Being a mom has one of the toughest job descriptions ever. In this upcoming Mother’s day over the weekends (see? even their “day” falls on a weekend so they don’t get days off from work), it’s time for a role reversal and cook her dinner instead.
But for those who can’t or otherwise not capable of doing so, bringing mom for a nice meal would be a good alternative.
Utara Coffee House at Armada Hotel, Petaling Jaya
Last weekends a few of us were invited to Armada Hotel’s Utara Coffee House to sample their Mother’s Day promotion – Loveably Mama:
Mothers also dine for free (subject to 2 moms per group of 10, call for more info). On top of that, the first 10 moms get to have free caricature drawings, plus there are goodie bags, games and prizes too.
the usual buffet spread – fresh oysters and prawns among the dishes
OK, now on to the food choices at Utara Coffee House.
The buffet spread, while not the biggest I’ve been, does offer pretty decent selections considering its price point.
there are some exquisite entrees too, the girls preparing laksa
There’s the raw bar with fresh oysters, prawns, as well as sushi and a selection of sashimi (from their Shokudo Japanese restaurant I assume).
There are also those exquisite little salad and prawn thingy served in a shot glass, cold cuts, satey, and even a noodle bar where you make your own nyonya laksa.
wide variety of food, including many local delights
For the Peranakan promotion that they are having, you’ll also find otak-otak, nyonya chap chai (mixed vegetable), ayam pong teh (stewed chicken), kiam chai ark (salted vegetable duck soup), jui hu char (fried cuttle fish, or nyonya hokkien sengkuang), loh bak, ayam buah keluak, sambal petai, and so forth.
Desserts include kuih kochi, sago gula melaka, kuih onde-onde, pulut tekan with kaya, ang koo kuih, pasembor, and pulut tai tai.
we tried their duck soup, sashimi, sushi
I had some oysters, salad, and cold cuts from the buffet (normal everyday line up), then for the review, we were served several items that were going to be available for Mother’s Day.
We started out with kiam chai ark (salted vegetable duck soup), and it was as authentic as they come. Slightly spicy and absolutely flavorful, something I’m used to growing up in a Penang Hokkien family where Nyonya food is our staple.
The asam sting ray (wish I took some rice) and jiu hur char (sengkuang with cuttlefish) too tasted very similar to what my mom used to make, I really liked them.
asam stingray, nyonya hokkien sengkuang, pulut kuning and rendang, dessert
I enjoyed the pulut kuning too, and while the ayam rendang was good, I must say that I am more used to curry chicken as a companion dish instead. Sushi and sashimi that we had were decent, but as with most buffets, they aren’t exactly going to be those type of offers a life changing experience.
My takeaway from buffet at Armada was that it was genuine, with food true to the origin (Chef is an experience guy originally from Penang and had extensive working experience overseas), and offers very decent value for money.
More photos at facebook page
Address:
Utara Coffee House
Hotel Armada Petaling Jaya
Lot 6, Lorong Utara C,
Section 52, 46200 PJ, Selangor
GPS: 3.104199, 101.640964
Tel: 03-7954 6888 (ext 4557)
Chef Stefano Merlo hail from the kitchen of the acclaimed Rossini’s at Sheraton Grande Sukhumvit, Bangkok, and brought with him a unique take on contemporary Italian cuisine at Favola from 15 – 21 April, 2012. There are over 20 menu items to choose from, and available only for dinner. Ala carte dishes are priced from RM 30++ to RM 250++, while a 4-course set menu is available at RM 300 nett per person or 4-course set menu with wine pairing at RM 450 nett.
We were among the lucky few to be invited to the cooking and tasting session with Chef Stefano last weekend.
Chef Stefano Merlo at Favola, Le Meridien KL
Chef Stefano is a native of Padua in northern Italy and has worked alongside with many highly regarded chefs in prestigious restaurants around the world. This includes Michelin starred Chef Alfredo Russo from “Il Dolce Stil Novo”, and respected Head Chef Toshikazu Tsuji from Enoteca Pinchiorri in Tokyo.
artichokes fritata in preperation
The good chef prepared three dishes for us to sample during the cooking demonstration – Artichokes Fritata, Seafood Risotto, and Milk Risotto with Cherry Parfait.
First, the artichokes fritata, a very interesting preparation of perhaps the most mundane of all ingredients – egg.
artichokes fritata
First, fry eggs with extra virgin olive oil, salt and pepper but keeping the yolks slightly runny. Transfer the fritata in a blender and blend it with cream till smooth. Peel and clean artichokes and steam in oven for 30 minutes at 90c. To serve, pour 3 spoon of fritata and top with artichoke, crutons, shiso cress and extra virgin olive oil.
The only tricky part is that you need a culinary foam maker to make this fritata, but the result was a breakfast with very unique texture and a familiar taste, it was very nice.
seafood risotto, plenty of bisque is the key
Next was seafood risotto.
lecithin is used to make foam, and seafood prepared separately
Toast rice with butter and a pinch of salt, then cook with clam and mussel stock till rice is ‘al dente’ (slightly hard in the center). Remove from heat and add two tablespoon of butter, then mix rice with parmesan cheese and chopped parsley.
Pan fry or grill the seafood (one by one as they have different cooking time). Make foam by using the remaining clam and mussel stock mix with lecithin (this can be omitted at home). Pour risotto in serving plate, mix seafood and foam to serve.
seafood risotto, almost too pretty to eat
The risotto took some 20 minutes or so to make, and the resulting dish was excellent. It was undoubtedly the best risotto I’ve tried. The generous amount of seafood stock used in the preparation of this risotto made it very rich and flavorful, but at the same time Chef Stefano kept it in check and not overpowering. Exquisite.
milk risotto with cherry parfait
milk risotto with cherry parfait is a dish that takes quite a bit of preparation and a pacojet to prepare, so I guess it is not very useful to share the recipe here, but if you have a penchant for unfamiliar taste, this dessert is a must order. I love it, but Haze find it unsuitable for her taste. It is milky, and has a texture not unlike porridge, but yet undoubtedly a dessert. Try it!
Saturday lunch buffet at Favola
After the cooking demonstration and a taste of all the three creations by Chef Stefano, we were treated with the Saturday Hi-Tea at Favola (RM 88++ from 12pm – 3pm).
The generous spread includes antipasti, salad, dessert, meat, seafood, risotto, pasta, bread, and fresh baked pizzas, and more.
i love the squid ink pasta
It was definitely a very fulfilling session with some familiar faces. Read what the others say.
KY, Haze, Evelyn, Suan, Horng, Mei, Josen
Address:
Favola
2 Jalan Stesen Sentral,
Kuala Lumpur 50470
GPS: 3.135631,101.686476
Tel: 03-2263 7753
A couple days ago we were invited to The Saujana Kuala Lumpur to sample the food that they have for Penang Food Festival. – a little thing that this classy hotel near the old Subang Airport is having from 1 – 14 March, 2012.
It was the first time I find myself at Saujana, the traffic heading there was rather agreeable, and parking is ample and free, what a refreshing idea right? It baffles me why most hotels that aren’t located in the city centre still charges exuberant parking fees that pisses many potential guests. Saujana, you are doing it right.
Penang food festival at The Saujana KL
Overseeing a huge lake and lush green golf course, Suria Cafe surely have one of the best ambiance around town, especially if you are the sort that loves alfresco dining.
For the two week period that Penang Food Festival is running at the restaurant, three chefs from my home town (yes, I hail from Penang) are flown here to prepare many traditional Penang hawker delights to be served right along the usual array of buffet dishes. For those who loves to sample different Penang foods all at one go, this is a perfect chance.
Chef Desmond’s char kuih teow, original Penang style
I got the chance to speak with Chef Desmond, who specializes the fine art of Chinese cuisine but at the same time is also well known for his char kuih teow. Of course, we spoke in Hokkien, as this is almost always my litmus test for anyone who claimed to know the art of Penang food, he did not disappoint.
The char kuih teow that he prepared too, was a plate of mean hawker dish that ranks right up there with some of the bests. No small feat considering this is a pork-free version, I finished the whole plate, every single bit.
char kuih teow, poh piah, apom with banana
Together with Chef Badrol and Chef Wafi, who are also from Penang, these three gentlemen oversees these live cooking stalls at Suria Terrace -
Haze loves the asam laksa, mee goreng, fried oyster and char kuih kak
I’ll be lying if I said I tried everything, I don’t have a huge stomach and at this .. ahem.. age, I don’t exactly eat like a teenager anymore lest the circumference of my waist be overtaking my manly butt.
Anyway! As mentioned, the char kuih teow was very good. The mee goreng stayed true to Penang style, and while slightly dry for my liking, was pretty decent. Char kuih kak too was again a little dry, but the fried oyster was very agreeable with my taste buds. I really liked the blend of spiciness to the point that I was enjoy the egg even after I’d finished the oysters.
Haze had two bowls of asam laksa, that’s cos she is now a bit of an authoritative figure in asam laksa, being a fanatic and all. She proclaimed that it did not disappoint.
chee cheong fun, ais kacang, kopi tarik
I was also happy that they serve Penang style chee cheong fun at the festival, and got the chef to cut me a portion. I always like my chee cheong fun still wrapped, and with all the accompanying sauces, I was happy.
The ais kacang was pretty decent, but perhaps with slightly too much ingredients? Then again I’m sure you can always ask for less during the preparation stage.
appetizers and desserts on the buffet lines
Other than those live cooking stalls, there are also prepared Penang food, these includes sotong kankung, pasembur, chicken loh bak, Penang rojak, pohpiah, and so forth.
Then there’s the buffet lines where you find the usual suspects – croutons, turkey bacon, tomatoes with herbs, olive, tomato, cold cuts, various types of cheese, fruits, salad, soup, kuih, and way too many type of cute little cakes and such. Heaven for those who love it sweet.
some of the other dishes – the lamb cutlet was outta this world
Oh, and how can I forget the lamb cutlets?
The lamb cutlets with herbs and cheese was so tender and awesome that I ate two whole pieces, that is almost a cardinal sin of buffet dining where I usually try to sample as many dishes possible, but the cutlet was worth it, and deserves its own paragraph right here!
The Penang Food Fest at Saujana runs from 1 – 14 March, 2012 and are priced at RM 68++ for lunch and RM 84++ for dinner.
Bon Appetit!
Address:
Suria Cafe
Saujana Resort, Jalan Lapangan Terbang SAAS,
40150 Selangor
GPS: 3.108849, 101.578474
Tel: 03-7843 1234
email: info@thesaujana.com
Shogun Japanese Buffet is a brand name that is no stranger to many buffet lovers, in fact, someone like me, who isn’t exactly a huge fan of buffet, have heard quite a lot about the few Shogun and it’s sister (or mother) restaurant – Saisaki. All of which is owned and operated by the Grand Saisaki Group.
Shogun Japanese Buffet at Solaris Mont Kiara
A couple weeks ago I was invited to the launch of Shogun’s 5th and largest outlet at Solaris Mont Kiara.
Shogun has basically taken over the premise where the ill fated Tenji used to be, and looking at the similarity of the interior layout & furnishing, I suspect that the Saisaki group probably just bought over everything lock stock & barrel, did some minor tweaking, and there you are – a brand new Shogun.
All of which is actually a very savvy business move that probably allows Shogun to price their buffet meal cheaper than competition. (prices can be found on http://www.saisaki.com.my/ maximum of RM 53.80++ for lunch and RM 63.80++ for dinner but there are always various discounts)
Haze & I behind the 100 kg tuna
The Shogun outlet at Solaris is huge. The premise can accommodate 500-600 guests at any one time. The group also plans to open at least another 5-7 outlets nationwide by 2014. So if you’re from Penang or JB, chances are there’s a Shogun or Saisaki coming to you within a couple years.
tuna cutting ceremony, after the speech by Dato’ Michael Chong
The evening got started with a speech by the energetic Dato’ Michael Chong, Managing Director of Grand Saisaki Group, then it was the cutting ceremony of the massive 100 KG maguro (tuna) led by Chef Zainurin bin Mohd Salleh, an expert in Japanese cuisine who is also the head chef at this Shogun outlet.
Then, it was my favorite time of the evening: the time to eat.
from the raw bar – sashimi, sushi, and more
The selection at Shogun is actually quite impressive. It is claimed that about 65% of the menu is Japanese in nature while the rest a combination of Chinese, Western, and Thai fusion dishes.
Rule of thumb for buffet: always start at the raw bar and slowly work your way through stronger tasting dishes. This ensures that your palate is not saturated by heavy flavors too early.
deep fried food, tempura, chawamushi, lamb, dimsum, soft shell crab
At the (mostly) raw bar here you find a huge selection of seafood, sashimi, sushi, oysters, mussel, prawns, crab, and much more. These are mostly Japanese in nature, with some of the usual suspects (ie. raw oyster) you would expect from any international buffet.
Then there’s a whole selection of stuff that are deep fried, with a good selection of tempura and even soft shell crab.
In the warming trays, you find lamb chops, fried rice, fried noodle, beef, chicken, and many dishes that are common to international buffets (ie: not always Japanese in nature).
steamed soon hock, various salad, tomyam soup, herbal soup
My favorite dish of the night was the steamed soon hock (marbled goby fish), a delicacy that has never been associated with buffet dining. The fish was gobbled up pretty quickly, but thankfully refilled quite swiftly too. I think they only serve this at Shogun Solaris and not other branches.
Among the selection of soup were herbal soup and tomyam soup, don’t mix them in a bowl. 
ice cream, jelly, and other desserts
Selection of dessert is perhaps not one of Shogun’s strongest area. While there are jelly, ice cream, mochi, tiramisu and various cakes, there wasn’t anything that really stood out, nor were there presented very well. Then again, we can’t really expect hotel standard pastries at this price point.
The buffet spread at Shogun is impressive for what you pay to get in. The food are for the most part, pretty good, and while you can certainly have a healthy meal (their motto), there isn’t anything that can stop you from going all sinful with plenty of meat, oysters, deep fried food here too.
Shogun’s price list can be found here.
Address:
Shogun Japanese Buffet
Solaris Mont Kiara,
No.2, Jalan Solaris, KL
GPS: 3.174689, 101.659595
Tel: 03-6205 1111
Last week I was invited to a buka puasa dinner at Paya Serai. It is a little bit like going to pasar ramadan at Kelana Jaya, there are over 100 dishes of mainly local delights to choose from, but instead of on a street, you have a comfortable air conditioned dining area, plus you pay a one lump sum instead of having to do so many transactions.
In another word, it is a buffet (duh!)
buffet spread at Paya Serai, PJ Hilton
For the Ramadan month, the buffet spread at Paya Serai is spearheaded by Chef Noor Hisham, so in addition to the international dishes, there are more emphasis on traditional Malay cuisine, which is entirely appropriate if you ask me.
awesome ulam spread, and sambal tempoyak too
I usually start my buffet with cold cuts and oysters (which they serve here too), but at Paya Serai, I can never resist their superb selection of ulam and sambal – especially sambal tempoyak. I don’t know if you can find this fermented durian sambal in any other hotel, it is positively pungent and supremely addictive for those who has a taste on the wilder side.
tempura and such, various kuih muih, ice kacang too
A couple dozen types of Nyonya and traditional Malay kuih muih is something not to be missed as well, and over here they have them in small convenient pieces so you don’t over stuffed your stomach too soon.
There’s a tempura stall and some sushi for those who felt like a buffet isn’t complete without Japanese food, but I didn’t have any but didn’t miss them.
paku, curry, and lala
Among the many dozens of traditional lauk, I was surprised to find paku in the spread, it’s one of my favorite vegetables and was always awesome. Their lamb curry, lala, paru (cow’s lung), and satey were pretty good as well.
I didn’t find baigan bhrata, a Northern Indian eggplant dish to be very delicious, but I guess a couple misses among over 100 dishes is certainly acceptable.
these four plates, and I was stuffed :S
Other than the normal buffet spreads, a few stalls were set up at the front of the restaurant too, offering laksa, nasi lemak, roti jala, and even apom. I tried the nasi lemak and it was pretty good (with beef rendang of course)
The buffet certainly had a lot more dishes than I could bargain for, and we eventually reluctantly leave even though there were more to be tasted. What to do, stomach already completely stuffed, haigh.
more food, and with the guys – Tian Chad, Firdy, Wilson
The buffet is from 7 pm to 10:30 pm. Pricing are as follow:
Do call for reservation cos it gets packed!
Address:
Paya Serai
Hilton Petaling Jaya
No 2 Jalan Barat
46200 Petaling Jaya, Selangor
GPS: 3.10235, 101.64087
Tel: 03-7955 9122
