We figured you might need some inspiration as to where to go for a delicious CNY or Valentine's meal so we've complied our favourite five for each:
Chinese New Year Yee Sang and Dinner
Golden Phoenix at Equatorial Hotel
This restaurant is a favourite Yee Sang spot especially during lunchtime. Its location is smack in the middle of Sultan Ismail making it very easy to access. This year they have specialties such as Snow Pear, Seaweed, Jelly Fish, Salmon or Abalone Yee Sang.
Contact: 03-2161 7777
Tai Ze Heen at Prince Hotel and Residences
The treasures here are tossed in a dressing that is a bit different from the usual citrusy vinegar. A mouth puckering plum dressing is used to coat the shredded veggies. Choose from options such as Tuna, Shellfish, Shark Continue reading »
Whether you are a vegetarian or not, the array of food at Kechara Oasis is sure to please. They recently added some new specialties to their menu and we headed over to check it out.
There Continue reading »
"We tossed to health, prosperity and wealth "
Chef Low at Summer Palace always manages to come up with an innovative menu featuring traditional ingredients…which is why it is always a pleasure to sample his creations. At the start of the meal we tossed to health, prosperity and wealth with a crispy salmon yee sang. Refreshing shredded vegetables, crunchy fried pieces of dough, and smooth slices of salmon are all brought together with a citrusy dressing. Chinese dinners should always start with a salad like this as it stirs up an appetite.
A slew of dishes promptly followed after that. There was a roasted crispy chicken with spinach, baked mandarin fish rolls, grilled prawns with mayonnaise. The crispy chicken dish takes a day to prepare and it was certainly appreciated. The skin is left intact and baked to a crisp while the meat has been minced, then mixed with spinach, then cooked and put together under the skin giving it a lot of moisture and flavour. The baked fish rolls are served with a butter cream and egg floss making it resemble butter prawns. Finger licking good! The large grilled prawns with mayo were good but I’m not a mayo fan so I found it a bit rich…but to each their own.
For this year's Chinese New Year we thought, why not roast a duck? Easier said indeed. Questions of "eh do you know a good duck recipe?" Are met with blank stares. Oh many people know of other people who cook it well- "my mother makes the most fabulous braised duck," said one. "I have a friend who lives in Singapore and there's this thing he does with… More »
"Great Thai in the middle of nowhere..."
Folks, set aside your presumptions, I certainly did when I headed off for Jalan 5 off Jln Chan Sow Lin. With China Press on my right I hunted for the grimy landmark along a small river. Voila, the rubbish heap next to Sg Kerayong is there and I subsequently turned left into the little lane which ran parallel with the river. The sheer darkness and many stray dogs can be intimidating but do soldier on. Be prepared to give way to vehicles coming from the opposite direction, fortunately there were some grassy space to veer the car to the side. A 4WD would be best to handle the potholes. A short bumpy ride later, we entered a little green oasis, complete with fishing ponds and fresh fish for sale.
Sawadee 88 is so off the beaten track that I doubt it’s a place people would bump into unless by sheer determination and word of mouth. Despite its obscure location, the many parked cars attest to its reputation and popularity. We are greeted by friendly Thai staff and a local Chinese lady who took our orders while handling the cash register. With cheesy Thai pop music playing in the background, chefs shouting orders in foreign accents and tables set in individual attap huts complete with fairy lights, it felt like I’ve landed slap bang into little Bangkok town. There’s also a grilling charcoal station at the back manned by a dedicated grill boy.
Our orders arrived pretty quickly. First up was the siham bakar and the addictive dipping sauces. The first had chilies, belacan and some dried shrimp (reminds me of nam prik), the second was a sweeter chili sauce with peanuts. It was perfect for dipping the cockles into. Portions were generous though I did stumble across one or two with a muddy aftertaste. The somtam or Thai papaya salad arrived and was faultless. The shredded papaya was crunchy and had the right balance of sweet, sour and spicy. You also have the option of adding shrimps, crab or squid to it but we preferred ours plain.
Next up was my favourite of the lot - white tomyam which came in the traditional steamboat apparatus. I detected cili padi and dried chilli in the soup with hunk loads of seafood (prawns, fish, squid and crab), tomatoes and mushrooms. The soup was clear with hues of red, deliciously spicy sour to the last drop and went perfectly with plain rice.
In the first HOW TO series, Hanim Ariffin lays down some simple tips on how to choose fresh fish from a supermarket.
Hi, my name is Li Ann and I’m a die-hard chilliholic… If there was a Chilliholic Annonymous support group in KL, you can bet that I would be the first member! Only thing is, I’ve no intention of giving up on this lethal addiction, unless my stomach lining begs to differ. Seriously, the humble chilly is such an integral part of Malaysian cuisine,… More »