Thursday, May 31, 2012

Triple Celebrations with Roomies

 it's one of the sweetest and creative Birthday cake I ever had
:))))))))))) Thank you roomies :))))))))))))))

Notice that the cake was divided into 3?
the yellow top with the shape of Shell was meant for Shell Shell's Birthday
the turquoise crown was for the New Crown Prince Jae
and 2 cute pink cherries are for me

so we were having an amazing Triple Celebration of 2 Birthdays and a Full Moon

Mee Mee and her one month old Crown Prince Jae
it ain't easy for a mommy to take care of her 2 princes, household plus throwing a party for her roomies *plus she has got a great career*
minus the confinement lady...yeah she fired her confinement lady after 2 lousy weeks
I admired the way she handled everything so delicately
having babies are really stressful -_-" sigh.....

since Mee Mee is a successful lady, she empowered Monkey to merchandise her food
and prepare setup for dinner :P
WOW wat a feast :))))))))
we were told not to bring anything
she made the red colored eggs *a must have for baby Full Moon*
sticky glutinous rice was made by MIL, got some really yummy salt baked chicken from Ipoh *yup she's from Ipoh*
ordered some pizzas *there's a new ikan bilis pizza on Domino's menu*
and the usual must have for full moon party aka "ang ku kueh"
I didn't take the red eggs coz am not a fan of hard boiled eggs
but the salt baked chicken with herbs from Ipoh was so yummy I had so much
:D heeeeeeeeeeeeeee not shy :P
When Rae Rae woke up I got to cam-whored with him
plus he's wearing YELLOW too :))))))))))
he's looking so like daddy
 then it's time to blow the candles
we are all one year old except Crown Prince Jae who is only a month old
and he was fast asleep zzZZZzzzzzzzzzzzzzz
apologies coz all the aunties and a jie jie so noisy the whole evening

we were fighting who gets to cut which part since there's 3 different section of the cake
it's a Walnut Cappucino Torte
well every birthday cake needs to be destroyed after the song has been sung and the candles have been blown rite??
chop chop chop chop
and finally it became a Radioactive Nuke Cake
sorry it was my fault but my roomies were the one giving me aka the cutter directions

According to Mee Mee and Nee Lee, there's 3 different flavours in this cake
and since the cake was divided to Crown Prince, Shell and Cherry...they assume it's 3 different section
and so Monkey was directed to cut them separately so everyone gets different flavour

then I was asking them, how do u make a cake with different flavour in such way?
later we found out the entire cake was made up of 3 flavours in different layers
hence this cake is now officially called Nuke Cake :P

Thank you Roomies!!!!
we had such great fun
Look forward to our next gathering

Wednesday, May 30, 2012

Hi-tea at Hyatt Erawan, Bangkok

Afternoon tea at Hyatt Erawan is alwiz in my to-do list whenever in Bangkok
located on the 2nd floor of the building, afternoon tea is served daily from 2.30pm till 6.00pm.

I actually asked JS to snap a pic of the gal
coz I like her bag and her Melissa Jelly shoes :P
*yes amazing I can identify ppl's shoes from afar :P*

Thais are really fashionistas
everyone is so trendy and dressed to the nine
while JS and me were in our casual wear and slipper >.<

Erawan Tea Room has got an comfortable selection of teas and coffees
why did I use the word comfortable??? coz it's just nice and not too much
it made things so much easier upon ordering

Off Topic:
I was at TWG tea room Pavilion last week...nightmare
the TEA menu alone was 5 pages
with such wide selection, in the end u tend to choose the normal ones to save more brain cells instead of killing them.
One pot of tea in TWG = RM 18 (Mine) , RM 29 (biz associate)
and it was none refillable -_-"
2 pcs of Canele = RM 13.50

Since it was such a sunny hot day I opted for ice cold lemon mint tea

fine porcelain for sugar holder
:)))))))))))) the design was very Versace

I really like their cutlery, specially designed for Erawan Tea Room
lotus plate and a knife with wooden panel
the tea set consisted of
Thai Chicken Curry puffs
deconstructed Mieng Kam on a pie tee basket *lurve this one so much*
steamed flower shaped dumplings with crab meat
steamed sago dumpling with minced meat and turnip
pork satay!!!
thai fish cakes with special chili dip :)))))))

these were the savoury selections of the set menu...
next came the sweet selections :))))))))
I'm such a happy gal looking at these :))))))))))))

sticks of freshly cut fruits
banana dumpling with grated coconut in banana leaf cones
freshly baked scones
my favourite Kanom Krog
green coconut puffs
egg rolls
and the cute small lil "look chub" = fruit shaped sweet bean paste

still hot fr the oven scones with fresh cream and strawberry jam
the jam was awesome with huge chunks of strawberries innit

oh yum!!!!!!!!!!!!!!!!!
Greedy bugger in action >.<
Kanom Krog is crispy on the outside....warm and soft pudding-liked on the inside with different toppings of corn, yam and spring onions.
My favourite = corn and spring onions
lastly....the famous sticky rice mango
khao niao mak muang

Price has increased as compared to last year
2011 = 240 Bht = RM 24
2012 = 280 Bht = RM 28

at this price I can only get a pot of tea in TWG malaysia :P

anyway if u are in Bangkok and need a place to savour afternoon tea in a nice chic environment, this is it :))))

Erawan Tea Room,
2nd Floor, Erawan Bangkok Mall,
*connected to Grand Hyatt Erawan Hotel*
494 Rajdamri Road,
Bangkok 10330, Thailand.
Tel: +66 2254 1234

Tuesday, May 29, 2012

Hokkaido Santouka Ramen, Pavilion KL

a bowl of ramen is comfort food to me :))))))))))))))
so on a glorious Sunday, we headed to Pavilion KL for brunch

JS was curious coz I dun like to get down to malls on weekends
esp malls that I hang out/work at on weekdays
*yes all my appointments are done either in KLCC, Starhill, Pavilion KL, Lot 10, Fahrenheit 88, The Gardens, Midvalley - now u understand why I dun stay in the office?*

so he probed further why r we heading to Pavilion KL on a Sunday morning
def not for food :P
and eventually he got the answer....Bottega Veneta pre-sales :P
I was there to book pieces but then nothing that I fancied coz my eyes were darting at their new arrivals instead
T_T we took comfort in FOOD :))))))))))))))

Soon we landed ourselves at Santouka Ramen
and ordered spicy ramen while JS had Premium Pork Cheek ramen
it's RM 40 a bowl yo!!!!

Spicy ramen came with this....
da bomb!!!!
definition of melts in ur mouth
pic speaks for itself so I dun have to elaborate

the succulent pork cheek with its condiments - bamboo shoots, leeks, black fungus.

Santouka was established back in 1988 at Hokkaido
now it has mushroomed all over under the same franchise

bomb for me was this pork cheek char siu which was seared with a torch

there!!! upclose pics!!!
dun come and haunt me if u are hungry as u read :P

since we *ok ok only me* were greedy bugger, we ordered more condiments
of sweet corns, egg, more leeks and bamboo shoots
the bamboo shoots weren't fantastic
I'll prefer the fresh one anytime - sashimi style :))
also the must have par-boiled egg
prices of condiments range from RM 1 - 3

not a bad place to grab a bowl of noodle
but if u wanna compare with Ippudo in Singapore...please don't
again we must alwiz take into account this is Malaysia and it will never ever be of that standard
but I'm glad at least we have a quite decent place for a bowl of ramen

Now I missed Ippudo ramen in Singapore
just realised I forgot to blog bout it after my visit last year and now the pictures are nowhere to be found
so looks like it's time to revisit Ippudo :)))

and lastly, JS's homemade ramen is the biggest bomb
with its stock boiled for more than 12 hours like a volcano
hahaha yes I know I didn't blog bout that....:P

anyway if u have nothing to do and happens to be at Pavilion KL go and have that contented bowl of simple ramen :))))

Hokkaido Santouka Ramen,
Level 6, Pavilion KL,
Jalan Bukit Bintang,
Kuala Lumpur.
Tel: +603 2143 8878

Monday, May 28, 2012

Birthday Dinner with Wine Kakis

On the eve of the Birthday, the wine kakis congregated at Cilantro *where else in KL*
the kakis will find means to come from Singapore and Ipoh coz there's very good motivator to come

and for a change, I've celebrated my birthday in TOWN!!!!
yea it's been years and the last time we did that was bcoz I was bound for work in Switzerland on my birthday back in 2008....hahaha yes...when duty calls.....

when we arrived, the champagnes were chilling :))))))))))
happy happy days are here

and wines were prepared for blinding
guests and JS gave precise instructions to the sommelier
to open them at what time, and serving chronology

amuse bouche on a very zen plate

guys will be guys....all bz with their gadgets
cameras, phones etc

see wat I mean?? they even need 2 phones
and SLR cameras and smaller digital cameras

Smoked anago with aquitaine caviar

I think it's an anago and not unagi coz the taste was just so different
but on the menu it's printed as "unagi"
well since this is my blog, I'll say wat I want...Anago :P

basically Anago are saltwater eel it has a sweeter finer and softer texture + taste as compared to unagi
even the meat has got different color - it's on the lighter side
anyway I am still on anago's side..definitely anago and not unagi :P

Uni *sea urchin* with consomme
served on its shell

yums this one...welcomed anytime anyday
the consomme in fact balanced off the richness of the sea urchin
now it just makes me did they crack the thing opened in such a beautiful manner?
my all time favourite capellini with abalone
a week before my birthday dinner, chef promised to cook ONE WHOLE ENTIRE ABALONE for ME!!!!
JS specifically requested that for my birthday
and Chef Takashi said YES he would
but....:"(( *sniff sniff*
wat happen to the rest of the abalone???
Kegani crab *horsehair crab* with winter melon
this dish was like a fusion of chinese japanese n french
the roe on top of the whole dish was "da bomb"!!!
a generous scoop of CRAB ROE!!!

the winter melon was soft and delicate
overall, this dish was very well executed in terms of different ingredients fr the chinese + japanese + french culture and also in terms of techniques...
later they came over to me and served ONE WHOLE PIECE of FOIE GRAS!!!!
I looked down and up back to the waiting staff
then glanced at JS
"U gave the wrong info izzit??? One whole foie gras instead of ABALONE?!?!?!"

this whole really a pleasant surprise
whole roasted foie gras
Later, divided into smaller portion for everyone
in fact roasting it whole sealed its taste and it was very moist and soft on the inside

everyone was reminding each other to pop a cholesterol pill after this meal
errrr folks, we dun eat like this everyday so it's OK....go run it off or something...
or just down it with more wines :P we even have a doctor on the table and he wasn't even complaining :P

Monkey getting her eyes checked on the table by Dr. Epicurean

Dr. has got a mobile phone with LED lights at the end..
and started scanning me eyes
apparently I'm so special coz I have double pupil on the right eye
so now I have to schedule a medical *not dining* appointment with him
Hokkaido samekarei with kyuri
it's a type of sole from the deep ocean of Hokkaido, Japan.
with shark-liked skin
so it has got really fatty and soft texture
Chef portioned the piece so everyone gets the "fins" side?
the best part of the fish :)))))))))))))))
what came next was so simple but it blew my mind and palate
fries??? not just any fries but homemade, fried with perfection...I suspected they used some kind of animal fat to fry it...I dun wanna know coz it means goin for more medical checkup
topped with truffles salt!!!! and lots of it u can see them :))))
then came the egg's egg yolk!!!
OMG so sinful so yummy...all of us will need to schedule for a medical appointment soon
otherwise please have more wines to dilute all the cholesterols
I dunno where I got this idea that wine is the cure-for-all

if u wanna be youthful, have more wines
it's good for your heart, skin and happiness level
only thing is, the wines that we consumed are very very bad for the pockets

the truffle fries were to be served with this perfectly seared beef
not just any beef but SAGA beef!!!!!!!!!!!

just drool at the fats marbling
so beautiful
but definitely very very yummy!!!!

Lobster Risotto
haven't been having risotto for quite sometime coz JS gave up making them
usually cooking risotto for 2 is pretty difficult
it's not something u can have in large portions.

My wishes for my birthday is to be a Notti Monkey as alwiz

Pina Colada granite
love :)))))))))))))))))
Thank u :)))))))))))))))
for everything
from moral support, endless nagging and advises *hua hua hua*
guiding me in my adult life and being such a great mentor
I guess the only thing u have yet to pass on to me are hmmm cooking skills and stop being a lazy young lady :P
but most of all thank you for the unconditional love u have showered me

Monkey & I-Ching
Thank you for everything and enjoy your holiday in Melbourne
remember to eat on behalf of me hahahahahaha

the cake was specially made by Cilantro and it was very very yummy
so many different types of texture
this piece was pretty messy so......

I have a really pretty pic of it from my mobile phone
different layers of chocolate, mousse, soft sponge cake, some crispy kit-kat like chocolates, mango or was it passion fruit? then chocolate with nuts :))))))))))
8 different layers :))))))) inclusive of its chocolate fondant topping

line up for the nite

Palmer 1966
Clos de Vougeot 1988
Bruno Paillard 1988 *by Munchy*
D'auvenay Chambolle Musigny 2004
Krug 1990
Domaine Romanee Conti Richbourg 1997
Chambolle Musigny Les Amoureuses 1996
a very special champagne I dunno its name, only 800 bottles a year *brought by Henry H*
Krug 1988
Gevrey Chamberin Clos St. Jacques 1998
Leroy Nuit St Georges 1994

there's 3 bottles of 88 ppl thought it was my year
well I dun mind if u think I was born in 1988...:))))))))))))

dessert was mascarpone with apricot sorbet
super like :)))))
everyone bz nom nom nom nom
thanking Chef Takashi for all the beautiful creations
this time around, we REMEMBERED to save some wines for him :P

hey folks, dun save the bottles ok...remember to destroy all the bottles that u have emptied
else bring them home!!
too many of FAKE wines in the market...don't let them to recycle it
actually it was so late that Chef already went home for the evening
we got him to come back
*evil laughs*
Thank you everyone for coming
Munchy, Aman-man, Henry H, JS, Anonymous, Prince C, I-ching, Dr. Epicurean
it's another milestone of celebration with u guys
yeah come to think of it, all guys only 2 ladies :P
since there's only one beautiful lady, I'm planting kisses on her

Thanks again......*hic*
Cilantro Restaurant & Wine Bar
Micasa All Suite Hotel,
368-B, Jalan Tun Razak,
50400 Kuala Lumpur.
Tel: 603 2179 8082