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Right before Raya, I was privilege to get an invitation to attend one event with pretty well known person, Chef Amia El Shafei if you do watch Masterchef Australia in this meet and greet session. I have to thank Nuffnang for extending the invites to me that attended at Blu Med, Mid Valley.

[UPDATE: Close down since 2015 Jan]

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 The event took place in one of a new restaurant, Blu Med Ristorante at The Gardens.

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Some Buffet Spread dishes being prepared for all the guess that arriving.

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 Food were pretty decent.

masterchef (4) Those of you who watch Masterchef Australia which is aired on Astro Lifetime Channel, this person certainly would not be stranger to you as after being as a contestant in Master Chef Australia, Season 4, she have huge follwers worldwide since then with her bubbly personality and leads her to win ‘Woman of the Year Award’ in Australia. masterchef (5) Born from mixblood that Dad is Egyptian and mom is from South Korea, Chef Amina learn quite a good recipe from both country. Her great culinary skills that impress by family members that had encourage her to apply in this show. masterchef (8) Well, in this event we are being thought how to cook simple meal that can be prepared just within short time frame. masterchef (9)

Tamarind, Chili and Lemongrass Prawns

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To prepare this great dish, all we need to hunt is fresh tiger prawns, follow by just pan fried it.

masterchef (11) I love the taste of the prawn which is juicy and succulent with the tamarind sauce his slight sour and spicy that makes it a perfect dish to go along. Near to our Prawn sambal but this have its own kick. masterchef (16)

 Here you go on the recipe for you to cook along on this dish.

masterchef (13) Next dish to be cook is Pandan Cake dessert, and she randomly ask one of the crowd to assist her in scooping out the pandan cake from the Chinese tea cup. If you mix it in a right way also by spreading some oil in the cup, it should not be sticking on the cup and easy to come out with a gentle push. masterchef (14) Masterchef Australia Amina El Shafei preparing Steamed Pandan Cake with Lychee, Rambutan and Longan. However I think its something similar to our Chinese version of Huat Kuih, the pinky type. masterchef (17)

 Another recipe for you to follow ..

masterchef (15) Its a pleasure to meet such a well known chef as when I posted up in my Instagram (taufulou) my friend were like OMG, you are with her, please tell her I love her. . This is how well know is she to the MasterChef Fans. Those of you who love cooking, chef Amina wishes to write a recipe book and host cooking lessons. Not only that, as one of her wish is to open a Middle Eastern mezze restaurant with her sister, Eman. Catch MasterChef Australia, first and exclusive on weekdays at 7pm, with same-day repeats at 11pm on Astro Lifetime Channel 709.

Philips Smart Kitchen Cooking Workshop

I have always wanted to add something new for my blog besides traveling which is cooking stuff.. Alright, for traveling post it had been back log pretty bad and shall be updating soon. I love cooking and used to cook alot while I when I was studying overseas. Since back, I have cook much lesser besides my great Maggie Mee meal for dinner. I guess I was lucky to be invited to this event which is something that is new for me and first of its kind too which is Philips Smart Kitchen Cooking Workshop. When I got this invitation, of course my reply would be YES. Something I have always looking forward too or maybe I watch too much Master Chef to have one to be completed as food blogger. Well, another task to put on a tick. Yay.

It was early Saturday morning and was given the kitchen address which is in Menara Axis in PJ. Not only that, we were told to bring some condiments, plates and stuff as there will be a food styling competition among other contestants in the class. This got me even excited as a night early I went to scout for what kind of stuff I can buy to decorate it. Sad to say, I find a lot of wastage and I end up empty handed to the event. 😀

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Upon me entering the room, we were greeting with a few tables and all the ingredients of cooking dish is being prepared and many Philips Kicthen items were being placed on the table.

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On that day, we were told that we are going to cook a few dishes and we have less than 2 hours to do that, and I was like already @[email protected], not sure how to cook that as the dishes for the day to cook are Nasi Briyani Gam Johor, Kuzi Ayam, Kacang Hijau Dessert and Coconut Fudge Slice. 4 Items in total, and of course the rest of us also panic including Cheng Yi himself. kekek.

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In Philips Smart Kitchen Cooking Workshop, of course we get a chance to play with their gadgets which is The Philips Airfryer, , The Philips Soya Bean Maker, and Philips Pressure Cooker.

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All of us getting ready at our station and of course I am delighted to be chosen same group with Cheng Yi, as many of us know he is a great cook and baker.

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Right before we start, we were greeted by the PR company themselves and of course our celebrity host Marina Mustapha, Celebrity Chef from Astro Awani.

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Then she told us, don worry, everything is very easy only. Just sitr and mix then you are ready to eat within 20-30 minutes. We were like haaa. . .Not only that, her bubble and funny character had made the whole session a great start already.

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Here we go, cooking on our first dish and follow step by step instruction by Chef Mariana. Cheng Yi is so serious and make it even more simple to cook as he cut so fast and dump everything into Philips Pressure Cooker.

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Oh yah, we are cooking off with Nasi Briyani Gam Johor for first dish.

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Anna also having fun as she is stationing herself to cook next dish.

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After we have add in all our ingredient for first dish, Chef came by to spot check on us are we in the right track or not, she can even smells the aroma of it and its really good to go.

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This is how it looks like and I really did not know that nasi Briyani is actually so simple to cook.

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Right after that we just press start and let it pressure cook for 20 minutes then biryani is ready and can be eaten. We were like whoa!!!!! so fast? its something very unbelievable for us.

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First item done within less than 10 minutes and we are already preparing to cook second dish which is Kuzi Ayam.

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Its another dish very easy too cook too as all the ingredient were prepared and just add on only with the instructions given.

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Add everything in and some spices to make it more aromatic.

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To make it less meaty, add on some cut carrots and tomato too. . .

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and finally add on the sauce and little oil to be prepare to go pressure cook!

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before it went to cook, it already smells so nice and we cant wait to taste it after that.

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While we get rid of  2 items and let the magic Philips Smart Kitchen pressure cooker do its magic, we move on to prepare the next 2 dessert in the list.

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Next device we will be playing is The Philips Soya Bean Maker and I really thought that its only meant to do Soya Bean only. For this third station we are doing  kacang hijau dessert. The whole process is as easy as cooking instant noodle less than 3 minutes.

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Prepare all the ingredient as usual then pour everything into the mixer and press the “Five Grain” mode, and press START. Wahlahhhh ..  After 25 minutes, green bean dessert is done. ITs really as easy as kid learning ABC. Not only that, as this devices have other functions that you can prepare other items as well.

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This is what happens when you have all the smart kitchen equipment at home. That makes you have ample of time to do other stuff while cooking your meals and this is how Cheng Yi and Anna spend their time.

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After waiting for 30 minutes, yap, we prepare all those dishes less than 30 minutes and both of them still have time to play on their phone, imagine how simple is that. Then the time is right we need to release the pressured cooker steam out. Becarefull when you release it as do not direct put your face above it. You might get burn yourself. The pressure release is quite loud and let it be till its soften. Then you are able to open the cover and check on our dish.

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When chef came by to check on our nasi Briyani Gam, we got a praise from her and that really enlighten us up as I must say it really smells good and now we cant wait to taste it.

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It looks really plain now at the moment but the frangrant from pandan leaves and spices have added on makes us eager to try it on.

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Last but not least to prepare the last item we are using the Philips Airfryer and this really caught me by surprise. As I always knew that airfryer is to fried items without using oil or little and never know that this machine can actually BAKE!

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We were so lucky that Chef keep coming to our table and making it like her main cooking counter that attracted the rest of the bloggers to come over.

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JENG JENG JEnggggg!!! this is our final product and ready to be serve for you to eat. IT definitely look delicious and honestly it  taste awesome!! I have never really tasted the original one before but our cooking of Nasi biryani surely beats a lot of stalls out there. (sorry la, not to praise ourselves but it is really that good.) its also because of Chef special family receipt gravy to be added on.

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Now it taste good, and the finale stage is we have to do food presentation to compete with the rest as the the winner will walk away with great prizes.

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Drive by the motivation to win, we docorate it to be slightly modern with a little presentation of some spices being used to showcase that’s one of the ingredient being added on.

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Our Coconut Fudge Slice comes out with Valentine balloon inspired idea.

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and Kacang hijau Dessert is more like a little sampan to kick sail all the way ..

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From all of us  . .:D

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Of course we must camwhore a lot!

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Our final food presentation with apron being the table cloth . . hehe~

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Well, the winner was not us and runner up is Sidney’s team ..

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and the winner is . ..

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won by 3 leng lui’s. Who say pretty girls cant cook (from left Amanda, Sara – jewelpie.comSamantha – eatzybitzy.com – one of my fav cute bento food design)  –  They are a clear winner in food presentation and we are impress too. Nevertheless, the other 2 teams also did pretty good and find that ours are very way behind . .

AT the end of the workshop, Philip Smart Kitchen items do really impress me. If I get a chance to own a nice kitchen, Philip Smart Pressure cooker will be a must get item for me. It is really a great cooking workshop for me and its my first time to do this. I am sooooo looking forward for next one already as really learn a lot, not only that all of us did had a lot of fun~

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I would like to thank Philip Malaysia for extending the invites to me and give the rest of us this Philip Soymilk maker as consolation to us~

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To the rest of you, if you are keen to cook some dishes with me, I will post up all the Recipe for you in my next blog post. STay tune!!!

Check out the video also on our little cooking workshop

update: 1/5/2016 – close down

Although I studied in Melbourne for 3 years, neither did I know that Melbourne actually famous for Peking Duck. Then I went to Google about it and surpise to see that this outlet Melbourne Peking Duck is actually serve awesome Peking duck that written by many bloggers there. Quickly I watsapp my friend there, and she mention its a recent thing that got pick up over the past 3-4 years. Means it was after I left. Most of you studied there would know this restaurant Old Kingdom, that serve pretty good Chinese dish. Guess what? The master chef is here in this outlet preparing and coordinating all the dish here especially on his specialty Peking Duck.

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Now to those who are craving for Melbourne Peking Duck you need not take 747 all the way back there as they have just arrive in KL that started operate right about 2 weeks. The restaurant operate right in the heart of Bangsar or I would say directly opposite Alexis, Bangsar.

Easily to be located and the sign board already very prominent to capture your attention.

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As I went up here, the restaurant is still under its final touch as for now on 90% complete.

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this is what I meant 90% complete as the final 10% touch up are decorations in the outlet.

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I find that the price are pretty reasonable especially with Peking Duck set. With RM 78  you get a peking duck with 3 more dish conversion or RM88 with additional dish. Set 2 definitely capture my attention more.

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Chili paste taste awesome is something that you must not miss to add into your fried noodle or even into your peking duck roll.

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Here came our order that, the duck neck is long it shows that the duck is roast by hanging. Its shinny skin and roasted smell of the duck   distract our attention in take picture of the duck. Smells so good~

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As the crispy duck is ready to be skin, we cant wait to grab a piece of the skin and directly put it into our mouth.

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The master chef is here, we are proud to have him back as, at first thought I thought he is from China that resides in Australia. Well, all of us are wrong that he is actually a Malaysian with more than 10 years experience working in a famous restaurant for peking duck also stayed in Melbourne for more than 10 years.

As the chef cut thru the skin, can see moist fats oil oozing out from the meat. Saliva dripping.

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Here are the fine cut with sligtly cut meat along and ready to be wrap around. I quickly throw one piece into my mouth, I can sense that more peking duck is calling my name. 😀

The difference between the ducks that I previously had over a restaurant last week (click here) are, Melbourne Peking Duck cut with meat are slightly thicker and fats on beneath the skin just perfect.

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Then we were thought how to wrap on the chinese pancake along. Not only that, their pancake is home made fresh in the kitchen upon ordering as you can still feel its steamy hot, and have to quickly do the wrapping while its warm.

Lay the cucumber and spring onion on your 3 o’clock direction, add on your prefered amount  of sweet hoisin sauce, follow by laying the duck skin atop, fold half from 9’oclock to 3 o’clock direction and fold both ends together.

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Tadaaa…simple and easy to eat. The taste of crispy skin and duck meat along with the sauces just burst with flavours inside my mouth and I love the taste of the pancake. Think yet aromatic, pairs well with the peking duck. We end up having 2 duckie.

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As the duck is being slain, do not miss out duck drumstick. Moist meat with crispy skin on edges, dipping along with the sauce is just perfect.

After we have clear all the skin on the duck, what happen to the meat. Well, remember the set I was mention, it was then further slices the meat out to cook along with other dishes as below:

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As we were half full then we ordered Fried pork

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Salted Egg Yolk with Butter Chicken.
Buttery butter, balmy chili leaves ,with extremely light and thin ‘egg filament’ .

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Stir-fry beansprout with shredded duck meat. I prefer this is something light for me, yet this is the first time I came across bean sprout fried along with duck meat. Turns out to be pretty good.

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Homemade Tofu with fish meat

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Another well cook dish is Shredded Duck Meat Fried Rice. Fragrant with ‘wok hei’ and the chili paste I mention, just bring the extra flavour out of it.

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Shredded Duck Meat Fried Flat Noodle. Stir-fry with dark soy sauce, loads of crunchy bean sprouts and shredded duck meat. We were so full when this dish came. Underestimate the make over of the duck.

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One of my favourite of all, its a very different version on the salty veggie duck soup I had as this bends towards more mild taste as after all heavy weight being serve first, this retaurant serve the soup in opposite direction. Its at the end. Something mild and nice to close off my appetite.

As last 2 week I also had peking Duck in another restaurant (click here) and here I am again to hunt for another good one. Verdict, this 1 stood out better.

The restaurant is newly operated do give a restaurant a month or 2 to improve on their dishes. If you are looking for nice Peking Duck, no doubt that this is one of the restaurant to hunt for. Good for you guys that stay nearby there. Recommended on their Peking Duck.

For family outing, here are the menu for your reference

Locations:
Melbourne Peking Duck
Address : 24-1 , Jalan Telawi 3,
Bangsar Baru.
Opposite Alexis bar and bistro

Tel: 03-2202 1588

Operating hours: 11am – 10pm Daily (break from 3pm-6pm)

First time dropping by here for their chinese restaurant that Toh Yuen Chinese Restaurant have a new menu to be pushing out with master creator of menu, Master Chef Lee that only uses fresh ingredients for his menu. Looking at the menu itself for the night, most of the dishes being serve are more toward China cuisine and some combination, it got me curious as it had been a while since I miss China cuisine.

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Asked the chef how he got his inspiration that he loves to travel to china for a period of time, learn the ingredients that they used, then cook back here.

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Chilled Pacific Clam with Salsa

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It looks plain from first glance, and guess what? I finish this whole portion myself, as I love the soury taste and its serve chill. Clam is fresh and chewy.

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Pan Fried Lamb Rack with Mongolian SauceRM28. Look ordinary, that is nothing special, once you start eating it, flavor burst onto your mouth, soft chewy texture well fried till the sauce coated well on the meat and flavorful. – Recommended!

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This is new to me with Deep Fried Soft Shell Crab with Garlic and Chicken Floss @ RM22. Something simple for you to start off with that can eat it just like that and will definately pair well with beer.

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I never say no to soup, especially anything with double boil along with herbal is a must for me! Double Boiled Village Chicken with “Chong Cao Hua” (Cordyceps) Soup, ingredients that added in have curing effect that the herb helps prevent aging and stimulates the immune systems.

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Double Boiled Wild Chicken with ”Shi Hu” Soup 

Comparing both soup, I like both of them and depends on what you need for the day as it helps on immune system by the end of the day. 🙂 Love both of them and if I can get 2 big pot of it, sure loving it~

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Sautéed Venison Slices with Chinese Croissants and Cumin

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Braised Sea Cucumber with Flower Mushroom & Abalone Sauce @ RM 80

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Steamed Canadian Black Cod Fish with “Yu Feng” Ginger SauceRM32 per 100gm topped with “Yu Feng” Ginger Sauce. Ginger sauce is just mild and nice that would perfectly pair well with rice. Finely cut ginger slice then fried along and top as dressing. Like how the taste of it and cod fish is very fresh.

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Sautéed Fresh Prawn with Salted Egg Yolk @ RM 50 would be a perfect dish for lazy people like me that do not like to peel its shelf out. Its all been peel out and fried to perfection in the wok with salted egg yolk coated well with its thick texture.

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Deep Fried Smoked Duck with Fruit Sauce is something new and one of a recommended dish!  @ RM 38 . Preparation process was smoke along with tea leaves and one of the reason dragon fruit was used is to balance up the taste to avoid it to be oily.

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Sautéed Venison Slice with Chinese Croissants & Cumin @ RM 50

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Deep Fried Banana with Strawberry & Cheese CakeRM20 Something new to me, never really like it as I still prefer my classic cheeze cake.

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Then we sample along mooncakes at Toh Yuen starting with  6 types of snowskin mooncakesgreen tea and cheesecake, yam and strawberry, sunflower seed and lotus paste, red bean and banana, pumpkin and pandan, and durian.

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Green Tea and Cheese

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Yam with Strawberry

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Durian Paste

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My Favorites are  Green tea and cheesecake, pumpkin and pandan and Yam and Strawberry. They are price at RM13+ each. If you decided to go for their normal version, it is also available with Golden baked mooncakes selling at RM 22++ , flavours are  White Lotus Paste with Single Yolk, Lotus Paste with Double Yolks, Green Tea Paste with Single Yolk, Red Bean Paste with Sunflower Seeds, Pandan Paste with Single Yolk, and Assorted Nuts

*Pork Free

Location:
Toh Yuen
Hilton Petaling Jaya
No 2, Jalan Barat,
46200 Petaling Jaya
Tel: 03-7955 9122

Website: www.ZestPJ.com or www.petaling-jaya.hilton.com

Facebook: hiltonpetalingjaya

A place that I have heard numerous good feedback is El Cerdo and always wanted to dine here if I have the opportunity, as always do not have a strong reason to come here. A place that is famous for plate breaking that will shoo your badluck away is one of their signature ceremony and when you dine here, often you will hear glass breaking sound.

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Well, El Cerdo is definitely a place to die for if you are a pork lover with its little quote ‘nose to tail eating’ which every part of pig can be eaten. A place that specialize in pork that is not stranger than El Cerdo also means ‘The Pig’ in Spannish and here you go by learning a new word. This restaurant serve Cochinillo Spanish cuisine that smack right in the heart of busy night spot at Changkat Bukit Bintang. One of the reason that this restaurant is quite famous because  they have a Award-Winning Master chef that specializes in home-cooked pork flavours from all over the world like Europe, the Caribbean and Mexico.

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Upon entering the restaurant, you will be greeted by a pig statue on the floor besides the friendly waiter that greet and ushering us to our table.

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In the restaurant, you can find many cute piggy icons, pictures, statues around it and this piggy means HUat arrrhhh~

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One of the reason they have so constant repeat customer is their quality and service also, that also won them a few awards. Now you know why~

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Even the menu also have a cute pig chef picture that ready to blast you with its food range.

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In the menu is pretty simple and straight forward with all the porky range that they have and everything looks tempting.

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Later we were served with a few Werner’s Special, as we leave our fate to the waiter to recommend us what drink is nice.

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A place that would be perfect for any special celebration as on that night itself, which is on weekdays already have a few birthday celebration in da restaurant and its quite pack too for a normal weekday business.

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We were then seated in a private room for 4 of us. 😀

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Jamon Serrano – Assortment of Jamon Serrano and Jamon Iberico with a Variety of Chorizo Sausages and Condiments @ RM 48

Serve with Imported High Quality Spanish Cured @ Air Dried Ham serve with Rock Melon and Salad

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This would be my first time dining a full range of ham, and never had I seen so much ham in one meal. This is one of their signature that feature many types of ham that being serve fresh, air tight bag and flown all the way from a few countries.

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To eat it, I always try a combo that one of a restaurant manager that taught me before is pair everything up on the plate that you can find as it is always a ingredient that they would go along and for me this round, I am taking a slice of ham, a vegetable and one rock melon, slide it into my mouth and it taste awesome.! Sweet yet refreshing and slight salty from the ham just pair the taste very well.

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Oven Roasted Iberico Spare Ribs

Serve with Pineapple Salsa

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When this was serve, Jason and Me Was like woahh!! and when it had landed on the table we cant stop drooling as the smell of the fresh roasted pork ribs trail on the air. Quickly we took the pictures and rape this ribs after that.

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Indeed, was well marinated along with perfect roast of temperature that make all the side crispy and every bite filled with crack sound. The meat is just so tender and we have to pull out the meat with our teeth, by enjoying every bite of it.

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We had not enough and we order another portion for big meat eater like us.

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Cochinillo Alestili Segoviano

Roasted Suckling Pig (Oink Oink)  

HALF PIGLET   @ RM188

WHOLE PIHLET   @ RM358

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This is one of the signature that all of you must not miss, the suckling pig.

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When the manager came over with the plate and told me that he can cut the suckling pig with the plate and I am so suprise till I ask him ‘ARe you SErious?’ he answered yes. One of the reason that it had been so easy that the pig had been marinated for a few hours before it was put to roast and that is how it ended up so crips and fresh.

Besides that, there is this Spanish tradition before you eat on this suckling pig which is like a little ceremonial to chop. 😀

You have to knock hard on the wooden board for 3 times before cutting it with the plate. Follow by cutting its head, body and tail as it means after chopping 3 times, it will transfer bad luck into the plate then you have to break the plate in the prepared wooden pail to cast away the bad luck and welcome Good Luck. Huat AHH!!!!

Hmm, didnt know that to eat a pig have this cute little ceremony to chase away bad luck. Its fun and you have to really try it yourself. One of the signature thing that many couples and friends do in this restaurant.

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Serve along with special gravy.

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And here you go, the well perfect cut of the roast skin, meat and everything. Smells just so good. One of the set back is, it has a bit pig smell that some of you might not like it. To us we find it good!

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The skin is super crispy, aromatic that makes me keep eating and eating, definitely it had different taste compare to our Chinese traditional suckling pig. Its different league I would say. Meat is soft and juicy and I prefer to eat it like this than along with the gravy. Its just perfect portion for 3 huge guys like us!

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Mountain Paella

Paelle Style Rice with Pork Bacon, Chicken and Fresh Mushroom @ RM 88

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Something special to end off our great dinner Werner’s Special – Fresh Strawberry in Mango Sauce with Chocolate Mousse and Wild Raspberry Sherbet . At first it looks weird to all of us that nobody wanted to touch it, and it doesnt bother me and Jason till our expression came up good then Eric only took it. Sourish taste just as my liking that is just perfect to end this meal with this great desert. RM22.50

Overall, I enjoy myself in this dining and if you are saying would I come back again, I will say, DEFINATELY YES! as one of a pork lover this is surely a place that you would not want to miss. Recommended Restaurant. Bare that the food here doesnt comes cheap that you might have to dig a bit into your wallet as easily can comes to RM80-RM120 per pax depending on what is your order. 🙂 Its well worth spend.

Location:
El Cerdo, Nose To Tail Eating
43 & 45, Changkat Bukit Bintang,
50200 Kuala Lumpur,
Malaysia.Tel: 03- 2145 0511
Fax: 03- 2145 1375Web: www.elcerdokl.comMap:

 Dumpling Festival is another big occasion that celebrated across chinese culture or also know with Dragon Boat Festival. This festival with a story behind it, (click here source wikipedia). For this special occasion, West Lake Garden Chinese Restaurant which is led by Master Chef Chan Choo Kean and his team comes up with  a few unique dumpling.

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Superior Giant Glutinous Rice Dumpling with Assorted Meat and Chef’s Special Savoury Sauce @ RM118++, by the meaning Giant is really giant to me as this 3kg rectangular rice dumpling can fed up to 8-10 people filled with lots of ingredients, dried scallop, dried oyster, barbecued chicken, lotus seed, chestnut, salted egg yolk, mushroom, dried shrimp and yellow pea. Due to its size, it was steam instead of boiled in the water, the taste come out to be nice, soft texture with all ingredient evenly cooked comes to my liking.

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Hong Kong Style Steamed Glutinous Rice Dumpling @ RM28++ filled with dried scallop, barbecued chicken, salted egg yolk, black mushroom, chestnut, dried shrimp and yellow pea. Quite mild in taste compare to the others, still the aroma is there.

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Star of the night as this is my very first time I come accross with this flavour is Steamed Glutinous Rice Dumpling with Yam and Lamb @ RM 23++ with yam, dried shrimp, mushroom, chestnut and seasoned lam meat. The meat was soft and the aroma of lamb had soak into rice dumlpling that make it very nice in taste.

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Never knew that Steamed Vegetarian Glutinous Rice Dumpling can turn out to be good in taste as this is my first time trying vegetarian dumpling too.  RM 18++

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Is stuff with ingredients enoki mushroom, abalone mushroom and black mushrooms

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Steamed Glutinous Rice Dumpling with Sweet Red Bean is consider more like a desert rice dumpling. Dipping it with some honey sauce that makes it extra kick with red bean melt in mouth n sticky soft rice to chew on. RM12++

Sunway (7)

As for comes to real desert, this is one of the desert you must not miss Mango Puree and Vanilla Ice Cream And Tempura Durian Puff @ RM12

Sunway (8)

The Durian puff’s were so crispy on the outer layer with one bite the crack sound was very obvious and the durian meat that they use is good stuff. Then followed by me taking on the bowl of mango puree with vanilla ice cream.

Sunway (9)

Something refreshing at thee very end of the meal Double Boiled Fresh Ginseng with Sea Coconut @RM12.

I did enjoy myself for this early dumpling session as I always love to eat dumpling, and with the festival around the corner you can place your order at the restaurant and wish every one Happy Dumpling Festival.

Location:
West Lake Garden Chinese Restaurant
Sunway Resort Hotel & Spa,
Persiaran Lagoon, Bandar Sunway,
46150 Petaling Jaya Selangor.

03-7495 1800

Open Daily 12pm-2:30pm (lunch), 6:30pm-10:30pm (dinner)

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