Restoran My Preference Cantonese Cuisine, Alam Damai, Cheras

In early 2010, several new restaurants non-stop for commercial operation at a Damai twenty-three shophouses in Alam Damai, Cheras. Since these restaurants were literally at a doorstep, you were gay as it meant you would have some-more choices when it came to dining out. Sadly, a first grill you tried was a miss. We did not despair.

Next upon a radio detector was My Preference Cantonese Cuisine Restaurant. No prizes for guessing what type of cuisine they offer here.

Being a Chinese restaurant, a taste is Oriental; marble tables as well as Chinese artwork have been usual features here. We like it here as a grill is clean, as well as air-conditioned, allowing us to sup in joy only by profitable a little some-more than a dai food restaurant. Both English as well as Chinese menus have been available.

Complimentary soup of a day is served at a start of a meal. Baby C loves a soup here. On this visit, you were served a transparent radish soup.

My prime plate here is a Stewed Thick Spare Ribs in Kong Ting Style served with crispy soothing bun (RM25/set).

The pig has a slight layer of fat upon top, as well as has been slow braised in a sweet sauce, thus producing tender, melt-in-your-mouth pork.

We have tried several sorts of tofu meals here, though a favorite is a Deep Fried Homemade Beancurd Thai Style (RM10 for tiny portion). Even when there is 3 of us dining here, a tiny apportionment is some-more than sufficient for us. The beancurd is soothing in a center with a crisp exterior as well as is surfaced with shredded immature mango, onion slices, peanuts as well as a tangy lime sauce. Delicious!

And a little crunchy Stir Fried Choy Tam (RM11 for tiny portion) to change a meal.

Other specialties here have been Salt Baked Chicken, Ginger Wine Chicken, shark's fin soup, Buddha Jump Over a Wall, only to name a few.

I like a food here, everything is cooked well as well as a service is excellent. Reservations have been endorsed during weekends as it can get really bustling in a restaurant.

Opening times: 12.00pm - 2.30pm (Lunch); 5.30pm-10.30pm (Dinner)

Price: RM55 for 3 person. Reasonable.
Location: Restoran My Preference Cantonese Cuisine, 22A Jalan Alam Damai 1, Damai 23, Alam Damai, 56000 Cheras, Kuala Lumpur, Malaysia.
Tel: 03-91055007
GPS Coordinates: 3.071138, 101.742582
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Celmonze Launch of Genetique Stem Cell Synthesis & my first ever facial experience!

An tutorial as good as pampering session with Celmonze as good as Advertlets bloggers took place last week during Celmonze Damansara Uptown salon.

The Celmonze International Laboratories was founded in 1980, & now comprises 5 state-of-the-art investigate labs located across Europe & North America, with the HQ in Paris.

So, with such credentials & reputation, we wasnt disturbed during all when we had to do my initial ever facial during the launch of Celmonzes latest skin caring product GENETIQUE Stem Cell Synthesis.

Yup, the girly session with Celmonze, with 5 of us removing the nominal Celmonze Relaxing facial worth RM108. And severely it was my initial ever facial!

Below: All of us display off the eager as good as intense faces after the facial.

As Im blessed with non- blemish or cryptic skin, we never felt the need for facials & the total treatment & pampering the skin routine.
However, we had to grudgingly admit, age has not been kind to my skin as good as in ubiquitous Im aware which the full of health skin defenses have been overworked/non sufficient to protect us opposite the ravages of time & the stream oppressive enviro! nment.

Hence the need for specialised products as good as treatments to maintain youthfulness as good as an altogether great complexion.

Celmonze launched the latest skin caring product GENETIQUE Stem Cell Synthesis which is the potent youth-longevity beauty resolution formed upon natures DNA. Stem cells have been proven to boost up mobile recovering as good as renovation process.

There will be more upon Genetique later after my nominal Genetique facial, interjection to Celmonze! On which day itself, the prohibited girls bloggers were treated with colour to the relaxing 1 hour facial as the prelude to the upcoming Genetique facial.

Below: Adealine Wong, the expert for the day explaining the ravages of sourroundings & lifestyle to the skin over time. It was an tutorial lecture upon how to take caring of the skin as good as the main factor upon because womens skin elderly along the years.

During the session, Adealine demonstrated the brief introduction upon the features, ingredients & stairs in the Genetique facial treatment.

Man, we cant wait for for my turn now! My 1 hour relaxing facial (RM108) has already half convinced me of the wonders what the great reputable facial could deliver to ensure the intense as good as full of health complexion. One can just consternation what the ! Genetiqu e, 4 HOURS, RM598 facial will do! Will we be able to demeanour similar to the print perfect girls below?

Below: Pics of the good equipped Celmonze salon, with showering rooms, sauna, conference rooms, etc.

You wish to try the Celmonze experience?

Celmonze Damansara Uptown is here:
GPS:
N03 08 03
E101 37.24

Notice the OCBC at Uptown Damansara?

Celmonze upon is the same row though opposite block.

You cant skip it! A total 3 storeys- tall retard with the very visible signboard.

Still cant find it? Another landmark for you; the TM Point during Damansara Uptown.

Celmonze105, Jalan SS21/1A, Damansara Utama47400 Damansara Jaya, Selangor

Tel: 03-7725-9925

Note: A non paid advertorial though the goody bad includes the nominal Celmonze Genetique facial document worth RM598.

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Spiced Poached Pears With Warm Chocolate Sauce and Vanilla Bean Ice Cream

If we review this from France or have been an expat anywhere in a world, you're substantially seeking during this design as well as meditative "Oh! Helene made Poire Belle Helene!" as well as move on to a rest of a post. If we had never had such a dessert as well as review a title similar to this, you'd consider I'd blown a compound by naming a dessert after myself. And as if which weren't enough, adding a verb "belle" to describe it all. Hmmmm....No.

I did not come up with name, heck we did not even liked a dessert this most until in my late twenties! Auguste Escoffier combined a Poire Belle Helene in 1870, naming it after a single of Offenbach's operette, La Belle Helene. Yes. 1870. Makes me instruct Escoffier had had a blog in 1870. Or a chatter account. we bet his updates would be of a many delectable kind. Seriously.


This is substantially a single of a core desserts of French cuisine. At slightest of bistros as well as restaurants when we was flourishing up. Funny thing is which we never did have most of it though because it bears usually half my name. Indeed, we was born as well as baptized Marie-Helene similar to some have been named Marie-Louise or Jean-Luc. However computers here in a States don't seem to commend hyphens as well as cut my first name in half. If we was starting to be halved somehow, during slightest I'd get to collect which one, damn it. So I'm Helene. Except when we am in trouble, ehehe!

So, there is partial of a small story. Or during slightest partial of a reason because we never really appreciated Poires Belle Helene until well in to my twenties. Why this late? we have an aversion for fruits as well as chocolate combined. The! re, we p ronounced it! we love nuts as well as chocolate. we love lemon as well as chocolate. we used to hate all fruits with chocolate. My many slightest a a single preferred pairing was orange as well as chocolate. My reduction slightest a a single preferred (!) was pear as well as chocolate.


There is something about a soft fragrance of pears which plays well with chocolate as well as either brings it onward as well as mellows it usually so. Poached pears as well as prohibited chocolate salsa especially. They similar to any other, it's obvious. They're not sure on who should lead though as well as artfully fool around which up. And most similar to dual people attracted to any other, poached pears as well as prohibited chocolate salsa have been kind of a ultimate in sexy when it comes to dessert.

It's a usually ripened offspring - chocolate pairing which enthused me this much. Add a good dip of vanilla bean ice thickk thickk thickk cream as well as a combination prohibited chocolate, cold vanilla, soothing ripened offspring usually has me weak in a knees. There have been in truth moments of bliss to be gifted with a simplicity of sure flavors, textures as well as temperatures. Poire Belle Helene is usually that. Hot as well as cold, creamy, crunchy, soft. We did a few "hmmmm" as well as "aaaahhhs" with a first spoonfuls. we even held a single of my friends sashaying her hips around a vital room a night we common these for dinner.


Poire Belle Helene won't move on World Peace but we guarantee it'll have everyone during your dinner list a tad bit happier inside...It won't heal whatever ails we but it won't give we a brain freeze. It will usually super activate all your senses...

Tiny Forelle! pears h ave it remarkably easy to image as well as apportionment out but we can use any of your a a single preferred pear variety. As we have 3 major deadlines all entrance to a strife for November 1st, this dessert has been a easiest thing to fix myself for a small midnight reward. That's my sly approach of saying "I know we suck vast time during posting right now as well as wait, we ain't seen nothing yet. It might get worse!..."

Please send chocolate...



Poires Belle Helene - Spiced Poached Pears with Chocolate Sauce as well as Vanilla Ice Cream

Serves 6

For a poached pears:
6 Forelle pears (or alternative small-ish pears)
2 tablespoon mulling cider piquancy brew
juice of a single lemon

For a chocolate sauce:
4 oz semisweet most appropriate peculiarity chocolate
1 crater complicated cream
1 teaspoon honey

For a ice cream:
2 cups (500ml) complicated cream
1 crater (250ml) total milk
1 crater (200gr) granulated sugar
1 vanilla bean

Prepare a pears:
Place a pears, piquancy mix, lemon extract as well as H2O in tall saucepan as well as move to a boil over middle tall heat. Lower a feverishness as well as let them cook for 15-20 minutes or until a pears have been usually soothing (poke with a toothpick to check).
Remove from a H2O regulating a slotted ladle as well as allow to cool on paper towel or baking rack.

Prepare a sauce:
Place a chocolate in a non reactive bowl as well as set aside.
In a complicated saucepan set over middle tall heat, move a thickk thickk thickk cream as well as sugarine to a strong simmer. Remove from a feverishness as well as pour over a chocolate. Let sit for 5 minutes afterwards solemnly stir until a reduction comes together.

Prepare a ice cream:
In a vast saucepan, stir together a cream, m! ilk, as well as sugar. Cut a vanilla bean in half as well as scrape a inside with a tip of a knife. Add which pap (the seeds) to a pot. Bring a reduction to a cook over middle low heat, stirring spasmodic to dissolve a sugar. Remove from a feverishness as well as let high as it cools to room temperature. Refrigerate, preferably overnight. Strain if desired.
Process a reduction in to your ice thickk thickk thickk cream builder according to a manufacturer's intructions.

To plate: ice thickk thickk thickk cream + poached pear + comfortable chocolate sauce.
Yes...

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Noodles @ Kedai Makanan Ng Hong, Taman Len Sen, Cheras

by Baby Sumo

Since we're on the topic of noodles, let's follow up with another noodle post. This time, it's Chinese noodles.

Hakka abacus noodle and wat tan hor

The prerequisite of a good plate of Chinese fried noodles is wok hei. Wok hei is the flavour, taste and essence imparted by a hot wok during stir frying. To impart wok hei, the noodles must be cooked in a wok over a high open flame while being stirred and tossed quickly.

So, when we feel like having a plate of Chinese noodle full of wok hei, we head to our local noodle stall situated in Kedai Makanan Ng Hong in Taman Len Sen, Cheras.

An open flame is a must to impart wok hei

It is here that we discovered the Hakka Abacus Noodles (suan pan ji) or Hakka Marble (RM8.00). This dish is considered one of the daintiest of Hakka cuisine. The name of this dish, suan pan ji, is derived from the shape of the noodles which closely resembles the beads from a Chinese abacus.

Some say it is the Chinese equivalent of the Italian dumplings, gnocchi. The dough is made from mashed pumpkin and tapioca flour, boiled and then stir fried with minced pork, Chinese mushrooms, black wood fungus (mok yee), chopped coriander and spring onions. These cute little noodles have a nice chewy bite to it and the sauce is extremely flavoursome.

Another specialty here is the Fried Pak Ko (RM7.00), a flat white noodle made from vermicelli and white cabbage. The cooking style is similar to the Hakka abacus noodle, with the addition of lard fritters (chee yau char) and white cabbage. Similarly, these noodles have a very nice texture.

Tasty plate of fried pak ko

One of my favorite noodle dishes, wat tan hor (flat white noodles with egg gravy) (RM5.50) is available here too. And the version they do here is pretty good, as the egg gravy is thick and rich. They are pretty generous with flat white noodles (a small portion can feed at least 2 persons), which comes with pork, choy sum and prawns.

You can also get Fried Rice (RM5.50) here on weekdays. The fried rice comes with prawns, diced char siew(BBQ pork) and spring onions. I find that it lacks a little seasoning.

The Hokkien Mee (stir fried fat yellow noodles) (RM5.50) here is also good (sorry no picture). Plenty of lard fritters (chee yau char) are thrown in and the noodles are coated in a yummy dark sauce.

Opening times: 4.30pm - 12.00am. Closed on Tuesdays.

Price: Reasonable.

Location: Kedai Makanan Ng Hong, Jalan 1, Taman Len Sen, 56000 Cheras, Kuala Lumpur, Malaysia.

Tel: 017-336 5457 (For takeaways)

GPS Coordinates: 3.074267, 101.742196

District Dining, Surry Hills

Imagine Sydney remapped as bright, intersecting blocks of reds, blues as well as yellows Crown, Foveaux as well as Riley streets splicing in to each alternative similar to in a Mondrian painting. This is what we see upon entering District Dining in Surry Hills, as well as it's a sign of a spectacle that will crop up upon your table.



Like a bird's-eye city viewpoint during a bistro's entrance, you'll need an aerial view to take in each plate that arrives sculptural scoops of yogurt, an designation of olive bread slices propped opposite stick-thin haloumi as well as ancient artifact chopped tomatoes quarters.

Unlike a featured mural, a food doesn't hang to Mondrian's minimal three-colour spectrum instead, it bursts by with bright as well as blushing shades a swoop of harissa green here, or a burnt-sunset crowd of pumpkin there.



District Dining is a brand new venture for Warren Turnbull, head cook as well as owners of two-hatted Assiette. It's meant to be a hold some-more casual, as well as it manages to feel some-more loose (without being overfriendly or sloppy) whilst staying sophisticated. It's unequivocally likeable.



I'm going to admit, a initial fine-dining grill we ever went to was Assiette in 2005, as well as we revisited it again in 2007. The food, in both cases, was well-developed we wanted to snap-freeze a mental recall of every thing we ate upon both occasions, generally a Mille Feuille of Passionfruit Cream as well! as Trop ical Fruit Salad as well as a Lime Panna Cotta with Orange Sherbert as well as Orange Caviar. The usually cold note was a service, that was noticeably glacial upon both occasions, as well as in fact, it left me presumption all waiters had a default-snooty attitude to immature diners until we went to places similar to Bentley as well as Oscillate Wildly, where a service is so inviting as well as un-judgmental about your bank balance. As most as we favourite a food during Assiette, a wait staff left me feeling similar to we weren't utterly as acquire as, say, investment bankers. So I'm happy to note that District Dining hasn't inherited this attitude a service is most warmer as well as friendlier.



And a food, too, is high-grade - each plate has a hold of magic (without a buzz-killing pricetag that can accompany this peculiarity of dining). There have been mains such as a Hopkins River Sirloin, teamed with a lively allegation of green harissa as well as a small copperpot of kipfler potatoes, all fat-glossed as well as cooked by with caramelised onions ($24) as well as plates to share. There's a plate of gold as well as purple-bright Beetroot, served with sumac-sprinkled clouds of salted yogurt as well as gorgeously roasted nuts ($14). There's additionally Spiced Pumpkin with cooking feta ($14), and, because there aren't many vegetarian options*, we have a Heirloom Tomato Salad but a mojama ($16), that is fine, as a the gold-crunch haloumi, toasted thin slices of olive bread as well as full-flavoured ancient artifact tomatoes have been sufficient to keep me happy. Besides, from a initial menu glance, we was unequivocally staking out for dessert.



Will claimed a Coffee Brulee with Chocolate Madeleine ($12), as well a! s after most sizing up of a remaining options a equally dreamy sounding Buttermilk Panna Cotta with Blood Orange as well as Granita ($12), Meringue with Strawberries, Raspberries as well as Cream ($12) as well as Efi's Rice Pudding with Cinnamon Ice Cream ($12) we went with a meringue thanks to a advice of our great waiter, Lindsay (who additionally multi-tasks as grill manager, sommelier as well as inhouse Twitter expert by a end of our lunch, chef/owner Warren Turnbull was ready to allot 140-word updates upon District Dining.)



The meringue is utterly endorsement-worthy Lindsay is right. It's a smashing take upon Eton mess; a beautiful scoop of hiss sorbet crowns strawberries, cream, sweet ripples of ripened offspring as well as surprise chunks of meringue. A brand new favourite dessert.

The pattern of District Dining is additionally an achievement usually six weeks ago, it was a gaming lounge (designed by Burley Katon Halliday!); its high-speed transformation in to a welcoming, wood-panelled space is something of a wonder.



When Will as well as we had lunch there today, we unequivocally had a complete place to ourselves. It's a proxy luxury, we know, because District Dining usually non-stop progressing this week and, for now, has stayed a quiet secret. The place will undoubtedly crowd up quickly, because a bistro with a likeable menu, great prices, spacious atmosphere as well as a location usually footsteps divided from Central Station (or, some-more dangerously, a well-known karaoke joint) is not going to stay unknown for long in Sydney.

*If we ask, a cook may be able to suggest alternative off-menu vegetarian options

17 Randle Street, Surry Hills, Sydney, NSW (02) 9211 7798, www.districtdining.c! om.au
Book Review & Writing Tips