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I have seen people starting their ‘Sau Kong Chau’ already with 3 more weeks to go right before Chinese New Year by ushering year of snake for 2013. Promotions on Yee Sang, Set lunch and dinner menu are widely available now by many restaurants. As for this round, went to Zuan Yuan Chinese Restaurant which is one of my favourite restaurant to sample out their Chinese New Year Set menu.

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Traditionally, before any main meal, Yee Sang will be serve upon first. AS for this year, Zuan Yuan is not using salmon, tuna and this round they decided to go with Soft Shell crab.

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Added all ingredients on top and ready to toss. I like the sauce that the chef had made, slight sour to my liking and I kept refill my bowl with more.

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Braised Shark’s Fin Soup with Dried Scallop, Bamboo Shoot and Crab Meat is one of the best I have come so far in menu tasting for CNY, with generous ingredient on shark fin and scallop that make the soup tasty. Not too starchy nor salty as it was cook to perfection.

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Ohh ohh, the super star of the night is their Zuan Yuan Crispy Roasted Duck Absolute crisp on the skin, that roasted with slightly Chinese herb, that each bite will have slightly after taste of it and makes it so aromatic. Meat are juicy, and tender as I eat quite a number of pieces. – REcommended!

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not only that, there are 2 sauces available for your duck meat to be dip. With the original sauce and sour sauce to go along. I still find it better without these sauces. Its optional for you to dip.

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 I rarely eat fish but this Steamed Star Garouper with Wood Fungus and Red Date, was done in a way that the soy sauce is good, fish meat is soft and every bite eat along with food fungus and red date is something that I like.

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Wok Fried Tiger Prawn with Oats and Chilli, huge pile of oats added on top that I still manage to peel off the prawn shell and eat with a mouthfull of oat. Been stir fried to perfection and prawn is big and juicy.

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A simple dish that done nicely if you dine it with a bowl of rice is just the right combination. Braised Sliced Mexican Abalone with Sea Moss, Dried Oyster and Seafood in Claypot.

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When come to finale, Steamed Lotus Leaf Rice with Assorted Preserved Meat, Chicken Sausage and Yam is a dish that  mix pretty well with flavour and I add in a little bit more of soy sauce, it just pulls more flavour out of it. Just nice~

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not only that, dim sum is also serve if you wish to opt for it.

Steamed Shrimp Dumpling with Crab Roe sprinkled with Gold Dust

Steamed Assorted Mushroom ‘Sek Lou Gou’ with Nam Yee Sauce

Deep Fried Prawn Roll with Katafi served with Salad Sauce 

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Taro Scallop Dumpling with Chef’s Special Garlic Butter Sauce

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Deep Fried ‘Nian Gao’ with Cheddar Cheese

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One of the most unique or creatively done by the chef by adding in a slice of cheeze on top. Find it unique in taste and do pairs well. If the cheeze is added another slice then it would have been perfect, cuz it add the little saltiness to the texture and flavour and pairs with the coconut in my thought.

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Chilled Red Date and Longan with Sea Coconut and White Fungus

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These are the 2 mastermind chef that behind the whole awesome meal with dim sum and Chinese New Year dish.

Family reunion, sau gong chau or Hoi gong chau, Zuan Yuen Restaurant certainly falls into my recommendation when it comes to it for its food quality.

*Pork Free

Yee Sang with Seaweed & Assorted Fresh Fruits                  RM55++ (half portion)       RM110++ (full portion)

Yee Sang with Soft Shell Crab and Condiments                     RM70++ (half portion)       RM140++ (full portion)

Yee Sang with Snow Pear and Salmon                                       RM85++ (half portion)       RM170++ (full portion)

Yee Sang with Sliced Abalone & Snow Pear                             RM90++ (half portion)       RM180++ (full portion)

Table meal ranges from :

RM1088++, RM1288++ and RM1588++ (for a table of 8 – 10 persons)

For reservations at Zuan Yuan, please call 603-7681 1159

Location:
One World Hotel
Lebuh Bandar Utama
47800 Petaling Jaya,
Bandar Utama
03-7681 1111

Restaurant Oversea is no stranger to most of us here in town, as the restaurant establish since 1977 that offer exquisite contemporary Chinese Cuisine that emphasis on traditional Cantonese dishes. Since then, the restaurant had gain drastic attention, then expended to seven wholly-owned outlets. Till date, it has still remain of many family favorite dining area after 3 decades of establishment. Oversea Mooncake.

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Oversea Restaurant not only emphasis on cooking, and the head chef or founder then divert into mooncake baking with first hand made pastry back in 1986 upon customer request. It was a successfull pastry making for first time that request of orders start pouring in. The success of this aspect has enable the group to export to Australia, Netherlands, Indonesia, New Zealand, Papua New Guinea, The United States and China. Besides mooncake, the company also  manufacture Egg Rools and Cookies.

For Muslim market, they have another company that produce Halal certified mooncakes under Haewaytian Cake House Sdn Bhd.

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As for this round, we are here to try out Oversea Restaurant mooncake as Mid-Autumm Festival is just around the corner. Its time for families to reunite under the full moon – symbol of happinness and prosperity and often mooncakes are being offers or gifts of appreciation.

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On mooncake making process, their chef always believe in using the premium grade ingredients in their mooncakes as quality is important to them.

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Golden Emerald

To make this celebration more meaningfull along with its 30th Anniversary of producing such appreciated pastry, they have pull a list of mooncakes and a special set menu for this special occasion.

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 Classic mooncake, also their Lotus Series Moocake which is made from 100 percent Hunan Lotus Seeds which is one of the best selling series. All these being created as they are bringing the taste experience into another new level.

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with double egg yolk

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Their special snow skin series, and we were thought how to enjoy it in the best way. Take out from the fridge chill it at room temperature for 10-15 minute then eat it. It taste totally different, like eating ice cream. Another new trick we learn on how to enjoy snow skin. It taste good and you will love it!

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Not only that, as during this event, this year signature mooncakes will be featuring scrumptious Shanghai Mooncake made with luscious egg yolk and lotus. This handmade Shanghai Mookcake was created in 1982 that is specially baked fresh in the kitchens that is available limited time only at that time. It is best served warm so that its crumbly crust and fragrance can be fully appreciated.

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Then we were guide on how to make Shanghai moocake.

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Ingredients that were prepared, base of mooncake skin

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The lotus paste wrapping the golden egg yolks.

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chef showing demo to us on how to wrap and shape it out.

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Now its my turn into action . . . by gently press the dough till flaten by your palm and roll it again and redo the process a few times till its flaten thoroughly. .

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 Then put it at your palm and take the yolk twist it in circular motion to slowly wrap the whole yolk

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then you can shape the dough in any design you like as the traditional design look slightly like pear shape to me.

It is fun experience and pretty interesting on how to make it as the texture of the dough is totally different and by the colour of it, you will know that after bake it will turn out to be good no matter how u wrap or shape the dough.

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Tadaaa, here is our Shanghainese Mooncake Creation.  After baked, the best look is to have a slight crust on it.

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To mark their 30th Anniversary the Head chef which is the founder of Oversea restaurant, Cheng Kor which everyone call him Brother Cheong decided to bring back their first classic packaging back in those days, and all of us find it very classic and cute~ Only then I get to know that Shanghai Mooncake is originate by this chef as he is the creator of it. In Shanghai you cant find this mooncake as they do not have this version and proud that its a local production ages ago.

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Right after the mooncake session , were are serve with magnificent dish later on.

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Mid-Autumm Treasure Platter

When this was serve, we all thought, har so early ‘Lou Sang’ which is one of Chinese new  Year dish, and turns out to be not really yet similiar.

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One The main  key ingredient for Mid-Autumn Festival is the Lotus Seeds.

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Prepare by mixing all the ingredients in it. .

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Then after tossed you can eat along by wrapping along with popiah skin.

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One of the super star dish that turn all our attention for that instant moment is this ‘Poon Choi‘ as the aroma of it just pull our attention directly.

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This pot consist of roast duck, chicken feet, braised sea cucumber, abalone, black mushrooms, lotus seeds, tiger prawns, 3 layer porks and best of all the soup boiled from all these ingredients. All the ingredient cook in there seperately and stack accordingly then pour the soup at the end and cook along.

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I must say, this is the best Pooh Choi I have come accross so far, as the soup boil to perfection, sweet and aromatic with all the ingredient that cook along and by finish this plate myself, its not enough for me. I just wish I had 3 more of this. – Recommended!

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Fried lotus roots with asparagus and almond flakes

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Steam Lotus leaf glutinous rice 

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group picture with Mr.Yu and the rest of the bloggers

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The mid-autumn festival is the perfect time to show appreciation for the ones we care about, for any order of Oversea Mooncake, so call Oversea Restaurant at tel : 03-7845 9911 or checkout the restaurant’s Facebook page athttp://www.facebook.com/Oversea to place your order of superior, great tasting Mooncakes or to make dining reservations.

For all the outlet listing (click here)

On and off when I go back Penang and search for what nice food to eat, often I come across this result came out Sigi’s Bar & Grill and a very nice dining place by the sea, now I get to visit it. It’s a place that make over by Golden Sand Resort that open again last year March. .

It went there late evening, and it is very easy to locate it as the place was nicely light up with blue colour lighting. Looks more like a single story bangalow being coverted into a very nice dining place.

You can choose where to be seated, as the have indoor and you will be impress with their simple, cozy beach contemporary style. .

blueish pond like sitting in the middle of the restaurant creating a very natural flowing sounds is very relaxing. . .

Then you also can opt to be seated outside to enjoy the seabreeze and enjoy the jazz lifeband . .

The band for the night was good, the girls voice is sweet and we like most of the song she sings. .

Then there is a side bar located on the other side of the restaurant and the waiter introduce me a few signature cocktail . . I told him, not this round, wait for me next round and I will be back . .

I used to travel to Jakarta quite frequent and did event stay there for a month leisure and business few years back. Since then my Indonesian friend brought me tried out a lot of their local street food and it just taste good. Since then I am back here, the only shop that taste near to that country so far that I have tried is Waroeng Penyet and Ole Ole Bali but now, there is another restaurant called Little Warong Jakarta that newly open about a month ago that cater authentic Jakarta food that more towards Javanese.

[no longer in operation]

Jakarta

The restaurant is located nearby KFC and it wasn’t hard to find afterall..

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The whole place was decorated in more like a old classic kopitiam style as according to Remus, most of the shop that operate good food is have something similiar to this kind of ambiance. The wall are covered with many pictures of Jakarta from olden to modern days.

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This little hut that serve the unique desert.

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More of the classic kopitiam style.

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This pictures remind me of all the street food hunting i went with my friend during my period of stay.

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If you feel that you want something different for the day, they sure do have special set menu.

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Not only that, to get used of some Indonesian snacks, you are able to try before you buy… so please go ahead and Tri Me.

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Some indonesian snacks.

This shop had been in my wanted list food hunting for quite long time, usually which the time is not ngam that me and my friends ended up eat other choices. So this round, we were totally lost do not know what to eat then remember this shop. The place is not big but always quite pack.

A modern living room style cross that came across my mind on their interior, quite a cozy place but it’s a bit warm after a while.

Besides the ala cart menu, they do offer set menu also which is kinda worth to try out.
We order set meal ‘3 Cup Chicken Rice’. Thick in sauce that goes along well with the rice but there is nothing special to comment on. RM 14.90

‘Pork Chop Rice Set’ RM13.90 with traditional method of Taiwan, their rice will always pour on with mince meat and the gravy. Its flavorful with the rice and . . .
The pork chop, was well deep fried and I guess pork cannot deep fried too long that will make the prok meat abit solid and chewy. I still prefer the fried chicken on Shin Lin Taiwan street food snack.
Their ‘Milk Tea’ is good, thick and quite fragrance with the tea taste and the pearl is the type that I like, chewy and a bit solid like chewing gum. RM3.50

After a while in this shop, I remember that, there is another Taiwan Food which is quite good mention by my friend and I heard during my colleage time long long time ago was the one at 1-Stop. Wondering is the shop still there.

-= Ka Ching =-

Food Rating 6/10,so so lah~ -Stamped-

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

Location:
Taiwan Food

Lower Ground,
In front of Tenpanyaki stall
*Non-Halal

Today was a special day, suddenly a person treat us to eat. So happily we search for a nice Vegetarian restaurant to eat. While browsing through, then my friend was looking through at a list of restaurant and ask me to check with her and suddenly I saw this name, Kechana which I remember a few blogger had review on this place before. So quickly check it out and yes, it was the place that they have review before, so we have make our decision to go there. Kekek

Review the catch, was today, our Director suddenly said want to treat us for lunch, so we were a bit shock and surprise but what the heck just go la.

After reach and park that place, while walking there and near towards the entrance as I walked quite fast then I overheard this, ‘Wah…!!! This place gonna cost me how much?’ got replied by, not that expensive only la. Reasonable.

After reach and park that place, while walking there and near towards the entrance as I walked quite fast then I overheard this, ‘Wah…!!! This place gonna cost me how much?’ got replied by, not that expensive only la. Reasonable.

Sorry that there is no picture of this place and the food its because my director is there. So better skip this action and keep a low profile.

I like the place and interior, a very comfortable place to dine for a dinner and I can say, it’s the most classy place I have ever been for a Vegetarian Restaurant. Once reach lunch time, the crowd start to flock in, filled in the place quite fasts.

While looking at the menu, they do offer daily set lunch with a very reasonable price. Then we choose the Wednesday Set Menu cost RM119++ if I am not mistaken.

It served with ‘Goose Meat’, oh~ one of my favourite that I would not miss during this season. So far this is the best I have eaten. Well fried and dry up which you eat its not juicy(with oil) yet covers with ‘fu chuk’ taste as it is suppose to be. A lil crispy on the skin which is just nice.

‘Toufu Mince Meat’ is a great companion with a bowl of rice, with a lil spicy as the gravy base and the dish is well fried.

‘Sweet and Sour Pork’ which we enjoy it a lot, as it taste as good as eating the real one. A bit solid and chewy and wasn’t too sweet and sour. Just the right taste level.

‘Butter Mushroom’ is the best compare to the rest. It taste like fried squid on the first bite. A well prepared soft fried on the mushroom yet preserving the taste of it, covers with a very fragrance butter dressing on top of it. Highly Recommended.

‘Vegetable’ was something pretty normal, nothing much to brag about.

We did order extra ‘Mutton Curry’ as recommended by the waiter and its consider one of their signature dish. I would say again, one of the best too during my Vegetable hunting so far. Mild, with soft juicy tender mutton look and taste alike. A great dish for meal opener.

As I feel the body heat pilling inside me, so I decided to order take away ‘Gui Ling Gao’ for tea and guest what. It is the most expensive thing that I have ever come across. RM7.50 for a size of baby’s palm size which you can finish it in one mouth or bite. Nothing special too.

The total bill cost RM180. After a few days of eating, this would be one of the restaurant that I would recommended but with the price of course slightly higher but with the quality they are serving, I do not mind as its hard to find nice vegetarian dish or restaurant.

For further details on this restaurant you can look at this blogger:
VKeong

-= Ka Ching =-

Food Rating 9/10, Good~ Recommended~ -Stamped-!

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

Location:
Kechara Oasis: New Age Vegetarian Cuisine
Unit 19-LG1, Level B1 (Inside the carpark)
Block D Jaya One,
72A Jalan University,
46200 Petaling Jaya,
Selangor, Malaysia

Tel: +603 7968 1818

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