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Delicious at Bangsar Village 2

The restaurant business is all about survival. After 9 years in existence, Delicious has grown from a small tea room to 10 full-fledged cafés - expanding beyond the Klang Valley to Penang, Johor Bahru and Singapore under the E&O Group.

Delicious at St Mary's Residences KL

Now under the stewardship of new CEO Steve Allen, Delicious is set to maintain the pace and last the distance with a revamped menu. According to Allen, the new line-up is more streamlined with 20 new dishes and 20 new drinks taking pride of place. Of course, crowd favourites remain and have been given slight makeovers to freshen their presentation.

Delicious at Straits Quay Penang

"There's still a good variety to please diners," said Allen. "From our internal discussions, the offerings now include more fresh and healthier ingredients such as vegetables and fruits. We also use organic Colombian coffee for our Deli'spresso (espresso based ice blended beverage) so the flavours really come through."

Spiced Apple Tea

The cafe chain also has Spiced Apple Tea (RM8.90++), The Delicious Iced Tea - a cool blend of strawberry, mint and English breakfast tea (RM8.90++) and Spiced Apple Chai Latte (RM9.90++) to please tea lovers. Fruitier concoctions to tickle healthy tastebuds include Passionfruit Yoghurt Crush (RM11.90++) and Frosty Lychee & Lime (RM10.90++).

Feeling peckish while deciding on what to eat? Order a plate of Lebanese Bread with Caramelised Onion Hummus (RM10.90++) to share. The warm triangular pieces will be gone in a twinkling believe us.

Snow Peas, Long Beans & Sundried Tomato Salad

I love the Long Beans, Snow Peas & Sundried Tomato Salad (RM23.90++) with Crushed Pistachios in Creamy Dressing. It's a crunchy ensemble that's not overly cloying but redolent with nuttiness and toasty hints of sundried tomato.

Crispy Soft Shell Crab Salad

The Crispy Soft Shell Crab Salad (RM27.90++) with Som Tam seems a tad heavy for my personal liking but the tangy yet crunchy shredded papaya salad is a nice touch. I foresee fans of soft shell crabs will find this Thai-inspired creation worth tucking into.

Chicken Avocado Wrap

Frankly, I'm not a fan of chicken breast or pesto so I'd gladly pass on the Chicken Avocado Wrap (RM24.90++) - Lebanese bread wrapped and rolled with poached chicken breast, butterhead lettuce and basil pesto mayo. But I'm sure plenty of health-conscious folks out there will consider this heavenly manna.

The Delicious Club Sandwich

Stacked with grilled chicken, turkey bacon, egg and tomato slices on toasted brioche smeared with pesto, The Delicious Club Sandwich (RM26.90++) is more to my liking. I guess such a classic creation really can't go wrong, can it? A notable ensemble of meaty, hearty goodness that you'd never tire of.

Dry Tossed Sambal Linguine

Firing up local palates in the pasta section is Dry Tossed Sambal Linguine (RM29.90++) with Fishballs, Calamari and Tiger Prawns. Should this be too hot for you, the Seafood Marinara Spaghettini (RM25.90++) may prove a viable alternative. Scattered amidst the robustly flavoured garlic tomato sauce are squid, prawns and anchovies that lend the pasta extra textural interest.

Beef Short Ribs Herbal Soup

Malaysia's strong, piquant culinary accents and multi-cultural heritage are evident in the Beef Short Ribs Herbal Soup (RM27.90++) and Chicken Kapitan (RM24.90++). The former is inspired by a popular meat and herbal broth dish; the beefy soup admittedly has greater depth that is soaked up by the other components: chewy soba noodles, shiitake mushrooms and bok choy.

Chicken Kapitan

As for the latter, I personally find the semi-dry chicken curry lacks oomph but diners in general may find it acceptable if they can't stomach overly spicy food. Served with some very good Acar Rampai (crunchy, tangy carrot and papaya pickles), prawn crackers and steamed rice, it's bound to go down well with rice fiends.

Salted Caramel Choc Cake

New cakes on the block to savour range from Salted Caramel Chocolate Cake (a contest winner creation, RM12.90++) and Banana Caramel Cake (RM12.90++) to Gula Melaka Decadence (RM12.90++), Berrilicious Chocolate Pavlova (RM13.90++) and Lemon Meringue Pie (RM12.90++). Just the kind of sweet conclusion that die-hard sweet-tooth diners crave.

Banana Caramel Cake

Find the nearest Delicious outlets to you via http://www.delicious.com.my/

Look out for fresh inspirations from Makan Kitchen's Chinese sous chef Cheong Boon Fei the next time you dine there.

In October, the youthful chef impressed us with his Cantonese showcase featuring an array of signature appetisers, BBQ specialities and a la carte dishes. We believe there will be more interesting specials that will take the spotlight for the coming months - not just from the Chinese kitchen but also other sections. After all, Makan Kitchen's unique concept covers Indian, Malay, Nyonya and even Sarawakian under its roof.

We were lucky to sample a premium selection of fine Cantonese delights such as whole steamed fish with scallions, ginger and sesame oil (the unmatched classic), scallops on half shell with glass noodles and garlic, and Buddha Jumps Over The Wall.

When it comes to steamed fish, the Cantonese does it best. The sumptuous garoupa that we had was top notch even though we had to allow ardent shutterbugs let their cameras 'feast' on it first!

Dainty hand-made dumplings are always something to look forward to here. They may be stuffed with interesting filling of otak-otak paste, minced chicken, garlic and kaffir lime leaves or yield characteristically 'ching' (clear) flavours that are so beloved by the Cantonese.

My mouth still waters at the memory of the 'wor tip' or pot-stickers that we had - those delicious pan-fried, crimped dumplings filled with chopped chives and minced chicken.

Tiny baby abalone, bamboo pith and dried scallop were some of the treasured goodies in the sweet, velvety soup. Slightly unctuous on the tongue, it was warmly comforting and came served in a whole winter melon.

The steamed scallops with black beans atop clumps of glass noodles also struck a nice chord; their delicate sea-sweetness and rounded beany brininess absorbed by some glass noodles.

Chef Cheong also proves to be a dab hand at cooking loh shi fun - those fat, rat tail-shaped noodles that we Chinese are so fond of. Stir-fried with minced chicken, some piquant chilli paste and choi poh (preserved vegetable), the noodles soon had us returning for repeat helpings.

Keep your eyes peeled for similar special dishes on Makan Kitchen's rotational menu for dinner in addition to the regular parade of Malay, Indian, Nyonya, Iban and Melakan Portuguese specialities.

Price: RM98++ per adult (Thurs-Sat), RM92++ (Sun-Wed) for buffet dinner

For reservations, please call Makan Kitchen, tel: 03-2172 7272. Address: Level 11, DoubleTree by Hilton KL, Jalan Tun Razak, KL.

Foodies had a field day recently when two celebrity chefs made their waves in Kuala Lumpur recently. Firstly, Sean Connolly - the leading man for Asian Food Channel's (AFC) Under The Grill and On The Grill series cooked up at a storm for the local media members.

Hot on his heels came Korean celebrity chef Edward Kwon whose debut TV show, Ed-Ventures in Asia (also shown on AFC) was feted for his appointment as Honorary Chef of Berjaya University College of Hospitality (UCH).

Lucky fans and media invitees had a chance to get up close and personal with Australian based Connolly - one of Oz's and NZ's most respected and recognisable chefs at Samplings on the Fourteenth. He also gave us a sampling of his culinary wizardry by rustling up three courses within a short span of time.

The delicious aroma emanating from his first dish of Grilled Garlic and Prawns was enough to leave us drooling with anticipation. The actual creation naturally tasted sublime; the succulent crustaceans laced generously with golden, rich garlicky sauce.

This was followed by a splendidly grilled Australian Ribeye with Miso Hollandaise, Fondant Potato and Watercress. The steak was cooked just how I like it - medium rare bursting with flinty juiciness that was good to the last bite.

Crowning the session with a sweet flourish was a simple and oh-so-refreshing Fresh Berries with Elderflower Jelly and Raspberry Lime Sauce dessert.

For more information on Asian Food Channel and Sean Connolly, visit www.asianfoodchannel.com/seanconnolly

In a separate event, Korean celeb chef Edward Kwon flew in specially to receive the Award Certificate for his appointment as Honorary Chef - the first ever presented by Berjaya UCH - from Executive Director of Berjaya Corporation Bhd, Freddie Pang.

Also present to witness the event was Chung Chi-won, Consular Attaché from the Korean Embassy and representatives from the Korean Tourism Organization as well as other invited guests from the hospitality, tourism and corporate circles.

As a successful entrepreneur, Kwon is also the Executive Chef of EK Restaurants, The MIXED ONE(a Californian style family restaurant) and Eddy’s Café(a casual dining outlet). Bubbling with enthusiasm, Kwon enthused that he looks forward to share his expertise and experience in the Culinary Arts andEntrepreneurship with the Berjaya UCH community.

Thanks to his international experience and illustrious career, Kwon is one of the few Asian chefs who confidently deals with incessant media scrutiny on his vocation and varied business interests while lending unstinting support to guide young, aspiring chefs who want to follow in his footsteps. Devoid of airs and diva attitude, Kwon readily made time to pose for photos, speak with the local media and acknowledge his adoring fans; completely charming everyone in his wake.

Congratulations to Chef Edward Kwon for the honour - his fans and Berjaya UCH Culinary Arts students shall look forward to see hin more often in Malaysia.

For more information on Berjaya UCH, visit www.berjaya.edu.my

It is said that every visitor to a Chiu Chow home will always be welcomed with a cup of freshly brewed Chinese tea. This traditional Chaozhou's social etiquette is similarly observed at the Pak Loh Chiu Chow restaurant from the day it opened until now.

Chiu Chow or Teochew or Chaozhou is a city in the eastern Guangdong province; famed for its humble, rustic dishes such as porridge known as a myu'eh, seafood soup, cold flower crab, pan-fried oyster omelet and braised goose fillet.

In Kuala Lumpur, Chiu Chow food enthusiasts can descend on Pak Loh Chiu Chow restaurant (the “Golden Sister” of Hong Kong's renowned Pak Loh Restaurant) for their fill of the cuisine.

Opened in 2005 at the Starhill Feast Village, it is now helmed by Hong Kong Chef Alex Au Ka Wahor Wah Jaiwho has worked at the original Pak Loh for over a decade. He picked up the finer rudiments of Chiu Chow cooking from his father.

Chef Au says: “We have imported more fresh produce and ingredients such as goose,bombay duck fish and grey mullet, to expand the variety of Chiu Chow dishes for the latest menu. Our aim is to delve even deeper into China’s rich culinary culture especially that of Chiu Chow and cement this restaurant's standing as the city's finest and most authentic Chiu Chow restaurant.”

For the media preview, Chef Au dazzled us with existing and newer signature mainstays. To start the ball rolling, we feasted on Cold Flower Crabs with Sweet Vinegar and Shredded Ginger Dip. The crabs' inherent sweetness is the focus here with an accompanying vinegar and ginger dip to counteract any fishiness. The only snag is tackling the carapace can be a messy affair so you wouldn't want to eat this in polite company.

Then came the Steamed Grey Mullet with Preserved Soy Bean Dip. This scaly fish has fine, creamy white flesh with a faint muddy nuance hence it's served with the mildly briny dip to mask that. I took quite a fancy to the preserved soy beans which remain whole and not mashed like taucheo favoured by the Hokkiens. Instead of discarding the fish scales, they are deep-fried and served as crisps to munch on. Talk about waste not, want not.

The Chilled Pork Jelly is by far my favourite. Made from deboned pork knuckle meat that has been braised for 6 hours with a medley of Chinese herbs, the terrine is hearty, deeply flavourful and marble-smooth; the wobbly gelatinous texture giving way toscrumptious soft chunks of pork fat, skin and meat that taste like delectable solidified bak kut teh.

Crispy, crunchy textures dominate the Crystal Crispy Duck with Mushroom and Water Chestnuts – a gossamer-light deep-fried roll filled with slivers of duck, tender mushroom slices and crunchy bits of water chestnuts.

Another excellent dish that I'd return for is Deep-fried Baby Oysters with Plum Sauce. Biting into the little plump, juicy molluscs, bursts of faint metallic sea-brininess intermingled with unctuous plummy sweetness will be unleashed onto your palate. Heavenly!

Of course, Chef Au could do no wrong with Pak Loh Chiu Chow's definitive signature dish – the classic Slow-braised Goose, Pork Fillet, Pork Intestine, Pig's Ear, Egg and Bean Curd Combination. Its unpretentious earthy, home-spun flavours remind me of Mom's vintage tau eu bak (braised pork in soya sauce). My absolute fave is the tender crunchy cartilage that streaked the pig's ear!

Tread warily when partaking the Steamed Bombay Duck Fish with Preserved Turnips and Glass Noodles. This little fish's unusual name is said to be a corruption of the specie name bommaloe macchli. Enjoy its fine meat but hair-breadth bones abound so beware and go slow. Its natural pungency is deftly tempered by the chef using preserved turnip, soya sauce, chopped spring onion and Chinese rice wine. Don't miss out on the slippery and superbly yummy noodles that line the plate. Having absorbed all the concentrated liquid pooled at the bottom, they're out of this world.

Mindful of Starhill's posh clientele, Chef Au's creation of Fortune Parcels of Goose Liver with Superior Stock truly befits the restaurant's classy stature. Personally, I find the delicate good liver-stuffed "parcel" way too rich. Perhaps it also didn't help that yours truly was slipping into a semi-food laden stupor from the surfeit of delicacies earlier.

Humbler offerings of Stir-fried Prawn with Preserved Pickles and Coriander, and Braised Roasted Pork with Vegetables should evoke waves of nostalgia in older folks like Mom and Dad. They may start waxing lyrical about the good old days the minute they try these.

Rice fiends will rejoice over the Chiu Chow Baked Yam Rice with Dried Shrimp and Peanut in Clay Pot. Pheasant food at its best but its heartwarming honest-to-goodness deliciousness is something you'd never tire of.

Some sweet surprises await should you wish to wrap up your visit to Pak Loh Chiu Chow on a sugar rush. Admittedly, the spongy-soft Sweetened Fish Maw with Gingko Nut and Chiu Chow Crispy Noodle served with “San Tou” Vinegar and Crystallized Sugar are most unusual but be forewarned that the traditional delights may be an acquired taste for some.

With its striking red and gold ambience that mirrors its sister outlet in Hong Kong, Pak Loh Chiu Chow's cozy atmosphere is further enhanced with ornate furniture brought in from China.

Prices start from from RM14 onwards for starters, RM15 onwards for main dishes and RM9 onwards for dessert.

According to Director of Autodome Bhd, Jeremiah Tan, "Pak Loh Chiu Chow already offers a unique gourmet experience but we want to raise the bar with this new menu; by showcasing the distinctive flavours of Chiu Chow cuisine that deliver an unprecedented level of authenticity."

Well, the proof of the pudding's in the eating so drop in and judge for yourselves.

PAK LOH CHIU CHOW RESTAURANT

LG12 Feast Floor, Starhill Gallery, 181 Jalan Bukit Bintang, Kuala Lumpur.

Tel: +6 03 2782 3856

www.starhillgallery.com

Unforgettable...sea urchin paste with beancurd from MIKAN

I cant recall when was the last time a dish managed to sear its deliciousness into my memory but theUni Tofu from Mikan Japanese restaurant has the distinction of achieving such a feat
recently.

The epitome of unadulterated simplicity, the wobbly slab of silky soft beancurd came smothered in a lightly torched, creamy sea urchin paste. Granted the dish proffered no visual stimulation but the minute we sampled the first mouthful, all conversation ground to a halt at our table. Yes, the dish was so good that all of us were rendered speechless by the beancurd's ethereally light texture and the distinct sea urchin paste's delicate richness with a lingering briny-sweetness that hinted of the sea.

Ebi Pan - pix courtesy of PureGlutton.com

Earlier, our dining companions had their tastebuds tickled by two inventive Appetizers: Ebi Pan ~ deep fried baguette infused with tiger shrimp (RM 6) and Mentai Tamagoyaki ~ Japanese omelette topped with salted cod roe, mayo & butter oat (RM 8) which we missed out because we arrived late. Drats!

Mentai Tamagoyaki pix courtesy of PureGlutton.com

We were dining at Mikan, a newish Japanese restaurant in Damansara Perdana. It's a casual dining outlet with toasty and choco slate tiled walls, mellow lighting and comfy dining chairs that put you immediately at ease.

Unsurprisingly, sashimi and sushi are something that Mikan takes huge pride in. The restaurant uses only Norwegian salmon trout (RM 20) for its sashimi; the fish's plump succulence is a joy to behold on the tongue and one can seriously overindulge on this brilliant offering without much prompting.

We were also smitten with the Hazuki Sushi (RM 4/pc), every mouthful of the slightly chewy, superbly fresh slices of jade perch buttery tender to the bite. According to Mikan's director Casey Liew, the fish comes directly from his aquaculture farm so its freshness is uncompromised. He tells us that the fish's omega 3 content is even higher than that of salmon.

Signature sushi rolls here that come highly recommended are the Volcano Roll ~ a flavourful vinegared rice roll that's filled with Leek, Bonito Flakes & Mikans No.1 sauce (RM 18) and the sublime Dragon Roll with scrumptious fillings of tiger prawn, avocado and shrimp roe (RM 16).

After cleansing our palate with Sencha (RM3) infused with GeMaicha (roasted rice), we devoured a plate of Ebi Niniku Mayo Yaki ~ Tiger Shrimp skewered and topped with garlic mayo sauce. An indulgent treat that smothered in an unctuous garlicky sauce that we all fell for hook, line and sinker.

The Buta Kakuni ~ Japanese-style Simmered Pork (RM 22) is a timeless classic that begs to be eaten with bowls of plain rice, especially the hearty, mildly briny and sweet sauce.

Porcine fans would be in seventh heaven the minute they sample Mikan's delectable Pork Lard Fried Rice (RM 6); fluffy rice brimming with smoky 'wok hei' and liberally studded with crispy dices of pork lardons.

Wrapping up our meal with a glass of organic Green Papaya Juice (RM 8), we learned that the supply of organic Exotica III Papaya comes from the Liew family's farm in Melaka. "The juice is enzyme rich, a natural antioxidant drink that cleanses the body's internal system," says Casey.

Much to our surprise the green papaya juice turned out pleasantly agreeable; its mild sweetness is refreshing without any sappy overtone as one would expect from raw, unripe fruit.

Mikan is quite a discovery for us and hopefully more foodies will feel the same way too. The menu has much promises and we intend to explore it fully on another occasion.

For reservations, call MIKAN JAPANESE CUISINE, tel: 03-7713 5288. Address: Lot LG03 Plaza Emerald North, PJU 8/3A, Damansara Perdana, Selangor. Website: www.mikan.com.my

Mikan Japanese Cuisine
LG-03 Plaza Emerald North
Jalan PJU 8/3A
Damansara Perdana
47820 Petaling Jaya
Tel: 03-7713-5288 - See more at: http://pureglutton.com/mikan-damansara-perdana#sthash.mCsCiK0Q.dpuf

Be do-gooder this Christmas! Support Le Méridien Kuala Lumpur and Gleneagles Hospital's fund-raiser event this Saturday, December 7.

Harvey Thompson, General Manager of Le Méridien Kuala Lumpur says “A limited Christmas Bears collection will be sold at the Hotel at a minimum donation of RM50 each. Proceeds from the sale will go towards the Gleneagles ‘A heart for a heart’ charity programme.”

Hotel guests and members of the public to purchase the bears as a present for their loved ones or donate them to a child in need from the charity programme. Generous sponsors can also choose a child's name from Le Méridien Kuala Lumpur's‘Christmas Wishing Tree’ located at the hotel lobby and buy a Christmas present for the child.

Let's make the time-honoured tradition of bear-giving give a sense of security and cuddly companionship to the children who need them most.

For more information about the Christmas Bear charity programme, call tel: 03-2263 7888 or visit www.discoverlemeridien.com.

Cancer is not a topic that one would like to dwell on during this merry festive period. But in support of AXA's Cancer Care campaign, how I can decline a simple request to blog about it? After all, cancer has touched my life on 3 separate occasions - leaving its indelible imprint on each case. Since my blogpost will spur AXA to support a cancer patient's treatment, it is the least I can do.

My first harrowing encounter with cancer was when one of my dearest friends, mentor and sister of sorts - Chen Hui Ching passed away when she was just 46; barely a year after she was diagnosed with cancer. Despite her pint-sized frame, Ching was a PR dynamo who taught me to stay true to my ideals. She was down-to-earth and didn't suffer fools gladly. It came as a shock to all of us when she was diagnosed with cancer as she was one of the most health-conscious people we knew. Unfortunately, the diagnosis came a tad late and it was with much sadness we bade farewell to her nine months after that.

Three years ago my Dad was diagnosed with colorectal cancer. I was with him when the endoscopy was conducted and I almost fainted when I saw the cancerous growths on the little screen in the examination room. The day after his cancer diagnosis, my Dad succumbed to a stroke. That was the most harrowing time for us but Dad proved to be feistier than we expected. At 73, he survived two major ops - to remove the cancerous parts of his colon and a subsequent one to reattach it back. I guess he was fortunate the cancer was confined to certain parts of his intestines as he didn't need chemotherapy post-op. But he never fully recovered from the stroke's aftermath - his physical and mental conditions have deteriorated since then. Although Dad can't move around on his own anymore, he remains hale and hearty at 76 today.

Earlier this year, my younger sister who's just one year younger than me had an ovarian torsion; a medical condition where a cancerous cyst caused one of her ovaries to be twisted. Following a hysterectomy, she subsequently recovered following a strict diet of meatless, organic food.

The lesson from all these experiences? Cancer doesn't discriminate; it can strike anytime, anyone. We can only be vigilant and strive to live moderately; in everything that we do or say or eat. Life's too short and precious so let's enjoy every moment of it with those that we love and matter most to us.

For more information about AXA's Cancer Care, visit their 110 plan's website: https://www.110cancercare.com/

After 13 years of food writing, there will always be something new and exciting to discover. The latest to pique my interest is the custom designed Himalayan Salt Tile Dry Aging Cabinet at Hilton KL's spanking new Chambers Grill.

Like a proud papa (he is one by the way) showing off his new baby, Chef Michael Elfwing was brimming with enthusiasm over the restaurant's sleek, custom-built showcase where prime cuts are hung and dry-aged from 14 to 36 days.

According to Elfwing, the temperature and humidity-controlled cabinet extracts excess moisture from the meat to bring out its intense flavours while tenderising it throughout the aging process. These dry-aged cuts, when coupled with different grilling techniques that have just been introduced at Chambers, produce an alchemy of flavours and textures that are guaranteed to please the most discerning of palates.

Amidst the kitchen's shiny outfittings, a circular sandpit where choice meat curs and skewers of meat and viands can be grilled “a la minute” around a charcoal pyre, on lava stones or following the traditional “robatayaki” style to exact desired doneness is almost a prehistoric throwback to the beginning of time. A simple “back to basics” concept that will undoubtedly attract serious carnivores who yearn to sink their molars into perfectly cooked cuts of their favourite meat.

We started with some bewitchingly black charcoal bread - they were so irresistible that we had a difficult time trying to stanch our enthusiasm for them. But tummy space needed to be made for the feast that was to follow.

As expected, Elfwing and his team outperformed themselves, plying us with skewers of moist, smoky and to-die-for Black Angus Tenderloin (RM45) that made for an incomparable first impression. The sides of grilled plump Portobello, Tomato, Grilled Feta & Spanish Onions, and skewers of Grilled Vegetables (onion, red, yellow and red capsicums) and Asparagus provided ample albeit brief distractions that enhance rather than detract.

Black Angus Tenderloin (RM45)

For dining parties of four or more, I'd suggest opting for the impressive Tomahawk (RM798) - a hefty aged for 21 days masterpiece starring a 1-kg bone-in Wagyu. Served with Natural Beef Jus, every forkful would unleashed a lusty flood of primal flinty, irony and flabby accents on the palate. Daubed a little of the house sauces: Mushroom & Hennessy XO or Herb & Spice Hollandaise for different flavour dimensions but the meat tastes best with a mere pinch of sea salt and if you like, freshly cracked black pepper.

Those who eschew beef fret not. Sample scrumptious pink-centred Dorper Lamb Cutlets (RM58) or the gamier but no less delectable Lamb Rump with Guacamole (RM38). Tender to the bite, there's nothing namby-pamby about the latter's assertive flavour profile that one either love or loathe.

Also on Chambers' meat-ting agenda: 350G Black Angus Prime Rib Dry Aged for 36 days, 250G Black Angus Ribeye Dry Aged for 28 days, 350G Black Angus T-Bone Steak, Dry Aged 36 for days and 250G Marble Six Score Wagyu Ribeye Dry Aged for 14 days.

Seafood aficionados will find treasured gems like Gindara Fillet with a Light Curry Dusting (RM30) and Fresh Water Prawns (RM58). We were pleasantly surprised at how well the fish's inherent sweetness was amplified by the aromatic curry spices.

At a whopping 300g each, the prawns gave us no cause for complaints; their springy freshness and natural sweetness lifted to heady gastronomic heights by a squeeze of warm lemon juice from the slightly charred, half a lemon that came served on the side.

In between the meatier servings, we were tempted with Asian and European inspired side dishes (RM16-RM18 each) like Smoked Rice with Salted Hand Churned Butter, Roasted Three Onion Rice, Sand Baked King Edward Potato with Spiced Sour Cream and Grilled Eggplant with Garlic and Oregano among others.

The beauty of Chambers lies not only in its gentlemen's club-like interior (think distressed leather seats and wood-topped tables, slender fluted pendant lights, reflective copper tinted satin metal ceiling and polished timber flooring) but also its menu flexibility that allows for endless possibilities - you decide how much you want to eat, how the offerings should be prep, what tipples you want to pair your food with, etc.

An impressive glass wine wall display separates the Grill from the hotel’s new main Bar; resurrected to double up as an entertainment area with a sweeping canopy slightly cantilevered off at the back for the creation of a private and intimate space. A great selection of champagne and wines, premium spirits, cigars, liquors alongside classic cocktails befitting a hotel of this stature is to be expected. Food from the Grill is served at the Bar “tapas” style.

Any dessert with liquor sits well with us so we unashamedly made short work of the Rum Baba (RM25) the minute it hit our table. Soaked in rum, the airy-light sponge cake served with vanilla ice cream and fruity chunks of mango, strawberries, passionfruit, melon and pineapple disappeared faster than Harry Potter.

Another timeless classic given a fresh update is Berry Trifle (RM25), a stripey creation of vanilla custard, crushed raspberries, sponge cake and strawberry jelly in a glass, adorned with shards of meringue on top. I recall this luscious dessert ruled many a house parties years ago thanks to its merry colours and lush textures.

The most decadent of the lot has to be the Chocolate Creme Brulee with Salted Caramel (RM18). Cracking the thin, torched sugar crust top, we unearthed dulcet-smooth and tofu-soft curd inflected with briny caramel underneath. Rich, creamy but luckily it stopped short of being cloying.

Make no bones about it, Chambers deserved to be the main meat-ting point for serious carnivores from now on.

For reservations at CHAMBERS, please call +60 (3) 2264 2592/ 2596 or log on to www.life.hiltonkl.com for more information.

Sometimes too much of a good thing can be bad...like the recent preview of Sheraton Imperial KL's (SIKL) Christmas, we were simply inundated with food, food and more food. How not to slip into a culinary stupor amidst that extravagant surfeit?

Dainty portions of canapés: Duck Foie Gras Lollipop with Crunchy Pistachio and Pineapple Sauce, Tandoori Fish Bruschetta with Mint, Seafood Pasta Aglio Olio and Pasta Arabiata paved the way for the lavish feast ahead.

Buffet fans will enjoy Essence's extravagant Christmas Eve Buffet Dinner that proffers interesting starters such as Wild Mushroom with Lamb, Grilled Leek and Yellow Tomato, and Watercress & Soya Milk Soup with Sundried Tomato Nougat.

The inspiring Seared Cod with Crusted Coconut Chili and Citrus Cinnamon Reduction will reel you in as it did us; the fish's rich sweetness a joyful match with the chosen robust yet tangy components.

Wrap up your festive meal with some berry special Litchi and Raspberry Mousse Yule Log; its fruity sweetness rounding things up on a light, sweet note.

The Christmas Eve buffet dinner at Essence is priced at RM118++ per person (food only) and RM158++ per person inclusive of free flow of house wines or 3 bottles of beer.

If you prefer a leisurely Christmas Brunch, the Essence team will tempt you with a lavish line-up that includes Dill and Peppered Ahi Tuna with Capellini Pasta Salad and Grilled Baby Fennel, Cream of Spinach with Salmon Flake, Skewered Salmon Medallion with Apricot-Olive Couscous and Sautéed Baby Greens, and Caramel Fudge Chantilly with Apple Crepes.

Priced at RM188++ per person (food only) and RM368++ per person inclusive of free flow of sparkling wine, draughts beer, white and red wine.

More sophisticated palates may prefer the homely yet elegant confines of Villa Danieli where an exquisite Christmas Eve 5-course set menu awaits.Chef Rajesh whips up a storm starting with Gorgonzola and Pistachio Parfait with Apple, Celeriac and Raspberry Salad, Honey Balsamic Vinaigrette and Warm Ricotta Cheese Croquette.

An equally imaginative Potato and Fontina Cheese Ravioli with Sautéed Spinach and Parmesan Cream appetiser primes the palate for the hearty main ofCrusted White Pepper Beef Tenderloin with Buche de Chevre Gratin, Pear Compote and Celeriac Mille Feuille.

Ending the celebratory dinner on a sugar high is White Chocolate Parfait and White Chocolate Mousse with Pistachio and Raspberry, Orange Gelatin Sheet.

Villa Danieli's exclusive 5-course dinner priced at RM220++ per person is only available on 24 December 2013. Pair fine wines with your dinner for an additional of RM120++ per person.

We were also treated to sneak samplings of the New Year’s Eve Buffet Dinner at Essence. Great eats that ramp up the festive feel range from Rolled Eggplant Cannelloni filled with Vegetable Caponata and heartwarming Prawn Bisque to Harissa Marinated Chicken Roulade with Mushroom Stew and Poached Cinnamon Pear William Sabayon with White Cranberry Shaving.

The appetizing New Year’s Eve dinner buffet will be served at RM118++ per person (food only) and RM158++ per person (inclusive of free flow of house wines or 3 bottles of beer).

Alternatively, jump start 2014 with Essence'sNew Year Day Brunch, an appetite-whetting parade featuring sublime viands of Octopus Pickles, Soft Bean Curd and Wakame with Ponzu Dressing, Roma Tomato Soup with Pesto and Seared Duck Breast with Grilled Pineapple and Berries Balsamic Sauce. Luscious options such as Berries Mille Feuille with Gingerbread Patisier are perfect for sweetening the first day of a brand New Year.

Reminisce over the old year while ushering in the new one over a splendid New Year’s Eve 5-course set menu at Villa Danieli. Recount the year's successes and achievements over mouthfuls of Mediterranean Octopus Salad with Tomato Gelatin, Olive Dust and Chick Pea Mousse.

Continue your walk down memory lane with Creamed Cod Squid Ink Ravioli with Thyme, Tomato Fillet and Prawns in Tomato Coulis Sauce. Then dig deep for fresh resolutions to keep as you savour the chef's specialities: Beef Tenderloin stuffed with Foie Gras, Sautéed Mixed Mushrooms and Honey Glazed Jus, and Seared Snow Fish Medallion with Leeks Puree and White Asparagus, Sprouts and Ash Sauce.

Remember sweet success comes with effort and after indulging in Raspberry Panna Cotta with Crispy Almonds and Lemon Mousse.

The exclusive 5-course dinner is only available on 31 December 2013 and is priced at RM220++ per person. Treat yourself to some fine wines paired with your dinner for an additional of RM120++ per person.

For further enquiries or table reservations, please contact Villa Danieli at 03-2717 9900 or email restaurants.imperial@sheraton.comor visit www.sheratonimperialkualalumpur.com to find out more.

Note: Photos depicted here may differ from actual dishes as some servings were sampling portions prepared for the preview.

An epic Christmas feast of gargantuan proportion ... that's the larger-than-life theme Bangsar Shopping Centre (BSC) has laid out this year to celebrate the merry Christmas and year-end season.

Shop for Christmas decor & festive trimmings for your home

Clusters of real-life pine trees imported from the US of A decked the retail halls; the evergreen scent perfuming the air as shoppers rush to grab last-minute gifts or revel in BSC's 12 Feasting Days activities.

Drop by the Sothy's gift station at the Christmas Bazaar to discover glowing beauty secrets for gals and guys or shop for crafty stocking stuffers from the various trinkets, delicious goodies or toy stations.

Whimsical selection from Marquise

Spread some good cheer for the less fortunate by donating your pre-loved books, playthings or any thoughtful gifts at the Charity Booth. Little ones can even write a letter to Santa and mail it there and then. The best 3 letters will be invited to attend lunch with Santa so hurry up and drop him a line!

Speed fiends should pose with the McLaren mean machine and post their pics on BSC's FB page. Who knows, that racy snapshot may just earn you a mystery gift.

You can even rustle up a complete festive feast at Jason's Food Hall or surprise loved ones with the most irresistible foodie finds from BSC's many restaurants or cafes. We love those imported Christmas cakes especially the whiskey-laced ones!

Also look out for old-school rock candies, fancy gourmet chocs from Patchi, whimsical Christmassy cakes from Just Heavenly and panettone in sumptuous packaging. Stunning stuff that foodie friends will love to receive. Hint, hint! :D

Carollers, string quartets and wind ensembles will add to the lively ambience - I suggest you check BSC's FB: BangsarShoppingCentre page and www.bsc.com.my for the calendar of events and activities to fill up your days from now until the last days of 2013.

Don't miss out on freebies like stripey candy canes and Konitz designer mugs (for purchases above RM800 or for CIMB cardmembers RM600). Helpful elves to wrap your pressies are at hand over at the Gift Wrap station.

So eat, drink and be jolly atBSC from now until December 29. Call 03-2094 7700 for more details.

Warm & cosy Eyuzu

Tired of turkey and the same old, same old Noel fare? Make your way to the Eastin Hotel and let Eyuzu take you on an extravagant culinary tour of Japan via its Christmas Eve buffet dinner on 24 December.

Maki sushi rolls add extra sparkle to your meal

You'd be spoilt for choice as the chefs have left no stones unturned and pull out all the stops to whip up a palatable parade that includes salad and appetisers, assorted hot dishes and several action stations where chefs will prepare inviting specialities for your sampling pleasure.

Raw appeal - how can you resist such sumptuous succulence?

For our exclusive 'sneak preview', an impressive composition of Sashimi that has raw salmon, marinated white tuna, oysters and yellowtail piled atop a bed of crushed ice gave us a good idea of what to expect at the Sashimi & Sushi action station.

Salmon Avocado Maki that's smooth and scrumptious

Salmon Avocado Maki and Soft Shell Crab Maki will have your festive party on a roll; their rainbow pretty hues coupled with zesty flavours and varied textures guaranteed to 'rice' and lend extra shine to the occasion.

Take flight to culinary heaven - baked chicken wings from Eyuzu

We envisage the Baked Chicken Wings with Honey-Soy Sauce will be another major crowd-pleasing favourite. The sticky sweet and mildly briny sauce coating the wings even had us licking our fingers and picking the bones clean so keep your eyes peeled for those delectable offerings.

Such a tasty dumpling ground

Be prepared to have a ball or two or more the minute you sink your teeth into the Deep-fried Breaded Prawn and Salmon Dumplings. The golden, crispy orbs which yielded softer, springier textures definitely had us hooked at first bite.

Turkey temptation remains intact

Surprisingly, the customary roast turkey will still be putting in an appearance at the special Christmas carving station for the chef wouldn't dream of depriving diners of the traditional speciality. Served with cranberry sauce, giblet gravy and braised vegetable, the moist meat is worth gobbling up.

Terrific teppan grilled turkey

For a moreish, inventive Japanese take on this, we suggest you go for the Teppanyaki Turkey Breast with Garlic-Butter Sauce, Decked with fried garlic flakes and smeared with a little teriyaki sauce, the tender discs of teppan-grilled turkey got the thumbs up from everyone of us who tasted it.

Soba to slurp up in hot or cold broth

If you have more tummy space to spare, twirl around with servings of Cha Soba that are flecked with crispy bits of tempura batter and slivers of nori (laver).

Nice ice cream that makes you go green with envy

Dessert comes in individual portions of popular Macha (green tea) Ice Cream with Red Bean Mash, puffy-light Dorayaki pancakes that can be topped with your choice of condiments: honey, peanut butter, jam, kaya (egg and coconut milk spread), etc or Abekawa Mochi (glutinous rice balls with crushed peanuts).

Nuts about this?

fresh raw salmon, butterfish, oysters, octopus and marinated white tuna - See more at: http://pureglutton.com/festive-buffet-dinners-eyuzu-eastin-hotel-petaling-jaya#sthash.4DqCra92.dpuf

Priced at RM118++ per person, Eyuzu's Christmas Eve buffet will be served from 6.30pm to 10pm. An equally sumptuous line-up will be available on 31 December as well.

Pancake please...add your fave toppings to go

For reservations at EYUZU, call tel: 03-7665 1111 x 203.

7665-1111 ext.203

BOSCH - Europe’s leading household appliances launched its newly introduced Asian Range hobs and hoods recently.

Gary Ong, Chief Executive Officer of BSH Home Appliances Sdn. Bhd.highlighted that the INTELLI innovations were conceived to cater to Asian kitchen needs and Asian cooking techniques, enabling its users to cook in style while keeping the kitchen and the rest of the house clean and odour-free.

According to him, the gas and electric hobs of the Asian Range are designed wider than the existing European Range, to accommodate Asian-style cookware such as woks and larger pots. He also points out that the oil collection channel on the hoods come with a patented double filter system to capture condensed grease instantly and diverts it to the oil cup, keeping the kitchen grease free.

Ong said: “Kitchen is the heart of the home, aplace where cooking is devoted to loved ones.We endeavour to produce efficient and elegant products with the most advanced technology for kitchens around the world. The Asian Range brings German efficiency and technology to the Asian kitchens such as even and precise wok burners, efficient extraction for hoods and INTELLILINK, an innovative, convenient and practical feature that links the hob and hood.”

Chef Alina Hew demonstrated Bosch's latest Asian Range by whipping up a quick, stir-fry dish at the launch. Canopied tents were also set-up to show the versatility of the hobs where Thai, Korean, Indian, Malay and Nyonya dishes were served for guests' sampling.

Also present at the launch was Jimmy Ang, Head of Marketing for BSH Home Appliances Sdn Bhd. Product manager Ms Chee Lin Kit also explained in detail some of the features of the new Asian Range.

Priced from RM1,388 onwards, there will be 10 different models available from January 2014 onwards. For more information on Bosch Asian Range or to locate the nearest Bosch dealer, visit www.bosch-home.com.my

Tucked away in a discreet corner of Publika, few people realise this rather snazzy Cocobar & Kitchen Club Lounge adorned with billowy, satiny drapes and shiny patterned steel finish feature walls serve some of the tastiest West African fare in this part of the city.

Lolling comfortably on one of the sectional lounges, plush sofas and ottomans, we warmed up to the place with some of the house cocktails rustled up by the bartender (or mixologist as they are known nowadays).


Pink Pussy to add a blush to your face...a mixture of milk, grenadine, triple sec & vodka

Sexy Lesley to tickle your cocktail fancy

We were tickled pink by some of the concoctions' racy names such as Sexy Lesley and Pink Pussy but if you feel prudish asking for them, try more sedate-sounding Chocotini or Sea Breeze. Most of the cocktails are priced from RM20 onwards. Cocobar also has an extensive range of shooters, wine, beer, liquor and champagne to boost your spirits up all night long.

Sea Breeze to ensure your evening at Cocobar remains smooth sailing

Should you feel peckish, keep hunger pangs at bay with light & easy finger food such as Hot & Spicy Mexican Chicken (RM15 - 6 pcs) - chicken wings coated in a piquantly tangy-fiery sauce. Think Tex-Mex buffalo wings with enticing hints of full-bodied sweetness. They are so scrumptious you'd pick the bones clean.

Fiery Mexican Chicken to set your tastebuds ablaze

The Coco's Spicy Gizzard (RM15) is another conversation stopper. It is amazing how a coarse, tongue-searing blend of chilli, garlic and African spices can transform such humble 'spare parts' into such sublime, mind-blowing morsels. A definite 'must try' if you're big on gizzard.

Guzzle on these delectable gizzards

Being the ignoramuses that we are, Cocobar owner Andy Daniel told us that chilli peppers, spices and herbs are prevalently used in West African cooking especially in Nigeria. Surprisingly, rice is a staple too besides maize (corn).

Rice and shine out of Western Africa

Proof of the pudding can be found in Cocobar's African Fried Rice Special (RM45) which is as different as chalk and cheese from our local version. You'd have to wait a good 45 minutes to an hour for it but trust me, the dish is well worth the wait. A platter of golden saffron yellow, every grain of the rice is suffused with deep-seated flavour. Apparently, its painstaking preparation requires the rice to be par-boiled and washed several times before the rest of the other ingredients are added. Studded with bits of sausage and mixed vegetable, the rice is complemented by fried plantain and a big chunk of fried fish on the side. Being the rice fiends that we are, we left no grain unfinished.

A real hooker of a fish to tantalise you

Like the proverbial saying not to judge a book by its cover, we learned not to judge a Grilled Whole Seabass with Plantain (RM85 with two glasses of red or white wine) by its plain appearance. Topped with some raw, fresh onion rings alongside green peli chilli sauce and mayonnaise, the fish reeled us in with its inherent sweetness. Marinated with chilli, onion and some stock before grilling, it made for very good eating when complemented by the creamy, sweat-inducing hot dips and nectar-sweet caramelised plantain.

Culture in a bowl...a collision of textures & flavours in the Egusi & Poundo combo

More adventurous eaters may like to sample Egusi with Poundo (RM35 & RM45), a typical West African soup. A far cry from the usual watery or creamy broths that we're familiar with, egusi is thick and grainy due to its base of ground melon seeds. Scented with spices and blended with smoked fish, boiled cow skin, spinach and chilli, it is eaten with poundo.

Traditionally made of pounded white yam (Dioscorea rotunda), the modern version simply calls for the mixing of processed yam powder with water to form rotund, dense loaves that looks like oversized Indian idli. On its own, poundo is completely tasteless with a heavy, starchy texture. You'd have to take bite-size portions of it and eat with the curd-like egusi, to let the egusi's melange of explosive accents to shine through.

Game for a real West African culinary adventure? Then Cocobar is a dark horse that's worth hedging your bets on.

COCO BAR &KITCHEN CLUB LOUNGE, Block D4-G4-9, Publika, Solaris Dutamas, Jalan Dutamas 1, Kuala Lumpur. Tel: 03-6211 0708

Melon, pumpkin and sunflower seeds, and rice puffs lend a crunchy textural dimension to the Salmon with Rice Cracker Yee Sang at Ee Cuisine. Chef Yong Kam Wah deliberately keeps the various ingredients as fresh and natural as possible to ensure the raw fish salad turns out refreshingly light.

Next up is soup - a milky white Shark's Bone Soup with Superior Shark's Fin and Fish Maw that has been double-boiled for six hours. The broth's deep-seated, ocean-sweet flavour is pure manna for the soul. Enhanced by the highly prized collagen-rich fa kau (fish maw), its gelatinous smoothness is akin to a fleeting caress in every spoonful.

Covered with generous amount of chopped spring onion and fresh coriander, the Gui Fei (Empress) Farm Chicken is a majestic treat in its own right. The slightly chewy meat packs a tasty wallop when savoured with two dips: a tantalising blend of garlic, bird's eye chilli and coriander with lime juice and sugar, and the second, minced ginger.

Baked River King Prawn with Cheese Sauce bestows a touch of luxe indulgence to the preview. Easily the size of a mini lobster, the springy-fresh and sweet king prawn is smothered in a rich topping of milk, grated cheddar, chopped onion, vinegar and mustard. A superbly sublime speciality that you shouldn't pass up on.

While some chefs tend to go overboard in pushing the envelope, Chef Yong knows what is best left well alone for his Steamed Cod with Bean Curd Skin and Golden Garlic in Soya Sauce. Pricey, naturally oily fish like cod rarely needs fancy condiments or sauces and his decision to stick to the time-honoured Cantonese style of steaming is a smart move. It brings out the fish's voluptuous ching (clear) nuance which is fully absorbed by the pieces of foo chuk (bean curd skin) underneath the fish. Pips of golden fried garlic punctuated it with bursts of mellow pungency.

Symbolism is rife when comes to Chinese New Year feasting so those who want their pockets, wallets and bags to brim over with gold, money and all that glitters would love the Braised Abalone with Sea Cucumber, Dried Oysters and Vegetable. These treasures of the deep sea come nicely tucked inside a dainty pouch that's drenched with a slick, unctuous sauce. We later discovered that it was aburaage - deep-fried thin beancurd slice that's commonly used in Japanese cooking.

Stewed Fragrant Rice with Preserved Meat is an evergreen fave that few people can resist. Stirred with waxed belly pork, pork and liver sausages and waxed duck, the hearty rice treat is flavoured with fragrant soya sauce and chopped garlic; the overall richness tempered by the fresh sharpness of chopped spring onion and chunks of crunchy raw cucumber.

Rounding off the meal is servings of subtly sweet Double Boiled Lotus Seed with Glutinous Rice Dumpling and two Special Homemade Dessert: a crumbly pineapple tart that's reminiscent of the Taiwanese version and a slice of pressed sago sweetcake inspired by the Nyonya pulut tekan (pressed glutinous rice cake).

Whether it's a rousing 'sou gong' - that traditional ritual of finishing outstanding work prior to CNY with fellow colleagues and business associates or 'tuin yuin' (family reunion), three set menus priced between RM538++ (4 persons) and RM1,388++ (10 persons) are available from now until 14 February.

Ee Cuisine, Eastin Hotel, 13, Jalan 16/11, Pusat Dagangan Seksyen 16, Petaling Jaya, Selangor. Tel: 03-7628 7338

After 11 years in the business, Extra Super Tanker restaurant recently embarked on a renovation programme of sorts; refurbishing its private dining space upstairs in preparation for the CNY feasting period.

Brightly lit and clad dominantly in wood, painted in jade green and firecracker red hues, the rejuvenated premise evokes a welcoming rustic ambiance; reminiscent of yesteryear Chinese restaurants that you would either gush effusively over or gasp in dismay. The long, wide passageway is spacious enough for standing cocktails and can double up as an exhibition space if required. Also sliding doors that divide each of the private rooms mean a larger banquet space can be created as and when the need arises.

Now what else is new? With the Year of the Horse galloping up around the corner, veteran chef Chin aka Ah Wah Kor (brother Wah) has rustled up several delectable dishes in conjunction with the CNY celebrations.

Raising the festive spirit with White Bait Yee Sang (RM ) - that ubiquitous salad platter given a different twist topped with deep-fried white bait instead of raw fish slices. Oh, the usual suspects: salmon or jelly fish are still available of course but these crispy lil fishies are way better for that extra crunch. If there's one thing we wanna nitpick on is the rather lacklustre, colourless salad. While it's great to omit any preserved or artificially tainted ingredients and only shredded fresh vegetables are used, some fruits and veges: carrot, purple cabbage, mango and pumpkin can go a long way in jazzing up the platter further.

Next go soup's up with a moreish Double Boiled Soup with Morel, Soft Bone Ribs, Fish Maw & Dried Scallops (RM48++ per individual bowl). At least a day's notice is required for this salubrious broth to be available so remember to call ahead and book if you want to slurp up the sweet, smooth broth filled with soft boned pork ribs, spongy morels, a slice of velvet-smooth fish maw and a whole Japanese dried scallop. Enjoy the ingredients' sensuous textural variations and the soup's delicately sweet nuances.

In recent years, poon choi (big feast bowl) has been all the rage but suffice to say not all are created equal. Ah Wah Kor's Poon Choi (RM688++ for 10 persons) breaches the par excellence benchmark and get this - throughout the CNY period, only five tables of lucky diners (10 to a table) will have a chance to savour this classic treat each day. It's all about the chef's strict quality control and believe me, no amount of top dollar would make the chef go beyond his daily threshold of five pots.

This speciality definitely impresses at first sight; the top layer filled to the brim with pricey premium ingredients: abalone, prawns, sea cucumber, goose webs, black seamoss, mushroom and Japanese dried scallops. How can anyone pass up on these extravagant stuff? In our books, they are the bees' knees but wait, dig a little further down and you'd uncover stuffed dried oysters, deer tendons, soft boned pork ribs and chunks of roast duck.

It's akin to a mini treasure hunt where numerous goodies are craftily hidden away. The suckerpunch comes from the bottom - a pool of big, hearty and stupendously sublime flavours amidst carrot and pumpkin wedges, red dates and Chinese cabbage leaves. It is too easy to go potty over the voluptuous flavours and riotous textures that veer between rubbery smooth to powdery-soft and tender succulence.

The Steamed Hybrid Tiger Garoupa Fillet Rolls Stuffed with Minced Pork and Prawn Paste (RM228++ per fish) is what my mom would call 'kung fu tau'; her term for an ultra-labourious dish. Yet it doesn't faze the chef one bit to whip up this stunning masterpiece that pleases the eyes and tummy. Take your time to savour those soft but tender fish rolls that come that distinctly springy-chewy stuffing. Enhanced with clumps of aromatic fried minced garlic and ebikko, this dish is definitely an exquisite show-stopper.

Regulars at this restaurant have always raved about the Iberico Pork Ribs but now the porcine bar has been raised even higher with the introduction of Iberico Char Siew (RM35, RM80). Sheathed in a dark and viscous, lacquer-like sheen, the streaky Iberico pork is juicy to the bite; its caramelised sweetness tasting faintly smoky on the palate. Again very limited quantities of this speciality is available so it's best to call ahead and reserve your share in case demand exceeds supply.

The final dish that rises to the occasion is Waxed Meat Rice (RM60 - serving for 6 persons, RM80 - serving for 10 persons). What makes it different? Scrumptious Hong Kong goose liver sausages that's what. Normally I'd eat a slice or two of liver sausages but golly, this is so exceptional that I found myself eating more than my usual ration. The other waxed delicacies: belly pork, duck and pork sausages are up to par too; their irresistible aroma and mildly winey flavour infusing the fragrant jasmine rice. Don't miss the crunchy, charred rice crusts at the bottom - ample proof that the rice is cooked in the claypot and not served in the pot for presentation purpose.

Ah, the proof of the pudding is in its eating and Extra Super Tanker proves that its food remains in top ship-shape form.

CNY Set Menus are available at RM838++, RM998++ and RM1488++ per table of 10 persons.

Restaurant Extra Super Tanker, 48 SS20/10, Damansara Kim, PJ. Tel: 03-7726 7768/69

Private Kitchen is a homely haven for urban foodies

Shredded chicken and crunchy cucumber salad redolent with appetising tangy-spicy nuances

Everyone knows home is where the heart is and the way to our hearts is through the stomach. That's the feeling arises when you dine at Private Kitchen - the food has that unmistakably homeliness to it; a heartwarming reflection of the chef/owner's TLC.

The inviting private dining space upstairs at Private Kitchen

Just like any Chinese restaurant worth its salt, Private Kitchen is offering two special menus to celebrate the upcoming CNY festivities. Priced at RM398+ for 5-7 pax and at RM698+ for 8-10 pax, urbanites can very well afford to treat out-of-town relatives and friends here when they come a-calling.

Dark and delectable...chicken stuffed with assorted mushrooms

From our recent sampling of some key dishes from both menus, the conversation-stopper is undoubtedly the Special Stuffed Chicken with Assorted Mushrooms. A whole chicken stuffed with diced assorted mushrooms, minced pork and other goodies, it mimics that classic Chinese eight-treasure duck dish that was once all the rage for grand banquets.

Carved open...the chicken spillis over with scrumptious stuffing

Bathed in a bewitchingly dark, glistening sauce, the chicken is tender and thoroughly suffused with the rusticity of its fungi stuffing. It's wickedly delicious and you'd find it hard to stop at just one piece.

Gold ingots of beancurd to herald the Horse Year

Shaped like ancient gold ingots, the golden brown Wok-fried Homemade Tofu with Minced Meat in Abalone Sauce would be a shoo-in with the young and young-at-heart. The beancurd's soft texture is combined with minced pork to give it better mouthfeel. To boost the flavour quotient, the chef opts for a mildly briny abalone sauce.

Prawns to evoke happy laughter for CNY

Another festive crowd pleaser would be Deep-fried Prawns coated with Honey Sauce & Longans. A dead ringer for the evergreen sweet & sour dishes, the twist lies in the inclusion of juicy sweet longans. While the crustaceans are great on their own, it's a dish that will taste even better with plain rice.

Get hooked on this sumptuous fish drenched in a robust sauce

Malaysians are partial to strong, piquant sauces and the chef's Steamed Tiger Garoupa in Special Sauce bears testament to this. Our dining party wish there had been less of the robust sauce but alas, the fish's delicate sweetness was completely swamped except for a small piece that escaped the saucy tirade. I sampled that and found it utterly sublime.

Pork for thought in a pot

It would take you Herculean effort not to order bowls of rice to fully relish the Braised Belly Pork in Casserole. Scented and tinged with aromatic cinnamon sticks, ginger and dried chilli, the chunky pieces of belly pork and beancurd puffs call to mind the hearty braised pork in soy sauce that many of us grew up with. Simple, uncomplicated yet satisfyingly good.

Fried rice brimming over with deliciousness

If there's one good reason why you should restrain from gorging on too much on the earlier plethora, it would be the need to save space for Fried Rice with Preserved Meat and Mushrooms. These are not ordinary waxed delicacies mind you but imported ones from Hong Kong - the chef's home base. The heat doesn't dissipate as quickly from the claypot so the fluffy rice stays warm far longer.

Even the dessert harks back to hearth and home - classic tong sui (sweet broth) of Red Bean Cream with Lotus Seeds that nobody ever grow tired of eating. Its subtle sweetness is bound to evoke a sense of happy contentment that stems from being thoroughly well-fed.

For reservations at Private Kitchen, call tel: 03-7728-8399, The outlet is located at103, Jalan SS21/37, Damansara Utama, Petaling Jaya, Selangor.

It's the hottest Chinese dining hot spot in Bangsar right now. With its classically rustic yet opulently furnished interior reminiscent of the dynastic Chinese era, Paradise Dynasty is drawing the crowd as the CNY shopping frenzy reaches feverish pitch.

To herald the upcoming festive celebrations, the new restaurant has introduced its Paradise Fortune Pot (poon choi) that's available in two sizes, priced at RM388++ (4-6 persons) and RM688++ (8-10 persons).

This speciality is a feast in itself with 16 ingredients crammed into a huge claypot. Starting at the top layer, you'd find gourmet goodies such as abalone, prawns, fresh scallops, goose webs and sea cucumber. Delve a little deeper and up pops black and eringi mushrooms, slices of streaky belly pork, chopped chicken, beancurd puffs stuffed with dried oyster and black seamoss, broccoli florets and baby Chinese cabbage. Braised in a special abalone broth, the delectable ingredients have a nice sheen to them and lush, voluptuous flavour.

A basket of its signature Eight Flavours Xiao Long Bao (RM25.80++) is a 'must have' when dining at Paradise Dynasty. There is a little card on every table to guide diners on how to eat these dainty dumplings to avoid scalding one's mouth and why the ma la (tongue-numbing Sichuanese fieriness) variant should be saved for last. Slightly chewy, the xiao long bao skin is thin yet sturdy enough to hold the broth while the filling is tasty enough on its own without the usual vinegar and shredded ginger dip.

For the uninitiated, the restaurant takes great pride in its varied menu of Shanghainese and Sichuanese specialities such as Hot & Sour Soup. Admittedly it is one of the better ones I have tried; a tantalising blend of sour, salty and spicy accents that unleashes staccato bursts of explosive heat with each spoonful of thick, smooth broth.

Scrambled Egg White with Scallop & Fish is inspired by Chinese legendary folklore. Word has it that the dish was created for Empress Cixi who demanded for crabs. Since it was an off-season, one of the imperial cooks resorted to whipping up a mixture of fluffy egg whites with fish and scallops. When a whole egg yolk was gently stirred in, the whole ensemble resembled that of crabmeat and thus, the day was saved. You too will feel like a king once the velvety smooth egg white curds slicked with runny yolk caress your tastebuds.

Tiny bombshells...Close-up view of Sichuan peppercorns

Other regal treats that await include Sichuanese Diced Chicken and Salted Egg Yolk Prawns. Both dishes will wreak havoc on your palate with their riotous flavours and distinct textures.

CNY Festive Menus are available throughout the celebratory period, starting from RM388++ (4 persons) to RM1,088++ (10 persons) alongside ubiquitous servings of Yee Sang (RM48++ to RM88++).

For reservations, call Paradise Dynasty, tel: 03-2201 7022 (Level 2, Bangsar Village 2, KL) or 03-7887 5022 (Level 1, Paradigm Mall, PJ). The restaurants will be opened throughout the Chinese New Year.

This food tasting session was organised by HungryGoWhere Malaysia – Discover, Eat, Share today! (URL link HungryGoWhere Malaysia to http://bit.ly/HungryGoWhereMY)

Come the frenetic CNY period, it will be on hands on deck at Noble Mansion. Similar scenarios are repeated throughout all restaurants under The Oriental Group where armies of service and culinary personnel battle gamely to withstand the overwhelming onslaught of diners throughout the CNY period.

By now Noble Mansion has received overwhelmingly positive response on CNY eve for all its reunion lunch and dinner sessions. Naturally the savvy Justin Hor wouldn't dream of allowing a single CNY to go by without ensuring the debut of new and inventive dishes to reel in diners.

This year, we were given first-hand sampling of the season's de rigeur salad - yee sang with seared salmon belly and white truffle powder (RM98++ medium, RM138++ large). Interestingly, the fish was lightly seared on the edges; the resultant faint smokiness melding unexpectedly well with the white truffle's lush, voluptuous musky nuance. Even after we had 'lou sang', subsequent mouthfuls of the refreshing salad still bore that distinct aroma and left a lingering aftertaste in its wake on the palate.

An edible work of art best described the individual servings of Crispy Icelandic cod with mandarin orange cubes (RM18++ per person). With such a collusion of complementary textures and flavours, what's not to like? The fish pieces were crisp on the outside and buttery flaky inside; the natural oiliness well-tempered by citrusy mandarin dices.

I will always equate pork trotter with the Chinese proverb - wang choi jau sau which means lucky fortune flows smoothly in hand - definitely something that we all want badly this year to counter the ever-growing price hikes.

One has to applaud the chefs for stuffing the trotter with eight delectable 'treasures' that range from diced mushrooms and dried oysters to water chestnuts and gingko nuts for the Braised eight treasures whole pork trotter (RM98++ per portion). Drenched in a lightly unctuoussauce, the trotter was meltingly, fall-of-the-bone tender with the various diced 'treasures' lending myriad textural interest to it.

Those who want a luxe touch to their CNY feast can't go wrong with Braised Boston lobster with Shanghainese rice cake and garlic (RM33++ per 100g). Cooked to springy doneness, the lobster's inherent sweetness coupled with the slightly charred garlic lend abundant flavours to the chewy pieces of rice cakes.

Hearty, homespun nuances reign in the splendid dish of Tiger Garoupa with Roast Pork and Mushroom (RM330++ each). A fab departure from the usual steamed fish, the rich gravy comes with shimeji and black mushrooms, spongy layered beancurd sticks, Chinese cabbage, roast pork slices and garlic - a superbly bowl-licking tasty sauce that begs to be complemented with bowls of white rice.

I'm a sucker for well-cooked 'sang chow lor mai farn' - stir-fried glutinous rice but Noble Mansion's indulgent version is in a class of its own. After all, few restaurants serve up Stir-fried glutinous rice in pumpkin with whole abalone (RM48++ per person). Not only the grains are nicely separate with a slight nutty centre, they contrast nicely with succulent bites of the abalone.

For the finale, we readily succumbed to the piping hot pot of Lap Mei Farn (RM68++ for 4-6 persons, RM108++ for 8-10). Apart from the sliced waxed pork and liver sausages, there are sliced waxed duck and belly pork as well as arrow head. A scrumptious, flawlessly prepared dish that will leave no cause for complaints. Unsurprisingly, this ranks as one of the best we had sampled in the run-up to CNY.

RM68++ for a small pot (4-6 pax) and RM108 for a big pot (8-10 pax). - See more at: http://pureglutton.com/gourmet-chinese-new-year-meal-noble-mansion#sthash.NBex2s7z.dpuf

Special menus are available for table of two to ten persons throughout the CNY at Noble Mansion. Reservations are highly recommended.

NOBLE MANSION, 1st Floor, Plaza 33, 1, Jalan Semangat, Section 13, Petaling Jaya, Selangor. Tel: 03-7932 3288, 7960 8992

Noble Mansion
1^st Floor, Plaza 33
Section 13
Petaling Jaya
Tel: 03-7932-3288/7960-8992
- See more at: http://pureglutton.com/gourmet-chinese-new-year-meal-noble-mansion#sthash.NBex2s7z.dpuf

Traditions are hard to break when it comes to Chinese New Year but Chef Wong Pak Seng and his team have no intention of putting the cart before the horse when it comes to dishing up festive specialities.

The Xin team left no stone unturned in setting the pace and giving us a galloping start to the Wooden Horse Year, starting with the ubiquitous yee sang (raw fish salad). With six variations available (RM68++ to RM198++ depending on serving size), the Prosperity Salmon Yee Sang is a perennial fave with the restaurant's die-hard regulars and CNY revellers.

Freshly shredded vegetables, frisky tangy pickles, frilly jellyfish and crispy flour crackers go into this terrific toss-up of a salad that is neither too dry or moist even after the dressing has been added. We give it our full stomp of approval.

Although I'm not the 'chicken soup for soul' kinda person, I'm akin to the proverbial horse that's led to water, to drink from the heartwarming bowl of Double-boiled Chicken Soup with Wolfberries. Clear and delicately sweet, I daresay soup fiends will lap up this up with gusto to the very last drop.

Upping the ante on this year's festive feast race, the Xin team jockeys for top position with a stunning show-stopper - Roast Goose with Special Sauce. Mildly gamey yet lusciously juicy, the firm, tender goose has us chomping on the bit. Surprisingly it wasn't fatty at all and we relish every delectable mouthful.

A huge, tissue-thin egg-based pouch ringed by broccoli florets impresses from the get-go. The fillings turn out to be a gastronome's dream: a braised hodge-podge of sumptuous sea cucumber, plump black mushrooms and alluring abalones. Aptly listed as Bountiful Abalones in Golden Pouch, this is a dish that grabs the limelight the minute the eggy pouch is cut open to reveal its deluxe contents.

According to chef Wong, there are a handful of new creations to mark the CNY but timeless classics such as Steamed Pomfret with Soya Sauce & Garlic Oil will never fall out of favour. The fish flesh is fine and smooth and barely needs much tricking up so trusty condiments like superior soya sauce, aromatic garlic oil, freshly chopped Chinese parsley and spring onion are preferred to jazz it up.

Horsing around with fruits resulted in a tempting creation of Wok-fried Prawns with Fresh Fruits & Sesame Sauce. A boon for those too lazy to bother with prawn shells, the crustaceans slicked with creamy, nutty sesame sauce are sublime; their bouncy texture likely to put a spring in your step after devouring them.

Another consistent best-seller for the Lunar New Year period is the 'xin-ful' treat of Waxed Meat Rice in Claypot. Most chefs have their own closely guarded trade tricks to ensure this cherished offering command a loyal following year after year and Xin's has remained consistently sought-after since the restaurant opened. Suffice to say the rice tastes so good that one bowl is never enough.

To sweeten up the celebrations, diners will find tong sui (dessert broth) such as Double-boiled Honeydew to wrap up their meal nicely.

There's no horse play when it comes to rustling up new nian gao (steamed sweet glutinous rice cake) dessert. This year, they turn to the dark side of chocolate...boldly blending bewitching cacao with earthy green tea for the Chocolate Paste Green Tea Nian Gao.

Our vote goes to the Deep-fried Hazelnut Paste Nian Gao which has sticky nian gao crusted with a crumbly, toasty batter coating and stuffed with some nutella-flavoured paste. Subtly sweet, the chewy cake releases the distinct hazelnut fragrance the longer one chews on it.

Special CNY dishes from the a la carte festive menu are priced from RM13++ to RM318++ per order. Families and groups of friends may prefer the Prosperity Set Menus that start from RM1,388++ to RM1,588++ per table of 10 persons.

Xin Cuisine, Concorde Hotel Kuala Lumpur, 2 Jalan Sultan Ismail, Kuala Lumpur. Tel: 03 2144 8750

INSTAGRAM AND WIN!

DELICIOUS NEW TEMPTATIONS

MAKAN KITCHEN'S MONTHLY SPECIALS

CLOSE ENCOUNTERS OF THE CHEF KIND

RUSTIC REVELATIONS

NEW AGE JAPANESE

CARE BEARS FOR A GOOD CAUSE

'TIS THE SEASON TO BE CARING

MEAT-TING CHAMBERS

MUCH ADO OVER CHRISTMAS

FEASTS, GIFTS AND CHRISTMAS CHEER

"MERII KURISUMASU" CHEER

BOSCH UPS THE COOKING ANTE

OUT OF WEST AFRICA

EE-XQUISITE CNY SELECTION

EXTRA SUPER SPECIAL CNY

Restaurant Extra Super Tanker, 48 SS20/10, Damansara Kim, PJ. Tel: 03-7726 7768/69

HOMEGROWN FLAVOURS

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A MANY SPLENDOURED FEAST

XIN-FULLY HORSE-PICIOUS EATS