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After much anticipation from the first food hunt trail Hennessy X.O with Chef Micheal Han at the beginning of the month (click here), I was counting days to this much finale event. Keep wondering for the past 3 weeks how is the chef gonna deconstruct our Penang street food. As last round we get to know that the chef is amaze with some of the dishes especially the oh,chien. On my thought, it just would not jive along what is going to be serve tonight.

All of us are here again, truly honour to be invited again by both G2 and MHD to this exclusive event. Tonight we will be dining along with Chef creation on how he had deconstruct all our beloved Penang food to another level to pair along with Hennessy X.O.

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As we were ask to gather around lobby at 7.30pm and guess what? Infront of G-Hotel, we were ferry by trishaws to our dinner location and its just another great level of experience that so many security blocking the road and all the trishaw uncle paddling their way there thru busy traffic in Gurney Drive.

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Just right about 2 blocks away we had reach our dinner destination St Joseph’s Novitiate, a heritage building that had restore and being center of lime light under new¬†construction Gurney Paragon.

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I am amazed that they had transform the whole place into Hennessy X.O stuff with red carpet being roll out. For the first time felt like VIP. ūüėÄ

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As right after registration, we were usher up to this wooden stair case that lit along with candles like, follow the light, you wont be lost.

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Right at the entrance I saw Will Quah, of course will be the official Emcee for the night.

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Time is still pretty early, and as early as 7.30pm we are all enjoying our glass of Hennessy X.O already.

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Select your drinks sir, would you like it to be –¬†neat, on the rocks, or with water

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They will be moving around to ensure that your glass doesnt run dry.

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I further venture around then there is this quartet serenades guests upon arrival. It reminds me of all those rich doing a high end charity like what you seen in the Hollywood movie with us chatting around and enjoying the soft music background.

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Just love this area, its cozy, fitted with dark comfy sofa and just plunge yourself onto it will stuck there for a while.

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upon drinking on my glass, I starred at the glass momentarily then only I realise the uniqueness of the glass, right at the bottom there is all the wordings. Love mine with little water and a cube of ice to just make it slightly chill.

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With yeng kor Cheng Yi – Fatboybakes, leng chai Robert from G2, Anna – annna.net and me

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As the time hit, we were ask to enter to the dining hall and my oh my, it instantly reminds me of Harry Potter movie dinning scene. With long tables that every one is seated and I thought, if every one in classic dressing like Harry Potter movie then it will be super cool. Nevertheless the most important is, the presence of Hennessy X.O drink with us all night long. ūüėÄ

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Found my seating and greeted with a cool folded napkins in tuxedo style along with menu being clip in between..

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Everyone is just so busy taking pictures along with cameras exchanging here and there.

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This is what happen when camera are being exchange as I also do want to be in the picture. I do not have the tux so I borrowed it to look smart.

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The whole event started off with Will Quah introducing and welcoming all of us.

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A glimpse on Chef Han to those who have not seen him in person.

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Menu for the night, it blows me away as what we sampling around on early month, it came out 90%. What a great challenge for the chef and just cant wait to get a bit on all those wonderful creation.

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We set sail on our first dish of the night. Pie Tee –¬†Chutoro and Ginger

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It was presented on a huge cube of wood standing tall is this 2 pai tee that does not look much different from our local scene and one thing for sure, ingredient inside looks solid. Blends of eggs with fatty tuna mix with herbed mayonnaise, tarragon, parsley, chives and chervil, taste is light and I pop the whole thing in one mouth bite, then end with sip of Hennessy. Blends well in my thought.

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Then every one started to chat about the dish, what do you think? Its like good, and lets continue to drink!

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Then I manage to peek into the kitchen, that chef and his team are so busy preparing our second dish.

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Here comes our Penang famous Rojak –¬†¬†Violets and Carambola Flowers

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Being deconstructed in a way that its too pretty to be eaten.¬†Colorful¬†to my eyes and start to wonder what is those mini roll. It is a mixture of fruits and vegetable, being cut finely then curl along with straws to make the size even. Add on with prawn paste, end with sprinkles of crunchy peanut, garnish along with edible flowers. Each plate are being serve with 30 cylinders. Every roll is crunchy and ‘heh kor’ is not too strong, just light enough to pair along with the vegetable and fruits. I find it goes better with neat rather than with some water.

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Halfway thru our dinner, we were greeted with this amazing voice that most of us turn our attention to her. Soft sweet voice that sings all classic songs with a few piece of classical instruments is the right blend that had been missing out.

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As my attention was to that sweet voice but huge bowl and good expression by Ciki pull me back to my food. Next up on our table is Assam Laksa.  Two plump seared  scallops from Froya, garnished with herbs, and the most unique part of all is a 50ml bottle of stock in a medicine bottle. In first sight I thought what is that bottle all about that looks like cough syrup. Then we were told by the chef its actually the soup to be add on.

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Just on my own thought, – how did the chef come out with all this idea. Just one of its kind on how to present Laksa in different level. The soup on the bottle is serve in room temperature as if its pippin hot we wont be able to hold it. If its served cold, the taste will not be perfect therefore room temperature was the perfect combination

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After pouring all the soup, and the strong smell of the soup just float into the air, smells as good as the original laksa.

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Putting first sip of soup base by tasting it, I pause for a while same to the rest, is the soup cold? Well, room temperature as we totally forgot about it whereby we are so used in eating laksa with its soup pippin hot. It would even taste better if the soup is warm, yet if the soup saltiness slightly tone down then its perfect. Never the less, the scallop is amazingly juicy, soft  and huge.

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Laksa turns out to be my favorite dish of the night as many commented its too salty yet I still like it as it pairs well with my neat Hennessy X.O

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Then Karen with the rest of MHD team members share their delights on how the whole process of engagement and how all of us enjoy the food.

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We will never stop take pictures when alcohol keep flowing down . .:D

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Or Chien –¬†with Duck Eggs and Smoked Oil.

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pre cooked in buttermilk, adding to its creamy texture, deep fried Panko (Japanese bread crumbs), to add onto that crispy texture, chives and the edible kelp, Kombu are place on top. Right after Anna finish this oyster, she starred at mine as I am still busy taking pictures of this then  I have to place both hands protecting it from being stolen.

I put the whole oyster in and only understand why she stared at the oyster.

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Hokkien Mee – Sakura Ebi and XO Sauce.

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Noodle was soft as the main ingredients in it is sakura ebi that I try to eat every bite with it that create a slight saltiness yet spicy just that its too oily.

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When I saw the menu he have Nasi Kandar cook, I was totally amaze and really looking forward to it as our last food hunt with chef, he also fell inlove with the taste of spices. Amazingly, it took chef 3 days to marinate along with rendance saunce onto this awesome piece of  Wagyu Cheeks, Onions and Ash.

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The tenderness and softness  of the wagyu cannot be describe as I found myself eating for the first time a meat that being marinate for 3 days. Apparently all this process have to be done in Singapore then air flew in as some of the ingredients he wants are unable to be located

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ABC @ Horseradish, Hibiscus and Rose Hips

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Ice Kacang turns out to be a whole new experience to be that condiments, such as rose hip, horseradish, and hibiscus will be a unique combination to me.

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Right at the end of the dinner, Chef Micheal Han and team came out and I must say what a amazing experience that you have give to us. Really out of our imagination on the ingredients that you use that manage to pull it near to our favourite Penang street food yet to prepare dishes for so many guess on the night its absolutely amazing.

Next day, we were then gathered for a Q&A Session with Chef and Karen¬†Marketing Director of Mo√ęt Hennessy Diageo Malaysia. Dinner for appreciation Grows are meant to be injected with new ideas, concepts and venue is one of a important factor for all their¬†exclusive¬†dining. By choosing some one who can relate onto their brand is a challenge yet cannot deny that,¬†scouting¬†chef talent is one of their expertise that Chef Micheal Han really able to come out with all the food into a new dimension. Its¬†truly¬†a new dining experience to me as the previous dinner on Hennessy X.O Appreciation night with Chef Edward Lee is totally different.

I am already looking forward for next installment. Can’t wait.

If you are in Taiwan, and you love street food or some street shopping and enjoy bargaining then, there is one place that you must not miss. It is not only famous to tourist but also locals, most of the time, this night market is sardine packed with people and if you do go there during their summer break or school holiday you can just expect to be push around. Shilin Market is one of the biggest and most famous night market in Taipei District. Easy access from public transportation that you can stop by at Shilin Night Market Station and the night market is located just opposite it.

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This is one of the biggest junction that I have came accross. Lets start off with our very first food hunting. Please be aware that this post involves alot of food and drinks that might harm your eye sight and make a lil damage on your stomach.

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Fish ball and fried squid for that kind of size, guess how much you have to pay? Its chewy, very cripsy from the outside.

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Then we got introduce that there is one of the best fried chicken among so many stalls in this area which is stall no 5+. Once you walked into this big food market you will see a long que and that would certainly be the fried chicken stall.

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Nono and Jennifer were helping us to be in the line while we were busy taking pictures. It took us about 15 minutes wait because the people in the line just do not buy one, at least 3 pcs per pax.

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For such a huge piece of crispy fried chicken it cost only NT50

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After buy it, we were brought inside the food market and I got shock to see how many food stalls are there cramping in this area. So pack and so many food to see. That makes it more than 500 food stalls around this area itself which have not include the main shopping streets of Shilin streets there.

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We were brought to stall 441 which is recommended by Mary’s brother and his friend that this stall serve good Fried Oyster or ‘Oh Jian’

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Besides selling that, they also do have smelly/sticky taufu available in fried or spicy soup version.

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Spicy soup version.

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Fried version.

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Fried oyster here is certainly different from what we have in Malaysia but its something similar. Ours will taste abit jelly’ish but theirs is more on beaten egg that pours on top of the hot plate, fried and wraps it.

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The main difference is that they do add on sauce on top of the Fried Oyster. The sauce turns out to be good, spicy, smooth in texture with a bit of lime sour eat along with the smooth fried oyster is something I do not mind to have the whole plate alone.

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Oyster in there are moderate in size but for the price we are paying, we consider it cheap. One plate for around NT50 which have at least 6-7 oyster.

2009 is coming to and end soon and I have just realise that I have been blogging for a year already. I never thought I would have go up this far as I thought again it would be ‘warm warm chicken shit’ but of course I am proud of myself that really cannot believe I have blog for a year. Starting from nobody and now a very small potato that to compare with alot of great bloggers out there I am just 1% of them. This one wonderful year, I have met alot of people, bloggers and I recall back how I got my very first food review which I was very excited got invited by Sidney (BigBoysOven) and cannot believe it with my own ears that I actually got an invites. I do not know what to say to this wonderful guy that had help me alot and Ken (had thought me in photography) that I am slowly improving in photography skills. To the rest of the gang, you guys rockzzzz
– – – Happy 1st Anniversary to Taufulou.com – – –
Besides that I have 2 Voucher (Padicure and Manicure Worth RM68 and SPA Manicure Worth RM58) to give away, with small little criteria, drop me an email ([email protected]) with an honest feedback, what do you think about taufulou.com so far and ways to improve or what you love to see in the future.. 2 person with the most honest feed back will walk away with the voucher. (ps: do include your contact no. as the winner will notify through phone).
Notification will send to the selected person by 17th December 2009 at 5pm

For the whole month of April I was waiting for this moment. Did not even realise that time had past so fast for the whole month, as kept day dreaming about it, during work surf where to shop, eat and sightseeing. At last, the moment of joy came in. That I am going for my business holiday already.

Even though very tired on the previous night as there are alot of things have to prepare and get done as we are going in a group of 19 from Malaysia and meeting up another 22 from Indonesia in Hong Kong air port later. Did not really sleep the whole night as alot of things happen, have to make sure every 1 waking up and reach my friend’s place on time. By 4am already wake up and hurry and make our move to Pantai Hill Park to be gathered and for the very very very very very last minute during before we about to go onto the taxi, my very best friend Desmond cannot join the trip(paid everything) the reason was, the parents still cannot let him go and the reason given was the H1N1 outbreak. I was so disappointed that my best friend in the end came about and let me know this.

So without anything we can do, we just left and I just say good bye to him and what a waste he cannot join us. Told him that I will buy him souvenir.

I miss this early sun, has been long time since I last saw it. Usually I slept till 8 and to work, of course not as early as this. 7.20am sunrise.

Hahaha..I am so happy that going to fly, just keep thinking what is the first food that I am goin to eat when I am in HK.

Every1 busy prepare to check in. In a mess for everyone, like hawker seller, shouting for ‘Passport Please’…Please give me your passport!!! Cepat cepat!!!
Wohooo…got my ticket and very excited to fly with Cathay Pacific for the very very first time. Previously have been flying under Air Asia, Sg and MAS airline. So far Air Asia had not dissapointed me yet. A great job for a budget airline. Noting to complain. As my friend told me that Cathay is so much better compare to the 3 I mention. Don know why but about to check it out.

Going for boarding at international port.

As usual we were heading to Burger King for our meal then suddenly O’Brien Sandwich was there in the middle. It is a new stall just open up in front of Burger King. Of course I choose this over B.K. I choose their signature which is the O’Brian Crambo Club’.

This is the counter that they are having from the top left, you can choose the dressing and vegie that you want if you go under customise. Muffins and cakes.

Here is what I have ordered ‘O’Brian Triple Toot’ which cost me RM20. It was worth every penny of it. A toast with whole meal bread and the chicken, the onions and the ham just go perfectly well for a breakfast. Must try, highly recommended!

This is how I eat to till the very last bite of it.

Cathay Pacific Airline, will not be my first time and surely will be many times to come, if their destination suits me.
I definitely would give thumbs up for all the air hostess and steward for delivering a good job! They have been very friendly yet their service is first class. No wonder my friend said that she prefer Cathay over the rest. Besides that, of course their staff is more good looking and prettier air crew on board compare to the rest. The QC of air crew is there. Never got disappointed.
The English language that they spoke is just so perfect with the right foreign accent. Just makes them so professional.
By the plane itself, even though I am half way through but I can feel that I am already in Hong Kong, the way they serve is just like the ‘Tim Sum’ Cart in H.K whereby its just so merrier and serve very fast which is their culture.
This is the early breakfast that they serve. ‘Scramble egg with Sausage and potato’. The taste for airline food is good. The egg is perfectly done, the sausage is nice and juicy and the potato although is in between mash and very soft. The bread is warm goes very well with the butter. Just a perfect breakfast to be serve.
For the rating I am giving to you guys 10/10. One of the satisfied on board passenger.
Here am I, after 3 hours and 40 minutes of flight, at lastttttttttttt I have reach Hong Kong!!!!.
Not the end of my post yet. More to come!~

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