Two Hands @ Qliq Hotel, Damansara Perdana

Fabulous Superfood

It’s been 8 months since Two Hands came to our dining scene in Damansara Perdana and yet, many have yet to discover this amazing restaurant serving wholesome superfood dishes. Headed by Chef Vicneswara Thenamirtham (better known as Chef Vic to his regulars), Two Hands denotes the partnership of producers and consumers.

Located in Qliq Hotel in Empire Damansara, Two Hands serves Chef Vic’s signatures of comfort food set in a beautiful and minimalist restaurant. The restaurant caters to Qliq Hotel guests hence its open as early as 7am till 12 midnight daily.

We adored the simple but beautiful ambiance of the industrial vibe décor from its shades of dark blue walls contrasting to the off-white brick wall as well as the open red pipes and various modern lightings. Everything is in sight from its open bar to the open kitchen, what you see is what you get. A corner filled with old knick-knacks add charm to this comfortable ambiance.

The menu is filled with assorted dishes from all over the world. Not limited to anything, Chef Vic focuses on dishes that warms the tummy and soul, food that is comforting yet healthy and nutritious. He assures diners that no MSG is used and uses locally source ingredients from local producers as much as possible to ensure freshness. He also includes gluten-free and vegan-friendly dishes to cater to health-conscious eaters.

Anytime is a good time for cocktails! That said, one must try Two Hands’s list of unique and delicious cocktails. From Jack Jean Paul (RM44), Coffee Chanel (RM31) to Coconut Coach (RM32) and Cucumber Chloe (RM37), we enjoyed them all. Each one with their own refreshing flavours, these will guarantee a good evening of relaxation along with a yummy meal. My personal favorite was the Cucumber Chloe and Jack Jean Paul!

Our first starter was a pretty and colourful plate of Hummus 3 Ways (RM28). Nutty and garlicky Tahini, tangy Beetroot and creamy sweet Pumpkin, the trio of hummus are sublime. Served with bread of the day, the hummus are great starters with bold punchy flavours to whet the appetite for more to come.

The dish to rave at Two Hands is the Crispy Parmesan Cauliflower (RM22). Piled high on a bed of dill yoghurt sauce, local organic cauliflower florets is lightly battered in a mixture of chickpea, tapioca and rice flour.

Gluten free and vegan-friendly, the golden crispy florets is amazingly light with a creamy soft center. The flavours are moreish and tasty, enhanced by the blanket of Parmesan cheese and smoked paprika. Best savored hot, the cauliflower is still really yum when its cool down to room temperate. This dish is so simple but is superb in every bite!

We also tried the Apple & Walnut Salad (RM21), a light and crisp gluten free and vegan green salad tossed with Greek Yoghurt and organic honey. Easy on the palate, a healthy plate of greens to enjoy.

More sharing starters as we shared the Salted Egg Custard Prawns (RM28) and Smoked Albondigas & Cinnamon Rolls (RM31).

The Salted Egg Custard Prawns is unctuously creamy, a luscious concoction with prawns. Chef Vic serves his dish with homemade croissant. Unusual but the buttery French croissant added a lovely aroma to our local favorite dish.

The Smoked Albondigas & Cinnamon Rolls turned out even better in terms of pairing. It was odd at sight to see the delicious lamb meatballs served with cinnamon rolls. However, after savoring them together, the pair turned to be a match made in heaven in terms of flavours. The tender and juicy lamb meatballs in tangy tomato sauce was already very tasty on its own but when savored with the flaky cinnamon pastry, the combo was really scrumptious in flavours. The cinnamon really worked well in enhancing the flavours of the tomato sauce along with the other spices in the smoky meatball.

One can’t go wrong with rice and chicken, especially a flavourful one as the Grilled Portuguese Chicken & Dirty Rice (RM58). A whole Maryland seasoned with spices, is beautifully grilled and served on dirty rice. A hodgepodge concoction of liver and other spices, the dirty rice was fluffy and tasty, Served on a hot plate, the charred bits of the rice was sublime while the chicken was moist, tender and deliciously flavoured.

A sharing plate of 4-Hours Beef Short Ribs (RM112) proved that good food should be shared. Salt baked slowly for 4 hours, the beef rib has that beautiful melt-in-the-mouth texture plus delicious tasty notes. Served on a generous bed of creamy garlic and veggie mashed potatoes with a finishing of chicken floss, the beef is one dish that not only taste yummy but is packed with all the goodness of well-balanced meal. Portion is generous enough to share with at least two hearty eaters.

The Pulled Beef Pasta (RM57) faired decent with good notes of pasta cooked al dente in hearty savory and moreish sauce. Generously studded with pulled tender beef, brined carrots, asparagus and cheese, the pasta has that familiar comfort flavours that one can enjoy often…

Two Hands also has a special lunch menu. Slashes for Lunch offer diners a choice of main dish that comes with a choice of Americano or Fruit Juice. Available from 11am to 3pm on Mondays to Fridays, we tried their Thai Green Curry (RM18) served in tiffin for that extra touch. Chef Vic puts his own spin on his Thai Green Curry. Its milder than the classic version but has a delicate richness of herbs and spices that one can enjoy with rice and fried egg without feeling heavy.

We finished our meal with their house made Strawberry Jelly Cheese Cake (RM14) and Vegan Chocolate Ice Cream. Both desserts are gluten free and vegan friendly too.

The Strawberry Jelly Cheese Cake is a very moist and dense cake made from cream cheese and toasted desiccated coconut, topped with strawberry jelly and chocolate shavings. Its superb and not overly sweet, perfect to enjoy without the guilt!

Two Hands certainly won brownie points for showcasing a lovely superfood menu that is great for those who are health-conscious and yet enjoy the delicious flavours of Chef Vic’s creations. It also is a great place to enjoy a beautiful meal in its lovely ambiance. This place warrants a few returns…

TWO HANDS

Jalan PJU 8/8,

Damansara Perdana,

47820 Petaling Jaya, Selangor

Tel: 012-424 1194

Facebook: www.facebook.com/twohandsrestaurant/

Taiwan Travels – Shang Palace @ Shangri-La Far Eastern Plaza Hotel Taipei

Exquisite Creations by Chef Chan Kwok Wah

The dining scene in Taiwan has recently been inaugurated by the international renown bible of cuisine guide, The Michelin Guide. And it’s about time too… as Taiwan is a renowned for their epicurean cuisines.

My Taiwan travels continue in Taipei as we made a visit to the elegant and luxury 5-star Shangri-La’s Far Eastern Plaza Hotel to savor an exquisite Cantonese epicurean journey of flavours. Shang Palace was recently awarded The Plate Michelin by the Michelin Guide this year among the prestigious 99 restaurants list.

We entered Shang Palace, the realm of the elites where gourmands dine in fine pleasures of Cantonese cuisine set in modern Oriental environment.

Opulence are everywhere, from the moment one steps into the path leading to the restaurant, to the moment one opts for their two themes dining scene of celestial clouds or the peony flower.

One feels the adrenalin rush of excitement while being led through a maze of Oriental vibes, brought up to the modern era of today’s gastronomy scene.

We pass the celestial clouds dining area and couldn’t resist a peek into the fine dining room, beautifully designed with simple sophistication of dark wood lifted by whites and splashes of gold. The ceiling of the room is emblemed with the celestial cloud motif to depict the whole theme of its design.

We pass another hallway, this time down-to-earth with warm glow lights leading us to the end of the tunnel where light prevails.

It is here where all the private rooms are set. Mostly minimalist with grandeur, the private rooms hold up to quite a few parties.

Modern contemporary furniture with classic table settings are seen in all the rooms. The gold, cream and black theme continues through the table setting, reminding us of how the East favors gold as their note of luxury.

We met with Executive Chinese Chef Chan Kwok Wah, humble and soft-spoken. Chef Chan, a Hong Kong-born master chef with over 30 years of experience, has been working in the kitchens since his early teens. Before joining Shang Palace recently, his previous stints include various Michelin Star restaurants in Hong Kong such as Shang Palace at Shangri-La Hotel Kowloon and Hong Kong Liyuan Restaurant. Garnering his skilled Chinese cooking techniques from other famous eateries, such as Donghai Seafood Restaurant, Maxim's Restaurant and Fudong Restaurant, has enriched his repertoire of Cantonese signature dishes through his culinary years.

When asked on his motto of being a chef, Chef Chan replies modestly with “Keeping to self-principles and doing every dish.”. He abides by his own six core principles of freshness, hygiene, safety, exquisiteness, benevolence and creativity when it comes to his cooking. With the evolution of gastronomy, Chef Chan believes that Chinese cooking is shifting to modern single plating affair while retaining the classic flavours of yesteryears through classic and new ingredients.

Shang Palace offers Personal Set Menu as well as A la Carte Menu where diners can opt of chef’s 7-course specials or savor individual signatures. We had the honors of trying the Personal Set Menu as well some few other a la carte signatures.

香宮三首碟 Appetizers

熱情果烏魚子叉燒、竹炭脆炸明月玉帶佐菠菜汁、冰鎮鮮鮑海蜇

Barbecue Iberico Pork with Mullet Roe in Passion Fruit Sauce, Fried Conpoy in Spinach Sauce, Chilled Abalone with Jellyfish

Our individual Personal Set Menu commenced with a fine plate of trio of appetizers, showcasing Chef Chan’s creative interpretation of classic Cantonese dishes. Using the finest black pig, the Barbecue Iberico Pork with Mullet Roe in Passion Fruit Sauce is a moreish rendition from Chef Chan. The flavours are distinctively ‘Char Siew’ and yet the addition of fruity passionfruit tang balanced the rich meaty sweet notes with the salty mullet roe.

The Fried Conpoy in Spinach Sauce had a fresh and plump scallop wrapped with seaweed and paired with a spinach sauce. The scallop was juicy and beautifully sweet while the globules of salmon roe added a delicious briny finish.

The third appetizer was a lavish abalone, glazed in a caramelized sticky sweet and savory sauce. Tender and tasty, one cannot help but to indulge happily at this beautiful mollusk in Chilled Abalone with Jelly Fish. There’s also a spicy crunchy jellyfish salad beneath the abalone.

阿拉斯加蟹肉芙蓉燕窩羹

Braised Bird’s Nest Soup with Alaskan Crab Meat

Cantonese cuisine are known to place much importance on soup course. In fact, most families would have at least a soup in all their meals. Every spoonful of Shang Palace’s Braised Bird’s Nest Soup with Alaskan Crab Meat is sublime. Thick broth filled with luscious essence of the sea followed by beautiful soft textures of bird nest and sweet crab meat flesh.

賽螃蟹金絲黑松露玉筍蝦球

Shrimp Ball with Egg white and Tuberosa in Truffle Sauce

The next course was elegant and fine in flavours. The Shrimp Ball with Egg white and Tuberosa in Truffle Sauce showcased plump and sweet king prawn ball, carefully stacked on a bed of creamy fluffy egg white and crab meat sauce as well as asparagus. Both prawn and asparagus were generously coated in the earthy notes of black truffle sauce. A golden mount of crispy and fluffy egg floss crowned the splendid prawn as its finishing touch. Superb…

黑蒜濃味牛肋肉

Beef Ribs with Black Garlic

The Beef Ribs with Black Garlic took hours to make but was gone in a few pleasurable minutes. Chef Chan took us back to the kitchen to give us a demo of this dish and his cooking finesse was impressive. Making it look so easy but we all know it was a skill set that was garnered over many years of slaving over the stove.

The beef was braised for hours till fork tender in its own jus. It was then finished up with a steaming process and then sauced up with a piquant black garlic sauce, minced onions and chives and a tiny piece of soft creamy black garlic.

濃雞湯鮮百合番茄盅

Braised Whole Tomato filled with Fresh Lily and Cordyceps in Chicken Broth

For a lighter touch in between heavier courses, the Braised Whole Tomato filled with Fresh Lily and Cordyceps in Chicken Broth was delightful. Soft and sweet whole beefsteak tomato is stuffed with fresh creamy lily bulb, jelly cubes of broth and Jinhua ham. Finished with a thicken sauce on a bed of soft sautéed greens, the dish is creative and light even with so many ingredients.

脆皮臘味糯米釀雞翅

Deep-Fried Chicken Wing filled with Glutinous Rice

Chef Chan’s Deep-Fried Chicken Wing filled with Glutinous Rice is one of the most popular signature dishes at Shang Palace. The clever classic dish of yesteryears is perfectly executed from its presentation to the flavours and textures.

Gorgeous at sight, the plump stuffed chicken wings had all the markings of perfection from its crispy golden skin to the lap mei glutinous rice stuffing. Solid balance of savory, sweet and umami notes. In fact, the acoustic was music to my ears when my knife cut into the 6 hours air-dried chicken wing …

抹茶紅豆蛋白杏仁露、狗仔奶皇糯米糕、時令鮮果

Almond Tea blended with Egg White and garnished with Matcha and Red Beans, Sticky Rice Cake with Custard Inside, Fresh Fruits

The set menu ended with this pretty plate of desserts. From the adorable doggie shaped mochi to the golden sesame encrusted glutinous rice ball filled with hot nutty almond sweet broth, dessert was a medley of colours, flavours and textures. The pairing of intense green tea with the almond flavour was rather a bold risk but it paid off as the flavours work harmoniously well.

Besides the Personal Set Menu, we savored four other A la Carte signature dishes from the menu.

香宮果木烤鴨

Roasted Duck

Many epicureans are said to visit Shang Palace just for their Roasted Duck. Ours was stunning at sight. Gorgeously evenly lacquered, the duck skin glistened with deliciousness.

Carved at tableside, the chef’s quick carving skills separated the Roasted Duck into a plate of crispy skin and another place of skin and duck meat.

Served together steamed pancake, thin batons of cucumber and spring onions as well as hoisin sauce, both platter of Roasted Duck looked utterly delectable. The duck skin is crispy and not fatty or oily at all, denoting the fat of the duck well-rendered under skillful roasting technique. The meat, tender and moist, had a lovely aroma and flavour with subtle herbal notes.

When savored all together with the condiments, the Roasted Duck is a masterpiece.

豉蒜干蔥自制豆腐龍躉斑球

Wok-Fried Spotted Garoupa Fillets with Black Beans served in a Clay Pot

The first bite of the thick and tender garoupa fillet was deliciously pleasant. Delicate sweetness with moreish nutty notes, the fillet is cooked well and the accompaniments of the crunchy vegetables balance up the robust sauce well.

香煎美國和牛柳佐蘆筍

Pan-Fried Beef Tenderloin with Asparagus

The finest ingredients and skilled technique are the highlights of the Pan-Fried Beef Tenderloin with Asparagus. Marbled tenderness with sublime flavour, the cubes of beef is a joy to eat. There is a wondrous smoky aroma on the beef that enhances the flavour. It may looked rather simple but rest assured, it a dish that one would indeed return for.

金盅田翠八景

Sautéed Assorted Vegetables Served in Pumpkin

The Sautéed Assorted Vegetables Served in Pumpkin features a garden medley of crisp and crunchy sweet vegetables and pops of nutty macadamia nuts. Colorful and tasty, the dish is very light and enjoyable.

Shang Palace offers a refine Cantonese epicurean dining experience. Coupled with its beautiful ambiance, diners are pampered with much fine elegance from the quality of the food to the discreet and excellent service. A gastronomical fine dining experience of fine Cantonese cuisine…

SHANG PALACE

Shangri-La Far Eastern Plaza Hotel

No. 201, Section 2, Dunhua South Rd,

Da’an District, Taipei City,

10675 Taiwan

Tel: (886 2) 7711 2080

Website: www.shangri-la.com/taipei/fareasternplazashangrila/

Facebook: www.facebook.com/shangrilataipei

Business Hours:

Lunch     11.30am - 2.30pm (Mon - Sun)

Dinner    6pm - 9.30pm (Mon - Sun)

*This trip was made possible by Taiwan Tourism together with First Class Magazine and Eva Air. However, all stories and comments in my posts are purely derived from my own experiences through the trip.

Taiwan Travel Series

Hotel Proverbs Taipei

TK Seafood & SteakRestaurant

Atomo Arifowang CanglahRestaurant

The Silence Manor

Shang Palace, Shangri-La Far Eastern Plaza Hotel