Category Archives: Jalan Imbi

Seafood Buffet Dinner :10 Crab Flavours @ Chatz brasserie PARKROYAL KL

 

This month, PARKROYAL Kuala Lumpur is offering the ultimate seafood galore with their buffet serving of a good line up of fresh seafood with crabs taking centre stage and their headliners; an ambrosial 10 crab dishes every Friday and Saturday night. These crabs prepared in 10 different styles, on top of their seafood on ice counter where a wide spread of crabs and other seafood is for sure a dinner not to be missed. The good classic selection of delicious crabs will please even the most ardent gastronome and blending seamlessly with spacious layout, it is a guaranteed knockout experience.

 

1. carb park royal

 

Starting with seafood on ice counter, choose from choices such as Mud Crab, Blue Ocean Crab and Sri Lankan Crab to go along with cocktail, tobasco sauces and wasabi mayonnaise. Then take a stroll along the salad counter, and enjoy their Japanese selection of Soba or Udon with none other than their star of the month; crabs.

 

2.crab feast at parkroyal kl (10)

 

Soup lovers can start with simmering Crabmeat Soup accompanied by assorted breads and rolls. Sink into more of their hot counter with noodle station preparing the Prawn and Crabmeat Noodles and Tomyam Crab Noodles to go with choices of Shanghai noodles, yellow noodle, rice vermicelli, or kueyteow. But seriously, food for thoughts with feast for the eyes would be those huge crustaceans.

 

3.crab compile

 

The scene stealer of the night has got to be the Steamed Crab with Egg White and not only did the size amuses the crowd, everyone was devouring every bits and pieces of it whilst nodding in approval and applaud. It was sweet and fresh and probably one of the most authentic ways to savour the actual flavour of crab.

 

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Huge claws bursting with salted egg yolk goodness coating every inch of the crab you’d enjoy every moment polishing every bit of this Wok-fried Meat Crab with Salted Egg.

 

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Behold Malaysians, fiery hot and spicy Wok-fried Chili Meat Crab and Kam Heong Crab serves to steal your palate with the flavourful and aromatic spices to instantly heat up the crab fiesta on the dining table.

 

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Milder flavour to please the palate would be their lusciously rich and creamy thick butter milk gravy with of course huge crab and every part right from the walking legs to the chelipeds and their carpus to the huge propodus, otherwise known as the claws were impressively coated with the delicious gravy. Butter Meat Crab here showcased good recipe on top of their very fresh crab.

 

8.crab feast at parkroyal kl (15)

 

Following that was some impressive Wok-fried Crab in Marmite Sauce that were cooked with thick coating of marmite and super fresh crabs with impressive bounciness from the flesh not to mention the fresh sweetness from the crab itself.

 

9.crab feast at parkroyal kl (6)

 

Don’t let that sweetness stop; lookout for the Sweet and Sour Meat Crab and let your palette be entertained with tangy and appetizing flavour with firm, delicate, sweet aroma of the naturally flaky texture of crab meat.

 

10.crab feast at parkroyal kl

 

Also serving at his buffet lineup is the Blue Flower Crab Masak Lemak Nenas where you’d find blue flower crab bathing in rich lemak along with enormous chunks of nenas.

 

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I am personally not a fan of blue flower crab but if you are one, then you’d be happy to find another blue flower crab style served; the Fried Blue Flower Crab with Spices.

 

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Eating crabs can sometimes be a little strenuous and obviously takes up more time than other kind of seafood. To compensate that, head straight to the Deep-fried Soft Shell Crab for some crunchiness and fragrant outer layer and some sweet fleshy crab meat.

 

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A good addition of carbo here is their steamed mantou, and is the ideal if not perfect dish to mop and soak up all the luscious gravy in those crab dishes.

 

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On top of these amazing treats, get a complimentary Steam Fish at every table when feasting this August at PARKROYAL KL’s crab galore buffet. It feels like Christmas arrived early this year!

 

15.crab feast at parkroyal kl (28)

 

Of course, bring the curtains down with their juice bar where you get to enjoy unlimited refills of freshly squeezed fruit and vegetable juice. More than 12 choices to choose, or to customise to go along with your seafood is available. Here is my tip; go to the ice cream bar and have some of those calamansi ice cream to clean your palate. This citrus ice cream is rightfully the perfect dessert for the night.

 

Seafood buffet dinner: 10 crab flavours is available from 6:30pm to 10:30pm, priced with RM 115 nett per adult and RM 57 nett per child. Guests of PARKROYAL Serviced Suites Kuala Lumpur are entitled to 20 % savings. Special savings also apply for selected bank card members.

 

For enquires or reservations, please call 0321470088 or email chatz.prkul@parkroyalhotels.com

 

Find your way to this Crab galore at:
PARKROYAL Hotel Kuala Lumpur
Jalan Sultan Ismail
50250 Kuala Lumpur
Tel: +603 2147 0088
Toll free: 18002200021
Fax: 603-2147 0099
GPS : 3.14479,101.712745

 

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Samplings On The Fourteenth’s Christmas menu @ Berjaya Times Square Hotel

 

Christmas is this joyful festive where in culinary, the magical quality of love at first sight strikes when attending the tasting event at the Berjaya Times Square Hotel, Kuala Lumpur. This Christmas eve, Samplings On The Fourteenth Restaurant attributes an entire course of fine dining servings beautifully plated to put a smile across your face when enjoying the line of exquisite dishes. Specially designed by Chef Val, the meal sets in with top class services, and overlooking the captivating view of Kuala Lumpur at the fourteenth floor to instantly position dinners at immediate tranquility. Almost perfect for the special festive.

 

19.sampling on the 14 (2)

 

The huge pendant light from the ceiling crafted majestic and posh layout yet chic at the same time, perfect to lounge and treat your palate with their attractive and tantalizing offerings.

 

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Dining at Samplings on the Fourteenth Restaurant is always satisfying. Services were ensured their best possible and the smile on the faces of their staffs are always warm and welcoming. The feeling of comfort is the same as their buns although I’d appreciate consistency. I recall fluffier texture the last time I had them.

 

1.bread

 

This four course meals begins with starters so beautifully plated. The freshness of ingredient absolutely justified the beautiful plating and as I always said, the essence and key to perfect dish comprises of a mix of brilliant recipe and good ingredients. This one was absolutely stunning and memorable, and definitely a great choice to kick start the meal. There is the appetizing Smoked salmon and prawn salad with tomato tart and lemon choice vinaigrette where the flavour compliments one another pretty compatible to bring out the best of one another.

 

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The prawn was worth much admiration as the Chef cleverly blends the texture of different components into one. Tomato contributes to the moist and juiciness while there is crisp along succulent and al dente from the prawn. The prawns were amazingly done, with enough resistance to teeth to momentarily stop just right before a gentle chew.

 

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Served next was the Pumpkin Soup served warm and beautifully rich with intense fresh pumpkin with a dallop of sour cream. Despite slightly huge in portion and slightly brine leading to a slightly relenting finishing, I was in cloud nine after the first taste and instantly polished this thick and luscious soup in no time. The generous use of pumpkin in this soup is absolutely venerable.

 

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After this was the entremets to clean the greases to get the stomach ready for next excitement. Minted Watermelon Sorbet was a brilliant flavour to mark the end of starters, presented with just the right hint of culinary glamour. No doubt, it is still an appetite stimulant which maybe a little short of mint in my opinion but refreshing at the same time.

 

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After successfully remove lingering flavours from the mouth, the main was then enjoyed with a fresh perspective. Chef Val had three mains to host and I can totally understand the difficulty to have to pick from these three. The first would be the stunning Christmas Roast Turkey. What is Christmas without turkey? Blending tradition with new discoveries, this one is served with bacon wrapped sage and onion shuffling, roasted potatoes, buttered Brussels sprouts and carrots with cranberry and apple sauce. It may not be the best to my liking but the buttered Brussels sprouts were amazing.

 

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Also available to create more contemplation in picking the desired main would be this Slow Roasted Lamb Shank with Rosemary Jus with parmesan polenta instead of the conventional mash potato and grilled baby vegetables. I really like the flavour combination in this one plus the gorgeous texture of parmesan polenta.

 

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The slow cook preserves the sweetness and juiciness while the rosemary masked some portion of the gaminess in lamb making this a fantastic dish to pamper your palate.

 

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The last choice is the Pan Seared Cod which I totally salute and agree with everything possibly done by the chef. A clever masterpiece with such simple main ingredient, served with potato and leek mash, wild mushrooms, cured cherry tomato and olive tart with saffron nage which in my opinion was the wow factor. It was fantastically thicken when broth is reduced and matching that with the plump serving of very fresh cod to match the natural sweetness of cod fish.

 

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End the meal with Chestnut Mille Feuille as dessert. I fancy the puff pastry layered with chestnut cream although I would appreciate it a lot more if there is a more intense flavour of chestnut. This one’s served with orange-flavoured Christmas pudding and cinnamon ice cream. Cinnamon fan would fall heads over heels when tasting this ice cream. I assure you that.

 

14.sampling on 14-Chestnut Mille Feuille (4)
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Lastly, pick Coffee or Tea and Christmas holiday tradition must of course include Christmas Petit Four. This petit four nibble was an indulgence in sweet fragrant and tempting, smooth flavours of chocolate and orange.

 

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18.samplings on 14-Christmas Petit Four (1)

 

This beautiful course sells at RM 158++ per adult excluding wine pairing. The festive holiday mood comes alive almost very instantly after the food tasting and this obviously reminded me that I have lots of preparation yet to be done for this Christmas.

 

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The Samplings on the Fourteenth Restaurant is located at:
14th Floor, East, Berjaya Times Square,
1, Jalan Imbi,
55100 Kuala Lumpur, Malaysia
Tel: 03-2117 8000
Facebook: https://www.facebook.com/pages/Samplings-On-The-Fourteenth

 

Note that the all day Big Apple Restaurant will be running an X’mas all-day buffet line up at Rm108++ (adult) and Rm58++ (child) this Christmas eve . Also, pre-order your takeaway turkey at Rm298++ (3-4kg), with minimum 2 days notice in advance. And on Christmas day itself, a festive spread of brunch goodies will be made available, priced at Rm75++ (adult) and Rm38++ (child).
And on the 31st of December, there’ll be a buffet of international cuisine with a series of food stalls with lots of varieties at Rm108++ (adult) and Rm58++ (child). There will also be a New Year’s Eve countdown party at the Broadway Lounge with lots of goodies and fun.

 

Click here to book a reservation online, via TABLEAPP

 

For reservation:
Big Apple Restaurant: 03-2117 8133
Broadway Lounge: 03-2117 8127

 

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Recipe: Poached Barramundi with Yellow Darwin Sauce and Pak Choi by Chef Aaron Craze

 

Recently the Asian Food Channel (AFC) and the Berjaya University College of Hospitality jointly features the British culinary talent and AFC celebrity, Aaron Craze, in the ‘Aaron Craze: Rude Boy Cooks’ tour this month and as mentioned in the previous post, I got this amazing chance to get to meet this awesomely fun loving chef while engaging with this astounding dining experience, serving a full course meal hosted by man himself.

 

AFC Aaron Craze (50)

 

Read about the event here and this is the recipe to the demonstrated dish called the Poached Barramundi with Yellow Darwin Sauce and Pak Choi.

 

Ingredients :
180g fillet barramundi (skinned)
Pak choi
Chilli
1 cm gineger
1 cm of galangal
1 cm of lemongrass
4 curry leaves
4 lime leaves
2 tomatoes, concasse
1red onion, chopped finely
250ml of coconut milk
1 tbs of turmeric
Sugar to taste
Salt to taste
Vegetable oil

 

Garnish
Basil
Coriander

 

Method (Base for Yellow Darwin Sauce):
1. Add the galangal, ginger, lemongrass, kafir lime leaves, tomatoes, red onions and chili to a hot pan with a little vegetable oil. Cook on a high heat until the spices are softened, about 6 minutes.
2. Add the milk and bring to boil.
3. Add the turmeric powder, sugar and salt. Simmer for 5 minutes.
4. Poached the barramundi in yellow Darwin sauce with the pak choi

 

To assemble:
Garnish with fresh basil and coriander.

 

recipee.AFC Aaron Craze (36)

 

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‘Aaron Craze: Rude Boy Cooks’ tour (Malaysia)

 

They said crazy twist gives you the explosive experience in your dishes. I say that gives lots of fun, along with style to Chef Aaron Craze as he whips up the taste and flavours brilliantly with the ingenious use of conventional ingredients but bold attempt to create amazing flavours out of the ordinary.

 

1.AFC Aaron Craze

 

The Asian Food Channel (AFC) and the Berjaya University College of Hospitality jointly features the British culinary talent and AFC celebrity, Aaron Craze, in the ‘Aaron Craze: Rude Boy Cooks’ tour this month and I got this amazing chance to meet this awesomely fun loving chef while engaging with this astounding dining experience, serving a full course meal hosted by man himself.

 

3. AFC Aaron Craze

 

The trouble getting to the BERJAYA University College of Hospitality (official venue sponsor) was a pain on a Thursday night. But the meal was blissfully bedazzling. The students performed at their best when serving the guests and options of several buns were served. The soft buns are not too bad while the butter was of good quality.

 

4.AFC Aaron Craze

 

The appetisers were really delicious and it was really thoughtful of them to take into consideration of those who do not consume beef for religious reasons. The first being the Beef Carpaccio with Shaved Pickled Radish and Micro Greens which I really enjoyed very much. There is my favourite arugula and not to mention how the crunch from the shaved pickled radish gave the amazing texture to the dish. When served, it was still chilled so that is real comforting to eat when there is raw meat in it. Kudos to the students, given there were so many guests and all were served simultaneously.

 

5.AFC Aaron Craze

 

There is a substitution to this for those who do not consume beef for whatever reason and the substitution for this is the pumpkin salad.

 

6.AFC Aaron Craze

 

The star of appetisers is for sure this Scallop Crudo with Pomegranate, Crispy Ginger, Shiso Cress and Coconut. The raw scallop is obviously fresh, while the delicate pieces of pomegranate burst into refreshing sweetness when chewing it. Next in line is the tropical flavour of coconut followed by the perk of crispy ginger while the shiso cress beautifully completes the presentation of this dish.

 

7.AFC Aaron Craze

 

Warming up the palate and appetite next was the Snow Pea and Spearmint Soup which was pleasantly the most delicious snow pea soup I have ever had. The soup was breathtaking with the cooling blast of mint right at the end of the warm legume fragrant.

 

8. AFC Aaron Craze

 

The main is serving at three options while most choose the Poached Barramundi with Yellow Darwin Sauce and Pak Choi which is also the demonstrated dish live on the set over a glass. Full recipe here .

 

 

The playful chef really entertained the guests and while letting his mischievous and fun nature sparkle throughout the demonstration, he explained the name of the dish. It is said that he breaks all conventional cooking rules and spills all fervor onto all his dishes while cooking. It is not hard to not notice is bubbly character when he got himself stuck at this tiny opening of the glass panel.

 

9. AFC Aaron Craze

 

I had my eye on the Aubergine and Mozzarella Bake and am really keen to try this dish, but was served the Poached Barramundi with Yellow Darwin Sauce and Pak Choi instead. Also on the main course option was the Wasabi Crusted Lamb with Braised Chinese Leeks which might not be a preference to the majority as not many can accept the distinguish flavour of lamb hence most just settled with the fish instead. The sauce resembles the local butter milk dishes, only this one is a more diluted form. Which means, by comparison the flavour falls short to satisfy those so used to the common rich butter milk flavour.

 

10.AFC Aaron Craze

 

Dessert is interestingly fusion touch of a combined culinary. The Thai Basil Panna Cotta with Scottish Shortbread Biscuit and Poached Rhubarb illustrates an Italian dessert with Thai Basil while the poached rhubarb decorates it beautifully.

 

11. AFC Aaron Craze

 

The Scottish Shortbread Biscuit on this dessert was the least impressive I am guessing probably due to over exposed on the plate for too long.

 

12. AFC Aaron Craze

 

Chef Aaron Craze exhibits strong determination, immense perseverance, passion, and meticulous when it comes to culinary. Coming from a disadvantage background, he transformed to a celebrity chef when he prevails as the winner in Jamie’s Chef, a television competition created by Jamie Oliver back in 2007 with outstanding performance. With strong devotion and determination, he has pushed himself through many challenging moments in his journey to becoming a successful chef and definitely serves as an inspiration to not just budding chefs alone, but many others as well.

 

13. AFC Aaron Craze

 

The night ended with greeting his guests from table to table and a toast of loud “YUM…SENG..!” at our table. The man himself is such a good sport. He also find the premium beer Kronenbourg 1164 somewhat refreshing. And since I am no fan of beer, I can only thank them for being one of the sponsors and for the invitation.

 

14.AFC Aaron Craze

 

The Asian Food Channel will be showing Rude Boy Food every Thursday at 11pm on Astro Channel 703 for 13 weeks (till 27th June). Catch Aaron Craze and his crazy weave in culinary in this exciting new series and you are sure to be enthralled by those delicious foods as well as to be entertained by his charming skills.

 

15.AFC Aaron Craze

 

 

Thank the good food and the effort of all the cooks and staffs for serving us. And most importantly, thank AhBok for letting me replace his absence so I have this opportunity to share this with readers in Foodeverywhere- where all food and the effort from any cook are very well appreciated, as well as to be featured as guest post in I Come, I See, I Hunt and I Chiak .

 

Follow me on twitter @sycookies for all micro updates and see more photo pin ups of everything else on Sycookies Pinterest boards. Also, click here for more photos and updates on Foodeverywhere’s facebook page.

 

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