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Ahhhh, finally a place whereby I can truely enjoy my dessert with quite a good selection, quality and reasonable price. I have always like cakes and even did consider myself taking up patisserie course to satisfy my cravings at random times. Nosh is the place certainly would be one of the place that I will be back hunting whenever I am craving for dessert.

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Nosh is one of the shop that had been just establish for the past 6 months and already well known to its neighborhood in Bangsar. The person behind this whole establishment is a person who have passion and love towards dessert. What can we expect is as below.

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A shop which is not really big but certainly a comfort place for dining with friends and family. To show you their passion on dessert, they have build a separate counter just to prepare all their dessert to ensure quality and freshness of their product. Not only that, of course other food are also available.

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 Some cakes available for you to choose from ..

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For some food, we started off with Smoked Salmon Salad @ RM29. Filled with Crisp greens tossed with tangy vinaigrette and slices of smoked salmon. Its something simple and light to start off with, little sour end of the dressing and the potato is well boiled till its soft. I enjoy every bite of it. Salmon is fresh.

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Next dish is Pumpkin & Smoked Chicken Risotto @ RM38 had turn it into our favourite. Cleverly play with ingredient with healthy option, this risotto, delicately sweetened by the pumpkin and the smoked chicken pieces  pairs perfectly well that are thin slice yet very aromatic, with little cheeze slices on it. It wont be too cheezy at the end and I can actually finish this whole plate by myself.

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Lamb Gnocchi @ RM38  is something that soft and filled your stomach instantly. Sweet potato gnocchi in a lamb ragout cooked with red wine is very flavourful and the lamb cook till soft and filled with flavor

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Before our dessert menu start, I was introduce by Ann to try out their chocolate signature drink, Trinity Chocolate. Chocolate lovers would not want to miss this as there are 3 special ingredient to add up this flavorful chocolate drink. I must say one of the near perfect chocolate drink I have come across, slightly thick yet very smooth. Highly Recommended!

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Chocolat Orange (comprise with alcohol)

Chocolate lovers will fall in love with this as its rich in chocolate filled with Grand Marnier-flavoured chocolate mousse, glazed with dark chocolate and with little line of citrusy orange. Slightly in bitter end and surely will goes well with a cup of coffee.

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Earl Grey Creme Brulee is one of the dessert that you must  not miss if you are a tea lover. Aromatic earl grey flavour yet did not overpower the rest of it and just delectable. – Recommended

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Creme Au Chocolate 

Baked chocolate cream paired with a tangy fruit of the forest mousse and served with a delicate crunchy nutty tuile.

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Coconut Panna Cotta

Something to chill on your mouth with local tropical twist? Panna Cotta – with addition of coconut cream, served with pandan-infused palm sugar and topped with a crunchy tuile.

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Strawberry Cheesecake

One of Nosh’s signatures is a pretty dessert,  topped with fresh strawberries and pistachios follow with French cream cheese, this  cheesecake is nice.

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Sweet Potato Azuki Gateaux

I find this dessert look weird at first glance then only further understand that its actually a deconstruct dessert that they have come out with their creativity. Green tea sponge chiffon sponge cake generously filled with twirls of sweet potato mousse and topped with rich azuki red beans.  Good for some one who prefer less sweet.

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Lemon Peach Tart

Another deconstructed dessert is buttery crumble with cubes of peaches, tangy lemon curd and topped with crunchy swirls of ginger filo pastry with a light dusting of ground cinnamon.  I love this too as its something unique that I have come across and filled with sweet sour taste.

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Walnut Tiramisu with alcohol

Another deconstructed version: rich chocolate sponge soaked in espresso and fine port wine, complemented by luscious creamy mascarpone, caramelized walnuts and generous dusting of dark cocoa powder.

 

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Apple Cinnamon Cake

Something warm and cold then Apple butter cake, filled with light cinnamon, is served with Nosh’s own gourmet vanilla bean ice-cream topped with crunchy sliced almonds on a bed of warm creme anglaise and for added flavours, a drizzle of butterscotch sauce.

This would be like a limited edition cake that is only available from May till June… just perfect for your Mother’s Day and Father’s Day celebrations!

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Black Forest Pavlova with contains alcohol

Among so many dessert, I love this the most which is also the well presented desserts in Nosh. The chocolate meringue lusciously topped with a rich indulgent chocolate mousse, decorate with dark cherriesand fresh strawberries.  Drops of zingy raspberry coulis dots the design on the plate for a gorgeous presentation. Love the chocolate flavour with crips on the body and the fruits on top pairs perfectly well. Not too sweet and perfect to my likings. Highly recommended! 

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 End with a glass of Latte and Trinity Chocolate is the clear winner in their warm drinks.

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If you love ice cream, its actually made fresh by them and no doubt that all of flavors are good and sorbet its a must not miss.

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Hahaha, its pretty true though if you have not dined well. Feed well on yourself.:D

No doubt that I would highly recommend this place for cake lovers with their huge selection of cakes that made fresh and price is absolutely cheap with their quality that they have.

Choice of any 2 desserts:         RM19
Choice of any 3 desserts:         RM29
Choice of any 4 desserts:         RM39
Choice of any 5 desserts:         RM49

I have heard so much good feedback on their Brunch and now I am arranging with my friends to hunt on their Brunch menu.

NOSH

Location:
NOSH
7 Jalan Telawi 3
Bangsar Baru
59100 Kuala Lumpur

(same row as Alexis)

Tel: 03-2201-3548

When back to Penang usually, I always wanted to go back street food but my friend always end up bring me to this kind of places. When they told me to dinner is at Island Plaza, I thought they must be joking till they said I must try this Japanese Restaurant – Ido Ichi Japanese Cuisine. Who can really resist Japanese Food?

Well, Island Plaza used to be one of the hottest spot to hang out 15 years ago before Gurney Plaza was constructed. One of a major place that most teenagers to hang out at that time, with many prime brands hosted there. Now they have gone major upgrading work to make it another look and feel.

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I got to know thru a friend that Ido Ichi Japanese Cuisine is actually under the group which Azuma Japanese Restaurant is also one of theirs. When I arrive, I am surprise by huge crowd and have to wait for 20 minutes for a table. Seldom will see this situation happen in Penang and its located inside Island Plaza, that makes me curious.

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They are operating 2-3 lots that make the dining area spacious with a few sections including sushi bar and close up area.

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Price here are pretty decent and I compare to another of my favourite brand Sushi Tei in Gurney, its pretty much similiar

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 Then we ordered quite a lot for 5 pax and started of with Salmon Sashimi. Finely cut and its very fresh! @ RM 28

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For rolls, I would say that they have created their own signature style compare to others and tried both their Una Cheeze Maki @ RM 35 & Shake Mayo Mentai Roll @ RM 30. Both are equally good as ingredient are pretty generous and I like how the cheeze flavour makes it more unique with their own light sauce.

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I order something new that my friend have yet try is Tenderloin Cappaccio @ RM 35. It was all gone after I snap the picture. Thin slice beef that cut to perfection, with shoyu sauce and mayonnaise with the fine cut that makes it nearly melt in mouth. Order another plate again.

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Volcano Roll is not the best I have come across as I have tried better ones before. Overall, the cheese and mixture of ingredient in it is quite not bad for a Penang version. @ RM 28

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 This is the fellow who always wanted to maciam maciam places!

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Sukiyaki is pretty good too with the soup base quite salty as what I have learn, flavourfull that serve along with fine cut beef slice. It will be perfect during rainy season.  @ RM 30

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Yaki Gyuza @ RM 8 both item is nice to go along as Gyuza here won many places that I have tried, by pan fried the base perfectly to golden brown and ingredient in it a bit solid.

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Both Fried rice are equally good and I prefer more Scallop Fried Rice @ RM 12. Very fragrant with garlic with wok hei. We add extra garlic into our rice to make it extra kick. Seafood Fried Rice @ RM 12

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By the time comes to this Avocado Guratan  we are all very stuff. Ended up I finish all this. If you love cheeze potato and some seafood this would be ideal for [email protected] RM 18

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Kimuchi Ramen turns out to be pretty good, mild spicy and sour end with thin slice of pork in it. Ramen is slightly overcook and if they can make it al dante then would be perfect bowl of noodle. @ RM 18

At the end of the meal, it was a very satisfying dinner with great food. If you are looking for some nice Japanese Cuisine, this outlet certainly would be one of my recommendation.

-= KA CHING =-

Food rating 8.5/10 , Nice ambiance and great food~ Recommended! -Stamped-

-WARNING –This is based on my individual taste. Try it at your own risk-

Location:
Edo Ichi Japanese Cuisine 江戸一
G-05 & G-06 Island Plaza
118 Jalan Tanjung Tokong
10470 Penang
Tel: 04 – 890 3199
Business Hours: 11:30am – 3:00pm & 6:00pm – 10:00pm (Mon – Thu)
11:30am – 10:00pm (Fri – Sun & Public Holidays)

Some of you might now that I am working in Jaya One, and if you do come by, can always give me a call then we can have lunch together. One of the latest outlet in Jaya One that offer a new twist of taste is Yama & J. Chef Yama that had been train at U.S in a few Japanese restaurant over past 30 years and now with its new concept in New York known as Japanese Fusion Sushi, that he had gain his fame there and now flying back to Malaysia to open this outlet to share the latest trend to our Malaysian.

[update: no longer in operation]

chef-yama
Chef Yama (pictures from Pureglutton)

I did ask him before, or not only me, why come back to Malaysia since you are doing so well in overseas. He answered, because he is a Malaysians and still his home ground. He is proud to bring back this concept. Chef Yama specialties are sauces. He always mention would love the diners to enjoy same ingredient but different taste.

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Open its door for less than a month, and he had started to gain many regular customer. With his unique sauce combination that none of us had try before that make all customer a wow on his creation. Yama & J offers Buffet for all of us at very affordable price.

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You will be rather suprise of what Chef Yama had gain its fame in New York and are now on the wall for you to read.

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Dining experience also would be more different compare to any other traditional Japanese Outlet.

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There are only limited space dining indoor and highly advisable to book your reservation first before you go over especially during lunch.

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 sitting outdoor during lunch will definitely not a pleasant experience. At night would be better.

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All buffet start from this boat and please be prepare you are about to get spam with lots of pictures.

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 What can you expect in the outlet as there are 2 sessions available for you diners.

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 Fresh sashimi ..

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 fresh oyster

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 Sushi

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 chef special sauce to go along

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 Cold Platter and Salmon Fish head (depends on availability)

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sushi Roll

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 The Kimchi is pretty good ..

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 Mango Dessert

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 Udon with the soup at the side.

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 Another chef special sauce that its a must have and available at the end of the ship.

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 Unagi Sushi

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 for last dessert, ice cream

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Buffet range does not end there, as you are entering into chef specialties, that with their menu with buffet, we can order anything in the menu with OK sign at the side. I have tried nearly all of it as I have dine here many times.

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Red Dragon Roll: Spicy tuna and cucumber roll, topped with Big-Eye Tuna & Chef’s signature spicy ponzu garlic sauce

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Happy Sumo Roll: Shrimp tempura, cream cheese & snow crab, deep-fried potato strip topped with Chef’s signature yuzu, homemade eel sauce & strawberry sauce, served in a martini glass

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Baked Salmon Roll: Snowcrab, cream cheese & asparagus on top with baked salmon, served with Chef’s signature sauce

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Art of Maki: Salmon, avocado, crabmeat wrapped with tuna & served with Chef’s signature yuzu sauce

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Mango Waikiki Roll: Fresh salmon, avocado topped with mango & red tobikko & Chef’s signature mango sauce

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Volcano Roll: Crabmeat mix, avocado & cucumber, topped with spicy tuna, spicy salmon mango with Chef’s signature sauce

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With some of them in the pictures are Eunice, Me, Coco & Yvonne Sam .. .

Food in here is great and it will give you another dimension of what to taste in sushi. The only thing is you might love it or don so like it as in the chef special menu, its much drench with sauce, there is where the sushi/sashimi boat come in handy, to tone down the taste. My preference for those are:

Waikiki Roll, Volcano Roll, Art of Maki to kick start off with . .
If you are more adventure with your sushi, then I would highly recommend this place to try out.

Buffet Lunch : RM 48++ (promo 40% offers ends 19th May 2013)
Buffet Dinner: RM 68 ++
RM 88++ Free Flow beer 2 hours (last call for food 9.45pm)
(free flow beer offers from the time you start dinning at any time of arrival)

Do note that after 10.30pm, the music and ambiance lighting will change to suits drinking hours.

Location:
Yama & J Fusion Buffet
M-6-1 Palm Square
Jaya One
Jalan University
46200 Petaling Jaya
(above StarBucks)

Tel: 03-7931-7372/016-381-8896

Celebrate the Year of the Snake and usher in the Lunar New Year with us as Sheraton Imperial Kuala Lumpur’s Celestial Court goes all out to tempt your eyes, satisfy your senses and whet your appetite with a variety of sumptuous delights.

The Lunar New Year is the most important date in the Chinese calendar and is an elaborate celebration in many parts of Asia. Additionally, there are 12 Chinese Zodiac signs and for the year 2013, it is the Year of the Snake. The Snake carries the meaning of malevolence, cattiness and mystery. In certain places or culture, people believe that if they found a snake in their court, the family will be delighted. Also, people like to paste the paper-cut ‘Fu’ (wealth) character in an upside down position on their doors or windows, combined with a snake twisting around a rabbit as a popular pattern to indicate wealth.

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The warm, soothing yet festive atmosphere at our award-winning Celestial Court provides the perfect ambience for catching up with your loved ones and friends, who have travelled afar and wide to meet on this auspicious occasion. Our master chefs have sumptuously tailored an exquisite range of Chinese cuisine to be savoured upon. Indulge and feast on ‘auspicious’ dishes like Double Boiled Soup with Baby Abalone, Fish Maw Dried Scallop and Chinese Herbs; Braised Assorted Dried Seafood and Sea Moss Served in Winter Melon; Braised Yu Fungus, Bamboo Pith with Australian Asparagus and Janapnese Bean Curd and Roasted Chicken with Ginger, Garlic and Spicy Flavour, to name a few.

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日式什锦捞生 (蒸蒸日上)Yee Sang with combination of crispy soft shell crab @ RM 128 (Half) & RM 258 (whole) Slice salmon, Japanese octopus served with mango plum sauce

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玉环聚宝盆 (百家欢庆)Braised assorted dried seafood and sea moss served in winter melon
Small- RM208
Medium -RM308
Large -RM408

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夏果海中宝 (满屋生辉)Wok fried assorted seafood with macadamia nuts served in nest
Small -RM80
Medium -RM120
Large – RM160

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天宝辣味烧鸡 (新春报喜)- Roasted chicken with ginger, garlic and spicy flavor
Half Chicken -RM50
Whole Chicken -RM100

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榆耳竹笙露笋卷 – Braised Yu fungus , bamboo pith with Australian asparagus  and Japanese bean curd
Small -RM68
Medium -RM102
Large -RM136

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芝麻虾球 (欢乐满屋)- Deep fried prawns served minced nutmeg, sesame and mayonnaise dressing
Small -RM88
Medium -RM138
Large -RM178

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XO 酱炒桂花蚌虾仁 (桂花飘香)- Sautéed osmanthus clam, shrimps with XO sauce and garden greens        
Small- RM88
Medium-RM132
Large- RM176

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Pumpkin puree with Coconut Ice Cream and Red Bean

Sushi Tei is one of my favourite Japanese restaurant compare to a few in our Malaysia market. It definitely falls on personal preference. I was firstly expose to this brand when I was visiting my friend in Jakarta, Indonesia 6 years ago and they know that I love food, this was one of a Japanese Restaurant that they told me, die die also must try. Back in those time, I have yet to start my food blogging as just enjoy my food whenever I travel.

Love the range that they offer and its pretty unique on the combination and rolls that they have. At that time, KL have yet so many different types of Japanese Cuisine that is similiar to this range except 1 in 1-Utama that always pack with people.

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When I first saw this brand landed in Tropicana City Mall 2 years ago, I was very happy that finally it had landed in KL. Nevertheless the brand had establish itself well with a few outlets now available in Klang Valley and Penang. Of course what can we expect next? Try out their new menu for year 2013 onwards also at their latest outlet which is at Setiawalk, Puchong.

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The outlet interior is no difference from the rest of the outlet.

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Sunrise @ RM5.80, Bloody Sprite @ RM5.80

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Design of the new menu looks much better compare to the previous one. Choosing food would not be a problem as more pictures are in it now.

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Premium Yee Sang (for 8-10pax)@ RM68.80

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Premium really justify the price whereby it comes with cuts of salmon sashimi and prawns

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I must say that, I have tried a few yee sang for the past 2 weeks and I rate this is one of the top 2 in my personal list. If you do host any of your reunion dinner at home and lack of yee sang, this is one of a place to ta pau back. I am definitely getting 1 for my family. 🙂

Fresh ingredient and the special mixing sauce that pairs well with the fresh ingredient and did not over power it. A well balance with all the ingredient. REcommended~

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Ameabi Kaarage @ RM12.80, One of the signature dish that me and Ken always love to order or never miss is their Salmon Skin @ RM6.80. At the price of it we find it very reasonable, a great snack to start to get our mouth munching. Fried to crisp with every bite and do eat it while its serve fresh. You can choose to dip along with their mayo but we always love to bite it just like that.

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First dish from salad range already caught my attention with its chunks of tuna, salmon and squid on top of the salad. Sashimi Salad @ RM16.80. Something green and healthy, this is a appetizer that you shall  not miss. Not only filled with fresh sashimi, the kick that make the whole salad taste awesome is their very own dressing. Filled with light taste of vinegar, and chef special ingredient that make this dish gone in seconds. – REcommended~

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Another new item that are in the menu is Kaisen Ramen Salad @ RM28.80. To me it looks weird for the first time as I never have my ramen with salmon sashimi slices like that before. Its always with pork or chicken slice. Not only that, as there are 3 huge flab of crab meat that smack along on it too. The meat is cold and fresh, that once you had that slice you would want to finish the remaining 2 instantly.

Ramen texture is cook to the right texture and the sauce that make it pairs well. I think this would be best to share with another person.

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Chuka Fukahire @ RM 6.80, Ika Geso Tataki @ RM 11.80 &  Ika Okura @ RM 5.40

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We were lucky to be in the outlet at the right timing as usually fresh sashimi will arrage to most of the Japanese outlet on every Tuesday and Friday. We are here on Friday, therefore these are sashimi are perfectly fresh! Arima (4 kinds) @  RM59.80Tuna Belly, Yellow Tail, Sweet Shrimp, Raw Scallop

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Asama (5 piece)  -Tuna, Yellow Tail, Salmon@ RM35.80 

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There are also new rolls being introduce with Manguro Lover @ RM11.80,  Dynamic Roll @  RM16.80 & Lobster Salad @ RM12.80,. Among these 3, I prefer Maguro and lobster salad.

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Usually we have this with beef slice but this round they have added in another item Salmon Enoki Roll @ RM12.80

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Beef Teriyaki is a simple item that I prefer that the beef cubes cook till medium well, then I love mine added on with lots of garlic slices.

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Gindara Teriyaki is always one of my favourite that the cod being pan grill to perfect that its slightly crips on the outer layer yet the cod fish meat is well preserve that did not overcook. @ RM26.80, & Sanma Kabayaki @ RM14.80

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Gyoza @ RM9.80

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Golden Soft Shell Crab @ RM12.80

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Hotate Wasabi Mayo is not bad and if the wasabi mayo is a little more spicy then it would have been perfect.  @ RM8.80

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Ika Sugata Shio if the size of the squid is smaller or this size is nice to my liking, anything big I just cant take it. 😀 (just me) @ RM15.80

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Another item that I like is their Ikura Chawanmushi, very simple with salmon roe @ RM12.80Asari Sakamushi @  RM23.80Agedashi Tofu

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oh oh, when fried rice was serve, we all look down on it and why fried rice was serve after we had a awesome sashimi and rolls. This Choi Kara Fried RiceSpicy Fried Rice with Crab Meat  @ RM18.80 proves us wrong. Fried fragrantly, that is something simple and nice, written there spicy but its only mild spicy that bring the fragrance up. Those who need to have rice, then this is the new item that you must try. – Recommended~

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Another nice rice item for you is Tan Tan Don, comes with mince chicken meat, top with poarch egg and how I eat this dish is I poke the egg yolk then stir the whole bowl till its evenly mix. Then put in one bite into your mouth will be a well balance of yolky egg, slight salty and spiciness at the end. Something to entice your taste bud abit.  @ RM11.80

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Gyu Misoyaki @ RM15.80

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Special sauce to dip for the beef. I did it wrong in the first place and then I was taught properly by the waiter on how to get the best of this beef slice.

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First dip the fresh beef slice into the sauce then leave it on the hot plate for a quick turn. If you love yours medium well, then just flip both side about 8 second each and its ready to eat.

I did it wrong by did the beef slice then dip the sauce after that.

The difference is, did it the right way, the sauce will soak onto the beef slice and make it aromatic.

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Comes to desert I always thought my favourite would be green tea but this round their new product Yogurt Forest Berry @ RM7 steal the limelight. I prefer this over  Matcha Ice Cream & Sesame @ RM7

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Their new menu and new product being introduce, is something to look for when you visit this restaurant. You can try those that I recommend but again it comes down to my own preference. 😀 One of my favourite Japanese Restaurant. . .

Sushi Tei in Setiawalk is next to Roomates or nearby TGV cinema wing already.

*PORK-Free

Location:
Sushi Tei @ SetiaWalk

Block I-G-03, Setiawalk,
Persiaran Wawasan,
Pusat Bandar Puchong,
Puchong, 47160
Tel : 03-5882 2995
Other Outlets they have are:
Mid Valley
Tropicana City Mall
Pavilion,
Gurney Plaza – Penang

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. 😀

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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. 😀

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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 Moët 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.

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