Sugar Buzz and Sweet Designs

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Next week my friend Amy Atlas new book, Sweet Designs hits the shelves. Its a mega-manual of sugar and crafts that will help you create beautiful dessert tables like this one from Amy called Honey, I love you.

Just looking at this photo has me buzzing with excitement. Dessert tables bring smiles and designing one is a great way to tap into your creativity. Plus, youre playing with sugar so whats not to like.

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When you work on one, its very easy to get caught up in the crafting and design behind each dessert. Youll experience a constant flow of ideas and wont want to stop. Or at least thats how I feel. Heres a Super Bowl dessert table I helped my friend Julie with a while ago and we had the best time watching it all come together. I think we could create dessert tables everyday and never get bored. They are so visually appealing and full of yummy treats I wish I could keep one on display at all times magically replenished with desserts. That would be sweet.

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Heres a few extr! a shots from the full table. I zoomed in a little so you could see more of the detail.

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because the website just isnt wide enough to do this entire spread of sweets justice.

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Sweet Designs has more than 175 projects with tons of pictures throughout.

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That means its huge 374 pages huge.

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Candy math tools of the trade candy index the book is full of information to get you started on your own table designs.

And if dessert tables arent your thing, thats okay too.

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The book makes it easy to find individual recipes and projects from each table to bake or craft if you just want to st! art out small.

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Theres also handy overviews in each chapter. Shop it. Display it. Switch it.

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But I think my favorite is Find it. Thank you Amy for a detailed listing of all the items you used. Your book makes me happy happy!

You can pre-order Sweet Designs right now from amazon or look for it in stores next week.

But, you can also win one here. Signed by Amy. Yay!

Enter for a chance to win a signed copy of Amy Atlas Sweet Designs.

  • To enter, leave a comment on this website post and just answer the following question.
  • What theme do you think would make for a fun dessert table? (baby, owl, circus, safari, super hero? Nursery rhyme? Dinosaur? Dancing with the Stars? I dont know get creative the possibilities are endless.
  • Deadline to enter is Friday, April 20th at 5 p.m. ET.
  • One winner will be chosen at random and announced on this post sometime Friday evening.

Good luck and now I need to go clear off my dining room table.


Lee Koon Fishball Noodle @ Jalan Zaaba, Rahang Negeri Sembilan

I thought Rahang is a small town near Seremban but it looks like Rahang is part of Seremban. Anyway a friend brought me here for a good fish ball noodle which was already in my "To Visit" list that I have extracted from Sam Cheong's article sometimes late last year.Some of the fish paste related varietyhave been sold out by the time I was there. The severy counter is right at the front of the shop and the business was good.That was left for me to savour, I saw Yong Tau Foo at other tables I will try them next time.Kon Loh (dry version) yellow noodle with dark soy sauce and minced meat topping. The noodle doesn't look like those in KL not that glossy.A better view of the fish balls & others on my noodle.Good crowd andcontinuousflow of customers during lunch hour.Don't miss the sambal belacan sauce and it goes pretty well with the delicious fish balls.
Restoran Lee Koon
35 Jalan Zaaba
Rahang
Negeri Sembilan
GPS :2.715754,101.948007


Melbourne Hwaro Korean BBQ @ Melbourne CBD

Having a Korean as a close friend means eating the occasional Korean meal, especially I believe, if you speak Korean in a Korean restaurant, you will probably get slightly better service and maybe better portions. At least that was what I believed when we were back in Brisbane with a good Korean mate.


Thankfully, I have another Korean friend in Melbourne and after 4 months of not having Korean food, we asked him to take us for some good BBQ. He certainly didn't disappoint because he took us to Hwaro and happened to know the owner of Hwaro who happened to be in the restaurant that night.


So despite all the earlier reviews I have been reading about the place which had some complaints about service and prices, service that night was top notch. Food was brilliant which ultimately relies on marinade and quality of meat. Knowing the owners also meant we got hold of some good stuff which was within budget of our wallets. So judge the review with a pinch of salt.


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This was the first time I had BBQ that was entirely heated via charcoal only. Usual BBQ joints we go to in Brisbane and in Malaysia uses a mix of gas and charcoal. The result? Better tasting meat and a less likely chance that meat will burn especially if you have to DIY.


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The sides are quite ordinarily and rather limited too so if you are looking for 1! 0-12 dif ferent looking banchan (thats what they call it), you will be disappointed.


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What we apparently had that night is apparently not available to the public unless you happen to know the owner or if you are a VIP of the place. I believe we had the wagyu short rib and another cut that now looks like rump but with the most amazing of marbling I have ever seen. At grade 9, you can try asking but I am not sure if you will be able to order some. All I can say is it was god damn good! Compared to the ordinary wagyu on the menu, it wasn't much of a fight although still pretty good regardless.


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If the more expensive wagyu is not your cup of tea, their pork dishes are just as good. The chilli pork belly and the marinated pork ribs are excellent if you have a smaller budget.

There isn't a whole lot of other dishes if you don't want to do BBQ here. We also had a kimchi hot pot with spam, cheese and bottled sausages. I was told that this dish was created during the Korean War with the influence of the Americans. Interesting background and despite the contrast of flavours, it tasted pretty good.

Overall a good recommendation if you want to have a Korean BBQ meal and if you have 50-60 dollars per person to spare. While service that night was excellent, I am told, sometimes you might have t! o end up cooking the meat yourself. Small complaints about the place would be the rather loud music which makes you wonder if the restaurant will turn into an underground club after it closes and with any BBQ place, your clothes will stink.

Address and contact details:

Melbourne Hwaro Korean BBQ Restaurant on Urbanspoon

Verdict: 4 stars out of 5 stars (well for that night), I wonder how big of a difference it would be had we gone there without knowing anyone.

Roasted Goose Noodle at Hong Kong International Airport

frothymilk has added a photo to the pool:

Roasted Goose Noodle at Hong Kong International Airport

Friend went ballistic over the goose meat in Hong Kong, particulary the one from Yung Kee at Central.

www.yungkee.com.hk


Hennessy Appreciation Grows Gastronomy 2012 featuring celebrity Chef Edward Lee!

Last year, I missed the Hennessy Appreciation Dinner by Chef Alvin Leong, of which I was naturally extremely disappointed about. Same sentiments applies to the Penang event where Chef Cheong Liew showcased his delicious culinary works at the beautifully restored Suffolk House of Penang.
Thankfully, my good friend Ling of Mezze was kind enough to invite me to be her guest for the Hennessy Appreciation Dinner by Susur Lee, else I would have missed out on it again.

Below: High on Hennessy; Ling of Mezze Restaurant, Jalan Kasah andFrederic Noyere, the managing director of Moet Hennessy Diageo in Malaysia.

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The pictures for the post sat in draft for quite some time, but then I wasnt invited as a blogger but as a guest, thus I was free from any datelines.
But with the next Hennessy Appreciation Dinner coming up TOMORROW; memories took me back to my sublime dinner that night; and of my virtual tour of the cognac house where it all began..

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Its always a happy occasion to see Will Quah. Sauve demeanour, clear dictation coupled with a sharp wit, Will is my pick forthe best emcee/host in Malaysia (other than veteran Raymond Goh) at the moment.

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He nnessy Appreciation Grows Gastronomy 2011 is not just about arriving, drinking Hennessy and savouring dinner; though that is encouraged of course. Our night started with a virtual tour with an insightful narration of the cognac making process followed by a simple tasting session.

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Then we were ushered into the dining hall, which was furnished with only 8 (cant recall the exact number) exclusive tables with a large stage and projected screen.

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Chef Susur Lee is a man of few words; obviously prefering his culinary creations to speak for him. The 1st course aptly named Sashimi Exquisitetold me what I wanted to know.

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Sashimi paired with sea urchin in edamame sauce. This was truly sublime, with full flavours of the ocean in each mouthful. I love how each element of the dish contributes its own taste; plump and sweet scallops,briny sea urchin and firm tuna paired with creamy avocadoes.. brilliant!

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Allure of The Orient.
Wok fried king prawn served with steamed pumpkin, deep-fried noodles and savoury tomato jam.

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This was almost ordinary, but Ill allocate full marks for presentation. We had thismatched with Hennesy XO on the rocks.

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Quesso Ambrosia.
Susur has a knack of naming his dishes just the way they taste. This was ambrosia alright; goat cheese tart with red capsicum and jalapeno flavoured in tomatillo sauce and garnished with minced wax duck sausage.

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Oh my, why hasnt anyone thought of it before? Wax duck sausage with creamy pungent cheese and fiery pepper.I almost wished there were second helpings! At this juncture, the waiters came around with a glass ofHennessy neat, advised as the best pairing for this dish.

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Tenderloin Ardour.
Pan grilled Australian tenderloin with polenta cake and Chu Hou sauce. Paired again with Hennessy neat.

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I think a littlefaux pas here was that we were not asked beforehand how we would prefer our meat done. Guests were given the choice of beef or fish as main, and for an event like this, though it may be tedious, its certainly doable to ask the guests for their preferred choice of doneness. But I wont want to be overstepping the hospitality of the host, and though I would have enjoyed my beef medium rare rather than medium done, the tenderloin was still good.

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Sable Sensation the fish dish.
Specially marinated sablefish and radish cake, served with unique miso-flavoured mustard and chinese mui choy.

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I poked my partner at my side and asked her opinion on her fish. Its very good, she mumbled between bites. This was accompanied by HennessyXO on the rocks.

Hennessy flowed freely all the while and silent attentive staff whisked away empty plates and set down course after course with precision. The large projector screened some pretty interesting clips; including a sand illustration by a very talented artist that did a time lapse narration of Hennessy, keeping guests entertained and well informed.

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Pannacotta Serenade.
Sweet and creamy vanilla panna cotta comes together with a fruity symphony of raspberry, pineapple and wondrous passion fruit coulis. Pairing Hennessy with desserts is possible too, as I discover that night.

Our milky, firm with a slight wobble panna cotta worked well with Hennessy on the rocks. The fruit coulis & slim slices of fruit imparted arefreshing tang to the richness of the custard.

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I wonder now what to expect for tomorrows event, with this installment of Hennessy X.O Appreciation Grows featuring Chef Edward Lee, a James Beard finalist for Best Chef and winner of the American Iron Chef, among many other accolades.

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At Susur Lees dinner, Frederic Noyere, the managing director of Moet Hennessy Diageo demonstrated theusing of the pipette to extract the precious nectar from the Mathusalem.

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Yes, a raise of glass to MHD and all for the wonderful experience.

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As a foodie whos constantly seeking new exploits and whos always in awe of such culinary maestros, any opportunities to meet and savour their creations are highlights of my life! :d

So yes, Ill see you tomorrow Chef Edward Lee!

chef Edward Lee & Frederic Noyere, Managing Director of Moet & Hennessy Diageo.

One last picture, I will always remember this dish.

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So whos as excited as I am for Chef Edward Lee? Have you guys seen him on TV??


Wagyu Burger with Foie Gras @ The Deli, Micasa All Suite Hotel KL

"Mummy, I want to eat duck confit!"

Many people find it hard to believe that my 3.5 yrs old daughter knows what duck confit is. Her favorite place for duck confit is none other than The Deli. We love coming here after our visits to Prince Court MC or in the evenings with the grandparents, good casual food which we all enjoy.

As usual, after visiting the hospital today, Baby C asked if she could have duck confit. So that's how we found ourselves at The Deli and Hubby getting to try the wagyu burger!

You can choose to have wagyu burger on its own (RM20) or with foie gras (RM45). Hubby opted for the non-foie version, but I am sure the addition of foie would be lovely.. this is from the "specials" board so am not sure how long will it be around. One thing for sure.. it's one tasty burger which Hubby wouldn't mind having again, so hopefully they will put this on their permanent menu.

Wagyu burger


Served with melted cheese, sundried tomatoes, and rocket leaves


They also have several new additions to their sandwich menu, the French beef tartare (which we tried on another visit) and the croque monsieur (which we have yet to try). The French beef tartare sandwich was reasonably good, though we do prefer the grilled beef sandwich or the Wagyu burger.


Nothing new in the salad department.. two of our regular orders are the nicoise salad (very appetizing dressing and a beautifully cooked egg makes this good) and the duck leg confit salad (RM17). We don't even mind getting our hands dirty eating all the meat off the duck leg.. yums!


Duck leg confit salad

I also like the fish and chips here (RM20)... the fish was coated in a light batter and fresh, and the handcut chips was nice and crisp.


And yes, we always end our meal here with the strawberry meringue with caramel ice cream (RM10)... and sometimes the caramel slice too. ;)

Read our previous review here.

Opening times: 11am to 7pm. Closed on Sundays.

Complimentary parking for The Deli customers.

Location: The Del! i, Micas a All Suite Hotel, 368B, Jalan Tun Razak, 50400 Kuala Lumpur, Malaysia.

Tel: 03-2179 8082 ext. 7082

GPS Coordinates: 3.162273, 101.719548