Tuesday, October 13, 2015

Norwegian Seafood Journey @ Mandarin Oriental KL

From 12 to 18 October 2015, diners can indulge in a dazzling array of fresh Norwegian seafood by guest chef Markus Dybwad at Mosaic, Mandarin Oriental Kuala Lumpur. Seafood from the coastal waters of Norway is renowned for its quality, natural taste and delicate flavours. Seafood lovers, this is one not to be missed!

Caviar + seafood on ice

Chef Markus Dybwad comes from an impressive culinary background, having worked in Michelin-starred restaurants such as Restaurant Bagatelle in Norway, Heston Blumenthal's The Fat Duck in UK as well as Iggy's and Equinox in Singapore.

One of the highlights of this seafood feast is the seafood on ice from Norway, such as mussels, king crab, snow crabs, oysters and Greenland prawns. We particularly enjoyed the latter, which were super sweet and fresh. Not to be missed is the array of sushi, sashimi and smoked fish selection such as saba mackarel, hamachi, salmon, smoked salmon and salmon gravlax. The luxurious caviar station is another favorite of ours; we topped blinis with trout roe, cappelin roe, red lumpfish and black lumpfish caviar.

Smoked salmon

Greenland prawns - small yet very tasty


Salmon gravlax

Sushi and sashimi

Fresh oysters

Sashimi.... ;)

Diners can also sample Chef Markus' appetizers and soups such as curry herring, skagen, blue crab with pomelo, Norwegian-style fish soup, lobster bisque, clam chowder and bouillabaise.

Pay a visit to the Grill Station for the cajun marinated king prawns, steamed mussels, grilled king crab or miso black halibut. Other notable hot dishes which we sampled (and thoroughly enjoyed) was the Atlantic cod with potato puree and soy, battered monkfish tacos and steamed brill with fresh chili Hunan style.

Grill station (cook to order)

Whole Roasted Red Fish with Chermoula

Battered monkfish tacos - one of our favorite dishes of the evening

Tom yum style steamed mussels

Steamed brill with fresh chillies "Hunan" style

End the dinner with Norwegian sweets such as Norwegian apple trifle, trollcream (a typical Norwegian lingonberry mousse), spiced panna cotta with cloudberries, rose hip soup with whipped cream and Norwegian waffles with brown cheese.

Mosaic at Mandarin Oriental KL

The Norwegian Seafood Journey is available for dinner on 12 - 17 October (6.30pm to 10.30pm) at RM198 nett per person or 18 October brunch (12pm to 3pm) for RM178 nett per person.

Opening times: 12pm - 2.30pm (lunch) and 6.30pm - 10.30pm (dinner).

Location: Mosaic, Lobby Level, Mandarin Oriental Kuala Lumpur, Kuala Lumpur City Centre, 50088 Kuala Lumpur, Malaysia.

Tel: 03-2380 8888

GPS Coordinates: 3.15568, 101.7120

Website: http://www.mandarinoriental.com/kualalumpur/dining/restaurants/mosaic/

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Monday, October 12, 2015

MIGF 2015: Imperial Rama, Maxims, Genting Highlands

The Malaysia International Gourmet Festival (MIGF) is back for the 15th year and this year's theme is "Galactic Chefs! 2015: A Food Odyssey". Last weekend, we were up in Genting Highlands to sample Imperial Rama's Festival Menu. Imperial Rama specialises in Thai & Chinese cuisine and is located in Maxims Hotel, Genting.

For MIGF this year, Chef Andy Seng Lup Meng will be showcasing Cantonese cuisine, particularly premium seafood. The Festival Menu is available for both lunch and dinner throughout October 2015, and is priced at RM338 nett (without wine pairing) and RM468 nett (with wine pairing).

To start, we had the Crystal Prawn appetizer, which according to Chef Andy, has undergone a laborious process to achieve the translucent, crystal-like appearance. He uses large tiger prawns for this dish, which is rinsed under cold running water for a couple of hours and then marinated before it is poached and lightly sauteed. The taut, fleshy prawn is paired with ikura as well as avocado and tuna for a buttery finish.

Next is the double-boiled chicken soup with 6 head abalone and dried maca, one of my favorite dishes of the afternoon. Dried maca is a medicinal herb which the chef has specially imported in from Peru for the Festival, which is said to be nourishing and good for fertility. Using free-range chicken, the soup is double boiled for at least 2 hours, and then abalone from South Africa is added and steamed for a further 1 hour. This soup is comforting, and especially lovely eaten up here in the cooler Highlands.

For entree, we had the Baked Golden Pomfret with Chef Sauce. The fish is marinated and baked in the oven, and then served with chef's homemade sauce, which is pretty similar to a BBQ sauce. The fish is served with an appetizing salad, dressed with calamansi lime juice.

We thoroughly enjoyed the main course, stuffed sea cucumber with noodle cheese sauce. Chef Andy uses the highly popular sea cucumber from Dalian, China which is perfect for individual portions. We love the bouncy texture of the sea cucumber, which has also been further stuffed with a pork and prawn mix. This is served with noodles from Taiwan and a mild Parmesan cheese sauce.

The meal ended on a sweet note, with the bird's nest with mango puree and snow mango mochi. Lovely and refreshing! For guests taking the Festival Menu without wine, you will be served complimentary Genting Signature Pu Er Chinese tea.

With Chef Andy


Location: Imperial Rama, Level 2, Maxims, 69000 Genting Highlands, Pahang, Malaysia.

Tel: 03-6105 9663

GPS Coordinates: 3.423579, 101.792267


First World Hotel was recently conferred the title of "World's Largest Hotel" by the Guinness World Records (7351 rooms). We stayed in the refurbished XYZ Deluxe Room - the rooms are compact, clean and comfortable, and comes with basic amenities such as tea/coffee making facilities, hair dryer and safe.

Catch the Superstars of Magic 4, the fourth installment of Asia's largest magic variety show at the Genting International Showroom. Available until 25 October, the 1.5 hour show was entertaining and includes illusionists such as Shawn Farquhar (Canada), Joseph Gabriel (USA), Jay Mattioli (USA), Jeff Lee (Taiwan), and Ted Kim as well as One Gun from Korea.

In the month of October, you can also partake in Oktoberfest at The Genting Club 0n 10 & 13 October. The Genting Club is usually open to members only, however for Oktoberfest it will be opened to members of the public upon registration. The price is RM180 for 2 pax, and includes 5 beers, and buffet dinner including cold cuts, pork bratwurst, Bavarian roast chicken, Black Forest cake and more.

Love gelato? Check out the latest ITALGELato, available in several locations around Resorts World Genting, including First World Lobby and Hou Mei. Currently, there are 13 gelato, 5 sorbetto, 3 yogurt base flavours as well as stick ice cream and minou (golf ball size) ice cream available here. You can get the 8 or 12 mini cones to try out more flavours. We particularly enjoyed the fruity flavours such as orange cheesecake, yogurt strawberry, lemon sorbet as well as the red velvet, dark chocolate gelato. The gelato is made in-house, using products imported from Italy.

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Sunday, October 11, 2015

Recipe: No-Knead Wholemeal Raisin Bread

After our success in making the no-knead wholemeal bread, we decided to experiment and make a version with half wholemeal, half plain flour. This resulted in a less dense, lighter loaf which our kids prefer. Furthermore, I added in raisins, a sure winner with my kids. Again, this is a no-knead recipe, which is quick and easy.

No-knead Wholemeal Raisin Bread

Great with some butter and jam / kaya

Quick and easy no-knead wholemeal raisin bread
Recipe by Baby Sumo, adapted from here
Preparation time: 10 minutes (+approx. 1 hour rising time)
Cooking time: 45 minutes
Makes 1 large loaf

225g wholemeal flour
225g plain flour
330-350ml warm water
2 tsp dried active yeast
1 tsp brown sugar
2 tsp salt
75g raisins
A little extra plain flour

1. Grease a 900-g bread tin (with base measurement approx. 16x9cm) with butter.

2. Mix flour and salt and place in a big ovenproof bowl (or two smaller ones) and place in a low oven (around 100°C) for about 10 minutes to warm.

3. While the flour is warming, mix 100ml water with sugar, then sprinkle over the dried yeast. Stir once, and leave for 10-15 minutes until a frothy head has formed.

4. Tip the warm flour and raisins into a large mixing bowl, then add the raisins and stir well. Make a well in the centre. Stir the yeast liquid once, to make sure it is dissolved, then pour it into the well. Using a wooden spoon, mix the yeast liquid into the flour to form a dough, gradually adding the rest of the water. Finish off the mixing with your hands until you have a smooth dough that leaves the bowl clean. Note: The exact amount of water you need depends on the flour.

5. Shape the dough into an oblong shape and transfer into the greased tin. Sprinkle the top with a generous dusting of flour and then cover the tin with a damp towel. Leave to rise in a warm place for at least 30-40 mins to 1 hour until the dough has almost doubled in size.

6. Preheat oven to 200°C (no fan). Bake in preheated oven for 45 minutes. Turn out the bread, and tap the bottom - it should sound hollow if cooked. Cool the bread on a wire rack. Serve bread with butter and jam.

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Saturday, October 10, 2015

Revisited Meat.ing, Cologne, Germany

It had been a while since we last visited Meat.ing in Cologne and it was the perfect opportunity to do so after our initial plan to go to La poele d'Or was called off.

Meat.ing are currently having an anniversary promotion for lunch. This means that all set lunches are priced the same at €7.90. This is pretty good value considering the side dishes and the quality on offer.

This time around we were bovine-hungry and went for the beef bulgogi and yukgaejang. The bulgogi was as we remembered, nicely marinated and a generous portion. Yukgaejang was new to us, it was nice and had some spice to it. However, it was probably a bad idea to order this as it was a really hot day. To make matters worse, the lemon tea we had was hot as well. Nothing like a good old sweat on a summer's day! Otherwise, the food was very tasty and we enjoyed it.

Beef Bulgogi (normal price €10.50)

We had a stroll by Rhine river before the meal.


The Kölner Dom

Side dishes and lemon tea (Yuja-cha, €2.50)

The complete works! Side dishes were basic, not the most creative but tasty enough...

Yukgaejang, spicy beef stew with glass noodles and vegetables (normal price €12.50)

Opening hours: Tuesday to Friday- 1200 to 1500hrs and 1800 to 2300 hrs; Saturday- 1200 to 2300 hrs; Sundays and Public holidays- 1800 to 2300 hrs

Price: €22 for two persons.

Location: meat.ing, Hohe Pforte 9, 50676 Cologne, Germany.

Phone: +49 0221-99556860

*This is a guest post by The Unc.

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