Thursday, July 31, 2014

Let’s Have A NESCAFÉ Dolce Gusto Marrakech Tea Party!

Infusing Creative Flavours with my Marrakech Tea!

I love parties. The older I get, the more I adore the excuse of throwing parties. The reason is simple. A party is the perfect excuse to round up family and friends to get together for a good time!

With any parties, food and drinks usually takes center stage. Usually in my parties, I always focus on the food. This time, I thought why not focus on creating some delicious thirst quenching drinks and served up simple food like snacks or canapés. After all, parties are made for mingling. And with the recent Hari Raya festive holidays, it’s perfect for me to put on my thinking cap for some fun drinks for parties.

Now previously, I was given the task to enjoy my NESCAFÉ Dolce Gusto Marrakech Tea here. I find the tea really delicious and easy to be paired with many dishes and snacks. Whipping up a cup of hot or cold Marrakech Tea is easy with the NESCAFÉ Dolce Gusto Mini Me. It is perfect for anytime of the day as I find it soothing throughout the day. Let’s not forget that it can aid digestion and provide comfort, especially when everyone is either indulging in holiday feasts or running around.

Of course, the best way to enjoy a cup of Marrakech Tea is in its original recipe.

With all the late nights of working and blogging, I always enjoy a cup of tea to lend some comfort. After the introduction of the NESCAFÉ Dolce Gusto Marrakech Tea, I have been sipping hot Marrakech Tea during my late nights. I find the soothing green tea very drinkable and the minty note utterly refreshing. This helps me stay awake at night. In the early mornings after my late nights, the Marrakech Tea works more wonder by perking up my senses. Soothing and smooth, the tea calms my tiredness.

My first recipe is the Marrakech Tea Smoothie. Simply perfect for mornings, I used my favorite fruit to partner the tea and threw in some greens for a healthy touch. I love this smoothie. It is very refreshing and minty, perfect for a morning wake up call. The second recipe is also a smoothie featuring Marrakech Tea with Kiwi Smoothie. This one is very tangy and refreshing. I love tangy flavours so this smoothie is another great drink to kick off my mornings. If you are having a breakfast or brunch party, smoothies are sure to charm your guests…

I brewed the Marrakech Tea with less water than the standard recommended for a stronger flavour since I am jazzing it up.


100gm Fresh Pineapple
50gm Fresh Baby Spinach Leaves
Marrakech Tea (cold brew)
Ice Cubes
Fresh Mint Leaves (optional)

Blend them all together till it reaches a smooth consistency. Enjoy!


1 Kiwi (green or yellow is fine)
Marrakech Tea (cold brew)
Juice of half Lime
1tbsp Honey
Ice Cubes

Peel and chopped the kiwi. Add into blender with Marrakech Tea, lime juice from the half lime, honey and some ice cubes. Blend till smooth and enjoy.

I was inspired by a famous Indian drink called Lassi made from yoghurt as a base. And so I whipped up a simple Marrakech Tea Lassi. My Lassi uses Greek yoghurt for a stronger and thicker beverage. If you are a fan of Lassi, this one is simple and delicious!


100gm Greek Yoghurt
Marrakech Tea (cold brew)
10 Fresh Mint Leaves (adjust to your taste)
1tbsp Honey
Ice Cubes

Blend every ingredient together and enjoy this creamy tangy concoction.

If you are having lunch parties, these recipes of lighter and refreshing notes will be very enjoyable to lighten up the day. My Marrakech Tea with Apple Mocktail, Marrakech Tea with Blackberry and Marrakech Tea with Cucumber and Calamansi are some recipes of easy-to-drink mocktails. Adults and kids will enjoy them.

The Marrakech Tea with Apple Mocktail has apple, tea and mint working in harmony. It has a soothing sweetness with a fruity apple note. The small cubes of green apples make great textures and flavours in the mocktail. The Marrakech Tea with Blackberry came up simply because I love berries and I happen to have it in my fridge that day. This one has a sour note and is an excellent source of anti-oxidant. Marrakech Tea with Cucumber and Calamansi was also concocted from another favorite drink of mine. I didn’t juice any cucumber for this recipe but I added the chopped cucumber as a textural component. This way, the tea and mint shines while light notes of cucumber with calamansi lend a background note.


100gm Apple Juice
Marrakech Tea (cold brew)
Green Apple (chopped in small cubes)
Ice Cubes

Put apple juice and Marrakech Tea into a shaker with ice cubes. Shake them well and pour into a tall glass. Top with chopped green apple and enjoy.


3-5 Blackberries
Marrakech Tea (cold brew)
Ice Cubes
Honey (optional)

Crush the blackberries with a spoon in a serving glass and pour in the Marrakech Tea. Add in ice cubes and honey of the blackberry is too sour.
*Blackberries can be replace with strawberries, blueberries, raspberries and other berries. Adjust the honey according to taste.


Marrakech Tea (cold brew)
Juice of half Calamansi
Japanese Kyuri Cucumber (skin removed and chopped to small cubes)
Ice Cubes

Top the Marrakech Tea with juice from half a calamansi lime. Add ice cubes and topped with chopped cucumbers. Enjoy!

For evening parties, I whipped up a virgin cocktail version of Marrakech Tea Mojito. I love this recipe. In fact, my family loves this one a lot too. The flavours are vibrant, sour, minty and invigorating. It’s a perfect thirst-quencher for the evening. Guests can make their own Marrakech Tea Mojitos too! Simply provide the ingredients on a table and tell the guests to mix their own. The tea makes a nice addition to the Mojito while the mint is simply a must.


Marrakech Tea (cold brew)
100ml Sprite or 7-up
5-7 sprigs Fresh Mint Leaves
1stalk Fresh Lemongrass (bruised to release its flavour and aroma)
Juice of half Lime
Ice Cubes

Put mint leaves into a glass and muddled it with a muddler or a spoon. Add in Marrakech Tea, Sprite, lemongrass, juice from half a lime and ice cubes. Stir the drink with the lemongrass well for flavour to combine and enjoy.

*Go ahead and spike this up with rum if you must…

Besides all the cold beverages, here’s another two ways to jazz up the Marrakech Tea. Simply add in spice or citrus to add another flavour note to the minty tea.

I added a stick of cinnamon and some lemon slices to my hot Marrakech Tea. The Marrackech Tea with Cinnamon brings up more Moroccan flavours as Moroccans do often paired cinnamon or other spices with mint. The heat from the hot tea will gently infused the cinnamon and mint tea beautifully.

Lemon goes well with tea and mint. So when you’re calling it a night but have some trouble sleeping, Marrakech Tea with Lemon might just work out your tiredness and calm down your senses. This one is also good to cure dryness in throat. After a party with food, Marrakech Tea with Lemon will definitely end the evening well. The light floral and citrus note mingles well with the mint tea.

And there you have it… Ten ways to enjoy NESCAFÉ Dolce Gusto Marrakech Tea!

Make these on daily basis or in any parties. All my recipes use easy readily available ingredients in our fridge and with minimal ingredients. So there’s really no excuse to make these fast and simple for ourselves or guests. If you didn’t notice, no sugar is needed as the Marrakech Tea is sweetened already. Honey is used to add a mellow balance to citrus fruits.

I enjoyed the smooth and cool NESCAFÉ Dolce Gusto Marrakech Tea very much. My Marrakech Tea is Best Drank in its original recipe and also when it’s jazzed up with fruits, vegetables, spices and more.

This has certainly been a fun filled journey with NESCAFÉ Dolce Gusto! Like all good things, I am glad I am able to share my experience of the Nescafe Dolce Gusto Marrakech Tea. I am already looking forward to other coffee and tea capsules. Easy to whip up in the comfort of any place, simply rejuvenating to drink and definitely more affordable than buying a drink outside, it’s no wonder I am hooked.

It’s a perfect cup every time with the Nescafe Dolce Gusto!

For more information about NESCAFÉ Dolce Gusto Marrakech Tea please visit, NESCAFE Dolce Gusto Malaysia at their website: or Facebook:

Wednesday, July 30, 2014

Chatz Brasserie, PARKROYAL Kuala Lumpur: It’s All About The Crab at the Weekend Seafood Buffet Dinner!

10 Crab Flavours takes center stage at the Weekend Seafood Buffet Dinner!

Crustacean lovers… get ready for a crab feast!

Its crab, crab and more crab at Chatz Brasserie’s weekend Seafood Buffet Dinner at PARKROYAL Kuala Lumpur starting August 1 to 30, 2014. Feast on 10 flavours of crab together with unlimited refills of freshly squeezed fruit and vegetable juice at the seafood buffet dinner available every Friday and Saturday.

Promotional price for the month of August for this delectable seafood buffet dinner is RM85 nett per adult! What a deal…

The Seafood Buffet Dinner not only serves up 10 flavours of crab but features local and international seafood delicacies such as a variety of frilled fish, prawn, cockles, clams and oysters. The Seafood on Ice will also be featuring chilled Mud Crab, Blue Ocean Crab and Sri Lankan Crab. Even the Salad Bar has Caribbean Crab Salad, Crabmeat & Mango Salad and Kerabu Isi Ketam. Expect the soup of the day to be Crabmeat Soup while the Noodle station will feature Prawn and Crabmeat Noodles and Tomyam Crab Noodle Soup.

Here’s a sneak peak at the 10 flavours of Crab that will be available at the Seafood Buffet Dinner

We kicked off with the classic Steamed Crab with Egg White. Meat crab steamed till sweet perfection with soft egg white and ginger. Frankly this is still the best way to savor fresh crab in my books!

Now if you are lazy or simple just a soft shell crab fanatic, then you will enjoy the Deep Fried Soft Shell Crab. Crispy bits with tender meat make eating less effort than the rest of the crab clan…

If I need to pick a few more favorites, Wok-Fried Crab in Marmite Sauce, Kam Heong Crab and Butter Meat Crab rocks! These sauces just amped up the meaty crabs all to another level of flavours. The Wok-Fried Crab in Marmite Sauce is absolutely divine with a heavenly aroma of marmite. The creamy butter richness of the Butter Meat Crab makes me put in extra effort of licking and sucking the shells clean. Kam Heong Crab is a medley of complicated savory flavours all nicely balanced.

And how can we have a crab feast without the ever popular version made famous by the heavenly luscious salted egg? The extra cholesterol laden Wok Fried Meat Crab with Salted Egg may just make some of us break our cholesterol for weeks at one go but it’s all worth it, I tell you!

Sweet and Sour Meat Crab and Wok Fried Chili Meat Crab also have their own followers. Make sure to grab some Mantao to mop up both the luscious sauces…

Photo credit from

You may want to go adventurous and try out the flower crabs cooked in two styles such as Blue Flower Crab Masak Lemak Nenas and Fried Blue Flower Crab with Spices.

Photo credit from

To lessen the guilt, each table will be presented with a whole Steamed Fish for your own enjoyment. The Steamed Fish is cooked Chinese style with superior soy sauce and fried ginger and coriander.

Besides all the above, there’s more crustacean dishes like Baked Crab Pudding and Crab Aglio Olio. There is also a Baked Salmon Coulibiac at the carvery station served with Crabmeat Cream Sauce. The kaleidoscope of seafood is made merrier with the Juice Bar. Choose classic juices or customize your own!

Weekend Seafood Buffet Dinner featuring 10 Crab Flavours is available from 6.30pm to 10.30pm priced at 115 nett per adult and RM57.50 nett per child.

However, for the whole month of August, the promotional price for this buffet is now available at RM85 nett per adult.  So make sure to make your reservations in August now!

For reservations or enquiries, please call 03 2147 0088 or email

Jalan Sultan Ismail,
50250 Kuala Lumpur
Tel: 03-2782 8301

*More pictures in my Facebook: ChasingFoodDreams

Saturday, July 26, 2014

Taste Enclave, Avenue K : Xi Qing Seafood and Grandeur Teppanyaki

Round Two with Mini Restaurants!

Back here again, this time for a taste of their mini restaurants at Taste Enclave, located at Avenue K. The last time I was here, I only managed to try one dish. Now that we have round up more foodies, this round we feast on more dishes at their mini restaurants.

Since I have discovered Taste Enclave, I have been back several times with my family. I really enjoyed the Heun Kee Claypot Rice and Roti Prata from Jalan Kayu Prata a lot. The ambience is pretty comfortable for a food atrium and the ventilation is good. So whenever I am in the city, I tend to favor a trip to Taste Enclave for a bite.

A little bird told us about the Asam Curry Steamed Fish at Xi Qing Seafood! So the few of us gathered our empty stomach and had a yummy dinner there one evening. As usual, our eyes are bigger than our stomach, a lot of the dishes sounded really yum on the menu. Since we were going to go for rice, we also order some dishes from Grandeur Teppanyaki as well.

First up steamy and fiery looking Asam Curry Steamed Fish looked so inviting. As we were taking photo, we all commented how good this smells…

A whole tilapia is smothered in a pool of liquid rich and creamy curry. Though pale and yellow, the curry is so flavorful and robust. The strong flavors of sourness balanced with the spicy creaminess beautifully. Thick and luscious, I drenched my rice and also happily drank the curry sauce spoonful after spoonful.

The curry is also studded with loads of vegetables like lady fingers, eggplant, long beans, tomato and onions. I tasted lots of spices and herbs like lemongrass, ginger torch and curry leaves besides the usual spice paste. Though the curry is bold in flavors, it doesn’t overwhelm the sweet firm flesh of the tilapia. This is indeed a winner… I would be happy just devouring this Asam Curry Steamed Fish with white rice!

Who doesn’t love a good braised porcine? This one is loaded with layers of plump tender dark meat with layers of gelatinous skin. Stewed Pork Trotter is braised in a solid robust brown sauce. Plus points for this dish goes to the fact that the sauce is not overly thicken as sometimes most tend to be and it is loaded up with lot of vegetables and mushrooms to lighten up the heavy meat. The sauce is a wee bit too sweet for me but no one else shared the same point of view with me so maybe it’s just me.

I had the Chicken with Salted Egg in my first round and loved it. This round equally satisfied my taste bud. Look at the golden salted egg sauce coating the crisp fried chicken and tell me this dish doesn’t do it for you… hehehe.

It is a very rich dish but hey, its dishes like this that gives me pure satisfaction. The crispy chicken still has a good crispiness and the sauce, the delectable salty creamy sauce is such an indulgence. It is spiked up with lots of curry leaves and chili to aromatized and add more depth of flavors to the dish. Word of advice, eat this while hot for the best flavor. Love it!

On a personal note, I like bean curd, in any form for that matter. The soy bean cake can really take on any flavors of savory, sweet, sour and spicy. Our Golden Mushroom Beancurd is comfort food. Housemade beancurd is soft inside and crisp outside. A standard savory egg sauce with lots of chopped up vegetables with prawns provided the comfort flavors while the crispy golden fried mushrooms crown the beancurd.

We also had Three Various Eggs with Vegetables, another hearty and simply comfort dish that never fails to please many. Spinach is cooked in a light stock filled with eggs, three types to be exact. You get the regular soft egg, the fabulous salted egg and the wobbly century egg. Flavors are pretty delicate but I don’t mind as I have always enjoyed soft cooked spinach is a soothing broth.

Our last dish from Xi Qing Seafood was Mushroom Omelette. This one is pretty interesting.  I can’t seemed to pinpoint exact flavors of the dish but it’s a fluffy omelette filled with a mushroom filling before being dressed with a creamy golden sauce and topped with lots of bonito flakes.

Once the bonito flakes touch the heat of the dish, it started doing its dancing trick, making one think it’s almost alive. The bonito added a deep salty rich flavor to the egg. The egg is fluffy and creamy together with the sauce while the mushrooms and beansprout lent a lovely texture and flavor. Pretty unique!

Now one can also sit at the Grandeur Teppanyaki mini restaurant to enjoy the live kitchen action when the chefs do all the flipping cutlery actions. We had the dishes to our table near to the other restaurant.

We had their bestsellers – Honey Glazed Chicken Chop, Beef Steak, Salmon and John Dory Fillet Teppanyaki. There seemed to be two sauces of black pepper and brown sweet sauce.

The Beef Steak Teppanyaki is juicy and scrumptious. I tasted lots of garlicky notes with succulent beefy flavors and hits of black pepper.

The Salmon Fillet Teppanyaki fared better that the John Dory Fillet Teppanyaki in my books. The salmon is gorgeous soft and moist. The sautéed garlic and onion bits are super yum and aromatic. The brown sweet sauce reminded me of teriyaki sauce and is also lovely. I am glad the put the black pepper on the side because it would have overpowered that beautiful salmon. Nothing to fault the John Dory Fillet Teppanyaki as it was nicely cooked but I just happened to prefer salmon most of the time.

Honey Glazed Chicken Chop is very delicious. The honey coated chicken is so succulent and cooked to perfection. You can see how the lovely caramelized and crispy edges on the chicken are. The light sweetness is also perfect and the side of crushed sesame seed provided much more flavor and texture. Must-order!

Dinner was really satisfying at Taste Enclave. What I enjoy was all the food minus the regular restaurant price. If you are looking for choice, this would also be another plus factor since Taste Enclave offers so many choices under one roof!

Good food, great price and a very cool ambience…

Lot L2-6B, L2-8, L2-9 & L2-10, Level 2
Avenue Shopping Centre,
No. 156, Jalan Ampang
50450 Kuala Lumpur

Business Hours:
Sundays to Thursday & Public Holidays        10am to 10pm
Fridays, Saturdays & eve of Public Holidays  10am to 11pm

*More photos available at my Facebook: Chasing Food Dreams

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