Sunday, October 26, 2014

A Journey Through Time VIII Gala Night@ Shook, Starhill Gallery

A Twisted Malaysian Fair

It’s an eight day extravaganza of A Journey Through Time VIII, Asia’s premier watch and jewelry showcase, at the prestigious Starhill Gallery in Kuala Lumpur this November. Making its eighth edition, A Journey Through Time has established a worldwide name for hosting the biggest and most renowned names in the global watch and jewelry industries annually at the event. Held from 21 to 28 November 2014, the event is destined to be a powerful prelude to Baselworld with rare private collections, first-in market editions and exquisite pieces from over 125 luxury brands, 20 of which are debuting in Malaysia.

The impressive event will span two floors and 30,000 sq. ft of public exhibition space to showcase the luxury watches and jewelries from many notable brands, exclusive and education watch and jewelry talks by specialized experts, guided our led by watch experts from Starhill Gallery’s very own Watch Concierge, chic fashion parade, delectable cuisine as well as entertainment by international artists at the nightly gala dinner. The event journey will conclude with a grand gala dinner with the highlight of recognizing and awarding the most impressive and exquisite pieces.

This year, The Journey Through Time will host the gala dinners for eight days consecutively themed Twisted Malaysian Fair at Shook!, Feast Village in Starhill Gallery.
Executive Chef Mathew Ona and his kitchen team are set to tantalize many gourmands with his Twisted Malaysian Fair menu of gastronomical delights of the Malaysian cuisine. Chef Mathew hailed from Minneapolis, Minnesota and graduated from the Culinary Institute of America. His experience includes a stint in The French Laundry in Napa Valley by renowned Chef Thomas Keller, the award winning Peju Province Winery in Napa V alley, at the exotic Romora Bay Resort & Marina in Harbour Island in the Bahamas, Napa Wine Bar & Kitchen and Kathleen’s 5 Rooftop Restaurant and Bar in Shanghai.

With an impressive repertoire of experiences, he is now leading Shook! with many new initiatives which includes a new menu for the interactive sensory restaurant with an open-kitchen concept.

Shook! features four distinct gastronomical cuisines from four epicurean chefs all set in one elegant destination. Shook! menu includes a scrumptious list of Chinese, Japanese, Western Grill and Italian. The dining area is framed by the four open-kitchen stations and is also design with several themes to set the ambience for the four cuisines. Private room dining is also available. What is impressive is the open space with the high view of the exquisite Starhill Gallery that spans up several floors to project a wondrous and gorgeous view of the shopping complex.

Gourmands are treated to a sneak peak at what’s in store for the coming Twisted Malaysian Fair menu for the gala dinners. Taking the on Malaysia’s classic dishes, Chef Mathew injects his own twist in all the dishes to bring the country’s cuisine to a modern edge.

Our evening kicked off with assorted canapes where Prawn & Avocado Tart, Salmon with Salmon Roe and Mushroom Vol Vents rules. The canapés are a great appetizer, especially for cocktail hours prior to the gala dinners.

A signature of Chef Mathew, the starter course of the evening was a delectable Yellow Tuna Carpaccio ‘Nicoise Style’. Blue fin tuna is seared on the outside and left raw on the inside. The tuna is accompanied by garden greens, sun dried tomatoes, Kalamata olive, blanched green beans, organic boiled egg, fresh herbs and dressed with a tangy Lemon Dressing. The tuna goes well with the dressing and the salad combination, each one providing its own flavours and textures.

The next course features Spicy Lemongrass Broth, a soup that evokes all the savory, sweet, sour and spicy senses. It is lightly creamy with a great balance of sourness and spiciness that makes one want to continuing enjoying this bowl of bold flavours. The broth has shrimps and season mushrooms for extra flavours and textures. The presence of lemongrass is very distinctive and beautifully enhanced in the broth. It’s a very delicious broth!

Our main course is gorgeously presented. ‘Rusuk Rendang Puncak Mahligai’ is translated as Slow Braised and Grilled Beef Short Ribs ‘Rendang Style’. The beef is cooked with lots of local spices for long hours to yield an unctuous and tender beef. The gravy is thick and has turmeric, shallot, ginger, coconut and many more ingredients in making a creamy Rendang curry. The beef is just so awesome in texture and flavours. The side of pickled pearl onions, creamy Rendang gravy and chili is a well-combined dish. Each one renders a different flavour from sour to creamy to spicy.

This course won many approvals from everyone that evening.

Dessert is such a pretty plate of colors with various shapes and sizes. Named Malaysia Flavour 2014, it consisted of everything Malaysian with a list of Lemongrass Jelly, Coconut Mousse, Pandan Sponge, Mangosteen Sorbet, Peanut Gianduja Crème and Gula Melaka Sago Pearls. It’s a very clever take in using classic Malaysian ingredients in a modern Western dessert.

Despite the many ingredients and elements in the dessert, they all seem to come together like a symphony of a harmonized orchestra of flavours. I was particularly fond of the white sphere shell encasing the Coconut Mousse and the fruity Mangosteen Sorbet. A bold and brilliant creation!

For more information on The Journey Through Time VIII, visit the website at

Feast Village at Starhill Gallery
181 Jalan Bukit Bintang
55100 Kuala Lumpur
Contact: +603 2782 3875

Business Hours:
Open Daily 6.00am - 11.00pm

Tuesday, October 21, 2014

Mei Six Hin Restaurant, Prima Sri Gombak: Seven Star Grouper Feast

One Fish, Four Ways!

Our foodie gang has been going to Mei Six Hin Restaurant for the longest time we could remember. Chef Steven has been dishes out his creative concoctions to many and his latest one is a huge feast of the highly prized Seven Star Grouper. If you are an ardent fish lover, this feast is one killer fish feast for full indulgence.

The deal is simple, simple make a reservation to buy a whole Seven Star Grouper and Chef Steven will prepare four dishes from this huge fish. One needs to make a reservation 2 days in advance for Chef Steven to prepare the feast. A large group of diners is better suited for the feast as the minimum size for the Seven Star Grouper is at least 6kg in order to prepare the four dishes. Priced at RM120 per kg, price depends on the weight of the fish. If your fish is 6kg, it would be RM720 (inclusive of cooking). A fish that huge can easily be shared out between 8 to 10 pax.

Though we were already informed of this feast, it was still a mind-boggling sight when our 6kg Seven Star Grouper landed on our table. Not only were the kids fascinated with the fish, some of us adults literally had our jaw drop at that glorious fish that is almost the same length as the lazy Susan of the table. There was just no plate big enough to even hold this fish. The Seven Star Grouper is such a beauty. As soon as we finished our photos, the fish was quickly whipped back into the kitchen.

After seeing that whopping fish, we definitely knew the feast was going to be awesome. Chef Steven will prepare four courses with the whole fish starting with a Chinese must-have, soup.

A huge soup tureen appeared in front of us. Even before we lifted the cover, we could smell the glorious aroma escaping from the tureen.

Going towards the health properties, Chef Steven has prepared a Double Boiled Seven Star Grouper Fish Head Herbal Soup from the fish head, bones and tail. Packed to the brim with loads of Chinese medicinal herbs and large chunks of fried fish head, the soup is bursting with strong essence of earthy notes with sweetness. 

It’s pretty much really hard to describe but the sensation of flavours is thoroughly warming and soulful. I could literally taste lots of different elements and flavours of the herbs. The slow hours of extracting the essence of the ingredients into the soup turn out very well. The fish pieces were succulent as well and despite it being a fish head, there was plenty of meat to go around. The fish was fried first to retain its firmest and had a beautiful sweetness.

We all had two bowls and were pretty satisfied on this first course.

The second course was Seven Star Grouper Fish Roll with Sweet Pea. Thick fillets of the fish are stuffed crunchy blanched sweet pea and is steamed and drowned in a pool of brown gravy. The flavours are much lighter on this dish so one can taste the original sweetness of the fish fillet. This one is decent and perfect for those who enjoy light and healthy dishes as it is steamed. I do like the fish fillet as it has a soft and firm meaty texture which goes well with the crunchy peas.

I really love the next two courses. The third one was Pan Fried Seven Star Grouper with Honey Lemon Sauce. Wonderfully aromatic, the dish was already tempting me way before I could even taste it. Large cutlets of the fish are pan fried till crispy and golden and is finished off with lashing of honey lemon sauce.

I enjoyed both the moist fish and the honey lemon sauce a lot. It is such a perfect combination of sweet, savory and light tangy flavours. The fish is moist and tender with a crisp edge. I ate loads of this dish happily. It also has a subtle hint of smokiness which added depth to the fish.

Our last course of the fish was Golden Seven Star Grouper Fillet with Mint Sauce. Appearance wise, it looked funky with its combination of yellow and green. This one featured a take of Western flavours with its combination of mayonnaise and mint sauce. Fish fillet is dusted in turmeric batter and deep fried till golden yellow and crispy. It is moist and juicy and smothered in a creamy minty salad sauce that has a refreshing note. Spinach leaves are also battered and deep fried for added texture.

Behind the golden fish fillets is a chilled salad that goes so well with the fish. The salad had fruits and vegetables to provide the crunch and fresh factor plus very interesting added cubes of cincau. We loved the salad together with the fish. It made the dish light, refreshing and easy to enjoy. Kudos to Chef Steven for his creativity!

Besides the Seven Star Grouper feast, we had Chef Steven’s signature Shanghai Style Chili Chicken and Braised Yee Meen. Don’t miss the Shanghai Style Chili Chicken as it is very addictive with a robust flavour or fish cause and lots of chili for some heat. The Braised Yee Meen is pretty yum as it was well braised to a soft and eggy goodness.

Don’t forget to call in advance of 2 days for the Seven Star Grouper Feast!

NO.G-62, Jalan Prima SG 3/1,
Prima Sri Gombak,
68100 Selangor.
Tel No:012-359 3109 (Steven) / 017-279 9927 (Winnie)

Sunday, October 19, 2014

The Colonial Café, The Majestic Hotel Kuala Lumpur: Sunday Curry Tiffin Lunch

A Sunday Curry Tiffin Lunch The Majestic Way…

The Majestic Hotel Kuala Lumpur has come a long way since 1932, a grand hotel back in the heyday which is highly favored by colonial elites   and high society visitors. The hotel was the venue to be seen and heard and hosted quite its fair share of extravagant parties, Sunday Curry Tiffin lunches and tea dance. After the restoration of this heritage building by the YTL Hotels, The Majestic Hotel Kuala Lumpur has now taken on a new pride in continuing its heritage of a grand hotel beautifully remodeled and expanded with new wings.

With the new life, The Majestic Hotel Kuala Lumpur is also proud to bring back a taste of its colonial days with the Sunday Curry Tiffin Lunch at their Colonial Café every Sunday. The Sunday Curry Tiffin Lunch was a tribute to the days of the planters of Malaya where lunches are brought to work from home in tiffin carriers. At Colonial Café, the Sunday Curry Tiffin Lunch is presented the majestic way and is available every Sunday from 12pm to 2.30pm.

As we arrived at The Majestic Hotel Kuala Lumpur, we had to pass the conservatory that connects the hotel to the Colonial Café. The conservatory has now been restored and converted to the Orchid Conservatory where thousands of exotic orchid blooms fill the whole room with exceptional exotic beauty. It’s my first time here and I just couldn’t resist the mesmerizing beauty. One can now enjoy Afternoon Tea experiences in the orchidscape or even host private functions but reservations are required as this is an exceptionally popular room.

As I headed into the Colonial Café, there is an immediate sense of heritage through its ambience and décor. Filled with plush colonial décor and furniture, The Colonial Café serves up authentic classical cuisine from the colonial era. Plush sofas and armchairs with wood, gold chandeliers, antique lamps, majestic carpets set the colonial mood at the lounge area whereas pristine white table settings on wood furniture sets the ambiance for the dining section.

A gorgeously restored bar in dark wood with leather bar stools, a grand piano with a dome chandeliered ceiling grace the center of the room. Choose dining in the room or the small open conservatory at the café.

As soon as we were seated and orders are in, waiters dressed in smart pressed coat and uniform proceeds to set our table with banana leaves to prepare our Sunday Curry Tiffin Lunch. Indeed carried out the majestic way, the team discreetly sets our plates lined with fresh banana leaves and quite a few condiments together with rice.

The condiment list is pretty unique with a few familiar ones and a few interesting ones. We had a delicious sticky and sweet Mango Chutney, Fish Puttu, Marinated Cucumber, Pineapple Slices, Salted Egg,, Toasted Coconut, Toasted Salted Peanuts and fresh Banana Slices. I never knew fresh banana or pineapple slices were served but was ensured that this is what was served back during the colonial times. The condiments are refillable so do not hesitate to ask from more if you have a favorite. Same goes for the rice as well.

The tiffin serving up the dishes is truly beautiful and elegant. The carriers are porcelain while the handles are copper. Specially made for the hotel, the tiffin are just as posh as the hotel and its décor.

The Sunday Curry Tiffin Lunch set comes with a set of Hainanese Chicken Curry, Mutton Varuval, Egg Masala and Fried Masala Fish.

I had a glorious time spooning the Hainanese Chicken Curry gravy onto my rice. It’s not as thick as I would have love it to be but the flavours are a good balance of spices and heat. The chicken and potatoes are cooked well and tender.

The Mutton Varuval is cooked till dry and thick. Tender chunks of mutton are boldly spiced up with pungent assorted spices and chili as well as curry leaves for aroma.

The Masala Fish came in thick and large cutlets fried to golden. It’s well fried and nicely seasoned. My only gripe is that it was a tad dry.

I really enjoyed the Egg Masala for its rich flavours. Simple as it can be, the egg cooked in the heavy masala sauce worked so well with all the other dishes and condiments.

My platter of the yummy banana leaf and curry lunch!

After working my way through the platter of yumminess, we were also served a shot of Salted Lassi to wash all the richness of the spices down. Love the Salted Lassi with the sprinkling of fenugreek seeds!
Juices are ordered separately and I had a refreshing Pineapple Juice.

What seals the lunch are Sago Gula Melaka and Masala Tea! The Sago Gula Melaka is served in a martini glass for elegance and taste rich and luscious from the thick sweet gula Melaka and creamy coconut milk with little pearls of sago.

I do really enjoy the piping hot spiced up Masala Tea as well as it lends a comforting and warm ending to the lunch. Indeed a pampering Sunday Curry Tiffin Lunch…

The Sunday Curry Tiffin Lunch is available every Sunday from 12.00pm to 2.00pm and is priced at RM78++ per person/set. For more information and reservations, please call +603 2785 8000 or visit

The Majestic Hotel Kuala Lumpur
5 Jalan Sultan Hishamuddin
50000 Kuala Lumpur
Tel: 603-2785 8000

GPS Coordinates: 3.139059, 101.692617

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