Farewell… The Big Red Food Review with Aly…
Thank you for your support of The Big Red Food Review over the last few years. Without you, none of it would have been possible.
I promise to keep on eating, and to keep on writing, to bring you good food all over the country, even all over the world, every single week. Keep tuning in to RedFM, Today’s Best Music!
I know Terry is very sad that we don’t eat together anymore…🙂
For more of my food related adventures, do check out www.alyswonderland.com.
Chinese New Year at Celestial Court, Sheraton Imperial KL
It’s a brand new year and Sheraton Imperial Kuala Lumpur is proud to present a redefined imperial dining experience at Celestial Court!
“Step into an elevated royal dining affair with personalized au fait services, familiar Cantonese a la carte favourites and new delicious addition, represented in a modern twist.”
Executive Chinese Chef Ho Boon and Dim Sum Chef Ken are all geared up with new recipes and dishes that will certainly satisfy those tastebuds. Sinful classic dim sum and new fusion selections are available to further tantalise your tastebuds.
There’s a certain ‘regal’ feeling that comes over you as soon as you walk through the grand entrance to the restaurant. I found myself straightening my back, standing taller, and walking with purpose.
“Its palatial pagoda-style entrance features a giant Chinese vase, plush red carpeting, white banisters and columns, and polished dark marble steps. Displayed on the wall near the entrance are the various awards won by the restaurant over the years.”
The ambience is typically Chinese, with ornate decorations lining the walls and bright red chairs adding a festive touch.
Terry (Red FM Drive), Donovan (Photographer) and I sat down to an intimate dinner with our hosts Marketing Communications Coordinator Evelyn Koh and Restaurant Manager Ray Sim Seng Pu.
Ray offered us a taste of what he says is the ‘best tea in the world’.
Lovely and fragrant, it was a gentle Rose tea that was clear in colour and mild in rose flavour.
“Tastes a bit like Sirap,” pondered Terry. “Where’s in China is it from?” he asked.
“Actually,” replied Ray, “It’s from Germany!” We had a good laugh about this and learnt a bit more about the menu we would taste.
This Chinese New Year, Celestial Court will usher in the year of the rabbit with special set menus for tables of up to 10 pax. Guest Chefs, Chef Beal Chen and Li Wei of the Westin Beijing Chaoyang have been flown in to delight you with mouth-watering, authentic Beijing Cuisine.
Executive Chef, Chef Rajesh graced us with his presence and joked that they were serving a very special ‘baby rabbit’ ‘Yee Sang.
Terry and I looked at each other, unsure of whether to believe him or not! He wasn’t joking though, as we saw when the Yee Sang arrived.
Yee Sang with Norwegian Salmon and fish roe
The radish had been painstakingly arranged form the shape of a tiny rabbit! It was really cute, put a smile on our faces and added to the festive mood. The ‘Yee Sang’ itself was very traditional, with brightly coloured shredded vegetables, both pickled and fresh, crackers, sesame seeds, and a neat line of salmon roe.
On goes the salmon…
Add a squeeze of lime, drizzle on the oil and we were ready to ‘lou sang’!
The higher you toss, the more luck you bring!
A lovely, crunchy, sweet-sour start to the meal, wishing for luck, health, wealth and prosperity!
Morel Soup with assorted seafood
A lovely substitute to sharksfin soup, this seafood soup was abundant in fish, prawns and crabmeat that had been simmered to perfection. Rich in flavour and thick in texture, the Morel mushrooms added an subtle woody flavour that was delightful and the thinly sliced asparagus was a nice touch for colour.
Braised sea cucumber with scallion
Terry and I were a little surprised when we were served individual portions of the vegetable, as opposed to typical Chinese style of a sharing plate in the middle. I asked if this was done specially for us, and Chef Rajesh explained that some of Celestial Courts Chinese New Year menus would be served in individual portions, for ease of the customer and also to add a modern, western feel to the menu. One thing to note is that because of the individual plating, that I must say looks stunning, you can expect slightly longer intervals between courses, and the food may not be as hot as when served in a sharing portion.
The sea cucumber was slimy in texture, in a good way! The charred baby leek was aromatic, the bak choi beautifully crunchy, and it was all coated in a superb mild oyster sauce.
Beijing pan-fried beef dumpling
I have to say I really liked the creative presentation of the dumplings!
Served in a classic Martini glass, we felt like we were at a stylish cocktail party!
Sophisticated both in look and taste, the dumplings were a showcase of refined Beijing cooking. Juicy and succulent, bursting with meaty flavour, wrapped in a springy handmade skin. Delicious.
Double boiled spring chicken with mushroom
This dish is double boiled to retain the delicate flavour of the chicken and mushrooms. The broth was heady, dark and flavourful, lightly scented soya sauce, and emulating hints of mushrooms in every bite. Another example of a simple yet exotic Oriental dish using only the finest ingredients.
Dry-braised cod fish
The Cod is actually arrives dried and salted, and is returned to its full glory by with a gentle braising. Tasted as fresh as if it had come straight from the ocean! I really like the fact that the skin was really crispy, and slightly salty. We got the addition of a beautiful crunch with every bite from the perfectly steamed asparagus.
Braised bean curd with crab roe
The beancurd was soft and fluffy on the inside, with a firmer, textured skin on the outside. It was swimming in a substantial brown sauce with shredded crab meat and creamy crab roe. Wonderful flavours that tasted simply divine.
Our desserts arrived, two for the price of one!
Saqima – Deep fried crisp pastry with honey and sesame
Traditionally a Manchurian specialty, this delicacy has long since adapted itself into Beijing cuisine. Made from flour and egg, the strips of dough are fried, then mixed with honey and sesame, and put in moulds to form a block. From that, small pieces are cut and served. Little sweet, crisp squares of joy!
A refreshing mango ‘custard’, cool and fruity, served in a stemless martini glass that sits in a bowl of ice to keep it chilled.
Terry and I were so happy we got to celebrate Chinese New Year with dishes that are served amidst the court of an imperial royal dynasty. Yes, with Celestial Court’s Beijing Culinary Treasures and Celestial Harmony of the Senses, you will truly feel like royalty this Chinese New Year!
Thank you Evelyn, Ray and Chef Rajesh for your delightful company! And to Chef Ho Boon and the team for a scrumptious meal!
*Special thanks to Donovan (www.donovanchin.com) for the beautiful photos!
ALL THIS WEEK TUNE IN FROM ELEVEN2THREE TO WIN RM150 VOUCHERS! The Big Red Food Review with me Aly. Only on Red FM, Today’s Best Music!
104.9 in the Klang Valley, check out http://www.red.fm for more details!
Jalan Sultan Ismail 50250 Kuala Lumpur
For reservations call 03-2717-9900, or email email@example.com, or for real time reservations visit www.eatdrinkandmore.com/sheratonimperialkualalumpur
Chinese New Year at Toh Yuen, Hilton PJ
“Usher in the Year of the Rabbit with the sumptuous and fresh variety of ‘Yee Sang’, auspicious ‘Fatt Choy’ set menus and festive a la carte Chinese delicacies of Toh Yuen Chinese Restaurant, Hilton Petaling Jaya from 17 January till 28 February.
‘Fatt Choy’ signifies the growth of fortune and prosperity.” It’s that time of year again, when ‘Yee Sang’ is in abundance and reunion dinners a must. Chinese New Year at Toh Yuen, Hilton PJ, promises you ‘Happiness’, ‘Longevity’ and ‘Fortune’ in the form of 3 special set menus.
There is also a Yee Sang menu, with ‘Fatt Choy’ options. Abalone, Hokkigai, Salmon, Sea King Prawns and even a vegetarian Pear & Honeydew ‘Yee Sang’.
It was a particularly interesting gathering that evening as we were joined by Frat Mustard (theQguides.com, Book, Eat, Be Rewarded), who as usual was the centre of attention.
Together with Terry (Red FM Drive), Lexie (Red FM’s Late Night Love Songs), Jeremy (Red FM Breakfast Show), Donovan (photographer) and myself, all of us were really in the festive mood, geared up in our traditional Chinese attire, armed and ready with chopsticks to get tossing.
‘Yee Sang’ is generally made from assorted condiments, which differ in their auspicious meanings. Cracker represents happiness, peanut and sesame symbolise harvest, oil represents health and pomelo means good luck. The dish is normally completed with fresh seafood sashimi as raw seafood symbolizes life and longevity.
Elaine Chiew and Than Shaw Shiuan (Marketing Communications Executives) were our lovely hosts that evening, and they suggested we try their premium ‘Longevity’ menu.
LONGEVITY (RM1388++ for 10 persons)
‘Fatt Choy’ Abalone Yee Sang
You could feel the festivity in this Yee Sang. Brightly coloured mix of shredded pickled vegetables crowned by thin slices of raw abalone.
Topped off with crushed peanuts and sesame seeds, then drizzled with oil, sauce and the finishing touch of crackers, our Yee Sang was ready to be tossed.
“Moooooooneeeeeeyyyyy… come…come, come, mooooney come….” bellowed Terry.
The abalone added a wonderful chewy texture to a light, sweet and crispy mix of ingredients. Nutty and refreshing all at the same time.
Braised Sharks Fin Soup with Crab Meat & Roe
A Chinese delicacy, there were no visible slivers of translucent sharksfin, but rather a subtle flavour that complemented the soup.
It worked really well with the meaty shellfish taste of the stock base, and was complemented even more by the rich taste of crab meat and roe.
Add a touch of vinegar to get that kick in your cheeks, and you have a very flavoursome soup.
Deep Fried Chicken with Two Tastes
The Chicken won us over and was one of our favourite dishes of the evening.
On the outer ring of the plate was what tasted like a well marinated, crispy skinned roast chicken. Nestled on the inside of the plate was diced chicken coated in a dark, intense, sweet yet salty soya sauce. Delicious.
Steamed Fish Pomfret with Soya Sauce
Pomfret (Bawal Putih) is one of the few fishes I actually enjoy eating. It’s very mild in flavour, and the meat has a lovely, break-at-the-touch texture.
It’s one of those fishes that don’t need much done to it, and here at Toh Yuen, the Chef actually steams it and pours over a light, salty thin soya sauce. Garnished with spring onions and coriander, it’s a simple yet terribly tasty dish.
Stir Fried Sea King Prawns with Pineapple Sauce
I love prawns so I was really looking forward to this one. The prawns were fresh, and tasted of the sea… fried first to get a crunchy skin, they’re then tossed in a sticky, sweet savoury pineapple sauce.
Stewed Sea Cucumber & Mushroom with Broccoli
Vegetables are always a must before the carbs arrive, and the mushroom broccoli combination works every time. However, there’s the added bonus of Sea Cucumber here, which I’ve tried before, but never in this style. It’s hard to describe the texture, kind of a cross between a cooked aubergine and jelly.
I asked Chef what it looked liked raw, and he obligingly brought out a couple for us to look at.
Jeremy was not impressed!
Seafood Fried Rice with X.O. Sauce
Finishing off our savoury courses with a fragrant fried rice in X.O sauce.
Contrary to popular belief, X.O. sauce does not contain any alcohol in it. It’s actually a traditional Cantonese sauce made from roughly chopped dried seafood, scallop, fish, shrimp, chilli onion garlic and oil. The name indicates it’s a quality, superior sauce, just like the Cognac. The rice was wok fried with chopped beans, spring onions, garlic, egg, and of course, the secret sauce. Fluffy, charred and terribly tasty. A sterling finish!
Chilled Honey Dew with Hasma
Another delicacy, but for this one, I merely had a taste after I found out what Hasma was. Apparently, t is actually dried fallopian tubes of true frogs. From the one taste I had, the dessert itself was delicious and cooling, but I guess everyone has a line that they just can’t cross. I’m no Andrew Zimmern, but the rest of the gang were and licked their bowls clean!
We could not have wished for a more lavish, decadent, and exotic meal. Abalone, Sharksfin, Sea Cucumber… and not forgetting the truly exotic Hasma. Yes, the Longevity set Menu at Toh Yuen, Hilton PJ, is an experience you must have to Usher in the Year of the Rabbit this Chinese New Year!
Kung Hei Fatt Choy!
*Thanks to Elaine, Shiaw Shiaun and the Chef & team at Toh Yuen for a spectacular meal.
Special thanks to Donovan for the beautiful photographs. www.donovanchin.com
ALL THIS WEEK, TUNE IN FROM ELEVEN2THREE TO WIN RM150 VOUCHERS! THE BIG RED FOOD REVIEW, ONLY ON RED FM, TODAYS BEST MUSIC! 104.9 in the Klang Valley.
Other Chinese New Year Menus at Toh Yuen, Hilton PJ
‘Happiness’ Set – RM888++ per table of 10 people
Salmon ‘Fatt Choy’ Yee Sang, Double boiled Chicken Soup with Sea Treasures, Deep Fried Crispy Sesame Chicken, Steamed Grouper with Soy Sauce, Pan Fried Tiger Prawns with Chef’s Special Made Sauce, Stewed Bean Curd with Preserved Vegetable, and Meat and Fried Rice and Minced meat in Lotus Leaf. Dessert – Chilled Sea Coconut with Ginseng.
‘Fortune’ – RM1188++ per table of 10 pax
Fatt Choy Hakkigai Salmon, Double Boiled Chicken Soup with Dendrobium Candidrum, Roasted Duck with BBQ Sauce, Steamed Cod Fish with Soy Sauce, Stir Fried Tiger Prawn with Fresh milk and Butter,, Braised Sea Moss Mushroom and Dried Oyster with Lettuce, and Stir Fried Noodle with Chicken and Mixed Vegetable. Dessert – Braised Red Bean with Glutinous Dumpling.
Kenny Rogers Roasters – The healthier alternative
When I told everyone at Red FM that our first restaurant for the year would be Kenny Rogers Roasters, they looked at me in bewilderment. “Since when do you review fast food restaurants?” asked Terry. He wasn’t complaining, just curious!
I explained to him that no, Kenny Rogers Roasters was not a fast food restaurant, but rather a chain that provides ‘The healthier alternative’.
“Kenny Rogers ROASTERS was originally set up by popular Country and Western singer, Kenny Rogers, and former Governor of the state of Kentucky, John Y Brown Jr, in 1991. Seeing an opportunity to provide healthy and delicious food in a restaurant environment, Kenny Rogers ROASTERS opened its first restaurant in Coral Spring, Florida, in August of 1991.”
(Berjaya Roasters (M) Sdn. Bhd. is the franchise holder for Kenny Rogers ROASTERS (“KRR”) in Malaysia. The company is a wholly owned subsidiary of Berjaya Group Berhad and was incorporated in 1994.)
It’s a mid-casual dining restaurant, with a focus on rotisserie chicken, constantly turned on a skewer, allowing the fat to drain away and the chicken to be roasted more evenly while maximizing the retention of juices and nutrients. Kenny Rogers Roasters prides itself of giving you a simple, flavourful and nutritional meal that is essentially the healthier alternative and less fattening.
“Less fat… less salt… lee calories…”
That infamous slogan is plastered over every branch of Kenny Rogers Roasters. And rightly so! I’ve you’ve got it, flaunt it!
15 years after its birth in Malaysia, the thriving chain still offers you its ‘All Time Favourites’ like Roasted Chicken Salad – Fresh crisp lettuce, onion, cucumber & egg tossed with our special thousand island dressing topped with sliced roasted chicken, served with Kenny’s Home-made Muffin.
Terry and I braved the after work traffic and landed ourselves in the Kenny Rogers Roasters at Empire Gallery, Subang Jaya.
We had lovely hosts that evening who made sure our experience was every bit as fun and tasty as it should be.
I liked the sound of the classic Caesar Salad – Fresh crisp romaine lettuce, croutons and red onion rings tossed in our special caesar dressing topped with sliced roasted chicken and grated parmesan cheese, served with Kenny’s Home-made Muffin.
You also get a Country-style Soup, Garlic Bread and Veggie Sticks. If you can’t make up your mind on side dishes, then order the Round up Platter – a medley of 3 side dishes complemented with Kenny’s Home-made Muffin.
To make your life easier, Kenny Roger’s Roasters puts together a complete, wholesome meal on a plate for you. The Quarter Meal for the single eater (1/4 chicken, three sides, muffin), the Half Meal for sharing between two people (1/2 chicken, three sides, muffin), and the Family Meal, where you can dig into a whole chicken with four sides and four muffins.
Don’t forget to choose your sauce! Original, Black Pepper, Smoked BBQ… I wish I could have tried them all, but Terry and I were there for one reason.
Kenny’s Phoenix Chicken Meal returns to revitalize New Year Prosperity!
An oriental inspired style of preparation, the same good old fashioned Kenny Rogers way of cooking, and a couple of refreshing Mocktails complete the Chinese New Year package.
Terry and I felt the festive spirit engulf us as we sliced into freshly cooked rotisserie-roasted chicken, marinated in an exotic blend of spices and herbs. I could taste tomatoes, and I could taste capsicum. The rest of the marinade? Well, that’s a secret.
All I can tell you is that it’s rich, it’s tangy, it’s a little bit spicy, and it leaves your mouth tingling all over.
All Kenny’s Phoenix Chicken Meal’s come with the customary three side dishes. We mixed and matched and ended up with three different combinations from the ‘Fresh Hitz’ (cool) and Hot Hitz (hot) sides.
Don’t forget the special festive muffin called Kenny’s Golden Orange Muffin.
The muffin was moist and oh, so soft, and it smelt so good!
Wash all that down with Minty Passion Mocktail, a favourite that is back by popular demand, and a new flavour that can hold its own.
The Minty Strawberry Mocktail is a concoction of strawberry syrup infused with mint leaves, served on ice.
Terry and I were rather please with ourselves for (almost) finishing off everything on our plates. I must warn you, portions are generous, and at a mere RM17.90 for Kenny’s Phoenix Chicken Meal, you’ll be wishing you could fit more in.
Kenny Rogers Roasters, the healthier alternative. And as they say, possibly the “Greatest Chicken in the World!”
Thanks to Vanessa, Nikki, Cheryl, Kennie and the team at KRR Empire Gallery for your hospitality!
*Special thanks to Alvin (www.damienphotography.com) for the beautiful photos.
Get yourself in the festive mood and head on down to a Kenny Rogers Roasters for Kenny’s Phoenix Chicken Meal! Win vouchers worth a total of RM100 when you tune in from Eleven2Three for the Big Red Food Review, with me Aly. Only on Red FM, Today’s Best Music!
This 12 January 2011, the annual ROASTERS EATING DAY (RED) is back! Wear RED, the colour of life, to celebrate good health and vitality through good eating and healthy living with Kenny Rogers Roasters (KRR). Wear RED to any KRR outlet on that day (one day only) and get 2 Kenny’s Quarter’s Meal for the price of one! *terms and conditions apply.
For outlet locations, please visit www.krr.com.my
Genji @ Hilton PJ – New Year’s Eve Japanese Buffet
A restaurant famed for its Japanese cuisine and country style ambience. This New Year, tuck into a lavish feast at Genji, Hilton Petaling Jaya.
The freshest sashimi, mountains of crispy tempura, sizzling teppanyaki, wholesome hot dishes and a wide variety of sushi and Japanese sweets.
For New Year’s Eve, in addition to the buffet spread that tempts you on weekends, Chef Richard will be whipping up some special items to further tantalize your tastebuds.
Already waiting on the table as we arrived were sumptuous cold starters.
Crunchy Freshwater Shrimp, savoury Edamame, and moist Marinated Jellyfish with Sea Urchin, nestled in a carved Japanese cucumber.
My favourite… the prawn, of course! And you can eat ALL of it!
Part of buffet dinner is a tall, cool glass of bubbly that was deliciously refreshing to wash down our starters. Next, we tried the Kinoko Salada (mixed mushroom salad).
Three different kinds of mushrooms served chilled, with a creamy avocado dressing.
You can always expect extremely fresh sashimi at Genji, and that day the Sashimi Moriawase certainly lived up to my expectations.
Beautiful pink salmon, deep red tuna, a light and buttery Kampachi (Yellowtail) and creamy butterfish.
Other starters in the buffet include a variety of sushi, handrolls, Japanese salads and soups. The Asari Jiru is a steaming hot bowl of miso soup, with sensational chewy clams in shell.
For mains, try hot dishes like Grilled Salmon Head, Unagi Kabayaki and Hotate Furia (scallop). We were treated to the Gindara Shoyu, a grilled Cod fish with steamed greens and pickle spring onion.
The fish was prepared with a simple miso based marinade, which heightened it’s natural flavour. Fresh and tasty.
One of my favourite dishes for the evening was the Kaki Furai, a deep fried breaded oyster.
I just loved the textures of the crispy batter, contrasting with the pop of the juicy, succulent warm oyster cuddled within. A must try.
Up next, some Maki and Nigiri Sushi.
The Ise Ebi Maki was an extravagant lobster tail roll.
Moist, meaty lobster, wrapped in Japanese rice, a layer of seaweed, and deep fired in a light and crispy tempura batter.
The Wagyu Nigiri Sushi was lad upon a bed of Japanese rice, with the meat tender and melt in your mouth.
Get a fresh, hot batch of Tempura Mori whipped up, made to order.
A mixed tempura of deep fried prawn, sweet potato, green beans and mushrooms, served with Japanese vinegar.
An assortment of cakes and Japanese desserts are on offer, but I personally like to finish off the meal with a sweet-savoury treat like Genji’s homemade Kura Goma (black sesame) ice cream.
So for your New Year’s resolution, I’d like to suggest that you resolve to eat only outstanding food.
You can start off on the right foot at Genji, Hilton PJ. Enjoy!
*Thanks to Elaine, Chef Richard and the team for an outstanding meal!
*Special thanks to Alvin (www.damienphotography.com) for the beautiful photos.
All this week, tune in from Eleven2Three to win RM100 vouchers to Genji @ Hilton PJ. Also receive free entry for the New Year’s Eve Countdown Beach Party at Uncle Chilli’s worth RM90! (includes free drink)
The Big Red Food Review, only on Red FM, Today’s Best Music!
Hilton Petaling Jaya
No 2 Jalan Barat,
46200 Petaling Jaya,
Selangor Darul Ehsan
Tel : +60 3 7955 9122
Makan Kitchen @ Doubletree by Hilton, Kuala Lumpur
“A true showcase of Malaysian Dining”
Doubletree by Hilton is the first of its kind to open in South East Asia. You’ll find it housed lovingly in the unmissable Intermark building, on the corner of Jalan Tun Razak and Jalan Ampang.
Located on the 11th floor is Makan Kitchen, the hotel’s 350-seat signature restaurant.
Malay, Chinese, and Indian cuisines dominate in the 3 interactive kitchens, while lesser known specialties from Ibanese, Nyonya and Kristang Kitchens add another dimension to the meaning of the word’s ‘local food’.
As Terry (Red FM Drive), Lexie (Presenter), Alvin (Photographer) and toured the kitchens with our gracious host Cindy Wong, we noticed that although the restaurant could fit so many people in one go, it didn’t feel big and overwhelming.
The area surrounding each kitchen was decorated according to its theme, divided and separated by screens for more privacy.
Subtle changes in lighting ranged from bright, lively spotlights in the main area, to warm, cozy lighthing in the more private areas.
Very atmospheric, and a true showcase of our each cultures unique heritage.
With over 150 local delights on offer across the three kitchens, we couldn’t wait to get started!
Cindy suggested we begin our journey (the full Makan Kitchen Experience) at the Indian Kitchen, headed up by Chef Prem Kumar Jeyaranam.
Along with his team of experts, they ensure that the Indian Kitchen boasts a wide selection of Northern and Southern Indian specialities.
The Kadai Panner was a mild mix of cottage cheese, spices, onions, chilli sauce and green peppers, while the Spinach Kuttu was a creamy, textured dhall stew made from lentils.
I loved the crunchy Bendi Masala, which was stir fried okra (ladies fingers) in a spicy masala gravy. The Sambar was Toor Dhall with mix vegetables. These four accompaniments go perfectly with the main dishes and Biryani Rice on offer.
We were treated to a special serving of Fish Head Curry, which was just scrumptious.
Mouth watering rich and tasty curries like Shahi Kumar, a Northern Indian lamb kurman in onion masala and cashewnut paste. Another spicy masterpiece is the Chilli Chicken, a recreation of the South Indian Spicy chicken masala.
Indulge in oven baked Tandoori Chicken, Tandoori Prawn, Fish Tikka, Lamb Kofta and deliciously fragrant Garlic Naan.
Don’t forget to grab a crispy Poppadum or two from the mountain stack on display.
Also available at the Indian Kitchen are Kristang Dishes like the famous mustard seed, piquant Debil Curry, and the fiery Sambal Prawn.
Cindy insisted we try one of her favourites, Chef Prem’s secret recipe Murg Malai Chicken (cheese chicken) baked in the tandoor.
I managed to wangle out some of the ingredients from him, and learnt that he makes a marinade from cream cheese, cream and yoghurt, mixed with blended chilli padi, and secret Indian herbs and spices, then sits the chicken in it overnight. A must try!
Don’t miss the well-known Iban dish from Sarawak, Pansuh Manuk.
This is an amalgamation chicken, herbs and spices cooked in a long bamboo.
Bursting with a hearty flavour that exudes goodness. Don’t forget the drink up the luscious chicken broth, that really, is a soup on its own!
The Malay Kitchen dominates the main dining area, with tempting traditional fare. you see as you. Start off with fresh Ulam (raw vegetables) that include long beans, petai, four angled bean, with a choice of Cincalok, Belachan, and Tempoyak.
Savour the sweet sour combination of various Malay salads, with ingredients like onions, chilli, mango, pineapple, pomelo, beef and prawns.
Order a handmade Popiah Basah filled to the brim with sliced vegetables, juicy chicken, fried onion, sesame seeds and a sweet spicy chili sauce.
Snack on tender Chicken & Beef Satay cooked at a live cooking station.
Served with a special peanut sauce, cucumber, onions and ketupat (malay rice cake).
Fill up on Ikan Pari Panggang, Sup Kambing, Ayam Kuzi Merah with dominating flavours of coriander and chilli, Daging Masak Kayu Manis (beef cooked with cardamom, cinnamon and coconut milk) and the irresistible Sotong Masak Serai (fried squid with lemongrass and chilli). Udang Tumis and Keropok complete the ensemble.
It was so good Terry and I went back for seconds and thirds!
You can also make your own noodle soup, by choosing from the various ingredients neatly laid out on display. Choose your own noodles (yellow noodle or bee hoon) and add fishcake, fishball, tofu, beansprouts, vegetables and more.
Dip briefly in boiling hot water, empty the contents into a bowl and douse with one of the soups on offer. That evening, we tried the fragrant Sarawak Laksa, meaty Beef Soup, and flavoursome Chicken Broth.
Slurp up your soup piping hot to enjoy maximum pleasure.
Desserts on offer from the Malay kitchen include local flavoured ice-cream (pick and mix your own flavours and toppings), traditional Malays, Chinese and Nyonya Kuih.
Lastly, we tried the Chinese Kitchen. An overwhelming choice of assorted Dim sum that includes Har Gau, Siu Mai, Spinach dumpling and Glutinous rice wrapped in Lotus leaf.
Indulge in expertly cooked Fresh Marinated Roast Chicken & Duck, BBQ Roast ‘Char Siew’, with plum sauce, chilli sauce, and minced pickled ginger.
An all time classic in Chinese Cuisine is the Double Boiled Black Chicken Soup with Chinese Herb.
Here is also where you’ll find time-honoured Nyonya Cuisine, with dishes like Pan-Fried Stuffed Chilli with Tau Chew Sauce, Wok Fried Bamboo Clams with local basil leaf, and Nyonya style vegetable. Finish off with an assortment of Chinese desserts.
Just for this festive Christmas season, you can also tuck into Roast Turkey with all the trimmings.
As we sat there nursing out bursting bellies, Terry, Lexie, Alvin and I discussed what we’d tried. It was obvious to all of us that the one thing that stands out about the food at Makan Kitchen is its homestyle cooking. With so much on offer, my advice is to try a little bit of everything for starters, but focus on only one kitchen for your main course. That way you can fully appreciate your chosen cuisine for all it’s worth. And you won’t overeat or waste either!
One of the best local buffets in town by far. Makan Kitchen – A true showcase of Malaysian Dining.
Thanks to Cindy and the team at Makan Kitchen for filling us up with so much good food!
Special thanks to Alvin (www.damienphotography.com) for the beautiful photos.
All this week, tune in from Eleven2Three to win a buffet for 2 worth RM 150! vouchers to Makan Kitchen @ Doubletree by Hilton, Kuala Lumpur. The Big Red Food Review with me Aly. Only on Red FM, Today’s Best Music!
104.9 in the Klang Valley.
The Full Makan Kitchen Experience
Lunch – RM59++ (adults) RM 29.50++ (per child below 12 yrs)
Dinner – RM79++ (adults) RM39.50 (per child below 12 yrs)
Makan Kitchen @ Doubletree by Hilton, Kuala Lumpur
The Intermark, 182 Jalan Tun Razak, 50400 Kuala Lumpur
T: +603 21727272
The Daily Grind @ Bangsar Village
Your all time favourite gourmet burger joint is back! After a month long relocation and renovation, Award Winning The Daily Grind (TDG)is back in a brand new location, with a new look, and new items on the menu!
It’s not just American cuisine anymore. Now TDG offers everything Western, from hot dogs to delicious soups, pastas and irresistible desserts. Same fresh ingredients, same great taste, with a focus on gourmet burgers.
The new layout means the restaurant is divided into 3 sections.
A more private area that you enter through the mall entrance, and a brighter space with large windows facing the street.
Terry (Red FM Drive), Hazim (Red Weekends), Yin (Red Breakfast Producer) and I sat down at a high top table in the third area where the bar is, for a more laid back feel.
TDG’s Nibbles Platter
This platter has had a makeover and now consists of beef meatballs, spicy dynamite chicken wings, stuffed jalapeno peppers and calamari rings in a light, golden batter.
All TDG’s burgers are cooked to order, so have a little patience as perfection takes time. All sauces, from ketchup to chilli to mustard and mayo are made in-house with no additives or preservatives.
TDG’s Foie Gras Burger (RM55) – ALL TIME FAVOURITE!
Extremely decadent. I mean, this burger is like king of burgers, and is what pan seared foie gras with balsamic palm sugar glaze, laid over a juicy beef patty, slices of grilled Portobello & a dollop of onion cranberry jam. 100% meat, as are all TDG’s burgers. Terry claimed this burger as soon as it arrived.
A good burger doesn’t have to be made from beef. You can have chicken, or fish, even softshell crab, and my favourite alternative, lamb.
My Big Fat Greek Burger (RM29)
A new addition to the menu, this burger is inspired totally by Greek cuisine. A tender, spiced lamb patty, served in warm pita bread with grilled eggplant, cucumber, tzatziki (greek yogurt with herbs) accompanied by feta cheese salad and fries.
Triple Stacked (RM35)
Got a big appetite? This is the burger for you! It’s triple stacked! Three juicy 100g patties, layered in cheddar, pickles, turkey bacon, homemade ketchup and mustard, and a side of fat, crunchy fries.
Chermoula Super Dog (RM24)
Like the Foie Gras Burger is the King of burgers, I have christened this the King of Hot Dogs. Two, count em, two giant sausages with Chermoula seasoning (Moroccan herb spice marinade), spicy jalapeno salsa, and smothered with a layer of smooth, creamy avocado. Open wide, ‘cos this baby is a force to be reckoned with!
Seafood Spaghetti (RM27)
As an alternative to burgers, TGD also has numerous pastas for you to choose from. The Seafood Spaghetti is their twist on the classic Italian Marinara. Fresh seafood simmered in a tomato based white wine and garlic broth. Fragrant, tasty, and easy to slurp up!
Peanut Butter & Roasted Banana Pie (RM16)
Oh yes, sweet and savoury! My favourite kinda dessert. Rich, thick and gooey, a lovely dessert for sharing or for throwing that diet out the window!
Salty Caramel Chocolate Cake (PREVIEW)
Another sweet savoury combo that we all adored. Salty caramel and rich chocolate go together like birds of a feather. Yin’s fork never spent more than a second away from the cake, as it made the journey from mouth to plate and back again. Highly recommended!
Luscious Lemon Drizzle Cake – (PREVIEW)
Sweet and sour, another fabulous combination! Light and fluffy sponge cake with a tart icing. They definitely named it right! Luscious…
I love The Daily Grind. Terry loves The Daily Grind. Hazim loooooooooves The Daily Grind (he confessed he eats there almost every week) and Yin absolutely loves them too, especially the desserts!
So many of us lovin’ TDG, you should get in on some of the action too!
Thanks Selena and the team at The Daily Grind for the amazing, filling meal!
All this week, tune in from Eleven2Three to win RM100 vouchers to the Daily Grind at Bangsar Village!
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THE DAILY GRIND
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