Having to dine in Avanti can be such a spledid time spend. I particularly love the interior setting. Gorgeous. Easily I can infused into playing the role of an Italian mobster puffing away his Cuban cigar! Having a pair of bodyguard standing behind me definitely a must!
A pricy long coat is a must and cladding into a pair of exclusive Giorgio Armani suit is a must. Isn’t it nice?

A Variety fo Bread Rolls

But I was here at Avanti for another mission, to taste the refine cooking of Chef Claudio Cucchiarelli who originated from Nettuno, a province in Rome. Before the dishes arrived, a baskets of freshly bread and flavoured butter was placed at our table. Very inviting indeed.

Chef Claudio Cucchiarelli

With 30 years of culinary skill, his passion and dedication had him to orchestrate scrumptious Italian cuisine. Upon growing up from a family owned restaurant specialising in traditional Itaian cuisine, it had inspired him into creating innovative and simple yet delicious Italian dishes. He loves two things in his food simple and freshness.

Freshly brought in produce can be truly exciting as every dish created can be very inspired. This was the experience that I had. It was at Senja @ Saujana and it was truly a mind blowning experience that I had enjoyed most. A series of unforgetable dishes pairing with array of astounding Italian wines. It was a perfect night. Here at Senja, fresh calms, mussels, prawns and squids were paraded at the preparation table. Looked very glamour.

Fresh Catch

On another side, a range of fishes were openly displayed. “Looked very smart” I told myself. They came with price tag too. Lovely as you know what you will be paying at the end of the meal and no surprises.

Lamb Rack

Senja’s Open Concept Kitchen and their Wood Fire Oven

Awesome Wines for the Night

Dropping by Californai Pizza Kitchen for a tasting got me wanting for more. With a group of foodies we started the adventure. At start we were introduced to California Pizza Kitchen’s nine new adoreable creations. I found myself rather lucky to have indulged into their Sonora Egg Rolls. I found it excitingly good. Awesome fillings, what more to ask, the present of grilled lime chicken already drove me mad, while laced over with roasted corn and balck bean salsa got me going. With topping such as cheddar and Monterey Jack cheeses had me salivating and they had the flavour entensified with fire-roasted mild chillies, green onions and cilantro too. I was for another surprise, CPK had this roll hand wrapped with wonton wrappers and crisp deep fried. Trust me it was heavenly good.

Moroccan Chicken Salad

For a second, I thought I was presented with a plate of coloured gems and even precious coloured stones. My neighbour felt so glitter. “I felt so rich and famous” she whispered to my ear with a smile. I felt that too. It was those deep gorgeous colours that shine through the salad – purple. lime green, orange and yellow. It was rather refeshing of having the present of roasted butternut squash, dates, freah avocado, toasted almonds, fresh beets, chopped egg, carrot, dried cranberries, red bell peppers, crisp Romaine lettuce and not forgetting those chunks of Moroccan-spiced chicken breast. This Moroccan Chicken Salad was absolutely good and having it coated with their own Honey-Dijon vinaigrette, I couldn’t stop having a few helpings.

Delicious Drinks

I was into a great mood and I just requested the waiter to bring me any of their delicious drinks and I end up sipping them and ended up not knowning the names of the drinks. That’s how good the food caught my attention that night.

A week ago I was invited to taste the newest dishes at the Manhattan Fish Market Restaurant on their menu called “The Rush Hour @ Manhattan”. With this new menu, customer can just give a call to order thieir “Wrap N Roll” and then come over to pick it up. Very convenient and takeaway-friendly!

The Flamin’ Tuna Pie was truly exciting when it was being surved at my table, it was heavy in flame. Coming out from a blow torch. I was truly exciting and watching with amazed. The waitress did the flame so professionally. I discovered the pie was infused with hidden tuna bits and packed with sauteed veggies. It was also topped with delicious creamy mozarella, a blessing indeed.

Flakin’ Fun in the Garden

I love having fresh salad and here at Manhattan I found something I like. I used to have tuna salad during my uni time as it was fast and appetising. Here I discovered the Flakin’ Fun in the Garden with the same appealing too, splashes of tuna flakes decorated over a bed of fresh greens and mine was laced with Caesat Chutney, awesome refreshing. You can opt having the salad with Cajun Honey Mustard dressing, sounded very pleasing too.

Wrap N Roll

Wrap N Roll looked rather chic and compact yet slick clean. I like it, easy to indulge especially I am short of break time. I usually on the run when I am working, I dose of food is a must! Torilla wraps are my favourite and here I found them being used to wrap with tuna fillings and veggies and splashed with thier famous flaming sauce with chips too. Simple and nice!

Shrimp My Pasta

The Shrimp My Pasta was my favourite, I just love pasta and here it was done perfect and tasty. Surprising there were a lot of shrimps covering my pasta. The smell of garlic was detected and cooked over the olive oile and simply chilli flakes. Lovely!

Citrus Mint

I tried the Citrus Mint, it was juicy and lemony refreshing!

It was a lazy noon and I dragged my foodie mates (Sidney, CK Lam both known food contributors from NST, Vialentino, & Teoh) along to The Club at The Saujana for an exclusive wine & lunch. Some may not know The Club, it is located in the outskirt about 30minutes from the city of Kuala Lumpur and about 35minutes from the Kuala Lumpur International Airport. As from the Subang Airport, it takes only 5minutes. The resort’s architecture, interior and outstanding accomodation reflects a contemporary Asian style incorporating local design elements and not forgeting about their 169 hectares of lush tropical garden and surrounded by two 18-holes championship golf courses.

This boutique encompasses of 105 rooms and suites ranging from smartly appointed Club Rooms, Terrace Suits, Superior Suite, Deluxe Suite and Executive Suite to the lavish Saujana Suite. Modern stylish and spacious rooms and suites comprising primarily of terrazzo floors, marble and Burmese teak wood, very lavish indeed and a total relaxing resort, definitely a place to be.

The Restaurant with an adjoining terrace overlooking the garden and the water feature serves creative European and Asian a la carte delights through their open-kitchen concept.

Me sitting at the terrace of The Restaurant

I was seated to my table looking over the menu, . . . . . “yes I am going to indulge the creation of a famous celebrity chef”, I told my charmly. I can’t believe myself having the pleasure to taste a refine lunch prepared by the famous Chef Anton Mosimann. Truly his stay was to mesmerizing his fan like myself. It was definitely a rare treat from a culinary genuis and a multiple winner of the Michelin Star especially having of such experience in Kuala Lumpur at The Club, Saujana.

Anton Mosimann’s Lunch Menu

It’s time to take out your camera and take some candid shots and stand a chance of winning a dining voucher from Hotel Nikko Kuala Lumpur.

A very easy and simple contest organized by Hotel Nikko Kuala Lumpur … I will definitely participate this contest as I love to take candid shots.

Please do read the terms & conditions above!

Hahahahaha! I will be submitting mine too! . . . Sunny Yaw

He flew in from Paris, she was in Kuala Lumpur waiting. Both meet up and celebrated a fairy tale wedding. Nurfarissa a doctor by profession and Rushdan an engineer based in Paris. She was gorgeous and he was truly the prince on that night.

I meet Nurfarissa when she was my macaron fan. She already adored my macarons when she just had the first bite. Next she popped out a suggestion, “Sunny can you sculpture my wedding cake.” I was excited, ” Yes . . . . definitely, especially for a princess”.

Just a glimpse!

I laughed when I read some of the comments. One was from Eric from UK, “What have you been eating lately, do post them up don’t keep them to yourself”.

Eric had flew in from UK recently and had a short intensive baking class with Sunny Yaw and while spending those days at our baking studio, Eric had the pleasure to savour a range of local food were bought for lunches and we made a survey on which was better and worst! It was a real discovery when comparing with individul taste.

The Midsummer Night Feast at Starhill Gallery, Kuala Lumpur had graced with great pleasure and I was there to experience it. The event had become an annual event and this was the third year that continues to excite the culinary scene with world class dining experiences under the leadership of YTL Corportae Executive Chef Kevin Cape together with a host of international celebrity chefs flown in specially to Kuala Lumour for the celebration.

Chef Jacqueline Quiqiong Cooking Demostration

The first day of the event began with a cooking demostration by Chef Jacqueline Quiqiong before the dinner was uncovered. Chef Jacqueline from Shook! Shanghai located at the legendary Swatch Art Peace Hotel a heritage landmark for ultimate dining luxury.

Chef Jacqueline yet another talented hand picked chef demostrated an overwhelming fish dish using the red snapper fillet. Making the celery puree was totally impressive to me, fluffy and tasty. As for the preparation, it can be rather hefty but she made it looked so easy. She can really cook. Pan seared the red snapper on the side with the skin first till crisp and brown and sesred the other side. Carefully placed the seared fish on top of celery roots puree while topped it with jade salad and pepper smoked tapioca. Lastly she had the dish laced with lily bulb lime sauce. Looked terrific!

Red Snapper with Celery Root Puree, Pepper Smoked Tapioca, Jade Salad & Lily Bulb Lime Sauce.

The Table Setting for The Dinner

Sunny Yaw’s signature dessert The Macaron will be back for more classes this July. He will show you the art of macaron perfection within your reach. His macarons are crisp on the outside, chewy inside and please pleasure as you bite into it. You will get to your hands dirty while trying to make your macaron and share your experience with the one sitting next to you. Sunny Yaw will be show you how to get it done!

Macaron Classes
17th July 2010 – 9.00am to 12.30pm – Available !
31st July 2010 – 9.00am to 12.30pm – (Full)
(Fee: RM220)

MACARON TARLETS

Having a macaron is just not enough, taking a step forward, pushing the limits comes a new age tartlet, The Macaron Tarlets. A total new experience, look and taste. This tartlet comes in many different topping colours and yet with the macaron shell appearance. The variation mystifies you with flavours of your choice, truly a surprise. Different and yet delicious.

Macaron Tarlets Classes
18th July 2010 – 9.00am to 12.30pm – Available !
25th July 2010 – 2.00pm to 5.30pm – Available !
(Fee: RM180)

NON-BAKE COTTAGE CHEESE TART

A non-bake tart can be truly a surprise. Whisk up your own tartlet without having an oven, Simple and easy, Who say we can’t bake!

Non-Bake Cottage Cheese Tart
18th July 2010 – 2.30pm to 5.30pm – Available !
1st August 2010 – 9.30am to 12.30pm – Available !
(FEE: RM150)

JAPANESE CREAMCHEESE TARTLET

An all time winner. Truly a petite tartlets with soft creamy cheese fillings and toppings. Goes well with any party dinners, totally scrumptious!

Japanese Creamcheese Tartlet Classes
24th July 2010 – 9.30am to 12.00pm – Available !
1st August 2010 – 2.30pm to 5.30pm – Available !
(Fee: RM150)

Seats for the classes need to be pre-booked in advance as seats are limited.
Advance payment is need before the class commence
For registration contact Sid @ 012 302 1269 or email: bigboysoven@gmail.com

“Dim Sum as breakfast? Why not make you own personalized Dim Sum?” I was told by the lady sitting across me while sipping her petite cup of chinese tea. “Sounds interesting, definitely exciting” I told myself quietly. Indulging such gourmet at home lazily over the weekend will defitely be the right choice with family members and even some close friends.

So a week ago I was invited to attend a Dim Sum class at Nikko Hotel wth Chef Lo Tian So, I could not turn it down even with such a full tight schedule I had recently. Well I had been busy preparing my new classes, photo shooting, interviews, baking and also a few new projects.

My Dim Sum!

Fresh Peeled Prawns

It was an outstanding Dim Sum class I had that evening. We were introduce to four awesome types of Dim Sum, Steamed Diced Chicken Dumplings with Scallops, Deep Fried Crispy Prawn Dumpling with Thousand Island Sauce, Steamed Fish Ball with Chopped Coriande Leaf and Deep Fried Sweet Potato Balls coated with Sesame Seeds,

Wan Ton Skin As Wrappers