Thursday 21 February 2013

Mandarin Oranges Popsicle

Hullo... yes I know, it has been a while. It hasn't been a good start to the year of snake for us at least. Boi Boi had a bout of acute tonsillitis over the entire first week of Chinese New Year (CNY) with 3 doctor visits slotted in between. On the 2nd day, we had to take him to A&E when his ulcers grew a big as 20 sens coin and his temperature hovers and at times fluctuates to 38.6C. It was so bad to the point that I had to wake up every hour just to check his temperature.

The MO had wanted to admit him but we refused since we just need to have his antibiotic changed. He was kinda worried and made us to promise to bring Boi Boi to come back and visit the pediatrician on the 4th day when he opens for business.

A&E was so crowded on 2nd day of CNY, waited for 2 hours

It just took the very very experienced pediatrician (btw he's in his early 70s) one look to confirm his situation and to prescribe the correct antibiotic. The poor boy had to take 2 types of them! Luckily he was still up and about in high spirits... waking up early and sleeping later than usual *roll eyes*

By the 6th day, the ulcers have mostly cleared up and that's when he really gets to eat. The past few days have been challenging of just eating cold food ranging from dipping bread in cold milk, yoghurt with soft fruits, ice cream and cold somen and soba noodles. No complains though cos they love them all.

As for us, the adults, we were practically house arrested for that week with no visitation nor feasting, not even to pai nien with my parents until the 6th day of CNY! You can imagine the amount of CNY goodies stacked in the house!

We have 4 boxes of mandarin oranges (some were gifts) and many of them started to rot until I cleared my fridges as the week go along which I managed to finally stuff all of them into the fridge. They should be able to keep for a long while more in there!

Every year, there's always this headache on how to clear them up and last year I decided to turn some into popsicles. Super easy except the pain of removing the slight bitter membrane to extract the mandarin segments. One just need the mandarin orange segments and juice. The ratio of these 2 would depends entirely to you. If you love more bite, more segments then.

Stuff the mandarin oranges segments into popsicles molds before pouring some of the juice. Store in freezer for a few hours and voila... something to cool down the Chinese New Year heat.

Mandarin Oranges Popsicles

So any other ideas to use these mandarin oranges up?

Friday 1 February 2013

Review: Arthur's Bar & Grill @ Shangri-la Hotel, Kuala Lumpur

Arthur's Bar & Grill 01

Ahhhh... walking into Arthur's Bar & Grill at Shangri-la Hotel Kuala Lumpur sure does brought back lots of memories. Just that it's no longer what it used to look like back in The Pub days. The Pub back then was a famous English style pub where the well heeled patronise to chill out. I remember the dark interior, suits of armour, the pool table at The Oval Room, the leather booths, the frozen margaritas and most of all the to-die-for pies!

I've worked right behind the hotel for close to 20 years, you can say I virtually go to Shangri-la everyday kekeke since I almost always use it as a short cut to walk to the gym or lrt station. The temptations to stop by Lemon Garden 2 Go to pick up a quick lunch or the fresh breads and pastries were just too good to be resisted. The generous boss who takes us to have a nice dinner at the cafe before the late nights helping out in preparing tender documents or the best even getting to tag along when the boss entertains clients at Shang Palace. Ahhh those were the days...

Transformed now into a very trendy and modern Manhattan styled bar and grill, and renamed to Arthur's Bar & Grill, I would say it's rather refreshing. It's bright and quite a contrast. The main bar area where the ceiling remained high, stocked up a list of impressive liquor and drinks. What I loved most... the hand bag hooks underneath the tables... small thing but yet utmost thoughtful.

Ok we did asked why the name Arthur was picked thinking it must have been named after a famous person but in actual fact the name has nothing to do with anyone, it was just a name. Strangely why Arthur when there's William (my late ex-colleague's name), Tom, Dick or even Harry :p but how about some girly name like Jane, Mary or Jenny?

Arthur's Bar & Grill 05

Then there's the mezzanine level where we used to have small office gatherings. It's still there and perfect for small private parties.

Arthur's Bar & Grill 06 - mezzanine

A state of art enomatic wine dispenser is installed too so that every glass of wine taste fresh. In the evening, this cart stores the delicious roast waiting to be carved and served to patrons.

Arthur's Bar & Grill 09

Even though much renovated, the essence is still there to me especially the leather chairs and booths. If you're there early for lunch, it's rather quiet but it's easy to know why the dining area fills up quickly when lunch hours approaches. A whole lot of them are regulars who mostly works in the area, for I could recognise some of the faces.

Arthur's Bar & Grill 11

Executive Chef, Rudolf Kunkel, dropped by to say hello and got on to some friendly exchanges over life in China.

Rudolf Kunkel, Executive Chef

Not sure about you, I liked it when a nice bread basket is served but at Arthur's Bar & Grill, it goes up another level by serving a whole loaf of herb bread baked in a clay flower pot with some fresh tomato salsa. Individual condiments of mayonnaise, mustard and ketchup are provided as well. I'm into making my fresh bread these days and I really appreciate the work put into making pots of bread.

Bread -c

There's one word that came flying out of my mouth when I dine here - HUGE! Yup... that's the portion of food served here. Capt'n Hook and I really like how the Nachos turned out. The rustic way of splashing sour cream, salsa and guacamole over the nachos with melted cheese is fun to be dig in by everyone rather than having the condiments in separate containers. Felt really warm this way to share the nachos.

nachos - c

Then the Fresh Pacific Oysters that smells and tasted like the ocean!

Fresh Pacific Oysters 02

At The Pub, Capt'n Hook used to order the Hungarian Goulash but back then it was a soup served with dumplings. At Arthur's, it reincarnated as Hungarian Beef Goulash under the Pie category packed to the brim in a mini enameled cast iron pot. This thick beef stew with fork tender meat is flavoured with tomato, bay leaf, garlic and paprika... well at least that's what I tasted :p and went well with the rich and creamy mash potatoes.

Hungarian Beef Goulash

We can't go off without tasting something off the grill, and so Australian OP Rib came highly recommended. It's a huge portion of 500g grain fed rib eye steak plus bone done to a perfect medium to go with garlic butter sauce. As for the sides, we asked for creamy spinach and sauteed button mushrooms.

Australian OP Rib

Perfectly medium

When the menu screams "the burger for Grown Ups!" it certainly got Capt'n Hook into his burger frenzy. Not helping when the name is known as Arthur's Beef Burger "The Works". When the burger arrives in a hot square cast iron skillet, only these words would describe it "Wow so tall!". In between the 3 slices of burger buns, there are the thick but juicy ground patties with melted cheddar over, the still runny fried egg, slices of smoked beef, ripe sweet tomatoes slices and lettuce leaves; topping off are onion rings and a skewer that holds everything down!!! This burger is served with a side of thick cut fries and coleslaw.

Earlier the week, Capt'n Hook had this lousy burger that is so sloppy from the thick thousand island looking mayo and soggy buns but this one is a total contrast. The mayonnaise is lightly slather on but the condiments are on the side for you to add on. It's a nice touch indeed.

Tall Burger

We were offered desserts and I asked for their signature one and out came Creme Brulee. Again I have to emphasise on the word HUGE! Rather than coming in a small ramekin, this one could easily feed 4! The smooth creamy eggy goodness under the crispy burnt sugar. Again I liked the nice little touches of berries and a raspberry coulis to cut through the creaminess.

Creme Brulee-c

Some people knew that I'm a nitpicker... not by choice since nitpicking is inborn as I'm a Virgo plus nitpicking used to be my profession :p so little little touches meant a lot to me! Like serving warm milk with hot coffee!

Coffee served with warm milk

Even though there's the renovation, name change, new chefs, new staff but thank goodness everything remained the same - best and consistent quality; and as always impeccable service. Kudos to Shangri-la to keep them up all these years.

This review is made possible by the generosity of Shangri-la Hotel Kuala Lumpur under the invitation of Damian Idris so a huge thank you to Damian, Rosemary Wee, Chef Rudolf and the wonderful team at Arthur's Bar & Grill.

Arthur's Bar & Grill
Shangri-la Hotel, Kuala Lumpur
11 Jalan Sultan Ismail, 
Kuala Lumpur, 50250, Malaysia
Tel: (60 3) 2074 3900

Operating Hours:
12noon - 1am  (Mon to Thur)
12noon - 2am (Fri, Sat and eve of Public Holidays)
5pm – 12midnight (Sun and Public Holidays)

Just a note, we were told all food outlets in Shangri-la Kuala Lumpur are halal except for Shang Palace.

In conjunction with Chinese New Year, there are Lemon Garden 2Go’s Prosperity Treasures and Prosperity Deluxe hampers on offer.

The Prosperity Hampers by Lemon Garden 2Go, Shangri-La Hotel, Kuala Lumpur are available from 8 January to 24 February 2013.

The Prosperity Deluxe and Prosperity Treasures hampers are priced at MYR788+ and MYR1,088+ respectively.

There are fish shaped or "yue" Ninko priced at MYR48 net per box which represents eternal friendship and “abundance of wealth”. Great as gifts too.

Shang Palace’s signature fish-shaped Ninko will be on sale at Shang Palace from 21 January to 9 February 2013

Over at Shang Palace at Shangri-La Hotel, Kuala Lumpur is serving specially created set menus and yee sang for the festive season. Chinese Executive Chef Tan Kim Weng has created five set courses of must-have dishes for the Chinese New Year celebration to usher in another prosperous year.

The Yee Sang varieties are available at Shang Palace, Shangri-La Hotel, Kuala Lumpur from 8 January to 24 February 2013

From 8 January until 24 February 2013, enjoy five set courses of must-have dishes for the Chinese New Year at Shang Palace, Shangri-La Hotel, Kuala Lumpur.

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