A “Rabbit” Buffet Dinner at Swiss Garden

If you have been following my blog lately, you would notice that it is filled with Chinese New Year set menus offered by various restaurants to commemorate this once-a-year occasion. While some may like the exclusivity and the prim-and-proper feeling that are synonymous with a sit-down dinner, some might prefer to stuff themselves silly with  an all-you-can-eat buffet. To cater to that group of people, Flavors Restaurant of Swiss Garden has prepared an array of Oriental Delicacies for the upcoming year of Rabbit (2011).

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Flavors Restaurant dining environment

The whole restaurant was nicely decorated with lots of red lanterns and red fire crackers. Really festive!

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Mock firecrackers

What greeted me at the entrance was this lavish display of Yee Sang‘s ingredients, with a giant fan as a backdrop. Just looking at the variety of colours and the sheer assortment of toppings was enough to put me in the mood to ‘lou sang’. If you don’t know what Yee Sang and its ingredients mean yet, read about it here.

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Ingredients of Yee Sang

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Plate of Prosperity Jelly Fish Yee Sang

As usual, Yee Sang is meant to be tossed! And toss we did – the higher the better. Do all that while shouting words of prosperity.

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Tossing of Yee Sang aka Lou Sang or Lou Hei

After the customary tossing of Yee Sang, one is then free to roam around the buffet spread and start feasting. The best part about buffet is that you don’t have to wait for dishes to come to you, you go to the dishes instead. And did I mention the multiple helpings you can have? Here are some of the selections from the spread:


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Smoked Salmon

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Cheese platter – goes well with crackers

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Assorted seafood on ice

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Deep-fried Crabstick wrapped with seaweed

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Hot and sour Sze Chuan soup – this was really moreish and nice!

Main Dishes:

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Curry Salmon Head – Thick gravy and fragrant with coconut milk

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Assam prawns

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Braised Dry Seafood with Oyster

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Steamed Chicken with Ginger

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Garlic Chili Prawn

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Steam Fish with Black Fungus


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Deep Fried Yam and Nian Gao – Not overly oily and nicely fried! Yum!

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Passion Fruit Cake

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Leng Chi Kang (Lotus Seed dessert) – Not overly sweet, my favourite dessert :)

The delightful buffet spread was the great work of Chef Ow, whose specialty includes the Deep Fried Nian Gao.

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Linda and Chef Ow of Swiss Garden Hotel & Residences

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Did you know the story of the fire crackers?

If buffet is what you’re looking for this Chinese New Year, drop by Flavors with an empty stomach.

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Flavors Restaurant at Swiss Garden Hotel and Residences

1) Reunion Buffet Dinner (2nd of Feb) is priced at RM88++ / adult and RM48++ / child from 6.30-10.30pm
2) Chinese New Year Buffet Dinner (17th of Jan til 13th of Feb) is priced at RM68++ / adult and RM38++ / child from 6.30-10.30pm (inclusive of “Yee Sang”)

Yee Sang Prices:
Salmon Yee Sang – RM48++ / Half portion, RM78++ / 1 portion
Jelly Fish Yee Sang – RM38++ / half portion, RM58++ / 1 portion

Flavors Restaurant
Swiss Garden Hotel and Residences

117, Jalan Pudu,
55100 Kuala Lumpur,
Tel no: +603-2141 3333
Website: www.swissgarden.com

A RED Chinese New Year Dinner with the DJs

In just a matter of days, the Year of Rabbit will welcome us in all its furry glory. :) Are you excited? This year, various restaurants in KL are running Chinese New Year set menus to usher in the new year. One such restaurant is Toh Yuen at Hilton Petaling Jaya. What better to celebrate the new year than with a bunch of fun-loving and chirpy DJs from Red FM? I was privileged to be invited to sample the Chinese New Year dinner menu together with Aly (Red FM Eleven2Three), Terry (Red FM Drive), Lexie (Red FM’s Late Night Love Songs) and Jeremy (Red FM Breakfast Show). Also, if you noticed, the ladies were all dressed in the traditional Cheong Sam just for this occasion. Puts us in the mood, really.

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witch with Debra, Jin, Esther and the Red FM DJs Lexie, Terry, Jeremy and Aly

So the four of us bloggers started ‘work’ once the first dish was out. And by that, I meant all of us got prepared with our gear and started shooting away. The DJs found it fascinating that all of us girls had huge cameras! :)

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Girls in cheongsam working 😉

The first dish was the “Fatt Choy” Abalone Yee Sang, where “Fatt Choy” means prosperity and fortune in Chinese. Known for the Malaysia Chinese’s way to commemorate the occasion, Yee Sang comprises assorted condiments, which differ in their auspicious meanings.

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“Fatt Choy” Abalone Yee Sang

Cracker represents happiness, peanut and sesame symbolize harvest, oil represents wealth and pomelo means good luck. Complete the selection with fresh seafood sashimi as raw seafood symbolizes life and longevity. The ritual to enjoy this delicacy is to gather family members and friends to toss and mix the ingredients and dressing with chopsticks, while hollering auspicious phrases such as “Good health!”, “Better fortune”, “More money” and so on.

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Yee Sang with all the condiments

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A photo before the toss

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Tossing of Yee Sang

The Chinese believe that the higher the Yee Sang is tossed, the more prosperous one will get in the coming years.

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The higher the better! (Check out Aly’s expression)

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Toss for prosperity and good luck – “Lou Sang” or “Lou Hei”

The more well-tossed the Yee Sang is, the better it tastes! The slices of abalone hidden within this mountain of treasure were chewy and gave the combination a delightful twist! The plum sauce and peanut gave it a tangy and nutty finish, and don’t forget the crackers! They are my favourite! 😉

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A well-tossed plate of Yee Sang

Since we had Longevity Set Meal, the next dish offered was Braised Shark’s Fin Soup with Crab Meat and Roe. The broth was thick and and flavourful, with plenty of crab meat and roe found within. It was hearty and wholesome, especially with a dash of vinegar.

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Braised Shark’s Fin Soup with Crab Meat and Roe

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Thick broth with Crab Meat and Roe

The next dish was Deep Fried Chicken with Two Tastes, with the the deep fried chicken forming a perimeter around chicken cubes cooked with dark and sweet sauce. The deep fried chicken was golden brown, with thin and crispy skin and no hints of fat. I thought this would be my favourite of the two, until I had a bite of the dark-coloured chicken cube. It was coated with a thick and black sauce, almost caramel-like, with a sweet and slightly savoury taste to it. It was heavenly!

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Deep Fried Chicken with Two Tastes

Fish  or “Yu” in Chinese represents Abundance, and hence is a must in almost all Chinese New Year menu. We had the Steamed Pomfret with Soya Sauce, which was fresh and had a firm texture. The fish on its own is usually bland, therefore the soya sauce used makes a whole lot of difference to it.

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Steamed Fish Pomfret with Soya Sauce

Stir Fried Sea King Prawns with Pineapple Sauce was served next, in a colourful platter of red, green, yellow and brown. It was already a feast to the eyes! The prawns were huge and succulent, while the sweet and sour sauce complemented them well. Unless you’re watching out for cholesterol, this dish will not go wrong with anyone!

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Stir Fried Sea King Prawns with Pineapple Sauce

After dishes of meat and seafood, we had the Stewed Sea Cucumber and Mushroom with Broccoli to balance our diet. I love eating sea cucumber and I thought the chef did an amazing job with this dish for the sea cucumber was soft, melt-in-your-mouth and yet gelatinous! Almost like a sponge-like texture, it absorbed the savoury gravy within, making it burst with flavour upon each bite.

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Stewed Sea Cucumber and Mushroom with Broccoli

The second last dish of a Chinese New Year menu is usually noodles or rice, and this time we had the Seafood Fried Rice with X.O. Sauce. Now before you go on thinking that this dish has alcohol in it, X.O. sauce is actually an alcohol-free sauce, made from chopped dried seafood and mixed with chilli, garlic and oil. The resulting combination is flavourful, wholesome and tasty. More importantly, the rice was fried to perfection – fluffy with each morsel well-coated with sauce.

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Seafood Fried Rice with X.O. Sauce

To end the Longevity Set, we had Chilled Honeydew with Hasma. We had a good look at the bowl of hasma before it was being mixed inside the dessert. Now, this was when people started wondering, “What is Hasma?” Reliable sources revealed that hasma is actually made from the dried fallopian tubes of true frogs. I took one slurp and found it to be glutinous, jelly-like and quite enjoyable! Plus, Hasma has some health benefits such as replenishing vital essence in the lungs, kidneys, and improving skin complexion. Needless to say, I finished my bowl to the very last drop. 😉

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Chilled Honeydew with Hasma

The humble Chef Lee Kok Siong came out for a short chat with us that night, since the restaurant was pretty busy. Thank you Chef for such an amazing dinner!

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Chef Lee Kok Siong

After dinner was more photo session! It isn’t everyday that all of us girls were dressed in cheong sam, you see. :)

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Esther and witch

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Debra and Jin

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The ladies

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with Jeremy and Aly

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All of us wishing you a Happy Rabbit New Year! (pay attention to our fingers :P)

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Toh Yuen, Hilton PJ

It was certainly a dinner experience to remember – with good food, gracious hosts (Thank you Elaine and Shiuan!) and amazing company! The Longevity Set Menu is priced at RM1,388++ per table for 10 persons.

Other sets: Happiness Set at RM888++ per table of 10 persons and Fortune Set at RM1188++ per table of 10 persons.

These set menus are available for Lunch (12.00 – 2.30pm) and Dinner (7.00 – 10.30pm) from 17 January to 28 February 2011.

Toh Yuen
Hilton Petaling Jaya
No. 2, Jalan Barat,
46200 Petaling Jaya,
Selangor, Malaysia.
Tel no.: +603-7955 9122
Fax no.: +603-7955 3909
Website: www.hilton.com

No Frills Dinner at Taiping Lang

It’s a sunny Wednesday morning today and a prelude to a holiday tomorrow! Let’s do away with all the Chinese New Year reviews that have been bombarding my blog lately, shall we? Today I’m going to share a short post with you regarding some authentic and home-cooked grandma’s dishes in a restaurant called Taiping Lang. Judging from the name and the dialect of the restaurant, this shop is owned by some Hokkien descendants from Taiping, Perak. What struck me once I entered the restaurant was how similar it looked like my grandmother’s place last time! The myriad of ladles, spoons, strainers as well as the grandfather’s clock hanging on the wall. Uncanny!

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The homely feel of Taiping Lang restaurant, with the assortment of kitchen utensils hanging on the wall

Taiping Lang also has quite an interesting concept of rotating their menus once every 2 days. There are a total of 3 menus, labeled as Menu T, P and L (Short for Taiping Lang I’m sure). I liked their way of marketing their dishes as this meant the customers would be in for something new (most probably) in their subsequent visits. The menu that was given to me that day was labeled as P, and it was just one page – simple and straightforward. There were 4 sets available that day (as with every other day) and each set was cleverly mixed and matched to provide the wholesome combination of spicy, savoury, sweet and sour blend of taste. Depending on the number of people dining, one could ask for a set for 2 persons, 3 persons and so on. Also, there is a short list of Daily Side Dishes that one could order a la carte.

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Menu of the day

We ordered the Set D for 2 persons (RM28) and topped up a dish of Hu Pau or Otak-Otak. This is a dish primarily made from fish paste with a mixture of spices and wrapped in banana leaf. The result was a piece of fish cake with a soft and smooth velvety texture that was fragrant with the hints of coconut milk, lemongrass, shallots and turmeric. This was definitely one of the better ones I’ve had, steamed to perfection and must be eaten warm.

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Otak-Otak (RM5)

Following that, our dishes from the Set arrived. The first being the Kiam Chai Buey (Mixed vegetables stew) which was sour and appetizing. This dish is traditionally made from mixing of leftover vegetables (chai buey) and meat, and lots of mustard greens. It is hard not to fall in love with this because of the multitude of flavours that it projects, especially after being stewed for long hours. The one at Taiping Lang had a slight nutty taste that complemented the sour base really well. I would have preferred it to be a little bit more spicy but still it was decent and moreish.

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Kiam Chai Buey (Stewed mixed vegetables)

The next one in the set was Gulai Hu, or translated to be Fish Curry. This came in a clay bowl with lots of curry and a generous portion of stingray in the form of fish fillets. The curry was thick, slightly spicy and extremely fragrant from the coconut milk. It’s the type of gravy that you could mix with your rice and end up finishing 2 bowls of it. Oh and may I add, rice is free flow with the set! Amazing isn’t it? :)

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Gulai Hu (Fish Curry)

The fish fillet was rather sizable, fresh and smooth especially when drenched with curry. Yum!

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Fish fillet in curry

So we had sour dish and the spicy dish, now for the savoury one – it was Hong Ba or Braised Pork with spices and mushroom. This dish didn’t really look good in picture but you have to try it to know how good it is. This was definitely the dish that reminded me of grandma’s cooking – my own grandma that is. I have always read about how some people taste some dishes and be reminded of their grandmother’s cooking but I’ve never really experienced it until now. Sure the taste is not fabulous or of top-notch standard, but the imperfection is what made it so perfect. The meat was soft from the hours of stew, and the light gravy was savoury and very tasty.

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Hong Ba (Braised Pork with spices and mushroom)

Last but not least, a bowl of hot Soup of the Day to warm the tummy. A set for 2 persons comes with 2 bowls of soup, with plenty of ingredients inside. The soup that night had winter-melon, pork ribs and “yu zhu” in it, among others. It was warm, sweet and very flavourful. I wish I had a second bowl! :) Best of all, the whole meal gave me a really healthy feeling, no MSG or oily stuff, what you would expect from a good home-cooked meal.

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Soup of the Day

Also, if you don’t feel like having rice, you could opt for porridge as well. It’s the type of plain white rice porridge (Teochew style) and also served free flow. Yes, free flow. Well, that’s how it’s supposed to be when you eat at your grandmother’s place, isn’t it? :)

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Restoran Taiping Lang

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Taiping Lang Restaurant in Bandar Puchong Jaya

The bill for 2 of us that night was RM28 + RM5 (otak-otak) + RM0.50 (warm water)  = RM33.50. There was no service or government tax! :) For 4 different dishes and 1 soup, I think it’s a pretty good deal.

Restoran Taiping Lang
No.19-01, Jalan Kenari 18B,
Bandar Puchong Jaya,
47100 Puchong,
Selangor, Malaysia
Tel: +603 – 8076 2686
Email: info@taipinglang.com
Business Hours: Tuesday – Sunday (Closed on Monday)
Lunch : 11.30am – 3.00pm
Dinner : 6.00pm -10.00pm
GPS Coordinates: 3.044804,101.622012

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!