JOM.MAKAN.LIFE.

Rarely do you come across a restaurant serving both Nyonya and Thai food so this is the unique factor which makes Bibiwok different. The contemporary space is outfitted with just the right amount of ornate cultural elements, evoking the feel of a Peranakan home without too much kitsch or antiquity.

Our ravenous dining party was happy to nibble on the generous Nyonya Thai Combination Entrée (RM40)while waiting for the mains to arrive.Laden with Thai Serai Sticks (flavourful minced chicken on lemongrass skewers), Pie Tee (DIY crispy ‘top hats’ with fillings of shredded yambean and omelette), bite-size Vegetable Fritters and a serving of shredded cucumber salad topped with robust chilli sauce), the quartet has enough textural and flavour interest to keep us satisfied and looking forward to the chosen repertoire.

A savoury-spicy-tangy dressing and crunchy dried fish (similar to anchovies but bigger in size) lent the local starfruit salad - Kerabu Belimbing(RM12) – a stimulating lift to whet the appetite further.

Although our visit wasn’t a strictly Thai meal, we can’t bear to omit the Signature Tom Yam Soup with Seafood (RM24 – small, RM41 – large). It was an invigorating choice as the fiery-sour-briny broth brimming with seafood and fresh herbs packed an assertive punch and sweat-inducing heat that ‘singed’ the palate lightly.

Forget about eschewing carbs when you dine at Bibiwok. Most of the homespun dishes call for copious amount of rice. The fluffy Otak Omelette (RM13) and zingy Sambal Brinjal Special(RM12 – small, RM18 – large) were raveworthy enough to induce repeat helpings.

Redolent with complex spicy accents and a touch of citrusy nuance (from threads of fresh kaffir lime leaves), Bibiwok’s sublime speciality of Nyonya Chicken Rendang(RM18) should endear itself to spice fiends who like their curries slightly dry and voluptuously bursting with big, bold flavours.

Less indulgent but equally piquant on the palate was Thai Assam Curry Steamed Fish (RM40 onwards). Immersed in tangy-spicy gravy laden with okra, long beans, eggplant and beancurd puffs, the seabass’s flaky meat was deliciously sweet.

The coarsely sambal blend for the Nyonya Chili Garam Prawns(RM26 – small, RM46 - large) boasted earthier, lusher flavours which went like a dream with the springy crustaceans.

Like two mismatched leads in a movie, the Thai Green Curry Duck (RM26) failed to make any impression no thanks to the dry chunks of roast duck in it. While the aromatic curry passed muster, it was a dish which tasted out of sync.

If you like something sweet to round off your meal, possible dessert options include Thai Ruby Jack Fruit (RM5.90), Chendol Gula Melaka (RM4.90), Steamed Banana with Gula Melaka (RM7) and Sago Gula Melaka (RM4.90). Again, they weren’t something you’d write home about.

For reservations, call RESTORAN BIBIWOK, tel: 03-8068-6284. Address: 16 Jalan Persiaran Puteri 1, Bandar Puteri Puchong, Puchong, Selangor.

Six types of mooncakes are available to please mostly purists and sticklers of tradition at Lai Ching Yuen from now until 27 September. Packed in a bright red box with floral motifs, you can select your preferred mooncake variants available for the Mid-Autumn Festival.

The Creamy Milk Tea Paste (RM27-1 pc, RM108-box) is my fave – the filling pleasantly reminiscent of Hong Kong-style lai char (milk tea).

Assorted Fruits & Nuts Mooncake (RM30-1 pc, RM120-box) should delight traditionalists who relish its sticky rich, nutty content. Best eaten in small pieces washed down with some premium Chinese tea.

Lotus paste fans will find the Pure White Lotus Paste (RM27-1 pc, RM108-box) and Single Yolk White Lotus Paste (RM29-1 pc, RM116-box) delicately sweet; the lotus seed nuance clearly discernible on the tongue.

Other variants include Red Bean Paste (RM26-1 pc, RM104-box) and Yin Yang Paste (RM27-1 pc, RM108-box).

The ornate and opulent setting of Lai Ching Yuen (think old Shanghai in its heydays) attracts a mostly corporate clientele by day and its own hotel guests and families by night. With regular promos such as the Australian Scallop Sensation which will run until 16 September 2015, they are spoiled for choice when it comes to exquisite Chinese specialities.

Plump and sweet, the Braised Scallops with Crab Roe (RM38 for 2 pcs) come split in half and stuffed with prawn paste. Drenched in a clear unctuous sauce with chunks of crab roe, they are sublime.

For more assertive flavours, try Steamed Scallops with Glass Noodles and Minced Garlic (RM28 for 2 pcs). This dish is best savoured hot to fully appreciate the slippery smooth glass noodles. We like how the minced garlic’s assertive sharpness kicks up the zesty notches for this creation.

Staying true to the Cantonese cooking style is Steamed Egg White with Scallops and Crab Meat (RM38 for 2 pcs). It’s perfectly suited for those who prefer clear, uncomplicated nuances and velvety textures.

Truffle oil amps up the aromatic appeal in the Baked Scallops and Mushroom in Filo Pastry (RM38 for 2 pcs) – the lush muskiness wafting up to greet you when the first mouthful hits the palate. The sliced mushroom's inherent earthiness melds seamlessly with the oceanic sweetness of the scallops.

Available for lunch and dinner, these dishes are ideal for corporate or personal dining, complemented by another dish or two of the restaurant’s signature offerings.

For reservations, call Lai Ching Yuen, tel: 03-2117 4180. Address: Grand Millennium Kuala Lumpur, Jalan Bukit Bintang, Kuala Lumpur.

Snowskin mooncake fans are in for a treat with Toh Yuen's colourful medley for the upcoming Mid-Autumn Festival. The most outstanding variant has to be the refreshingly fruity Dragonfruit Paste while the evergreen fave of Musang King Durian Paste makes a strong comeback.

Other variants such as earthy Yam Paste, delicately nutty Black Sesame Paste, the dual flavour Green Tea Paste with Red Bean, and Lotus Paste with Sunflower Seeds are delightfully agreeable on the palate. Priced at RM17 each, they are best savoured fresh and slightly chilled.

I'm a traditionalist at heart so the Mixed Five Nuts (RM24) gets the thumbs up from me. A faint whiff of kaffir lime leaf is discernible as you bite into a wedge of the nutty mooncake...enlivening the taste further. Also in the line-up are Pure Lotus Paste with Single Yolk (RM23), White Lotus Paste with Double Yolks (RM26), Pandan Paste (RM23) and Red Bean Paste (RM23). Having sampled the different flavours, I daresay you can never go wrong banking on these baked ones for gift-giving.

Such a special occasion naturally calls for a gathering of the clan and these days, family matriarchs can leave feast day cooking to capable chefs like those at Toh Yuen. Inspired by traditional Cantonese dishes enjoyed during Mid-Autumn Festival celebrations of yore, the resto's Mid-Autumn Reunion Feast (RM1,800 for a table of 10 persons) should please most multi-generation urban families.

You'd have no bones to pick with the appetiser of Boiled Beef Ribs with Lemongrass scented Spicy Garlic Sauce. Although the meat may be a tad gamey for some diners, avid carnivores would enjoy the scrumptious slices especially with the accompanying piquant dip.

A whole dried conpoy takes centrestage in the Double Boiled Cucumber with Scallop Soup Topped with Green Pea. Tucked into a cucumber ring, its oceanic fishy sweetness makes the unctuous broth superbly lush tasting.

It leaves you eager for the main course of Baked Cod with Wasabi Mayonnaise and when the dish appears, the symphony of tantalising yet ephemeral accents and textural pairing will have you hooked.

Ramping up the flavour quotient is Pan-fried Chicken topped with Salted Egg & BBQ Sauce. An inventive dish that jogs at your memories of family feasts from yesteryear, the chefs at Toh Yuen have cleverly played around with the sweet-salty-tangy combination to delicious effect.

The next dish of Stir-fried Scallops with Dragonfruit and Lotus Root takes your taste buds to a different tangent. Savour the artful balance of varying textures and delicate nuances; its cohesiveness brought together by skillful cooking and quality ingredients.

The tempo picks up again with the offering of Pan-Fried Lamb chops with Coffee Sauce. We like how the bewitching brew is employed to bestow the tender chop deep-seated flavour that spur us to lick our fingers and the bone clean.

By now you should feel adequately full but don't throw in the towel yet. Find tummy space for the delicious Crispy Noodles with Tiger Prawns - you won't regret it. The dainty portion pack lots of yummy appeal so you won't have problems putting everything away.

Deep-fried Chinese Pancake with Ice Cream should wrap up dinner on a sweet note most satisfactorily. In fact, some of you may wish there's more of that irresistible pancake to complement your ice cream.

The Mid-Autumn Treasures promotion will be available now until 27 September 2015. Dishes reviewed here are also available a la carte from RM30 per dish.

For reservations, call Toh Yuen, tel: 03-7955 9122 ext. 4073/4. Address: Hilton Petaling Jaya, Jalan Barat, PJ, Selangor.

Fiery Phoenix (RM29) – an Asian inspired snow skin mooncake takes flight this year at Chynna. Hilton KL’s dim sum chef Chan Teck Woo takes the bold step by combining lemongrass, five spice powder, bird’s eye chilli and tom yam paste with chicken floss, dried shrimp and sun-dried scallop in lotus paste into a white snow skin mooncake streaked red with natural colouring derived from red yeast rice.

The resultant sweet-spicy-savoury accents seem odd at first bite quickly grow on you; teasing the tastebuds with a robustness reminiscent of sambal heh bee (dried shrimps).

It is unlikely to dethrone the all-time Heavenly Gold (RM42) - the hotel’s signature Musang King durian mooncake. Pale yellow snow skin with a noticeably pungent filling which underscores the presence of luscious durian flesh extracted from Raub’s famed Musang King durians harvested from matured trees, one either love this variant passionately or avoid it like the plague.

More sedate versions making a comeback this year are Blue Moon (RM27) - Snow Skin Amaretto Lotus Paste with Blueberry Cheese Feuillantine and Flower Drum (RM27) – Snow Skin Lotus Paste with Soft Custard Egg Yolk.

Also available until 27 September are Hilton KL’s halal-certified baked mooncakes (RM27 each) in Lotus Paste with Single Yolk, Pandan Paste with Single Yolk, Red Bean Paste with Almond Flakes or White Lotus Paste with Single Yolk.

If you prefer something nuttier, the Five Nuts variant is perfumed by the citrusy scent of kaffir lime leaf. The Red Bean Paste with Almond Flakes is made with quality red beans while all natural colourings such as blue pea flower juice and purple sweet potato are used to give the snow skin mooncakes the desired colour.

This year, the hotel is offering limited edition prestige boxes inspired by Louis Vuitton trunks with stitch effect in red (RM105) and pink (RM188) to cart those mooncakes home or for gifting purposes.

For more information, call CHYNNA, tel: 03-2264 2405. A mooncake kiosk can also be found at the Hilton Kuala Lumpur, 3, Jalan Stesen Sentral, Kuala Lumpur.

Honey Grapefruit and Mango, Low Sugar Wheat Grass and Green Tea, Low Sugar Royal Milk Tea and Charcoal, Low Sugar Qi Zi Tong Kwai and Chinese Almond and Pandan Lotus Paste are some of the innovative mooncake variants created by Dim Sum Chef Jordan Chin from Zuan Yuan, One World Hotel this year.

A total of nine baked mooncakes and eight snow skin mooncakes is now available to mark the upcoming Mid-Autumn Fest which falls on 27 September. Elegantly presented in beautiful packaging, the sweet confectionery from RM13 nett onwards is ideal for business associates, family and friends. The mooncakes are available ala – carte or in sets of four baked skin and eight snow skin mooncakes.

Chef Chin says “I usually begin experimenting with new flavours as soon as the Mid-Autumn Festival ends this year. Time is needed to gauge which flavour combinations would work.”

Classical mooncakes to sample with Chinese tea include White Lotus and Black Sesame Paste with Single Yolk or White Lotus Paste with Single Yolk. Both are evergreen faves with traditionalists so they would always garner a following.

I enjoy the inventive fillings of Tiramisu and Walnut as well as the sublime Green Tea Lotus Paste for their delicate sweetness.

Those watching their waistlines may prefer the sugar-cane free Pandan Lotus Pasteand White Lotus Paste with Mixed Nuts. One can easily guess what goes into the making of the Red Bean Paste and Pumpkin Seed, and Durian Lotus Paste due to the ingredients’ outstanding aroma and flavour profiles.

Executive Chinese Chef Michael Chew has also geared up for the major festival with his distinctive selection of exquisite delicacies for those who wish to celebrate with family and friends.

Like my good friend and food guide extraordinaire Tony Tan would say, the Deep Fried Wrapped Chicken is ‘gasp-worthy’ – bursting with the subtle gingery and briny accents once I bite into the juicy meat. Such a pity this traditional treat has all but disappeared from Chinese restaurant menus. Chef has cleverly baked the chicken partially before frying it so less oil is absorbed into the parcel.

The Double Boiled Fish Maw Soup with Papaya and Aloe Vera is truly soup for the soul; sweeten by the chunks of ripe papaya in it while aloe vera and spongy fish maw boost its textural interests.

Heeding the call for more fish into our daily diet, the good chef decides to serve us Sliced Seared Canadian Cod with Preserved Vegetable and Wolfberries. This hits the spot as the flaky, rich flesh amplified the distinct nuances of its simple, rustic toppings.

Carbo overloads appear in the form of Braised Ee Fu Noodles with Two Mushrooms, Yellow Chives, Crab Meat and Shrimp Roe and Fried Rice with Seafood, Fried Garlic and Golden Dried Scallop. Tasty and redolent with big, bold homespun flavours, what is there to complain?

Our happily ever after is the signature Chilled Osmanthus Jelly. Guilt-free and mildly sweet, its bright taste adds much lustrous shine to the Mid-Autumn Festival celebrations.

For information and details, call Zuan Yuan, tel: 03-7681-1111. Address: Lobby Level, One World Hotel, First Avenue, Bandar Utama CIty Centre, Petaling Jaya, Selangor.

Malay food is fast making its presence felt in the city, especially in modern shopping malls like NuSentral in KL. Instead of being tucked away as part of the food courts, more independent Malay restaurants can now be found. Datin Norintan Safinas who is an avid shopper finds decent Malay food hard to come by in malls hence her decision to foray into opening one of her own at NuSentral.

Known as Sambal & Sauce, this all-day dining outlet is an ideal stopover for diners of all races and ages with different budgets. You can enjoy a simple breakfast of teh tarik and roti canai, relish a hearty nasi campur lunch or pop in for a substantial dinner in its high ceiling, air-conditioned premises with simple yet practical décor.

According to Datin Norintan, “The Sambal represents the local part of our menu while Sauce is the Western selection we cover. We want to cater to everyone so both local and Western food are available.”

For brekkie, try hot off the griddle Roti Sardin (RM5.25), a piece of roti canai stuffed with coarsely mashed sardines. It’s a filling serving that should keep you going until lunch.

About 10 dishes or more are cooked daily for Nasi Campur (expect to pay about RM3.5 to RM5 per item of your choice). From the items we sampled, the specialities which scored highly with us included Gulai Tempoyak Patin (top most pix), Ayam Masak Kicap and Asam Pedas Ikan Pari. Much to our surprise, the plain looking Sup Ayam tasted better than it looked.

Otherwise, we advise going for the scrumptious Mutton Briyani (RM15) - a great value meal with aromatic spiced rice, some curry gravy and a whole hardboiled egg thrown into the equation.

Those yearning for a late lunch or quick dinner will be spoiled for choice. The classic Black Pepper Chicken Chop (RM15.90) is a reliable mainstay as is Fish & Chips (RM16.90)

On the local front, decent recommendations include Sambal & Sauce Fried Rice (RM15.90), Mee Goreng Mamak (RM10.90) and Char Kwe Tiau (RM10.90). Nothing high-brow here but each is passable enough to satisfy your hunger pangs.

Roti Kobra - oiginally from East Malaysia – is a reinterpretation of Roti Canai Banjir (a gravy drenched roti canai) with a fried sunny-side up egg, and deep-fried battered chicken.

Beverage to quench one’s thirst ranges from Ribena Lime Soda (RM8.90) to Double Shot Tea (RM3.80). Opened daily from 7am-12am, Sambal & Sauce is the go-to outpost for the office crowd, shoppers and commuters streaming through the busy transportation hub of Brickfields and KL Sentral.

SAMBAL & SAUCE, Unit 30 & 31, Lower Ground Floor, NU Sentral, No.201, Jalan Tun Sambathan, Kuala Lumpur. Call tel: 03-2276 1694 for reservations.

Mooncake lovers will see red this year at Tao Chinese Cuisine with Dim Sum Chef Lo Tian Sion proffering his Scarlet Baked Snow Skin with Pandan Salted Egg Bean Paste and Beetroot Powder Mooncake (RM30 each). The unusual mooncake skin bears ripples of red and white; its unique taste stems from a combination of almond and bean flour. Inside the savoury-sweet filling comprises a blend of pandan and salted egg bean paste.

Also once you go black, you’d never go back after sampling the Bamboo Charcoal Skin Mooncake with Assorted Nut Paste (RM32 each). It’s definitely an alluring treat to go nuts over.

Available until 27 September 2015, Tao’s classic baked mooncakes in five exquisite variants (from RM28 each) starting with White Lotus Paste with Almonds and Single Salted Egg Yolk and six mini snow skin ones (from RM20 per piece) should furnish enough shine for the Mid-Autumn Festival.

The mini snow skin range touts inventive flavours of Mini “Red Prawn” Durian with Egg Cream (Custard), Mini Chestnut Paste with Diced Hawthorn and Pineapple Paste, Mini Tiramisu Paste with Assorted Honey Nuts, and Mini Peanut Butter Snow Skin with Japanese Purple Potato Paste and Yam Omachi.

Other noteworthy choices to try include Pandan Coconut Floss Paste with Single Yolk or the Mini Yam and White Skin Mooncake with Pumpkin and Green Tea Paste.

Starting 28 September to 11 October, diners at Tao can look forward to the IHG Culinary Journey, a dining experience featuring Singapore celeb chef Sam Leong. Drawn from his personal culinary journey into Cantonese cuisine, Leong’s specialities are featured in two and three course menus (RM118 & RM138 per person respectively; minimum two persons per table).

Wasabi Prawns with Mango Salsa is the chosen teaser in this promotional menu. The sizeable crustacean is sweet and crunchy, spiked with hints of wasabi sharpness and balanced by some fruity salsa.

It primes the palate for the main course of Crispy Sea Garoupa in Superior Light Soy Sauce. Served with steamed rice, the fish is unbelievably crisp sans batter yet the flesh remains moist; its freshness clearly unadulterated. A table of 3-4 diners would probably get a whole fish to savour.

The next course consists of Sautéed Chicken with Black Pepper Sauce, Ginger and Spring Onion. Tender boneless thigh meat is used so you’d find the dish deftly executed although it may taste a tad salty if you eat it without rice.

Dessert - while pleasing enough - seems rather ho-hum as Chilled Mango Pudding isn’t something one writes home about.

Besides Sam Leong, six other guest chefs will be featured for the IHG Culinary Journey; each specialising in Thai, Australian, Japanese, Italian, Indian cuisine and bakery/patisserie for specific period all the way until 15 November 2015.

For reservation or more information, call Tao Chinese Cuisine, tel: 03-2782 6000.

My first encounter with robatayaki was at Keyaki – once a hotel's award-winning Jap resto but now defunct to the annals of my hotelling history.Like fashion, robatayaki has edged its way back into the city food scene; taking pride of place in modern Japanese restaurants like Manmaru which flaunts a robatayaki & bar on premise in the bigger and slicker Atria Shopping Mall.

Instead of just ocha (green tea), Manmaru entices diners to sip fancy cocktails and more sobering mocktails rustled up by the resto’s mixologists. Our drinks of choice: Yuzu Samurai (RM28), Spring Peach (RM25), Sparkling Ruby Calpis (RM15) and Lychee Sour Fizz RM15 are more than ample to keep spirits high.

Spurred by earnest owners who wish to make their restaurant's presence felt, head chef Danny Leow spearheads the Manmaru team, dishing up a dizzying selection that covers everything from Gozen Set Lunches (RM28-RM58) to mod-Nippon specialities.

With stiff competition, restaurateurs and chefs have to work so much harder to please and Manmaru takes the ‘feast for the eyes’ approach to new, detailed heights. Designed for social media sharing, the pretty as a picture Coral Bash Sarada (RM18) is just as nice to savour. The mound of tater mash ‘coral’ has tiny crabs, minute shrimps, pearly salmon roe, fish roe and strands of nori perched on it.

More Instagrammable eats appear in the dish of Salmon Ikura Millefeuille (RM45).The show-stopping composition is playful yet packs enough flavour and textural elements to reel us in. It’s a fun way of nibbling on crispy flatbread toasts heaped with diced salmon and salmon roe. A scattering of masago ‘caviar’ and a sawagani crab (subject to availability) complete the arty palette.

Simply delish...think of it as 'deconstructed' gyoza turned salsa

I like the clean almost minimalist preso of the Gyoza Kawa Age To Maguro Salsa (RM28)and Unagi Karaage (RM40) – two immensely likeable appetisers designed for sharing. Their uncomplicated tastiness amp up the appeal quotient several notches.

Pescatarians would snap at the Salmon Tataki Salad (RM35). With slices of lightly seared salmon playing peek-a-boo underneath a generous serving of fresh mixed leaves surrounded by a pool of olive green spinach dressing, you too would be clamouring for more salad days like this.

Manmaru’s Sashimi Moriawase (seven seasonal varieties @RM210) isn’t carve in stone selection-wise as the varieties served up each time changes according to market supply and season. Remember, there’s no such thing as cheap sashimi…

Likewise, Manmaru Nigiri Sushi Moriawase (RM150) follows the same maxim. Again it’s a visual masterpiece that resonates delicate, sublime accents. The picture alone is sufficient enough to ‘voice’ that proverbial thousand words.

Choice picks from the robatayaki bar appear as Kushiyaki Moriawase (RM68) – a stunning composition of various skewers threaded with crispy chicken skin, liver, beef bacon, chicken wing, salmon, king mushroom, scallop, smoked duck, beef and minced chicken balls. Looks good, tastes even better.

If you like the less is more approach, take your pick of seasonal fishes like Kasago (RM150/480g) from the ice-filled seafood counter where prized catches beckon. Grilled at the robatayaki, every morsel of the sweet flesh is picked clean from the rockfish.

Out to impress? Then you can’t go wrong with the dragon-shaped Lobster Roll (RM68)– a luscious maki roll fit for a king with shelled lobster, mango, cucumber, salmon roe and masago packed within vinegared rice.

Notable contenders for your wallet include Wagyu Teppanyaki (RM180) and Hotate Chawan Mushi (RM30); indulgent treats that should moo-ve beef enthusiasts and leave scallop lovers shell-syiok!

The zingy Volcano Roll (RM38) rocks too with its abundant filling: crab meat, salmon roe, avocado and cucumber drizzled with a creamy robust sauce.

Sakana Kami Yaki (RM58) - grilled snapper with beef bacon and seaweed baked in paper parcel with a creamy mustard sauce is one of the more inventive offerings available alongside Cream Korokke (RM22) – potato croquettes livened up with chopped onion, cream and seafood inside crisp breadcrumb crust.

Be prepared to fork out just a little more when dining at Manmaru but the creative efforts and quality should leave you walking away with a satisfied smile.

For reservations at Manmaru, please call tel: 03-77331038. Address: G-26, Ground Floor, Atria Shopping Mall, Jalan SS22/23, Damansara Jaya, Petaling Jaya, Selangor.

Pasta and cheese are inseparable in Italian cuisine. Expect abundance of both when you dine at Olive Garden, the largest casual Italian dining chain out of the USA. While you peruse the menu, enjoy a glass of Frozen Strawberry Margarita(RM31) from the bar.

In keeping with its tradition of warm, welcoming and satisfying Italian-inspired dining, diners are treated to unlimited servings of oven-fresh breadsticks and soup or House Salad (available a la carte at RM15.50) with any entrée ordered. Freshly grated cheese is added at tableside to lend the salad extra ‘oomph’.

Big on cheese? Then you’d swoon over cheese-laden dishes such as Smoked Mozzarella Fonduta(RM29.90) – Italian fondue of smoked mozzarella, provolone, parmesan and romano cheeses baked and served with breadstick crostini, and Triple Cheese Carbonara Piadina(RM18.90) – flatbread pizza smothered with melted mozzarella, parmesan and Grana Padano alongside cherry tomatoes.

The game opener to bank on here is Sampler Italiano (RM59.90) – a sampling plate of three antipasti: classic or spicy deep-fried, lightly breaded Calamari (available in solo serving RM18.90 or sharing portion RM29.90), Lasagna Fritta (solo RM15.90 or sharing RM39.90) and Shrimp Scampi Fritta (solo RM16.90, sharing RM36.90) in some garlicky butter sauce.

Out of the trio, our vote goes to the uncommon yet tasty fried parmesan-breaded lasagna topped with parmesan cheese and marinara sauce.

White broad beans, ground beef, fresh tomatoes and tubetti pasta in a savoury broth stir up loads of hearty flavour inPasta e Fagioli (RM11.80) while fresh vegetables, beans and pasta in a light tomato broth forms the foundation for Minestrone (RM11.80). If you prefer creamy soups, we recommend opting for Chicken & Gnocchi (RM11.80)– a lush broth made with roasted chicken, traditional Italian dumplings and spinach.

You can even treat yourself to an indulgent Lobster Fettuccine (RM53.90) - a superbly rich pasta dish complete with lobster tail and shrimps in lobster seafood cream sauce.

Two lightly fried parmesan-breaded chicken breasts smothered with Olive Garden’s homemade marinara sauce and melted Italian cheeses in the Chicken Parmigiana (RM26.90) are perfectly suited for hearty appetites.

Prepared fresh daily with layers of pasta, parmesan, mozzarella and meat sauce from a mixture of seared beef and Italian sausage, is it any wonder Olive Garden’s big flavoured classics like Lasagna Primavera with Grilled Chicken(RM38.90) has enduring appeal.

For those who want it all, embark on a Tour of Italy(RM59.90) – a sizeable serving of Chicken Parmigiana, Lasagna and Fettuccine Alfredo that should satisfy pasta gluttons.

A treasure trove of seafood abounds in Pasta Pescatore (RM41.90). Most local diners would enjoy this sublime dish as apart from its wickedly lush red pepper seafood sauce, succulent shrimps bay scallops and mussels are buried in the pasta.

Otherwise, you can always count on Salmon Risotto (RM45.90) to deliver the carbo allocation. It’s best suited to those who like thick, viscous textures. Tomato-basil pesto helps to alleviate the cloying aftertaste.

Carnivores can ‘meat’ up with Steak Toscana (RM79.90) and Center Cut Filet Mignon (RM79.90) – two notable options to satisfy their red-blooded cravings. The first features a marbled ribeye cut while the latter comprises a juicy, tender prime cut with grilled vegetables.

Dessert is as safe as they come with popular choices like Black Tie Mousse Cake(RM12.80)and Tiramisu(RM12.80) ruling the roost.

In response to market demand for lighter, less guilty sweet treats, small shooter glasses of Piccoli Dolci are available. Take your pick from Almond Tiramisu, Chocolate Mousse, Lemon Mousse, Dark Chocolate Caramel Cream or Strawberry & White Chocolate (RM6.80 for 1, RM18 for 3 or RM29 for 5) for that proverbial sweet ending to your visit.

For reservation at OLIVE GARDEN ITALIAN KITCHEN, call tel: 03-2201-0221. Address: Lot F051 Mid Valley Megamall, Mid Valley City, Lingkaran Syed Putra, Kuala Lumpur. More info available from www.olivegarden.com

It’s easy to get a dining party off to a rousing start at Fuzio Bar & Ristorante. Just order the house Antipasti(RM88 for 2 persons, RM148 for 4) and watch jaws dropped when your companions spy the plethora of cold cuts and appetisers.

Pin-drop silence will ensue as you savour delicate slices of paper-thin cecina ham (Spanish salt-cured air-dried beef), smoked duck breast and salmon carpaccio. Then proceed to sample lamb salsiccia (Italian link sausages) accompanied by tomato caprese salad, eggplant involtini (rolled eggplant slices with melted cheese and marinara sauce) and tomato bruschetta.

Little wedges of melon paired withgorgonzola, tallegio and grana padano cheeses are perfect when enjoyed with a glass of your fave tipple or house cocktails like Fuzio Killer (RM34)– a heady, icy-cool blend of fresh mint leaves with rum, vodka, triple sec & limoncello.

Waiting time is hardly noticeable when you chomp on tasty Deep Fried Calamari (RM24). Fuzio does an excellent version with the squid rings sheathed in ethereally light, crisp batter.

Rustic porcini risotto lend substance and deep-seated aroma to the signature dish of Spring Chicken Risotto (RM72). Well-marinated and cooked till fork-tender, the poultry leaves a pleasing impression long after the bones are picked clean.

Pasta is central to Italian dining so you can’t go wrong with a classic staple like Spaghetti alla Carbonara(RM38). The pasta is cooked perfectly al dente, slathered in a creamy reduction embellished with smoked duck breast & mushroom.

The other bankable choice is Funghi Pizza (RM32), a thin crust crunchy pizza adorned with loads of earthy button mushroom; the fungi’s musky scent amplified by the drizzle of truffle oil on top.

Red meat eaters would find delectable succour in Creamagliera di Agnello (RM76) - grilled lamb rack with goat cheese and rocket salad and Filetto di Manzo alla Griglia (RM78) - grilled Angus tenderloin with mushroom cartoccio (baked in paper parcel).

Both dishes are deftly prepared with the required doneness - pink for the lamb and medium rare for the beef. The chefs deserve applause for achieving this tricky part.

White fish to hit the spot here is Merluzzo Al Forno (RM68) – flaky, moist baked cod crowned with slightly charred leek threads and placed atop a bed of pesto mashed potato.

Have tummy room to spare? Then dive into luscious treats such as Chocolate Flan with Gelato(RM28), Panna Cotta with Mix Berries Sauce (RM24) or Tiramisu(RM28). If you prefer a caffeine kick, the Affogato (RM18) should do the trick of injecting a jolt of jave into your system.

FUZIO is open Mon-Sat from 12pm-3pm, 5pm-1130pm. For reservations, call tel: 03-2110 0303. Address: 29, Jalan Berangan, KL.

'Mido' in Hangul means 'taste' and it's the true taste of Korea enterprising owner Joseph Lee aims to deliver when diners step into his restaurant. Mido's brick, mortar and timber façade resembles that of a traditional hanok (Korean house). Step past the heavy set wooden doors and you'd find a charmingly rustic wood-clad interior -- a testament to Lee and his team's hard work and labour of love.

From the delicate paper lanterns and textured walls to faux windows and latticed partitions adorned with ‘tal’ or Korean masks, almost everything were designed and custom-built by hand for the restaurant.

Sturdy wooden bowls of Pumpkin Soup warmed us up while we perused the menu. The simple broth was thick without being gluey, its ethereal sweetness primed our palate for dishes with substance to come.

Apart from the customary Banchan (six types of Korean appetisers and side dishes), the conversation-stopper has to beSpicy Pork Skin (RM20) – a rare find comprising smooth, toothsome pork skin doused in a piquant gochujang sauce. The texture resembled that of brown sotong but acquired a distinctly different dimension when dipped into the side dish of roasted soya bean powder.

Regular K-food appetisers of Seafood Pancake (RM25)and Kimchi Pancake (RM25) are also available. The squid and prawn pancake made perfect pairing with Makkoli (RM28), traditional Korean rice wine. Somewhat zestier on the palate with a robust kick is the Kimchi Pancake, an agreeable combination of batter and fermented pickled cabbage.

Fried twice and heavily seasoned, the Korean Fried Chicken Wings (RM25) in normal or spicy mode should hit the spot well as a crowd-pleasing opener. Each resto boasts its own marinades so it’s worth sampling the versions here just to ascertain if they can wing it with you.

Unlike other Korean barbecue restos which have protruding suction hoods hanging down from the ceiling, Mido has them tucked away underneath the dining tables. The modern contraption proved its prowess as smoke and cooking fumes were extracted silently from the table-top grills, ensuring by the time we departed the resto, none of us reeked like burnt barbecue!

The selection of meat is limited to five for the barbecue: Pork Collar (RM30 for 200gm), Marinated Chicken (RM28 for 200gm), Marinated Pork (RM33 for 200gm), Chili Paste Pork(RM33 for 200gm) and Marinated Beef Rib(RM65 for 280gm). According to Lee, the meats are aged in sealed, vacuum-packed bags to retain moisture, develop deeper flavour and ensure juicy tenderness upon hitting the grill.

Photo courtesy of Chasingfooddreams

Once you have decided on your choice of meat, staffers will grill everything up for you. But if you prefer a hands-on experience, that’s doable too. Derive better enjoyment of the meaty offerings by wrapping them up in fresh lettuce leaves smeared with Mido’s house dips: basil, sesame oil with salt, ssamjang, or peanut.

My fave dish at Mido has to be the sweetish Bulgogi Casserole (RM48), a popular speciality representative of K-cuisine. Laden with assorted vegetables, the thinly sliced beef in sweet soya sauce broth was utterly sublime.

On the tangy, zesty spectrum is Tofu Kimchi Casserole (RM45). While some of the ingredients may be similar to bulgogi, the broth is subtly perked up by the inclusion of pickled cabbage or kimchi. Thick slices of smooth beancurd tempered the equation. Personally, I hanker for a more assertive broth but others may find it up to par.

Seafood and fresh tofu combine to give the house Doenjang Soup (RM22) additional textural interest and umami-richness. Best suited for those who relish savouring boldly flavourful soup for the soul.

Clay kimchi storage urns, stone slabs and traditional woven slippers decorate the outside of Mido

For less than the cost of a LCC ticket, Mido is worth a visit for those wanting to temper their Hallyu fever.

Call tel: 03-7865-9779 for reservations at MIDO KOREAN BBQ RESTAURANT, 11-G, Jalan SS2/64,Petaling Jaya, Selangor.

New Formosa - PJ’s bastion of Chinese-Taiwanese cuisine - celebrated its 36^th anniversary in September. To mark the milestone, owner Jeanie Lee and husband Lee Weng Eng (also the resto’s chef) came up with special celebratory menus (RM498++ and RM598++ per table of 10 persons) showcasing the resto’s perennial signature specialities.

Ever the genial host, Mrs Lee decided to fete our dining party to handpicked specials from the celebratory menus and popular signature dishes which made New Formosa what it is today.

Big flavours and multi-textures reigned in the opening Formosa Special Combination. The quintet of tasty Yam Balls, 3-cup Squid, Formosan-style Butter Fish Slices, Deep-fried Oysters Taiwanese-style and Stuffed Lotus Root with Special Fish Paste were hard to fault. Some of the offerings stirred up fond memories of old-school wedding banquets while the distinctly Taiwanese ones piqued interest with new tweaks. Overall, it was a substantial platter that left no cause for complaints.

As a kid, I’m a huge fan of chicken meat and the Steamed Village Chicken with Black Fungus took me down my childhood memory lane. Toothsomely tender, the super-succulent chook were raveworthy thanks to the trinity of minced ginger, spring onion and crunchy black fungus blanketing it.

For farn toong or die-hard rice eaters, the Bamboo Rice definitely rose to the occasion. Studded with diced pumpkin, mushroom, dried shrimps, lap cheong (Chinese sausage), minced pork and fried shallot, the aromatic and delectable grains were satisfyingly out-of-this-world.

Crabs are rarely found at New Formosa so when you do encounter them, the critters should ‘grab’ your attention. We couldn’t decide which was better – the fresh, sweet crab claws or the addictive sweet-sour sauce redolent with garlic, spring onion and vinegarish accents which we greedily soaked up with fried mantou.

The piquancy of hot bean sauce in the local seabass dish should please those with a penchant for strong flavours. Surprisingly, the fish’s delicate sweetness remained discernible despite being inundated by a generous helping of tart-salty-hot sauce.

Only available on weekdays, the unique Formosa Stone Fire Pot (RM20 per person, min 3 persons per table) features 22 ingredients. Assorted housemade meat and fishballs, mushroom, corn, pumpkin, cabbage, crabstick, bamboo pith and other ingredients are more than ample to make the speciality memorable. Prawns can also be added (charged according to market price) for that luxe dimension.

A durable ‘stone’ pot placed atop a portable stove is heated up for sautéing garlic and chicken meat. Once the Taiwanese satay-type sauce is added and the meat cooked through, the stir-fried dish is ready to be sampled.

The same heated pot is then reused to partially cook the prawns before steamboat stock is poured in. All the other goodies are then added and slowly brought to boil. Is it any wonder the resultant milieu tasted superbly good and incomparable to normal steamboat?

When it comes to dessert, few diners can resist the resto’s evergreen Sweet Yam in Honey Sauce. Soft and powdery, the chunks of warm yam were coated in caramelised sugar at the table then plunged into ice-cold water. This process turned the outer coating crackly, edged with wispy sugary tendrils, making the yam pieces a joy to eat.

Clean and astringent, the second dessert of marble-smooth Green Tea Pudding with Red Beans also went down a treat. Besides cleansing the palate, it left all of us in a jolly sweet mood to wrap up the night.

For reservations, call New Formosa, tel: 03 7875 7478. Address: 46, Jalan SS2/24, 47300 Petaling Jaya, Selangor.

Meet Dynasty's show-stealer for Malaysia International Gourmet Festival (MIGF) 2015...this lil' piece of crispy suckling pig skin parked on white glutinous rice. The wondrous textural symphony etched itself on my mind as I polished off forkfuls of the smooth poached cod fillet whose fatty richness was aptly balanced by zesty pepper fondue.

A distinct yet complementary palette of contrasting flavours and textures, that main course was the chef’s take on ‘surf and turf’ with an Oriental slant; kinda like deconstructed sushi.

Pix courtesy of Renaissance KL Hotel

According to Executive Sous Chef Kok Chee Kin, it is the first time pork is featured in Dynasty’s MIGF menu after 14 years of participation in the event. Response has been positive among regulars and avid followers of the chef once they learn of the special menu priced at RM228 (food only) per person and RM278 (with wine pairing).

“The 4-course Festival Menu injects some Western and Japanese influences to give diners unexpected twists to familiar favourites,” said Chef Kok. His creative trio of dainty appetisers: Chilean scallop with garlic sauce, abalone salad with sesame and a shrimp bundle reflected that abovementioned approach right from the get-go.

Presented on a big white plate in a curve, some delicate edible flowers were sprinkled intermittently to add colour. Personally, I found the sharp pungency of minced garlic overshadowed the scallop’s inherent sweetness a tad but it was not disagreeable.

Take your time to savour the toothsome chewiness of the marinated abalone, complemented by beansprouts, shredded cabbage and piquant Thai chilli sauce. The crispy bundle of prawn with sesame passed muster.

For the soup course, ham and steamed pumpkin formed the base for the lobster and blue ocean treasure with pumpkin essence. Laden with chunks of sweet lobster, diced sea cucumber, scallop and fish maw, few diners would diss this luxe broth.

Clear, uncomplicated nuances ruled the second main dish of silky tricolour noodles with crab meat & seafood. Muted pastel pink, yellow and cream hues of the mini udon, egg and hiso noodles respectively served as a delicate canvas to show off the seafood’s sweet ocean freshness. Chicken stock and Chinese wine were the other components which lent a surge of savoury tastiness to the overall dish.

Mindful of today’s health-conscious diners, Chef Kok has gone for a pared-down dessert of pandan layer cake with almond crisp, red pitaya ice cream and bird’s nest. Mini pickled apples and seasonal berries boost the dish’s appeal even further.

For reservations, call Dynasty, tel: 03-2716 9388. Address: Renaissance Kuala Lumpur Hotel, Corner of Jalan Sultan Ismail & Jalan Ampang, KL. Facebook/RenaissanceKL.

Chef De Cuisine Valmurugan Subramaniam is not one to rest on his laurels. The veteran chef decided to shake up and rework the menu for Samplings on the Fourteenth two months ago. Focusing on using the freshest ingredients available and marrying them with refined cooking techniques, Chef Val showed his prowess from the get-go during an exclusive media preview organised by Abel Nelson Nang, Berjaya Hotels & Resorts' perfect host for all occasions.

The opening act belonged to succulent poached sea scallops dotted with salmon caviar, some 25 years aged balsamic vinegar on a bed of chipotle tomato and spinach puree. Amply supported by a hearty yet rustic grilled Portobello mushroom salad, it left a ravishing impression.

Next came Caesar salad– the resto’s evergreen fave which is prep at table-side. Nobody can fault the jumble of fresh romaine lettuce, shards of parmesan and diced croutons after it was tossed with a creamy concoction of runny yolk, Worcestershire sauce and other seasoning.

We didn’t mind being in the soup after the lush cream of Jerusalem artichokewith boursin-garlic cheese hit our palate. Who knew the knobbly root veg could wield such gastronomic clout? Its delicate sweet nuttiness with a faintly astringent overtone was a perfect canvas for the French cheese’s bodacious brininess and pungency to shine.

For mains, each of us were asked to pick from salmon Napoleon or braised Australian wagyu beef cheek or roasted spring chicken. My choice of spring chicken rubbed with chermoula paste was enlivened with a marinade-like condiment whipped up using spices (cumin, cloves, paprika), herbs (flat leaf parsley, coriander), garlic, onion, olive oil and lemon juice. Served atop gratin potato and onion gravy, the moist, tender meat left me replete.

One of my dining companions waxed lyrical about the melt-in-the-mouth beef cheek served with blue cheese polenta and spring vegetable. She generously offered me a bite and I was floored by the big flavours emanating from that single mouthful.

The salmon fillet also garnered thumbs up. Layered with Portobello mushroom and spinach, the rich fish was complemented by green and red pepper coulis, angel hair pasta and spring vegetable.

By now most of us were almost fit to burst but there was still dessert to contend with. Pastry Chef John Wong outdid himself with the giandulotto terrine. We felt bad managing to scoff down only half of the wickedly decadent chocolate hazelnut mousse. Fresh summer berries, raspberry sauce and sesame tuille finished the luscious creation, leaving us on a sweet chocolatey high.

Of course, dinner with Abel and his A-team were never ho-hum or boring. From the minute we stepped into the venue to the time we left, media members were plied with good food, drinks and games to keep us amused. The opening gambit was a dish of creme brulee with our names written on it (see above pix).

Also music throughout the night was a compilation of songs selected by us invitees. Those celebrating their birthdays were also feted with personalised cakes (including each celebrant's fave flavour!).

For reservations at Samplings on the Fourteenth, call tel: 03-2117 8000 x 8131. Biz hours: Mon-Sat 6.30pm-10.30pm

Nine. That’s the magic number for Brolly’s experiential F&B concepts – all under one ~~roof~~ umbrella as in ‘brolly’. Geddit?

It’s another ‘giant’ step for TY Ooi and her biz partners who rocked the local F&B scene with Crab Factory in SS2. The multi-concept resto inside Menara Felda is a petrol head’s wet dream; a vintage garage of sorts with shiny tire rims adorning private dining room doors, an old car suspended upside down above the pool table and repurposed automobile parts: truck tires, petrol pumps, side and rear view car mirrors put to pragmatic uses as sinks, taps and vanity mirrors.

Bits and pieces of Americana e.g. licence plates, old vinyl records and a foosball table reminiscent of the Happy Days and Grease era evoke a decidedly rock & roll atmosphere to the set-up. But what about the food?

Pix courtesy of Brolly

Suffice to say, you’d better brace yourself to go the whole nine yards at Brolly. Even the heartiest appetites are known to wave the white flag after attempting to sample everything Brolly has to throw at them. The extensive menu is a compilation of TY’s fondest food memories that made up her travails as a restaurateur thus far.

WANNA BE STARTERS SOMETHING

Moley's Oyster Bar is TY’s tribute to her own Aussie oyster odyssey where the diving enthusiast recalls plucking and shucking sea-fresh oysters to savour. Now she wants diners to replicate that experience with imported French Fine de Claire No2 Oysters (RM144 for 1 dozen) and Irish Kelly's Gigas No4 Oysters (RM96 for 1 doz). Plump and meaty with deep-sea nuances, the molluscs are best enjoyed au naturel or with a squeeze of lemon juice.

SMOKE GETS IN YOUR EYES

Let’s face it, the only kind of smoke nobody minds getting into their eyes is the type arising from a good barbecue. At Brolly, the Aussie barbie meets the Asian ‘bakar’ at Ember & Bara. Get down and dirty with BBQ Small Yabbies (RM60 per kilo)…the lil’ critters yield faintly smoky chunks of sweet meat once you get the hang of shelling them.

Otherwise, beef, lamb, seafood and vege options are also available. Beefy choices include Chilled Sirloin (single portion with Old Fashioned BBQ Coffee Sauce, RM34), Chilled Ribeye (single portion with Tarty Tropicana Sauce, RM60) and Chilled Tenderloin (single portion with Old Fashioned BBQ Coffee Sauce, RM 70).

I’d vouch for the succulently tender Spring Chicken (single portion with Classic Chamalla Sauce, RM45) with the Lamb Frenched Rack (single portion with Old Fashioned BBQ Spicy Chocolate, RM120) coming in a close second.

Local tastebuds would enjoy the grilled Meat Crabs with E&B Sambal Sauce (RM65) or chunky Tomato Tango Sauce. Alternatively, sample Prawns in Fragrant Tamarind Coconut Sauce (RM25) or Fish of the Day (RM50) perked up with E&B Sambal Sauce.

Balance all that seafood with Grilled Watermelon & Pineapple Minty Salad (RM15), Grilled Caesar Salad (RM15) or Spinach & Feta Melon Salad (RM15).

DRINKING LA VIDA LOCA

At this point, you should order glasses of Beergarita (RM30) – a high spirited concoction of beer and margarita with housemade syrups to wash those nibbles down. Whipped up by Brolly’s resident mixologists at the Bang Bang Baller Bar house in a converted school bus, the drinks menu is as colourful and varied as the food menu.
vari.EAT.y – THE SPICE OF LIFE

For gangs of friends and cliques of colleagues, snacks and finger food for sharing are aplenty. My personal fave includes Calamari Tentacles (RM18) and Prawn Popcorn (RM23) – addictive morsels that grow on you with each bite.

The impressive Onion Flower (RM18) is excellent too. Cut and deep-fried in crisp batter coating, the huge Aussie onion looks a flower in bloom with a delicate sweetness to boot.

Stick to your ribs Kushiyaki (3 skewers per serving) veers between the esoteric

Chicken Softbone (RM9) and Chicken Hearts (RM9) to more sedate Seafood Tofu (RM9), Spring Onions (RM9) and Quail Eggs (RM9).

Soup for the soul here comes in a hearty albeit mildly spiced Short Ribs Soup (RM35) while Cajun Escargots (RM24) or Garlic Escargots (RM24) bring some snob appeal to the overall repertoire.

HERE COMES THE WING AGAIN

More tasty temptation take flight via My Wing Man. The bold, pungently flavoured Chicken Wings with Cencaluk(RM18) dominate in this instance, far eclipsing the tamer Chicken Wings with Tomato Tango (RM18).

IT’S RAINING MAINS

Of course, Brolly’s deluge of great eats also cover Crab Factory offerings and Louisiana-style classics such as Fried Prawns Po'Boy (RM22), Fried Softshell Crabs Po'Boy (RM22) and Pulled Beef Brisket Po'Boy (RM18). The crusty baguette, submarine sandwich (traditionally packed with a choice of fried seafood, chicken or roast beef) has been given the stamp of approval from guests who hailed from that Southern state in the US.

Expect to land a load of crabs in this section: the Brown Crab (RM19 per 100gm) weighing in at 1.3kg (RM247) is smothered in medium spicy Jamba Jamba Sauce; the uniquely

shaped Spanner Crab (RM19 per 100gm, 1.25kg - RM 237.50) in Garlic Butter Sauce and a 1.4kg Spanner Crab (RM266) in medium spicy Signature Southern Bang Sauce. Bag Buddies (RM19 per 100gm) to boost your intake may include Button Mushroom (RM8.90) and Garlic Bread (RM8.90).

BIG ON JAPAN

Rice fiends would love Raksaksa Miraifor Japanese karē raisu(curry rice). Viable and wallet-friendly as a quick, filling lunch, plump for Tori Garlic Mayo (RM23), fried breaded chicken with curry sauce and rice (RM2.50).

Other delectable variations served are Hotate (Scallop) Eryngii Omelette (RM24)
with curry sauce and Garlic Shallot Rice(2.50), and
Salmon Katsu (RM25) in Coconut Curry Sauce.

NOVE9 TWEAKS

Pizzas gain fresh pizzazz at Nove9 Pizzeria with inventive guises, resulting in the all-green Lambogarlic (RM26) and a delightful West meets East permutation of

Thai Beef Guava Salad (RM28). Purists who prefer to keep it simple will enjoy the supremely cheesy Quattro Formaggi(RM28).

SWEET EVER-AFTERS

When it comes to Sweet Endings, succumb to a wickedly indulgent portion of Chunky Peanut Butter Granola (RM16). Lighter but no less decadent is Creme Brulee (RM16). Should you decide to share, opt for Grilled Montel Banana Parcel (RM16) for ample satisfaction minus the calorific guilt.

For reservations, call BROLLY, tel: 03-2181-4122. Address: Ground Floor, Menara Felda Platinum Park, Persiaran KLCC, Kuala Lumpur

Charcoal, The Saujana Hotel Kuala Lumpur’s unique grill restaurant with a Malaysian twist sets itself apart from the traditional Western-style grill rooms by using the age-old technique of charcoal cooking.

Coupled with local condiments, dips and sauces to give its chargrilled meats and seafood additional flavour and depth, Charcoal updates this traditional alchemy and presents it in a contemporary way for modern diners.

Now Charcoal’s new Chef De Cuisine Alex Chin aims to fire up the imagination and palate with his 18 years of international and local culinary experiences through a new a la carte menu.

While waiting for your choice of prime grilled meats to be cooked, I’d recommend you scoff down some Freshly Shucked Oysters (served on ice). From the five varieties available, the sizeable Pacific Prime Coromandel from New Zealand (RM65 for 3) and meaty Fine De Claire from France (RM65 for 3) are chockful with the clean, salty essence of the sea.

Coming in a close second are Gallagher from Ireland (RM55 for 3 pcs) and Australia’s Tasmanian Prime (RM65 for 3), putting the Creuses from the Netherlands (RM55 for 3) into the shade.

Squirmy about downing the mollusks fresh? Then add RM10 to the oysters’ selling price for them to be baked with smoked duck bacon, fresh herb crumbs or aged cheddar cheese. Interestingly, the shellfish remains succulently sweet and toothsome on the palate despite the rich, assertive cheese and spinach topping.

They go superbly well with Saujana Hotels & Resorts Wine Collection (RM31 per glass, RM152 per bottle) especially Frankland Estate 2014 from Margaret River. A blend of Chardonnay, Sauvignon Blanc and Riesling, the wine’s crisp, fruity accents form a match made in heaven with the freshly shucked oysters.

If you eschew the raw stuff, Chef Alex Chin will gladly rustle up the signature dish of Seared Crab Cakes(RM35). Breaded and fried, the deliciously dainty patties come accompanied by chive cream, aioli, watercress and chunky pomelo dressing.

Few diners can resist ordering a dish or two of Charcoal’s grilled offerings. After all, those are the leading show-stoppers at the restaurant. The slab of Short Ribs with Charcoal BBQ Sauce (RM80) is guaranteed to satisfy any meaty cravings. Cut from Mulwarra Black Angus, the 120 day grass-fed and grain-finished beef rib from South-eastern Australia teases the tastebuds with its subtly charred, full-bodied flavour. A grilled tomato and peppery watercress pile on the nuance profiles while mini pots of barbecue, black pepper and mushroom sauces are served on the side.

Asian twists are woven into the chef’s serving of Lobster Bucatini – an indulgent pasta dish flecked with dried chilli and garlic flakes. Soaked up with the lobster’s inherent sweetness, the flat, thick noodles taste irresistibly scrumptious jumbled up with fresh sage, roasted cherry tomatoes and zucchini ribbons.

Meanwhile, buffet buffs will find notable pickings such as young jackfruit masak lemak, Goan fish curry, ikan asam pedas and dry crab curry from the evening spread laid out.

One of the best sweet endings at Charcoal would be Grilled Mango Pavlova (RM30). Frankly, I’m not cracked up over pavlova but Charcoal’s comes up trumps. Piped like a mini hive, the crisp but cloud-light meringue is filled with dices of grilled mango and fresh berries. Crowned with a dollop of cream, the dessert is light yet luscious, just enough for you to leave the restaurant happy ever after.

For reservations at Charcoal, call tel: 03-7843 1234. Address: The Saujana Resort, Jalan Lapangan Terbang SAAS, Shah Alam, Selangor.

Meet Pilot Parker, the cutie mascot for Malaysia Airlines Berhad (MAB) who popped out of a surprise gift box given to me and my blogger friends recently. We were invited on a familiarisation visit to the Federal Territory of Labuan by Dorsett Hotels & Resorts so all of us were eagerly looking forward to the staycation.

Thanks to the generosity of MAB, our group were accorded the rare privilege to experience the hospitable comfort of MAB's Golden Lounge in the Domestic departure area at KL International Airport prior to our morning flight.

As you can see, the spacious lounge was cosily furnished with comfy armchairs and also dining tables for MAB travellers to relax in. Its warm ambient lighting and floor-to-ceiling picture windows put us at ease the minute we set foot in there.

From the lounge, we could look out to the fleet of MAB planes which traverse the world. Just the sight of the red & blue livery and wau insignia are enough to make us Malaysians feel proud. Coupled with the charming crew on board to look after us, MAB would remain most Malaysians including moi preferred airline when ever they travel.

Yes, MAB has gone through some turbulent times recently but all the more reason us Malaysians should come out in full force to support MAB and the people working for the company. #Keepflying #MalaysiaAirlines!

One of the perks available in the Golden Lounge is complimentary meals which are served piping hot. Of course, nasi lemak with sambal sotong and chicken rendang is inevitably on the menu but healthier, lighter options of yoghurt with cereal, fresh fruits and Danish pastries are served too.

Once on board, the flight from KL to Labuan took about 2.5 hours. Things were pretty smooth after take-off and Pilot Parker popped up to inspect our snack boxes come meal time. Ah, he is truly a Malaysian at heart when it comes to food!

After scoffing my sandwich and cookie, I settled down to enjoy the in-flight entertainment and magazine available while Pilot Parker made himself comfy in my bag. All too soon it was time to touch down in Labuan.

After a heartwarming welcome with some song and dance thrown in by the Dorsett Grand Labuan team, Pilot Parker joined us again for drinks at the Lobby Lounge for drinks and afternoon tea.

The overview of our Labuan staycation will be featured in upcoming blogposts so keep your eyes peeled for it. Let's just say Pilot Parker and me thoroughly enjoyed every minute of our weekend in Labuan...eating, drinking, hiking and doing loads of fun stuff with our amiable hosts from Dorsett Grand Labuan.

Just look at Pilot Parker tucked up in bed with a welcome platter of macarons and chocs! Now you know the kind of hospitality to expect when you fly MAB and stay at Dorsett Grand Labuan.

Btw, Labuan is a duty-free island so remember to make the most of it when you visit. Great buys include chocolates and giggle juice if you're into that. The stash lugged home by Pilot Parker should be a good indication of how sweet the deal is!

Special deals are always available from MAB. Check out its current Year End Super Specials now! Let's #keepflying #MalaysiaAirlines #todayishere http://www.malaysiaairlines.com/my/en.html

Managed by the Lexis Group of Hotels & Resorts, the new and first ever KIP Hotel Kuala Lumpur beckons business and leisure travellers from the Sri Utara commercial district to its doors as of 1 October 2015.

Anthony Wee, general manager of KIP Hotel KL says the hotel’s strategic location will deliver personalised service to leisure and business guests from the Sri Utara vicinity and surrounding areas through its 199 modern, chic and comfy guest rooms.

The hotel’s soft opening ceremony saw a group of hotel personnel performing a catchy dance routine to rousing applause. Then media members were ushered on a tour of the Deluxe Queen, Deluxe Twin and Executive Queen rooms. Coming progressively would be Deluxe Suites and an Executive Suite.

Furnishings in the rooms are noticeably livened up by open-plan wardrobes and bright wall colours. LED screen TVs and complimentary WiFi should keep guests happy and occupied throughout their stay.

The small but cosy Aroma all-day dining restaurant is similarly outfitted in sleek, neutral touches. AtSix Lounge by day is the meeting point for chit-chat and relaxing while Aqua by the Pool offers respite from the poolside bar or a dip in the infinity pool.

Fitness buffs can work up a sweat at the gym before adjourning for drinks at Atop sky bar. All Coffee All Juices (ACAJ) café proffers artisanal coffee and fresh juices accompanied by dessert and pastry selections.

Planning to hold special events and corporate functions? Check out the four function rooms with 1,969sq.ft. banquet hall for intimate and medium sized gatherings.

Valerie Ong, director of KIP Group says the hotel expects to attract travellers from the corporate and government sectors with its contemporary design and modern amenities. “It’s a significant milestone for the KIP Group as plans are afoot for the opening of more KIP Hotels in Sepang and Melaka.”

Room rates start from RM240 nett. For reservations at KIP Hotel KL, call 03-6252 0888 or email: enquiry.hotel@kip.com.my. Address: 77, Jalan Seri Utara 1, Sri Utara off Jalan Ipoh, KL. Website: www.kiphotel.com.my

People power. If there’s one compelling reason to stay at the upscale Dorsett Grand Labuan, I’d say it’s the friendly, hospitable hotel team who made a world of difference. It boils down to leadership by example.

At the Dorsett Grand Labuan, General Manager Susan Carlos walks the talk as the perfectly personable host, inspiring every member of her team to follow suit. You can tell by the warm rapport and cordial interactions between the hotel staff and the guests who are staying in-house or those popping in for post-work drinks and a meal.

Bright-eyed and busy tailed after a smooth 2.5 hour flight with Malaysia Airlines (MAB), our fam group received a resounding welcome from the Dorsett Grand Labuan team. We were touched by their melodious voices serenading us the minute we set foot into the spacious grand lobby.

Awarded the “Best Business Hotel Brand Malaysia 2014” and “Luxury Business Hotel 2014”, Dorsett Grand Labuan is strategically located in the uptown business district. It is a mere 5-minute walk to the financial centre, government offices and international banking offices. Five kilometres away is the Labuan Airport while the Labuan International Ferry Terminal is a kilometre away, making the hotel easily accessible for local and international travellers.

Our group was ushered up to the Executive Lounge on Level 8 for check-in and to enjoy cocktails and canapés. These are complimentary to Executive Floor guests from 4pm to 7pm while coffee/tea and hors d’oeuvres are available from 7am to 10pm.

Managed by Dorsett Hospitality International, Dorsett Grand Labuan features 178 rooms with 1 Royal Suite, 10 Premier Suites, 44 Executive Rooms and 123 Deluxe Rooms. We soon discovered how comfy the room was…

Besides the welcome fruit and confectionery platters, we were elated to discover the Rest & Renewed Pillow Menu. While I was lulled to sleep that night with the Music Pillow, my other half dozed off fitfully on his Medical Stone Pillow which helped to improve blood circulation and relieved tension. The mattress is soft but firm enough without causing me to toss and turn during the night.

The other special pillows to ensure a good night’s sleep include Water, Magnetic or Memory Pillow. If you like to take one home, the pillows are available for sale too (prices start from RM100 onwards each).

As befitting a 5-star hotel, our room amenities include individually-controlled air conditioning, a 32-inch LCD TV with satellite channels, coffee and tea-making facilities, private electronic safe box, direct IDD phone with voicemail box, and a balcony with serene views of the South China Sea or the cityscape. Those of us who need to stay digitally connected, the complimentary 1 GB WiFi access was indeed a boon.

Executive Floor or Premier Suite guests also have access to the Executive Lounge. Dedicated iHome decks comprising a radio, clock and iPod/iPhone dock is available in Executive Rooms, Premier Suite and Royal Suite which conforms to guests’ tech savvy preferences and needs.

Afternoon tea and refreshing drinks are served at the Lobby Lounge (12 noon to 12 midnight) so we sipped cool cocktails while waiting for the local and English multiple tier tea sets to be ready.

Once the selection of tea offerings arrived, cameras started clicking away before we finally sat down to savour the delicious morsels. We noticed the Lobby Lounge is a hot spot for sports fans to catch live sport events shown on the High Definition (HD) Giant Screen.

That night, we relished a sumptuous barbecue dinner at Victoria’s Brasserie (6am to 10.30pm). The Executive Chef also tempted us with a variety of mouth-watering delicacies such as Salmon Fish Head Curry, Sweet & Sour Fish and Coconut Jelly. Buffet breakfast, lunch and dinner draw a good crowd here too. All food served at the outlets is Halal.

We also let our hair down at the Fun Pub (Mon-Sat 6pm to 2am) where the in-house live band Perfect Jam and a talented DJ perform nightly. It was fun shooting a round or two at the pool table and dexterous dart players may want to score points there too.

During our tour of Grand Dorsett Labuan, we inspected 4 elegant meeting rooms designed to accommodate functions, seminars, dinner and wedding ceremonies. For special outings where outside catering is required, the Catering team delivers an unforgettable F&B experience like the portable bar and picnic set-up by the beach and foothills.

Need to work off extra calories? Fear not, the in-house Gym and Swimming Pool should keep fitness buffs happy from 7am to 7pm.

Special Staycation Offer

You too can enjoy the perfect family staycation in Labuan. Dorsett Grand Labuan’s Special Staycation Room Package at “The Pearl of South China Sea” is priced at RM550 nett per night in a Deluxe Room. Or upgrade to an Executive Room for RM100 more (rate at RM650 nett per room night) to enjoy a host of extra benefits for FREE.

The Staycation Package includes:
·         Complimentary breakfast and dinner (based on single occupancy). Additional person will be chargeable at RM70 per room night only
·         a 2-hour tour of Labuan historical sites
·         Extension of stay with Best Available Rate (inclusive of breakfast)

Package is available from 1 Nov 2015 till 29 Feb 2016. To reserve the above packages or other hotel offers, kindly log onto www.dorsett.com

Fancy a FREE burger? Then you must take advantage of Dorsett KL's Special Burger Offer. Just Order, Snap & Share your Wholesome Burger in Facebook and Instagram and you’d get another burger FREE!

Made in-house by the Dorsett culinary team, the hotel's wholesome, scrumptious juicy burgers come in four different varieties and in regular or slider sizes. Remember to include #DorsettKL #wholesomeburgers into your social media posts to ensure you can claim the freebie from Checkers Café.

Hefty and heartily flavoured, The Farm House (RM35.50) proffers premium beef steak with sliced turkey toast, fried onions and tomato slices on a tasty sesame flecked bun. This should go down well with meat lovers.

Purists may prefer The Old School (RM30.50), a no-nonsense burger with beef or chicken patty on a bed of lettuce, sliced tomato and onion. Topped with cheese and a sunny side up egg on a charcoal burger bun, it comes with delicious chunky fries.

Lean and mean, The Classic (RM33.50) should please weight-watchers. Chockful of irresistible textures, the burger is stacked with grilled chicken patties, tomato, gherkin, cheese and smoked beef bacon or turkey toast. Fries are served on the side.

If you’re a fish & chips fan, then sample the stupendously yummy Dorsett Fish Burger (RM30.50). Imagine sinking your teeth into fried fish fillet smothered with tartar sauce complemented by fries. It’s enough to reel any landlubber in.

Prefer daintier portions? The Dorsett Sliders (RM28.50) – a trio of mini burgers packed with beef and chicken patties on charcoal or sesame buns and fries on the side will make you swoon.Top up an extra RM5 to enjoy a glass of soft drink or tea with your burger. Or throw in RM10 for a cool glass of beer.

The Wholesome Burgers promotion is valid from 12 pm-10.30pm daily from now until 28 November 2015.

We also had a sneak preview of the lavish La Marché Semi-buffet Dinner (RM70 per person) during an exclusive autograph session with cartoonist Jian Goh, author of the newly launched comic book Miao.

Diners can relish unlimited servings of chilled seafood, hot soup and fresh salads, four regular hot mains and dessert from the buffet laid out. The bonus is every patron is also entitled to order a special main course from a list of Chef’s Special Menu.

Some of the main courses may include chicken or lamb sauvlaki (skewers) with Greek salad and tzatziki (cucumber in yoghurt), poached salmon fillet with hazelnut crust and duck breast l'orange.

For more information or reservation, call Checkers Café, tel: 03 2716 1000 ext. 188. Dorsett Kuala Lumpur, 172 Jalan Imbi, 55100 Kuala Lumpur, Malaysia

WHEN NYONYA MEETS THAI AT BIBIWOK

SCALLOP & MOONCAKE SENSATION AT LAI CHING YUEN

TOH YUEN UNVEILS ITS MID-AUTUMN TREASURES

THE CHYNNA MOONCAKE CONNECTION

MID-AUTUMN 'JEWELS' IN ZUAN YUAN'S BOX

A SEDAP STOPOVER AT SAMBAL & SAUCE

MOONCAKE MEDLEY FROM TAO CHINESE CUISINE

MODERN JAPANESE MEDLEY FROM MANMARU

OLIVE GARDEN'S ITALIAN RHAPSODY

FAVOLOSO FUZIO IN THE CITY

A TASTE OF KOREA AT MIDO

36 YEARS OF GOOD EATS AT NEW FORMOSA

DYNASTY DOES THE TWISTS

IN-VAL-UABLE NEW MENU AT SAMPLINGS ON THE FOURTEENTH

GO THE WHOLE NINE YARDS AT BROLLY

FIRING UP A NEW MENU AT CHARCOAL

LET'S GO LABUAN WITH MAB'S PILOT PARKER

HIP COMFORT AT KIP HOTEL

FUN STAYCATION AT DORSETT GRAND LABUAN

BURGERS AND LA MARCHÉ MORE AT CHECKERS CAFÉ