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 www.choiyen.com


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 www.choiyen.com


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.

PROMOTIONAL OFFER FOR AUGUST 2014
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 chatz.prkul@parkroyalhotels.com




PARKROYAL KUALA LUMPUR
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…




TASTE ENCLAVE
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





Thursday, July 24, 2014

Jasmine Pusa Gold 1121 Basmathi Extra Long Grain Rice Goes Italian at Fuzio Bar and Ristorante!




I like rice. Rice is great if you are hungry and want 2000 of something!
quoted by Mitch Hedberg


Rice is the staple of many cultures in the world. This tiny cereal grain is consumed widely throughout the day and in many forms. In fact according to Wikipedia, rice is the second highest production worldwide after corn in a data analysis in 2010. Rice cultivation, though not difficult, still requires precise environment with plenty of rainfalls. There are many types of rice and they can be categorized into long grain, medium grain and short grain.

I love rice. Like many others, I really enjoy the various varieties and also in many forms. To name a few, my favorite has to be the all-time-favorite national dish of Nasi Lemak. Fluffy grains of rice is tainted with creamy coconut milk and savored with a pungent sweet and spicy sambal. In my Chinese household, I also enjoy steamed rice with dishes. Sometimes I tend to go overboard with my helping of rice just because I love it so much. Then there is the time when I needed some comfort and I will go the porridge route. So when I got to know of a special menu concocted with Jasmine Pusa Gold 1121 Basmathi Extra Long Grain Rice, I immediately accepted this with much excitement.


Jasmine Food Corporation, through Padiberas National Berhad (BERNAS), has been marketing and importing rice for more than 50 years. Jasmine has a wide range of rice available in the market. Though there are many varieties, Jasmine is proud to introduce its Pusa Gold 1121 Basmathi Extra Long Grain Rice. This grain is the top of the grade for Basmathi and is highly prized for its length and quality that yields aromatic, soft and fluffy rice.







Taking the Italian route, Fuzio Bar & Ristorante was handed the task to create dishes using the highly prized Jasmine Pusa Gold 1121 Basmathi Extra Long Grain Rice. Located at Jalan Berangan in the bustling city among the busiest street in KL, Fuzio is a stop-one restaurant cum bar serving Italian cuisine. The restaurant and bar is housed in a three-story building where dining takes place on the ground and first level while the rooftop has a gorgeous open rooftop bar perfect for a cool hangout.


What make Fuzio really cool besides the dim lighted cozy ambience are the artistic posters and artwork placed all over the restaurant plus graffiti art at the rooftop bar. Table settings are set in pristine white. A long bar is available at one end while there is a huge wall housing racks of wines at the back of the restaurant. Coffee lovers would be please as there is also a serious coffee machine at the restaurant.


The evening took off with House White wine to be paired with the appetizer course. We also had some freshly baked Focaccia and Grissini baked in house served with the Italian way of extra virgin olive oil and balsamic vinegar.








First up were golden balls of Arancini. Now Arancini is usually made with risotto which uses short grain rice. Fuzio has cleverly used the Jasmine Pusa Gold 1121 Basmathi Extra Long Grain Rice and stuffed these with mozzarella cheese. The golden Arancini is served on tomato sauce with roasted cherry tomato.


I love Arancini. In fact, I have made them myself simply because I love these little rice balls. Using the extra-long grain Basmathi rice, the Arancini is pretty scrumptious. Well crumbed and deep fried to golden brown, the Arancini is delicious. Though not as moist as the regular one, the Basmathi rice has a lovely light and fluffy texture in the Arancini. There is also some mozzarella cheese providing some oozy cheesiness. I enjoyed this very much with the tomato sauce.







Our mains arrived and we shared the tasting among the few of us. Starting off the list is Spring Chicken Stuffed with Basmathi Rice Pilaf. The whole spring chicken is dressed in a dark caramelized sauce with extra sauce beneath. Served with simple grilled bell peppers and roasted whole garlic bulbs, the chicken is cut open to reveal a very moist rice pilaf made with Jasmine Basmathi.


The chicken is well cooked and stayed tender and moist. What I enjoyed was the flavor of the marinade and sauce. There is a rich deep sweetness with a lovely umami note that made the young chook a hit. Though the stuffed rice pilaf wasn’t much to go around, I did manage a bite and it was lovely. Fluffy and fully flavored from the chicken essence and it also has a beautiful almost creamy and earthy flavor note.

If you are at Fuzio, order this dish. Though it may not come with stuffed rice since this is a special menu, the chicken is very yummy and juicy and is it also served with porcini risotto.







Somewhere in between, we had a House Red wine to go with our heavier mains. Lovely and full bodied with a beautiful finish…







Lamb Shank served with Porcini Rice Pilaf won many hearts that night, including mine. A gargantuan lamb shank trimmed and braised in a deep rich tomato base sauce has meat that fall-off-the-bone tender. The sauce goes really well, embodying the meat flavor beautifully.


The Porcini Rice Pilaf made with Jasmine Pusa Gold 1121 Basmathi Extra Long Grain Rice is really scrumptious! I loved how moist the earthy the rice is and the flavors of deepen rich porcini mushrooms worked the rice like a charm. Bits of asparagus lent a lovely texture and flavor as well. I must say, the long grains of the rice can really soak up and take on flavors very well and yet it remains fluffy.


Honestly, I would enjoy this rice alone on its own…. Yum!!







Who doesn’t love a lovely cut of quality beef! Well unless you don’t eat beef of course… here sliced Angus Beef Tenderloin is served with Scented Rice and Mushroom Cartoccio. The beef is divine. Tender juicy pink beef topped with herb pesto is so delicious. The mushroom cartoccio is actually mushrooms cooked in a paper bag. Once the bag is open, an air of delicious mushroom aroma and flavors tantalized our senses. The rice is cleverly scented with lemongrass and has bits of veggies to brighten it up. Enjoy the rice with the mushroom sauce and beef and you’ll get a hearty comfort note.







We also had a Spicy Oxtail served with the same scented rice. Cooked in a light tomato base stew, the Spicy Oxtail was decent. To me, it needed more spices to pump up the flavors another notch. Maybe I am just being biased as I am used to richer robust strong oxtail stews. This one echoes more of the home-style Italian one. It does go very well with the rice and is comforting.







The Cod Fish with Porcini Rice Pilaf is literally to-die-for! Glorious big chunky slice of sweet cod seared and baked to perfection sat on a bed of the delicious Porcini Rice Pilaf. The one I had raved earlier with the Lamb Shank. Some grilled peppers and onions together with a savory sweet sticky sauce, the combination of fluffy earthy rice with the fish is a symphony of flavors and textures. I think fish and rice is always a great pairing.

Fuzio also has this on their menu but without the rice. Maybe they should update the dish to be served with rice from now on… I would order this again for sure.







The last two mains we had are seafood cooked in two styles and served with fluffy steamed Jasmine Pusa Gold 1121 Basmathi Extra Long Grain Rice.


The first was Marinara in Tomato Base while the second was Marinara in White Wine Sauce. Both has lovely prawns, mussels, squid, clams and scallops. It was a battle between us as half of us loved the tomato base while the other half loved the white wine.


The tomato sauce was really well balanced and very smooth in flavors. It’s not heavy and goes well with the lovely separated grains of the Basmathi rice. The white wine sauce was more delicate and sweeter. It has a lovely note of herbs. My foodie friends drank the whole bowl happily.







Just when we thought we are done, we had an awesome dessert that was also made with rice! Simply named Mango Crisp, the kitchen team cleverly took a thick half of fresh ripe mango and paired it with a layer of Basmathi Rice and nuts before breading it and deep fried it. It is served with Vanilla Ice Cream and a Berry Coulis.

I can taste the sweetened flavored rice and the sweet mango. What a magnificent idea and combination. The tangy berry coulis balanced the sweetness while the creamy ice cream sent a thrill of iciness to the mango. I love the texture. The mango is soft but you still get a crunch from the rice, nuts and breadcrumbs. The dish reminds me of the classic Mango Sticky Rice but with a twist. Sensational ending to the evening…

I couldn’t stop raving about this dessert to the owner. I hope they put this dessert on their menu!







Rice is so versatile; there is so much we can do with it. There are so many varieties today in the market. The team at Fuzio Bar & Ristorante did a lovely job in whipping up the many dishes made or paired with the Jasmine Pusa Gold 1121 Basmathi Extra Long Grain Rice.


Do head over to Jasmine website at www.jasmine.com.my for more information about Jasmine Pusa Gold 1121 Basmathi Extra Long Grain Rice and other rice varieties with lots of recipes.




FUZIO BAR & RESTAURANT
29 Jalan Berangan, Bukit Bintang,
50200 Kuala Lumpur.
Phone: 603-2110 0303



*More photos available at my Facebook: Chasing Food Dreams





Related Posts Plugin for WordPress, Blogger...