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Barcelona street art installation calls for peace in Gaza

An art installation calling for an end to fighting in Gaza and peace between Israelis and Palestinians by French street artist James Colomina popped up on Thursday on downtown Barcelona's Ramblas boulevard. Titled The Children Of Peace, it features statues - painted entirely in Colomina's hallmark bright red - of two children, one wearing a Jewish kippah and the other a Palestinian keffiyeh as headdress, holding hands. A child (right) hugs the installation created by Colomina in Barcelona. Photo: AFP They stand in front of a white canvas displaying a heart shape containing the peace symbol, all made with red hand prints. "This is asking for peace between the two peoples," said pensioner Renee Sanchez, 67, as she walked by. "That's what we all want. Let everyone live their lives and forget about so much hatred." Colomina, who was not present at the site, told Reuters that he chose Barcelona because it was a "city where street art shines out to the world". A pedestrian at Las Ramblas in Barcelona walks past life-size statues of an installation entitled 'The Children Of Peace', created by Colomina and representing the hope of the Israeli-Palestinian conflict. Photo: Reuters The display was removed by construction workers after about four hours. Colomina's red statues of Russian President Vladimir Putin riding a toy tank have appeared in playgrounds in various parks around the world, such as New York City's Central Park, London's Regent's Park or Rome's Villa Borghese gardens. - Reuters

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2024-02-09 00:00:00

Arts,James Colomina,Artist,French,installation,Barcelona,Gaza

James Colomina's art installation 'The Children Of Peace' features statues of two children - one Palestinian and the other Jewish - holding hands

https://www.thestar.com.my/lifestyle/culture/2024/02/09/barcelona-street-art-installation-calls-for-peace-in-gaza

Usher says he was Beyonce’s ‘babysitter’ before she was famous

Usher has confessions about being Beyonce’s “babysitter” back in the 1990s. The upcoming Super Bowl halftime performer made remarks reflecting on his early career days when a then-teenage Usher, now 45, “looked over” Queen Bey, who is just three years his junior. After being asked if he was ever Beyonce’s “nanny,” Usher jokingly responded he would technically be a “manny” but denied the title and clarified. “Daryl Simmons, he had a group by the name of The Dolls, and they came to Atlanta for the first time. This is before Destiny’s Child became Destiny’s Child,” Usher told Shannon Sharpe on Club Shay Shay. “I think I looked over them while they were doing something in the house. I had to watch over ’cause I was like the, you know, the authority ’cause I guess I was the teenager at the time.” The Yeah singer revealed in August that Beyonce was about 11 to 12 years old at the time he was tasked with the babysitting responsibilities, which would have put him at 14 or 15. “I was making certain that they didn’t, you know, get in no trouble in the house at the time,” he added. Usher went on to explain how even at a young age he knew the Renaissance megastar “had a talent and also to a brilliance and a brightness that was much different.” Sounds like Usher was a founding member of the Bey-hive! “It’s really great for my sister, to see that she’s done so amazing and continue to thrive and just get bigger and better,” he gushed. “Whether it’s musically or in her life or creativity, all of it, man.” The OMG singer, who recently wrapped up a residency in Las Vegas, is set to take the big stage during the Super Bowl LVIII halftime show on Feb 11, which he calls the “honour of a lifetime.” The star has remained tight lipped about which of his hits are included in the performance and if there will be special guests, but promises a “celebration.” “I do want to play the songs that people obviously recognise and the ones that I celebrate, I’ve been able to laugh, I have been able to cry, I have been vulnerable, I’ve been telling and honest,” he told Extra. “I’ve also collaborated with a lot of people in the process, so... there’s a celebration there.” – New York Daily News/Tribune News Service

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2024-02-05 00:00:00

Usher says that even at that young age he knew the 'Renaissance' megastar 'had a talent and also to a brilliance and a brightness that was much different'.

https://www.thestar.com.my/lifestyle/entertainment/2024/02/05/usher-says-he-was-beyonces-babysitter-before-she-was-famous

Heart and Soul: Tapestry of blessings – What brings families together?

Sometimes happiness is just eating together. To sit down for a meal, foster conversations and laugh out loud – that’s what makes life beautiful. Food is a great draw to reconnect with those you’ve missed seeing, in the intimacy of your family home. It provides the best framework for bringing together the people who matter most in your life – your family. Have you ever had an upbeat family gathering that didn’t involve food? No, right? Family love can be forged through mundane actions such as preparing a meal together. The connective power of food makes a get-together more interesting. In an extended family, there will be one or two members who excel in cooking. My late mother-in-law used to cook for the big Eu family, and we would all gather at the old house to delight in her signature dishes. Food was her default way of expressing her love. Traditionally, feasting brings families together. Eating and sharing news together is a great way to bond in a multi-generational family. The charm of the meal is in the created atmosphere of unhurried moments of pleasure. It is very uplifting. It is easy to drift apart if families don’t make it a point to come together for a meal at least once a year. We need to live with greater intention to regularly connect with one another. It takes an effort in today’s frenetic world but sometimes life gets in the way. It is easy to let things slide. In a big family, there will be varied characters. The extrovert will enjoy the vibrant vibes and be in their element. But the quiet, introverted type might find the cacophony of voices overwhelming. Sometimes you have to sit with the shy and reserved family member to bring them out of their shell. Among family members who know us so well, we can shed the self-preservation instinct, take off the mask, and relax in the beauty of the moment. Your family know your strengths and weaknesses. They have seen you grow up from babyhood to maturity. They may even call you by your childhood nickname, so just be your authentic self and immerse in the familiarity and comfort. This brings to mind these lines by the poet Helen Steiner Rice: “If people like me didn’t know people like you, life would lose its meaning and its richness too.” In a family gathering, children get the strong message that family bonding is important, and they indirectly learn about courtesy and connection, and conversation skills as well. It is wonderful to watch the children play with their cousins and get to know who their granduncles and great-grandaunts are. Families are connected by cords of love invested so long ago through multiple interactions and festive gatherings. They are brought together by the kind of love that can survive the obstacles in their way. To have such emotional support makes us stronger when it comes to tackling the storms of life. Small, unexpected acts of kindness may be the way to bring families together. We all need to give a little in order to receive. WhatsApp chat groups and Zoom gatherings are a pleasant way to keep in touch for occasional updates but nothing beats face-to-face gatherings. When we meet in the physical, we get to form visual images that are later kept in the archives of our memories. Some of the treasured things in life certainly cannot be assigned a price. These include faith, love and tenderness. As family, we can be open and vulnerable, and share accomplishments as well as our hopes and fears. To feel the transience of the moment – the fleeting moments of connection and their values – is to know the preciousness of family. Until you remember to build those moments from spontaneous kindness and generosity, until you embrace the love in the hugs, the pat on the shoulder, the firm handshake or the exchange of gifts, you won’t grasp the value of the moment, the fragility and the intimacy. All these small and familiar interactions are a stark reminder that life holds no guarantees. The next family gathering might not be the same or comprise the same people at the table. It is a jolting truth that prompts many to brave the heavy traffic, even congestion at the causeway, to make it for that all-important reunion dinner. The tossing of Yee Sang and the chorus of “Heng-ah! Huat-ah (Good luck and prosperity)!” reverberates around the house, creating a happy atmosphere. We get to meet some of the family members only once a year or every few years. Then we notice the passage of time etched on the faces of the elderly, their gait being the great betrayer of their age. The shadows have grown long for them. Some sadness inevitably creeps up amidst the joy of the celebration – another reminder that mortality catches up on everyone. Without the familiar faces cheering us on, will we find our way back to a place of love? When our adventures bring us back home to realign our bearings, we feel awash with love that enriches us. We do need relationship attachments with our family who offer us a safe haven or safety net from the capriciousness of life. Therefore, what other reason do we need to gather together? Love wrought in thought, word and action manifests itself in little caring ways that build each other up, and bind seemingly ordinary moments into a tapestry of treasured blessings – one meal at a time.

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2024-02-09 00:00:00

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Conversations at the reunion dinner are a great way to bond in a multi-generational family, especially when you rarely see one another.

https://www.thestar.com.my/lifestyle/living/2024/02/09/heart-and-soul-tapestry-of-blessings---what-brings-families-together

China ‘Bo Bo Chicken’ dance craze sweeps nation with catchy tune sampled from street vendor cry, surpasses ‘Subject Three’ mania

A new dance craze named after China’s famous Bo Bo Chicken snack has gone viral on mainland social media. Two months after the hip-twisting folk dance known as “Subject Three” became an online sensation, new dance moves inspired by the spicy skewer snack featuring chicken, its offal, and a variety of vegetables and meats, have become all the rage online. On Douyin, the mainland version of TikTok, people have been posting different versions of the Bo Bo Chicken dance since January. Do you have questions about the biggest topics and trends from around the world? Get the answers with SCMP Knowledge, our new platform of curated content with explainers, FAQs, analyses and infographics brought to you by our award-winning team. The most popular version by far features the dancer’s head bobbing back and forth like a chicken’s, and leg and hip twisting movements similar to the iconic moves of the Subject Three dance. Aside from the dance moves, the accompanying tune, with its catchy rhythm and lyrics, has intrigued people the most. It also includes a sample of the cry street vendors in southwestern China’s Sichuan province make when they sell the dish. Hawker shouts of “Bo Bo Chicken, Bo Bo Chicken, one yuan (14 US cents) per skewer”, were reportedly captured by a car driver as he passed by a vendor during a traffic jam, and went viral before being used in various memes. The sample was even added to a concert video of Singaporean singer and songwriter JJ Lin because people thought it went well with his dance moves. Despite many people finding it amusing, Lin himself was not impressed, posting on Instagram that people who put “weird music” over his concert footage “should not come to my concerts next time”, with the hashtags – #notfunny and #norespect. The sister dance to that of Bo Bo Chicken, Subject Three, went viral online after staff at branches of the Haidilao hotpot restaurant chain, which is famous across China for its entertaining service, performed it for customers. Known as ke mu san dance in Chinese, it was said to originally be a folk dance performed at weddings in the southern Guangxi Zhuang autonomous region and a symbol of joy and blessing. Haidilao rewarded the staff members who thought of the idea, and promoted the dance across all its mainland outlets, asking its employees nationwide to learn the moves. The dance became so popular that young performers from China and the US performed it during the Lunar New Year party at the Chinese embassy in the United States on January 28. It is also set to be performed during the China Central Television Spring Festival Gala, the country’s most-watched show. However, not everybody is a fan. Some have criticised the hip-twisting moves for being “too vulgar”. More from South China Morning Post: For the latest news from the South China Morning Post download our mobile app. Copyright 2024.

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2024-02-09 00:00:00

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Dancers bob head like a chicken while making hip-twisting movesWill be performed during country’s most-watched Spring Festival show

https://www.thestar.com.my/aseanplus/aseanplus-news/2024/02/09/china-bo-bo-chicken-dance-craze-sweeps-nation-with-catchy-tune-sampled-from-street-vendor-cry-surpasses-subject-three-mania

Rod Stewart cancels concerts in KL, Bangkok, Manila; Singapore gig still on

British singer Rod Stewart has cancelled five shows on the Asian leg of his world tour, Live In Concert, One Last Time. The 79-year-old was scheduled to perform in Kuala Lumpur, Bangkok, Kaohsiung, Hong Kong, Manila, Singapore and Tokyo in March. According to concert organiser Live Nation’s statements in the respective cities, all but the Singapore and Tokyo shows have been cancelled due to “unforeseen circumstances”. The posts added that fans who have purchased tickets for the concerts in the affected cities will receive a refund. Stewart will be going ahead with his two concerts at Sands Grand Ballroom at Marina Bay Sands on March 16 and 17 and at Ariake Arena in Tokyo on March 20. In March 2023, he cancelled a performance in Australia due to a viral infection just hours before the show was due to start. Stewart, whose music career kicked off in 1961, is one of the top-selling musicians of all time, with more than 250 million albums and singles sold worldwide. Over the decades, he has racked up a string of hits, ranging from his renditions of Sailing (1975) to I Don’t Want To Talk About It (1977) to Da Ya Think I’m Sexy? (1978). He is scheduled to release his latest album, Swing Fever, with English musician Jools Holland on Feb 23. – The Straits Times/Asia News Network

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2024-02-09 00:00:00

In March 2023, he cancelled a performance in Australia due to a viral infection just hours before the show was due to start.

https://www.thestar.com.my/lifestyle/entertainment/2024/02/09/rod-stewart-cancels-concerts-in-kl-bangkok-manila-singapore-gig-still-on

8 Chinese New Year movies to usher in the Year Of the Dragon

Planning a trip to the cinemas during the Chinese New Year holidays? Here are some CNY releases – from family drama to laugh-out-loud comedy, Hong Kong flicks to Malaysian films – that cater to every movie fan out there. Money No Enough 3 Money is never enough for Ah Huang, now, or 26 years ago when this Singapore comedy first made its debut. In the third instalment, he is once again in debt. He turns to his lifelong friends, Ah Qiang and Ah Hui for help. They agree to lend him money, which Ah Huang uses to build an illegal business. But when the business becomes successful, Ah Huang refuses to repay the money to his friends. Jack Neo, Mark Lee and Henry Thia reprise their roles. Money No Enough 3 All In In this comedy, Jack Lim plays Cheng, a poker player who has the power to see through lies. However, he’s unable to read his nemesis Wei, a five-time World Poker King champion and owner of a casino. Cheng and Wei decide to face-off in a poker championship but days before the event, Cheng’s power is unexpectedly transferred to a simple-minded guy, Huang. Can Cheng train Huang in time to beat his enemy? Malaysian rapper Namewee and Hong Kong actor Philip Keung co-star. Rain Town The title of the movie refers to Taiping in Perak, where it is the wettest town in Peninsular Malaysia, as it receives the most rainfall. It is here that a family of five breaks apart when the father tries to control his three children from realising their dreams. This local Cantonese film, directed by Tunku Mona Riza, stars Chew Kin Wah, Susan Lankester, Fabian Loo, Wilson Lee and Pauline Tan. Happy Dragons A group of old friends come across a magical mahjong set that sends them back in time on a quest to unearth a hidden treasure. They are given a time frame, from sunset to sunrise, to complete the mission before they return to their old, weary bodies. These friends are not only going on search for the treasure but are determined to right some wrongs from the past during this expedition. Eric Chen, Freddie Ng and Sam Chong headline this local fare. Happy Dragon Rob N Roll Former wrestler Mui has fallen on hard times. In order to get some cash, he plans a major heist in Hong Kong. Although the heist is a success, the stolen cash disappears when his two best friends unintentionally disrupt his plans. Now, the three plan to get the money back, all the while evading being captured by a policewoman who is determined to put them behind bars. Aaron Kwok, Gordon Lam and Richie Jen star in this Hong Kong action-comedy. Turning Red First released in 2022 on streaming platform Disney+ Hotstar, this US animation is re-released on the big screen specially for this market but this time dubbed in Cantonese in conjunction with Chinese New Year. Thirteen-year-old Mei Lee is conflicted between being a dutiful daughter and the changes of adolescence. Growing pains, you know? But if that’s not challenging enough, Mei Lee transforms into a giant red panda when she gets overly excited. Uh-oh. Turning Red Table For Six 2 When it was released in 2022, Table For Six was a huge success despite the fact we were still in the middle of a pandemic. It is a no-brainer then that a sequel was immediately ordered. The original cast such as Stephy Tang, Louis Cheng, Ivana Wong and Lin Min Chen reprise their roles in the sequel (Dayo Wong opted out this time around).Marriage is supposed to be a happy affair, but not when you’re in the Chan family. Three couples in the family decide to tie the knot, at the same time! This causes friction within the family. How are they going to solve this conundrum? Sunny Chan is back in the director’s seat for this comedy. The Movie Emperor Andy Lau leads this satirical comedy where he plays a popular film star, Lau Wai Chi, who decides to shake things up by taking up an obscure role as a poor farmer in an indie film. In order to fully get into character, he goes to the countryside to get a taste of what it is like to be a pig farmer only to rub the people at the village up the wrong way. The Movie Emperor

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2024-02-09 00:00:00

Movies,Chinese New Year 2024,CNY2024,Year Of The Dragon

It's all about dragons, disapproving dads and disastrous weddings in the cinemas this Chinese New Year.

https://www.thestar.com.my/lifestyle/entertainment/2024/02/09/eight-movies-to-usher-in-chinese-new-year

Philly Pitch-A-Friend takes PowerPoint parties to another level

On a Friday night in Philadelphia’s Fishtown neighbourhood, a crowd of people crammed into Meyers Brewing to hear Alyssa Klauder pitch her friend Rich D’Antonio to a room full of eager singles looking for dates off the apps. “Are you looking for someone with an executive family Costco membership?” Klauder asked the boisterous group of about 60 people. Cheers erupted at the photo of D’Antonio’s membership card projected on the screen above her. “Let’s get serious for a moment,” she said, flipping to the next slide in her PowerPoint presentation. “It is an election year. Are you looking for someone who supports women’s rights?” The crowd clapped and hollered. “And guess what, he’s gonna take you to the polls – he votes!” Klauder was one of seven presenters to sign up for Pitch-A-Friend Philly’s first event of 2024. Created by Melissa Schipke and Ariana Brogan, Pitch-A-Friend Philly takes the viral PowerPoint party trend to another level, with folks creating presentations to help their single friends find love at local breweries, an alternative to dating apps. Alyssa Klauder making a presentation about her friend, Rich D’Antonio, at an event at Myers Brewing recently. After seeing viral Tiktok videos of Pitch-A-Friend in Seattle, friends Schipke and Brogan decided single Philadelphians needed a similar event. For Schipke, the place to start was at Punch Buggy, one of the neighbourhood breweries that became her go-to hangout spot when she moved from South Philly to Kensington in 2021. The bar owners agreed to host the event after seeing the TikToks, and the first iteration kicked off in November 2022. “I come from the startup space, so I’m very familiar with pitch decks, [which] are really popular at pitching events,” Schipke said. “I thought it was a unique twist to apply it to the dating world, kind of like if [you gave your friends] full control over a dating profile.” The duo have produced 18 Pitch-A-Friend events at various Philly breweries like Meyers Brewing in Fishtown and Victory Brewing Company near Logan Square. What began with a couple of folks pitching now has up to 10 presenters at each event. “Right away, there was a ton of interest and pretty high demand,” she said. “You can tell a lot of people have sat through corporate presentations that have been very boring, and they’re excited to do their own spin on something they’re a subject matter expert on: Being a friend.” ‘Doing it for the plot’ A nurse by day, Kristen Coyne doesn’t normally create presentations that aren’t “about paediatric trauma and intubated kids. I don’t do this kind of thing.” She used online graphic design platform Canva to create a whimsical, colourful presentation to pitch her friend Kayli McGlynn. Coyne invited a few friends to help edit and give the stamp of approval before taking the mic at Meyers on Friday. For McGlynn, the pitch was a fun surprise. Coyne saw the event on Meyers’ Instagram page and shared it in her groupchat to see who would let her pitch them. McGlynn agreed but had no idea what was in store for the night. “My 2024 motto is ‘do it for the plot’, so I’m just going for it,” McGlynn said. “We’re doing things that maybe would scare us a little bit.” While McGlynn did not get any numbers that night, she said it was a “fun night out with my friends even if it didn’t pay off in the long run”. D’Antonio also did not get any messages from potential suitors, but would do it again. He didn’t know what to expect. Including the Costco membership card, he gave his phone to Klauder the day before the event to go through and find photos for her presentation, which was delivered infomercial style. “I’ve never had a lot of success with dating apps‚” D’Antonio said. “I’ve always had a lot better luck just meeting people at bars and things like that. So it was more of a natural thing for me to try, I think. And this was just something different – it was fun for me.” Schipke said folks returning to events have gotten matches, or that people have later reached out to those pitched. She’s been working on collecting data for a survey this year to get some hard numbers on the success rate. But the event is really just for fun. “We’re not matchmakers – we just like to partner with [our local] breweries,” Schipke said. “It’s a unique event [that’s] been very entertaining, a ton of fun and a lot of laughs.” How does it work? Presenters take turns pitching with simple to elaborately decorated PowerPoint slides, sharing their friends’ best qualities with photos, cheeky stories, and fun facts. Presentations must follow three key rules: Keep it fun, as it isn’t a roast; no nude pictures; and they should last about five minutes. And the best wingperson includes contact information on the last slide. After all the pitches, Schipke and Brogan ask single audience members and everyone who was pitched to raise their hands so that the singles can mingle. The event on Jan 5 kicked off events scheduled every month or so, with the new addition of Pitch-A-Pet, where the organisers pump up furry friends for adoption from animal care and control service provider ACCT Philly between presentations. The next one will be at Punch Buggy Brewing Company in Kensington. Folks can sign up online by filling out a questionnaire for details about themselves as presenters and the friend they’d like to pitch. Presentations can be shared via email in an attached PDF or PowerPoint slides, or with access to Google Slides or Dropbox for review. How do you become a presenter? The request to pitch reserves your spot for the next event – with a limited amount of spots per event, submitting early is the best bet (even if the presentation isn’t done). A US$5 (RM24) fee confirms a spot on the pitch deck. If an event fills up, the US$5 will be returned. Folks can attend and watch presentations throughout the night for free. Presenters and the people who are being presented get a free drink for participating, and “some liquid courage”, Schipke said. Pitch-A-Friend Philly offers examples of former pitches on their website to help new presenters. Schipke suggests featuring the things that you love about your friend, why you think they’d be great for a potential partner, and what they’re looking for. “We’ve seen great presenters that may not have the design skills but are really good at storytelling, or you could just tell they’re really passionate about how great their friend is,” Schipke said. “It really comes down to having the right person to pitch and present.” – Tribune News Service/The Philadelphia Inquirer/Hira Qureshi

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Friends make presentations to help single friends find love at local breweries.

https://www.thestar.com.my/lifestyle/living/2024/02/09/philly-pitch-a-friend-takes-powerpoint-parties-to-another-level

Runway or red carpet? Look out for couture looks at this year’s Oscars

There is probably nothing more impressive in fashion than couture dresses. Each one is intricately handmade – which can take up to thousands of hours. Such creations also make use of luxurious fabrics, and are decorated with fine detailing like embroidery and appliques. So, it is only fitting that couture designs often become the number one choice on the red carpet of an awards show such as the Oscars. Traditionally, it is the Spring/Summer collections from Paris Couture Week (held in January or February) that stylists have their eye on. Chanel, Fendi, Dior, Armani, Valentino and Zuhair Murad are all major players in the celebrity dressing game. Read more: 2024 Grammys fashion: Taylor Swift and Kylie Minogue stun on the red carpet Couture designs from these fashion houses are timelessly beautiful. Just imagine the most timeless gowns with clean, classy silhouettes. Then you have more adventurous creations from the likes of Schiaparelli and Jean Paul Gaultier. Bordering on the avant-garde, they play with unconventional forms. With such whimsical (or rather, quirky) designs, they challenge opinions and create buzz. Even if a Hollywood star does not end up wearing the exact dress seen on the runway, designers will sometimes come up with creations based on something from their couture show. The key trends spotted at the Spring/Summer 2024 couture shows early this month are lighter fabrics like tulle and chiffon, sheer materials for an airy feel, and 1950s old-school evening wear vibes – so watch out for them at the upcoming Oscars in March, as well.

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BERVIN CHEONG

2024-02-09 00:00:00

StarExtra,fashion,trends,red carpet,haute couture,couture,Oscars,Academy Awards

There is probably nothing more impressive in fashion than couture dresses. So, it is only fitting that couture designs often become the number one choice on the red carpet of an awards show such as the Oscars.

https://www.thestar.com.my/lifestyle/style/2024/02/09/runway-or-red-carpet-look-out-for-couture-looks-at-this-years-oscars

Robert De Niro says grandson’s overdose death ‘shouldn’t have happened’

Robert De Niro was in “disbelief” after hearing of the death of his grandson, Leandro De Niro Rodriguez, last July. “It’s just a shock,” the star told People Magazine on Feb 7. “(I) never thought it would happen.” The 19-year-old grandson died in New York City on July 2, 2023, from what a medical examiner determined was an overdose of “fentanyl, bromazolam, alprazolam, 7-aminoclonazepam, ketamine, and cocaine,” according to a report. “I just then started thinking about all the things I could have, should have done maybe with him,” said Robert De Niro, 80. “I don’t know if that would’ve made a difference. And so that’s always playing through my mind.” Leandro De Niro was the only son of the actor’s daughter Drena, 56. The youth’s body was found in a Financial District apartment, after his mother claimed he was sold “fentanyl-laced pills” that he believed to be oxycodone. “It shouldn’t have happened,” Robert De Niro was quoted as saying by People, calling the tragedy “awful.” Sophia Marks, 20, was arrested less than two weeks after the death for allegedly selling the drugs that led to the grandson’s overdose. She was charged with three counts of narcotics distribution, each of which carry sentences of up to 20 years behind bars. Marks also sold the fentanyl-laced pills to an undercover cop prior to her arrest, according to a criminal complaint previously obtained by the Daily News. “(P)lease be careful with these. (D)on’t do more than one at a time ... my friend just died,” she allegedly told the officer, referring to a different 19-year-old who died the previous month. – New York Daily News/Tribune News Service

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2024-02-05 00:00:00

Leandro De Niro was the only son of the actor’s daughter Drena, 56.

https://www.thestar.com.my/lifestyle/entertainment/2024/02/05/robert-de-niro-says-grandsons-overdose-death-shouldnt-have-happened

Beachside setting primed for auspicious reunions

Set menu consists of delicacies filled with Lunar New Year symbolism SYMBOLISM dictates many aspects of Chinese New Year dining, from dishes eaten to choice of venue. If you are among those who place great emphasis on connotations of good fortune, abundance or prosperity, then one resort in Penang seems tailor-made for the occasion. Shangri-La Golden Sands’ name gives it an aura of auspiciousness for family reunions, considering the significance attached to gold this time of year. The chef at the Batu Feringghi hotel has rolled out the Dragon in Full Swing eight-course Chinese New Year set menu priced at RM2,088nett per table of 10. “We understand the deep symbolism behind certain ingredients and why they’re seasonal must-haves. “We crafted our menu around it to keep with tradition, but also gave some dishes a subtle twist to celebrate Penang’s culinary multiculturalism. “This is so guests can usher in good luck and good tidings for the year, but at the same time enjoy exciting flavours,” said Shangri-La Group Penang cluster F&B director Derek Kwan. All tables get a complimentary helping of Prosperity Yee Sang with smoked salmon for spirited tossing sessions. Then, it is on to the four seasons platter. Called Hot and Cold Treasures, it comprises smoked duck breast with sesame, steamed garlic scallops, stir-fried green asparagus with pearl clams and deep-fried golden emperor prawns. Next up is the nourishing Black Chicken Soup with Seafood, Dried Scallop and Fish Maw – with the poultry believed to restore energy while its marine morsels are an ode to good fortune. The Black Chicken Soup with Seafood, Dried Scallop and Fish Maw is not only nourishing but also an ode to good fortune. A whole chicken is also a must this time of year, as it symbolises unity, wholeness and a good year. Here, it takes the form of Golden Crispy Chicken with Thai Mango Sauce. The Sea Cucumber, Mixed Mushrooms and Vegetables in Abalone Sauce that ensues is similarly symbolic. Mushrooms are associated with health and longevity, while abalone’s Mandarin word carries the parallel meaning of “assurance” and “surplus”. The Steamed Grouper with Nyonya Sauce further reinforces the concept of surplus. This piquant offering is served whole, as it represents the idea of seeing something through from beginning to end, thus successfully completing the year. Usher in happiness with Chef’s Signature Wok-fried Prawns. Sweet, savoury and mouth-watering, the crustaceans are a seasonal requisite for its Cantonese word sounding like “laughter”. Crispy Noodles with Seafood is the penultimate dish. Here, the long strands evoke the concept of longevity. So be sure not to cut them while eating and slurp them in whole. The feast closes with Chilled Mango Sago with Vanilla Ice Cream, the colours of which evoke gold hues to provide a lavish end. The set menu is available for booking with a minimum of 30 pax (three tables) until Feb 24 or Chap Goh Meh. Each table gets a complimentary bottle of house red or white wine. Seven days’ advance reservation is required. Besides family reunions, the banquets are equally great for corporate thank you parties or festive get-togethers with friends. GOLDEN SANDS RESORT, Batu Feringghi Beach, Penang. (Tel: 04-888 8645 (banquet); 04-886 1911 (buffet). This is the writer’s personal observation and is not an endorsement by StarMetro.

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2024-02-15 00:00:00

Shangri-la Golden Sands,Penang

SYMBOLISM dictates many aspects of Chinese New Year dining, from dishes eaten to choice of venue.

https://www.thestar.com.my/food/food-news/2024/02/15/beachside-setting-primed-for-auspicious-reunions

Celebrate season of love over a sumptuous four-course dinner

FEEL the love in the air as Cupid readies his bow, causing hearts around the world to beat a little faster for Valentine’s Day. To celebrate the season of love, Maria’s SteakCafe is offering a specially curated four-course Valentine’s Day menu, inviting lovers to share their love language through a scrumptious meal and romantic ambience. Known best for its steak and cosy dining experience, Maria’s SteakCafe Valentine’s Day menu features an array of warmly crafted dishes for you and your loved ones to indulge heartily. Starting at RM165++, the romantic meal begins with tender and succulent maguro tuna paired with a refreshing sauce to awaken your taste buds, followed by comforting and flavourful pumpkin soup. Following these appetisers, Maria’s SteakCafe offers a selection of steaks ranging from Australian Black Angus to Japanese Wagyu A5 Kobe, as well as New Zealand Lamb Cutlet and seafood options such as Lobster Thermidor and Atlantic White Cod. The meal concludes with blueberry cheesecake. The menu is available until Feb 18. For reservations, call 017-902 0339 or visit www.marias.com.my to book a table in Klang Valley.

Food

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2024-02-15 00:00:00

Maria's SteakCafe,Valentine's Day

FEEL the love in the air as Cupid readies his bow, causing hearts around the world to beat a little faster for Valentine’s Day.

https://www.thestar.com.my/food/food-news/2024/02/15/celebrate-season-of-love-over-a-sumptuous-four-course-dinner

Auspicious dishes signifying opulence and abundance for Dragon Year

OVERSEA Restaurant is ushering in the Lunar New Year with a festive menu to welcome fortune, longevity and prosperity. The menu feature seasonal signature festive delights such as Prosperity Treasure Pot, Hong Kong Style Claypot Waxed Meat Rice, yee sang and an array of confectioneries. The Prosperity Treasure Pot is a traditional favourite epitomising opulence and abundance. The restaurant’s version has Cantonese roast duck, crispy roasted pork belly as well as dried seafood such as whole abalone and Japanese dried scallops, while an assortment of vegetables enhance the dish’s visual appeal and nutritional benefits. The treasure pot for a group of six to eight diners is priced at RM838++ while the larger serving for eight to 10 people is RM1,188++. The Hong Kong Style Claypot Waxed Meat Rice (lap mei fan) is a comforting one-pot meal with a unique combination of savoury, delectable and smoky flavours. This dish is priced at RM138++ for six persons and RM168++ for 10 persons. Oversea Restaurant has five types of yee sang with the Oversea Fabulous Fruity Yee Sang with Red Dragon Fruit Sauce being the most popular. Other options are Yee Sang with Jellyfish and Korean Snow Pear, Yee Sang with Fresh Salmon and Korean Snow Pear, Yee Sang with Abalone and Korean Snow Pear as well as Yee Sang with Abalone and Black Truffle. The restaurant also has a selection of baked goodies including biscuits that make great festive gifts. The festive menu is available until Feb 24 at all Oversea Restaurants, including in Ipoh and Genting Highlands. For details, visit www.oversea.com.my

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2024-02-14 00:00:00

OVERSEA Restaurant is ushering in the Lunar New Year with a festive menu to welcome fortune, longevity and prosperity.

https://www.thestar.com.my/food/eating-out/2024/02/14/auspicious-dishes-signifying-opulence-and-abundance-for-dragon-year

Enhancing natural flavours of food

PRECISION plays a big role in steaming ingredients. Eight minutes on high fire is all the steaming time needed for the 2.5kg river farmed Hoven’s carp (ikan jelawat). “Steaming fish is about precision. Take it out 10 seconds earlier and the tail part will be undercooked. Take it out 10 seconds later, certain parts will be dry. “The idea is to achieve a tender and juicy consistency from head to tail,” said Saw Eng Nee, 57, the owner of Elegant Cuisine, a Chinese restaurant in Kota Kemuning, Shah Alam. Showing off their fine menu of Malaysian Cantonese dishes are Saw (left) and Loh. The carp arrived at our table covered in its own scales. Restaurant head cook Gary Loh, 51, had refrained from using ginger, fermented beans as well as soya sauce to flavour the fish. “The idea is to optimise the natural flavours of the fish by making a sauce out of superior stock and its own juices. This way, diners are able to savour its entire goodness,” said Loh. Soft and silky, one could taste the natural oils in the flesh which was devoid of any fishy hints. “The only way to enjoy fresh water fish is to order one in the two kilogramme range. Only then can one taste the oils in the flesh,” said Loh. Offering a menu specialising in Malaysian Cantonese dishes, this restaurant opened more than a year ago. Saw, a chemist and a good cook himself, met Loh as a regular customer while the latter was working at another restaurant in Shah Alam. The hot and cold combination presents a variety of starters such as steamed prawn paste, breaded shrimp paste, fried shrimp and fish paste balls. The two decided to venture into business together after the movement control order. “Why? The guy is a good cook,” said Saw. Saw, who is also an art collector, chose to adorn the restaurant’s walls with his collection. His current favourite artist is modern and contemporary painter Lui Cheng Tak, known for his light and shadow techniques, where his paintings glow in partially darkened rooms. The restaurant maintained that it uses only free range chickens mainly for their flavour and texture. The claypot chicken with abalone with its heady fragrance of sesame oil and oyster sauce is one of the signature items here. The vegetables are mostly from a farm in Bukit Tinggi, Pahang. The qing long chai or dragon vegetables is another recommendation here. Better known as garlic chives, they are best served stir-fried in garlic and oyster sauce. The hot and cold combination featuring a variety of starters like steamed prawn paste, breaded shrimp paste, fried shrimp and fish paste balls make an impressive start to any meal. The delightful grilled freshwater tiger prawn is highly recommended. Seafood scrambled egg of crabmeat, water chestnut and sea prawns and a spicy, piquant and citrusy squid dish with ladies’ fingers followed next. Ingredients like plum sauce, torch ginger and coriander are responsible for the uplifting herbal notes in the dish. To give the ladies’ fingers added crunch, they are stir-fried on high heat, then blanched in icy-cold water. Two other dishes that come highly recommended are the charcoal roasted Iberico pork ribs and freshwater tiger prawns. Fall off the bone tender, the pork ribs are cooked sous vide at 80°C for five hours. The ribs are then charred on a charcoal roaster for a smoky finish. A marinade of black pepper, soya sauce and honey is used for flavour. For the grilled prawn dish, the restaurant requires a half day notice to secure the crustaceans. To enhance flavour, drops of soya sauce are drizzled on the roe. Sprinklings of ebiko came with the side salad, a coleslaw. ELEGANT CUISINE, 56G, Jalan Anggerik Vanilla W 31/W, Kota Kemuning, Shah Alam, Selangor. (Tel: 03-5131 6369) 11am to 3pm, 5pm to 10.30pm. Non-halal. This is the writer’s personal observation and is not an endorsement by StarMetro.

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2024-02-14 00:00:00

Head cook leans on expertise and precision to bring out best in dishes for CNY.

https://www.thestar.com.my/food/eating-out/2024/02/14/enhancing-natural-flavours-of-food

Warmth of double-boiled soup for festive season

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2024-02-13 00:00:00

Mandarin Oriental Kuala Lumpur,Lai Po Heen,Chinese New Year

DURING Chinese New Year, the significance of double-boiled soup reaches new heights.

https://www.thestar.com.my/food/eating-out/2024/02/13/warmth-of-double-boiled-soup-for-festive-season

Joy, prosperous beginnings for Lunar New Year

FOR the first time, Dorsett Hartamas Kuala Lumpur’s Table Talk restaurant presents four set menus for Chinese New Year. The traditional Dish of Prosperity yee sang offers several options, available for dine in or takeaway. Kung Pao Beef with Cashewnuts.

Food

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2024-02-13 00:00:00

Dorsett,Hartamas,Chinese New Year,Year of the Wood Dragon

FOR the first time, Dorsett Hartamas Kuala Lumpur’s Table Talk restaurant presents four set menus for Chinese New Year.

https://www.thestar.com.my/food/eating-out/2024/02/13/joy-prosperous-beginnings-for-lunar-new-year

Did you know there’s caffeine in other items that are not coffee or tea?

You probably know that tea and coffee contain caffeine, but did you know that it can also be found in other drinks, food and some medications? When it comes to caffeine consumption, you’re not alone if you depend on it to help you concentrate or be alert. Studies have shown that about 90% of American adults consume a form of caffeine every day. Caffeine content in beverages widely varies. Even if you reach for different types of beverages throughout the day, you may be drinking more caffeine than you realise. With a cup of coffee or tea with breakfast, a soft drink in the afternoon and a piece of chocolate after supper, caffeine may be a significant part of your daily diet. Some of the most common sources of caffeine are: Chocolate Coffee Medication Soft drinks Tea. Caffeine can also hide under some names that are less recognisable. Energy drinks have additives that contain caffeine to enhance the effects of the drink. Knowing about these additives can help you avoid consuming more caffeine than you intend to, so be sure to check labels before you buy. Some common additives that contain caffeine include: Cartinine Choline Ginseng Glucuronolactone Guarana Inosol Kola nut Malic acid Maltodextrin Niacin Pantothenic acid Taurine Theanine Tyrosine Yerba mate. Caffeine in powder or liquid form can be particularly dangerous. The US Food and Drug Administration (FDA) has warned that high levels of caffeine can cause serious health problems. One teaspoon of powdered caffeine is the same as drinking 28 cups of coffee, which is significantly more than the recommended level. Too much caffeine can cause side effects such as: Fast heartbeat Headaches High blood pressure Insomnia Muscle tremors. For most adults however, consuming up to 400 milligrammes of caffeine daily does not have adverse side effects. Depending on the type of beverage, that can be roughly four cups of brewed coffee, 10 cans of cola or two energy shot drinks. Adolescents and young adults on the other hand, must be cautious when drinking caffeine, and children should avoid it altogether. People who are sensitive to caffeine’s effects or take certain medications should avoid consuming too much caffeine. People who are pregnant, want to become pregnant or are breastfeeding should talk with their healthcare team about caffeine consumption. If caffeine becomes more of a hindrance than a help, you may want to consider cutting back. This can be challenging because an abrupt decrease can cause withdrawal symptoms like headaches, fatigue and difficulty focusing. To lessen caffeine withdrawal symptoms, try these tips: Be aware of and track how much caffeine you consume throughout the day. Cut back gradually so your body gets used to lower levels of caffeine. Check products you use for caffeine, such as over-the-counter pain relievers. Shorten the brew time of tea to cut down on the caffeine content, or choose an herbal tea that doesn’t have caffeine. Switch to decaffeinated beverages, which have a similar taste, but much less caffeine than their full-strength counterparts. Contact your primary care provider for guidance or evaluation if you’re struggling with persistent or severe caffeine withdrawal symptoms. – By Brian Burroughs/Mayo Clinic News Network/Tribune News Service Brian Burroughs is a family medicine physician assistant with a special interest in headache treatment in Minnesota, United States.

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2024-02-11 00:00:00

Nutrition,Caffeine,coffee

Some sources of caffeine may surprise you, as this stimulant can also be found in items like medicines and chocolate.

https://www.thestar.com.my/lifestyle/health/2024/02/11/did-you-know-theres-caffeine-in-that

Radish cake for rosy year ahead

RADISH cake, also known as daikon cake, is a dish often mistakenly referred to as turnip cake despite not having any of the root vegetable. It enjoys widespread popularity among residents of southern China and its diaspora of Chinese descendants in Malaysia and Singapore. It is called lo bak gou in Cantonese cuisine and can be eaten once it firms up after cooling down, or pan-fried and dipped in chilli sauce. It is similar to the Teochew chai tow kway with a slight difference where the cake is cut into cubes and stir-fried with beansprouts and preserved radish. The significance of this dish transcends its culinary appeal as a dim sum delicacy enjoyed throughout the year. In Cantonese, gou sounds similar to “high”, while in Teochew, the word for radish is chai tow, which means “a head for luck”. These linguistic nuances contribute to its esteemed status as an auspicious dish for the Chinese New Year celebrations. Whisk a batter of rice flour and wheat starch in water and add to the shredded radish that has been simmered until soft. The Cantonese tradition of the dish incorporates dried shrimp and diced Chinese sausage into the batter, whereas in the Teochew version, the cake abstains from meat products altogether. I have opted to go completely vegan for this recipe, offering a vegetarian option for those who observe a meatless diet on the first day of Chinese New Year. Even the crispy chilli oil is devoid of dried shrimp, allowing vegetarians to relish the meal together with their loved ones during this festive season. It is worth noting the subtle distinction between the Chinese radish and the Japanese daikon. Chinese radish, with its bulbous root, tends to be sweeter, while the Japanese daikon, cylindrical in shape, carries a hint of bitter piquancy. With the Chinese radish becoming increasingly scarce in our markets, many people turn to Japanese daikon as a substitute for this dish. Be sure to cool the radish cake completely before cutting or it will stick to the knife. To prevent sticking, brush the knife with oil and you may use the shallot oil to grease the knife as well as the cake pan. Radish cake Ingredients 600g shredded radish (daikon) 125ml cold water 4 shallots, sliced thinly Batter 300g rice flour 50g wheat starch 650ml cold water Seasoning 2 tsp salt 2 tbsp sugar ½ tsp white pepper ½ tsp black pepper Crispy chilli oil 1½ cups cooking oil 6 bulbs shallots, coarse chopped 1 bulb garlic, coarse chopped 1 cinnamon stick 1 pod star anise 1 tsp Sichuan peppercorns 50g chilli flakes 1 tbsp chilli powder 3 tbsp sugar 1 tbsp soy sauce 1 tsp salt to taste Fry chopped shallots and garlic until light golden, then strain off the oil to allow it to get crispy. Directions Heat oil over medium in a frying pan to fry the sliced shallots until lightly golden. Remove and set aside to be added into the batter. Use this oil to grease a 20cm square cake tin with a pastry brush. In the same oil, fry the coarsely chopped shallots and garlic until lightly golden, then strain in a wire mesh and set aside to allow them to crisp up. Return the oil to the frying pan to temper the cinnamon, star anise and Sichuan peppercorns over low heat. Stir the batter with shredded radish, fried shallots and seasoning over low heat until the mixture turns into a thick paste. Add the chilli flakes and fry until the oil turns red. Add chilli powder, sugar, soy sauce and salt and stir until the bubbling subsides. Stir in the crispy shallot and garlic, then remove from the heat. Pour into a heat proof jar to cool down completely before storing and serving. Transfer the cooked batter into a cake pan and steam for 45 minutes until firm. Combine radish and water in a saucepan and simmer over low heat for 10-15 minutes until the radish has become soft and the liquid has evaporated. Add the batter, fried sliced shallots and seasoning, then stir over medium heat until the mixture turns into a thick paste. Transfer the paste into the greased cake tin, then smooth the surface with a spatula. Place the tin into the steamer and steam over boiling water for 45 minutes until cooked. Remove the cake and allow it to cool down completely before cutting into slices. In a non-stick frying pan, heat two tablespoons of oil over medium heat. Pan fry both sides of the cake until crispy and lightly golden. Garnish with coriander leaves and serve warm with chilli oil on each slice of cake and more for those desiring a spicier bite.

Metro

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2024-02-10 00:00:00

radish cake,daikon cake,lo bak gau,chinese new year

RADISH cake, also known as daikon cake, is a dish often mistakenly referred to as turnip cake despite not having any of the root vegetable.

https://www.thestar.com.my/metro/metro-news/2024/02/10/radish-cake-for-rosy-year-ahead

Sumptuous CNY sets, poon choy for auspicious start to Year of the Dragon

CELEBRATE the Year of the Dragon with grandeur in an unforgettable celebration at Xin Cuisine Chinese Restaurant at Concorde Hotel Kuala Lumpur. Enjoy a sumptuous feast that transcends the ordinary, available until Feb 24. The joy of the Lunar New Year is incomplete without the tossing of yee sang. Options include Mixed Fresh Fruit Yee Sang, Abalone Yee Sang, Soft Shell Crab Yee Sang, Salmon Yee Sang and Jellyfish Yee Sang. Prices range from RM98nett to RM168nett per order, for regular or large portion. There are three Chinese New Year set menus available – Abundance at RM1,488nett, Fortune at RM1,888nett and Prosperous at RM2,288nett. Poon choy, a treasure pot brimming with a decadent medley of seafood, meats and vegetables, is available for dine-in and takeaway at RM768nett per order. Xin Cuisine’s version includes pork knuckle, abalone, dried scallop, dried oyster, sea cucumber, fish maw, prawn, roasted duck and free-range chicken. Lap mei fan (waxed meat claypot rice), a popular comfort food during this festive season, is available in two options – claypot waxed meat rice or steamed fragrant waxed meat. Prices range from RM68nett to RM128nett per order in small, medium or large portions. Chef’s recommended dishes include Signature Braised Pork Ribs, Double-boiled Abalone and Dried Seafood Soup and Deep-fried Nian Gao Sesame Balls and Mini Ingot Osmanthus Jelly. Prices range from RM16.50nett to RM118nett per order, and come in small, medium or large portions. Xin Cuisine is closed on the first day of Chinese New Year and would resume business the following day. For reservations, call 03-2144 8750.

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2024-02-10 00:00:00

Xin Cuisine Chinese Restaurant,Concorde Hotel Kuala Lumpur,Chinese New Year,set menu,yee sang,poon choy

CELEBRATE the Year of the Dragon with grandeur in an unforgettable celebration at Xin Cuisine Chinese Restaurant at Concorde Hotel Kuala Lumpur.

https://www.thestar.com.my/food/food-news/2024/02/10/sumptuous-cny-sets-poon-choy-for-auspicious-start-to-year-of-the-dragon

Could eating kimchi help to keep us slim?

With its hefty helpings of red meat and dishes with names like bulgogi, Korean food is not always associated with eating light. But kimchi, a sour Korean staple made from fermented radish and cabbage, seems to help people stay in shape as they get older. That’s according to a paper published by the British Medical Journal’s BMJ Open, in which researchers claim “eating up to three daily servings of the Korean classic, kimchi, may lower men’s overall risk of obesity”. The team, from Chung Ang University and the Seoul-based World Institute of Kimchi in South Korea, found radish kimchi to be “linked to a lower prevalence of midriff bulge in both sexes”. The research covered over 115,000 people – most of them middle-aged – and picked up on earlier work showing some kimchi ingredients having “an anti-obesity effect”. The scientists cautioned that their work was based on an observational study, which they said meant causation could not be confirmed. And they reminded kimchi eaters not to overdo it, as eating more than three dishes a day could contribute to weight gain. The team also warned that the popular dish, which has been compared to sauerkraut, is salty. However, kimchi – and its fermented leaves in particular – is also a source of potassium, which counteracts the negative effect of salt on the body. – dpa

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2024-02-09 00:00:00

Nutrition,Kimchi,weight loss,obesity

A South Korean study finds a link between regular consumption of kimchi and lower risk of obesity.

https://www.thestar.com.my/lifestyle/health/2024/02/09/could-eating-kimchi-help-to-keep-us-slim

CNY set menus highlight chef’s innovative approach to traditional fare

DE.WAN 1958 by Chef Wan presents specially crafted Chinese New Year reunion set menus and yee sang for the celebrations. Feast of the Dragon is a customisable yee sang or prosperity salad, where diners can toss to a vibrant year ahead. The yee sang comes with a choice of ayam salai madu (honey smoked chicken), smoked salmon or Sabah lobster as protein options. It is made with ingredients such as jackfruit, latok (sea grapes) and sambal belacan kerisik. Priced from RM158++, the yee sang is available for dine-in and takeaway. Datuk Redzuawan Ismail, better known as Chef Wan, has also curated a range of authentic delicacies for the CNY reunion set menus, available for dine-in only. Each dish is a testament to Chef Wan’s innovative approach to traditional festive fare, leveraging on his 40 years of culinary expertise and his unique approach to food. There are three set menus, priced at RM1,688++, RM1,788++ and RM2,688++. They are designed for groups of eight to 10 persons. In a statement, Chef Wan said, “CNY is a time for all Malaysians to come together to enjoy good food and celebrate the diversity and harmony of our country. “It’s a time to unite as a family, as a people and as a nation.” He added that De.Wan 1958 will serve up good fortune with dishes that are curated to bring joy, prosperity, good health and togetherness to every table. The CNY menu is available until Feb 26 at its outlets in The Linc KL, Bangi Resort Hotel and Bangsar Shopping Centre. Customers can also order through the Chef Wan Cooks app and take advantage of special deals.

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2024-02-08 00:00:00

De.Wan 1958,Chef Wan,Chinese New Year,yee sang,set menu

DE.WAN 1958 by Chef Wan presents specially crafted Chinese New Year reunion set menus and yee sang for the celebrations.

https://www.thestar.com.my/metro/metro-news/2024/02/08/cny-set-menus-highlight-chefs-innovative-approach-to-traditional-fare

Taking culinary traditions further

IT WOULD not be a Chinese New Year celebration unless you mark the start of the lunar calendar with a meal with loved ones and friends. One place to consider is Thyme at Parkroyal Collection Kuala Lumpur which is featuring an array of traditional festive favourites alongside some local dishes. Those who prefer a set menu can opt for the nine-course dinner, available for 10 guests per table, until Feb 24. The yee sang on the Prestige menu has tender abalone served with slices of mangoes to create a delightful mix of tastiness and feel. The Roasted Crispy Duck presents succulent meat encased in golden and crispy skin. Brininess of the abalone combined with the mango’s sweetness and fresh vegetables, bring a sense of prosperity to each bite. A testament to Thyme’s dedication to Chinese cuisine is in the Classic Double-broiled Dried Fish Maw with Maca Root. Here, the fish maw undergoes a meticulous process including soaking, washing and boiling before it is edible. The root is cooked for sometime and once softened, it lends a subtle earthy flavour and crunchy bite to the thick, aromatic broth. The Steamed Giant Tiger Grouper with Crispy Ginger Flake is a classic favourite with a topping of ginger adding aroma and slight spicy heat without overpowering the fish’s natural taste. The Duo Combination of Prawn with Mango Dressing and Salted Egg is a balance of sweet and savoury at Thyme, Parkroyal Collection Kuala Lumpur. — Photos: GLENN GUAN/The Star Guaranteed to steal the spotlight is the Roasted Crispy Duck with succulent meat encased in golden and crispy skin. Paired with sesame sauce, this dish offers a delightful contrast of textures and flavours. The Duo Combination of Prawn with Mango Dressing and Salted Egg is not to be missed for its exciting mix of buttery, tangy flavours. Another highlight is the Braised Sea Cucumber, Fish Maw with Sun Dried Oyster and Black Moss. Deep-Fried Chinese New Year Cake is a creative twist using nian gao – a classic favourite. A lot of effort is put into making this Lunar New Year must-have. The dried oyster’s distinct chewy, salty and sweet taste as well as hours of braising the sea cucumber lend this dish its wholesome goodness. Fragrant Fried Rice with Fresh and Dried Scallop is definitely a winner with a medley of flavours from the scallops imparting a lovely seafood taste to the fluffy rice. For dessert, there is Chilled Lemongrass Jelly with Berries with its citrusy notes taking things down a notch. The balance of flavours in the lemongrass and berries is rather refreshing. The other dessert, Deep-fried Chinese New Year Cake, is a nod to tradition and innovation with a crusty layer and velvety filling of sticky nian gao.There are three set menu to choose from – RM3,188 (Prestige), RM2,888 (Premium) and RM2,588 (Prosperity). A minimum reservation of five tables is required. Meanwhile, the buffet at Thyme on Feb 9 and 10, from 6.30pm to 10.30pm, is priced at RM288 per person. There is also buffet lunch on Feb 10 from noon to 3pm, priced at RM218 per person. A buffet on Feb 24 which is Chap Goh Meh will take place from 6.30pm to 10.30pm, priced at RM288 per person. THYME, Parkroyal Collection Kuala Lumpur, Jalan Sultan Ismail, Bukit Bintang, Kuala Lumpur. Tel: 03-2782 8388, WhatsApp: 012-230 2782. Business hours: 6.30am to 10.30pm. This is the writer’s personal observation and not an endorsement by StarMetro.

Metro

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2024-02-08 00:00:00

IT WOULD not be a Chinese New Year celebration unless you mark the start of the lunar calendar with a meal with loved ones and friends.

https://www.thestar.com.my/metro/metro-news/2024/02/08/taking-culinary-traditions-further

Harbour of quality cuisine

CHEF Huo Yao Quan remembers being bowled over by the yee sang’s eye-catching presentation and its sweet and piquant flavours the first time he tried it. “I just loved it,” said the 60-year-old from Guangzhou in China of the appetising Malaysian salad. The head chef of Victoria Harbour at Kuala Lumpur Golf and Country Club (KLGCC) in Bukit Kiara, Kuala Lumpur, said he loved the combination of ingredients that awaken the palate with its punchy sweet, tangy, nutty and crunchy taste and textures. “I love the bright colours and crunchiness and how the yee sang offers a variety of taste sensations. Fruits, Vegetables and Abalone Lou Sang is an appetisingly healthy starter to your festive meal at Victoria Harbour at KLGCC in Bukit Kiara, Kuala Lumpur. (Inset) Huo is an old hand at whipping up classic Cantonese fare. — Photos: LOW BOON TAT/The Star “In fact, the one at Victoria Harbour is designed as a healthy option,” he said, referring to the Fruits, Vegetable and Abalone Lou Sang. Huo has many years of experience in Cantonese cuisine after having worked in Hong Kong before moving to Kuala Lumpur in 2022. He said the yee sang culture, which is popular in Malaysia, is picking up in Hong Kong. Braised Fish Maw, Sea Cucumber and Dried Mushrooms from the ala carte menu. Although located within a golf club, the pork-free restaurant is open to outsiders, its managing director Simon Sim said. Sim said the Hong Kong-themed restaurant was named after the popular harbour known for its historical significance, vibrancy and panoramic views. “Naming a restaurant after the famous natural harbour is our way of telling customers that they can expect quality Cantonese cuisine, just like the appetising fare found in Hong Kong. “It is for that reason we felt it was important to have a chef from Hong Kong running the kitchen,” said Sim. The restaurant serves Hong Kong-style dishes focusing on seafood. It is obvious that Sim and his wife Elaine love visiting Hong Kong as the private rooms – The Peak, Causeway Bay, Wanchai, Aberdeen, Tsim Sha Tsui and Mong Kok – are named after popular tourist destinations. Elaine said most of the recipes were from their friend, chef William Kwok from Hong Kong, who helped and managed the couple’s first food and beverage initiative, Auntie Sim Kitchen in Damansara Utama, Petaling Jaya. Braised Fish Maw Bisque with Dried Scallop and Crab Meat is soothingly good. “Sadly, William passed away a few years ago, but we feature some of the dishes at Victoria Harbour in his memory. “The Fruits, Vegetable and Abalone Lou Sang is one of them,” she said. The dish comprising jackfruit, grapefruit, pear, carrot, shiitake mushroom, radish, cucumber, red, yellow, kyuri, Chinese parsley, ginger, peanuts, sesame and crunchy crackers, as well as green, red and yellow capsicum, are brought together by thick and luscious plum sauce. All of the ingredients are freshly sliced to maintain freshness and prevent wastage. Half a portion is priced at RM148++ and a full serving is RM198++. Luscious and creamy Iced Cold Thai Coconut with Avocado. After tossing and indulging in the flavoursome salad, Huo then served the Braised Fish Maw Bisque with Dried Scallop and Crab Meat, a thick and comforting warm soup. The VHS 4 Seasons Combination with cold and hot favourites came next and it was indeed an enjoyable starter. The cold dish of century egg and wood ear fungus as well as the Teochew Prawn Cake were my favourites of the combination. An outstanding dish that begs one to reach for more is the Stir-fried Black Truffle and Morel Mushroom with Giant Squid Paste (RM128++). This delectable treat is available on the ala carte menu as well as one of the Chinese New Year sets. Elaine said morel mushrooms do not come cheap and pair well with squid, hence its inclusion. Another dish on the ala carte menu is Braised Fish Maw, Sea Cucumber and Dried Mushrooms (RM268++ for four diners). For those who would like to have something other than seafood, Sweet and Sour Chicken (RM43++), which is popular with regulars, is recommended. The bite-sized chicken morsels, did impress, for someone who is not fond of this particular chicken preparation. Dessert options are somewhat limited here since the focus is on savoury delicacies. However, there is a must-try dessert when visiting Victoria Harbour – Iced Cold Thai Coconut with Avocado. Priced at RM23++ per coconut, it is worth ordering one for yourself, instead of sharing, even if you find yourself stuffed after a hearty meal. Fresh coconut water is blended with avocado, then topped with sago pearls for a magical combination that dances on the taste buds. There are four Chinese New Year set menus, priced at RM1,988++, RM2,488++, RM3,588++ and RM4,288++ for a minimum of 10 diners, which are available until Chap Goh Meh. VICTORIA HARBOUR, Ground Floor, East Lobby, KLGCC 10, 1/70D, Bukit Kiara, Kuala Lumpur. (Tel: 03-2093 1258, 012-689 9507). Business hours: 11.30am to 2.30pm, 5.30pm to 10pm, daily. This is the writer’s personal observation and not an endorsement by StarMetro.

Metro

Metro News

Complimentary

Long

2024-02-08 00:00:00

Victoria Harbour,KLGCC,Chinese New Year,Year of the Dragon,Simon Sim

CHEF Huo Yao Quan remembers being bowled over by the yee sang’s eye-catching presentation and its sweet and piquant flavours the first time he tried it.

https://www.thestar.com.my/metro/metro-news/2024/02/08/harbour-of-quality-cuisine

Spirits of the dragon: Limited edition spirits and drinks to celebrate CNY with

The Year Of The Dragon is only a few days away, and it’s time to get into the spirit of the festive season. If you like some spirits (or wines and beers) to go with that festive... spirit, then here’s a round-up of some of the unique drinks-related Chinese New Year editions that have been released in conjunction with the Year Of The Dragon. This year, a number of brands have been working with renowned artists to create limited edition versions of their products, with some dazzling results. Here are some of the most unique ones. Carlsberg Carlsberg’s CNY campaign, titled “Brewing Prosperity Together”, features festive packaging created by award-winning artist Ofen Hu. The designs reflect the vibrant energy of the Year of the Dragon, with the mythical beast gracefully flying through clouds while chasing the dragon pearl, a symbol of cosmic harmony, even as its scales turns into flowers, representing an abundance of luck. To make this an even more unique design, a special ink turns the colour of the dragon pearl from yellow to orange at the perfect drinking temperature of 6°C (a number that is considered lucky). Find out more from @CarlsbergMY on Instagram. The ‘dragon pearl’ on the Carlsberg artist edition changes colour when it is chilled to 6°C. Glenfiddich Glenfiddich has collaborated with internationally acclaimed artist Raku Inoue to create a collection of Chinese New Year limited editions called A Gift For Blossoming Futures. Raku’s art unites the iconic Glenfiddich stag with the magnificent Wood Dragon – the 2024 Chinese zodiac animal. The limited-edition series is led by the Glenfiddich Reserva Rum Cask 21 Year Old pack and spans the core range of 12, 15 and 18 Year Old variants, which come as gift packs containing a bottle and whisky-nosing glasses. The limited-edition series is led by the Glenfiddich Reserva Rum Cask 21 Year Old pack. Hennessy Hennessy has launched a limited-edition collection inspired by a digital art piece created by Chinese artist Yang Yongliang, called “Dragon’s Odyssey”. Yang has combined traditional drawings with striking digital art that breathes life, movement, energy, and fire into a collective of metallic dragons dancing in and out of waves. Yang’s art adorns the Hennessy VSOP, XO, and Paradis bottles, the latter also coming in an exquisite and rare collectable decanter with a beautiful oak giftbox. Yang has combined traditional drawings with striking digital art that features a collective of metallic dragons dancing in and out of waves. Each bottle features a colour which embodies the aspirations of the new year – red for joy and luck and gold for prosperity. Hennessy launched the limited editions with a unique takeover event at W Kuala Lumpur, with themed popups and rooms at Woobar, and Chinese Zodiac-themed Hennessy cocktails at Wet Deck. The takeover is happening now, and will continue for a period of four weeks starting Jan 18. Johnnie Walker Johnnie Walker has collaborated with influential Asian-American visual artist James Jean to craft unique limited edition 2024 CNY designs for its Johnnie Walker Blue Label and John Walker & Sons XR 21expressions. Both designs feature an innovative and dynamic interpretation of 2024’s Zodiac animal, the Wood Dragon, with Jean’s layered visuals depicting the noble creature springing from bountiful flora and fauna, and bursting to life with auspicious ambition. Jean’s design for the Johnnie Walker Blue Label depicts the dragon springing from bountiful flora and fauna, and bursting to life with auspicious ambition. — Photos: Handout Similar to how Chinese Malaysians have always managed to uphold tradition while assimilating local culture, Jean has blended respect for the past with an optimistic look towards the future, creating a unique and harmonious packaging that honours the intricate layers and flavours of the whiskies. The Johnnie Walker CNY limited edition designs are available at Diageo Malaysia’s Official Shopee store. Macallan This festive season, most of us will be undertaking that annual trip back to see our family and friends. Macallan’s latest limited edition, A Night On Earth – The Journey, celebrates that journey home. This is the second release in the annual A Night On Earth limited edition gifting series, and this time around Macallan has worked with artist Nini Sum to produce an innovative, multi-layered pack for The Journey. Artist Nini Sum worked with Macallan to produce an innovative, multi-layered pack for The Journey. The whisky itself is a combination of ex-sherry and ex-bourbon casks. On the nose, it’s light and citrusy, with the ex-bourbon giving it a more vanilla note, cereally almost. It’s fruity and creamy on the palate, with vanilla and toasted oak, a hint of toasted coconut, and rice pudding. The Journey was launched at a pop-up event at Starhill Gallery in Kuala Lumpur, which includes a consumer experience event where guests will get to go through a curated tasting of the new whisky. The A Night On Earth – The Journey event is open to the public from now until Feb 4, from 10am to 9pm daily. Martell One of the most anticipated releases for cognac lovers during the CNY season is Martell’s L’Or de Jean Martell Zodiac Edition, a limited edition cognac that is created in collaboration with Baccarat and pays tribute to the Chinese zodiac character of the year. This year is no exception – in fact, the Assemblage du Dragon might just be the most intricate one yet. The decanter features a neck engraved in 19-carat gold that is crowned by a detailed sculpture of a dragon’s head, and signed Martell x Baccarat. L’Or de Jean Martell Zodiac Edition – Assemblage du Dragon The cognac itself is made of a selection of very old eaux-de-vie from different Dragon years – over 1,400 eaux-de-vie to be exact, all sourced from the finest terroirs in the Cognac region. Fewer than 750 of this rare and prestigious edition have been released globally. If you’re looking for something that is a bit more, well, accessible, then check out Martell’s CNY limited edition bottles for the Cordon Bleu, Noblige, and VSOP expressions, all of which are available on Pernod Ricad Malaysia’s flagship store on Lazada. Royal Salute Royal Salute celebrates Chinese New Year with a limited edition bottling designed by renowned Chinese illustrator and visual designer Yunshu Li. Based on the concept of “Ignite The New Year”, Li came up with a design that features a “gun salute” – a swirl of brightly illustrated New Year elements fired from Royal Salute’s home, The Tower of London. Renowned Chinese illustrator and visual designer Yunshu Li designed Royal Salute’s latest CNY edition. This represents the momentous time for families ringing in the new year, as the world is filled with light and sound, akin to a “cultural explosion”. This special edition also features an array of symbolic elements including drums, lanterns and celebratory streamers, to bring you and your family fortune and prosperity in the coming year. Penfolds To celebrate the most revered zodiac, the Dragon, Penfolds has released a limited-edition collection featuring its iconic Grange, the Bin 389 Cabernet Shiraz Magnum, and Bin 707 Cabernet Sauvignon, in a special CNY gift boxes. The exclusive collection features intricate golden dragon patterns and scales against a bold red backdrop, making it an ideal gift for commemorating gatherings with loved ones, and a statement gift to be treasured for years to come. The 2019 Grange featured in the CNY edition, in particular, is full-bodied, powerful, and perfectly balanced. The first commercial release of Grange coincided with the Year of the Dragon, bringing a unique sentiment to this release. The 2019 Grange featured in the CNY edition, in particular, is full-bodied, powerful, and perfectly balanced, and has been likened by the Penfolds winemaking team to those originally crafted by founder Max Schubert. There are also limited editions for the Bin 707, a full-bodied Cabernet Sauvignon wine with proven cellaring potential; as well as the Bin 389 Cabernet Shiraz, often referred to as “Baby Grange”, in part because components of the wine are matured in the same barrels that held the previous vintage of Grange. Tiger Beer Tiger recently launched its “Cheers to a Bolder Tomorrow” campaign at Sunway Velocity Mall in Kuala Lumpur, inviting fans to greet the Year Of The Dragon with some Tiger Beer. Tiger took over the concourse area with a “Tower Of Huat” at Sunway Velocity Mall in January, and will be at Gurney Plaza (Penang) from now until Feb 12, and Ipoh Parade (Ipoh, Perak) from now until Feb 9. Tiger took over the concourse area at Sunway Velocity Mall recently. — Filepic At these events, you can take part in a variety of on-ground games to win prizes, purchase exclusive merchandise and more. There’s also a collaboration with Against Lab on a fashion collection of five pieces, to be sold exclusively at in-mall experiences and online on againstlab.com. For more information, visit tigercny.tigerbeer.com or follow @tigerbeermy.

Lifestyle

Tipsy Turvy

Complimentary

Long

Michael Cheang

2024-02-07 00:00:00

Tipsy Turvy,whisky,beer,wine,Martell,Glenfiddich,Johnnie Walker,Royal Salute,Tiger Beer,Carlsberg

As the Year Of The Dragon is almost upon us, wine, beer and spirits producers go all out to celebrate the most auspicious of the Chinese zodiac.

https://www.thestar.com.my/lifestyle/living/tipsy-turvy/2024/02/07/spirits-of-the-dragon-limited-edition-spirits-and-drinks-to-celebrate-cny-with

Delightful dining options to welcome Year of the Dragon

AS THE auspicious Year of the Dragon beckons, Sofitel Kuala Lumpur Damansara invites diners to revel in its array of Chinese New Year offers. Executive Chinese chef Leong Weng Heng, who has 33 years of experience in Cantonese cuisine, is presenting a memorable dining experience at Wan Chun Ting. The restaurant has three set menus – Prosperity at RM288+ per person, Fortune (RM338+) and Wealth (RM398+). The yee sang menu, too, has a variety of options with prices starting from RM88+. Among the available options are Deep-fried Soft Shell Crab Yee Sang, Crispy Whitebait Fish with Norwegian Salmon and Cherry, Crispy Fish Skin Yee Sang and 10 Head Abalone Yee Sang. The menus are available until Feb 24. For reservations, call 03-2720 6648 or email Jasmine.Yap@sofitel.com At Kwee Zeen, Lunar New Year-themed buffets promise a delightful mix of Chinese, local and international dishes. The Chinese New Year Lunch Buffet is available until Feb 11, with prices ranging from RM98+ to RM188+ per person. The Chinese New Year Dinner Buffet is priced from RM168+ to RM228+ per person. There will be two sessions on Feb 9 and 10, at 5.30pm and 8.30pm. Le Bar Cocktail and Stories provides a sanctuary for relaxation with its Festive Afternoon Tea. Priced at RM168+ (Monday to Friday) and RM188+ (Saturday and Sunday) for two, guests can also opt for a package with champagne or Cocchi cocktails at RM279+. The Festive Afternoon Tea is available until Feb 13, from 2pm to 5pm. For gift giving, there is the Sofitel Prosperity Luxury Box priced at RM298+ with an assortment of delightful items such as chef’s special chilli sauce, pineapple tarts, nian gao fish, assorted biscuits and pu’er tea. For reservations and hamper bookings, call or WhatsApp 017-511 7725 or email HA123-FB@sofitel.com

Food

Eating Out

Complimentary

Short

2024-02-07 00:00:00

Chinese New Year,yee sang,set menu,Sofitel Kuala Lumpur Damansara,Wan Chun Ting,Kwee Zeen,buffet

AS THE auspicious Year of the Dragon beckons, Sofitel Kuala Lumpur Damansara invites diners to revel in its array of Chinese New Year offers.

https://www.thestar.com.my/food/eating-out/2024/02/07/delightful-dining-options-to-welcome-year-of-the-dragon

Smorgasbord of festive favourites

ABUNDANCE is what everyone wants for Chinese New Year and few things epitomise that notion better than the buffet. Such spreads offer wider varieties and quantities of food, making them an increasingly popular option for family reunions. More so when the venue is a modern hotel like Amari Spice Penang where its “Auspicious Year of the Dragon” celebrations include a trio of lavish buffets at Amaya Food Gallery. There is the Prosperity Reunion Buffet Dinner on Chinese New Year Eve as well as Auspicious Good Fortune Buffet Lunch and Good Wealth Buffet Dinner from Feb 10 to 12. While menus vary between each promo, they all feature a palate-pleasing mix of seasonal delicacies, symbolic must-haves and international flavours. These will be beautifully presented across Amaya’s interactive, street market-inspired setting with multiple live kitchens. This helps spread the crowd, so lines are never too long. Chestnut Buttercream Cake, all dressed up with mandarin orange meringue for the season. Naturally, the “Make Your Own Yee Sang” counter will be a hit. Brimming with some 20 ingredients including smoked salmon, jelly fish and tropical fruits, it gives guests the novel experience of customising their own version of the festive treat. Nearby, chillers keep an assortment of cold cuts and greens fresh and crisp. The Mandarin Orange and Shrimp Salad as well as Thai Green Mango Kerabu are worth a try. Those who see fish as a necessity – the Mandarin word sounding similar to “surplus” – will be pleased to find an abundance of salmon and tuna sashimi, alongside assorted sushi rolls. There are also mussels, oysters, clams, slipper lobsters and prawns – the latter another festive requisite as the Cantonese word is akin to “laughter”. Among the plethora of hot dishes are some familiar items from course banquets like Braised Four Treasures Seafood Soup, Steamed Fish Fillet with Superior Sauce, Sea Bass with Clams and Ginger, and Wok-fried Buttermilk Prawns. Carving station’s ribeye and Mongolian lamb. While it can be a habit to gravitate towards Chinese flavours during Chinese New Year, a little variety can be a good thing. Other specials like Oven-baked Almond and Garlic Chicken, Stir-fried Black Pepper Beef, Pan-fried Salmon with Mandarin Orange Butter, Kurma Daging with Green Apple, Gulai Batang Pisang Utara, Thai Lamb Curry and Deep-fried Fish with Dried Tom Yam, are just as appetising. The unique Smoked Duck Breast with Hoisin Sauce Pizza and Char Siew Chicken with Pineapple Pizza further illustrate mouth-watering possibilities of a fusion approach. Head outdoors to find carving stations offering Oven Roasted Duck, Roasted Mongolian Lamb, Roasted Beef Ribeye and other grilled morsels. End your meal at the pastry and dessert section brimming with all manner of festive biscuits and kuih, including fried nian gao and lotus pancakes. Mandarin Orange Fruit Flan, Chestnut Buttercream Cake, Pineapple Sage Upside-Down Cake and Green Tea Red Bean Creme Brulee sweeten the mix. And to enliven the atmosphere, there will be live traditional Chinese instrumental music during the buffet dinners. Amaya Food Gallery is located on Level 4 of the hotel and blends contemporary design with warm tones to create a cosy ambience. Mandarin Orange Fruit Flan. Its double-volume space has floor-to-ceiling glass windows, which not only bathe it in natural light, but also afford soothing views of the gardens and water features outside. Both buffet dinners are priced at RM158 for adults and RM118 for children and seniors, and served from 6.30pm to 10.30pm. Buffet lunch is priced at RM138 for adults and RM98 for children and seniors, served from noon to 3pm. The restaurant also offers a la carte yee sang until Feb 24. Prices range from RM78 to RM188 depending on the portion and choice of ingredients. Pre-order three days ahead. AMAYA Food Gallery, Amari Spice Penang, Persiaran Mahsuri, Bayan Baru, Bayan Lepas, Penang. (Tel: 012-956 1030, email: fnb.penang@amari.com). Business hours: 6am to midnight daily. This is the writer’s personal observation and is not an endorsement by StarMetro.

Food

Eating Out

Complimentary

Medium

2024-02-07 00:00:00

Amari Penang,CNY,Year of the Dragon

ABUNDANCE is what everyone wants for Chinese New Year and few things epitomise that notion better than the buffet.

https://www.thestar.com.my/food/eating-out/2024/02/07/smorgasbord-of-festive-favourites

A chef’s perspective

Jimmy Wong’s chef career has taken him from his home in Hong Kong to Singapore, China and now, Malaysia. Currently the executive chef at Yun House in Four Seasons Hotel Kuala Lumpur, he says he loves Malaysia. “My wife comes over from Singapore to eat durian and get a massage!” The chef indulges his wife who is Singaporean, and both of them would make the trip to Johor Baru to do this when he’s on his leave. After more than three decades of cooking for other people, Wong says his views and end game have totally about-turned. “When I was young, it was all about making money and getting rich. Now, I just want to be happy and enjoy what I do.” Wong, 56, did not start his culinary career right after leaving school. He landed his first job as an office boy when he was 19. Just three months into it, he realised that he didn’t really like it and became a delivery man instead. It was only at his third try in the job market that he found work in a restaurant, Lei Garden, in Hong Kong. There, he stayed on for eight years, learning everything he could. Wong in his element at the Yun House kitchen. “I did everything, including wash my senior colleagues’ shorts and singlets! It was the norm for juniors to do such tasks those days.” When Singapore opened its first Lei Garden, which had earned a reputation as Asia’s premier restaurant group, he was sent there to help out. His responsibility then was mainly washing and cooking shark’s fin in the steamer section of the restaurant. After two years, he went up the ranks and become its executive sous chef. He stayed at Lei Gardens for nearly five years before moving on to Marina Mandarin Hotel in 1995. Two years later, he joined the Pine Tree Club where he was promoted to executive chef and stayed for nine years, his longest stint before joining Singapore Island Club for another five years. After Singapore, he went to China as the Ritz Carlton Beijing beckoned. “I couldn’t stand the weather there as it was so cold and dry, and there was constant traffic congestion. My wife didn’t like Beijing, so I joined Shenzen Shangri-La where I worked for five years,” he says. Wong’s two children live and work in Singapore, and his daughter asked him to return. While in Shenzen, he had a few job offers in Singapore and his daughter replied on his behalf to St Regis Singapore, which was how he ended up coming back to this part of the world. “It was very busy as the restaurant was always packed. But F&B in Singapore was very challenging. I didn’t have enough people working in the kitchen with me and getting more staff was not easy. So I had to keep the menu simple and churn out easy dishes as the food had to go out fast,” he adds. Four Seasons Combination Platter. — Photos: AINA AMIRAH/The Star At Yun House, he has learnt to be creative with seafood as the restaurant is pork-free. Cantonese cuisine is renowned for its soups, so he would harness the natural sweetness and flavours of chicken, dried scallops, pau sum (American ginseng) and shark’s fin. Wong doesn’t believe in holding back on ingredients. “If you put your heart into cooking, you can’t go wrong.” He also learnt a lot about cooking healthy during his stint at the Ritz Carlton Beijing. “My boss was inclined towards healthy eating, and I used to spend one day a week in a Beijing library looking up recipes in cookbooks. I would boil down two chickens just to make two bowls of soup. You might think it strange but people in Beijing eat their fruits warm, not cold from the fridge. And they eat them before a meal, not after,” he explains. Food for his boss was mostly steamed. “He doesn’t eat anything deep-fried. He preferred dishes like chicken soup, steamed fish and por choy (spinach) with egg.” Wong himself practises healthy eating too. An ideal meal for him would be a bowl of noodles with fish and close to 120g of green vegetables, which is a must for him. The fish, ideally, should be from the sea, and he advocates black vinegar as a dip rather than soy sauce. He also avoids eating too much chilli. “I don’t go for expensive things. Given half a choice, I’ll go for street food such as the curry fishhead in Pudu (KL).” The view from Yun House overlooking the KLCC Park. Back home in Singapore, he would sometimes cook with charcoal on the balcony of his flat. “I would boil the soup for two hours. Hong Kong people will die for soup! They want their skin to get moist and nice!” Happiness matters for the chef and once in a while, he drinks beer and watches football “as there’s no one to play mahjong with.” When in Singapore, he plays mahjong with his mother-in-law and “lose to her.” His mantra is pretty simple – eat healthy and well, get a good massage and exercise round the KLCC Park – that’s all Wong needs to keep him happy at his job in Yun House where he’s been since 2018 when the hotel first opened.

Food

Food News

Complimentary

Long

2024-02-06 00:00:00

Jimmy Wong’s chef career has taken him from his home in Hong Kong to Singapore, China and now, Malaysia.

https://www.thestar.com.my/food/food-news/2024/02/06/a-chefs-perspective

CNY cookies and their significance

In just a few days’ time, it’ll be Chinese New Year, ringing in the Year of the Dragon. With it, you can expect to feast on myriad cookies in the homes of friends and relatives. At the end of the day, you’d probably find yourself so full of cookies and Mandarin oranges that you won’t be able to eat any real food after that! What’s interesting is that so many types of cookies have crossed over our different cultures in Malaysia that it’s sometimes hard to tell which ones belong to which festivals. The thing is, a lot of CNY cookies and food isn’t just about being nice to eat; many carry a deeper meaning and significance. And quite often, a lot of it has to do with achieving wealth! Here’s a quick list of what you can expect. — Compiled by PATSY KAM

Food

Food News

Complimentary

Short

2024-02-06 00:00:00

In just a few days’ time, it’ll be Chinese New Year, ringing in the Year of the Dragon.

https://www.thestar.com.my/food/food-news/2024/02/06/cny-cookies-and-their-significance

Waxing lyrical about ramen

When it comes to Japanese Ramen, we are spoilt with a huge variety of choices. The scene has exploded since the craze started in the Klang Valley close to two decades ago. In recent years, this particular segment of Japanese cuisine seems to have somewhat stabilised, with only a few newcomers popping up now and then. One of the latest to hit the noodle scene was Ramen Hitoyoshi, an outlet that caught my attention while we were walking around looking for a lunch spot in Paradigm Mall in Petaling Jaya, a couple of weeks ago. Love the thin ramen noodles that did a great job soaking up the flavour from the pork broth. Ramen Hitoyoshi originated from Singapore, and while many may find the idea of Japanese ramen not being from a Japanese franchise a deal breaker, I usually prefer to judge the food by its taste rather than by the narrative it spews. After all, haven’t most of us heard the glowing stories revolving around the food of a restaurant before, only to be disappointed later? The menu here is not entirely different from a typical ramen restaurant – there’s tonkotsu (pork broth ramen) with a variety of ingredients to choose from, including chasiu, aburi chasiu, special chasiu, ajitamago (egg), seaweed, spring onion, black fungus and so forth. Sake chahan or fried salmon rice dish. The hot stone rice dish was unfortunately not nearly as good as the ramen. While it looked appealing, the taste profile was just overpowered by the abundance of mayo. In hindsight, we should have scooped most of it out before stirring everything together in the bowl, but I think we’ll just order another bowl of noodles next time. — Photos: KYSPEAKS Additionally, it also offers some rice dishes and sides such as gyoza, takoyaki, unagi and ebi fry (fried shrimps). We ordered a bowl of their Garlic Tonkotsu with All Toppings, and taking advantage of their promo for the period, a bowl of the sake chahan (fried salmon rice dish). You also have an option of getting the ramen with its original flavour, or make it spicy. We also had a portion of deep-fried pork gyoza to share and I’m happy to report that it turned out to be one of the better gyozas we’ve tried. Someone once said that if you want to make anything taste better, just deep-fry it. Can’t say I disagree in this instance. Opinions expressed here are the writer’s own and food at his own expense. KY Teoh has been trying to influence your food cravings since 2005. He was NTV7 Foodie Blogger 2014, R.A.GE Food Fight Judge 2015 and Versus 1001 Rasa Baba’s Guest Judge 2018. Read more about his food jaunts at KYspeaks.com

Food

Food News

Complimentary

Medium

2024-02-06 00:00:00

When it comes to Japanese Ramen, we are spoilt with a huge variety of choices. The scene has exploded since the craze started in the Klang Valley close to two decades ago.

https://www.thestar.com.my/food/food-news/2024/02/06/waxing-lyrical-about-ramen

Food safety at home

Wash your hands before preparing food. — Filepic When we talk about safety, we think about proper restaurants and food businesses. But there are some safety practices which we should adhere to as well when we’re cooking at home. It’s easy enough to have the same bacteria that affects commercial kitchens to be lurking in your home kitchen. All it takes is one contaminated piece of food to set off health issues. Here are some safety rules which we should follow at home in our own kitchen: 1. Wash your hands Sounds really basic but you will be surprised how often we take our home environment for granted. Germs can easily spread from the kitchen counter to the rest of the food or even items in your fridge. Before you start cooking − taking things out of the fridge, prepping the meat and cleaning vegetables − wash your hands. And this could mean washing your hands several times along the way when you touch different things, to prevent cross-contamination. If you stop in between to read a phone message or check a recipe on your tablet, make sure you wash your hands before and after too. Use different utensils for raw food when eating hotpot. — Filepic 2. Don’t use same utensils for raw and cooked food This is especially common when you’re having a barbecue or hotpot. Quite often, you end up using the same tongs or chopsticks for the raw and cooked stuff without thinking. Or, you forget and place the cooked food on an empty plate that was used for the uncooked items. This will surely result in cross-contamination – prepare separate sets of utensils and containers for raw and cooked food. Defrost frozen meat properly. — Filepic 3. Defrosting frozen meat Quite often, we take out what we want to cook for the day from the freezer and leave it to thaw on the kitchen counter, and think nothing of it. Raw meats, fish and poultry should be defrosted correctly to prevent bacteria from spreading. Given our tropical temperatures, harmful bacteria grow easily and leaving it out for hours is a recipe for disaster. Take it down from the freezer and leave it in the fridge the night before, or defrost in the microwave oven, that is if you’re cooking it immediately after. If it’s only partially thawed, it’s OK to let it thaw in the cooking process rather than leaving it outside. And you shouldn’t defrost meat in a bowl of water either, as that’s no better than leaving it out on the counter. Let hot food cool down first before keeping in the fridge. — Filepic 4. Don’t keep hot food in the fridge It’s not a savvy thing to do as it takes more energy to cool down the hot item. Even if you say you don’t care about energy wastage, bear in mind that bacteria can grow in the closed container due to the difference between temperatures (before it cools down fully) which creates an environment ideal for the spread of pathogens. If you’re rushing to clean the kitchen, just leave the food item to cool down properly outside on the table first. Wash your cutting boards after each use. — Filepic 5. Segregate your cutting boards Some people use separate cutting boards for vegetables and raw meat, and rightly so. Otherwise, if you’re cutting raw meat like mincing beef or chopping chicken, imagine the residue getting into your salads or cut fruits! If you only have one board that you use for everything, make sure you wash it properly with soap and water before using it for vegetables. As much as possible, wash the board or any other utensils that come in contact with raw meat. Cooking raw meat in the microwave might result in unevenly cooked food. — Filepic 6. Cooking in the microwave oven Most of us probably use the microwave oven for heating up leftovers, or at most, cook rice. But some people do cook actual dishes as it cuts down cooking time. But when you do this, you need to be careful as there is a chance of under-cooking the meat, or it ends up being unevenly cooked. Microwave ovens are designed to operate at different temperatures for different usages, and actual cooking needs a higher wattage to ensure the harmful bacteria is killed in the process. Find out more in the manual provided with your microwave oven to understand how it works and learn how to cook properly with it.

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2024-02-06 00:00:00

When we talk about safety, we think about proper restaurants and food businesses.

https://www.thestar.com.my/food/food-news/2024/02/06/food-safety-at-home

It’s all about the soup

At Yun House, you can’t help but be taken up by its lovely luxe interior. In Cantonese, yun is translated as “park”, aptly named as the restaurant overlooks the KLCC Park. The black-and-gold entrance leads to an elegant dining room with private spaces, featuring classic yet contemporary furnishings. The main wall feature of 22,000 ceramic pieces by a Thai artist depicting plants swaying in the wind, with a dragon and phoenix hidden in the clouds, stops you in your tracks. Another significant feature is a wall of pretty flowers, a signature of the restaurant. Chef Jimmy Wong cooked up a few choice dishes for our lunch review and the Crystal Dumpling with Morel Mushroom and Black Truffle caught my eye first in the Four Seasons Combination Platter. It had the finest transparent skin which burst at a bite, revealing the morel mushroom and chopped water chestnut inside, giving away a whiff of truffle oil. The Beancurd Skin Roll with Shrimp and Mustard was no less impressive with chunky sweet and bouncy shrimps encased in the crispy skin. Then there was the Wok-Fried Carrot Cake with dried shrimps, dried scallop, egg and choy poh (diced pickled radish). Lightly deep-fried with a thin crispy skin, the carrot cake was topped with shrimps, shredded scallop and choy poh, offering a symphony of flavours and delightful textures. Lemongrass Jelly with Bird’s Nest and Steamed Rice Cake. Soups are a must for a Cantonese lunch. The Japanese Sea Cucumber Soup with Himematsutake Mushroom and Sea Whelk was to be savoured slowly to appreciate the different layers of flavour in it. Imagine soup with chicken, chicken feet, sea whelk, dried scallops, dried octopus, carrot, onion and celery simmered for 12 hours – such lovely decadence. It left a welcome gumminess on my lips. The milky soup was served with premium black spiky Japanese sea cucumber in it. I loved the springy texture of the sea cucumber and would have been contented with just this broth alone, which was also graced with sweetish wolfberries and fish maw. Wong explained how it was possible for 40kg of ingredients to produce just 4kg of soup, and we were in awe. All the essence of these would have distilled into the soup. Superior ingredients are not spared in the Yun House dishes. This included the Steamed Sustainable Grouper Fillet with Chinese Hua Diao wine, caviar and ramen. The perfectly steamed fish sat on a thin layer of steamed egg, topped with caviar and by its side, a roll of ramen to soak up the sauce from the steaming. Lemongrass Jelly with Bird’s Nest was a refreshing sweet ending. The Steamed Rice Cake with Shredded Coconut, Black Sugar and Macadamia Nut was a nod to the upcoming Chinese New Year celebration. Steamed Sustainable Grouper Fillet. We were told that the chef’s signature Deep-fried Eggplant with Cereal is such a hit with diners that they often come to the restaurant just to pack some home. A crispy covering of fine oats gives way to a creamy soft centre of eggplant, and the skill is in the frying, with nary an oily print on the plate. Having had a taste of it at a previous lunch, I can attest to how delicious it was, with fried curry leaves and chillies adding spice and aroma. Another memorable dish was the Braised Rice Vermicelli, which came with crabmeat and caviar. The noodles were drenched in a fish-bone stock, with knobs of fresh crabmeat, dried scallop threads and shimeji mushrooms lending more sweetness. Certainly, it gives reason to return to the Yun House for more of such deliciousness.

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2024-02-06 00:00:00

At Yun House, you can’t help but be taken up by its lovely luxe interior. In Cantonese, yun is translated as “park”, aptly named as the restaurant overlooks the KLCC Park.

https://www.thestar.com.my/food/food-news/2024/02/06/its-all-about-the-soup

Melting pot of traditional, contemporary cuisine

CHINESE New Year is without a doubt the busiest time of the year for those in the food and beverage industry. Hotel Indigo Kuala Lumpur on The Park executive chef Ahmad Zaim Abdullah said the kitchen team and servers would be on their toes this Lunar New Year period to give guests an unforgettable dining experience. Ahmad Zaim, who is from Kota Tinggi, Johor, said both Wok Star and The Silver Monkey restaurants have put together a melting pot of multicultural cuisine. “We are inviting diners to discover traditional flavours with a modern twist.” He said until Feb 24, customers could dine in or takeaway a four-course set menu and a selection of yee sang designed for the Year of the Dragon. Yee sang is an important part of the celebration, as the ingredients carry symbolic meanings. Ahmad Zaim said raw fish slices, usually salmon, represented an abundance of prosperity while crackers symbolised gold ingots and plum sauce meant a year filled with sweetness. “The higher the toss, the greater the fortune. “Wok Star and The Silver Monkey have both prepared an assortment of celebratory yee sang for diners to usher in an auspicious dragon year.” He added that Wok Star would uphold tradition and present the Festive Yee Sang priced at RM108 for five diners, and RM180 for 10. The Abundance Yee Sang is topped with luxurious salmon and tuna slices. The price for five diners is RM188 while the portion for 10 is tagged at RM288. Ahmad Zaim says diners will be on a journey to discover traditionalflavours with a modern twist. Additional toppings cost RM48 for every five slices. For an unconventional choice, drawing inspiration from rojak, the Prosperity Yee Sang is topped with an exotic mix of fresh and dried fruits native to Malaysia. This is priced at RM138 for five diners and RM228 for 10 people. Additional toppings cost RM28. At The Silver Monkey, Master Lutong Fortune Toss offers diners a grand experience with crispy foie gras. The Master Lutong Fortune Toss – Foie Gras is RM130 for five diners and RM208 for 10 while additional toppings are RM88 per 150g. Yee sang is an essential Chinese New Year dish and Hotel Indigo Kuala Lumpur on the Park is preparing several versions. — Photos: MUHAMAD SHAHRIL ROSLI/The Star Fried to perfection, the foie gras is light and airy, oozing opulence in every bite. Ahmad Zaim, 39, added that his team has curated a contemporary four-course menu. “Our Celestial Prosperity hits the mark with its high-quality offerings, starting with Abundance Delight – baby octopus, mango salad, fish maw and caramelised honey sesame, followed by the classic Prosperity Soup, which is hot and sour soup served with steamed bao,” he said. The chef’s signature Ong Lai Pineapple Yong Chow Fried Rice is enjoyable thanks to the fruit’s sweet and tart flavour in the dish. The Dragon Snapper, served with fern bok choy, king mushroom, local salad and Nyonya sauce, is a Chinese New Year favourite. It features a combination of sweet and savoury that will leave diners wanting more. Poultry lovers will enjoy the Roasted Chicken, a symphony of textures and flavours with succulent chicken, young mango, sweet chilli, prawn crackers and sesame, a perfect balance of taste and crunch in every bite. The Roasted Chicken is a symphony of textures and flavours. Then there’s Golden Poultry featuring roast duck with baby kailan, mushroom mousse black ginger and a drizzle of honey sesame. “To end the evening on a sweet note, diners will enjoy Blossom Citrus, served with a banana crumble, honey pineapples and green tea puree.” Celestial Prosperity is priced at RM328nett for two and RM888nett for six diners. The price for an additional person is RM145nett each. WOK STAR RESTAURANT, Level 1, Hotel Indigo Kuala Lumpur on the Park, 5, Jalan Puncak Kuala Lumpur (03-2639 3888). Business Hours: Breakfast, 6.30am to 10.30am (Monday to Sunday); Noon to 3pm (Monday to Sunday), 6pm to 10.30pm (Monday to Sunday). This is the writer’s observation and is not an endorsement by StarMetro.

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2024-02-06 00:00:00

Metro Central,Hotel Indigo Kuala Lumpur on The Park,Wok Star Restaurant

CHINESE New Year is without a doubt the busiest time of the year for those in the food and beverage industry.

https://www.thestar.com.my/food/food-news/2024/02/06/melting-pot-of-traditional-contemporary-cuisine

Getting down to crab-by business

What started out in 2020 as an Instagram-based business delivering fresh and cooked crabs to customers, is today a bustling physical restaurant in Kepong, Kuala Lumpur. Helmed by the friendly duo Scott Wong and Lynnneve Chew, TalkCrab is nestled among a row of shops in a vibrant housing community with ample parking space. As you step inside the restaurant, funky blue neon lights and comfy whale-blue sofas greet you. It feels more like a trendy and chill hangout cafe rather than a full-fledged restaurant. TalkCrab’s motto is “Less Crap, More Crab” and it aims to give customers an enjoyable and consistent crab experience. Crabs caught at sea are not always of good quality, so understandably, some suppliers tend to mix poorer quality crabs with good ones. At TalkCrab, the crabs are only prepared when orders come in, to ensure freshness and quality. As such, there is a limited batch of marinated crabs prepared for the day, so lock in your orders early to avoid disappointment. Live crabs take the spotlight here with a choice of both male and female crabs to choose from. If you love rich and creamy roe like I do, get the female crabs. The price is set at RM228 for two female roe crabs (250g each). Specialty Chilli Crab. You can opt for two male AA-size crabs at 600g each, which cost RM238. Male crabs sizes can go up to AAAA for RM250 per crab (about 850g to 900g each). The crabs are cooked in familiar and mouth-watering Chinese culinary styles such as Signature Buttermilk, Salt and Pepper, Super Kam Heong and Specialty Chilli. These guys sure know how to make crabs sing! The showstopper is the Signature Platter – A-sized crabs, massive tiger prawns, New Zealand mussels, juicy clams, plump cuttlefish – an all-in-one plate. The platter comes with fried mantou buns for diners to mop up the excess gravy. Crab roe, to be eaten with seaweed and Japanese rice, like Korean sushi. Personally, I preferred their unique Specialty Chili style that was reminiscent of the sambal served with nasi lemak. The chilli is well-cooked and addictive, with bits of garlic and juices from the clams in the gravy. The Super Kam Heong didn’t quite hit the mark for me as it lacked fragrant bits of ginger, chilli and dry shrimp, and felt heavy on the palate. The curry flavours didn’t quite stand out and paled in comparison to other kam heong dishes that I’ve tried before. I’ve always wanted to sample a good Ganjang Gejang – Korean Soy-Marinated Raw Crab delicacy flavoured by slices of raw garlic and chilli. Very few KL restaurants, even Korean-owned ones, serve good, fresh Ganjang Gejang with vibrant orange roe. A bad sample can be a terrifying first experience. Dragon Chives complement the rice and crabs well. At Talkcrab, its Marinated Seafood series, also known as The Korea Rice Thief menu, pays homage to this South Korean specialty. The soy sauce-preserved crabs are nicknamed “rice thief” because people can’t resist eating rice when served succulent raw crabs. Raw, roe-packed crabs marinated in soy sauce, garlic and chilli are to be folded with seaweed and Japanese rice, like a sushi with a Korean twist. The Teochew marinated version that came with coriander, sesame seeds, lemon and hot red chillies, was overwhelming with the generous coriander interrupting the flavour. I preferred the original soy sauce version as it had an enhanced tang that complemented the sweetness of the crab roe well. One thing to note: there are too many menu cards offering too many promotions that it can be confusing. However, the servers are helpful and friendly so just ask them for recommendations, rather than waste time flipping through the pages. We also ordered egg fried rice (RM20) on the side that was ideal for four people. I loved the extra white pepper kick, and the rice was irresistible when paired with the Ganjang Gejang sauce. The modern chill interior of TalkCrab. The restaurant also has vegetable dishes to go with the meal – the large portion of Stir-fried Dragon Chives (RM38) was perfect for added fibre. I also appreciated the complementary vermicelli salad with carrots, ginger and house dressing, which was a nice starter. TalkCrab is a seafood haven that’s worth exploring. It’s a bit of work as eating crabs means getting down and dirty with your hands, but it’s a delicious treat for those who appreciate the crustacean dish. TalkCrab No.11, Jalan 15, Taman Desa Jaya, Kepong, Kuala Lumpur. 010-338 1788 Opening Hours: Daily: 12.00pm-3.00pm, 5.00pm-10.00pm Closed on Mondays Opinions expressed here are the writer’s own and food at her own expense.

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2024-02-06 00:00:00

What started out in 2020 as an Instagram-based business delivering fresh and cooked crabs to customers, is today a bustling physical restaurant in Kepong, Kuala Lumpur.

https://www.thestar.com.my/food/food-news/2024/02/06/getting-down-to-crab-by-business

Cockles with garlic sauce

For those who are regulars at the food courts in Penang, you would be familiar with the stalls selling the combo dishes of kangkung (water spinach) in shrimp paste sauce and cuttlefish, and plain boiled cockles to go with sauce. In the Klang Valley, it’s probably more common to find stalls selling a combo of tauhu bakar (stuffed toasted bean curd) and kangkung instead of cockles. It could be because people are a little more health-conscious these days. Also, perhaps city folk often don’t have the luxury of time as it’s not the kind of food which you would want to rush through like a bowl of noodles, and you need to get your hands dirty as well to enjoy eating cockles. Cockles with garlic sauce. — Photos: TEOH KAR YEONG While there’s a bit more effort involved in making the kangkung dish as you have to source for the right ingredients, the cockles can be easily prepared at home and there’s practically no cooking involved, aside from boiling the cockles. Here’s my version which I do every now and then for my family. I get my cockles from Segi Fresh but you can just as easily get fresh ones from any of the hypermarkets near you, and of course, the morning wet market. I used cili padi (bird’s eye chilli), but you can use normal chillies which aren’t as spicy, or omit chilli altogether if you prefer something milder. For my sauce, the garlic is eaten raw but if you prefer, you can fry the garlic in two tablespoons of oil before mixing with the rest of the sauce ingredients for a more fragrant mixture. ― Contributed by TEOH KAR YEONG Spotlight on the cockle. Cockles with garlic sauce Ingredients 750g fresh cockles Sauce 1 tbsp oyster sauce 2 tbsp soy sauce 2 tbsp dark vinegar 1 tbsp sugar (or honey) 6 to 8 cloves garlic, minced 5 cili padi, cut small (optional) 2 stalks cilantro, cut small 3 stalks spring onion, cut small Method 1. Rinse the cockles a few times and scrub them properly with a brush as sometimes mud, sand and other impurities might be clinging onto the shells. 2. In a container, cover them with water that’s been added half a teaspoon of salt and leave in the fridge for a few hours. This serves to force the cockles to open up, and rid them of any mud and sand inside the cockles. 3. To make the sauce, mix all the sauce ingredients together in a bowl, then set aside. 4. Fill a big pot with water and bring it to boil. Dip the cockles in for 20 seconds or so, and maybe even less if you like them bloody and barely cooked. You may want to experiment with a handful first as the time taken to cook depends on the size of the cockles. As soon as they’re cooked, quickly remove from the hot water as you don’t want to overcook them. Open them up and remove one side of the shell for all the cockles, and place them facing up on a serving plate. 5. Pour the sauce over the cockles and serve.

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2024-02-06 00:00:00

For those who are regulars at the food courts in Penang, you would be familiar with the stalls selling the combo dishes of kangkung (water spinach) in shrimp paste sauce and cuttlefish, and plain boiled cockles to go with sauce. In the Klang Valley,

https://www.thestar.com.my/food/food-news/2024/02/06/cockles-with-garlic-sauce

Exclusive fare of yee sang, duck for Chinese New Year

NOBU Kuala Lumpur, a restaurant specialising in Japanese-Peruvian cuisine, will present two special dishes to welcome the Year of the Dragon. The Yee Sang Platter, available until Feb 17, is tailored for a group of four. It features an ensemble of apples, grapes, freshly picked garden vegetables and thinly sliced sashimi. It is priced at RM250++. The Nobu Style Duck Three-Way is available until Feb 17 and is served in three preparations – Foie Gras Croquette with Wasabi Aioli, Duck Leg Confit Rillettes Tostada and Aged Duck Breast with Kumquat Shiso Salsa. It is priced at RM160++. In the spirit of the celebration, Nobu KL is offering a “Dragon Baby” promotion throughout February. Upon presenting proof of birth within one of the dragon zodiac years, dragon babies can receive a complimentary January cocktail of the month and a 10% discount on the Yee Sang Platter with a minimum spend of RM300++, subject to terms and conditions. For reservations, call 03-2380 0028, WhatsApp 019-389 5085 or email nobuklreservations@noburestaurants.com

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2024-02-06 00:00:00

Nobu Kuala Lumpur,exclusive dishes,Chinese New Year,duck,yee sang,Year of the Dragon,festive

NOBU Kuala Lumpur, a restaurant specialising in Japanese-Peruvian cuisine, will present two special dishes to welcome the Year of the Dragon.

https://www.thestar.com.my/food/food-news/2024/02/06/exclusive-fare-of-yee-sang-duck-for-chinese-new-year

Traditional dishes help capture joy of lunar festival

AS the vibrant festivities of Chinese New Year (CNY) bring friends and family together, it is the shared meals that often become the centrepiece of the celebration. The joy captured in traditional dishes is not just a treat for the palate but also a tribute to the spirit of reunion and the sharing of prosperity. Though set meals are usually the go-to for Chinese New Year dining, it makes sense to go a la carte as a way to sample other offerings. At Chuai Heng Restaurant, a wide array of dim sum and Chinese cuisine await. Available from the second day of CNY onwards are over 60 choices of dim sum, ranging from porridges, chef specialities and desserts priced between RM5 and RM48. It is the shared meals that often become the centrepiece of the celebration. — Photos: ONG SOON HIN/The Star Most popular are its siew mai, char siew pao, char siew sou and egg tarts, while another must-try item is the pan-fried glutinous skin dumplings. Both the fluffy char siu pau and crispy char siu dou encase the same tantalising fragrant and savoury barbecued pork filling that is not overly sweet. Their signature glutinous skin dumplings is a clever culinary creation, shaped like carrots but surprising the senses with their crispy exterior and savoury filling of marinated pork and mushrooms. On the a la carte menu from executive chef Lam Ping Mau is Fresh Fruits Yee Sang (RM128 for a half portion, RM198 for a full portion) that embodies the very essence of togetherness. Fresh ingredients used here include crisp vegetables such as jicama and white carrots, as well as sweet fruits such as jackfruit, guava and cantaloupe. The addition of contrasting flavours from sweet and sour sauces, along with the crunch of roasted sesame and almonds, create a riot of flavours and textures for the palate. The luxurious Buddha Jumps Over the Wall soup (RM98) offers a harmonious melody of flavours with each spoonful. This highly auspicious dish is prepared with premium sea cucumber, abalone and dried scallops, complemented by the earthy depth of traditional Chinese herbs and unique tenderness of Chinese Silkie Chicken. Together with shark’s fin and fish maw, the soup requires long hours of gentle simmering to infuse the broth with their unique essences and offer a luxurious flavour with a gelatinous quality. In contrast, Lap Mei Fan (RM158 for six pax, RM218 for 10) offers the robust flavours of Guangzhou imported waxed duck and cured pork belly with the aromatic allure of Chinese sausages. The four meats, laid over a fluffy bed of steamed rice and accented with crisp stir-fried French beans, are then drizzled with umami-rich superior soy sauce, which, once mixed, thoroughly flavours each grain or rice. Lastly, while not a traditional Chinese dish, Charcoal-grilled Iberico Pork Chop with homemade BBQ sauce, served with Japanese scallops (RM52 per portion), offers something different. The Iberico pork, known for its marbling and succulent texture, is enhanced by the BBQ glaze that caramelises the crust and satisfies with each bite, while the accompanying Japanese scallop offers a buttery richness to the dish. CHUAI HENG RESTAURANT 20, Jalan Kampung, Imbi, Kuala Lumpur. Business hours: 11.30am to 2.30pm, 6pm to 10pm (Monday to Saturday); 10am to 2.30pm, 6pm to 10pm (Sunday). This is the writer’s personal observation and is not an endorsement by StarMetro.

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2024-02-05 00:00:00

Chinese New Year,Dim SUm,Chuai Heng

AS the vibrant festivities of Chinese New Year (CNY) bring friends and family together, it is the shared meals that often become the centrepiece of the celebration.

https://www.thestar.com.my/metro/metro-news/2024/02/05/traditional-dishes-help-capture-joy-of-lunar-festival

Authentic Shanghai flavours for festive feast

DRAGONFAMILIARITY can be a comfort, bringing with it a sense of nostalgia and emphasising cultural significance. This is something Shanghai Restaurant at JW Marriott Kuala Lumpur skilfully incorporates into its dining experience. With meticulous attention to detail, executive Chinese chef Wong Wing Yeuk captures the authentic flavours of Shanghai cuisine for a memorable Chinese New Year (CNY) feast. (From left) Chefs Kok Sok Wah, Chan Chee Hoong and Chan Chee Wai with their special Lunar New Year dishes at Shanghai Restaurant, which has earned a spot on the Michelin Selected list. On the menu are cult favourites that diners can look forward to, as well as several innovative dishes that keep things fresh. The restaurant recently earned a coveted spot on the prestigious Michelin Selected 2024 list, alongside other distinguished establishments in Kuala Lumpur and Penang. Prosperity Flower Fish boasts texture and a fresh take thanks to fresh tomato, green pea and pine nut. — Photos: SAMUEL ONG/The Star The Shanghainese Lunar New Year classics are available until Feb 24 for lunch and dinner. Tossing to good fortunes, Shanghainese Yee Sang with luscious homemade sauce and black truffle is an indulgent start. The homemade sauce, a combination of sweet and tangy elements, adds a rich and delectable coating to the fresh fruits and vegetables. the Shanghainese Yee Sang with luscious homemade sauce and black truffle was an indulgent start. — SAMUEL ONG/The Star Truffle shavings add a slight earthy aroma and flavour to complement the sweet and savoury elements of the dish. Other yee sang variations come with a variety of delicacies such as lobster, abalone, jellyfish, salmon and even fresh fruits for a refreshing twist on tradition. Vegetarians will also not miss out on this CNY staple, as they can enjoy yee sang made with vegetarian ham. Another noteworthy dish is Prosperity Flower Fish with sweet and sour sauce. Lunar New Year media preview at Shanghai restaurant, a Michelin Selected restaurant. — SAMUEL ONG/The Star Although a pretty common dish in many Chinese restaurants, Wong’s addition of fresh tomato, green pea and pine nut is a nice touch to give the dish plenty of crunch. If you like sweet and sour, this is just right in its balance of flavours. Deep-fried Bean Curd stuffed with French Goose Liver and Truffle Paste is a firm favourite. The overall dish may look simple, but a lot of work goes into making it. The tofu skin itself has a satisfying crunch yet retains a soft and absorbent texture, allowing it to soak up the flavours of the other ingredients. Inside is a combination of prawn meat, goose liver and truffle paste, making for a slightly sweet and gamey taste. Other dishes to look forward to include Sautéed Prawn with Long Jin tea leaves and Braised Zhejiang Spare Rib. The spare ribs, in particular, have a good ratio of fat and meat, making it tender with some chew for a nice mouthfeel. Diners can look forward to three specially created menus in conjunction with CNY starting from RM288nett per person. Dishes on offer include Double-Boiled Superior Fish Maw Soup with Dried Scallops, Chicken and Ham, Deep-Fried Mandarin Fish with Sweet and Sour Sauce and Braised Spanish Pig’s Trotter with Sea Moss. There is also an a la carte menu that includes dishes such as deep-fried bean curd and crispy glutinous rice cake with yam. SHANGHAI RESTAURANT, JW Marriott Kuala Lumpur, 183, Jalan Bukit Bintang, Kuala Lumpur. (Tel: 03-2719 8288). Business hours: Noon to 2.30pm, 6pm to 10pm (Tuesday to Saturday); 10.30am to 2.30pm (Sunday and public holidays). Non-halal. This is the writer’s personal observation and is not an endorsement by StarMetro.

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2024-02-05 00:00:00

jw marriott,kl,shanghai,cny

FAMILIARITY can be a comfort, bringing with it a sense of nostalgia and emphasising cultural significance.

https://www.thestar.com.my/metro/metro-news/2024/02/05/authentic-shanghai-flavours-for-festive-feast

One-pot wonder for New Year

When I was growing up, it was a tradition in my family to steam Chinese waxed sausages for lunch on the first day of Chinese New Year. I remember the delectable flavour of the oil rendered from sliced sausages mingling with steamed white rice, to which we cracked a half-cooked egg with runny yolk and served with sliced cucumber. It was considered a “light” meal to start the day before visiting relatives who would have rich food waiting at their homes. Place sliced sausage, waxed meat, chicken, mushroom and ginger over the cooked rice. Over the years, our customs have shifted and now we typically enjoy a vegetarian lunch at our aunt’s house. However, I still long for the simplicity and comfort of those old traditions. These days, the price of waxed meats has gone up so much they are considered a luxury, particularly those imported from China and Hong Kong which are purportedly dried by the cold north wind during winter months. I found that local waxed meats now rival the quality of imports since they are similarly seasoned with the Chinese rose wine, or meigui lu, which lends that signature aroma to the sausages. Steam the claypot for 15 minutes to ensure the chicken is cooked and the waxed meat is rendered. While many restaurants now offer this dish as a special treat during Chinese New Year, it is remarkably easy to prepare at home. If you do not have a fancy claypot for this dish, a rice cooker works just fine. Just cook the rice as usual, then fluff up before adding the chicken, ginger, waxed meat and mushrooms. Then place the whole pot into a deep pot or wok, cover with a lid and steam for 15 minutes until the chicken is cooked. After that, pour in the dressing and cover again to allow the seasoning to steep into the rice in the residual heat. The centrepiece of lap mei fan is the waxed meat. — Photos: LOW LAY PHON/The Star The traditional mix of waxed meats include pork sausages, liver sausages and waxed duck. As I’m not a fan of waxed duck, I swapped with waxed meat but you can substitute according to your own preference. Some recipes call for meigui lu to be used in the dressing, but I find its addition overpowering since it is already present in the waxed meats. The slight bitterness of Shaoxing wine adds a subtle piquancy to the dish instead. Before serving, it is essential to stir the pot well to ensure everyone gets a balanced portion of rice and each type of meat. That will also bring up the rice at the bottom so that it is not left unmixed. Lap mei fan Ingredients 500g long grain rice, rinsed in water and drained 3 cups cold water 1 link Chinese pork sausage, skin removed and thinly sliced 1 link Chinese liver sausage, skin removed and thinly sliced 1 slab Chinese waxed meat or waxed duck, cut into thin strips 5 dried shiitake mushrooms, soaked in hot water until bloomed 15g fresh ginger, julienned Marinade250g chicken meat, diced ½ tsp cooking oil ½ tsp sesame oil ½ tsp cornstarch ½ tsp soy sauce 1 tsp Shaoxing wineDressing1 tbsp light soy sauce ¼ tbsp dark soy sauce ½ tbsp oyster sauce ½ tsp sugar ¼ tsp chicken stock granules 2 tbsp chicken stock concentrate 1 tbsp Shaoxing wine ¼ tsp sesame oil Garnish1 sprig spring onion, diced 1 sprig coriander, plucked DirectionsMarinate diced chicken for about 20 minutes. Squeeze out excess liquid from mushrooms and cut into thin slices. Cook rice as usual in a cooker and allow to steam for about 10 minutes before fluffing up. Transfer fluffy rice into a claypot. Comforting preserved meat claypot rice a special festive treat. Place marinated chicken over the top of the rice and spread julienned ginger all over the chicken. Arrange sliced sausages, waxed meat and mushrooms over the chicken and rice. Steam the whole claypot over boiling water for about 15 minutes until the chicken is fully cooked. Drizzle dressing over the rice, then cover with a lid for 10 minutes to allow the flavours to steep in. Alternatively, bring dressing to a boil and drizzle over the rice at the table. Garnish with spring onions and coriander, then stir the rice and meat well before portioning out to serve.

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2024-02-03 00:00:00

Lap mei fun,non-halal,Retro Recipe

When I was growing up, it was a tradition in my family to steam Chinese waxed sausages for lunch on the first day of Chinese New Year.

https://www.thestar.com.my/metro/metro-news/2024/02/03/one-pot-wonder-for-new-year

Treasure trove of culinary delights

CNY menu promises a feast of simmered classics and vibrant innovations AS the Chinese New Year roars in with a fiery breath figuratively, a vibrant fusion of ancient traditions and modern flair ignites the inspiration for festive feasts. Until Feb 24, Shang Palace at Shangri-La Kuala Lumpur pulls out all the stops for a memorable gastronomic experience, crafted by a skilled culinary team led by executive chef Terence Foong. From simmered classics to vibrant innovations, Shang Palace’s menu is a treasure trove of culinary delights, in which each dish whispers tradition while dancing with contemporary surprises, promising an unforgettable feast to usher in the Year of the Wood Dragon. The Four Hot Dishes is a combination of steamed cabbage with caviar, Kong Pao prawn, barbecued chicken and Phoenix roll. The magic of loh sang comes alive during the “prosperity toss” for the restaurant’s Jellyfish, Smoked Salmon and Crispy Fish Skin Yee Sang, a culinary masterpiece. With chopsticks held high, we filled the air with joyous shouts of “Lo Hei” and “Huat Ah” as everyone tossed the ingredients into the air and wished for good fortune. Amid this flavourful medley, the jellyfish embodies the wish for a journey marked by steady progress, navigating a path to success without hindrance, ensuring a continuous stream of wealth and achievements in the coming year. Double-Boiled Hasma with Peach Gum and Red Dates. Shang Palace offers four varieties of yee sang for dine-in or takeaway: Korean Snow Pear for RM148nett (small portion) and RM248nett (large portion), Crispy Fish Skin and Jellyfish Flower for RM178nett (small) and RM278nett (large), Smoked Salmon for RM188nett (small) and RM338nett (large), and Sliced Abalone Caviar for RM288nett (small) and RM538nett (large). The exquisite tasting “Immense Wealth” menu was a treat for the senses and comprised dishes such as the Four Hot Dishes combination of steamed cabbage with caviar, Kong Pao prawn, barbecued chicken and Phoenix roll, Doubled-Boiled Chicken Soup with Fish Maw and Lion Mane Mushroom. Others were Braised 6 Head Abalone, Sea Cucumber with Sun Dried Oyster and Sea Moss; Steamed Soon Hock Fish with Shredded Ginger in Superior Soy Sauce and Baked Lobster with Supreme Soy Sauce. Steamed Soon Hock Fish with Shredded Ginger in Superior Soy Sauce. The menu also comprised Fried Rice with Foie Gras and Pine Nuts, Combination of Pan-Fried Nian Gao with Egg and Fried Lotus Paste Crumbly Pastries and Double-Boiled Hasma with Peach Gum and Red Dates. The five distinct set menus include a vegetarian option. Set menu prices range from RM158nett per person for the Five Blessings five-course set lunch (for a minimum of four people) to RM398nett for the Happy Reunion nine-course set menu (minimum six people). Poon choi, a cherished braised assorted hot dish served during Chinese New Year, is a communal pot brimming with layered delicacies. Fried Rice with Foie Gras and Pine Nuts. The Specialties menu features exquisite dishes such as poon choi comprising double-boiled fish maw, six-head abalone, Japanese dried scallops and dried oyster braised goose web with Kantau sea cucumber, to name a few. Poon choi servings are available for groups of six to 10 people, with prices ranging from RM1,588nett to RM2,388nett. All set menus commence with yee sang and conclude with a delectable combination of Pan-fried Nian Gao. Doubled-Boiled Chicken Soup with Fish Maw and Lion Mane Mushroom. The hotel has also lined up a Prosperity Package staycation offer at Shangri-La Kuala Lumpur, auspicious dine-in and take-away meals, and gifts to celebrate the festivities with family, friends and business associates at its Lemon Garden and Lemon Garden2Go with its specially curated gift boxes. SHANG PALACE, Shangri-La Kuala Lumpur, 11, Jalan Sultan Ismail. (Tel: 03-2032 2388, email dining.kl@shangri-la.com). Business hours: 11.30am to 2pm; 6.30pm to 10.30pm. This is the writer’s personal observation and not an endorsement by StarMetro.

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2024-01-30 00:00:00

Shang Palace,Shangri-La Kuala Lumpur,Chinese New Year,

AS the Chinese New Year roars in with a fiery breath figuratively, a vibrant fusion of ancient traditions and modern flair ignites the inspiration for festive feasts.

https://www.thestar.com.my/food/food-news/2024/01/30/treasure-trove-of-culinary-delights

Hearty feasts await in Putrajaya

THOSE wanting to enjoy a Chinese New Year meal beyond Kuala Lumpur’s limits might consider the creative flair found in Putrajaya. The Le Mei Chinese Restaurant at Le Meridien Putrajaya is featuring its Chinese New Year menus promising an indulgent culinary experience for diners. Deviating from traditional Chinese dishes, the spotlight of the menu shines on the Wok-Fried Australian Lamb Racks with Black Truffle and Black Pepper Sauce. While not a typical Chinese dish, Le Mei executive chef Lim Kian Meng, who curated our six-course meal, provided insight into the creative inspiration behind this unique choice. He said in Mandarin, the word for lamb is “yang” which resonates with the phrase “si yang yang”, translating to mean “four joyful sheeps”. His intention is to evoke a sense of joy among customers. “The black pepper sauce for the lamb is boiled with chicken and lamb bones, together with celery and carrot, extracting the distinctive taste of each ingredient for a bolder taste,” said Lim. Using black truffles enhances the dish’s umami taste which is dominantly savoury due to the lamb and aromatic pepper. When combined, the ingredients harmonise like a delightful melody, delivering a medley of flavours. For appetiser, there is the Double-boiled Silkie Fowl Soup with dried scallops, dendrobium, and American ginseng. The appetiser’s bold flavours, derived from the ginseng, woke up my senses. It did a great job clearing up the palate and getting me ready for the next course. The Le Mei Chinese Restaurant at Le Meridien Putrajaya features unique CNY dishes on its menu. The third course was Braised Whole Abalone with Fish Maw and Goose Web in premier oyster sauce. I had to try it when I learned it was a rare dish not always found on a Lunar New Year menu. Each of the three main ingredients in the dish offers a different and distinct texture – the fish maw was tender, the abalone was chewy while the goose web offered a stringy texture. Despite the variations in texture, they all paired well with the tasty oyster sauce. After the lamb, the delectable Fried Organic Brown Rice with Quinoa, Seafood, and Sakura Shrimp charmed the palate. Braised Whole Abalone with Fish Maw and Goose Web in Premier Oyster Sauce. The chef skillfully conveyed the flavours, presenting a well-balanced taste in the brown rice with quinoa. The combination with shrimp offered delightful crunchiness, perfectly complemented by just the right amount of saltiness. Served as desserts, the Double-boiled Almond Tea Honey Locust Fruit with Snow Fungus and Black Sesame Dumpling is paired with the Deep-fried Crispy Golden Spring Rolls, Glutinous Rice Cake with Yam and Sweet Potato. The former boasts a sweet and nutty profile, with the honey locust fruit adding a subtle honey-like sweetness, complemented by earthy tones from the snow fungus and almond tea. The black sesame dumpling, however, enhances the earthy a and nutty flavour, providing a contrast to the overall sweetness. Salmon Fish, Tosaka Nori Green and Butter Fish Yee Sang. The Deep-fried Crispy Golden Spring Rolls, Glutinous Rice Cake with Yam and Sweet Potato had a beautiful crunchiness that made this rather enjoyable. Inside, a blend of chewy glutinous rice cake, creamy richness of yam and natural sweetness of sweet potato creates a rich and diverse combination. This dessert offered a variety of textures in every bite, making it a delightful and indulgent conclusion to the meal. Discover the range of traditional, contemporary and fusion dishes at Le Mei until Feb 25. Every weekend for dinner, visitors at Le Mei will be serenaded by live instrumental and traditional Chinese music. Fried Organic Brown Rice with Quinoa, Seafood and Sakura Shrimps. The Splendor and Luxurious set is priced at RM1,590 nett per table of five, which comes with a complimentary bottle of wine. Be served with the freshest ingredients in Le Mei’s yee sang selections, priced from RM60 nett (medium size) to RM388 nett (large size). For tables of 10 people, Le Mei offers four set menus priced at RM1,988 nett, RM2,688 nett, RM3,688 nett, and RM3,888 nett. Le Meridian Putrajaya is also having an acrobatic lion dance performance on the first day of Chinese New Year from noon. Le Mei Chinese Restaurant, Lebuh IRC IOI Resort City, 62502 Putrajaya, Selangor. (Tel: 03 8689 6888 x 6868) Business hours: Noon to 10.30pm. This is the writer’s personal observation and not an endorsement by StarMetro.

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2024-01-29 00:00:00

Le Mei chinese restaurant,Le Meridien,Putrajaya,chinese cuisine,goose web,lamb,healthy.

THOSE wanting to enjoy a Chinese New Year meal beyond Kuala Lumpur’s limits might consider the creative flair found in Putrajaya.

https://www.thestar.com.my/food/food-news/2024/01/29/hearty-feasts-await-in-putrajaya

Special meal set for CNY celebrations

USHER in the Lunar New Year with refined classics at The Chow Kit – An Ormond Hotel. The festive menu is available at The Chow Kit Kitchen and Bar, the hotel’s all-day dining restaurant. The Taste of Reunion set, priced at RM218++, is ideal for two to three people looking to share a wide variety of dishes. Diners will start with the Golden Prosperity Yee Sang, followed by a platter of Butter Prawns Wrapped in Egg Floss, Crispy Baked Chicken in Honey Plum Sauce, and Braised Duck with Shiitake Mushrooms and Stir-Fried Asparagus, accompanied by “Wok Hei” Fried Rice. For a more intimate experience, opt for the seasonal three-course meal priced at RM188++ per person. It kicks off with the Golden Prosperity Yee Sang as a starter, a choice of “wok hei” Cod or Wagyu Fried Rice as the main course, and delightful Panna Cotta and Lucky Longan for dessert. These four dishes will also be available on The Chow Kit Kitchen and Bar’s a la carte menu during the Lunar New Year period. The Golden Prosperity Yee Sang features local julienned fruits and herbs, including pegaga, ulam raja, pomelo, jackfruit and dragonfruit. These are topped with wild-caught smoked salmon and finished with cassava chips and a honey-lemon dressing. These menus are available for pre-order and will be available until Feb 25. To order, call 03-2778 6688 or WhatsApp 012-808 0045.

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2024-01-29 00:00:00

The Chow Kit,hotel,The Chow Kit Kitchen and Bar,yee sang,festive menu,Lunar New Year

USHER in the Lunar New Year with refined classics at The Chow Kit – An Ormond Hotel.

https://www.thestar.com.my/food/food-news/2024/01/29/special-meal-set-for-cny-celebrations

Serving up ‘dragon’ meat

BAK kwa means “dried meat” in Hokkien and is known as rougan in Mandarin. However, in Cantonese-speaking families, we have always called it long yoke, which means “hung meat”, simply because traditionally they were literally hung out to dry in the sun.

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2024-01-27 00:00:00

retro recipe,bak kwa,pork,cny,Retro Recipe,Ian Lau

Homemade smoky sweet bak kwa treat for Lunar New Year

https://www.thestar.com.my/food/food-news/2024/01/27/serving-up-dragon-meat

Salt in tea? The horror! Brits find US advice on making tea hard to swallow

A US professor's suggestion that salt and warm milk should be added to tea caused a collective shriek of horror in Britain on Thursday. The US embassy weighed in on the storm in a tea cup by suggesting brewing up in the microwave, which drew a rebuff from a top British government department. Michelle Francl who teaches chemistry at Bryn Mawr College in Pennsylvania says in her new book Steeped: The Chemistry of Tea that salt can rescue an overbrewed cup. "A pinch of salt is not even enough to taste and it turns out salt can moderate your perception of bitterness," she told the Daily Telegraph. "It's great if you've accidentally over brewed your tea. I've taken to adding just a tiny pinch of salt and it really does help," she added. The professor also suggests adding warmed milk and says preheating your mug or teapot is also "crucial" to increase the amount of caffeine and antioxidants released. In a tongue-in-cheek response, the US embassy in London called the hot beverage the "elixir of camaraderie". The idea of adding salt was "unthinkable" and had "landed our special bond with the United Kingdom in hot water", it said. "The US embassy will continue to make tea in the proper way – by microwaving it," it added. That prompted more jollity, this time from Britain's Cabinet Office, a department that usually confines itself to the running of government. "We appreciate our special relationship, however, we must disagree wholeheartedly," it said in a statement. "Tea can only be made using a kettle," it added. Tea has traditionally been the UK's favourite hot beverage. A study of 2,400 people last year by Statista however suggested coffee was now slightly more popular. Some 63 percent told researchers they regularly drank coffee over 59 percent who chose tea. – AFP

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2024-01-26 00:00:00

tea

A US professor's suggestion that salt and warm milk should be added to tea caused a collective shriek of horror in Britain on Thursday.

https://www.thestar.com.my/lifestyle/living/2024/01/26/salt-in-tea-the-horror-brits-find-us-advice-on-making-tea-hard-to-swallow

The rise of modern Malaysian cuisine: What is it and who is driving it?

Just 10 years ago, there was no such thing as modern Malaysian cuisine. There was Malaysian food – the delicious, everyday stuff we all grew up with – from nasi lemak to roti canai to laksa – but there was nothing cutting-edge or innovative that was otherwise happening with local food. The status quo remained, and most Malaysian consumers – and perhaps more importantly – Malaysian chefs – hadn’t really considered the prospect of dramatically altering or reconfiguring local meals. That all changed in 2015 with the advent of ground-breaking chef Darren Teoh’s intrepid restaurant Dewakan. That landmark restaurant seismically shifted what Malaysians imagined within the confines of local ingredients and local food and challenged the notion that local food couldn’t be elevated or refined to the strata of fine-dining. In 2023, Dewakan became the first restaurant in Malaysia to be awarded two Michelin stars, which shows just how far Teoh was able to take modern Malaysian cuisine to an international scale. Teoh is often considered the godfather of modern Malaysian cuisine because he introduced the idea of reinventing Malaysian ingredients with his restaurant Dewakan nearly 10 years ago. — FILEPIC Thankfully, the seeds of change that Teoh planted years ago have already shown buds and blooms in the form of a rising number of young chefs inspired by what he started. As a consequence, a growing legion of young chefs have themselves embarked on modern Malaysian restaurants of their own, creating a nascent ecosystem bursting with talent – all founded on the principle that Malaysian ingredients and traditional Malaysian dishes can form the platform for pedestal-worthy top-tier meals. “I think Darren Teoh is the godfather of modern Malaysian cuisine – that is undisputed. And I guess he is probably the most forward-thinking, avant-garde chef, and he went through that hardship of convincing Malaysians to take a chance to pay for Malaysian food – and faced a lot of resistance. YC (centre) opened modern Malaysian restaurant Terra Dining because he believed that there was room for growth and the opportunity to wade into unchartered waters. — TERRA DINING “A lot of Malaysians don’t understand or kind of find it difficult to relate, but having someone there as a vanguard, creates this huge safe space that other chefs can experiment and play around with while still being relatively conventional and approachable to diners, so I would say all modern Malaysian chefs have him to thank,” says Chong Yu Cheng, who recently opened modern Malaysian restaurant Terra Dining in Taman Tun Dr Ismail, Kuala Lumpur. What is modern Malaysian cuisine? It is difficult to pinpoint exactly what modern Malaysian food is, largely because it is a very new category of Malaysian food that didn’t even exist a decade ago. But in its simplest form, it is often considered more high-brow food crafted by enthusiastic chefs looking to challenge the norms, either by redefining classic Malaysian dishes or elevating local produce. Many of these restaurants also fuse modern cooking techniques or infuse science in their creations, creating brand new configurations altogether. Highlighting the ingredients and cooking styles of the indigenous Orang Asli in Malaysia is one of the key things that many progressive Malaysian restaurants try to highlight in their cuisine. — FILEPIC “I think modern Malaysian food is about exploring ingredients that are indigenous or have fallen out of style or are being forgotten – like ulam or what the Orang Asli have been eating – that Malaysians in general don’t know about. So these sort of ingredients are slowly being brought back into mainstream dining. “And the second part is updating Malaysian cuisine to modern cooking methods, because the cuisine has stopped evolving. People might say they were once using a pestle and mortar and now they are using a blender, but by and large, there are scientific approaches to cooking that haven’t been applied to Malaysian cooking which modern Malaysian cooking is doing now. “So it is utilising food that has a cultural significance and improving processes or updating it to modern times,” says the eloquent Chong, who is better known as YC. A growing number of restaurants Over the years – and since Teoh first led the way – there has emerged a growing locavore movement and alongside it, increasing efforts to champion modern Malaysian cuisine. Mui Kai Quan for instance is the group chef of Chocha Foodstore in Petaling Street, Kuala Lumpur. When it first started a few years ago, the restaurant was already an avid supporter of local produce and featured these ingredients in multiple ways. But as the years have progressed, Mui and his team have narrowed their focus even more to produce from Borneo, carving out a niche in the modern Malaysian space with a singular look at how east Malaysian ingredients like ambuyat, tuhau, bambangan and even salted fish can be advanced on the table. Chocha Foodstore has decided to focus on ingredients from Borneo and actively features products like ambuyat, which is a starch extracted from sago palms, alongside tempoyak, cured snapper and sambal tuhau sinsilog. — CHOCHA FOODSTORE “We are now focused on showcasing the diversity of Malaysia and food that has the potential to put Malaysia on the world map. So we are using ingredients from Borneo like ambuyat – which is a starch from sago palm. We also have tuhau, which is a wild ginger which we turn into a tuhau sambal. And we have ingredients like salted sinsilog, which is a fantastic salted river eel,” says Mui. Low thinks modern Malaysian cuisine can become one of the great cuisines of the world if it is approached and treated correctly. — AKAR DINING For Aidan Low of modern Malaysian restaurant Akar Dining, the road to modern Malaysian cuisine happened inadvertently, as opposed to intentionally. “When we first opened, we were not the locally driven restaurant that we are now. It was actually supposed to be a laidback eatery with a French-Italian twist. Then the Covid-19 pandemic happened and I had a lot of time to do research on what I really wanted to achieve. “So the team and I decided to put our country and land first and foremost and that led the way and bled into the food and became the main objective. It’s really about discovering the flavours here – that gives us the push in the right direction,” explains Low. At his restaurant, Low says they are not trying to rework traditional, much-loved flavours; instead he is attempting to highlight ingredients used in Malaysian cuisine in a different format and showcase them to their fullest. For example, on his current menu, he uses watermelon in multiple ways – in a tea, as part of a ceviche and as a vessel for a salad. At Terra Dining, YC aims to elevate and reconfigure local ingredients using science and modern cooking techniques. Pictured here is a local duck breast with duck liver and duck jus. — TERRA DINING YC meanwhile was inspired to open Terra Dining because he strongly believed that there was plenty of room for growth and opportunity in the modern Malaysian restaurant scene. “There are only a handful of modern Malaysian restaurants, so the space needs to be filled by younger chefs who are more forward-thinking to bring Malaysian cuisine to the global stage. We are known for cheap food, but we can also produce meals that are finessed and thoughtful, so there is still a huge space for that. “It is funny that there are more modern Japanese restaurants in the Klang Valley than there are modern Malaysian restaurants. And given the biodiversity of the country and the bounty of ingredients for us to work with, there is a huge upward space for chefs to play with local ingredients and go into uncharted waters because for instance, we cannot refer to French cooking if we are using something like pekasam in our dishes. That makes it more fun, because there are no restrictions,” says YC. At Terra Dining, YC uses a panoply of local ingredients from Penang oysters to caviar from Perak and bambangan from Borneo. He then infuses modern cooking techniques and science to bring familiar flavours and ingredients into slightly unfamiliar realms. Response from diners In the past, most Malaysian diners would have balked fairly instantly at forking out large sums of money for local fare like tilapia or watermelon, no matter how inventive or experimental the food. But with the passage of time, this stance has softened and there has emerged a newfound appreciation for the work and effort that goes into putting these refined meals together. Malaysian diners have gradually become more receptive to paying more for high-brow modern Malaysian cuisine. — AKAR DINING “I definitely think diners now are more receptive for many reasons. The No 1 reason is there is only so much truffle or sea urchin or bluefin tuna people can eat before they get bored and I think with chefs promoting Malaysian produce a lot more and then sort of seeking very high-quality produce that wouldn’t lose out to something from France or Italy, I guess diners become more receptive to this. “It is still an uphill battle because Malaysians undervalue what we have – we don’t take pride in our produce; we take pride in the final product. But when the final product is very intricate, diners will understand that a majority of what they are paying for is long hours of prep and R&D that culminates in a plate with six or seven elements. So as more of these restaurants come up, perceptions will change and diners will be more willing to pay for it,” says YC. In tandem with the growth of modern Malaysian restaurants, there has been an increase in artisanal producers supplying high-quality local produce like these oysters from Penang. — TERRA DINING Part of the process of getting diners to understand and appreciate what modern Malaysian chefs are trying to do is the storytelling element of the dining experience. Because the cuisine is still budding and fairly latent, it is imperative that chefs weave a story about the foundational structure of each dish and what inspired them to do it, because without this point of reference, it simply becomes a meal without a tethering point. “At the start, I focused purely on techniques and flavours, but now I think the storytelling component is as important as what you put on the plate, because it gives a better package. But finding the balance is key – it’s important to say enough but not too much, so I am learning more on that aspect of the restaurant. “Also, we get a lot of tourists and foreign diners at the restaurant so we have to educate and train the team on how we can tell the story a little bit better, otherwise it can be too overwhelming. So we might tell diners that the east Malaysian ingredient kulim is a bit like truffles and garlic, so it’s easier for them to understand,” says Low. Mui says that while storytelling is an important component of modern Malaysian cuisine, it is crucial that chefs take a step back and let diners just enjoy the food. — CHOCHA FOODSTORE Mui meanwhile says chefs have a fine line to straddle between enticing diners with appealing stories without simultaneously droning on about food to an audience that may not be interested. Discerning how much to say, when to say it and whether it is an important part of individual diners’ experience is key to ensuring patrons have a good modern Malaysian experience. “I do think storytelling is very important but I also really, really think it is important the way we execute it. Maybe diners are here for a business dinner, or maybe they don’t want to know so much about the story, so we can also execute the story on social media or other platforms. “So while I agree that we need to tell these stories, a restaurant should be flexible and see how people respond to it, because if you are force-feeding someone, it will go the opposite way and they might not enjoy the dinner,” says Mui. The future With Dewakan paving the way, the future of modern Malaysian cuisine and the talented young chefs looking to chart their own paths within this new realm, is nothing if not bright. So will more progressive Malaysian restaurants be dotting the horizon, especially given the potential prospect of earning a spot on the Michelin Guide? Oh yes, they will. “That’s the main driving force I think for many restaurant owners and investors. Fine-dining is hardly profitable so it is never really about the money – it is the glamour of it. But regardless of the intention, the outcome is good because it creates more demand for Malaysian chefs who want to cook Malaysian food and gives them that space to grow, experiment and improve,” says YC. Under the hands of masterful, passionate young chefs like Low, Malaysian ingredients can become refined and thoughtful, thus elevating both the ingredients and the cuisine. — AKAR DINING Low meanwhile says that he believes more chefs will continue walking the modern Malaysian path purely out of passion because it is an opportunity to show that Malaysian food is more than just the hawker fare that is touted in mainstream tourist literature. If given its moment in the sun, it could really be one of the best top-tier cuisines in the world. “I think modern Malaysian food has the potential to be one of the greats in the world, if we work on the right path and tick all the right boxes in treating ingredients right and telling the right story. In my lifetime, I hope to see Malaysia being one of the main destinations to travel for food – not just hawker food, but also modern Malaysian cuisine,” says Low.

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2024-01-26 00:00:00

modern Malaysian restaurants,modern Malaysian food,Darren Teoh,Aidan Low,Chong Yu Cheng,Mui Kai Quan,Akar Dining,Terra Dining,Chocha Foodstore

Over the years, a growing number of chefs and restaurant owners have branched out into the innovative realm of modern Malaysian cuisine.

https://www.thestar.com.my/lifestyle/living/2024/01/26/the-rise-of-modern-malaysian-restaurants

US scientist offers Brits advice on making tea and brews up a storm

An American scientist has sparked a trans-Atlantic tempest in a teapot by offering Britain advice on its favorite hot beverage. Bryn Mawr College chemistry professor Michelle Francl says one of the keys to a perfect cup of tea is a pinch of salt. The tip is included in Francl’s book Steeped: The Chemistry of Tea, published Wednesday by the Royal Society of Chemistry. Not since the Boston Tea Party has mixing tea with salt water roiled the Anglo-American relationship so much. The salt suggestion drew howls of outrage from tea lovers in Britain, where popular stereotype sees Americans as coffee-swilling boors who make tea, if at all, in the microwave. "Don’t even say the word ′salt′ to us...” the etiquette guide Debrett’s wrote on X, formerly known as Twitter. The US Embassy in London intervened in the brewing storm with a social media post reassuring "the good people of the U.K. that the unthinkable notion of adding salt to Britain’s national drink is not official United States policy.” "Let us unite in our steeped solidarity and show the world that when it comes to tea, we stand as one,” said the tongue-in-cheek post. "The U.S. Embassy will continue to make tea in the proper way - by microwaving it.” The embassy later clarified that its statement was "a lighthearted play on our shared cultural connections” rather than an official press release. Steeped, in contrast, is no joke. The product of three years’ research and experimentation, the book explores the more than 100 chemical compounds found in tea and "puts the chemistry to use with advice on how to brew a better cup,” its publisher says. Francl said adding a small amount of salt - not enough to taste - makes tea seem less bitter because "the sodium ions in salt block the bitter receptors in our mouths.” She also advocates making tea in a pre-warmed pot, agitating the bag briefly but vigorously and serving in a short, stout mug to preserve the heat. And she says milk should be added to the cup after the tea, not before - another issue that often divides tea lovers. Francl has been surprised by the level of reaction to her book in Britain. "I kind of understood that there would hopefully be a lot of interest," she told The Associated Press. "I didn’t know we’d wade into a diplomatic conversation with the US Embassy.” It has made her ponder the ocean-wide coffee-tea divide that separates the US and Britain. "I wonder if we’re just a more caffeinated society – coffee is higher in caffeine,” she said. "Or maybe we’re just trying to rebel against our parent country.” — AP

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2024-01-25 00:00:00

coffee

An American scientist has sparked a trans-Atlantic tempest in a teapot by offering Britain advice on its favorite hot beverage.

https://www.thestar.com.my/lifestyle/entertainment/2024/01/25/us-scientist-offers-brits-advice-on-making-tea-and-brews-up-a-storm

Culinary Inspirations: Trays of delightful offerings

Shafee and I celebrated our 57th wedding anniversary in 2023. Our nikah (solemnisation) ceremony was held on June 12 1966 at the government quarters at 3420 Bukit Guillemard (now Bukit Ledang), Kuala Lumpur, and the bersanding (wedding reception) ceremony six months later at my father’s house at Jalan Mayang, off Jalan Ampang, Kuala Lumpur. It was held over two days, on Dec 9, 1966 for relatives and on Dec 10 1966 for friends. We had by then moved out of the government quarters in Bukit Guillemard as my father had retired from government service. In those days, there were no wedding planners, caterers, make-up artists and others to organise weddings. Neither were there hotels with ballrooms large enough to accommodate hundreds of guests nor the specialised wedding halls that have sprung up today. My nikah and bersanding ceremonies were held at home and my mother organised everything with the help of her two sisters, Aunty Nom and Chu, and her sisters-in-law. Her father, Tok Mat, had fourteen children, nine boys and five girls, so there was plenty of manpower. I was the second eldest of Tok Mat’s grandchildren and also the second one to get married, the first being Abrizah Abdullah (Ivy). All the cooking over the two days of the reception was done gotong-royong style headed by the main cook, Pak Dol, specially brought in from the Istana in Johor Bahru, and helped by my father’s cousin, Zaleha (Mak Nod) Hassan, a well-known cook in Muar (who became even better known after she won first prize in The Star newspaper’s first cooking competition in the 1970s). Tok Mat’s cooks, Embok and Mak Sinah, and my uncles also assisted with the cooking and serving. My eldest aunt, Mak Long Maimunah, a school teacher, played a major role as she was a woman of many talents. She sewed the bedspread for my wedding bed and also designed the pelamin (wedding dais) and sewed the gold-plated filigree flower pieces onto the steps. Halwa maskat takes at least three days to make. She was also my Mak Andam (make-up artist and hair stylist) and a matron of honour during the bersanding ceremony. Moreover, she prepared the dulang hantaran (trays of wedding gifts) for the nikah ceremony. Aunty Nom made my five-tiered wedding cake from real fruit cakes, not the Styrofoam-wrapped fondant or royal icing cake which was the usual offering in those days. Dulang hantaran are obligatory for Johorian weddings. The groom’s side traditionally prepares either five, seven or nine trays to which the bride’s side reciprocates with an additional two trays, thus seven, nine or eleven. The gifts are usually personal accessories such as a watch, ring, wallet, handbag or Qur’an as well as cakes and fruit, all beautifully presented on matching trays. There are two types of dowry—mas kahwin, an obligatory gift from the groom to the bride after the nikah ceremony symbolising the beginning of his responsibility towards his wife, and wang hantaran, a customary but voluntary gift from the groom to his bride’s family for the wedding ceremony. The amount of the mas kahwin varies from state to state. In Johor, in the 1960s, it was common for the bride’s side to request that the wang hantaran be sa ribu serba satu—RM1,000 in cash plus a set of jewellery composed of earrings, a small brooch, necklace, ring and bracelet. It became a joke in those days that Johorian brides were expensive. When I got married, my father went against convention when he informed the juru nikah (marriage official) that the mas kahwin would be RM22.50 following Johor regulations, not the amount set by Selangor which was then RM80 (today increased to RM300), and no wang hantaran was required. At the time I was married, at least one of the dulang hantaran was traditional kuih (kuih warisan), not the elaborate royal icing cake that we see nowadays. It could be any one of the following: dodol megan, halwa maskat, kuih kepal, penganan kacau keledek, penganan kacau labu, wajik pulut or wajik ubi. These kuih have one thing in common — the mixture has to be stirred for several hours and thus require time and energy to make. Because they could keep for about a week, they were ideal for the dulang hantaran. However, the making of these kuih requires skill and experience and only a few people can make them. Mak Nod knew the right person. Dodol magan is made from rice flour, glutinous rice flour, green pea flour, coconut milk, eggs and sugar. Dodol is a sweet toffee-like confection made of rice flour, coconut milk and sugar that is popular throughout much of Southeast Asia. There are many varieties of dodol but relatively unknown is dodol megan, which is made from rice flour, glutinous rice flour, green pea flour, coconut milk, eggs and sugar. I remember Embok whisking the three types of flour, coconut milk and water in a heavy-based brass pot. She would then whisk the eggs separately until frothy and add to the mixture, then whisk in the sugar until well combined. The mixture was then cooked over low heat until it thickened, congealed and turned shiny. Embok would place the dodol megan on a serving plate, gently fluff up the surface with a fork to create a nice texture and then make a decorative design on the surface using a pastry pincher. Halwa maskat (halwa means ‘sweet’) most likely originated in Muscat, Oman, and was brought to Malaya by Arab traders or cooks. I had the opportunity to taste various types of halwa maskat when I visited my daughter Sharinaz in Muscat in the late 1990s where her husband was posted. The Omanese halwa is darker and spicier than the Malay version. It takes at least three days to make halwa maskat as the flour has to be ‘washed’ for three consecutive days to remove the gluten before the sediment is ready for use. On the third day the sediment is added to the syrup together with saffron and ghee, and stirred for several hours over medium heat until the mixture congeals and oil appears on the surface. It is then poured into a cake tin, decorated with cardamoms, almonds and cashew nuts and left to set. Penganan kacau (penganan means kuih and kacau ‘stir’) is another traditional dessert made from eggs, coconut milk and a choice of sweet potato or pumpkin. The ingredients are mixed together in a wok and stirred continuously until the mixture thickens. It is then placed on serving plates. This particular kuih dates back to the time of Temenggung Daeng Ibrahim, the father of the first sultan of modern Johor, Sultan Abu Bakar. The court ladies gave the kuih Sanskrit names based on the heroines in old Malay hikayat and romances. Penganan kacau keledek was called mega wangsa (‘noble clouds’), while penganan kacau labu was given the evocative name puspa mingrat (‘flower of the realm’). The difference between them lies in the colour, with penganan kacau labu being the brighter of the two. It requires a great deal of effort and patience—some three to four hours of stirring—to achieve the right consistency. My cousin and co-author Hamidah Abdul Hamid (Adek) makes decorative designs on the surface of her penganan using a pastry pincer. At Adek’s wedding on Dec 9 1969, which was graced by the Sultanah of Johor, Tun Aminah, a stunning and impressive centrepiece adorned the main table. It comprised seven tiers of kuih warisan in the shape of a dome. Halwa maskat formed the base followed by gradually smaller sized layers of penganan kacau labu, dodol megan, wajik pulut, penganan kacau keledek, and wajik ubi, topped by kuih kepal. The recipes for the above kuih are in the book Johor Palate: Tanjung Puteri Recipes. Datin Kalsom Taib is an award winning cookbook author and publisher. The opinions expressed here are entirely the writer’s own.

Food

Food for thought

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Kalsom Taib

2024-01-25 00:00:00

Culinary Inspirations,Kalsom Taib,Malay wedding,offering,dowry

The writer recalls the traditional delicacies that were meticulously made for her wedding.

https://www.thestar.com.my/food/food-for-thought/2024/01/25/culinary-inspirations-trays-of-delightful-offerings

Amazing French-influenced meals overlooking the cityscape

Perched in a quiet corner of Troika Sky Dining in Kuala Lumpur is the brand-new Fritz Brasserie. The French-inspired restaurant (which takes over the space from Cantaloupe) has a natural elegance underscored by gorgeous, unbeatable views of the city skyline beyond – which depending on the time you choose to dine – might feature a burnished golden sunset or a stelliferous constellation of stars, all buoyed by the peaks and inclines of the buildings that hover around it. The restaurant has been masterminded by executive chef and director of Troika Sky Dining Christian Bauer and his partner Eddie Chew (both of whom are also responsible for other Troika Sky Dining eateries like Fuego and Strato) to recreate a style of French food that represents both simplicity as well as refinement. This was in response to more high-brow degustation meals that – while enticing – often require long hours of commitment and consequently – do not often inspire repeated visits. “We used to do fine dining. And then Eddie and I got very tired of eating the multi-course dinner and all of that. And we just feel that it’s a bit done, although of course a lot of people still do it and still love it. It has its place, it has its fans, but for us we wanted to really go back to nicely prepared simple food. “And simple doesn’t actually mean it’s easy to do. So, that’s what we’re trying to do, create somewhere where you can go every day and find something to eat. And it’s based of course on the French brasserie style, you know, so it’s something where you have quite a wide variety of things to eat and you can go there and be like ‘I feel like steak’ or ‘I feel like fish’,” explains Bauer. The seafood tower features the freshest treasures of the sea sourced from all over the world. — ABIRAMI DURAI/The Star The menu took Bauer six months of research and development before he came up with a final round-up of dishes that he felt satisfied with, although he says he hopes to add more meals to the menu over time. “I’m quite happy. There’re still a few other things that I want to add. But the problem is, when you add things, you have to take others away. And then, if it’s kind of a menu that’s enormous, and the kitchen can’t make it, quality goes down. So, that is a problem. And then, when you take something away from the menu, people will go like, ‘Oh, why did you do that?’,” says Bauer, laughing. Everything at Fritz is made in-house from the cultured butter to the sausages and cured meats. The food reflects French ideas and philosophies but there is also an innovative, global slant to many of the meals. Service is friendly and the servers here seem to really enjoy their jobs, especially when table-side theatrics are called for in the form of flambe-ing some dishes. Anchovies on toast might sound relatively simple in theory, but you’ll be singing the praises of this dish once you actually tuck into it. To start a meal here, definitely opt for the Fritz Platter (RM250). This is essentially a huge seafood tower filled with fresh prawns, oysters, mussels, whelks, salmon and scallop sourced from all over the world and served on a bed of ice. This is accompanied by three sauces, including a homemade mayonnaise. The seafood is incredibly fresh, which means you’ll require little additional accoutrements to jazz it up. The prawns for instance are voluptuously plump and sweet and will inspire instant addiction. The oysters meanwhile are slippery, silken fellas with a light brininess underscored by rich aquatic qualities. Other highlights include the salmon and scallop – both of which are velvety and incredibly fresh. Next, do not miss out on the house-favourite Anchovies on Toast (RM16 per toast). It’s hard to explain how a little slice of crusty bread can offer so much pleasure, but this is exactly what this dish does. The grilled sourdough bread is topped with maple butter, smoked anchovies and cream cheese in what proves to be a winning combination with an all-star cast. The crunchy bread segues into the rich cream cheese which then yields to the succulence and smokiness of the anchovies in what can only be described as a true triumph of flavours and textures. The Hokkaido scallops are supple and tender but it is the rustic stewed cannellini beans with homemade sausage that takes this dish to a whole other level. The toast is a hard act to follow but the Hokkaido Scallop (RM94) works hard to inspire the same level of confidence and excitement. Here, you will discover two fat seared Hokkaido scallops laid atop stewed cannellini beans with fried homemade Nduja sausage and its oil. The scallops are the main scene-stealers here and work hard to gain your affection – with a lovely crust on the surface revealing plump, incredibly tender and sweet flesh within. The stewed cannellini beans with Nduja sausage add rustic, savoury notes to the meal that will remind you of the best sort of homemade meals – the sort fashioned out of love. From the mains, you would do well to opt for a show-stopper in the form of the Steak Flambe au Poivre Vert (RM195) which is essentially a seared tenderloin with a sauce made out of butter, port, green peppercorns, beef jus and cream, served with potato mille feuille and green beans. There is a lot of work that goes into making sure the steak is executed to perfection. — ABIRAMI DURAI/The Star As advertised, the steak is flambe-d tableside by enthusiastic wait staff, and it is this dramatic display that is definitely something worth seeing – as you watch the steak being drenched in butter over and over again and then slowly, almost subversively transformed into a glorious slab of meat slathered with a rich sauce, dripping with the goodness of butter, port and beef jus. The steak is literally as good as it gets – a burnished outer carapace succumbs to juicy meat still pink throughout and extremely supple. The sauce that accompanies the beef isn’t just a mere footnote, it is one of the main characters in this page-turning meal and is moreish and indulgent. Perhaps the only slight letdown is the potato mielle feuille which is a tad overdone in parts. To finish your meal at Fritz on a high note, opt for the Crème Brulee Flambe (RM35), a twist on the traditional crème brulee which sees the classic French dessert elevated with a vanilla sponge set against vanilla ice cream and flambe-d with Cognac. The tenderloin features a lovely outer char that segues into meat that is juicy, succulent and tender alongside a rich sauce buoyed by port. — ABIRAMI DURAI/The Star Now, there are traditional meals that most people wouldn’t dare touch at all for fear of being accused of desecrating a classic. Yet, sometimes it is new tweaks like the one Fritz has so bravely attempted that will leave you wondering why no one thought to do it before. In this incarnation, the charred softness of the crème brulee melds against the cake-ish qualities of the vanilla sponge with Cognac forming a strong counterpoint. It’s an insanely good dessert, one that takes crème brulee to stratospheric new levels. Ultimately a meal at Fritz Brasserie offers high-quality French-influenced meals in an elegant setting. The two combinations – beautiful place and the food to match – make it a definite pitstop for diners looking to add delicious meals to their dining repertoire. Fritz Brasserie Troika Sky Dining Level 23a, Tower B, The Troika 19 Persiaran KLCC 50450 Kuala Lumpur Tel: 03-2162 0886 Open Monday to Sunday: 6pm till late

Food

Eating Out

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Long

2024-01-25 00:00:00

Fritz Brasserie,French food,Christian Bauer,Eddie Chew,Troika Sky Dining

Fritz Brasserie, a new restaurant in the city centre shines a spotlight on well-executed French meals injected with a touch of global inspiration.

https://www.thestar.com.my/food/eating-out/2024/01/25/amazing-french-influenced-meals-overlooking-the-cityscape

Culinary twist on old favourites

IT IS time once again for family and friends to gather around the festive table for the annual reunion dinner. Classics like steamed fish, double-boiled soups, and roast meats – along with a repertoire of prosperous-sounding dishes – are staples of the Chinese New Year meal.

Food

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Short

2024-01-25 00:00:00

Chinese New Year,Year of the Dragon,HAN PI YUEN RESTAURANT,

IT IS time once again for family and friends to gather around the festive table for the annual reunion dinner.

https://www.thestar.com.my/food/eating-out/2024/01/25/culinary-twist-on-old-favourites

An innovative garden-to-table ulam project in the city

In the heart of Kuala Lumpur, amidst the dense conurbation and skyscrapers that tower above the city lights, is a glorious reminder of the past perched on the edge of the busy Jalan Stonor. Here, on a sprawling patch of land (a rarity in central KL) lies what was once the home of a mid-ranking British official during the colonial era. On one end of this expansive lawn is an unused tennis court. Dotted around it is an expansive garden, now home to weeds, shrubs and a makeshift gazebo. It is here on the site of something old – that Andrew Wong – the restaurateur behind eateries like Bloom Restaurant + Bar and OpenHouse KL – and Dr Eric Olmedo, a well-known researcher at Universiti Kebangsaan Malaysia – will be planting the seeds of something new: a novel garden-to-table ulam project, the first of its kind in downtown KL. For the uninitiated, ulam is an umbrella term used to define the cornucopia of edible plants used mostly among the Malay and indigenous communities in Malaysia. These ulam can range from everyday staples like mint leaves, ulam raja and Thai basil leaves to harder-to-source ulam like wild galanga, daun meranti (black nightshade) and edible plants, shoots and roots that are native to the Orang Asli like sendap and snego. How it came about In many ways, Wong and Olmedo are the archetypal “odd couple”, having seemingly nothing in common. Yet both these seemingly disparate individuals share a vision of celebrating native ingredients. Olmedo (left) and Wong (right) have come together to create a sustainability-minded ulam garden in the city, which will give Malaysians and tourists the opportunity to discover more about the richness of local edible plants. — ABIRAMI DURAI/The Star Wong has done this through OpenHouse, his restaurant that pays tribute to heritage Malay food. OpenHouse has been instrumental in giving KL diners the opportunity to try recipes that have been phased out of the Malaysian culinary system or are in danger of being eradicated entirely, because the core ingredients are so difficult to find. Meals like ais kepal ulam raja, kerabu pucuk mengkudu, lemak pucuk daun gelugor and umbun kantan – which many Malaysians have likely never heard of – were regularly featured on OpenHouse’s heritage menu. Olmedo on the other hand, is the founder of the Ulam School (www.ulamschool.com), a landmark open access online project that is a veritable treasure trove of information on local ulamcham. The school champions local shoots, herbs and plants that are part of Malaysia’s diverse edible landscape and also offers courses on ulam for anyone interested in learning more. In 2021, Wong first approached Olmedo with the idea of starting a first-of-its-kind ulam garden because of the challenges he was facing with sourcing ingredients for OpenHouse. “When I first opened OpenHouse a few years ago, even I was surprised because I didn’t even know that some of this Malay food existed. And a lot of the produce that we got at the time – they were all from the jungles. We had runners who would forage it for us or source it for us. “But as time went by, more and more restaurants also started using such produce, like buah kulim and local edible flowers and ulam like air mata pengantin (Mexican creeper). This is actually great because people are getting to know about our natural resources and the potential of what we have. Wong says he was inspired to start his own sustainable ulam garden as it was becoming increasingly more difficult for him to source the wild edible plants that he needed to put together the food at OpenHouse. — OPENHOUSE “But it also became a problem because it got harder and harder to source these ingredients. And finally, we realised ‘This is not sustainable’. We needed a more consistent supply and that’s when I thought of speaking to someone about doing something about it,” says Wong. Olmedo understood Wong’s unique vision and was immediately on board. Since then, the two have worked hard to plan out the project. Getting the idea off the ground First Wong had to find a location – because the idea was to move OpenHouse to a new location and have the ulam garden adjacent to the eatery. This would then give people the opportunity to both see the ulam garden (there will be public access to parts of the garden) and tangential to that – experience the ulam in the food at OpenHouse, offering a more inclusive, involved element to the entire experience. “So basically what we are trying to do is to create an ulam garden in the city. I think part of the reason for this collaboration is for city folks to learn more about local ulam. Of course many know about the basic ones, but there are far more exotic ulam too. “And also for people who are not Malaysian, they have the opportunity to learn more about local produce. Where the translation actually happens is – okay, these are the things that you see in the garden, how do you translate it into food and taste it on the plate? So that’s where OpenHouse comes in, so there is that relationship between the garden and the food,” explains Wong. Ulam is an umbrella term used to describe various kinds of edible plants in Malaysia, like kerdas (pictured here). The pods and shoots of kerdas are typically eaten raw with condiments. — ERIC OLMEDO Although Wong could technically just keep the ulam garden to himself and utilise all the produce for his own restaurant’s needs, he understands that there is a larger picture here in terms of educating people, which is why a segment of the garden will be open to the public. “There’s a dual function. I mean, in terms of the design, we’ll separate the part of the ulam garden which will directly supply the kitchen – that one is not accessible to the public, and the other part will be an educational garden where anyone who wants to know more about herbs and greens, can go into the ulam garden and learn more. Or customers who have eaten the food at OpenHouse can go to the garden to learn about the ingredients. “So it’s experiential and educational at the same time. And through that, we hope to promote not just the cuisine but the culture,” says Olmedo. After years of back-and-forth, Wong and Olmedo have finally secured the necessary approval to build the restaurant and the herb garden and the first part of the project – which is the unveiling of the restaurant and Phase 1 of the ulam garden – is set to be launched in March this year. Ulam is used quite widely among the Malay and Orang Asli communities, but many ulam are also being phased out, which means there are a whole generation of Malaysians who don’t know about them. — FILEPIC “There are so many parts to this project and we thought we should just launch the first part first, which is the restaurant and a smaller section of the garden. And then as that’s done, we can start to focus on building up the whole place,” explains Wong. How to put together an ulam garden Wong and Olmedo are working with both a botanist as well as award-winning landscape architect Lim In Chong (better known as Inch Lim) to put together the ulam garden. But ultimately, it is Olmedo who is the key figure in pushing the garden forward. He says there are many ways to assemble an ulam garden but if you are going to do it properly, you have to harness and harvest everything that is available locally and do this in a sustainable way. That is exactly what he intends to do, with an ambitious plan to plant and grow at least 40 different kinds of ulam on-site. “I think there are different levels because if you do a rough categorisation of ulam, there is the common ulam that you can find in supermarkets like ulam raja and daun selom, then you have the less common ones that you have to go to specific wet markets for, like paku rawan. Then there are the ones that are on the verge of being forgotten or are not known and which only the rural Malays and Orang Asli know about. There are various kinds of ulam in Malaysia, like daun mengkudu, which is typically blanched or eaten with condiments. — ERIC OLMEDO “So the idea is that there will be an ulam garden designed by the Ulam School on the compound. And we will have a fair amount of common and not-so-common ulam-ulaman there. But there are also some ulam that cannot be planted because they cannot grow here; it can only grow in the wild. “So for this part, we will supplement through our connection with the Orang Asli communities where they will sustainably forage it for us,” says Olmedo. In terms of what is going to be grown, Olmedo says this will mostly depend on the heritage Malay recipes that OpenHouse uses. “We will do it in phases and reverse engineer from the recipes,” he says. Olmedo says he is thrilled that ulam will be getting a more central location to display its richness and diversity and showcase how it is the true superfood of Asia. “It’s better than kale, avocado, quinoa and all those other superfoods and yet it is a part of the Malaysian culinary system that is not really visible. There will be at least 40 different kinds of ulam grown in the ulam garden that Wong and Olmedo are working on putting together with the help of a botanist and a landscape architect. — FILEPIC “So if we cultivate it right using agroforestry techniques, it’s good for the environment. Then in terms of cultural heritage preservation, there is a recognition of what rural Malays are doing as well as the Orang Asli indigenous corpus of knowledge. So there are really a lot of systemic benefits,” says Olmedo. The future Because this is a pilot project, Olmedo and Wong admit that it’s all just one big real-world test and they are going to have to figure it out as they go along. But because of the space limitations, there are already some plans afoot in terms of broadening their mileage. “In terms of the garden, we will have about 40 plants but beyond that, we are constrained by space. So after that, there will be an extension of the project which will be plant nurseries set up in the jungle and tended to by the Orang Asli using agroforestry methods. So we will have nurseries in Gombak, Pahang and so on,” says Olmedo. Although they have barely broken ground on their new project, both partners agree that there is a high barrier of entry for a project like this, which is why they don’t foresee other restaurants adopting a copycat model, as it is tough to execute. The Orang Asli community will be helping Wong and Olmedo by sustainably foraging for ulam that can only be found in the wild. In the future, the community will also set up plant nurseries designed to supply a sustainable source of ulam to the restaurant. — ERIC OLMEDO “Andrew is one of the few restaurateurs that has pushed this concept to its core in terms of sustainability. Many claim to be farm-to-table and so on, but when you dig a little bit, it’s not that sustainable. And I think this project has served him well because he really wants to deliver a fully ethical and sustainable supply chain that also pays tribute to Malay and indigenous culinary heritage. “And it is not easy. It can be challenging when you work with indigenous communities because there are so many different villages and settlements and each has their own politics, so this aspect of collaboration is difficult. “So in terms of replication, I think it’s going to be a real challenge for most restaurateurs who will be more pragmatic and say ‘I don’t want this kind of risk management’. So that’s why in terms of competitive emulation, I don’t think there will be many that are close to this level,” says Olmedo. Wong says that in order for the project to truly take flight, the entire model hinges on the restaurant’s success. “I’m not entirely altruistic because I’m not a millionaire – I can’t just do this for fun. It is a passion project in a way because I feel at the end of the day, I know what it’s all for. But of course I need to make it successful to keep it going. “Because there is a lot of cost involved to keep the ulam garden alive and clean and well-maintained. And the restaurant has to be successful to sustain all of these things,” says Wong.

Lifestyle

Living

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Long

2024-01-24 00:00:00

ulam garden,OpenHouse,Andrew Wong,Eric Olmedo,OpenHouse KL,Malay food,heritage food,Orang Asli,edible plants,ulam,ulam raja,daun mengkudu

A restaurateur and a researcher are joining forces to launch a ground-breaking garden-to-table ulam project in central Kuala Lumpur.

https://www.thestar.com.my/lifestyle/living/2024/01/24/an-innovative-garden-to-table-ulam-project-in-the-city

Curious Cook: A more sustainable year?

Many people are now aware that last year, 2023, was the hottest year in known human history. It had been proposed for some time that the current geological period should be called the Anthropocene epoch (derived from the Greek “anthropo”, for “man”, and “cene” for “new”). The Anthropocene is meant to define the period from when humans began having a significant impact on the Earth’s climate, geography, and ecosystems. Originally, the suggested beginning date for the Anthropocene was over 10,000 years ago, when humans started agriculture, but the latest proposal from the Anthropocene Working Group in 2016 defined the start year to be just 74 years ago in 1950. This year marked the onset of what was termed the “Great Acceleration,” a period characterised by exponential growth in human industrial activity and population. In 2023, the global human population surpassed 8.05 billion, reflecting a staggering surge of over 5.5 billion people and an increase of 316% in just 72 years, with every year since 1950 having a significant increase in population. The growth rate has fallen a little recently, down from over 92 million additional humans in 1990 to just over 70 million in 2023. The previous two years’ population growth was also slightly lower, reflecting the effects of the 2020-2021 SARS-CoV-2 pandemic. As a comparison, it took 400 years for the global human population to grow by just 10 million between 200 AD and 600 AD. The escalating demand for planetary resources to sustain this population growth is setting record highs every year, placing unprecedented strain on the Earth’s ecosystems and natural resources. This is leading to widespread pollution and environmental degradation, and is challenging the ability of our planet to tolerate the loss of vast swathes of natural resources, plus the often severe contamination of our land, water resources, and atmosphere. Lack of trust There is obviously a lot at stake and climate/environmental change resulting from human activities is a really serious and urgent problem. However, it can also seem to be an overpowering issue, and too often the message coming across is that our planet is doomed, it is too late, so we might as well enjoy life while we can. This is a very damaging message, primarily because it is not true. Beef has the largest impact on our climate than any other food. — NADIN SH/Pexels Furthermore, it promotes inaction, which is what change deniers want. It might seem that the biggest impact on climate/environmental change now is our collective inability to believe that we can make a difference. We often do not trust ourselves enough to make the necessary collective adjustments needed to help our planet. Small things It has been mentioned before that beef has the largest impact on our climate than any other food. As an illustration of a small thing making an outsized contribution, switching one serving of beef to a serving of chicken just once a week has been estimated to save 0.71 tonnes of CO2 per person per year. Multiply that by the billions of people eating beef and the effect becomes immediately significant. Now consider the impact if everyone switched away from beef three or more times a week. This may not be a small thing, but the recent COP28 Climate Agreement has finally recognised that agricultural and food production practices are a significant contributor to the greenhouse gas (GHG) emissions driving climate change. The global food system is estimated to be responsible for between 21% - 37% of all annual emissions if change in land use is included (e.g., conversion of rainforest into corn fields and pasture land for beef cattle). To offer a scale, some 18 billion tonnes of GHGs are produced annually by food industries globally. The mix of GHGs emanating from food systems is particularly harmful as they include much more methane and nitrous oxide, gases that have a greater greenhouse effect than CO2. Whether the COP28 targets of a 25% reduction in methane emissions and halving food waste emissions are achievable remains to be seen, as they practically involve a revolution in terms of the range of crops grown and types of other foods produced. But it is possible. A simple, small gesture is to always carry reusable containers and bags when going out. That way, one can take back leftover meals from restaurants, save on packaging when buying loose goods, and reduce the need for new plastic bags when shopping. Finishing leftover food saves on dumping food waste in landfill sites where they will rot and produce more GHGs, particularly methane. And reusing boxes and shopping bags will cut down the amount of plastics polluting our environment. Despite advances in recycling plastics, the actual percentage of plastics recycled overall is falling every year, primarily because each year the world is producing ever more plastics (around 400 million tonnes last year). As most of these new plastics are single-use products that accumulate in our environment, the recyclable percentage drops every year. Every single piece of plastic produced will inexorably decompose into smaller and finer residues which will remain in our environment for thousands of years, persistently poisoning life on the land, water systems, and the air. Plastics are a pernicious problem for our planet, and it is not only because of their long-term toxicity. It is also because producing 400 million tonnes of plastics also causes the generation of almost two billion tonnes of GHGs, starting at all stages from the conversion of fossil fuels into compounds subsequently used in the processes to produce plastics. Adding plant-based ingredients like mushrooms to bulk up meals can go a long way towards reducing carbon footprint. — ALESIA KOZIK/Pexels Wherever possible, choose glass or metal containers for your storage needs, and recycle them properly. Around 90% of recycled glass items are turned into new glass containers and recycling aluminum cans saves 95% of the energy needed to make a new can. As an indicator of the benefit, glass is 18 times more efficient than plastics as only 5% of plastics in the USA are now actually recycled. And glass leaves no toxic residues in the environment for thousands of years. Simple changes to eating habits can make a huge difference, especially if people adapt to eating foods based on plants and other sustainable sources, such as seaweed or fungi. Part of the challenge (and incentive) would be raising awareness of the carbon footprint of our food, which can be very close to zero with kelp, or up to 99 kilos of equivalent CO2 for a kilo of beef. However, such a (sometimes profound) dietary change should always be thoughtfully managed. For example, one can gradually begin by using less meat and replacing it with meat substitutes in some favourite dishes until one does not notice or mind the difference anymore. Or adding some sustainable but delicious ingredients such as kelp or mushrooms to bulk up meals. Eventually, one can progress to eating meals based on only ingredients with the lowest possible carbon footprints. Reducing food wastage is another move that can help. It is amazing how much food is wasted by humans, even during these days of food cost inflation; for example, in the USA, about 40% of food bought for the home ends up uneaten and thrown away. Globally, about a quarter of all the GHGs caused by global food systems come from food waste alone, or around 4.4 billion tonnes annually. The effort involved for individuals is not onerous; for example, not buying more food than what is necessary, despite the many glitzy offers in the shops. The other thing one can do is keep foods in the right places and conditions to prevent them from rotting too quickly. One can help the planet and save a lot of money (around 40% of the grocery bill in some countries) by reducing food waste. Other little things can also help. Composting food waste results in up to 84% less methane production than the same food waste left to rot in landfill sites. Choose to buy more discounted fresh foods close to their expiry dates, because much of it will end up in rubbish dumps within days, releasing methane while decomposing. Such foods are also usually cheaper. Not rocket science None of the above-suggested action points are sophisticated, though most people would be surprised at the scale of the damage caused by inaction. Therefore, the last suggested point is to remain constantly informed about the environmental impact of GHGs and pollutants such as plastics, bisphenols, PFAS, dioxins, etc. It is important to understand and learn how not to add to the problem. At the very least, it makes a lot of sense to minimise exposure to such hazardous compounds. That would be good for one’s health and well-being in an often troubling world. The views expressed here are entirely the writer’s own.

Food

Curious Cook

Complimentary

Long

Chris Chan

2024-01-24 00:00:00

Curious Cook,Chris Chan,sustainability,diets,beef,chicken,mushrooms

Changing consumption patterns and practising more mindfulness could lead to a more sustainable 2024.

https://www.thestar.com.my/food/food-for-thought/curious-cook/2024/01/24/curious-cook-a-more-sustainable-year

Greeting the dragon with a roar of flavours

THE Four Seasons Hotel Kuala Lumpur is gearing up to celebrate the much-anticipated Year of the Dragon with a burst of flavour and cultural richness. The Michelin-acclaimed Cantonese restaurant Yun House, helmed by executive chef Jimmy Wong, welcomes guests with dragon-inspired decor and three signature set menus, which are available until Feb 24. The sets are priced between RM598 and RM1,288 per person, with a minimum of four persons per menu. Standout specialities include European Lobster with Chopped Chili and Crab Roe Ramen, Braised African Ten Head Abalone with Marrow, Melon and Sun-Dried Oyster as well as Fish Maw Soup with Matsutake Mushroom, Sun-Dried Scallop and Farmed Black Chicken. The dessert duo featuring Braised Native Bird’s Nest with Almond Cream and Gingko and Cream of Mango with Pomelo and Snow Nest are each paired with Yun House’s famed deep-fried rice cakes. For yee sang, Yun House’s options include Locally Harvested Mantis Prawns with Sliced Black Truffle Yee Sang, Crispy Soft Shell Crab Yee Sang with Salted Egg and Vegetarian Super Food with Avocado and Snow Pear. Guests can add on delicacies such as Mexican Two Head Wild Abalone, Local Malaysia T’Lur Caviar, Salmon Fish Belly and Marinated Jellyfish. Prices start at RM198 for a half portion. In The Lounge, sweets and savouries are featured in the Lunar New Year Afternoon Tea. Sample Enter the Dragon (vanilla mousse, raspberry compote, black sesame sponge), Lucky Eight (mandarin compote, citrus mousse, spiced ginger financier) and Imperial Crab Salad (salted egg yolk emulsion, roasted celery, crab roe, lemon balm), among other dishes. The afternoon tea menu is available until Feb 24, from 3pm to 5.30pm, priced at RM232 per person. Over at Curate, the Lunar New Year buffet combines traditional recipes with a modern flair. Discover Chinese specialities such as Chinese Wax Duck Fried Rice, Braised HK E-Fu Noodles with Seafood and Singapore Chili Mud Crab with Mantou, alongside Malaysian favourites such as Nian Gao cakes. The buffet menu at Curate is available until Feb 24. Lunch is priced at RM188 per person and dinner is at RM238 per person (excluding Feb 9 and 10). Dinner on Feb 9 and lunch on Feb 10 are priced at RM268 per person, while dinner on Feb 10 is at RM238 per person. For reservations, call 03-2382 8888.

Metro

Metro News

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Medium

2024-01-24 00:00:00

Four Seasons Hotel Kuala Lumpur,Chinese New Year,Yun House,set menu,yee sang,The Lounge,afternoon tea,Curate,buffet

THE Four Seasons Hotel Kuala Lumpur is gearing up to celebrate the much-anticipated Year of the Dragon with a burst of flavour and cultural richness.

https://www.thestar.com.my/metro/metro-news/2024/01/24/greeting-the-dragon-with-a-roar-of-flavours

Classic fare infused with new elements

KEEPING things traditional yet innovative is no easy task, especially for an auspicious occasion like the Lunar New Year. Taking on the challenge is Summer Palace Chinese Restaurant in Putrajaya Marriott, where the festive menus have something for everyone. Its executive Chinese chef James Chai said based on guests’ feedback, many preferred having classic dishes during the festive meal. “But we try to also incorporate some new elements or style of cooking to keep things fresh. “We also take extra care with the presentation of the dishes,” he said. This year, there are three set menus that diners can opt for, all catering to a table of 10 persons.To wish patrons luck for the new year, Chai has selected dishes with auspicious connotations such as the Tuna, Abalone and Scallops Yee Sang. The premium ingredients, together with crispy fish skin, is an indulgence fit for a celebration. Chai’s version of poon choi. The dish has a generous portion of bluefin tuna, 10 pieces of abalone and scallops, and plum sauce to toss to a great year ahead. A Chinese meal is incomplete without a savoury soup to warm the body, and Chai has thrown in some seafood items that marry well in his Braised Fish Maw Soup with bamboo pith, crab meat and dried scallops. The scallops and crabmeat are a perfect blend of flavours that add sweetness to the thick soup. The preparation of the crabmeat is meticulous as it is steamed, dunked into an ice bath for 20 minutes and finally frozen to retain its freshness. Note-worthy is the Roasted Duck with its crispy skin and tender meat. Tiger Prawns cooked in two ways. It is marinated with star anise, cinnamon and tong kwai which add depth and warmth to the overall flavour, creating a fragrant and aromatic experience. Despite the crispiness of the skin, the meat beneath remains juicy and tender. The roasting process allows the duck to retain its natural succulence, creating a satisfying contrast with the crunchy exterior. Chai’s special touch is apparent in the prawn dish, which has Tiger Prawns cooked in two ways. Half of the prawns are marinated in seven spices and sea salt, then fried. The other half has a tangy and sweet flavour due to the combination of apple and mint which Chai uses to flavour the thick sauce. Instead of a rice dish, the menu offers Wok-fried Spinach Noodles with mixed vegetables and topshell meat. Other savoury dishes include Steamed Dragon Tiger Grouper and Stewed Black Pearl Sea Cucumber with seamoss, dried oyster and fish maw. To end our adventure with the savouries, we enjoyed a fusion dessert of chilled Avocado Cream with sago and osmanthus jelly. The three set menus are available until Feb 24. Each set consists of nine courses, priced at RM1,688 (Menu A), RM1,988 (Menu B) and RM2,688 (Menu C). Five yee sang sets are available, in half or full portions with prices ranging from RM78 to RM238. SUMMER PALACE CHINESE RESTAURANT, Putrajaya Marriott Hotel, IOI Resort City, Putrajaya. (Tel: 03-8949 8888 ext. 1333, WhatsApp 011-5685 5608/011-5685 6380) Business hours: 11.30am to 2.30pm, 6.30pm to 10pm. This is the writer’s personal observation and not an endorsement by StarMetro.

Metro

Metro News

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Medium

2024-01-24 00:00:00

summer palace chinese restaurant,putrajaya marriott,CNY

KEEPING things traditional yet innovative is no easy task, especially for an auspicious occasion like the Lunar New Year.

https://www.thestar.com.my/metro/metro-news/2024/01/24/classic-fare-infused-with-new-elements

8 fall-back foods

It could be that you’re pressed for time, or just feeling uninspired and not in the mood to come up with something interesting to put on the dining table. Take heart, you’re not alone. Sometimes, we just cannot decide on what to eat, much less what to cook. On days like that, most of us have certain go-to dishes that we fall back on to bail us out. Read on to expand your repertoire. Silky taufu with light soy sauce.— Filepic 1. Taufu in soy sauce Let me start the ball rolling by sharing my no-fail dish – taufu (beancurd) in light soy sauce. On days when I need that one more dish to add to the meal, a box of ready-packed taufu always comes in handy. Just whip it out of the packaging, stuff it in the microwave for a minute, then pour some light soy sauce and oyster sauce over it for flavour. That’s it, the lazy person’s taufu dish! I learnt this from my mum who didn’t even bother to warm it up, as she liked the taufu cold. You can jazz it up by adding spring onions, fried garlic in hot oil, and minced meat – just like what you get at a restaurant. — Patsy, editor One-pot chicken rice is a no-brainer. — Filepic 2. One-pot chicken rice Usually when my schedule’s really packed and I don’t have time to cook a full meal, my last minute go-to dish would be a one-pot chicken rice. Just stir in two tablespoons of Sing Long Hainanese Chicken Rice Paste with a cup of rice, add some smashed ginger and chopped chicken. Dump everything in the rice cooker and it’s cooked at the touch of a button. For variation, I substitute the chicken rice paste with dark and light soy sauce, smashed garlic, sliced Chinese sausage, sliced mushrooms and chunks of chicken for claypot-style chicken rice, but cooked in a rice cooker. It’s still a good nutritious home-cooked meal. — Alice, food writer 3. Leftover soup When feeling uninspired, I tend to cook with whatever I can find and make leftover soup. The base is usually plain water seasoned with some leftover broth or stock cube. Then I’ll throw in whatever I can find in the fridge – it could be some leftover meat dish or vegetables. If I want to make it fancy, I’ll blend the lot to make it into a hearty thick soup and have this with garlic toast. You can’t go wrong with soups usually. — Fiona, marketing consultant 4. Rice-cooker porridge My rice cooker has a congee option and it’s been very useful. My family loves porridge and I cook this quite frequently. I just grab a couple of things from the supermarket on the way home from work, such as fish, scallop, clams and other fresh seafood. Sometimes, I add shredded chicken or mushrooms. These days, everything is readily available at the shops anyway, so it’s no hassle at all. With a bit of seasoning, sesame oil and spring onions, I can whip up a complete meal within half an hour. — Kattie, marketing communications director You can't go wrong with onion omelette. - filepic 5. Omelette This is probably the easiest and most common dish to fall back on. On days when I am feeling lazy and need to cook something fast that’s protein-rich, I make an omelette. The number of eggs depends on my level of hunger! I usually throw in some tomatoes and onions. I’m quite careful with what I eat so this provides sufficient nutrition and fits my meal plan. — Kuan, entrepreneur Steamed egg in a jiffy. - filepic 6. Steamed egg We eat this almost every other week as my kids love it. I just crack three or four eggs, add in the right amount of water plus some seasoning and steam it. Sometimes, I add some salted egg and century egg to make it more interesting, or some springy fishball cut into small pieces, which my second daughter loves. Diving into the dish and coming up with egg that has some hidden fishball at the same time is like finding treasure! — Alex, retiree 7. Cekodok When you mention cekodok, most people think of banana fritters which is sweet. But I usually do a savoury version and this is usually my go-to weekend meal when I’m too lazy to do anything serious. Normally, I’ll have the premixed batter at home which you can easily buy from the supermarket. I add some sliced cabbage as there’s always some in the fridge. If I’m feeling extravagant, I’ll add some beef or chicken bits too. The fried fritters are a meal by itself. It’s so easy to whip up and so tasty. — Rafina, marketing communications manager 8. Fried rice This is the one thing I always cook when nothing else comes to mind. I rummage through my fridge for leftovers and cut everything I find from the fridge into small pieces before throwing them into the fried rice. What could be easier? The Koreans make it more exotic by calling it bibimbap, which is essentially their version of fried rice with sauce! But for me, it’s easier to just heat up the pan and fry everything together. And nowadays, you can add interesting flavours such as tom yum, kimchi, belacan, etc. — Shanti, nurse

Food

Food News

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Long

Patsy Kam

2024-01-23 00:00:00

StarExtra,foods,dish

That one dish you turn to when nothing else comes to mind.

https://www.thestar.com.my/food/food-news/2024/01/23/8-fall-back-foods

Japanese cuisine with experimental twist

Tucked away upstairs at Millerz Square in Old Klang Road, Kuala Lumpur, Mitsu by Two Chefs Lab is underscored by warm, mellow lightning, dark wood accents and austere industrial vibes. A long bar counter and glassed-in show kitchen allow diners to see the chefs in action. Although similar dishes from Two Chefs Lab and Buri, their other branches, can be found in the Mitsu menu, chef Steve Chua highlights that Mitsu is their only restaurant serving kushiyaki – Japanese charcoal-grilled items on skewers. We sampled the Tsukune, a skewer of ground chicken and pork with yamaimo (Japanese mountain yam); Gyu Enoki (sliced beef rolled with enoki mushroom); Tiger prawn; and teriyaki-basted Chicken Thigh with Leek – all bearing a lovely smokey fragrance from being charcoal- grilled. The two chefs’ inventive streak was obvious in the tempting appetisers of Tuna Avocado Tartare (RM21) that was diced marinated tuna and avocado tossed with wasabi mayonnaise, and Truffled Hamachi Carpaccio (RM25), succulent slices of yellowtail drizzled with housemade yuzu, truffle oil and shoyu dressing. The flavours were subtle – touch of sour, a slight lift of spiciness from the wasabi, ever so lightly salty, with umami provided by the truffle oil – setting them apart from ordinary starters. Tuna Avocado Tartare. Spicy Salmon Bruschetta (RM18) comprising tantalisingly spicy chopped salmon heaped onto toasted focaccia easily reeled us in. Another on-point appetiser, Foie Gras Chawan Mushi (RM19) also scored top marks thanks to the winsome combination of silky-smooth egg custard strewn and lush cubes of seared goose liver. The chefs’ skill in mixing East and West together was apparent in the Mitsu Signature Truffle Uni Cold Pasta (RM42), a sublime truffle oil-laced angel hair dish topped with delicately creamy uni (sea urchin), crabmeat and a dollop of caviar. Cold and springy, the handmade noodles soaked up the goodness of the ingredients, yielding an explosion of flavours with every mouthful. Avid sushi lovers may want to splurge on Tokujou Sushi Moriawase (RM180): a premium sushi platter comprising vinegared rice topped with fresh and sweet hotate (scallop), botan ebi (jumbo sweet shrimp), toro (fatty tuna belly), engawa (collagen-rich and crunchy flatfish’s dorsal and ventral fin) and shiro maguro (white tuna). Simple but oh-so-fresh, each mouthful was pure delight. Tokujou Sushi Moriawase. A bountiful catch of sweet prawns, crab meat, spicy salmon, scallop, unagi (eel) and ikura (salmon roe) rolled and placed atop sushi rice made the Mitsu Signature Maki (RM49) a compelling option, defining the two chefs’ artful skill with a Japanese approach. We appreciated the distinct textures and flavours of each handcrafted morsel. Mitsu serves up to 12 different variations of donburi as these rice bowls are popular mainstays among its clientele. We tried the Gyu Don (RM44), a delectable Japanese rice bowl topped with tender luscious Australian beef, an onsen kenkori egg, shio konbu and truffle oil. According to chef Edmund Chong, kenkori eggs are produced in Malaysia using Japanese farming methods. Engawa Don. “We also add shio konbu, tiny pieces of dried kelp that had been boiled in soy sauce, mirin and sugar to imbue the rice with complex nuances of the ocean,” he says. Its deliciousness was rivalled by the Engawa Don (RM58), sticky sushi rice adorned with pieces of scorched engawa, tamago and ikura. We relished the engawa’s creamy richness and mildly crunchy texture, juxtaposed against the sweet and briny accents of the omelette and salmon roe. When it comes to conjuring up innovations in the Japanese culinary realm, clearly the sky is the limit for these two chefs – Chong and Steve Chua – when working in their kitchen “lab”.

Food

Food News

Complimentary

Medium

2024-01-23 00:00:00

StarExtra,Mitsu,Two Chefs Lab

Tucked away upstairs at Millerz Square in Old Klang Road, Kuala Lumpur, Mitsu by Two Chefs Lab is underscored by warm, mellow lightning, dark wood accents and austere industrial vibes.

https://www.thestar.com.my/food/food-news/2024/01/23/japanese-cuisine-with-experimental-twist

A meal down memory lane

At Pearlite, it’s always full of surprises, where food is art and the “artist” – Chef Sau Xiang – pushes the envelope to create an amazing culinary experience. Offering Asian modern and fusion fine-dining chef’s table, Pearlite is located on Persiaran Jalil Utama in Bukit Jalil. The name Pearlite itself infers pureness, like an exquisite gem, going with the tagline: “You’ll never know what’s the surprise until you truly savour our dishes!” This time, we tried Phase 5 of their tasting menu that was themed “Memories”. The chef incorporated rich memories from his family and childhood, with flavours styled after his grandparents’ favourite dishes. By the end of the culinary journey, it made us feel a little nostalgic and we reminisced about our own childhood too. Going by the tagline “Eat & Travel Responsibly”. Ben Hor hosts a food and travel blog. Recognised by Google as Local Guide Level 8, he and his wife started their foodie journey in Penang before relocating to Kuala Lumpur. His food tales can be found at iambenhor.com

Food

Food News

Complimentary

Short

2024-01-23 00:00:00

StarExtra,Pearlite

Our guest gets nostalgic on old school flavours.

https://www.thestar.com.my/food/food-news/2024/01/23/a-meal-down-memory-lane

Delicious Kerala-inspired seafood meals

Ensconced in the swanky Starhill in Kuala Lumpur is Coast By Kayra. If the name sounds familiar, that’s because this is a brand-new dining haunt from the same people behind the uber-successful Kerala-themed eatery Kayra in Bangsar. Off the bat, the eatery evokes both a sense of Zen as well as sheer sophistication, expressed through shades of blue. The general feeling you get is one of holidaying amidst a tranquil blue sea. This melds perfectly with the eatery’s aquatic themed food, which is rooted in the bounty of the sea anchored by Keralan stalwart recipes and ideas and buoyed by modern concepts and themes. This is also in keeping with Kerala’s marine wealth. The south Indian state is fringed by lakes and lagoons and these waterways are home to an abundance of sea creatures. As a result, Kerala is renowned for its excellent underwater fare. The eatery is the brainchild of owner Meriam Alfonso – a lawyer-turned-restaurateur and third-generation Malaysian Indian of Keralan descent. Alfonso (left) and Sal worked together to craft the menu, taking inspiration from the seafood dishes so famed in Kerala as well as other aquatic recipes in India. “I honestly believe that Kerala cuisine should have a rightful place in an international setting. And as much as I can push that agenda, I will do it. “So instead of replicating another Kayra, I said ‘Okay, let’s push this a little more and delve more into seafood and play around with our creativity’,” she says. In her quest to elevate Keralan cuisine, Alfonso is ably assisted by her chef Sal Sabeel who has been her right-hand man since Kayra’s launch eight years ago in Taman Tun Dr Ismail, KL. To put together the menu, Alfonso and Sal travelled back to the motherland, gaining inspiration and ideas as they journeyed through Kerala’s coastlines, before expanding their culinary odyssey to Bangalore and Chennai as well. Alfonso also makes every effort to source sustainably and locally where possible, so you can expect to find blue swimmer crab from Perak, green lobster from Sabah and squid from Pahang during your sea-to-plate adventure here. Nearly all the seafood is grilled over an in-house charcoal grill to give it an added smokiness and the restaurant espouses zero-waste values so everything is repurposed or re-used in the form of stocks and other bits and bobs. The fennel-crusted prawns highlight fennel in its true glory, without stealing the prawn’s thunder. To begin, definitely look at trying the Crab Meat and Crab Rasam Dahi Puri Shooters (RM50 for four pieces). This is essentially a double whammy in the form of crispy rice cake shells that encase a crab meat filling, which are then topped off with crab rasam shooters. The crab puri is nuanced with rich aquatic flavours but wouldn’t soar quite as spectacularly if not for the punch of the crab rasam, which gilds the throat with sour, tangy, unapologetically bold avian leanings. It’s a two-hit wonder that will really knock your socks off. Up next, savour the Sea Tiger Prawn Mini Appam (RM38 for two pieces). The petite little appams are dinky and incredibly pretty to look at, but Alfonso says it was a huge challenge to find suitable receptacles to make the appams as these pancakes are typically a more uniform size. “The vessel was the most difficult to source – we tried to custom make it all over India and it was so hard because we wanted a specific inch for the depth and the width. So in the end, we had to kind of find our own way of substituting that vessel with like a smaller pan and we made it work,” says Alfonso. And the end result is oh-so worth the uphill battle that Alfonso and Sal had to go through because this is certainly an appam to remember. The fermented rice pancakes are tiny and feature fluffy interiors with crispy ends that curl up to resemble a bowl. This is then filled with masala-coated, fat, fluffy prawns in what proves to be a meal that provides an instantly addictive, unforgettable quality that will linger long after you’ve chowed down every last bite. Follow this up with more prawns in the form of the tandoor-cooked Tiger Prawns (RM70). The Kerala fish curry is based on Alfonso’s ancestral family recipe and is addictively good from start to finish. Here, the prawns are crusted with fennels and a dry spice blend. The star of this seafaring offering is the fennels, which add a wonderfully aromatic, spice-buoyed tonality to the meal without interfering with the natural attributes of the prawns, which have underlying smoky notes that are very appealing. It’s a seemingly simple dish that shows how far a single spice can elevate a meal. You also shouldn’t leave without sampling the Kerala Fish Curry (RM60 for red snapper fillet). This is a cherished family recipe that Alfonso inherited from her ancestors which has been passed through the generations. Here, fish co-mingles with raw mango, fenugreek, tomato and yoghurt in what proves to be a marriage of intention and purpose. The fish is sleek and very fresh and this is enhanced by the curtness of the mangoes and the creamy richness of the yoghurt. It’s a fish curry that is very, very alive and isn’t content to just rest on the family laurels, because this dish really works hard to curry favour (pun intended) and does so spectacularly well. Perhaps the most surprising star on the menu is the rather unassuming Grape Pachadi (RM20). The grapes here are lightly charred and set atop a base composed of yoghurt, cumin, mustard and coconut. This is then topped with copious amounts of fried curry leaves, dried chillies and onions. It all sounds fairly ordinary (except for the grapes) but one bite and you’ll wonder what sorcery is in this dish. Because this is extraordinarily good – the grapes have a light smokiness and a rich sweetness which is offset by the savoury elements of the yoghurt base and the textural heft of the curry leaves and onions. It’s a yin-yang, off-the-beaten track combination of flavours that come together to form perfect symmetry on the palate. This unassuming dish which features grapes set against a savoury, spice-riddled backdrop, is truly a culinary masterpiece. Finish off your meal with a dessert in the form of the Cocoa-Nut (RM40) which highlights 70% local chocolate against a jackfruit ice cream and a jackfruit calamansi sauce. It all sounds so arbitrary – like someone just threw a bunch of components together – but trust us, there is thought in every element. Because who could have possibly imagined that chocolate and jackfruit would go so wonderfully well together? The chocolate here is rich and dark and this is counter-balanced by the funkiness of the ice-cream which celebrates all things local and tropical in a weird, wonderful way. Coast also has a range of cocktails and other intoxicants to whet the appetite and you would do well to try the curious-sounding Whisky Rasam (RM50) which features Jameson black barrel, rasam vermouth, clarified tomato juice and vinegar. In this cocktail, you will taste the flavours of the Indian sub-continent in understated ways that underscore what Coast’s underlying roots are. It’s a lovely way to celebrate Keralan flavours, while sipping on a drink! Ultimately, a meal at Coast by Kayra heralds a welcome addition to the Klang Valley dining scene, one that shows spunk and ambition without dimming the sparkle that forms the artery of Keralan food. Coast By Kayra Ground Floor, The Starhill KL 181 Jalan Bukit Bintang 55100 Kuala Lumpur Tel: 017 215 7264 Open daily: 11.30am to 11pm

Food

Eating Out

Complimentary

Long

2024-01-23 00:00:00

Coast by Kayra,Keralan food,seafood,Sal Sabeel,Indian food,whisky rasam,puri shooters

A gorgeous new restaurant by the people behind Bangsar's popular Kayra pays tribute to the heart and soul of Keralan cooking infused with contemporary flourishes.

https://www.thestar.com.my/food/eating-out/2024/01/23/delicious-kerala-inspired-seafood-meals

Smooth like butter

In case you don’t already know, butter is produced by churning cow’s milk. We use it in cooking, to bake cakes and cookies, as well as in our sauces. Do you know that not all butters are equal? There are many types of butter such as clarified, cultured and compound butter, and some are called butter but aren’t even butter! At one stage, health proponents said butter wasn’t healthy, but now apparently, experts say it is rich in nutrients and contains bone-building calcium and compounds linked to lower chances of obesity! Here are some interesting buttery tips: 1. Butter has a low smoke point of 121.1°C, which makes it suitable for cooking certain foods. It requires only moderate or low heat, otherwise it will burn. The trick around this is to add a little olive oil, which has a higher smoke point, to the pan to prevent it from scorching. Ghee is commonly used in Indian cooking. 2. Ghee, a form of clarified butter, is often used in cooking Indian food. Obtained by separating butterfat from the milk solids and water in butter, ghee has a slightly nutty, almost caramel-like flavour and is lighter in texture than actual butter. In Asia, it’s easy enough to buy a can of ghee from the grocery shops, but it may not always be available in other countries. You can make your own ghee at home and if stored in the fridge properly, it can last up to three months. 3. Locally made butter and imported butter tastes quite different, and the prices differ significantly as well. Some are not actual butter, but butter blends which are a mix of milk fats and vegetable oil resulting in a product similar to actual butter. The percentage of dairy content varies from brand to brand, so do check the ingredient list. 4. Most dairy butter products would be labelled clearly. But sometimes, some brands do not contain any churned cream at all, but are made up of hydrogenated fats and they still carry the word “butter” in their main label. This is, of course, misleading and as a consumer, we should read the labels properly to know what we’re buying. A general rule of thumb is if it’s too cheap, chances are it’s not real butter. Clarified butter is essentially melted butter. — Filepic 5. Besides butter, there are alternatives such as margarine – made from refined vegetable oil and water – and plant-based butter. This form of butter is legit labelling, made with plant-based oils such as almonds and olives, and is dairy- and gluten-free. Some people have switched to this vegan option as a non-dairy substitute. 6. Butter is often divided into a choice of salted or unsalted butter. On average, a block of 227g of salted butter contains approximately 3/4 teaspoon of salt. Unsalted butter is sometimes also referred to as “sweet butter”, so don’t be alarmed if you come across this term as it doesn’t mean the butter has added sugar. Flavoured butter such as herbed butter is not hard to make. — Filepic 7. These days, you can find flavoured butter such as garlic, seaweed, chilli flakes, kombu and even truffle butter on supermarket shelves and obviously, they come at a higher price. You can choose to make your own flavoured butter at a fraction of the cost.

Food

Food News

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Medium

Patsy Kam

2024-01-23 00:00:00

StarExtra,butter

Laying out the buttery facts.

https://www.thestar.com.my/food/food-news/2024/01/23/smooth-like-butter

Dining on Danish delights

In Danish culture, hygge (pronounced as hyoo-guh or hoo-ga) is defined as evoking a sense of comfortable coziness and conviviality; to create a feeling of contentment and well-being. For an immersive hygge experience in the city, Denhygge Danish restaurant run by husband-and-wife team Niels and Olga Jensen, exudes that authentic feel. Having worked in the corporate sector for years, Niels says opening Denhygge is a dream come true for him. Sliced pork belly with aspic on rye bread. — Photos: CHING YEE SING “Olga and I have been talking about running our own restaurant for the past 13 years. We’ve finally realised our dream and we’re happy to introduce traditional, home-style Danish food to the people here. For those unfamiliar with Danish food, sandwiches and pork are commonly eaten. Most dishes are eaten cold, but we do have some hot specialities as well,” he says. Opened in November 2022, Denhygge’s current clientele comprises expatriates and adventurous Malaysian food lovers who are curious to try the restaurant’s specialities. Upon entering the restaurant, you’ll find a pragmatic, open-plan kitchen integrated into a modern, minimalist ambience. Rustic wood accents, a spiral staircase decked with miniature flags and large picture windows come together to evoke a warm, welcoming, homely setting. You can’t miss the Scandinavian touch in the decor and there’s even a “fireplace” to complete the scene. Marinated herring with egg on rye bread. On our maiden visit, we had a hard time deciding which smørrebrød (sandwiches) to sample. Niels informs us that the nuts-and seed-laden dark rye bread used for their sandwiches is specially made to their specifications by a Malaysian artisan baker. Our first choice of Marinated Herring on Rye Bread with Egg proved on-point. Accentuated with a mildly sweet and aromatic curry spiced mayo, sliced red onion and crispy pork lard, the whole ensemble tantalised our palate with a milieu of tart-tangy-briny-sweet accents. You can hardly find any marinated herring sandwich in Kuala Lumpur, so this is a classic staple that’s worth trying. Whetting our appetite further was another delicious sandwich – Roast Beef on Rye Bread. Enhanced with creamy remoulade spiked with horseradish and fried onion, we enjoyed the tender slices of roast beef immensely. Roast beef on rye bread. Non-beef eaters should find satisfaction in the Rullepølse – delectable sliced pork belly seasoned with spices served on rye bread with onion and aspic. The little cubes of aspic – a savoury meat jelly resulting from cooking down pork jus and browned onion – added a sublime, full-bodied flavour to the dish. This sandwich is distinguished from other normal ham and cold cut sandwiches by its unique meat and spices combination. Another indulgent treat worth savouring was the Pork Liver Pate. Served on top of rye bread, the generous slices of pate had a smooth richness that was nicely balanced by slices of pickled cucumber whilst crisp-fried bacon pieces lent textural contrast. Generally, all the sandwiches were wholesome and delicious, though we wished the dark rye bread slices were larger because the nutty, rustic bread served as a great canvass for the ingredients to come together and shine. Pork liver pate on rye. The sandwich prices range from RM20 (regular) to RM35 (large). Realising most Malaysians prefer hot dishes, Niels strives to please with special offerings such as Stegt flæsk – Danish-style Fried Pork Belly (RM55). Served with boiled potatoes and creamy parsley sauce, this speciality is a customary Danish Christmas dish. The thin fried pork slices were crisp and almost crunchy, similar to local roast pork. However, we found the texture somewhat hard and dry. Some days, Denhygge offers Danish stews. For dessert, we opted for Danish-style Apple Pie (RM18) instead of rice pudding. Olga says a mixture of red and green apples is used to achieve a balance of sweet and sourness in making the pie. Danish-style fried pork belly with potatoes. “We serve it with macaroons (crushed almond flour cookies), red currant jelly and lightly sweetened and vanilla-accented whipped cream,” she says. It was a most befitting treat to wrap up our first hygge experience at Denhygge. This was but a brief introduction of Danish culinary culture, and Niels says he’s working on adding more Danish dishes to the menu. DENHYGGE DANISH RESTAURANT F13, Empire Damansara Perdana, Petaling Jaya, Selangor. 012-824 0020. Business hours: Mon-Sat: 10am to 10pm (last order 9 pm) Closed on Sundays.

Food

Food News

Complimentary

Medium

2024-01-23 00:00:00

StarExtra,Denmark

Traditional specialities from Denmark in cozy Malaysian locale.

https://www.thestar.com.my/food/food-news/2024/01/23/dining-on-danish-delights

Prosperity, fortune themes for festive reunion repast

IN the spirit of new beginnings, Pavilion Hotel Kuala Lumpur managed by Banyan Tree beckons everyone to come together and celebrate the Year of the Dragon. The hotel’s Cantonese restaurant Jade Pavilion’s festive culinary offers will meet big and small reunion needs. There are two set menus, each offering nine courses and requiring a minimum order for four people. Prosperity Set Menu is priced at RM358nett per person while Fortune Set Menu is RM598nett per person. The yee sang menu offers six options, among which are Yee Sang with Crispy Abalone Mushroom and Shredded Fruit; Salmon Yee Sang; Mini Cuttlefish and Young Mango; Salmon Yee Sang with Soft Shell Crab and Snow Pear; and Salmon Yee Sang with 16 Head Abalone and Alaskan Scallops. Prices start from RM95nett for a half portion and from RM188nett for a full portion. For festive gifting, there are in-house sauces such as Teochew sun-dried chilli sauce and premium spicy scallop sauce priced from RM68nett per bottle, as well as Box of Treasures filled with thoughtfully selected goodies priced at RM288nett per box. Jade Pavilion’s festive menu is available until Feb 29. If you fancy more local flavours, The Courtyard offers a buffet with a mix of Malaysian and Chinese delicacies. Lunar Lunch Buffet from Feb 10 to 16 is priced at RM158nett per person while Lunar Dinner Buffet on Feb 9 and 10 is at RM178nett per person. For Jade Pavilion reservations and enquiries, call 03-2117 2823, WhatsApp 010-397 7833 or email JadePavilion-PavilionHotel@banyantree.com For The Courtyard reservations and enquiries, WhatsApp 017-206 8805, call 03-2117 2821 or email TheCourtyard-PavilionHotel@banyantree.com.

Food

Eating Out

Complimentary

Short

2024-01-23 00:00:00

Pavilion Hotel Kuala Lumpur,Banyan Tree,Jade Pavilion,restaurant,Chinese New Year,set menu,yee sang,The Courtyard,buffet

IN the spirit of new beginnings, Pavilion Hotel Kuala Lumpur managed by Banyan Tree beckons everyone to come together and celebrate the Year of the Dragon.

https://www.thestar.com.my/food/eating-out/2024/01/23/prosperity-fortune-themes-for-festive-reunion-repast

Pork belly with yam

The Cantonese know this dish as wu tao cow yoke whereas the Hakkas call it q-nguik. My late uncle and my dad used to prepare many portions of q-nguik (yam with pork belly) every Chinese New Year. The preparations would start from early morning and would last till late night. My house in my hometown Seremban, Negri Sembilan, was a huge, split-level house with six rooms. We had three woodfire stoves – two for normal cooking and one with a huge wok. We also had another two charcoal stoves and a gas stove. Imagine all the stoves being used to prepare q-nguik all at once! The kitchen was really busy those days. However, nothing was recorded in a recipe book. Everything they knew was in their heads and they remembered every step. Before I went off to university, I took some time during Chinese New Year to document all the details and wrote down their secret recipes. This was some four decades ago. I guess they are not secret anymore today as I firmly believe in sharing whatever knowledge I’ve gained. — Contributed by TIMOTHY FOONG Preparing the pork belly and yam. Pork belly with yam Ingredients 8kg 3-layered pork belly (fa nguik) 5 tablespoons thick caramel black soy sauce 3 small packets (20g each) five-spice powder 1.5kg shallots 100g garlic 4 tablespoons of oyster sauce (optional) 3 bottles (250g each) of fermented bean curd (nam yee) 400g sugar 1/2 bottle rice wine (If unavailable, use Shaoxing Chinese cooking wine.) 1 tablespoon fermented yellow soy bean paste (taucu) 2 tablespoons light soy sauce Fat-fry the pork, in other words, submerge the meat fully in oil. Method 1. Cut the pork belly into large rectangular pieces of approximately 8cm x 15cm, and boil in hot water for 15 minutes until firm. If you’re cooking half the portion, adjust the recipe accordingly. 2. Poke holes in the meat and remove the hair from the skin. 3. Mix the thick soy sauce together with 1 packet of five-spice powder and Chinese wine, and marinate the meat with this paste. 4. After two hours, deep fat-fry the meat until you see the skin bubble up. Remove from oil and soak in cold water for 40 minutes. 5. Fry the sliced yam until slightly brown. 6. Prepare the marinade by blending the shallots and garlic. Add the rest of the five-spice powder, nam yu, oyster sauce, pepper, sugar, rice wine, taucu and light soy sauce. Adjust to taste accordingly. 7. Cut the meat into 1cm slices and mix in the marinade. 8. Stack the meat and yam alternately in a bowl and steam for 2 hours. 9. To serve, put a plate over the bowl, turn it over and voila! You get a sandwich block of yam and meat!

Food

Food News

Complimentary

Medium

2024-01-23 00:00:00

StarExtra,Hakka

A traditional mainstay dish in Hakka homes.

https://www.thestar.com.my/food/food-news/2024/01/23/pork-belly-with-yam

Dragon year honours the lobster

LOBSTER, a premium seafood ingredient called loong har in Cantonese, takes the spotlight in the Chinese New Year (CNY) menu of a Kuala Lumpur hotel in celebration of the Year of the Dragon. “We wanted to create a ‘wow factor’ by offering something special at Red Chinese Cuisine this year,” said Pullman Kuala Lumpur City Centre Hotel and Residences executive chef Fong Teck Fei. “Loong means dragon, so what better way to mark the occasion than by showcasing an ingredient closely associated with the Chinese zodiac animal. “We will be using Boston lobster in the Sashimi Lobster Yee Sang and a selection of a la carte dishes,” Fong said. He added that an entire lobster would be available in a full portion of yee sang, with its succulent flesh served fresh and thinly sliced. Chinese head chef Ngoi Siok Kong said the set menu at Red Chinese Cuisine would focus on “value for money” this year. Ngoi, key person behind the CNY menu. “We were conscious of not pricing our CNY menu too high, yet wanted to offer something different to entice our regulars,” he said, citing lobster as an ingredient customers would want to try. Golden Jade Treasure set menu, which was served during a media preview, began with a Sashimi Lobster Yee Sang followed by Double-boiled Superior Chicken Broth with Dried Scallop, Fish Maw and Matsutake Mushroom. Then came the symbolic seafood dishes – Steamed Wild Solomon Star Grouper with Cordyceps Flower, Sliced Mushroom and Superior Soy Sauce, Deep-fried Crispy Prawn Meat with Mango Salsa as well as Braised Whole Abalone, Yun Nan Mushroom and Treasure Bag with Dried Scallop Sauce. Steamed Wild Solomon Star Grouper with Cordyceps Flower, Sliced Mushroom and Superior Soy Sauce. Prawns are associated with happiness, fish with abundance, and eating abalone is believed to usher in good fortune. “We prefer to use grouper sourced from local seas, rather than farmed or frozen versions, as the wild fish flesh is sweeter and firmer. “As for the sauce in the prawn dish, we incorporated a little bit of wasabi but it’s mild enough that people of all ages can enjoy the dish,” said Ngoi. Next was Mini Lotus Leaf Rice with Dried Oyster, before the meal ended with dessert in the form of Chilled Hawthorn Syrup with Snow Bird Nest, Aloe Vera and Roselle, as well as Chinese New Year cakes which included nian gao (glutinous rice cake). Red Chinese Cuisine is offering four versions of the set menu. These are priced between RM1,088 and RM2,388 per table of five people and between RM2,088 and RM3,388 per table of 10. The yee sang menu offers five options, such as Wild Mushroom Treasure Yee Sang (Vegetarian), Salmon Trout Yee Sang and Australian Abalone Treasure Yee Sang. They are priced between RM68 and RM288 for a half portion, and between RM128 and RM488 for a full portion. Diners can also choose to order additional ingredients such as smoked duck and shredded sea cucumber at RM38 per portion. It is also offering Abalone Oyster Crab Roe Poon Choy for dine-in or takeaway from RM468 per pot, signature a la carte dishes for dine-in from RM48 per portion, food sets filled with symbolic ingredients for takeaway from RM258 per platter, and CNY gift hampers from RM120 per basket. CNY-themed afternoon tea at Junction lobby lounge. Those who prefer to indulge in a Chinese New Year-themed afternoon tea can head to the hotel’s Junction lobby lounge. Priced at RM90 per person, the afternoon tea set features an all-you-can-eat concept where customers can enjoy a free flow of sweet and savoury treats. “Our CNY-themed set incorporates ingredients such as kumquat, mandarin orange and Earl Grey Tea. “For example, we have a gold ingot-shaped praline that has white chocolate and kumquat. “The set comes with a goldfish-shaped, orange-flavoured jelly that children will enjoy,” said pastry chef Mohd Tasnim Mansor. Pullman Kuala Lumpur City Centre’s CNY menu is available until Feb 25. RED CHINESE CUISINE, Level 2, Pullman Kuala Lumpur City Centre Hotel and Residences, Jalan Conlay, Kuala Lumpur. (Tel: 03-2170 8888/ WhatsApp 016-290 3864). Business hours: Lunch, noon-3pm (Mon-Fri), 11am-3pm (Sat, Sun and public holidays); dinner, 6.30pm-10.30pm (Mon-Sun). Pork-free. This is the writer’s personal observation and not an endorsement by StarMetro.

Food

Eating Out

Complimentary

Medium

Jade Chan

2024-01-23 00:00:00

Pullman KLCC,Red Chinese Cuisine,Chinese New Year,yee sang,set menu,lobster,seafood,dine-in,takeaway,Year of the Dragon,symbolic ingredients

LOBSTER, a premium seafood ingredient called loong har in Cantonese, takes the spotlight in the Chinese New Year (CNY) menu of a Kuala Lumpur hotel in celebration of the Year of the Dragon.

https://www.thestar.com.my/food/eating-out/2024/01/23/dragon-year-honours-the-lobster

The force of two

They say birds of a feather flock together. This aptly describes the dynamic partnership between chefs Steve Chua and Edmund Chong. As business partners and founders of the Two Chefs Lab group, the duo has successfully opened three Japanese restaurants since they teamed up in 2016. Ipon-born Chong, 43, and Batu Pahat native Chua, 40, met some 15 years ago when they were working together at Inagiku at Raffles The Plaza in Singapore. As colleagues, they soon discovered a shared passion for Japanese food and cooking. According to Chua, his interest in Japanese food stemmed from watching television cooking shows like Iron Chef. “Coming from a small fishing village in Batu Pahat, Johor, I grew up learning how to catch fish, right down to preparing and cooking it. As a teenager, I loved watching Iron Chef and became interested in Japanese food. After finishing secondary school, I went to work in Singapore in my quest to learn more about Japanese food.” Similarly, Chong was also a big fan of the Iron Chef television series. After completing his hotel management course in Ipoh, Perak, he gained practical work experience by working in small Japanese restaurants and sushi chains such as Genki Sushi. His path crossed with Chua’s when both of them ended up working in the same Japanese restaurant in Singapore. Recalling how they’d often go out for coffee together during their break time and days off, Chua says: “We’d talk about our work experience and bringing our knowledge back to Malaysia, sharing our dream of owning and running our own Japanese restaurant.” Chong adds, “We had even discussed how our Japanese restaurant would be different from others, based on our combined Japanese food know-how and cooking techniques we had learnt from the Japanese master chefs we’ve worked for. We’ve always wanted to try our hands at incorporating and adapting available ingredients, and experiment with various techniques to create dishes that appeal to local taste buds.” Upon returning to Malaysia in 2016, they decided to team up to open their maiden restaurant, Two Chefs Lab in Bandar Mahkota Cheras, Kuala Lumpur. From the get-go, their inventive and innovative spirit set Two Chefs Lab apart from other Japanese restaurants in the Klang Valley. Reiterating the need to adhere to culinary tenets of Japanese cuisine, both Chong and Chua are single-minded in testing and pushing the boundaries at their restaurants. The interior of Mitsu by Two Chefs on Old Klang Road, Kuala Lumpur. Two Chefs Lab made waves after Chua emerged champion of the Global Sushi Academy Malaysia in 2017, and became one of the top 10 finalists in the World Cup Sushi Tokyo in 2018. That success spurred the opening of their second Japanese restaurant, Buri, in 2020 in Bukit Jalil, followed by their latest venture – Mitsu on Old Klang Road, last October. Although all three restaurants under the Two Chefs Lab group share similarities in the menu offerings, Chong emphasises that each restaurant has its own clientele and signature specialities. Serving mostly Japanese cuisine with contemporary accents, expect unusual dishes not commonly found in other restaurants such as their signature truffle uni cold pasta and maki with a unique mix of seafood toppings. Once, they even came up with a Nasi Lemak Sushi for a National Day promotion that was quite well-received. At Mitsu, the menu features charcoal-grilled items as well. “Both of us share equal responsibilities in overseeing the daily operations as well as training and nurturing our restaurant teams. “It’s also a collective effort when it comes to dealing with customers’ special requests and customising menus for private or corporate entertaining,” Chong says. The biggest challenge is when customers request for bespoke menus and they have a tight time frame to work with. “We are happy to fulfil any requests but in order to do that, we rely on the availability of necessary ingredients. We need to check with suppliers to source for seasonal produce or specific items which may not always be available, and customers don’t always understand,” says Chong. Although they would like more time to enter competitions, the congenial duo say their current priority is their restaurant business. “Hopefully, we can train younger members of our team to participate in future competitions, to level up their skills,” says Chua.Lamenting the lack of educational institutions for the training of young talents well-versed in Japanese cuisine, Chong opines that it will be good to have a proper culinary academy to train the next generation of Malaysian chefs in the art of Japanese cooking. “Young chefs need to have a solid foundation before they are able to adapt and create new dishes without losing the true essence of Japanese cuisine. “In addition, they should be taught entrepreneurial skills in how to manage their own Japanese restaurant business,” Chong notes.When it comes to keeping abreast with current food trends, Chua says they would love to visit Japan more regularly but due to time constraint, the partners have to contend themselves with gathering market intelligence through restaurant visits and dining out. “We also keep tabs on what’s trending on social media and online platforms,” he adds. Usually, Japanese restaurants offer only green tea but since the two chefs are big on coffee themselves, they have made it a point to also serve good coffee at all three of their restaurants. When they’re not busy experimenting and creating new dishes in the kitchen, their favourite pastime is cafe hopping and they’ve even learnt to do latte art!

Food

Food News

Complimentary

Long

2024-01-23 00:00:00

StarExtra,Two Chefs Lab

Dynamic partnership leads to three successful Japanese restaurants.

https://www.thestar.com.my/food/food-news/2024/01/23/the-force-of-two

How to identify the healthiest meat alternatives

Supermarkets offer a slew of meat alternatives nowadays, but it is not always clear how healthy they are. It’s important to be able to navigate the various lists of ingredients, nutritional values and degree of processing so you can pick the healthiest choice. Ideally, meat substitute products should have as short a list of ingredients as possible, says Germany’s Bavarian Consumer Advice Centre nutrition expert Daniela Krehl. Products with lots of artificial additives, flavourings and preservatives are best avoided. If you want to be on the safe side, meat substitutes with an organic label are a good choice, as stricter standards apply. Take a look at the nutritional information on the packaging, where you can see information about the amount of calories, fat, saturated fatty acids, sugar, salt and protein in the product. “Most meat alternatives contain less saturated fat than meat – this has a positive effect on our health,” says Krehl. But be careful, as meat substitutes often imitate unhealthy meat products, such as schnitzel. According to her, fat is often added to intensify the flavour, especially in plant-based protein products using lupins or peas. So paying close attention to the fat and salt content in the nutritional information is key when picking out meat alternatives. – dpa

Lifestyle

Nutrition

Complimentary

Short

2024-01-22 00:00:00

Nutrition,Meat alternatives,plant-based meats,nutrition,diet

Just because it's labelled 'vegetarian' or 'vegan' doesn't mean it is the healthiest option.

https://www.thestar.com.my/lifestyle/health/2024/01/22/identifying-the-healthiest-meat-alternatives

PJ bar Terumi's new cocktail menu is a tender transformation of classics

Just a little over a year ago, a little bar called Terumi opened in Taman Paramount in Petaling Jaya, Selangor, co-founded by one of Malaysia’s best female bartenders, Shirmy Chan. At the time, Terumi (also known as The Tender Bar) was helmed mainly by Chan, an award-winning bartender whose past experience includes working in iconic Malaysian bars such as Omakase + Appreciate and 61 Monarchy. Over the past year, however, Chan has nurtured and grown a capable and creative all-female team that has in turn, transformed Terumi into one of Malaysia’s most unique and underrated cocktail bars. Hence, it’s only fitting that the bar’s new menu is called “Transformation”. According to Chan, the menu is based around the word, whether it is transforming drinks from their previous menus into new ones, or putting their own transformative twist on classic cocktails. The Himitsu is a beautifully presented twist on the classic Aviation. — Photos: MICHAEL CHEANG/The Star The main menu is now separated into four categories – Highball/Fizz (mainly light and easy tipples), Daisy (citrusy and with no ice), Foamy (soft and smooth drinks with, yes, foam), and Stirred (bold and spirit-forward). There is also a “Director Edition” segment featuring five of Chan’s signature cocktails, including the award-winning Fisher-man’s Blue, which won her the Malaysian leg of the Giffard West Cup in 2019, and two Moutai baijiu-based drinks that you should definitely try as well. But for now, let’s focus on the new drinks in the four main categories. Yuhi is an interesting twist on the Paloma highball. Highball/Fizz Comprising mainly tall, refreshing and light cocktails. Of the two new drinks here, the Yuhi is an interesting twist on the Paloma, replacing the usual grapefruit soda and tequila with the smoky goodness of mezcal and clarified orange soda, with added flavours and textures from chilli, aloe vera, honey, and lime. The other new drink is Shinin-yoku, using cognac, amaro, rooibos, cinnamon, and soda for a herbal, complex riff on the classic Americano. The East Pier is a truly unique take on the classic Gimlet. Daisy A Daisy is an umbrella term for drinks that are more citrus forward but also have a liqueur alongside the base spirit. The East Pier is based on one of the more popular of the gin daisy-styled drinks – the Gimlet, though Terumi has put its own quite unique twist on it by serving it with a yuzu sorbet and dill pearl. Another familiar classic that has been given the Terumi touch is the Margarita. Called Hoja, the tequila reposado base is complemented by not just the usual triple sec and lime, but also houjicha and strawberry, for a margarita with layers of flavours. Kiku is a riff on the Sidecar that uses honey as a sweetener. The other two new drinks in this category make use of honey as the sweet element – Sidecar-riff Kiku is a nicely balanced mix of cognac, and honey, with chrysanthemum, vermouth, and Italian bitter liqueur for balance. Then there’s the Nonbiri, which is a herbal/floral twist on the Bee’s Knees using gin, honey, angelica root, lavender and lemon. Look at that lovely foam on the Murasaki, a riff on the Ramos Gin Fizz. Foamy When it comes to foamy classic cocktails, one drink rules them all – the Ramos Gin Fizz, a notoriously tough drink that bartenders love to hate making. Terumi, however, has come up with a quite unique take on this drink – the Murasaki, made with vodka and Moutai Baijiu. The purple potato and foam adds a nice savoury flavour to it, but it’s the baijiu notes lurking under all that fluffy creaminess that really make this drink stand out. Mr Fukuro is an Espresso Martini that has been given the Terumi treatment. The Espresso Martini is another popular foamy drink that has been given the Terumi treatment – Mr Fukuro has the quintessential vodka, espresso and coffee liqueur, but also adds the herbal notes of Fernet Branca and a yummy sea salt cream on top. Stirred Now we come to my favourite kind of drink – strong, stirred, and spirit-forward. The Truffle Dog is a great savoury twist on the dirty martini, using vodka, truffle oil, white pepper tincture, clarified grapefruit juice, saffron, and Parmesan cheese. The ingredients make it seem like there is a lot going on, but the savouriness of the truffle matches the citrus hit from the grapefruit perfectly, with splashes of peppery spice all around. I love the way it was presented too! The Truffle Dog is a great savoury twist on the dirty martini. The Himitsu, however, takes my vote for best new drink on the menu. It replaces gin with mezcal for a smoky, beautifully presented twist on the Aviation. I usually don’t fancy the floral notes of violet liqueur, but the smokiness of the mezcal and lychee balances it out very nicely. The all-important Old Fashioned twist, Ganbaru, is a nice dessert-y one too. Last but not least, we have the all-important Old Fashioned twist – Ganbaru. And it’s a nice dessert-y one too, with whisky, brown butter, cocoa bitters, PX sherry, banana and chocolate chip – all rich, prominent flavours that somehow come together for a drink that is great as an all-nighter, or one to end the night with. Michael Cheang’s favourite drinks at ‘The Tender Bar’ are actually the ones that are not that tender. Follow him on Facebook (fb.com/MyTipsyTurvy) and Instagram (@MyTipsyTurvy).

Lifestyle

Tipsy Turvy

Complimentary

Long

Michael Cheang

2024-01-22 00:00:00

Tipsy Turvy,cocktails,cocktail menu,cocktail bar,Terumi

Petaling Jaya bar, Terumi, continues to impress with a new menu that turn familiar drinks into something uniquely theirs.

https://www.thestar.com.my/lifestyle/living/tipsy-turvy/2024/01/22/pj-bar-terumi039s-new-cocktail-menu-is-a-tender-transformation-of-classics

I have cancer, what should I eat?

Dear Mayo Clinic: I was recently diagnosed with cancer. Are there specific foods I should be eating or avoiding? It’s not about any one food, and it’s not about one diet; it’s about a dietary pattern. The dietary pattern that organisations such as the American Institute for Cancer Research and the American Cancer Society recommend is a whole-food, plant-predominant diet. The whole food component is very important to emphasise – eating foods as close to nature as possible is key, not ones made in a factory. Aim to arrange half of your plate with a diverse array of colourful vegetables and fruits, a quarter from whole grains, and the rest from healthy sources of protein, especially from plant sources. The average American consumes at least 63% ultra- processed foods. Ultra-processed foods are factory-manufactured, packaged foods (e.g. frozen pizza, microwave meals, chips, pastries, cupcakes, muffins, processed meat and sugar-sweetened beverages). These foods often have ingredients that are hard to pronounce. Studies show consumption of ultra-processed food is linked directly to premature death or deaths from all causes. Cancer studies done in countries that don’t consume nearly the amount of ultra-processed foods compared to Americans, show that not only do the ultra-processed foods increase the risk of cancer occurring, but after a cancer diagnosis, these foods also increase the risk of death. ALSO READ: Ultra-processed foods are bad for your mind, heart and life When you eat ultra-processed foods, you’re taking away the opportunity for your body to get nutrient-dense foods with vitamins, minerals, phytonutrients and fibre that can help fight cancer and keep it away. Processed meat, which often includes hot dogs, deli food and sausages, is categorised as a Group 1 carcinogen by the World Health Organization (WHO). To protect yourself against cancer, studies show that it would be best to avoid those foods. For your sources of protein, eat foods such as tofu, edamame, tempeh, fish, poultry and pulses. What are pulses? Pulses are edible seeds from a legume plant. They include things such as lentils, peas and beans (black, pinto, kidney, chickpeas, etc). Not only are you replacing animal protein when you consume pulses and soy, but you’ll also get a lot of fibre. And in the United States, there’s not a protein deficiency, but a fibre deficiency. Soy foods are safe for all cancer patients and are an excellent source of plant protein. Studies show soy may improve survival after breast cancer. Fibre is an essential nutrient, but only 5% of Americans get enough. A recent meta-analysis from the American Institute for Cancer Research Global Cancer Update Program showed that for every 10-gramme increase in fibre in the diet, survival after breast cancer diagnosis improved by 13%. Health benefits of fibre include improved cholesterol, blood sugar regulation, gut health and digestion, and weight control. Additionally, nuts and seeds have healthy, fatty acids that your body needs and are a great source of fibre and protein. But they are also calorie-dense, so be mindful of the serving size. Aim to cut out ultra-processed foods and consume mainly whole, plant-predominant foods, i.e.: A wide variety of colourful vegetables and whole fruit (not fruit juice). Whole grains, such as steel cut oats, quinoa, brown rice and barley, to name a few. Proteins from non-animal sources. Foods that aren’t made in a factory. Water, not sugar-sweetened beverages. You can have a role in your cancer journey when you think of food as medicine, and that’s exciting and empowering. – By Dr Dawn Mussallem/Mayo Clinic News Network/Tribune News Service Dr Dawn Mussallem specialises in integrative medicine and health in Florida, US.

Lifestyle

Nutrition

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2024-01-21 00:00:00

Nutrition,Cancer,diet

A holistic approach to what you eat, rather than sticking to any one particular diet, is needed.

https://www.thestar.com.my/lifestyle/health/2024/01/21/i-have-cancer-what-should-i-eat

Hearty soup for an abundant year

SOUP holds a significant place in Chinese dinners, especially for the Cantonese, and this tradition extends to festive seasons. While it’s common to showcase extravagant ingredients like abalone and fish maw during Chinese New Year (CNY), lotus root soup remains a more prevalent choice, and is usually the go-to soup in my household. This soup is popular during CNY due to the phonetic similarity between lotus roots and the expression “year of plenty” in the Chinese language. Season with salt before serving in individual bowls for each guest. — Photos: AINA AMIRAH and LOW LAY PHON/The Star And such phonetic associations hold significance among the Chinese, especially during festive events, as they are considered auspicious. Lotus root possesses a unique characteristic: although its raw rhizome appears white or pink, a prolonged simmering process is essential to extract its flavour, transforming the root and broth into a deep red tone. Consequently, lotus root soup is a dish that demands patience, even though pressure cookers can expedite the cooking time. Cut lotus roots into 1cm slices to ensure they are thick enough not to disintegrate over prolonged cooking. Typically simmered for three hours, a pressure cooker can reduce this duration to an hour while achieving the desired richness and depth of flavour. To enhance both colour and flavour, some prefer adding peanuts to the soup. Given that peanuts require more time to soften, many home cooks opt to boil them separately for about an hour before incorporating other ingredients. Fry the peanuts in oil until crispy, then drain and blot off excess oil before adding to the pot. Frying the peanuts before boiling introduces an additional layer of flavour and smokiness to the soup, but it’s crucial to blot out excess oil to prevent cloudiness. Additional pre-boiling may be necessary to further soften the fried peanuts. Arrowroot is another optional ingredient that contributes flavour and body to the soup. These should be cut into small cubes of approximately 2cm to 3cm to avoid large chunks in the final dish. Lotus root soup consists of simple ingredients. While Cantonese tradition dictates the inclusion of red jujube, using mushrooms instead can infuse more umami, especially for those not fond of Chinese dates. Regardless of whether you’re using chicken or any other type of meat, it’s essential to blanch or parboil it before adding it to the pot, especially if you’ve been collecting bones and carcasses for your broth. This step is crucial for removing any remaining blood, excess oil and undesirable odours from the meat, ensuring a cleaner and more refined flavour in your soup. Blanch or parboil the chicken for about 5 minutes in a separate pot. For those with vegetarian preferences, my mother-in-law prepares a meat-free version of the soup, boiling the meat separately. Once both soups are ready, she portions out a vegetarian serving before reuniting the meaty soup back into the pot. This thoughtful approach allows her to cater to diverse preferences within the family while adhering to her cherished recipe. Lotus root peanut soup Ingredients 1 spent hen 1 chicken carcass 200g lotus root, sliced 200g arrowroot, cubed 15g dried shiitake mushrooms ½ cup hot water 225g raw peanuts ¼ cup cooking oil 2 litres water 2 tsp salt to tasteDirections Soak the mushrooms in hot water until rehydrated. Parboil the chicken separately in boiling water for about 5 minutes to remove blood, oil and odours. Fry the peanuts in cooking oil until crispy and lightly golden. Strain excess oil in a wire mesh, then spread the peanuts on paper towels to blot excess oil. Place all the ingredients into a pressure cooker to boil under high pressure for one hour to extract the flavour and soften all ingredients. Season with salt to taste. Alternatively, simmer over the stove for 3 hours until soft. Enjoy steaming hot. Enjoy steaming hot.

Metro

Metro News

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Medium

2024-01-20 00:00:00

lotus root,peanut,chinese new year,retro recipe

SOUP holds a significant place in Chinese dinners, especially for the Cantonese, and this tradition extends to festive seasons.

https://www.thestar.com.my/metro/metro-news/2024/01/20/hearty-soup-for-an-abundant-year

Want to go vegan? Here are three important tips

The start of the year is coupled with a slew of good resolutions for many people, who seek to quit smoking, eat less sugar or slash their alcohol intake. It might make it easier to remember that New Year’s resolutions do not always have to mean doing without. Just consider the four-week vegan challenge in January known as Veganuary. Now is your chance to prepare creative and tasty dishes from plant-based foods. Almost any dish that contains animal products can be recreated in vegan form. If you are embracing the challenge, consider these points when changing your diet. > Remember your motivation To get started, remember why you want to try a vegan diet, says German Federal Centre for Nutrition (BZfE) nutritionist Birgit Jähnig. It might be for the sake of the environment, animal welfare or for your own better health. Whatever your reasons, strong motivation makes you less likely to be dissuaded from your plans. > Change gradually If you have not yet adopted a vegetarian or vegan diet, try approaching it in small stages. Start with vegan days or meals, Jähnig says. You don’t have to turn your entire diet upside down. After all, many of the foods we eat every day are already vegan, like pasta, rice and many spreads. Initially, it can help to stick to your normal eating habits and simply prepare vegan variations with meat substitutes. For example, you can simply cook spaghetti bolognese with a soya mince. > Be prepared Good meal planning can be helpful to avoid ending up gazing into the fridge with your tummy rumbling. Look for recipes and try new plant-based alternatives, says Jähnig. If you want to eat out, have a look around online for vegan restaurants. She also recommends getting together with like-minded people, as sharing ideas can make a plant-based diet much more fun. Meanwhile, if you slip up, take it easy on yourself and cut yourself some slack. If you are aiming to switch to a plant-based diet in the long term, make sure you get a good supply of all the important nutrients. Jähnig says getting some medical or nutritional advice is particularly recommended for children and adolescents who are still growing. – dpa

Lifestyle

Nutrition

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2024-01-18 00:00:00

Nutrition,Diet,vegan,Veganuary,New Year

Changing your dietary pattern is not easy, especially when it comes to avoiding common food groups.

https://www.thestar.com.my/lifestyle/health/2024/01/18/want-to-go-vegan-here-are-three-important-tips

Lively food scene whets appetites

AS a favourite topic with Malaysians, food is indeed a mouthwatering subject for discussion. It is not unheard of for locals to talk about what one plans to do for dinner while eating lunch. Medan Sate in Jalan Sulaiman, Kajang. — GRACE CHEN/The Star But that is to be expected of a nation whose customary greeting is to ask whether one has eaten. Al fresco dining in Petaling Street, where diners enjoy cold drinks from hawker stalls. — CHAN TAK KONG/The Star With the food scene constantly evolving, diners are often spoilt for choice. A shawarma stall in Bukit Bintang, an area well known for its wide array of Middle Eastern food. — SS KANESAN/The Star The best way to gauge the taste and quality of what is being offered at a restaurant or hawker stall is usually to watch for the queues. Traditional Indian sweets and deserts being sold at Little India in Brickfields. — YAP CHEE HONG/The Star However, experienced foodies are also urging caution as some establishments are known to resort to making viral videos to attract customers. Nasi Kandar Bendi in Bukit Jalil claims to offer the authentic taste of Penang nasi kandar. — AZLINA ABDULLAH/The Star Tasting the dishes personally remains the only tried-and-true formula to ascertain if an eatery is worth a second visit. An ice-cream seller performing tricks for a delighted customer in Jalan Bukit Bintang, Kuala Lumpur. — YAP CHEE HONG/The Star The best way to enjoy Malaysian food is to forget about debating over the origins of its many evergreen favourites and to focus on the taste. Where there is good food, a crowd will gather, as this restaurant in Jalan Alor, Kuala Lumpur, shows. — GLENN GUAN/The Star There is a popular saying among food lovers when it comes to worthy eateries: “Once you try it, you’ll want twice, or thrice”. Bon appetit!

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Metro News

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Short

2024-01-17 00:00:00

photo play,food.

AS a favourite topic with Malaysians, food is indeed a mouthwatering subject for discussion.

https://www.thestar.com.my/metro/metro-news/2024/01/17/lively-food-scene-whets-appetites

Festive feast with traditional and modern elements

NOOK, the all-day dining restaurant at Aloft Kuala Lumpur Sentral, is inviting guests to join its celebration of abundance and prosperity at Nook’s Huat Ah! Buffet Dinner. At the heart of the buffet spread is a selection of dishes that pay homage to traditional Chinese flavours while throwing in a dash of contemporary excitement. Highlights from the menu include Baked Flower Crab bathed in “Zhen Jiang” Vinegar Sauce, Steamed Snapper Fillet accompanied by a hot and sour green chilli sauce, Sichuan Chilli Oil Poached Fish Fillet, Wok-fried Tiger Prawn glazed with Honey Maki Jus topped with Roasted Almond Flakes as well as Braised Fatt Choy Jade Abalone Fillet with “Tian Jin” Cabbage. At the carving station, guests will find Chinese Roasted Curry Duck served with curry sauce or Mongolian sauce. Other fusion options include Chilli Crab Pizza, Salted Egg Seafood Pizza, Mini Mantou Chicken Slider with Salted Egg Mayo and Mini Mantou Beef Slider, Kam Heong Style. The dessert section offers more fusion delights such as Milk Tea Buttercream with Pearl Boba, Ginger Creme Brulee, Mandarin Orange Trifle, Chilled Rice Dumpling with Sweet Osmanthus Dressing and “Yuanbao” Longan Crystal Jello. Crowd-pleasers such as Mango and Pomelo Sago and Longevity “Leng Chee Kang” are also featured. The Huat Ah! Buffet Dinner is available every Thursday to Saturday, from Jan 25 to Feb 24, from 6pm to 10pm (not applicable from Feb 9 to 11) priced at RM148nett. For Chinese New Year Day lunch and dinner buffet, Nook will be presenting a Prosperity Buffet featuring auspicious celebratory dishes. These include Jelly Yee Sang, Roasted Black Pepper Pi-Pa Sesame Chicken with Black Pepper Sauce, Organic Black Moss Rainbow Crab Roe Broth and Fried Tiger Prawn coated with Sweet Corn Kernel. The Prosperity Buffet Dinner on Feb 9 and 10 is priced at RM168nett while the Prosperity Buffet Lunch on Feb 10 and 11 is RM148nett. For those who prefer celebrating in the comfort of their homes, Nook is offering set menus designed to feed up to five people, priced from RM268nett onwards. Options include the Roast Curry Duck Set Menu and Roast Pi-Pa Sesame Chicken Set Menu. Takeaway yee sang options are also available. For details and reservations, WhatsApp 012-338 3095, call 03-2723 1154 or email kulal.b&f@alofthotels.com

Food

Eating Out

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Medium

2024-01-16 00:00:00

Nook,Aloft Kuala Lumpur Sentral,Chinese New Year,festive,buffet,CNY,dinner,prosperity

NOOK, the all-day dining restaurant at Aloft Kuala Lumpur Sentral, is inviting guests to join its celebration of abundance and prosperity at Nook’s Huat Ah! Buffet Dinner.

https://www.thestar.com.my/food/eating-out/2024/01/16/festive-feast-with-traditional-and-modern-elements

Auspicious banquet fit for emperor

DINERS seeking to enjoy an extravagant celebration to kickstart an auspicious Year of the Dragon can look out for a yee sang with a twist, served as part of a hotel’s festive menu lineup. At Sunway Resort Hotel, the menu for Chinese New Year is filled with authentic Chinese festive delicacies at its Sunset Terrace. Topping the list for the “Jade Emperor’s Banquet” feast is traditional yee sang. Executive chef Peter Lee said the act of tossing to good fortune, health and wealth had become a tradition for Chinese New Year. The Canadian Propeller Clam Yee Sang is a combination of the bivalve, jellyfish, Asian pear, pomelo, sesame seeds, crispy crackers and assorted pickles in a tangy plum dressing. As a chef seeking fresh inspiration, Lee said he carried out extensive research to elevate this year’s yee sang. After careful consideration, Lee selected Canadian propeller clams, sourced from a supplier that catered exclusively to him. The use of peppercorns in the Oysters with Peppercorn in Pumpkin Gravy is subtle and does not overpower the dish. “We also tried to incorporate red into the yee sang, which happens to be the jellyfish in strips, as it is an auspicious colour.” Following the yee sang, Double-boiled Chicken Broth with Wild Mushrooms marks a good start to the meal. The velvety broth also includes Hokkaido dried scallops, rock melon and fish maw, which offers a nice and chewy texture. Lee highly recommends that diners try the signature soup. “We intentionally omitted the use of additional flavouring in its preparation to ensure the taste is intact,” he said. Another notable dish is the congee, topped with coral trout slices. The texture is so smooth, it simply glides down the throat. A standout feature on the menu is the waxed meat rice, skilfully crafted with a unique twist by Lee. The steamed glutinous rice is seasoned with soy sauce, oyster sauce and various aromatic spices, creating a rich and flavourful profile. Lee said this dish was commonly found in China and Hong Kong, featuring assorted meats such as lap cheong (Chinese sausages) and waxed duck. For the hotel’s buffet lineup, the waxed meat rice is elevated with the inclusion of yam, duck meat and pork-free sausage. Another dish with a twist is the Oysters with Fresh Peppercorn in Pumpkin Gravy filled with silky oysters. The use of peppercorns here is subtle and does not overpower the dish. Slightly creamy and not too sour, the pumpkin gravy complements the oysters nicely. In the spirit of Chinese New Year, baby abalone is served to represent wealth and abundance, with assorted vegetables and comes sprinkled in a thick, flavourful truffle paste. The braised lamb is a more traditional dish, featuring tender lamb loin, slow-cooked in a savoury soy sauce-based marinade. Complemented by Chinese herbs, rock sugar and dried chillies, this dish has a melt-in-your-mouth texture. Other notable dishes in the buffet lineup include Fragrant Garlic Tiger Prawn and Braised Golden Beancurd with Lion’s Head Meatball. For dessert, the team has lined up sweet treats such as Vanilla Panna Cotta, Mango Koi Fish Pudding, Lychee Cream Cake Pomelo, Red Dragon Fruit Cake, Baked Nian Gao Puff, Macaron Tower and traditional Chinese biscuits. “Although there are some fusion-style desserts, we also serve traditional Chinese biscuits for a more nostalgic culinary experience. “For example, we brought in the Nian Gao Puff as nian gao (sticky rice cake) symbolises prosperity in Chinese culture,” said Lee. The “Jade Emperor’s Banquet” buffet is available until Feb 24. The buffet lunch is priced at RM158nett per adult, while buffet dinner is RM228nett per adult. SUNSET TERRACE, Level 1, Sunway Resort Hotel, Persiaran Lagoon, Bandar Sunway, Selangor. (Tel: 03-7495 1403/ Email: srhs.bookfnb@sunwayhotels.com). Business hours: 6am to 10.30pm daily. This is the writer’s personal observation and not an endorsement by StarMetro.

Food

Eating Out

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Medium

2024-01-16 00:00:00

Sunway Resort Hotel,Chinese New Year,buffet,yee sang,Peter Lee,Sunset Terrace

Kickstart Year of Dragon with special yee sang featuring Canadian propeller clams.

https://www.thestar.com.my/food/eating-out/2024/01/16/auspicious-banquet-fit-for-emperor

Overflowing with ponggal goodness

PAAL ponggal is a traditional South Indian dish that holds great significance during festive celebrations, particularly the harvest festival of Ponggal. This delectable dish is a culinary delight symbolising abundance, prosperity and the spirit of togetherness. Celebrated predominantly in Tamil Nadu, Ponggal is a four-day harvest festival marking the end of the winter solstice and the onset of the auspicious Uttarayan period. The festival is dedicated to the Sun God, and paal ponggal is traditionally cooked outdoors under the warmth of the sun. The act of cooking rice and lentils as an offering to the sun is a gesture of gratitude for the energy and light that sustains life on Earth. This is a time for families and communities to come together and celebrate the collective achievements of the harvest. The preparation of paal ponggal is often a communal activity, with family members and neighbours participating in the cooking process. The most significant ritual during the preparation of paal ponggal occurs when the pot is about to come to a boil, and participants shout “Ponggalo Ponggal” signifying the overflowing of the boiled milk, followed by thunderous applause when it does. Paal ponggal is often the first dish prepared during the Ponggal festival in welcoming new beginnings. Scoop the ponggal into a serving bowl. Garnish with cashews, raisins, cardamom and a drizzle of melted ghee. — LOW LAY PHON/The Star The sweet dish is offered to deities as a gesture to seek blessings for a prosperous and harmonious future. Simple yet wholesome ingredients contribute to its rich and creamy texture. The traditional preparation involves cooking rice and lentils in an earthen pot or a brass vessel, with milk added to create a luscious porridge. While traditionally sweetened with jaggery, it has become more common to use sugar. However, garnishing with cashews and cardamom is a must to impart a heavenly aroma and taste. Drizzling on the aromatised melted ghee gives the dish its finishing touch. Simple yet wholesome ingredients contribute to paal ponggal’s rich and creamy texture. A special mention goes to my colleague Darishini Priyaa Devadas, who graciously shared her mum’s recipe, which does not contain lentils but includes dried fruits such as raisins or cranberries. Paal ponggal, with its cultural and symbolic significance, serves as a culinary embodiment of the spirit of Ponggal festival. Its preparation and consumption bring people together, fostering a sense of community and reinforcing the cultural values associated with the harvest season. As families gather around to share this delightful dish, they not only savour its taste but also partake in the collective joy and gratitude that Ponggal brings. Paal ponggal, therefore, is not just a dish – it is a celebration of life, prosperity and the eternal cycle of nature. Paal ponggal Ingredients 200g raw rice 2 tsp ghee 1 litre milk 150g sugar or jaggery 1 tsp cardamom, crushed Tempering 4 tbsp ghee 30g cashew nuts 30g cranberries or raisins 5 pods whole cardamom Method Rinse rice in water and soak in cold water for 20 minutes before draining. Soak rice in water for 20 minutes, then drain. Cook with milk and ghee in a pressure cooker for 20 minutes. Mash with a wooden spoon and stir in sugar or jaggery and crushed cardamom. Pound cardamom pods in a mortar-and-pestle to extract the seeds. Heat ghee to medium and fry cashew nuts until golden and crispy. Remove cashews from the heat and reserve a few for garnish. Fry cranberries or raisins in ghee until they plump up. In the same ghee, fry raisins or cranberries until plump, remove from the heat and reserve a few for garnish. Then (in the same ghee), temper whole cardamoms until glossy and reserve together with melted ghee for garnish. Stir cashews and raisins into the mashed rice, then scoop out into a serving bowl or ramekin. Garnish with the reserved cashews, raisins and cardamom, with a drizzle of the aromatised melted ghee, and serve while still hot.

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Medium

2024-01-13 00:00:00

retro recipe,ponggal,rice,Paal ponggal

PAAL ponggal is a traditional South Indian dish that holds great significance during festive celebrations, particularly the harvest festival of Ponggal.

https://www.thestar.com.my/metro/metro-news/2024/01/13/overflowing-with-ponggal-goodness

Korean fried chicken voted most popular K-food outside of Korea

Korean-style fried chicken was selected as the favourite Korean food outside of Korea, according to the results of a South Korean government survey announced recently. In an international study involving some 9,000 people living in 18 major cities across the world, officials investigated the global perception of Korean food. The study excluded anyone of Korean descent and surveyed people in New York, Toronto, Paris, London, Beijing, Tokyo, Bangkok, Dubai in the United Arab Emirates and Rio de Janeiro. About 16.5 percent of the respondents said their favourite Korean food was Korean-style chicken, referring to a popular local style of fried chicken served with or without various sauces. Instant ramen ranked second with 11.1 percent and kimchi ranked third, accounting for 9.8 percent. It appears that the preference for chicken when served in a soup was considerably lower than chicken in a fried form, as only 2 percent of respondents picked samgyetang – a traditional soup made with chicken, garlic, rice, ginseng and other ingredients – as their favourite Korean food, seeing it rank at No. 10 on the list. Kimchi may only be the third favorite Korean food outside of Korea, but is still ranked as the most well-known. — Filepic This year's survey results marked the fourth straight year that fried chicken was crowned the most globally beloved K-food. The survey is jointly conducted by the Ministry of Agriculture, Food and Rural Affairs and its affiliated Korean Food Promotion Institute on an annual basis. In the 2022 survey, which allowed respondents to pick multiple items, 29.4 percent of respondents chose fried chicken as their favourite Korean dish, with kimchi ranking in second (28.6 percent) and instant ramen in third with 26.9 percent. While kimchi was not the favourite dish of international consumers, it was still the most well-known. About 40.2 percent of respondents said kimchi was the first dish that comes to mind when they hear the word "Korean food." This was followed by bibimbap (23.6 percent), Korean chicken (16.2 percent), bulgogi (13.3 percent), and Korean barbecue (12 percent). The survey also showed that a growing number of people are becoming familiar with Korean food. Sixty percent of respondents said they know about Korean food well. This measure is up 2.4 percentage point from the year before, and is on the rise for the fifth straight year. — By Yoon Min-sik/The Korea Herald/Asia News Network

Lifestyle

Living

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2024-01-12 00:00:00

Korean food,kimchi,fried chicken

Korean-style fried chicken was selected as the favourite Korean food outside of Korea, according to the results of a South Korean government survey announced recently.

https://www.thestar.com.my/lifestyle/living/2024/01/12/korean-fried-chicken-voted-most-popular-k-food-outside-of-korea

What is ‘toddler formula’ and is it necessary for young children?

The formula aisle at your local supermarket has expanded in the past few years. Next to infant formula products, you will often see products labelled specifically for older babies and toddlers. The products have names like “follow-up formula”, “weaning formula”, “toddler milk” or “toddler formula”. These names are misleading because the products are not a necessary part of a healthy child’s diet or equivalent to infant formula in any way. Some are even labelled with unproven health claims. Special drinks for toddlers are not needed to meet your child’s nutritional needs. They often have added sugar or salt, and may be lacking in other nutrients. Be sure to check the product label when shopping for infant formula. Do not feed babies younger than 12 months of age milks, drinks or “formula” for toddlers. Infant formula includes all the ingredients in the right amount for your baby. The American Academy of Pediatrics (AAP) supports continued breastfeeding, along with appropriate complementary foods introduced at about six months of age, as long as mutually desired by mother and child for two years or beyond. If the infant is not breastfed, the AAP and others recommend whole cow milk as suitable for infants, beginning at 12 months of age, as part of a nutritionally- complete and balanced diet. Although medical or therapeutic formulas are recommended for a variety of conditions, such as chronic gastrointestinal diseases, metabolic disorders, food allergy and others, these prescribed formulas are different from older infant-young child “formulas”. Families and caregivers may be confused by the different names, compositions and purported benefits of these drinks. Many of the toddler drinks are high in sugar. And they are more expensive than cow’s milk. In addition, and unlike infant formulas, the US Food and Drug Administration (FDA) has no regulatory oversight to ensure that drinks and beverages for this age group adhere to any set of uniform standards. For toddlers (children 12 months and older), caregivers should provide a varied diet with fortified foods to optimise nutritional intake. Older infant-young child “formulas” can safely be used as part of a varied diet for children. However, they do not provide a nutritional advantage and often have undesirable characteristics for most children over a well-balanced diet that includes human milk or cow milk. The AAP has also called for the marketing of these drinks to make a clear and unambiguous distinction from standard infant formula in promotional materials, logos, product names and packaging. They should not be placed alongside infant formula on store shelves. There may be reasons why some families avoid cow’s milk and dairy products. It’s important to ask your paediatrician to evaluate if your children are getting all the nutrients they need. Together, you can discuss a plan to address any potential deficiencies. – By Prof Dr George Fuchs III/AAP/Tribune News Service Professor Dr George J. Fuchs III is a consultant paediatrician and paediatric gastroenterologist, University of Kentucky professor and Kentucky Children’s Hospital Pediatric Gastroenterology chief in the United States.

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2024-01-12 00:00:00

Nutrition,Milk,nutrition,child health

These milk formulas targetted at children aged one year and above can make misleading claims.

https://www.thestar.com.my/lifestyle/health/2024/01/12/what-is-toddler-formula-and-is-it-necessary-for-young-children

Innovative modern Malaysian fare

Sequestered in the burgeoning dining enclave of Taman Tun Dr Ismail in Kuala Lumpur is a new restaurant called Terra Dining. The eatery’s entrance is unassuming – in fact, there isn’t even a sign. Instead there is a discreet, old-fashioned doorbell which you have to press to be admitted entrance to the inner sanctum of this eatery. Inside, co-owner Lai Hin Han greets you with a warm, genuine smile. Han, as he is better known, is an eloquent, incredibly well-mannered man with a natural warmth and grace. This is a quality that seems to have been transferred to the entire service team as exemplified by waiter Shafiq Rehman who takes “service with a smile” to a whole new level. The kitchen is helmed by chef-owner Chong Yu Cheng (better known as YC), a late bloomer in the kitchen whose career has been bookmarked by various twists and turns on the road to where he is now. An Ipoh, Perak boy, YC actually graduated with a degree in finance and accounting, then worked with a political party for awhile, before taking on editorial roles in unit trust companies and property development entities. YC (centre) says that he feels it is his duty to highlight the richness of Malaysian ingredients and elevate it further. When his sister approached him with the idea of opening a wine bar in Ipoh, YC – a huge wine aficionado – leapt at the chance and that led to the inception of Above Gastrobar. When he started, YC had no culinary experience and had to learn everything the hard way (at one point, his entire kitchen team resigned en masse). After figuring out the ropes, he even secured an internship at the three-Michelin starred Frantzen in Sweden, which he says was one of the best experiences of his life. Just before he returned, his sister found a spot in Taman Tun Dr Ismail and asked him if he would like to open a restaurant there. “I knew I was going to open a restaurant in KL somewhere down the road, but I didn’t think it was going to be two weeks before I came back from Sweden! But again, I guess that’s always been how I approach life. So I took it on and I guess that’s how we ended up here,” he says. At Terra, which is Latin for “earth”, YC focuses on elevating Malaysian ingredients and cooking styles. It is an interesting approach to cooking that has gained traction since Darren Teoh first introduced his then-revolutionary idea of modern Malaysian cuisine, with Dewakan. But as YC has discovered, there is still plenty of room for competition in this rarefied group. “My journey in cooking started off with me looking outwards and being really fascinated with French, Italian, Spanish and Japanese cuisine. You start looking outwards and then at the end, you kind of go full circle. I was like, ‘You know what? Now that I’ve seen these things, I think that I have something to contribute to elevating Malaysian cuisine.’ The restaurant's calm, Zen vibe is expressed through earthy tones and an almost Kinsfolk-esque aesthetic. — TERRA DINING “Not to say that it needs elevating, but towards the fine-dining side, I think everyone would agree that there is still quite a huge gap to be filled. We have a huge treasure trove of ingredients and we are not harnessing it enough. So I feel that as a chef, I have that duty,” he says. To get a true initiation into what YC is capable of, indulge in the Terra multi-course Overture degustation menu, priced at RM398+ per person with another RM238+ for wine pairing. The meal begins in the lounge area where guests are meant to decompress and unwind from the stresses of the day. A trio of tiny little appetisers start the meal off with a bang. The tiger prawn with bambangan and beras rumie is a sure-fire winner. The rice has been cooked with yoghurt, dehydrated and then fried, so it retains a nutty crunchiness that blends incredibly well with the tartness of the bambangan and the plump sweetness of the prawn. This is a one-bite wonder that hits all those requisite high notes. A refined take on oh chien, the Penang oysters with breadfruit are so good, you’ll want to eat more! — Photos: Terra Dining Another highlight is the Penang oyster with breadfruit and sambal mayo. This is a tiny little bauble that is intended to bear a resemblance to oh chien. In this iteration, the concoction is put together in a Takoyaki mould, with the breadfruit taking on the starch component. It’s a very clever idea which has been executed so well, you’ll want to eat 10 more of these addictive little babies in one sitting! After this, the meal moves to the main dining area where you will be treated to the next course, which is composed of sturgeon (from the T’lur caviar farm), roselle and mempelam masam with a dollop of T’lur oscetra caviar to round it off. The fish has been dry-aged for 14 days and then lightly charred with charcoal, so it has an undulating smoky quality to it and this is offset by the astringency of the roselle kombucha which laces the base of the plate. The caviar adds rich, opulent nuances to this meal which is an incredible, unbeatable winner from the get-go. Wine pairings at Terra are thoughtful and curated by Han. Paired with the fish is the Domaine Andre Lorentz Grand Cru Pinot Gris from the Alsace region – a fun, lightly sweet wine that matches the playfulness of the fish. The tilapia with masak lemak beurre blanc and charred chayote leaves is probably the masterstroke in YC's entire meal. — TERRA DINING The next dish is tilapia which is configured with a masak lemak beurre blanc and charred chayote leaves. This marks a triumphant note in YC’s menu. The fish has a lovely charred outer skin that segues into tender flesh within and the masak lemak beurre blanc evokes memories of masak lemak without interfering too much with the flavours of the fish. Perhaps the surprise sleeper hit in this constellation is the chayote leaves, which add a lovely crunchy, peaty note to the meal that permeates throughout in an unforgettable way. Next is the only starch component of the night – tiny little flatbreads paired with a sensationally good asam pedas butter. The bread has a light outer crust and is fluffy to the touch and the butter has spicy, tangy undertones that just melts into all this goodness. Honestly, it is so euphorically fabulous that YC might as well open a bakery devoted to just these two staples. The main is a wagyu picanha with rendang beef cheek, carrot, Thai basil and palak (+RM150). The wagyu has been cooked to perfection and still retains a meaty countenance but has a tenderness running through it. But it is the rendang beef cheek that is the stand-out here, evoking all those memories and flavours of hearty rendangs cooked with tender, loving care. It is a meal that draws from nostalgia and childhood favourites without stepping on the toes of the other ingredients here. The flatbread and assam pedas butter is truly, truly addictively good. — TERRA DINING For the wine pairing, a standout companion to the beef is the Thistledown Wines She’s Electric Grenache from McLaren Vale in South Australia. According to Han, the wine is so named because a bird hit an electric line at this 70-year-old vineyard and dragged the whole line down. This is a robust red wine, with hints of fruitiness and a little bit of spice. There is intensity to it but also lightness in how it cuts through the richness of the meat. For a sweet, sweet ending, indulge in the masala chai mung bean cake with caramelised coconut ice-cream and mango. The coconut ice cream is a labour of love that takes a whole day and about two litres of coconut cream to make. It shows in the final result – the ice-cream is rich and hedonistically good and this tropical delight makes for the perfect bedfellow with the masala chai cake which has hints and nuances of the Indian sub-continent without going overboard. Overall, a meal at Terra shows careful consideration on every front – the ingredients are showcased in respectful, innovative ways that still make sense on the plate. That says a lot about how far YC is able to take modern Malaysian food and put it together on a plate in a way that gives it shine and lustre without dulling its roots. Terra Dining 91 Jalan Aminuddin Baki Taman Tun Dr Ismail 60000 Kuala Lumpur Tel: 011 7072 7777 Open Wednesday to Sunday: 6pm onwards

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2024-01-12 00:00:00

Terra Dining,YC,modern Malaysian food

A talented young chef is reinventing the wheel with progressive Malaysian fare that pays tribute to homegrown ingredients.

https://www.thestar.com.my/food/eating-out/2024/01/12/innovative-modern-malaysian-fare

Good, old-fashioned pizzas

Growing up, Lloyd Anthony would watch in spell-bound fascination as his mother, formidable home cook Steph Anthony whipped up a string of meals that reflected the family’s multicultural roots. Steph hailed from British Guiana in South America so her meals were always peppered with Caribbean flavours, while her husband Alex Anthony is Eurasian, which meant meals like devil curry were a staple in the family home. “My mum was always in the kitchen and I was always very curious about how she prepared food. I think that stuck with me and it’s something I’ve always wanted to get into myself,” says Lloyd, who is a warm, kind man. When he grew up, Lloyd became an engineer but his passion for food remained – albeit on the back burner. Eventually, he started working in restaurants and soon realised that the pizzas he was making were always best-sellers. And so the kernel of an idea for Lloyd’s Pizza was born. “Everything I know about pizza is taught by my mum. So everything is done by scratch, from the dough to the sauce,” he says. The devil curry pizza borrows a traditional Eurasian-style devil curry and plonks it onto a pizza, in what proves to be a very successful pairing. In 2019, he started operating in a condominium cafeteria in Kelana Jaya with the idea that if his pilot project proved successful, he would open a proper eatery. The Covid-19 pandemic threw a spanner in the works but three years later, Lloyd’s Pizza has finally come full circle with the launch of a full dine-in restaurant in the bustling Subang Jaya artery of SS15. “For the last three years, I’ve been circling certain locations – I’ve been to 22 units to check out the shop layouts, to find one I was happy with. “And coming up with the funds to open a restaurant was not easy after the pandemic. A lot of people asked me, ‘Why don’t you just go back to your normal job if this is proving too difficult?’ And there were a lot of times that I myself questioned whether I should go on. But I didn’t quit and here I am now,” he says, smiling. The eatery is tucked away on a first floor shop lot and is a small, cheerful space with sunny yellow walls and a joyful vibe that harks back to those nostalgic days of yore when simple pleasures offered the greatest rewards. The vegetarian pizza is packed full of olives, mushrooms, broccoli and peppers in what proves to be a stand-up vegetable-friendly option. — LLOYD'S PIZZA At the epicentre of all this is Lloyd himself, who greets customers like they are old friends, imparting a personal touch to every diner’s experience, a quality which is increasingly rarer in more commercial F&B entities. On the food front, the eatery’s soul lies in its pizzas, which Lloyd crafts from scratch using time-treasured recipes. In putting together his repertoire of pizzas, he looked at his heritage and ancestry for inspiration and aimed to create pizzas that reminded people of fuss-free home comforts without too many additional bells and whistles. His Mutton Curry Pizza (RM35) for example, combines homemade mutton curry chunks with onions and roasted cherry tomatoes; with cheese and a tomato base gilding the pizza crust. It sounds like a crazy, haphazard combination, but one bite later you’ll be wondering why more people aren’t doing this. Because as it turns out, the mutton curry’s spicy undertones meld spectacularly well with the cheese and tomato in this configuration in what proves to be a case of opposites attracting and marriages made in heaven. The mutton curry pizza is one of those ‘who woulda thunk?’ sort of meals that proves that two disparate ideas can come together very successfully on the plate. Lloyd’s pizza crust is another standout here – an old-fashioned base that is reminiscent of homemade creations of yesteryear, where it is neither overly crusty nor overly doughy, sort of like a soft baked cookie with hints of burnished gold and a hearty bite. Up next, definitely try The Devil (RM30) which features homemade devil chicken chunks alongside aged mozzarella and roasted cherry tomatoes. Devil curry (also called debal curry) is a classic Eurasian dish that is essentially a spicy chicken curry (hence the “devil” moniker) enhanced with white vinegar. It is a bit strange to find this very same curry on a pizza. But once again, the pizza is proof that sometimes the strangest bedfellows end up being the best of friends because this is a pizza that hits all those requisite high notes and then some. There’s a soothing, sating sweet spot in the chicken which is comfort food at its finest, laid atop a pizza. For a vegetarian option, look at the aptly-named Vegetarian (RM30 for a 12-inch pizza). In this configuration, mushrooms, capsicum, black olives, jalapenos, roasted cherry tomatoes, onions and aged mozzarella crust the surface of the pizza and make for a wholesome yet filling meal that both adults and kids will delight in. The pesto pasta has a subtle, much-welcome kick to it, courtesy of the cili padi in the mixture. From the pastas on offer, definitely try the Penne Pesto (RM23) which features a homemade pesto sauce with a kick in the form of cili padi. This gives the dish a herbaceous underbelly juxtaposed against a fiery counterpoint that makes it oh-so addictively good, as opposed to traditional iterations of pesto which are fairly one-dimensional. The Penne Primavera (RM23) meanwhile is essentially penne coated in cream and Neapolitan sauce alongside broccoli, zucchini, capsicum, garlic and olive oil in what proves to be a simple, relatively unvarnished meal whose most coveted attribute is how much comfort it provides in every mouthful. For dessert, the Soft Serve (RM6) ice-cream is a flat-out winner and is reminiscent of a famous fast food chain’s deliciously silken smooth ice cream. The chocolate ice-cream in particular is fantastically good and makes for a great ending to the meal. The eatery also has a range of coffees made in-house and you would do well to try the Mocha (RM10 for the hot option). This is a delightful offering that perfectly straddles the chocolate-coffee divide harmoniously without one component overwhelming the other. Ultimately, a meal at Lloyd’s Pizza offers old-fashioned, simple flavours that evoke nostalgia as well as the sense of having a good time in a place that you can easily imagine becoming a regular dining spot, largely because Lloyd has the ability to make you feel at home from the moment you walk in. The penne primavera offers simplicity and understated flavours yet manages to be incredibly addictive. — AZLINA ABDULLAH/The Star Moving forward, Lloyd hopes to build his roots in Subang before expanding to other locations. “I would love to expand. There are other areas around here that I plan to expand to. Eventually, I may open in other states and maybe even overseas as some people have approached me about this,” he says. Lloyd’s Pizza 73-1, Jalan SS15/8A 47500 Subang Jaya Tel: 012-659 1081 Open Monday to Saturday: 11am to 9.30pm

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2024-01-12 00:00:00

Lloyd's Pizza,pizza,mutton curry pizza,devil pizza,pasta,Subang Jaya

Former telco engineer Lloyd Anthony has discovered his passion for crafting home-hewn soul pizzas.

https://www.thestar.com.my/food/eating-out/2024/01/12/good-old-fashioned-pizzas

Festive feast evoking nostalgia

New take on dishes loaded with meaning signifying prosperity and abundance Chinese New Year is when family and friends from far and near bond over good food and company. At Zuan Yuan, the Chinese restaurant in One World Hotel, Petaling Jaya, head chef Liu Chang Sing, 43, and his team have come up with five set menus to usher in the Year of the Dragon. Each set incorporates ingredients like prawns, fish, chicken and fatt choy (sea moss) which traditionally has an auspicious significance linked to Chinese New Year. “With the different ingredients, we are combining them to symbolise ‘nian nian you yu’ which means ‘prosperity and abundance’,” said Liu. For starters, there is the Norwegian Salmon Fillet Yee Sang. Served with thick cuts of fresh salmon, this Cantonese-style salad has a refreshing sweet-and-sour sauce brightened with hints of lime juice and a tangy plum sauce. For soup, there is the Braised Crab Meat Soup with Sun Dried Scallop and Sea Treasure. Liu presenting this year’s lunar new year dishes. Packed with collagen-rich fish maw and shiitake mushrooms, the soup is velvety and rich with seafood flavours. The Roasted Chicken with Crispy Potato Wedges was my favourite. Liu said it was his idea to pair the meat with fluffy potato wedges. “It’s like eating chicken and fries. This combination is my favourite way of eating roast chicken,” he said. To achieve a crisp skin, vinegar is sprayed over it, allowing the skin to dehydrate and lock in the moisture in the meat. After three hours, the bird is roasted. The result is a crispy, golden-hued roast. One of the menu highlights is the Steamed Red Snapper with Hunan Pickled Chillies. Steamed Red Snapper with Hunan Pickled Chilli. Liberally decorated with pickled red chillies, the fish is surprisingly gentle in its spice profile. According to Liu, the chilli sauce is made with specially selected chillies and prepared with fermented black beans, which lends the dish an earthy saltiness. The Wok-Fried Grass Prawns with King Soy Sauce, Golden Garlic and Black Pepper is also on the same menu. Prawns are an essential ingredient for Chinese New Year dishes. At Zuan Yuan, black pepper adds a slightly spicy hint to thick soy sauce covering their shells. In the spirit of Chinese New Year, abalone is served to represent abundance. It is served with broccoli, beancurd, sea moss and mushrooms and comes in a thick, flavourful oyster sauce. For a rice dish, there is the Wok-Fried Fragrant Rice with Waxed Meat and Chinese Chicken Sausage. Roasted Chicken Served with Crispy Potato Wedges. The sausages are made from duck, chicken and goose liver. The red chicken sausage is firm and fragrant while the darker goose sausage is smoky and melts in your mouth. For dessert, there is pastry and Chilled Sea Coconut with Lotus Seed, Lily Bulb, and Snow Fungus. The pastry is filled with red bean paste and has a crisp exterior. “When we planned the menu, we discussed with the team how to include different tastes and textures. “What we try to convey (with the menus) is a sense of nostalgia and comfort that appeals to people of all ages and backgrounds,” said Liu. The Chinese New Year set menus are available until March 3. They are priced between RM1,688 and RM2,888 nett. A vegetarian set is also available. ZUAN YUAN CHINESE RESTAURANT, One World Hotel, First Avenue, Bandar Utama City Centre, Petaling Jaya, Selangor. (Tel: 03-7681 1113). Business hours: noon to 2.30pm and 6pm to 10.30pm. Weekends and public holidays, 10am to 2.30pm, 6.30pm to 10.30pm. Pork-free. This is the writer’s observation and not an endorsement by StarMetro.

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2024-01-12 00:00:00

Chinese New Year,set menu,Zuan Yuan,One World Hotel,Liu Chang Sing.

Chinese New Year is when family and friends from far and near bond over good food and company.

https://www.thestar.com.my/food/food-news/2024/01/12/festive-feast-evoking-nostalgia

Auspicious set menus, buffet dinner for family reunions or corporate gatherings

TO USHER in the Year of the Dragon, a Kuala Lumpur hotel will be presenting an auspicious festive menu lineup at its restaurant. Instead of the conventional plum sauce, it’s a special pineapple sauce for the yee sang at the Element Kuala Lumpur. Its executive Chinese chef Linus Mak has created the pineapple dressing to bring together a perfect balance of sweetness and tangy flavours. The yee sang, made from a medley of shredded fresh fruits and vegetables, comes with a choice of toppings – raw salmon slices, crispy fish skin or whole abalone. Aside from being sold at Trace Restaurant and Bar for dine-in and takeaway, the yee sang is also available on the restaurant’s reunion set menus. It is priced from RM108nett for a half portion and RM158nett for a full portion. For family reunions and corporate get-togethers, Element Kuala Lumpur is offering two set menus. Each set includes yee sang, double-boiled chicken soup, specially braised “money bags” that symbolise prosperity, as well as chicken, fish and sea prawn dishes. The Auspicious Set Menu is priced at RM2,188+ per table of 10 people, while the Prosperous Set Menu is at RM2,388+ per table of 10 people. A minimum booking of three tables is required for each set menu. Both the yee sang and set menus are available until Feb 24. Trace’s buffet dinner spread will be spiced up during the festive season, with special additions such as Claypot Rice with Preserved Chicken Sausage, Sichuan-Style BBQ and Golden Salted Egg Squid. They will be served alongside buffet favourites such as Herb-Crusted Beef Sirloin, BBQ Beef Short Ribs live carving trolley and live grill station. Priced at RM168 nett per adult, the Spring Oriental Buffet Dinner is available only on Fridays and Saturdays, from Jan 5 to March 9. Trace’s Oriental Afternoon Tea is making a comeback. Elegantly presented in a three-tier retro Chinese basket, this photo-worthy tea set encompasses a delicious range of Chinese teatime treats also curated by Mak. Savoury items include Phoenix Dumpling topped with Baby Abalone, House-Made Siew Mai with Truffle Paste, Sliced Abalone Skewer and Marinated Scallop Lips. For sweet treats, there are Pan-Fried Home-Style Nian Gao, Deep-Fried Peanut Sesame Ball, House-Made Pumpkin and Taro Paste and Panna Cotta with Dragon Fruit Puree. The Oriental Afternoon Tea is available daily from 1pm to 5pm (Mondays to Fridays) and 2.30pm to 5pm (weekends and public holidays). One set for two persons is priced at RM168nett. It is available until March 31.

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2024-01-12 00:00:00

Element Kuala Lumpur,Trace Restaurant and Bar,Chinese New Year,festive,meal,yee sang,set menu,buffet

TO USHER in the Year of the Dragon, a Kuala Lumpur hotel will be presenting an auspicious festive menu lineup at its restaurant.

https://www.thestar.com.my/food/food-news/2024/01/12/auspicious-set-menus-buffet-dinner-for-family-reunions-or-corporate-gatherings

What does a gluten-free diet involve?

Whole grains are an important part of a healthy diet. They are good sources of complex carbohydrates, as well as some key vitamins and minerals. And because whole grains are naturally high in fibre, they may help you feel full and satisfied, which can make it easier to maintain a healthy body weight. Eating more whole-grain foods can also lower your blood pressure. Some people though, have a medical diagnosis that means they must avoid the gluten in grains such as wheat, barley and rye. Coeliac disease, also called coeliac sprue or gluten-sensitive enteropathy, is an immune reaction to eating gluten. While the cause of coeliac disease isn’t known, the disease is becoming more common. If you have coeliac disease, eating gluten triggers an immune response in your small intestine. Over time, this reaction damages your small intestine’s lining and prevents it from absorbing some nutrients. The intestinal damage often causes diarrhoea, fatigue, weight loss, bloating and anaemia. And it can lead to serious complications. A gluten-free diet is essential to manage the signs and symptoms of coeliac disease and other medical conditions associated with gluten, including non-coeliac gluten sensitivity, gluten ataxia and wheat allergy. Following a gluten-free diet requires paying careful attention to food selection, the ingredients found in foods and their nutritional content, as well as medications. Removing wheat, barley and rye from your diet may seem daunting. Trace amounts of gluten in your diet can be damaging, even if they don’t cause signs or symptoms. Gluten can be hidden in both foods and non-food products, including medications, vitamin and mineral supplements, toothpaste, and mouthwash. A dietitian can help you plan a healthy, gluten-free diet. And you can still enjoy the health benefits of eating whole grains. Options in a gluten-free diet include buckwheat, corn, flax, millet, quinoa and rice. While oats are naturally gluten-free, they may be contaminated during production with wheat, barley or rye. Oats and oat products labelled as gluten-free have not been cross-contaminated. However, some people with coeliac disease cannot tolerate even the oats labelled as gluten-free. – By Laurel Kelly/Mayo Clinic News Network/Tribune News Service

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2024-01-11 00:00:00

Nutrition,Gluten intolerance,diet,coeliac disease

For one, it requires a high level of vigilance when it comes to food selection.

https://www.thestar.com.my/lifestyle/health/2024/01/11/you-really-need-a-gluten-free-diet-when-you-have-coeliac-disease

Bountiful offerings to welcome Year of the Dragon

AS THE Lunar New Year approaches, Four Points by Sheraton Kuala Lumpur, Chinatown beckons with an indulgent promotion themed “Dancing with the Dragon”. The festive offerings will be available from Jan 27 to Feb 14. From Quan’s Kitchen is the Golden Prosperity Yee Sang. The dish brims with auspicious ingredients that include carrot, turnip, pomelo and pickled cucumber that promise a harmonious blend of flavours. Prices start at RM118+ for a half portion and RM188+ for a full portion, with the option of add-ons such as chicken bak kwa and crispy soft shell crab. More culinary treasures can be discovered at Bountiful Blessings Buffet priced at RM158+ per person. It is available at selected dates from Jan 27 to Feb 9, for dinner and Sunday lunch. CNY Harvest of Happiness Celebration Lunch, available on Feb 10 and 11, will be another delightful feast. Also offering a joyful start to the Year of the Dragon is Red Lantern Radiance Afternoon Tea at Lady Yi’s Tea House. Priced at RM168+ for two persons, the elegant set features a symphony of delicate teas and exquisite bites. Jann, meanwhile, is presenting “Tales of the Wooden Dragon”, a collection of perfectly crafted cocktails. Sip the Prosperity cocktail, which is a fusion of Chivas 12 Years, mandarin orange, chocolate and ginger ale, or try the Auspicious blend featuring bak kwa and longan. The Fortune cocktail with its infusion of kumquat and chrysanthemum is also a delectable libation. These Chinatown-inspired drinks are priced at RM38+ per cocktail or RM100+ for a trio of flavours. For reservations, WhatsApp 012-507 3327 or email dining@fourpoints.com

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2024-01-11 00:00:00

Four Points by Sheraton Kuala Lumpur,Chinatown,Quan's Kitchen,yee sang,buffet,Lady Yi’s Tea House,afternoon tea

AS THE Lunar New Year approaches, Four Points by Sheraton Kuala Lumpur, Chinatown beckons with an indulgent promotion themed “Dancing with the Dragon”.

https://www.thestar.com.my/food/food-news/2024/01/11/bountiful-offerings-to-welcome-year-of-the-dragon

PJ’s famous prawn mee hits the road

FOR more than four decades, folk in Petaling Jaya, Selangor, have been flocking to Choon Prawn Mee House to satisfy their craving for authentic Penang prawn mee (Hokkien mee). It began as a humble prawn mee stall at O&S coffeeshop in Taman Paramount in 1981 and has flourished, even introducing its own Baba Choon retail series inspired by the owner’s Peranakan heritage. There are three products in this new series, namely Baba Choon Prawn Mee, Hotpot Pack and Signature Sambal. According to general manager Jonathan Kang, son of shop owner Peter, they wanted customers to savour their prawn noodles wherever they were. “The idea stems from wanting our regulars to enjoy the taste of our prawn mee even when they are not in town. “So we came up with the idea of offering the packets to people to take home and share with their family and friends,” said the 25-year-old. Jonathan, who had spent a couple of years in the corporate sector, said this was his pilot project after joining his father’s venture in March last year. Peter (left) and Jonathan with Baba Choon Prawn Mee, Hotpot Pack and Signature Sambal products at their outlet in Taman Paramount, Petaling Jaya. — Photos: CHAN TAK KONG/The Star The research and development for this project took six to eight months. “We launched the series in October and have sold 800 packets,” said Jonathan. “They are pork-free and we are looking into applying for a halal certificate in the near future so that the retail series can reach a bigger customer base,” he said. The Baba Choon Prawn Mee product comes in two servings consisting of air-dried ramen, dried shallots and prawn soup paste pack. As for Signature Sambal, it can serve as a dipping sauce for the prawn noodles or as a marinade for other dishes. Customers can also savour prawn mee soup as a hotpot base with the Hotpot Pack. “The ingredients for the Baba Choon Retail Series were prepared by different halal-certified factories specialised in their own fields. “We are using the retort technology system which sterilises the products at high temperature for a longer shelf life without use of preservatives,” Jonathan said. Choon Prawn Mee House celebrated its 10th anniversary last year and its recipe has remained unchanged. Peter, 61, who is fondly known as Ah Choon to some regulars, said what set his prawn mee apart was the way the soup was cooked. “We crush the prawn shells to extract more flavour for the soup. “Unlike most prawn mee in Kuala Lumpur, ours is on the sweeter side because of our Peranakan and Penang heritage,” said Peter. His wife Angela Wong helps with restaurant operations. The robust broth is served with prawns stir-fried with its signature sambal, taugeh, kangkung, fried shallots and half a boiled egg plus noodles. Those who want a spicier kick to the broth can add the signature sambal served on the side. Choon Prawn Mee House is also keen to collaborate with other restaurants or stalls wishing to serve prawn mee or are in need of the soup paste. For business-to-business transactions, call 011-5421 5979 (Jonathan). Customers can make reservations via 012-265 8193.

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2024-01-11 00:00:00

prawn mee,taman paramount,petaling jaya,

New retail series allows fans to enjoy Peranakan-style noodle dish wherever they are.

https://www.thestar.com.my/food/eating-out/2024/01/11/pjs-famous-prawn-mee-hits-the-road

Make a splash with halibut yee sang

IT IS not often that halibut gets to star in an appetising yee sang – a starter many look forward to during Chinese New Year. Chef Chai Wai Keong’s unique twist of using Greenland dry-aged halibut in yee sang is not only evident of his culinary ingenuity, it also gives a fresh taste to the dish much loved by Malaysians. “It is something different and the fish’s texture goes well with ingredients in the yee sang. “I believe we are the only restaurant offering yee sang with halibut for diners’ enjoyment,” said the Grand Imperial Group deputy executive chef. The firm textured halibut, cured with Japanese salt, tastes sweet. This year, Grand Imperial has readied five set menus for a table of 10 diners priced from RM1,488++ to RM3,388++. The halibut yee sang is available in the RM1,688+ and RM3,388++ set menus. During our visit, we savoured the Double-Boiled Eight-Head Whole Abalone with Mushroom, served in individual bowls, which was rich in flavour and comforting. Grand Imperial’s signature grilled Spanish Iberico Spare Ribs with Cointreau accompanied with chilled ice plant is another speciality for the Year of the Dragon. The meat, boasting a perfect balance of tenderness and chewiness, caresses the taste buds with a cascade of juices. “Iberico’s sticky bones appeal to the younger crowd more than the suckling pig, which is another dish diners look forward to during the Lunar New Year. “The meat and ice plant pair well together as the latter has a crunchy, refreshing texture,” Chai said. The lightly Poached Orange Roughy Fish with seed oil is simple, bringing much happiness to the palate. Fried Sea Prawns served with kimchi and rice cake. Served with superior soy sauce, the New Zealand imported fish has decent fat content with the meat’s soft umami taste a joy to eat. Korean influence has found its way into the menu with Chai’s rendition of Fried Sea Prawns with kimchi and rice cakes. “We hope diners like the combination of mild spiciness in the prawns and sourish fermented cabbage. “This dish is not spicy, to cater to children” he said. The Steamed Glutinous Rice with Chinese Waxed Meat is also a hot favourite and a must-have when dining at Grand Imperial. The Hong Kong imported waxed meats, oozing with flavour, lends the rice slight saltiness and rich aromas. Grilled Spanish Iberico Spare Ribs with Cointreau. According to Chai, most restaurants slice waxed meat sausages thinly but at Grand Imperial, larger portions are to be expected to give diners more bite. A combination of desserts – Chilled Lemongrass Jelly with Plum, Steamed Nian Gao with Shredded Coconut, and Baked Lotus Pastries with Sesame Seeds, wrapped up our meal. The Chinese New Year set menu is available from Jan 21 to Feb 24 at seven outlets – Bangsar Shopping Centre, Hartamas Shopping Centre, Pinnacle Annexe Bandar Sunway, Sunway Velocity Mall, Pavilion Shopping Mall, The Club at Bukit Utama and Setia City Mall. The Grand Imperial Poon Choy priced at RM688+ is good for eight to 10 persons. The dish consists of 14 ingredients including whole abalone, fish maw, sea cucumber, dried oyster, Japanese dried scallop, stewed pork trotter, roast duck and fatt choy. Yee Sang with Greenland dry-aged halibut.— Photos: LOW LAY PHON/The Star For sweet delicacies, Grand Imperial is having the Chinese New Year cake featuring four combinations at RM108+ per box. It comprises carrot cake with Chinese waxed meat, red bean nian gao, traditional nian gao and dried scallop yam cake. For RM888+, the four combination cake comes with a bottle of Royal Salute 21 Years. The restaurant is also selling Chinese New Year biscuits at RM55nett for a set of walnut and sesame twist varieties. The Chinese New Year cake features four sweet combinations. — Photos: LOW LAY PHON/The Star There are eight different types of Prosperity Yee Sang priced from RM88++ for half portion and from RM128++ for full portion. The restaurants will be closed on Feb 10 and Feb 11 and resumes business on Feb 12 at 6pm for dinner only. Grand Imperial is also offering RM3,600 Grand Imperial cash voucher booklets. Those who purchase one booklet will get a bottle of Hennessy VSOP for free while those who purchase two booklets get a bottle of Hennessy X.O free. GRAND IMPERIAL RESTAURANT, MM-05, Upper Ground Floor, Setia City Mall, 7, Persiaran Setia Dagang, Setia Alam, Seksyen U13, Shah Alam Selangor. (Tel: 03 3345 9565/9653) Business hours: 11.30am to 2.30pm, 6pm to 10.30pm (Monday to Saturday), 10am to 2.30pm, 6pm to 10.30pm (Sunday and public holidays). Non-halal. This is the writer’s personal observation and is not an endorsement by StarMetro.

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2024-01-10 00:00:00

Food News,grand imperial,setia alam,yee sang,pork ribs

IT IS not often that halibut gets to star in an appetising yee sang – a starter many look forward to during Chinese New Year.

https://www.thestar.com.my/food/food-news/2024/01/10/make-a-splash-with-halibut-yee-sang

Delicious with every chew

It would be a prime beef experience at Butcher Carey if you leave it in the hands of owner Yusof Dayan Iskandar Carey. That’s exactly what we did, going with Yusof’s choice of Argentinian Ribeye and Australian Wagyu Picanha. The smoking hot pan with the ribeye was carried out and placed on a wooden board to rest, followed by another pan with the picanha, the rump cap of MB9 Australian beef. “There’s one muscle on top of the meat. When you order 300g, I have to cut it with the grain, but once on the board I have to cut it across the grain,” he explains. In the hands of the expert, the medium rare picanha delivered delicious flavours with every chew. “The picanha from Australia has become very popular. In South America, they put the picanha on the grill on very low heat until the fat melts and drips over the meat, making it even more flavourful,” he says. Yusof believes he’s one of the first to offer picanha in Kuala Lumpur. The chilled steaks can also be purchased raw to barbeque or grill at home. We also revelled in the taste and texture of the Argentinian ribeye, one of richest, beefiest cuts; its distinctive flavour came from the fat as it was being grilled. “I would also recommend the US ribeye, which is corn-fed and has a different texture and sweetness,” he adds. All we needed with the two steaks were avocado salad with citrus dressing; corn salad with corn, lettuce, onions and tomatoes with vinaigrette dressing; sauteed mushrooms, broccoli and asparagus. A bowl of fries made it complete. Other side dishes on the menu include fried onion rings, mashed potato, garlic bread, corn on cob and even a choice of French foie gras. There’s also the Beef Cups with strips of beef tenderloin and crunchy fried shallots and garlic on a lettuce, finished with sesame infused balsamic and chilli. On a previous visit, I had the British Purebred Hereford ribeye that was hearty, juicy and robust. Once, Yusof saved a small piece of the best Japanese wagyu for us – the Tottori. It was unforgettably creamy, buttery and flavourful. It’s a notch above the Japanese Wagyu A5 which has the buttery texture, but less flavourful. A board on the wall illustrates which part of the cow your steak comes from. All the steaks are chilled beef: “I don’t deal in frozen meat,” says Yusof. He recommends that it be done medium rare, or at the most, medium. He delivers the steak from the pan to the table, leaving it to rest, and returns to slice it in front of the diners. For a 500g steak, it would need to rest for five minutes. “In the West they rest it for you, but Asians don’t like cold food. Resting also allows the meat to cook further inside. “You can also take away raw steaks for your BBQ, but there is no way you can cook and have it taste like the way I do it. For steaks, you need a smoking hot pan and you don’t want your house to smoke!” he says. When you dine in, Yusof will ask, “fat or no fat”? If “fat” is your answer, then he gives you a ribeye, “no fat” means a tenderloin. If you love steak, you can be assured you’ll get the best meaty deal at Butcher Carey.

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2024-01-09 00:00:00

StarExtra

It would be a prime beef experience at Butcher Carey if you leave it in the hands of owner Yusof Dayan Iskandar Carey.

https://www.thestar.com.my/food/food-news/2024/01/09/delicious-with-every-chew

Steak and pasta combination

Taman Tun Dr Ismail has always been a hotbed for middle to high-end restaurants in Kuala Lumpur. That being said, it hasn’t always been one of my favorite places to visit due to the challenging parking situation. However, there’s always an exception to the rule, especially if the restaurant is situated in a building with basement parking. Makes life so much easier! We were served the Chilled Aged Grain-Fed Porterhouse Steak (RM368, min. 700g). Porterhouse consists of a smaller portion of tenderloin and a bigger portion of top loin, separated by the T-bone. The meat comes with potato and vegetables, plus a choice of bearnais, red wine sauce, green peppercorn sauce or mushroom sauce. Medium rare, the way to go for meats, yielded perfect results. Director’s Cut is operated by the people who are no strangers to the KL food scene, having first set up El Cerdo almost 20 years ago, and still running a number of outlets such as The Whisky Bar KL, The Steakhouse KL and Dining in the Dark KL. This is their latest venture – at Menara KEN in TTDI, offering prime steaks and artisan pasta. We were invited to sample a few of their dishes one afternoon. The restaurant itself is split into two sections: a bar and lounge area, and a dining room. The interior decor was tastefully done without being dramatic, and I appreciate that it is bright and inviting enough of a space to even bring a baby. There’s also a baby grand piano at a corner; I’m assuming there’s music on some nights? The menu is a four-pager with two dedicated to pastas and meats, one for salads/appetisers, and another half page for desserts. Nothing overly complicated. The Spaghetti Fruitti Di Mare All’ Aglio Olio was one of the homemade pastas in the menu. Homemade in this context meant that the dough was made in-house, and the eggs sourced from their Penang Hill farm. There were a couple of huge tiger prawns, Hokkaido scallops and what turned out to be our favorite – octopus tentacles. This seafood pasta was simple yet beautifully done. You can’t go to a place with artisan pasta without giving it a try, so we had the seafood pasta. We also had Chilled Aged Grain-fed Porterhouse Steak but skipped dessert and, dinner after that, as we had enough food to last a day for the two of us, especially since we wiped down every plate! KY Teoh has been trying to influence your food cravings since 2005. He was NTV7 Foodie Blogger 2014, R.A.GE Food Fight Judge 2015 and Versus 1001 Rasa Baba’s Guest Judge 2018. Read more about his food jaunts at KYspeaks.com

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2024-01-09 00:00:00

StarExtra

Our guest foodie savours prime steak in style.

https://www.thestar.com.my/food/food-news/2024/01/09/steak-and-pasta-combination

BAD cooking habits

We’re always talking about hacks to improve the way we work in the kitchen. But here are some things which you should not pick up if you want to improve your cooking skills. — Compiled by PATSY KAM 1. You don’t preheat the oven before baking Did you know that it’s super important to preheat your oven before baking? When a recipe calls for your cake or cookies to be baked at 170°C, you should put in your batter only when the oven has actually reached the right temperature first. If you put it in too early, the first five minutes or so don’t really count as your oven hasn’t reached its optimal temperature yet. This means your cake or biscuits will be under-cooked and turn out wrong, and then you ask why the recipe has wrong instructions! To ensure your oven is at the right temperature (as you may not always be able to trust the displayed figure), get an oven thermometer. 2. You open the oven door while baking Just as preheating the oven is crucial when baking a cake, don’t ever open the oven door in the middle of baking! Otherwise, the cooler air gets in and interferes with the baking temperature, and will affect your cake significantly. Worst case scenario, your cake will sink in the middle and it’ll be a disaster! To check if your cake is rising properly, use the oven light or a torchlight to have a peek. When it’s almost at the end of the stipulated baking time, then you can open the oven door to check, and maybe add another five or 10 minutes more if need be. 3. You wash the pasta Some wantan mee sellers give their noodles a quick cool water bath before dunking it back in hot water. But it’s not the same for pasta, so you should never do this as this will strip off its starch which would otherwise add towards making the sauce silky. The texture of local noodles and pasta is quite different. If you’re frying the pasta later, then perhaps it’s alright if you want to remove the excess stickiness. 4. You don’t salt the pasta water A lot of people don’t add enough salt to their pasta water when boiling. Most people will say, “Oh, but it’s not healthy to eat so much salt. We’re not big on salty food.” But when it comes to cooking pasta, make an exception and salt the water adequately. The pasta will absorb part of the water and you’ll be draining the rest anyway. Otherwise, your food will be bland and extremely salty sauce doesn’t make up for it. And it’ll taste much worse than salty pasta. In fact, Italians have a saying that pasta water should be “as salty as the sea”! 5. You don’t season in between The best cooks are the ones who taste their own food. And the trick is to season the food in between, and not just at the end of cooking the dish. You’ll notice that the taste notes come out quite differently when you do this. So, the right way is to add salt and pepper, and whatever else, throughout the cooking process. And add some more at the end if necessary. 6. You can’t leave the ingredients alone Some of us have restless hands and cannot wait to flip the chicken or fish, or whatever it is that’s being fried. Of course, you don’t want it to get burnt either. But have some faith, and let it cook a while – don’t keep shuffling the ingredients around in the pan while it’s frying. Leaving it alone for sufficient time will give it a chance to develop a nice crust or caramelise nicely. 7. You overcrowd the pan We want to speed things up so the more in the pan the merrier, right? Wrong, as loading up the pan with eight or 10 items instead of just five means overcrowding, and this means it takes longer for the oil to reach optimum heat. This may also increase moisture and the food will end up soggy instead of crispy and golden brown. Take heed when you’re roasting, pan-frying or sauteing – give the ingredients some room to breathe and expand. 8. You don’t use a measuring scale Yes, our grandmothers and mothers used to cook in the agak-agak method, or “guestimate” the ingredients. You can do that if you’re cooking a dish perhaps, as you can always salvage it later. But if you’re baking cookies or a cake, a measurement scale is imperative for accuracy as it makes a difference between success and failure. And really, it’s not that expensive to invest in a measuring scale.

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2024-01-09 00:00:00

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Don’t pick up these cooking tips!

https://www.thestar.com.my/food/food-news/2024/01/09/bad-cooking-habits

Stuff that annoy chefs

We often talk about restaurants and cafes, what we expect from them and how we should be treated, as well as the quality of food. For a change, let’s look at the other side of the coin and see their point of view. As much as we want to have a good dining experience, restaurateurs also want to please you and offer the best service. It takes a lot to run a food joint, and more so to serve so many different customers with such different preferences. Let’s look at some of the pet peeves of chefs and restaurant owners. — Compiled by PATSY KAM 1. Presenting fake allergies Allergies are serious. If a customer was served the wrong kind of food unawares, it might even result in hospitalisation. Chefs have a duty to inform diners about the ingredients in the food in case of food sensitivities. However, some diners are just a pain and out to make life difficult for others. One chef recalls how a diner walked into his Indian restaurant, and announced that she was allergic to spice! Luckily the chef was astute enough to realise that she probably meant that she couldn’t take spicy food, and after some discussion, recommended something mild that she loved in the end. Food allergies are a serious matter, so don’t carelessly claim to have one if it isn’t true. — Filepic 2. Being rude and unreasonable to servers They say you can tell a lot about a person by the way he or she treats wait staff. If they are rude and unreasonable, you can be sure they’re probably not very nice as a person either. These people are probably status-conscious and treat people according to what they feel is “deserving” and discriminate against waiters as they feel they are above them. This is clearly not acceptable behaviour and should not be tolerated – by the restaurant or fellow diners. 3. Seasoning food before tasting Surely you’ve seen people who sprinkle a ton of salt and pepper, or load up on ketchup even before trying the first mouthful of food. Chefs put a lot of effort into creating a dish (of course, we’re not talking fast food here), so you should really give it a try and see if you like the taste first before blindly assaulting it with salt and pepper! 4. Complaining about the food It takes a lot to work their way up to become a chef. These people have acquired a certain culinary expertise and know what they’re doing in the kitchen. So, while it’s fine to not agree on certain dishes, it takes a lot of gall and plain meanness to polish off everything on the plate and then complain the food was bad. Or worse, some diners complain even before trying the food! 5. Giving bad reviews Let’s face it – social media can sometimes make or break a food business. And unfortunately, there have been instances when some food reviewers demand a free meal and when they don’t get what they want, they intentionally give a bad review out of spite. Come on, everybody’s just out to make a decent living, let’s not break a person’s rice bowl just because you can’t get a free ticket! Some people purposely give bad reviews. — Filepic 6. Making unreasonable changes to order Some customers don’t like certain items in their food, for instance, maybe remove the red beans from the ice kacang, or ask for a certain type of sauce. That’s fine, but it’s not OK if the customer insists on a whole list of changes to the dish until the flavour profile changes altogether! Or, let’s say the customer orders something for five persons, and then suddenly decides to cancel this particular dish altogether at the last moment – who will be responsible for the wastage of ingredients and the chef’s time taken to cook something that you “don’t feel like having anymore?” 7. Fussing over every detail Have you met fellow diners like that? They complain about the colour scheme of the restaurant, the decor, the plate design, the location of the fan, the air-conditioner ducts, they don’t like the seating arrangement, they hate the menu design, don’t like the music and even find fault with the look of the wait staff. I kid you not, there are diners like this, and the most shocking part is that they haven’t even started eating yet. This type of diners should probably not even step out to eat. Making a restaurant reservation then not turning up is a terrible thing to do. — Filepic 8. Not turning up after making reservations This is probably the worst sin to eatery owners. It’s becoming quite common for would-be diners to book a table and change their minds at the last minute about going. Think about it – the restaurant would have blocked a certain number of seats for you but since you cancelled last-minute, they would have lost out in terms of revenue as it would be too late to let other guests take your slot. This is especially crucial during celebrations like Christmas or New Year’s Eve when dinner seats are premium. So it’s understandable why many restaurants choose to charge a deposit these days as an insurance of sorts against no-show guests, because the business has costs to cover. If you really have to cancel due to unforeseen circumstances, do try to inform the restaurant.

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2024-01-09 00:00:00

StarExtra

8 things customers do which get frowned upon.

https://www.thestar.com.my/food/food-news/2024/01/09/stuff-that-annoy-chefs

Home-cured salmon

Gravlax or cured salmon can easily be made at home without burning a hole in your pocket. My first attempt at making home-cured salmon was inspired by fellow writer Alexandra Wong. After watching her YouTube video, I took the plunge and tried my hand at making my own version. After a successful maiden attempt, I now find it a breeze to make gravlax at home. It turns out to be slightly cheaper than commercial ready-to-eat packs. I prefer to buy and use sashimi-grade salmon from reputable gourmet food shops and supermarkets. Although the salmon from these retailers may cost more, the quality and freshness as well as their cold chain i.e. storage, handling and how the salmon is displayed for sale, is unquestionable. After all, food safety and hygiene is paramount when making gravlax. My recipe is a modified version of different gravlax recipes I found on Pinterest. You can also use Norwegian trout as an alternative when salmon is unavailable. ― Contributed by ALICE YONG/www.jommakanlife.com Ingredients 250g salmon (preferably block cut) 1/3 cup salt 1/3 cup sugar Dash of ground black pepper 1 sprig fresh dill (optional) Method 1. Rinse salmon block with water and pat dry. Set aside. 2. Mix salt, sugar and ground black pepper together in a bowl. Add in fresh dill if you have this. Mixture of salt, sugar, black pepper and fresh dill. 3. Sprinkle 1-2 tablespoons of the mixture of the curing condiments onto the base of a container with lid. 4. Place the salmon block (skin-side down) onto this bed of curing condiments. Sprinkle the rest to cover the top and sides of the salmon block. Make sure the whole piece of fish is adequately covered. 5. Close the container lid to seal it in and store in the fridge chiller for about 8-12 hours. Store the salmon with the curing condiments in the fridge. 6. After 12 hours, remove the salmon from fridge and drain off the excess liquid from the container. After 12 hours in the fridge, drain away the liquid. 7. Rinse off any excess curing condiments from the salmon with water. (I use boiled room-temperature water as a precaution). 8. Pat the salmon dry with clean kitchen paper towel. Store the cured salmon in the container. 9. Leave salmon in the fridge chiller for another 4-6 hours or overnight, for the excess moisture to evaporate. 10. After this chilling process, slice the salmon into desired thickness. (I find it easier to remove the skin after the salmon has been sliced into strips.) Slice the cured salmon to preferred thickness. 11. To serve, toast sliced baguette drizzled with olive oil. Spread cream cheese onto one side of the baguette slices and place a strip of the cured salmon on top of each slice. Alternatively, you can also serve sliced gravlax with bagel or sliced sourdough and cream cheese, or with salad.

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2024-01-09 00:00:00

StarExtra

Make your own gravlax without paying big bucks.

https://www.thestar.com.my/food/food-news/2024/01/09/home-cured-salmon

Best of both worlds

When you can’t decide on local or Western cuisine, Harome in Paramount Garden, Petaling Jaya, has the best solution. The homey restaurant serves local Asian (Malay and Nyonya) and Western cuisines, and is pork-free. Knowing that I liked Southern fare, my friend got us a table and told me to come with a healthy appetite. The first dish we had was the Soto Ayam (RM13.90) that came with nasi impit (compressed rice). You can also opt for vermicelli. The portion was sizeable with generous toppings of shredded chicken and two large pieces of bergedil (potato medallions). The key to a good Soto Ayam lies in the spiced and flavourful broth, and Harome did not disappoint. Light yet packed with flavour, this was a comforting dish which I thoroughly enjoyed. Soto Ayam. Lontong with kuah lodeh was a dish I often had when growing up in my hometown in Johor. Weekend mornings would usually see me and my family at our local favourite coffeeshop enjoying lontong, mee rebus and satay, so having a good lontong is like my childhood in a bowl. At Harome, it’s only available from Friday to Sunday, or by pre-order. Question is, did it hit the spot? It most definitely did – the kuah sayur lodeh (vegetable gravy) wasn’t too heavy with coconut milk so as to be cloying; it was light enough yet full-bodied. Plentiful vegetables to go around and altogether a hearty meal. Mee Rebus comes in a full-sized portion (RM16.90) or a junior which has less noodles (RM10) for those with smaller appetites, which I thought was very clever! Blanched yellow noodles topped with a thick sauce made with sweet potato, it was mildly spicy and sweet. Quite tasty with generous toppings, though I found it a little sweet for my taste buds. Mee rebus. I was told the Harome must-try speciality was the Nasi Hujan Panas (RM18.90-RM22.90) which hails from Terengganu. The colourful rice, cooked with ghee and spices, was lightly flavoured and comes with a choice of Ayam Masak Merah, Ayam Rendang or Daging Rendang. We had the beef which was tender, mildly spicy and complemented the colourful rice well. Portions were reasonably generous so you won’t go home hungry. We also tried the Gerang Asam Ikan Jenahak (RM29.90) and Asam Pedas Daging Tetel (19.90) as standalone dishes, both cooked Nyonya style, served with white rice. The meaty fresh fish fillet cooked in a light asam stew broth was not too sour or spicy, so you can slurp up every last bit. Reminiscent of Melaka-style asam fish, it’s not as sour as the Northern version. The Asam Pedas Daging Tetel was a bit of an acquired taste for me, as I was not familiar with beef in sour curry. My lunch mates, however, shared that the tender and flavourful meat was akin to a party in the mouth and ate up every last bit. Gerang Asam Ikan Jenahak. Harome is sister restaurant to Habanna, a Western restaurant just a block away, serving charbroiled grilled dishes and shares the same Western menu. We ordered the bestsellers 3 Amigo’s (RM33.90) and Mini Lamb Rack (RM95.90). The 3 Amigo’s featured three pieces of boneless chicken thigh, glazed and grilled with a housemade BBQ sauce with standard sides of green salad and potato salad. I personally loved the creamy potato salad, similar to that served in Japanese restaurants. The chicken had a slight smokiness, thanks to the interesting sauce that had a lighter, sweet, sour plum hint. Generally a pleasing dish, I can see why this is popular. Though not a fan of lamb, I did try a bit of the Mini Lamb Rack which had the chops in a set of four. They seemed a little gamey to me, but my companions felt they were perfectly cooked and raved about the just-right texture and bite. The accompanying mint sauce was absolutely delicious! It had a sweeter, more tangy taste with small chunks of green apple, almost like a chutney, and I could have happily eaten this on its own as a snack! All in all, Harome offers a pretty extensive menu and is well worth a visit. I would definitely return for the local offerings as the prices and portions were more than reasonable. Harome 59, Jalan 20/7 Paramount Garden Petaling Jaya, Selangor 010-775 9211 Opening hours: Daily: 11am-3pm, 6-10pm Closed on Tuesdays

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2024-01-09 00:00:00

StarExtra

Cafe offers mix of Asian and Western dishes.

https://www.thestar.com.my/food/food-news/2024/01/09/best-of-both-worlds

Raising the steaks on beef

It has been all about beef ever since Yusof Dayan Iskandar Carey stepped away from his banking career and a short stint as a remisier. The owner/chef of Butcher Carey, a thriving steak restaurant that he set up in 2016, has had an eventful journey, leading him to where he is today. He may be the one who cooks the cut and type of beef you choose at his restaurant, but he does not consider himself a chef. The focus is on the meat, from farm to table. Yusof, 55, spent seven years working in two banks since he graduated with a diploma in accounting from Mara Institute of Technology. He then became a remisier “to make more money.” While he made big bucks initially, there were uncertain times when he found himself grappling with losses incurred by clients who were unable to pay. “I decided I didn’t want that kind of life, and found an opportunity to do accounting work for a Malaysian-Cambodian company dealing in livestock in Cambodia. The job was supposed to be for two years, but it stretched on to five,” he says. That was when his interest in livestock was ignited. “I was placed in an office on a cattle farm, two hours’ drive from Phnom Penh. My neighbours were 10,000 heads of cattle! I’ve always been a city person and never liked the outdoors. My daily routine was to wake up at 5am and be at the office by 6am. There was no electricity on the farm. The power only kicked in at 7am and cut off at 7pm, so I had to get ready for bed by then.” As the general manager, he lived in a bungalow and was paid well. He had the company of two Malaysians, but everything else was hard. The no-frills simple interior of Butcher Carey. “There were 40 employees at the farm. Six months into the job, I found myself liking the outdoors. I told my boss that I wanted to learn about livestock, how to buy, feed cattle and run the business.” Yusof shared about his heart-stopping days in Cambodia, where he had to have armed bodyguards whenever he travelled into the interior to buy cattle from farmers. That was because he had to carry huge sums of cash as there were no banks in those areas. He recalled how bazooka-carrying bandits ambushed their trucks carrying cattle from up north through the jungle roads. “They started shooting at our trucks as we sped through; two in our party were shot dead by the bandits!” Back in Malaysia five years later, his boss was ready to start the biggest livestock farm in Kluang, Johor. Yusof was sent to Australia to learn about cattle rearing and slaughtering, and set up the beef supply to a well-known supermarket chain. “I thought I had learnt enough to open my own butchery, Las Vacas in Kelana Jaya, Petaling Jaya. My wife Yuka Tanaka (who’s Japanese) and I decided to do just butchery. The first year was very tough, and I ended up with a slipped disc. Nine hours a day at the cutting counter that was too low for me caused it. I had to recuperate at home for two months. My wife and business partner carried on the business,” he explains. As business dropped, Yusof considered introducing dining at the suggestion of one of his customers who was impressed by the quality of the meat he sold. Yusof set up just two tables for dining. It was a hit and fully booked every day. “I just did a simple fried rice, meat and salad. It’s what I do for my family every day. I’m just a butcher and griller, not a chef. But people called me chef as we grew. “The Mont Kiara outlet opened, the business grew and we opened a 650sq m restaurant at Jalan Yap Kwan Seng in Kuala Lumpur. In time, Las Vacas expanded to six outlets.” It got too much for Yusof as he found himself handling accounts and management instead of what he enjoyed – being on the floor and cooking. Eventually, he sold the business. Yusof demonstrating the best way to approach a steak. Yusof says that he used to bring Jakim officers to farms in Australia. “I’m one of the very few Malaysians who can go to the cattle farmers and speak to them in their own lingo.” Yusof, whose mother is Malay and father, Australian, has plans to buy a small farm with about 40 cattle in Western Australia and live there for his retirement. But his plan got short shrift from his wife Yuka, 39, who’s actively involved in Butcher Carey.These days, the no-frills restaurant attracts a broad spectrum of customers, from royalty and judges to office workers and Grab riders. “I won’t sell frozen meat, just premium halal beef. Any meat that is frozen is inferior. I’m not trying to be atas (snobbish). I just want you to eat a good steak and leave happy,” says Yusof. “In the old days, a steak meal was a special occasion; now I cater to people who know about steaks, but do not want to dress up to have it. I enjoy what I do. This business is very personal for me. “I broke the mould and the first year I struggled.” Things got much better for him the following year and his business has grown steadily since. Yusof not only survived the Covid-19 pandemic, but was also able to reach out to those who needed a helping hand. “Every Thursday after closing at 7pm, we would buy food from other restaurants and drive through Kuala Lumpur to feed the homeless,” he says. These days, time out for him is golfing and having a meal with the family. He makes a point to take a long holiday with his family once a year, and in between they take short breaks to Japan to visit relatives. When asked what his future plans are for Butcher Carey, he replies: “This is my retirement plan!”

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2024-01-09 00:00:00

StarExtra

Butcher Carey is fully focused on the meat.

https://www.thestar.com.my/food/food-news/2024/01/09/raising-the-steaks-on-beef

All abuzz about manuka honey and why it's considered special

Manuka honey isn’t as sweet as ordinary honey and has a strong earthy, herbaceous flavour. Native to New Zealand, manuka honey also doesn’t come cheap, with a mere 250 grammes sometimes going for a whopping ¤80 (RM406). And surprise, surprise, the high price and its limited availability means there is no shortage of counterfeits, warns Germany’s Bavarian Consumer Association (VZB). Manuka honey is thicker than common table honey – almost gel-like – and a darker brown in colour. Although there is currently no reliable seal for genuine manuka honey, buyers should try and see whether the supplier is a member of New Zealand’s Unique Manuka Factor Honey Association, which tests and certifies the honey for purity, the VZB says. Below are some common questions about manuka honey: > What exactly is manuka honey? Manuka honey is made from the nectar of the manuka shrub, which is native to the mountainous regions of New Zealand and some coastal parts of Australia. It has been used for centuries in the region to treat inflammation and infections. “Several studies show that it has an antibacterial effect. “That’s why it is also used in medicine,” says VZB nutrition expert Silke Noll. > Where does the antibacterial effect come from? The honey’s antibacterial property probably comes from the very high levels of methylglyoxal, an active ingredient which is formed after bees have collected the nectar and made it into honey. Manuka honey contains up to a hundred times more methylglyoxal than conventional honey. > Can manuka honey be used to heal wounds? Manuka honey has long been used to treat wounds. However, “if you buy the honey as food, you should not apply it to wounds yourself for fear of contamination,” says Noll. When used for medical purposes, it is first sterilised before being applied externally only. – dpa

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2024-01-08 00:00:00

Nutrition,Honey,manuka honey,wounds,healing

This type of honey, sourced primarily from New Zealand, is renowned for its healing benefits.

https://www.thestar.com.my/lifestyle/health/2024/01/08/all-abuzz-about-manuka-honey-and-why-it039s-considered-special

Blissful start to the Lunar New Year

THE Year of the Dragon is often associated with prosperity and wealth, and this is usually reflected in the dishes presented during Chinese New Year. This year, families who choose to get together at Yen, a Cantonese restaurant in W Kuala Lumpur, can indulge in traditional Chinese cuisine themed “Stellar Lunar Bliss”. As a must-have starter, Yen’s Norwegian salmon yee sang with air-dried Szechuan fish chips, crispy salted egg fish skin, and red palm oil is presented with a winding golden dragon made of salt, symbolising prosperity. Shredded carrots and radish, complemented by plum sauce, form the foundation of the dish. Its crisp texture and tartness whets the appetite for the rest of the courses. The other ingredients, including pepper, allspice, peanuts, sesame, sugar and coriander, provide a nice balance of flavours. Four other variations are also available, each priced between RM178 and RM288 for half portions and between RM288 and RM468 for a whole portion. Next, diners warmed up with the restaurant’s double-boiled chicken soup with fish maw, morel mushroom and Hokkaido scallop. The dish is brewed for six hours, ensuring the soup is chockful of goodness and flavours. Being pleasantly chewy, the morel mushroom and Hokkaido scallop adds texture to the dish. Diners can reserve one of the private dining rooms at Yen. The restaurant also serves home-cooked dishes such as braised yellow croaker and steamed farm chicken. The steamed farm chicken with black truffles and maitake mushrooms leaves a sweet lingering aftertaste with each mouthful. W Kuala Lumpur executive Chinese chef Tan Kim Weng said Yen uses chickens from Johor that feed on pineapple enzymes. “Besides the healthy feed, the chickens are also reared long enough to have a naturally delicate texture. Tan is the executive Chinese chef at W Kuala Lumpur. “Before steaming the chicken, we marinate it with truffle oil,” he added. Meanwhile, the braised yellow croaker is complemented by shallots, ginger and garlic to bring out its natural sweetness. Before being braised, the fish is pan-fried to obtain a crispy skin. Another dish popular during the festive season is the braised rice cake with Sabah king prawn, garlic sauce and minced chicken. The garlic sauce and pickled cabbage pair well with the minced chicken, prawns and rice cake. To complete the meal, diners have a choice of sweetened soybean soup with Chinese yam, peach gum and rice dumplings. The fragrant sesame and softness of peach gum are a delight for the senses. Braised Hong Kong vegetable with baked fish maw, fish broth and shredded chicken is one of the dishes available for Chinese New Year. Yen has four Chinese New Year set menus, priced between RM248 and RM488 per person. The sets are for a minimum of two persons. The pork-free restaurant also provides two “Luck and Prosperity Family Style” set menus, which are designed for five to 10 people. One of the sets costs RM1,388 for five pax and RM2,688 for 10 pax, while the other costs RM1,888 for five pax and RM3,688 for 10 pax. Yen also serves a la carte dishes priced between RM12 and RM488 each. For a little privacy, diners can also choose to reserve one of its dining rooms. YEN, Level 11, W Kuala Lumpur, 121, Jalan Ampang, Kuala Lumpur. (Tel: 03-2786 8888 or 012-357 4788) Business hours: 12.30pm- 2.30pm (Tuesdays to Fridays, lunch), 11am-2:30pm (Saturdays, Sundays and public holidays, lunch), 6pm to 10pm (Tuesdays to Sundays, dinner). Closed on Mondays except for Feb 12 and Feb 19, 2024 in conjunction with Chinese New Year. This is the writer’s personal observation and is not an endorsement by StarMetro.

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2024-01-08 00:00:00

Yen,W Kuala Lumpur,CNY 2024,feast,meal,Chinese New Year

THE Year of the Dragon is often associated with prosperity and wealth, and this is usually reflected in the dishes presented during Chinese New Year.

https://www.thestar.com.my/food/food-news/2024/01/08/blissful-start-to-the-lunar-new-year

Can’t go totally alcohol free with Dry January? Try Damp January then

At the start of each year, people in many countries take up the “Dry January” challenge. This consists of not drinking any alcohol during the month of January – something that can be a huge change in the daily lives of some individuals. The aim of this challenge is to regain control of their alcohol consumption and enjoy the joys of sobriety, including certain health benefits, such as better sleep and better hydration – at least on a temporary basis. While some individuals manage to make it to the end of the month without giving in to temptation, others give up during the month. For these people, there may be another alternative: “Damp January”. This generally involves drinking only on special occasions such as birthdays, weddings or going-away parties. It also involves reducing the number of drinks compared to what would normally be consumed. For example, if you usually drink three glasses of wine at a wedding, limit yourself to just one this time. This way, you can enjoy the evening sober, without worrying about a hangover the next day. You can also make a calendar designating certain days as sober ones, for instance, drinking only every other day, or even less. “‘Dry January’ is not about getting people to stop drinking altogether – it’s to give them control over their drinking,” stresses England’s Brighton and Sussex Medical School psychologist Richard de Visser in the columns of the Washington Post. Even reducing alcohol consumption can have beneficial effects for your body. In fact, studies show that a slight reduction in alcohol consumption can lead to improvements in blood pressure, mental health and liver health. It can also reduce the risk of cancer and heart disease. And you may even notice improvements in your sleep, concentration, energy levels and skin. – AFP Relaxnews

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2024-01-07 00:00:00

Nutrition,Alcohol,Dry January,New Year

This allows you to have a drink or two, but still cut back on your overall alcohol intake for the month.

https://www.thestar.com.my/lifestyle/health/2024/01/07/cant-go-totally-alcohol-free-with-dry-january-try-damp-january-then

Spirits of the Lion City: Singaporean craft spirits come to the fore

During a previous trip to Singapore for the World’s 50 Best Bars awards ceremony, I got the opportunity to visit two Singaporean spirit producers that are making spirits unique to the Lion City – Brass Lion and Compendium Spirits. Both of these companies manage to do one thing very well – utilise local and Asian flavours and ingredients to make uniquely local, high quality spirits. While both are small enough to be considered producers of craft and artisanal spirits, their products are on par with some of the bigger international brands out there. Brass Lion Distillery Brass Lion Distillery was one place I was really looking forward to visit during that trip to Singapore. While they are best known for their gins, I was actually most excited about their whisky, the first single malt produced in Singapore, which they’d released just a couple of months before that my trip (more on this later). Although Brass Lion officially opened in 2018, the idea for a Singaporean gin had already been on founder Jamie Koh’s mind since 2012. Back then, she was already a serial F&B entrepreneur who had a couple of successful businesses in Singapore. However, after taking a one-year break backpacking around the United States and Europe, Koh was inspired to create her own Singaporean spirit, and decided to enroll herself into in distilling school in the US. Brass Lion has an imressive number of gins in its portfolio. From there, it took a six-year journey that included “touring, interning and apprenticing at distilleries from Portland to South Carolina in the US, to London and Germany’s Black Forest” before she finally returned to Singapore and started Brass Lion Distillery. The first thing you think when you get there is: “It’s smaller than I expected.” Well, it is a small craft distillery after all, and even its stills are small compared to more industrial-sized distilleries. Our tour was conducted by Koh herself, and covered the entirety of the distillery, including a look at the stills, the Brass Lion Gin School (which lets you craft your own bottle of gin), before ending at their Tasting Room, where we got to try a few of their gins. Brass Lion Distillery founder Jamie Koh. While the botanicals used in their gins may seem familiar to most Malaysians and Singapo-reans (bunga kantan, lemongrass, asam, butterfly pea flower, etc), one thing Brass Lion does well is balancing these ingredients nicely so not one botanical is dominant, nor overpowers the juniper. The flagship Singapore Dry Gin is the perfect example of this. It has bunga kantan (torch ginger) and lemongrass in it, but remains a quintessential dry gin, with the Asian flavours merely supporting the main character, the juniper. While the colour-changing Butterfly Pea Gin was a little gimmicky and floral for me, I did like the sweet tea notes of the Pearl Jasmine Gin. I don’t usually fancy tea gins, but this one was pretty good. Brass Lion recently launched Singapore’s first ever single malt whisky. The highlight of the visit for me, however, was finally getting a taste of Brass Lion Single Malt Whisky, Singapore’s first ever single malt whisky (meaning it was distilled, barrelled and aged entirely on the island). On the nose, it’s floral and fruity, with waves of vanilla and hints of citrus. It’s very easy on the palate, with again, lots of the fruity vanilla notes you’d expect from an ex-bourbon cask (they only did a single cask, aged for over three years). On the finish, more sweet fruits and vanilla there, medium-short, but still satisfyingly tasty. There really is no doubt that this is a bona fide single malt whisky, and one that genuinely says a lot about Brass Lion’s distilling craftsmanship. Their gins were already quite good, but this whisky is an even more impressive flex for the Singaporean distillery. Here’s hoping there will be more to come and that it would make it to Malaysia too! Compendium Spirits The definition of “compendium” according to the Cambridge dictionary is “a short but complete account of a particular subject, especially in the form of a book”. It may not seem like a word one would use to describe a brand of spirits and liqueurs, but for Singapore brand Compendium Spirits, the word has a much deeper meaning than that. During my trip, I visited Anthology, which is Compendium’s flagship store/bar/events space, and try the brand’s range of Singapore-made spirits and liqueurs. The story of the company is pretty interesting. It started out making mead, then began experimenting with distilling said mead into various spirits. This led to them creating a “compendium” of recipes using spirits made from a few different ingredients. Compendium Spirits started out with making mead, then began experimenting with distilling said mead into various spirits. The honey-based one is made with wildflower honey from Thailand. The gula melaka is sourced from Indonesia, molasses from Malaysia sugarcane, and rice from Thailand. From there, they went on to making their own gin, and then rum, vodka, rice-based single grain whisky, liqueur, and even arrack and soju. While the flavours in their two gins are pretty familiar, especially to Malaysians and Singapo-reans, what really set them apart is the base spirit used for each gin. The Rojak Gin is made with a base of honey mead, double distilled with juniper and bunga kantan, and the mead-derived base spirit gives the gin a sweeter and more honey-like backdrop for the kantan and juniper notes to lean on. The Chendol Gin is gula melaka-based, distilled with dried coconut and pandan. The pandan and coconut is quite prominent, with just a hint of juniper at the back. Compendium’s Rojak Gin melds the distinct flavours of Torch Ginger with a base spirit distilled from mead. The Home Mali Single Grain Rice Whisky was another interesting one. Before sampling the whisky, we had a bit of the fermented wine made from Hom Mali rice from Thailand, which tasted a little like Korean Makgeolli to be honest. But the American-oak aged whisky is quite different - the rice notes are there, but also dark fruits, caramel and vanilla, which makes for quite a unique dram. The cask-strength expression is even better though, richer and creamier on the palate, thanks to the impressive 68% ABV. That jasmine rice note from the rice is much more prominent, and makes for quite a savoury yet rich dark fruit-y dram that goes surprisingly well neat but opens up with a single cube of ice. The cask-strength expression of the whiskey is richer and creamier on the palate, thanks to the impressive 68% ABV. Other highlights from the other spirits I tried were the rums (Blanco, Spiced and Dark) made with molasses from Malaysian sugarcane and aged in virgin French oak casks; and surprisingly, the soju, which brought out the flavours of Ondeh Ondeh, Pineapple Tart and Bandung very nicely. If you’re looking for a Singaporean-made spirit that is unique yet familiar at the same time, Compendium Spirits is your probably best bet. Michael Cheang wonders if there will ever be a distillery in Malaysia that makes proper spirits, and not just compounded hard liquor. Follow him on Facebook (FB.com/MyTipsyTurvy) and Instagram (@MyTipsyTurvy).

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Michael Cheang

2024-01-06 00:00:00

Tipsy Turvy,whisky,whiskey,gin,Singapore,Singaporean spirits,craft spirits

Our neighbours down south are making some inpressive craft spirits, from cendol-flavoured gin to Singapore’s first ever single malt whisky.

https://www.thestar.com.my/lifestyle/living/tipsy-turvy/2024/01/06/spirits-of-the-lion-city-singaporean-craft-spirits-come-to-the-fore

Souped-up symphony of flavours

Premium ingredients elevate festive feasts at hotel’s restaurant in Subang Jaya THE soup dish of a sumptuous Chinese New Year feast is rarely the star of the celebration, but it is one that most people will enjoy. Be it a thick broth with dried delicacies and sea bounty or a herbal clear soup, diners often love a piping hot serving in a bowl or two. In this respect, the Braised Dried Seafood with Crabmeat Soup at The Emperor restaurant in Dorsett Grand Subang is certainly worth an extra helping. Its rich, savoury taste teases the senses on the first spoonful, bringing a symphony of flavours to the palate. Lee says three different Chinese New Year menus are available until Feb 24. Premium and carefully picked ingredients are a testament of the appetising broth, while slices of dried fish maw, bits of dried scallop and chunky crabmeat give a warm, harmonious blend that lingers on the taste buds. “We are generous with the ingredients, which make the soup sweet and aromatic,” said Lee Soon Seng, who is the restaurant’s executive Chinese chef. For the Year of the Dragon, the restaurant is offering three different Chinese New Year set menus, available until Feb 24. During our visit, we started off with the Prosperity Salmon and Sliced Abalone Yee Sang. The combination of Roasted Crispy Duck and Steamed Chicken in Ginger Paste that came after the soup was a delight. The glistening skin that was bronzed to perfection enveloped the succulent and tender meat marinated with aromatic spices, while the chicken paired heavenly with the ginger paste. Braised Dried Seafood with Crabmeat Soup. Next up, the Steamed Grouper with Superior Soy Sauce was a delight. The delicate and tender white flesh went well with the sauce, imparting plenty of umami to the dish. As for the Wok-Fried Tiger Prawns with Marmite Sauce, the plump, juicy prawns were coated with a glaze of sweet and savoury marmite sauce. The Braised Dried Oyster, Black Moss, Mushroom and Fish Maw with Kai Lan, and Steamed Lotus Leaf Rice with Smoked Duck, Mushroom and Cubed Yam – dishes which are must-have items during this festive season – also did not disappoint. Braised Dried Oyster, Black Moss, Mushroom and Fish Maw with Kai Lan. For dessert, the Double-Boiled Longan, Sea Coconut and Snow Fungus went with the Deep-Fried Crispy Nian Gao Cake and Osmanthus Jelly Cake in a heavenly combination. It had a balanced sweetness that was not overwhelming to the palate, making it the perfect end to the meal. For a table of 10 people, The Emperor offers the Blossom of Good Fortune set menu which is priced at RM1,688nett, the Spring Time Celebration menu priced at RM1,988nett, and the more luxurious Joyful Dragon Feast menu priced at RM2,288nett. There is also a special Lunar New Year ala carte menu with choices of Double-Boiled Chicken Soup, Braised Seafood with Dried Oysters and Black Moss in a Claypot, Deep-Fried White Prawns with Salted Eggs and Crispy Oats, Steamed Red Snapper, and Stir-Fried Prawn Meat Szechuan style. Wok-Fried Tiger Prawns with Marmite Sauce. The restaurant is offering three choices of Yee Sang, namely Sliced Abalone with Crystal Pear at RM238 for a half portion and RM328 for a full portion, Salmon with Crystal Pear at RM98 and RM188, and Crispy Whitebait with Crispy Salmon Skin at RM98 and RM188. For vegetarians, there’s Mixed Fruit at RM78 for a half portion and RM138 for a full portion, as well as the Mixed Vegetarian at RM78 and RM138. THE EMPEROR, Dorsett Grand Subang, Jalan SS 12/1, SS12, Subang Jaya, Selangor. (Tel: 03-5031 6060). Business hours: Noon to 2.30pm; 6.30pm to 10pm (Mondays to Saturdays); 11.30am to 2pm; 6.30pm to 10pm (Sundays). This is the writer’s personal observation and is not an endorsement by StarMetro.

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2024-01-05 00:00:00

chinese new year,grand dorsett,menu,set

THE soup dish of a sumptuous Chinese New Year feast is rarely the star of the celebration, but it is one that most people will enjoy.

https://www.thestar.com.my/food/food-news/2024/01/05/souped-up-symphony-of-flavours

A love story in every bite

The Strawberry Rose cake promises a sensorial delight with every mouthful. FROM Coldplay’s Strawberry Swing to Edith Piaf’s La Vie en Rose, the world has celebrated love through countless songs, sonnets and poetic verses using strawberries and roses in their lyrics or titles. Now Malaysian cake brand Secret Recipe’s new Strawberry Rose cake features sweet strawberries and delicate rose petals. The creation fuses fruity strawberry flavours with subtle floral notes using real, fresh strawberries and rose petals, eggs, cream, flour, wheat bran, gelatine, whipping cream and pumpkin seeds. “At Secret Recipe, we’ve always strived to create culinary experiences that resonate with our customers on a deeper, emotional level,” said Secret Recipe marketing head Evelyn Lee. “This creation represents our way of evoking a sense of enchantment and love in a delectable treat. “We believe in the power of flavours, aromas and textures to evoke memories and emotions, while connecting people.” She said the Strawberry Rose cake encapsulated these sentiments, weaving together the sweet tang of strawberries with the delicate essence of roses. “We hope this cake will captivate our customers and become a symbol of affection and celebration. ““It’s our invitation to savour not just a cake or dessert, but a love story in every bite,” said Lee. The Strawberry Rose is available at all principal Secret Recipe stores across peninsular Malaysia. It is priced at RM98 for a whole cake and RM11 for a slice.

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2024-01-05 00:00:00

Secret Recipe,strawberry,rose,cake,dessert,store

FROM Coldplay’s Strawberry Swing to Edith Piaf’s La Vie en Rose, the world has celebrated love through countless songs, sonnets and poetic verses using strawberries and roses in their lyrics or titles.

https://www.thestar.com.my/food/food-news/2024/01/05/a-love-story-in-every-bite

Welcoming the Year of the Dragon

AFTER the Christmas festivities last month, hotels have made a quick switch to welcome Chinese New Year in February. At Hilton Petaling Jaya, the team at its Chinese restaurant Toh Yuen has curated two menus for diners. The Golden Set I previewed started with Yee Sang with Hokkaido Scallop and Truffle Oil. While the festive appetiser was filled with the regular colourful ingredients, flavours and textures, the addition of truffle oil enhanced the complexity of the dish, taking it to a greater height with its garlicky taste. Next was a comforting dish, Braised Bird Nest Broth with Crabmeat and Dried Scallop. The thickness of the soup was just nice and so laden with ingredients that every spoonful had some meat. Roasted Chicken with Boletus Mushroom Gravy was next. Hands down, it was one of the best roasted chickens I have had in a long time. The skin was crisp but the meat was still tender and juicy. Adding extra kick was the boletus mushroom gravy, with the mushroom finely diced and cooked with chilli to lend some heat to the meat with every bite. Prawn lovers will be sure to enjoy Poached Tiger Prawn with Yam and White Pepper Broth. The prawns retained their fresh taste, receiving subtle heat from the broth and texture from the yam. Another highlight was Steamed Golden Snapper Fish, which was served with spicy mushroom sauce that added depth, while the fish retained its succulence and natural flavour. Braised Whole Abalone and Shiitake Mushroom with Seasonal Vegetable. Braised Whole Abalone and Shiitake Mushroom with Seasonal Vegetables will surely be popular with diners with its star ingredient symbolising good fortune. The Fried Glutinous Rice with Dried Oyster Wrapped with Lotus Leaf reminded me of bak chang, a traditional Chinese rice dumpling served during the annual Dragon Boat Festival. To complete the meal were three sweet treats. The Chilled Red Date Soup with Fig, Aloe Vera and Snow Nest was refreshing, light and not too sweet. There were also Layer Rice Cake Fritters, a fried version of nian gao which is the glutinous cake popular around Chinese New Year, that were crispy on the outside and chewy on the inside. Layer Rice Cake Fritters. Overall, the food exceeded my expectations, with innovative additions that still maintained the familiar taste but heightened the experience with complex flavours. The Golden Set is priced at RM1,688 for six people and RM2,388 for 10 people. The Jade Set, meanwhile, is priced at RM1,988 for six people and RM2,888 for 10 people. The sets are available until Feb 29. TOH YUEN, Hilton Petaling Jaya, Level 1 (East Wing), 2, Jalan Barat, PJS 52, Petaling Jaya. (Tel: 03-7955 9122. WhatsApp: 016-216 0414. Email: PETHI_FB@hilton.com). Business hours: Noon-2.30pm, 6.30pm-10.30pm. Pork-free. This is the writer’s observation and not an endorsement by StarMetro.

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Eating Out

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2024-01-03 00:00:00

food,Toh Yuen,Chinese New Year

Complex flavours elevate auspicious ingredients, taking dishes to greater heights.

https://www.thestar.com.my/food/eating-out/2024/01/03/welcoming-the-year-of-the-dragon

Matcha brand unveils new kiosk at Petaling Jaya mall

OH CHA Matcha has opened a new kiosk at 1 Utama shopping centre in Petaling Jaya, Selangor. The company is on a mission to revolutionise the way matcha (powdered green tea) is enjoyed. Beyond merely reinventing its flavour, the brand aims to reshape matcha into a cool beverage that appeals to people of all ages. The highlight of Oh Cha Matcha’s menu lies in its one-of-a-kind signature matcha creations. These include popular local ingredients such as gula melaka, watermelon and coconut water that are blended with premium matcha, resulting in some unique concoctions. The brand’s Malaysian Matcha Latte brings together the best of Malaysian flavours, which include gula melaka and coconut milk. The brand aims to reshape matcha into a beverage that appeals to individuals of all ages. Oh Cha Matcha also offers classic drinks such as genmaicha (Japanese brown rice green tea), hojicha (roasted green tea) and matcha in hot and iced latte versions, frappe drinks as well as fizz-based drinks with or without matcha, such as Ceremonial Matcha Fizz and Yuzu Fizz. For desserts, there are matcha ice cream-based treats such as Matcha Soft Serve and Matcha Parfait. One drink is priced from RM9.80 onwards while an ice cream-based dessert is priced from RM8.90 onwards. Customisation options for the drinks are available, with the use of ingredients such as non-dairy milk at RM3.20 and stevia at RM2.10. The ice cream-based desserts can be customised with additional ingredients such as azuki red bean, konjac pearl and hazelnut syrup. The kiosk in 1 Utama is Oh Cha Matcha’s only retail outlet at the moment, following the closure of its cafe in Kuala Lumpur. It is located in 1 Utama mall’s new wing, LG Floor, just outside Jaya Grocer and KyoChon.

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2024-01-02 00:00:00

Oh Cha Matcha,green tea,1 Utama Shopping Centre,shopping mall,kiosk,retail,outlet

OH CHA Matcha has opened a new kiosk at 1 Utama shopping centre in Petaling Jaya, Selangor.

https://www.thestar.com.my/food/food-news/2024/01/02/matcha-brand-unveils-new-kiosk-at-petaling-jaya-mall

Shared aspiration for F&B venture

Three friends open restaurant specialising in north Indian cuisine in PJ New Town SUPPORTIVE friends and shared aspirations are key to collaborating on a project, in this case a newly opened restaurant specialising in north Indian cuisine. That is how three best friends – Ravita Kaur, Menminder Kaur and Harneil Singh – united their passion to launch Chapati Delicacies in Petaling Jaya’s New Town in Selangor. “We used to collaborate and do smaller events together, and we were also the cooks that prepared the food,” said Ravita. “One day, Menminder suggested opening a restaurant to introduce our food and here we are.” Chapati Delicacies, which serves both north Indian and Western fusion cuisine, is located at the back of Strawberry Fields Hotel. Ravita said their decision to introduce Western cuisine into the menu was to provide more choices to customers. Malai Kofta paired with assorted naan. — Photos: AINA AMIRAH/The Star “We want to cater to various preferences, especially children who may find Indian dishes too spicy,” she said. The restaurant’s chefs, who hail from India and Pakistan, came highly recommended by a friend. They underwent a rigorous interview process before being hired to work in the restaurant’s kitchen. “While some dishes showcase the chefs’ original recipes, a significant portion also reflects our own contributions, resulting in a fusion of flavours,” said Ravita. She recommended the pakora and samosa for appetisers. The golden-brown pakora had a crisp exterior and sweet filling thanks to the onions, while the samosa came with a generous filling of mashed potatoes and peas. Bru coffee (RM10) and Punjabi tea (RM6), the latter crafted with a robust blend of spices including cardamom, were served alongside the appetisers. Chapati Delicacies serves authentic north Indian dishes and Western fusion cuisine. For main courses, Ravita highlighted the Malai Kofta, a dish featuring dried fruit, potato and paneer (cottage cheese) balls submerged in a rich tomato and cashew gravy, and Kashmiri Rogan Josh which has tender mutton cooked in a thick, onion-rich gravy with a creamy consistency, likely owing to the addition of yoghurt. Between the two, the Malai Kofta was a personal favourite and I kept going back for more. Chapati Delicacies also offers a wide range of breads and naan options. One that captured my attention was the Methi Paratha (RM7.20), which has a distinct taste with its earthy and slightly bitter notes from fenugreek leaves. The dhall and raita paired well with Chicken Briyani (RM22.80), while another must-have dish is the juicy Tandoori Chicken (RM16). Highlights from the restaurant’s Western fusion menu are a Vegetarian Burger with potato patty (RM18.50), made with a medley of onions, potatoes, spices and cornflour coated in breadcrumbs before being deep-fried. Those who relish spicy dishes will enjoy the Vegetarian Burger that offers a fiery kick. Lah Pizza (RM46) features a combination of four pizza flavours – Margherita with tomato sauce and mozzarella cheese, tandoori chicken, lamb curry, and pepperoni. Golden-brown pakora is great as appetiser. Chapati Delicacies’ dessert menu offers the classic Pani Puri (RM10), a crispy breaded shell stuffed with potatoes and onions, Dahi Puri (RM12) and Sev Puri (RM10), to be paired with yoghurt and tamarind juice respectively. The star of the menu was the Dahi Puri. According to Harneil, it was a common occurrence for customers to swiftly declare the dessert as their newfound favourite. “While Pani Puri is more familiar and widely known in Malaysia, many customers will name the Dahi Puri as their favourite once they try it,” he said. Menminder recommended the restaurant’s mango lassi for a perfect ending to a meal. “We never dilute the mango lassi with water; it’s made purely from fresh fruit, milk and yoghurt. “That is why it has a very rich and thick consistency,” she said. CHAPATI DELICACIES, No.7, Ground Floor, Back Portion, Jalan 52/16, Petaling Jaya New Town, Petaling Jaya. (Tel: 03-7931 6686). Business hours: 11am-10pm; closed on Mondays. This is the writer’s personal observation and is not an endorsement by StarMetro.

Food

Food News

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Medium

2024-01-02 00:00:00

Eating Out,Chapati Delicacies,Petaling Jaya,north indian,food,Petaling Jaya New Town

SUPPORTIVE friends and shared aspirations are key to collaborating on a project, in this case a newly opened restaurant specialising in north Indian cuisine.

https://www.thestar.com.my/food/food-news/2024/01/02/shared-aspiration-for-fb-venture

Keeping debal curry tradition

THE fiery-red debal curry is a festive must-have for people of Portuguese ancestry in Malaysia. This is especially evident in the Portuguese Settlement, Melaka, where Christmas, for most families, is incomplete if the curry is not on the menu. 2383815_4353The slightly tangy, somewhat spicy but big in flavour dish is also known as kari debal or devil curry. This Kristang dish unleashes the spicy, peppery taste of ginger as well as lemony aroma and woodsy appeal of lemongrass. Turmeric is an important ingredient in the rempah (paste) for the rhizome lends its beautiful colour that results in that orange hue in the curry. While it is common for cooks to opt for shortcuts and use powdered turmeric, Eurasian cooks will scoff at any attempt to move away from the traditional way of making this dish. Other important components for debal curry are candlenuts, mustard seeds and vinegar. The use of vinegar and mustard seeds here bring to mind the Goan vindaloo which also has these ingredients in the spicy Indian dish. Vinegar and mustard seeds are vital ingredients that provide debal curry its interesting flavour. Aside from these are shallots, garlic, lots of dried chillies and interestingly, the dish does not require santan (coconut milk). Adding a few candlenuts help give it that creamy and luscious texture. Some debal curry recipes call for galangal among its ingredients but not this one. This feature recipe has been in 78-year-old Margaret Lopez’s (also known as Margaret Danker) family for more than 200 years as it has been handed down from her great grandmother to her mother before it came into her possession. “Debal curry is a dish cooked by the Eurasian community for special occasions such as weddings or festive occasions like Christmas. “It is known as debal curry but many mistakenly refer to it as devil curry because it is hot and spicy. “When there is a wedding in the house, the first dish that is served is a thick stew which is eaten with bread, followed by main dishes such as debal curry, curry seku (dried beef curry, salad, sebak (roasted pork with sauce) among others,” said Lopez from Seremban. “If you visit the Portuguese Settlement during Christmas, debal curry is served in every home.”Debal curry Curry paste 1kg chicken pieces 60g dried chillies 17 shallots 4 garlic pips 4 stalks lemongrass 20g turmeric 3 candlenut kernels 20g ginger 1 tbsp mustard seeds ½ tbsp thick black soy sauce 2 tbsp vinegar Garnish 2 red chilli (cut lengthwise) 20g ginger 1 big onions cut into four Method Soak dry chillies in two cups of hot water for 20 minutes. Roughly slice shallots, garlic, a knob of ginger (20g), lemongrass as well as turmeric. Next blend all the above ingredients together with half a cup of cooking oil. Fry the julienne ginger and set aside. Pound one tablespoon mustard seeds and add to the blending jug too. Next pound and add three candlenut kernels and blend all ingredients until it resembles a paste. Slice one big onion into quarters, two chillies lengthwise and julienne 20g ginger. Blend the dry chillies with the other ingredients. In a pot, heat half a cup of oil and fry separately – the quartered onion, ginger and chillies on shallow flame until they release their aromas, then remove and set aside. The onion, julienne ginger and chillies are for garnish. In the same oil, add the blended chilli paste and cook on medium flame. Don’t forget to keep stirring to prevent it from burning. Vinegar is a crucial ingredient in giving the debal curry its taste. The chilli paste is ready once the oil rises to the surface, roughly after 20 minutes. Now add the chicken and mix it with the paste. Rinse the jug with half cup of water and add to thin the paste. Boil the potatoes, cut them into quarters and add to the debal curry. Cook the chicken for 20 minutes or until it is ready for consumption. Season with salt, dark soy sauce and vinegar. In a separate pot, boil two potatoes until fluffy and cooked. Cut the potatoes into four and add to the debal curry. Scoop out the chicken pieces into a bowl and garnish with onions, ginger and chillies. Fresh coriander leaves can be added to give colour to the presentation.

Metro

Metro News

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Esther Chandran

2023-12-30 00:00:00

Debal curry,chicken,Portuguese settlement

THE fiery-red debal curry is a festive must-have for people of Portuguese ancestry in Malaysia.

https://www.thestar.com.my/metro/metro-news/2023/12/30/keeping-debal-curry-tradition

Cù Bòcan Brings Lightly-Peated Whiskies Into The Light

Do you like peated Scotch whisky? Then Cù Bòcan is for you. Have you yet to acquire a taste for peated whiskies? Then Cù Bòcan is also for you. Produced in just one week every year at the Tomatin Distillery, Cù Bòcan is an experimental, lightly-peated Highland single malt Scotch whisky that celebrates the subtleties of smoke and perfectly balanced sweetness, while exploring innovative finishes to create whiskies full of intrigue and surprise. But first things first. how do you pronounce Cù Bòcan? "It's pronounced 'Coo Bawch-can'," explains Scott Adamson, whisky blender and global ambassador for the brand, during a recent interview in Kuala Lumpur. Cu Bocan is distilled only once a year, during the last week of production at the Tomatin Distillery. "It means 'Ghost Dog' in Scottish Gaelic ('Cù' is dog, and 'Bòcan' is ghost), and it's named after a mythical creature that supposedly haunts the village of Tomatin, where the whisky is made." According to Adamson, Cù Bòcan is a lightly peated whisky that is made at Tomatin Distillery only one week of every year in winter time, which makes it one of the distillery’s most unique whiskies. And though it is very different from the light, fruity style of Tomatin itself, Cù Bòcan’s DNA actually goes way back to the early days of the distillery itself. “Whisky at Tomatin up to the 1960s was lightly peated, because it was the only fuel source available at the time,” Adamson explains. “But it was different from what you normally expect from peated whisky today, because at the time, using peat wasn’t about the smoky flavor, but rather, it was a necessity.” Then in the early 2000s, the distillery manager at the time, Douglas Campbell, noticed that the price of peated whisky was increasing. “So, in the last week of the year 2005, he took a batch of lightly peated barley and produced his own peated whisky. The intention was that it would be used for blending,” Adamson explained. Pronounced 'Coo Bawch-can', the name Cu Bocan means 'Ghost Dog' in Scottish Gaelic. Campbell, however, had been working at Tomatin for over 50 years at that point, and the peated spirit he made at the time would have been very similar to the style of whisky that he had worked on in his earlier days at the distillery. “So, for whatever reason, he decided to lay it down in really good casks. Not the refill casks that we would have typically used for blending at the time, but bourbon, virgin oak, and sherry casks,” Adamson said. “And then in 2013, we launched Cù Bòcan. The original product, which is now Cù Bòcan Signature, made use of those bourbon, virgin oak and sherry casks, so in many ways, that's our original creation.” Since then, every year, during the last one or two weeks of production before the distillery shuts down for the Christmas holidays, they take one batch of lightly peated barley and distill it. “We distill it in the dead of winter, when the water is colder, so through the condensers, that helps make an oilier whisky. And the result of that is this spirit that is surprisingly sweet, but also has this subtle smoke throughout it,” Adamson explains. The Cu Bocan Signature is the core expression of the brand, mature in Oloroso sherry, virgin North American oak, and bourbon casks. But making Cù Bòcan isn’t just about using peated barley in place of unpeated ones. Adamson explains that when they make Cù Bòcan, they try to do something different with every step of the process. “It’s not just a case of using peated barley, which of course is the first step. We also have a shorter fermentation, so you're getting more flavour from the barley rather than the esters,” he explains, adding that they also use a wider distillation cut, which captures more of the spirit, allowing some of the more phenolic characteristics to come through. They've also experimented with different barley strains, and yeast as well, including Japanese sake yeast and Australian wine yeast, among others. “At Cù Bòcan, we're looking at doing things differently. The way I like to think of it is that for one week a year, we have a new distillery. It's the same staff and the same machinery, but the way they're using the machinery is different for that one week, every year," Adamson says. "When you walk into the distillery during that last week before Christmas, you can smell it in the air – there's this undeniable, smoky element in there.” Cu Bocan is a lightly peated whisky that is perfectly suited as an introduction to peated whiskies. Last but not least, Cù Bòcan also applies a very modern approach to maturation to its spirit. “Cù Bòcan is our experimental range. Tomatin is our traditional Highland single malt whisky, but Cù Bòcan allows us to have a little bit more of an innovative approach,” Adamson says. “We have one core product at the moment, which is the Cù Bòcan Signature, and it’s available all the time. Last year, we launched a 15 Year Old, which will be an annual release of just 3000 bottles each year, and is fully matured in Oloroso sherry casks.” "But beyond that, we have the Creations. Every year, we fill the spirit into a different type of wood, and we’re now at the point where we have about 50 different types of casks holding Cù Bòcan. And that allows us to create whiskies in styles which people have never seen before," he says. The Cu Bocan Signature is currently the only expression available in Malaysia, with more to come in the future. Sometimes that could be using a cask type that has never been used before. For instance, Creation #1 married spirit matured in ex-Moscatel wine casks with spirit from imperial stout beer casks; Creation #2 used Japanese shochu casks; and the latest Creation #5 is the first single malt scotch whisky to be matured in virgin Colombian oak casks made from trees that grew in the Andes Mountains, along a chain of volcanoes in Colombia. “Cù Bòcan allows us to approach flavour differently from Tomatin. Even our core Signature bottling is fantastic single malt in its own right. You get the light smoke intertwined with citrus and spice, a subtle smokiness that is also surprisingly sweet,” Adamson says. Ultimately, he says that Cù Bòcan is a whisky that really helps to open up the world of lightly peated Scotch. “What I love about Cù Bòcan is that it is a whisky for people who say they don't like peated whisky. I’ll ask them, ‘Are you sure? Have you tried this?’” he says. “You might not like heavily peated whiskies, but you might love Cù Bòcan!” Follow @DrinksConnexion on Facebook and Instagram for details about Cù Bòcan whisky in Malaysia. For further inquiries on future releases, contact Foo Ken Vin (fookv@drinksconnnexion.com.my) or Terence Tan (terence.tan@drinksconnexion.com.my).

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STARPICKS

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Long

Michael Cheang

2023-12-29 00:00:00

Cu Bocan is a whisky that really helps to open up the world of lightly peated Scotch.

https://www.thestar.com.my/lifestyle/living/2023/12/29/cu-bocan-brings-lightly-peated-whiskies-into-the-light

Whisky wooing young Chinese away from 'baijiu' as top distillers target a growing market

A distillery in southwestern China is aiming to tap a growing taste among young Chinese for whisky in place of the traditional "baijiu” liquor used to toast festive occasions. The more than US$100mil distillery owned by Pernod Ricard at the UNESCO World Heritage site Mount Emei launched a pure-malt whisky, The Chuan, earlier this month. The French wine and spirits group says it is produced using traditional whisky-making techniques combined with Chinese characteristics including locally grown barley and barrels made with oak from the Changbai mountains in northeastern China. "Chinese terroir means an exceptional and unique environment for aging, including the water source here - top-notch mineral water. The source of water at Mount Emei is very famous," says Yang Tao, master distiller at the distillery. In this image from a video, visitors look at the bottling of a customized bottle of The Chuan whisky at the Chuan Malt Distillery in Emeishan in southwestern China's Sichuan province on Dec. 13, 2023. A centuries-old drink, whisky is relatively new to China, but there are already more than 30 whisky distilleries in the mainland, according to the whisky website Billion Bottle. Whisky consumption in China, as measured by volume, rose at a 10% compound annual growth rate from 2017 to 2022, according to IWSR, a beverage market analysis firm. Sales volume is forecast to continue to grow at double digit rates through 2028, according to Harry Han, an analyst with market research provider Euromonitor International. "We see huge potential for whisky here in China. It is a product which is developing very nicely, very strongly," said Alexandre Ricard, chairman and CEO of Pernod Ricard. "We do believe that the Chinese have developed a real taste, particularly for malt whisky.” Raymond Lee, founder of the Single Malt Club China, a whisky trading and distribution company in Beijing, said whisky has become more popular as the economy has grown. "As the economy develops and personal income increases, many people are pursuing individuality. In the past we all lived the same lives. When your economic conditions reach a certain level, you will start to seek your own individuality. Whisky caters just to the consumption mindset of these people. And its quality is very different from that of other alcoholic drinks,” he says. In this image from a video, Raymond Lee, founder of Single Malt Club China, second from right, visits a whisky store in Beijing on Dec. 9, 2023. On a recent Friday night at a bar in Beijing, 28-year-old Sylvia Sun, who works in the music industry, was enjoying a whisky on the rocks. "The taste of it lingers in your mouth for a very long time. If I drink it, I will keep thinking about it the rest of tonight,” she said. Lee, who has been in the industry for more than 35 years, said the whisky boom is largely driven by younger Chinese who are more open to Western cultures and lifestyles than their parents' generation was. More than half of China’s whisky consumers are between 18 and 29 years old, according to an analysis based on data from the e-commerce channel of Billion Bottle, which has more than 2 million registered users. "Now the country is more and more open, and there are increasing opportunities to go abroad, and they have absorbed different kinds of cultures. They also have the courage to try new things. When they try something new - for example whisky - they realize that it’s very different from China’s baijiu. Whisky may be easier for them to accept,” Lee said. — AP

Lifestyle

Living

Complimentary

Medium

2023-12-27 00:00:00

whisky

A distillery in southwestern China is aiming to tap a growing taste among young Chinese for whisky in place of the traditional "baijiu” liquor used to toast festive occasions.

https://www.thestar.com.my/lifestyle/living/2023/12/27/whisky-wooing-young-chinese-away-from-039baijiu039-as-top-distillers-target-a-growing-market

Be careful when your biscuits turn too brown

You left your biscuits in the oven just a few minutes too long, leaving them to become a crunchy dark brown – oh well, no point wasting a good batch of treats, right? Health experts say these kinds of homemade biscuits are actually a clear health hazard because something called acrylamide is formed when starchy foods are baked at high heats. This substance is thought to alter our genetic material and cause cancer. If you take the biscuits out of the oven when they are golden yellow, however, then you can tuck in without any worries, especially if you have followed these three tips: Use baking paper This ensures that the biscuits don’t brown too much from the bottom. Avoid using ammonium carbonate or baker’s ammonia This leavening agent causes higher acrylamide levels than baking soda or baking powder. Don’t set the oven too hot Acrylamide levels rise sharply at temperatures above 180°C. If you want to be on the safe side, stay below this temperature. Acrylamide, a byproduct of heating certain foods to high temperatures, is also common in home-roasted coffee and dark slices of toast, and should be consumed in the smallest quantities possible. This substance can also be found in starchy foods like potatoes and bread after they have been roasted, baked or fried at high temperatures for long periods. Even beyond the acrylamide risk, homemade biscuits don’t exactly belong to the “healthy” category, with their large share of fat, white flour and sugar. But you can substitute some parts for healthier ingredients without sacrificing taste, bakers say. Simple wheat flour can be replaced by spelt flour, for example. This has only a minimal effect on the taste, but contains significantly more fibre and minerals. Similarly, raw cane sugar and whole cane sugar can be used instead of fine granulated sugar. The original taste of whole cane sugar doesn’t fit with every pastry, but it’s great for gingerbread. Raw cane sugar can be used universally. You can try reducing the sugar in soft cake doughs by a third and see if you notice any loss of taste. However, hobby bakers have to be careful with crispy biscuits, as to maintain taste and consistency, you shouldn’t shave off more than 10 to 20% of the recommended sugar content. – dpa

Lifestyle

Nutrition

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Medium

2023-12-24 00:00:00

Nutrition,Baking,biscuits,cancer

You might think they are fine to eat as they are not burnt, but this is not necessarily true.

https://www.thestar.com.my/lifestyle/health/2023/12/24/be-careful-when-your-biscuits-turn-too-brown