Category / Western
This is the last food entry for our London Trip, and more importantly, the only place that I was recommended to go by my colleague William who went to the same city just weeks before Haze and myself made the trip that was sponsored by Malaysia Airlines – the restaurant chain is, of course, Burger and Lobster.
Burger and Lobster, London
While most food in London (in our experience) was rather expensive in comparison with what we get in Malaysia, Burger and Lobster somehow manage to provide a sweet deal that is in a way, cheaper than back home.
As the name suggest, this place only offers Burger and Lobsters. After we sat down, we were presented with a drinks menu and no food menu. You would either choose burger, or lobster (baked or steamed), with each dish priced at £20.
As Asian, it was no surprise that we opted for the crustaceans.
baked or steamed lobster with chips, pick one
The lobster dish is very straightforward and simple, you get salad & chips as sides, and butter sauce to go with the seafood. And sometimes simplicity is best when it comes to good quality seafood, the lobster was fresh, succulent, and full of that seafood sweetness. The salad was superb as well, though the chips were again, tastes like deep fried potato cut into thin strips with salt sprinkled on them.
We found that portion was just right as well. If you’re one of the bigger eaters, they do have some bigger sized lobsters instead of the standard 1.5 pounder.
Haze & KY at Burger & Lobster, we certainly enjoyed it
While we went to the branch at Knightsbridge, there are actually quite a number of Burger and Lobster branches in London and a few other cities. If I go back to London again, I will most likely revisit this fantastic chain.
P/S: Pince & Pints is doing something similar in Malaysia, I have yet to give it a try.
Burger & Lobster
Fifth Floor Harvey Nicols
London SW1X 7RJ
GPS: 51.501666, -0.159802
Tel: +44 2072018676
To continue on sharing our trip to London, we now talk about one of the more famous names in the food industry – Jamie Oliver. If you don’t know who he is, you either don’t have a TV, or don’t have any friends who has a TV. In either case, google is your friend.
So, since our hotel, Dorsett Sheperd’s Bush, is so near to Westfield London, we thought of giving Jamie’s Italian a try, one of the celebrity chef’s many restaurants in UK.
Jamie’s Italian at Westfield London
The restaurant has a small alfresco dining area, but the bulk of the seats is actually indoor, it is beautifully decorated with a mixture of rustic & classy feel to it. I thought it exudes class above the price point of this establishment.
The menu is fairly straight forward, you have bread & antipasti, a selection of mains & sides, pasta, desserts, and drinks. There’s also kid’s menu as well.
Gennaro’s Famous Porchetta, Haze
We only sampled two different dishes here at Jamie’s Italian. Haze had the Gennaro’s Famous Porchetta (£13.95), slow cooked pork belly filled wih garlic, chilli & herbs, served with roasted root vegetable, spiced apple sauce, and salsa verde. It tasted healthy and the pork meat portion was pretty good, but ultimately the skin was far too chewy to be edible, I think the Europeans still need to learn from the Chinese on how to roast perfect pork skin.
Stone bass, and I just realized we had an extra item on our bill…
I initially ordered the Venetian Fish Stew, but eventually had to change to one of their specials of the day – Baked Stone Bass (£16.95) due to the unavailability of my initial choice.
The baked bass was beautifully done and sat on a bed of (I assume) mashed potato & radish with cubes of avocado. It was quite balanced and tasted rather good with a bit of extra salt & pepper. I quite liked it.
From the small sample size, I thought Jamie’s Italian was pretty decent for it’s price point. The experience would have been better if I didn’t find out as I write this that the Venetian Fish Stew was actually still in my bill (accidental I think)…… Oh well.
P/S: there’s a branch in Singapore.
London W12 7GB, United Kingdom
GPS: 51.506733, -0.222849
Tel: +44 20 8090 9070
Note: This UK – Malaysia Influencer Exchange programme was organised by Malaysia Airlines.
However, opinions are of my own. Malaysia Airlines flies between London and Kuala Lumpur
twice a day on the A380. There are 8 seats in the First Class, 66 in Business Class and 420
in Economy. Make your flight reservations today on www.malaysiaairlines.com.
If you were to tell me 10 years ago that salad can make a healthy, hearty, and really delicious meal, I’d only believe you 1/3. After all, salad are for girls who wants to look demure and polite having meal in public, right?
Well, Chai Bar proved me wrong.
Chai Bar at Oasis Square, Ara Damansara
One of the Chai Bar’s co-owner, Dennis, is a close friend of Haze. So to be honest, we’ve heard of the concept and already been to the pre-tasting events before the restaurant was even opened.
It was a concept that isn’t completely new, salad bars such as these are already quite popular in Singapore and other countries.
salad isn’t just lettuce with thousand island sauce
The concept is simple, choose from some 70 different ingredients such as freshly washed and cut vegetables to beans, cheeses, nuts, pickles, and roasted vegetables. Plus, you also get to add smoked salmon, shrimp, poached chicken or grilled beef (just in case you think salad is only all about greens). To complete the meal, pick from some 15 different dressings.
Voila, you have yourself an awesome healthy meal.
chicken rice, superfood, steakhouse, sombrero
For the review session we tried 7 different salads with some from their “fab 10” selections, basically ten different mixes of salad for those who doesn’t want to scratch their heads choosing your own combination from 70 different ingredients. These salads are priced from RM 16-20, a very good value for what you get in my opinion.
Chicken rice came with spinach, red rice, onions, cucumber, bean sprouts & poached chicken and dressed with Sesame Soy. Here the chicken is cooked sous vide so even though it’s breast meat (my least favorite but healthiest option), it was still very juicy and rather delicious.
Superfood had mixed leaves with sweet potatoes, beets, avocado, dried cranberries, pine nuts, pumpkin seeds & quinoa dressed in peanut sauce. A mixture of all the healthy ingredients you can think of. Very nice texture to munch on.
Steakhouse is a salad for the men, I mean, steak, kan? Baby spinach with baby potatoes, tomato, caramelised onions & grilled beef. I like the dressing in this one – blue cheese! If you’re not a fan of blue cheese, you can always opt for another dressing.
If you like a little bit of Mexican, try Sombrero. Mixed lettuce with 3-bean mix, corn, tomatoes, onions, mixed peppers, cheddar cheese, tortilla chips & grilled beef. This salad is dressed with avocado and topped with salsa.
bibimbap, caesar, california girls
Fancy Korean style salad? Baby spinach with red rice, cucumber, carrot, mushrooms, bean sprouts, hard boiled egg and grilled beef. Sweet Gochujang. Sprinkles of kimchi makes for a bowl of Bibimbap.
Caesar, the most common of all salad, turned out to be our favorite. The sous vide chicken that’s lightly grilled was superb, and the Green Goddess dressing compliments romaine lettuce, croutons, onions, hard boiled egg, beef bacon, Parmesan cheese and grilled chicken really well.
According to Dennis, California Girls is one of the most popular salads with the ladies. A bowl that’s inspired by Japanese cuisine, with mixed lettuce, red rice, avocado, carrot, cucumber, cherry tomatoes, hard boiled egg, pickled seaweed & kaori-hako. Wasabi Mayo. Dusted with roasted seaweed and ebiko. I thought the ebiko was a really nice touch.
refreshing drinks at Chai Bar
Juices goes for RM 7.50 and smoothies RM 8.50. We had kaffir lemonade, watermelon & mint, and of course I went for avocado. They complements the food well, and I think make for good afternoon “snacks” on their own too.
KY, Haze, Dennis (co-owner), Cheesie & Junya
Chai Bar is really a trailblazer for salad in this side of Klang Valley, I really hope they thrive and open up more restaurants, and hopefully one near my workplace. Good job Dennis!
G31, Oasis Village
Oasis Square Ara Damansara,
2, Jalan PJU 1A/7A, Petaling Jaya
GPS: 3.114834, 101.574750
Tel: 03-7832 3138
Every once in a while, I get invited to one of these fancy dinners that I imagined myself being a part of when I was working as a casual worker at a five star hotel in my high school days.
I thought that it’d be pretty awesome sitting down having a number of different courses of almost bite size food served in plates that are unnecessarily large, and wouldn’t it be even more cool if they have different drinks for each dish?!
That’d really be living the life, won’t it?
A Premium Wine Affair, Senja at Saujana Hotel
Well, last Friday was one of such days, and yes, that’s another teenage-hood dream come true moment (though not the first time).
I was invited to “A premier Wine Affair of the Saujana Hotels & Resorts Wine Collection“, a private event hosted by the Saujana to unveil its new wine collection.
Charcoal’s Australian Chef Robert Johnston
The wines were specifically made from Frankland Estate, Margaret River, Western Australia, a well-renowned winery with an approach to winemaking that values the importance of soil and environment.
In the kitchen was Charcoal’s Australian Chef Robert Johnston who prepared a distinctive five course menu to pair with the wines for a night of, well, wine and dine.
By the way, you can only get these wines from The Saujana
Note: Instead of paraphrasing the note and pretend that I know exactly how to describe these wonderful wines, I’m going to include the tasting note here verbatim, and by the way, most media/writers do get tasting notes for wine/whisky, we can’t magically come up with fantastic descriptions that are all pretty much the same.
lightly cured salmon, pomelo, cucumber, verjuice jelly
After socializing a bit with the crowd, we sat down and dinner began, our first dish was the lightly cured salmon, pomelo, cucumber, verjuice jelly to be paired with Souvignon Blanc Semillon 2014. Refreshing and easy on the palette.
Tasting note: On the nose it shows exotic fruit aromas, lychee, mango, rose, quince and spices. On the palate it exudes a powerful, burst of fruit, flattering and round with lightly spicy finishing.
poached chicken and crispy noodles, shitake tea
Second course was poached chicken and crispy noodles, shitake tea. Paired with Chardonnay 2013, Miles from Nowhere.
The shitake tea makes an interesting base with its slightly bitter after taste, reminding me of chicken essence in a way. Crispy noodle provided interesting texture to the otherwise quite muted poached chicken. Very Asian-ish.
Tasting note: Butterscotch and ripe stone fruit flavours, with a rich and luscious creamy mouth feel. A complex wine with a spicy oak finish
char grilled duck breast, sweet onion puree, apple & radish, balsamic reduction
Third dish was char grilled duck breast, sweet onion puree, apple and radish, balsamic reduction. Paired with Merlot 2014.
Really love the duck breast with the hint of charred taste. The Merlot carries mulberry and red plum fruit aromas, a touch of earthy complexity that went well with duck.
Tasting notes: Medium ruby red in colour. Alluring strawberry, mulberry and red plum fruit aromas with subtle hint of French oak spice and a touch of earthy complexity.
black Angus tenderloin, roasted pumpkin risotto,
oyster mushroom, bone marrow and parsley sauce
The main dish was black Angus tenderloin, roasted pumpkin risotto, oyster mushroom, bone marrow and parsley sauce. Paired with Cabernet Souvignon 2012. While the Wagyu from Hanaya a couple days ago was heaven, I still enjoy Angus beef with its more profound texture.
Tasting notes: A powerful yet elegant wine. Soft and rich with full body. Well rounded tannins on the palate with concentrates fruit flavours and provides a great length on the finish.
coconut rice, caramelized banana, candied coconut and chili
Coconut rice, caramelized banana, candied coconut and chili as dessert to end the night. Good food with excellent company, what a great way to start the weekends.
great company and awesome food with delectable wines
The other wines we tried were Sauvignon Blanc Semillon 2014 from Grape Expectations Estate, Margaret River, and Merlot Cabernet Sauvignon Cabernet Franc from Frankland Estate.
Saujana Golf & Country Club,
Jalan Lapangan Terbang SAAS,
GPS: 3.106865, 101.575285
Tel: 03-7846 1466
A couple weeks ago I participated in a pretty special gastronomical event – the Martell Tricentenaire Gala Dinner at Genting Highland. I think it is safe to say that having a product on the market for 300 years is an amazing feat.
Martell Tricentenaire Gala Dinner, Genting Highland
When the house of Martell was founded in 1715, the Ottoman Empire still exists, United States as a country has yet to be formed for another 60 years, and KangXi emperor was ruling China (there’s a joke that goes “which Chinese emporer is blind?”). Who would have thought that the same product still exists after a dozen generations later?
Martell Cordon Bleu, Martell Cordon Bleu 1912, Martell XO
To celebrate this occasion, Martell hosted a grand gala dinner at Genting International Convention Centre, and I was very lucky to be among the invitees. The gala dinner drew from the tradition of Jean Martell, the creator of this fine cognac 300 years ago, who loved to host his friends at Chateau de Chanteloup, purchased by the Martell family to receive prestigious personalities from around the world.
As a celebration of the art of gastronomy, Martell arranged for Elegantology to prepare food. I’ve sampled their food on a previous occasion before, so you could say that I have some high expectations.
Citrus Infused King Prawn & Salmon Tartare
We started the night with Citrus Infused King Prawn and Salmon Tartare. The dish came with poached king prawns on skewer with avocado, and marinated salmon tartare & a side of yee sang to keep honor the Malaysian Chinese New Year tradition of “Lou Sang” (which was done on stage as well). We paired the starter with Martell Cordon Bleu.
Black Chicken Ginseng Soup with Abalone, Sea Cucumber, Scallops, Fish Maw
The second dish was not on the menu, but turned out to be our favorite of the night. A luxurious black chicken ginseng soup that is laden with abalone, sea cucumber, scallops, fish maw, and mushroom.
It was one of the best double boiled soup I’ve ever had, I would place it even higher than the one from Elegant Inn, which I really liked. It was complex, sweet, and yet not overly thick or complicated. If I can have one soup for the rest of my life, it’ll be a toss up between this and the best of what bak kut teh can offer.
Peppercorn Marinated Smoked Duck & Foie Gras Terrine
Sea Bass, Steamed on Rich and Spicy Broth Infused with Tumeric & Egg
Continuing with the European theme, we then had peppercorn marinated smoked duck & foie gras terrine served on onion confit and raspberry vinaigrette. Smoked duck did not disappoint, but I had wished that they would serve foie gras as is instead of in the form of terrine. Then again, if you have to prepare food for some 1000 people, I suppose getting perfectly seared foie gras and served while hot may be a tall order.
Next up was steamed sea bass on rich and spicy broth infused with turmeric and egg white on asparagus. We paired this seafood with Martell Cordon Bleu 1912, a special re-edition of the classic cognac Martell Cordon Bleu, originally created by Edouard Martell in 1912.
The spicy broth gave the dish a hint of South Asian style, which is just as well since a slice of pita bread is served along side with the fish. Quite a bold play, and I think it worked.
Mediterranean Herb Crusted Loin of Lamb
Mediterranean Herb Crusted Loin of Lamb was our main dish – oven baked lamb with a medley of braised rice cake, cep mushroom essence and truffle. The lamb went really well with Martell XO, as with any perfectly prepared red meat would.
The herbal crust gave the lamb a bit of texture and character, while the truffle infused sauce made it richer, thus perfect for XO as a companion.
Ashley, KY, Haze, Garick, Sam, Michael
We did not stay for dessert as we had something planned early in next morning. The gala dinner, like other Martell gastronomy events I had the privilege to attend, was grand and impressive. I want to thank Angie for the invitation, until next time!