Kyspeaks.com

Malaysian Food Blog, Travel, Diving & More

Tag / BSC

How time flies, while many of us were still contemplating about 2015 new year resolution, the calendar indicates that it is already past mid of January, so I guess it’s time to forget about what you promised yourself one the last day of 2014 and start getting ready for Chinese New Year.

One of the things we worry about when it comes to CNY is the big “sau kong”/reunion/”hoi kong” dinner. Where to have the dinner? Is it going to be awesome? Expensive? Good? etc etc.

I’m quite happy to report that the first of such dinner I sampled this year turned out to be a gem.

Special 2015 CNY Guinness dinner menu at Grand Imperial BSC
Special 2015 CNY Guinness dinner menu at Grand Imperial BSC

I’ve been to Grand Imperial BSC before for a few wedding dinners and generally were quite impressed with their food. So when Guinness invited me to sample their “Guinness Chinese New Year Banquet Menu” that’s available at BSC, I was quite happy to oblige.

Haze performed a caligraphy piece for the opening of the event
Haze performed a caligraphy piece for the opening of the event

Making the trip even more worthwhile is the fact that Haze was the performer of the night, showcasing her Chinese calligraphy skills on the stage. If you want to make your event/annual dinner/etc more interesting, consider hiring a speed painter/calligrapher like her, not only the performance is interesting, you also have a piece of artwork to bring back to the office.

You can contact Haze via artmisfits.com, other than speed painting, they also provide wall murals and other art related services.

yee sang with silverfish
yee sang with silverfish

Anyway, lets talk about food. Here’s the Guinness Chinese New Year Banquet Menu, available for table of 10 and come with 2 large bottle of Guinness for RM 1,888++

  • Yee Sang with Silver Fish
  • Braised Bird’s Nest with Fresh Crab Meat
  • Roasted Whole Suckling Pig
  • Steamed Pomfret “Traditional” Style
  • Fresh Water King Prawn in Casserole
  • Braised Sliced Abalone with Black Moss and Dried Oyster
  • Clay pot Rice with Chinese Sausage and Dried Meat “Hong Kong” Style
  • Chilled Fresh Mango Puree with Sago and Pomelo
  • Deep Fried Nian Gao and Deep Fried Sweet Potato Pastries

The menu is available from January 13th until March 5th, 2015.

braised birds nest with crab meat, roasted whole suckling pig
braised birds nest with crab meat, roasted whole suckling pig

As every CNY dinner goes, we started off with yee sang (which is invented right here in Malaysia). I really liked the interpretation of yee sang here with the usage of fresh vegetables and fruits as well as deep fried silver fish to create a crunchy and fresh feeling starter. the minimal plum sauce used also ensured that the dish did not turned out to be overly sweet. It was a good starter.

The braised birds nest with crab meat, to me, was one of the highlights of the night. The soup was infused with bits of black truffle to give it that distinct aroma, birds nest gave it the character and texture of sharks fin without the environmental impact, and fresh crab meat provided extra sweetness. I loved it!

Suckling pig was roasted to perfection, and I think we finished it in less than the time you’d take to boil a bowl of instant noodle.

steamed pomphret, fresh water king prawns, braised abalone with black moss
steamed pomphret, fresh water king prawns, braised abalone w/ black moss

The huge pomphret was abit of a concern to me as most restaurants tend to over steamed a fish this size, but fortunately the chefs at Grand Imperial seem to know exactly what they’re doing. It was prepared expertly with top grade soya sauce and we really enjoyed the seafood.

Fresh king prawn was a pretty good dish too if not a bit messy to consume. The head of the prawn had all the right juices that’ll clog your artery, but that’s the way we love it.

Braised abalone slices with black moss and dried oyster is another well prepared traditional dish that I always enjoy having, though sometimes I wish there’s a chef somewhere who’d be bold enough to replace those dried oysters with fresh ones, or even with scallops.

clay pot rice with dried meat, Chinese desserts
clay pot rice with dried meat, Chinese desserts

Stomach filler in this CNY menu was the clay pot rice with Chinese sausage and dried meat “Hong Kong” style. The rice was alright, but those dried meat were great! I especially love the darker “lap cheong” that’s made from duck liver. If you haven’t had those, try it! It’s literally like the foie gras of wax meat.

Desserts were chilled mango puree with sago & pomelo as well as fried nian gao and deep fried sweet potato balls. I love the mango puree as well as fried nian gao that was coated with a layer of dried coconut meat, the potato balls pastries though, would be great for afternoon tea time snack instead of dessert.

I think we were the noisiest table at Grand Imperial BSC that night
I think we were the noisiest table at Grand Imperial BSC that night

Overall, it was a pretty awesome dinner, we had plenty of Guinness to go along with those awesome food. There are also other CNY menu available at various Grand Imperial branches, so be sure to check them out.

map to Bangsar Shopping Center

Address:
Grand Imperial Restaurant
3rd Floor, East Wing,
Bangsar Shopping Centre,

285 Jalan Maarof,
Bukit Bandaraya, 59000 Kuala Lumpur

GPS: 3.142808, 101.667448
Webwww.grandimperial.com.my
Tel: 03-2283 1118

Le Midi is a name that I’ve came across for quite sometime, and it was a privilege to finally be invited for a food tasting session in conjunction with the arrival of Chef Andrea Alimenti, who has some 30 years of culinary experience since graduating from Aurelio Saffi Florence Hotel School in 1983.

Chef Andrea Alimenti is a multiple Michelin star chef, with his first coming at the tender age of 20, then at age 30 he left Florence to open his own restaurant with some partners (the renowned Aquamatta in Capolona) for 15 years… which also received a Michelin star. It is not common that we have the opportunity to sample creations from a chef with such pedigree, we felt very honored.

Le Midi at Bangsar Shopping Center, with live nautilus
Le Midi at Bangsar Shopping Center, with live nautilus

The restaurant is located on 3rd floor in the East wing of Bangsar Shopping Centre, the interior oozes a sense of mystic and class, with a couple nautilus in a round aquarium at the centre of the dining hall. This was actually the first time I witness these pelagic marine mollusks outside Aquaria, way cool.

Anyway, we’re here for the food, and you can’t order the nautilus.

eggplant nest with truffle egg yolk and parmesan cheese
eggplant nest with truffle egg yolk and parmesan cheese

Out first dish was eggplant nest with truffle egg yolk and parmesan cheese. A dish with deceptively simple base ingredient – poached egg and eggplant, manage wow us with it’s wonderful combination of texture and taste. The eggplant fried to a texture not unlike bacon, the egg poached perfectly, and shaved parmesan with truffle gives it that touch of complexity. I was impressed.

mozzarella ravioli in tomato consommé
mozzarella ravioli in tomato consommé

Next up was mozzarella ravioli in tomato consommé, a classic Italian dish with a well balanced taste of acidity from tomato consommé countering the stronger mozzarella cheese within the ravioli.

A glass of Secret de Berticot Sauvignon Blanc proved to be a worthy companion for the above two dishes.

homemade Tagliolini in saffron butter whiskey salmon cream and crunchy almonds
homemade Tagliolini in saffron butter whiskey salmon cream and crunchy almonds

Next we had homemade Tagliolini in saffron butter whiskey salmon cream and crunchy almonds. A type of pasta popular in Emilia-Romagna, a region in Italy.

While we love the soft smooth texture of the pasta, I thought the salmon cream was a little too mild, but nothing a dash of sea salt won’t help. We also had Secret Berticot Rosé to go along with the pasta. Though the Rosé was a decent pairing with pasta, we felt that the Savignon Blanc was actually suited for this occasion.

seabass with fine herb crust on spinach bed
seabass with fine herb crust on spinach bed

Next up – seabass with fine herb crust on spinach bed. Seabass, or barramundi, is quite a popular fish in local cuisine, but I’ve never had it prepare this way before. The crust gives it a crispy herbal taste while leaving the texture of the fish still tender and moist. The spinach did a fine job as a side kick, and we had more white wine to go with this.

It was already a rather good night at this point.

tenderloin in old Madeira sauce with foie gras and fig
tenderloin in old Madeira sauce with foie gras and fig

Then came my favorite dish of the night, tenderloin in old Madeira sauce with foie gras and fig.

When it comes to beef, I’m usually one who likes to have it as is. Be it ribeye, NY strip, tenderloin, of Black Angus, Wagyu, you name it. I like to have it medium rare with nothing on it.

On this occasion though, I was proven wrong. The Madeira sauce and fig really enhanced the taste of the already excellent beef. The foie gras, of course, managed to kick it up a notch. Give me this any day and I’ll be the happiest man.

Red meat deserves some red wine to go with, so we had a glass of Château Pouroutou red to go with (I believe it was merlot). Perfect.

dessert galore!
dessert galore!

As usual, by the time we were well full, dessert is served. Not one, but five creations from the good chef. I took a bite from all of them and wished that I had a bigger stomach to properly devour them. They are:

  • Millefoglie with Chantilly cream and caramel
  • Vanilla panacotta and strawberry coulis
  • Chocolate fondente and mini chocolate cup
  • Chocolate tender heart with Amarena cherry parfait
  • Orange cheesecake and chocolate drawing

KY, Haze, Mei & Josen, Melissa, Kelly, Chengyi, Chef Andrea Alimenti
KY, Haze, Mei & Josen, Melissa, Kelly, Chengyi, Chef Andrea Alimenti

It was a great dinner with even better company, thank you Melissa for being a generous and wonderful host. We will be back to Le Midi.

map to Bangsar Shopping Center

Address:
Le Midi Restaurant
3rd Floor, East Wing,
Bangsar Shopping Centre,

285 Jalan Maarof,
Bukit Bandaraya, 59000 Kuala Lumpur

GPS: 3.142808,101.667448
Tel:  03-2094 1318