Tony Romas offerings for Halloween 2010

This year, Tony Romas will be ushering in Halloween with vampire kisses, witches brews, PUMPKINS (of course!) as good as Halloween special guest such as Mr. Ghoul & Ms. Witch.

For 3 days only..

Tony Romas luscious pumpkin soup is specifically brewed for a patrons. A must-order for pumpkin lovers; this sweet, healthy tasting brew with a slight granular coherence guarantees to bewitch your heart.

Pumpkin + dessert = 2 of my prime combos . we was most excited with Tonys Howlin Pumpkin Pie than anything else...so most so that..the utensils didnt arrive fast sufficient for me! we watched a ice thickk cream warp & panicked. Hence we motionless to put my fangs to good use. All in a suggestion of Halloween. LOL.

The base is a spicy shell as good as a filling w! as cubes of pumpkin baked with vanilla essence, cinnamon as good as ginger powder. A scoop of tawny vanilla ice thickk cream dressed with caramel salsa topped a pie. Truth to be told, we approaching more out of my pumpkin pie, as good as this didnt quite did it for me. But hey, Im a really strict dessert lover & it wasnt bad for a price.

Fancy charming Halloween drinks accompanied a plate which night. The devilish sounding Vampire Kiss, loyal to a name, delivered honeyed kisses with shade of lemon, strawberry as good as sprite, leaving us with fizzy feeling in a stomachs.

The Witches Brew is a cocktail as good as contains Skyy Vodka, Captain Morgan Spiced Rum, pineapple, cranberry juice as good as worms. we dont do ethanol though a accord around a list was a a pretty good cocktail!.

After sampling a Halloween specials, we were served a little genuine food starting with a Romas Sampler which consists of an onion loaf, potato skin as good as weak bovine animal bites.My prime is the Onion Loaf! Greasy yes, though marvellously honeyed with crispy thin batter.

The rest of a platter was a Boneless Buffalo Bites & a Potato Skin, a former of which was sourish & deep boiled coated in batter & a latter corrupted with diced beef bacon & uninformed chives.

And expectedly, a cooking during Tonys is a reason to showcase Tonys legendary ribs. From a really begin of a cooking we proclaimed which we have never dined during Tony Romas Malaysia simply cos it is halal (no pork!). And it was hard to hit a identical level of gratification which we have felt after my pig ribs platter in Siam Paragon, Bangkok.

Bountiful Beef Ribs.The ribs were done right, with a entire hazed charred outerior & flare proposal meat. Good yes, though it is not pork. HeheBelow: The 4 flavours of Tony Romas signature sauces Smoky, Original, Sweet & Spicy. Completely discretionary IMHO, as a cooking ribs were flavourful sufficient upon a own.

The crush was something else, as good as being a carb-lover, we couldnt resist this. Earthy soothing spuds with a slightly coarsely texture which is a covenant to a fact which it is done fresh; exactly how a crush should be.

I contingency have enjoyed a sides more than a ribs given Im essay more about them! LOL. The coleslaw was good as well, given we cite my coleslaw sour as good as easily dressed. No mayo overload please.

BBQ Chicken.

Half a duck cooking in Tonys BBQ sauce. Succulent meat, with a country fries & coleslaw.This was surprisingly my prime plate of a night. Instead of a ribs, we was essentially ate most of a Grilled Pacific Cod with Tomato Pesto Salad. The cod was so so uninformed as good as a flaky beef sweet, all even better with a charred crisp skin. Another remarkable side plate here is a soothing rice which was both buttery & aromatic. Oh dear, an additional carbo-licious side! Well, to relieve a guilt, a plate came with copiousness of grilled vegetables which was easily flavoured with butter.The Halloween graduation starts upon the 29th of Oct & current till 31st of Oct 2010. Yup, palatable pumpkin soup & corrupted ice cream- topped Howlin Pumpkin Pie as good as a cocktails available for 3 days only.Score yourself a Howlin Pumpkin Pie for free if we skirt up your halloween dress when we sup during Tony Romas upon a 31st of October.

What? Too bashful to skirt up? Ok la, order any 2 categorical entrees as good as youll embrace a cake for giveaway too. This Halloween graduation is accessible during ALL Tony Romas outlets as below:

Sunway Pyramid: 03 74921188
e@curve: 03 77287833
Pavillion KL: 03 21433278
The Gardens:! 03 22828243

And thanks to Andrew for a ultra glorious pics!

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Macarons @ Babycakes Sweet Shoppe, GTower, Jalan Tun Razak, Kuala Lumpur

Tucked away in a small corner in GTower (also known as G City Club Hotel) by a florist, Le Fleur Flower Shoppe as well as dual doors down from Social @ KL, Babycakes Sweet Shoppe is literally a dim gem.

If we do find yourself during GTower or its vicinity, do pay a revisit to Babycakes for their macarons. The macarons here have been a most appropriate we've tasted in KL so far! There were 6 flavours available when we visited; caramel with pickled butter, strawberry, black sesame, citron, red velvet with nutella as well as dim chocolate.

I similar to their motto: Keep Calm as well as Eat a Macaron.

Macaron art




Macarons packaged in nice box with gold lettering


We find which macarons could infrequently be overly sweet. However, a turn of benevolence of these macarons from Babycakes is only right.

Gorgeous treats for those with a honeyed tooth

Delightful colours

We venerate a caramel with! pickled butter flavour, they have been simply to die for. The slightly tainted filling balances a benevolence of a crust, with a poetic chewy texture. I was glad we bought 2 of these as we were all fighting for some-more after a first bite. Totally irresistible!

And most appropriate of all, these macarons have been labelled between RM2.20 to RM2.50, practically half of what Nathalie's macarons cost.

Opening times: Monday to Friday 10am to 6pm, Saturday 10am to 3pm. Closed on Sundays.

Location: Babycakes Sweet Shoppe, GTower, 199 Jalan Tun Razak, 50400 Kuala Lumpur, Malaysia. (GTower is subsequent to Tabung Haji office building as well as Ampang Park LRT station)

Tel: 012- 524 6877

Visit their Facebook page here.
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APPLE & SMOKED MOZARELLA MINI CALZONES

My dad, sister as well as we have had years of battling with my mother over the things she hoards in the garage. If we need the treadmill, non-functioning keyboard, halloween costumes for any age group, aged silverware, paint in ANY shade of the tone spectrum, it is in my moms garage. Its the value trove of memories, junk, as well as admittedly useful items which Ive taken to fill up our dull apartment.

Yesterday, we came conflicting the box of frames we had on the wall of my room in college. They were all black, in attempt to keep some cultured to an complete wall full of pictures. After sitting in my moms garage for the few years, theyd gathered the thick cloak of dust; we spotless them all off, as well as we can recall the specific resources of any of those captured moments.

We have been only about dual weeks from removing tied together now, as well as in this crunch time, we will confess which Im at the tallness of emotion, many things bring me to tears, though the cinema reminded me how full my hold up has been/is. Not of things, wealth, or huge success, though full of people who have loved me for the infancy of my years. Pictures of me shouting with my sister behind when she dyed her hair conflicting colors any week; my many appropriate friends Terri, Shan as well as Brit, from the outing to Italy, noses bright pink while experiencing coldest day of our lives; conflicting images with my college roomates, who have undoubtedly been the many frank friends Ive ever known; Hugh as well as we five plus years ago we were the small unhappy to see which yes, we have been aging, though the carefree expressions have been the same in our many new cinema too. He has consistently done me so happy. These cinema reminded me how wonderful it is to be surrounded by people which have been easy to be around. we only love these people SO much, as well as the gre! atest pa rtial is which any of them have been an active partial of my hold up to this day.

Speaking of being filled with goodness, we bring we mini calzones. Something which might look the small customary from the outside, though has comfortable tumble flavors inside. Just small pockets of loveliness, similar to the box of old, dusty pictures.

APPLE + SMOKED MOZARELLA MINI CALZONES // Makes 12
I have enclosed the couple to the total wheat mix we like, though we can buy one from the local pizza place or at some grocery stores to save yourself time.

1 Whole Wheat Pizza Crust (see recipe here)
1 Yellow Onion, sliced thin
1/2 tbsp. Butter
1 Medium Apple (Honeycrisp, Fuji or anything crispy)
1 Cup Diced Smoked Mozarella Cheese
1 Cup Shredded Parmesan Cheese
Handful of Fresh Thyme
Handful of Fresh Chives

Extra Virgin Olive Oil for brushing
Dijon Mustard to Serve

Heat oven to 500

1. Make the pizza mix according to recipe link, or if using the premade crust, let it come to room temperature.
2. In the meantime, comfortable the butter over medium feverishness in the saucepan as well as add the thinly sliced onion. Continue to pierce them any so often until they proceed to caramelize, this total routine takes about twenty mins give or take.
3. Seed as well as cut the apple in to the severe dice. Pull of the thyme leaves, as well as give the thyme as well as chives as well as nice chop. Get all your fillings in sequence for easy stuffing.
4. Roll out the mix in to the shape resembling the rectangle. You wish the mix thin, though not as well peaceful which it will slice when we things as well as fold. Use the sharp knife to cut across, creation about 33 in. squares. Lay them on the fl! oured ba king piece in lines, see picture.
5. Pile your toppings in the middle of the square. we did the sequence of onions, apples, both cheeses, spices as well as the twist of black pepper though we dont believe it makes any difference. Gently overlay one dilemma conflicting to the dilemma opposite, as well as gently press as well as overlay the open edges. Repeat with all 12 or however many we finish up with.
6. Brush the top of any mini calzone with olive oil as well as shower with salt. Bake in the top third of the oven for about 14 mins until tops have been crispy brown. Let them rest only the minute before eating, offer with the small dipping plate of dijon mustard.

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spicy squash salad with lentils and goat cheese

Odds are, this week is full of sugarine for you. Chewy sugar, tough glossy sugar, sugarine molded in to sweets corn, fluffed in to marshmallows, coating darling little popsicles of cake, wound with brown butter around grains of puffed rice as well as that doesnt even embody the peanut butter cups youll purloin from your kids trick-or-treat bucket this week end followed by the honeyed slide from Thanksgivings marshmallow-topped honeyed potatoes as well as Decembers minty sweets canes.

I, for one, could unequivocally go for the salad right now. Ive been roasting the lot of squish as well as honeyed potatoes lately, customarily for the half-toothed part of of our family as well as one day, you was looking to turn it in to more of the fall salad as well as you stumbled upon the recipe from Bon Appetit. you nixed the arugula since the things you found during the market was spotty, as well as anyway, (gripe alert!) you like severe myself to have salads that dont hinge on leaves that have been usually in deteriorate the really tiny fragment of the times of the year people demand you should eat them. (End gripe.) you used the butternut squish instead of the pumpkin since they appear to roast up in cubes better, as well as also since theyre the much easier shape for my little sherpa to hold in his path (and usually spasmodic nibble on) as you conduct home from the market. you added toasted butternut squish seeds since you love a little break with my salads as well as do goal you know they toast up roughly as delightfully as pumpkin seeds. Finally, you used black lentils since thats what you had in my c! upboard as well as whats prettier in the final week of Oct than the black as well as orange medley?

... Read the rest of sharp squish salad with lentils as well as goat cheese on smittenkitchen.com

smitten kitchen 2006-2009. |permalink to sharp squish salad with lentils as well as goat cheese | 5 comments to date | see more: Beans, Fall, Photo, Salad, Vegetarian, Winter Squash

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Love Your Street Food by Fried Chillies

my all time prime steamed egg custard from Jalan Sayur, Pudu
I was once told in an interview (one of those rare ones we spasmodic give) which I'm not a food snob. On conference which statement, we started to simulate behind upon my food choices as well as we realised which a interviewerhit a bulls eye with her analysis. we don't decider a ambiance of a place,whether it is a nice luxe setting with top notch excellent dining service, a quick food joint or even a behind travel alley. As long as a food is damn good, it functions for me.
curry chee cheong fun with decadent pork rinds from Pudu's Jalan Sayur stalls
Hence, we was tickled pinkish when we heard about Fried Chillies' Love Your Street Food campaign. It's a gallant approach given all these travel food stalls or hawkers (with nary an promotion dollar debate to their name) really deserve a big thumbs up for their efforts.Fried Chillies initial started these awards last year so acclamation to them for getting a ball rolling. We lend towards to have so many grill awards which travel food is often sidelined.
Hokkien Noodles from a stall next to Fei Por Chicken Rice Stall, Pudu
What's your purpose in all this? Just opinion for your favourites (the nominees have been upon their website)but do it wisely by honouring those who have been dedicated to their craft. These have been a group as well as women who wake up early in a morning to start a vapid credentials work as well as will not concede upon peculiarity of their food as well as many importantly a cleanliness of their food. You have ! until 30 Nov to cast your vote.
You can also join up with Fried Chillies as they're receiving a step serve for this year'sawards with food crawls to a nominees so we get to representation a food as well as decide. Also check out their wickedly great advertisements for a adore travel food campaign. we adore a Char Kuey Teow lover one, a male completely in lurve with his wok hei plate of noodles which he'll forgo an amorous night with his wife. Most of all have fun you do all this. Happy Voting!!!
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Grapples Apples that Taste Like Grapes

We adore apples. We adore grapes. Kids do too. Great natural snacks. Thats because you were very intrigued to learn about a existence of Grapple (pronounced Grape L).

Grapple is a brand new fruit, or so you thought, which combines a demeanour as well as mouthfeel of apples with a ambience of grapes. After taking a closer look, here is what you discovered.

What you need to know:

Grapples have been apples. What a grapple association has done is soak them in flavored water, letting a flavor blend infuse a apple by a skin.

Nutritionally, these have been a same as regular apples. The ingredient list is:

apples, natural as well as synthetic flavor

We dont demeanour too pleasantly on combined flavorings, whether natural or artificial. If a product is good enough, because add any flavors which were concocted in a lab?

Apples have been so juicy to begin with, so because disaster around with them?

This sounds similar to a nice gimmick, as well as were positively curious to ambience it. But with so many varieties of solid apples out there to choose from, Grapples substantially wont be a staple fruit in our routine.

Thank you Katie for a shawl tip.

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A taste of Piedmonte in downtown KL

A Sandra Knuyt painting looks down on the antipasto and dessert buffet.

KUALA LUMPUR, Oct 9 — I was early for lunch at Nerovivo in Kuala Lumpur, and watched as they laid out the antipasto and dessert buffet, under the fierce expressive eyes of a black woman with a cigar dangling from her mouth. It’s a Sandra Knuyt painting, and you will find several of these in this restaurant within a bungalow. They are all about women, sassy and strong, with “a punch of rebel and a touch of drama,” said the Belgian modern artist in her website. It’s mostly informal dining at Nerovivo, with no starched white tablecloths. On the antipasto buffet when I was there, were Veal Carpaccio with Tuna Sauce, Black Clams with Garlic, bruschetta, Octopus Carpaccio with Lemon Dressing, Frittata (Italian omelette) with asparagus and parmesan cheese, Caesar’s Salad, Buffalo Mozzarella with Tomato, Calamari and Zucchini fritters, lots of grilled vegetables in olive oil, among several other dishes.

The scrumptious Beef Bresaola. You have the pick of these, and the desserts for just RM34++, which is a steal for a light and satisfying lunch. However, add RM20 and you can choose a hot main course, such as the Ravioli with Clam Jus, Beef Medallion with Taleggio Cheese, asparagus and gomalata herbs, Seared Red Snapper with salad and tomato sauce, or Pizza Four Seasons.
Seared scallop wrapped in Belgian endives, green pea puree and lentil quenelle.You end with coffee and tea, and of course dessert from the buffet. This set menu is changed every day as there are regulars who come practically every day from Monday to Friday for the lunch. I’m definitely coming back for this. The restaurant is closed at lunchtime on Saturday; there’s also a buffet lunch on Sunday. But I was there to taste chef Riccardo Ferraroti’s dishes from the a la carte menu. First it was the Cured Beef Bresaola with Watercress, with marinated grilled peach and yoghurt sauce. Bresaola is beef cured with spices and salt and air-dried for several months in the Alpine air of Valtellina in Lombardia, north Italy. The chef himself comes from Biella, Piemonte in the north west and naturally his food reflects this. The large curls of paper thin beef that’s the Bresaola were circled with grilled peach slices that were both sweet and tart and were perfect with the beef which was topped with thin Parmesan slices. Sweet, tart and salty came together in the dressing for the salad that also had arugula and watercress. So you would taste the beef with the sweet fruit, the cheese or on its own, appreciating its flavour and texture. The warm starter of Seared Scallops wrapped in Belgian Endives, green pea puree and lentil quenelle offered luscious bites of the lightly-cooked scallops wrapped with a thin slice of endive. They sat on green pea puree, with a colourful dash of beetroot puree on the platter. The small dark lentils in a spoon by the side are sweet, and complement the sweet and sour endive round the plump scallops.
Chef Riccardo in front of his favourite “Blondie” painting. Cappelletti is little pasta hats usually filled with meat from Modena, north Italy. The Cappelletti, stuffed with Rabbit Ragout, Leek Confit and Parsley in a Piemontese sauce, had a wonderful aroma as it was brought to the table. It turned out to be incredibly good. The delicate cappelletti were smooth bites, the ragout so delicate that you’d didn’t think it was rabbit. A parmesan foam over the zesty, tomato-based sauce on the cappelletti brought everything exquisitely together. In an Italian meal, pasta is still a starter: the cappelletti was just perfectly light. You would have to share the Osso Bucco alla Milanese, served with risotto and rosemary tempura. Osso bucco is that large piece of marrow in the veal shank bone. You could pick out the marrow from the bone after eating the meat. It’s a classic Italian dish where the veal on the bone has been braised for hours with herbs, tomatoes, carrot, celery and onion, resulting in a dark flavourful gravy covering the tender meat. I threw caution to the winds with the delicious, creamy, cheesy and al dente risotto. To top it all generously were thin pieces of black summer truffle, which comes from Piemonte, which is famous for it. The truffles grow next to the pine trees in this beautiful part of the country.
Cappelletti stuffed with rabbit ragout, leek confit and parsley is a must-try.Riccardo does a truffle oil with these. He heats olive oil to 60 degrees C and leaves the truffle in for 24 hours. He lets me breathe in the heavenly aromas of this oil. I would love to have this on some plain pasta. Tiramisu was served in a glass jar on a piece of wood he had got from his pizza oven! Scattered roasted almond flakes, strawberries and blackberries on the wood, had this looking like a piece of art. The tiramisu had all the requisite flavours, and heavenly creaminess. It’s an extensive menu at Nerovivo, especially in the pastas, fish and seafood, meat and poultry and pizzas from its wood-fired oven. It’s also pork-free. Other striking main courses include Braised Wagyu Beef Cheek with cannellini beans and smoked streaky beef bacon, Layered Duck Breast with mustard grains, beetroot puree and snow peas, Seared Tenderloin with glazed apple foie gras and turned potoes, and Slow-cooked Rump of Lamb served with potato and fennel gratin. Nerovivo is located at 3A Jalan Ceylon, 50200 Kuala Lumpur. Tel: 03-2070 3120.

Sup Tulang Merah Singapore @ Ma Deen Biasa Pte Ltd, Jalan Sultan

My outing to Singapore came with 2 categorical itinerary; Sup Tulang Merah (Red Bone Mutton soup) & Universal Studios.

As expected,I was looking brazen to a notoriously red mixture some-more than Universal Studios; carrying review of it a little while behind & to illustrate was glad to finally be able to try it myself.

But of course, as we can review about my experience in Universal Studios (post HERE & HERE ) , we did essentially had fun

This place is nearby Arab St as good as is small mins divided from Orchard Road.
Quite permitted really, & it boasts of customers such as Malaysian artists from a likes of Amy Search to Erra Fazira.

Ma Deen Biasa Pte Ltd is comparison any typical mamak restaurant; with a only exception being a ingest tulang merah, a signature dish; legendary for a flush hue.

The menu:

Our sequence for 1 pax.

A basket of thickly sliced baguette-like bread came with each order, & was perfect to mop up a delicious sweet gravy; which though was deceivingly bloody, had only a barest shade of spicyness.

There is not much beef per se upon each chunk of bone, as good as only similar to a ingest kambing (mutton soup) at mamak restaurants, a categorical indicate is to suffer a gravy, together with a little bits of beef & a MARROW.

Not each bone came with pith within, though we strike jackpot with this one! Wohooo!

I know it might look disgusting, though it tasted amazing. It has a coming of pristine gelatinous fat, though a firmer, slimy, & sweet.
The taste of bone pith is as much about a hardness as a flavour. The hardness is unctuous, roughly similar to a soft scrambled egg with a warp in a mouth feel which we get from foie gras.
Oh dear, we have been gushing about a marrow, though yea, a beef itself is tender as good as flavoursome too.

I was ostensible to sequence a mee (noodles) which is said to be reddish as well. Well, being a fool for bread we had this instead.
Wrong choice. It was hardly memorable.

Total bill: SGD 18.00 with drinks.

We were a scavengers..

Ma Deen Biasa Pte Ltd King of Sup Tulang, Singapore

95/97 Jalan Sultan
Singapore 198998
Opposite Taxi Stand)
Tel: 65 6392 2712
HP: +65 -9832 7758
Open 12pm, soup is ready by 2pm. Open til late.

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