Monday 31 January 2011

Review: Kashmir Cafe

We were in Petaling Jaya 2 weeks back and we're usually very lost when we're in PJ when it comes to food but thanks to the numerous amount of blogs we read plus recommendations from friends plus most importantly armed with not one but two GPS, that really save us!

The first time I heard about Kashmir Cafe was when my ex-colleague informed me that her husband was working there but he has since left. The next time, I read all about it at Marky's. So I googled the address and punch in the road in the GPS and we were good to go. The best part was there was an empty parking lot right in front of the restaurant, what a bliss!

I ordered a Chicken Biryani (RM10) to be shared but later on we added one more portion of the rice (RM8) which on the chit stated Vege Biryani. Gee... we should have ordered Chicken then for the extra RM2 for a few pieces of chicken but I didn't know it until I paid the bill!

Anyway, our biryani was served on banana leaves with the various vegetables and condiments that cost RM3 for both of us. I loved how the vegetable are not fried to death and still retain the fresh green colour. The curried gourd was just so-so but I liked the refreshing cucumber yoghurt. Come to the biryani rice, it's rather fragrant and not overly oily. There were like 6 pieces of chicken hidden beneath the rice plus half piece of hard boiled egg.

Chicken Biryani and BLR vegetables

We were served korma gravy but I find this gravy a little different from the norm, perhaps it's the different kinda spices use which I'm not quite used to so I asked for some dhal curry which came thickish and filled with carrot pieces. Now, this is the kinda dhal curry that rocks as quite a number of those curry houses version are so watered down.

Fish cutlet (RM3), Chicken Varuval (RM5) and Chicken 65 (RM5)

Capt'n Hook went up to the food display and came back with a fish cutlet (RM3), chicken varuval (RM5) and chicken 65 (RM5). Gosh so much chicken LOL... anyway we did enjoy both versions of the chicken especially the chicken 65. The marinade did penetrate through the thick cut of breast meat.


Since it was a Friday I asked for rasam and payasam which the waiter obliged much to his surprise to see Chinese asking for payasam especially. It's Capt'n Hook's favourite! Payasam is usually available on a complimentary basis on Fridays. It's a sweet milk with sago and some noodles strands in there. At times there are cashew nuts and raisins.

I also have a hot lime drink (RM1.50) and Capt'n Hook had mango lassi (RM5.50). So our total bill came up to RM41.30. Sounds like a bit pricey for the portion served and surprisingly the cafe is rather empty on a Friday lunch hour. Other than 2 of us, there were like a total of 5-6 diners during our duration there.

We have to packed our left over rice and a few pieces of chicken. I've asked if they could give me some dhal curry but was told it will cost me RM2 which I decided to give it a pass. Hmmm I always thought dhal curry is complimentary after all we have already spent so much here sighhh but then again prices of ingredients are rising each day, so I do understand. Even my wantan mee has gone up 50 sens and I wonder if it's for Chinese New Year only or it's going to be permanent??

Kashmir Cafe
58 Jalan SS3/31
Petaling Jaya
Tel: 010 777 6622
Click here for map


I'm submitting this for Muhibbah Malaysian Monday blog event. This event is the brainchild of  Shaz (Test With A Skewer) and Suresh (3 Hungry Tummies). Read more here.

Friday 28 January 2011

Review: Char Siu & Noodles @ Restaurant Yook Woo Hin


Restaurant Yook Woo Hin is more famous for yum char or dim sum session in the morning but did you know that they serve dishes and noodles for lunch? One of the prominent items on the menu is char siu (barbecued pork)! If you're early enough, do ask for char siu thau, literally the head part which is actually the end bits, well, if you're not afraid of blackened charred char siu melded with melt-in-the-mouth fatty bits!!! However this plate here is not that part cos we were there rather late. Glad to say that the char siu is not of the sickly sweet kind.

Char siu

Another must have item is the deep fried wantan. It comes with a bowl of tomato dipping sauce. We loved it the way it is, crunchy and filled with generous minced pork. Not oily at all. There's another must have, boxing chicken (tit kung kai) which we did not order on this particular day. Equally as good.

Deep fried wantan

We have noodles instead of rice. First their signature (jiu pai) noodles which is a stir-fried sang meen (fresh egg noodles which is commonly known as wantan meen). Filled with wok hei (breath of the wok), peppered with diced char siu and loads of cabbage strips. My fave here ;-)

Stir fried Sang Meen

This is the wart tarn hor (Cantonese fried koay teow) which is very very old school. Don't think you can find pork liver slices at other places. Loads of ingredients here too that consist of pork slices, prawns, fish cake slices and choy sum! The eggy gravy is not too thick nor starchy, just nice. BoiBoi lapped up all these.

Wart tarn hor

I can't remember the exact amount but it's around RM30+ for the above and a pot of tea for 3. The noodles portion was individual serving. Not too expensive I would say. If you're around Chinatown, why not give Yook Woo Hin a try.

Restaurant Yook Woo Hin
100 Jalan Petaling
50000 Kuala Lumpur
Tel: 603-2078 4681
Opening hours: 6am to 3pm
Closed on Thursday

Wednesday 26 January 2011

Stir-Fried Flowering Chives with Roast Pork


Stir-Fried Flowering Chives with Roast Pork

I've cooked this very simple dish but packed a punch in terms of nutrition, ermmm well except for the fatty bits of the roast pork (siew yuk) :p Flowering Chives can be found easily these days at the wet markets and supermarkets but I know quite a number of people dislike them cos they have a distinct pungent flavour. So it's either one likes it or hates it.

There are only 2 main ingredients ie. chopped roast pork and flowering chives cut into sections. Seasonings needed were chopped garlic, oyster sauce, salt (only when necessary), a few grains of sugar and white pepper powder. Easy peasy... first, fry chopped garlic in oil till fragrant before adding the roast pork. Stir and brown the pork a bit. Add in the flowering chives and stir. Next, pour in a wee bit of water and add in the seasonings. Cover with a lid for a few minutes so that the flowering chives can turn a little soft with the steam generated. If you prefer them to be crunchy, do not cover too long. Taste and adjust seasoning with salt if necessary or you can add more oyster sauce. Dish up and serve hot with rice.

Tuesday 25 January 2011

Review: Zun Express Restaurant @ The Gardens


We always patronise Zun Kitchenette but up till now we have never stepped into Zun Express Restaurant at The Gardens until last week. You won't miss Zun Express as it's just next to Eu Yan Sang as expected since both Zun restaurants are under Eu Yan Sang's umbrella.

Even though we were there for an early lunch but the restaurant was already packed to the brim. There was a short queue but luckily it moved fast and we placed our order quickly. As compared with Zun Kitchenette, Zun Express does really lived up to it's name literally. Service is quick and prompt here. Turn over of customers are rather fast so that more people could patronise especially during peak hours.

Since Chinese New Year is round the corner, they have this Lap Mei Farn set at RM19.80 that comes with a double-boiled soup, mixed waxed meat rice, and a dessert of the day. Capt'n Hook had this set. There was a choice of 2 double-boiled soup and he picked a Yuk Chuk Chicken soup. A clear broth with a nice natural sweetness of the chicken and herbs.

Yuk Chuk Chicken Soup

Capt'n Hook gave top marks for the waxed meat rice! The glutinous rice is soft enough but yet retained it's fluffiness and chewiness. You can see the grains are whole and separated instead of one lump of soft mess. Very flavourful indeed especially with the lap yuk (waxed pork belly), lap cheung (Chinese sausage), and yoon cheung (liver sausage). I can't remember if there is any waxed duck.

Waxed Meat Glutinous Rice

The dessert served on that day was Pumpkin Soup. I had a few sips and oh my, I can clearly taste it's made purely from pumpkin with little or no sugar at all! There were a few slices of lily bulbs for some crunch. It's light, fabulous end to a heavy meal.

Pumpkin dessert

I reckoned this set will only be available during Chinese New Year season. If you really do like lap mei farn, do give this place a try. On our way out, I checked the menu for the individual prices for the soup which is RM10 and dessert was RM6! Value for money or what? You tell me!

As for myself, I went for Shrimp Wantan Noodle in Soup (RM10). Well to be honest, this noodle paled in comparison with the rice kekeke cos the rice came first and I tasted a bit of it before my noodle arrive. As you would know, Zun doesn't use MSG in their cooking hence the soup is kinda "ching" (clear). Well, I don't really mind as the huge shrimp wantans which I've lost count of the number did made up for it. What I liked is there are quite a number of pieces of carrots, mushrooms and xiu bak choy.

Shrimp Wantan  Soup Noodle (RM10)

I had wanted the hot chrysanthemum tea but it wasn't available yet. The only hot drink at that time was Lemon with Longan Honey (RM5) which is equally good. They did not scrimp on the amount of honey I would say.

Lemon with Longan Honey (RM5)

5% service charge and 6% Government tax were charged and our total bill came up to RM38.65. No wonder this place is packed and popular during lunch hour for service is quick and prices to me seems reasonable for the quality of herbs used in the soups.

By the way, if you're not aware, Eu Yan Sang had pledged that they would only sell genuine and good quality products. It's something that the family have uphold since their business had started generations ago. The family had published a book and it's stated in this book about this pledge. I guess everyone could buy items especially herbs "tanpa was-was" (Malay for without hesitation) at Eu Yan Sang.

Zun Express Restaurant
Lot LG-231, Lower Ground Floor,
The Gardens,
Mid Valley City,
Lingkaran Syed Putra,
59200 Kuala Lumpur
Tel: 603-2283 3178

Friday 21 January 2011

Review: Standard Chartered Bank's Extravagant 8 at Elegant Inn Restaurant


As per our previous review, we got invited to another round of Standard Chartered Bank's Extravagant 8 menu. This time Elegant Inn Restaurant at Menara Hap Seng. This promotion has already started since yesterday and will continue till 17th February 2011.

To usher in the lunar new year, Standard Chartered Bank is collaborating with 8 top Chinese restaurants in town to offer Extravagant 8 menus priced at RM888++ for a table of 8 pax. Details of restaurants and menu plus terms and conditions can be found here.

We were welcomed by Jeannette Han, the owner of Elegant Inn. She's really the walking dictionary of Chinese ingredients and food! Apparently I was told that each meal with her around, we get to learn loads of information on the items that we're eating.

We started off our dinner with Bountiful Harvest Salmon Losang. The difference here is that all ingredients used are fresh and no pickled items are on the plate. The salmon slices, jellyfish and abalone slices are served separately on another plate. Well, there's a very good reason this was done this way as our waiter Ah Loong starts off by wishing us a prosperous year ahead. 

Bountiful Harvest Salmon LOSANG - fresh

When he dishes in the salmon into the fresh vegetables plate, he said the fish ("yue") represents "nien nien yau yue" (every year is bountiful). Jellyfish is known as "hoi jit" in Cantonese, hence "Jit Jit Siong Sing" (raising higher with each steps) in our career, Malaysian economy, stock market etc. This was when Jeannette intercepted and said most importantly Elegant Inn will "Jit Jit Siong Sing". LOL. The abalone ("bao yue") represents "bao lor marn yau" and "ying yau chun yau" which essentially means one will get all his wishes come true as much as he wants, well about there lah my translation :p

Bountiful Harvest Salmon LOSANG - salmon, jellyfish & abalone

The condiments and sauces do represent good wishes too! Oil represents "choy wurn guan guan loy" which means prosperity will come boiling hot. Plum sauce brings "dai kat dai lei" (good luck coming in a big way) and crushes peanuts represents "far hoi fu gwai" (prosperity abound when flower blooms) and "sang yee heng loong" (more businesses abound). 5 spice power represents "ng fook lam moon" (errr more prosperity) and even the crackers represent something which is "pien tei wong kum" (whole floor filled with gold).

Bountiful Harvest Salmon LOSANG - condiments

If you're interested, you can watch Ah Loong in action here but he speaks a little soft though.

Woohooo such a meaningful dish eh??? All ready for tossing... and we tossed our way to a bountiful and healthy year ahead. I liked this yee sang as everything tasted so fresh. Like Capt'n Hook described this as a refreshing salad.

Bountiful Harvest Salmon LOSANG - before tossing

Did you know we don't need to serve shark fins to represent your wealth especially at wedding dinners? Seafood soup with top grade seafood would do more justice. Don't look down at this soup tureen as you can only see the chicken inside. This clear broth is double boiled in the tureen for 4 - 6 hours!

Double Boiled Village Chicken Soup w Cordyceps Flowers & US Top Shell -in soup tureen

When the treasures from the tureen are unearth onto a plate, just look at the exquisite ingredients used! There are "kum wah for tui" (Chinese ham), kampung chicken, top shell from US, dried scallops from Japan, pork ribs and cordyceps flowers.

Double Boiled Village Chicken Soup w Cordyceps Flowers & US Top Shell - ingredients

I loved this soup as I prefered "ching" soup with it's natural sweetness from all the ingredients used.

Double Boiled Village Chicken Soup w Cordyceps Flowers & US Top Shell

Next came everybody's favourite... Golden Fried Estuary Garoupa with Chinese Leeks. Well, Estuary Garoupa is also known as Giant Garoupa (the same as those we ate at Gu Yue Tien) or "lung dunn". Over here, the fish fillet is served deep fried on a bed of clear gravy that came with stir fried Chinese leeks, spring onions, celery and bits of "har korn" a type of dried tiger prawns that Jeannette personally brought back from Hong Kong. The fish is perfectly fried and the skin, omigosh is so crispy! Everything on this plate has been executed very well and the vegetables complimented the fish. I've asked the price of this dish ala carte and Jeannette told me it's around RM200, so I think it's better to get out your Standard Chartered Credit Card or find your way to get one to order this Extravagant 8 menu!

Golden Fried Estuary Garuopa w Chinese Leeks

This Crystal Prawn - Signature Salted Egg Yolk Style dish is not available in the menu and only specially made for this Extravagant 8 menu. Prawns are replaced in their signature crab in salted egg yolk. Seems like they will only cook this when the restaurant is not overly busy as it requires the head chef to spend 20 minutes just to stir the yolk to the right consistency. The salted egg yolk here is subtle and each prawn is coated lightly with them without over cloying the freshness of the prawns.

Crystal Prawn - Signature Salted Egg Yolk Style

We took a break here for a photo moment of Chef Wesley Ng (pssst he's so young horrr and so handsome!) with Tim (he's handsome too ya) presenting the Golden Boneless Stuffed Chicken with Chicken Tomato Salad.

Chef Wesley & Tim

Golden Boneless Stuffed Chicken with Chicken Tomato Salad is the other highlight of the menu. The chicken is deboned and stuffed with prawn paste. A side of the chicken slices salad on tomatoes made the dish very refreshing.

Golden Boneless Stuffed Chicken w Chicken Tomato Salad

We must bring BoiBoi for this as I know he would really loved this boneless chicken. The skin is sooo crispy and I did not feel it being oily at all! Just look at the prawn paste underneath... not really a paste eh cos can still chunks of prawns there.

Golden Boneless Stuffed Chicken w Chicken Tomato Salad - close up

Braised Sea Cucumber with Dried Oyster, Fatt Choy & Mushroom is the must have prosperity dish for Chinese New Year. I'm not really a fan of sea cucumber and dried oyster but I did took a bite off Capt'n Hook's portion. The sea cucumber is really thick! Loved the texture too. Since sea cucumber is Capt'n Hook's favourite, he took second helpings. Did you see the size of the dried oyster???

Braised Sea Cucumber w Dried Oyster, Fatt Choy & Mushroom

Next up, the rice dish of the evening. We have a Braised Seafood Rice with Australian Scallops, Fresh Crabmeat & Abalone Sauce in Lotus Leaf. It's my first time savouring such a unique rice dish. The rice is already flavourful in the lotus leaf let alone the generous topping of the fresh scallops and crabmeats.

Braised Seafood Rice w Aust Scallops, Fresh Crabmeat & Abalone Sauce in Lotus Leaf

We ended the dinner with a Chilled Japanese Pumpkin Sago with Green Bean and Pan Fried Traditional Rice Cake & Hazelnut Cookies. We were told not to stir the dollop of green bean and eat it up in one mouthful to generate the mouth feel but then a bit too late cos I lifted the spoon for a picture and there goes the green beans. I can taste the natural sweetness of the pumpkin which is not too heavy to end a dinner.

Chilled Japanese Pumpkin Sago w Green Bean

The nian gao (traditional rice cake) is just plainly pan fried, not oily at all too. If you can read Chinese, perhaps the hazelnut cookies represented something prosperous too :p

Pan Fried Traditional Rice Cake & Hazelnut Cookies

Check out what my other dinner companions have to say about this menu:
Eu Hooi Khaw

Thank you once again to Tim and Standard Chartered Bank for the lovely evening, plus of course to the Queen, Lyrical Lemongrass, conveying the invite to us.

Here's the full menu with Chinese as well:


玉兔贺岁鱼生捞 七彩鱼生捞 (三文鱼&珍鲍片)
Bountiful Harvest Salmon LOSANG  

凤凰楼顶花仙子 虫草花响螺炖土鸡汤
D.Boiled Village Chicken Soup w Cordyceps Flowers & US Top Shell  

龙皇御用玉龙舟 黄金封煎大龙趸
Golden Fried Estuary Garoupa w Chinese Leeks  

喜见金蛋嘻哈笑 招牌咸蛋黄炒海明虾
Crystal Prawn - Signature Salted Egg Yolk Style    

金龙玉凤鸳鸯配 鸳鸯金衣龙袍鸡
Golden Boneless Stuffed Chicken w Chicken  Tomato Salad  

发财好事囊中物 海参扣蚝史发菜花菇
Braised Sea Cucumber w Dried  Oyster, Fatt Choy & Mushroom  

渔民欢裹丰收年 荷香鲍汁海中宝扣饭
Braised Seafood Rice w Aust Scallops, Fresh Crabmeat & Abalone Sauce in Lotus Leaf  

绿野仙踪黄金梦  绿沙日本金瓜露
Chilled Japanese Pumpkin Sago w Green Bean    

名利扬眉高高升 手工榛子酥饼拼香煎年糕
Pan Fried Traditional Rice Cake & Hazelnut Cookies

*** RM888++ for 8 persons (Exclusively for StanChart Card Members Only)

Terms & Conditions:

  • Prior reservation required.
  • Promotion is not valid on 2 February 2011.
  • Applicable for dinner only.
  • Package is for 8 diners only.
  • For additional diners, this set is chargeable at RM111++ per diner for a maximum of 13 diners.
  • Valid for in-house dining only.
  • Elegant Inn reserves the rights to replace any item of the similar value.
  • Each Cardholder is entitled to one table per day.

Elegant Inn Restaurant @ Menara Hap Seng
2.01 2nd Floor, Podium Floor
Menara Hap Seng
Jalan P Ramlee
50250 Kuala Lumpur
Tel: 603-2070-9399

Elegant Inn Restaurant @ Taman Connaught
16 Jalan Waras 1
Taman Connaught, Cheras
56000 Kuala Lumpur
Tel: 603-9130-2626
Please note this branch opens on Fridays, Saturdays & Sundays only
Operation hours: Fridays: 12:00pm - 2:30pm & 6:00pm - 10:30pm
Saturdays & Sundays: 10:30am - 2:30pm & 6:00pm - 10:30pm

Monday 17 January 2011

Review: Standard Chartered Bank's Extravagant 8 at Gu Yue Tien Restaurant


We received this invitation by Bald Eagle (Tim) via Lyrical Lemongrass to review Standard Chartered Bank's Extravagant 8 menu at Gu Yue Tien Restaurant. This promotion runs from 20th January till 17th February 2011 specially designed for Standard Chartered credit card holders to usher in the lunar new year. The best chefs from the top 8 Chinese restaurants in the Klang Valley have prepared very special Extravagant 8 menus priced at RM888++ for a table of 8 pax. Diners will receive fortune cookies at the end of these special meals.

Gu Yue Tien

Note that this promotion is associated with the number 8 where it symbolises "fatt" or in English - prosperity in Chinese for a prosperous dining experience ushering the year of Rabbit. The 8 participating restaurants are:

1. Li Yen, Ritz Carlton Hotel
2. Shanghai, JW Marriort Hotel
3. Celestial Court, Sheraton Imperial Hotel
4. Tai Zi Heen, Prince Hotel
5. Zing, Grand Millennium Hotel
6. Gu Yue Tien Restaurant
7. Elegant Inn Restaurant
8. Chynna, Hilton KL

Gu Yue Tien 02

We have been hearing raves reviews on Gu Yue Tien's Chef Frankie Woo but somehow never got to the restaurant to give it a try. Chef Frankie was shuttling between the kitchen and our tables, describing on the dishes, on how he started and all. He come as a very very humble person even though he is considered one of the successful chef in Malaysia. Started working as a mechanic at a tender age of 13 before moving on to a coffee shop at 14. With sheer determination and ambition, he finally became a chef at 23! 

We started off with a Chinese New Year "must have" dish -  Norwegian Salmon Yee Sang. As expected, we can never expect to get the norm here. 

Norwegian Salmon ‘Yee Sang’
Totally a new style of yee sang

Norwegian Salmon ‘Yee Sang’ 04
The trio of oil, crushed peanut & sesame seeds and fruity sauce

Since Chef Frankie advocates eating healthy, he created this yee sang using fresh thick slices of Norwegian salmon, green and purple coral lettuces (from Genting Highland he says), Californian golden raisins, pear, pomelo sacs, topped with thinly sliced kaffir lime leaves and crunchy lam yue (red fermented beancurd) crackers. 

Norwegian Salmon ‘Yee Sang’ 02
Ready to be tossed 

After the trio of oil, crushed peanut & sesame seeds and a fruity sauce made of strawberries, we tossed our way to good health and prosperity. I loved the strawberries in the sauce, it really brings out the salad.

Norwegian Salmon ‘Yee Sang’ 03
After tossing

When done, we waited in anticipation for the Soft Boiled Egg with Foie Gras! This dish was created to represent Asia in a charity event for James Beard Foundation.

Gu Yue Tien Soft Boiled Egg with Foie Gras

The soft boiled egg with the top part of the shell cut off, drained off the egg white and in its place, a foie gras sauce is poured in. How brilliant! The delicate and creamy yolk paired with the delicious sauce, this is definitely Heavenly for egg lovers. I can see that all of us are egg lovers at the table as I see everyone savouring the concoction with their eyes closed enjoying every moment of it. 

Gu Yue Tien Soft Boiled Egg with Foie Gras - the yolk

I'm so glad when told none of the participating restaurants will be serving shark fins. 2 thumbs up for Standard Chartered. Our Assorted Seafood Soup came abundant with FRESH seafood like prawns, crabs and scallops, none of those artificial crabsticks! Now this is what I called a real seafood soup. There are also addition of dried scallops and soft silky tofu. This thick soup is not starchy at all and lightly tinged orange due to the roe in it. Vinegar is provided but seriously I think it will ruin the soup rather than compliment it. 

Assorted Seafood Soup with Crab Roe

The next dish was really the highlight of the evening. I heard whisperings of "Iberico", "pai kuat", and "pork" as we go thru our dishes. 

Salt Baked Spanish Iberico Pork Ribs

The Salt Baked Spanish Iberico Pork Ribs was served whole but of course, it was sliced, yes sliced not chopped, as it was soooo tender!

Salt Baked Spanish Iberico Pork Ribs - chopping

Instinct does come naturally as none of us bothered with the fork and knife provided. All of us were not shy to use our fingers and start chewing and licking the ribs. The meat fall off the bone effortlessly. Seriously, one of the best ribs done this way I have ever tasted. The salt marinade was just perfect. There were fewer people on the other table and were glad that they passed over the remainder. Not to be wasted, such great ribs.

Salt Baked Spanish Iberico Pork Ribs - served

Next up was Steamed Giant Garoupa with Minced Ginger &Yellow Bean Paste. Not knowing giant garoupa is lung dunn, the silly me asked Chef Frankie how come this fish is not served whole. His eyes turned round and big when he replied me *blush blush*. It was then he told me it's lung dunn, very huge. The one served to us was 36kg (my BoiBoi is 38kg now)!!! This one fish he mentioned can serve 25 tables = 250 people!!! Anyway, the best part in this fish is the skin :p gelatinous and crunchy. 

Steamed Giant Garoupa with Minced Ginger & Yellow Bean Paste

We took a break when the Steamed Glutinous Rice with Fresh Water Prawn & Wax Meat was served for a photo moment with Bald Eagle (Tim) and Chef Frankie. There was a saying "Never Trust a Skinny Cook" but this skinny cook is one hell of a creative cook whom you can trust! 

Tim & Chef Frankie

Jeng jeng jeng... the plate is virtually filled with huge fresh water prawns. Aly's eyes were dancing looking at them :p

Steamed Glutinous Rice with Fresh Water Prawn & Wax Meat 01

Just check, there's a lotus leaf layer at the bottom filled with a thin layer of plain glutinous rice. In the middle lies the various wax meat of lap yuk (wax pork belly), lap cheung (Chinese sausage), yoon cheung (liver sausage) and lap ngap (wax duck). On the outer ring, you can see the huge fresh water prawns. 

Steamed Glutinous Rice with Fresh Water Prawn & Wax Meat 02

As we lifted the prawns off, the glutinous rice was marked with the reddish oil from the shell and roe. Wow! I was the last to scoop my portion and that was when Chef Frankie came in. He told me that I ought to mix the rice and wax meat all up before scooping. Not sure what the others have missed out but my portion certainly was so flavourful from the wax meat and also the reddish prawn drippings.

Steamed Glutinous Rice with Fresh Water Prawn & Wax Meat 03

I was glad we are down to our desserts as I was really bursting to the brim already. We have individual servings of Chilled Mango Cream with Pomelo. I liked this version which is very light and not sickly sweet. Chef Frankie's version of Pan Fried Nian Gao (a steamed sticky glutinous rice cake) has black and white sesame seeds on them which made the nian gao very fragrant. 

Chilled Mango Cream with Pomelo and Pan Fried ‘ Nian Gao’

To sum up, this was really a memorable Chinese New Year dinner. The menu was not only extravagant but it was certainly of value for money for the kind of ingredients and quality given at Gu Yue Tien Restaurant. If you're a Standard Chartered credit card holders, don't wait ok, better hurry and book a table! 

Thank you Tim and Standard Chartered Bank for the lovely evening.

Oh yeah, I'm gonna show you how a pro-food blogger work :p LOL


Check what others have said about this Extravagant 8 menu:

Gu Yue Tien Restaurant
Lot B5A Chulan Square
92 Jalan Raja Chulan
50200 Kuala Lumpur
Tel: 603-2148 0808 
Opening hours:
Lunch: 11:30am - 2:30pm (Daily)
Dinner: 6:30pm - 10:30pm (Daily)


I'm submitting this for Muhibbah Malaysian Monday blog event. This event is the brainchild of  Shaz (Test With A Skewer) and Suresh (3 Hungry Tummies). Read more here.

Blog Revamping

Hello... I'm in the midst of revamping my blog to make my life a little easier. So do not be alarmed as work is still under construction.

16 Oct 2012