The Sunday Table at ATAS, The RuMa Hotel and Residences, KL

This November, ATAS unveils The Sunday Table, a Sunday buffet series designed to spotlight a different seasonal ingredient every two months. For its debut, guests are invited to experience a lobster extravaganza, showcasing innovative and indulgent dishes crafted around this premium ingredient. The star dishes of the buffet are the delicious River Lobster Sizzle served with crispy spinach cappellini and a Borneo Lobster Thermidor. 

These specialties are complemented by a smorgasbord of international dishes on the buffet line such as beef Wellington, seafood on ice, cold cuts, salads, pasta, grilled meats and seafood, sashimi and sushi,  as well as a selection of items cooked upon order and a delectable selection of desserts and chocolates.

From the cook-to-order menu, you may order the dishes as many times as you like (except for the star dishes, which you can order only once). Our favourites include the NY Steak, a dry aged Angus striploin grilled in the Mibrasa charcoal oven to our preferred doneness, served with crispy hand cut fries, asparagus and Bearnaise sauce.. so good, we ordered this multiple times! We also enjoyed the Ireland Fish & Chips, thanks to the light crispy batter. For this dish, the chefs have chosen to use barramundi, locally and sustainably sourced.  The ATAS Seafood Rice is another must-try item, reminiscent of a paella with lots of fresh seafood such as baby lobster, clams, and scallop. Some other cooked-to-order dishes on the menu this series are lamb ossobuco, oyster rockefeller, grilled seabass, ATAS cordon bleu, Wagyu beef waffle and scrambled egg truffle croissant.

To make your Sunday gatherings even more special, ATAS is also offering beverage packages with free flow selected Beer, Red and White Wine at just an additional RM200, or RM288 for an additional option of Sparkling Wine. Every two months, the ingredient focus will shift, offering an ever-evolving Sunday Table that promises fresh flavours and culinary surprises for each visit.

The Sunday Table buffet is priced at RM 228 nett per person. Available every Sunday from 12.00 to 3.30pm. Book your table via this link.

Check out our personal experience at The Sunday Table here:

Location: ATAS, The Ruma Hotel and Residences, 7 Jalan Kia Peng, 50450 Kuala Lumpur, Malaysia. (Parking rate RM10 for 1st hour, RM5 for subsequent hour).

Tel: 03- 2778 0888


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Seafood & Carvery Night Buffet Dinner @ Le Meridien Putrajaya

Buffet lovers, there is a newly launched Seafood & Carvery Buffet at Latest Recipe, Le Meridien Putrajaya. Happening every Friday and Saturday night, the buffet dinner features a great selection of seafood such as sashimi, sushi, grilled seafood and fish, seafood on ice such as prawns, scallops, slipper lobster, and crabs as well as baked oysters and scallops. There is also a selection of appetizers such as kerabu, smoked salmon, cold cuts and a salad bar. 

There is also a new carvery section where you can enjoy beef wellington, roast lamb, chicken and whole salmon. Furthermore, you can find the usual Asian sections with Malay, Chinese and Indian dishes such as chicken rice, Nestum prawns, double boiled soup, rendang daging, asam pedas fish, lok-lok and more. End your meal on a sweet note with the wide range of desserts such as macarons, cheesecake, red velvet cake, creme brulee, choux pastry, cheese and many more.

Check out our YouTube video for some of the buffet highlights:

The Seafood & Carvery Night Buffet Dinner is available every Friday and Saturday from 6.30pm to 10.30pm, and is priced at RM188 per adult and RM94 per child.

For more information or reservations, call 03-8689 6888.

Location: Latest Recipe, Le Meridien Putrajaya, Lebuh IRC, IOI Resort City, 62502 Putrajaya, Sepang, Malaysia (located next to IOI City Mall).

Tel: 03-8689 6888

Website: http://www.lemeridienputrajaya.com

Parking rate: RM6 for first 3 hours, RM1 for subsequent hour.

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Recipe: Braised Seafood Treasure Soup

Braised Seafood Treasure Soup is possibly my favourite Chinese-style soup to have at wedding banquets or CNY dinners.  Thick, rich and chock full of seafood ingredients, what's not to love. So, this year, I decided to try making this at home for my family since I had all the ingredients at hand.

For this soup, you can use a mix of dried seafood ingredients such as sea cucumber, fish maw, abalone skirt and dried scallop as well as crabmeat (I used frozen flower crab meat). This is a really easy soup to put together and it was delicious too! Just like the ones you get from the hotels or Chinese restaurants. 

 

This Braised Seafood Treasure soup tastes best with a touch of black vinegar.

You can buy the dried seafood ingredients here:

Fish maw: https://shope.ee/qKJu6nh35
Sea cucumber: https://shope.ee/6pbX2meCuC
Dried scallops: https://shope.ee/3V6yFDdaVs
White flower mushroom: https://shope.ee/8zgRVAsdyM
Abalone skirt: https://shope.ee/9KGqeAq1GU

Check out the recipe video on YouTube:

𝐁𝐫𝐚𝐢𝐬𝐞𝐝 𝐒𝐞𝐚𝐟𝐨𝐨𝐝 𝐓𝐫𝐞𝐚𝐬𝐮𝐫𝐞 𝐒𝐨𝐮𝐩

Recipe by Baby Sumo

Preparation time: 15 mins

Cooking time: 30 mins

Serves 5

Ingredients

20g dried scallop
15g dried abalone skirt
25g dried fish maw
100g sea cucumber
125g flower crab meat
50g Chinese mushroom
1l chicken stock

Seasoning
1T oyster sauce
1T light soy sauce *
2T Shaoxing wine
White pepper

Coriander, for garnish
Black vinegar, to serve

Cornstarch slurry
4T cornstarch mixed with 4T water


1. Soak dried ingredients such as dried scallop, mushrooms, abalone skirt, and fish maw for at least 1 hour.

2. Shred the dried scallop with your fingers. 

3. For the mushrooms, cut them into thin, long strips. Similarly, for the fish maw, thinly slice and chop them into small pieces.

4. Pour stock into pot, then bring to a boil over medium heat. Add dried scallops, mushroom, fish maw, abalone skirt, and sea cucumber and simmer for 15 mins. Then, add crab meat and simmer for further 5-10 mins. Add seasoning, then thicken soup with cornstarch slurry. Serve immediately with some coriander and black vinegar.

Note:
1. Depending on the chicken stock you are using, adjust light soy sauce to taste. *
2. You can check out this video on how to soak sea cucumbers. Alternatively, you can buy presoaked sea cucumbers in the frozen section of the supermarket.

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Take a Bow, The Sphere, Bangsar South

 Located in The Sphere, Bangsar South, Take a Bow is a cute little cafe serving delicious comfort meals, handmade pasta and freshly baked pies for dinner. They are open daily for dinners from 6pm- 10pm. By day, they serve cafe-type food such as breads, pastries, egg dishes, pasta, soups, sandwiches, salads and cakes.

Here are some of the dishes which we tried here for dinner: 

✨ 𝐒𝐞𝐚𝐟𝐨𝐨𝐝 𝐜𝐢𝐨𝐩𝐩𝐢𝐧𝐨 𝐰𝐢𝐭𝐡 𝐭𝐨𝐚𝐬𝐭𝐞𝐝 𝐬𝐨𝐮𝐫𝐝𝐨𝐮𝐠𝐡 (RM48) :
Great comforting stew laden with seafood such as mussels, prawns, fish, squid. Slightly spicy, great eaten with the toasted sourdough.

✨ 𝐒𝐞𝐚𝐟𝐨𝐨𝐝 𝐚𝐥𝐥𝐨 𝐬𝐜𝐨𝐠𝐥𝐢𝐨 𝐟𝐞𝐭𝐭𝐮𝐜𝐜𝐢𝐧𝐞 (RM42):
Another seafood laden dish, with a spicy tomato-based sauce. Their pastas are handmade.

✨ 𝐌𝐨𝐳𝐳𝐚𝐫𝐞𝐥𝐥𝐚 𝐛𝐞𝐞𝐟 𝐩𝐢𝐞 (RM38):
all their pies are handmade and freshly baked upon order. Nice pastry with a minced beef, caramelised onion, dauphinoise potato and mozzarella filling. Served with cream parsley sauce.

✨ 𝐒𝐥𝐨𝐰 𝐫𝐨𝐚𝐬𝐭𝐞𝐝 𝐛𝐚𝐥𝐬𝐚𝐦𝐢𝐜 𝐥𝐚𝐦𝐛 𝐬𝐡𝐨𝐮𝐥𝐝𝐞𝐫 (RM42):
Very delicious, tender lamb shoulder served with glazed carrot and potato dauphinoise.

✨ They serve great coffee here too!

Book your table here: 

Check out our IG reels here:

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Opening hours: Mon - Fri 8am - 10pm; Sat-Sun 9.30am -10pm.

Location: Take a Bow Cafe, UG-5, The Sphere, Jalan Kerinchi, Bangsar South, 59200 Kuala Lumpur.

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Recipe: Braised pork trotters with sea cucumber and mushrooms

A must-have dish for us during our Chinese New Year Reunion Dinner: 𝐁𝐫𝐚𝐢𝐬𝐞𝐝 𝐏𝐨𝐫𝐤 𝐓𝐫𝐨𝐭𝐭𝐞𝐫𝐬 𝐰𝐢𝐭𝐡 𝐒𝐞𝐚 𝐂𝐮𝐜𝐮𝐦𝐛𝐞𝐫 𝐚𝐧𝐝 𝐌𝐮𝐬𝐡𝐫𝐨𝐨𝐦𝐬.

Every year, during our reunion dinner, this Hokkien specialty would make an appearance. The pork trotters are braised for about 2-3 hours until tender and falling off the bone. Sea cucumber is added at the end and cooked to your preferred consistency (different sea cucumber will have different cooking times, so check every 10 mins to see if texture is to your liking.)

For this recipe, I used Japanese wild shiitake mushroom for this recipe, but you can use any regular dried Chinese mushroom too. The mushrooms were incredibly smooth with a lovely aroma. 

Braised pork trotters with sea cucumber and mushrooms
Recipe by Baby Sumo
Preparation time: 15 mins
Cooking time: 2 1/2 to 3 hours
Serves 6

Ingredients
2.2kg pork trotters, ask your butcher to cut into chunks
1.2l water
6 tbsp light soy sauce
2 tbsp dark soy sauce
70g dried mushrooms, soaked for at least 4 hours
400g sea cucumber, cut into bite-size pieces
1 tbsp cooking oil
4 cloves garlic, finely chopped
4-5 slices old ginger
2 tbsp Shaoxing wine

1. In a large pot, sauté garlic and ginger with oil for 3-4 mins. Add water, dark and light soy sauce and bring to the boil.

2. Add trotters and braise for 1 hour.

3. Add mushrooms and braise for further 1 hour.

4. Add Shaoxing wine and sea cucumber and cook for further 30 mins, or until the sea cucumber texture is to your liking. Taste, and adjust with more soy sauce or salt as necessary.

5. Serve with longevity noodles or rice.

Note: One way to tell that the dish is ready; the sauce will be gelatinous and rich once it is ready to be served.

Buy sea cucumber here: https://shope.ee/5pZf3782IF (see this post on how to rehydrate and clean dried sea cucumber)

Buy Japanese wild shiitake mushroom here: https://shope.ee/9USxjeUrtk

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CNY: How to Rehydrate and Clean Dried Sea Cucumber

Sea cucumber is one of my favourite delicacies during the Chinese New Year festive period. We would usually braise it with pork trotters for our CNY reunion dinner. 

You can either buy ready-to-use frozen sea cucumber or dried sea cucumber (which you have to soak to rehydrate and then clean it). This year, I got some dried sea cucumber (aka sandfish) from Sri Lanka; they grew 3x the dried size once they were done rehydrating. Remember that if you want to use dried sea cucumber, you should allow 6-7 days for it to fully rehydrate before it is ready to use in your favourite recipes. Once it is rehydrated, you can store them in the freezer and defrost whenever you need them. 

Here is the step-by-step video on how to rehydrate and clean dried sea cucumber:

Tools needed: Big pot for soaking and boiling the sea cucumber, scissors, and container for storing. 

𝐇𝐨𝐰 𝐭𝐨 𝐑𝐞𝐡𝐲𝐝𝐫𝐚𝐭𝐞 𝐚𝐧𝐝 𝐂𝐥𝐞𝐚𝐧 𝐃𝐫𝐢𝐞𝐝 𝐒𝐞𝐚 𝐂𝐮𝐜𝐮𝐦𝐛𝐞𝐫
1. Day 1: Rinse and soak sea cucumber in room temp water overnight.
2. Day 2: change the water. Bring the pot of water to the boil, once cooking cook for 1-2 mins. Turn off heat and leave aside to soak.
3. Day 3: change water, boil again as above. If u find that sea cucumber has become softer, use scissors to cut the stomach and clean the sand/intestines. After cleaning, boil again. Leave to soak.
4. Day 4: change water/ boil again as Step 2.
5. Day 5: place in container with water and put in fridge for 2 days. Keeping it refrigerated is the last step to soaking the sea cucumber and making it larger.
6. Day 7: ready to cook. Cut into smaller piece as desired and use in your favourite recipes.

Note: for any unused sea cucumber, place in container in water and freeze. Defrost when needed.

You can buy good quality dried sea cucumber here, this is the one I got: https://shope.ee/5pZf3782IF

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Sushi Mastro Nikkei, Kepong: Japanese-Peruvian Cuisine

Nikkei cuisine is the marriage of delicious Peruvian and Japanese flavours and one of the best places to experience this in Kuala Lumpur is at Sushi Mastro Nikkei. Located in Kepong in Fortune Centra, this Halal restaurant occupies the first floor above Baskin Robbins, with both indoor and balcony seating. 

The menu comprises of soups, cold selections, sushi and sashimi, with an injection of Peruvian influences as well as Peruvian favourites such as ceviche, with a local twist (using local fish such as golden snapper) and much more. Service is friendly, with staff knowledgeable about the ingredients and ever ready to offer their recommendations on dishes to order here.

We started our meal with the Nikkei Salmon Mango (RM58). First mouthful, and I was in love. The sweet mango, luscious salmon sashimi slices and the salty ikura shoyu zuke worked magic together. No wonder this is the bestselling dish here at the restaurant. A must-try!

Next to arrive was the Mastro Ikejime Ceviche (RM42) using our local jenahak fish (golden snapper), prepared using the Japanese ikejime technique, to maintain the quality of the meat. The fish is marinated in leche de tigre, or tiger's milk, the Peruvian term for the citrus-based marinade that cures the seafood in a ceviche. 

For drinks, try one of their creative Mocktails; we had the tea-based El Morado (RM13.80) as well as Pepino Asam Boi (RM13.80)

If you're a fan of sushi or sashimi, go for their signature Surtidas platter for an assortment of their best selections. We went for the Sashimi Surtidas (RM158) which comes with 8 kinds of fish (2 pieces each); featuring local fish such as siakap, jenahak, and Malabar snapper as well as Hokkaido scallop, salmon, hamachi, akami and maguro otoro. Ponzu sauce is poured over the local fishes. Everything was really fresh, a pure indulgence and joy to savour.

Possibly one of the most Instagrammed dish from this restaurant is the Seafood Shirashizushi (RM75), a delicious bowl of sushi rice topped with diced salmon, hamachi, hon maguro, amaebi, unagi, ikura, tobiko, baramundi, red snapper, and Malabar snapper. Once you're done snapping photos, turn over the contents of the bowl onto the plate provided, mix everything well, and dig in! The sushi rice is marinated with teriyaki and furikake, so it's an extra flavorful dish. It tastes just as good as it looks, amazing!

For dessert, we shared the Graham Cake (RM20), made from cream cheese, crackers and fruit cocktail. A nice, sweet end to our meal here.

We thoroughly enjoyed our meal here, totally worth the 45-minute drive to get here! The seafood was super fresh, and the flavours were well-balanced and spot on. Food presentation had the wow factor and is very Instagrammable too. As the restaurant is quite small, I highly recommend that you book a table before your visit.

Check out our reels here:

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A post shared by Baby Sumo (@babysumo)

Opening hours: Tue- Sun 12pm - 3pm; 6pm - 10pm. Closed on Monday.

Location: Sushi Mastro Nikkei, Unit 1-1, Fortune Centra, No 2, Jalan Metro Perdana 6, Taman Usahawan, 52100 Kepong, Kuala Lumpur, Malaysia. (Park at AEON BIG Kepong and walk over (about 150m away). Free parking for first hour, RM1 for subsequent hour).

Tel: 012-312 4112

Website: http://letsumai.com/widget/sushi-mastro-nikkei?tracking_id=6a2fd456 (click on delivery/pick-up to see full menu)

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