Quayside Fish Bar, Gourdon, Aberdeenshire (Chipper / Takeaway)

Last year, we had a lovely meal at Quayside Restaurant and Fish Bar in Gourdon and we vowed to come back and try their chipper (located downstairs for takeaway orders).

As the food is cooked to order, there will be a short wait for your food. We had the Jumbo Haddock supper (£8.20), large scampi (£6.60 for 15 pieces) and crab cakes (£4.30). If the weather is good, you can sit and enjoy your meal at one of the two tables provided outside the chipper or on one of the benches facing the harbour.

The haddock was moist with a lovely, crisp batter and chips were good too. As Quayside is famous for their seafood, particularly for crab, we had the crab cakes in lieu of our usual haggis pudding. It was a nice change, and it went well with the garlic mayo dip that came with it. The crab cakes also come with a side salad.

The kids shared the scampi, and they commented the scampi was smaller than other chippers we have tried. Overall, we enjoyed our fish supper from Quayside and the view is definitely a huge plus point.

Quayside chipper was nominated in the National Fish & Chips Award 2018 for Best Newcomer Award.

Gourdon Harbour View

Opening times: Mon-Tue 4pm - 8pm; Wed - Sun 12pm - 8pm.

Price: Total bill £21.75 for 4 pax, including 2 drinks.

Location: Quayside Restaurant & Fish Bar, William Street, West Quay, Gourdon, Montrose DD10 0JZ, Aberdeenshire, Scotland, United Kingdom.

Tel: +44 1561 360111


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Boddam Chip Shop, Aberdeenshire, Scotland

On our way up to Peterhead to see the Red Arrows, we stopped by at Boddam for our dinner. This coastal village is 3 miles from Peterhead and one of its most famous landmarks is the Buchan Ness Lighthouse.

For dinner, we had fish and chips from Boddam Chip Shop (yup, 3rd time that week cos fish and chips in Scotland is awesome!).

The fish and chips is cooked to order, so expect a 15-20 minute wait. After being served, we headed down to the lighthouse and enjoyed dinner with a gorgeous seascape view.

We had the regular fish supper (haddock fresh from Peterhead market, delivered daily) (£5) which comes with chips. The batter is light and crisp with lovely moist fish, and we enjoyed the chips too. We also had the Haggis pudding (£2.75) which is haggis coated in batter and deep fried while the kids had a portion of scampi each (£4). Everything was well cooked, if we had to nitpick, maybe this was a little greasier than the other ones we've had otherwise an enjoyable meal with great views.

Buchan Ness Lighthouse

Boddam Post Office

Opening times: 4pm to 8pm daily.

Price: Total bill £19.25 for 4 pax.

Location: Boddam Chip Shop, 4 Russell St, Boddam, Peterhead AB42 3NG, Aberdeenshire, Scotland.

Tel: +44 (0)1779 238090





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British Guest Chef Will Hemming from Monkey Island Estate Presents "A Taste of Bray" at The Ritz-Carlton, Kuala Lumpur

The Library at The Ritz-Carlton, Kuala Lumpur played host to British Guest Chef Will Hemming over the weekend as part of its renowned Guest Chef Dinner Series.  Chef Will has been appointed as the Executive Chef at Monkey Island Estate, which will be opening in July this year after a major renovation by YTL Hotels.

Monkey Island, is a centuries old retreat in Bray-on-Thames, Berkshire that nestles on an island in the River Thames surrounded by stunning gardens and accessible only by a footbridge or boat. The village of Bray needs no introduction amongst the coterie of global gourmets as it is possibly the only village in the world that lays claim to having four Michelin-starred restaurants and gastropubs. The stately retreat, with two grade I listed heritage pavilions have been redesigned by the award-winning New York-based Champalimaud Design who orchestrated distinctive interior design projects for The Gainsborough Bath Spa, The Green Leaf Niseko Village, The Ritz-Carlton Kuala Lumpur, The Carlyle in New York and the Dorchester in London, to name a few.

Chef Will Hemming honed his culinary expertise in the kitchens of high-profile establishments such as Celtic Manor Resort in Wales, The Ritz-Carlton in Berlin, Sky Garden in London and the iconic Simpson' in the Strand, London. He has a passion for creating dishes with the very best locally-sourced produce. Chef Will presented "A Taste of Bray" to KL guests through an exquisite six-course menu, showcasing dishes which will feature on his menu at Monkey Island Estate.

We both agreed that the Heritage Tomato Salad was perfect for the Malaysian hot climate. Based on the classic flavour combination of cheese and tomato, this cold appetizer features heirloom tomatoes, pickled onions and feta cheese, along with a highly delicious Bloody Mary Dressing.  We loved the tangy, mildly spicy dressing which did a great job in whetting our appetites.

The 35-Day Dry Aged Beef Tartare is marinated with Gentleman's Relish (made up of anchovies, plums, apples and more) and topped with smoked yolk, more relish and Berkwells Cheese, a classic British hard cheese, for extra depth of flavour. For this six-course dinner, guests had the option of pairing their food with free-flow Ingoldby Chardonnay or Metala Single Vineyard Shiraz Cabernet.

A modern take on the traditional British mariners pie, sea treasures such as smoked haddock, salmon, mussels and tiger prawns are hidden below the gratinated potato and samphire. I especially loved the smokiness that the gratinated potato imparted and I just couldn't get enough of the rich, comforting flavours of this dish. Without a doubt, my favorite dish of the evening!

Smoked haddock and salmon fish pie

Lamb is the star for Chef Will's main course. Chef Will would usually use Welsh lamb for this dish, however in KL he had to use Australian lamb as they're easier to source. A duo of slow-cooked lamb rump and braised shoulder croquette provides contrasting flavours and textures, and is paired with oven baked celeriac, burnt baby leek, garden pea and minted jus.

Free range lamb rump and braised shoulder croquette

Beauvale Blue is a type of creamy, soft blue cheese. The classic blue cheese platter once again gets a makeover and is served with spiced pear and golden raisin, sourdough wafer and walnut powder.

Chef Will' Eton "Tidy" is a refined adaptation of the classic English dessert, Eton Mess. It contains all the basic components such as fresh strawberries, whipped vanilla cream and meringue, along with modern additions such as strawberry mousse and sorbet. Absolutely divine!

A selection of British cheese

Location: The Library, Level 1, The Ritz-Carlton Kuala Lumpur, 168 Jalan Imbi, 55100 Kuala Lumpur, Malaysia.

Tel: 03-2142 8000

GPS Coordinates: 3.146901, 101.715438

Website: http://www.ritzcarlton.com/en/hotels/malaysia/kuala-lumpur


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Parisian Afternoon Tea: Betjeman & Barton, Pavilion KL

Afternoon tea is a time-honoured tradition whereby sandwiches, scones and pastries are enjoyed over a pot of tea. Betjeman and Barton, the purveyors of fine, French tea recently opened their doors at Pavilion Kuala Lumpur and has introduced an innovative concept of "all-day afternoon tea" for lovers of this laid back indulgence. This concept is perfect for accommodating the busy lifestyle of KL-ites who seek to be spontaneous and enjoy afternoon tea, anytime of the day.

Bright and airy, Betjeman and Barton in Pavilion is located at Fashion Avenue and operate an open-concept tearoom, which gives the feeling of spaciousness while still offering privacy to guests. The decor is tasteful, with pastel colour schemes, exuding a chic ambiance for the afternoon tea session.

Betjeman and Barton Malaysia offers over 80 types of tea, both premium and superior, all air-flown in from France. Once seated, one of the staff would bring a tray filled with glass domes of tea leaves and bring the guests on a crash course on tea appreciation. We were invited to smell each tea, including black, green, red, white and herbal teas, and find the tea best suited to our taste.

Each Traditional Afternoon Tea set comes with free flow of selected tea, warm scones, made-to-order finger sandwiches and pastries. For April, they are currently a special price of RM55 per person with Betjeman's premium loose tea or RM59 per person with Betjeman's superior loose tea. There is also a Gelato Afternoon Tea with three scoops of gelato for RM79 per person and Grand Chocolate Afternoon Tea with six pieces of Betjeman's finest chocolates for RM89 per person. They also offer a Children's Afternoon Tea for 4-10 year olds, which comes with milk or hot chocolate at RM39 per child.

I selected the Hanami, a delicate black tea from China blended with tiare flowers, heliotrope. I was especially drawn to the floral, fruity aroma. Hubby, being a creature of habit, stuck to his usual Lapsang Souchong, which has a smoky aroma, as the tea leaves are smoked over pinewood fire. Tea is served in Noritake pretty pastel pink teapot and teacups. Do note that there is a 90-minute refill policy for the tea.

Served in an elegant three tier set, we started with the sandwiches, which included Betjeman's smoked salmon with cream cheese, Egg mayonnaise with chopped chives, Chicken ham with sweet mustard and Cucumber with lemon butter, all competently made and delicious. Similarly, the warm scones were delicious - tender and crumbly on the inside and a delightful golden crust. Best of all, they are served with Devonshire clotted cream and strawberry preserve, exactly the way it should be :)

For the sweets, there was a French violette tart, opera cake, lemon cheese, coconut mango tart and Betjeman's blueberry macaron. Overall, a very enjoyable afternoon tea experience with good service and lovely ambiance.

Opening times: 10am to 10pm daily.

Location: Betjeman and Barton, P3.01.03, Level 3, Fashion Avenue, Pavilion Kuala Lumpur, No.168, Jalan Bukit Bintang, 55100 Kuala Lumpur, Malaysia.

Tel: 03- 2110 5996

Website: https://www.facebook.com/bnbpavilion/



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Guest Chef Dan Moon Brings A Taste of Britain to The Ritz-Carlton, Kuala Lumpur

This week, guests will be treated to a taste of Britain by Guest Chef Dan Moon from The Gainsborough Bath Spa in England as part of the signature Guest Chef Dinner Series at The Library at The Ritz-Carlton, Kuala Lumpur.

Award-winning West Country-born Chef Dan is currently Head Chef at Dan Moon at The Gainsborough Restaurant which has been awarded three AA Rosettes. Previously, he was a creative force in the kitchen at a number of renowned restaurants in the UK such as the Hunstrete House, the Homewood Park Hotel, previously known as Von Essen Hotel and Ston Easton Park. He has also achieved numerous awards and accolades including The Caterer’s Acorn Awards as well as the first ever Von Essen Chef of the Year, a title he retained for two years. 

Chef Dan captivated us with his stunning six-course degustation menu at the media preview, exhibiting exquisitely plated dishes made from the freshest produce.

Our meal got off to a great start with the smooth, luscious Chicken liver parfait paired with an orange sorbet. The sweetness of the sorbet pairs well with the liver parfait while the almond granola adds texture to this lovely appetizer. This was paired with the Metala Single Vineyard Shiraz Cabernet from Australia.

Wild mushrooms, pané quail’s egg (aka breaded, deep fried quail's egg), shaved truffles and hazelnut, topped with a silky caramelised onion veloute was served with the Cecchi La Mora Vermentino from Italy. The soup was deliciously earthy, with a subtle aroma from the truffles.

Salmon, air-flown from Loch Fyne in Scotland makes an appearance in Chef Dan's menu. We loved the playful presentation of this dish; just before serving, the salmon is cold-smoked with wood chips and then brought to the diners, covered in glass domes for smoky theatrics.

Beautifully presented, the smoked salmon ballotine is topped with caviar and yuzu pearls, paired with a delicate salmon mousse, horseradish mousseline and capers. There is also an innovative addition of egg in the form of egg flakes, as egg is a classic combination with smoked salmon. An exquisite dish, where the taste combination is greater than the sum of its parts, with the salty caviar and tangy yuzu pearls bursting to release their magic when each mouthful is consumed. Served with the crisp, fruity Ingoldby Chardonnay from South Australia.

At The Gainsborough Restaurant, Chef Dan likes sourcing the best produce he can find from local producers, such as the Creedy Carver free range duck for his signature dish. Over here in Kuala Lumpur, he recreates the dish using French duck breast which is roasted to perfection. Medium rare with a crisp skin, the Asian influences in this dish is apparent as the juicy, tender duck is served with duck leg confit spring roll, a delicious plum puree (made by cooking down fresh plums for 3-4 hours) and garnished with thin slices of fresh plum, sesame seeds, bok choy and duck jus. Very enjoyable. Paired with an elegant, red Italian Fonterutoli Chianti Classico DOCG.

Roasted Duck Breast

In the UK, it is common for a cheese course to follow the mains. The Goat's Curd served with a classic French lavroche with poppy seeds, toasted walnuts, pickled apple and apple puree was lush and dreamy... an absolute treat to savour. Served with the vibrant Huntaway Marlborough Sauvignon Blanc from New Zealand.

Sinful, rich and decadent, the Dark Chocolate Ganache, accompanied by peanut butter mousse, banana ice cream and salted caramel popcorn marks the end of this memorable British gastronomic journey. Paired with the sweet, refreshing KWV Classic Collection Moscato from South Africa.

Menu by Guest Chef Dan Moon

Available from 24 to 27 April 2018 from 7pm until 11pm, the six-course dinner is priced at RM350 nett per person with an option of wine pairing at RM500 nett per person. For reservations and enquiries, please call +60 3 2142 8000 or email dining@ritzcarlton.com.my.




Location: The Library, Level 1, The Ritz-Carlton Kuala Lumpur, 168 Jalan Imbi, 55100 Kuala Lumpur, Malaysia.


Tel: 03-2142 8000

GPS Coordinates: 3.146901, 101.715438

Website: http://www.ritzcarlton.com/en/hotels/malaysia/kuala-lumpur


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