Sunday, August 31, 2014

Concorde Hotel Kuala Lumpur: Illuminate This Mid-Autumn Festival with Concorde Hotel Mooncakes



Concorde Hotel Kuala Lumpur’s Snow Skin Musang King Durian Won StarMetro’s Award for The Best Durian Mooncake!




This Mid-Autumn Festival, get Illuminated with Concorde Hotel Kuala Lumpur’s exclusive colorful lantern gift box and mooncakes for a joyous celebration with family, friends and business acquaintances. Lighting up the festivity, Concorde Hotel Kuala Lumpur is proud to present this year’s handcrafted lacquered lantern gift box with a fine finish. The lantern is gorgeous and makes a perfect decorative element for everyone while the mooncake series are handcrafted with much deliciousness by the Master Chef Ng Meng Loong and culinary team at Concorde Hotel Kuala Lumpur.


On showcase this year are 12 mooncakes with 10 Baked series and 2 Snow Skin series. Each baked mooncake are exquisitely made with various traditional filing such as Japanese Red Bean, Pure Lotus, Pure Lotus Single Yolk, Pure Lotus Double Yolk, Golden Pandan Pure Lotus, Golden Pandan Pure Lotus Single Yolk, White Pure Lotus, White Pure Lotus Single Yolk, Assorted Fruit Nuts and White Lotus Black Sesame.


The snow skin series available are Snow Skin White Pure Lotus and Snow Skin Musang King Durian. Recently a few days ago, The StarMetro team awarded Concorde Hotel Kuala Lumpur’s Snow Skin Musang King Durian as the Best among the available durian mooncakes this year. Quoted by The StarMetro, ‘many were impressed by its creamy texture and it was still cool to the touch, which prompted many to go for second helpings.’

 


Besides enjoying these luscious mooncakes, one can choose the available lantern designed gift box with two designs and color choices of red, pink, green, blue, orange and a traditional wooden one with rabbit, bamboo motives die-cut. I chose a bright gorgeous blue lantern encased with luscious mooncakes.


One can even purchase Concorde Hotel Kuala Lumpur’s mooncakes at Mid Valley Megamall (east lobby & east atrium, ground floor) from now till Sept 8.






Mooncakes are priced between from RM106.00 nett – RM168.00 nett per no. Each lantern packaging fits four mooncakes (180 gm). 15% Discount offered for Concorde’s loyalty programmes – Concorde Entertainment Card and Priority Plus. Attractive discounts and complimentary delivery for bulk orders. Promotion is on from July 15 – September 8, 2014. This year’s stylish mooncake kiosk which is located at the hotel lobby will give guests a closer look at the packaging.


For more information and bulk orders, call 2144 8750.




CONCORDE HOTEL KUALA LUMPUR
2 Jalan Sultan Ismail
50250 Kuala Lumpur,
Malaysia
Tel: +60 3-2144 2200





Friday, August 29, 2014

The Emperor, Dorsett Grand Subang: Reflection of a Mid-Autumn Timeless Heritage





Ushering in Mid- Autumn Festive with Mooncakes and Dim Sums!






This Mid-Autumn Festive, Dorsett Grand Subang’s The Emperor Chinese Restaurant brings a ‘Reflection of Timeless Heritage’ to everyone with its array of Mooncake and a list of new Dim Sum menu prepared by Chef Loh Jiunn Voon and the culinary team. The Emperor Chinese Restaurant specialized in Cantonese cuisine crafted with exquisite fine flavours. Famed for their dim sum menu, one can only expect exquisite and scrumptious dim sum hand crafted by the dim sum chef.


This festive season, The Emperor presents 11 flavours of Traditional Baked and Snow Skin Mooncake available for purchase at the restaurant and hotel lobby. One can also purchase the mooncakes from its stall at Plaza Damas and Cheras Sentral. Members of the media and bloggers are treated to a preview of the 11 flavour of mooncakes and the new dim sum menu in addition to their classics.


There are 8 Traditional Baked Mooncakes ranging from price RM21.00 per piece to RM22.00 per piece. Flavours available this year are White Lotus Paste with Double Egg Yolk, Low Sugar White Lotus Paste with Single Egg Yolk, Low Sugar Pure White Lotus Paste, Pandan Lotus Paste with Egg Yolk, Green Tea Lotus Paste with Single Egg Yolk, Pure Sweet Potato with Single Egg Yolk and Pure Red Bean Paste.


There is a special focus on low sugar as many these days are health conscious but still wishes to enjoy a taste of mooncakes. The Emperor focuses on traditional classic flavours. Every mooncake is handcrafted with a personal touch.


I was particularly fond of the Pandan Lotus Paste with Yolk and Pure Sweet Potato with Single Egg Yolk for its gorgeous flavours of pandan and sweet potato. They are beautifully aromatic and not overly sweet.






There are 3 Snow Skin Mooncakes ranging from price RM17.00 per piece to RM 21.00 per piece. Flavours include Snow Skin Red Bean Paste, Snow Skin Pandan Lotus Paste with Egg Yolk and Snow Skin Pure Sweet Potato with Single Egg Yolk. The snow skin mooncakes are very delectable with its soft snow skin and scrumptious creamy fillings.


We were treated to The Makings of Snow Skin Mooncake by Chef Chong. No matter how many times I have watched the makings of mooncakes, I am still very fascinated at how much effort goes into making it.







The Emperor mooncakes are available from July 27 to September 19, 2014 at Dorsett Grand Subang. The mooncakes are also available at Plaza Damas from August 7 to September 19, 2014 from 12pm to 8pm and from August 1 to September 9, 2014 at Cheras Sentral from 2pm to 9pm (weekdays) and 12pm to 9pm (weekends).

For more information on Dorsett Grand Subang mooncake, kindly contact: +603 5031 6060 ext 1954







Next up, new dim sum menu filled with a luscious array of handcrafted fine dumplings, pastries and baos to tempt your heart and taste! The dim sums are filled with traditional flavours injected with little modern touches. Our spread that day is very satisfying and delicious in every bite.


Dumplings are certainly my best snacks and showcased here plump Steamed Siew Mai Emperor Style, Steamed Prawn Dumpling with Coriander, Steamed Bamboo Pith Roll, Steamed Vegetarian Shark’s Fin Dumplings, Steamed Prawns Dumpling with Chili Oil in King Soya Sauce, Steamed Water Cress Dumplings and Steamed Beef Ball with Water Chestnut.


Each one has its own deliciousness in flavours and textures. Served piping hot, the steamed dumplings are a real treat and make a great impression with everyone at our table.

Steamed Rice Rolls with Fresh Prawns and Chive Filling is pretty yum! Besides this, there are two other varieties of Steamed Rice Rolls with Fresh Scallop Filling and Steamed Rice Rolls with Barbequed Chicken Filling. Porridge section offers Fresh Scallop Porridge, Fish Fillet Porridge and Chicken Porridge with Century Egg.


We also enjoyed Steamed Chicken Bun with Fresh Salmon Fish, Steamed Glutinous Rice with Chicken Wrapped in Lotus Leaf and Steamed Squid Ink Bun with Salted Egg Custard.

The unique pairing of chicken and salmon in the Steamed Chicken Bun with Fresh Salmon Fish is gorgeous as the salmon is beautifully moist and flaky together with the chicken. We can’t it loving the Steamed Squid Ink Bun with Salted Egg Custard the moment we break open the hot bao as a creamy savory salted yolk custard dribbles out like golden luscious lava.


Going to the deep-fried section, there are Pan-Fried Shanghai Dumplings, Deep-Fried Prawn Roll with Cheese, Deep-Fried Prawn Dumpling with Salad, Deep-Fried Yam Dumpling, Deep-Fried Vegetarian Spring Roll, Deep-Fried Vietnamese Prawn Roll and Deep-Fried Sesame Ball with Peanut PasteThere are also Baked BBQ Chicken Floss Puff Pastries and Baked Mini Egg Tart Custard.

My favorites were the Deep-Fried Prawn Roll with Cheese, Deep-Fried Vietnamese Prawn Roll and Deep-Fried Sesame Ball with Peanut Paste. I love how one gets the full juicy big bites that thoroughly satiate one’s appetite for dim sum.








The Emperor’s Dim Sum is available from Tuesday to Saturday from 12pm to 2.30pm. The Family Dim Sum Brunch is available during Sundays and also Public Holidays from 10am to 2.30pm which is priced at RM65++ per adult while children below 12 years old and Senior Citizens above 60 can enjoy 50% off.

For enquiries or reservation, please call +603 5031 6060 ext 1954.



THE EMPEROR
DORSETT GRAND SUBANG
Jalan SS12/1,
47500 Subang Jaya
Tel: +603 5031 6060
Fax: +603 5031 8686


*More photos available at my Facebook: Chasing FoodDreams






Tuesday, August 26, 2014

The Restaurant, The Club Saujana Resort Kuala Lumpur: The Steak Promotion




It’s All About Black Angus & Wagyu!


There’s something just primal about savoring a darn good piece of beef! Our carnivorous instinct gets purely satisfied when we enjoy succulent and flavorful meat (speaking on behalf of myself and other carnivores). In my case, it has to be either pork or beef. Since it’s about beef today, I‘ll leave the other meat for another day. A cut of quality well-marbled and juicy beef cooked to medium with a pinch of salt and pepper does it for me. The beef oozes with richness of fatty deliciousness with hints of savory notes and its texture of perfect tenderness that allows me to savor the pleasures of beefy flavors and textures is what satiate my carnivorous senses.






With all that ramblings of my desire for a great piece of beef, I am always on the lookout for a steak dinner. A week ago, my fixation on the great beef was thoroughly satiated at The Restaurant at The Club Saujana Resort Kuala Lumpur. From now till end of September, 2014, The Restaurant is running The Steak Promotion with the best cuts of Black Angus and Wagyu.


Chef Alexander Waschl has been the innovative master chef behind The Restaurant. He continues to inspire his guests with his creativity and talent of creating countless dishes that pushing the boundaries of gastronomy. This round, he whips up a menu dedicated to the highest quality of beef, the premium Black Angus and the diva cow, *Wagyu.

* Yes, I am admitting to borrowing a line from some conversation I overhead the wagyu is being coined as the diva cow. It’s a very much near perfect name for it don’t you think so? A cow that gets massage, drinks beer and listens to music is pretty much in a diva category of its pack. Back to my story….






The Steak Promotion offers everyone a glimpse of beefy sensation through Appetizer to Soup and Main Course. A lucky night for us indeed, eight of us went through the whole list of beef dishes in the menu!


The Restaurant is an elegant fine dining restaurant that has been feeding its guests with fine courses of premium and luscious gastronomy together with its impressive list of wines and other liqueur. The Restaurant is elegant and set in a minimal but modern contemporary design. The ambience is perfect for private business dinners or simply a romantic courtship. The Restaurant has an impressive list of wines and even carries their own label of house pouring wines.








Our evening took off with Chef Alexander’s amuse bouche of Lobster Panna Cotta. The one bite hors d’oeuvre is packed with lobster condensation infused into the cream. The minute details that goes into this amuse bouche is pretty impressive!






My plate of Spiced Black Angus Beef Tartar is gorgeously plated in a landscape of ingredients. Black Angus is carefully diced into tiny cubes and seasoned with spices and bits of onions. A pan fried quail egg crowns the tartar and a landscape of marinated peppers, zucchini, eggplant and herbs with micro greens completed the ensemble.


Now normally beef tartar is served with raw egg yolk but I really enjoyed this pan fried quail egg as its cuts the richness of the tartar to a more enjoyable stage for me. The tartar may look deceivingly plain but one bite and I get a good blast of spices in my taste bud. The Black Angus beef is tender and very enjoyable with its hint of peppery spices and sweetness of onions. I tasted a beautiful balance of salty notes of the beef that is balanced up with the sweetness of the vegetables. There are many textural components here too. The dish is well crafted and cleverly thought through. Many non-tartar lovers might just be converted with this dish!






My other half savored the Black Angus Beef Carpaccio, another piece of presentation that looked more like modern art on a plate. Cut to a precise thin and rectangle slice, the raw Black Angus beef is beautifully marbled and pink. The bed of beef Carpaccio provides the platform for the condiments of a red onion chutney, Dijon mustard mousse, bread chips and garden micro herbs. A drizzling of reduced balsamic finished the presentation.


The beef itself is delicate in flavors and is cleverly enhanced to another flavor level with the sweet tangy red onion chutney and balsamic reduction. The mousse enhanced the creamy levels of flavors while the bread chip lent a textural component. The garden herbs played a crucial role in the flavor component too, lifting the overall rawness of the beef to a fresh and aromatic finished.






Our second course was the Oxtail Consommé which showcased handmade oxtail ravioli bathed in a beefy consommé accompanied by pearls of vegetables. The consommé of bold essence of beef notes is already a winner by itself. Soothing with each spoonful, the consommé denoted a beautiful sense of savory beef essence with a touch of sweet undertone. The tender pasta filled with bits of oxtail filling goes well in the consommé and the little touches of pearled zucchini and carrot lent texture and completeness to the dish.








Out of the eight main courses available, I had the Light Smoked Black Angus Beef Ribeye served with Grilled Vegetables and Organic Herb Mashed Potatoes. The cut of Black Angus is large and medium thick. I can smell the wondrous smoky aroma as soon as the plate landed in front of me.


Cooked to medium pink, my ribeye is so succulent. Just look at the moistness of the meat and the gorgeous chargrilled edges. The brown jus made this even more flavorful. The organic herb mashed potato was so heavenly and buttery. I shared some and many also agree on how delicious the creamy smooth buttery mashed was. Perfect steak dinner of a darn good piece of ribeye with awesome mashed potato and grilled vegetables!






My other half had the Wok Roasted Cubes of Black Angus Beef Tenderloin served in a pot with steamed Basmathi rice, grilled spring onion and braised vegetables. The tender beef cubes are sauced up Teriyaki style and has lovely balance of sweet and savory notes. It goes well with the braised root vegetables and the aromatic grilled spring onions and rice. There’s an Oriental touch here among the rest of the more western dishes.






I managed to get a taste of the Soya Braised Organic Beef Cheek and it was truly scrumptious! Melt-in-the-mouth tender, the beef cheeks has been slow braised to perfection. It sat on a bed of creamy smooth mashed and is topped with a spicy Asian vegetable mix. I like the hint of delicate heat in this dish and the fork tender beef cheeks does rock beautifully in this combination.






Olive Oil Poached Black Angus Beef Tenderloin showcased a different texture of the beef altogether. The tenderloin is so tender that it didn’t really resemble the usual beef texture. Poached in low temperature for long time, the beef is delicately flavored with the oil and flavored up with Horseradish Cream. Pan-Roasted Potato Gnocchi and Garlic Roasted Bean completed this dish.






The foodie who had the Black Angus Beef Skewer said this dish was excellent. Tender grilled beef was juicy and it was paired with mixed garden lettuce, bell peppers and a BBQ sauce.






Now comes the Wagyu part of the menu. This has to be the most expensive burger I have seen in KL for now. Deluxe Wagyu Beef Burger is a force to be reckon with on the price tag but one will understand it as it comes with Foie Gras shavings, sautéed onions, Portobello mushroom, cheddar cheese, home pickled gherkins and hand-cut potato chips. The almighty wagyu burger is quite a sizeable portion and has a thick patty of the luscious wagyu nicely grilled and sandwiched with the ingredients. Go ahead, splurge on this if you love wagyu and burgers!








One foodie was generous enough to pass me a cut of his Wagyu Beef Striploin served with Oven Roasted Sweet Corn on the Cob, Baked Potato with Sour Cream and Herb Butter Jus. The cut is very luscious. I can taste the well-marbled creaminess of the wagyu and it is also very tender and juicy. I also like how the thickness of the cut made this beef even more desirable as one can really enjoy the full flavor and textures of the wagyu sirloin.








Last on the list is the most expensive on the menu. Leading the beef pack is Grilled Wagyu Beef Tenderloin served with Truffle Risotto, Sauteed Spinach and Black Pepper Sauce. I heard delicious comments from the foodie who enjoyed the dish. If a tenderloin is already a popular cut famed for its tenderness, imagine how the wagyu tenderloin would be as it would definitely be more flavorful from the marbled fat and the tenderness would be almost like butter.






We ended the evening with Chef Alexander’s latest dessert of Vanilla Souffle with Salted Gula Melaka Ice Cream. The soufflé was so light and fluffy coupled with the salted caramelized ice cream, it was a pleasurable dessert to end the evening with. This dessert is not in the current menu but do ask Chef Alexander nicely as he might just make it for you…








It was certainly a beefy meal, a diva beefy meal! Do check out The Steak Promotion at The Restaurant from now till end of September, 2014. The promotion was extended to September due to demand. Price ranges from RM45nett to RM245nett for the dishes above. The Steak Promotion is only available during dinner hours.



THE RESTAURANT
The Club Saujana Resort Kuala Lumpur
Jalan Lapangan Terbang SAAS
40150 Shah Alam,
Selangor Darul Ehsan, Malaysia
Phone Number: +603 7843 1234
Fax Number: +603 7846 2789


*More photos available at my Facebook: Chasing Food Dreams






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