Celebrate Chinese New Year with Extravagant 8 at Li Yen

So as mentioned in my earlier post, Standard Chartered is riding in the wave of ‘8’s this Chinese New Year, with the Standard Chartered Extravagant 8 Menu. Spreading over 8 different top Chinese restaurants in the Klang Valley, this campaign will run only from the 20th of January until 17th of February 2011. Thanks to the gracious invitation by Meena and Tim, I had the opportunity to sample Li Yen’s menu specifically crafted for this promotion. It was my first time stepping into this posh hotel and everything was so proper and in-place, so much so that I almost felt out of place! *LOL* But when I saw familiar faces in the restaurant, I immediately warmed up and became comfortable in the private dining room.

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Meticulous table settings

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Waiting for dinner – isn’t that Ken behind me? 😛

As with most Chinese New Year dinners, it is customary to start off with the Prosperity Yee Sang, topped with fresh slices of salmon. A variety of shredded vegetables and crackers gave this combination a light crunch and definitely a lively colour.

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Prosperity Yee Sang

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Topped with fresh salmon slices (Before)

And then, all of us tossed and tossed while hollering the new year’s wishes – “Money come!”, “Health!”, “Love” and so on. :) The result was a well-tossed plate of Chinese salad, coated with tangy plum sauce. Messy, yes, but we wouldn’t have it any other way.

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Well-tossed plate of Yee Sang

Following that was Double Boiled Assorted Seafood Soup with Bamboo Piths, a clear broth with fish maw, grouper fish, scallop, mushroom and prawns boiled for a good 7 hours! The result was a bowl of delicious and wholesome soup, powered by the taste of a myriad of seafood – light and sweet!

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Double Boiled Assorted Seafood Soup with Bamboo Piths

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Variety of seafood, mushroom and vegetables in the soup

The next dish was Peking Duck with Steamed Sesame Pancakes, but we had the chance to have a glimpse of the glorious and shiny Peking duck first. It was perfectly roasted, golden, shiny and absolutely aromatic! The sight of this whole duck reminded me of my trip to Beijing a couple of years back.

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Glorious and golden Peking duck

It was one thing watching the carving of the Peking duck being done and another holding back my saliva!

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Carving of the Peking duck

She delicately and skilfully skinned the Peking duck into perfect slices of rectangles, before wrapping them with the steamed sesame pancakes. A dash of sweet sauce was added to it for good measure and the end product was a combination one couldn’t resist! Soft and warm on the outside, crispy, savoury and sweet on the inside. Can you blame me for having seconds? :)

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Peking Duck with Steamed Sesame Pancakes

As with most Chinese New Year menu, the presence of Fish is customary as it signifies abundance. Li Yen presented to us the Steamed Patin Fish with Superior Soya Sauce – huge, fresh and flaky smooth. Really, the best way to cook fresh fish is just to simply steam it. But steaming itself is not simple. The amount of time used, the heat and the intensity – these only come with experience and I’m glad to say that Chef Leong had certainly proven himself worthy of the title Master Chef of Li Yen.

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Steamed Patin Fish with Superior Soya Sauce

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My plate of fresh fish – flaky and smooth

After dishes of meat, it was time to balance it out with a dish of Braised Dried Scallops with Dried Oysters and Sea Moss. Sea Moss, also known as ‘Fat Choy‘ in Cantonese, resembles black hair and has a very soft and delicate texture. The pronunciation of this vegetable in Cantonese (Fat Choy) means prosperity and for that reason, it is a popular ingredient in Chinese New Year dishes.

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Braised Dried Scallops with Dried Oysters and Sea Moss

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Black moss, pork, oyster and scallop

The Stir fried Assorted Mushrooms and Asparagus were aplenty and the mushrooms were sweet and delicious. It’s amazing how a simple dish like this could taste so good and yet healthy.

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Stir fried Assorted Mushrooms and Asparagus

When the next dish arrived, I had the trouble of guessing what was inside. Was it fried noodles? Or rice? It was later revealed to be the Hokkien Fried Rice, in fact the first that I’d ever tasted. The rice was nicely fried with duck, chicken and mushroom cubes before being drenched all over with a starchy sauce. It was decadent to say the least! The gravy was thick and savoury, and the rice inside was still fluffy and warm. Mixing them together indeed gave rise to a unique combination and taste which I enjoyed very much.

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Hokkien Fried Rice

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My bowl

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Fabulous down to the last morsel

To end the meal on a sweet note, we had Deep Fried Yam with Lunar Cakes (Nian Gao) which is another must during Chinese New Year. This was nicely fried, golden and crispy on the outside, and gooey and soft on the inside. Definitely a combination that never fails!

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Deep Fried Yam with Lunar Cakes (Nian Gao)

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Perfect slices of yam sandwiching the nian gao

This amazing dinner set was made possible thanks to Master Chef Leung Kwai Hong from China, who, at 61 years old, has had more than 45 years of culinary experience! Bravo!

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Master Chef Leung Kwai Hong

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Elegant chandelier

Of course, dinner was made more pleasant with the presence of delightful company! :)

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witch and Meena

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Joa Quim and witch

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Bangsarbabe and witch – why were all of us girls in black? 😛

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Gorgeous interior of Li Yen Chinese Restaurant

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Li Yen Chinese Restaurant at The Ritz-Carlton, Kuala Lumpur

Standard Chartered Extravagant 8 Menu is available only for Standard Chartered credit card holders from 20th of January until 17th of February 2011.

Note: Black out date is on 2nd Feb. 2011. Menu is design for 8 diners and the minimum charges is RM888++ for the set menu. For additional number of guest, it will be chargeable at RM111++ per head for a maximum of 12 persons.

Other reviews: KY Speaks, J the Chocoholic

Li Yen Chinese Restaurant
The Ritz-Carlton Kuala Lumpur
168, Jalan Imbi,
Kuala Lumpur 55100
Tel. No: +603-2142 8000
Fax No.: +603-2143 8080

Not Only a Casino but also a Mountain of Food

“City of Entertainment”, “Las Vegas of Malaysia”, “Genting Highlands”. Call it whatever you want but Resorts World Genting, that place with the only legal Casino in Malaysia, is now also a Mountain of Food. Launched recently on the 15th of January 2011, Resorts World Genting aims to make Genting Highlands not only a “Fun City Above the Clouds” but a food paradise with over a 100 restaurants serving over 200 dishes on any day and time at the resort.

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witch and Saucer with Celebrity Chef Datuk Chef Wan

“Like the gigantic version of the Ice Kacang, this Mountain of Food is swathed in a blanket of nature’s rare green forest. Instead of kidney beans, corns and peanuts, it is embedded with delightfully edible gems and trinkets of palatable food outlets. The magnitude and extensiveness of food gets beyond one’s imagination!” – Mr Kevin Sim, Executive Vice President of Genting Malaysia.

When I was much younger, Genting used to be the place where adults did things that children were not allowed to be part of, and food choices used to be limited and expensive. (We used to make sandwiches to be eaten up there! Really.) Fast forward years later, Genting has now become a food paradise with a melting pot of cuisines all centered at one peak. Instead of packing my food up there, now I would be more than willing to make a trip up there to savour the food!

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Lion Dance for the Launching of Mountain of Food

The colourful and lively launching ceremony was graced by none other than our international Celebrity Chef Datuk Chef Wan, whose name is no stranger to anyone of us.

“It’s a discovery, the entire journey up to Genting Highlands. It’s a trail of food by itself dotted with little food treasure spots all the way to the peak” – Datuk Chef Wan.

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Mock Penang Bridge at the entrance of Coffee Terrace

Kicking start the Mountain of Food, Genting is offering Penang Hawker Food Festival from now till 23rd of January 2011. Various famous Chefs who have made themselves popular in Penang have been specially brought over to Genting Highlands exclusively for this promotion.

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Datuk Chef Wan getting ready for his speech

It was my first time in Coffee Terrace and the whole place looked like it had been transformed into a Penang food street! There were various stalls from char kuey teow, prawn mee, chee cheong fun, roti canai and satay, just to name a few. The various road signs around Coffee Terrace also bore Penang road names, giving me a feeling of nostalgia (since I used to stay in Penang for a good 5 years).

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Gurney Drive

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The Mountain of Food ice sculpture

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Datuk Chef Wan giving his keynote

After the opening keynote by Datuk Chef Wan, it was the officiating ceremony, joined by Mr Kevin Sim and Mr Edward Holloway. They were supposed to knock the ice off the sculpture to reveal the Mountain of Food plague within. Interesting!

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Officiating the Mountain of Food

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And it’s official!

Without further ado, we took a good look around the buffet spread and capture pictures of the food that screamed “Delicious!”.

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Pulut panggang – Rice wrapped in banana leaf with filling made from grounded dried prawns and grated coconut

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Delicate cakes

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Mee Rebus stall

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Desserts galore!

The presence of a life-size trishaw in the buffet area somewhat brought back memories of my time in Penang. This cute method of transportation is still practiced especially in the Georgetown area, and is a must-ride to discover the side of Penang that you would not have discovered otherwise.

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Penang trishaw / Beca

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Preparing a giant ice kacang

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Datuk Chef Wan giving his thumb of approval

During a brief press conference, Datuk Chef Wan emphasized on the fact that people in KL spend too much time in shopping malls. Instead of going shopping, why not take a trip up to the highlands for a mini getaway from the hustle and bustle of the city, as well as for the cool and fresh air?

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Datuk Chef Wan speaking at the press conference

He later joined all of us and savoured the variety of food offered.

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Pappadam – Indian appetizer famous in Nasi Kandar places in Penang

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Salad spread

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Indian-style fried chicken

With so much Penang food in sight, I can’t help but to present to you, the Top 10 Penang Food that you must try (in no particular order) ! :)

#1: Lor Bak

No food trip to Penang would ever be complete without having a taste of Lor Bak, which is a spring roll made from thin soybean sheets, wrapped around marinated minced pork and then deep fried. Savoury and fragrant, this delicacy is best eaten when dipped into the starchy sauce with chilli.

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Lor Bak stall

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Lor Bak with chilli and thickened corn starch sauce

#2: Satay

Of course, another famous delicacy would be the satay, skewers of marinated and grilled meat. Watching the skewers being grilled while capturing photos was really a challenge since the strong aroma was simply too enticing!

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Satay – Skewers of marinated meat

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Best eaten with peanut sauce

#3: Roti Canai

One particular stall that caught many people’s attention that day was the Roti Canai stall. The man behind this stall was amazingly skillful in tossing and twisting the piece of flat bread around that everyone was caught in awe. I even captured a video for your viewing pleasure. :)

The Making of Roti Canai (The Flying Bread)

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Preparing roti canai

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Tossing it up and about

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The final product – roti canai

There were lots of other Penang specialties that were made available. Good food is meant to be shared, and indeed, that was what I did, along with Saucer and Bok. :)

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witch and Saucer

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Bok and witch

#4: Oh Chien

Oh Chien, also known as Fried Oyster Omelette is yet another famous street food in Penang, since seafood is in abundance there.

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Oh Chien – Fried Oyster Omelette

#5: Pasembur & Rojak

Pasembur – A dish of Indian salad with shredded cucumber, potatoes, turnip, bean sprouts, prawn fritters, spicy fried crab and other seafood served with a sweet and nutty spicy sauce. This was among the best that we had! The seafood was fresh and sizable, and the sauce was delightfully appetizing.

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Rojak – A dish of mixed fruits and vegetables topped with a sweet and thick sauce topped with finely chopped peanut.

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Rojak – Mixture of fruits

#6: Hokkien Mee/ Hokkien Prawn Noodles

Hokkien Mee/ Hokkien Prawn Noodles – A dish of egg and rice noodles in fragrant shrimp stock, which is usually served with slices of fresh prawns. Do not be deterred by the bright red colour of the stock for it is just the colour emitted from the shrimps, and it is nothing close to fiery hot or spicy. :)

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Hokkien mee/Prawn noodles

#7: Char Kuey Teow

Char Kuey Teow – Stir fried flat noodles over very high heat with soy sauce, belacan, cockles, prawns, eggs and bean sprouts. This is extremely popular in Penang, so much so that it is synonymous to Penang food. One hasn’t been to Penang if one has not tried this dish.

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Frying Kuey Teow over high heat

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Char Kuey Teow

#8: Chee Cheong Fun

Chee Cheong Fun or Rice Noodle Roll comes in a variety of versions. Even within Malaysia, the chee cheong fun found in Kuala Lumpur is not the same as the one found in Penang. What differentiates Penang chee cheong fun from the rest is the usage of the shrimp paste, dark in colour, gooey and pungent. Some might say that it is an acquired taste, but really, you’ll find yourself loving it after the first bite.

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Penang Chee Cheong Fun

#9: Muar Chee

Muar Chee is a Penang local dessert made from steamed glutinous rice balls, topped with finely chopped peanuts,  sugar and sesame seeds. Usually sold in Penang hawker stalls, these balls are meant to be eaten right after served to maintain the crunchiness of the peanut and the softness of the rice balls.

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Muar Chee

#10: Ice Kacang

Ice Kacang, or Ais Kacang in Malay, is another popular dessert made from shaved ice served with sweet syrup and various condiments within. The usual suspects are corn, grass jelly, cendol, kidney beans and agar-agar, later topped with either fresh fruits or a scoop of ice-cream. Found widely on Penang streets, you would see this stall crowded with people usually in the afternoons, with people seeking solace in the bowl of glorious ice.

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Ice Kacang with a scoop of ice-cream

There you have it, the Top 10 Penang food that one must try based on the witch’s opinion. :) There are certainly more Penang food around, in fact too many to be fit into one post. But you get my drift! Penang is such a colourful place gifted with amazing food that I am more than happy to be able to savour it right at the peak of Genting Highlands!


Coffee Terrace at Maxims Genting Hotel Lobby

Hurry, this promotion ends on the 23rd of January 2011!

Buffet Lunch – Price: RM53.00++ (Adult); RM26.50++ (Child)
Buffet Dinner – Price: RM61.00++ (Adult); RM30.50++ (Child)

Coffee Terrace
Maxims Genting Hotel Lobby
Genting Highlands
Buffet Hours: Lunch: 12.00 noon – 2.30pm & Dinner: 5.00pm – 9.30pm

Of Good Food, Great Coffee and Awesome Company

With just the blink of an eye, FRIDAY is back to welcome us again! I am sure many of you, like me, love Fridays! It’s the day where lunch can be a little longer, work can be a little slower and time runs just a little faster! :) Since it’s Friday and I’m in a good mood, let me just share something for light reading. 😉 It was last weekend when I suggested to Ciki to try out the famous Puchong Yong Tau Fu for lunch. This place is by far my favourite to get my YTF fix!

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Assorted Yong Tau Fu in delicious soup

What I love so much about this place is how they prepare YTF on the spot and how everything is so fresh and piping hot! The soup was sweet and tasty but with no hints of MSG. Also, the abundance of sweet potato leaves made the whole combination all the more healthier and green. You could choose to eat these on their own or with a bowl of rice, like Saucer and I did.

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Assorted Deep-Fried YTF

I prefer to eat the fried versions for that extra crunch and bite, but Ciki loved to dunk it into the soup to soften the edges. :) Oh, I almost forgot, Ciki brought along her Monkey brother as well!

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Hi there! :)

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Say cheese!

After the fulfilling YTF, we continued to look for coffee, and where else but the comfortable Pacific Coffee Company! My previous experience with ice-blended drinks was not that satisfactory, so this time I opted for hot coffee instead!

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Toffee Nut Cappucino

My Hazelnut Latte came in such a huge mug! But it was so GOOD! Most of my friends who know me well would know that I’m not a coffee person, which explains why I chose latte which is more heavy on milk. But this was way better than what I expected. It was smooth, creamy and fragrant with hazelnut such that right about now, I’m craving for it. Really.

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Even Monkey is very happy with his drink

Of course, good drinks are just secondary in relative to awesome company! :)

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Ciki and witch

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Men in Black?

The Toffee Nut Cappuccino that Saucer had was frothy and smooth too. Topped with some chocolate powder, this was the drink perfect for a weekend afternoon, lazing away with some magazines or in this case, friends!

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The lovely mugs of frothy coffee

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Look at the foam!

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Hazelnut Latte

Apart from the amazing drinks, I also love the comfortable environment of Pacific Coffee Company. It is almost always never full, and the seats are comfortable with cold air-conditioning to keep us all comfy in the heat of the afternoon. I could sit here and laze around all afternoon!

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While Ciki was busy snapping pictures and Monkey was busy Instagram-ing, I took a sip of my comforting latte. :)

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And that’s how it’s done :)

Let’s do it again soon!

A Japanese Feast at Hokano

Once in a while, Saucer and I love going to Japanese restaurants because of the relatively healthier food options they provide. I especially love fresh sashimi and anything teriyaki! And oh, soft-shell crab too. :) So when Jessica invited us to have dinner at Hokano, we happily agreed. The spread of food we had was massive! We shall let the pictures do the talking now, shall we not? :)


Smoked Salmon Salad

I loved the Spicy Ika! It had a smooth and chewy texture, with a spicy taste.


Spicy Ika


Potato Salad

The Kaki Fry which was a plate of deep fried oysters was really quite amazing! The outer layer was amazingly crispy and fragrant, while the oyster inside was still moist and fresh. Yum!


Kaki Fry

Oh we had my favourite Soft Shell Crab! This was nicely fried without being overly oily.


Soft Shell Crab Schimi Age


Chicken Teriyaki


Chicken Katsu

Saucer’s favourite was Edamame! He had to order this whenever we dine at any Japanese restaurants. These came in quite a huge portion!




Tempura Soba

The Salmon Teriyaki was nicely done – with crispy, slightly charred skin and soft and smooth flesh.


Salmon Teriyaki

We had a debate that night on whether the Moromiso Steak was nicer or the Rib Eye steak! My vote went to the Rib Eye Steak since I found it to be more tender and the sauce not overpowering.


Moromiso Steak


Rib Eye Steak (its d same thing but teriyaki sauce)

Last but not least, a few plates of sushi rolls to be shared! Alaska Roll had the fresh salmon sashimi slices on top.


Alaska Roll


Kano Roll

While the Hokano Roll was the star product, with prawn tempura, crab sticks, unagi, avocado and tobiko on top. Lovely!


Hokano Roll

Spider Roll was generously stuffed with Deep fried soft shell crab, with bits of spicy salmon within to give it an extra kick!


Spider Roll

Needless to say, we were stuffed that night! Hokano provides a comfortable dining environment with Japanese food that has a home-cooked twist to it. Homely Japanese food, to put it aptly. :)


Hokano Japanese Restaurant

Hokano Japanese Restaurant (same row with Maybank Damansara Uptown)
74, Jalan SS21/35,
Damansara Utama,
47400 Petaling Jaya,
Selangor, Malaysia.
Tel: +603-77295325
Business Hours: Mon – Sat (12:00 pm – 3:00 pm & 6:00 pm – 10:00 pm), Sun (6:00 pm – 10:00 pm)

Celebrating the Extravagant 8 at Gu Yue Tien

The number ‘8’ is synonymous with prosperity and fortune in the Chinese culture.  This number is so auspicious that it’s becoming a common figure in the Chinese community – phone numbers, addresses or even car number plates are preferred to have the number ‘8’. Riding in the wave of ‘8’s is the Standard Chartered Extravagant 8 Menu for this Chinese New Year, whereby the campaign is participated by a total of 8 restaurants, with 8 dishes per menu, costing RM888 per table. So many ‘8’s! One of such restaurants is Gu Yue Tien at Chulan Square. It was my first time going to Chulan Square and certainly my first time stepping into this classy Chinese restaurant.

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Comfortable dining environment at Gu Yue Tien

The interior of the restaurant was elegantly furnished, with gold-coloured chairs, white table clothes and dark blue carpet.

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The first dish to start off the menu was the Norwegian Salmon ‘Yee Sang’. The first thing I noticed with this Yee Sang was the absence of shredded vegetables! Instead of the common shredded vegetables, carrots, ginger, etc used in a plate of Yee Sang, I saw lettuce and radish instead. And so the story went that the chef is not a fan of processed or preserved food, hence the ingredients used were fresh vegetables. I was game!

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Norwegian Salmon ‘Yee Sang’

The sauce had a tangy and fruity sweet finish to it, which was later discovered to be strawberry sauce. Lovely.

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Lou Sang or Lou Hei

The appetizer came in a delicate egg shell with its top removed. Upon further exploration, we found a half-boiled egg yolk submerged within the foie gras gravy. This dish of Gu Yue Tien Soft Boiled Egg with Foie Gras was prepared by removing the egg white first and pouring hot foie gras sauce onto it, making the yolk to be half-boiled, while maintaining the warmth of the egg during serving time.

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Gu Yue Tien Soft Boiled Egg with Foie Gras

This was decadent to say the least! Glorious, smooth and delicious without overly rich. What a smart idea from the chef.

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Gloriously sinful

For those who are anti-shark’s fin, this dish of Thick Assorted Seafood Soup with Crab Roe is perfect. Served with a golden hue from the crab roe, it was aromatic, flavourful and hearty.

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A Thick Assorted Seafood Soup with Crab Roe

The star of the night was undoubtedly and unanimously, the Salt Baked Spanish Iberico Pork Ribs! Its entrance alone was eye-catching and attention-seeking, stopping people in the midst of conversations, and screaming for cameras. We all loved the Iberico pork ribs! The aroma was distinctive, tantalizing and mouth-watering. I swear, I was this close to drooling while taking pictures of this lovely slab of pork ribs.

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Salt Baked Spanish Iberico Pork Ribs

Watching the staff cut the ribs was another sight to behold – the cracking of skin, the oozing of juice and the whiff of the spices were almost too hard to handle.

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Cutting up the pork ribs

And finally, when the ribs were on my plate, could I scream ‘heavenly!’. The ribs indeed, brought me to heaven and back. The first bite of the skin was crispy, while the meat inside was juicy and tender, with minimal fat and oil. Just the way I liked it! In fact, this could easily be the best pork ribs that I’ve ever tasted! These were so good I shamelessly had multiple helpings. 😛

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Best ribs ever

Next up was the Steamed Giant Garoupa with Minced Ginger and Yellow Bean Paste. This giant garoupa was a whopping 36kg piece of fish – with the capacity to feed over 250 people! Now I’ve had my taste of huge fish before and the meat is usually firm and tough, but this was fresh, smooth and flaky. The minced ginger took away what fishy smell it would have, and the yellow bean paste made it very moreish and delicious.

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Steamed Giant Garoupa with Minced Ginger and Yellow Bean Paste

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Smooth and flaky texture

Steamed Glutinous Rice with Fresh Water Prawn and Wax Meat arrived when I was already full, but the sight of the huge fresh water prawns was enough to entice my palate. :) Everyone was busy ‘booking’ the prawn with the most roe, while I was secretly feasting my eyes on the waxed meat instead.

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Steamed Glutinous Rice with Fresh Water Prawn and Wax Meat

While I enjoyed the fresh and succulent prawn, I found the glutinous rice to be a tad oily. Still, the waxed meat was good!

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Fresh water prawn

Pan Fried ‘Nian Gao’ was done differently in Gu Yue Tien. Instead of deep-frying it with flour like it’s commonly done, this was coated with black and white sesame seeds, giving it a very aromatic flavour, minus the guilt from deep-frying! :)

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Pan Fried ‘Nian Gao’

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‘Nian Gao’ coated with sesame seeds

Last but not least, something sweet to end our wholesome meal – Chilled Mango Cream with Pomelo or commonly known as “Yeung Ji Kam Lo” in Cantonese. A mixture of mango cream with morsels of pomelo, topped with a scoop of ice-cream. I can never say no to that!

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Chilled Mango Cream with Pomelo

Dinner was amazing, but it was made more awesome with the company of new friends and the animated Chef Frankie Woo!

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Tim and Chef Frankie Woo

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KY, Haze and witch

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Meena, witch and Aly

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Gu Yue Tien dining environment

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Gu Yue Tien Restaurant

Are you a Standard Chartered credit card holder? In conjunction with the Chinese New Year celebration, the best chefs from the Top 8 Chinese restaurants in the Klang Valley will cook up a storm to prepare customized Extravagant 8 menus to satiate the palate and tantalize the taste buds between 20th January and 17th February 2011, exclusively for Standard Chartered credit card holders.

Restoran Gu Yue Tien Sdn. Bhd. (Non Halal)
Chulan Square
92, Jalan Raja Chulan,
50200 Kuala Lumpur,
Tel no.:+603-2148-0808
GPS Coordinates: 3.149521,101.715842

Grill your own Meat at Bar-B-Q

Staying in Puchong is indeed a mini food haven to us. This small town which used to be known only for traffic jams is now getting famous for the huge variety of food outlets it offers. Bar-B-Q Plaza in IOI Mall is another addition to the never-ending food list of Puchong. Even though it has been around for quite a few months, we only managed to give it a try recently, when we were in the mood for BBQ.

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BBQ meat sets

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Mouth-watering wallpaper

The thing with BBQ that I don’t quite like is the smell of smoke that is inevitable. Most of the time, the ventilation of BBQ restaurants leave much to be desired, and we end up smelling like smoke after having a meal there. Not to mention the continuous perspiration we would experience from the heat of the fire too. But I’m happy to say that the experience at Bar-B-Q Plaza was really comfortable. Sure the heat was there, but the strong air-conditioning made the experience a whole lot more bearable, and I didn’t think I smell like smoke after the meal too. :)

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Comfortable dining area at Bar-B-Q Plaza, IOI Mall

Once we placed our orders, we were served a plate of condiments and a bowl of sauce. It was a plate of chopped garlic, a slice of lime and some bird’s eye chilli.

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Trio of condiments

Apparently, the BBQ sauce is actually vegetarian-based, and imported all the way from Bangkok! It tasted a little like oyster sauce, but with more flavour.

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Special vegetarian- based sauce imported from Bangkok

According to the guideline, we were supposed to add in all the condiments into the BBQ sauce to give it a twist and to bring forth the finest flavour of the barbecued meat.

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Give it a twist!

While waiting for our food to arrive, I took a look at the mini “How to Cook” pamphlet on the table. While most BBQ places use butter to oil the pan, this place uses lard! 2 fat pieces of lard were provided to us, and I initially thought they were fish cakes for appetizers! *LOL* Luckily I read the guideline just in time to know that they were indeed lard. Of course, using lard would definitely make the meat taste a lot more delicious and fragrant!

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How to cook

A hot plate was presented to us, with a concave surface, and a narrow sunken area surrounding it filled with soup. I thought the hot plate was nicely designed with such a shape to allow heat to be distributed evenly, but I didn’t find the soup area too convenient. It was too narrow and placing vegetables or noodles in it proved to be quite a chore.

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The hot plate

We ordered two sets to be shared, the first being the Economy Beef Set, which had slices of beef, udon, sliced cabbage, baby corn, lettuce and tomato. I can’t help but notice that there was only one measly slice of tomato and one slice of carrot given! What was their point exactly?

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Economy Beef Set (RM20.90)

The measly carrot and tomato aside, I could see that the beef slices were fresh, shiny and red. They also had a slightly marbled texture, giving them a nice juicy bite if I just slightly cook them! Given the nature of them being so thinly-sliced, I only needed to grill them for about 5-10 seconds on each side to have a slice of tender beef.

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Fresh slices of beef

Our second set was the Economy Pork Set, which had exactly what the beef set had, except with pork slices.

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Economy Pork Set (RM20.90)

Again, the pork slices were cut freshly, as can be seen from the nice pinkish colour. They also had a nice texture and not overly fatty.

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Pinkish pork slices

Following the instructions, we placed a piece of pork lard on top of the hot plate, letting it sizzle and grease the rest of the area.

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Pork Lard to grease the hot plate

When it was hot enough, we placed some slices of beef on top. Look at how nice they turned out to be just after 5 seconds! If you like it more raw, just grill one side of the meat.

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Grilled beef slices

A bowl of rice was given for each set too, to ensure that you end the meal feeling full?

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Grilled Beef slice

If you ask me, eating the grilled beef on its own is quite bland, for there’s no seasoning used on them at all. Just pure raw meat sliced up and grilled. But if you add it with the sauce, it’s a completely different story! I fell in love with the savoury, slightly sweet, sour and spicy sauce! Now you only get this if you combine all the condiments as above. And I couldn’t help but dip my meat slices into the sauce all the time. The good news is, the sauce is refillable too! :)

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Dip the beef into the BBQ sauce

Comparing the beef and pork, I preferred the beef slices as they seemed to be more tender flavourful.

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Grilled pork slices

So what did we do with the cabbage and udon? Plunk them in the narrow opening at the edge of the hot plate! It’s quite a chore to fit the vegetables in, I wish they had a bigger opening for the soup!

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Cooking the udon and cabbage in the soup

To be honest, the soup was bland, and tasted somewhat like water, even though they claimed it’s stock. I guess you need to put in more vegetables (more carrots/tomatoes perhaps) to make it more flavourful.

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Grilled pork and beef slices with cabbage on the side

Overall, I found the BBQ experience quite an enjoyable one, especially the beef slices that went well with the combination of sauce. It would be much better if they had a more comfortable opening for the ‘steamboat’ section or just do away with it altogether.

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Napkins are charged at RM0.30 each

Bar-B-Q Plaza (IOI Mall)
Lot G-19, Ground Floor,
IOI Mall,
Batu 9, Jalan Puchong,
Bandar Puchong Jaya,
47170 Puchong,
Selangor, Malaysia.
Tel : +603 – 8075 0818/ +6016-218 1147
Website: www.barbqplaza.com.my