JOM.MAKAN.LIFE.

CONCORDE KL LIGHTS UP THE SWEET LIFE

This year's 'it' item for Mid-Autumn Festival which falls on 8 September...Concorde Hotel KL's ingenious mooncake box which can be upcycled into a table lantern lamp! Available in a range of pretty eye-catching colours and a choice of tall vertical or square box-style, the ornate table lights are definitely going like hot cakes!

Pretty lanterns cum mooncake boxes all in a row...photo courtesy of Concorde Hotel KL

This pix of Concorde's durian mooncakes don't do the taste justice...eating is believing. Photo courtesy of Concorde KL

The hotel's scrumptious Musang King snowskin durian is another winner in the mooncake stakes. Packed with rich, creamy Musang King durian pulp and its unmistakably pungent aroma, no die-hard durian fans can resist this heavenly treat. If you want to a sample, you'd better hurry before stock runs out...

Of course, there's different mooncake varieties available to please the palate. My choice is the classic lotus paste with single yolk and pandan lotus paste with single yolk - both decent varieties that aren't too sweet. Priced from RM108 onwards per box, the selection can be viewed at this link:
http://goo.gl/j9sVd8


Sneak peek of the lotus paste with single yolk mooncake from Concorde KL

Pandan lotus paste with single yolk


Mooncake with Japanese red bean filling

Concorde KL's mooncakes are sold at the hotel lobby from 11am-8pm until 8 September (while stocks last). Call tel: 2144 8750 for information and placement of orders.

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HILTON KL'S CLASSY CARRIER


Creative carriers...Hilton KL's mooncake boxes can be turned into a wine carrier

Upping the ante on their luxe boxes of past Mid-Autumn Fests, Hilton KL has also drawn much interest with their classy mooncake boxes that look like tiffin carriers. Once the mooncake box insert is removed, it turns into a nifty wine carrier! You can tell a lot of thought has gone into the design thanks to the flow of creative juices from the in-house graphics team.

The hotel also shows its Midas touch with opulent boxes to present its famed snowskin durian mooncakes. Taste-wise, the exquisitely indulgent snowskin with pure premium Musang King durian creation is neck-to-neck with Concorde's. Billed as Heavenly Gold, it is available in a box of 4 or 6 at RM198 and RM276 respectively.

Close-up of the exquisite snowskin durian mooncake

The other popular variant that piques our interest is Blue Moon, a bright blue snowskin mooncake with amaretto lotus paste and blueberry cheese feuillantine filling. There's something about that sweet-salty balance that tickles the tastebuds, leaving behind an urge to eat more of it.

This traditionalist is equally besotted by this year's signature offering of Autumn Jade - a snowskin pandan mooncake with parmesan cheese and a praline-like mandarin orange-infused chocolate centre. Incorporating the citrusy accent was a brilliant move as the refreshing aroma and nuance help to balance the sweet and rich profile of the mooncake.

Another new variant to sample is Flower Drum - a snowskin lotus paste mooncake with soft custard egg yolk. After savouring the more distinctive flavours, the subtle delicacy of this creation is somewhat eclipsed by its counterparts but it should appeal to those who are partial to subtler tastes.

Purists need not worry as the hotel's baked selection is guaranteed to delight. Our top pick has to be the white lotus paste with single yolk which comes in an impossibly thin baked skin. If you prefer nuttier and crunchier overtones, the baked mooncake with five nuts would be ideal.


Luscious lotus paste with single yolk from Chynna, Hilton KL


Go nuts with this traditional offering from Chynna

The Hilton KL's mooncake selection is available at RM88 per box of 4. For enquiries, call 03-2264 2405.

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CLASSIC WESTIN

The Westin KL also has its own range of mooncakes for the Mid-Autumn Festival. Among the baked variants available are pure lotus paste with single yolk, healthy black sesame with lotus paste filling and golden emerald (pandan) paste with single yolk.


The health-conscious choice...healthy black sesame paired with lotus paste for that subtly rich accent

Most of the mooncakes we sampled from The Westin KL are mildly sweet with a smooth, slightly nutty texture from the inclusion of sunflower seeds in them.


The emerald paste with single yolk mooncake

One advantage of buying mooncakes from The Westin KL is these are produced in-house by the Five Sen5es team so the treats are preservative-free. The crumbly Shanghainese mooncake is one that's rarely seen nowadays but if you like cookie-like skin for your mooncakes, this would go down well.

Crumbly coating for the Shanghai mooncake

Packed in a cheery purple and silver box with blind embossed pattern, the mooncakes are sold at The Westin KL from now until 8 September.

Call Five Sen5es, The Westin KL for more information. Tel: 03-2773 8338.

You probably have seen the "mysterious" promotional trailer prior to the start of the movies you're watching...a lady dressed to the nines sauntering to some jazzy tempo while stealing glances at a glass of bubbly and a slab of choice steak. The last thing I recall was the throaty voice-over exhorting a cinematic experience at Indulge...

Hence I was curious to find out what the fuss was all about when I received an invitation to experience Indulge...we were pleasantly surprised to find it was a cosy, opulent lounge cum restaurant tucked away in a discreet corner of the dark cavernous space of TGV Cinemas in 1Utama.

Not quite fifty shades of grey, silver and purple dominate the interior, interspersed with futuristic back-lit columns, bass relief wall panels and circular drum pendant lights.

Smoked Duck Salad with mesclun greens, capsicum with kiwi&balsamic dressing

Honey Roasted Pumpkin Salad with rocket, cherry tomatoes & capsicum with balsamic dressing

The restaurant menu is skewed towards fine-dining fare mixed with some crowd-pleasing options. From our preview, the Smoked Duck Salad (RM15++) with its sweet-tangy kiwi and balsamic dressing hit all the right buttons, flavour-wise. Healthier diners may prefer the vegan version which pairs Honey Roasted Pumpkin (RM15++) with citrusy rocket leaves, cherry tomatoes, sunflower seeds, capsicum and a drizzle of balsamic dressing.

Our entree of choice is Stuffed Potato Skins (RM12++, above) with turkey bacon and mozzarella for its delectable, hearty filling. Another easy to like item is the moreish Lamb Koftas (RM14++), spiced lamb patties with green salad.

Terrific trio (top to bottom): Grilled Salmon, Grilled Lamb Rack & Cajun Chicken

Should you wish to have a quick bite before your movie starts, main courses available to tempt you will include Grilled Salmon (RM28++) with seasonal vegetables and lemon butter sauce (moist and pink, we found the fish up to scratch), Grilled Lamb Rack (RM28++) with rosemary sauce (medium doneness with a herbal overtone from the sauce) and Cajun Chicken (RM20++, succulent boneless chicken thigh perfumed with heady Cajun-style seasoning). Indulge patrons can savour these dishes inside the cinema hall too if they wish as they'd be waited on hand and foot with on-call butler service available.

Breaded Chicken Cordon Bleu is moist and juicy thanks to its cheese & ham filling

Cajun chicken with wedges and salad

Meatier choices that carnivores would relish are Grilled Ribeye Steak (RM30++), Chicken Cordon Bleu (RM22++) and Hungarian Beef Goulash (RM26++). The menu will undergo constant changes and new dishes will be offered to keep things fresh for patrons.

Grilled lamb rack (top ) & ribeye (bottom)

Dessert choices range from Signature Panna Cotta (Italian cooked cream topped with raspberry, RM12++) to Nutty Tortilla Banana (tortilla filled with peanut butter, cornflakes and sliced banana, RM12++).

Sweet temptations in the form of nutty tortilla banana (top) & panna cotta (bottom) Pics courtesy of PureGlutton

The Indulge cinema halls are fitted with ultra-comfy reclining chairs, cushy blankets and on-call waiter service; luxe perks that discerning movie buffs can enjoy at RM45 per ticket (excluding food & drinks). Private and corporate functions with or without movie screenings can also be accommodated at Indulge.

For more information, log on to: www.tgv.com.my

To know Malaysia is to dine in Malaysia...in line with Visit Malaysia Year 2014, this is your chance to romance the halcyon days of Straits Chinese cuisine through Chatz Brasserie's Best of Malaysia: Nyonya Cuisine by Chef Debbie Teoh promotion.

We were lucky to get a sneak preview of what Malaysia's Queen of Nyonya cuisine will be serving up at ParkRoyal KL. Featuring almost extinct recipes such as Kuih Bongkong and Pais Buah Keluak, diners can be sure they'd be in for some authentic treats for the promo which takes place every Friday & Saturday night for dinner and weekend high tea from now until 12 October.

Debbie herself would be holed up in the hotel to personally prepare the various dishes; a mean feat in itself as Nyonya specialities are notoriously time-consuming and labour-intensive to prepare and cook. True to her Straits Chinese background, the lady has even unearthed some long-lost and almost extinct recipes to showcase for this promotion.

I had a dose of nostalgia when I tasted her soul-warming Hu Pio Soup (pix above of fish stomach soup). Light and clear on the palate, the textural interest came from spongy pieces of deep-fried fish stomach and the unexpected inclusion of two fresh prawn dumplings. Flecks of deep-fried garlic added a sublime deep-bodied flavour which saw us slurping everything up to the last drop.

Debbie's next labour of love was Nasi Ulam - a rice salad of sorts that's heavy on turmeric and assorted local herbs: finely cut shallot, turmeric leaves, bird's eye chilli and lemongrass among others. A really painstaking dish to prep as I have attempted to make it in the past.

One rare dish we sampled was Pais Buah Keluak (RM30 for 2 pcs; served a la carte). This steamed fish meat in banana leaf parcel is similar to its spicier counterpart known as Otak-otak but instead of ground spices, the fish is mixed with that mysterious black nut from Indonesia, giving the ensemble a faint ashy-bitter chocolate nuances. Some diners may find this speciality an acquired taste but it's recommended you should sample it at least once.

Once you go black, you can't go back - Buah Keluak is addictive once you gain a penchant for it

Dark and mysterious with vein-like streaks, this tough nut (pix above) is really a seed from or the Kepayang (Pangium edule), a mangrove swamp tree. According to Wikipedia, the raw seeds are as poisonous as cyanide. They have to be boiled and buried in ash, banana leaves and earth for forty days; turning the creamy white nuts to dark brown or black. The hard and bitter kernel inside is an essential ingredient in the preparation of Ayam Buah Keluak, another typical Nyonya dish.

Those of us who enjoyed buah keluak couldn't resist digging in and scooping up the dark, creamy paste within. The richly spicy chicken was tender and thoroughly suffused with its unique nuance which Debbie dubbed as Peranakan truffles.

Penang Perut Ikan (pix above) is yet another almost extinct delight that you'd be hard pressed to find in today's Nyonya restaurants. Debbie's sterling version had that vivid melding of savoury, sweet, sour, and spicy accents that completely erased the disappointing versions I have had in the past. One can eat loads of rice accompanied by this dish alone; in order to appreciate the melange of finely shredded herbs, vegetables and pickled fish stomach fully.

From her maternal Melakan side, Debbie proffered a rich, thick Ayam Pongteh, chicken stewed with taucheo (salty fermented soy beans) and gula melaka (dark palm sugar). Again it is a comforting offering that goes best with plain white rice.

A Nyonya feast cannot be relished without rice; not when there are irresistible, appetite-whetting servings of Gulai Kiam Hu Kut or Curried Salted Fish Bones. Unabashedly creamy with a muted brininess, the splendid curry drew rave reviews all around as we drenched our rice with the piquant gravy.

Complementing the heartier dishes is Kerabu Jantung Pisang with Prawns - a scrumptious creation that warms the cockles of our hearts with the use of the humble banana flower 'heart' (the equivalent of the Asian artichoke). Up until now, we have always encountered it in kerabu (local salad that consists of the finely chopped heart of the banana flower and tossed with chilli, toasted grated coconut and shallot). Needless to say, it was another huge hit as the zesty chilli and spice notes set our tastebuds tingling with pleasure.

Even the usual grilled fish was given a fresh twist. The celeb chef served the grilled fleshy stingray with an almost forgotten sauce concocted from kalamansi lime juice, pounded chilli and sliced onion, calling it Fish Panggang with Lum Chut Sauce.

For high tea, expect delectable nibbles and kuihs galore. Top pick includes the delicious Rempah Udang, an old-school treat comprising grilled tubular parcels of glutinous rice with a subtly spicy filling of pounded dried shrimp with grated coconut. The rice is stained a pretty blue using the juice of pea flowers.

Kuih Bongkong...a light teaser that's sweet and slightly custardy drenched with melted palm sugar

Kuih Bongkong and Sweet Potato Kasui are superb throwbacks to the era where familial matriarchs reigned supreme and would outdo each other with colourful and tempting array of kuih-muihs; sweet cakes made mostly from glutinous or rice flour, palm sugar, grated coconut or coconut milk and literally anything and everything that's locally grown and freshly available in abundance.Most are usually steamed although there are also selected grilled or fried kuihs.

Again Debbie has stayed true to her roots in making these traditional treats, with the only concession being the amount of sugar used is much less now. The two dessert we savoured were to-die-for with no seconds in sight.

To complement the meal, we were served two healthy refreshing drinks: Serai (lemongrass) and Kedondong (a tropical sour, fibrous plum-like fruit known as Spondalis dulcis).

The Best of Malaysia: Nyonya Cuisine by Chef Debbie Teoh is available for Friday & Saturday dinner buffet at RM125 nett per person and Sat & Sun high tea buffet at RM78 nett per person. Cooking enthusiasts can pick up tips and tricks on Nyonya cooking from the celebrity chef herself during High Tea on Sun (prior seat reservation required).

For reservations, call Chatz Brasserie, tel: 03 - 2147 0088.

Like the heady drug it's named after, Opium is the latest venture under Werner Kuhn's F&B group that has taken the KL scene by storm. The al fresco patio crowded with mainly corporate types look innocent enough until you step into its retro-inspired, Chinois-accentuated confines that mimic a dimly lit, bodacious den with a warren of semi-hidden pavilions, private rooms and cosy nooks. Whether it's food, fun or frolics, Opium is conceived to feed those addictions with a large dose of chutzpah thrown in.

Lifting our spirits up from the get-go is Peking Man (RM32), an imaginative concoction of vodka with Pu Er tea, longans, lime juice, egg white and orange bitters. Slightly foamy at first sip, the alcoholic punch soon kicks in after the quirky sweet, sour and faintly bitter accents. Best not to chug everything at once unless you're looking to make happy hours far happier than usual.

From the Twisted Classics repertoire comes Concubine's Batida (RM28), another potent blend of cachaca (a distilled spirit made from sugarcane juice), lime juice, fresh pineapple and sugar. We love the inventive presentation too; a far cry from the ho-hum cocktail glasses and normal dish of peanuts.

Front to back: Lamb patties, ikan bilis fritters and salt&chilli squid

As and when hunger pangs strike, fear not. Depending on your mood or appetite, the ambitious menu is expansive enough to cover all bases; from all day & night snacks and tummy warmers to noodles and mains. Our selection of Lamb Patties (RM18), Ikan Bilis Fritters (RM12) and Salt & Chilli Squid (RM15) turn out good in some parts, not so in others.

Lightly smothered in melted cheese, the savoury and faintly gamey lamb patties are the most agreeable. Slightly floury in texture with the wrong type of anchovies used, the fried anchovy fritters fall short of expectations. The squid at least is nicely springy despite being unevenly salted. The marketing team duly noted our feedback and promised remedial action.

Two gems that hit the spot are the Lemongrass Sticks (RM12) and Chicken&Beef Satay (RM18, 1/2 dozen). Sheathed in a skein of fu chuk (beancurd skin) and enrobed around lemongrass stalks, the skewers of deep-fried minced chicken and squid are incredibly addictive especially when dipped into the house robust chilli sauce. The deep-seated marinade helps to score some extra points for the satay too.

You may blanch at forking out a handsome sum for the Opium Wantan Noodles (RM28) but it's a 'pimped up' version that won't be found at any hawker, kopitiam or resto in town. Buried under a pile of crispy deep-fried spinach and oyster mushroom, the toothsome, ultra-fine noodles lightly tossed in soya sauce and some sauteed minced chicken is a surprisingly 'star' dish that draws rave reviews.

Coming in a close second is Crispy Duck Noodles (RM28), an ambrosial offering comprising crunchy deep-fried noodles in viscous egg sauce with chopped duck meat and spring onion. Several slices of smoked duck breast lend the naughty noodles additional pizzazz.

The Curry Spaghettini (RM28) is scrumptious too save for the undercooked brinjal. Otherwise, the piquant spiciness and creamy coconut-rich gravy make this highly recommended.

Another dish that rocks is Fern Leaf Salad with Grilled Prawns (RM24); a tempting local salad which has wild local fern tips (pucuk paku) dressed in a tantalising sambal sauce scented and flavoured with ginger flower, coconut, shallot and lime juice. With succulent grilled prawns ramping up its appeal, this is a surefire winner in our book.

Equally notable are Grilled Chicken Wings (RM15), a favourite snack with drinkers but the ones here really soar high after being spiked with chilli, lemongrass and assorted spices. They taste similar to Buffalo wings albeit with well-balanced, Asian-centric flavours.

If you enjoy souping up, you'd lap up the Peppery Lamb Soup (RM18). Simple and comforting, the spice-scented broth has cubed lamb, carrot and potato with a sprinkling of coriander and fried shallot to boot.

More adventurous diners may wish to foray into the IndoChinese realm through the Stewed Chin Baung Chicken (RM35); braised chicken that credits its appetite-whetting allure to a type of fresh herb known as kenaf leaves from Myanmar. A discernible lush lemony tang prevails, making it distinctly outstanding.

Closer to home is Wagyu Rendang (RM38), a delectable serving of robustly spiced, tender Wagyu beef. Turmeric and kaffir lime leaves in the timeless rendang dish evoke a truly festive feeling; it's as if we're celebrating Hari Raya all over again.

The spice trail leads further to some scrumptiously Creamy Butter Prawns (RM42). Instead of dry and gritty flecked or wispy egg battered crustaceans, the prawns are enrobed in a wickedly rich coating of milk, butter, chilli, garlic and curry leaves. They hit all the right notes and are best enjoyed with some poppy seed rice or lotus leaf buns.

The good vibes continue with a nod to Cod in Curry Sauce (RM38). You'd think the fish would be too oily for such creamy treatment but the chef has gone light and easy on both spice and coconut cream quotients so the inherent fish sweetness is aptly safeguarded. Definitely a winner this.

Meat lovers would find ample satisfaction in the hearty options of Beef Brisket & Tendon Stew (RM35) and Braised 5-Spice Duck (RM35). The former is another classic comforting crowd-pleaser with melt-in-the-mouth tender brisket and tendon stewed in soya and oyster sauces, star anise, cinnamon and king oyster mushroom. Some dried chillies are included to inject the combo with bursts of zesty heat.

Duck fans would go quackers over the latter; super-tender breast meat redolent with the muted sweetness of five spice, white radish and cranberry jus. The gravy is really the high point when it's drizzled over the poppy seed-studded rice.

The Sweet Stuff showcases Cheesy Banana Fritters (RM18) which will have you going bananas over them. Flecked with grated aged cheddar and banana ice cream, it's a sublime combo of hot and cold, sweet and salty on a plate...yums!

You can also chill out with (pix below, left-right): Opium Ice Glass Special (RM18), Sago Gula Melaka (RM15) and Melon Ice (RM15) for more sugary high.

Opium's version of ais batu campur (ABC) in a glass consists of shaved ice, grass jelly, waterchestnuts, basil seeds, peanuts, corn, mung bean paste, coconut milk, melted gula melaka (palm sugar syrup) and coconut ice cream. A superb blend of textural contrasts and delightful sweetness that brooks no competition or dietary willpower.

Strips of jackfruit add a nice dimension to the perennial trinity of sago pearls, coconut milk and gula melaka while more sago pearls and coconut milk upped the interest factor in the Melon Ice. Trust me, everyone is bound to raise a glass or two or three anytime to these irresistible dessert.

OPIUM, 50, Changkat Bukit Bintang, Kuala Lumpur. Tel: 03-2142 5670

Dum - large claudrons filled with rice, meat, vegetables and spices then sealed and cooked to produce an unbelivably delicious one-dish meal to feed large groups of workers - was once a common dish until the 18th century Nawabs took a fancy to it. Fast forward to 200 years later, two brothers Mohammed Ashfaque and Mohammed Irfan Qureshi who are from the Nawabs' family of chefs rediscovered the secret of dum cuisine and refined it to majestic new heights.

The latest addition to the Qureshi restaurant empire is ensconced within the Kuala Lumpur Golf & Country Club (KLGCC). Opened during Ramadan this year, director Muhammad Ahsan Ali Qureshi shares how his father have carved a hallowed reputation for himself as a chef over four decades, and his four other brothers are emulating the family scion. "I'm the only one out of the kitchen and in the frontline," says Ahsan with a smile.

As we sampled the restaurant's house drinks: Thandai (RM15) - a refreshing blend of milk with cardomom, almonds and saffron; Ambi Panna (RM15) - a summer cooler of raw mango, cumin and mint; Nimboo Nariyal (RM15) - coconut lemonade with tender coconut and mint and Lassi (RM15) - mango with yoghurt, Ahsan delves into the secrets of Qureshi's success.

Brothers-in-arms...Ashfaque & Irfan Qureshi

"What makes us different is our meticulous and elaborate cooking methods, using handpicked spice mixtures and royal recipes of Mughal empresses. Our battalion of chefs are specialists of different dishes: kebabs, tandoor specialities, briyanis and dums while consistency is ensured from the standard spice blends the brothers have formulated and are produced in the family's own spice factories in India. Having established our footing in India and the Middle East, we're planning to expand further to Singapore, Indonesia and Australia with KL serving as this region's main outpost."

Seated in the private dining room, we got a good view that encompasses the opulently furnished dining area that can seat up to 85 persons. Even at its busiest period, the noise is noticeably muted by the plush carpeting, curtain drapery and linen-clad tables.

The 'star' dish (for me at least) has to be Tandoori Chicken (RM35) - a whole spring chicken marinated in aromatic tandoori spices and grilled to perfection. The marinade's deep-seated accents have permeated the moist, juicy meat so thoroughly that the juicy meat tasted sublime.

After hearing Ashan waxing lyrical about the dum speciality of Raan E Qureshi (RM100), our curiosity was satisfied when the leg of mutton arrived. Once the sealed dough wrapping encasing the mutton was removed, we caught wonderful whiffs of the meat. Unsurprisingly, the meaty chunks were fall-of-the-bone tender, having been marinated in malt vinegar for 24 hours. Stuffed with onion, cheese and mint then cooked dum-style for 2-3 hours, it was served with roasted mushroom.

Good enough to be eaten on its own, the pot of Dum Lucknowi Biryani (RM45) also came sealed under a layer of dough. Again, when the covering was removed, a most appetising aroma rose from the mound of fluffy basmati rice perfumed with saffron, spices and marinated lamb; enticing us to dig in with gusto.

Simmered in rich, bright vermillion tomato cream flavoured with fenugreek, the sumptuousButter Chicken (RM35) tasted lush on the palate; the thick, unctuous gravy enveloping our palate with a multitude of sweet, savoury and spicy nuances.

We mopped up the irresistible sauce with crisp yet flaky Lache Paratha (RM12) - swirly, thin mint-flecked paratha. The delicious flat breads also paired splendidly with the signature Dal Bukhara/Qureshi (RM30) - mildly hot stewed black lentils with tomatoes and aromatic spices, finished with butter and cream. You can douse the heat somewhat with Raita (RM10) - the restaurant's classic side dish of homemade yoghurt with cucumber (diners also have a choice of boondi, pineapple, tomato, mint or potato).

Dessert is taken equally seriously here but they are worth returning for. Try the Classic Rasmalai (RM20) - cottage cheese dumplings in saffron and pistachio reduced milk which boasted a slightly crumbly texture at first bite but soon yielded to dulcet smoothness in a twinkling.

Our initial skepticism was banished upon a bite of the Warm Carrot Halwa (RM15). Made from coarsely grated carrot cooked in milk instead of sugar, it is complemented by some super creamy, mildly sweet pistachio kulfi.

Spongy without the usual cloying sweetness is Gulab Jamun (RM20). Presented in a cocktail glass filled with diced fresh fruits, it's the perfect treat to conclude your outing to Qureshi on a sugary high.

QURESHI - Ground Floor, East Wing, Kuala Lumpur Golf & Country Club, no.10, Jalan 1/70D, Off Jalan Bukit Kiara, KL. Tel: 03-2011 1007. Opening hours; Daily except Mondays from 1130am-230pm; 630pm-1030pm.

My first encounter with Sri Lankan cuisine was at the Hilton Colombo which serves the widest selection curries, sambars and delicious delicacies native to this Pearl of the Indian Ocean. Throughout my week-long stay, almost every day saw a different array of tempting dishes for breakfast, lunch and dinner that I fell deeper in love with every bite I took.

Over an indulgent dinner at A LI YAA, I rediscovered those bright and aromatic flavours when the Seafood Kothu (RM28)hit the palate.A comfort food staple among Sri Lankans and an ingenious way of using leftover string hoppers, the fine spaghetti-like string hoppers made from unprocessed riceflour are fried with prawn, fish and vegetables.

Comfort food for Sri Lankans

As a country with the longest known history and a culture that encompasses the richness of language, religion and food, Sri Lanka's culinary essence is what A LI YAA brings to the table. A LI YAA which means elephant boasts a homely interior of rough-hewn and solid concrete bars coupled with raw, tactile walls and mellow lighting. The paintings and creative photographic works of Malaysia’s homegrown artists depicting the Sutra Dance Theatre’s artistic director Dato’ Ramli Ibrahim. are displayed for sale with proceeds going to the ‘Pinnawala Elephant Orphanage’ in Sri Lanka.

Chef Yogeshwaran Selladoreh helms the kitchen team while manager Sangeethan Sivagnanam leads attentive and dedicated waiters in ensuring diners are well looked after.

Aromatically spiced, the half round pieces of Fish Cutlets (RM16) were wickedly scrumptious as was the Sri Lankan Sambal Set (RM12). Served with a plate of crunchy papadums, the quartet of seeni (spiced sliced onion), katta (ground chilli and spice paste with salted Maldivian fish), pol (grated coconut) and karupillay (curry leaves) was so addictive.

The Lamb Rotti Rolls (RM16) − spice-marinated lamb and onions wrapped up in bread and deep-fried to seal in their piquant flavours also got us raving and hankering for more.

Our foray along the island’s spice route saw us savouring Chicken Peratal (RM18), marinated chicken & potato in a heady blend of traditional Sri Lankan spices. The delectable chunks were a match made in heaven with Plain Doosara Rotti (RM8), warm grilled flatbreads served with grated coconut, onion and mild chilli.

Colombo combo or go solo with the Mutton Paal Poriyal

Just when we though it couldn’t get any better, along came Mutton Paal Poriyal (RM26), incredibly tender lamb in devilish aromatic spices that even Hassan from that Hundred Foot Journey flick would approve of. If you opt for the Colombo Combo (RM32), you’d be replete as it comes served with rice, gravy, mixed vegetable of the day and seeni sambal.

I don’t have the patience to fuss over Sri Lankan Crab Curry (RM13.90 per 100gm) but hubs obviously loves it so I reckon the darkish curry is strictly for die-hard crabby fans.

Prawn sothi-licious

My preference slants towards the mildly spiced, coconut milk-based creamy Prawn Sothi (RM28) scented with lemongrass, garlic, shallots and curry leaves and therobust Fish Curry (RM26); two dishes that evoked wonderful memories of my sojourn.

Brinjal Moju (RM12), deep-fried sliced brinjal with spices and a dash of vinegar is simply moreish and one of the better brinjal dishes I had in a while.

Touted as Sri Lankan’s version of nasi lemak, the Chicken Lumprais (RM24) is eclipsed by the earlier parade and tastes ho-hum. The baked rice wrapped in banana leaf is accompanied by your choice of a devilled dish from the menu, a sunny-side egg with roasted cashews and the day’s veg.

Sunshiny cheer in the form of an egg added to your sweet appam (above) or
sprinkled with jaggery (bottom)

Things look up again with some Sweet Appams (4pcs for RM20)dusted with jaggery (unrefined palm sap sugar). You can also ask for plain, egg or sweet coconut milk versions. Even better is Vatilaapam (RM8) – a rich pudding of coconut milk, brown palm sugar, eggs and cinnamon to leave you on a sublime sugary high.

Sweet surrender...the custard-soft Vatilaapam

A LI YAA Island Restaurant & Bar, 48 G & M, Jalan Medan Setia 2, Bukit Damansara, Kuala Lumpur. Tel: +603-2092 5378

A little cupcake adorned with my photo on it! That sweet welcome really took the cake when I joined Abel Nelson Nang and his A-team at Samplings on Fourteenth for an exclusive preview of the restaurant's Malaysia International Gourmet Festival 2014 (MIGF2014) menu.

This Berjaya Hotels & Resorts (BHR) team don't do things in half measures and the whole restaurant passage leading into the main dining area was covered with floor to ceiling multi-coloured fabric, forming a narrow passage way that opens out into a small cocktail area. We were feted to cocktails and mocktails with dainty canapes and nibbles prior to dinner.

A festive red&black theme was the key element of the long L-shaped dining tables; yards of black satin with gold runner offset against huge arrangements of long-stemmed red roses and towering glass jars of chillies and condiments. To complete the setting, we found a personalised menu card, a jar of candy and a mini press kit placed on each of our designated seat.

Amuse bouche was a piece of tender cod with some sweet-salty soyabean tapenade atop a slice of soft, succulent and juicy tomato which made an amazing mouthful when Paired with New Zealand's Sixty Drops Sauvignon Blanc; rated one of NZ top 50 wines.

The subsequent trio of appetisers won us over with its imaginative yet delicate accents. Lightly creamy with the inherent shellfish nuance discernibly noticeable, the rock lobster gazpacho was refreshing yet has enough richness to leave us satisfied. Equally delicate was the layered lobster terrine with fennel and asparagus, redolent with herbaceous and sweet overtones. Completing the trinity was a salad of Asian pear and sliced lobster dotted with fennel and basil puree.

Rustic chickpea puree primped up with a whole fried quail egg and dots of saffron oil seduced our palate with its warmth and nourishing goodness. It was especially comforting for me since I was nursing a stuffy nose that night.

The soup was followed by sliced smoked duck breast, topped with foamy vanilla emulsion and fricassee of mushroom. I loved everything about the dish; from the chewy and toothsome textures of both the duck and mushroom as well as the enticingly smoky, sweet and earthy nuances of the ingredients. Paired with a young Chianti red, the dainty serving really packed in some truly distinct flavours.

Service was evenly synchronised throughout the eve, from the placement and removal of the tableware to the topping up of our water and wine goblets.

Man of the hour...Abel Nelson Nang in full heartwarming mode

Steamed salmon Napoleon made for sumptuous mouthfuls, paired with some squid ink pasta (the texture went a tad soft since I took so long to snap pics of the dish). A dollop of salsa verde with grapefruit added bursts of juicy fruitiness to the ensemble whilst the saffron-scented broth provided just the right amount of moistness. The optional main of Wagyu beef cheek sounded way more interesting as my dining companion across the table couldn't stop gushing over the coffee sauce that complemented his beef.

Dessert was pretty as a picture with classic Valrhona chocolate brownie topped with hazelnut mousse accompanied by refreshingly tangy-sweet passionfruit ice cream. Complemented by fresh berries, the luscious dulcet smooth chocolate block was well-matched by the rich, nutty mousse. It was bordering on decadence but the guilt-trip was lessened by the dainty serving.

Full MIGF 2014 Festival Menu

(Available until 31 October 2014)

RM398++ per person with wine

RM198++ per person without wine

Light Festival Menu

RM158++ per person without wine

For reservations, call Samplings on the Fourteenth, tel: 03-2117 8131. Address: 14th Floor Berjaya Times Square Hotel, Berjaya Times Square, Kuala Lumpur

Fresh. Fun. Fast. That's the best way to describe Simply D- a new spin-off concept by Malaysia’s home grown F&B brand Delicious after 10 successful years. Spearheaded by CEO Steve Allen, Simply D is a simpler but contemporary version of Delicious where fresh, fun and tasty pastas, sandwiches and cakes are served in double quick time at affordable prices.

The outlet at Nu Sentral is bright and breezy; awash in shades of welcoming orange and cool blue. Now who wouldn't warm up to a happy colour that induces the appetite? Blue which stands for health and tranquillity is also the link to Delicious. Both hues are juxtaposed against a wood and dark chocolate background to evoke a cosier café ambiance.

On the menu is a wide variety of pastas, salads, sandwiches, desserts, homemade ice-creams and organic Arabica coffees; distilled from what Delicious is famed for yet conceived to suit current market trends and modern customer needs. Whether it's breakfast, lunch, tea or dinner, you'd find something to please the tummy.

"We keep everything at an affordable price point so that more customers can patronise Simply D," says Steve Allen. "Diners decide how they want their dishes prepared and what ingredients should be added. It's interactive and fun that sees customers ending up with some deliciously interesting results."

Chilli Chicken Pastamee (RM13) using linguine, Salted Egg Pumpkin with fusili (RM12), Beef Short Ribs Herbal Soup with soba (RM12.50), Vietnamese Salmon Pho (RM15) with flat white noodles and the Simply d Laksa with spaghettini (RM12) - See more at: http://pureglutton.com/simply-d#sthash.v3k3aZQt.dpuf

For our visit, our group of four had a field day mixing and matching different noodles and pastas with the various toppings available. We ended up with Chilli Chicken Pastamee (we opted to have Linguine, each bowl at RM13), Salted Egg Pumpkin Fusili (RM12), Soba with Beef Short Ribs Herbal Soup (RM12.50), Vietnamese Salmon Pho (RM15) and the Simply D Spaghettini Laksa (RM12).

Doesn't our choice of Chilli Chicken Linguine look simply sedap? It's like 'koh loh pan meen' - dry-tossed noodles with zingy hot sambal, minced chicken, crispy fried anchovies and a whole egg. Once everything is stirred together, you'd get an unctuous ensemble that's rich, hearty and punchy.

My other fave is the fusili which came with sliced black mushroom, pumpkin dices and crumbled salted egg with a scattering of curry leaves. Again the combination is familiar yet pleasingly new thanks to the dish's unexpected twists.

Chinese meets Japanese and a bit of Western in our bowl of soba with beef-kut-teh. We were taken aback by how yummy the beef short ribs and soba tasted; both thoroughly suffused with the deep-seated nuances of the herbal broth.

Depending on personal preferences, both the salmon pho (top pix) and spaghettini laksa (bottom pix) are equally decent. Naturally, the first features a more delicately spiced broth that's appetizingly aromatic while the laksa has more robust and zestier accents. If you want to sample the different variants, go with some friends and you'd have a fine time tangling with them.

Having a Chinese herbal tea egg in a Caesar Salad may sound weird but much to our surprise the combo (RM11) worked like a charm. Too bad the Som Tam Salad was a limp affair - the texture and flavour profiles weren't robust or tantalising enough to pique interest but hopefully, these niggling hiccups would have been sorted out by now.

If you have a finicky teen in tow who likes everything slapped with pesto, the yummy Mushrooms, Tomatoes & Pesto Sandwich (RM12.50) would be right down her/his lane. Healthy and nutritious, the sandwich disappeared without much ado.

Otherwise they may like chomping on the scrumptious Chicken Avocado & Pine Nuts Tortilla Wrap (RM12). Filled with shredded lettuce, lean chicken breast and sliced avo, we felt healthier just sampling this.

Heartier appetites may prefer the delectable Beef Burger (RM13) - a nifty crowd-pleasing offering that has juicy beef patty layered withcheese, lettuce, tomatoes and caramalised onions in brioche bread. Definitely way better than those fast-food versions by leaps and bounds.

We were tickled by the retro-inspired toast with pandan and coconut ice cream; the melding of hot and cold was so amazingly good that one can easily down two servings at one go. Other sweet treats to try include an airy-light coconut pandan cake, a meringue-embellished coconut tart and a wickedly tempting chocolate brownie.

You must wash the meal down with a cup of its organic coffee. I had the smooth mocha that still lingered in my mind until now.

Simply D – NU SENTRAL, Lot G9, No. 201, Jalan Tun Sambanthan, Kuala Lumpur. Opening hours: Daily 8am – 10pm. Details: www.facebook.com/simplyd.my

As a little girl, Taeko Hasegawa loves going to magic bars and shows in Japan. The power of magic has such a spellbinding effect on her that it prompted Taeko to open J&P Magic House in KL with her husband Hiroyuki.

Barely months old in the city F&B scene, J&P (Jewel & Planet) has already cast its spell on Japanese expats, tourists and locals with its resident magicians’ performances. The demure expectant mother hopes that their magic would bring as much joy to both children and adults here as it did to her.

Sited in a refurbished double-storey shophouse, Taeko has drawn on her love for Moulin Rouge to give the restaurant a seductive boudoir-like setting while the upstairs lounge mimics a plush gentlemen’s club cum study, designed for intimate soirees.

She tells us her choice of a mod-Italian menu is due to the cuisine’s wide appeal that transcends gender, age and race. “It’s easier to eat compared to Japanese or Asian cuisine which requires fiddling with chopsticks.”

Moulin Rouge-inspired interiors that oozes seductive opulence

Sliced toast served with balsamic vinegar and olive oil plays second fiddle to the scrumptious cheesy carbonara dip. The five-course dinner opens with a salad; it can be a refreshing feta cheese salad that has mixed green with swirly carrot spirals, black olives and diced feta drizzled with balsamic dressing.

Entrée is usually pasta - we sampled a scrumptious fettucini chicken bolognese (minced chicken with carrot, onion and celery in a robust tomatoey sauce with parmesan shavings (a la carte orders at RM22-RM42 per plate). Cooked al dente, it's a surefire crowd-pleaser.

Alternatively, there's pizza which we can vouch for especially the Pizza Quattro Stagioni (RM30). Generously topped with artichoke, green olives, pepperoni, turkey ham and mozzarella on a tomato sauce-slathered base, you'd be hard-pressed to stop at just one slice.

Prefer something more substantial to leave you replete? Then take your pick from the main courses available such as grilled lamb rack with black pepper sauce and grilled veges (RM56), grilled barramundi with spinach, black caviar and baked tomato (RM48) and mixed seafood platter (RM62) among others.

Turf or surf? You decide...lamb rack (top), fish and seafood (bottom) main courses to tempt you

Classic dessert such as panna cotta (RM18) with fresh fruits, tiramisu (RM20) and molten chocolate souffle (RM22) are the sweet mainstays to build up the anticipation for the impending show.

Our skepticism vanished the minute the magicians displayed their nifty tricks at our table; astounding us with cards and coins that disappear and reappear out of thin air. We like how the performers rope in diners to help, making the experience even more memorable.

Trust us, the show is so enjoyable that time will just fly by in a bat of an eyelid. It makes for an entertaining evening out if you're tired of the usual ho-hum dinner and drinks amidst loud blasting music.

Call ahead and book yourself for a magical experience at J&P Magic House. For your info, the 1st show is at 9pm (seating at 7pm) priced at RM188 nett per pax inclusive of 5-course dinner and 2 drinks. The 2nd show at 11pm (seating at 10pm) is RM88 nett per pax inclusive 1 dish and 2 drinks while the 3rd show at 1am (opens at midnight) is RM88 nett per pax inclusive of 1 dish and 2 drinks. If you prefer to catch the show only (11pm), it's RM50 nett per head.

J&P Magic House, 19 Jalan Berangan, Kuala Lumpur. Tel: 03-2110 0221

Mapo tofu, hot pot and dan dan noodles are some of Chengdu’s most famous dishes. Hailed as UNESCO’s City of Gastronomy, the capital of Sichuan province sets foodies’ imagination and tastebuds alight with its plethora of kick-ass chillies and Sichuan peppercorns. Local dishes run the gamut from fried and stewed to steamed and boiled with strong fiery-hot to sour & spicy flavours.

To spur more Malaysian visitors to visit Chengdu which is also home of the world-famous giant pandas, the Dorsett Grand Chengdu has flown in their chefs: Zhou Xiang Rong, Bill Wang and Harry Chen for a charm offensive; enticing food-loving locals to sample the city’s piquant fare at the Chengdu Can Do Food Festival from 27 October to 16 November.

Topping the hot chart is Beef Shank with Chilli; the slices of flinty meat flecked with bits of red chilli gently scorching the tastebuds amidst the leafy bright freshness of coriander.

Coming in a close second is the ‘ma la’ (tongue-numbingly hot) yet tender Steamed Chicken in Chilli Oilwith a rounded nuttiness from the generous sprinkling of sesame seeds in it. Blunt the burning effect with some Papaya with Honey Sauce or refreshing Lettuce with Sesame Paste.

Briny and zingy accents coupled with crunchy texture rule in the Marinated Black Fungus with Chillies and Jellyfish Head in Vinegar with cucumber strips heralded a welcome change of flavour dimension as the appetisers go.

Third winner has to be Double Boiled Duck Soup with Pickled Radish– an appetisingly sour, salty and mildly spicy broth with little yellow chilli padi in it. The faint-hearted may opt for a slightly unctuous but heartwarming Seafood Brothwith filigree strands of egg or Assorted Mushroom & Bamboo Pith in Superior Soup– by far, the mildest broth with a peppery edge similar to that of pig’s stomach soup.

Notable mains to look out for include Steamed Fish with Chopped Chilli, Green Peppercorns and Garlic, Kunpao Prawnsand Beef Ribs with Green Chilli.We picked the bones clean off the fish; its inherent sweetness amplified by the accompanying piquant topping.

Kungpao Prawns

Cashew nuts, rotund dried baby chillies and diced spring onion lent layers of textural and robust dimensions to the springy prawns coated in some caramelised sticky sauce; effectively reining in a bit of the diminutive chillies' kick-ass hotness.

Interestingly, the chopped green chillies piled atop the beef rib slices tasted more herbaceous than spicy hot; its fresh acidity balancing the meat’s lush richness.

More little round chillies made their presence felt in the Braised Duck with Chillies. Bathed in mildly tangy-sweet tomato sauce, the duck was so fork-tender that we could scoop up the meat with a spoon.

Ramping up the hotness to mega sweat-inducing levels are Braised Sea Cucumber andBraised Abalone with Mapo Tofu. The first offered a plethora of textural contrasts – from the crunchiness of bamboo shoot to slippery succulence of mushroom set against the warming heat of ginger, the smoky zing of diced red bird eye chili, the fresh clean taste of chopped green scallions and the pungency of garlic.

Tart and zesty hot, Chengdu’s famed mapo tofu – diced custard-soft beancurd flavoured with Sichuan peppercorns, red chilli oil and minced pork was given a luxe touch with whole abalones bearing criss-cross patterns.

The Boiled Dumplings with Chilli Saucewere decent too; stretchy wheat skin parcels generously filled with minced chicken with scallions. Again the ubiquitous chilli paste gave them a delicious punch that won’t scorch your tongue too badly.

It would be unthinkable not to try the Poached Noodles with Vegetables in Hot Chilli Oil. Freshly hand-made by the chef in attendance, the rough ribbons of chewy noodles are pleasantly tangy having been tossed in a sourish vinegar-based dressing with black fungus giving extra crunch.

Vegetable dishes are no less intriguing in the Chengdu foodscape. The crunchy and sweet Stir-fried Cabbage with Chillies won us over with its faintly charred overtone.

Spice fiends may prefer the Mixed Vegetables in Chilli Oil – a lethal pool of tart and fiery-red chilli oil brimming with fish cake, fish balls, bamboo shoot, beef balls, squid and sliced lotus root.

Surprisingly, the Boiled Mustard in Mineral Water was better than we had expected; the green’s delicate sweetness enlivened by a dollop of ground chilli paste.

The Chengdu Can Do Festival is held at Checker’s Café and served buffet-style at RM88++ per adult for lunch and RM108++ for dinner.

CHECKER’S CAFÉ, Dorsett Regency KL, Jalan Imbi, KL. Tel: 03-2716 1000

“Let’s do the twist” is the clarion call that Shook!’s executive chef Matthew Ona plans to send out for this year’s A Journey Through Time at Starhill Gallery Kuala Lumpur. The premier watch and jewellery exhibition returning for the eighth yearwill showcase rare private collections, first-in-market editions and exquisite timepieces from over 125 luxury brands, 20 of which are debuting in Malaysia.

Gala nights from 21 – 28 November will see guests relishing scrumptious creations by Chef Matthew Ona and his team at Shook! based on the Twisted Malaysian Fair theme. With the minutes ticking away after we arrived, samplings of what’s in store came fast but not too furious. Dainty rolls of Brown Sugar Smoked Pacific Salmon with Cucumber Yogurt Tzatziki and Salmon Roe quelled our rumbling tummies. Slick and succulent, one could polish off quite a few of them at one go.

Expectations were heightened and met by the Chilled Prawn Salad with Avocado, Cilantro and Toasted Cumin. Cusped in little buttery pastry tart cases, the subtly spiced accent lent an apt touch to the delicate morsels. Rustic and rich with coy tinges of garlic and chives, it’s best to go easy on the Braised Wild Mushroom Vol Au Vent with Roasted Garlic Cream & Spring Chives. These wickedly decadent offerings primed our tastebuds adequately for the upcoming preview dishes.

Chef Ona who hails from Minneapolis, Minnesota, started his culinary journey at the age of 14. From the U.S. to the Bahamas and onwards to Tokyo and Shanghai, Ona was previously the Executive Chef of Shook! in Shanghai before his current KL stint. Wise to the ways of us Asians and our love for strong flavours, the chef soon proved his mettle in pleasing discerning foodies. Veering from West to East, Ona’s time-travelling selection would have the well-heeled crowd savouring every culinary moment during the week-long A Journey Through Timegalas.

The classic French Salad Nicoise appeared in new guise with Ona serving of Yellow Tuna Carpaccio Nicoise-Style, adorning the lightly seared squares of fatty fish with tiny quarters of sun-dried tomato, Kalamata olive, green beans and organic egg. Fresh herbs and lemon dressing lent finishing touches to the bright, summery salad.

Next we were whisked away to Land of the Smiles where the Thai-inspired Spicy Lemongrass Broth sparked riotous flavours on our tongues. Lightly creamy on the palate, the inherent sweetness of shellfish was discernible, melding seamlessly with the broth’s briny-punchy-tangy accents whilst shrimps and seasonal mushroom added bouncy, tender textures.

The main course of Rusuk Rendang Puncak Mahligai brought us back to familiar home ground; emphasising Malaysia’s culinary heritage with beef short ribs grilled and then painstakingly braised like rendang. We love the clean, orderly presentation that makes this perennial delicacy so haute; the buttery meat set atop a pool of smooth unctuous spiced gravy, accompanied by a pair of turmeric-poached shallot, crisp slivers of fried ginger and kaffir lime leaf, crowned with a whole red bird’s eye chilli.

Using local fruits and herbs to great effect, the Malaysia Flavour 2014 dessert was a mind-boggling platter; a future-forward creation that looks like a UFO. The stunning ensemble is something that I think the Demon Chef aka Alvin Leung would approve of…we went wild over the cornucopia of lemongrass jelly, coconut mousse, pandan sponge, mangosteen sorbet, peanut gianduja crème and gula Melaka sago pearls. Like pieces of a puzzle, the different components somehow fitted perfectly and caused time to stand still.

For details on A Journey Through Time, visit www.ajourneythroughtime.com.myor call

SHOOK! for reservations: +603 2782 3875. Address: Feast Village at Starhill Gallery,

Jalan Bukit Bintang, Kuala Lumpur

It was the unique name that piqued my interest to review Private Kitchen's latest promo.

With an unusual name like Ding Ding Grill Fish Steamboat, I couldn't fathom how the exact dish looks like. Now, Hong Kong native and chef owner Lam Fai has always went against the grain with his HK-centric Chinese food and this time, he has chosen to highlight a regional Chinese-style steamboat that few of us has ever encountered.

Named after Ding Ding, a freshwater fish production area in China, the one-of-a-kind steamboat features a rectangular stainless steel tray (similar to a roasting tray) imported from Japan filled with a choice of three stock base: Fragrant Spicy Soup, Typhoon Shelter Spicy Garlic Soup or Fresh Tomato & Sweet Corn Soup and fish: Australian Jade Perch (pre-order necessary at RM98) or Red Pearl (RM58).

The whole fish is usually partially grilled and placed into the tray so that it would cook slowly, immersed in the broth and kept warm atop a portable gas stove. Diners can add their selection of steamboat items into the tray, making the entire combo a hefty serving of fish and different goodies.

It is interesting to note how different the broths eventually turn out as the meal progresses. Also the resultant taste hinges on the types of ingredients chosen to boost the steamboat base, be it meat (RM6.90 - RM16.90 per dish), vegetables (RM4.90 & R5.90), seafood (RM4.80 - RM20), mushroom (RM5.80), noodles (RM2 - RM3.80) or others (RM1 - RM4.90).

For our Ding Ding Steamboat, we had Fresh Prawn (RM20),Sea Urchin Balls (RM6.80), Pork Dumplings (RM4.90), Pork Wontons (RM4.90), Egg (RM1), Pork Belly Slices (RM11.90), Homemade Pork Meat Balls (RM6.90), Enoki Mushroom (RM5.80), Thick Beehoon (RM2), Crab Stick (RM4.80), Chicken Fillet (RM8.90), Siu Bok Choy (RM4.90), Nai Bak (RM5.90) and Beancurd Skin (RM4.90).

Interestingly, no dips are provided nor was it necessary as we found the broth and all the ingredients in the steamboat became more flavourful with each passing moment. The Fragrant Spicy Soup was incredibly addictive thanks to its zesty tongue-tingling effect and tasty sweetness from a bounty of sliced zucchini, beancurd puffs, chunks of sweet corn and tomatoes, onion, chilli and garlic. The stock drew its robustness from a blend of black beans with peanuts, Sichuan peppercorns, red and green chillies and coriander.

The Fresh Tomato & Sweet Corn version struck a familiar chord with its simple, uncomplicated nuances; its basic stock of pork bones, pig skin and chicken feet redolent with the warm notes of ginger and clear sweetness of radish.

If you prefer more piquant overtones, the Typhoon Shelther Soup's dau pan jiong (spicy preserved bean paste), sesame oil, dried chilli and fried minced garlic mixture would set your tastebuds alight.

This speciality is best savoured slowly and leisurely with family and friends, especially on a rainy day. It also calls for interactive participation from everyone around the table so stash those smartphones away and get in on the fun!

Private Kitchen is now located at its new premises in SS2 - sited in the bustling stretch known as Chow Yang. The pared-down interior is functional enough to make diners feel at ease, letting them dine in air-conditioned comfort.

For reservations, call tel: 03-7874 8399. PRIVATE KITCHEN is located at 20 Jalan SS 2/10, Petaling Jaya, Selangor.

Klang Valley's F&B biz is one of the toughest so it is indeed a cause for much celebration when New Formosa Restaurant in SS2, PJ reached its 35th anniversary milestone recently. The owners - chef Lee Weng Eng and his Taiwanese wife, Mrs Jeanie Lee - have established New Formosa Restaurant as one of PJ's bastions of Chinese cuisine; their signature Taiwanese specialities have kept diners returning throughout the years.

While her husband cooks up a storm in the kitchen, Mrs Jeanie Lee holds court as the restaurant's consummate PR; an extremely generous and hospitable host who ensures everyone eats their fill and would send food reviewers and bloggers on their merry way home with extra portions of food to boot!

In conjunction with New Formosa's 35th Anniversary, the enterprising lady has created special *set menus priced at RM188 and RM238 for 6 persons, for tables of 10 persons RM498 and RM668. Some of its famed signature dishes that have cemented New Formosa's long-standing reputation were served for preview; giving us a taste of its success secrets.

For me, the show-stopping dish is Feng Sha Chicken (roasted chicken stuffed with eight treasures). It's hard to say which part I enjoy more: the crispy skin, the juicy meat or the incredibly delicious stuffing of brown rice, mushroom, onion, minced pork, sausage, dried shrimps, chestnuts and shallots.

Coming in a close second is the Taiwanese-style Steamed Crab with Brown Rice. According to Mrs Lee, this traditional treat is stuffed with glutinous rice but Chef Lee has given a healthy twist by using unpolished brown rice which is easily digestible instead. Boosting the flavour profile further are black mushroom, Chinese sausage, dried shrimp, chestnuts and onion.

The rice is so good that I'd be happy to fill up on that and leave the huge, meaty crab claws for die-hard crab fans. Having said that, the chunks of sweet crab meat are really moreish when dipped into the zesty ginger and vinegar sauce that is served with it.

Soup lovers would be bowled over by the Simmered Winter Melon - an impressive offering of refreshing and nutritious winter melon soup that has been simmered for over 4 hours in a whole winter melon.

Prepared with diced chicken, fish maw, mushroom, ginkgo nuts and dried baby scallops, the broth's clear, delicate sweetness is heartwarming and comforting especially for those who yearn for mom's cooking.

More robust accents emerge from the Steamed Fish Sichuan Style in which a whole seabass is steamed to perfection. Soused in an appetisingly tangy and spicy sauce, the fish's natural sweetness was evident. We also had a field day mopping up the piquant sauce with pieces of fried man tou.

Lighter dishes from the set menu include Fried Mushrooms and Shell Meat with Fried Fritters and Stuffed Lotus Root with Special Fish Paste. The simple mixture of wood ear fungus, enoki, ginkgo nuts and carrot sauteed with local la la clams and chopped yau char kwai (Chinese crullers) in a unctuous clear sauce makes for a nice contrast from the slew of indulgent offerings.

Another delightful creation is crunchy lotus root which comes stuffed with special housemade fish paste that reminds me of otak-otak. Complemented by chunks of board mustard stalks, straw mushroom and enoki in a thick, clear sauce, it also got two thumbs up from us.

Mrs Lee also persuaded us to try New Formosa's Crispy Deep Fried Sesame Chicken - an irresistible speciality that goes well with beer drinkers. After one bite, we too were sold! Coated in crunchy, golden sesame seed-flecked batter, the pieces of chicken was polished off within seconds.

Dessert options are aplenty here and again we had the chance to sample the mainstays which Taiwan are known for: Handmade Mua Chi, Lemon Aiyu Jelly in Sour Plum Juice, and Yam in Honey Sauce. Those little nuggets of glutinous rice balls covered in crushed peanuts are pretty addictive so find some restraint if you plan to sample the other treats.

Muachi (top) and aiyu jelly (below)

The refreshing lemon aiyu jelly (a gelatinous citrusy dessert made from the seeds of a fig-like fruit) with tapioca ‘pearls’ in sour plum juice is a godsend for our sweltering weather. But it has to be the yam in honey sauce that gets my vote.

Imagine piping hot pieces of powdery yam coated in melted, caramelized sugar and sesame seeds then plunged into ice water to cool the sugar coating. The combination of powdery softness of steaming hot yam against the hard and crackly, cold and nutty honeyed shell is unbeatable.

"The Teochew side of my husband's family is represented by Pumpkin and Ginkgo Nut Yam Paste"says Mrs Lee proudly. It's a labourious dessert to make but heavenly to eat as the rich yam paste is balanced by the pumpkin while the ginkgo lends some textural contrast.

*It is advisable to call ahead and reserve the special menu as everything is prepared fresh to order. Menu prices based on cash term basis.

For more information and reservations, call 03 7875 7478. New Formosa address: 46, Jalan SS2/24, Petaling Jaya, Selangor.

After a leading city hotelcreatedan unexpected buzz with its crab buffet, more five-star hotels have sailed into similar waters, reeling in KL-lites with lavish buffet laden with seafood of all shapes and sizes. The all-day dining Serena Brasserie at InterContinentalKL which has always flaunted a sumptuous seafood spread has upped the ante with an even more diverse selection.

Fresh baits to reel in avid seafood lovers include spanner crabs, spiny lobsters, yabbies, scallops, king crab legs, jumbo prawns and mussels on the half shell. These are poached and served on an elongated bed of carved ice with assorted condiments and dips so diners can help themselves to the oceanic treasures throughout the meal.

Casanova no doubt would have find it hard to resist those freshly shucked oysters but for the squeamish, baked versions of the succulent molluscs are also available. If you like sashimi and sushi, there’s an array of the popular Japanese delights too.

Executive chef Sam Kung also exhorts us to sample the plethora of sizzling seafood and grilled meat prepared àla minute on the open charcoal-fired grill, tempting us with endless dishes of Cajun BBQ jumbo prawns, grilled crayfish and kam heong yabbies.

Besides the seafood fest, keep your eyes peeled on the wide range of hot and cold dishes served in the buffet. Don’t be surprised to find Venezuelan specialities or occasional themed treats popping up – these add to the element of surprise so depending on when you visit. Rest assured there’s always something new and exciting to tickle your fancy.

Get hooked on Serena Brasseries’ sumptuous seafood promotion during dinner on Fridays and Saturdays at RM120++ per adult. For a spirited affair, plump for the W.O.W (Wine of the Week) package at RM180++ per adult inclusive of one bottle of red or white wine.

For more dining reservations or for more information on Serena Brasserie, call +603 2161 1111 or visit www.intercontinental-kl.com.my.

Pix courtesy of Croisette Cafe

It's everything but the turkey this year as far as Chef Pierre MC of Croisette Cafe is concerned. Like the proverbial magician, the French chef has pulled out notable options from his oven: capon, pork loin, Aussie beef striploin and lamb leg in place of the big bird.

Fancy some out of the box Christmas eats? Call Croisette Cafe :)

There's also a set festive Christmas menu (RM118 per person) available for dine-in or takeaway (nicely packed in a convenient bento-type box) in the week leading to Christmas.

Dainty bites to set the Christmas spirit aglow

The set menu commences with a glass of red sangria with pear dices, to get diners into the proper celebratory spirit. Petite amuse bouche: quiche lorraine bites (with real bacon!) and crisp toast squares topped with olive caviar tapenade & semi dried tomato - aptly whet the appetite for other dishes to come.

Scallop to sweeten your festive dining experience

Chef's signature pan-fried scallops on a spicy leek fondue nest will be the curtain-raiser. The subtle heartwarming sweetness of the scallops is lush on the palate, emboldened by the creamy wilted leek.

Pig out on lean pork loin with roast potatoes & ratatouille

For your main course, you can select either roasted pork loin on a bed of young veges, wholegrain mustard and sage sauce, potato paysanne and mesclun salad; braised duck breast with raspberry sauce or seabass with sauce duglere, celeriac puree and vegetable tian (sliced grilled vegetable layered on top of one another).

Demure desserts that won't pile up on the guilt factor

A rousing Christmas platter of assorted fruit tartlets, vanilla mille feuilles, mini opera with Earl Grey cream and raspberry coulis brings the indulgent feast to sweet closure.

No need to get into a flap without turkey...capon will do just as well

Family feasts and home parties are made hassle-free by the Croisette Cafe team as they're offering festive roasts for dine-in as well as takeaways this year. Just give the chef advance notice and you can be the perfect host this Christmas.

In the pink...juicy roast striploin to sink your teeth into

Our top pick is the Aussie beef striploin (RM210/kg), best served medium rare. The mildly gamey roast Aussie lamb leg (RM160/kg) weighing in at about 2.5-3kg is ample for a party of 6-10 persons.

Great bites to be had out of this lean and muscly capon

Not into red meat? Then consider a 3kg capon (castrated male chook, RM95/kg) roasted whole as the alternative. The slightly muscly meat has a nice resistant springiness to it and tasty juiciness to it, the more you chew on it.

Go green with some Caesar salad topped with poached eggs and REAL bacon

You can complement these roasts with Caesar Salad with streaky bacon (or smoked salmon) at RM25/kg (yields 5-6 portions), Ratatouille (Mediterranean medley) at RM35/kg and Roast Potato (RM35/kg).

Aussie lamb leg that's just as ideal to kick-start your Yuletide celebrations

All the roasts are served with thick meat jus gravy except for the lamb which comes with pistou (sweet basil, garlic, rock salt and olive oil) flavoured with peppercorns.

Take away these pretty jars filled with rich sauces and desserts for an easy DIY festive dinner

Also available are pretty beribboned mason jars of country-style pork liver pate (RM48/kg) and prawn bisque with rouille and croutons (RM35/500g jar; 2 servings). House dessert such as Bavarois Mango/Raspberry, Trio Choc Cake and Passion Indulgence Cake are also available at RM28/half kg.

The Christmas Set Menu is available at Croisette Cafe, 28-0-3 (level 3), Cascadium Condominum, Jalan Penaga Bukit Bandaraya, Kuala Lumpur and

Croisette Villa & Cafe Penang: 546E, Medan Tanjung Bungah, Tanjung Bungah, Penang. Please call 016-330 4477 for reservations.

Belated congratulations are in order to Crab Factory: Original Louisiana Boil for being voted one of the Best Place for Seafood finalists at the 2014 Time Out KL Food Awards. This seafood restaurant has gone against the tide in a sea of Malaysian-Chinese restos; boldly swimming in a direction where no crab, lobster, prawn, mussel and other deep-sea denizens have attempted before.

Instead of kum hiong and sweet & sour sauces, faint-hearted diners are invited to dive into Zesty Lemon or Garlic Butter sauces while braver souls heed the siren's call of Crab Factory's signature spicy sauces: the tomato-based Jamba Jamba or Southern Bang that can be coyly mild to Death Valley hot.

True to its Louisiana "roots", TY Ooi & partners strive to keep the menu fresh and interesting by adding delicious Southern-style munchies such as Waffles & Southern Fried Chicken (RM26.90 - pix above) and Hush Puppies (RM8.90 - pix below) to the line-up.

I was smitten by the superbly crunchy fried buttermilk chicken - its crisp outer coating of cornflakes giving way to the boneless, lean and moist meat inside amidst a mouthful of soft waffles laced with maple syrup.

Considered a true soul food and a popular side dish to go with seafood in the Southern US, hush puppies are yummy deep-fried balls are made of cornmeal, wheat flour, eggs, salt, baking soda, milk or buttermilk with chopped garlic, corn kernels and onion. Of course, the recipe varies from cook to cook and resto to resto...the ones at Crab Factory are homemade using oatmeal studded with chopped onion, corn kernels and ground black pepper. Good enough to be eaten on their own minus accompaniments but they are out of this world when dunk into the sauces that pool in the bags of seafood ordered.

For that requisite boost of green in your diet, a serving of Fried Okra sheathed in a flimsy golden brown batter coating dusted with paprika fits the bill marvellously.

Die-hard seafood fans who love a good shelling should keep tabs on Crab Factory's special promotions. In November, the resto hauled in a whole load of Canadian lobsters that were claws for celebration. Whether bathed in garlicky butter or the piquant Southern Bang sauce, the king of shellfish succeeded in reeling us in. Who could resist savouring sweet lobster meat paired with king mushroom, potatoes and corn?

As you can see, Crab Factory serves more than just crabs. The freshest catch is personally sourced from overseas by the owners so expect to sample new and unexpected ocean-fresh offerings whenever you visit.

On our recent visit, the prawns were excellent; their inherent sweetness amplified by the zesty lemon sauce.
But even they paled in comparison with the Japanese amaebi in our choice of Jamba Jamba sauce. The word sublime doesn't even justify the crustaceans' actual taste!

Obviously, many seafood fans out there are equally wow-ed by Crab Factory's uniquely Southern approach as the resto is packed out on most nights. Reservations are necessary especially for bigger groups of five or more. Prices for the seafood items also fluctuate according to market prices but true seafood connoisseurs know that good seafood ain't cheap and cheap seafood ain't good.

The restaurant often has special promos like the one below so you can always find out the latest deal via the Crab Factory facebook page. Now you know why TOKL readers voted Crab Factory as one of the worthy contenders of this year's Best Place for Seafood.

For reservations, call 03-7865 5850. Crab Factory, 21, Jalan SS2/64,Petaling Jaya, Selangor.

No turkey for Christmas this year? You can still make it a sizzling affair - just throw some beef and goodies onto the barbie at Gyu-Kaku, Japan's biggest yakiniku restaurant chain.

Pop into the cosy Isetan 1Utama outlet and select choice cuts to sample. Salads, appetisers and even set lunches are available so you won't be left wanting.

Sip on fizzy thirst-quenchers while you peruse the menu for good eats. We recommend the Fried Shrimp Gyoza (RM12.90) to start. They are scrumptiously good as the crispy texture makes it quite different from the usual pan-fried ones. Drizzled with okonomiyaki sauce and mayo and topped with katsuoboshi (smoked dried bonito) shavings, these delicious tidbits are bound to go down a treat.

The Horenso Salad (RM8.90) is another hot favourite with office execs during lunch. It's a spinach salad with sliced button mushroom topped with fried garlic chips and goma sesame dressing.

The smoky nuance and creamy nuttiness of the dressing add an irresistible lift to the green ensemble, making it an enticing salad to partake. An alternative option is Namuru Salad (RM8.90) - a quartet of marinated soy beansprouts, Japanese spinach, wood ear fungus and shredded radish that hinted at some Korean influences.

Grilled meat sets start at RM13.90 (chicken teriyaki with rice, soup and dessert) to RM19.90. Ramen and rice sets are also available, ranging from RM15.90 to RM17.90. - See more at: http://pureglutton.com/gyu-kaku-japanese-bbq#sthash.UqoYQvvq.dpuf

Set lunches are also served from RM18.90 onwards. Each option comes with grilled meat (the above is chicken teriyaki), rice, soup and dessert; a complete meal that should leave you replete. Ishiyaki Mentaiko (RM20.90) which has salted cod roe (mentaiko) stirred into sizzling white rice, chopped vegetable and seaweed in a stone bowl is a worthy choice for die-hard rice fans.

Nothing is worse than going to a barbecue resto and going home with your hair, clothes and body reeking of barbecue fumes. The great thing about dining at Gyu-Kaku is its smokeless Japanese grills - fuelled by imported charcoal briquettes, the specially outfitted suctions that are kept neatly hidden away under dining tables ensure a comfy smoke-free environment with none of that awful cooking smell lingering around.

Gyu-Kaku also takes pride in serving its own prime cuts (all meat are halal-certified) such as Wagyu Brisket (RM26.90), Wagyu Rump Cap (RM45) and Karubi (Oyster Blade, RM45). As with any good beef, the cuts are best enjoyed with just a sprinkle of Himalayan rock salt or the restaurant's house marinades: shio, tare, miso or spicy miso.

The Karubi (RM25.90) or short ribs is popular in Japan for its inherent sweet flavours and tenderness. Tasty and lean, the Rump Cap (RM21) constitutes round primal cut that's equally delectable. Ladies would go for Harami (RM18.90) thanks to the cut's low fat content and enticing tenderness.

Other choices include Beef Tongue (RM25.90) and Tsubo Zuke Karubi (RM24.90), marinated beef short ribs with housemade shabu dressing. If you have friends or family in tow who eschew beef, seafood, chicken and lamb are also available (priced from RM14.90 onwards per serving).

If you miss those school campfire nights, don't miss the DIY S'mores (RM5.90) here. We feel like a bunch of school kids, toasting our own marshmallows on skewers and then eating the melty treat sandwiched between two pieces of Graham crackers. Yums!

Those who are partial to puddings would enjoy the smooth Milk Pudding (RM9.90) served with soya bean powder and Japanese brown sugar syrup for a light, sweet finish to their meal.

For reservations at Gyu-Kaku Japanese BBQ Restaurant, call 03-7733-0018 or visit the outlet at 2nd Floor, Isetan, 1Utama Shopping Centre, Petaling Jaya, Selangor. More infor available from:

https://www.facebook.com/GyuKakuMalaysia

Hong Kong Sheng Kee Dessert from Singapore is out to conquer the Klang Valley with the opening of its first concept restaurant at 1 Utama.

Opened in September, Hong Kong Sheng Kee Dessert woks up simple, popular HK-style

dishes and dessert in a relaxing and contemporary ambience that's reinterpreted from Hong Kong’s char chan teng (tea shops). The contemporary ambience features iconic images of the Fragrant Harbour and a flag-inspired art piece in a cosy premise that's separated from the mall’s general foot traffic by industrial-style metal gates.

Novel drinks such as Lychee Peppermint (pix above, RM5.90), Rainbow Passion Fruit with Soursop and Osmanthus Lime with Honey Pearl are available to slake one's thirst. Light and fruity, they should go down a real treat in our tropical weather.

We can vouch for the cool concoctions of Mango Freeze with Honey Pearls (RM7.90) and Passion Fruit Freeze with Honey Pearls (RM7.90) which prove delightful after a heavy meal.

It would be a great idea to nibble on the house appetiser of Crispy Salmon Skin with Pork Floss (RM5.90) while you peruse the menu. Tufts of briny pork floss atop these deep-fried morsels make them a moreish treat.

I have always love HK-style polo buns and the Char Siu Snowy Buns (RM6.90) at Sheng Kee are similar to them but slightly better in my opinion. Never mind that they're a dead ringer for those famous ones from a certain Michelin-star HK dim sum resto. It was love at first bite when I sampled the crumbly crust of Sheng Kee's subtly sweet buns that gave way to bites of savoury, sticky char siew filling. The buns are worth returning for in my books.

The wantan meen at Sheng Kee is another pleasant surprise as the chewy egg noodles are close to the ones we had devoured on our recent HK trip. My choice would be the SK Signature Combination Noodle (RM16.90) that comes with honey glazed char siew, plump prawn and pork filled wontons and sui kow dumplings.

You can have the egg noodles in soup or dry. True to HK-style, a light flavourful sauce doused the chewy threads in place of local dark soya sauce. Interestingly, things are a-changing on the isle as we discovered certain noodle shops have started to drizzle their wantan meen with a little dark soya sauce (influenced by us perhaps?)...

When it comes to classic comfort food, nothing beats the traditional dish of Braised Pork Belly with Mui Choy Rice (RM13.90). This simple homely dish is sure to appeal to all ages as the braised pieces of streaky pork belly paired with crunchy mui choy (preserved mustard leaves) lend big, deep-seated sweetish-salty flavours to plain white rice.

For light eaters who want something hearty in manageable portions, SK's dim sum selection should fit the bill. Worthy recommendations include Siew Mai (RM5.90), Honey Char Siew Pau (RM4.90) and Yolky Custard Buns (RM5.90).

Delectable mouthfuls of minced pork and prawns make these Siew Mai superbly sublime

Piping hot fluffiness...enjoy notable sweet-savoury nuances of SK's Char Siew Pau

Be careful of the molten centre of runny yolk-based custard when you bite into the scrumptiously soft Yolky Custard Buns

Although I'm not partial to Carrot Cake (RM5.90) or Zha Jiang Cheong Fun (RM6.90), both these offerings are more than up to scratch. Shredded radish (it's really radish instead of carrot) is discernible in the fried carrot cake and as an added bonus, we found the slabs generously studded with bits of lap cheong (Chinese sausage).

Instead of the usual char siew or prawn filled cheong fun (flat rice rolls), SK's version is adorned with robust minced pork topping and light soya sauce - an ingenious melding of regional Chinese and Hong Kong influences.

The Oriental Chicken Sausage Rice & Mushroom (RM13.90) can be likened to a healthier version of loh mai kai (steamed glutinous rice with the same combo of ingredients). Served with some leafy greens, it is a hearty meal that would satisfy serious carb lovers. Somehow it also reminded us of the perennial CNY fave of lap mei farn (waxed meat rice).

Those who yearn for some beefy goodness would do well to order the HK Braised Beef & Tendon Hor Fun (RM13.90) - a yummy pairing of melt-in-the-mouth braised beef and tendon with silky Ipoh hor fun. Personally, I find the overall taste of this dish too subtle for my liking as the braised brisket which I had in HK had much more pronounced accents. Anyway, give this offering a whirl and decide for yourself as there's no hard and fast rule where taste is concerned.

Dessert is very much part and parcel of the HK food scene and SK's reputation and success are built on these sweet treats. The headliners are SK Mango Pomelo Sago (RM8.90) and Yuan Yang Paste (RM6.90) - two palate-pleasing creations that promise not to leave you with a sugary overdose.

Diced Filipina mangoes, plump juicy pomelo sacs and translucent sago pearls grace the first sunny-yellow broth, making it a sumptuous option to wrap up one's meal on an ethereally sweet note.

Nutty, creamy profiles dominate in the second yin-yang broth. If you aren't a fan of almond milk or pudding, this may not float your boat but I daresay the black sesame puree helps to temper that inherent aniseed-like overtone a little.

Check out HONG KONG SHENG KEE DESSERT at Lot LG311B, Lower Ground Floor (New Wing), 1-Utama Shopping Centre, Lebuh Bandar Utama,Petaling Jaya, Selangor. Open daily from 10 am to 10 pm.

Chinese culinary wonders never ceased...recently we caught guest chef Peng Yi Chun from Si Chuan Dou Hua Singapore who dazzled us with the Sichuanese art of knife-shaved noodles at Park Royal KL's Si Chuan Dou Hua restaurant as part of its latest Dim Sum promotion.

Shredded love...knife-shaved noodles in chilli oil with minced pork and chopped scallion

It was quite a spectacle, watching the chef deftly shaving strips of noodles from a loaf of dough using a sharp blade in quick, successive strokes. The long ribbons can be enjoyed two ways, either in Sichuan Chilli Oil (pix above) or Chicken Broth (pix below).

The noodles' toothsome al dente texture was splendid; a perfect canvas that soaked up the hearty, robustly hot sauce and the meaty, clear broth. A comforting dish that you'd never tire of eating. This speciality is currently part of the special Dim Sum line-up that has been running from last November until 31 January 2015.

If you're a fan of these dainty savoury and sweet morsels, make haste to Park Royal KL and partake in the Dim Sum feast before the promo ends. Besides the classic offerings, the chefs are out to tempt you with a repertoire of 28 interesting creations at only RM58 nett per person. One of the most unique has to be Steamed Minced Chicken Dumplings wrapped in Banana Leaf (pix above).

Shaped like a fat cocktail sausage, the steamed glutinous rice flour dumpling flaunts a rich jade-green shade (culled from pandan leaf juice) and a delicious minced chicken and chicken floss stuffing. These dumplings may look simple but the tricky part is ensuring they're steamed just right - to achieve that appetising chewiness.

Another highly recommended item is Pan-fried Minced Chicken Dumpling with Chives. The pan-fried dumplings are served with a crisp, gossamer-thin layer of fried batter that resembles a golden lacey lid. The resultant textural contrast is better than expected.

More textural interplay appears in the Steamed Glutinous Rice Wrapped with Dried Shrimp & Yam. We were impressed by the simplicity of the dish which had a clump of glutinous rice studded with dried shrimps and yam wrapped up in a skein of cheong fun (flat rice flour roll). Delicately rich yet downright satisfying, this speciality would go down well with those partial to yam.

Delicate nuances also abound in the Steamed Celery Dumplings with Conpoy (pix above) and Steamed Chive Dumplings (pix below). The translucent dumpling skin is similar to that of ha gau (prawn dumpling) albeit the former is coloured bright orange with carrot juice.

Green is in...these irresistible dumplings

Chilli fiends would rave over the Minced Chicken Dumplings in Chilli Oil (pix above) - a popular Sichuanese staple. Rest assured though that these little parcels look more lethal than they taste. You still get the zingy piquancy on the palate but not enough to render it numb.

Stronger accents prevail in the Deep-fried Vietnamese Rolls (pix above) and Pan-fried Pancakes with Chicken Floss (pix below) - both notable in their own way especially their outer layers. The latter is nothing like Western pancakes but more like a sturdy bun that's flecked with sesame seeds and some savoury chicken floss filling.

Even the Pan-fried Radish Cake stands out here. Honestly, I'm not fond of this dish as they tend to have more flour than radish so it is nice to find the ratio of flour to radish veers towards more radish and less flour.

What makes the dining deal really great value is selected mains such as noodles, rice and vegetables cooked in different styles, as well as a variety of soup and dessert are included in the menu. Signature specialities like Stir-fried French Beans with Minced Garlic, Braised Beancurd with Spicy Bean Paste and Braised Egg Plant with Hot Garlic & Chilli Sauce among others are listed.

Sweet dim sum options range from Steamed Lotus Paste Buns with Salted Egg Yolk, Steamed Glutinous Rice Balls with Purple Sweet Potato Paste and House Made Fine Beancurd with Wolfberries.

Rich & satisfying...lotus paste buns with salted egg yolk reminiscent of mooncake filling

Purple sweet potato paste and sago pearls lend special touches to

these glutinous rice balls

Perfect curtain call with a bowl of silky smooth tau fu fah & kei chi

Priced at RM58 nett per person, the Dim Sum Buffet Feast is available for lunch from 12:00 noon to 2:30pm from Mondays to Fridays, and for brunch from 10:00am to 2:30pm on Saturdays and Sundays.

For reservations, call Si Chuan Dou Hua - tel: 03 2147 0088. Address: Lower Lobby Level, PARKROYAL Kuala Lumpur, Jalan Sultan Ismail, Kuala Lumpur

One foodie's bacon is another man's poison as far as Smoking Hog (SH) is concerned. The new resto upstairs from Crab Factory has generated such heated debate in FB and blogs that I reckon it is best you judge for yourself before saying 'yay' or 'nay'.

The bacon used in this resto is smoked on premise (up on the rooftop in a barbecue contraption) and some are lightly candied for certain dishes. TY Ooi and her partners have spent hours to test and experiment dishes for their menu so expect some curveballs that will catch you by surprise. Some offerings would go down better than others I suspect as the pairing of sweet and savoury remains an acquired taste among local palates.

Yours truly love everything bacon so Smoking Hog definitely gets a 'YAY' from moi, especially the signature Bacones (RM27). Just feed me two of the crisp smoked bacon cones(essentially bacon strips layered and rolled up into cones) stuffed with mash, scrambled eggs and SH's housemade baked beans and I'm a deliriously happy camper. They taste scrumptious slathered with the house tomato sauce (it's way better than the bottled stuff) but seriously, they're good enough on their own.

For those who like a little 'dramatic' effect with their food, SH's Signature Smoking Cheeseburger (RM34) literally gets smoke in your eyes as it comes to the table, covered in a glass dome lid filled with roiling wisps of smoke. The juicy burger patty is made from pork, beef and lamb mince with chopped onion. A slice of melted cheddar complemented by sliced gherkins, tomato and lettuce complete the tempting offering with fries and tomato sauce on the side. Burger maniacs rejoice!

IMHO, the classic BLT is never boring but hey, some crabby treatment here never hurts as SH's Ultimate Soft Shell Crab BLT (RM29) proves. I was sceptical the combo would work but it turns out better than expected...the chunky pieces of fried soft shell crabs and coleslaw lend a nice moreish taste to the ensemble so no complaints there.

If you feel guilty scarfing down so much bacon, order a portion of Caesar Salad (RM22) to boost your green intake. Not that it's any less indulgent mind you ;p ...the fresh romaine lettuce is tossed with bacon bits, salted egg and fried ikan bilis (anchovies) and topped with a poached egg. Chockful of rich, voluptuous flavours that leave you smacking your lips after the last leaf is devoured. Yums!

Ardent 'egg heads' would crack up over the eggs-cellent dishes available: Deviled Eggs (RM26 for six halves) and Runny Pan Omelette or Scrambled Eggs (RM22) are just but two options. The former has mashed egg yolks with avocado while the latter is cooked to order with a choice of mix cheeses, mushrooms or cherry tomatoes complemented by two slices of toasted Ciabatta. Personally, I'd roll with the latter though the cheesy version is strictly for fromage fans.

The Spaghetti Bolognese (RM33) features a tomato-based meaty sauce that again mixes the 'unholy' trilogy of beef, pork and lamb. I find it's a rather ho-hum option but heck, I'm sure no self-respecting spagbol fan will care two hoots what I think.

SH also brings new meaning to the 'ear to tail' eating with its Pig's Ear & Oxtail Stew (RM58) - marrying local pig's ears with Aussie waygu oxtail in a viscous stew brimming with barley, mushroom, mashed potato and grilled vegetable. It's disconcerting to see a whole piece of pig's ear in the milieu but overall, it's an earthy dish that should appeal to diners who have a penchant for innards, offal and such or those who want a dose of natural collagen.

Those with kids in tow may like the Mushroom Bacon Soup (RM16) - a creamy-rich, earthy broth flecked with smoked bacon bits. I surprised myself when I lapped up every spoonful but then, I abhor the thought of all those bacon bits going to waste.

In case you have pals who eschew pork, the Lamb, Brown Rice & Barley Soup (RM35) is a hefty meal on its own thanks to the whole lamb shank in it. Honestly, I was too distracted by the porky dishes served hence this particular dish just fell below my radar but I noticed several tables actually had it so presumably it's a hit in its own right.

What do you get when you cross pancakes with crepes? Dutch babies that's what. Baked until puffy then collapsing back into flatten pieces, you can sample Dutch Babies with eight different toppings such as Nutella, Crumbled Cookies & Ice Cream (RM22) and Chicken/Pork Sausages with Avocado/Tomato Salsa (RM24). A substantial serving that's enough for brekkie or lunch, their mouthfeel are chewier than normal pancakes.

I prefer the deliciously indulgent French Toast (RM27) which has two slices of thick-cut bread cooked with a hint of whisky and adorned with roughly crushed nuts, smoked bacon and bananas. A dollop of vanilla ice cream and maple syrup served on the side completes this perfect platter.

Equally notable is Beer & Bacon Mancakes (RM25), an adult version of pancakes made with Guinness Stout-laced batter. The fluffy pancakes are stacked with candied smoked bacon and served with a scoop of vanilla ice cream and some maple syrup, resulting in a melding of sweet-savoury accents and crispy-fluffy soft textures.

Beer & Bacon Mancakes pix courtesy of Smoking Hog

Sweet encores appear in the form of Bacon & Egg Ice Cream (RM24) or Havana Rum & Raisin Ice Cream (RM16). Churned on premise, the former is loaded with bacon bits and accompanied by more crispy smoked candied bacon while the latter is boozy enough to leave you smiling from ear-to-ear.

First-time patrons will have to head to the side entrance of Crab Factory (Smoking Hog is on the 3rd Floor) and look for a flying pig sign. Take the lift up and you'd enter a dark, clubby space with dimmed lighting. Plush velvet-upholstered studded and leather armchairs, a long table carved out from a solid tree trunk and brass shaded lamps evoke a quirky, arty ambiance to dine in.

TY stresses that SH is an informal bistro that's conceived to be an inviting space where patrons can hang out with friends after a decadent pig-out session. A flight of wooden stairs adorned with specially commissioned art pieces leads to an upstairs dining cum lounge area as well as open-air rooftop patio.

A bacon haven for an oink-ing good time...what more can you ask for?

For reservations, call SMOKING HOG, tel: 03-7865 9239. Address: 3rd Floor, 21, Jalan SS2/64, Petaling Jaya, Selangor. Business hours: Tues, Wed & Thurs 11 am-11pm, Fri 11am-1am, Sat 9am-1am and Sun 9am-11am. Closed on Monday.

SWEET, SWEET MID-AUTUMN FEST

TIME TO INDULGE

RETURN OF CHEF DEBBIE TEOH

FOOD, FUN & FROLIC AT OPIUM

QURESHI - A ROYAL CULINARY PASSAGE TO INDIA

A LI YAA - A SRI LANKAN SHOWCASE

SAMPLINGS OF MIGF 2014 ON FOURTEENTH

SIMPLY D-ELIGHTFUL

MAGICAL TIME AT J&P MAGIC HOUSE

TEN HOT HITS OF CHENGDU CAN DO

THE MALAYSIAN TWIST IN A JOURNEY THROUGH TIME

GRILL FISH STEAMBOAT WITH A DING DING-FERENCE

35TH ANNIVERSARY SPECIALS AT NEW FORMOSA

HOOKED ON SERENA BRASSERIE'S SEAFOOD SPREAD

CROISETTE'S CHRISTMAS SHOW-STOPPERS

A GOOD SHELLING AT CRAB FACTORY

HERE'S THE BEEF AT GYU-KAKU

TASTY THROWBACKS AT HONG KONG SHENG KEE DESSERT

DESIRABLE DIM SUM FROM SI CHUAN DOU HUA

BACONY PIG-OUT AT SMOKING HOG