February 21, 2013

China House, Beach & Victoria Street @Penang: It May Be Old Soul but It has a New Life!



Sometimes it’s Really Good to Revisit the Past!


Life is strange at times. Most people will tell you to never to look back into the past. Then again, it’s the past that shape our lives. I like to say that revisiting the past can sometimes be a good thing once in a while. With the festive season almost over, I can finally settle down to blog about things dear to my passion. I have seen about this place in a few blogs. And yet, it still escapes my mind till last December when I was making a trip back to Penang.







Once in a lifetime, some people are lucky enough to have one or maybe a few BFFs. Let me tell you a quick one about mine. J, my dear childhood BFF, and I are like day and night. If one ask how we both can be BFF, I‘d say day & night has to meet somewhere and somehow. And so, we bonded somewhere, somehow despite our huge differences. J has been with me through ups and downs, never physically by my side but always there in my heart and thoughts. We have shared so much through the years through many ups and downs and revisiting the past confirmed that this journey is what makes both of us so close to each other.







We always make it a point to meet up each time when we can and since it was the festive Christmas season, J and her little one took me & my little one to China House. Located smacked in the Penang Unesco World Heritage zone, China House can be accessible from two entrances in Beach Street or Victoria Street in Penang. Well known among Penangites , China House was new to me though. If one were to ask me what China House is, I would reply, a bit of entertainment and chow in every possible way!

According to their website here, China House comprises of 14 spaces from 3 heritage buildings of café, restaurant, bar, wine, gallery, multi-purpose performance theatre, shopping and more. It’s an endless experience of what one may seek depending on the time of your visit. You can read in details at their website. I’m sharing what was caught in my lens during a brunch visit there!







Entering from Victoria Street, I walked through The Canteen & Bar where utter peace and not a soul were in sight. Immediately, the Canteen caught my eyes and lens with its eclectic mixed of furniture! From my research, the décor is the brainchild of Narelle and Alison, a dynamic team with an amazing knack to meld and bring old soul mish mash back to a new life!  Filled with odds and ends, amazing enough, it felt very much like one beautiful masterpiece.

Arm chairs and stools, leather and cloth sofas, vintage trunks, wood and steel chairs, you name it, I believe they have it. An old grand piano fitted snugly into a corner, while the metal bar oozed with charm. Walls and ceiling are left in its origin with metal lamps hanging over. Another corner hosts the live band stage. Details of live entertainment are found here.  Upstairs, open at night, hosted a large lounging area filled with more sofas, arm chairs and tables. Guest can play board games, pool, and more.







Moving in, one passes a corridor that lead to the Courtyard where loads of sunshine glared between trees and shades. Walls are graffitied while steel chairs and tables are placed all over the area. A pond provides much needed water element and sound to the ambience. I also spied a few modern steel art pieces. The courtyard is made for some warmness as one soaks in Mother Nature while savoring a selection of burgers and desserts.







Heading through the long courtyard into the main dining area aptly named Kopi C. Espresso. Choose your seats from the long table with huge panel of books for reading or check out their private dining room or wine room. There is also the more relax main dining area of a nice cup of brew and another area for evening dining. Kopi C. serves breakfast    from 9am, lunch from 12noon and dinner from 6pm to 10.30pm.







At the Beach St. Bakery, one will just stand and drool over a long table weighted down with a sweet and savory haven of pastries, pies and desserts! A closed by chiller stock up iced cakes, ice creams and ice pops. Every piece looked utterly delectable, every piece inviting, begging to be savor. It was a hard decision in choice.







All items are freshly baked from the kitchen and I could trail this back to the open kitchen at the courtyard where I spied the treats and its intoxicating aroma. Be enticed by its list of cakes from Passion Fruit Butter Cake, Walnut Espresso, Tiramisu, Chocolate Raspberry Layer, Coconut Cake with Lime Curd, Assorted Cheesecakes, Salted Caramel & Apple Pie, Mince Pies, Date and Macadamia Tart, Bakewell Tart and so much more. Savory Chicken & Eggplant Pie, Beef & Guinness Pie, Quiches and Scones are also present for savory lovers. The list is endless and specials are also available during festive holidays.







I always am a sucker for pineapple in any form I can get. Hence I ordered a refreshing Pineapple Mint Tea (RM10). As expected, fresh and tangy, the fruit juice was tainted with crushed mint and tea. Pretty refreshing!







We shared a little of everything from Cheese Omelette (RM22), Chicken & Eggplant Pie (RM12) to Ginger Bud Pesto Spaghetti with Chicken Breast (RM30). High points go to the omelette with its perfectly cooked center with a glorious soft wobbly and cheesy goodness.  The spaghetti is a myriad of flavors from it vivacious ginger torch aroma to the tinges of spices in the strands of al dente pasta. A little creamy, a little spicy, the herbs make this dish truly fusion in a beautiful way. Chicken was a tad dry though. The chicken pie had a good pastry crust but I thought the filling was a wee bit too minced up.







We had to order dessert, in fact, we made sure to save room for it. Sharing a Passion Fruit Butter Cake (RM10) and Chocolate Berry Torte (RM10), I preferred the sour and tangy flavors of the Passion Fruit Butter Cake. Deliriously sweet, it more than made up as there was a good dose of sourness too. The cake is rich and quite dense and the icing is thickly layered on. The Chocolate Berry Torte was surprisingly not sweet at all but leans towards more on deep dark bitter flavors from cocoa. In fact, we felt that the chef might have forgotten to add sugar to this one as we could not taste any sweetness at all. Bits of berries are studded in the torte while a layer of thick ganache crowned it. I would love to go back to try their Tiramisu and Walnut Espresso.









China House is full of life, old & new!
  
From its old eclectic décor to its modern food and brew, the charm is certainly there. One is literally transported into another world upon entrance and there is just a little love for everyone. From its graffitied walls, to the collection of antiques, art, food & drinks, live entertainment to the staff there trying to please its customers, the appeal to return is strong. Parking may be a nuisance in some ways but it’s worth the effort.  For what China House is worth, I’d say it’s a great place to visit when one is in Penang. There are simply some things in life that is worth paying for… I’ll be back for sure!







Upon my departure at the Victoria street entrance, I spied a quaint row of old shoplots and one particular door caught my attention with its sign. Sekeping Victoria, wouldn’t you be curious at this name? Peeking into the door unashamedly, I saw large open spaces with a row of bicycles. Consisting of two buildings, the minimal furniture space had a clean and crisp element. Curious and more curious, I found out that Sekeping Victoria is part of the sekeping family of retreats. The retreat is up for rent for any personal or business functions and is also a popular choice for weddings, exhibitions, photograph shoots and more. Its literally an open spaced warehouse concept with suite rooms and other facilities.

More details available at their website here.






CHINA HOUSE
153 & 155 Beach Street & 183B Victoria Street
10300 George Town, Penang
Tel: +604 263 7299



*Full sets of photos are available at facebook: ChasingFoodDreams





February 17, 2013

Grand Imperial Restaurant, Bangsar Shopping Centre: Auspicious CNY Menu!



Still Looking for some Festive CNY Eats?


One of my last few stops for the festive Chinese New Year eats landed at Grand Imperial Restaurant at Bangsar Shopping Centre, a return since my last visit for the GAB Chinese New Year Media Gathering. This round, we had the honors of sampling more dishes from the CNY Menus by Chef Kenneth Chai . Grand Imperial offers fine Chinese cuisine with lavishness in mind. Daily offerings include Chinese dim sum, BBQ roasts, seafood steamboat, Hong Kong noodles and abundance of fresh seafood dishes.







Grand Imperial Restaurant in Bangsar offers wide CNY menu choices and we tasted dishes picked from the various menus that night.







Deep Fried Soft Shell Crab with Fresh Salmon Fish Yee Sang

When one is not enough, a duo of fresh salmon and crispy soft shell crab is called for! The oceanic combination is sumptuously laden with soft silky and crispy light textures among the usual ingredients. Flavors are fresh and juicy with lots of crispy fresh and pickled vegetables. What I adored was the leafy coriander perfuming the Yee Sang with much fresh aroma.







Boiled Lotus Root Soup with ‘Fa Cai’ and Dried Oysters

We praised the soup for its warmness and hearty sensations. Loaded up with chunky lotus root, dried oysters, pork, pork tongue, chicken and black moss, its no wonder the soup screamed comfort essence of soothing feeling. It’s really a good timing for such soup because of all the richness of festivity dishes.







Salted Baked Village Chicken

Our nostrils were hit by the gorgeous aromatic perfumed of Tong Kwai when this dish arrived. Due to its needed preparation, one needs to order this dish at least 3 days in advance. The chook has a beautiful deep yellow hue from the high heat of salt baked method in a claypot. The meaty chick is firm with a nice chicken essence and was also moist. Served with the chick’s gizzard, this dish was polished off easily that night!







Sauteed Fresh Prawns with Fresh Lily Bulbs, Shimeji Mushrooms and Shrimp Floss

Nothing but the best quality is offered at Grand Imperial as we were assured. Our prawn balls were great sizeable ones and we were definitely pampered with the fresh and bouncy crustaceans. Sidekicks like crunchy snow peas, carrots and medley of earthy mushrooms only enhanced the firm sweet prawns to let it shine. Flavors are light and delicate, using the natural elements of the ingredients. I also identified tiny flecks of shrimp floss or Har Chi in the dish to make it even richer in crustacean taste.







Braised Pig’s Trotter with Brown Sauce

The huge pork trotter swam in deep brown gravy. Well braised with layers of fats and lean meat, the melt-in-the-mouth hog had a good aroma of star anise among other Chinese spices. It’s definitely a porky delight for swine fans!







Mini Claypot Rice with Hong Kong Chinese Sausages

Served individually in black mini claypots, steamed fluffy rice is crowned with two Chinese sausages, waxed pork belly and waxed duck. I like the purity of the rice flavor enriched by the precious waxed meats and sausages. The rice is served with a dash of soy sauce for extra flavors.







Steamed Nian Gao with Pan Fried Water Chestnut Cake

I hereby declared that this is the best dessert I had for this CNY! The sheer simplicity and boldness to served traditional no frill desserts of duo Steamed Nian Gao covered in fresh coconut and Pan Fried Water Chestnut Cake is much respected. One bite of the thickly cut warm water chestnut cake was heavenly. From its crisp outer layer to the soft inside to the crunchy water chestnut slices and corn flavors, this dessert if perfection! I literally wanted to hog this whole dessert to myself for pure selfishness of enjoyment. The steamed Nian Gao also faired beautifully delicious with its soft caramelized flavors to the soft nuances of fresh aromatic coconut. Both desserts are not too sweet and the thickness of the cut allowed one to really savor the dessert in full effect. Kudos!







If you’re looking for fine Chinese cuisine with a grand ambience, Grand Imperial Restaurant definitely fits the bill. Chef Kenneth Chai may looked fairly young but one can be rest assured, his skill sets said otherwise in his repertoire of dishes. There 5 locations for the restaurants in Malaysia and there is even one Grand Imperial in London, UK located at Buckingham Palace Road.  






Check out other offerings of Grand Imperial Group restaurants at http://www.grandimperial.com.my/cny/







GRAND IMPERIAL RESTAURANT
Lot T5, 3rd Floor, Bangsar Shopping Centre,
No. 285, Jalan Maarof,
Bukit Bandaraya, 59000 KL
Tel: 603 2283 1118
Fax: 603 2283 3306



*More pictures in my Facebook: ChasingFoodDreams





February 11, 2013

Tao Cuisine, Intercontinental Kuala Lumpur: A Stylist Chinese New Year!




Blending New and Timeless Classics!






I am back again at Tao Cuisine! After my recent gastronomic affair with Masterchef Sam Leong, I was indeed happy to be back. This New Year, gourmands seeking stylish new dining experience will be please to celebrate the festivity at the newly opened Tao Cuisine at Intercontinental Kuala Lumpur. Check out my ravings on previous post here.







Chef Wong Lian You and his culinary team have created an irresistible range of menus that include all the delicacies associated with fine Chinese dining. With a passion for combining new and timeless classics, his creations are heartwarming and soulful. This CNY, expect his Chinese New Year Menus to be flavored with the perfect blend of tradition, spiced with that modern touch all served in Tao’s invigorating and stylish interiors.







Top Shell with Salmon and Wasabi Sauce Yee Sang

It’s almost obligatory to start off any auspicious meal with Yee Sang and so we kick in this meal with a special Top Shell with Salmon and Wasabi Sauce Yee Sang. Top Shell, a gastropod, maybe not be very flavorful on its own but the lightly firm chewy texture is a welcome one.  Another added bonus is the dressing, a twist on the plum sauce with the addition of wasabi sauce. The nostril tingling sensation from the wasabi makes this Yee Sang perky, juicy and delicious. It’s a great take of the Japanese influence in the Chinese dish.







Double Boiled Baby Abalone with Fish Maw and Cordyceps Flower Soup

Fine dining establishments have begun to serve soups that exude wholesome richness rather than the more classics of starchy onnes. At Tao Cuisine, the Double Boiled Baby Abalone with Fish Maw and Cordyceps Flower Soup is preciously boiled to richness. A sip of the deep oceanic flavored soup is enough to sooth away any troubles of the day. Laden with opulence of abalone, dried scallop, fish maw and the current trending herb of cordyceps flowers, it’s a soup that you would want to savor it slowly to last almost forever!







Tao's Crispy Roasted Duck with Chinese Angelica

As soon as this was placed in front of us, we got intoxicated with the aroma of the duck. Its superiority lies in the deep herb flavors of Chinese angelica or Tong Kwai and juiciness. The chef was so considerate to debone the roasted duck for easier consumption. The lightly crisp skin was amazing with little fats while the meat was tender and oozing with goodness. Served with sides of hoisin sauce and plum sauce, I lost count of how many pieces I devoured with delight.







Steamed Pomfret with Crispy Ginger and Dried Tangerine Skin

A highly popular fish in every celebrative occasion, this one is cooking classically steamed with superior soya sauce and ginger. What makes this a little different from others is the addition of tangerine skin which aromatized and flavored the fish with hints of citrus. Love the loads of coriander and spring onion on top but the tangerine skin provided a little too much citrus. It’s simply my preference to enjoy the dish as original as its gets without the tangerine skin. Other than that, the fish was steamed to perfection!







Deep Fried Crispy Scallops served with Wasabi Dressing

Encasing inside the golden patties is chunks of fresh American diver scallops. Crusted with breadcrumb and fried to golden brown, it was dressed with wasabi mayonnaise and dollop of flying fish roe. The wasabi hint is very light in order not to overpower the scallops.







Braised Sea Cucumber, Money Bag and Dried Oyster Sea Moss Rolls

A platter filled with collagen laden sea cucumber, auspicious vegetable money bags and delicious dried oyster moss rolls with fish paste. My favorite of the whole lot is the lovely braised sea cucumber and the oyster rolls. Bouncy and intensified with the essence of dried oysters, the roll had good bite and flavors. All of the above was sauced up with a lightly sweet pumpkin sauce.







Stir Fried Shanghai "Ninko" Noodles and Seafood with Spicy Scallop Sauce

The whole affair was delicious but this dish won my heart that day. Nian Gao or rice cakes are eaten during CNY because of its significance. This round, the Nian Gao is savory and stir fried with loads off sea treasures and a lightly spicy scallop sauce. Well fried with beautiful aroma of wok heat, the rice cakes is a little chewy, giving our jaws a nice light exercise. The abundance of jade limpets, scallops, prawns and fish slices made this dish even more alluring while beansprouts provided a nice crunch. We interrogated the chef for this scrumptious sauce made from dried scallops, chicken ham and more. I would gladly return here just for this dish alone!







Deep Fried Ninko with Yam

Glad to see a traditional dish of Deep Fried Ninko with Yam! Crispy batter enveloped soft sweet Nian Gao sandwiched with creamy yam and sweet potato. Yummy!






Chilled Hawthorn, Snow Fungus and Lotus Seeds

This sweet dessert was so refreshing! I didn’t expect the salty sweet combination of hawthorns and longans would match so well. Other ingredients like snow fungus and lotus seeds added more bite to the dessert. Its flavors brought back childhood memories, probably because of the hawthorns.







As Chef Wong wasn’t available that day, we had the honor of Sr. Banquet Chef Ngoi Siok Kong to answer all our questions. Tao Chinese Cuisine is definitely set out to impress gourmet connoisseurs with its touch of combining the best of new and old classics. Dim sum is also available in addition to a la carte Chinese dishes. Coupled with the gorgeous ambience and service with a smile, it’s a place to sample some of the best Chinese cuisine in the city!

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恭贺新禧 CHINESE NEW YEAR 2013

A Toss to Good Luck: Yee Sang
Duration: Now till 25 February 2013

Abalone Snow Pearl Yee Sang @ RM128 (Half) / RM238 (Full)
Top Shell with Salmon and Wasabi Sauce Yee Sang @ RM93 (Half) / RM173 (Full)
Salmon Yee Sang @ RM93 (Half) / RM173 (Full)
Tempura Mushrooms with Wasabi Sauce Yee Sang @ RM78 (Half) / RM138 (Full)
Mixed Lettuce with Balsamic Vinegar Yee Sang @ RM68 (Half) / RM128 (Full)

*Choose to enhance your yee sang with lobster, abalone, truffle, 
salmon, baby octopus, jelly fish, mango (Additional charges apply)


Celebratory Sets (Min. 3 persons, available for lunch only)
Good Fortune 鸿运当头: RM128++ per person, 7 courses
Peace Harmony 竹报平安: RM138++ per person, 8 courses

Festive Sets (Per table of 10 persons, available for lunch and dinner)
Auspicious 大地回春: RM1,488++, 8 courses
Joyous Reunion 大展宏图: RM1,888++, 8 courses
Prosperity 步步高陞: RM2,288++, 7 courses

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For reservations, please call 03-2782 6128
or email foodandbeverage@intercontinental-kl.com.my






TAO CUISINE
Intercontinental Kuala Lumpur
165 Jalan Ampang
50450 Kuala Lumpur
Tel:  +603 2161 1111
Fax: +603 2161 1122


Business hours:
Lunch every Monday to Friday from 12.00noon to 2.30pm
Lunch every Saturday, Sunday & Public Holidays 11.00am to 2.30pm
Dinner daily from 6.30pm to 10.30pm

**More pictures in my Facebook: ChasingFoodDreams