARD. ‘This dumpling is going to be a truly original piece‘, I grinned to myself.

The shy but patient Chef Tan started the session & showed us the process step-by-step.

STEP 1: Spread open one big lotus leaf…

STEP 2: Lay 3 bamboo leaves on to reinforce the lining of the lotus leaf. Then a chinese mushroom is the first of all the ingredients to be placed inside.

Here is me during my turn.

STEP 3: Glutinous rice, yellow beans as the base before going crazy piling on the yummy salted egg yolks, roast pork, dried shrimps, chestnuts and cubes of lard.

STEP 4: Cover with more rice & yellow beans.

Then it’s the difficult part, the wrapping & tying, especially if you been greedy like me & piled on too much stuffing.

Fatboybakes did a good job! Goes to show that an experienced chef is well, an experienced cook.

Then it’s tying time. Which looks simple but it’s definitely a skill that requires a bit of practice.

All tied with these “natural” hemp strings.

Of course, you can’t have foodies over at your restaurant & not feed us. The chefs & PR Oliver has kindly prepared in advance for us the cooked version of our dumplings for tea.

Hot, soft & tasty!

Part 2: Tea Infused Dim Sum..

Other than the rice dumplings, Li Yen is introducing a series of tea-infused Dim Sum to accompany its usual lunch-time servings.
Chef Tan, the restaurant’s dedicated Dim Sum chef, has married a range of Chinese teas with traditional ingredients, ranging from dark and bitter ‘Pu Erh’ to lighter ‘Cha Wang’, to create seven unique and interesting dishes.”

Chrysanthemum Bean Curd Puff with Shredded Lotus (杭菊佳藕): Chrysanthemum flower, Chrysanthemum sauce, bean curd puff, shrimp dumpling, fish dumpling, salted egg, shredded lotus. RM18++.

‘Longjing’ Sesame Sandwich with Shrimp Dumpling (龍井芝麻蝦): Mint sauce, sesame seeds, shrimp dumpling, ‘Longjing’. RM18++.

‘Pu Erh’ Soup with Siu Mai (普洱鮮肉湯丸): Superior broth, ginger, ‘Pu Erh’, glutinous rice skin, pork, shrimp, water chestnut, scallop, onion. RM18++.

Crispy ‘Shui Xian’ Spring Roll with Fresh Fruits (水仙脆鮮果): Onion ring, spring roll skin, honeydew, rockmelon, papaya, parmesan cheese, ‘Shui Xian’. RM18++.

Chee Cheong Fun with ‘Tie Kuan Yin’ (鐵觀音): Rice flower, scallops, choy san, light soy sauce, ‘Tie Kuan Yin’. RM18++

Green Tea Durian Spring Roll (香杯綠茶榴蓮): Lemon, sesame seeds, spring roll skin, durian, Green Tea. RM18++.
(I must try this!!)

‘Cha Wang’ Pear with Snow Frog Oil (茶王雪蛤梨): Sugar crystal, pear, ‘Cha Wang’, Snow Frog oil. RM25++.

We got to try making 2 of these new dim sums after our tea break, starting with the ‘Longjing’ Sesame Sandwich with Shrimp Dumpling (龍井芝麻蝦): Mint sauce, sesame seeds, shrimp dumpling, ‘Longjing’. RM18++.

Actual Longjing tea leaves were mixed into the paste. We even munched on the tea leaves as Chef Tan was demonstrating the process of making the samdwich. The tea leaves were very fragrant, crispy, sweet but mild tasting.

All done & ready for the fryer.

Nest, we moved on to the Crispy ‘Shui Xian’ Spring Roll with Fresh Fruits (水仙脆鮮果): Onion ring, spring roll skin, honeydew, rockmelon, papaya, parmesan cheese, ‘Shui Xian’. RM18++.

A bit fusioned no doubt, but works very well! We loved how the sweet fruits combined brilliantly with the savoury gooey cheese & how the crispy outer layer of the pastry roll added the crunch texture.

Tea time 2nd round!

The PORKY ‘Ko Ching Chung’ – Steamed Glutinous rice dumpling with split yellow peas. RM 32++. Order from Li Yen Chinese Restaurant – 03-2142-8000.

Dim Sum @Li Yen – Level Two of The Ritz-Carlton, Kuala Lumpur :
Monday to Saturday
12.00pm -2.30pm
Sundays and Public Holidays
10.30am – 2.30pm

Reservations: 03-2142-8000. Please note, Li Yen is non-halal.

Five Grain Glutinous Rice Dumpling with Sliced Australian Abalone.
RM58++ per dumpling.

Eight Treasure Glutinous Rice Dumpling Hong Kong Style.
RM 25++ Each.

Steamed Sweet Glutinous Rice Dumpling with Red Date Paste. RM 8++ Each.

Available for dine-in or take-away, and reasonably priced from RM8 each, these humongous rice dumplings (or bak chang as we chinese would call it) are brimming with goodies like salted egg yolks, mushrooms, gingkoes, lotus seeds and an assortments of beans.

Bigger than my face ok! I wasn’t joking when I said it ‘s HUGE!

The first one; the Traditional Five Grain Glutinous Rice Dumpling with Sliced Australian Abalone is almost 1 kg, and packed with the luxurious fillings like sliced abalone, sliced duck, dried scallop, diced mushroom, lotus seed, dried shrimps, salted egg yolk and chest nut. Five different grains like basmathi, black glutinous rice, oats, wild rice & brown rice are mixed with the glutinous rice to add flavour to the dumpling.

Since I’m not fond of glutinous rice (they gave me digestion problems & gastric!) I find this dumpling better suited to those with similar health issues like me as the dumpling is not consisted of solely only glutinous rice, but a mixture of different grains. It’s healthier too!

Eight Treasure Glutinous Rice Dumpling Hong Kong Style. RM25++ .

For a less extravagant (or pocket-friendly) version, I would recommend this, still as luxurious; with sliced roasted duck, pacific clam, salted egg yolk, gingko nut, lotus seed, barley, ground nuts, green bean, mushroom, black-eye bean and chest nut & also tipping the scales at 1 kg. All recommended for sharing of course, but no one’s going to judge if you can finish the whole thing! 

Dessert rice dumplings are normally stuffed with red beans, but kudos to One World’s Dim Sum Chef Jordan Chin for breaking free of the norm.
This naturally sweet & HEALTHY red date paste dumpling was my favourite that night. The red dates are boiled for a maximum 8 hours and the skin removed to form the paste, resulting in perfect smoothness & a creamy texture guaranteed to please.

Our dumpling festival feast:

When in Zuan Yuan, NEVER miss out on ordering the duck. Though it is the normal roasted duck, it imparted a herbal-liscious aroma & perfect crispy skin that got all of us going “Hmmmm, nice nice nice!“. We wolfed down half a duck in 15mins.

And when dining in Zuan Yuan, ALWAYS make room for desserts, for one should not miss out on Chef Michael’s delicious creations. I loved my Ginseng Panna Cotta ( pics & review HERE) on a prior visit & have not found anything like it elsewhere.

This session, I opted for The Durian Combination (RM13++) as the durian season has gotten me craving for this stinky delicacy.

A platter of consists of one serving of Durian Flavoured Pancake, Deep-Fried Spring Roll & Durian Ice Cream, each leaving a flavour that lingered on the tastebuds, yet not too pungent to the senses. Using only fresh D24 durian flesh, the 3 different varieties has its own distinct taste and varied texture.

My favourite component of the platter is the Durian Ice Cream since I prefer a heavier dose of durian flesh in my desserts. The smooth Durian Ice Cream has a portioning of 50% pure Durian flesh & 50% Vanilla ice cream.

Deep-Fried Spring Roll with actual durian pulp.

Durian Flavoured Pancake – soft crepe encasing fresh cream & more durian pulp!

Happy wackybecky with her desserts! 

This is mouth-watering dessert that got me grinning happily is the Double-Boiled Fuji Apple with Lemongrass & Aloe Vera. So affordable at RM10++!
Heck, to keep myself sane, lately I’ve been eating desserts like crazy & each macaron or cake cost me like RM13- 18 per slice.
This, on the other hand, is low in calories, healthy (double-boiled for hours), with the refreshing zest of lemongrass.

Well, this might not be as healthy since it’s deep fried; but totally worth the calories! The red bean paste was again, very natural (none of that commercialised tasting ones from the shops) tasting & paired perfectly with the bananas. Something worthy of mention here; the bananas used was of the perfect texture, firm & not overly sweet. It wouldn’t have tasted as good if the bananas were too mushy or overly ripe.

More pics…..

My previous reviews on Zuan Yuan Restaurant @ One World Hotel: Thumbs up for their desserts !

Chinese New Year 2011 at Zuan Yuan – Loved the Braised Diced Sea Treasure, Dried Oyster and Sea Moss in Golden Bag – (post HERE).
Ginseng Panna Cotta (Good stuff!) & a mid week lunch at Zuan Yuan. Check it out HERE.

Remember: The desserts are available all year round as it was ordered ala-carte from the menu but the dumplings are available from 23 May – 6th June 2011.

Zuan Yuan Chinese Restaurant @

First Avenue
bandar utama city centre
47800 petaling jaya
selangor, malaysia

Phone +603 7681 1111
Fax +603 7681 1188
Business hours:
Monday to Friday:
Lunch 12.00 noon to 2.30 pm
Dinner 6.30 pm to 10.30 pm

Saturday, Sunday and Public Holiday:
Lunch 11.00 am to 2.30 pm
Dinner 6.30 pm to 10.30 pm

For reservations or enquiries, please call (603) 7681 1159.

All pictures are:

Relaxing immediately from the after- work rush hour, I soothed my eyes on the pretty eye piece & breathed in the sweet-smelling scent in the air that is distinctive to this hotel.

West Lake Garden Chinese Restaurant exudes modern oriental opulence. I was captivated with the traditional furnishings; the chests, the panels & the paintings on the walls.

But nothing prepared me for the sight of this.

A whopping 3kg dumpling!

Packed to its’ very leaves with dried scallops, dried oysters, barbecued chicken, lotus seed, chestnut, 20 salted egg yolks, mushroom, dried shrimps and yellow peas, this baby took 6 hours to cook!

Each of this goes for RM188++ each, a steal if you ask me, considering the amount of gourmet ingredients that goes into this Yuletide Log – like creation. And you know what? This is actually HALF (HALF!!!!!) of the actual size.

My recommendation? Buy one to feed the whole clan in the house since this easily feeds 10 – 12 pax.
(RM188++ = RM218.08, divided by 12 pax = RM18.00/pax)

No no no, don’t go shaking your head & cross this off your rice dumplings shopping list just yet. West Lake Garden Chinese Restaurant actually sells this by slices, & by weight (price: RM28++ (appx. 400 gm) per slice). Here’s the less scarier version of it.

By reasonable estimates, a slice of this is equivalent to a medium sized dumpling. Which is totally manageable to digest. 

I love how all the dumplings here are non-overly oily & very well prepared. By well-prepared I meant perfectly steamed with every grain of rice soft yet firm, and all the stuffing that goes into their dumplings are not over or undercook. Thumbs-up to the chef!

While the massive dumpling is alike one big delicous loh-mai-kai, I’m more inclined with the Hong Kong Style Steamed Glutinous Rice Dumplings.
Priced at RM28++, this is an authentic & more traditional form of the rice dumpling with the usual “prosperity” fillings of dried scallops, salted egg yolk, black mushrooms, chestnut, dried shrimp, barbeque chicken & yellow peas.

I guess it’s due to the amount of the yellow peas in it. I just love the mushy taste & texture of the peas & also the “mellow” taste of this dumpling; which makes it lighter on the palate as well.

We sampled a total of 5 different varieties of rice dumplings that night. Another intriguing one is the new Steamed Glutinous Rice Dumpling with Yam & Lamb (RM23++ ), an addition that showcased the Chef’s inventiveness. He told us that he had wanted to create a new “flavour” that is uncommon and we concurred that lamb in a rice dumpling is certainly something new.

Taste-wise the lamb dumpling didn’t disappoint, with the flavour of the lamb permeated into the dumpling, lending a nice aroma to the overall package.

But if I have to choose my favourite of the night, the winner is surprisingly the humble Vegetarian Rice Dumpling (RM18++). Maybe I’m plebeian (LOL!) but the simple dumpling was a winner in my books with it’s chewy texture &  nutty aroma from the wild rice.

Combining 3 varieties of mushrooms; enoki, abalone & black mushroom, the meat element here is the mock meat/chinese ham & there’s a nice fat chestnut thrown in for good measure.

Last but not least, the “dessert” or sweet dumpling, made with alkaline – based rice dumpling (kee -chang as we call it in Hokkien) and filled with creamy red beans, RM12++.

The filling is perfect; none of that powdery-processed taste commonly detected in mass produced bakery shops packed ones. A little saucer of honey accompanied this, which surprisingly paired really well with the red bean dumpling.

We accompanied our rice dumpling feasting journey with some delightful desserts from the kitchen. I ordered my favourite; the almond soup with glutinous rice balls (RM12++). I didn’t care that much for the balls, but was pleased as a lark that the almond soup was freshly made in-house. Chinese almond soup is an acquired taste; and I absolutely adore it.

The word “durian” caught my eye immediately & this platter has the clever combination of chilled mango puree with vanilla ice cream, fresh fruits & a durian “puff” – (of which I would classify to be more of durian pulp encased in fine filigree casing than an actual puff).

No complains here at all, for the durian filling was of a reasonably good quality & the mango puree was obviously made fresh in-house too.

The aftermath.

More desserts: The Double Boiled Dried Longan with Almond & Apple (RM12++).

Double Boiled Fresh Ginseng with Sea Coconut. RM12++.

Homemade Cincao Homemade Jelly. RM12++.

I’m happy to report that all the desserts were good and so were the dumplings! These rice dumplings will be available for dine -in & take – away from 25th May – 6th June 2011. All dumplings are pork-free !
For further enquiries, call (6-03) 7495 1888.

About West Lake Garden Chinese Restaurant:
Located on the Lobby Level of Sunway Resort Hotel & Spa with a stunning view of the lagoon….

……….has 8 private dining rooms that can accommodate between 10 – 20 guests respectively. (pic below: the private rooms are at the far end)

..boasts of an open & spacious dining area & my personal favourite – high ceilings!! I don’t think I’m claustrophobic but I love the feeling of space..

Lunch: Open daily 12.00pm – 2.30pm (Mondays to Saturdays)
10.00am – 2.30pm (Sundays & Public Holidays)
Dinner: 6.30pm to 10.30pm (Mondays to Sundays).
Pork-free.
For reservations, call (6-03) 7495 1888.

All pictures are: