Bake and Dine Workshop at Citra Rasa, Dorsett Putrajaya

Let’s Bake Mexican Apple Empanadas!

Calling all foodies who love to bake and eat, sign up for Dorsett Putrajaya’s Baking Workshop with Chef de Cuisine, Chef Shahril Firdaus and enjoy a Tea Platter after the workshop. The exclusive baking or cooking workshop will be held on monthly basis, featuring different recipes by Chef Shahril.

Priced at only RM30nett per person, the baking or cooking workshop is such a great deal as one also gets a door gift and a lovely platter of tea delights. While at the hands-on workshop, one would also stand a chance to win a prize for the best dish.

The first Baking Workshop featuring Mexican Baked Apple Empanadas will be held on this 19 October at 3.30pm at Citra Rasa, Dorsett Putrajaya. Chef Shahril revealed his secret recipe for the famous Mexican Baked Apple Empanadas that uses red apples courtesy from Hero Hypermarket during this preview.

Together with my partner-in-crime, Choi Yen and I had such a lovely time at this baking workshop. We let our creative juices take a hand when it comes to shaping the empanadas and the presentation.

Chef Shahril demonstrated his recipe to us first and then we got down to cooking ours.

Here’s my empanadas, which I shaped into round disc and long puffy ones.

These are all the other participants’ creations where some got really creative!

My Mexican Baked Apple Empanadas served with a side of Vanilla Ice Cream for extra yummy notes…

Winner of our Baking Workshop with Chef Shahril

After our baking workshop, we sat down to a lovely treat of Mexican Tea Time Platter. Featuring savory and sweet treats, I enjoyed the Nacho chips with all the pico de gallo salsa, sour cream and guacamole and Churros with chocolate the most.

Priced at RM30nett per person, this exclusive offer is available only for the first 20 persons to reserve for the workshop.

Citra Rasa Restaurant on Level 3 is Dorsett Putrajaya’s main restaurant that has a beautiful view of Putrajaya Lake. Whether you’re dining breakfast, lunch or dinner, Citra Rasa offers buffets and ala carte dishes by Chef Shahril and the culinary team.

The quality of the cuisine at Citra Rasa is schooled by the chefs’ moto “the perfect dish can only be achieved with the assistance of a cheerful disposition, respect for each ingredient worked with and love in one’s heart”. The interior of the restaurant is elegant and modern, featuring gorgeous contemporary chandeliers glittering throughout the day.  Currently Citra Rasa offers weekend buffets as well as dinner.

To book your space or for more information, please contact emiriane.alias@dorsetthotels.com or fnb.putrajaya@dorsetthotels.com or call +603 8892 8388.

CITRA RASA

Dorsett Putrajaya

Precint 3

62000 Putrajaya,

Wilayah Persekutuan, Malaysia

Email: info.putrajaya@dorsetthotels.com

Tel: +603 8892 8388

Fax: +603 8892 8288

Website: www.dorsetthotels.com/malaysia/putrajaya

Facebook: www.facebook.com/dorsettputrajaya/

Fei Fei Crab @ Damansara Jaya, PJ

Let’s Get Crabbing!

It’s been 8 years since Fei Fei Crab Restaurant started their first restaurant in Desa Aman Puri, Kepong. Fast forward to now, Fei Fei Crab has 4 outlets to date which includes Crab Generation and Crab Sifu in their family operated restaurants. The latest outlet to hit our PJ dining scene is at Damansara Jaya under Fei Fei Crab Restaurant.

Situated along a busy row of shoplots in an urban housing area, Fei Fei Crab Restaurant is now serving up a feast of crab and seafood treats to all PJ diners on daily basis. The restaurant is a no frill restaurant so diners should just expect a decent minimalist ambiance flagged in their themed orange color serving up signatures of Chef Minamikon.

From a young age, Chef Minamikon has been working up his experience under Chef Steven before he open his first Fei Fei Crab restaurant eight years ago. Garnering his own repertoire over the years, diners can expect lots of creativity and deliciousness in his menu at all his crab restaurants.

We arrived on a public holiday for lunch and there was a solid crowd already at the restaurant ordering up classic as well as modern Chinese dishes for lunch. The menu has lots of tempting photos of the dishes, so much so you might have a hard time choosing since they all look so good. Fei Fei Crab obviously is famous for their crab dishes so choosing one should be a no-brainer.

We started off with the house signature of Fried Pork & Chicken with Yam Cake (RM35). Showcasing best of duo of pork and chicken plus a yummy yam basket, one cannot go wrong with an order of this dish. The chicken was crispy and coated in a yummy sweet and creamy glaze while the pork rib was nicely crusted and flavour with garlicky bits. The creamy and crisp yam basket was decent. It’s a lovely combination of meat that goes well on its own or with rice.

Thai Style Sour Steam Seafood (RM98) has diners drooling over the array of prawns, squid and lala all nicely bathed in a tangy and piquant Thai style sauce. The sauce has a solid balance of sweet, sour and savory with some heat while the fresh onions and coriander as well as hints of lemongrass aroma really whets the appetite for more. The seafood is also cooked nicely and served on a warmer to keep it warm and comforting.

One cannot really go wrong with steamed fish as long as the fish is fresh and cooked just right. The Hot & Spicy Steam Tiger Grouper (RM13 per 100g) was another dish that warrants an order. Simplicity of the cooking method showed off the fresh and sweet notes of the highly prized tiger garouper. The mount of punchy spicy garlicky and black bean topping enhanced the flavours of the fish well, boosting extra umami notes. Hand me more steamed rice please…

Porky goodness prevails in Pattaya Pork Knuckles (seasonal price). A mega hunk of full glorious pork knuckle cooked for hours before being finished with a crispy deep fried bath is served with pickled onions and a moreish Thai sauce on the side. Some dishes just takes extra love and effort and this one pays off well.

The crispy skin coupled with soft and tender meat of the pork are lighted up with the tangy and bitey pickled onions. The sauce added more oomph to the pork. Bits of gelatinous fats of the pork also made the dish more heavenly on the palate. Minor quips but I wish for the skin to be more crispy evenly as some were a tad chewy. Other than this small quip, I really love the pickled onions with the pork knuckle a lot.

One of my personal favorite of the lunch was the Lala Veggie Soup with Black Pepper (RM28). Chef Minamikon really took a gamble and added black pepper and butter to the soup, making the dish more delicious than the classic version. The soup was so creamy and rich with a good hint of peppery notes that really went well with the fresh sweet clams and soft spinach. I polished my bowl and had extra soup because I enjoyed it so much.

For diners of all ages, one cannot go wrong with an order or Scallop, Prawn and Clams Tofu (RM38). Housemade bean curd made from egg and soy bean milk, the tofu was superb. Smothered in a typical brown gravy, the tofu also comes with some scallops, prawn and pacific clams with broccoli and a topping of crispy kai lan leaves. Comfort food at its best…

The time came for crabs and we had two sauces whipped up with XXL size crabs. Currently on the market price, 2 pieces of XXL crabs seen here are about RM136. Prices changes according to market price. Fei Fei Crab also serves Large and XL size crab for affordability.

While there are plenty of sauces to choose from in their signature list of crabs, one cannot go wrong with the Salted Egg Crab – Creamy version (depending on sizes and market price). Take a serious look at the glorious and sinful this crab looks! All golden and glistening in full glory, the salted egg crab sauce is unctuously superb. Enjoyed it hot for best flavours. The richness of the sublime salted egg yolk and cream hit all the right flavours of what we love in a salted egg yolks. One can still enjoy the sweetness of the crab flesh despite all the richness of the sauce too. Must order!

While you are at it, order their Fried Chinese Bun (RM5 each roll) to mopped up the sauces.

Our next sauce was the Claypot Kam Heong Cheese Crab (depending on sizes and market price). While Kam Heong sauce is usually a much pleaser on its own already, this version is amped up with cheese. The spices of the sauce reminded me more of curry notes than the usual Kam Heong and with the addition of cheese, the sauce is made extra rich and creamy with peppery spices. Served in claypot, we enjoyed the dish slowly as the sauce is better when its warm. Our table of diners favored this sauce over the first one while I enjoyed the Salted Egg one more.  A solid adversary to the first crab dish in its own way.

Fei Fei Crab has got so much more to offer on their menu. The restaurant serves comfort Chinese dishes with lots of crab dishes for crabbies like me. No frills, just solid Chinese comfort food for daily savoring. Prices are decent for the quality and portions. They have branches in Cheras, Puchong, Kepong and now Petaling Jaya, so head on over to your nearest location of Fei Fei Crab, Crab Generation of Crab Sifu!

FEI FEI CRAB

PJ Damansara Jaya

19, Jalan SS 22/11,

Damansara Jaya,

47400 Petaling Jaya,

Selangor

Tel: 013-207 9978/ 010-270 9978

Business Hours:

Lunch 12pm-2:30pm

Dinner 5pm-10:30pm

Closed on Mondays

Kepong HQ

7, Jalan Desa 2/7,

Desa Aman Puri,

52100 Kepong,

Kuala Lumpur

Tel: 016-237 3794

Business Hours:

Lunch 12pm-2:30pm

Dinner 5pm-10:30pm

Closed on Mondays

Le Mei @ Le Meridien Putrajaya

A Fine Chinese Affair at Le Mei!

One of the latest food scene buzzling in Putrajaya is happening at Le Mei at the newly opened Le Méridien Putrajaya. Le Mei offers diners an authentic Cantonese dining experience set in a modern and elegant Chinese art and culture ambiance.

Le Méridien Putrajaya was launched on 18 August 2016 and is the third Le Méridien property in Malaysia after Le Méridien Kuala Lumpur and Le Méridien Kota Kinabalu. The hotel offers signature amenities and mid-century modern design that resonates with creative minded travelers seeking enriching new experiences.  Feature 353 contemporary guestrooms and suites, the hotel also boast of expansive city or garden views.

Le Mei seat up to 90 diners in the main dining room and 68 diners in total at their five spacious private dining rooms. Le Mei serves halal menu from dim sum to Chinese ala carte and set menu daily.

Walking into Le Mei, it was truly a sight to behold in grandeur. Taking traditional Chinese art and culture and incorporating an air of modernity, Le Mei’s interior was graced by intricate carvings of animals and flower motifs on the walls of the restaurant. The colour theme of gold, red and black embraces the elegance of the Chinese culture in opulence.

With Narcissus flowers, koi fish and Chinese architecture motifs that adorn the wall panels, Le Mei offers symbolism of prosperity and food fortune to all their diners.

Highlight of the restaurant is a special chandelier that forms the longevity symbol in Chinese character, offering glittering starlight that enhances the dining experience in Le Mei.

Helmed by award-winning Chef Michael Wong, Le Mei’s menu offers authentic Cantonese food brought into the realm of contemporary cuisine with unique combinations of ingredients and modern presentation.

From the dim sum menu, we started off with a Selections of Steamed Signature Dim Sum.

Black Truffle Shanghai Mini Dumplings, Steamed Scallop with Baby Abalone Dumplings and Chicken & Shrimp Dumplings with Mushrooms (RM62) are some of the steamed dim sums to check out. Bite into a soupy Shanghai mini dumpling enhanced with highly prized and aromatic black truffle, the soup is exquisitely delicious as well as the filling. The crystal skin steamed scallop and abalone dumpling has delicious bouncy textures as well as spot on flavours. The chicken & shrimp dumpling or Siew Mai is also sufficiently satisfying in terms of flavours and textures too.

Moving on to the Selections of Deep-Fried Signature Dim Sum, diners are in for a treat of generous portions of golden dim sum pastries.

Crispy Dried Cod Fish Fillet with Fresh Prawns, Deep-Fried Chicken Floss with Tuna & Shrimp Dumplings and Oven-Baked Bun with Barbecued Chicken (RM55) are a solid selection of unique dim sums to savor at Le Mei. My favorite of the trio was the wonderfully crispy wanton of crispy dried cod fish fillet with fresh prawns. Followed by the golden crusty oven-baked bun with char siew chicken filling for its contrast of soft and crusty textures and sweet and savory filling. The unique deep fried chicken floss with tuna and shrimp dumplings proved that there are no boundaries when it comes to dim sum bites.

Double-Boiled Chicken Soup with Black Garlic Bulb (RM60) evokes dark and deep aromas of the unique black garlic flavour. The rich smoky soup has a unique flavour unlike any soups I have had before and comes with chicken pieces, fish maw and Shimeji mushrooms.

The presentation of the Crispy Prawns Coated with Lemon Dressing, Tropical Fruit Salsa & Tobiko Caviar (RM68) makes an impressive moment at our dining experience. They say we eat with our senses of sight, smell and taste and this dish really summed up all the sensory experience in one plate. Crispy and bouncy sweet prawn balls are lightly coated with a creamy citrus dressing and brunoised of tropical fruits. It’s well balanced in flavours and not overly rich, making the dish a very enjoyable course as well as a beautiful one too.

Steamed Soon Hock with Pickled Chilli and Soya Crumbs (RM45) epitomize the essential ingredients of every Chinese meal. The lavish fish is cooked to near perfection with its smooth and creamy flesh enhanced with bold flavours of pickled chili, crisp asparagus, crispy soya crumb textures and a golden light stock.

What stole the limelight of the dining experience was the superb Wok-Fried Marinated Lamb Chops with Dried Chilies and Garlic Chips (RM85). The lamb chop is so tender that a gentle cut sliced through like buttery easily. Well flavoured with hints of punchy dried chilies and garlicky notes, the lamb chops are one of the better ones I have enjoyed.

Deep-fried & Stir-Fried mixed Fresh Vegetables (RM64) showcased that fresh produces only need very minimal cooking method to enhance them. Loved the light and crispy eggplant contrasting with the crunchy textures of fresh baby black wood ear, bok choi and sweet snow peas in a creamy golden sauce.

As with every Chinese meal, it is obligatory to savor a rice or noodle dish at the end. The Wok-Fried Rice with Crabmeat, Crispy Sun Dried Scallops, Egg White and Sweet Bean (RM28) was well executed and there were generous amounts of sweet crab flesh and moreish dried scallops to perfume and enhanced the wok fried rice.

Chef Wong’s unique Salted Egg Ice Cream with Red Bean Paste (RM6) may be a salted egg lover’s dream come true. The savory and sweet ice cream has just the right amount of salted egg to keep the dessert course as it should be.

There are plenty more dishes in the menu at Le Mei from ‘live’ Australian lobsters to plenty of other seafood and meat offerings as well as a vegetarian menu.

For further information or to make a reservation, do call +603 8689 6888 or email at reservations.putrajaya@lemeridien.com

LE MEI

Le Méridien Putrajaya

Lebuh IRC, IOI Resort City

62502 Putrajaya, Sepang

Selangor

Tel: +603 8689 6888

Fax: +603 8689 6899

Website: www.lemeredien.com/putrajaya

Facebook: www.facebook.com/lemeridienputrajaya

GPS: N 02 58 W 101 43

Business hours:

Lunch 12noon to 2.30pm

Dinner 6.30pm to 10.30pm