Food Channel


[GUEST POST] – Soo Yin from Foodeverywhere


They said crazy twist gives you the explosive experience in your dishes. I say that gives lots of fun, along with style to Chef Aaron Craze as he whips up the taste and flavours brilliantly with the ingenious use of conventional ingredients but bold attempt to create amazing flavours out of the ordinary.


The Asian Food Channel (AFC) and the Berjaya University College of Hospitality jointly features the British culinary talent and AFC celebrity, Aaron Craze, in the ‘Aaron Craze: Rude Boy Cooks’ tour this month and I got this amazing chance to meet this awesomely fun loving chef while engaging with this astounding dining experience, serving a full course meal hosted by man himself.


The trouble getting to the BERJAYA University College of Hospitality (official venue sponsor) was a pain on a Thursday night. But the meal was blissfully bedazzling. The students performed at their best when serving the guests and options of several buns were served. The soft buns are not too bad while the butter was of good quality.


The appetisers were really delicious and it was really thoughtful of them to take into consideration of those who do not consume beef for religious reasons. The first being the Beef Carpaccio with Shaved Pickled Radish and Micro Greens which I really enjoyed very much. There is my favourite arugula and not to mention how the crunch from the shaved pickled radish gave the amazing texture to the dish. When served, it was still chilled so that is real comforting to eat when there is raw meat in it. Kudos to the students, given there were so many guests and all were served simultaneously.


There is a substitution to this for those who do not consume beef for whatever reason and the substitution for this is the pumpkin salad.


The star of appetisers is for sure this Scallop Crudo with Pomegranate, Crispy Ginger, Shiso Cress and Coconut. The raw scallop is obviously fresh, while the delicate pieces of pomegranate burst into refreshing sweetness when chewing it. Next in line is the tropical flavour of coconut followed by the perk of crispy ginger while the shiso cress beautifully completes the presentation of this dish.


Warming up the palate and appetite next was the Snow Pea and Spearmint Soup which was pleasantly the most delicious snow pea soup I have ever had. The soup was breathtaking with the cooling blast of mint right at the end of the warm legume fragrant.


The main is serving at three options while most choose the Poached Barramundi with Yellow Darwin Sauce and Pak Choi which is also the demonstrated dish live on the set over a glass. Full recipe here .

The playful chef really entertained the guests and while letting his mischievous and fun nature sparkle throughout the demonstration, he explained the name of the dish. It is said that he breaks all conventional cooking rules and spills all fervor onto all his dishes while cooking. It is not hard to not notice is bubbly character when he got himself stuck at this tiny opening of the glass panel.


I had my eye on the Aubergine and Mozzarella Bake and am really keen to try this dish, but was served the Poached Barramundi with Yellow Darwin Sauce and Pak Choi instead. Also on the main course option was the Wasabi Crusted Lamb with Braised Chinese Leeks which might not be a preference to the majority as not many can accept the distinguish flavour of lamb hence most just settled with the fish instead. The sauce resembles the local butter milk dishes, only this one is a more diluted form. Which means, by comparison the flavour falls short to satisfy those so used to the common rich butter milk flavour.


Dessert is interestingly fusion touch of a combined culinary. The Thai Basil Panna Cotta with Scottish Shortbread Biscuit and Poached Rhubarb illustrates an Italian dessert with Thai Basil while the poached rhubarb decorates it beautifully.


The Scottish Shortbread Biscuit on this dessert was the least impressive I am guessing probably due to over exposed on the plate for too long.


Chef Aaron Craze exhibits strong determination, immense perseverance, passion, and meticulous when it comes to culinary. Coming from a disadvantage background, he transformed to a celebrity chef when he prevails as the winner in Jamie’s Chef, a television competition created by Jamie Oliver back in 2007 with outstanding performance. With strong devotion and determination, he has pushed himself through many challenging moments in his journey to becoming a successful chef and definitely serves as an inspiration to not just budding chefs alone, but many others as well.


The night ended with greeting his guests from table to table and a toast of loud “YUM…SENG..!” at our table. The man himself is such a good sport. He also find the premium beer Kronenbourg 1164 somewhat refreshing. And since I am no fan of beer, I can only thank them for being one of the sponsors and for the invitation.


The Asian Food Channel will be showing Rude Boy Food every Thursday at 11pm on Astro Channel 703 for 13 weeks (till 27th June). Catch Aaron Craze and his crazy weave in culinary in this exciting new series and you are sure to be enthralled by those delicious foods as well as to be entertained by his charming skills.


Thank the good food and the effort of all the cooks and staffs for serving us. And most importantly, thank Soo Yin from Foodeverywhere for the great write up.

You can like my FB page – Foodeverywhere and follow me in Twitter : @sycookies

Signing off:
Soo Yin ^^

Few days ago, I was invited and many other bloggers to attend an exclusive preview, one hour special of Chef Daniel Boulud’s ‘One Night In Singapore’ preview by Guldip from Alice George Communications PR to the AFC in Malaysia.. Thanks to Bigboysoven too. The party was held at Neo, KL one of the latest addition to the area that had just recently opens its door to the public which is just located next to Tamarind Hill.

I have seen people taking great shots on this place especially at night.

very nice and relaxing classy interior.

The outdoor section offers a relaxing drinking area good to catch up with friends.
I found this pretty interesting in the toilet, which like little kid, you have to filled in the empty place full and let the water flow down.
We were greeted with drinks, that the bar tender asked me, you want sweet or sour.
We were the first group of people that reach there, from left Citygal, Christine and Chris and me.
The 2 funny guy that you will never get bored talking with, suddenly forgot the guy’s name on my left(pai seh pai she) and Richard on my right.
Jessica, me and Kent
The owner of Neo Restaurant and the co-Founder and MD of AFC Mr.Hian Goh
of course took the opportunity to take pics with them.
A very funny and friendly guy.
We were all greeted by light snacks before going into the premier of the show.
All the bloggers are ready to watch such a great premier from one of the best chef in the world.
He briefly tell us how he engage with the Chef and the whole filming process. Pretty interesting journey where the whole shot is film at the iconic Fullerton Hotel in Singapore is the architectural centerpiece of this culinary event where he is buidling his name in center stage Asia.
Here are some background about the great chef himself:
Daniel Boulud is Chef-Owner of ten award-winning restaurants and the Feast & Fetes catering company. While he hails from Lyon, France, It is in New York that he has truly mastered the culinary scene, so much so that Daniel Boulud is today considered of Americas leading culinary authorities. Over the last two decades, Boulud has evolved from a chef to a chef-restaurateur, bringing his artistry to his New York City restaurants DANIEL, Café Boulud, DB Bistro Moderne, Bar Boulud and now, DBGB Kitchen and Bar.
In addition, he has created Café Boulud Palm Beach and Daniel Boulud Brasserie at the Wynn Las Vegas Resort. In May 2008, the chef extended his culinary reach internationally, opening Maison Boulud in the Legation Quarter in Beijing, China. Daniel Boulud and his restaurant management company, The Dinex Group, have also recently formed a partnership in Vancouver where they manage the renowned Relais & Chateaux restaurant, Lumiere. Adjacent to Lumiere they have created a new DB Bistro Moderne, a sister restaurant to the one in Manhattans Midtown.
Bouluds culinary accolades include James Beard Foundation awards for Outstanding Restaurateur, Best Chef of New York City and Outstanding Chef of the Year. Restaurant DANIEL has been named one of the ten best restaurants in the world by the international Herald Tribune, received Gourmet Magazines Top Table award and a coveted four star rating from The New York Times, as well as Wine Spectators Grand Award. The Chef has authored six books and has created three seasons his After Hours with Daniel television series. Daniel Boulud appears exclusively on the Asian Food Channel.
The Sneak peak.
He and his great team.
The chef himself enjoying the taste of King of Fruit-Durian.
The decoration indeed very creative.
After an hour long event, every one got mingling around yet I am very impress on how the chef coordinate everything by himself. I thought this would only happen in Hong Kong TVB series but didnt know that it actually happen on one of the best chef. Everything that he had done that makes the dinner so perfect yet so tempting with saliva licking. You gotta catch the documantary. Its worth to watch.
This is where I have met CK Lam in person which is one of the famous food blogger in Penang. From left : Lingzie, Jessica, Me, CK and Shirley.
Dinner was yet to be served and on my way walking to the toilet I saw this. They are not Chef Daniel Boulud team’s but they sure are doing their best to get the dinner done nice and presentable.
This dish had long name but was told by one of the waiter that it’s a dish you must try. At first I thought it was a bacon, but only after that got to know that it was one of the part in Salmon or Tuna’s which is the most expensive part from the whole fish.
I can just tell you that, it melts in your mouth and the flavor just burst in your month. Something which I never had before and one of the best.
Scallop was fresh and delightful. The beef is soft yet juicy and topping with the gravy just makes you finish it within seconds.
Do not really know how to enjoy the desert base, but sure do like the strawberry and the cookies in it.
When it turns dark, this place had surely change to another look. Some place that you would want to stick in with nice and cozy environment..
Now here it gives me the feeling of Survivor elimination round area.
It was an awesome event that for the very first time I attended and hope to attend more in the future. .

Catch this exclusive showcase on tomorrow 29th September Tuesday at 9pm that will be shown on Astro Channel 703 (KL) and StartHub Channel (Sg). More details, click here.

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