JOM.MAKAN.LIFE.

It's a silly cliché but The Restaurant is the restaurant that I'd love to be wined and dined at given a choice. Cosily ensconced in the plush serenity of The Club Saujana, its posh, clubby ambience keeps the hurly-burly of daily life at bay.

But what is a classy restaurant without good food? Fortunately, The Restaurant's leading man - chef Alexander Waschl - ensures every diner leaves with Cheshire cat-size smiles on their faces, coaxed by his wealth of culinary aces that leave discerning connoisseurs well-satisfied of course.Much-lauded since his arrival some three years ago, Alexander the Great (well, he has been winning all these awards hence the nickname) has proven that the way to people's hearts is indeed through their stomachs.

If your curiosity is piqued and you wonder what are his specialities that have everyone singing his praises, the wickedly luscious Foie Gras Ice Crème with a Smoked Duck Roll and Granny Smith Apple (RM100) is a surefire bet. I guaranteed your heart will melt after a taste of that cool, creamy yet mildly briny confection.

The Smoked Duck and Foie Gras with Baked Apple, Wantan and Cranberry Sauce – a tongue-teasing palette of textural and flavourful contrasts that will get you into a real flap.

Even more devilishly delectable is the Truffle Duck Confit Ravioli with Onion Jam and White Port Wine Foam (RM50); an ethereal blend of heavy and light flavours, tender and slippery smooth textures, as well as dominant and subtle nuances on both the nose and tastebuds.

Drink in this 'garden' of sweet peas

Although I'm no soup lover, I really dig the Garden Peas Cream Soup with Oven-roasted Pine Nuts (RM34) for its bright, jade-green hue and velvety slickness. Earthier and brimming with woody robustness, the Mushroom Consommé with Mushroom Ravioli and Vegetable Brunoise (RM34) tastes reminiscent of heartwarming chicken essence – perfect comfort food for world-weary souls.

Similar succour can be sought in the Pot Au Feu (RM85) though the chef's version is strikingly different from the classic French one. The delicate pasta parcels of Grilled Scallops, Squids, and Lobster Tortellini bathed in some lush, voluptuous sauce that jolts the tongue with some startlingly zingy 'kick ass' sambal-laced emulsion.

Further evidence of Chef Alex's penchant for spicy food can be found in the outlet's signature Nasi Goreng Kampung (RM40). Before you freak out over the princely sum, let it be known that this ultra-luxe, top-selling rice platter is fit for a king and includes skewers of succulent prawn and chicken satay, crowned with a sunny-side up egg.

My personal show-stealing pick for an encore would be the Smoked Spring Chicken with Mushroom Cream Sauce, Fried Mushroom Bread Dumpling and Onion Jam (RM60). It's substantial serving for a warm appetiser but hey, who's complaining? This tender chook coupled with the various components is a culinary masterpiece that has to be savoured to be believed.

Minimalist fans would enjoy the Open Lasagna with Poached Scallop, Pepper, Leek and Saffron Sauce (RM60). The 'nude' pasta sheet adorned with poached sweet scallops and drenched in saffron-scented, leek and pepper-flecked sauce definitely makes no apologies for its plush richness.

Fish fans aren't bereft of choices either with temptations such as Grilled Salmon with Citrus Fruit Sabayon, Carrot Mousseline, Crabmeat Cannelloni & Sautéed Vegetable (RM85) orFried Seabass with Bouillabaisse Sauce, Garlic Mousseline and Ratatouille Vegetable (RM85). Both fish are cooked to opaque, toothsome doneness and gently perked up by attendant sides that enliven their delicate sweetness.

Brace yourself for pin-drop silence when sampling the Roasted Rack of Lamb and Braised Lamb Shoulder with Eggplant, Potato Fondant & Baked Potato Strudel (RM150). Suffice to say long-winded description is unnecessary; the proof is completely is its eating.

The heftier serving of Wagyu Striploin and Braised Organic Beef Cheek (110g) with Celeriac Moussline, Baked Cepes Mushroom Ravioli (RM180) should leave even the most mighty appetite replete. Swaggering with irresistible juiciness, this is one piece of buttery-tender meat that will sear itself into your memory.

Don't fool yourself into believing you'd never be able to tackle dessert (RM30-RM34 each). Not when sinfully decadent creations such as the Ultimate Chocolate Brownie with Iced Milk Mousse, Nougat Ice Cream and Berries, Iced Champagne Mousse with Chocolate Chilli Bonbon and House-made Coffee Ice Cream with Amaretti beckon. Just succumb and revel in the sheer sweet bliss!

The Restaurant, The Club Saujana Resort, Jalan Lapangan Terbang SAAS, Shah Alam, Selangor. Tel: 03-7806 7000

For the less than the price of a low-cost flight ticket to Japan, passionate foodies can treat themselves to the best of what Kansai region has to offer at the Kampachi Pavilion KL. In conjunction with the All Kansai Food Promotion Committee and The Kansai Food Export Promotion Cooperative, Kampachi is having a special culinary promotion featuring the finest from Kansai region from 15 – 23 February 2014.

Japanese chef Koji Tamaru will showcase the purity of Kansai's ingredients in a specially composed nine course kaiseki menu (RM300++ per person) on that three consecutive nights on 19, 20 & 21 February. Only 30 seats are available per night so make sure you don't miss out.

According to Wikipedia, the Kansai region is the cultural and historical heart of Japan where several key cities: Kyoto, Osaka, Nara and Kobe to name a few are located. From the culinary standpoint, Osaka boasts several sublime specialities to call its own; from the popular takoyaki (octopus balls) and okonomiyaki (Japanese-style pizza meets pancake) to the minimalist but oh-so-delicious kitsune udon (fat wheat noodles with deep-fried tofu pockets in broth) and kushikatsu (skewers of deep-fried meat or vegetables). Kyoto is also hailed as one of meccas of traditional Japanese cuisine while the famed Kobe and Matsusaka beef lend further credence to the Kansai region.

At the sneak media preview, the curtain-raiser is an oversized Fresh Hiroshima Oyster with a daub of Fresh Ponzu Vinegar Gelée served on half shell. It's comparable to a Botticelli muse - plump, pale and seductively creamy the minute you nip it; squirting salty-sweetness of the sea tinged with slight metallic tang onto the palate as it glides effortlessly down the throat. The experience stirs up some mixed feelings – that of ecstasy from the mollusc's unparalleled exquisiteness and a little regret at its swift disappearance.

Still, any residual melancholy is washed away by the Clear Soup with Clams, Japanese Mustard Spinach, Julienne Leek & Young Japanese Pepper Buds. Immersed in the delicate broth is no ordinary clam but another sizable hard shell denizen that tastes sublimely sweet with a delightful chewiness. The wispy threads of leek (from Kyoto) together with the attendant greens temper whatever fishy flavour there is.

Sashimi is the best way to demonstrate Kansai's best and the Slices of Raw Fish of Tuna, Ark Shell & Yellowtail comes up to scratch. Pristine fresh and faultlessly cut, theit bare naked simplicity leaves no cause for complaints.

Delicately flaky yet moist, making short work of the Grilled Yellowtail with Teriyaki Sauce garnished with Marinated Shishito Green Pepper doesn't take much effort. For the actual dinner, the star of the show will be buri or amberjack. Prized for its natural oil content, the seasonal deep-sea fish is a rarity hence its ramped up allure.

Another ample testament to the freshness of Kansai's seafood cachet comes from the Boxed Sushi with Sea Bream, Prawn & Conger Eel. For the uninitiated, boxed sushi originates from Osaka has vinegar-infused sushi rice is pressed into a box, layered with assorted slices of raw fish and cut into neat, dainty rectangular wedges in place of the more common hand-shaped clumps of seafood-topped rice balls.

Aesthetically, each piece looks too good to eat; a miniature work of art bearing a translucent, gelatinous and filmy piece of vinegar-marinated kelp seaweed atop the three sushi variants.

The All Kansai kaiseki experience will draw to a close with custardy-light Yuzu Mousse; an ethereal offering that leaves a effusive trail of whimsical citrusy notes on the tastebuds.

Cooking enthusiasts may wish to learn how to make takoyaki from Aizu-ya, the delicacy pioneer on 22 & 23 February in a special workshop. Grilled in a special cast-iron pan with half-spherical molds, the batter balls were firstly popularized in Osaka by a street vendor named Endo Tomekichi in 1935 who subsequently opened a takoyaki shop called Aizu-ya. Again places are limited. Price: RM150++ per person inclusive of a complimentary takoyaki pan

For enquiries, call Kampachi Pavilion KL, tel: 03-2148 9608

Rich, smoky and roiling with big flavours, the Charred Seafood Noodles (RM38) at Signature by The Hill -- the trendy gastro-lounge that's one of the five F&B entities up on The Roof has scores of patrons making a beeline for it nightly with some even calling ahead to book their portions.

Nobody gripes about the princely sum since this dish is fit for a tycoon. Described as Signature's take on Penang's famous char kway teow, the noodles are laden with nicely cooked king prawns, oysters, calamari and scallops. We love how much 'wok hei' the flat rice noodles have; that elusive slightly charred nuance that leaves one hankering for more of those silky, spicy and garlicky ribbons. No wonder this item has become the outlet's hottest seller since opening.

There's lots of things going for Signature as a newish F&B haven. There's the expansive view of course but the extensive menu that includes creative cocktails and premium beverages alongside Asian and international fusion cuisine is worthy of your attention too.

The owners are savvy enough to realise that some of their patrons are bound to hanker for local delights hence they have gotten the chef to put in a discerning selection. Besides the deluxe CKT, you may want to sample the Imperial King Prawns Noodles (RM42) -- yet another upscale interpretation of sang har meen which has crispy egg noodles cooked with fresh king prawns, seared scallops and squid in thick egg gravy. We daresay it is another surefire winner that would go down well with the home crowd.

We also like the outlet's quirky humour when it comes to speciality cocktails. Giving a grown-up spin to Malaysia's most popular drink is such an ingenious move! The runaway winner has to be the rum, Bailey's and Kahlua-spiked Milo Ais (RM28) while those who want to relive their rabble-rousing frat and sorority house days, the Watermelon Slush (RM40) -- a potent concoction of Sminoff vodka, Midori, lychee liqueur and watermelon juice should remind you of those heady times.

Sober up for your meal with a salad or two but no worries, they're anything but boring. The current hot spell will make you appreciate the Summer Duck Salad (RM23) ever more for the cool, perky ensemble has juicy watermelon cubes, longans, slices of smoked duck breast and crumbled feta cheese clustered amidst mixed lettuce leaves and arugula, tossed with a peach dressing. A delicate play of sweet-briny accents against multiple textural layers, what's not to like?

Italian air-dried beef, Parmesan shavings and sliced mango give the Leaning Tower of Caesar (RM22) refreshing twists; punctuating the classic romaine lettuce and homemade Caesar dressing combo with their distinct mellow saltiness and fruity sweetness.

Personally I'm not keen on Brussels sprouts but the pile of rotund salad leaves drizzled with sesame dressing and adornments of quail egg halves, cherry tomatoes and thick-cut slices of sesame-speckled, seared tuna in the Seared Maguro Akami (RM26) showed cohesiveness of this veg with the correct choice of ingredients can turn it into a delightful offering.

From the Drinking Partners menu which serves nibbles and light bites to line the tummies of those out on night-long drinking sprees, the Drunken Garlic Clams (RM23) would be most appropriate. Soused in white wine, garlic, chilli and olive oil, the white clams and black shell mussels are sublime; tender with toothsome chewiness and the irresistible creamy winey sauce best mopped up with slices of garlic toast.

True to the saying 'once you go black, you never go back', I daresay once you try the Scallops Black Aglio Maki (RM45), you'd never look back either. Served in a sizzling hot plate, the dish proffers squid ink spaghetti sauteed with olive oil, garlic flakes and chilli gilded by several 'maki' (rolls). Upon closer inspection, those turn out to be grilled scallops in disguise, wrapped up in laver seaweed with tobikko topping. This pasta's quite a show-stopper in the taste department while its black on black presentation is oddly memorable.

Both the Signature Grilled Salmon Pasta (RM45) and seared Black Cod (RM55) fillet with braised leek and fennel with tomato jam will easily net their fair share of fans. The former featuring a thick slab of perfectly grilled salmon atop a bed of al dente spaghetti in mildly spicy creamed tomato sauce is piquantly robust; the fish and pasta's voluptuous richness tempered by a heap of fresh peppery arugula.

The cod's subtler but no less unctuous flavours meld superbly with the braised leek and fennel; their natural pungency mellowed into slick caramelised sweetness which render the tomato jam somewhat redundant.

We like the playful element of how the King Prawns Linguine (RM49) is presented. Instead of piling everything into one plate, the chef has opted to separate the jumbo prawns into an old-fashioned airtight mason glass jar then present it alonside the pasta and a dollop of black caviar on a square plate. You'd have to secure the jar lid and shake the contents up to ensure the crustaceans are evenly coated in its olive oil, garlic and chilli flakes dressing before pouring these out onto the pasta. Trust me, the resultant outcome justifies the expended effort.

Meaty choices to sink your molars into include Black Angus Tenderloin (RM88) served with pumpkin mash, garlic chocolate, arugula and sauteed seasonal vegetables and chargrilled Rack of Lamb (RM58) with roasted pumpkin, Brussels sprouts fricassee and signature mint sauce.

Unlikely as it sounds, the collusion of garlic and chocolate sauce succeeds in giving the beef a unique taste dimension. For the latter, the textural and taste profiles are boosted by the accompanying side of Brussels sprouts, chunky chicken ham and onion fricassee.

Sweet endings appear in the form of timeless Western creations such as cakes and puddings as well as a cheese board. If you are like something light yet interesting enough to tickle the palate, Romeo Y Juliet (RM24) -- strawberry jelly complemented by an elongated crumbly cookie and a lemon curd tartlet should float your boat.

Chocoholics will find the Spicy Chocolate Lava (RM22) swoon-worthy enough since the molten centre cake comes with bursts of chilli hotness and a topping of Kahlua-infused mascarpone, and berries compote.

Besides Signature, The Roof's integrated F&B and entertainment hub has four other crowd-pulling concepts: Stratosphere -- Asia’s first luxury bar nestled on top of an infinity grassed helipad with a 360-degree view of the city and greater Klang Valley, Play -- a premium dance club with guest stints by local and international DJs spinning the decks, The Malt & Leaf -- a cosy haven where vintage malts are paired with the world's finest cigars and Score -- a lively sports bar for post-work tipples and R&R.

For reservations at Signature by The Hill, call tel: 03-7725-3588. Address:The Roof, Sky Level, 1 First Avenue, Bandar Utama, Petaling Jaya.

Summer Duck Salad (RM23), slices of smoked duck breast are served with cubes of watermelon, longan, feta cheese and tossed with a peach dressing. - See more at: http://pureglutton.com/signature-roof#sthash.7Uw3gRm4.dpuf

Don't know about you but I'm an avid traveller. Naturally changing times mean our travel habits are also transforming. Nowadays I find it hard to disconnect from the slew of gadgets I tote around especially if it's a working trip.

While I'm more vigilant when I'm out and about on my daily routine, staying safe online is a different kettle of fish all together. But thanks to some useful and timely tips from Norton by Symantec, I'm relooking at ways to stay safe online during my travels.

As a frequent user of the internet and various apps downloaded into my BB, I find these handy hints listed by Norton by Symantec worth sharing:

· Secure our mobile device and tablet– Ensure our mobile devices and portable tablets have Internet security software before we travel. A comprehensive security solution for all our gadgets such as Norton 360 Multi-Device from Norton by Symanteccan prevent possible online fraud and stop strangers from using our precious gadgets in case of loss or theft. It will also detect and eliminate mobile threats, block unwanted calls and texts, and provides anti-phishing web protection at airports and other risky public Wi-Fi areas.

· Mind our settings– Set any Bluetooth devices to "hidden" instead of "discoverable". Better still turn OFF the Bluetooth function and disable geo-tracking on smartphones.

· Reset passwords– Use strong passwords on all mobile devices, laptops, and tablets. Remind family members to do the same. Also, change your network configuration to manually select any wireless network that it joins instead of automatic selection.

· Back up!– Before you leave, remember to back up your files, programmes and your personal data.

· Share with caution – Avoid sharing actual holiday dates, places, and time with friends and family on social media and/or online as criminals always look for such information to locate your house and steal from you. Better to be safe than sorry so remember to be cautious when talking about your holiday plans online.

· Beware of fake promotions– Be careful when clicking on travel promotions and offers for flight or hotel booking as they might be disguised to look like trusted and reputable brands to steal your personal information.

· Avoid online financial or important transactions – Complete all your financial transactions before you depart. Avoid entering user names and passwords on a busy, crowded, and unsecured airport Internet. Always assume your Wi-Fi connection, particularly at the airport, is vulnerable. Limit email and IM to casual communication.

· Remind your kids–Teach your kids about smart and safe Internet use in public places. Tell them to be wary of anyone sitting too close and ensure they NEVER share their user names and passwords. Insist on them sticking to off-line games and videos instead of online activities especially at the airport or other crowded public places.

· Stay alert– “Shoulder surfers” are crooks that zoom in on people who are so absorbed in online activity that they won’t notice someone else 'memorising' their passwords and other information that's being keyed in.

These identity thieves hang around airports, hotel lobbies, crowded bars or restaurants – anywhere where you might be mindlessly surfing the Internet. Be aware of your surroundings! If you can read the magazine of someone seated nearby, they can probably read your laptop or tablet screen too. Why not buy an affordable privacy screen as a great in-flight option? They’re sold at most stationery shops.

· Turn off file sharing–If you have highly sensitive, confidential or personal data, consider storing it elsewhere. Always turn off file sharing at airports and crowded public places.

So what's the solution for intrepid travellers like us? This is where the latest Norton 360 Multi-Device from Norton by Symantec comes in handy. Designed for compatibility with the new features of Windows 8.1, the Norton 360 Multi-Device software is a single licence that protects up to five different devices: PCs, Mac, iPhones, iPads, Android smartphones or tablets.

The latest version of Norton 360 Multi-Deviceispriced at RM189 and provides one year of protection for up to three devices. Now available for purchase in Malaysia through various retailers and online at http://malaysia.norton.com.

WIN A FREE COPY OF

NORTON 360 MULTI-DEVICE!

I'd love to hear from you! What are YOUR best tips on staying safe online?

The three (3) best answers will each receive a copy of Norton 360 Multi Device (worth RM249 each). Each copy of Norton 360 Multi Device provides one year of protection for up to five devices just for you! Share your tips in the Comment Box or email: alice12134@gmail.com before 1 April 2014. Winners will be notified by email.

In Persian, maliqa means queen consort. It's also the name of a Mediterranean restaurant tucked away in a quiet nook of Bukit Damansara owned by Syed Salehuddin Wafa (he's one of half of the winning duo in 'The Apartment' reality TV show) and Izzy Ani Arope with several close buddies.

Opened about one and a half years ago, the restaurant has grown from strength-to-strength; a constant magnet for those seeking hearty Turkish, Greek or Italian specialities to satisfy their tastebuds. This is evident from the additional tables in the main dining area and by the owners' admission, the cosy lounge cum dining room upstairs catering is already quite a hit with big dining parties.

The menu has also undergone some changes from our last visit (over a year ago). With a new chef at the helm, we discover some unexpected gems while popular mainstays such as Moussaka (RM23.90) has been retained. I still recall that seamless collusion of cheesy and meaty layers with slightly charred eggplant slices.

On this visit, the curtain-raiser came in the form of Salmon Bruschetta (RM12.90) - toasted baguette slices topped with diced tomato and olives, and smoked salmon. We loved the intermingling of flavours and textures that built up our anticipation of the other dishes to come.

Luckily, the soulfully delicious Seafood Soup (RM10.90) didn't disappoint. Brimming with bright, sunny accents that are synonymous with the Mediterranean coast, we lapped up every spoonful of the tangy, creamy tomato-based broth spiked with paprika amidst succulent mouthfuls of mussel, calamari and fish.

Another deep-sea treasure that kept us riveted was the Baked Mussels & Cheese (RM26.90 half dozen). Served on the half shell and smothered with melted cheese, the tender, chewy mussels bestowed unexpected bursts of subtle sweetness and brininess on the palate from the inclusion of diced red capsicum and black olives.

The 'less is more' approach won the day for the Mushroom Risotto. Although one of the simplest and plainer dishes, we were smitten by the grains' soft, creamy but slightly nutty texture and rich, woody nuances.

A little acidity went a long way in raising the Salmon Steak with Lemon Cream Sauce (RM43.90) to notable heights. Cooked to blush-pink tenderness, the naturally oily fish went like a dream with the accompanying sauce.

Red meat lovers would enjoy Lamb Shank with Tomato Cream Sauce (RM39.90). The mildly gamey meat was suffused with deep-seated flavours and that degree of tenderness that held its own without it disintegrating at the prodding of our forks.

Regular crowd favourites such as Roast Chicken with Mushroom or Black Pepper Sauce (RM23.90), and the Maliqa House Steak (RM46.90) remained in the current menu; samplings of both instantly reinforced their perennial popularity.

Dessert choices are rather limited. If Apple Crumble (RM8.90) and Tiramisu (RM8.90) don't appeal to you, the only alternative left is ice cream or you could check what is the day's dessert offering. A negligible shortcoming compared to the more than ample main offerings that await you at Maliqa.

Maliqa, 49, Jalan Medan Setia 1, Plaza Damansara, Bukit Damansara, Kuala Lumpur. Tel: 03-2095 0002

Searing hot, tart and salty accents raced across our tongues and caused us to break out into a sweat the minute we had a dose of the Death Valley hot sauce. Just the vapours emanating from the bag of steamed prawns in that lethal sauce alone left our eyes tearing and throats rasping.

But that is exactly what made getting down and dirty at PJ's latest crab restaurant - Crab Factory Original Louisiana Boil such fun. Forget about dining utensils and tableware; brace yourselves for a fun albeit messy hands-on affair with back-to-basic serving style i.e. pour the food out onto plastic sheet-covered tables.

No need to mind your Ps and Qs here as the Crab Factory invites you to embrace the no-frills simplicity yet unrestrained robustness of Creole and Cajun cooking where casual backyard seafood boils are the norm rather than the exception.

This novel dining experience from Louisiana - the home of Jazz and Blues struck such a resonant chord with T.Y. Ooi and her pals after their adventurous road trip to the U.S. that they decided to replicate it for fellow Malaysians. Decked in industrial chic elements and rustic wood accents, the brightly-lit restaurant evokes a laidback casualness that puts diners instantly at ease.

While perusing the menu, nibble on irresistible starters such as crispy House Fried Baby Squid (available in Garlic or Cajun flavours, RM10.90) and Southern Chicken Wings (Garlic or Cajun). Both are incredibly addictive thanks to their crunchy batter coating that's either garlicky or zingy hot.

I can't put my finger on it but there's something about Gumbo that I like. Laden with rice, beans, corn, shredded chicken and sausage, the heartwarming Southern broth had me slurping up to the last spoonful.

If you have kids in tow, the Pollock Fish Fingers with Garlic Fries would be a surefire hit. Bite into the light batter coating and be rewarded with sweet, flaky white fish that went like a dream with the house made mayo dip.

Conversation literally ceased the minute we were inundated by bags of king crabs, yabbies, meat crabs, Japanese snails, prawns and mussels in quick succession. Steamed with different house sauces: zesty lemon pepper, garlic butter or Southern hot sauce, each of us inevitably found a variant or two that hit the spot. There's no charge for mild or medium hot sauce while the O'ly Crab or Death Valley hot version will incur a token charge of RM5.

The dining experience was unabashedly fun with everyone throwing caution to the wind and getting their hands dirty in their concentrated attempts to crack, pry open and extract the sweet, chunky morsels from shells and carapaces.

According to Ooi, she sources and imports the seafood for Crab Factory from different countries to ensure maximum freshness. "Depending on your choice of seafood, the items are charged according to prevailing market prices. These are listed on our menu boards for easy reference."

Regardless of the seafood you choose, Ooi recommends substantiating each order with some 'bag buddies' (RM4-RM7.90): chicken sausages, potatoes, corn cob and button, king or enoki mushrooms.

Crab Factory is worth a visit for those who wants a change from local seafood preparations.

CRAB FACTORY ORIGINAL LOUISIANA BOIL, 21, Jalan SS2/64, 47300 Petaling Jaya, Selangor. Tel: 03-7865 5850. Business hours: Mon, Wed & Thurs: 3pm - 11pm, Fri, Sat &Sun: 11am - 11pm. Close on Tuesdays.

In the Chinese food scheme of things, you're either yin or yang. How do you tell which category are you? Maybe this colourful chart will help to determine if you're a hottie or a cool cat...just remember you're special in the huge tapestry of life.

Norwegian salmon - one of Norway’s best known international exports - has such wide appeal in the Malaysian food scene that the volume of Norwegian salmon exported to Malaysia reached 1,900 tonnes last year.

From left: Nur Qamarina Chew Abdullah, AEON managing director with Christian Chramer, SEA regional director of Norwegian Seafood Council, Hans Ola Urstad, Norwegian Ambassador and Monica Maeland

Such flavourful figures have prompted Monica Maeland, Norway’s Minister of Trade and Industry to visit Kuala Lumpur recently; to familiarise herself with the marketing of Norwegian salmon and support the marketing activity conducted by the Norwegian Seafood Council in Malaysia.

A hefty 9kg Norwegian salmon had the 'starring role' at the AEON Bandar Utama supermarket on that momentous day; placed on a bed of shaved ice barely 48 hours after its swift passage by air to Malaysia from Norway’s cold, clear waters.

Adding more chutzpah to the ministerial visit was chef Jimmy Chok from Singapore who caught the imagination of local media members and AEON shoppers with his inventive salmon recipes that combined Asian flavours with European cooking techniques.

Norway's Trade and Industry Minister Monica Maeland slicing Norwegian salmon. Next to her are Hans Ola Urstad, Norway's Ambassador to Malaysia and Nur Qamarina Chew Abdullah, AEON's managing director

Rich in nutrients and a vital part of a balanced diet, Norwegian salmon is a good source of protein, vitamins D, A and B12, iodine, antioxidants and vital marine omega-3 fatty acids. With approximately 15-25% protein per 100 g of edible flesh, the fish contains lots of essential amino acids.

Organised by the Norwegian Seafood Council and Innovation Norway, with the support of AEON CO. (M) BHD, the fresh Norwegian salmon is supplied by Euro-Atlantic Sdn Bhd, a leading importer and distributor of marine produce, specialty fruits and vegetables based in Kuala Lumpur.

Below are the two simple yet superbly delicious salmon recipes by Chef Jimmy Chok for you to try at home. You can also visit www.salmonfromnorway.com for more recipes and information from the Norwegian Seafood Council.

Salmon Kebabs with coriander yoghurt

MAKES 6 SKEWERS | PREP 15 MIN | COOK 10 MIN

900 g Norwegian Salmon fillet, cut into large cubes (allow 3 cubes per skewer)

1 tsp cumin powder

½ tsp salt

2 red bell peppers, cut into squares

2 red onions, cut into wedges

300 ml plain yoghurt

50 g coriander, chopped

1 lime juice

1. Soak 6 satay sticks in water for 10 min. Marinate the fish with cumin and season with salt.

2. Skewer each stick with 3 cubes of salmon, alternating each piece with bell pepper and red onion.

3. Heat up the grill and cook over medium heat for about 3 min on each side.

4. Mix the yoghurt with coriander and lime juice. Adjust seasoning to taste.

5. Serve the salmon kebab with the coriander yoghurt.

Fresh Norwegian Salmon with Julienne Ginger, Chilli & Fresh Calamansi Juice

SERVES 4| PREP 10 MIN

600g fresh Norwegian salmon loin

200g fresh young ginger, cut into julienne and soak in cold water

2 large red chillies, sliced

1 bunch of coriander leaves, stems removed

4 tsp superior soy sauce

2 tsp sesame oil

2 calamansi limes, cut into halves for its juice

1. Slice salmon loin into sashimi-style thickness.

2. Arrange salmon slices onto a plate.

3. Top with ginger julienne, chilli and coriander leaves.

4. Drizzle soya sauce and sesame oil all over the fish slices.

5. Served chill as appetiser. Squeeze calamansi juice on fish slices prior to serving.

Note: This dish can also be served alongside porridge, steamed rice or plain fried noodles.

Dry and floral on the palate, a chilled glass of sparkling Montenisa Brut NV Franciacorta complemented by dainty canapés: foie gras, smoked salmon and oyster Rockefeller set the recent Antinori wine dinner at Nero Vivo off to an jovial start.

Held in the cheery haven of Italian cuisine where chef Michele Cuozzo holds fort, the event saw passionate Italian food and wine enthusiasts sharing an evening of convivial laughter and light-hearted banter with Vice President of Antinori Wine Albiera Antinori.

Before dinner started, Albiera touched on the rich history behind the Antinori family which has been involved in the production of wine for over six centuries since 1385. Now into its 26th generation, the firm remains a family-run entity headed by Marquis Piero Antinori with the support of his three daughters: Albiera, Allegra, and Alessia.

The evening's pace acquired a startlingly refreshing note thanks to the crisp, citrusy white Castello della Sala Cervaro della Sala 2010. A blend of 90% Chardonnay and 10% Grechetto harvested from 15-20 year old vineyards, the elegant white bedazzled us with its straw gold tinged with greenish hue, faint floral-flinty bouquet and long, structured finish. Its persistent toasty and mineral notes were perfect counterpoints to the supple, matured richness of the roasted provolone cheese with cinnamon scented, red wine poached pears.

Tubular shaped pasta – a typical Neapolitan special – brimming with an indulgent amount of gooey, cheesy stuffing complemented by delicate pieces of bamboo lobster in fresh tomato sauce achieved sublime gustatory heights with Marchese Antinori Chianti Classico Riserva 2010. This Badia a Passignano Riserva is produced exclusively from the finest Sangiovese grapes of the property by the same name in the Chianti Classico area of Tuscany. Seductively voluptuous on the palate, the ruby red wine enthralled us with its ripe berry-cherry nuances and velvety liquorice spiciness.

Artfully blending Cabernet Sauvignon, Merlot, Cabernet Franc and PetitVerdot, the lush, dark red Guado al Tasso 2008 flaunted jammy plum and black currant notes mingled with coffee, toasty oak and spice overtones. Its soft, elegant tannins sustained a smooth, lingering finish that held its own against the deep-seated flavours of the roasted duck breast with asparagus, fig jam and balsamic vinegar sauce.

Finger-licking great lamb chops with potatoes and mixed salad complemented Guado al Tasso 2004, an excellent tipple that boasted 50% Cabernet Sauvignon, 40% Merlot and 10% Syrah. Scored 92/100 by Wine Spectator, the ruby red wine with its complex fruity-toasty nuances of coffee and dark chocolate, balanced, soft tannins and lingering finish bore testament to the wine's strong regional character.

For the night's finale, we made short work of the luscious cake with almond paste and chocolate served with vanilla ice cream that went superbly with the golden yellow Castello delle Sala Muffato della Sala 2007, a well-balanced wine with intense floral and honeyed aroma and taste, underscored by fresh, almost citrusy notes.

The Antinori wines are best savoured with sumptuous Italian cuisine like the specialities by Chef Michele Cuozzo of Nero Vivo. Depending on your choice, the wines are priced from RM65 to RM1,800 per bottle in Malaysia. For information on Antinori wines, visit http://www.antinori.it/en

For reservations at Nero Vivo Restaurant, call Tel: +603-2070 3120. Address:3a, Jalan Ceylon,
Kuala Lumpur.

Unthinkable as it sounds, local street food in the city would probably be extinct by the next decade or so, steamrolled into the sands of time by the fast and furious pace of development. Already the number of independently run kopi tiams are dwindling by the day; their places usurped by shinier, air-conditioned local coffee franchises. Hence when entrepreneurs like Willie Tay of Grandeur Gourmet come a-calling and inviting old-time established hawkers and street food vendors into modern food courts (Tay prefers to call his ventures food atriums), the savvier ones find the offer too irresistible for words.

That's why you'd find familiar names like Heun Kee Claypot Rice and Sentul Ah Yap Charcoal Hokkien Mee inside Taste Enclave, an ultra-modern yet cosy food haven in Avenue K. With 16 stalls and 4 mini restaurants nestled within, diners are naturally spoilt for choice.

The spacious 550-seat space is adorned with lush faux foliage and tactile decoration in the forms of whimsical bunnies, topiary and running water feature, to create an indoor serene garden setting and a comfy area to dine in.

One of the mini restaurants here is Grandeur Teppanyaki, a designated section specialising in beef, chicken or seafood teppanyaki that's prepared a la minute. We love the shrimp, squid and scallop combo (RM17.90) which came piping hot, flecked with freshly ground black pepper and doused with sticky, buttery and briny sauce.

To balance that rich serving of seafood, you may want to order a plate of the refreshingly minty Vietnamese Mango Salad (RM6.90) from Ythu Wendy Vietnam Cuisine. Although the bracing salad bears some similarity to the Thai version, the inclusion of crushed peanut, fresh mint and nuoc cham makes it somewhat different.

Sometimes local food tends to fall short at modern food courts but Mandarin Chicken Rice proves that its signature chicken rice can rival even the home-cooked version. Not only is the chicken marble smooth and succulently tender, the flavourful rice and piquant chilli dip also got the nod from the Hainanese gastronomes in our dining party.

You can also add a meaty boost to your meal with delectable siew yoke (crispy roast pork) and char siu (honey glazed BBQ pork) from Tong's Roast. Having made their cut at the Pudu market for three decades, this family-run enterprise is now moving with the times and winning over a new generation of food lovers with their delicious offerings.

Rice loving diners will go potty over Heun Kee Claypot Rice (RM19.80 for a set inclusive of soup, vegetable and seafood beancurd) - an evergreen favourite with foodies who venture into the Pudu area. Served with a dish of mui hiong salted fish on the side, the comforting rice dish is further enriched by sliced Chinese sausages, chunks of chicken, lashings of dark and light soya sauces, and freshly chopped spring onion. Trust us, it's so good that you'd be scraping the bottom of the crusty pot in no time at all.

Taste Enclave is a rice haven for farn toong (rice fiends). Besides the Chinese fare we sampled, the Wrap Time and Jalan Kayu Prata stalls also take pride in their rice dishes. The tasty Mediterranean Rice (RM11.40) from Wrap Time is well-scented by myriad aromatic herbs and spices that's used to cook it. Side servings of fresh salad and chick peas make the platter a complete meal by itself.

Closer to home is Dum Briyani Chicken (RM14.90) which has quarter of a chicken and a hard-boiled egg buried in fragrant, fluffy long grain rice perfumed by a heady spice mix. Pickles, deep-fried crackers and a side dish of curry ensure every inch of your tummy space is adequately filled once you polish off the serving. By the way, the Roti Prata deserves special mention for its flaky softness and sublime fish curry.

Besides smoky charcoal-fried Sentul Ah Yap Hokkien Mee (RM9.90), noodle enthusiasts can find ample satisfaction from Stall No.21 Beef Noodles, a spin-off from the famous Soong Kee Beef Noodles. Brimming with rich, deep-seated beefy nuances, the Beef Balls with Tripe Noodle Soup (RM9) is comfortingly simple yet slurpilicious; a complementary combination of different textures: springy, smooth, chewy, gristly and soft in a bowl.

The second mini resto is Svea Cafe which adds some Swedish slant to the premise with casual but popular crowd-pleasers such as pastas, pizzas and burgers. Delighted by the lightly flaky, moist Grilled Salmon with Baked Mashed Potato (RM19.80), we promised ourselves that we'd return some day to sample the meatballs and pork chops.

This is possibly the only food atrium where live seafood can be prepared upon request. Besides hallmark dishes such as Singapore Chilli Crabs or Black Pepper Crabs, Xi Qing Seafood whips up a mean Marmite Short Pork Ribs too. Wickedly scrumptious, these porcine pieces are worth sinking your teeth into.

Fancy firing up your tastebuds? Then Golden Hot Pot's Ma La Golden Hot Pot (RM6 onwards) should set them ablaze. A sizzling hodge-podge of prawns, lotus root, mushroom, peanuts, vegetable and black fungus, the tongue-numbing speciality from China has about 27 different spices in it. Depending on your preference, the hotness level can be moderated or ramped up - just inform the chef when you order.

Taste Enclave
Level 2, Avenue K
156 Jalan Ampang
50450 Kuala Lumpur
Tel: 03-2181-8888
Opens 10.00am till 10.00pm - See more at: http://pureglutton.com/taste-enclave-avenue-k-kuala-lumpur#sthash.9Q0xwSto.dpuf

TASTE ENCLAVE, Level 2, Avenue K Shopping Centre, Jalan Ampang, KL. Opening hours: Sun - Thurs & PHs 10 am-10 pm; Fri, Sat & eve of PHs 10 am - 11 pm.

Grill, garden bistro and bar - that's what Muugu set out to be when it opened in a restored bungalow just a stone's throw from the glitzy hotel and shopping belt of Bukit Bintang. Tucked discreetly away in a quiet nook of KL, the restaurant draws the time-pressed office crowd with its reasonably priced set lunch (RM17 to RM35 depending on the choice of main course) that includes soup or salad and a glass of soft drink or coffee/tea.

Incredibly, parking is a breeze here and there's an al-fresco patio that overlooks a patch of green where one can enjoy a glass of wine and a puff without causing any consternation. For heat-averse people like us, the cool air-cond space inside is the perfect refuge especially in the sweltering weather.

I never order fries on the side when I dine out until I had the golden finger-thick Truffle Fries (RM8) at Muugu. Flecked with fine shavings of cheese and chopped parsley, the truffle oil-scented fries are so sinfully delish and incredibly addictive that we forgot to snap a pix. This snapshot was kindly on loan from PureGlutton.com (thanks Chris!)

If carbs are strictly off-limits, then go for the Pan-seared Scallops with Quail Eggs (RM23). Topped with a pint-sized fried sunny-side up quail egg on each one, the scallops make sublime mouthfuls that beg you to lick the plate clean.

For a light boozy kick to whet your appetite, I'd recommend the Mussels in White Wine Broth (RM19). Prepped with lashings of white wine, the shellfish are toothsomely tender. Don't forget to soak up the salubrious sauce with slices of crusty baguette.

Soup lovers will lap up every dollop of the Cream of Wild Mushroom Soup (RM12). The broth has just the right degree of creaminess, woody aroma and rustic voluptuousness to it.

Health nuts may prefer to graze on the classic Wild Rocket and Pear Salad (RM16) which has peppery rocket tossed with sweet pear wedges, crunchy walnuts, plump raisins and cheese shavings in a mildly tart dressing.

Want something to nibble on with your fave tipple? The sweet solution is succulent Honey Glazed Chicken Wings (RM15) bursting with such irresistible flavours that you'd be asking for more.

Air-flown Australian steaks are seared on volcanic rock at Muugu

Muugu takes pride in their Australian steaks and beef lovers will do well with either Ribeye (RM42) or Tenderloin (RM55) done medium rare. Grilled to order on volcanic rock, the meat tastes best sans sauce. Accompaniments of fries, mashed or sautéed potato, greens (ratatouille or mixed greens) and red wine, black pepper, brown or mushroom sauce are proffered to complement their steak.

Hearty eaters would be amply satisfied with Braised Lamb Shank (RM35) as the hefty portion comes with similar sides. The meat is delectably tender without being mushy; the lamb jus lending depth and body to the braising gravy.

Other protein options here include Pan-fried Salmon Fillet (RM29) and an unexpectedly outstanding Roasted Chicken Thigh (RM23) smothered in a rich, wine-based sauce or check what's the catch of the day.

Happily, the Seafood Risotto (RM27) and Pasta Aglio Olio (RM17) also measured up with both dishes adroitly acquitted during our visit.

Bring down the curtains on your meal with Chocolate Fondant Cake with Vanilla Ice-cream (RM13), Cheesecake (RM12), Tiramisu (RM12) or Strawberry Granita (RM9).

The runaway best-seller is the molten choc cake - possibly because sweet-toothed diners simply melt at the mere sight of all that gooey goodness! My only grouse is the 'teetotaller' Italian 'pick me upper' tastes far too sedate but hey, don't let me rain on your parade if you're a fan of that luscious treat.

For reservations, call 03-2110-3603.Muugu Garden Bistro & Bar is located at 32 Jalan Jati, Off Jalan Bukit Bintang, Kuala Lumpur.

FEAST FIT FOR A KING

Spicy, creamy yet mildly tangy...gulai asam tempoyak ikan patin from the Centre rules!

Homesick for true-blue kampung food? Aaahhh, you can't go wrong with the extravagant line-up at the Centre. Top 3 picks: 1. gulai asam tempoyak ikan patin - packs a spicy, tangy punch with creamy finish. Fresh chunks of patin adds sweetness...souse the gravy over white rice and you'd be in gustatory heaven!

2. nasi briyani kambing - not all briyanis are created equal. Perfumed by exotic spices, the fluffy grains are good enough to be enjoyed on their own. But heck, nobody can resist a slice or two of juicy roast lamb right?

3. serawa durian - if you can't have the real King of Fruits, this unctuously rich version is a darn good substitute. Every durian lover's dream ;-p (sorry, no pix...)

The lavish spread is worth every sen of that RM99++ per person (Ramadan Al-Mubarak menu) and RM135++ per person (Ramadan Al-Kareem menu).

Kuala Lumpur Convention Centre, Jalan Ampang, Kuala Lumpur. Tel: 03-2333 2888

*****

TRULY ASIAN EATS

Fire up your tastebuds with Malay and multi-racial cuisine at Latest Recipe. Celebrity Chef Zubir Md Zain makes a special comeback, bringing wickedly delectable Malay dishes to the fold in addition to the lavish parade of Japanese, Indian, Western and Chinese fare.

Top 3 Picks: 1. rendang pulau Jawa daun salam - generously spiced and brimming with enough heat to leave you hot under the collar in a good way. Basil leaves give this tasty rendang additional aroma and nuance.

2. red snapper with Portuguese sauce - love the piquantly robust sauce atop the perfectly cooked snapper. Moist and sweet, the melding of delicate and strong flavours makes this a winner in my book.

3. teppan-cooked prawns - the Japanese section is always a hit with diners here and the prawns are highly recommended. Slightly peppery with some creamy sauce, their springiness and inherent sweetness are raveworthy indeed.

You'd have a hard time deciding what to eat as the buffet is laden with too many irresistible choices. We love the nostalgic offerings featured: sup gearbox, keli salai masak tempoyak (catfish with fermented durian gravy), putu piring, putu mayam, roti jala with kuah durian, local agar-agar jelly with basil seeds and coconut flesh, and crispy banana, breadfruit and sweet potato fritters.

Price: RM138++ per adult on weekdays; RM128++ per adult on weekends.

Latest Recipe, Le Meridien Kuala Lumpur, 2, Jalan Stesen Sentral, KL Sentral. Tel: 03-2263 7434

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RETRO NOSTALGIA

Comfort food that evokes childhood memories and age-old recipes that stir up a sense of nostalgia are the crowd-pulling factor at Concorde KL. Diners can break fast at the Ballroom transformed into a typical kampung setting while Melting Pot Cafe is decked in festive finery for Ramadan.

Top 3 picks from here: 1) lamb chop kurma - tender and flavoursome from a medley of fragrant spices, these chops are finger-licking down to the last bone.

2) umbut kelapa masak lemak putih - crunchy palm hearts redolent with turmeric flavour and scent, bathed in a rich coconut milk-based gravy...yummy!

3) ayam pencen rendang - lean, mean and firm village-bred chicken simmered in a complex spice blend to robust perfection

Of course, few can resist the perennial delights of fish head curry, siput sedut, sotong kunyit, lidah lembu bakar air asam, daging salai masak belimbing...and we haven't even touch on the remaining mind-boggling plethora of rice, dessert and thirst-quenching drinks yet!

Price: Concorde Ballroom (until 25 July) - RM98++ per person; Melting Pot (until 27 July) - RM118++ per person

Concorde Hotel KL, Jalan Sultan Ismail, KL. Tel: 03-2717 2233 or 2144 2200 x 2337

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SELAMAT BERBUKA PUASA TO ALL MUSLIM FRIENDS AND JOM MAKAN READERS!

Watch out for part 2 of Top Picks for Ramadan from

Aloft KL, Chakri Palace and InterContinental KL

SIMPLY THAI-TALISING

Thai and Malay specialities fill three rotational menus for buka puasa at this opulent Thai restaurant. Chef Solahudin Nutto bolsters up the restaurant's buka puasa spread with selected local favourites culled from his mom-in-law's recipes so diners will find rendang tok, beef with black pepper sauce and ikan bakar tucked amongst evergreen Thai specialities: mango and papaya salads, fish with sweet & spicy sauce and colourful dessert.

The Top 3 picks consists of: 1) mieng kam - wild pepper leaf parcels with seven different condiments: crushed peanuts, tiny lime wedges, diced ginger, toasted coconut flesh, diced onion and bird's eye chilli, and fried dried shrimps. Laced liberally with the dark, treacly and sweetish sauce, one can polish several parcels of these in one sitting.

2) Thai green lamb curry - an evergreen hit that's bound to set tastebuds alight. Creamy rich yet well-spiced, it comes with loads of eggplant, long beans and sliced lamb. Sedap!

3) mango with sticky rice - it's a toss between this or tab thim krob (waterchestnuts 'red rubies' with jackfruit strips in chilled coconut cream-based broth). The toothsome glutinous rice with succulent mangoes won out...

The gado-gado is surprisingly good too so have a go at that if you spot it in the line-up. Buffet price: RM69.50++ per person

Chakri Palace, Lot C4.06.01, Level 4, Pavilion, 168, Jalan Bukit Bintang, Kuala Lumpur. Tel : 03-2143 1141

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THE A-LISTERS

Producing a special buffet for Ramadan is akin to directing a blockbuster. Over at Nook, Chef Steven Seow and his team have pulled out the stops to rustle up a bountiful buka puasa feast of Malay and regional delicacies. From the colourful and tempting parade, our top 3 picks are:

1) Stuffed Whole Lamb Kuzi - somehow nobody can resist taking a serving or two of delectable roast lamb whenever they spy this centrepiece. Best enjoyed with some well-spiced Nasi Briyani together with vegetable dhal, cucumber & pineapple acar, papadom and mint-tomato yoghurt.

2) Chicken with Sambal Petai - an unexpected gem that tastes better than it looks. Love the pungency of the stink beans and the heat from the chilli and spice paste.

3) Classic Kuihs - nothing beats evergreen Malay kuihs for a sweet ending to a satisfying buka puasa dinner. Kole kacang, bingka keladi, seri muka, onde-onde and other colourful offerings are certainly the stars of the show here.

Other recommended choices include salted beef with kim chi, the range of seafood on ice and oysters au gratin. The A-list Malaysian Feast is priced at RM100nett per person. Served nightly until 26 July.

Nook, Level 1, Aloft Kuala Lumpur Sentral, No.5, Jalan Stesen Sentral, Kuala Lumpur Sentral| Tel: 03-2723 1154

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NOSTALGIC CROWD-PLEASERS


Chef Razak slices off some ‘Kambing Bakar Saddiq Sigaraga’ - roasted whole lamb seasoned with garlic and thyme for InterContinental KL's GM Mr Hafidh Al-Busaidy (right)

Relive the bygone years of P. Ramlee through a composition of good food inspired by the beloved artiste’s songs and films. With names of key characters and film titles incorporated into the dishes, diners will find tongue-in-cheek specialities such as ‘Gerai Roti Pendekar Mustar’ stall featuring roti john, roti jala and murtabak; ‘Asam Pedas Madu Tiga’; ‘Ikan Bakar Husin Lempoyang’ and ‘Otak-otak Kampung Dusun’.

The rotational menu also includes ‘Aneka Kerabu Kampong Pening Lalat’; ‘Sup Pasir Bedenggung’ featuring Malay oxtail soup and tulang rawan; ‘Hidangan 40 Penyamun’ showcasing sambal udang petai; udang galah masak tempoyak; ikan siakap 3 rasa; gulai kawah; kari kambing dengan kentang; ayam masak merah; ayam perchik and sotong goreng kunyit.

Our top 3 picks: 1) Daging dendeng - coarsely pounded chilli and onion fire up smoky, jerky-type beef pieces that leave you yearning for more

2) Fish head curry - forget about the presentation and just relish the complex profusion of spicy accents. Caution: carb overload ahead.

3) Tapai pulut & tapai ubi - these traditional treats are definitely an acquired taste. I like the slightly fizzy tingle and boozy nuances on the tongue coming from the fermented glutinous rice and tapioca.

The extravagant spread comes at RM138++ per adult (July 7 – July 20) and RM120++ per adult (July 21 – July 25).

Serena Brasserie, InterContinental KL, 165 Jalan Ampang, Kuala Lumpur. Tel: 03-2161 1111

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Coming Soon! Part 3 of Top Picks for Ramadan 2014

HOMECOMING HAVEN

A serene haven to buka puasa away from the city's madding crowd. Chef Badrul and his team's earnest TLC shine through the plethora of classic kampung dishes laid out. Familiar favourites should evoke good memories of one's hometown or village. Our top 3 picks:

1) Ayam masak merah - red, hot and stunningly sumptuous like how an excellent ayam masak merah should be. Am salivating at the very thought of its delicious taste that had lodged itself firmly in my memory bank.

2) Asam pedas oxtail - this is a dark horse (should that be cow?) of a dish. Granted, it is not much to look at all but oh, it will take you a long time to forget the robustness of that spicy-tangy gravy and the slightly gristly texture of the oxtail chunks. A winner in our book!

3) Satay - Good enough to rival those in Kajang...the chunky pieces of beef and chicken (all meat no fatty skin) suffused with tasty marinade that are good enough on their own

At RM69 per head, this is one buffet that's a real steal in the city. Since the hotel is spanking new, I daresay the staff is eager to please too. Trust me, you'd be much better off here than jostling with the hordes elsewhere.

Curvz Cafe, Silka Cheras, KM10, Jalan Cheras, KL. Tel: 03-9100 1133

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APPETISING AROMAS

One Semenanjung, One World and one buffet of epic proportions that cover Malay, Indian, Chinese, Nyonya, Eurasian and European specialities at one go nightly. Whether it's soto ayam and sup ekor pedas or nasi pelangi withgulai kawah and puyuh goreng berempah you crave, the parade of splendid offerings should leave you replete.

And we haven't even touch on the luscious dessert line-up yet: cendol, pandan kurma mousse and tapai pulut among others to sweeten your dining experience.

1) Irish lamb stew - gentle on your tums for buka puasa after a day-long fast. Wholesome, nutritious and satisfying soup for the soul...truly comfort food at its best. Chunky cubed lamb adds textural interest and oomph!

2) Fried spiced prawns - zingy on the tongue without rendering it numb, these crustaceans are springy to the bite and redolent with the scent of heady spices. Don't even think of stopping at one...lol!

3) Twisted donuts - their airy-light sponginess had me smitten at first bite. Glittering with fine caster sugar, this dainty offering is just the right size to leave guilt-free from scarfing it down ;-D

Of course, there's abundant other delicious choices on the line-up but be selective and you'd get better bang for your buck minus the risk of overindulging. Price: RM128++ per adult

Cinnamon Coffee House, One World Hotel, First Avenue, Bandar Utama City Centre, Petaling Jaya, Selangor. Tel: 03-7681 1157

TASTE RENAISSANCE

Specially prepared for Iftar, Temptations are aplenty with local and Asian specialties whet the appetite. Break your fast with healthy servings of gado gado, pasembur and bubur lambuk before enjoying nasi minyak, nasi tomato and nasi bukhari.

Whole lamb with percik sauce, daging Palembang, udang harimau masak lemak cili padi, otak-otak kuah padang and other goodies should leave you replete.

1) Kerabu sotong - tangy-briny local salad with chewy squid pieces flecked with grated coconut; perfect appetite stimulator to kick-start buka puasa

2) Labu masak lemak putih - possibly one of the simplest but yummiest curry ever. Pumpkin simmered in spiced coconut milk gravy resulting in a delicately sweet but flavourful curry.

3) Kek lapis - a traditional classic that one never tires of. Well-spiced and buttery, this is one of the best treats to conclude a lavish dinner.

The three dishes are mere percursors to the entire range of dishes available so don't restrain yourself to that. Notable picks in our book include tiger prawns in turmeric curry, assorted Malay kuihs, grilled fish, fish serunding with lemang, and lamb curry.

Priced at RM108++ per person; RM88.16nett per person from 24 July to 27 July

TEMPTationS, East Wing, Renaissance Kuala Lumpur Hotel, Corner of Jalan Ampang and Jalan Sultan Ismail,Kuala Lumpur. Tel: 03-2162 2233

* * * * *

BALIK KAMPUNG BLITZ

Return to your roots with a wide array of nostalgic dishes that will propel you to Balik Kampung, at least culinary-wise. Apart from cherished Malay fare, the Grand Hyatt team has trotted out a vast array of multi-cultural specialities; from murtabak and laksa Johor to chicken tandoori and beef shawarma with pita bread.

1) Paneer Makhani - another pared down offering that has diced cottage cheese cooked with cream and masala powder; slightly spongy to the bite, the mild cheese is the ideal foil to flaunt the myriad of spices used to cook it

2) Roast lamb percik with Briyani Rice - studded with cherry tomatoes, the fluffy grains make a superb match with the percik-rubbed roast lamb. Wickedly delectable!

3) Prawns cooked in bird's eye chilli sambal - deliciously punchy with tongue-tingling chilli and spice blend. Best with rice naturally.

Sweet endings come in the form of pandan chiffon cake, kek lapis Sarawak, bubur pulut hitam and cendol. The young and young at heart will have a field day with old-school tubular ice lollies and kuihs.

Available until 25 July, the nightly buffet dinner (7pm to 10pm) is priced at RM148++ per adult inclusive of chilled juices, barley, teh tarik and other local beverages.

JP Teres, Ground Floor, Grand Hyatt Kuala Lumpur, 12, Jalan Pinang, Kuala Lumpur. Tel: 03-2182 1234 ext 2333

They say never trust a thin chef but make that an exception to the rule where Chef Roy Wong is concerned. Kim Ma is an understated magnet that draws discerning gourmands, the well-heeled and connected through its doors; most of them ardent fans of of the Executive Chinese Chef who prefers to let his Chinese cuisine artistry speaks for itself.

His exquisite amuse bouche of Half Boiled Egg with Japanese Mushroom pressed home the vital point with plenty of pomp. Softer than custard and seductively scented with the rusticity of dainty shimeiji mushrooms, this delicacy is something that you won't forget in a hurry. An ace up his sleeve to fete regulars and VIPs, Wong varies the topping; usually veering from foie gras, abalone or pearly roe depending on his choice and mood.

The restaurant's updated look where matte gold and silver hues merged with minimalist opulence sets the stage for Wong's judicious selection of Chinese specialities. Whether it's bite-size dim sum or fantastical Michelin-worthy dishes, a meal here belies the chef's passion and creative fervour.

Like a canny wizard, Wong teased us with three signature dim sum creations: steamed angled loofah dumplings with superior broth, the classic siew mai adorned with truffle and sumptuous steamed chicken roll with morel mushroom.

Weight-watchers would love the angled loofah and minced prawn filling encased in a slightly chewy, translucent dough. The subtle flavours are further perked up by the superior broth that comes with it.
Textural contrasts and earthy accents are noticeably evident in the chicken roll which mixes chicken meat with chopped morel, deep-fried yam and carrot batonettes in a woodsy porcini mushroom sauce.

The prawn and black mushroom dumplings are springy to the bite, with added crunch bestowed by the garnishing of shrimp roe and spring onion while the sliver of truffle giving it a subtle musky aroma. Served a la carte for lunch on weekdays and brunch (10 am onwards) on weekends from RM10++ per item, the delicate morsels should go down a real treat.

Now this is one of those rare times when I don't mind being in the soup...a sip of Wong's Double-boiled Minced Chicken Broth with Fish Maw, Conpoy and Black Chicken Quenelle (RM45.50++) is enough to convert me into a fan. Even more amazing is the ethereally soft 'beancurd' base in it...which is actually blended chicken meat! The black chicken quenelle with chopped waterchestnuts provides an unexpected crunchiness to the smooth and delicate textures of the fah kaw (fish maw) and dried scallop. This symphony is completed by a long crispy baton of deep-fried beancurd sheet rolled with chopped fresh black and button mushrooms and mashed potato. The chef deserves a standing ovation I tell you!

Taking a leaf from the Italians, Wong reinterprets the ravioli by fashioning his own using Hong Kong (low gluten) flour to create the Chicken Ravioli; stuffing the flour skin with fried shredded egg, chopped morel mushrooms and prawn paste (RM32.50++)and serving it with sublime porcini sauce.

We were also treated to his famed signature Pan-fried King Prawns with XO Sauce (RM48++ per portion) - an indulgently rich speciality that's sinfully succulent and unctuous down to the last nook and cranny of its shell.

Lest you think Wong is only good at high brow dishes, he proves he can rustle up homespun fare with his Housemade Tofu with Diced Chicken & Salted Fish in Claypot (RM28/42/56++ depending on portion size). Inspired by the evergreen ham yue fah lam pou (salted fish with belly pork in claypot), this hearty offering makes no apologies for its strong flavours and bracing aroma; perfect to go with plain white rice.

Lighter nuances emerge from the subsequent Stir-fried Broccoli with Sweet Corn Yam Puff (RM8.50++ per individual portion); aptly demonstrating the chef's ability to ramp up or tone down the spectrum of flavours in his repertoire. Surprisingly, the dish wasn't as bland as we had anticipated as bursts of faint sweetness are discernible in the sweet corn kernels and chicken broth that was used to blend with the yam and basil seed sauce. Differing textures come from the composition of little yam puffs, crunchy basil seeds and broccoli florets in the dish.

There's nothing ho-hum about the Fried Fresh Mushroom Rice with Baked Garlicky Cod (RM33.80++) either. Loaded with rustic fungi nuance, the rice came cylindrically molded and complemented by a square slab of cod topped with creamy garlic sauce and a baby tomato to form a visual feast.

For the sweet finale, Wong conjured up Chilled Snow Lotus Seeds with Mango Sauce, Vanilla Ice Cream and Black Rice Crispies (RM12.50++). Another stunning creation that left us in wonder and brimming with respect as the puffy beras pulut hitam crispies and unusual suit leen chee (snow lotus seeds) got our jaws chomping away in between spoonfuls of fast melting ice cream and mango puree.

The dishes mentioned here are available a la carte as well as in various set menus priced between RM1,688++ and RM3,388++ per table of 10 persons.

For reservations, call KIM MA Restaurant, tel: 03-8944 3784. Address: Palace of the Golden Horses, Jalan Kuda Emas, Mines Wellness City, Seri Kembangan, Selangor

Double-boiled Minced Chicken Broth with Fish Maw and Black Chicken Quenelle (RM45.50++) - See more at: http://pureglutton.com/kim-ma-restaurant-palace-golden-horses-chef-roy-wongs-revamped-menu#sthash.aeQkxCp7.dpuf

Softa Soft-boiled Egg with Japanese mushrooms

It was an invitation too good to resist…not only were we invited to revel in the lap of luxury at Pangkor Laut Resort (PLR) for a weekend but also to dine with the Perak Chapter of the Confrerie de la Chaine des Rotisseurs, an international association of gourmands and culinary professionals.

After meeting up with Felicia and Jie Ling of YTL Hotels & Resorts at The Majestic KL, we were soon whisked off to PLR in a comfy MPV. Time passed in a blink of an eye since we stayed glued to our smartphones and tablets all the way with WiFi connection provided by the YES hubble.

Excitement grew as the private island, with its white sandy beaches and two-million year old rainforest came into view. VIP treatment in the form of chilled mocktails and towels, to refresh us in the tropical heat.

After a late lunch at the Royal Bay Beach Club, we retreated to our sumptuously appointed room for a brief respite from the scorching afternoon.

(top) The breezy interior of Royal Bay Beach Club (bottom) the outdoor pool adjacent to the outlet

Light lunch of sushi to satisfy growling tums

Fish tacos that are easy to eat...delicate flavours and textures abound

Seafood laden fried meehoon

The rustic air-cond villa was sheer bliss for us to hide from the sweltering afternoon and lulled us to snooze the afternoon away.

All too soon we had to adjourn to the pristine Emerald Bay for champagne and cocktails, just in time to catch the sunset. Meanwhile newly appointed Executive Chef Stevie Jones and his team were hard at work preparing a lavish barbecue dinner by the beach.

The PLR team certainly outdid themselves, laying out a majestic feast menu that included ultra-fresh Prawn Tikka Skewers sourced from the nearby Pangkor Island, and the Spit-Roasted Whole Lamb inspired by the Chaine des Rotisseurs’ origins in 1248 as an association of roasters.

Known for his philosophy of using fresh, sustainably-sourced and simple ingredients to produce delicious dishes, Welsh-Australian Chef Stevie also proffered lobsters, prime steaks, lamb cutlets, satay, squid and prawns.

Besides Mediterranean-style salads, appetisers and starters, we supped on soup while a dessert sampler completed the extravagant affair. The battalion of attentive staff who fulfilled our every whim and fancy even managed to meet some last-minute requests for freshly sliced fruits.

The resident colony of flying foxes aka fruit bats

A thundery rainstorm the following morning washed away plans for the intended jungle walk by the resident naturalist. After a long, languid breakfast at the Feast Village, we spent a restful morning at The Library, a serene haven where cushy sofas and four-poster day beds on raised platforms are available for guests to lounge around on. It is also the only place at the luxe resort with WiFi connectivity.

For lunch, we hitched a ride on the resort's shuttle van to Chapman's Bar which is sited next to Emerald Bay. Lulled by fully satiated tummies and idyllic surrounds, we slumbered the afternoon away and woke just in time for the sunset cruise.

Our no-so-rich and not-so-famous lifestyle got slightly upscale when we were invited to board PLR's teakwood junk for a sunset cruise. The hour-long expedition took us around the island, giving us fab glimpses of the private villas nestled atop the hills from the sea, bathed in the golden hues of dusk. The crew also had us in stitches with their recollections of Pavarotti's visit and tales of monkeys' business that wreaked havoc with unsuspecting PLR guests.

The Chaine's Amical Dinner was handled by youthful 25-year-old Chef de Partie, Jérémy Blanchot at Fisherman's Cove which had stunning night views of the Straits of Malacca. He acquitted himself with great panache at the open-air kitchen despite having half the experience of other veteran chefs, drawing inspirations from his culinary forays to Penang and putting his head together with his local team.

Yellow fin tuna with scallop complemented by beef reduction, mango chutney & papaya

Pangkor lobster bisque with laksa 'infusion'& prawn dumpling

Sous vide North Pacific sable fish with lala in coconut curry, chilli & watermelon

Grain-fed beef with fondant potato, olive tapenade & red wine reduction

Mascarpone mousse with Kahlua cream & cocoa

Each course was paired with fine wines selected by Ms Ming Ho, Senior Executive Director of Sunway University & Sunway Education Group.

Chaine members present at the dinner included Ms Elizabeth Lee (2nd from left), Bailli Regional de Perak (President of the Perak Chapter); Vice-Conseiller Gastronomique and General Manager of Le Cordon Bleu, Malaysia, Ms Wendy Lewis; Vice-Charge de Presse, Baillage de Perak, Dato’ Steve Day and Datin Su Day from the Baillage de Kuala Lumpur.

I couldn't have asked for a better wrap-up to my maiden sojourn at PLR - a heavenly spa experience at the award-winning Spa Village Pangkor Laut. Despite my initial apprehension, the Signature Pre-treatment Ritual at the Bath House soon left me floating on cloud nine.

The trademark Campur-Campur treatment which blends Malay and Thai massage techniques coupled with Asian-style scrubs, baths and aromatherapy is guaranteed to banish all the aches and pains of everyday life. Heady scents of lemongrass and pandan leaves permeate the air as a traditional pouch of steamed herbs are pressed along the body prior to the soothing massage.

We savoured a light lunch at the Jamu Bar before heading off to the jetty for departure. It was a heartening sight when a group of PLR ever-smiling staff stood in line to bid us farewell, their warm hospitality dulling the painful return to reality as our speedboat took us back to the Marina. The only thing on our mind as we headed back to KL is our silent vow to return someday to the idyllic paradise.

Plan your own holiday at Pangkor Laut Resort by calling the YTL Travel Centre at +603 2783 1000 or email: travelcentre@ytlhotels.com.my.


Umami-rich Marmite Crabs

Crab craze has hit KL and foodies are scurrying to ParkRoyal KL's Chatz Brasserie to have their fill of crabs, crabs and more crabs at the Seafood Buffet dinner every Friday and Saturday this month.

Crispy deep-fried soft-shell crabs

With 10 - yes, 10! - types of crab dishes available, you can gorge yourself silly for only RM85 nett per person. Now isn't that a tasty deal that's simply too irresistible for words?

Simple but sumptuous Steamed Crabs

The gigantic fresh meat crabs were no match for the hungry hordes who dug in with gusto that Saturday night we went. Right on the get-go, every crab part in sight was grabbed, cracked and crunched thoroughly to extract that sweet, firm meat. Oh, the spread also includes a King Neptune's treasure trove of fish, prawns, clams and oysters prepared in every imaginable way but nothing could steal the spotlight away from the meat and flower crab dishes.

Buttering you up with lots of Crabs with Butter Sauce

Honestly, the Steamed Crabs with Egg White which best captures the crustaceans delicate, inherent sweetness during our sneak preview didn't fare as well on the buffet but the freshness was at least clear and discernible. I missed the jus that pooled at the bottom of our crab dish that; coupled with the smooth custardy egg white it was out of this world.

The rich, creamy Butter Meat Crabs also floated our boat on the preview night. Bursting with strong, piquant aroma of curry leaves and mild spice flavour, the freshly extracted crab meat was da bomb when eaten together with pieces of fluffy soft mantou soaked in the unctuous sauce. When cooked in large portions, the sauce was a spread a little too thin although you can still taste the creamy richness.

Tantalising Sweet & Sour Crabs

Coming in at third place is the Fried Crab with Marmite Sauce -- a full-bodied, umami-rich creation with dark, slick and savoury lacquer-like sauce which emphasises the natural sweetness of those meaty crabs.

Kicking things up a notch or two are Fried Chilli Meat Crabs and Kam Heong Crabs. Both robust preparations are likely to set your tastebuds a-tingling and derive great enjoyment from that chunks of sweet crabmeat.

Personally, I find the Fried Meat Crab with Salted Egg a tad gritty for my liking but for those big on seafood crusted with salted egg yolk crumbs, this will certainly hit the spot. More well-rounded with a nice balance of tangy-sweet-brininess is the Sweet and Sour Meat Crabs. Wreathed with eggy wisps, more mantou won't go remiss for this particular dish.

Top: Flower Crabs Masak Lemak (Bottom) Fried Blue Flower Crabs with Chilli & Spices

Nods to local influences come in the form of Blue Flower Crab Masak Lemak Nenas and Fried Blue Flower Crab with Chilli & Spices. For me, the big, bold and lusty meat crabs already stole the thunder so I'd leave you to draw your own conclusions on the two dishes. Also the Deep-fried Soft Shell Crabs seem like a non-event unless you're too lazy to tackle all that shelling.

Every table is presented to a whole steamed fish...much as we appreciated the extra fringe benefit, it was such a pity that the dish was "lost at sea". Diners were just too distracted to care much for the fish. Of course, the extensive buffet will also tempt you with everything from hot and cold appetisers to soup and salads as well as delectable mains such as Fried Yee Mee with Crabmeat, Baked Crab Pudding, Tom Yam Crab Noodles and Baked Salmon with Crabmeat Cream Sauce at the cravery station among others. And we haven't dive into the plethora of dessert and freshly squeezed juices yet.

Call Chatz Brasserie, tel: 03-2147 0088 for reservations now as places are filling up fast!

Three Michelin-starred chefAlvin Leung dazzled us with his X-treme Chinese cuisine to KL recently. The Demon Chef turned local and regional fare like bak kut teh, won ton mee, chilli crabs and oyster omelette on the head, combining innovative cooking techniques with traditional Chinese and non-Chinese ingredients to push culinary boundaries. You either like or dislike his brand of cuisine, there's just no two ways about it.

As with any experimental dishes, hits and misses are natural but forthe hospitality students from BERJAYA UCH, it was a rare opportunity to learn how Malaysian inspired dishes can be given unique gastronomical twists from a world renowned master chef.

Together with Asian Food Channel (AFC), the region’s leading food-focused channel that celebrates unique Asian culinary experiences with the added touch of global flavor, Leung and the BERJAYA UCH team rustled up a sumptuous 5-course menu at Samplings on the Fourteenth for lucky us who were invited to attend.

The curtain-raiser of TOMATO CHINOIS was a 'busy' plate that had tomato on vine braised with “pat chan” (Chinese herb) and Chinese glutinous rice vinegar, in addition to organic yellow cherry tomato with “lam kok” (fermented Chinese olive), tomato foam, green onion, goat's cheese and beetroot. The juicy tomatoes which had the faintest hint of Chinese herbs were largely eclipsed by the briny goat's cheese but overall, the ensemble was top-

notch.

A chorus of 'oohs' and 'aahs' heralded the second appetiser of UMAMI WON TON MEE as everyone gushed over the delicate sheet of crispy ebony-black squid ink paper adorning the duck breast “char siu”, langoustine tartar, rice noodle & vermicelli flavoured with “har mai” essence. We love how the dried shrimp oil lent a savoury richness to the noodles (similar to “har jee meen” or prawn roe noodles) with the langoustine's inherent sweetness balancing the flavour profile. Surprisingly the chef's inventive “char siu” duck tasted more like “lou” (braised) spongy-chewy brown sotong; the only oddity in an otherwise delectable dish.

The star dish of the night was Leung's CHILLI CRAB / OYSTER OMELETTE GAZPACHO. Our gustatory juices were stimulated the minute the aromatic hot gazpacho was poured onto the mound of fresh crabmeat topped with a quail's egg in our plates. Served with a dainty portion of oyster custard on the side, the cohesion of flavours and textures uncannily mimicked that of chilli crabs!

Although we had to pick our choice of main course, everyone managed to swap and sample the different mains. As it turned out, the simplest vegetarian version – BLACK FOREST was the winning dark horse. We had nothing but effusive praises for the all-black platter of silky smooth steamed Chinese rice pasta (“cheong fun”) speckled with bits of black truffles. Gently braised with sweet soy sauce, the flat rice noodle was complemented by baby black carrots, cat ear fungus, asparagus and taro purée. So it's true about once you go black…

Compressed watermelon cubes brimming with the woody “dong gwai” or Chinese angelica nuance left us reeling with delight when we savoured the BAK KUT TEH SHORT RIB. The meaty cubes of tender beef ribs and mini Yorkshire puddings hit all the right notes with dollops of bak kut teh chocolate – similar to that of a full-bodied mole.

Those who opted for the CHICKEN RICEfound themselves digging into nutty, risotto-type rice known as Aqucallo that has been aged nine years. Cooked with chicken stock, pandan and ginger, Chef Leung said it was inspired by Hainanese chicken rice albeit with Hong Kong influences thrown in. Cat ear fungus was added for textural interest while the sand ginger cream mimicked the minced ginger condiment that's ubiquitous in chicken rice. The chicken component came rolled up with crisp, thin skin on the outside.

We were the first to taste his MODERN AIS KACANG – a riotous platter of different ingredients in dazzling hues: peanut butter & condensed milk ice cream, freeze-dried raspberries, cherry snow, banana caviar, pandan chocolate chips, red bean meringue, salty caramel popcorn, sous-vide strawberry with Sichuan and maple syrup, and a Blue Hawaii sphere. Personally, I think the mish-mash didn't gel all that well especially the tart and slightly bitter blue cocktail sphere and chewy popcorn.

Born in London, raised in Toronto, Alvin Leung is known as the “Demon Chef” for his quirky ability to combine culinary art and science; rocking diners with new taste sensations at his three Michelin-starred Bo Innovation in Hong Kong and one Michelin-starred Bo London. Besides Heston Blumenthal, he is one of two self-taught chefs in charge of a professional kitchen that has ever received Michelin stars. Leung is also one of the judges in MasterChef Canada.

Despite his larger-than-life, rock & roll persona, Alvin Leung is really a sweetie and humble chef. He even remember to thank the students who rallied around for the special dinner which says a lot about him. Of course, we were over the moon when he readily posed with us for photos and greeted his fans, going from table to table. For that, he gets two thumbs up.

For more information about Asian Food Channel and its programmes, please visit www.asianfoodchannel.com.

Okayama is a prefecture in the Chugoku region on Honshu Island. Rich in history and culture, Okayama is known as The Sunny Land of Japan. Popular tourist sites range from temples and art museums to gardens and onsen (hot springs). The prefecture's mild climate also makes it ideal for the cultivation of rice, fruits and vegetables, as well as seasonal fishes and marine products.

From 22 August to 5 September, the Okayama Summer Food Fest at Kampachi will showcase Okayama's bountiful offerings where patrons can savour special a la carte (RM25++ to RM65++) items and kaiseki set menu (RM250++ per person) featuring the prefecture's abundant produce.

A recent sneak preview gave us a taste of Okayama's choice produce starting with Kampachi's multi-course menu – Nama Gaki Ponzu as the star of the show. The pair of huge, fresh raw oyster are the biggest I had ever savoured! Their smooth, succulent flesh are thicker with a richer body than that of Kansai's which made it a sensuous delight to eat. The shellfish's oceanic sweet-briny nuance was enhanced by a dash of tart yet faintly fruity Japanese citrus vinaigrette to balance its voluptuous richness.

Coming in at a close second at stealing the show is Togan no Ebi Soboro Ankake (RM32++), Okayama wax gourd and minced prawn with a thick sauce known as ankake. According to Chef Koji Tamaru, the clear, viscous broth – a concoction of dashi, mirin, shoyu and starch – amplifies the dish's delicate accents while fine slivers of kinusaya (boiled snow pea) add crunch and minced prawns, hints of sweetness.

Even vegetables were accorded reverential respect as shown in the Okayama Yasai Salad Goma Dressing (RM35++).The Okayama vegetable salad came presented in a thick and surprisingly sweet tomato 'cup' holding tender green asparagus, kinira (yellow leek), itouri(spaghetti squash) and endaibu (endive) served with sesame dressing. Pay close attention and you'd detect a subtle oniony sharpness to the crunchy yet firm yellow leek and the pasta-like 'al dente' texture of the spaghetti squash. Do you know that the fully ripe winter melon actually breaks apart into long, thin spaghetti-like strips when boiled? These splendid vegetables were accompanied by some tender shimeiji mushrooms drizzled with toasty sesame dressing.

The trinity of Okayama tomato, asparagus and yellow leek made another appearance in the Salmon CarpaccioRoll. Served with wasabi dressing, the raw slices of salmon are rolled with asparagus and leek in a shoyu-wasabi dressing that I thought was a tad too overwhelming. A scattering of avocado dices, globules of salmon roe and crisp fried garlic flakes gave the dish extra colour and textural interest.

Our just dessert came in the form of Pione(RM38++), imported Okayama seedless Pione grapes that were large (almost the size or even bigger than quail's egg) and bursting with juicy sweetness that has the barest splash of boozy finish to it.

Other air-flown produce available during the promotion period will be Okayama Melon, hakuto(Okayama White Peach) and mushrooms (shimeiji and shiitake).

The Okayama Kaiseki menu will only be served at the following Kampachi restaurants on these dates:

August 25@Troika

August 29@Plaza 33, PJ

Sep 1@Pavillion and Johor Premium Outlet

For more details and reservations, visit: www.kampachi.com.my

Instead of the moon, choose mooncakes to represent your heart this Mid-Autumn Festival. With a mind-boggling array in the market, the sweet confectionery is selling like hot cakes (well, cold cakes if you prefer the snowskin version…LOL) from now until 8 September.

Crystal Durian Paste Mooncakes are one of the hot hits at Eastin

True to tradition, Ee Cuisine offers more than 15 flavours to entice mooncake lovers this year. Besides baked and snowskin versions, the mooncakes come in regular and mini sizes. The latter feature distinct fillings of durian, corn with custard and blueberry to tease modern tastebuds. Health-conscious folks can even opt for the low-sugar white lotus paste with single yolk variant.

Naturally the classics such as mixed nuts, lotus paste with single or double yolks, and pandan-infused lotus paste are perennial best-sellers. You can buy them individually from RM11+ each or in tastefully designed gift boxes of four (regular size mooncakes) and eight (mini mooncakes).

Families looking to celebrate the Mid-Autumn Festival together can look forward to sampling Chef Yong Kam Wah's special dishes created just for the occasion. I can vouch for the scrumptious Gratinated Canadian Oyster with Lemon Cheese Sauce – an exquisite West meets East appetiser that marries the mollusk's inherent succulence with a mildly tangy yet creamy sauce that enhances its natural sweetness. The second morsel of Deep-fried Stuffed Prawn Dumpling is a surprise in itself; biting into the crisp exterior, the superior broth within is released in a delicious squirt that amplifies the crustacean's flavour.

The Fish Broth with Mushroom, Lotus Root and Fish Mousse in mini claypot treads that fine line between East-West borders again. Slightly unctuous and creamy on the palate, the broth yields slippery smooth glass noodles, springy-soft fish paste quenelles, wolfberries and toasted garlic flakes. A daring, unusual combination that piques one's interest.

Taking a retro turn, the chef proffers Baked Stuffed Chicken Wing with Savoury Sauce. Generously stuffed with squid paste, the plump chicken wing came sheathed in a sweet-tangy-umami-accented lacquer-like sauce that will leave you licking your fingers and plate clean. Crunchy pickled papaya slices and a sole lychee complemented the dish, to add subtle bursts of flavour and to temper any overly cloying aftertaste.

Delicate nuances prevail in the Charcoal Beancurd with Crispy Enoki; a clever intergration of soft and crunchy textures with simpler, low-key tastes that totter close to blandness. Again it's a dish that should have everyone Instagramming it at once.

If you aren't a big eater, you'd be hard pressed to find tummy space for the Baked Cod with Garlic Fried Rice. Such an indulgent dish is hard to appreciate after the earlier succession of rich, big-flavoured offerings. I suspect some rice lovers would beg to differ though ;)

For a sweet conclusion to your celebratory meal, the Eight Treasure Broth is light enough to please or you can always sample the restaurant's mooncakes to wrap things up. The special menu is available with prior reservations only. Price: RM150++ per person

For further information or reservations, call Ee Chinese Cuisine, tel: 03-7628 7338 or visit www.eastin.com

ALEXANDER THE GREAT

KAMPAI TO KANSAI

RAISING THE ROOF WITH SIGNATURE SPECIALS

SAFETY FIRST

MALIQA'S LATEST MED-LEY

GET CRACKING AT CRAB FACTORY

ARE YOU A HOTTIE? OR A COOL CHARACTER?

NORWEGIAN SALMON GAINS ASIAN FLAVOURS

ANTINORI & NERO VIVO - ARBITERS OF ITALIAN PASSION AND PERFECTION

GOOD FOOD ENCLAVE

DIAL 'M' FOR MUUGU

TOP PICKS FOR RAMADAN PART 1

SELAMAT BERBUKA PUASA TO ALL MUSLIM FRIENDS AND JOM MAKAN READERS!

TOP PICKS FOR RAMADAN PART 2

TOP PICKS FOR RAMADAN PART 3

MASTER OF THE GAME

GASTRONOMIC WEEKEND ESCAPADE

MEGA CRAB CRAZE AT CHATZ

DEMON CHEF'S MOLECULAR MADNESS

OKAYAMA SUMMER FESTIVAL AT KAMPACHI

'MUST HAVES' FOR MID-AUTUMN FEST