Malaysian Food Blog, Travel, Diving & More

Tag / gareth

Last month it was the Vietnamese cooking demo and Vietnamese promotion at Latest Recipe, Le Meridien. Now the very same hotel runs the Taste of Italy” culinary event featuring guest Chef Fabrizio from Westin Bejing Financial Street.

Together with a bunch of bloggers & members of media, we were treated to a cooking demonstration by the good chef, and here’s one of his recipe.

Now even I think I can properly cook a meal with lobster that will do the shell fish justice. Here’s the recipe.

glorious Maine lobster in frying pan with olive oil, herbs & cherry tomato
glorious Maine lobster in frying pan with olive oil, herbs & cherry tomato


  • 320 g spaghetti
  • 100 g olive oil
  • 300 g cherry tomato (halved)
  • 30 g garlic (chopped)
  • 4 pcs maine lobster
  • 100 g butter
  • salt & pepper to taste

For the pesto

  • 25 g basil
  • 25 g marjoram
  • 25 g parsley
  • 75 g olive oil

here's the spaghetti with lobster
here’s the spaghetti with lobster

The preparation method is pretty straight forward, and let me just copy verbatim from Chef Fabrizio’s text.

Roast garlic in large pan with olive oil. Add lobster, cherry tomato and cook with some water, add seasoning. Boil pasta in a large pot with salted water until the favorite cooking. Blend herbs with the olive oil for pesto. Take“` lobster out of the sauce, clean the tongs and half the tail. Arrange halved tail in a plate. Strain spaghetti and add sauce with herb pesto and butter. Arrange spaghetti beside the lobster, add lobster meat. Decorate with some herb leaves and serve.

fresh spring herb pesto
fresh spring herb pesto, prepared with a blender

It’s pretty simple isn’t it?

Chef Fabrizio has a bit of flair and the lack of “seriousness” when it comes to preparation of his dishes. As he proudly said “I am not a pastry chef”, and cooking should involves a sense of flexibility and creativity. I like this style.

In fact, in a short span of 1 hour or so, the good chef prepared three dishes right in front of us, including the eggplant millefeuille recipe shared by Kim.

and we were served a very good buffet spread too
and we were served a very good buffet spread too, Chef Fabrizio & Chef Antoine

To get a taste of Chef Fabrizio’s creations, you can head to Favola at Le Meridien KL from June 4 to June 12, 2011. Ala carte goes for RM 25++ to RM 130++. Don’t miss out especially if you’re a fan of authentic Italian cuisine.

KY with Chef Fabrizio, Jon & Ciki, Cindy & Kim & Haze, Kim & Gareth
KY with Chef Fabrizio, Jon & Ciki, Cindy & Kim & Haze, Kim & Gareth

We were also fed an awesome spread of Italian dishes after the event (and after we sampled all three dishes prepared by Chef Fabrizio). There were cold cuts, clams, pizza, bruschetta, smoked salmon, salad, and more. It was a fantastic and certainly gastronomically satisfied session.

map to Le Meridien

2 Jalan Stesen Sentral,
Kuala Lumpur 50470

GPS: 3.135631,101.686476
Tel: 03-2263 7888


Last weekend I was lucky enough to score a couple tickets to Deadmau5 LED Concert at Sunway Lagoon. To be honest, I was almost giving up the passes for someone else initially, then I went on youtube to check out Deadmau5.

5 minutes later I knew that this is a party I couldn’t miss! Thank you BRANDTHINK and Carlsberg Malaysia for the passes!

KY & Haze at Deadmau5, Sunway Lagoon 2011
KY & Haze at Deadmau5, Sunway Lagoon 2011

Here’s a photo to .. well, document the fact that we were really there!


There were a couple DJs on stage prior to Deadmau5, and luckily there were pretty good bringing up the crowd to the raving mood too. However, I do kinda feel a bit bad for the DJ prior to Deadmau5 when people started chanting “We want Deadmau5, we want Deadmau5!”.

Haze and I decided to squeeze to the front of the stage for some hardcore raving when Deadmau5 came out, and it was intense! The video above was taken using my newly acquired Sony Ericsson Arc, I hope the short video at least conveys the mood of the party. (sound was a bit broken cos I guess it was too loud for the phone’s mic to handle)

The full LED stage was impressive! It was literally like if have a giant LCD screen and drap it all over the stage in 3D. Something you have to be there to appreciate.

Michael, Li Ling, Haze, KY, Kim & Gareth

Deadmau5 himself also worked the crowd very well, and of course, we had a great time and a good session of sweating of course.

Remember the previous post on ESPN Castrol Football Crazy’s Longest Pass launch that I went to? Here’s the “official” video of my longest pass attempt.

This was done in only one take, of course I did it conservatively with no fancy moves. After all I was wearing the Malaysian jersey and one should not embarrass the national symbol, right? hehe

football crazy longest pass

Remember to participate and be on TV! Your video will be featured on TV as well as Castrol Football Crazy Facebook page too. Make it happen!

Whenever Brussels Beer Cafe is mentioned, most people immediately think of groups of people drinking a variety of mostly imported beer. The name “beer cafe” certainly contributes to that impression.

However, Brussels is more than just a place beer, as I found out on this invited food review session organized Michael, the dude who is known for his alcoholic beverages review column.

Brussels Beer Cafe, at Solaris Mont Kiara
Brussels Beer Cafe, at Solaris Mont Kiara

While waiting for the others to come, I noticed this little gadget they have at the bar – instant glass chiller (or whatever you call that).

This thing spews out really cold water and instantly chills beer glass to almost freezing temperature. Very nifty, there is no need to have tonnes of beer mugs kept in fridge all the time.

brussels summer fruit salad,  moules hoegaarden / mariniere
Brussels summer fruit salad,  moules Hoegaarden / mariniere

The first dish was Brussels Summer Fruit Salad, fresh tasting but otherwise not particularly special. It is a salad dish for those who really want a low calorie meal (sans the cheese, of course.)

Then came moules Hoegaarden / mariniere (mussels marinated with Hoegaarden). I thought it is a bit of an overkill to imported beer for marinate, but the mussels really does taste very good. The serving isn’t exactly big though, and the dish came across a bit pricey (close to RM 50 if I remember correctly, well, did I say imported beer?)

prawn bisque, potatoe skin, blind finches, chicken waterzooi
prawn bisque, potatoe skin, blind finches, chicken waterzooi

I thought prawn bisque is like the poor man’s lobster bisque, but it turned out to be pretty much a thicker, cream version of Penang prawn noodle soup. It’s pretty interesting to be honest, but I reckon not everyone’s taste.

Potato skin goes well as beer food, I thought blind finches (beef with ham all rolled up, Dutch dish) was pretty good too, if not just a little bit too strong a taste in the beer gravy.

The chicken waterzooi, a traditional Belgium dish, did not click with me. I thought it was just buttery breast meat without much kick in it. Your mileage might vary.

roast pork - one of my favorites!
roast pork – one of my favorites!

The roast pork at Brussels has got to be my favorite dish. The style differs from traditional hawker version (ala Wong Kee), the skin is a lot less crispy but instead the overall texture much softer. Flavor is quite intense and I love it with mustard, very lovely actually!

pork knuckle - fit for a group!
pork knuckle – fit for a group!

The pork knuckle, ironically, tastes pretty close to traditional roast pork instead of what you’d expect from normal pork knuckle ala German style. It was pretty good! Though I think the gravy could be improved a bit, perhaps chicken rice style chili paste?

brussels style pork bacon cheese burger, grilled baby beef ribs, the big one
brussels style pork bacon cheese burger, grilled baby beef ribs, the big one

I didn’t try the pork bacon cheese burger, but those who did liked it. The grilled baby beef ribs was juicy and sumptuous, and the big one brought really did make a big impact on its size, but I think you’ll need about 4 hungry souls to finish one serving.

we were obviously having tonnes of fun at Brussels
we were obviously having tonnes of fun at Brussels

As for beverages, Brussels of course never disappoint. We had Hoegaarden, Blackthorn cider, and Paulaner Konig Ludwig and Franzkainer too.

It was overall a very enjoyable session, chef Pele (what a name, right?) and Mike Chang the manager were very friendly chaps whom I’d hope to meet again.

Brussels Beer Café, Solaris
Lot K-OG 13 & 14, SoHo KL,
No. 2, Jalan Solaris, Mon’t Kiara

50480 Kuala Lumpur
GPS: 3.174689, 101.659595
Tel: 03-6205 2999

As of writing, this blog has been in existence for slightly more than 6 years, and now I can proudly say that I appeared on national TV on the first day of CNY for something that has absolutely nothing to do with

The title of this blog post too is appropriate, as I got to watch this segment of Malaysia Hari Ini on the first day of Chinese New Year 2011 with my mom, at ungodly 7 a.m. There was a total of one person who noticed the show and informed me via twitter. 😀

Malaysia Kini crew - led by Nazrul
Malaysia Kini crew – with the host Nazrul

It all started out with Nazrul informing me about this opportunity to do a segment on Chinese New Year reunion dinner a couple weeks before CNY. Being a modest attention seeker that I am, I took it up despite knowing the fact that it has to be done in *gasp* .. Malay language.

Nazrul, Haze, Kim, Gareth were all in the video
Nazrul, Haze, Kim, Gareth were all in the video

The video was taken about a week prior to CNY, and since mom wasn’t around yet at the time, I invited Kim, Gareth, and his mom who’s from all the way across the globe (yes, this Shaolintiger is really a mat salleh). Haze, of course, was the co-host.

vegetable, black chicken herbal soup, steamed fish, kung pao chicken
vegetable, black chicken herbal soup, steamed fish, kung pao chicken

For the dinner, I cooked black chicken herbal soup, steamed golden pomfret fish, kung pao chicken, and stir fried baby bok choy.

Since I also labeled this post in “cooks” category, there might as well be recipe – follow the links for kung pao chicken and steamed pomfret.

10 herbs black chicken soup preparation method
10 herbs black chicken soup preparation method

As for the black chicken herbal soup, the recipe is surprisingly simple.


  • 1 black chicken, you can get this from any wet market. (they slaughter mine fresh, was a bit disturbing)
  • Chinese 10-herb packets. I got them from the store next to Ming Tien, but you can get them even at Giants/Cold Storage these days.


  • boil the black chicken separately for 2-3 minutes to remove any foam in the soup
  • transfer the chicken to the soup pot and bring to boil with the herbs
  • keep boiling with very low fire for a couple hours
  • alternatively, you can also use a slow cooker, thermal cooker, or double boiling pot.

So there you go! Do view the video and tell me what you think about my spoken Malay, hehehe.

Ladies and gentlemen, today yours truly don on chef’s hat and pretend that I know something about cooking. The recipe you are about to read comes from the Southern part of the country that likes to police the world. Yes, that would be U S of A.

We are going to learn about fried okra, on of my all time favorite beer food that isn’t served in any restaurant this side of Pacific.

fried okra ingredients
fried okra ingredients – okra, pepper, salt, egg, milk

First, the ingredients, and they are fairly simple:

  • okra (or lady finger, if you prefer)
  • half a cup of milk
  • one egg
  • a cup of corn flour
  • a tea spoon of salt
  • pepper to taste
  • other spices optional (be imaginative, if you would)

fried okra makes for awesome beer food
fried okra makes for awesome beer food

Then, the steps, this is child’s play in terms of cooking, no post graduate degree in culinary field is required:

  • slice or chop okra into bite size
  • beat the egg, milk, salt, pepper, and corn flour in a mixing bowl till even
  • coat the okra
  • fry till golden brown
  • serve while hot!

This is one yummy snack that goes very well with cold beer, Kilkenny, HeinekenGuinness, anything! I brought this as my contribution to Suan’s xmas eve potluck, and was happy that it was well received. Even master chef Lance liked it, and that is plenty good for me 😀

mimi bacon pizza by Haze
mimi bacon pizza by Haze

Haze came up with this concoction that she called mini bacon pizza. The ingredient’s pretty straight forward:

  • bread
  • bacon (as many slice as you have bread
  • pasta sauce (tomato base)
  • mozzarella  cheese
  • oregano spice


  • flatten the bread (she had somehow forgotten this part then…)
  • spread pasta sauce on bread, then add cheese and oregano
  • carefully lay a strip of that precious bacon on top
  • roll everything up and hold it with a toothpick
  • fry till golden brown (for the health freaks, you can also bake them)

The result certainly did not disappoint either, I liked it a lot too!

clam chowder (Lance), bacon pasta (Suan), roast chicken (Kim), sausage (Horng)
clam chowder (Lance), bacon pasta (Suan), roast chicken (Kim), sausage (Horng)

Lance brought a pot of clam chowder that had uses some sort of bacon stock, it was by far the best clam chowder I’ve ever had! You can actually order it at, I guarantee that you’ll be 100% satisfied!

Suan cooked up some bacon carbonara that turned out to be the best pasta she’s ever made, Kim too roasted a chicken, very juicy, and tasted plenty awesome right out of her new oven! Horng made some sort of east-meet-west sausage for the potluck.

xmas eve party at Suanie's crib
xmas eve party at Suanie’s crib

The little get-together over xmas eve turned out to be a very gastronomically satisfying event. We had a little bit to drink (there’ll be plenty more for NYE in a few days’ time at Michael’s), and spent the night reliving the old tradition of watching Euro Trip all over again.

So how was your xmas?