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Looking for nice Chinese food for company functions or family gathering? One restaurant the few restaurant that often pop out in my mind is from Oriental Group. One of the restaurant I prefer cuz of their food quality is there. Nevertheless, I believe some of you do dine one of their outlet, Oriental Pavillion in Jaya 33.

Well, they have now expend to next building with new concept & dining experience which is known as Noble Mansion in The Plaza which is Jaya 33 new building that located directly next to it.

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It is another huge outlet by them again as one of the latest creations by Executive Chef Justin Hor, inspired by delicacies of Shunde, the renowned food province in Guangzhou, China. Noble Mansion is a modern interpretation of a Chinese traditional mansion. The restaurant is divided into a few sections – The Lantern, The Bamboo Courtyard, The Terracota Rooms and The Grand Hall – to elevate your dining experience to the next level.

Specially for this outlet, there are a few signature dishes such as Liver Sausage in ‘Char Siew’ Roll, Giant Scallops, Fresh Water Prawns, Ocean Garoupa & other Seafoods in a Big Wok with Fish Stock, Pan Fried Live Australian Whole Abalone, Roast Suckling Pig with Liver Sausage, Steamed Live Australian Perch with Chef’s Special Preserved Radish.

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Upon entering their main entrance, you will be greeted upon and be seated at this huge waiting area.

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For big families you will love it here as their private dining room is pretty huge and was told can maximum host 3 tables as we are seated in one of the room.

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Some of the rooms even comes with karaoke set. Interesting. .

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Chef Justin did mention before as Malaysian diners are very different compare with other countries, that everything we consume must pair along with some sauces. Therefore he created his own signature sauces and one of the sauces that you must not miss is his Chili Oil. Ken took 1 + 1 for himself when the night ends and some of them too. I love it myself with its fragrant and not too spicy of it. Perfect to go along with almost all dishes.

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For a start we kick start with appetizer Zuchinni with minced Ginger @ RM 8. Something simple, with zuchinni is very crips and ginger is not too spicy. Love it.

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If you want some pork satay to kick start off with first then BBQ Pork in Skewers @ RM 12 per portion is well marinated and bbq with chef special sauce at the side that pairs pretty well.

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Smoked Vegetarian Spring Roll @ RM 8

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Premium Anchovies & Star Fruit in the Oriental Cincalok Sauce @ RM 14 will be one of my recommended appetizer to start off with. Its something new that I have not tried before especially to take star fruit to comes out with starter and anchovies that combines very well in taste. A bit sour with light salty sweetness end that makes this one of its kind.

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Nomally we have pig in the blanket and in Chinese restaurant this will be one of the dish is similiar to that, Liver Sausage ‘Char Siew Roll’ @ RM 16. Drench in its own special sauce before going into pan fried and the fragrant of the char siew has the taste of light smoky end, top with some sesame on top to enhance the light taste of it.

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If you do dine at Oriental Group often, I am sure that you know a few of their signature. One of it is Steamed Fresh Water Prawns @ RM 28 per pax. Huge juicy succulent prawn being steam along with organic egg yolk to make the sauce slightly creamy, which is just perfect that is not too thick. We drank the sauce till its last drop.

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This is another new type of dish I am getting, Steamed Ocean Garoupa with Shunde Style @ RM 330 each. Love the taste of it as you can see there are green and red chili being added on top. Steam along that make the soy sauce taste awesome, filled with light green chili sour vinegar taste with chef special season for red chili make it mild spicy. Perfect to go along with rice.

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Fish meat is so soft, taste sweet and fresh.

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Ehhemm.. How often do you see such a huge shinning piglet being place infront of your dinning table. I can count mine with 5 fingers. 😀

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We enjoy every bite of this piglet as its pretty huge. Well marinated from chef own special ingredient then slowly roast it. The skin is so crisps that after put in mouth, I can hear the person next to me on the sound of the crisps. The meat is soft and tender with fragrance of it so aromatic. A MUST HAVE!

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Before our next dish, we are given lemon, star fruit shots to cleanse our palette before next dish. If I can have 4 more shots, it will be just nice. 😀

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Lobster with Chicken & Pig Stomach in Spicy Sauce @ RM 80 per person.

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One of the dishes that not many people will like the whole 3 ingredients being added on, especially me and a few others we feel blessed as most of the pig stomach is finish by us. Done perfectly well, with lobster is fresh and chewy to my likings and the spicy end its nice to end with a little spicy. Optional, you can add on with their chili oil to bring in extra flavor.

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After with a lot of meat, I find that Braised wolfberry shoots with egg @ RM 28 per portion its very appetizing , simple and nice.

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Next dish is another surprise for us as Roasted Suckling Pig with Glutinous Rice @ RM 330 is another wonderful dish.

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Aromatic enough to make it as a closing dish for mains. Every one just attack on the skin first follow suit with the rice.

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Rice Noodle with Abalone Sauce @ RM 28.

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Sauce is thick enough and yet very fragrant as the sauce is being boiled and prepare for few hours.

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As for dessert, we are being served with Chilled Sweetend Fuji Apple with Snow Jelly, Ginko, Fresh Lily & Red Dates @ RM 13 per pax. A MUST HAVE dessert that the soup is refreshing, mild sweetness and I am enjoying every sip and bite of it.

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Angry Bird? Nope, this is cute little piglets known as Longevity Piglet Bun @ RM 28 for 4 pcs.

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Its filled with leng yong and salted egg in it to make it a perfect ending for all of us.

Of course, I do dine at some of their outlets and surely this restaurant offereing is another new range of food by the Chef himselves to make this outlet different from what they have. IF you are looking to dine some Chinese food with some infusion from China, this is certainly will be one of the outlet to pay a visit. Recommended.

Location:
NOBLE MANSION
1st Floor, The Plaza @ Jaya 33,
No.1, Jalan Semangat, Section 13,
46100 Petaling Jaya, Selangor
Tel: 03-7932 3288

GPS: 3.109636,101.638201

Operation Hours:
Mondays – Sundays and Public Holidays
11.00 am – 3.00 pm
6.00 pm – 11.00 pm

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I just discover back a folder that I have been looking back last time. It was a job I am assisting my friend for a food photoshoot in this restaurant for her magazine write up. It was a great exposure and experience for that time given by Ee Lune my ex colleague.

I am sure some of you have read the write up for Ozeki Italia (click here) which is a new division from this company with a cross mixture of authentic food with Italian. As we head back to the main branch that had been operate in the heart of Kuala Lumpur which is Ozeki Toyko Cuisine located next to KLCC or the building next to Poppy Club (used to be).

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Ozeki Tokyo Cuisine offer authentic Japanese food dining experience which is not so much localise. Filling your plate with fresh sashimi and chef special of the day is something that you would usually hunt for. I love something which is unique or not in the menu.

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a huge spacious place that can easily filled up 80 – 100 pax of customer at one go and this restaurant have their loyal customer base which is most of them are Japanese.

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Soft music playing at the background, great service from the floor crew, recycle sakae bottle used to decorate as wall partitions, providing a simple dining experience.

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All these kitchen crew are all train by  Executive Chef Hitoshi Kimijima . ..

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and I get to see Executive Chef  Hitoshi Kimijima with his superb knife skills on slicing all the sashimi. I often get to watch this on Japanese drama but never live and up close.

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Salmon sashimi. .

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Edamame boil in hot water that make it soft and warm. I used to dislike this dish and friend thought me how to enjoy it ..

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Then we were pamper with sake. I love this bottle of sake that is serve on chill, simple and easy to drink and pairs well with sashimi. Fragrant on the after taste. If you do come here and dine, try to order this bottle. – Recommended~ (apologize for not knowing the name of this sake)

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another one is with plum and lemon flavor. Simply refreshing and drink with care.

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Mango unagi salad. . . . something new to me as the dressing pairs well with unagi and mango, mango is fresh and unagi been grill to perfection.

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Presentation of Sashimi boat is simple and place on top of a ice bed to ensure the freshness.. Needless to say, it had been a while since I come near to good sashimi and no wonder this outlet is still standing strong after 10 years.

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One word to say, it taste awesome!

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Next is this beef cubes being place on top of the hot grilling pan and let it grill slowly. Juicy and moist  as it is and the fats of beef make grilling and oozing out along make the taste even more aromatic.

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something light to dance on our palate that seve in a unique way with a huge cube of wooden plank at the bottom with fire cooking along on this huge shell of scallop is something light and tasty. Huge scallop meat is fresh, chewy when biting.

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Volcano roll . ..

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One of the best volcano roll that I can find in KL, with fresh ingredient and drench with burning cheeze along its the most perfect dish and taste I have discover so far. Would not want to describe this and would love you to go try for yourself. – highly recommended!

If you are looking for authentic Japanese restaurant to dine, this is one of a restaurant would fall into my recommended dining area and of course there are other good Japanese dining as well, but this outlet is not to be miss.

Location:
Ozeki Tokyo Japanese Restaurant
Menara TA One, Ground Floor,
No. 22, Jalan P.Ramlee, 50250 Kuala Lumpur

Tel: 03 2166 4263

Opening times: Open daily, 12noon-2:30pm, 6:30-11pm

GPS: 3.156724, 101.709795


View Ozeki Tokyo Cuisine in a larger map

In Malaysia what can we expect more is public holidays. Another upcoming festival which is Deepavali. Another great celebration for Indians and Mandarin Oriental Hotel, KL is taking this opportunity to celebrate it with a week-long of Indian Flavours at Mosaic. Hailing from New Delhi a guest chef Vinay Barua and Chef Mahboob Alam promises gastronomist an unforgettable authentic Indian cuisine indulgence.

Under their belt with more than 33 years of experience in hospitality industry, Barua Executive Chef of The Ashok, New Dehli is no stranger in India’s culinary scene.

Right before we head into the dining area, we were shown New Delhi cultural dance.

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A lil bit of Mosiac as I love the newly renovated place that was ready just right 1 year ago that had made this place one of its kind. Elegant interior reflecting the Pernanakan Culture with its collaborative finishing, with customize flooring, intricate hanging pewter lights. I came here last year and their buffet spread is good (click here).

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Lets introduce you the ambiance of the area along with tempting deserts corner

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During this food festival, we will be treated with many kinds of authentic Indian dishes with three delectable menus on rotation through the week. Marinated and mixed to perfection with fresh herbs, spices and chili, as both of the chef will be delighting your taste bud with their skills by highlighting taste and flavors by roasting, stewing, oven-baking and frying on selection of meat and seafood.

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Head to India counter and you will be thrilled with the selection that they are offering.

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keke, first time doing video introduction on food also testing out the video. Hope it drool you~ Besides that, this is the first time I had a taste of New Delhi food and it sure do impress me on their curry which is certainly taste slightly different as its more aromatic and taste of spices are there. Food is not spicy yet its nice to pair with the Biryani rice or Nan. . .

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This is one of my favourite section that they have well marinated red meat like lamb, and steak that is ready to be cook on the spot for you.

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Here is the selection and also condiments to pair along, a sauce that not to be miss is wasabi mustard. So awesome that it will make your tears out . . .

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Other selection that you can enjoy . .

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Cheese lover this would be your section not to be miss. Well presented in wooden wine boxes  . .

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Then head to dessert section . .

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Types of shots from India that make your appetite start kicking

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Then follow by another cultural dance. . .

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For desert lovers, can try something unique like Kesari Kheer – a chilled basmati rice pudding topped with saffron and flaked pistachio, Khubani  Ka meetha – stewed apricots topped with condensed milk cream and essence of rose and a few more. Bottom right section is homemade ice cream.

For this exciting buffet range are price reasonable :

Lunch – RM 88++
Dinner – RM 108++ (Sunday to Thursday)
RM 128 ++ ( Friday and Saturday)

This buffet spread will end on 11th Nov.

Location:
MOSAIC
Mandarin Oriental Kuala Lumpur
Kuala Lumpur City Centre
50088 Kuala Lumpur
For Reservations
T: +603-2179 8881
E: [email protected]
W: www.mandarinoriental.com

All pictures and video taken with Samsung NX 210 

One of the cool events coming up that I just cant wait which is happening very very soon. Its about Hennessy X.O Appreciation Grows dinner series, which will be meticulously orchestrated by Chef Edward Lee this 18-21 April 2012 that turns out to be one of the most celebrated event for the year.

During the dinner Hennessy X.O is going to showcase into the originality of its makers in creating a superior product and birthing the prestige spirits market as with this Hennessy X.O’s “Appreciation Grows” that aim to define excellence, quality, originality and heritage of Hennessy X.O

I am one Hennessy X.O lover myself and to feature this great spirit by featuring true creations on celebrating the the brand its something unique also with many years pass by, the spirit also evolve and will look forward on the introduction of the Hennessy New Pack and Hennessy X.O Mathusalem.

Nevertheless, I have seen the profile of Chef Edward Lee and I must share his profile with you guys:

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EDWARD LEE
EXECUTIVE CHEF
OWNER OF 610 MAGNOLIA

Chef Edward Lee’s story – and his food – could only happen in America. One part Southern soul, one part Asian spice, and one part New York attitude, Lee is a Korean-American who grew up in Brooklyn, trained in classical French kitchens, and has spent the better part of a decade cooking in Louisville, Kentucky.
Lee’s passion for food is only surpassed by his sense of adventure; it is, after all, what took him to Louisville from a successful career in New York City. In 2001, on a cross-country road trip, Lee wound up in Louisville during Derby Week, the busiest dining week of the year. On a tip from a friend, he sought out the eccentric chef of a local gem called 610 Magnolia, finagling an invitation to work in the kitchen for the week. Impressed with Lee’s passion and skill, the chef offered him the restaurant less than a year later, and his Southern adventures began. The rest is history.

A James Beard finalist for Best Chef: Southeast in 2011, he has been featured in Gourmet and Esquire magazines, defeated Iron Chef Jose Garces on Food Network’s “Iron Chef America,” appeared on the CBS “Early Show” preparing an eclectic three-course meal for a family of four for under $40, and was most recently seen on “Top Chef: Texas.” Lee continues to seek out adventure, whether fishing bare-handed in a Kentucky creek, hunting for venison, working in a slaughterhouse or dropping in on a friend’s restaurant to cook for a few days. He approaches his professional and culinary life with candor, humor, and –most importantly – the same spirit of adventure that was the original impetus for his success.

I just cant wait to attend this event and I shall share what had happen in the event on my next blog post . .hehe~

To me, one of the place that I used to hang out often is Solaris KL and recently I discover a new place drink and dine or would be another new area of F&B at Mont Kiara Area is this Solaris Dutamas. The place is 90% complete and there are quite handful of F&B already operating in the area. On the Table

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Then my friend tag me along to this restaurant On The Table as she said, the chef served good food, when there are nice food to go for, how could I resist as only to give in.

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Its a very simple casual dining place which . . . .

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with contemporary ambiance and sofa seating . .

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they also have open concept kitchen where to show how they chef work and the cleanliness of their place.

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i love this section where all the dish come out from the kitchen to be served to the customer that have 2 gigantic spoon and fork . .

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At the far end which is the private area, that one good concept that I love about this restaurant is ‘On The Table’ that allows us to order something off the menu and try to give us experience variety of cuisine available in the world to be available on the table, just that have to make booking and let the chef know that you will like to dine something off from their menu. They have great combination of a few chef with different expertise in different cuisine that trying to fulfill customers satisfaction as much as possible. You can even asked them what is the fresh ingredient you got for the day and ask them to cook along that line or they will play around with the fresh ingredient and come out something special for you.

Then we were caught by surprise when we were told that the person lead by  Executive Chef Riz Redz that have vast experience in Italian cuisine at oversea for more than 10 years and also son of our very own local celebrity Chef ‘Chef Wan’

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