"The rice crust is the best part!"
Kimchee, bulgogi, and ginseng chicken it all sounds good to me! However I usually like to order the paper-thin slices of meats that are barbecued on the tabletop grills and served with salty sesame oil and chilli sauce as a dip. Choose between different cuts of fresh meat or opt for the tasty lean beef marinated in bulgogi sauce. There are also chicken, seafood and veggie varieties to choose from but I’m a red meat girl.
The bulgogi here is cooked on a special dome grill where the meat is placed on top with spices and on the bottom there is a bulgogi sauce as well as oyster mushrooms and onions. While the meat is cooking on top its juices drip down into the bulgogi mixture adding flavour to it as the onions and mushrooms caramelize. The meat has a subtle sweetness and is very tender.
The highlight of any Korean meal is all the little side dishes that accompany the meats known as the banchan. What you get differs each time according to what is fresh in the kitchen. You can usually expect to get an array of kimchi, pickled vegetables, fried sticky sweet anchovies, scallion pancakes, mashed potato salad, sautéed beansprouts and more. These bites are filled with notes of sweet, sour, spicy, and creamy giving you a total sensory experience. They are also refillable as long as you are still enjoying your meats so do be sure to ask for more of the ones you enjoy.
Truth be told there has been a dearth of good movies at theaters this year. Many of the promised blockbusters guaranteed to keep you at the edge of your seats are lackluster and seemed weighed down by their CGI and action promises. However in the world of animation, it's been a pretty stellar year.
First was the fantastic Coraline, creepy,… More »
"The carrot cake was sublime..."
Dim sum (literally meaning "touch the heart") is always a fun treat especially when you’re out with a group of friends on a lazy late weekend morning. The delicious small portions offer up a good variety of flavours and textures. I enjoyed a great dim sum brunch at Luk Yu Teahouse recently and most importantly it was halal and to tell you the truth, the pork wasn’t missed!
The cool thing about this place is that you get to see the kitchen in action as you dine. Watch the cooks assemble and steam the dim sum…stare in awe as they demonstrate their expertise in knife work… and you’re so close that you can almost feel the heat coming off of the hot wok. It’s especially exciting if you love to cook and watch masters at work.
I started with the har kau. The dumpling skin is firm enough to not fall apart as I pick it up with the chopsticks, yet it still has a nice bite to it and the prawn is sweet and succulent. From this alone I can tell that the other dishes will be just as good.
Once I’ve sampled the har kau I proceed to try out the feast of little bites. Another lovely dish here is the barbecue chicken bao. It tastes so good that you might never want to go back to the original porky kind. The chicken is cooked in a thick dark sweet sauce encased in a soft fluffy cloud-like bun. One is never enough so do make sure you order a few baskets.
This interview was done during the fasting month. I facebooked it:
Me: will be trying out Malaysia's first TV dinner (or some incarnation of it) for buka today
D: Menatang apa tu? Sedap ke? (what nature of beast is that? Tasty?)
A: Got, meh?
AP: Hmm... TV dinner... interesting...
B: Why does it sound less than appetising?
I was away from the office last week travelling with a troupe of design enthusiasts. Our destination was Bangkok, Thailand, currently known as one of the hot spots for creative talent. Here, wit and humour is often injected into the culture. Apart from the delicious tom yam
and foy thong
, Bangkok is known as the most creative city in Southeast Asia.
With the other creative peeps from Design Circus
, I had the chance to attend the Bangkok Design Festival 2009
. The festival itself was held in few places in the city, I however was only able to attend the exhibits at the Bangkok Arts and Cultural Center.
The Bangkok Arts and Cultural Center (BACC), located in the Sukhumvit area, is where you can find many interesting shop lots that sell refined artsy stuff. It showcases a variety of art forms such as graphic design, interiors, architecture, movies, music, theatre, graffiti and more. I spent a couple of hours there checking the exhibits out one by one, until I finally bumped into this particular place and I was in awe.
IceDea is the first food design showroom I Continue reading »
"Great grilled fish for lunch"
This year I wasn’t able to make it to any of my friend’s homes for Raya, which meant that I missed out on a lot of wonderfully spicy fragrant rendang. This is a dish that never fails to get me weak at the knees…tender fall apart beef simmered in a plethora of spices and coconut milk…deliciously decadent and in my opinion a meal in itself with just a few spoons of rice to mop up the tasty gravy. I just had to have my rendang fix!
After the waiters have set down all the plates, you can start eating right away only selecting the dishes you’d like to partake in. Those left untouched will be taken back and you won’t be charged for them. While this is the traditional way, I prefer to walk right up to the food area and choose my dishes.
On this occasion I’ve asked for the rendang (of course!), perkedel (potato cake), ikan bakar, fried chicken, green chilli sambal and daun singkong (cassava leaves). It’s lunchtime and the restaurant is packed. It is due to this that the ikan bakar takes longer than usual to appear at my table, well, that and the fact that they have just started to grill the fish for the afternoon. Luckily while waiting for the fish there are other goodies to enjoy and I eagerly tuck into the rendang. It’s tender with the slightest bit of chew to it and the gravy is savory and piquant. I pour most of the gravy onto my rice and mix it in to be sure that each bite has this delectable taste.
Dear Gastronaughts (Floyd’s word describing those passionate about food),
Keith Floyd was undeniably one of the first chefs to take cooking shows to a new level. He brought in a sense of adventure whipping up dishes anywhere and everywhere around the world. He made cooking exciting and yet attainable for the home chef. Floyd was best… More »