Monday, November 21, 2011

Shangrila - Wedding Food Tasting (Hidden Meaning)

Wedding session is here again and I have lost count on the numbers of weddings I have attended this year. Chinese weddings are famous for it extensive 10 course dinner, where each course symbolizes something special. Let's try to figure out what each dish represents.
Shangrila Hot Cold Dish Combination - This plate usually consists of various meat and seafood. During our tasting, we were served 2 sliced abalones, 2 crab claws, yam nest with stir fried chicken and 3 slices of fish cakes. The Hot and Cold exhibit the Yin and Yang, symbolizing the balance of a new relationship.
Golden Pumpkin infused with Crab Meat and Dried Scallops - The appetizers is usually followed by a double boiled soup. The golden pumpkin indicates wealth, while the crab meats and dried scallops represent prosperity.
Deep Fried Boneless Chicken with Marmalade Sauce. Serving chicken denotes joy and celebration. Most of the restaurant will serve the entire chicken to connote completeness.
Eight Treasure Chicken in Gold Foil - We were given two choices of chicken to taste. I personally prefer the latter, as it is less fatty compared to the first chicken. Nevertheless, the bride and groom have decided to go with the fried chicken since there will be a lot of non-Chinese guests attending the wedding.
Vegetable Parcel topped with Wild Mushroom & Hokkaido Dried Scallop Gravy - The vegetable parcel symbolizes "money pouch", which translates into plenty of wealth and happiness.
Wasabi Prawn Salad and Grilled Buttered Prawn in "Bird Nest" - The big prawns represents liveliness.

Steamed Atlantic Cod Fish with Superior Soya Sauce. In Chinese, Fish means plentiful and abundance.
Glutinous Rice Wrapped in Lotus Leaf. While ordinary rice is the daily staple for Chinese people, glutinous rice is regarded as a bit of luxury in China and it is only eaten on special occasions such as a wedding reception. The grain of the glutinous rice tend to be whither and rounder compared to ordinary rice. It also tastes much sweeter. Glutinous rice are usually served in a Lotus Leaf.
A wedding reception will usually end with some red bean soup coupled with some pan fried lotus paste to wish the newlyweds a hundred year of togetherness. The sweet lotus paste symbolized fertility and many descendants. Nonetheless, we were charmed by the Baked Lychee Tart with Coconut Ice Cream. It was delicious.

The 10 course dinner which includes a bottle of white/red wine cost around RM2588++/ table. Overall the food was good and the plating was decent. Hopefully the quality of the food on that night will be equally flavorful.


Friday, November 18, 2011

Marmalade @ Solaris Dutamas - Breakfast

Surroundings - Jump start your day with a hearty meal at Marmalade. This child friendly restaurant is located at Level G3, right next to the children playground of Solaris Dutamas. The homely atmosphere coupled with friendly wait staffs set the right tone to start your morning with a glow.

Menu - The restaurant focuses on delivering simple home cook food with big flavours. The salads, gourmet sandwiches, spaghettis and other comfort food makes it an excellent spot for health conscious diners. Marmalade was voted the Best Healthy Eating/Vegetarian Restaurant in the Time Out KL Food Awards 2010. Bravo!

The intensely chocolaty milk shake and refreshing fresh apple juice.
Sounds of Havana was staked with crunchy pineapples, diced pepper, fresh lettuce, roasted chicken cubes and some fragrant cashew nuts. To finish, the bowl was drizzled with honey mustard and coconut salsa.

The combination of strawberries, bananas and french toasts echoed the sweetness of life.

Marmalade, &&<span class=

Tuesday, November 15, 2011

Ben’s Independent Grocer

For those due to host a Thanksgiving dinner or a Christmas party but dread the hours in the kitchen. Dread no more as Ben's Independent Grocer will change the way you shop and cook. This 50,000 sq ft. grocery store offers a wide variety of local and international goodies, ranging from fresh produce to dry goods. Fresh As Fresh Gets - Soil is no longer required for plants to thrive here. For RM4.50, you can enjoy a fresh head of Hydroponic Lettuce. Imagine grocery's fridge being replaced by rows of hydroponic system. That would truly revolutionize the way we shop for food.

Food for thought: Since no pesticides or herbicides are used, would you consider this an organic produce?
The Ginger Bread Man section is an excellent stand for homemade breads and pastries. I was loafed away and ended up buying a loaf of Rosemary & Olive Focaccia Bread and a Whole Grain Bread. My parents enjoyed it very much as both breads were dense and wholesome.

Pick up Cracking Pork Belly, Mousse of Goose Liver and Black Goose Foie Gras at S.Wine - the non halal section of Ben's Independent Grocer. There are a wide array of salami, pepperoni, proscuitto, sausages and hams at the freezer counter waiting to be bought and consumed.

The signage at Ben's is extremely cute and creative. The layout was well thought of and it has subtly integrated gourmet cafe and coffee counter inside the 50,000 sq ft. compound. Ben's Independent Grocer has earn another brownie points for the team, setting new standard to the Malaysia's supermarket scene. Long gone the dreadful preparation of Thanksgiving dinner and Christmas party.


Friday, November 4, 2011

Shang Palace @ Shangri-la Hotel : Lunch Set Menu

Surrounding - Shang Palace located at Shangrila Hotel has always been a classy affair. The restaurant is long noted for its glitz housing traditional Chinese lanterns and antique furnitures.

Menu - Cantonese cuisine are being prepared at its finest by Executive Chef Tan Kim Weng, who has over 20 years of culinary experiences. Shang Palace is a heaven for dim sum lover as it comes in small, humble packages in the best possible bites. Since its a special occasion, we have decided to try their set lunch menu this time around (RM88++ per pax) . There is always life beyond dim sum on a Sunday morning. =)
Roasted Duck topped with Jelly Fish - The duck was a tad overcooked while the jelly fish was rubbery. =(

Platter of four dim sum - The bamboo steamer housed a piece of Shrimp Har Gow and a Siew Mai. The Fried Fish Ball was palatable but the Vegetables Ball with Sesame Seeds wasn't appetizing - It was cold and blend.. eeewww...

Dumplings are traditionally eaten for breakfast on New Year's Day in North China. However, their popularity is such that they are now eaten all year round in every part of the world. The Poached Dumplings was silky and delicious. In addition, the double boiled soup was light and tasty. They said: A cook's soup is a singer's voice.

The Stir Fried Cod Fish with Bell Peppers was mediocre

Fried thick Noodles with Shredded Duck Meat in black pepper sauce. The briny noodles lacked the "wok hei" which was vital to a good bowl of noodles

The dessert was probably one of my favourite dish. The Gui Ling Gao also known as Turtle Jelly is a herbal dessert traditionally made from powdered plastro (bottom shell) from the critically endangered turtle. Since it is so popular, the commercially available Gui Ling Gao usually does not contain turtle shell powder anymore, but it does share the same herbal additives which is good for skin complexion.
Overall, the meal was alright, there were some hits and misses. Nonetheless, we all agreed that the dim sum menu would probably be a better choice.
<span class=

Thursday, November 3, 2011

Upper Deck Tanzini @ G Tower

Surroundings - Upper Deck Tanzini is tucked on the 29th floor of G Tower. The picture windows, glass ceiling and hanging lights created a beautiful moment for me and my girlfriends. The ambiance was both mystical and enchanting.

Menu - Upper Deck Tanzini is one of the few places in KL that only offers Pre Fix Menu. Diners are allowed to choose the number of food courses - RM155++ for four course, RM185++ for five course, RM215++ for six course.

Badges for the girls...

Amuse Bouche - Chef's big ideas in small bites. Not that small after all. I thought the serving was quite generous. The fish was slightly overcooked, but was artfully presented.

Smoked Northern Piks & Capellini - House smoked Pike Fish, Chilled Ulam Raja Capellini, Trout Roe, Chili Vinaigrette. The pasta was fresh and the Pike fish was tasty. Nonetheless, the dish was a tad too dry with too little sauce to go with the pasta.

Master Kobe Striploin & Wagyu Beef Rump - Even though the presentation was beautiful, I couldn't finish this dish. The quality of the wagyu was subpar and the kobe was unchewable. The worst part was the waiter didn't even bother asking how well I want my beef to be cooked. It was extremely disappointing.

Chocolate Cake accompanied by some fruits. The dessert was palatable.

Unfortunately, aside from the good ambiance, I have nothing nice to say about the food and service. The food was forgettable and all of us agreed that for RM155++, we can get better food elsewhere. Also, the waitstaffs wasn't very helpful and friendly, not the top notch service you expect from a fine dining restaurant.


Upper Deck Tanzini Big Badge