13th January 2010 - Starwood Hotels & Resorts has hopped on the online reservations bandwagon with the launching of a worldwide lifestyle portal eatdrinkandmore.com . Westin Kuala Lumpur and Le Meridien Kuala Lumpur recently organised a joint media evening attended by conventional press and internet media food bloggers such as Masak-Masak, AWhiffofLemongrass, Paprika, Fatboybakes and theQGuides.com to celebrate the launch of this new portal.
Diners can now reserve tables from Starwood's portfolio of hotels which includes Westin, Sheraton, Le Meridien, Four Points, St. Regis, W hotels and Aloft. In Malaysia, reservations for restaurants such as EEST, Prego, QBA, Daily Treats, Favola & Latest Recipe are just a mouse click away.
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"Fresh imported seafood!"
This lovely place has turned seafood into fine pieces of art and the menu here is seasonal depending on what they have available. This ensures that everything is always uber fresh. The menu boasts a wide range of seafood with choices like oysters, langoustine, boston lobster, monkfish, lemon sole, and more. This is definitely the spot for lovers of all things fishy.
The lunch menu here is a real treat and I can see it being a great place to entertain clients. I enjoyed the little bread buns that were served before the meal. These are small enough to remain warm out of the oven and are delightful with a smidgen of butter. The best part is that there are frequent bread refills, but don’t get too full because you’ll need room for all the other yummy dishes.
Our meal started off with an amuse bouche trio…a gratinated mussel with garlic butter, a creamy pumpkin soup shooter, and a wassabi mayo tuna cannelloni. The mussel was scrumptious and really stood out. We then had to choose between a bouillabaisse and the goat cheese salad. The bouillabaisse is beautifully rich, tinged with the deep orange of saffron and chock full of mussels, fish, prawns and squid. The goat cheese is cooked in a pastry and is served with baby greens and stewed apples. The sweetness of the apples pairs well with the muskiness of the cheese.
I have an unusual relationship with my Amah (grandma). To start off with she's my step-grandma, and since I lived abroad for 16 years while growing up I never really got close to her. Distance contributed to the fact that my current relationship with Amah is awkward at best. We do the usual greetings and goodbyes at family gatherings but never really… More »
"Aunty! Mee kari satu, cepat!"
This small humble place serves mee kicap (black soya sauce noodle) which are yellow noodles mixed with soya sauce and taugeh (beansprouts), mee soup which are yellow noodles in a clear fish stock and their signature dish, The Curry Mee which they have been serving to their loyal patrons for years. For latest prices, look out for the MILO sponsored signboard with the words JUMBO, BESAR and KECIL which represents the portion sizes. Last we checked, RM4.20 for JUMBO.
Good curry mee always go well with a good cup of local coffee. People say that the local coffee here is great. It is. But there are ‘off’ days. Come early (7am) to enjoy a more serene experience and the occasional sea breeze from the kaki- lima (pavement) alfresco dining. A bit later, it’s probably as hectic as a fish market with occasional gas fumes from passing cars.
Now, the restaurant layout itself is simple. A hawker stand with two compartment levels in the front store. One laden with mee, meehoon and koay teow. The upper level laden with fishballs, cuts of fish cakes, chicken and siham. At the side are several pots, almost cauldron like- one with curry broth and the other boiling with a clear broth, both as if bubbling with some magical portion. Drinks are all made at the back.
"I finished every single drop..."
It was the Saturday right after the New Year, I was craving for a taste of home. I'm at Bangsar behind TMC and apparently according to my colleague the landmark for the shop is a guy selling rojak. True enough when I reached the coffeeshop, there is a guy selling rojak. I stepped into the kopitiam and to my delight I smelled home.
What makes or breaks a Sarawak Laksa is the broth. You do not need anything fancy like lobsters, caviar, sharks fin, abalone, bird's nest, (you name it) in a Sarawak Laksa. The moment I took a whiff of that broth I knew I found something good.
One would wonder why I'm so attached to Sarawak Laksa, it's just a laksa no big deal. Maybe for me it's more of a nostalgic thing than just fulfilling the palate. I grew up with a mom who made a kick-ass Laksa, which is how she ended up opening up her own Kopitiam. All the food served in the kopitiam is made by my mom. I called her one day and she told me that usually a Sarawak laksa has no lard in it making it something everyone can eat. However, it really depends on individual preference. Sarawak laksa that contains lard is a little sweeter. I like mine spicier.
Sometimes all you need is a pavlova with chocolates and dates. Here’s a quick recipe on how to make it.
Yes, this brownie is made from beans. Okay fine, chickpeas are legumes but imagine that! A tasty almost guilt-free dessert from chickpeas. Many have extolled the virtues of beans and legumes. We know they are a good source of fiber and protein. They are low in fat, cheap and there is an incredible variety of beans. But what we are interested in is the… More »