Best Food Forward at Island Holiday Hub

As mentioned in my earlier post, I would be at Tariks Lobby Lounge of The Magellan Sutera Resort as part of the 200 guests invited for its inaugural Gourmet Fest 2013. How did the evening score? Well, it was reasonably impressive and fun.

The setting was simple; the Lounge was divided into three corners with each of the three participating restaurants occupying a corner each. Chinese restaurant Silk Garden of The Pacific Sutera Hotel was at left, Italian restaurant Ferdinand’s of The Magellan Sutera Resort at right and Malay-Indian restaurant Spice Garden of The Sutera Harbour Marina & Country Club took centre spot.

Fantastic drinks, great ambience, friendly staffs.

When my friends and I arrived, I heard some guests commenting that in terms of décor, Silk Garden scored 1st. The fierce-looking lion sculpture seemed to be guarding the spot and female wait staffs dressed in body-fitting red cheongsam were enough to pull in the crowd.

Spice Island was charming and rustic with the elephant sculpture, the trishaw and the simple, true-to-life old-styled Malay-Indian stalls. And, having the Guest Chef himself sweating behind the stove left a very good impression among guests.

Ferdinand’s however was a little simple and bright. I was expecting a more romantic setting – dim lights, a few petals of pink roses on the tables maybe. And most times I only saw in-house chef, Daniele Rossetto preparing the food. Probably Chef Carmelo’s surprise will be on Ferdinand’s Host Night itself. Some friends gave different reviews on Ferdinand’s offering and friends who tried some of the items showcased were impressed with the risotto.

Chef Carmelo Greco (top, centre) and Chef Daniele Rossetto (bottom, right).

When it comes to food, my preference is on Malay and Indian, Italian (depending on dishes and my mood) and Chinese (occasionally). So it’s obvious that I zoomed in on Spice Island, shook hands with Guest Chef, Chef S K Sabuddin and the rest of the team manning the station and tried out most of the items featured. The verdict – mostly delicious except for the Samosas, which were fried too brown. But flavour wise, everything scored high, especially the Fish Tikka, which had just about the right amount of spiciness in it. Good on its own, even better with the Murtabak.

Spice Island - Chef S K Sabuddin busy making Murtabak and pretty girls dresssed in traditional Indian costumes.

 

 

 

Many of the guests were actually circling the Silk Garden spot from the start of the event but when we finally noticed the food was not yet ready, we moved on to the other two stations. However, when the chefs were ready with their entire preparations, the team took the crowd by surprise with items showcased. Among the three outlets, I’d say Guest Chef, Chef Roy Wong surprised me most.

The Smoked Egg topped with sauce flavoured prawns served in a simple presentation – halved egg placed on a porcelain Chinese spoon – had a unique sweetish flavour that’s simply addictive.

The Silk Garden team and their impressive food selections.

Judging from guests’ turnout, the Sutera Harbour Resort & Winecellars Gourmet Fest 2013 may well be a yearly calendar as it has many attractive features that would help boost Sabah’s tourism especially now that Visit Malaysia Year 2014 is just around the corner.

Cheese Glorious Cheese

 A selection of cheese chosen
by Master Cheese Affineur Pierre Gay, MOF, 

sourced from the finest cheese houses from France, Switzerland and the UK,

who value taste & integrity

For order list or more information about our cheeses
Contact us at +603 2078 7969
Vicki: +6 012 290 5342 / Alex: +6 012 290 7645
Email : info@gourmandines.com

DROP BY TO VISIT

OUR SHOP :
LA VIE EN ROSE (French Restuarant)
No. 39, Jalan Raja Chulan, KL

Urban Picnic (cafe)
Lobby of Menara IMC, KL
(Building next to Concorde hotel) 

Go Makan! Sure ah?

NEWSFLASHMEDIA has posted earlier today an introduction to our readers on GoMakan.com, probably Malaysia’s first online food portal directory. The launch took place this recent Friday night at the Neverland Club on Jalan Kia Peng. I’ve been so out of touch with KL’s night scene so I’m not sure if that spot used to be the Orange Club, just next to Borneo Baruk, which is currently undergoing renovation. Not sure as well if Borneo Baruk is still operating under that same name.

The invite was fairly simple and to-the-point; media registration at 6pm and Makan (yes, that’s exactly how it was written) at 7pm. The press release states “... there will be NO lengthy speeches; no ribbon cutting ceremony; just good times to be had. Be prepared TO EAT, DRINK & LAUGH throughout the evening...”

Joanne Kam and the mini paparazzi.

And true, there were no speeches or ribbon cutting. But good times, eat, drink and laugh I wasn’t too sure of. Yes, we drank a lot but drinking on an empty stomach is no fun. Bear in mind that the launch was slated for 7pm, which is dinner hour for many of us. And knowing you’ve been invited to a food event means you don’t want to turn up on a full stomach. This is especially true for the Press who keeps a hectic work schedule and a regular eating pattern isn’t the norm.

The crowd, which included special guests as well as the media, were already at the venue by 6.30pm. And that’s a good sign and a sure welcome from most organisers of food events. It means guests will sample their servings when they are still nice, hot and fresh. Most of the booths of participating members of GoMakan.com were ready to tackle the crowd and tantalise their tastebuds. So naturally the hungry guests zoomed in on the food. A Mat Salleh friend of mine had a plateful of spread and polished his plate off.

Teh Tarik for the star!

Some guests were still at the booths making their selections when suddenly an announcement was made on the microphone, asking guests to refrain from sampling the food until they are invited to do so at the ‘launch’ hour – 7pm. YIKES! There were some red faces and those who already had food on their plates just didn’t know what to do; continue eating or drop everything and hide.

Wow! Wasn’t that ‘tactful’? I wonder how a more professional ‘emcee’ would have tackled the situation?

So the guests shied away from the booths and the operators stopped serving their food. Several minutes into 7pm Joanne Kam appeared and so the event was ‘officiated’. It seemed 30 of the portal’s members took part on the night but it didn’t appear so. Judging from the stalls, there appeared to be less than 30.

The ice-cream boys hard at work. The ice-creams are delicious.

Most of my friends tried most of the selections featured. I only stopped at the ice-cream counter, which I think was called Vedablu (Phileo Damansara 1) and Wrapstarzz (Wangsa Walk Mall). I have to say the offerings at these two outlets were worth a try as I did enjoy the Beef Wrap although a friend of mine said the filling was too dry. And everyone agreed that the yoghurt ice-creams were good.

Good food = Good fun?

I came with a friend and we had initially planned to hang out at the club and do some catching up with our media friends. But a majority were just trapped in KL’s Friday traffic madness; changed plans and ended up going elsewhere. So we left very early, about half an hour or so after Joanne’s appearance.

If the event was aimed towards a great fun night eating and drinking, it turned out to be, what the Malays would say a night of curi curi makan (trying bits and pieces here and there). Having spent most of our time in the publishing world at food reviews, launches and events, my friends and I were not impressed with this particular 'eat and be merry’ invite. It was just the wrong venue, the wrong ambiance and the wrong night.

Plenty of choices?

However, creating the portal and the purpose it serves is a great idea. Now no one needs to call the media in the middle of the night asking where can they get great food as they are traveling all the way from Ipoh to eat in KL.

Oh, by the way, while watching the GoMakan.com videos included in the press package, did the host Debbie Chien say “sh.t”when she fell to the floor? If she did, there goes all the chic and class and the beautifully made face and stunning figure hugging dress.

This lady's stall got rave reviews for the curry puffs but for the life of me can't remember the name of the company.

And oops! Just as I was finishing this post and checking facts, I called one of the GoMakan members on her handphone listed in the press release and she wasn't happy her mobile number is in there. YIKES again!

An Online Food Directory

GoMakan.com is an online food-based portal that serves as a directory facilitating the search for eateries in Malaysia.

Owned and operated by Monhan Holdings Sdn Bhd, GoMakan.com sees the support of Malaysia’s F&B outlet owners searching for a bigger, better and faster way of reaching their audience. Anyone who has Internet access would be able to tap into this food site.

Shin Kajiwara, Chief Executive Officer of Monhan Holdngs Sdn Bhd, said the portal serves as a venue for food outlet owners and food fans to interact over their one big love – food. He said the portal will draw everyone, local and international, together.

Every outlet owner is given a platform to highlight their menu through images displayed online and their full menu listing. To help customers in making their choice on which eatery they would like to visit, each operator provides comprehensive and up-to-date information on their outlet.

Part of GoMakan's homepage.

As with most portals, GoMakan.com also has features such as the search engine, user-driven dining reviews as well as a web TV channel that runs food shows produced by the GoMakan team. GoMakan has also partnered with the soon-to-be-launched IPTV’s Emagine to enable their contents to be viewed in hotels, private homes and hospitals.

Currently, GoMakan is concentrated only on food outlets in the Klang Valley. However, it has already prepared its business expansion to include the entire country.

Businesses interested in being featured on the portal pay a yearly subscription to be listed as a commercial member. They are then given access to information such as traffic flow, source assessment, search trends and demographic breakdown. All these information allow them to drive traffic to their outlets.

Shin Jaiwara, whose real name is Chong Yu Hsin has worked and lived in Japan for 15 years. He is from the IT industry and has worked in some of Japan’s prestigious companies. In 2011, Shin decided to return to his homeland, Malaysia with the desire to shape and change the world of the web and the Internet not only for Malaysia but also Southeast Asia. And that was how Monhan Holdings Sdn Bhd came about.

First Impression Counts

M. Ismail is one of NewsFlashMedia’s team members. She's home again in Kuala Lumpur after her six months stay in the UK. So what's life about since she got home?

WHILE I was in UK for six months I did not really miss our local Malaysian food. I think it’s because I don’t eat a lot and I only eat things that I like. Some friends say I’m not adventurous despite having helmed the F&B Desk in my past job.

About the only thing I missed while abroad were our local fruits, the durian and rambutan. And thanks to the hot weather I had to wait a month before I could indulge once I got home. While I’m not  a terrific cook, the few dishes that I love, I excel in cooking them. So no complaints there.

Being in the UK showed me one thing: Malaysians do not take pride in their local cuisine. This is reflected in the quality of the Malaysian dishes served in some of the Malaysian-owned food outlets found in the UK. I feel adapting the local recipes to the taste buds of the world is understandable but adapting does not mean sacrificing quality.

So, of course, it is understandable that I just couldn’t wait to sit myself at a typical Malaysian cafe that serves local favourites like Lontong and some kuih muih (local cakes).

The outlet has a corner showcasing some traditional kuih.

Once in a while when I have more time in my hands I’d pop by at Giant hypermarket in Kota Damansara as it’s very close to where I live. I’d take my breakfast at some of the little cafes in there; simple servings of Nasi Lemak accompanied with Teh Tarik or Nescafe kurang manis (less milk/sugar). I had a bit of time in my hands today and off I went to Giant to try the food served at a newly opened cafe. It serves a more traditional selection such as Ubi Rebus served with sambal (spicy chilli dish) and ikan masin (salted dried fish). I’ve tried a few of their kuih before and I am not very impressed. But, I believe every outlet deserves several tries before I make a final conclusion so there I was at the outlet again for an eat-in.

There was quite an impressive selection on the menu – noodle and rice dishes as well as servings of breads and kuih muih. The Nasi Empit (pressed boiled white rice cake) served with Rendang Daging or Ayam (A traditional meat dish) and Kuah Kacang (thick sauce made of roasted groundnuts and chilli)  caught my attention. I love Nasi Empit and Kuah Kacang in the mornings and not many outlets serve them. The one place I know that did was Cheechah also in Kota Damansara but they have since wrapped up.

BUT look at what I got!

Something is clearly wrong with the outlet's food presentation.

Isn’t this the most horrible way of serving food to a customer? They use plastic plates that you normally get in low-end office canteens and the food seemed to have just been plonked onto the plate. It made me wonder if they thought I was a stray cat or something.

The Nescafe Tarik was worth my time.

The wait staff had my Nescafe Panas (hot Nescafe drink with milk) with her as well and with the bottom of the cup all wet from the overflowing drink, she just placed it on the table, minus a saucer. I took the only piece of serviette she gave me and used it as a place mat. She didn’t even blink an eye, even when I said to her to bring me a few more serviettes. I hate my drink served in a cup. I prefer a mug and if it is served in a cup I expect a saucer to come with it as well. The saucer is clearly missing here.

The Kuih Lapis is okay though not the best one would have tasted.

On top of the Nasi Empit Kuah Kacang I also ordered the Cucur Badak (local savoury) and Kuih Lapis (traditional dessert) to take home. And because of my disappointment over the way the food was served, I didn’t bother ordering my second dish, the Ubi Rebus with Ikan Masin.

My conclusion over the quality of food is that the Kuah Kacang is delicious enough. It has the right consistency and a good balance of flavours. The Nasi Empit though is a bit too hard and using rice of better quality or using the correct amount of water when boiling would help make the difference. The Nescafe Panas is good, so is the Kuih Lapis although it’s a little bit sweet for my liking but the Cucur Badak isn’t worth the money paid.

All in the bill came to RM12.18sen with RM5 going to Nasi Empit, RM2.20sen for two pieces of Kuih Lapis and RM1.80sen for two pieces of Cucur Badak. The drink cost me RM2.80sen. Worth it? No. The food can be of better quality and the drink can be slightly cheaper.

Presentation of food is lacking attention but the Kuah Kacang and drink get half a thumbs-up.

Kwemwe Enterprise is at:
Lot G19, Giant Kota Damansara
No. 16 Jalan PJU 5/1
Kota Damansara PJU 5
47810 PETALING JAYA

Recommendation to owner:
You need to rethink your art of food presentation, no matter how simple.

Recommendations to customers:
•    Don’t eat there if you are particular on how you are served.
•    Don’t expect great food as the quality differs from one dish to the other.
•    Go if you crave for a good hot Nescafe Panas.

Flattened they may be

M. Ismail is one of NewsFlashMedia’s team members. She's home again in Kuala Lumpur after her six months stay in the UK. So what's life about for her once on homeground again?

AFTER a week and a half of being home, I managed a visit to Waroeng Penyet at The Curve shopping mall. That’s my frequent spot for delicious Ayam Penyet dish. It’s not so much the chicken that I like but the Fried Tempe (fried soya bean) and the fresh and crispy raw cabbage. Dipped in the outlet’s chilli sauce, they taste just remarkable.

My favourite Ayam Penyet at The Curve's Waroeng Penyet.

Ayam is ‘chicken and Penyet is to ‘flatten’. Ayam Penyet is a traditional Indonesian dish originating from East Java. The name of the dish refers to the cooking process where the meats are smashed flat after deep frying. This loosens the meat from the bone.

A basic serving comprising several pieces of fried chicken wings, a few pieces of Fried Tempe and Tauhu and a small helping of raw cabbage served with Sambal Cili will cost about RM13. The price includes a drink and my favourite is the Jus Jeruk Limau. If you have a big appetite you might want to order bigger portions.

The outlet also has a fish version of penyet dishes. At times I do takeaways to enjoy at home.

I like the food here as there are several other types of ‘penyek’ dishes available although my regular item of order is the chicken wings. The outlet’s clean, the wait staff aren’t remarkable but okay. However, what I don’t like is the noisy karaoke sing-along shown on the nasty big screen. That drives me nuts!

Waroeng Penyet is at:
Lot 131, 1st Floor, The Curve
No. 6 Jalan PJU 7/3
Mutiara Damansara
PETALING JAYA
Selangor
Malaysia

Recommendations to owner:
Lower the volume of the karaoke music.

Recommendations to customers:
Eat your heart out!

COURSES@HTC - Pro Culinary Cert

PROFESSIONAL CULINARY CERTIFICATE
Art & Science of Molecular Cuisine

* Material: Courtesy of THE FRENCH CULINARY SCHOOL IN ASIA @ HTC in Asia Sdn Bhd

ONE of this century’s most important invention is the new science of molecular gastronomy – the application of scientific principles to the understanding and improvement of food preparations,which has inspired a plethora of wild, crazy, delicious and unique dishes. With advancements in technology and knowledge, we can do a lot with food to heighten the dining experience. Add some liquid nitrogen to your edible creations and watch it bring much amusement and awe at the table. The use of liquid nitrogen in food is still in its infancy and the possibilities are vast and begging to be explored. Combining theatrics with taste, liquid nitrogen can appeal to more than science nerds.

Learn the secrets to the mysterious chemistry of taste and texture with Chef Martin Lippo, one of the most experienced trainers of scientifically innovative cooking from Spain, the hotbed of molecular cuisine. He will be in KL for an exclusive series of workshops to reveal to you the Art and Science of Molecular Cuisine, focusing on the foundation in Vacuum Pack Cooking and New Cooking Techniques & Technologies.

Join Martin’s Futuristic Cocktail Savouries & Sweets and Innovative Starters and Main Courses, and be among the first chefs to introduce nitro-lolly pops, nitro-dust, cotton paper, cotton raviolis, pearl citrus, and more, to your menu to excite jaded Malaysian palates with fun-tastic results using the cotton candy machine and siphon, among others.

VACUUM PACK COOKING
Date: Thurs & Fri, May 2 & 4

Learn the advantages and disadvantages of vacuum-pack cooking, types of equipment and various types of cooking bags, how to control the internal temperature of the cooking products, types of vacuum and their uses, varieties of gases and their uses, indirect cooking method, cooking at low temperatures. Featured recipes include infused oils, vinegars, slow cooking meats and more.

NEW COOKING TECHNIQUES AND TECHNOLOGY
Date: Mon & Tues, May 7 & 8

How to work with liquid nitrogen cotton candy machine and siphons, new ways of presentation, concept and ideas and the equipment and new technology of gelatins and texturisers. Featured recipes include mango caviar, nitro-lolly pops, nitro-dust, hot and  cold espumas and more.

FUTURISTIC COCKTAIL SAVOURIES AND SWEETS
Date: Wed & Thurs, May 9 & 10

Learn to make tantalizing out-of-the-box bite-sized finger-food to surprise and thrill guests at high-society parties. Featured recipes oysters with herbs caviar, foie gras bonbons, strawberry pie tees with vanilla foam, basil and more.

INNOVATIVE STARTERS AND MAIN COURSES
Date: Fri-Sat, May 11 & 12

It’s easier than you think to make meals in the most unexpected of ways – once you have been shown how and having the tools. Create new starters and main courses like never before with Chef Martin.

Featured recipes include texturised Caprese Salad, Shrimp Carpaccio with soy sauce air, Smoked Duck with Ameretto and Slow Cooked Egg Yolk and Mango.

COURSE FEE:
RM 1,600 per participant for a two-day workshop
RM 2,800 per participant for a four-day workshop
RM 3,750 per participant for a six-day workshop
RM 4,850 per participant for an eight-day workshop

Course fee includes:
-  Professional Culinary Certificate
-  Course manual and CDR with the standard recipes

VENUE:
The French Culinary School In Asia
HTC in Asia Sdn Bhd (Co. No. 634020-A)
8th Floor – Annexed Block, Menara IMC
No.8 Jalan Sultan Ismail
50250 Kuala Lumpur
Malaysia
Opening Hours: Daily 9am – 5pm

HOW TO GET THERE:
The building is next to Concorde Hotel, Kualka Lumpur. Please take car park lift to 8th floor.

ENQUIRIES:
Tel: +603 2026 9188
Fax: +603 2026 4188
Email: professional@htcinasia.com

Additional Details:

Our programmes are 100% claimable under the Skim Bantuan Latihan (SBL) from the Human Resources Development Berhad (HRDB). Please apply with the HRDB http://www.hrdf.com.my/

, with the following: Form PSMB/SBL/1/01, Course Content and Presenter’s Bio-data

 * Your application, together with course fee must be forwarded to HTC in Asia Sdn. Bhd. at least five working days before course commencement. Kindly contact us for course content and trainer’s CV.

ABOUT THE TRAINER:

Martin Lippo is a new-age culinary consultant trainer based in Barcelona, Spain. His specialises in new cooking techniques and technology, such as the application of liquid nitrogen in the kitchen, molecular cuisine, vacuum pack cooking (sous vide), espumas, soda and siphon work among others. As director for R&D for 100%Chef, a company fabricating and distributing innovative cook’s tools and equipment, he is very much immersed in the exciting world of cutting edge kitchen technology to help cuisine professionals achieve new goals.

Sommelier Cert @ HTC

HTC IN ASIA – THE FRENCH CULINARY SCHOOL IN ASIA
PROGRAMME UPDATES - APRIL 2012

•    Material: courtesy of HTC

PROFESSIONAL SOMMELIER CERTIFICATE
•    For details please see Courses @ HTC

Module 1:
The Wine Fundamentals
April, 11 and 12, 2012
Instructor: Jean Michel Fraisse
Daily, 9am–5pm

Module 2:
Wines of the Old & New Worlds
April, 16-17. 2012
Instructor: Bruno Casassus
Daily, 9am–5pm

Module 3:
Wine Pairing, Sales & Cellar Management
April, 23–24, 2012
Instructor: Bruno Casassus
Daily, 9am–5pm

Courses @ HTC in April

HTC IN ASIA – THE FRENCH CULINARY SCHOOL IN ASIA
PROGRAMME UPDATES - APRIL 2012

* Material: courtesy of HTC  in Asia Sdn Bhd

PROFESSIONAL SOMMELIER CERTIFICATE

Module 1:
The Wine Fundamentals
April, 11 and 12, 2012
Instructor: Jean Michel Fraisse
Daily, 9am–5pm

RM 1,600 per participant for one (1) module
RM 2,800 per participant for two (2) modules
RM 3,750 per participant for three (3) modules

Module 2:
Wines of the Old & New Worlds
April, 16-17. 2012
Instructor: Bruno Casassus
Daily, 9am–5pm

RM 1,600 per participant for one (1) module
RM 2,800 per participant for two (2) modules
RM 3,750 per participant for three (3) modules

Module 3:
Wine Pairing, Sales & Cellar Management
April, 23–24, 2012
Instructor: Bruno Casassus
Daily, 9am–5pm

RM 1,600 per participant for one (1) module
RM 2,800 per participant for two (2) modules
RM 3,750 per participant for three (3) modules

Course Fee Includes:
- Certificate
- Course manual
- Lunch / coffee & tea

In the first module, you will be exposed to all the elements involving the wine business including the viticulture, vinification, and regional laws. You will begin to develop wine tasting skills by studying old and new world wines, as well as sparkling and fortified wines.

 The second module provides an in-depth study of the old and new world wine producing regions. You will learn the geographical, historical and cultural significance of the wines in each region. And what’s better than learning by tasting! You will have the chance to taste premium wines from the regions.

 The third module will unravel the myths and mysteries surrounding the art and science of successful wine and food matching. The programme offers a hands-on experience that challenges your senses and perceptions in the kitchen and tasting room. It also introduces you to the practical duties of a sommelier with extensive tasting session focusing on the current vintage releases.
 
ABOUT THE TRAINERS:

JEAN MICHEL FRAISSE has opened and operated numerous restaurants and catering businesses in France and Asia in a career spanning 33 years. A graduate of the Masters in Hospitality, Tourism and Spa Management course from the University of Toulouse in France, he has been providing consultancy services to the hospitality, tourism and food businesses in Asia for the past decade. In his home country, he was a chef de cuisine at age 20 and an executive chef when he was merely 23 years old.

His company, HTC in Asia and The French Culinary School in Asia are committed to provide the highest quality training for hotels, resorts, restaurants and business entrepreneurs in Asia Pacific to arm their employees or individuals with the right skills.

BRUNO CASASSUS was born in the southwest region of France. He graduated top of his class with a Masters in Hospitality, Tourism and Catering, and was also awarded the Masters of Engineer for Hospitality, Tourism and Catering.

Casassus comes from a family of hotel and restaurant owners. In Scotland, He gained his sommelier experience in one of the Michelin-star restaurants in Scotland. After managing the Wine Club in the famous Toulouse Hotel School in his home country, he worked as a Restaurant & Banquet Manager and Sommelier.

For the past six years, he has been conducting F&B Excellence training programmes under HTC IN ASIA in Malaysia, Thailand, Indonesia, Maldives, France, Mexico, Bahamas, Dominican Republic, Australia, Tahiti, Japan and China.

VENUE:
The French Culinary School In Asia
HTC in Asia Sdn Bhd (Co. No. 634020-A)
8th Floor – Annexed Block, Menara IMC
No.8 Jalan Sultan Ismail
50250 Kuala Lumpur
Malaysia

HOW TO GET THERE:
The building is next to Concorde Hotel, Kualka Lumpur. Please take car park lift to 8th floor.

ENQUIRIES:
Tel: +603 2026 9188
Fax: +603 2026 4188
Email: professional@htcinasia.com

Additional Details:
HUMAN RESOURCES DEVELOPMENT BERHAD (HRDB):
Our programmes are 100% claimable under the Skim Bantuan Latihan (SBL) from the Human Resources Development Berhad. Please apply with the HRDB, with the following: http://www.hrdf.com.my/http://www.hrdf.com.my/
Form PSMB/SBL/1/01, Course Content and Presenter’s Bio-data

 * Your application, together with course fee must be forwarded to HTC in Asia Sdn Bhd at least five working days before course commencement. Kindly contact us for course content and trainer’s CV.

Lebanon's Finest Wines

Château Musar on March 28

* Material: Courtesy of Cuisine Studio Sdn Bhd

La vie en rose
Restaurant francais.bar.bakery.shop
39 Jalan Raja Chulan
50200 Kuala Lumpur

Presents

Château Musar
An evening of ‘vertical tasting’ of Lebanon’s finest wines
Wednesday, March 28 from 7pm onwards

RM 295 ++ per person
Prices are subjected to 10% service charge & 6% Government tax

By reservation only:
Enquiries: +6012 2905342 (Vicki) or +6 012  290 7645 (Alex)
General Line: +6 03 2078 3883
Fax: +6 03 2026 4188

The wines of Château Musar, established 1930, are unique expressions from Lebanon, a country with an ancient wine-making culture, as the vines have been cultivated from Lebanon’s high altitude Bekka Valley. The grapes used to make Château Musar red are Cabernet Sauvignon and Southern Rhône varieties of Cinsault and Carignan from long established mature vines.

Winemaking in Lebanon, started with the ancient Phoenecians 6000 years ago, pre-dates winemaking in France. While Chateau Musar wines have been compared with Bordeaux and Burgundy wines, the style is unique – call it out-of-the-box if you like, but there is never a dull moment with a bottle of Chateau Musar, which is not priced very high, is organic, and has a remarkable capacity for ageing.

Chef Jean-Michel, who has always loved the interesting wines of Chateau Musar, has paired it with a classic and elegant menu to show off the wines – and he has added Chateau Musar to his stable of French-only wines in the restaurant.

We invite you to discover Chateau Musar – one of the most written-about wines and promise you a memorable evening. Ralph Hochar, grandson of Chateau Musar founder, Gaston Hochar, will guide you through the tasting.

Menu

Château Musar 2001
Porcini soup and truffle chantilly

~~~~~~~~

Château Musar 2001
Cured Foie Gras, Château Musar jelly and cinnamon scented pear

~~~~~~~~

Cuvée Musar 2004
Crayfish ragout américaine style with parmesan cracker

~~~~~~~~

Château Musar 1999
Slow cooked veal flank with liquorice jus, truffled mash and petite ratatouille

~~~~~~~~

Château Musar 1998
Assortment of cheeses, sweet and sour green tomato jam

~~~~~~~~

Café gourmand
Mini tatin tart, frozen nougat and white peach mousse

COURSES@HTC - Chicken Dishes

WEEKEND LEISURE WORKSHOP

* Material: Courtesy of THE FRENCH CULINARY SCHOOL IN ASIA @ HTC in Asia Sdn Bhd

GLORIOUS CHICKEN DISHES

Date: Sat, March 24

Time: 10am - 1pm

Fee: RM200 per person

Come and join Chef Jean Michel to learn six fantastic recipes; Chicken a la kiev, Chicken cordon bleu, Chicken a la king, Chicken Maryland, Chicken a la crème and Chicken Cacciatore to delight your family and friends with.

VENUE
The French Culinary School In Asia @ HTC in Asia Sdn Bhd
8th Floor - Annexed Block, Menara IMC
No. 8 Jalan Sultan Ismail
50250 Kuala Lumpur

HOW TO GO THERE:
The building is next to Concorde Hotel, Kuala Lumpur. Please take car park lift to 8th floor.

ENQUIRIES:
Tel: +603 2026 9188
Fax: +603 2026 4188
Email: professional@htcinasia.com

Additional Details:
2012 LEISURE COOKING CLASS VOUCHER of:
5 Leisure Cooking Classes @ RM 850.00
10 Leisure Cooking Classes @ RM 1,500.00
Valid for leisure cooking classes only
Terms & condition: net price - no additional promotion - vouchers are nominative

•    Cooking Class Gift Vouchers - The above sessions are available for redemption using the cooking class gift vouchers or the De Dietrich Cooking Vouchers.

COURSES@HTC - Pumpkins and Pizzas

WEEKEND LEISURE WORKSHOP  
* Material: Courtesy of THE FRENCH CULINARY SCHOOL IN ASIA @ HTC in Asia Sdn Bhd 

ALL ABOUT PUMPKIN
(Morning session)

DETAILS OF WORKSHOP:
Date: Sat, March 17
Time: 10am - 1pm
Fee: RM200 per person

Most parts of the pumpkin are edible, including the flesh, the shells, the seeds, the leaves, and even the flowers. When ripe, the pumpkin can be boiled, baked, steamed, or roasted. In this workshop Chef Jean-Michel will feature Pumpkin Crème Brûlée, Pumpkin Jam, Green Apple & Pumpkin Soup, Roasted Rumpkin, Calamari Saffron & Pumpkin Risotto and Sweet Potato & Pumpkin Velouté.

ALL ABOUT PIZZA
(Afternoon session)

DETAILS OF WORKSHOP:
Date: Sat, March 17
Time: 2pm-5pm
Fee: RM200 per person

There’s nothing like the mouth-watering smells of home-made pizza straight from the oven. Forget the frozen substitute, Chef Jean Michel will introduce the secret of creating an authentic Italian pizza in this workshop, using the traditional recipe to create the perfect crust and base and simply the freshest ingredients only. You’ll learn how to make this age-old classic the way it’s meant to be made. Chef Jean Michel will feature Pizza dough, Pizza Margherita, Four cheeses, Four Seasons, Calzone, Panzerotti and Pumpkin Pizza.

VENUE
The French Culinary School In Asia @ HTC in Asia Sdn Bhd
8th Floor - Annexed Block, Menara IMC
No. 8 Jalan Sultan Ismail
50250 Kuala Lumpur

HOW TO GET THERE:
The building is next to Concorde Hotel, Kuala Lumpur. Please take car park lift to 8th floor.

ENQUIRIES:
Tel: +603 2026 9188
Fax: +603 2026 4188
Email: professional@htcinasia.com

Additional Details:
2012 LEISURE COOKING CLASS VOUCHER of:
5 Leisure Cooking Classes @ RM 850.00
10 Leisure Cooking Classes @ RM 1,500.00
Valid for leisure cooking classes only
Terms & condition: net price - no additional promotion - vouchers are nominative

• Cooking Class Gift Vouchers - The above sessions are available for redemption using the cooking class gift vouchers or the De Dietrich Cooking Vouchers.

Day Trip to Muswell Hill

M. Ismail is one of NewsFlashMedia’s team members. Since late October 2011 she has been living in London and France before making her way home again in mid May. In this post she tells of an afternoon spent on the High Street of Muswell Hill, a suburb of North London. 

THERE was quite a bit of sun yesterday and the temperature was 15°C. It is still chilly for the average Asian who has not adapted to cold weather but a good enough reason for me to leave the winter coat behind when I step out of the house.

Yesterday’s little ‘adventure’ was to walk the High Streets of Muswell Hill, a 25-minute bus ride from where I live. If I was looking for the more up-market fashion label outlets here I would be disappointed because there was none. But I wasn’t. I enjoy going to the smaller towns because they have a different feel and energy altogether.

I came across several fashion outlets that have quite an interesting selection of affordable items. But there are also the more pricey pieces that wouldn’t hurt sitting in my wardrobe. And with most High Streets in England, charity shops like Cancer Research and Oxfam are easily found. If you are not paranoid about wearing second-hand items you might find some great buys from these outlets. I saw two beautiful leather jackets in mint condition today at these outlets. I didn’t get them but I hope they will bring in good money for the charitable organizations that are doing so much for a good cause.

 

They say the best bargains in clothes can be found on the High Streets of England. For me it isn’t so much the clothes but arty home décor stuffs life framed pictures, greeting cards, wall hangers and uniquely designed teapots and rugs that I love browsing through. And I found plenty of these in Muswell Hill, some of which I have not even seen in the big stores on Oxford Street.

One of the things I love doing when I go shopping is to go into stationary stores, art shops and antique dealers. There are so many interesting finds from these stores, some of which you can’t find back home or if you can are much cheaper despite the exchange rates. You just need to know how to nose for a good buy.

All in all I spent about four hours in Muswell Hill. I think it’s a great place to spend a sunny afternoon in as there are a few interesting cafes and bakeries you can just chill at. I did shoot a few photos using an instamatic but I might return to do a proper shoot on another sunny day. It would be fun just to hang out at some cafés and watch the locals go about their business. And I will surely stop by Crocodile Antiques again, a gift store that sells some of the best collection of greeting cards, wrappers, notebooks and crazy gift items. According to one of the staffs (not sure if she is the owner) the store has been there for 22 years, meaning it opened in 1990. I love crafting so this store has a lot of things I’d like to take home. And before I forget, just at the side of Crocodile Antiques is a lovely café tucked in between the two buildings. The outdoor seating area is so charming and English-country like. I wouldn’t mind spending a bit of time here as well.

It was almost tea time by the time I was making my way home so I stopped by Starbucks for my daily dose of coffee. My question is how come the coffee at Starbucks back home doesn’t taste as good as the ones here? My Flat White was simply refreshing and I have to admit that I sneaked my Lamb Kebab in so I can enjoy it with the coffee. I didn’t get kicked out although I know the CCTV was just above my head. Yikes!

Bad Service Causes Poor Appetite

M. Ismail is one of NewsFlashMedia’s team members. Since late October 2011 she has been living in London and France. In this post she talks about her 'not-so-great' eating out experience while in London.

I’M still in London and I’m still wasting my time at the shopping malls. I don’t know why I do that but I think it has a lot to do with escaping the cold so I stick to anywhere that’s indoors (besides the house).

On Monday I was at Westfield Stratford City, the latest Westfield outlet and Europe’s largest urban shopping complex. There are over 200 stores in this mall but I didn’t take that long to go through each one of them. I’m an expert at shopping. Anyway, it was a boring outing as the sale season was over and there weren’t a lot of excitement, the kind you get when every pair of hands is grabbing for a bargain item.

To kill my boredom I decided to feed my stomach, not that I haven’t had breakfast. The mall has an impressive selection of food outlets although not all of the operators are ‘friendly’. I stopped at an Indian food outlet called Indi-Go at the World Food Court on the first floor to have a look at its menu. They have placed two of their menu cards in these light-boxes placed right smack at the entrance so customers can check out the selection. But because I was unsure if I was going to eat there I decided not to obstruct other potential customers while I decide. Instead, I picked up a loose menu card that was placed in a stack at the side and stood away from the queue. The minute I did that, a wait staff posted at the entrance quickly told me off, reaching out for the menu card in my hand with a disapproving look. I was amazed by his ‘manners’ and am wondering if he actually thought I was going to run away with the menu card?

So I decided to leave in a huff, thinking if people want to be in the service industry they had better spruce up their act!

I then stopped at this Thai food outlet called Rosa’s just opposite of Indi-Go. There was quite a long queue and a wait staff was stationed at the side just to assist the crowd. I lingered just outside to see if I can check out the menu and before I knew it the wait staff whipped out a menu card from the stack to his left and handed it to me with a smile. Now that always make a customer’s day! And when I returned the card to him, he again gave a polite smile and even said a thank-you. Maybe the owners of Rosa’s can teach the people behind Indi-Go a lesson or two.

But the biggest disappointment for the day was when I decided to eat at a restaurant located on the second floor. When I entered the restaurant there was zero customers. There was only me and a family member. We sat ourselves at our table by the entrance and a wait staff attended to us immediately. I placed my order as I already knew what I wanted and we informed the waitress to give us some time to place the second order. Minutes later two other customers arrived and sat themselves.

Customers bored of waiting for food to be delivered to the table will occupy themselves with their handphones.

Just instantly after placing our first order my hot Teh Tarik arrived and we placed the second order. Several minutes later, the serving for the second order arrived but my food was still not in sight. The person with me told me to zip my mouth and not complain. Just wait, she said, it will come. Really? She was already digging into her noodles while I was tapping my fingers on the table to keep cool. I got really edgy especially when my order was just a basic Roti Canai with dhall. And how long would it take to heat up an instant Roti Canai on a hot pan? Less than five minutes. I know because I do it all the time at home.

After about 20 minutes or so I decided to ask where my dish has flown to. The outlet manager quickly buzzed about before coming back to me and said it will be ready in three minutes. And voila! The Roti Canai arrived with the dhall in about three minutes. By then the tea was cold, as anyone would know. Imagine drinking tea, cold. Delicious?

(Left) The Roti Canai ordered at Jom Makan, Westfield Centre and (right) the ones ordered at Jom Makan, Westfield Stratford City.

So I dug into the Roti Canai, which were cooked in a rush, as can be seen from the uneven texture of the flour. One out of the four pieces ordered was not even cooked.

See the arrows of the uncooked Roti Canai and the undercooked chicken pieces.

The saddest thing from this experience was when I put my concern forward, first to the wait staff then the outlet manager. Both of them actually asked if I’d like them to replace the piece with another. Well, let me see. What would the ideal thing to say to an unsatisfied customer? From common sense I’d say: “I apologise for that ma’am. Let me prepare you a fresh set” and whizz off to do exactly that. For goodness sake! Your service was crap and you need to ask IF you can put it right? Just put it right instead of making excuses about having a new cook and what not.

Jom Makan outlet at Westfield Centre

And why do I find this so appalling? It’s because I gave Jom Makan the benefit of the doubt. Despite having gone through a similar experience at its Westfield Centre outlet. Service there was extremely slow as well although the group I was with tolerated it as there was quite a crowd. And the meat in its Chicken Masak Lemak was undercooked.

Very nice decor at Jom Makan outlet in Westfield Stratford City.

It's a pity the service doesn't live up to the restaurant's chic decor because I just love the ambience. However, all said and done, that will be the one outlet I’d avoid on future outings. Hopefully others will not experience the same at these outlets.