JOM.MAKAN.LIFE.

Seafood emerges as the main bait to lure discerning diners at Lai Poh Heen; their dominant presence clearly noticeable in the latest a la carte line-up unveiled by Chef Ricky Thein recently.

Out of the seven-course tasting menu that we were feted to, only two dishes were non-seafood items not that we minded. Ironically, the star of the sampling show turned out to be the aromatic Spring Chicken with Preserved Red Beancurd (nam yue) - deftly deep-fried to crisp perfection, the juicy, tender chicken boasted crackling crunchy skin and piping hot, moist meat suffused with the distinctly lusty sweet-briny accent of nam yue. Although I'm not big on breast meat, I like it enough to pick the bones clean.

The best supporting dish rightly belongs to the Braised Seafood Treasure Broth with Whole Abalone. Slightly unctuous on the palate, the sweet, clear broth is generously strewn with sea cucumber strips and threads of dried scallops. One can hardly fault this sumptuous offering, not when a whole abalone dotted with shiny black globules of caviar takes pride of place in the centre of the soup plate. Supple yet resistant to the bite, every mouthful of it is likely to transport you up onto cloud nine.

As a young kid, the dish I eagerly looked forward to at Chinese banquets is the appetiser platter especially a four seasons dish. I still yearn for those delectable retro bites of hai chou (crab and minced pork balls drenched in a sweet and sour sauce), fluffy stir-fried omelette with shark's fin threads and poached silken chicken in aspic.

Chef Ricky Thein knows first impressions count hence his Lai Poh Heen's Appetizer Platter didn't disappoint. My favourite is the Steamed Prawn Mousse filled with Scallop wrapped in slender tapes of omelette and adorned with some crunchy tobikko (flying fish roe). The ensemble's delicate nuances, a meld of seafood sweetness, eggy richness and the roe's subtle brininess are as Cantonese as they come.

The second creation of Crispy Fried Prawn with Kataifi Roll was a tad messy to eat but delicious nonetheless. I like the unexpected surprised of soft, powdery yam stuffed inside the springy prawn. A small dollop of fine mango salsa and watermelon lends a refreshing dimension to the palate-pleaser.

I think the chef played it rather safe with the classic combination of duck and mango. Bundled up into egg roll skin, the Smoked Duck and Mango Spring Roll is predictably acceptable, helped along by a smidgen of hoi sin sauce - the ubiquitous sweetish/briny/tangy/faintly spicy dip made from soybean paste, salt, various spices, garlic, vinegar, sugar and chilies.

While the Braised Cod with Pumpkin and Preserved Vegetable (shuit choi) pushes the envelope a little, it wasn't overly revolutionary. Maybe Chef Ricky feels some restraint is necessary in view of how local diners can be averse to anything that test their comfort zone too much. The pairing of cod and pumpkin is admittedly quite novel and surprisingly good; both proffering distinctly different degree of softness. Also better to lose that starchy sheath coating the fish and rely on its inherent smoothness instead to pull the dish together.

Thick and plump, the Wok-fried Fresh Scallops with Enoki Mushrooms in Homemade Spicy Seafood Sauce were a marriage of textures and flavours. Piled atop a bed of glistening jade-green blanched baby bok choy, the supple Aussie scallops were slippery smooth; their natural sweetness spiked up by the chef's robust XO-style seafood-based condiment.

Impressive is the first word that came to my mind when I saw my portion of Crispy Egg Noodles with King Prawns and Cheese Broth. The nest of noodles, artfully deep-fried so that the crisp wisps fan out like illustrated rays of the sun, came surrounded by a pool of thick, creamy cheese sauce and a king prawn tucked snugly in the centre. Think of it as sang har meen with a Western twist. Safe to say this lush speciality will undoubtedly sit well with today's pizza and pasta crowd. I'm a purist who reckon the classic Cantonese egg sauce is irreplaceable but I'm just an old fogey when it comes to food.

A majestic pulled and spun sugar dragon sculpture on a platter of candies and pralines heralded our serving of dessert - Crispy Chinese Herbal Jelly with Honey, Avocado Puree and Pumpkin Cake. All three get my thumbs up especially the battered Chinese herbal jelly that's reminiscent of CNY nian gao. I'm a sucker for avocado and pumpkin so I took to both treats like bees to honey.

Appetizers and soup in the new a la carte menu are priced between RM36 and RM108 while main courses hover between RM32 and RM288. Desserts are priced from RM16 to RM280 per order. Prices subject to 10% service charge and 6% government tax.

Lai Poh Heen, Mandarin Oriental Kuala Lumpur,Kuala Lumpur City Centre. Tel:03-2179 8885

Colourful serapes, sombreros, paper marche balls and Mexican flags decked the rustic interior of Fresca Mexican Kitchen & Bar to mark the restaurant's 1st Anniversary celebrations on 11 May 2013.

Local media members were treated to typical Mexican fare at the pre-celebratory bash after Mexican Deputy Head of Mission, Mrs. Lourdes Sosa Marquez (Charge d’Affaires, a.i.) spoke about the wondrous attractions, vibrant Mexican heritage and culture that await visitors.

Fun facts about Mexico:

It's 5 times the size of Malaysia with tropical to desert climate

The country in Americas with most number of UNESCO World Heritage Sites - 31 sites and 8 elements in the Intangible Cultural Heritage list

Executive Chef BB also demonstrated how to whip up a classic Guacamole while enterprising owner Jan Lim passed around ingredients fresh and dried chillies such as ancho, pasilla, poblanos and jalapenos, and tomatillo for us to take a closer look.

Tortilla chips with the chef's chunky Guacamole soon got us chomping at the bit for more. Interestingly, the chips were thinner and smoother than commercially produced ones and tasted way better. Especially when it's laden with the creamy avocado dip.

The sienna hued Sopa de Tortilla looked deceptively thick and unctuous but in reality was surprisingly light on the palate; its tanginess rounded off by a dollop of crumbly cheese that was added to it prior to serving.

Then delectable servings of Tacos Alambre (warm, fluffy soft corn tortillas filled with grilled beef and poblano chilli) and Sopes de Frijol (Mexican street snack of corn flour pastry discs topped with tomato salsa) warmed our hearts and tummies.

Camarones al Ajillo (tiger prawns with guajillo chilli and garlic) bestowed an unexpected albeit welcomed sweetness to these moreish bites.

Representatives from the Mexican Embassy, members of the Latin American community and Fresca’s regular guests were invited to Fresca's fiesta-style party on the following night.

It was a befitting bash for Fresca; proof that Tex-Mex fajitas, quesadillas and burritos as well as more traditional Mexican delicacies such as ceviche, sopes and carne asada have a following in KL.

The Fresca also rustles up some of the best margaritas in town, either frozen or on the rocks. Classy cocktails - Fresca Colada and Cinco de Mayo, a drink named after the famous Mexican holiday, and non-alcoholic Mexican coolers known as “agua frescas” are equally popular among their patrons.

Fresca Mexican Kitchen & Bar Lot G242A (Ground floor) The Gardens Mall, Midvalley 03-2201 2893 Opening hours: Sunday – Thursday: 11am – 11pm Friday – Saturday: 11am – Late

Three heartwarming anecdotes about their mothers earned Stephanie Lim May Ling, Siti Ainin Sophia Mohd Azman and Stephanie Lim Sook Beng great prizes from Neubodi in conjunction with the brand's Facebook contest, “My Mother, My Support” held in conjunction with Mother's Day.

They were invited to an intimate Afternoon Tea Delight Session at Botanical with Nadine Ann Thomas, Sue Lynn Tiong and Parveen K. Brar who also had their bosom buddies and mothers in tow.

An exquisite Afternoon English Tea tray stacked with scrumptious bite-sized sweets and savories accompanied by freshly brewed English tea set the mood for the intimate gathering.

Each winner then shared hilarious and touching memories of picking out their first bra with their respective mothers. Neubodi rewarded the winners with personalised fitting sessions and complimentary brassiere sets in time for Mother's Day.

The Bra-education session also covered interesting issues such as knowing what a proper fit means, developing the right inner self confidence and the importance of creating a proper and stronger self- image by Ms Estee Ong, a notable bra fitting expert and General Manager of Neubodi in Malaysia, and Ms Wendy Liew, owner of the Image Creator and certified image consultant.

Estee shared that “When a woman wears the right cup, right size, and right fit, she will definitely encounter a life changing experience resulting in better posture with centered breasts and a defined silhouette. She is a confident woman, who loves her body.”

Estee then presented the winners with their prizes and gave them tips on how to care for the brassieres. “Every woman needs to have a minimum of three good brassieres in their wardrobe, one to wear, one to wash and one to rest. This will help extend the lifespan of the brassiere. When you care for your brassiere, the brassiere will care for your breasts,” she said.

Guests present at the event then enjoyed personalized fitting sessions and went home with a complimentary brassiere set and a set of Neubodi’s vintage mugs after the fun filled afternoon came to an end.

For more information about Neubodi’s personalized fitting session, please visit http://facebook.com/neubodi.

Wow, The Coffee Bean & Tea Leaf®is older than me! It was firstbrewed in Southern California in 1963 so the franchise marked its 50^th anniversarythis April. In Malaysia,the franchise is in now into its 15th year with50 outlets opened nationwide.

I bet few of you knew that it's also the oldest and largest family-owned specialty coffee and tea retailer in the United States. Steeped in tradition, the company prides itself on sourcing and providing a diverse selection of the highest-quality coffee and tea based on long-standing collaborations with the finest private coffee farms and tea estates around the world.

Wong Wei I, marketing exec of CBTL Malaysia briefing us on new products & promos

“As we celebrate this milestone for our company, we want take this opportunity to truly celebrate and thank our dedicated customers and fans who have been so loyal in their support throughout our 50 year history,” says President Mel Elias.

“The 50^th anniversary celebrates the spirit of our heritage, our passion with fans—old and new—as we look ahead to continued growth for the brand and future innovations. We are dedicated to further our one-on-one relationships with growers around the world and are constantly challenging ourselves to come up with innovative new beverages at the forefront of coffee and tea culture, as is evident by our single serve beverage systems.”

We were effusively invited to sample some of the CBTL's new menu items at a recent celebration held at the latest concept outlet in Taman Tun Dr Ismail.

If you want gourmet coffee at home, the CBTL Single Serve Beverage Machine makes a nifty gadget to own. Take your pick from Americano, Contata or Kadi models that can brew up espresso, coffee, tea or chocolate drinks. Buy it in June and you'd get RM50 off and 50 free capsules.

The Coffee Bean & Tea Leaf® will commemorate its 50^thanniversary with special in-store new beverages - Rocky Road and Birthday Cake and special promotions until end June 2013, including:

§ 50^thAnniversary Open House on the last Monday of June, from 2-6 p.m. Enjoy The Original Mocha/Vanilla Ice Blended® drinks at 50% off.

Fresh lettuce topped with chicken bacon bits, poppy seeds, juicy mandarin orange wedges, almond flakes, drizzled with lime juice, olive oil and onion vinaigrette make up the Poppy Citrus Salad (RM18.00). We like its refreshing and light accents on the palate.

There is an Oriental spin to the Chinese Chicken Salad (RM18.00) which has fresh lettuce topped with fried vermicelli strands, chicken breast, Chinese cornflakes, almond flakes and sesame seeds drenched in sweet and sour sauce. Equally tempting albeit a tad sweet for my liking.

If you like pesto and pasta, you'd like the Pesto Farfalle (RM14.50) - a dish of bow-tie pasta tossed with basil walnut pesto, grilled mixed capsicums, mushrooms and pinenuts. Its rich, nutty flavour scented with the fresh basil aroma will induce you to finish it with gusto.

Minced chicken, hearty tomato sauce and lots of cheese dominate in the Chicken Lasagne (RM16.50) while tender turkey slices and poached egg with melted cheddar with a choice of Panini or Ciabatta bread and fresh side salad make the Egg Club Sandwich(RM18.50) my favourite for the afternoon.

Less indulgent but just as tasty is the Turkey & Melted Cheddar Cheese Sandwich (RM16.50) - a classic combination that has turkey ham and melted cheddar cheese on crusty Ciabatta bread.

The Pesto Chutney Zucchini Burger (RM15.50) turned out to be a nice, delectable surprise.
We all gave thumbs up to the irresistible zucchini & Parmesan cheese patty laced with pineapple chutney and basil walnut pesto that came in a soft Vienna bun and some cranberry salad.

Having a party? The Deluxe Canape Party Pack (RM58.00/pack of 20 pcs) will go down a real treat with four savoury nibbles: crisp “vol-au-vent” with salmon cheese mousse and smoked salmon topping; mini ciabatta with savory herb cheese and avocado; fresh-baked pita stuffed tuna mayo and mini baguette with light egg mayo.

Meanwhile, the Sweet Pickings Party Pack (RM58.00/pack of 20 pcs) offers bite-sized coffee eclairs, brownies, praline puffs, fruit tartlets and white-chocolate raspberry cake.

New cakes on the block include a rich, chocolate-coffee infused Mocha Cheesecake (RM9.50/slice; RM88 whole) and Hummingbird Cake(RM8.90/slice; RM85 whole) - an enticinglylight sponge cake enriched with crunchy walnuts, bananas, coconut flakes and chocolate chips topped with decadent butter icing.

Look out also for the new range of bottled tea in different flavours - you can select from carbonated or non-carbonated versions as well as a wide range of commemorative tumblers, mugs and plush teddies to mark the historic milestone.

The backlit signage outside the restaurant makes a stylish statement. Pix courtesy of Melur & Thyme

I have always admired anyone who have a knack at coming up with catchy restaurant names...one of the most recent brand names that I like is Melur & Thyme - a chic eatery in KLCC that's right opposite the posh Harrods Cafe. Thanks to Phoenix Bee who invited us to meet Melur & Thyme's owner cum Executive Director Datin Nazneen Abdullah, we were treated to a most slap-up lunch recently.

View of the patio seating area. Pix courtesy of Melur & Thyme

According to Datin Nazneen, the name Melur & Thyme reflects the menu's East & West selection, a meeting of old and new favourites.

Warm, earth tones coupled with whimsical filigree-like swirls and artistic renderings dominate the interior.

"We're aiming for a memorable mix of East and West by maintaining traditional processes and food experiences in our modern, eclectic ambience," said Datin. "My eldest girl who's a graduate from the London School of Economics wants to reinterpret her favourite recipes from across Europe and some family gems like grandma's Hokkien mee in one eatery. So Melur & Thyme is really a casual sidewalk cafe where friends and family can gather and share fond memories over a selection of tapas or small bites and nostalgic dishes."

Different views of the restaurant interior...pixs courtesy of Melur & Thyme

Even the decor is slightly retro; interior arty iron works are based on whimsical hand-drawn sketches and stylish renderings, white tiled walls are matched with dark wood fittings, circular framed 'fish eye' mirrors and ornate wall lamps. Unsurprisingly, the 85+ seat outlet has drawn a regular crowd of office workers and tourists since opening as well as acclaim from 'floggers' and food mags.

Seeing red? Nah, it's just brilliiant Plancha Sauce...goes perfectly with the Californian seafood salad

Our attention was first drawn to the brilliant orange hue of the sweet red pepper vinaigrette known as 'plancha' in the California Grilled Seafood Salad (RM28). The distinctive sauce, an intermingling smoky-sweet-savoury concoction enveloped the grilled salmon, tiger prawns, squid, and fresh sardines (marinated with herbs) in the huge bowl of green salad. Every mouthful yielded an explosion of flavours and layers of multiple textures: crispness, chewiness, succulence and softness that had us picking at the dish repeatedly.

Stick 'em up...these duck-licious satay drove us quackers!

Like a phoenix rising from the ashes, the Duck Satay (RM11-small, RM19-large) from the now defunct Duck n Such (Datin and her daughter's maiden venture) returns to roost anew here. The skewers of well-marinated duck breast meat are so delectable that they knocked us over on their own. But wait, we discovered they taste equally marvellous with the accompanying peanut sauce.

Lace me up and scarf me down...Crisp lettuce leaves and roti jala filled with sliced aromatic duck

The Crispy Aromatic Duck (RM29) which is all the rage in London also appears in the line-up. Interestingly, the dish's a blend of Chinese-Korean-Malaysian influences. The delightfully crisp duck breast slices bear a subtle herbal accent to them are then turned into salubrious parcels once wrapped up in fresh lettuce leaves, roti jala (lacey pancakes) and slivers of raw garlic. We were soon quacking for repeat helpings after dipping them into the trio of sambal, orange plum and hoisin sauces.

Deep Fried Hoisin Chicken Wings (RM15), tender from its sous vide treatment and slicked with a sweetish honey and hoisin mixture, proved fabulously irresistible; a godsend treat to placate a surly teen or hyperactive tot in tow.

Flyaway winner...peckish cravings will be satisfied with these crunchy quail quarters

Small in size but big in flavour best describes my impression of the Lemongrass & Lime Leaf Quail (RM11 - S, RM19 - L). Marinated in a hodge-podge of aromatics: lemongrass, kaffir lime leaves, garlic, onion, galangal, ginger, cumin and crushed pepper, the deep-fried quail quarters are not only crunchy to the bite but also thoroughly suffused with the heady scents and bold, punchy overtones of its marinade. We unashamedly picked everything clean off the bones, I tell you!

A sight to melt the heart...tender lamb cutlets redolent with bold flavours

Another dish I'd return for is the Grilled Lamb Cutlets (RM25 - S, RM34 - L). Sumptuous thanks to its red pepper marinade, the cutlets are a wicked treat thanks to its yummilicious melted goat cheese topping.

Get tangled up with scrumptious seafood and spaghetti doused in rich plancha sauce

A grilled crab with some prawns starred in the Plancha Seafood Spaghetti (RM37) creation with the signature house plancha sauce giving the overall dish a rather indulgent unctuousness. I personally find a small serving more than ample but if you're one of those who are partial to rich, creamy pasta sauces then this combo will make your day.

Nice bait...snap up this crisp fish fillet before it slips away

There's nothing bland about the Crusted Baked Hake Fish (RM32) as the fillet is sealed with spices, and topped with herbs and Japanese breadcrumbs before it's baked. We were quite hooked on this invigorating, zesty main that stirs up your sense of taste and smell, complemented by sides of vegetable, mash and cilantro garlic oil.

A bumper burger that's too luxe for words

Fancy sinking your molars into a juicy, superbly scrumptious Beef Burger with Foie Gras (RM39)? This is the real deal - made on premise, the beefy patty is seasoned with myriad spices and herbs before it's grilled to tender perfection. Sandwiched between a multi-grain bun and topped with a slice of seared foie gras for that luxe finishing, it's moreish to the max.

Better than the other Madam? Eat it and judge for yourself

Fried king prawn with crispy wantan noodles drenched in a thick chicken broth and eggy sauce with ginger, garlic and spring onion makes the Sang Har Mein (RM39) a surefire crowd-puller. Pure comfort food that's designed to satisfy.

Chocoholics dream...with durian, pecans and peanut butter stirred in

Our dessert was literally Death by Chocolate as we sampled three chocolatey confections: Peanut Butter Chocolate Cake (RM10), Durian Chocolate Cake (RM10) and Chocolate Pecan Pie (RM15). I'm a sucker for anything peanut buttery so the choc and peanut butter creation naturally got my top vote. Coming in a close second is the pie despite its rather crumbly crust. When it comes to durian and chocolate, my personal maxim is "never the two shall meet" but if that tickles your fancy, don't let me stop you.

Early birds take note. Breakfast is served from 830 am to 11 am daily with local and Western choices available so if you're famished before heading to work or to shop, this is the place to nip in for a quick bite.

MELUR & THYME, G03H-I Level Ground, Suria KLCC, Kuala Lumpur City Centre, 50088 Kuala Lumpur. Tel: 03 - 2181 8001

It's never to early to think about how you wanna spend the upcoming weekend even though it's the beginning of a new week...especially if there's a Westin Weekend around the corner! The good folks at The Westin Kuala Lumpur and The Westin Langkawi Resort & Spa has finally cottoned on to what every hotel guest like you and me have always wanted and asked for or should I say demanded?? ;D all along: a late check-out, extended breakfast hours and whatever perks that stretch our stay longer and give us more bang for our buck.

So as part of the global Westin hotels and resorts' initiative, both the Westin properties held a special launch recently to trumpet the beginning of their new, dedicated weekend programme; giving invited guests first-hand experience of what's in store for them.

Laid out in its all-white splendor right smack in the lobby on that day was the 'star' of any Westin Weekend...the trademark, much-touted Heavenly Bed by Westin. This bed - in case you're unaware - is said to be so comfy that guests who had slept in one actually clamoured to buy it! Unsurprisingly, some invitees simply couldn't resist slipping under the covers for the experience and got their antics snapped for posterity.

After the requisite speeches and launch gambit by Hratch Khatchanian, General Manager of The Westin Kuala Lumpur; Michael Schlueter, General Manager of The Westin Langkawi Resort & Spa and Chuck Abbott, Regional Vice President for Starwood Hotels & Resorts in South East Asia were dispenses with, we were divided into small groups to embark on a Westin Journey that was conceived to let us experienced multi-sensorial elements of a Westin Weekend at these two properties.

Alas, we weren't whisked off to the isle of Langkawi but trooped off to view the sumptuously appointed rooms and suites in its sister hotel in the city. I was most reluctant to give up my seat for the quickie but most welcomed head and should massage session but duty called so off to the Poolside we went.

After a short and sweet cooking demo, we were stretched to the limit by some seemingly basic session of yoga moves and deep breathing techniques. Despite not breaking out into a real sweat, we were then plied with the hotels' SuperFoodsRx inspired refreshments; a sampler of sorts that reminded us that guests can now linger in bed longer thanks to the Westin Weekend's late 3pm check-out on Sunday and late risers can rejoice over the extended breakfast hours on Saturday and Sunday at the hotel’s and resort’s all day dining venues or in room dining.

So the next time you need something to tackle the Monday blues head-on, start thinking about a Westin Weekend. Imagine treating yourself to a good night’s sleep on the Heavenly Bed, recharging your inner 'batteries' with some exercise through the RunWESTIN and New Balance gear-lending programmes and fuelling up on SuperFoodsRX dining options before bidding adieu at 3pm on Sunday...

Sounds too good to be true? Go ahead and give the Westin folks a tinkle. They'd be happy to put you up for a Westin Weekend and let you sleep on it.

For more information on The Westin Kuala Lumpur, please visit www.thewestinkualalumpur.com or call +60 3 2731 8333. If you’re planning to spend a tropical weekend in Langkawi, check-out The Westin Langkawi Resort & Spa at www.westinlangkawi.com or call +60 4 960 8888.

Now that the holy Ramadan month is in full swing, here are the TOP 5 dishes from five hotels' Buka Puasa buffets:

Padang Palate Pleasers at Concorde Hotel KL

If you can't go to Padang, then Padang will come to you. Concorde has brought guest chef Nurdeli Mansorman aka Mak Deli's Warung Nasi Padang Ibunda from Kampung Pauh Kambar, Pariaman from the West Sumatran coast to ignite tastebuds this year.

Rich and tasty thanks to the prevalent use of coconut milk, chillies and spices, the Padang parade should make curry lovers go weak at the knees. Key dishes that you shouldn't miss include:

1. Soto Padang

The full-bodied, herb and spice-infused broth is soul-satisfyingly good. Rice vermicelli accompanied by chopped beef, fried potato patty, crushed prawn cracker, fried sliced shallot and chopped coriander make it a complete meal that you'd want repeat helpings of. This Soto Padang will be the 'gold standard' which all other soto will be up against in future.

2. Kelio Ayam Nangka

Chunks of chicken immersed in fiery orange, creamy and piquant gravy redolent with aromatic chilli and spices, what's not to like? The composition of spices distinguishes it from our local curries but let me assure you it's no less delicious. Addictive when you douse it liberally over plain white rice.

3. Urat Kaki Lembu

A perennial favourite at most Nasi Padang stalls, this tendon curry boasts toothsome texture to chew over. Again the gravy's lightly creamy but not cloying, with threads of kaffir lime leaves giving it fragrance and subtle accent. A dish that may be an acquired taste for those who isn't used to innards or organ meat but for those who enjoy it, this hits the spot.

4. Terong Balado

One of my all-time favourites when I go for my Nasi Padang fix. The brinjal pieces have a faint toasty nuance to them, smothered in ground chilli and garlic that fires up your palate in a good way. This version is not at all oily which is a big plus point.

5. Manisan Padang

Grated coconut, coconut milk and sugar are the dominant ingredients for these rustic kuihs - local sweet cakes that are either steamed or deep-fried that are reminiscent of our local version. Notable choices include Godok Batinta (banana fritters with palm sugar), Serabi (Indonesia rice flour pancake with coconut milk sauce or plain grated coconut) and Cenil (chewy Indonesian onde-onde drizzled with coconut milk sauce and palm sugar syrup).

You can dine in comfort at the spacious Concorde Ballroom that's transformed into a Rumah Gadang Minangkabau - a typical Minangkabau big house where the extensive buffet takes centrestage. Surefire hits include local and international fare: roast whole lamb, mee rebus, grilled fish, gulai kawah, nasi beriyani, assorted kerabu salads and serunding.

Price: RM114++ per person with 15% discount for Alliance Bank, CIMB, Hong Leong, Maybank, Public Bank and RHB credit card members.

Call Concorde Hotel KL, tel: 03-2144 2200 or email fbkl@concorde.net for reservations.

Fancy breaking fast with scrumptious dishes cooked by one of the judges of MasterChef Malaysia? If you relish such an idea, then join celeb chef Zubir Mohd Zain to buka puasa at Latest Recipe.

Ikan Percik...more fish in the buffet to reel you in

The extensive dinner buffet is centred on delicious memories of Chef Zubir’s childhood – that of family gatherings and his mother’s delicious cooking.

After scouring the impressive line up, the top 5 dishes that you must sample at Latest Recipe:

1. Bubur Lambuk

Forget about chicken soup for the soul and have your fill of this salubrious gruel instead. Scented with a heady mixture of local spices, let the beguilingly creamy smooth texture unleash big, bold and deep-seated flavours across your palate. Every mouthful yields savoury beef, herbaceous coriander, sweet fried shallots and other unexpected surprises that will have you begging for more like Oliver Twist.

2. Rendang

We discovered 2-3 different variants on our visit and each is better than the last. The hotties include Rendang Kerbau Rempah Sangai-Kelapa Bakar and a bewitchingly dark Rendang Tok. The first was slightly moist with the discernible fragrance of fresh turmeric leaves and toasty, nutty nuance of roasted grated coconut coming through. The second was drier but no less delectable, the beef releasing its rich juices the longer it's chewed on.

3. Roast Lamb

Rubbed with an exotic hodge-podge of Arabic spices, the whole roast lamb needs no other frills except for its natural jus to enhance its flavour. Tender, moist and suffused with spices that reminds you of a Middle Eastern souq, it is best savoured with a serving of chickpea-coucous.

4. Siput Belitung Masak Lemak Cili Api & Belimbing Buluh

Now's the time to suck up...if you wanna relish these local escargots. Yes, we know it's a perennial offering at most buka puasa buffets but the differentiation lies in the crafty inclusion of tiny belimbing buluh – their bracingly tart sourness lends perfect balance to the gravy's unctuous richness. Never mind your manners, just get those springy morsels outta their shells.

5. Pengat Durian & Pankek Gulung

I almost missed out on this irresistible offering had not been for the chef on duty who persuaded me to try one. I succumbed and it was love at first bite! Sinfully delicious, the thick, nectar-sweet broth really 'grabbed' me with its heavenly durian aroma. Douse it liberally onto the pristine white, lacey rolled pancake (think roti jala) and it's transformed into an orgasmic great treat.

Flossy delight...spiced serunding heralds the imminent arrival of Hari Raya

Bear in mind that these five dishes are merely the tip of the lavish line-up. You'd literally be circumventing the globe as Latest Recipe also boasts Japanese, Western, Chinese and Indian live cooking counters where chefs will whip up your orders on the spot.

Kambing Kari Cabai Hijau...Penang's famed mutton curry with green chillies

Sashimi, sushi (both hand roll and seafood-topped nigiri) and the teppan-cooked meat or seafood invariably attract a constant queue but your patience will be duly rewarded once you sink your teeth into the goodies.

Goreng-goreng...crispy deep-fried banana, jackfruit, sweet potato and yam lend a rustic touch

The Indian section is another notable section with pots of brilliant coloured curries beckoning; yummy to the max with puffy naan breads or pilaf.

Sweet array of Malay kuihs to tickle the tastebuds

If you can find more tummy space, don't miss mouth-watering delicacies such as sup jernih udang galah (clear freshwater prawn soup), rendang ayam pencen pucuk ubi (dry chicken rendang with sweet potato shoots), asam pedas batang keladi (tangy, spicy yam plant stalks), satay kepal udang dan ikan a la Thai (Thai-style fish and seafood skewers), rusuk lembu panggang a la Mongolia (Mongolian-style grilled beef ribs) and solok sotong bakar lemak kuning (grilled stuffed squid with turmeric sauce).

This scrumptious buffet dinner is available until 6 August 2013 at RM128++ per person (from Monday to Friday), at RM118++ per person (on Saturday & Sunday) and at RM88++ per person (for bookings after 9pm from Monday to Thursday). Free flow kurma juice, teh tarik, sirap bandung, sugar cane juice and soya bean milk inclusive.

For reservations, visit www.discoverlemeridien.com,
e-mail: dining.lmkl@lemeridien.comor call Dining Reservations at +603 2263 7434.

Mind-boggling and jaw-dropping was how I felt after I surveyed The Westin Kuala Lumpur’s Juadah Iftar-Night of Traditionsspread.

Muslim patrons will have the chance to break their day-long fast with Zam Zam water served at their tables. A selection of refreshing, ice-cold drinks such as sugar cane, sirap bandung (rose syrup with milk) and soya bean among others is also available to quench one's thirst.

The entire restaurant resembles a festive night market, complete with a gambus-strumming musician and live cooking stations dishing out 101 local delights for buka puasa.

Downstairs at the Lower Lobby, a small exhibition and display of imported marble, leather and brass handicrafts is held; a boon for those who wish to spruce up their homes for the coming Hari Raya celebration.

It's a veritable treasure trove of fine rosewood furniture, hand-knotted carpets and intricate, hand-embroidered fabrics with gold and coloured threads.

But I digress. Back to the food front, these are the 'must makan' dishes when you break fast at The Living Room:

1. Westin Briyani

Golden hued briyani rice with pillowy thick Mamak-style omelette, braised spiced pineapple & cucumber salad, sesame seeds, fried shallot, cashews and chunky beef pieces. Scrumptious on its own or accompanied by Rendang Paru (sliced beef lungs simmered in chilli and spice paste with coconut milk), Sambal Goreng Jawa (fresh prawn sambal) and Daging Gulai Kawah (curried beef).

2. Ayam Kampung Gulai Nangka

A typical kampung dish that should assuage the longing for one's far-flung village or hometown. This rustic, simple but super-sedap chicken and young jackfruit with cassava leaves curry will transform plain white rice into something utterly magical; its delicate spiciness and lemak richness heartwarmingly comforting.

3. Hot Dog

This is an unexpected addition but what's a Malaysian pasar malam without a burger stall? It's a hot hit too especially with young diners who couldn't get enough of the tender chicken frankfurters. I give it the thumbs up too as these are the better quality ones; mine had a faintly charred smokiness to it which made it even more irresistible. There are also chicken patties in burger buns which are not too bad either.

4. Roasted Snapper with Chive Cream Sauce

Ok, this is not very Malay but there's no reason why you should miss out on this gorgeous specimen. The fish's firm, sweet fleshtasted superb enough on its own. Turn it into an epicurean delight by dabbing on a little of the oniony chive cream sauce that will have you returning for more.

5. Indian Odyssey

Tease your tastebuds with a distinctly different spectrum of spices from the Indian continent over at the Indian kitchen. The chefs on duty will oblige your requests for oven-fresh Naan, Chapati and Puri. Traditional condiments of Dhall Thadga, Potato Masala, Reshmi Kebab, Lamb Tandoori, Fish Tikka and Prawn Tandoori are available to complement them.

I felt like Aladdin as I uncovered several claypots and found them brimming with piquant curries of Chicken Khadai, Hyderabadi Paneer Tikka Masala, Shabji Jal Frezy, Aloo Ghobi Punjabi and Vegetable Pakora fritters.

Due to the extensive array available, I found more than five delectable dishes of course. I'd recommend these meaty options to sample: mildly spiced shawarma (pic above) and tender baked ribeye with thyme sauce and grilled squid with black soy sauce spiked with bird's eye chillies.

Other popular dishes run the gamut from Prawn & Glass Noodles Kerabu, Nasi Ulam, Assorted Tacos and Kerabu Pelam Daging Bakar (Spiced Mango with Grilled Beef Salad) to Ayam Panggang Pedas Pucuk Paku (Spicy Roasted Chicken with Ground Coconut & Fern Tendrils), Rojak Buah Hentian Pagoh (Tropical Mixed Fruit Salad with Shrimp Paste Dressing) and Bubur Lambuk.

I was thrilled to bits when the dessert section proffered wispy swirls of baby pink Candy Floss on a stick; jolting back childhood memories of fun fairs and amusement parks. There was also a bountiful counter of tropical fruit slices of every colour imaginable, Malay kuihs and decadent cakes: Red Velvet Cake (surprisingly moist and topped with a light cheese frosting), Chocolate Ganache, Fudgy Cashewnut Brownie and Cherry Cheesecake as well as local sweet broths.

Priced at RM128++ per adult and at RM64++ per child (complimentary for children below 6 years old), the Ramadan buffet spread will be served from 6.30pm to 10.30pm until 31 July.

Reservations are highly recommended. Call 03-2773 8338 for seats are going like hot cakes.

News Flash!

THE WESTIN TEAM USHERED THE FIRST DAY OF RAMADAN WITH FREE BUBUR LAMBUK GIVEAWAY TO MOTORISTS IN BUKIT BINTANG

Continuation of this year's Ramadan series highlighting the top 5 dishes from five hotel buka puasa buffets

Sheraton Imperial Kuala Lumpur Hotel unleashes its multinational culinary force to cook up a gastronomic feast for buka puasa at its halal-certified Essence restaurant until 6 August. At the sneak preview, we were treated to a plethora of specialities from around the world but the best of the best ranks as such:

1. The All Star Steamboat

Its all-star billing is no joke. Imagine having to pick one out of six types of broths: Jonker Street Asam Pedas, Thai Tom Yam, Penang Nyonya Curry, Chicken Soto, Napoli (Italian) Beef Braising Broth and Secret Seafood but take heart, each table will get at least a choice of two so you'd have a steamy time all right. We haven't even touch on the vast array of meat, fish, seafood, vegetables, noodles, fish balls and fish paste items that you can select...but I'm sure you get the idea.

2. Sup Tulang Merah

From down south comes this hearty, full bodied Singapore-style lamb stew. Fiery red but deeply rustic and bursting with deep-seated tomato flavour, I love every spoonful of it.

3. Yemeni Mandy Lamb Rice

Similar to briyani, this saffron-scented rice with roast lamb, fresh coriander and crispy fried shallot is a comforting treat that leaves you replete. Spoon some of that chunky tomato sauce (its enticing flavour reminds me of salsa) over the fluffy grains to temper the dish's richness. The Mandy Rice is available for take away at Toastina Café & Bar from 4pm until 6pm until 6 August at RM15nett per person.

4. Oppa Kandar Style Daging Masak Hitam

Once you have a bite of this superb tasting beef dish, you'd gladly cross over to the "dark side" ;D The depths of briny-sweet, spiced accents are gradually released as you masticate and chew on the tender beef cubes. Kinda like beef jerky but juicier.

This speciality is part of the Penang Nasi Kandar-type array such as spicy Hj Kassim Fish Head Curry, crispy Mamak-style Battered Fried Squid and delicious Hj Kundur Honeyed Chicken that will be served as part of the hotel's lavish buka puasa buffet.

5. Kuih Bakar

One of my perennial favourites, this custardy-spongy local cake's appeal lies in its slightly toasty crust sprinkled with sesame seeds on top. In the East Coast, the eggy, pandan-flavoured and floral shaped treat is also known as Kuih Kemboja.

What else should you zoom in on? For starters, choice picks include Kerabu Jantung Pisang (banana flower salad), Ox Tongue Percik Salad (only if you love offal and such), grilled sugarcane chicken salad (nice and moist, this Vietnamese-inspired delight really hits the spot) and Stuffed Marinated Prawns with Young Mango Salad.

Don't know about 'apa lagi Cina mau' (what else does the Chinese want) but at this feast, I guarantee you will surely 'mau makan' (wanna eat) some Hot & Spicy Tiger Prawns with Oats and Kowloon-style Steamed Half Shell Scallops with Black Beans.

Even the resident Italian chef refuses to be outdone...chef Alessandro Graziosi will proffer his Herb-braised Beef Prime Ribs with Potato Mille Feuille and a super-rich Cannelloni Spinach & Ricotta Gratin with Parmesan Bechamel Sauce.

To sweeten you up, there's evergreen favourites of Home Made Durian Crepe (a boon for durian lovers), Traditional Tapai Pulut (love the tingly effect this fermented creation has on the palate) wrapped in rubber leaves and Kuih Cara Berlauk (savoury little cakes filled with spicy meat or dried prawn filling) to name but a few.

Essence's buka puasa buffet is priced at RM108++ per person. For reservations, call Sheraton Imperial Kuala Lumpur Hotel’s Essence restaurant, +60 3 2717 9933 or go online www.sheraton.com/imperialkualalumpur for further details.

*Continuation of our Buka Puasa reviews highlighting top five dishes from five hotel buffets

For a city born and bred gal like me whose roots are firmly entrenched in KL, I can only imagine the convivial atmosphere of a Malay kampong especially during the breaking of fast and festive Hari Raya celebrations.

That's why I never passed up the invitation to buka puasa at The JW Marriott Kuala Lumpur. Set-up to mimic the vibrant atmosphere of a typical Malay kampung, the hotel's chefs work hard to replicate 108 of nenek’s (granny's) traditional recipes and some 30-odd modern interpretationsfor its annual buka puasa buffet throughout the holy month of Ramadhan.

After scouring the colourful collection of gerai – rustic wooden stalls where a wide assortment of goodies are laid out, our top 5 picks comprise:

1. Ikan Panggang

Grilled fish fans will be reeled in by the freshly barbecued selection of local fishes such as cencaru and kembung marinated in piquant spice paste. Enjoy these delicious offerings with dips of sambal belacan, black soya sauce with chilli or tamarind juice with sliced shallots and chilli.

In addition, there's a whole lamb roasted on a charcoal spit plustandoori meats and seafoodto please both young and old alike.

2. Satay

A definite hit with many guests as the pots serving these meaty skewers were perpetually empty. The tender, flavourful chunks of beef were so scrumptious they barely need dipping into the ubiquitous peanut sauce. Those who eschew beef will find the chicken version equally outstanding.

3. Daging Salai Masak Lemak dengan Bachang

A distinctive dish that you should look out for is Daging Salai Masak Lemak dengan Bachang, a rich beef curry cooked with bachang or horse mango, a tropical mango-like fruit that tempers the coconut milk richness with its inherent tartness.

4. Sambal Udang dengan Petai

This is one dish that makes its presence 'smelt' due to the inclusion of pungent petai (stink beans). Their strong scent and unique flavour add a unique dimension to the fiery red, spicy prawn sambal, making it thoroughly enjoyable for those who relish this rustic delicacy.

5. Tepung Pelita

Another evergreen kuih that will delight sweet-toothed fans with its delicate green and white layers encased in square pandan leaf vessels. The jade-green rice flour mixture is coloured and scented with fragrant pandan leaves whilst the creamy coconut milk topping is slightly salted for contrast.

Tempe Goreng Bercili

Of course, granny's comforting selection isn't limited to just five. Notable favourites that hark back to hearth and home include sup ekor (oxtail soup), tempe goreng bercili (compressed fermented soya bean cakes stir-fried with chilli), rendang kerang (dry cockles curry), tongkeng ayam goreng (fried bishop's nose), ikan keli kuah lemak (catfish in turmeric and coconut milk gravy) and ayam masak merah (red curried chicken).

Ayam Masak Merah

Sup Ekor

Sweet endings range from freshly sliced fruits and bubur (legume porridges) to ais kacangand customary treats such as kuih bahulu (dainty sponge egg cakes) and wajik (steamed glutinous rice cakes with palm sugar).

Sticky but yummy Wajik

The JW Marriott Ramadhan buffet is priced at RM75++ at the Poolside and RM65++ at the 4th floor Starhill Conference Centre. For reservations, please

call +603-2719 8666.

The modern metropolis that's Guangzhou - gateway to Greater China

Come August 2013 those residing in Guangzhou, China will have a chance to enjoy fried Hokkien mee, chicken rice and other typical Malaysian hawker's fare with the opening of Lot 10 Hutong Guangzhou.

Chua Lam with Angel Wong - emcee for the Lot 10 Hutong PC

Renowned celebrity food critic, author, TV producer and media host Chua Lam - Lot 10 Hutong’s International Brand Ambassador even flew in to Kuala Lumpur recently to announce the globalization of Hutong in Guangzhou, China in conjunction with the opening of “Layumcha” from Hong Kong and Tai Lei Loi Kei from Macau at Lot 10 Hutong KL.

According to Tan Sri Dr Francis Yeoh CBE (2nd from right), managing director of YTL Corporation Berhad, the debut of Hutong Guangzhou will serve as a catalyst for the brand to conquer Greater China as the Chinese's growing appetite for its unique Nanyang heritage cuisine.

Headed by Mr Ralph Hu, Zhujiang New Town Development is the new CBD and financial center of Guangzhou, China’s third largest city after Beijing and Shanghai. An ultra modern megapolis with a population of over 104.4 million people, Guangzhou is the region’s gateway into China.

Chua Lam explained that “Hutong - situated on level one in the Fuli Yingxin Building - is directly accessible from the main entrance. Its modern, designer chic space will feature 19 Malaysian heritage brands spread over 2095 square meters. On the upper level, the Tsai Lan (or Chua Lam) City of Fusion Foods will offer premium gourmet delights, dry and wet food from Hong Kong and Taiwan.”

YTL Group Managing Director, Tan Sri Francis Yeoh and Executive Chairman,Tan Sri Yeoh Tiong Lay

Tan Sri Francis Yeoh said “After being away across the Nanyang for centuries, we have not forgotten our cultural and culinary roots. Today, we are proud to bring the culinary legacies of Nanyang’s best comfort food to share with folks, friends and fellow countrymen back to our homeland.”

Crowd puller...the new Tai Lei Loi Kei Macau Pork Bun outlet at Lot 10 Hutong KL

“For years Malaysia has been importing food products from China. Now, with Hutong in Guangzhou, the reverse is happening - we are exporting our secret heritage recipes from the Nanyang to appeal to Chinese palates everywhere in the world” he concludes.

The new Layumcha outlet at Lot 10 Hutong

Opened in December 2007, Lot 10 Hutong was conceived to share the Malaysian legacy with today's younger generation, as a reminder of their cultural roots and culinary heritage in the face of urbanization, and the profusion of western fast food and other alternatives.

Raise the red ribbons...(left-right) Tan Sri Francis Yeoh, Chua Lam, Executive Chairman Tan Sri Yeoh Tiong Lay, VP Of YTL Land & Development Joseph Yeoh and Chef Xing Kor of Layumcha

After the press conference, all the VVIPs present adjourned downstairs to perform two opening ceremonies: the first at “Layumcha” (“The Etiquette of Tea Appreciation”) - a new dim sum tea house headed by Master Chef Xing Kor from Hong Kong and the second, Tai Lei Loi Kei - Macau's renowned Pork Chop Bun.

The VVIPs posing with Ms Wendy Chan of Tai Lei Loi Kei

From our sampling of the crispy, chunky deep-fried Brazilian pork chop, we find the pork chop has a rich and mellow taste. The secret lies in the eatery's homemade marinade - an inherited recipe passed down from two generations that includes brandy and Portuguese spices in it. Sandwiched in between crusty buns with that are baled in a wood-fired oven to render them crunchy on the outside but soft inside, the meat is moist and flavourful to the bite without any other condiments.

The pork chop can also be sampled with Macau-style wantan meen or steamed white rice, with an additional fried egg if desired. Other specialities to savour here include curried fish balls, fried chicken wings and serradura - a delicate Macanese dessert made from whipped cream, condensed milk and crushed Marie biscuits.

Pig out...a-bun-dant good eats await at Noble Mansion

There's always a good story behind good food...that's Chef Justin Hor's core philosophy and he's spot on. The savvy director and group executive chef of The Oriental Group is a great story teller with the ability to weave interesting anecdotes and insights into a plethora of signature specialities at the group's latest chapter - Noble Mansion.

Posh space...Chinese cuisine reaches new heights within this refined restaurant

Designed to showcase refined Chinese creations for special banquets and private dinners, the posh and artfully furnished interior befittingly mirrors that of an opulent mansion. Several themed private dining rooms, some complete with karaoke facilities are included but it was the central dining enclave that took our breath away with its stunning centrepiece - a bespoke, complex light installation.

Stunning light adornment to turn heads

"We have many set menus that give first-time diners an overview of what we offer," said Justin Hor who joined us for dinner that evening. "The set menus serve as a sampling of sorts, an introduction of what's good. By their second and subsequent visits, diners will know what to order. Another selling point here is most of Noble Mansion's specialities are drawn from Shunde, Guangzhou - a place famous for its Cantonese dishes and wing chun martial arts that's popularised by exponents like Ip Man."

Shunde inspirations given inimitable twists here

At the lavish preview, we feasted like nobility; each dish competed for our attention with such imaginative pairing of ingredients and inventive approach that our heads were left spinning from all that creative sparks.

Dainty servings of Liver Sausage Char Siew Rolls (RM16 per person), Smoked Vegetarian Spring Roll (RM8 per portion) and Japanese Cucumber with Minced Ginger (RM8 per portion) started the ball rolling.

Roll call...porky curtain-raiser to tickle the tastebuds

As expected, the scrumptious porky rolls left us in rapture over their delicious richness. We even polished off the crunchy cos lettuce tossed in a creamy, peppery dressing and skinned cherry tomatoes that had been marinated a day in preserved asam boi (preserved salted plums) sauce. Yes, they were that good!

I like the hotness of the chopped young ginger heaped onto the chilled, matchstick-thick Japanese cucumber batonettes. The dish's pared down simplicity was an amalgamation of stimulating hot and cold contrasts on the tongue.

Another delicacy to get wrapped up in is the smoked vegetarian spring roll - an epitome of delicate flavours and subtle crunchy textures that served as a light precusor to pique interest and leave one wishing for more.

Whetting our appetite further is the incredibly addictive Premium Anchovies & Starfruit in The Oriental's Cincalok Sauce (RM14 per portion) - it's hard to stop nibbling on the juicy chunks of starfruit with crispy, caramelised premium anchovies in a zesty XO-type sauce.

Stick em up...delectable pork cheek skewers

Then dollops of the amber hued lemongrass sauce accompanying the well-marinated BBQ Pork Cheek on Skewers (RM12) lent a barely discernible citrusy accent to the bite-size morsels; something that would have gone fabulously with a glass of crisp white wine. Darn, Kajang satay will never be quite the same ever again after this...

Prepared for a good shelling...

A real palate-pleasing prawn star

Trust the Chinese to draw out the best in seafood and the Steamed Fresh Water Prawns (RM28 per person) with 8-year old Xiao Shing wine was a perfect example of such ingenuity. Everyone got half a prawn each, the doneness superbly succulent; its inherent sweetness enlivened by some creamy organic egg yolk sauce.

Perfect bait to land fish enthusiasts

Reeling fish lovers in is Shunde Style Steamed Ocean Garoupa (RM330) perked up with superior soya sauce, black beans, sliced garlic and some sliced pickled red and green chillies. I particularly enjoyed the ribbons of translucent flat noodles that soaked up all the flavourful juices exuded from the firm fleshed fish.

Understandably, in Shunde, the original version is much simpler so Chef Hor has jazzed it up by giving the dish extra colours and greater depth using local accents. He also told us that the chewy noodles weren't identical to the ones in Shunde but the closest alternative he deemed acceptable.

C'mon, let's go the whole hog eh?

A whole roasted suckling pig (RM330) prepared Macau-style was brought to the table which we fell on after the photo session like hungry wolves. The crisp, crackling skin shone that like lacquer and the layer of well-seasoned, slightly briny meat left us almost gasping in orgasmic ecstasy at every bite. We learned that the chef's secret marinade is so closely guarded that Hor himself personally doles it out each day.

Three's company...the land, sea and sand represented by the pig, lobster and chicken ;D

More robust nuances assailed our palates with the appearance of the majestic treat of Lobster with Chicken and Pig's Stomach in Spicy Sauce (RM80 per portion for 4-6 persons). It was akin to eating the perennial steamed village-bred chicken ramped up with the luxurious addition of lobster meat and toothsome slices of pig's stomach. My only complaint was there was too little of this to go around especially the piggy part!

All cut up and gone in a blink

We had a double dose of suckling pig - this time with stuffed with some steamed Glutinuous Rice (RM330), turning it into a substantial dish that left us replete. I was especially happy to be given extra spring onion florets as their bracing sharp nuance helped to counter and balance out the indulgent meaty richness.

Layers of perfection...slivers of crispy pork crackling with glutinous rice

Some Braised Wolfberry Shoot (Gaugei) with Eggs (RM28 per portion) then brought a hint of green to our dinner. The leaves' mildly bitter after taste was tempered by the smooth egg sauce. Hor opined it is imperative to get the saucy texture right "similar to that of soft boiled egg".

Green is definitely in

To cleanse our palate, glasses of lemon and starfruit juice were proffered. It was a welcome drink that we appreciated for its tart, refreshing tanginess.

The lavish banquet also had us twirled around Rice Noodles with Abalone Sauce (RM28 per portion, good for 4-6 persons). The dry-fry rice vermicelli came with shredded crabstick, beansprouts and pungent Chinese celery (something I loathe). After all that stupendous dishes we had gobbled down, this noodle was a little unassuming and failed to excite despite the play of different textures. I still lapped up every bit of it though...

Apple of your eye with lots of goodies to boot

Chilled Sweetened Fuji Apple with Snow Jelly, Gingko, Fresh Lily Bulb and Red Dates (RM13 per person) and Longevity Piglet Bun (RM28 for a serving of 4 pcs) rounded up our dining affair with sweet flourish. The dessert broth was light and mercifully mildly sweet while the whimsical piggy shaped buns complete with blushing pink cheeks just begged to be eaten.

Look ma, it's a piglet invasion!

The filling even had an element of surprise in it for instead of just pure lotus seed paste, we discovered salted egg yolk in the centre...it was again a playful dimension of tastes and textures. These whimsical buns can be ordered for birthdays and other family celebrations ahead of time.

Thank you PureGlutton for this delicious opportunity to hob nob with the Oriental Group's marketing team whose hospitality is greatly appreciated.

NOBLE MANSION, 1st Floor, The Plaza @ Jaya 33, No.1, Jalan Semangat, Section 13, Petaling Jaya, Selangor. Tel: 03-7932 3288

Stepping into the monochromatic, elegant confines of Maison Francaise is like entering a space continuum where time stands still. Despite its central location right smack in the city, the secluded restaurant sited along a road less travelled is an oasis of comforting tranquility and a refined haven of French cuisine.

Besotted love birds, discerning wheelers and dealers and the upper-crust will feel at home within its spacious yet intimate surroundings. Glass-panelled folding doors and lace curtained windows allow plenty of natural light in by day whilst multi-pronged chandeliers and wall-mounted lights transformed the interior into a warm, welcoming cocoon at dusk. Contemporary artworks adorned the whitewashed walls, juxtaposed against clusters of pristine white-clothed tables and sleek dining chairs.

Atop the main dining area of the stately bungalow is a private room that doubles up as a modern cigar and whiskey lounge. Tucked away in the lower ground level is another roomy lounge that comes with a full bar and leads out to a shaded poolside patio, an ideal venue for special events and parties.

Sainy Chun, the genteel, sophisticated proprietress is no newbie to the restaurant scene. Having lived for years in Italy, France and the United Kingdom, she has even pursued a sommelier course and possesses an avid interest in all things culinary. Previously a boutique hotel owner and restaurateur whose business interests traversed Europe, Korea, Japan and China, her demure looks belie her steely determination in carving a niche for Maison Francaisein the KL dining scene.

Joining forces with executive chef Franck Lamache whose impeccable credentials include past stints at several 3-Michelin starred establishments: the Crillion hotel Paris (Les Embassedeurs), Alain Ducasse and Le Taillevent, the duo's debut has made enough waves to make the city's gourmands sit up and take notice.

The chef's classic French cuisine rules the roost here; exquisite creations that are light on the palate and uncompromisingly flavourful yet distinctly modern in presentation. For starters, the house speciality of Homemade Smoked Salmon with Capers and Bouquet of Salad (RM51++) is a timeless delicacy that one never tires of eating. The fish's delicate freshness shines through in every thin sliver; its mellow smokiness amplified by the opened florets of capers.

Comparatively, the succulent Marinated Smoked Salmon with Herbs (RM45++ available only in the special dinner menu) boasts a delicate brininess that's accentuated by a sprinkling of fresh dill. The tissue-thin slices come dotted with caviar in addition to deep-fried bread fingers and micro sprouts.

I had my second encounter with sweetbreads that night at Maison Francaise. In spite of my (silent) misgivings, the Chef's Special of Sweet Bread with Red Wine Sauce (RM110++) is so outstanding that it completely restored my less than favourable impression of this unusual offering. For the uninitiated, sweetbreads are calves' thymus glands...not exactly something easy to stomach if you're not big on offal or innards. Chef Lamache should be lauded for rendering the sweetbreads into tender, almost spongy pieces with fleeting hints of the wine's slight tanginess punctuated by sourish bursts from the tiny pickled pearl onions and the sweetness of pumpkin puree.

Brimming with deep-seated rusticity is the delectable Duck Pate (RM44++). Lightly spiked with French country spices and herbs, the delebtable terrine accompanied by fresh salad leaves, pickled baby gherkins and finely diced tomatoes tastes even more enjoyable with warm, oven-fresh breads.

Another signature dish that causes quite a flap is the Duck Breast with Grilled Mushroom, Asparagus and Zucchini. Memorable for its crispy skin which lends additional dimension to the tender, juicy meat. The slightly charred vegetables and fungi bring textural depth to the overall dish.

Sample the Red Snapper with Squid Ink Risotto and Salmon Roe (RM77++) when it's piping hot; the fish's inherent sweetness is at its peak then. Dusted with fine cheese shavings around the plate edge, the slightly nutty short grain rice is richly ambrosial and toothsome on the palate with intermittent bursts of brininess coming from the brilliant orange globules.

No French meal is ever complete without a Cheese Selection (RM31++) to round off proceedings. Nestled in a bed of greens, the assortment consists of soft, semi-hard and firm wedges in varying degrees of sharpness and pungency that can be appreciated on its own or with the restaurant's fine breads.

Remember to leave ample tummy space for dessert. Presented on a square slate, the Cafe Gourmand (RM55++) will satisfy the sweet-toothed with dainty, decadent treats that range from dulcet smooth chocolate mousse to marinated mirabelle plums.

Our evening was further enlivened by the resident award-winning mixologist who plied us with two captivating drinks: French Planter and Martini Espresso. It's hard to say which appealed to us more as both cocktails are simply unforgettable. The first has rum, lime and orange juice mixed with pink guava, cinnamon and vanilla extract while the second is concocted from ultra-smooth 100% single blend Arabica espresso spiked with vodka, illy coffee liqueur and syrup.

Maison Francaise definitely rules the roost when it comes to refined French cuisine.

Call tel: 03-2144 1474 for reservations. MAISON FRANCAISE is located at 5 Changkat Kia Peng, Kuala Lumpur. NOW OPEN DAILY from 11 am to 11.30 pm. Futher information from: www.maisonfrancaise.com.my

Maison Francaise
5 Changkat Kia Peng
50450 Kuala Lumpur
Tel: 03-2144-1474 - See more at: http://pureglutton.com/maison-francaise-be-totally-pampered-by-its-sunday-brunch#sthash.JEfNeG1B.dpuf

Our mission since we had chosen to accept it was to sample some new creations and fresh interpretations of Fa-Ying's mainstays by newly appointed chef Paphatson Singhakhat (simply known as Chef O at work).

Like Fa-Ying, the young Thai princess it's named after, this modern Thai restaurant cum bar draws punters in with delicious Thai fare and inventive drinks that bear contemporary flair.

Come September a revamped menu will be in place; old faves will flaunt fresh, playful twists and new creations set to make their debut.

Our refreshing curtain-raisers of Pomelo Salad with Prawns (RM16++) and Thai Watermelon Salad (RM12++) captured all the essential Thai flavours: sour, sweet, briny, spicy and the merest hint of bitterness on that sultry evening.

Thai pomelo is by far sweeter and juicier than local ones and tossed with carrot strips, fried onion and coconut shavings in a tantalising dressing, the enticing combo definitely whets the appetite.

The second is no less ingenious. Who would have thought fresh watermelon cubes can be an outstanding salad when tossed with blanched green beans, cherry tomatoes, green apple and pineapple chunks in a deeply flavourful Thai dressing?

Despite the presence of springy crustaceans and crunchy cashewnuts, I reckon the Lemongrass with Tiger Prawn Salad (RM22++) may prove quite a mouthful for some. You either love or loathe the chopped lemongrass since it can be a little fibrous and overpowering on the palate.

Andre Shum the charismatic owner and GM of Fa-Ying and Rama V is full of beans with Chef O being part of his team. "She has previously worked at the Jim Thompson restaurant in KL and was from The Oriental Bangkok before. I have tasked her to come up with some new dishes and inject her own touches to existing favourites. Also expect more communal-style offerings that allow larger dining groups and families to share effective from September."

We were privileged to be among the first to savour Chef O's Thai Fettucini with River Prawns - one of the impending new offerings. Smaller than a lobster, the Thai river prawn still bestowed an eye-catching dimension to the flat pasta. Its muted sweetness also lent depth to the robustly flavoured noodles, making it a surefire winner in our book.

Variety's the spice of life here and those partial to small bites will be happy to tickle their tastebuds with notable temptations of Mieng Kam (RM16++), Thai Fish Cake (RM12++), Thai Minced Beef on Cucumber (RM12++) and Grilled Scallops with Spinach (RM16++).

Tender and slightly charred, the scallops on little mounds of blanched spinach is the show-stealer here. Touched with manowsauce – a piquant spicy-salty-garlicky dressing that amplifies the shellfish's natural sweetness, nobody can resist this...unless they eschew scallops of course.

Presented in little shot glasses, ready to tease your palate is Mieng Kam - little wild pepper leaf cones that's filled with chopped onion, ginger, garlic, fresh lime, toasted peanuts, bird's eye chilli and roasted grated coconut.

For some enjoyable jaw exercise, succumb to the chewy fish cakes speckled with shredded kaffir lime leaves and bird's eye chilli.

Less common but no less noteworthy is the dainty 'bowls' of cucumber stuffed with minced beef; its tangy-brininess sending an unexpected jolt to the taste receptors when one chews on the meat.

Our tongues were then set ablaze by a sweat-inducing albeit sublime Traditional Tom Yam (RM16++) that's smoothened with some evaporated milk to blunt its fiery hotness. In the soup a treasure trove of seafood, mushroom and carrot slivers awaits.

I rank the delectable Thai Crab Cake Burger (RM20++) as a right royal treat that no modern princess or prince can turn their back on. The toothsome crab and minced chicken patty comes sandwiched in a fluffy soft, sesame seed-flecked burger bun, layered with shredded cucumber. Adding scrumptious textural contrasts to it are some som tom (pickled papaya salad) and crispy batter-coated kangkung (water spinach).

We were ecstatic when the irresistible manow sauce made a return in the Grilled Cod. This mildly acidic, robust sauce balances the fish's inherent oiliness perfectly. A splendid offering that will have you hooked at first bite.

Tea time will also see typical Thai snacks like Mee Krob served for tea. It's been years since I last had this delightful treat so I relished every mouthful of the deep-fried meehoon (rice vermicelli) tossed with wispy, crispy threads of fried egg, diced fried beancurd and beansprouts in sweet-sour tamarind sauce.

Bar crawlers will find ample sustenance in between tipples with tasty crowd-pleasers such as Mixed Seafood Skewers (RM22++) and Dory Fish Skewers (RM18++). The former easily reeled me in with its spectrum of tender, succulent textures.

Even familiar Thai dessert such as Tako (RM2.80++) is given a modern makeover, having jettisoned its usual pandan leaf casing for mini glasses and the creamy pudding studded with sweet corn.

Much more successful and appealing to us is the Deep-fried Mango and Sticky Rice with Ice Cream (RM16++); the ethereal batter coating outside the sticky rice roll giving the dessert additional textural dimension.

The jewel that crowned our kingly feast was Green Curry Chocolate Cake (RM12++), a luscious confection that tastes way better than it sounds. I won't spoil the surprise and let you guess where the green curry comes in for this one-of-a-kind cake.

Other indulgences that may pique your interest include Malibu Dream. Just like the classic cocktail it's named after, this alcohol-infused creation will leave you on a happy high. For us rebels without a cause, I'd say the dark and bewitchingly rich Blackout Cake really takes the cake.

Fa-Ying By Rama V, The Boulevard, Paradigm Mall, Petaling Jaya,Selangor. Call +03-7451 2933 for reservations.

Di Wei's bringing out the claws this Merdeka Day with the king of shellfish - lobsters taking the lead role. Chef Thian Taik Yong shows you five delicious ways to your heart through his tummy-pleasing lobster dishes: deep-fried with salted egg yolk, baked with cheese, sauteed with garlic, braised with ee-fu noodles or cooked in superior stock. Suffice to say, whichever cooking style you choose, the sweet and succulent luxurious Boston lobsters (RM128++ per portion) are guaranteed to ensure utmost satisfaction.

'Less is more' is the ruling maxim for our first serving that had a whole lobster sauteed with garlic. Speckled with minced garlic, the lobster's inherent sweetness was clearly discernible, amplified by the chef's choice of aromatic accent. Most importantly, the shellfish wasn't overcooked; it was pleasantly firm but not hard to the bite.

The second offering that had the lobster braised with ee-fu noodles was equally top notch. If you prefer landing dishes with greater substance, this option will float your boat. The silky noodle threads taste irresistibly rich; suffused with salubrious lobster jus and complemented by chunks of springy lobster meat to boot.

Although the Boston Lobster promotion runs until today (August 31), chances are the lobsters will still be available while stocks last.

Experience more heart-touching moments with your loved ones over sumptuous servings of Di Wei's latest Dim Sum selection (RM9++ per basket). We recommend the newest Steamed Three Treasures Prawn Dumplings and Deep-fried Twin Egg Rolls.

Har gaw or prawn dumpling - a timeless classic - is updated with tiny dollops of crunchy ebikko (prawn roe), chopped spinach and mushroom. A smart move on the chef's part as these add colours and textures to the otherwise plain, pale dumpling.

Crunchier and contrasting textures emerge from the latter. We also love how the century and quail eggs' presence brought a different dimension to the usual spring roll.

Best of all, I welcome the new dessert creations (RM8++ per portion) that lend a sweet finish to the meal. The Mango Puree Crystal Noodles will give your jaw a good workout thanks to the chewy, gelatinous strips immersed in the dulcet smooth, fresh mango puree with diced strawberries and basil seeds.

Love agar-agar? Then you'd go weak in the knees over the subtly sweet, beautifully cut Osmanthus and Wolfberries Jelly that look like oversized amber gemstones with wolfberries embedded in them.

For the Mid Autumn Festival on September 19, the restaurant has eight varieties of mooncakes for sale. While the fail-safe Pure White Lotus Paste with Single Yolk is notable, our preferred variants are the Baked Pandan Lotus Single Yolk and Snowskin Black Sesame Single Yolk mooncakes. Prices range between RM16.50 and RM20 each.

Dim sum is served at Di Wei daily from 11 am to 3 pm. On Sundays and public holidays, the hours are extended from 3 to 6 pm. The restaurant is open on Saturday, Sunday and public holidays from 10.30 am to 3 pm. Dinner hours are from 6 pm to 10 pm.

For reservations, call Di Wei at 03-5565 1388 or visit www.empirehotel.com.my for further info.

Hong Kong of the East...Sandakan beckons adventure seekers and seafood lovers

True to its reputation as a seafood paradise, Sandakan is unrivalled when it comes King Neptune's deep-sea denizens. Be it at the Central Market or the floating water villages that dot its coastline, seafood crazy foodies will find themselves inundated with the freshest catch of the day.

The Central Market is a hive of activity daily and diagonally across from the Four Points by Sheraton

Riot of colours...everything a passionate cook ever needs can be found here

Astoundingly fresh local ingredients are sold at the Central Market

Super spicy bird's eye chilli in vibrant hues

These strands of bubbly seaweed is known as Latok or Damai

A quick walking tour of the Central Market across from the Four Points by Sheraton Sandakan was enough to blow us away; the sheer amount and variety of seafood that's sold there left us simply in awe. Whether fresh and glistening or dried and salted...you name it, they have it in all shapes, sizes and colours.

Honestly, it was an eye-opening experience to see so many different and unfamiliar species of fish, shellfish and seaweed sold there. We spotted heaps of parrot fish, saury, clams, stingrays, giant groupers and mackerels, local mud and flower crabs, banana prawns, snappers and even puffer fish with doe-like eyes and spotted thorny hides. Locals told us that they would eat this deep-fried...talk about playing Russian roulette.

This unusual ray has a cute dolphin-like snout

Puffer fish all in a row

Dried salted fish that will leave you spoilt for choice

The market itself is a fascinating kaleidoscope of activities, chock-a-block with rows and rows of stalls selling the freshest and most vivid hued vegetables, herbs and spices, assorted seaweed, poultry and meat, dried goods, baking ingredients, confectionery and bakery items, local sweet treats and fruits.

We also nipped upstairs to sample the market's famous Char Yuk Meen (Fried Pork Noodles). According to our Sandakan friends, the stall started in 1940 but has continued to draw a capacity crowd daily with its famed homemade slippery smooth ribbons of 'kueh teow' (flat rice noodle) topped with sliced Hakka-style fried pork marinated in 'nam yue' (red fermented beancurd).

You can choose to enjoy the noodles 'kon lou' (dry-tossed with a drizzle of soya sauce) or laden with a hearty pork-based broth. The latter is undoubtedly the runaway favourite; the simple broth so hearty and flavourful that it's good to the last drop.

Nearby are several stalls offering 'chap farn' (economical mixed rice) with a tempting selection of home-style dishes such as braised pork, deep-fried chicken, stir-fried 'hum choy' (salted mustard leaves), 'yong tau foo' (stuffed beancurd with fish paste), etc.

No visit to Sandakan is complete without a meal at Sim Sim Water Village. Friendly rivalry sees two similarly named seafood restaurants sited cheek by jowl but it's business as usual as both draw their own share of customers.

Built on stilts, the restaurant seating extends all the way out to sea on sturdy wooden platforms. Insulated boxes filled with oxygenated sea water flaunt live swimming fishes and other seafood: lobsters, prawns, sea cucumber, clams and oysters among others.

On the night of our visit, we saw a worker brought in a huge lobster and oysters whose shells are as big as a dinner plate. Supply apparently came from local fisherfolks who sell their catch to the restaurateur here.

Our sumptuous feast included a slab of Sandakan's signature salted talang deep-fried and served with fresh kalamansi juice, steamed hard shell clams and oysters in lime juice, garlic and bird's eye chilli, stir-fried crabs and squid in caramelised dark soya sauce, Teochew-style steamed red snapper with tangy lime juice, minced garlic and chilli, and diced beancurd, stir-fried Sabah vegetables (a type of local fern known locally as cekur or sayur manis), honeyed lamb ribs and butter prawns.

Sandakan's answer to cheese? Salted talang deep-fried and served with fresh calamansi juice

Sweet and dark...chewy caramelised squid to exercise your jaws with

Crustaceans' inherent sweetness and buttery richness make for an irresistible combination

Taste-wise the dishes are unpretentious; the simple preparations merely a mean to enhance the seafood's freshness. The butter prawns, salted fish and steamed red snapper really had us hooked. I also like Sandakan's ham yue (salted talang) that's deep-fried until it's slightly crisp. Served with lime juice, its mellow brininess tastes surprisingly similar to blue cheese.

Honeyed lamb ribs that are finger-licking good

Restaurant Seafood Sim Sim 88
Bridge No 8, Sim Sim Water Village
Sandakan, Sabah
Tel: 012 816 3633

Fancy some sweet dreams in Sandakan? The Four Points by Sheraton is ever-ready to roll out the red carpet for slumber parties of travellers with its signature Four Comfort features. Read all about it here:

http://goodfoodguide2kl.blogspot.com/2013/08/sweet-dreams-in-sandakan.html

Serving soon! More Sandakan's homegrown fare to tickle your tastebuds.

Whenever Thursdays roll around, I would invariably think of Eastin Chinese Chef Yong Kam Wah's exquisite Thursday Night Specials. It seems Thursdays tend to be popular dining out night with the hotel guests hence the chef decides he would proffer some choice morsels to delight them.

During the recent mooncake sampling session, we were treated to samplings of the chef's Thursday Night Specials. The starter of Deluxe Twin Hot Combination pairs a wispy and crisp Prawn Yam Puff with a Lemongrass Skewer of Grilled Fish/Prawn Paste wrapped in Bacon. I like the latter for its imaginative combination of textures and piquant flavours, accentuated by a dollop of tantalisingly tart and spicy green bird's eye chilli and garlic dip.

Although I wasn't big on soups, the Double Boiled Fish Soup with Apples went down well for its salubrious and delicate nuances. The sweet, hearty broth bears fruity hints that temper whatever fishy accent there is.

It's not everyday one gets to savour old-school faves like Braised Eight Treasures Duck so this classic speciality definitely went swimmingly with me. As expected, the duck was fall of the bone tender, its inherent gaminess bestowing a deliciously deep-seated overtone to the yummy stuffing that comprises water chestnuts, mushroom, lotus seeds and other goodies. If you're a farn toong (rice fiend so to speak), you'd want to douse the unctuous brown sauce over a bowl of fluffy white rice to savour the superb nuances.

Looking distinctly like mahjong tiles, the Deep Fried Stuffed Boneless Chicken is another surefire palate-pleaser. You must appreciate the chef's patience and artistry in creating those irresistible layers that has crispy deep-fried chicken skin adorned with toasted almond flakes and fish paste alternating with mashed salted egg yolk and seaweed.

I must confess I'm not a big fan of cabbage but surprisingly, I relished every mouthful of the Braised Tian Jin Cabbage with Dried Scallop. The soft, tender leafs appeared almost velvety and well-infused with the dried scallops' subtle umami sea-brininess.

The Mini Lotus Leaf Rice could be a dead ringer for choong - those rice dumplings that we eat for Duan Wu Jie except the rice was less compactly wrapped in lotus leaves. Dried shrimps, salted egg yolk and sliced Chinese sausage lend the rice their scrumptiously rich accent.

Before we proceed to sample the hotel's mooncake selection, a Double-Boiled Pear with American Figs dessert broth was served to cleanse our palate. Light and mildly sweet, the concoction is just the tonic to pave the way for the asssortment of baked and snow skin mini mooncakes.

The most outstanding variant this year for Eastin is undoubtedly its Mini Crystal Durian Paste mooncakes - a special edition to commemorate the Hotel’s 15^th anniversary celebration. Filled with fresh Musang King durian flesh, the snowskin mooncake makes its presence felt by the sheer aroma of the King of Fruit alone.

More exotic fillings include Dragon Fruit paste, White Coffee and Corn, and Chocolate - inventive flavours to suit today's discerning palates. The hotel has a total of 15 varieties to choose from so those looking to buy Mid-Autumn Fest gifts for their family and friends should be over the moon. Available from RM10+ per piece and from RM80+ per box until 19 September 2013 for take-away and dine-in.

Dishes for the Thursday Night Specials Promotion starts from RM 30++ per portion and will be served until end of September. Patrons will also be serenaded by the J Musical Live Band who will be performing evergreen Chinese and English hits from the 70’s and 80’s from 7.30pm-8.15pm and 8.45pm -9.30pm.

For reservations, please call Ee Chinese Cuisine at 03 -7628 7338 or log onto www.eastin.com.

Chefs are truly a special breed of people. They have to be if they willingly subject themselves to the searing heat in the kitchen day in, day out; cooking up a storm just to satisfy our need to be fed.

They are such a passionate, (well most of those I've met anyway) committed and resolute bunch that some paying diners invariably take them for granted; quite forgetting that chefs are human too and not immune to unjust criticisms and catty remarks. While constructive comments are well and good, thoughtlessly spewed statements can really break their spirit and rice bowl.

Despite these hazards of the job, Nero Group Chef Michele Cuozzo remains the warm, welcoming host of Nerovivo restaurant; a prime KL landmark that promises diners an exceptional Italian casual dining experience. Not one to mince words, Chef Michele makes no bones about his opinion about bloggers and reviewers. Coming from a country with a rich culinary history that goes back some 2000 years, some of his views are justified.

A native of Sala Consilina from the Italian province Salerno, Chef Michele acquired his love for food and cooking through mama. When you dine at Nerovivo, you're not just eating another plate of pasta or pizza -- you're sampling the chef's soulful roots and palettes of his country's cultural and traditional heritage.

The restauant itself is an oasis of cool tranquility; its striking lilac walls adorned with Sandra Knuyt's artworks, interspersed by several floor-to-ceiling wine displays. There's also an al fresco section on the side for those who prefer a more outdoorsy ambiance.

For the Kuala Lumpur Restaurant Week 2013 (4 - 11 October), Nerovivo is enticing Italian food lovers with two incredibly great value menus: RM38 nett per person for lunch and RM78 nett per person for dinner. These special deals are available only via online reservations so you'd better reserve a seat or two before the deadline tomorrow (29 September).

The chef's infectious enthusiasm was evident when he insisted on serving us two starters: Seafood Salad and Pizza Tartufata from the menu. Fyi, this latter costs RM48++ as an a la carte order so the KLRW dinner menu at RM78 is a real steal!

We thoroughly relished the refreshing seafood salad - a glistening heap of mixed salad leaves with chunks of scallop, fish, clams, mussel and prawn that's simply accented with olives, garlic, capers, lemon juice, olive oil and sea salt. Just the right dish to get our gustatory juices flowing.

Our appetite was further whetted by the pizza's distinct truffle-scented aroma when it arrived piping hot to our table. The dough base is crisp without being too thin; just sturdy enough to hold its irresistible toppings of porcini, smoked cheese, parmesan shavings, truffle cream and oil, and mozzarella. Bursting with deliciously rustic, musky and smoky accents, it's as authentic as any you'd get in Italy.

Other scrumptious starter options that you can select include Bresaola (air-dried cured beef) with Rocket Salad, Buffala Mozarella Caprese, Mixed Seasonal Green Salad, Pizza Capricciosa or Pizza Margherita.

Since I'm a newbie to Nerovivo, Chef Michele very generously gave me an insight into his hometown specialities such as bread, pasta and risotto which use squid ink as a key ingredient. For the uninitiated, squid ink has been found to contain many health benefits and is effacacious against cancer. However, one has to be wary of artificial squid ink-imbued dishes but I digress.

After tickling our palate with his squid ink bruschetta topped with oven-dried cherry tomato, extra virgin olive oil and sea salt, we were treated to his speciality of Calamari Nerovivo (RM36++). Now this dish is NOT part of the promo menu but you can always order it a la carte if you wish to try it.

"It's inspired by a traditional dish from Palermo where freshly caught squid is cooked with squid ink and a little tomato paste in a claypot," says Chef Michele. "Similarly, my dish has sliced calamari cooked in my own blend of squid ink sauce with red, orange and green pepper, onion, and chilli padi-infused olive oil to give it some oomph."

According to him, the sauce takes 3-4 hours to concoct using naturally extracted squid ink, extra virgin olive oil, roasted garlic, vegetable stock and capsicum. The result is a full-bodied, unctuous sauce with a discernible umami nuance to it.

For the main, the chef rustled up his Fettuccine Norcina - tender homemade flat pasta tossed in a gritty, meaty sauce that clings to the thin, chewy ribbons. I particularly like the simple albeit big flavours that spread across our palate; a tasty hodge-podge of minced chicken, ground walnuts, fennel seeds, paprika and salt all rolled into one. Definitely a welcome breakaway from the usual arrabiata and aglio olio preparations.

Those preferring to play it safe may want to consider alternative main course choices such as
Risotto al Nero di Seppia (squid ink risotto), Pollo alla Diavola (Italian-style roast chicken) or Lamb Chop Scottadito.

Sweet endings come in the form of Limoncello Cake, Almond Chocolate Cake, Tiramisú or

Chocolate Mousse. Heeding the chef's recommendation, we settled for the Limoncello Cake and had no regrets whatsoever. It's my kind of old-school cake; buttery soft with that slightly crumbly texture. Every mouthful is a delightful symphony of eggy and nutty richness, its cheery citrusy overtone enhanced by the attendant scoop of limoncello-flavoured ice cream.

Those looking for a hearty, satisfying lunch at Nerovivo will have 5 different Starters: Beef Carpaccio (paper-thin sliced raw beef), Eggplant Parmigiana (baked eggplant with cheese), Mixed Seasonal Green Salad, Pizza Margherita (an evergreen classic) or Pizza Marinara to choose from.

Main Course temptations range from Spaghetti Nero di Seppia, Lasagna Bolognese, Roasted Chicken Diavola & roasted potato or Seared Baramundi in Guazzetto & sautéed vegetable. Dessert to sweeten you up is a choice of Almond Chocolate Cake or the signature Tiramisú.

Both menus are splendid deals that no Italian cuisine fans should miss out on. Remember to make your reservations by tomorrow via http://www.klrestaurantweek.com/

Nerovivo, 3A Jalan Ceylon, Bukit Bintang, Kuala Lumpur. Tel: 03-2070 3120

Limoncello...like the Italian tipple it's named after, the eatery aims to keeps foodies' spirits up

I have never set foot in Italy before but I've seen enough of its streets and piazzas on TV's travel shows. Whether one is in Rome, Venice or Milan, the key visitor hot spots are dotted with cafes that spill tables and chairs onto the sidewalks. These crowd-pulling eateries are well-patronised at all hours as people stop for coffee, delicious bistro food or copious glasses of wine.

Now tucked away in a lush, secluded corner of KLCC that look out to the fountain and park area is Limoncello - a casual Italian bistro that aims to evoke a similar feel just like its Italian counterparts. The outlet's specialities is designed to transport you there too ...think of it as a culinary journey of sorts on a plate or two or three.

Stimulating on the tastebuds...air-dried beef with cherry tomatoes & rocket salad

I have always found Italian antipasti or appetisers easy on the palate and aptly whet the appetite for more substantial fare to follow. Our curtain-raisers include gossamer-thin Carpaccio Di Bresaola(air-dried beef on rocket with cherry tomatoes and parmesan flakes, RM32.80) and hearty Melanzane Alla Parmigiana (baked eggplant layered with tomato, mozzarella and parmesan RM24.80) are customary staples that help to warm hearts and loosen tongues amidst glasses of good wine.

Messy goodness to melt your heart

But I predict the Antipasti Misti (deep-fried morsels of calamari, meatballs and mozzarella enrobed in crisp breadcrumb crust, RM28.80) would be the surefire hit with locals.

Clever play of textures & flavours in one dish

For the harried time-poor white collar crowd, the Club Svago (RM32.80)is a reliable quick-fix lunch that shouldn't leave you dozing off after you eat it. Wholesome but superbly scrumptious, it's a hefty sandwich that has grilled chicken fillet piled with fresh vegetables, fried egg, tomato, lettuce and oregano.

Classic favourite that can do no wrong

Another speedy but delish option is Ravioli Di Mazo (RM28.80), deeply rustic albeit flavourful homemade beef ravioli in sundried tomato sauce.

Italian wontons to delight you

Limoncello is also a great place for oven-fresh pizzas. We tried two - Diavola Wood-Fired Pizza (RM28.80) that boasts beef salami, basil, parmesan, mozzarella, tomato, black olives and fresh chilli toppings and Portofino Wood-Fired Pizza (RM32.80) which features a satisfying combination of prawns, cherry tomatoes, rocket, basil, tomato and mozzarella.

Pizza perfect...salami, olives, cheese and other goodies on a crisp crust

Colour your pizza beautiful...absolute deliciousness

The unexpected show-stealer here though is Filetto Di Pesce All’arancio (RM34.80), pan-seared fish fillet in enticingly light orange sauce with rosemary potatoes and buttered vegetables. Tender, sweet yet ethereally light on the palate, we nearly licked the plate clean for this.

Get hooked on this fish dish

Whether you're a black sheep or a docile member of the flock, the indulgently rich Stinco Di Agnello Brasato (RM68.80) will be an irresistible heavyweight contender in your books. Slow-cooked to fork-tender perfection, the lamb shank on truffle mash potato will bring out the carnivore in you.

Simply shank-sational

Dolci (dessert) to square off your outing here includes Botta Di Banana (RM18.80)

pancake smothered in creamy nutty chocolate and topped with banana and cream, and Crostata Al Limone (RM16.80), a tantalising, citrusy lemon tart served with fior di latte gelato. In Italian, fior di latte means"flower of milk"; the creme de la creme of milk if you will - a distinct fresh, milky flavor that lets you discern if the gelato is up to mark or not.

Sweet tart of mine - yums

Go bananas over these crepes

NOW AND THEIN

MEXICAN HAVEN TURNS ONE

MOM'S THE WORD

A TOAST TO THE GOLDEN YEARS

SCENTS AND SENSIBILITIES

WEEKEND WONDERLAND

HIGH FIVE OUT OF FIVE (PART 1)

MORE BUKA PUASA HIGH FIVES (PART 2)

GO WESTIN FOR MORE HIGH FIVES (PART 3)

HIGH ON THE FINE ESSENCE OF RAMADAN (part 4)

HIGH ON GRANNY'S FAVOURITES

LOT 10 HUTONG'S GLOBAL AMBITION

DINING LIKE NOBLE-EAT-Y

SIMPLY FRENCH-TASTIC

FIT FOR A PRINCESS

CLAWS FOR CELEBRATION

SANDAKAN - SEAFOOD PARADISE

THURSDAY NIGHT TREATS

ITALIAN VA VA VOOM

ITALIAN INSPIRATIONS

Limoncello Bistro & Bar, G45B/136, Ground Level, Suria KLCC, Kuala Lumpur. Tel: 03-2163-3188