October 31, 2015

Checkers Café @ Dorsett Kuala Lumpur

Wholesome Burgers & Lavish La Marché Semi Buffet

Tucked into scrumptious hefty burgers at Checkers Café, Dorsett Kuala Lumpur with their Wholesome Burgers promotion available daily at the all-dining restaurant. Going back to favorite classics, we’re talking about hearty and wholesome burgers made the old school way with plenty of fresh and quality ingredients.

There’s plenty of choices from the Wholesome Burgers menu including burgers for the manly carnivores as well as the dainty eaters. Served with thick cut golden French Fries and a side salad, the burgers are a full gourmet experience, perfect for anytime of the day.

We started with The Classic (RM33.50 nett), an all-time-favorite burger with thick grilled chicken patty and smoked beef bacon or turkey toast paired with the usual sidekicks of crisp lettuce, juicy tomato slices, onions, cheese and gherkin on toasted sesame bun. The chicken patty has got a good bite with juicy notes.

The Old School (RM30.50 nett) turned out to be a whopper of delight! Choose from the beef or chicken patty. Lucky us, we tried both and rated them with a solid A+. This is another version of the classic burger except that the beef bacon is replaced with a near perfect sunny-side egg served on charcoal sesame bun. Kudos for the barely set egg yolk that runs all over the burger with extra lusciousness.

For serious carnivores, take on The Farm House (RM35.50 nett). A whole piece of premium beef steak is chargrilled to your liking and served with turkey toast, fried onions and the regular trimmings.

Dorsett Fish Burger (RM30.50 nett) looked gorgeous at sight. Piled high on the bun was a beautifully crispy battered fish fillet topped with creamy tartare sauce and roasted cherry tomatoes. The fish fillet is delicious. It’s like enjoying fish and chips on a bun!

For fun alternative or small eaters, The Dorsett Sliders (RM28.50 nett) showcased mini sliders of beef or chicken patties on mini buns with black bean and pesto spread on choice of sesame seed or charcoal buns.

From now till 28 November, 2015, join the Order, Snap & Share burger offer on Instagram and Get One Burger Free!


1) Order One of the Wholesome Burger

2) Snap a picture of your Wholesome Burger

3) Share your picture of your Wholesome Burger on your Instagram

4) Tag #DORSETTKL and #WHOLESOMEBURGERS in your Instagram post

5) You will get One Free Wholesome Burger of the same
(T&C applies)

Besides the Wholesome Burger promotion, diners can also opt for the Lavish La Marché Semi Buffet promotion at Checkers Café. Savor a list of appetizers, soups, seafood on ice, desserts and more on the buffet and order a choice of main dish from a selected menu. It’s a value-for-money promotion as there are plenty of choices to keep everyone satisfied while enjoying a hot main course served table side.

Here are some of the choices on the main course menu. There are more choices besides the following. I had their Poached Norwegian Salmon Fillet with Hazelnut Crust & Hollandaise Asparagus and found it really delicate and delicious!

Poached Norwegian Salmon Fillet with Hazelnut Crust & Hollandaise Asparagus

Char Grilled Beef Steak with Granola Mustard and Ribbon Vegetables

Flat Iron Steak with Vegetables

Lamb Steak with Peppery Mint Sauce

Lamb Sauvlaki with Greek Salad & Tzatziki

Chicken Sauvlaki with Greek Salad & Tzatziki

Duck Breast Al’ Orange

Crab and Seafood Open Face Lasagna with Garlic Basil Sauce

Semi-buffet Dinner is priced at RM70.00nett per person.
Complimentary 3-hour Car Park (One Car Only) with Minimum Spend of RM50.00 at Our Dining Outlets

For more information or reservation, call +603 2716 1000 ext. 188.  

Dorsett Regency Kuala Lumpur
First Floor, 172, Jalan Imbi,
55100 Kuala Lumpur.
Tel: 603 2716 1000
Fax: 603 2715 5000

Facebook: www.facebook.com/dorsettregency

October 30, 2015

Recipe: Lingham’s Chili Sauce with Ginger Salmon Burger

Talk about doing something right, it sure goes a long way… that’s what Mr. Lingham achieved over a century ago when this Indian gentlemen came up with the original Lingham’s Chili Sauce recipe. Today, Lingham’s Chili Sauce is still being savored by many all over the world. Lingham’s Chili Sauce is a popular favorite in Europe and US while many locals here do still prefer this chili sauce over many other brands.

I also grew up with Lingham’s Chili Sauce in my household. Whenever Mom makes fried chicken, we insisted on having it with Lingham’s Chili Sauce. The all natural ingredients that made up the chili sauce is all laid out loud and clear with a list of the best fresh chilies, sugar, salt and distilled vinegar. The overall note of the chili sauce is perfect for most Western countries as well as our local country as it has a solid robust sweet, spicy and tangy flavours. The Brits love this chili sauce so much so that Lingham’s website claimed the tagline ‘In fact, it’s so natural that in the true British tradition, it must be shaken, not stirred’.

While the heat of the chili is not enough to compete with other sauces, the level of heat does seem to be an overall favorite of many foodies. I have even seen young kids who enjoy devouring and dipping their food with this chili sauce. There is something just addictive and moreish about enjoy Lingham’s Chili Sauce with various cuisines all over the world.

This iconic bottle of Lingham’s Chili Sauce is also easily spotted on the shelves with its bright distinctive yellow label contrasting against the rich vibrant red chili sauce. The brilliance of Lingham’s recipe is that even without any preservatives, the chili sauce is able to last and remain fresh over a long span of time. Scientific research attest that this was due to the way the sauce was made together with its balance of ingredients. The consistency of Lingham’s Chili Sauce is also that it is easily pourable. Since there are no preservatives in the sauce, one needs to shake the bottle well before enjoying it.

Over the years, Lingham & Son (Malaysia) Sdn Bhd, now owned by a Chinese family – the Yeohs who bought the recipe from Mr. Lingham, has expanded the original recipe and the company now has a range of five flavours in addition to the original recipe in the Malaysian market. The range of five flavours include Lingham’s Chilli Sauce with Ginger, Lingham’s Chilli Sauce with Garlic, Lingham’s Thai Chilli Sauce and Lingham’s Sriracha Chili Sauce.

Since I only grew up with the original recipe, I was indeed curious with its other range of flavours. One weekend, I decided to play in the kitchen with the Lingham’s Chilli Sauce with Ginger and came up with my own recipe for Lingham’s Chili Sauce with Ginger Salmon Burger!

The recipe turned out to be a hit with my family. Savoring the Lingham’s Chili Sauce with Ginger did evoked some fond childhood memories of my mom’s fried chicken and Lingham’s Chili Sauce. This version is very similar in flavours to the original one except it has an additional subtle note of ginger in the background. It is not over powering and is perfect to enhance meat or seafood with the ginger note.

I used the Lingham’s Chili Sauce with Ginger in a few ways, first by marinating the salmon in the sauce, then I used the sauce and mixed it with other condiments to come out with a creamy sauce to be covered over the salmon and baked. The balance of the mixed creamy sauce is also added on at the end when assembling the burger for extra lusciousness. One can use any regular burger buns or any variation of your choice but I happen to enjoy Brioche burger buns for its eggy note.

I hope you enjoy this recipe as it is pretty easy to make and won’t leave your kitchen in a mess since the salmon is actually baked for a healthier note. The creamy, sweet and tangy flavours of the sauce goes so well with the salmon. When baked with the sauce, the sauce’s flavours developed a deep smoky richness, enhancing the robust flavours of the salmon. The pickled slaw also helps to cut the richness of the salmon and all its luscious flavours. If you are up to going one step further, I would even suggest that you baked the salmon skin till crispy and add it on the burger as a salmon skin crackle!

Variations: Serve the baked salmon with the sauce and pickled cucumber and radish slaw on steamed rice or soba noodles.

Leave me a note if you have tried my recipe and enjoy it!

For more information about Lingham’s Chili Sauce, visit their website: www.lingham.com or Facebook: www.facebook.com/lingham.sauces

Lingham’s Chili Sauce with Ginger Salmon Burger

1 Large Salmon Fillet (cut into two fillet)
2 Burger Buns
3 Tbsp Lingham Chili Sauce with Ginger + 1 Tbsp Lingham Chili Sauce with Ginger
3 Tbsp Telly Mayonaise
½ Lime (zest and juice)
4 Romaine Lettuce Leaves
Potato Chips for serving

Pickled Cucumber & Radish Slaw
1 Japanese Cucumber (thinly sliced)
2 Red Radish (thinly sliced)
½ Red Onion (thinly sliced)
Some Dill (chopped finely)
3 Tbsp Apple Cider Vinegar
½ Tsp salt
1 Tsp sugar
1 Tbsp Sour Cream or Plain Yoghurt (optional)

Prepare pickled cucumber and radish slaw by mixing up thinly sliced cucumber, radish, red onion, dill, apple cider vinegar, salt and sugar.
Leave the sour cream till the end when ready to serve, then only mix it into the slaw.
Keep slaw in fridge to chill till ready to assemble.

Heat oven to 170 degrees Celsius and prepare a foiled covered tray.
Cut salmon fillet into two square pieces. If salmon fillet has skin, leave it on as it will come off easier after it’s cooked.
Season salmon with salt and pepper. Drizzle 1 tablespoon Lingham Halia Chili Sauce and rub all over salmon except skin.
Add a little oil on the foiled covered tray and put the salmon skin side down.
Mix the balance 3 tablespoon Lingham Halia Chili Sauce, 3 tablespoon Mayonnaise, lime zest and lime juice.
Spoon the creamy sauce over the salmon to cover. Save some sauce for later.
Baked the salmon for 15 to 20 minutes (depending on the thickness of the salmon and how you like your salmon cooked).
Turn oven to broil or 200 degree Celsius and broiled for 3 to 5 minutes.
Remove the salmon once the sauce starts to turn a deeper and richer brown color.

To assemble the burger, split the burger bun and toast it lightly in oven for few minutes.
Add romaine lettuce and place the baked salmon on top.
Spoon on more of the Lingham Halia Chili, mayo and lime sauce from earlier.
Pile on the pickled cucumber and radish slaw.
Serve hot with some potato chips on the side.

October 29, 2015

Tous Les Jours Bakery Presents Orchid Culture

Malaysia’s First Orchid Boutique Opens Its Doors in Tous Les Jours Bakery!

Be enchanted with an atrium of exotic orchids while you visit Tous les Jours at Empire Shopping Gallery and Bangsar Shopping Centre! A collaboration between Tous les Jours and Waltex Biotec Sdn Bhd., the South Korean bakery franchise is set to have their customers enjoy a refreshing dining experience with the Orchid Culture in the bakery.

Orchid Culture offers a variety of the Phalaenopsis or Moth Orchids. The Phalaenopsis are the most popular orchids cultivated as potted plants. According to Orchid Culture Director, Darren Yeo, this particular species are typically fond of warm temperatures and are suitable for the human living environment. They need minimal sunlight but lots of oxygen. Phalaenopsis are cultivated in a control environment and takes up to 4 years to bloom. Once the flowers bloom, they last from 1 month to 3 months in their sheer beauty when taken care well. These only need to be watered every 10 days.

All orchid plants in Orchid Culture are for sale and comes with instructions on how to care for them. One may think that they are pricey but bear in mind it takes lots of TLC of 4 years to cultivate an orchid plant. However, these blooms is gorgeously enchanting and mesmerizing and can certainly brighten up the ambiance as well as giving the space an air of elegance, hence the orchids make the most favorable gift for many for personal as well as business gifts.

Tous les Jours, a French-Asian bakery, has certainly rocked the bread industry in our nation. The name translate to ‘Everyday’, serving up a unique selection of exquisite bakery goods made with high quality ingredients from Korea. Originating from Korea, Tous les Jours is a Korean franchise that first opened in Malaysia on June 2013. With four outlets in Empire Shopping Gallery, Subang, Empire Damansara and Bangsar to date, Tous les Jours is set with a European décor to further emphasize its concept.

We visited the Tous les Jours at Empire Shopping Gallery in Subang, which has a unique dining concept of a bakery, café and bistro plus the atrium of Orchid Culture. It is one of the favorite spots for many in enjoying baked goods for breakfast as well as a selection of dine-in café cum bistro menu for lunch and dinner. Tous les Jours also offers catering services as well as a wide range of cakes and pastries for orders. There are specials for Birthdays as well as seasonal favorites.

We kept admiring the lovely blooms as well as the delectable array of artisan pastries, bread and cakes in the shop. Every item looks equally tempting. One of Tous les Jours best-sellers are their croissants with beautifully buttery and flaky textures. There is a good mix of Asian as well as European selections.

Whether one is dining or having a take-out, Tous les Jours will set an unforgettable experience like no other. Especially with the Orchid Culture now, dining-in might be a wise choice to enjoy a meal with the exotic blooms. Who knows, you might just be tempted to take an orchid home as well as the baked goods!

For more information on Tous les Jours, visit their website: www.tlj.com.my