If you're looking for a dinner spot with beautiful views, great service and delicious food, Cielo KL ticks all the boxes. Perfect for a romantic evening with your other half or for that special celebratory meal with your friends and family.
During our visit, we had the the Set No. 1 (RM328++ per pax), which came with the following dishes:
✨ ๐๐๐ฅ๐ฆ๐จ๐ง ๐๐ข๐ซ๐๐๐ข๐ญ๐จ A Peruvian style raw fish dish, with thin slices of salmon sashimi with a sour and spicy sauce. An appetising start to our meal.
✨ ๐๐ซ๐ข๐ฉ๐ฅ๐-๐๐จ๐ข๐ฅ๐๐ ๐๐ก๐ข๐๐ค๐๐ง ๐๐จ๐ง๐ฌ๐จ๐ฆ๐ฆ๐ A light consomme with mini truffle dumplings.
✨ ๐๐จ๐ฆ๐๐ฆ๐๐๐ ๐๐ฉ๐๐ ๐ก๐๐ญ๐ญ๐ข-๐ข๐ง๐ฌ๐ฉ๐ข๐ซ๐๐ ๐๐ฒ ๐๐ก๐จ๐ฆ๐๐ฌ ๐๐๐ฅ๐ฅ๐๐ซ Our favourite dish of the evening! This beautiful pasta dish was made using 500g flour and 18 egg yolks, resulting in a rich, golden silky dough. Served with shaved bottarga (salted cured fish roe, shaved tableside), lobster sauce and Galician octopus.
A choice of two mains, we had one each: ✨ ๐๐ข๐ฅ๐ ๐๐๐ฎ๐ ๐ก๐ญ ๐๐๐ ๐๐ข๐ง๐ ๐๐ซ๐๐ฐ๐ง๐ฌ ๐ฐ๐ข๐ญ๐ก ๐๐๐๐๐ซ๐จ๐ง ๐๐ข๐ฌ๐จ๐ญ๐ญ๐จ Another fantastic dish, love the toothsome risotto with lemon garlic butter and beautifully grilled prawns.
✨ ๐๐ซ๐ ๐๐ง๐ข๐ ๐ ๐ซ๐๐-๐๐๐ง๐ ๐ ๐๐ก๐ข๐๐ค๐๐ง ๐๐ซ๐จ๐ฆ ๐ญ๐ก๐๐ข๐ซ ๐๐๐ง๐๐ง๐ ๐๐ข๐ฅ๐ฅ ๐ ๐๐ซ๐ฆ Juicy and tender, served with classic morel mushroom sauce and berny potatoes.
✨ ๐๐ฅ๐ฉ๐ก๐จ๐ง๐ฌ๐จ ๐๐๐ง๐ ๐จ ๐๐๐ง๐ง๐ ๐๐จ๐ญ๐ญ๐ Perfect way to end the meal. Love the mint yuzu soup accompanying the mango panna cotta ❤️
Location: Cielo KL, 23-01, 1D, Vida, 1D, Jalan Ceylon, Bukit Ceylon, 50200 Kuala Lumpur (complimentary valet parking for diners with min spend of RM100)
Poon choi ็่, literally translated as basin dish, is a multi-layer dish commonly served during Chinese New Year. It is traditionally served in large wooden, porcelain or metal basins called poon, for communal-style consumption.
This year, I decided to put together a Poon Choi at home to enjoy together with my parents. There are no rules as to what you can put in a poon choi, but the bottom layer is usually braised Chinese cabbage and radish, followed by ingredients which absorbs sauces well and then the drier or more luxurious ingredients at the top.
Surprisingly, putting together a poon choi is not as time consuming or difficult as I imagined it to be. It took me less than 1 1/2 hours to cook and assemble this poon choi with 12 auspicious ingredients. For my poon choi, I used a 24cm cast iron round casserole pot.
Poon choi as a whole symbolises unity, and each ingredient is carefully selected for its auspicious symbolism:
Chinese cabbage - 100 types of prosperity Tofu pok - gold / wealth Fish maw - abundance Smoked duck - fertility Roast pork (siew yoke) - strength Chinese mushroom - completeness, family unity Sea cucumber - happiness Hokkaido scallops - new opportunities Tiger prawns - Happiness and good fortune Abalone - Definite good fortune Fatt choy (black moss) - exceeding wealth Broccoli - new beginnings Goji - red colour signifies good luck
The whole family thoroughly enjoyed it! Very delicious, would not hesitate making this again next year for our Chinese New Year celebrations. Wishing you all a happy, healthy and prosperous Year of the Tiger!
Poon Choi (Pen Cai ็่)
Recipe by Baby Sumo
Preparation time: 30-45 mins
Cooking time: 45 mins
Serves 6
Ingredients
For the Chinese cabbage
8 Chinese cabbage leaves
300ml water
1/2 tbsp chicken stock concentrate
A few dashes white pepper
Braising
6 tofu pok, cut in half
200g sea cucumber, cut at an angle, 1" thick
1 fish maw, soaked for 1 hour, then cut into 2cm lengths
6 Chinese mushrooms, rehydrated and stalks trimmed
2 tbsp vegetarian oyster sauce
1 tbsp light soy sauce
2-3 tbsp Shaoxing wine
A few dashes white pepper
1/2 tbsp chicken stock concentrate
700ml water
1 1/2 tbsp cornstarch
3 tbsp water
Other ingredients
1 smoked duck, about 200g
200-300g roast pork, store bought or homemade, cut into chunks
6 large Hokkaido scallops
6 tiger prawns, trimmed
1 - 2 cans abalone
6 broccoli florets
A handful fatt choy, rehydrated in boiling water for 2 mins
5 Goji berries, rehydrated in water
1. Chinese cabbage: Wash Chinese cabbage leaves and cut into half, then into 2" lengths. In a cast iron pot, bring water to the boil, then season with chicken stock concentrate and white pepper. Layer on the cabbage and simmer for 30 minutes. Steam brocolli florets for 3-4 mins, then remove.
2. Braising: In a separate saucepan or pot, bring water to the boil, then season with oyster sauce, light soy sauce, Shaoxing wine, white pepper and chicken stock concentrate. Add the mushrooms and fish maw, and braise over low heat for 30 mins. After 30 mins, add the tofu pok and sea cucumber and braise for a further 15 mins. Remove all ingredients and set aside sauce.
3. Smoked duck: Cook smoked duck in air fryer for 10 minutes at 200C. Remove and set aside to cool. Once cool, slice the duck.
4. Roast pork: If roast pork is not freshly made, reheat in air fryer for 10 minutes at 160C. Increase heat to 200C and cook in air fryer for a further 10-15 minutes, until skin is crispy. Set aside to cool, then cut into bite-sized chunks.
5. Prawns and scallops: Marinate prawns with 1/2 tsp Shaoxing wine, salt and pepper. In a frying pan, heat 1 tablespoon of oil at medium high heat. Add prawns and cook for 2 mins each side, until nice and crispy. Remove and set aside. Add a slice of butter to pan. Season scallops with salt, then sear on high heat for 2-3 mins, until cooked to your liking. Set aside. (Note: You can also stir fry or steam the scallops and prawns)
6. For the sauce: Heat sauce from Step 2 over medium heat. Mix constarch with water, then pour into the sauce to thicken, stirring frequently. Taste and season with more Shaoxing wine or soy sauce as necessary.
7. To assemble: In the cast iron pot, layer your ingredients in this order.
8. Pour sauce, from Step 6, over the ingredients (except roast pork, to keep the skin crispy). Enjoy!
poon choi recipe poon choi recipe poon choi recipe poon choi recipe poon choi recipe poon choi recipe poon choi recipe poon choi recipe poon choi recipe poon choi recipe poon choi recipe poon choi recipe If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates or subscribe to our YouTube channel.Thanks :)
One of the must-eat dishes when you visit Ipoh is kai see hor fun ้ธกไธๆฒณ็ฒ(translated to shredded chicken flat rice noodle soup). Since we are still unable to travel to Ipoh, I made it at home for the family to enjoy.
I will usually reserve all my peeled prawn shells and heads to make the flavorful prawn stock required for this dish. Simply saute the prawn shells/heads for a few minutes, then simmer over low heat for 1 1/2 to 2 hours, until it is packed full of flavour and a beautiful orange hue like in the picture!
Other ingredients found in Ipoh kai see hor fun include kai see (shredded chicken), prawns, chives and hor fun (flat rice noodles). Commonly, people would also order a plate of blanched Ipoh beansprouts to go with the noodles. You can actually get Ipoh hor fun (koay teow soup) noodles and beansprouts from Jaya Grocer website. The kids love this a lot, one of their Top 10 noodle dishes at home.
Ipoh Kai See Hor Fun ้ธกไธๆฒณ็ฒ
Recipe by Baby Sumo
Preparation time: 30 minutes
Cooking time: 2 hours
Serves 4
Ingredients 1.8l water
12 prawns (about 500g), peeled and shells/ heads reserved
1 tbsp cooking oil
300g chicken breast
500g Ipoh hor fun (koay teow soup)
A small bunch of chives (kuchai)
Salt, to taste
1/2 tsp chicken stock granules (optional)
For the beansprouts
150 g beansprouts
2 tbsp chicken stock
1/2 tbsp light soy sauce
1/2 tsp sesame oil
A dash of white pepper
1. Heat oil in wok over medium high heat. Add reserved prawn shells and heads and saute for 3-4 minutes, then add 1.2l water. Bring to the boil. Once boiling, simmer for 1.5 hours on low heat.
2. Bring 600ml water to the boil. Add the chicken breast and poach for 10 minutes. Turn off heat and leave chicken in for a further 15 minutes. Remove and set aside to cool. Once cool, shred the chicken breast. Pour the chicken stock into the prawn stock (reserve 2 tbsp for the beansprouts).
3. Cook prawns in prawn stock for 3-5 minutes, depending on size. Remove and set aside.
4. In a separate pot of lightly salted boiling water, cook the hor fun for 1-2 minutes. Drain and divide into bowls. Lightly blanch the chives for 15-20 seconds and set aside.
5. Strain out prawn shells and heads from the stock. Season the prawn stock with salt and chicken stock granules (if using).
6. Top each bowl of hor fun with shredded chicken, prawns, and chives, then ladle over hot prawn stock.
7. Lightly blanch the beansprouts for 20- 30 seconds and plate. Mix chicken stock,light soy sauce, sesame oil and white pepper in a bowl and pour over the beansprouts. Serve on the side with the hor fun.
*Note: We always make this dish when we have lots of prawn shells stocked up, the more you use, the more flavorful your broth will be.
Ipoh Kai See Hor Fun Ipoh Kai See Hor Fun Ipoh Kai See Hor Fun Ipoh Kai See Hor Fun Ipoh Kai See Hor Fun Ipoh Kai See Hor Fun Ipoh Kai See Hor Fun Ipoh Kai See Hor Fun Ipoh Kai See Hor Fun
We love sang har mee aka freshwater prawn noodles. It's not something you can find at every Chinese restaurant, as it often comes with a higher price tag due to the prices of freshwater prawn. Most of the restaurants charge at least RM35-40 for one freshwater prawn and can go up to RM100, depending on size.
What makes sang har mee extra tasty is the delicious roe from the freshwater prawns. I recently got my hands on some freshwater prawns and decided to try cooking my own sang har mee at home. I've watched the sifu here make the noodles once, so trying his method to recreate the dish at home. I was too lazy to deep fry egg noodles, so used yee mee noodles instead. Since my freshwater prawn is not as big as the restaurant's, I also added in extra peeled prawns. Not too shabby, I have to say; we thoroughly enjoyed this although if the prawns had more roe, it would make the sauce even richer and yummier.
Sang Har Mee (Freshwater prawn noodles)
Recipe by Baby Sumo
Preparation time: 5-10 minutes
Cooking time: 12 minutes
Serves 2
Ingredients 1 1/2 pieces yee mee noodles 1 freshwater prawn, cut in half and cleaned (about 200g)
8-12 prawns, peeled and deveined
1 tsp ginger wine or Shaoxing wine
1 pak choy, cut into 1" lengths
2 cloves garlic, finely chopped
2-3 fish cake, sliced (optional)
3 tbsp cooking oil
For the sauce 600ml hot water
1 tbsp oyster sauce
1 tbsp chicken stock concentrate
2 eggs
1/2 tsp light soy sauce
1 tbsp cornstarch
2 tbsp water
1. In a wok, heat 2 tbsp oil over high heat. Once oil is hot, add the freshwater prawns, shell side down, and sear for 2 minutes. Add the ginger wine and flip the freshwater prawns and cook for a further minute. Remove to a plate and set aside.
2. Beat eggs with 1/2 tsp of light soy sauce.
3. In the same wok, heat 1 tablespoon of oil over high heat. Then, add the garlic and saute for 1 minute, until lightly browned. Then, add the bok choy and fish cake, and stir fry for another minute, then add the boiling water, and chicken stock concentrate. Add the beaten eggs in a steady stream and stir quickly and constantly with your fork, so that egg threads form. Season with 1 tbsp oyster sauce. Add peeled prawns and cook for 1 minute. Add the freshwater prawn back, flesh side down, so that the roe from the prawns can mix in with the sauce.
4. Remove freshwater prawn again after 1 minute. Mix cornstarch with 2 tbsp water, and pour into the sauce mixture to help it thicken. Add the yee mee noodles and cook for 30 seconds to 1 minute, depending on how soft or crispy you like your noodles.
5. Serve noodles, topped with freshwater prawn.
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Prawn is a must-have ingredient during Chinese New Year as it symbolises laughter and happiness. During Chinese New Year, we will usually get large prawns such as these.
This is a delicious Spicy Garlic Prawn recipe which you can try making at home.Simply toss your prawns in some garlic powder, chilli flakes and oil. Cook until crispy and then toss in garlic-oil sauce along with some salted butter. I also added some toasted cashew nuts as their shapes look like gold ingots and spring onion which is a symbol for spring.
Since you will be shallow frying your prawns in oil, it is much better to use garlic powder than raw garlic in this recipe as it will not burn when you fry them. Furthermore, the lovely garlic flavours are infused into the shells and sauce. Super easy yet finger licking good - try it!
10 large prawns, trimmed 4 tbsp cooking oil 1 tbsp garlic powder 1/2 - 1 tsp chilli flakes A pat of butter
1/8 tsp salt
A large handful toasted cashew nuts
1 stalk spring onion, green parts only, cut into 1"lengths
1. In a bowl, mix 2 tbsp cooking oil, chilli flakes and garlic powder. Add prawns and toss to coat.
2. In a large pan or wok, heat 2 tbsp oil over medium high heat. Once oil is hot, add prawns, depending on the size of your pan, and cook until prawn is crispy. Remember not to overcrowd your pan. Cook in a few batches until all prawns are cooked. Once ready, remove from pan and set aside.
3. To the same pan, add butter and also the garlic-chilli oil from Step 1. Toss the cashew nuts and season with salt. Add cooked prawns back and toss in the sauce. Add spring onions and cook for a further minute. Serve.
Our family loves eating nasi lemak, and since MCO started last year, I've made it countless times at home - either served with beef rendang, chicken rendang, ayam masak merah, sambal sotong or sambal prawns. Always satisfying, I guess you can call it our "happy meal".
One of my personal favourites is this sambal prawn, using these small and sweet prawns from Sungai Besar. The sambal is sweet and spicy, and is absolutely delicious spooned onto the rich coconut rice.
Ingredients 300g peeled prawns 2 tbsp cooking oil 1 large yellow onion, halved and finely chopped 2 tbsp cili giling 300ml water 1/2 tsp caster sugar
1/2 tsp salt
1 tbsp tamarind pulp
1/2 tsp chicken stock granules
4 kaffir lime leaves, snipped
1. Soak tamarind pulp in 100ml of water. Remove seeds and set aside.
2. In a wok or pan, heat the oil over medium high heat. Add onions and cook for 4-5 minutes, until slightly softened.
3. Add cili giling and saute for a few minutes, until fragrant. Then, add 200ml water, tamarind juice (from Step 1) and kaffir lime leaves.
4. Season with sugar, salt and chicken stock granules. Simmer on medium heat for 10 minutes.Add more water, a little at a time, if sambal looks dry.
5. Add in prawns and cook for about 1-2 minutes, depending on size of prawns. Serve with coconut rice, crispy ikan bilis, toasted peanuts, fried egg/boiled egg and acar jelatah/ sliced cucumber.
Udang Masak Lemak Nenas is one of our favourite Nyonya dishes. Sweet pineapples and juicy prawns in a mildly spicy, creamy sauce - we always "tambah nasi" when we have this dish. This easy recipe is my take on the dish, using store bought cili giling (chilli paste), turmeric powder and coconut milk. Do give it a try - it's delicious!
Here's a short YouTube video of the cooking process (link here):
Udang Masak Lemak Nenas (Pineapple Prawn Curry)
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 15 minutes
Serves 4
Ingredients
300g peeled prawns
150g pineapple chunks
2 tbsp cooking oil
2 cloves garlic, finely chopped
1/2 yellow onion, thinly sliced
2 tbsp cili giling
1 tsp turmeric powder
1/4 tsp salt
1/4 tsp sugar
200ml coconut milk
For garnish
Red chilli, sliced
1. Heat oil in wok over medium high heat. Add garlic and onions, and saute for 2-3 minutes, until onions are slightly softened.
2. Add cili giling and saute for 2 minutes until fragrant. Then, add in the turmeric powder.
3. Pour in the coconut milk and bring to the boil. Add the prawns and cook for 3-4 minutes, depending on size. Season with salt and sugar, to taste, and then add your pineapple. Cook for a further minute. Serve and garnish with red chilli.
It's World Paella Day on 20 September! If you love paella and have always wanted to try making it at home, do give this easy recipe a try.
Paella is a rice dish originating from Valencia in Spain. It is most commonly eaten on Sundays or during lunchtime. For me, it's THE must-order dish whenever we visit a Spanish restaurant, other than the tapas. Vibrant and full of flavour, what's not to love?
Since I posted our recipe video on YouTube, I have been receiving requests to post the recipe on my blog too, so here it is!
Paella is usually made in a paellera, aka paella pan, however, if you do not own one of this, you don't have to rush out to get one. Instead, you can use a flat-based wok, which I believe most Asians would have in their kitchen.
If you can get Spanish bomba rice, that would be the best for this dish, however if you can't, a good substitute would be arborio (which we use for making risotto) or Japanese sushi rice. For our paella, we added chorizo sausage, tiger prawns and crispy bacon - man, it was so flavorful and delicious! It was ssurprisingly easy to make too - if you've made risotto before, the process is pretty similar to that.
Enjoy this recipe video we made for our YouTube channel too!
Paella with Chorizo, Tiger Prawns and Crispy Bacon
1/4 tsp saffron strands, soaked in 2 tbsp hot water
2 large tomatoes, roughly chopped
1 cup frozen peas, thawed
Sea salt and freshly ground black pepper
1. In a large wok, heat oil over medium high heat. Cook for 5-8 minutes, until bacon is crispy. Remove bacon and set aside.
2. Add onion, garlic and peppers and saute for 2 minutes, until vegetables are softened. Add chorizo sausage, paprika and red chilli and cook for 2-3 minutes.
3. Add rice and stir for 2-3 minutes, until rice is coated in oil. Then, pour in chicken stock, saffron and tomatoes and simmer for 20 minutes over medium heat, stirring frequently, until rice is tender. If the paella gets too dry before it's ready, you can add in extra water, about 100ml at a time. Season with salt and freshly ground pepper as necessary.
4. Once the rice is tender and 85% of the stock has been absorbed, stir in the peas. Then, arrange the tiger prawns over the top of the paella, cover and simmer for a further 5 minutes, until prawns are cooked.
5. Sprinkle the crispy bacon over the paella and enjoy!
Whenever we mentioned salads in the past, BabySumoKids will go "but we don't like salads". I guess that's because some salads we've had in restaurants are a little sad (just some random leaves with dressing all over it).
All that changed when they tried this Vietnamese salad with chicken and salad and now they think salads are wonderful. Now, they even put in requests for me to make this salad for them.
This salad comes with sliced cabbage leaves, julienned cucumber, shredded chicken breast, blanched prawns, Vietnamese mint and regular mint, shredded omelette, vermicelli noodles and toasted cashew nuts, dressed in a Vietnamese inspired dressing - sweet, tangy and spicy flavours, all in one. You can enjoy this salad warm or cold. Vibrant and delicious, definitely a keeper!
Recipe by Baby Sumo, adapted from Vietnamese Bible
Preparation time: 30 minutes
Cooking time: 20 minutes
Serves 4
Ingredients
100g vermicelli
3-4 Chinese cabbage leaves, sliced
1 cucumber, julienned or spiralized
150g chicken breast
12 prawns, peeled and deveined
A handful Vietnamese mint (daun kesum), chopped
6-8 mint leaves, chopped
3 eggs
1 tsp light soy sauce
1 tbsp cooking oil
A small handful cashew nuts (or crushed peanuts)
For the chicken:
1. Fill a saucepan 2/3 full with water and bring to the boil. Once boiling, add the chicken and reduce to medium heat. Simmer for 10 minutes, then turn off heat and leave chicken in covered pot for a further 15 minutes.
2. Remove chicken from pot and set aside to cool. Once cool, you can shred the chicken. Reserve the chicken stock for other uses.
For the omelette:
1. In a bowl, crack eggs, season with light soy sauce and lightly beat with a fork. In a large frying pan, heat cooking oil over medium high heat. Once the pan is hot, add half the eggs and swirl to form a thin omelette. Cook until egg is 80% set, then use a spatula to flip over and continue cooking for 20-30 seconds. Repeat with the remaining egg.
2. Allow omelette to cool for 5-10 minutes. Then roll up and thinly slice the omelette.
For the vermicelli, Chinese cabbage and prawns:
1. In a large pot of lightly salted water, cook vermicelli for 3 minutes. Remove with a slotted spoon into a bowl of cold water. The vermicelli will change from translucent to opaque after a few minutes. Before using, drain well.
2. In the same pot of water, blanch the Chinese cabbage for 1 minute. Remove with slotted spoon and set aside.
3. In the same pot of water, add the prawns and blanch for 40-50 seconds, until the prawns are cooked through. Remove with a slotted spoon and set aside.
To assemble:
1. In a large salad bowl, start by placing vermicelli. Then top with shredded chicken, Chinese cabbage, shredded omelette, Vietnamese mint, mint, and finished with the prawns in the centre. Garnish with toasted cashewnuts and pour over the dressing. (I usually leave out the chillies when pouring in the dressing in case it's too spicy for the kids)
2. Toss the salad along with the dressing and enjoy!
For the salad dressing
2 cloves garlic, finely chopped
2 red cili padi, deseeded and chopped
3 tbsp lime juice
2 tbsp fish sauce
2 tbsp caster sugar
1. Mix the ingredients together in a small bowl, until sugar is dissolved. Taste, and adjust to your liking, with more lime juice, fish sauce or caster sugar.
Vietnamese salad with chicken and prawn Vietnamese salad with chicken and prawn Vietnamese salad with chicken and prawn Vietnamese salad with chicken prawn Vietnamese salad with chicken prawn If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates or subscribe to our YouTube channel. Thanks :)
Every Thursday to Saturday, feast on the tantalizing International Dinner Buffet at Seasonal Tastes, the signature restaurant at The Westin Langkawi.
Dine to views of the Andaman Sea, with an array of fresh seafood on ice, live pasta and noodle stations, dim sum, Arabic and Indian cuisine, popular local dishes and more. A new addition to the buffet is the Japanese live counter with a variety of sushi.
Restaurant interior
Seafood on ice such as fresh tiger prawns, mussels and crabs
Herb roasted beef and Cajun-style roasted chicken
Indian curries here were totally yums
Arabic appetizers
Salads
Noodle live cooking station. Select your ingredients and the chef will cook it for you a la minute.
The mee goreng mamak is so good! Plenty of wok hei.
Our favourite here were the grilled prawns... so fresh and tasty. We kept going back for more.... definitely worth getting your fingers dirty for these!
Cheese platter
Desserts
The International Dinner Buffet is available every Thursday, Friday and Saturday from 6.30pm - 10.30pm.
Location: The Westin Langkawi Resort & Spa, Jalan Pantai, Jalan Dato Syed Omar, 07000 Langkawi, Kedah, Malaysia.
