JOM.MAKAN.LIFE.

All men must eat...in the case of ladies, it should be scones ;)) especially those baked by Ong Mei Lean at Two Scones One Cup. Ong's love for baking started in high school and has never waned after she went abroad. Her deep-seated passion for baking continues today and now, the delicious results of her passion and skills has led to the opening of 2 Scones 1 Cup.

The spacious corner shop in Section 17 PJ is shielded on one side by a bank of lush greenery, evoking soothing surrounds for the café patrons seated inside. Although barely a month old, Two Scones One Cup is run by Ong’s youthful partners - a bunch of school mates and close friends who keep everything in ship-shape order.

True to the outlet’s catchy name, you'd find 3-5 types of scones here to tickle your fancy. From original to variations of green tea, cranberry and raisins, savoury ones like thyme &cheese will be in the pipeline too. An order of two Sconescosts RM9 with your choice of jam and clotted cream or butter. If you wish, there's also butter and kaya available.

Airy light, moist yet delicately crumbly, the scones come with jam & real clotted cream just like a typical English cream tea. We were surprised to find the green tea scones more amiable than they look; the tea’s mildly astringent finish blunting the scones' richness.

The Weekend Tea Set priced at RM 49.90 is ample enough for two to kick back and while away a languid afternoon. You get a tiered tray of scones with jam & clotted cream, macarons, 3 types of cakes and triangle cut sandwiches.

Special mention must be made of the delicious old-school cakes sold here: carrot cake, buttery rich marble cake and orange cake. Except for the thin coat of cream cheese topping on the carrot cake, these tea cakes are swoonworthy without overload of icing, frosting or frills.

We love the Victoria kaya cake – a hybrid creation inspired by the Victoria sponge and those retro sliced cake sold by the itinerant roti man on motorcycle who plied our neighbourhoods. Waves of nostalgia hit us as we nibbled on the heavenly dual butter and rose flavoured butter cake sandwiched with kaya.

Hankering for some hearty savoury servings? We’d recommend the super-sedap Nasi Goreng Kampung (RM8.90) – a surefire crowd pleaser brimming with seafood and egg that won’t hurt the pocket too much. The side dish of sambal is wickedly piquant with punchy heat.

Western inclined tastebuds may prefer Tuna Croissant Sandwich (RM8.90); buttery-flaky croissant packed with creamy tuna filling and fresh lettuce. It's not usually on my hit list but this version caught us by surprise as the tuna filling with honey mustard vinaigrette is more than palatable.

Want different nibbles on a plate? Then the Mix Platter (RM17.90) will meet finicky eaters' fancy for variety with chicken wings, fried calamari rings, sausages and fries thrown into the equation.

Youngsters would enjoy Spicy Cream with Seafood Spaghetti (RM16.90) - pasta and seafood tossed in mildly creamy sauce spiked with occasional bursts of dried chilli hotness coming through. The pasta was perfectly al dente spaghetti and the mercifully light carbonara-like sauce embellished with fresh springy prawns, lala and squid.

Western-inclined diners can look forward to several meaty options including Chicken Chop (RM15.90), Lamb Rack (RM24.90) and Salmon Steak (RM29.90). Best of the lot has to be the slab of crisp-skinned chicken. For the lamb and salmon, remember to inform the waitstaff how you'd like them done (medium is best) at the point of order.

The final decadent treat to look forward to is Chocolate Brownie with Ice Cream (RM8.50)...a marvellous pairing of hot and cold with warm where moist chocolatey cake meets cool vanilla ice cream. What else is there to do but to keep calm and just eat.

For reservations at TWO SCONES ONE CUP, call tel: 012-613 8200. Address: 627, Jalan 17/8, Petaling Jaya, Selangor.

For most Muslims who observe the day-long fast during the holy month of Ramadhan, the best eats during buka puasa centre on nostalgic kampung dishes harking back to mother’s cooking. The chefs at Chatz Brasserie, ParkRoyal KL aim to bring those beloved flavours alive through the Selera Kampung themed dinner starting 18 June.

This year, 18 types of savoury and sweet porridge will take centrestage at the main buffet. The mainstay is Bubur Lambuk Sayuran - Malay rice porridge with vegetables, mixed local herbs and spices but we found equally tempting variations to savour. You'd do well to go withLobster Porridge, Bubur Menguh Bali, Bubur Isi Ketam, Bubur Kacang Hijau Durian and Pengat Pisang.

Few diners can resist the lure of a whole Barbecued Lamb...but who can blame them as this speciality is hardly prepared at home. That's the best part of a buka puasa buffet - you can easily eat your fill of the tender, mildly gamey meat with black pepper, mushroom and barbecue sauces. Even better, complement the juicy slices with aromatically spiced briyani rice.

Chatz serves up splendid briyani generously scattered with crisp fried shallot, coriander and chunks of spice-marinated chicken to boot alongside fruit pickles, dalcha and papadom. Also try it with heartwarming curries and rich gravy-based dishes from the daily line-up: Ikan Masin Lemak Nenas, Kari Telur Ikan Sentul, Rendang Paru dan Hati, Ayam Kuzi, Daging Kerutub, Udang Lemak Belimbing, Ketam Borlado Nogeri and Sayur Manis Masak Lemak Putih Keledek among others.

Local herbs help to balance protein and carbo overload so remember to get your fair share of Nasi Kerabu and also the plethora of healthy, piquant Ulam such as Daun Selom Pucuk Ubi, Nangka Muda, Pucuk Pegaga and Ulam Raja - staple greens during meal times in most kampungs.

We like the wide range of mixed local salads, pickles and condiments such as Ikan Sepat Masin, Paru Goreng Sambal, Hati Goreng Kicap, Sambal Tempe Berkentang, Pasembor Berlauk with Peanut Gravy, Kerabu Pucuk Paku, Kerabu Ayam Daun Kesom and Kerabu Jantung Pisang.

Marinated a day earlier to ensure the chicken is thoroughly suffused with its flavourful marinademakes the Ayam Percik Iftar a noteworthy dish to partake. Again you can enjoy the moist chook with some briyani rice if desired.

Have a penchant for fried food? Two notable recommendations come to the fore: Ikan Goreng Belanda and Udang Goreng Mamak which tickles your tastebuds with punchy spice accents whilst retaining the inherent sweetness of both the fish and prawns.

A small selection of Western delights such as Hungarian paprika chicken and baked oysters is included to give the expansive parade of buka puasa goodies an international slant. Action stalls dishing up Mee Rebus, Asam Laksa, Prawn Mee and Laksa Johor as well as grilled fish with home-made sauces: asam, kicap pedas and Thai chilli should leave you amply satisfied.

The nostalgic factor is further enhanced with perennial sweet treats nobody tires of eating: Kuih Cara Berlauk, Kuih Seri Muka, Tepung Pelita, Badak Berendam and Kuih Bakar - the perfect conclusion to a typically rustic feast.

‘Ramadhan Selera Kampung’ is available from 18 June to 16 July, from 7:30pm to 10:30pm. Priced at RM128 nett per person from Sunday to Thursday, and RM138 nett per person on Friday and Saturday with unlimited flow of juices and soft drinks. Early birds enjoy a 20% saving with advance payment made before 12 June.

Prior reservation is required. For reservations or enquiries, please call CHATZ BRASSERIE, PARKROYAL KL, tel: 03 2147 0088 or email chatz.prkul@parkroyalhotels.com.

Sang Har Meen (river prawn noodles) was the unlikely show-stealer at The Eatery all-day dining hub at Four Points by Sheraton Puchong. The man responsible for this scrumptious king of hawker’s dish is Executive Chef Yap Kim Hon who heads the newly opened hotel’s overall kitchen operations.

Doused in rich clear sauce strewn with wispy strands of egg similar to kong foo chow or Cantonese fried noodle, the crispy noodle nest has sizable sang har in it, interspersed with sliced ginger and spring onion. Best of all, the noodles had great wok hei – that elusive charred smokiness every Chinese cook worth his salt strives to imbue into their cooking.

It was a nice introduction to The Eatery for us first-time visitors to the hotel. That chef's signature dish is part of the a la carte menu which packs some notable culinary gems. Our jaded palates actually were piqued by the Oriental Hawaiian Pizza featuring a satay-inspired riff on the perennial chicken and pineapple combo. The well-baked thin crust rendition stole our hearts with chunky tomato sauce, melted cheese and sweet onion covering every available surface.

Seared Tuna with Mango - another delicate speciality we enjoyed - is ideal for light eaters or as a starter to whet the appetite. Served in bite-size squares on a slate platter with fresh arugula, the cubed mango atop meaty slices of lightly seared tuna lent the morsels some fruity sweetness with subtle acidity.

If you're not in the mood for lavish buffets, try Chef Yap's tried-and-tested Salmon with Pasta. A well-acquitted dish which has al dente tomato sauce-laced spaghetti teamed with a slab of grilled salmon boasting a perfectly pink centre.

Yap came with impeccable credentials too as he was personal chef to F1 luminaries such as Michael Schumacher, Kimi Raikkonen and David Coulthard among others when they were in Malaysia for the Grand Prix season in 2006 & 2007.

The affable chef also takes great pride in leading his team to cook up a storm daily - The Eatery's buffet spreads bear apt testaments to their efforts. Friday and Saturday nights are Seafood and Grill Buffet (RM92+ per person) so seafood lovers should dive in on those nights for their fill of oceanic delights.

From robust seafood tom yum and mini salmon roulade to assorted shellfish and crustaceans on ice, you'd find plenty of fish and seafood catches in the palate-pleasing parade, leaving you spoiled for choice.

Fromage fans will swoon over the good cheese board with all the requisite condiments. My personal choice picks ranged from crisp bruschetta and dim sum morsels to fresh salads and mini servings of dainty dessert.

Most all-day dining restos now flaunt live cooking stations and The Eatery is no different.

You can get the chefs to prepare a bowl of piping hot noodles for you or stir-fry selected dishes or carve slices of roast beef...interactivity is now part and parcel of today's dining experience.

Look out for the 'fried' ice cream counter where a chef on duty will whip up cool confections filled with your choice of fruit, candy and nut mixtures. An indulgent treat to revel in, with the various textures and flavours melding in the resultant offering.

No need to beat yourself up on succumbing to sweet treats here. Just go easy and selective as everything comes in sampling portions; be it local kuihs and French pastries.

Decor-wise, the streamlined interior slants towards modern chic with splashes of bright colours, wood accents and muted backlighting.

For reservations at The Eatery, please call tel: 03-5891 8888. FOUR POINTS BY SHERATON PUCHONG is a 249-room hotel located at 1201, Tower 3, Puchong Financial Corporate Centre, Jalan Puter 1/2, Bandar Puteri, Puchong, Selangor.

SELAMAT BERPUASA TO ALL MUSLIM READERS EVERYWHERE

The spice of life commands centrestage for buka puasa at Melting Pot Cafe, Concorde Hotel KL this year. After a whole day of refraining from food and drinks, robust Malay dishes and piquant Nyonya inspired specialities prepared by chefs Rogayah Sharif and Mohd Ridzuan are just the stimulants for buka puasa.

Melaka is famous for its asam pedas so it’s one of the ‘must have’ choices from the Inspirasi Masakan Melaka spread. The red snapper version stands up to the taste test but for a change, I’d recommend the lamb chops and oxtail asam pedas. Loaded with soft but not mushy ladyfingers in the tangy spicy gravy, the delicately gamey meat benefitted greatly from the milieu of bright and aromatic spices used to cook it.

From the salad section, my top pick is crab salad with green mango which has the briny tartness of shredded green mango tempered by chunks of crab meat redolent with hints of the sea. Other notable choices include shrimp &rice noodle salad and roast beef & spinach salad.

The appetiser and starter selection transcends local boundaries - a colourful, palatable and visually pleasing array guaranteed to delight even finicky diners. Unusual gems we savoured from the smorgasbord include seared tuna salad, summer roll, smoked duck breast with mango & asparagus and calamari salad with salsa verde.

Main crowd favourite remains sup gearbox (bone marrow soup) which comes with a straw in the huge bony joint for you to suck up the hearty broth. It goes perfectly well with the Melakan specialities: Portuguese-style spiced ricewith sliced roast beef, ikan siakap cili garam and Nyonya chicken rendang (love the discernible citrusy hints of kaffir lime leaf in the mildly creamy gravy).

A sugar rush awaits over at the dessert counter where the multitude of treats is enough to rival the Mad Hatter's party in lavishness. This is the opportune time to reacquaint yourself with hard to find kuihs so beloved by the Baba Nyonyas.

Besides the wide variety of kuihs, I'd say go for the indulgent bubur jagung and serawa durian & pulut before turning to the mini servings of fruits tartlets, strawberry cream & jelly, tapai pulut or ubi, banana chocolate cake and vanilla madeleines.

The Inspirasi Masakan Melaka buffet dinner is served at RM138 nett per person from 18 June until July 16. Enjoy 15% off the regular price from 18-21 June and July 12-16.

For reservations, please call Melting Pot Cafe, tel: 03-2144 2200 extn 2337 or 2717 2233 (direct line).

Classic Malay dishes and treasured family recipes from chefs Mohamad Zaidi Md Salleh, Shahril Firdaus Razale (top right) and Shahrom Saari (top left) take pride of place at The Majestic KL’s expansive breaking of fast buffet.

Right from the get-go, I find the Pajeri Kedondong - a special recipe belonging to Chef Shahril’s mother - a refreshing change from the more common, sharper tasting pajeri nenas. Slightly softened post gentle simmering, the little bulbous ambarella (spondias ducis) fruits make appetite-whetting mouthful in mildly spiced and tangy curry.

Comforting kampong-style Sayur Lemak Pucuk Manis – a type of leafy vegetable (sauropus androgynous) widely planted in villagesalso stands out for its rustic simplicity, cooked with coconut milk and dried shrimp.

The spice-rubbed Roast Lamb with Briyani is another crowd favourite; a delectable pairing of tender, gamey meat slices with fluffy, aromatically spiced long grain rice. Love ikan bakar? Grilled local fishes wrapped in banana leaves complemented by assorted dips are also served.

Chicken dishes that score highly in our book include Ayam Pongteh and Ayam Goreng Kunyit. Both options are memorable for moist chunky meat thoroughly scented by the distinctly different mixtures of dry and fresh spices designed to tempt the palate.

The breaking of fast buffets during this month usually boast some of the best Satays and The Majestic KL is no different. Served from a traditional charcoal grill pit similar to that of itinerant hawkers of old, the delicious beef and chicken skewers are good enough to eat on their own.

Action stalls proffering piping hot Roti Canai and Murtabak, Goreng-goreng (cempedak, tapioca and sweet potato) and Mee Rebus are notable too so make sure you stop by to grab your share.

Festive staples such as Serunding, Ketupat Palas, Lemang and Ketupat are served too, to get you into the Hari Raya mood ahead of time.

After the surfeit of savoury fare, kick back with a cup of hot Nescafe, milky teh tarik or a bowl of Ais Kacang. Round the meal off with customary festive nibbles and sweet treats such as Rempeyek, Pineapple Tarts, Kuih Lapis, Tapai Ubi & Pulut, Kuih Bakar, Kuih Ros and assorted cookies.

The Majestic Festive Banquet Dinner is priced at RM100 nett per person until 18 July. For reservations, please call tel: 03-2785 8000. THE MAJESTIC KL is located at 5, Jalan Sultan Hishamuddin, Kuala Lumpur.

Yes, I'm eyeing thoseAirAsia Free Seats! It would be a dream come true to experience Vivid Sydney with AirAsia X...that much-talked about art, music & creative ideas festival Down Under. That’s why I want to participate with AirAsia Free Seats contest...it'd save my hard-earned MYR budgeted for flights so I'd have more pocket money to spend ;))

Vivid Sydneyis my absolute Must-Do Festival for 2016. Why? Because Creativity is the juice of every writer’s life. If I win those AirAsia Free Seats, I'd fly to Sydney to experience the wondrous multi-sensorial components of Vivid Sydney. It would be a dream come true to see and admire first-hand the illuminating light sculptures and arty installations created for the event.

Since music is the food of love, I’d love to soak up the tempo and rhythm of Vivid Sydney – literally feeding my heart and soul with the many lively, world-class performances lined up. After all, life's a stage so I want to be swept up by the exhilarating celebration of live performing talents.

Of course, I would get into the thick of all the action where Vivid Ideas thrive. I know creative minds, innovators and like-minded community of people from around the world converge at Vivid Sydney to share, exchange and inspire one another like birds of a feather flocking together. I want to win those AirAsia Free Seats to make my participation a reality!

Praise the lard...porcine havens are springing up in town. The latest contender tempting us to pig out is Ticklish Ribs in PJ.

The informal interior is littered with piggy wall murals, tongue-in-cheek graffiti and pendant lights fashioned from woven rattan baskets used for transporting pigs. A poster issues wannabe gluttons to 'Eat Like A Pig' challenge (refer poster below) and those who succeed will be inducted into the outlet's gallery of fame.

Ticklish Ribs' founder TC divulges the secret behind his pork for thought is the Asian inspired sauce for the resto's pork ribs and 'wiches (as he calls them). At his urging, we sampled the Ultimate Tickle (RM38-6 ribs, RM20-3 ribs; add RM8 for sides with a drink) - the signature bbq ribs. It's delivered on a little trolley whizzing down a custom-built ramp amidst flashing lights. Apparently, pigs can 'fly' here!

Marinated in a secret blend of briny-sweetish-tart sauce, the ribs had that slightly charred crispness on outside before yielding to moist, tender meat underneath. Although the assertively tangy marinade helped to temper the porky richness, I prefer more 'bite' to the meat. In this instance, TR's soft ribs result from pre-boiling the pork before it hits the grill.

You have a choice of spicy or 'not really'...most of us prefer the latter. Try both before you decide which suits your palate best. Carb fans would be happy to know some options are available to appease them.

Oodles of Noodles (RM12) basically is a simpler, tweaked version of spaghetti bolognese. The al dente pasta topped with roughly minced pork cooked in the same house sauce is nothing fancy but should be adequate enough to please unfussy eaters.

We prefer Rice Vice (RM12) - a bare-frills katsudon of sorts. The meaty sauce doused over the rice has wisps of egg and caramelised onion in it whilst some pork crackling and fried pork cutlet lent textural finish. A decent take on homespun comfort food.

Hearty eaters may want to boost their meal with sides orders known as Koochi Koos range from OMGarlic (deep-fried, lightly salted fried garlic RM5) to Zzzalad (RM5) and Sloppy Freaky Fries (French fries smothered with cheesy sauce and mince pork sauce, RM8). Messy to eat but addictive.

I'm a big sandwich fan but I'm not psycho enough to attempt the Psycho Sandwich (RM80) whichis piled with seven types of meat cuts in white, wholemeal or charcoal bread. You'd be tickled pink with sinful fillings such as You Braise Me Up (braised fatty streaky loin RM16), Pull Your Leg (slow-cooked and shredded pork RM16), Ssshock Sendiri(battered lean pork in signature sauce RM15), Hoilam Ting (Hainanese pork chop RM15) and Lazy Bones (stripped rib meat RM22).

Keen to go the whole hog? Trot over to TICKLISH RIBS & 'WICHES, No. 5, Ground Floor, Jalan 21/11A, SEA Park, Petaling Jaya, Selangor. Tel: 016 228 8419

Durians – strictly forbidden in hotels – are surprisingly making their pungent presence felt at certain hotels for the breaking of fast buffet. One of the pioneers is Tonka Bean Caféat Impiana KLCC and the King of Fruits have proved popular with patrons.

The only snag is you’d have to relish the fruits at the covered patio area, to prevent the strong odour from permeating the entire hotel. Besides durians, seasonal and local tropical fruits such as duku langsat, buah salak, dragonfruit (pitaya), lychees, mangoes, cikus and jackfruit are served.

Available throughout the fasting month from 18 June until 17 July 2015, Tonka Bean’sbazaar concept dinner beckons with over 300 traditional dishes from different regions in Malaysia. The buffet's appeal is further boosted by complimentary Zam Zam water (one glass per diner), and unlimited servings of Baskin Robbins ice cream in several flavours.

Adding to the pot-pourri is whole roast lamb with spice-scented briyani rice. Roast beef carving, whole roast chicken and 'gear box' soup also make a comeback by popular demand.

Since one can only eat so much despite the lavish spread, it pays to be selective with food choices. Some savoury bubur lambuk helps to pave the way to break the day-long fast as the soft, liquidy texture is easy on the tummy.

Local salads such as kerabu and ulam are always ideal, to help fill the essential quota of greens one should partake daily. Delicate slices of cured salmon and unctuous crab meat soup are noteworthy considerations too.

Apart from the ubiquitous Chinese and Indian specialities laid out (think stir-fried beef, buttered prawns and roti canai, some Middle Eastern items such as stuffed pita pockets with grilled chicken can be sampled.

Beat the current sweltering weather and all that heaty food with some fresh coconut juice. Some traditional biscuits: batang buruk, dodol and kuih bahulu or perhaps skewers of fresh fruits and marshmallows dipped in chocolate would ensure a befitting end to dinner.

The Iftar Ramadhan buffet is priced at RM148 per person but diners will enjoy a special price of RM128 per person on the last 3 days of Ramadhan. Melodious renditions by a seven-piece ghazal band will also entertain throughout the dinner period.

For reservations, please call Tonka Bean Café, IMPIANA KLCC, tel: 03-2147 1111 extension 3034, 3035 or 3320.

Ayam Percik is one of my fave finds from The Living Room's Juadah Iftar spread this year.
Suffused with bright turmeric flavour, the moist, slightly smoky meat tastes even better with an accompanying spicy and creamy sauce.

Also included in the indulgent spread for the breaking of fast are delicious multi-racial dishes such as the Indian Muslim speciality of Nasi Kandar. Get the chef to mix the different types of curry gravy for you - I only sampled the Daging Kandar, a 'dry' beef curry redolent with heady ground spices but it was enough to make a lasting impression.

Humble but chockful of satisfying flavours is the kampung evergreen of Sayur Lodeh - our local version of ratatouille which has chopped cabbage, carrot, long beans, beancurd sticks (fu chuk) and glass noodles cooked in coconut milk, turmeric and other spices.

Spice fiends can enjoy their fill of curries and masak lemak dishes too. Notable picks will include Sambal Petai Sotong, Ketam Masak Lemak and Asam Pedas Oxtail; bursting with deep-seated and robust spice nuances, they bear ample testaments to Malaysia's traditional food heritage.

I'm also partial to the dizzying array of Ulam and Kerabu selection - unbeatable choices to whet the appetite before one tackles heavier mains. Try some Kerabu Glass Noodle and Spicy Kerabu Wing Beans before succumbing to piping hot Bubur Lambuk and Nasi Briyani with Roast Lamb.

Some hawker's fare such as Assorted Fritters, Roti John, Murtabak, Ikan Bakar and Satay also make their comeback by popular demand. In addition, contemporary offerings: Roast Snapper with Chive Cream Sauce, Roast Beef Carvery and Hot Pot Selection lend the buffet an international feel.

For the sweet-toothed, The Westin KL chefs has pulled out the stops for their staggering dessert showcase. The wonderland of fruits, cakes, ice cream (fried ice cream served on request), puddings, sweet broths, cookies, chocolate pralines and other confections is a sight to behold and wickedly delightful.

You won't have enough tummy room to fit everything in so be selective and either surrender to your preferred morsels or aim for more inventive creations that catch the eye.

Sticklers for tradition will like the plethora of Kuihs and old-school Bubur while modern palates may prefer the wide variety of frosted cakes and creamy puddings.

Applause should go to Malay Chef Abdul Hallim Sultan and Chef De Cuisine Boobalan Arumugam who are responsible for spearheading the culinary team, tasked with cooking up the Juadah Iftar feast.

Priced at RM148 per adult and RM74 per child, the Juadah Iftar buffet will be available until 15 July 2015. For reservations, call The Living Room, tel:03-2773 8338.

Ah, the course of true love never did run smooth according to William Shakespeare. This timeless basis forms the crux of Nyonya Memoirs – a revolutionary interactive theatre performance being staged in Melaka until 19 July 2015.

Presented by The Hatten Group, this RM8million production is conceptualised to highlight and promote a deeper appreciation of Melaka’s Peranakan culture and heritage. Premiered in May this year, the star-studded show tells the fateful story of Bao Zhu (played by Dorothy Foo), a young Nyonya maiden whose relationship with Zhang Min (reprised by Evan Siau), a poor Baba was opposed by her prominent, well-heeled family.

An extravaganza of music, songs and satirical dialogue, this is one performance that literally keeps you on your toes. Right from the get-go as the audience trooped beyond the heavy curtains after the entrance, our attention was drawn to the life-like nostalgic setting.

Of course, cameras were whipped out for instant snapshots (NO flash photography was allowed) as everyone ‘ooh-ed’ and ‘aah-ed’ over the artfully created ornate props: from a local tea stall and shop front to old-fashioned kitchen and family dining table found in a Nyonya home.

When the member of the cast resplendent in her Nyonya get-up jumped up to exhort her lines, everyone was caught off-guard but it was part and parcel of the performance’s uniqueness.

Instead of a restricted raised stage, we found ourselves walking right into the theatre set. Everyone just wandered around the replica of a town square, complete with old-school shops, a few street carts and mobile hawkers. It was slightly unnerving at first as we didn’t know what to expect, which direction to head for or where the play will be performed. Suffice to say, most of us were like a flock of lost sheep looking for the shepherd.

Once the initial song and dance began around the ‘lawn’ area, we somehow managed to assemble in a semi-circle around the performers. Luckier members of the audience had stools to sit on but for the majority, it was standing room only.

As the love story between the two protagonists unfold, we had to segue towards the different stage sets. Some confusion ensued during intermission as we were barred from the more elaborate set-ups (understandable since those are costly to create) for photography. It would have been more effective for all parties concerned to have clear and proper signages put up, to inform members of the audience the permissible and forbidden areas.

Anyway, love ultimately conquers all and the touching tale wraps up with an elaborate wedding procession which takes place outside the event hall. The dialogue is a mixture of Mandarin, Malay and Chinese Hokkien dialect with English subtitles shown on various TV screen mounted around the theatre setting area.

Catch NYONYA MEMOIRS every Friday to Sunday at 4pm and 8pm at Dataran Pahlawan Melaka Megamall. Tickets are priced at RM52 per adult for MyKad holders and RM26 - per child 7-15 years old (MyKad holder) and senior citizen (60 years old above). Non MyKad holders pay RM66 and RM33 respectively. For ticketing enquiries, call tel: +6 018 663 9696 or visit www.nyonyamemoirs.com

Only 70 servings of Nyonya laksa are produced daily by Limapulo executive chef Tan Kim Chye, fondly known as Uncle John. Voted as the Best Curry Laksa in the Klang Valley in The Star People’s Food Awards, the 73-year old veteran cook reveals the laksa recipe was his mother’s legacy.

The bright orange-yellow gravy redolent with complex spice flavours sets the tastebuds alight; the rich rempah paste made from scratch – a meticulous blend of dried chillies, shallots, galangal, turmeric, candlenuts and lemongrass – forms the vital basis of the creamy coconut milk-enriched laksa broth. That is why the Nyonya laksa is served on Monday, Wednesday and Friday in limited servings.

At RM9.90 a bowl, the noodles come laden with finely shredded cucumber and chicken, tofu puffs, beansprouts, hard-boiled egg, fish ball, fish cake and a dollop of sambal. Squeeze some kalamansi lime juice over the ensemble and you’re good to go. The broth is so tasty, you’d be induced to lap up every drop.

Limapulo is the atmospheric domain where Baba Uncle John can cook - dishing up his much lauded Melakan Baba-Nyonya specialities. The interior is a nostalgic haven of repurposed furniture, old-school knick-knacks and vintage stuff which would have old fogeys like us and our parents reminiscing about our childhood days.

Since men and women can't live on memories alone, Limapulo takes everyone down the culinary lane of yesteryear with a simple selection of timeless fare. The evergreen fave of Nasi Lemak (RM9.90) comes with pandan-scented rice, stained pastel green from the inclusion of pandan juice alongside the usual condiments of sambal, peanuts & fried anchovies, cucumber slices, hard-boiled egg and a bowl of Nyonya curry chicken.

For groups of three or more, it's better to order some dishes for sharing accompanied by white rice. Piquant curries such as Gerang Asam Fish (RM25 onwards), Pineapple Prawn Curry (market price) and Chicken Berempah (RM17) are some of the tempting options served. Of the three, our vote goes to the appetite-whetting fish.

Jaded palates can easily be revived with Limopulo's rare but heavenly treat of Mango Patcheeri (RM2 per piece). The tantalisingly tangy-sweet-spicy curried young mango don't look very fancy but the symphony of robust, zesty flavours serenading the tastebuds will leave you asking for more.

Other precursors you may wish to savour range from Pie Tee (RM10 for 4 pcs) and Cucur Udang (RM9.90, served for lunch only). While the little crispy 'top hats' passed muster, it was my first encounter with fried prawn fritters served coarsely chopped up amidst chunks of cucumber, fried tempeh, fish cake and hard-boiled egg. Laced with chilli sauce, it reminds of an inventive 'rojak' of sorts. (Note: The portions depicted here are larger, to cater to our dining party.)

Also recommended is Sambal Terung (RM15) - tender finger-thick cut brinjal stir-fried with piquant, zingy sambal. The alternative is Bendi Kukus (RM15) - steamed ladyfingers/okra complemented by a side dish of fried sambal dip.

Scorching hot weather these days call for sweet solutions and Limopulo has some perennial faves to cool you down. Take your pick from Cendol (RM3.50), ABC (ais batu campur RM4.50) or Sago Gula Melaka (RM3.50).

For reservations, call LIMAPULO tel: 03-2698 3268. Address: 26, Jalan Doraisamy, KL. (easiest landmark: beside Sheraton Imperial KL, along the Asian Heritage Row)

Our maiden visit to Chengdu was an immersive experience courtesy of AirAsia X and Dorsett Grand Chengdu. The five days/four nights' sojourn began with us enjoying the peaceful quiet zone, one of the perks accorded under AAX Premium Flex.

Silence is golden at AAX Quiet Zone (photo courtest of Wilsurn Lim)

For the uninitiated, AAX flies seven times weekly from Kuala Lumpur to Chengdu - the capital of Sichuan province. Guests from Singapore can travel seamlessly all the way using the Fly-Thru service - a convenience which enables them to connect to flights via AirAsia’s multiple transit hubs; their baggage checked through to the final destination without having to physically go through immigration.The Kuala Lumpur to Chengdu flight takes four hours and fifteen minutes, touching down at Shuangliu International Airport.

It also pays to pre-book your meal prior to boarding your flights. Besides rice meals, there are easy-to-eat options such as Stuffed Chicken with Cranberry Sauce or Onigiri (triangular Japanese rice balls) with Chicken Teriyaki & Egg-Sausage fillings.

Once touched down, it took another 30 minutes to reach Dorsett Grand Chengdu from the airport. The upscale 42-storey property belonging to Dorsett Hospitality International located in Chengdu’s Central Business District (CBD).

The marble-clad lobby with its soaring high ceiling left us awestruck and drove us into immediate photo-taking frenzy. Decor motifs inspired by lotus and gingko leaves are sprinkled throughout, evoking a sense of serenity in the lobby.

Our room is reflective of the 556 rooms and suites; comfortably furnished and outfitted with modern essentials: WiFi access, iPhone radio docking station, in-room coffee/tea and Chinese tea making facilities and other essential creature comforts.

If you want greater luxury, Dorsett Grand's plush suites are spacious and tastefully furnished. Separate work, living, dining and sleeping areas bear understated elegant touches such as custom-designed chandeliers, wallpaper and luxe extras like massage room, jacuzzi and walk-in wardrobes.

For VIPs and travellers with deep pockets, the Chairman Suite with all the modern trappings of luxury should be up to discerning expectations.

Breakfast buffet is served daily at Yue Rong Caféwhere hand-pulled noodles and dumplings are prepared fresh at the ‘live’ show kitchen. We were spoiled for choice with the wide range of local and international specialties jostling for attention.

Choice picks include 'dan dan mien' (noodles with spiced minced pork topping), boiled pork & vegetable dumplings, mixed beef offal, bacon and luncheon meat in zingy hot Sichuan chilli broth and noodles in a piquant chilli broth laden with chopped leek & spring onion.

Spacious with plenty of seating ensures ample privacy for business and leisure travellers. Besides breakfast buffet, a la carte and regular promotional menus give diners additional choice.

Corporate events can easily be organised at the Ballroom and function rooms. Exquisite Sichuan and regional Chinese specialities rule at the Fu Yue Xuan Chinese restaurant (full review to follow).

For reservations, call tel: +86 28 8332 8666. DORSETT GRAND CHENGDU, 168 Xi Yulong Street, Qingyang District, Chengdu, Sichuan.

COMING SOON: TOP SPOTS TO EAT, PLAY & SHOP IN CHENGDU

Putien is one of those Chinese restaurants I’d always enjoy patronising as the food has that nice home-cooked taste while the modern, cheery ambiance makes me feel at ease. Service may be harried during peak hours but you can’t fault them for their operation efficiency.

Our recent dinner saw us nibbling on two types of tid-bits prior to dinner: Xiang Ku Dou (broad beans RM3 per dish) and sliced Radish in Orange Juice (RM3 per dish). Definitely a good change from run-of-the-mill peanuts usually served elsewhere.

With summer in full swing, Putien has brought in some seasonal produce all the way from the coastal city of Putian in Fujian, China for their Summer Bliss menu. The selection is available until 31 August 2015 so do check them out.

Known as the birthplace of the goddess of Mazu and the fabled Southern Shoalin kungfu, Putian is blessed with bountiful harvests from land and sea. The people known as Heng Hwa is proud of their fresh, light and invigorating cuisine – a reflection of the pure essence of its produce and culinary heritage.

Back at the resto, the sea-fresh prawns literally jumped through ‘hoops’ in the dish of Stir Fried Lotus Root with Prawn (RM38.90). Threaded through crunchy lotus root slices, the swirly, tender prawns drew praises for their delicate sweetness.

Bursting with juicy savouriness, plump sun-kissed tomatoes were artfully transformed into Pan Fried Tomatoes with Minced Pork(RM5.90 per piece, minimum order of 2 pcs). Sheathed in a gossamer-thin layer of beaten egg, thick tomato slices sandwiched with minced pork were pan-fried to perfect tenderness. Biting into the slices, we were rewarded with a sublime burst of sweet, savoury and faint tartness. Soooo good.

The Iced Abalone(RM37) is a perfect testament to Putian’s top grade seafood. Specially imported by the restaurant, the premium shellfish is treated with reverence; poached in the house superior stock then served whole on crushed ice. Its sensuous, toothsome springiness and muted deep-sea sweetness would leave you tingling with pleasure.

Another speciality we were partial to is Drunken Cockles (RM15.50). Drizzled with a robust garlic sauce and a sprinkling of minced garlic and chilli, this offering is Putien’s perennial best-seller. The only snag is local cockles are now in dire shortage so hopefully the resto would have their own supply source to ensure the availability of this signature dish.

Harvested only after 65 days, top grade 25-mm long seaweed is combined with miniature shrimps from the South China Sea for the house special of Seaweed with Mini Shrimps (RM15.50). Umami-rich in taste, the dark purplish seaweed is slightly crunchy, making it a healthy and nutritious appetiser.

We were also enamoured by Putien Style Oyster Omelette (RM22.50) which resembled a large piece of ‘cucur’ (pancake fritter). Stir-fried on high heat to splendid crispiness, the egg white omelette had fresh oysters enfolded into it.

Our current hot and hazy weather called for Iced Bitter Gourd (RM8.50), another pride of Putien. Served well-chilled on ice, the translucent-thin, ribbon-long slices of crunchy bittergourd tasted refreshingly crunchy; the inherent bitterness tempered by a dish of honey.

Braised Pig Intestine (RM18) may be an acquired taste for the faint-hearted. It is excellent if you like rubbery-soft food with springy resistance. A lot of TLC went into making this humble offering as specially selected foot-long intestines had to be cleaned, looped into nine layers, cooked then braised to perfection in a concoction of 12 spices.

If that doesn’t float your boat, try the traditional Stir Fried Yam (RM20.50). Only the middle part of premium quality yam is diced then skilfully fried to render them golden crisp on the outside and fluffy soft inside. Trust me, you’d be wanting more once you sample it.

Light eaters may like Shredded Meat with Bun (RM6.50/pc, minimum order of 2 pcs) – sautéed shredded pork with slightly caramelised onions stuffed into golden deep-fried half-moon buns embellished with sesame seeds on top. The somewhat indulgent servings are soul-satisfyingly good.

Die-hard pork fans must savour the collagen-rich Deep Fried Pig’s Trotter with Salt & Pepper(RM13/pc, minimum order of 2 pcs). Each seven-inch Australian trotter goes through a tedious 12-hour long prep but the resultant delicacy is comfort food taken to epicurean height. Who could resist salt & pepper seasoned pig skin that’s crackling crisp before giving way to irresistibly gristly and collagen-rich layer beneath?

Our requisite quota of greens was simple but tasty stir-fried Chinese Spinach with Salted Egg & Century Egg in Supreme Stock (RM20.50), to balance the array of seafood and meat served.

Carb lovers must savour Fried Heng Hwa Bee Hoon (RM21.50), a definitive crowd-puller whisked up from imported hand-milled and sun-dried Heng Hwa bee hoon. The fine, silky strands looked almost translucent, well-endowed in the flavour department by the voluptuous milky pork bone and old hen stock as well as the inclusion of ten different ingredients such as fresh greens, prawns, mushroom slices, peanuts, clams, etc.

Pair that with a bowl or two of Braised Bean Curd with Chinese Cabbage (RM29.00 small / RM43.50 medium). The substantial pot of delicate broth brimming with housemade beancurd, Chinese cabbage, seasonal clams, dried shrimps and dried scallops is chockfull of clear, uncomplicated accents.

Soupy noodle fans would rave aboutPutien Lor Mee(RM21.50) – slick strands of thick Putian noodles in luscious pork broth with pork belly, prawns and clams thrown into the equation.

Chilled Putien Loquat in Herbal Jelly (RM9) is a contemporary take on gwai lin kou, a dark mildly bitter herbal jelly. Here, juicy loquat – a Putian staple – lent a citrusy tang to blunt that nuance.

We also had a ball with Sweet Potato Balls (RM8/6 pcs), dainty sweet potato mash balls deep-fried until crisp and flecked with sesame seeds. Thankfully, they were light enough without leaving behind an unbearable ‘heavy’ post-meal feeling.

In fact, we managed to share different dessert among our dining party, starting with Purple Sweet Potatowith Pumpkin Cream (RM9) – an interesting combo of sweet potato mash and pumpkin puree and Pumpkin Cream with Ice Cream (RM11.50).

Denser on the palate is Hot Yam Paste with Ginkgo Nuts (RM6.50); its mild sweet paste lightened with ginkgo nuts, reminiscent to Teochew ‘orh ni’ (thick yam paste dessert).

Lightest of them all is Chilled Lemongrass Jelly with Fruits (RM6.50), an ethereal offering tickling the tastebuds with subtle lemony-gingery nuance and the juiciness of fresh dragonfruit and watermelon dices.

For reservations, call PUTIEN, tel: 03 7722 1539. The main outlet is at G213A Ground Floor, Promenade, 1 Utama Shopping Centre (Old Wing), Bandar Utama, Petaling Jaya. Another branch is at Sunway Pyramid Shopping Centre.

Impossible is nothing if you wish to produce an exquisite dessert plate like the one above. The newly opened Pastry Institute of St. Honoré will show you how. Headed by Master Pastry Chef Frederic Oger, full and part-time courses are available.

Tucked away upstairs in a roomy space at TTDI Plaza, the Pastry Institute of St. Honoré offers full-time 3-month Basic Certificate, 6-month Diploma and 9-month Advanced Diploma courses. Practical training can be arranged for students with the institute's associate restaurants, bakeries and hotels.

Passionate home cooks who wish to learn the art of baking, French patisserie and confectionery can also enrol in the Part Time Master Class programmes. According to Chef Frederic, the hands-on programmes are held on Saturday and Sunday from 9am to 4pm.

He assured that each class is limited to 12 students only so they can enjoy personal attention and hands-on approach during the Master Class. At the opening, I had a quick taste of how a typical class is conducted when I worked alongside Chef Frederic. He patiently demonstrated each step of the recipe before inviting me to replicate the same task on my own.

It was a good experience as you pick up tips and techniques from the chef as you go along. Sometimes a recipe or cookbook can only take you so far...such part-time courses are ideal for occasional cooks like me, passionate home cooks who wish to hone certain pastry skills or even newbies who have no inkling of what goes on in the kitchen.

Honestly, I was intimidated when I saw the fancy recipe - Plaisire Apricot Passion...it sounded so high brow but the chef was quick to ease my fears, telling me it was a simple dessert which can easily be made in the home kitchen.

The dessert required different components prepared separately: candied apricot halves, caramel tuile, vanilla chantilly, passionfruit ice cream, coulis, crumbled sablé, caramelised popcorn and micro edible herbs and flowers.

It was almost like magic as slowly but surely how all the various components came together to form the elegant dessert. Going by the current trend of presenting food in a semi-circular fashion like a crescent, the final outcome was a visual feast for the eyes.

I could hardly believe I managed to pull off such artistic plating but under Chef Frederic's tutelage, it wasn't mission impossible. Well, except I discovered I suck at making quenelles out of the passionfruit ice cream!

Besides Dessert a L'Assiette (plated dessert), you can learn the art of candy-making, designer cakes, speciality breads, macaron, healthy pastries and classic cakes.

For more information, call the Pastry Institute of St. Honoré, tel: 03-7732 9468. Address: C-2-1 & C-2-2, TTDI Plaza, Jalan Wan Kadir 3, Taman Tun Dr Ismail, KL.

Hello Panda! Chengdu's the cradle of panda-monium

Before I set foot in Chengdu, I know next to nothing about the city. Then I found these
5 interesting facts:

·Chengdu is the capital of Sichuan province;
·It is the home of the world famous giant pandas;
·The city was founded some 2,400 years ago by the first Chinese emperor;
·It is known as ‘Tian Fu Zhi Guo’ (Heavenly State in Chinese) thanks to its fertile land and abundant natural resources;
·Sited on the western edge of the Sichuan Basin, it is a strategic political, commercial and military hub.

Here’s a quick guide on what to eat, play & buy in Chengdu from my recent visit courtesy of Dorsett Grand Chengdu and AirAsia X.

LET'S EAT!

‘Chuan cai’ – Sichuanese food rules the roost in Chengdu. Brace yourself for an epic showcase of assertive, feisty flavours unleashed through liberal use of the lethal Sichuan peppercorns and chillies in all shades, shapes and forms: fresh, dried, salted, pickled, etc in the wide repertoire of native specialities.

Most of us would have sampled one time or another famed Sichuanese fare such as Mapo (pockmarked granny) tofu, ma la (tongue-numbing) hot pot, dan dan (shoulder pole) noodle and fish-fragrant aubergines among others. When we sat down to a typical banquet in Chengdu, an overwhelming 30 or more dishes appeared; dazzling us with a cornucopia of colours, tastes, textures and culinary techniques.

Xiao cherh– snacks, munchies and tidbits such as spiced beef jerky, stuffed dumplings and glutinous rice balls also abound throughout every nook and corner of the city. They go splendidly with Chengdu’s drink of choice – tea…again available in hot, cold, plain, sweeten or different guises.

5 Recommended Dining Havensin Chengdu

FU YUE XUAN

We dined like emperors and empresses of yore; savouring an extravagant banquet of refined Sichuanese and Cantonese signature dishes.

Some of the raveworthy picks include fried wagyu beef with herbs, pan-fried gooseliver with oats, braised sea cucumber with millet, cucumber rolls with jellyfish and stewed morel with beancurd in superior soup. Every dish was artfully prepared and the resto’s gracious service team took Asian hospitality to new heights.

Level 6, Dorsett Grand Chengdu, 168 Xi Yulong Street, Qingyang District, Chengdu.
Tel: +86 28 8332 8666

* * * * *

HONGQIANG JIYI

Restaurateur David Hong and wife cook up a storm of regional Chinese dishes touched with subtle fusion influences and lots of TLC at their homely speakeasy restaurant. Expect plenty of culinary surprises as the ever-changing menu depends on the freshest seasonal produce David buys from the local market.

During our visit, we feasted on Tibetan-style cilantro stems and leek with shredded rabbit meat; glass noodles with walnut stems, spring onion, sesame oil and wasabi; some fine-fleshed crucian fish in a basin of soy sauce, spring onion, chopped chillies, chives and wood fungus; and deep-fried shredded potato dressed with honey and apple cider vinegar. The couple’s conviviality ensured we arrived as strangers but parted as friends.

No.19-7, Hongqiang Alley, Qingyang District, Chengdu. Tel: +86 159 2881 4110

* * * * *

DAMIAO HOT POT

An unbeatable hot pot dining experience befitting the US First Lady Michelle Obama is good enough for us. Every table has a central hot pot which is filled with opaque herb and chilli stock or fiery-red, mouth-numbing broth or half and half, depending on preference.

Select your choice of paper-thin meat slices, fresh seafood, vegetables, beancurd and noodles from the menu and you’re good to go. Simply dunk the ingredients in once the soup comes to boil and sample the delicious morsels at your own pace.

Courtyard 2/3, Jinli Phase 2, No 231, Wuhouci Street, Chengdu. Tel: +86 28 8559 1111

* * * * *

GRANDMA CHEN MAPO BEANCURD

It is unthinkable to dine here without tasting the outlet’s classic tongue-tingling ma po tofu (pockmarked grandmother’s beancurd) which is a cut above the rest. Timeless Sichuanese delicacies such as grilled beef ribs, kung pao chicken, twice-cooked pork and tea-smoked duck await should you wish to go the whole hog.

No. 197, West Yulong Street, Qingyang District, Chengdu. Tel: +86 28 8674 3889

* * * * *

LONG CHAO SHOU

Brace yourself for a fast and furious pile-up of hot and cold appetisers, mains and dessert once you’re seated. The assorted starters consist of the weird and wonderful: chicken feet with assorted pickles, squid with baby corn, carrot and Sichuanese vegetable strips in piquant dressing, and green soyabeans salad.

Robust, piquant mains of red-cooked beef with bamboo shoot, shredded chicken with chilli and pork-filled dumplings paved the way for sweet endings in the form of steamed rice meal cakes with brown sugar filling and sweet glutinous rice balls among others.

Corner Chengshou Street &Liangshen Alley, Tianfu Square Area, Chengdu.

Tel: +86 28 8666 6947

* * * * *

COMING UP: PART 3 - Must Visit Attractions & Where To Shop in Chengdu

Dunno what to eat this summer? In Japan, eel’s the reigning summertime fave, highly prized as a stamina-boosting food says Chef Ricky Kamiishi. At Iketeru, he proffers a sumptuous seven-course Unagi Set Menu (RM350nett per person) and also aspecial Unagi à la carte menu which runs until 31 July 2015.

Delivered twice weekly from the Miyazaki prefecture - an area renowned for premium unagi – in Kyushu island, the unagi is sought-after as the eels from here are more tender with desirable marbling (fat).

Chef Ricky Kamiishi stays true to traditional cooking methods cherished by the Japanese hence you’d find specialities like Unajyu, grilled eel basted with a sweet sauce laid atop rice or Nagoya-style Unagi Hitsumabushi which renders the eel skin is crispy and enticingly aromatic, among others.

At the preview, we sampled delicate portions of Uzaku – grilled eel with an appetising salad of cucumber and wakame seaweed macerated with vinegar sauce (mixed with a little dashi or bonito stock), flecked with sesame seeds. A refreshing yet ethereally light curtain-raiser to prime one’s palate.

The set also includes eel ‘dumpling’ (a delightful spongy-light combination of tofu, fishcake and vegetable) simmered with bonito sauce, topped with curly slivers of negi (Japanese leek).

Another pillow-soft creation is Japanese omelette with eel (top most pix) – the tamagoyaki’s wondrous fluffy lightness enrobing an exquisitely flavoured slice of eel in its centre.

Pink pickled ginger stems appear alongside Unagi Shirayaki – a deceptively pared-down dish which involved the eel being steamed with sake before it is grilled with a touch of salt. The eel’s inherent sweetness is discernible when you bite into it.

We love the toasty accent of the maki roll wrapped with bamboo leaf; the slightly sticky rice acting as a clear canvas to capture and show the eel’s natural deliciousness at its best.

The chef has also rustled up a new a la carte selection starting this month. Among them is broiled salmon carpaccio-style, a simple but superbly delectable delicacy that allows you to savour the salmon belly’s voluptuous richness.

Teppanyaki grilled lamb rack looks set to be another surefire hit with diners. Using prime meat from Australian lamb rack, the dish is teppan-cooked to perfection, complemented by plump black mushroom, lightly charred broccoli florets and crispy deep-fried garlic flakes on the side.

Those partial to steamed offerings may prefer steamed cod with rice wine – a sublime combination of sweet cod, silky beancurd, buna shimeiji mushrooms and Japanese spinach; stimulating the tastebuds with its impossibly coy flavours and varying textures.

New dessert choices include vanilla wrapped mocha, chocolate and cheese ice cream…again the treats are mildly sweet to satisfy one’s sweet tooth without going overboard.

For reservations at Iketeru, call tel:03 2264 2596 or visit www.life.hiltonkl.com for more information.

‘MUST VISIT’ ATTRACTIONS

Adorable pandas, ancient historical sites, scenic countryside, mist-shrouded mountains and quaint villages, the Heavenly State of Chengdu has them all. No visit is complete without these ‘must visit’ sites:

Chengdu Research Base of Giant Panda Breeding

1375, Panda Road, Northern Suburb, Chengdu. Tel: +86 28 8351 0033

We all went ga-ga over the cute and cuddly giant pandas. Whether lazing around, sitting on their butts or snacking on bamboo … the gentle ‘ambassadors’ entertain us by their mere presence inside tree-filled enclosures. Peacocks and red pandas can also be found in the verdant park. The Giant Panda Museum and Scientific Discovery Centre onsite in addition to a rose garden and a swan lake provide additional interest.

* * * * *

Taoping Qiang Village
Taoping District, Li County, Sichuan

Centuries-old culture and lifestyle of the Qiang ethnic minority are preserved in this quaint village. Built like a fortress with watchtowers, the village’s cluster of sturdy multi-storied stone-timber-mud houses is a priceless cultural and historical relic.

The overall layout confounds us with its cunning maze of narrow passageways (complete with ingenious Indiana Jones-type booby traps mind you) and ingenious underground water network. The surrounding views encompass majestic mountain ranges carved with rocky cliffs and green shrubs.

* * * * *

Leshan Giant Buddha

No.2435 Lingyun Street, Shizhong District, Leshan, Sichuan

This awe-inspiring statue is a UNESCO World Heritage and rightly so. Sited at the confluence of three rivers: Min, Qingyi and Dadu River, the 71m-high seated Buddha statue is incredibly carved into the sheer cliffs overlooking the rivers.

The project began in 713 A.D during the Tang dynasty and was finally completed some 90 years later. The best view of the gigantic statue is from boats plying the river but earnest visitors are allowed to climb up and down the long flights of stairs carved into the rocky red-earth cliffs.

* * * * *

Wuhou Temple
No.231, Wuhou Temple Street, Chengdu

A memorial hall that will stir the interest of history buffs. Dedicated to the famous Shu Kingdom’s prime minister and military strategist Zhuge Liang (181-234AD), the significant relics here include ancient inscriptions from the Three Kingdoms period and statues of Emperor Liu Bei, Zhuge Liang and key Shu Kingdom officials.

* * * * *

Jinsha Site Museum
No.2 Jinsha Site Road, Chengxi, Chengdu. Tel: +86 28 8730 3522

Formerly marked for development, progress was put on hold when the five sq.km excavation site unearthed archaeological treasures from the ancient Shu state and kingdom (the old name of Sichuan) in 2001. Among the stash found are the sun and immortal bird gold ornament, bronze artifacts and ceremonial jade ornaments.

* * * * *

Mount Emei
Emeishan, Leshan City, Sichuan

Surreal...the mist-shrouded Golden Summit atop Mount Emei. Pix courtesy of Wilsurn Lim.

As you trek uphill, beguiling vistas of fog-covered peaks edged with lofty trees and rare wild fauna unfold, reminiscent of classical Chinese ink paintings. For devout Buddhists, it’s a pilgrimage of sorts where a giant Buddha statue and the Golden Summit temple beckon, 3079.3m above sea level.

* * * * *

HOT SPOTS FOR GOOD BUYS

Don’t leave without lugging some Chinese folk art and crafts, tea leaves and customary tidbits, exquisite silk brocade and embroidered satin cloths from your Chengdu sojourn. Below are 3 hot spots for shopaholics:

Kuan Zhai Alley
Changshun Shang Lu (Changshun Upper Road), Chengdu

Old Ming and Qing-style architecture, restored vintage edifices and ornate low-rise structures dominate Wide and Narrow Alley. The quaint alleys are chock-a-block with shops and stores touting a profusion of folk art pieces and touristy trinkets, teahouses and even a Starbucks, upscale themed restaurants, buzzing bars and taverns, boutique hotels and spas.

* * * * *

Jinli Street
231, Wuhouci Street, Wuhou District, Chengdu

Packed cheek by jowl within the narrow lanes and housed in vintage abodes, the clusters of teahouses, restaurants, bars and retail shops here are replicated to resemble the trading streets of old Sichuan. You’d find loads of local handicrafts, snacks and bric-a-bracs. A bustling hub where traditional craftsmen ply their trade and craftsmanship along pop-up stalls selling gimmicky souvenirs and photograph-worthy streetscapes.

* * * * *

Lotus Pool (Hehuachi) Market

Erhuan (2^nd Ring) Road, Jinniu District, Chengdu

Bargain hunters and budget-conscious shoppers will have a field day scouring for wallet-friendly fashion apparel, kitschy accessories, household goods, practical cookware, toys, sewing supplies and fabrics, stationery, shoes and bags, etc.

* * * * *

This media fam visit to Chengdu is made possible by AirAsia X
and Dorsett Grand Chengdu. THANK YOU!

A modern interpretation of a Chinese tea house, Dolly Dim Sum fills a much-needed niche in the city’s F&B scene where decent mid-priced, pork-free dim sum is hard to come by unless one forks out a princely sum for the delicate morsels at hotel restaurants.

Opened in late 2014, the resto has been pulling in city slickers looking to satisfy their cravings for those comforting mainstays that go so well with copious cups of Chinese tea; Dolly goes one up better as dim sum is served throughout the day till late.

Aside from Dolly - the modern Chinese pin-up girl clad in her chic qipao - the sleek glass-panelled interior and skylight with timber flooring and decorative bird cages is a far cry from the conventional dim sum restos. Parked next to its sister Mexican resto & bar Fresca, Dolly Dim Sum is a contemporary yet comfy haven for small eats; kinda like a Chinois tapas bar.

The acid test lies in the ‘must have’ item of Siew Mai Dumpling (RM9.50), which either makes or breaks a dim sum resto’s reputation. I’d vouch for the deliciousness of the steamed dumplings; the minced chicken coupled with mushroom and prawn filling is not only tasty but also slightly bouncy to the bite. Scrumptious!

More piquant flavour with zingy chilli heat makes the Spicy Szechuan Dumpling(RM10.90) a palate-awakening option for those who like things hot. The slippery smooth skin drenched in light soya sauce, speckled with chopped chilli, coriander and spring onion is generously stuffed with minced chicken and prawn.

For a change of texture and flavour, try Dolly Mozza Roll (RM11.50) – fried beancurd skin rolls stuffed with prawns and melted mozzarella. Crisp and crunchy on the outside, they should go down a storm if you like nibbles oozing with stretchy melted cheese filling.

Our interest was piqued by the Chewy Meat Croquette (RM8.60) which turned out to be meat-filled glutinous dumpling; distinctive for its meaty savouriness and toothsome chewiness.

Personally, I’m partial to Yam Croquette (RM8.60) which rivals those of upmarket restos; the wispy, airy-light exterior yielding delectable fillings of diced meat, mushroom and peas.

Another fave is Signature Salted Fish Bun (RM9.10) – the baked buns are similar to Hong Kong ‘chan bao’ (barbecued meat buns) but the pulling power of this lies in its enticingly briny filling of salted fish, ginger and scallion julienne.

Instead of the usual har gow or steamed prawn dumplings, we tried the Crystal Prawn Dumpling(RM9.20) – half-moon shaped dumplings in translucent skin reminiscent of pale jade. Stuffed with bouncy prawns and chopped chives, the ethereal nuances a testament to ingredients’ ultra-freshness.

More playful, sublime textures are found in creations of Steamed Beef Ball(RM9.20) and Steamed Chicken Wing(RM8.90). The former is given a clever but subtle twist with aged mandarin peel mixed into the ground beef while the latter is enlivened with aromatic garlic oil and leek, adding extra appeal to the wings’ slick smoothness.

Normally I’m not big on Panfried Radish Cake (RM8.60) but Dolly upended my reluctance with its devilishly good version. There's more grated radish tricked up with sun-dried shrimps and dried scallops.

Noodle fans would be overjoyed to know they can enjoy four types of Cheong Fun (steamed rice flours rolls, RM9.60-RM15.90) or Crispy Egg Noodles (RM25.20), a nest of deep-fried ‘sang meen’ (fresh egg noodles) with red snapper, chicken, mushroom and sweet peas drenched in a viscous eggy batter.

If you like fried rice like me, then I’d say go for the Royal Golden Fried Rice(RM24.20), a generous portion of ebiko-adorned rice bursting with smoky ‘wok hei’. Dig into the fluffy grains and you’d find chunks of egg and prawns.

Should you have any tummy space to spare, the cottony-soft Egg Custard Bun(RM7.50) with its molten salted egg yolk filling and the delicately sweet, spongy Mini Dolly Cupcake(RM6.90) will help to plug existing gaps.

For reservations at DOLLY DIM SUM, call tel: 03-2181-3830. The restaurant is located at G9-G9A Ground Floor, Avenue K, 156 Jalan Ampang, Kuala Lumpur.

The first salvo in the annual mooncake sales war has been fired by Tai Thong (TT) Group. Media and blogger friends were roped in to drum up support the Mid Autumn Indulgence press conference cum dinner recently - a full-blown affair complete with Chinese classical musicians, a stilt-walker, a DIY mooncake-making corner and a thunderous drum performance.

Each year, TT Group’s head chef Yiu Wing Keung not only keeps the mooncake-making tradition alive but also introduces new flavours to excite the resto group’s customers – a tall order as the sweet treats have to boast unique taste profiles and look presentable yet retain the essence of the Mid-Autumn Festival.

Rising to market demand for healthier options, TT Group has taken a fruit and nut approach for its new mooncake flavours this year. It’s a tricky path to manoeuvre but Chef Yiu succeeded in pulling it off with his Baked Orange Lotus with Palm Sugar & Assorted Seeds, Snow Skin Pineapple Lotus with Jackfruit Mochi, Baked Blueberry Lotus with Dried Fruits & Assorted Seeds and Snow Skin Mango Kiwi with Assorted Dried Fruits.

The Baked Orange Lotus variant comes up trumps in my book for its distinct caramelised citrusy notes and subtle crunch from the added seeds.

Another harmonious pairing is Snow Skin Mooncake with Pineapple Lotus and Jackfruit Mochi. A delightful combination which reminded me of a chewy pineapple tart of sorts with hints of jackfruit thrown into the sunny yellow equation.

Since blueberries are being touted as a super food, it is inevitable they’d end up in mooncakes. Imagine a baked mooncake studded with plumper raisins, bits of dried fruits and mixed seeds – that’s how it taste.

Ephemerally light on the palate, the tropical tanginess of the Snow Skin Mango Kiwi with Assorted Dried Fruits mooncake should please those who eschew the ‘heaviness’ of traditional lotus paste fillings.

Of course, if you’re into the King of Fruits, only TT’s evergreen ‘blockbuster’ – the decadent Imperial Musang King Royale (RM78 - 2 pieces) will fit the bill. I guarantee you it’d be love at first bite.


Return of the King...TT's Imperial Musang King Royale mooncakes come with a special 'cooler' bag to retain its freshness. Photo courtesy of Chasingfooddreams

Tai Thong Mooncakes are HALAL certified by the Islamic Development Department of Malaysia (JAKIM), are HACCP compliant and free from artificial colourings and flavourings.Prices start from RM12.80 onwards per piece (West Malaysia) and RM13.30 onwards (East Malaysia).

The resident culinary team at TTG also pooled their ideas to come up with several Mid-Autumn Fest a la carte menu dishes incorporating the same fruits used in their mooncakes.

But first, paving the way was a heartwarming bowl of Double-boiled Chicken Soup with Conpoy, Papaya & Snow Fungus. Sweet, savoury and brimming with homespun goodness, it’s the kind of broth that even mothers would approve of.

The fruity acidity and lush mango sweetness lend extra appeal to the platter of Crispy Soft Shell Crab with Mango & Kiwi Sauce (RM43++); both admirably reining in the cloying richness of the fried stuff.

Interestingly, you’d detect varying degree of sweetness in the inventive creation of Seared Scallop with Blueberry and Apricot (RM58++). We like the juicy bursts of berries mingled with the shellfish’s succulence and crisp romaine lettuce.

Hats off to the chefs for managing to raise the bar even higher with the dual offerings of Stuffed Prawns with Palm Sugar & Fresh Orange (RM38++) and Fried Prawns with Pineapple & Jackfruit Sauce (RM43++). The refreshing fruitiness and toasty caramel-like sweetness are delightful on the palate.

Most of us strove to find tummy space when the Spicy Pineapple Fried Rice with Vegetarian Floss was served. It lacks the necessary ‘oomph’ but let’s not quibble over such a minor thing.

Dinner wraps up on a high sweet note with a fluffy-light Blueberry-cranberry Sponge Cake (RM8.80++) and a delicately fashioned Peony Puff Pastry with Pineapple & Jackfruit, (RM10.80++).

The special Mid Autumn Festival a la carte menu is available at all TT Group of restaurants (except Spring Garden KLCC) until 27 September 2015.

For more details or reservations, call 1800-88-2338or visit www.taithong.com.my

Chong Wai Keng, Brand Ambassador for Moet Hennessy Brands, Executive Dim Sum Chef Fanny Foo and Dan from the Grand Imperial Group

Veuve Clicquot commands a repeat showcase of its collaboration with Grand Imperial Group of Restaurants for this year’s Mid-Autumn Festival by launching a limited edition Veuve Clicquot Yellow Label and Mooncake Gift Set recently.

Available from 15August to 27September 2015, only a thousand sets of the exclusive gift set featuring a bottle of Veuve Clicquot Brut Yellow Label (75 cl) with four delectable mooncakes: Assorted Fruits and Nuts with Chicken Bits, White Lotus Single Yolk, Almond with Sesame White Lotus Paste, and Pandan Lotus Paste Single Yolkcan be purchased at all Grand Imperial Group of Restaurants. At RM288 nett each, 400 sets have already been snapped up so bubbly fans should make haste and get their hands on a set or two quickly.

Chong Wai Keng, Brand Ambassador for Moet Hennessy Brands said the special gift set reflects Madame Veuve Clicquot Ponsardin’s innovative spirit, enabling celebrants to toast the traditional festival with a subtle twist.

The Brut Yellow Label epitomises Veuve Clicquot’s ebullient style with its crisp, fruity notes of citrus and ripe melon imbued with the subtle aromas of toasty brioche and sweet vanilla. It’s the perfect match for the Assorted Fruits & Nuts with Chicken Bits Mooncake – the champagne’s elegant finish alleviating the faint savoury-nutty nuances of the mooncake.

Try it with the Almond with Sesame White Lotus Paste for a luxe treat; the mooncake appears lusciously creamy on the palate while for the Pandan Lotus Paste Single Yolk, you’d find the bright grassy hint of the pandan-flavoured paste mimicking vanilla on your tongue.

Like all good things in life, this Veuve Clicquot Yellow Label and Mooncake Gift Set is best shared with family, friends and business associates. For purchases, kindly contact the following Grand Imperial restaurants:

1)    Grand Imperial Restaurant, Pinnacle Sunway (03-5888 7222/ 03-5888 7221)

2)    Grand Imperial Restaurant, Bangsar Shopping Centre (03-2283 1118),

3)    Grand Imperial Restaurant, Hartamas Shopping Centre (03-6201 3777),

4)    Grand Imperial Restaurant, One Utama Shopping Centre (03-7729 7223),

5)    Grand Imperial Restaurant, USJ19 City Mall (03-8024 8777)

6)    Grand Imperial Restaurant, Casa Klang (03-3345 2118)

GAME OF SCONES AT TWO SCONES ONE CUP

CHIT CHATZ OVER 'SELERA KAMPUNG'

TEMPTING DISCOVERIES FROM THE EATERY

'MASAKAN MELAKA' INSPIRATIONS AT MELTING POT CAFE

THE MAJESTIC WAY TO BREAK FAST

AIRASIA FREE SEATS!

RIB-TICKLING TIME AT TICKLISH RIBS

IMPIANA KLCC'S IFTAR RAMADHAN

GO WESTIN KL FOR JUADAH IFTAR

INTERACTIVE THEATRICAL EXPERIENCE WITH NYONYA MEMOIRS

AT LIMAPULO...BABA CAN COOK

SUMMER SOJOURN IN CHENGDU WITH DORSETT GRAND & AIRASIA

MENU OF SUMMER BLISS AT PUTIEN

MASTER CLASS PREVIEW AT PASTRY INSTITUTE OF ST HONORÉ

EAT, PLAY & SHOP IN CHENGDU (part 2)

Hello Panda! Chengdu's the cradle of panda-monium

LET'S EAT!

5 Recommended Dining Havensin Chengdu

FU YUE XUAN

HONGQIANG JIYI

DAMIAO HOT POT

GRANDMA CHEN MAPO BEANCURD

LONG CHAO SHOU

EEL APPEAL & NEW A LA CARTE AT IKETERU

CHARMING SIGHTS & SHOPPING HOT SPOTS IN CHENGDU (part 3)

‘MUST VISIT’ ATTRACTIONS

HOT SPOTS FOR GOOD BUYS

DOLLY GOOD DIM SUM

MID-AUTUMN INDULGENCE FROM TAI THONG GROUP

VEUVE CLICQUOT'S LUXE MID-AUTUMN GIFT SET