Foodsters' Blog

I Fell in Love with France, Again

by Alexa P., on Wed, September 29, 2010 - 6:02:03 AM, 0 comment
Global Foodster
I recently took a long overdue trip back to France to visit with my French side of the family. It had been 10years since I had last been back (a weekend trip while I was visiting London, so it didn  Continue reading »

Gastro News

Jom Makan! We Are Buying!

by Adly, on Sat, September 25, 2010 - 1:21:14 AM, 3 comment
Announcement
Guys, Gals & Fellow Foodies! Join us for some fluffy roti canai, juicy fried chicken and teh tarik sedap as we celebrate the launch of the 2nd Annual Foodsters' Awards 2010 Nominations as part of our Love Your Street Food Campaign.



Finalists will be decided that night. So come out, defend your favourite stalls, and have dinner on us. Here are the current nominations! Please bring along a hungry tummy and some fun! I just need a favour. To make sure that we have enough food for all, please rsvp to alia[at]friedchillies[dot]com if you can make it.

Programme is as follows:Continue reading »

Where To Eat

Sanuki Udon

by The Charlie, on Fri, September 24, 2010
Japanese

"Chewy, fresh with superb broth"

There is, to me, a holy trinity of Japanese noodles: ramen, soba, and udon. Up until now, udon has always ranked a little lower than the other two. Always a little too tough, swimming in uninspiring broth, it never really grabbed me. But tonight I am about to discover that the problem all along, was that I had never eaten fresh udon. And that, my friend, makes all the difference in the world.

Sanuki Udon is named after the Japanese province famed for udon, and is tucked into the quiet end of Taman Desa, a seemingly unlikely locale for great Japanese food. The owner, Seiji Fujimoto, was working for a department store when he was transferred here some years ago. He moved back to Japan and promptly quit his job. Looking for business opportunities and greener pastures, he decided to open an udon restaurant in Malaysia. He preferred Malaysia for its infinitely more relaxed pace than Japan, and realized there were no specialized udon places here. After taking a short course, he opened Sanuki Udon a little more than a year ago.

Prices here are so cheap, it's almost unbelieveable. A basic bowl of udon with broth or egg will set you back only RM5, while a bowl of tsuke men (udon loaded with vegetables) costs only RM10. My dinner companions and I order a variety of toppings and side dishes, sip on green tea and wait. The restaurant is quaint and cosy, filled with families, groups of girlfriends and sarariman (salarymen). Very quickly after, our food arrives.
  More »

Foodsters' Blog

Natural Food Dyes and Colourings

by Ebee, on Thu, September 23, 2010 - 6:15:46 AM, 0 comment
Food dyes or food colourings is not a new thing. It's been done many times before to indicate types of flavour, degrees of sweetness, ripeness, or decay. However, people have contrived to add or change the natural colour in foods from very early times and for a variety of reasons - for aesthetic purposes, to increase appetite appeal, for symbolic effect, and of course to make a less desirable food seems more desirable.


It's always fun to do food dyes, plus it  Continue reading »

Where To Eat

Ho Bahn

by Alexa P., on Wed, September 22, 2010
Korean

"A must order: BBQ Rib-eye platter. "

When I first entered the restaurant it was still early in the evening and majority of the tables were empty which had me a bit worried. Once we ordered though, people started trickling in and before we knew it the restaurant was buzzing with activity. This lifted my hopes for the food to come.

Service here is attentive and you can choose to grill your own food or let them do it for you. They expertly swish and flip the meats around to ensure even cooking and coax out the delicious flavours. You can even pick whether you want the food cooked in the kitchen or tableside, a good option for those who would rather not leave a place smelling like food.

One of the specialties here is the bulgogi that is cooked on a crystal quartz platter. This cooks the meat so that it is tender and juicy but it doesn’t char. It is almost like a slight boil, which traps in the rich bulgogi flavours. This comes with glass noodles and an assortment of veggies and mushrooms. I enjoyed slurping down the noodles glazed with the sauce. The small platter was still large enough to be a complete meal for 2ppl, which means that the large platter would be plenty for a large group.

When you order a meat dish you automatically get a platter of 9 different banchans. If you order other dishes you have the option of ordering banchan on the side in sets of 3, 6, or 9. Out of the various banchan I quite enjoyed the deep-fried shredded seaweed and the sticky sweet fried anchovies. The kimchi here, while good, lacks that strong pungent garlic punch that I enjoy. After all what is Korean food if you don’t leave with garlic breath?   More »

Food Articles

Edible Hair Remedies

by Alexa P., on Tue, September 21, 2010
Edible Beauty
image
You’ll find that many kitchen items are packed with the vitamins that your hair craves. Going back to nature is sometimes a refreshing change for your tresses as they may be stressed with many of the chemicals in products you currently use. Give your hair a holiday with some of these remedies.

Apple Cider Vinegar Rinse
More »

Where To Eat

Il Lido

by Alexa P., on Sat, September 18, 2010
Italian

"We were oohing and aahing in pleasure"

Restaurateur Beppe de Vito brought the Il Lido brand here in the hopes of changing Malaysia’s fine dining scene. With over 15 years of experience in the fine dining scene in Hong Kong and Singapore he is surely qualified to give the fine dining market here a push.

The sleek and trendy restaurant here certainly does impress. Interiors are in hues of grey, gold, black and chrome and the dim lighting with downlights strategically placed above each table elevate the experience. This is certainly the spot to choose if you’re looking to enjoy a romantic dinner, a quiet family meal, or engage in a business talk over pasta and wine.

We started off our dinner with the pan-fried goose liver as well as a rucola salad with Pecorino cheese, walnuts and pear. The goose liver here is silky smooth and seared just right. Pears, nuts, and cheese are an amazing match and you can hardly go wrong with it. We were a bit disappointed though to find that they skimped a bit on the Pecorino, which is the best part. All in all, lovely appetizers that got our mouths watering for more.

Next we moved on to the pasta course where we shared a linguine with jumbo prawns and spicy pork sausage, a pumpkin tortelli with sage, and a champagne risotto with shaved truffle. The spicy heat is much appreciated in the linguine dish, it cuts the richness of the prawn and amps up the flavour. The pumpkin filled tortelli is pure genius, the chunky sweet filling pairs well with the tangy drizzle of aged balsamic. The one that tops my list however, is the risotto. This one screams pure fatty indulgence. It is rich with the pungent shaved truffle giving it a wonderful muskiness. A total orgasm in the mouth!   More »

     
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