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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

It was 2 weeks ago that I get the privileged to attend Hennessy V.S.O.P new bottle launching that was design by a legendary person in automobile industry itself. This cool event took place at Double Tree, Hilton in KL that they have transform the whole ballroom area into another dimension.

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Of course by attending this event will get to see the usual suspects with Me, Kelly, Louise and Ralph. AS most of us reach early we had the fun of chit chatting and knowing more people around .. 🙂

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As the door was open we were usher to the main room for the launching purposes, with all the waiter and waitress taking trays of different flavor of Hennessy being prepared for guest with free flow all night long~

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At the counter there are the 4 usual flavor being prepared. Apple, Raspberry, soda and of course neat

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With the stage all getting ready for the launch and we are all anxious to see how it looks like.

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The leng chai Emceeing for the night is no stranger to many of us is Will Quah . .

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Along with Me, Yatz, Chris, Christine and Ivy

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The famous blogger Isaac Tan

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all the crowd just pour in within minutes to pack the whole place up.

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We are all surprise to see the legendary man is presented at the event itself. .  Chris Bangle . .

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To read more about Chris Bangle of what he do previously and how he have the idea of designing the bottle and a contest giving away the bottle before the public as contest ends 15th June. (Click here)

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On the night itself, he also draw live how he did it, just amazing on how fast he come out with the design after much effort and understanding on designing the bottle  . .

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From the very first design of Hennessy which is on the right till the latest design on the left.

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And here are the girls presenting us the new bottle design . .

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Along with the cool box.

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Much after the launch, I thought we were done and only hang out there till they annouce that we will be taken to the next session as the walk way area were hidden behind those huge white curtain. Interesting. Walking over a little tunnel and there is our party area . ..

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cool DJ deck

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and another surprise the DJ is another sexy girl . .:) Impress. . .

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Then there are 2 counter of free flow for all of us to enjoy . .

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Then as I walk to another end of the room, I found this cool place. The 360 degree of photoshoot .. .

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you just do your amazing cool pose and it will be shot Hennessy 360 cam with at least 30 camera attach on the top for the whole effect to take place. The effect is amazing.

check out the video shot that I have. . 😀

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Anna and Evelyn having great times. . .

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me and Anna

As heading more alcohol down to us, this is what happen when we see camera. .

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Of course must have a pic with the legendary designer himself – Chris Bangle ..

Indeed all of us had a great time at this Hennessy Event and we are so looking forward on next upcoming one.  . .

Chinese New Year is just around the corner and this round, Sidney had come out with a wonderfull idea which most of us also up for it. When I heard about the plan, I got all excited, in my life for the very first time be a model *dreamingggg…. When all decisions are confirm, the result is to dress ourselves in Chinese traditional dress and head to this great location at Bangsar One, House of Tangs. Cny Menu click here.

It was a great sunny first yet cloudy day for the shot, with the perfect lighting and all of us got all hype up and thinking how to pose for it but all thanks and credits to House of Tang for the location and also Carven Ong Couture for the very nice Cheongsam to the girls.

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Although I am not yet back to Penang for my reunion dinner but I had great gathering with my friends, that state our very first gathering for Chinese New Year. This was our very first shot

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Its all about the warm of friendship.

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Sunny, told you not to be naughty liau loh..see what happen..Kena Tangkap.

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Welcome to House of Tang that serve exquisite food with very homey ambiance that suits modern Chinese New Year, most families have opted to eat outside for reunion dinner compare to eat at home therefore, most of the restaurant now are bracing and working harder to cater for most of the crowd even on eve and the first day of Chinese New Year.

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As you can have all your kids playing around in the garden and like us Kung fu master wanna be(its not easy to stand up in the wood, u need to master the art of balancing in order to strike this pose). Then with our mom will be shouting, come in eat d la..play play play..how many time want to say..later only play lah~

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Reunion dinner is always about the warm and bond of a family, most of us have not seen each other for quite some time with our busy schedule yet this is the only time where everyone sit down together, have a great laughter and updates on what’s happening with all of us.

To me, family value is very important as I was tought since when I was a kid, therefore reunion dinner is a must not miss thing.

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This is when girls talk are always on the table and guys will always talk by the side and this is when how a great family and friends get together in ushering Chinese New Year.

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Then the head of the family will always come later and then to be seated last as a respect from the young ones.

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Then the reunion dinner is on…

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Master Chef Koh is going to present us the method of Yee Sang/ Lou Sang.
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This are the basic ingredient needed for lou sang.

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Salmon Fish

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Presenting you the lou sang and preparing it.

For Chinese culture in Malaysia and Singapore during Chinese New Year, Lou Sang is one of the norm that most families and friends will not miss. As the ingredient in such as fish signify abundance, homophone for Yu Sang, therefore by doing Lou Sang it means increase abundance and prosperity.

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All of us waiting to Lou Sang.

Equipment needed: A Pair of Chopsticks!

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Another norm in Yu Sang which is everyone will have to equip themselves with chopsticks and dig into the dish and while tossing together and wishing your wish for the year. The higher you toss, signifies greater fortunes and wish will come true.

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We all got excited and toss so high that the Yu Sang is flying all over. This is best when do it together.

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Too all the ladies that cooking at home and out of idea of what to cook, let us share with you some of a simple recipe to cook for all relative and friends.

Chrysanthemum Rice Cake


Ingredients A:
– Boiled water 1.3kg
– Chrysanthemum 10gm
– Vietnamese Rice Net Wrappers10 pcsIngredients B:
– Glutinous flour 1.2kg
– Tang flour 240gm
– Santan flour 1 pack
– Corn flour 240gm
– Cooking oil 120gm
– Sugar 600gm

Steps:
1. Boil the water, put in Chrysanthemum and let it soak for about 20 mins. Sift the Chrysanthemum and keep the water for use.
2. Mix Ingredients B then mix the Ingredients A evenly. Pour onto a plate and steam for 2 hours. Let it cool.
3. When it is cool, cut it into pieces and wrap with Vietnamese rice net wrappers. Deep fry till golden brown and serve.

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Prawns

Ingredients A:
– 2 large prawns
– Huge cabbage 2 pcs
Note: Slice the prawns into half to butterfly shape, add a little salt and pepper to marinate for about 5 mins. Then fry the prawn till cooked.

Ingredients B:
– carrot 20gm
– Enoki mushroom 20gm
– Mushroom 2 pcs
– Celery 20gm

Ingredients C:
– Chick peas 20gm
– Green peas 20gm
– Corn 20gm

Marinate:
– Garlic 1 tea spoon
– Oyster sauce 1 spoon
– Sugar 1/2 tea spoon

Steps:
1. Boil the cabbage till soft, sift and let dry.
2. Slice Ingredients B thinly, boil, and sift dry.
3. Sauteed the garlic and pour in the Ingredients B and stir fry.
4. Wrap the ingredients with cooked cabbage into roll, and cut half.
5. Sauteed Ingredients C with butter and add sugar 1/2 teaspoon and salt 1/2 teaspoon. Cook with medium fire for 3 mins and pour onto the plate.
6. Serve the prawn on top of the cabbage roll on the plate with Ingredients C.

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Coco is trying to think how is she going to pose with this with the director Ken as the choreographer.

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and tadaaa…..

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This is how we enjoy the food from House of Tang, simply delicious as with Mei Yee, Xin and Jessica.

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The tam chiak guys, Sunny, Saucer and Me

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Next let us present you ‘Baked Pork Ribs’.

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Pork Ribs

Ingredients:
– Pork ribs 1kg
– Ginger in fine slices 20gm

Marinate:
– Garlic 1 spoon
– Oyster sauce 1 spoon
– Sugar 1/2 tea spoon
– Tapioca flour 1 tea spoon
– 1 egg

Sauce:
– Water 1 spoon
– Black vinegar 1 spoon
– Sugar 1 spoon
– Dark soy sauce a little bit
– Sesame oil a little bit

Steps:
1. Cut the pork ribs into square for about 2 inches, marinate with the ingredients above for 3 hours.
2. Place the pork ribs into pre-heated oven till 180c to bake for 15 mins till golden brown and cooked.
3. Deep dry the fine ginger slices in hot oil till crispy and place on top of the pork ribs, and pour the sauce over, and serve.

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We just love the pork ribs so much, juicy, aromatic yet soft tender meat with the bone juice oozing onto the meat that makes it so flavorful. All of us getting more hype up with the food and our tam chiak look had come out..Pai seh pai seh.. start with Shirley eating nicely, then me and Coco..starting off with the trend.

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Jessica, Xin and Mei Yee still eating politely..not until when it comes to

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me…eating and sucking all the juice from the meat and bone…yummm…

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Sunny eating out deliciously.

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Saucer enjoying every bite of it….

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Last of course Shirley all thumbs up for the food here.

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Little piece of advice, when there is a camera around, please eat nicely if not, you will be caught in this moment of ugliness..like me kena capture in makan’ing.

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Comes to an end, Pastry Chef Sunny Yaw from Bigboysoven showing us his latest creating by adding on the umph of Chinese New Year by welcoming year of Tiger.

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Little cute tiger…

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Nice and colourull cupcakes and cakes can be order thru him or at http://www.bigboysoven.com/

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Chinese New Year would not be fun if did not celebrate together with
 Gong Xi Ni, Gong Xi Wo, Gong Xi Ta Jia…

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And last but not least wish from all of us to all the readers, Gong Hei Fatt Choi, wishing everyone of you a Happy & Prosperous Tiger Chinese New Year and also a double happiness 2010 celebration as to all the Love Birds out there, Happy Valentine’s day.

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All of us signing off with, a great start of the year…

Everyone that Balik Kampung please drive save and those who are on holiday..Happy Holi Holidayyyy….. Wooohoooooo~

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All of us had a fantastic time and it was a great experience and the last crew I wanted to thank is the people behind the scene which all credited to them for the efford of choreography, photography and pictures.

Ken Chan – http://www.foodpoi.com/
Alex Ang – http://www.foto-memoire.com/
Chai – http://www.mypixelgallery.com/
Andrew Quah – http://www.travelfoodies.com/

House of Tang for the location, food and recepi. Carven Ong Couture for the ladies Cheongsam.

Host: Sidney – http://www.bigboysoven.com/

Food: Master Chef Koh

House of Tanghttp://www.houseoftang.com.my/, One Bangsar

Cupcakes: Pastry Chef Sunny Yaw – http://www.bigboysoven.com/

Models:
Jess – http://www.thejessicat.com/
Mei Yee – http://www.iamthewitch.com/
Coco – http://www.icoco.me/
Xin – http://www.sloppychick.com/
Bok – http://www.taufulou.com/
Lionel – http://www.lionelong.com/
Sunny – http://www.bigboysoven.com/
Mei Yee’s Cheongsam: Carven Ong Couture – http://www.carvenong.com.my/

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