The Story of Lilac. And 3 places to lunch in KL.

from Paranoid Android by Paranoid Android

Details of a Daisy from Sage

Do forgive the prolonged silence. Not only have I been busy at work, I had the misfortune of visiting some rather horrible restaurants recently and am no been able to write a post about it without being obscenely scathing and in the end may appear to be a schizophrenic rabid bitch. From places which overcharge for substandard food, to horrendously awful cold cuts which were indescribable.

And hence the dilemma. Do we blog about the bad places, or as somebody said, if there is nothing good to say, just keep quiet. Malaysians a very, very averse to criticism. I am not sure whether this is caused by the suppressive press that stifles any dissenting views. Yes, we live in a land where every Government Policy is a success and Big Brother know best.

Complimentary Bread Platter from MO Grill

This is reflected even in food journalism. Every restaurant reviewed by the reporter on the food trail is good and perfect. There are no bad restaurants in Malaysia. Restaurant critics in the west are much more critical. Ramsay's foray into the NY dining scene as with Vongerichten's and Ducasse's did not automatically earn them stellar reviews.

Malaysia ranks 131 out of 175 countries in the RSF Press Freedom Index. Hong Kong is 48. Old Rice made a very funny statement that Malaysia has good Press Freedom, that is why there are more than 2 million bloggers. Hilarious, and don't even ask where he got the statistics from. I guess Iran which ranks 172 out of 175 must have a vibrant and democratic press, with Farsi being the 2nd most popular language in the blogging world. (All statistics from Reporters Sans Frontiere's 2009 report, available at http://en.rsf.org/)

Mushroom Cappuccino from MO Grill. Creamy and rich, perhaps too rich. The coffee was too light and is virtually undetectable. Molecular Coffee? Give me Sage's Porcini Mushroom with Truffle anytime.

Hence the term, Alternative Media. An alternative outlet to channel and disseminate information that would not have reached the audience via conventional methods. People blog for a variety of reasons best known to themselves. And if you ask me, Malaysian Food Bloggers are a docile lot. Too docile that it makes me uncomfortable posting about bad experiences.

I am not sure if I will be rocking the boat too much by being overly critical about my food. Being harrased and flamed is what I would not like to encounter for what is essentially a hobby, a creative outlet for my otherwise boring, mundane existence.

Daily Grind's Foie Gras Burger. The Foie was a bit too well done, but was promptly replaced without a whimper. The beef burger pattie was NOT generic. A delightfully sinful indulgence for about RM55. Not sure about the price.

Over lunch today, I was recounting a fellow blogger's experience with some friends over lunch. LL cheekily mentioned that size did not matter, referring to a towering 8 inch burger. This started an explosion of vicious comments from some anonymous commentator. At one point in time, it became a bit tense as the commentator accused LL of cheating. It became a circus of the absurd. It appears that there was an attempt to harass LL. Those who know LL personally, like I do will know that she is a blogger who has integrity and will not hoodwink her readers. I am sure she has had a lot of burger patties before and is not blogging to spite or close an establishment down. It was what she honestly experienced.

Between a well traveled, seasoned fine diner and an anonymous commentator who makes wild, unsubstantiated accusations, it is a no brainer to guess whom we chose to believe. The whole soapy can be witnessed here. To be honest, the comments were actually out of line. To put it bluntly, made by a definitely lesser mortal, one that is lacking in intellect, decorum and common decency. But that is the evil that is plaguing the blogging world nowadays. Any Chimpanzee with a computer and internet connection and knows how to open a google account can be a blogger and post comments.

Unfortunately, some commentors misuse the anonymity to be rude and abrasive.

Daily Grind's Yodel Burger. Tempura Portobello, served on Porcini Mushrooms and a Beef Pattie, served medium. The pattie was luscious and beautiful, made from the rib eye and knuckle cuts. Served with melted cheese. About RM37. I don't think it was 8 inches high and you can't squish it down too! :p

Just a tiny note to chefs and restaurateurs. There is no perfect eatery. Period. The gamut of preferences and taste buds plus taboos whether religious or personal makes it impossible to satisfy everybody. You will never get an uniform consensus on how great your dish tastes. There is bound to be dissension and detractors.

But does the blame lie solely on them? Shouldn't the rest of us share some responsibility as well?

I was shocked when I was talking to a friend who owns a restaurant in the Changkat area.

"You bloggers are a mercilessly mercenary lot. I have so many requests for free food by food bloggers in exchange for a good review. I can serve them turd mixed with liquid nitrogen and they will swallow it and give me a good write up."

Pottage of Alaskan Crab. What can I say? I practically wept when I tasted this beautiful soup. Briney and beautifully infused with the flavours of the sea and with crabs, carrots, celery and Avocado bits inside. From Sage's set menu this week.

Shocking. Depending on how you see it, it's like going around and begging for food. Is this what blogging has become?

Shame.

Collage. The Main Course at MO Grill is a choice of beef, fish and chicken breast. I chose the Grilled Breast with Rosemary. The Breast was huge. DD cup, at least. Taste wise, the grilling was justifiably good, but the thick cut means that the grilling was unable to be uniform. Sauce was nothing to shout about.

The internet is not a legal vacuum. It is no a moral vacuum either. There has been some talk about food blogging ethics among our brothers (and sisters) in the west. Robert Seitsema, who is the resident food critic of the Village Voice has written a very interesting article titled, Everybody eats, but that doesn't make you a restaurant critic. It was published in the Columbia Journalism review.

I don't think that food bloggers are restaurant critics. I don't want to be one. I just want to record my experiences as accurately as possible in an objective manner. I do remember a conversation with Boo, who mentions how hard it is to answer when someone asks her for a special place to celebrate his girlfirend's birthday and how he had saved up for a couple of months to splurge it all in an evening's indulgence. We all know that Boo is a conscientious blogger and how much the food blogging community looks up to her, not only for her knowledge, but also her objectivity.

That was a wake up call for me. I had to be responsible.

The Miso Coated Cod from Sage was served with prawns and vegetables. Wonderfully fresh and not overcooked. Special mention must be made of the consistency shown by this restaurant since Chef Daniel took over the helm. Food has always been good or awesome.

We live in a crazy world. The Media and PR people will seize on any opportunity to make money. Suddenly, bloggers became the "in" thing to net and to make money. They are responsible for creating Blogger Superstars, and an important consideration in their selection would be the number of "hits" a blogger gets. How much of the hits is translated to real sales has yet to be objectively assesed, I think.

Some (not all) invited reviews come with certain conditions. No bad posts, bad feedbacks only goes back to management. In other words, they have become invited endorsements. I personally am not keen on invited reviews (not that I get many invites) until there is a change in the media mind set. If the restaurant is already open for business, give the bloggers a free hand to write what they want, and use that as feedback. It is different of course if there will be change in the menu (invited for tasting) or in restaurants yet to be opened where they want feedback for their yet to be launched dishes. A tasting is different from a review.

It is more worthwhile to get a good review from a blogger who is well known to be fussy and critical than a blogger who gives a good review all the time.

MO Grill's Poire Belle Helene. Also nothing to be excited about. The service at the MO Grill is exemplary, right from the word go. Attentive, courteous and non intrusive. This has to be the gold standard in KL right now!

Blogging has opened up a new world for me. I have had the opportunity to interact with a lot of people, mostly decent. I have a blog list at the bottom of my blog, all of whom I know personally and have a reputation for being honest, objective and incorruptible. I am sure there are many more, whom I have not had the opportunity to meet. Please do not feel slighted if you are not mentioned below.

Not all bloggers are bad. And Restaurateurs, if you meet a particularly obnoxious one, do like what my friend did and just say, "Who do you think you are, and how much more business do you estimate I will get. If you are confident, bring me a working paper, and I will get my lawyers to get an agreement ready."

The Grilled Cherries with Aged Balsamico and Vanilla Ice Cream. Magical! I never knew aged balsamico went so well with ice cream. Completely floored by the beautiful interplay of sweetness and sourness. Sage's set lunch menu.

And how does Lilac tie this post in a neat bundle?

Knock, Knock!
Who's there?
Lilac!
Lilac who?
Lilac a blogger.

Scarry, but bloggers may be the brunt of a satirist's one liner next time if we are not careful.

Lunch this week was at Daily Grind, Sage and Mandarin Grill. The Daily Grind does not offer sets for lunch. Sage is still charging RM100, and the MO Grill about the same.

Just a caveat. Lunch at MO Grill is from an express menu, where 3 items are guaranteed to be served and completed within 60 minutes and a very very limited and reduced a la carte menu. For a proper dining experience, Dinner is recommended.

Oh yes... I have finally got a new Camera, thanks to In The Sky's recommendation. All shots were taken with a Canon EOS 550D, with EFS 60mm Macro f2.8 lens. Thanks, Sky! You rock. So much easier to post when I do not have to edit the shots like crazy.

Lafite @ Shangri-la Kuala Lumpur, Jalan Sultan Ismail, Kuala Lumpur

from masak-masak by boo_licious

tart of Hokkaido scallops


Another picture laden post that I hope will not kill your network connection but hopefully pull you out from your post weekend coma. I've been biding my time with Lafite, very slowly and surely. After I had a taste of the new chef aka Georg Schroppel's culinary talents during a leisurely and extremely enjoyable lunch, I've been plotting to return for their night pleasures. This October proved to be the perfect excuse since Lafite was participating in MIGF this year (a rare occurence indeed and one that should be savoured completely) together with their sister outlets: Zipangu and Shang Palace.



Lafite menus look like albums, French Laundry inspired cornet of salmon, steamed duck egg custard


Lafite has always been on top of my list for those special occasion dinners. You know, the ones we celebrate with our loved ones whether it's an anniversary, birthday, a marriage proposal or just something meaningful. Most importantly for me, Lafite has been around since I was a young girl where as a family we'll gather to celebrate occasions like my parents' wedding anniversary. In those old days, Lafite was heavy wooden furniture, superplush carpets and etc. I remember tasting duck ala orange for the first time with pomp and ceremony as it was served with heavy round trays that were whooshed away by waiters. Even their dessert buffet (now renamed a showcase) was etched in my memory as I distinctively remember they once crafted a chess set in chocolate that I was so tempted to eat piece by piece (I didn't if you're curious).



four colour tomato salad: a melange of four colour tomatoes, tomato marmalade, white tomato mousse, tomato sherbet and honey-yuzu vinaigrette


Nowadays, the decor has now gone all modern casual with a more open setting where tables are placed in a circle around the dessert centrepiece with a fountain within. However, one thing never changes as people especially couples love to celebrate here (we spied a girl with a huge bouquet of flowers and a cake the night we dined here). I suspect all the wait staff are probably well trained in the art of romance especially the ever popular hiding the ring trick in the dessert.



Lunch appetisers: cucumber and dill soup, poached quail egg with asparagus spears


Georg's Luncheon (as it is called) for the weekdays is a steal in my opinion with its generous portions. You are given two choices: a "watch your waistline" choice by taking the appetiser and a main course for RM82++ or a "throw that diet out of the window" choice with two appetisers and a main course for RM108++. Both choices came with the dessert showcase and coffee or tea to help alleviate the food coma situation after lunch. I recommend that it is best you take the day off after the lunch unless you have perfected the art of keeping those eyes wide open minus the toothpicks (or just fake a meeting after lunch).



sturgeon with roe


The four colour tomato salad was my choice that day. I'm partial to tomatoes especially unique varieties ever since I first had my taste of heirloom tomatoes in the Corn Exchange at Rapid City, South Dakota. There seemed to be various dimensions of taste plus textures ranging from the smooth tomato sherbet to the white tomato mousse and the slightly piquant honey-yuzu vinagrette. The chilled cucumber soup with dill, scallop and smoked salmon was refreshing and weirdly enough, it gives you a clean tingly mouth feel that reminded me of toothpaste!! That day we dined here, there were two similar asparagus dishes - one came with a decadent poached egg and a Bernaise sauce while another was paired with a beautiful corn sherbet. The yellow fin tuna tartar is equally impressive as it comes stacked in layers for you to enjoy starting from a black sesame crisp, crushed avocado, cucumber salad, the tuna tartare and a ginger yuzu vinaigrette. A risotto made from duck bolognese and a divine homemade creamy tagliatelle pasta rounded up our appetisers. The risotto was creamy and portions were generous while the creaminess of the pasta was balanced with a tangy kumquat compote.



white truffle risotto


The mains that impressed us was the braised short ribs with its fork-tender texture served with crispy celeriac sticks, young broccoli, corn and thyme sauce. My other friend gave his thumbs up to the duck confit - crisp on the outside but tender - served with almond potatoes, red cabbage, Brussels sprout and green cardamom sauce. The golden brown seared Atlantic cod fillet is a large chunk with a gorgeous melt in the mouth texture that comes with baby potatoes, young carrots and truffle foam. I especially loved the soft roasted garlic nibs served with it as they were full of flavour. Everything paled in comparison with my choice of stuffed organic chicken breast with a young leek, chive sauce and king oyster mushroom ragout. Desserts was a hit and miss from the showcase. Some were way too sweet for us hence we picked the piquant ones like the light lemon curd tartlet and the passionfruit marshmallows. They also serve Shangri-la's own made chocolate bars in the showcase. My favourite is the caramel fleur de sel one, a divine combo of slight saltiness to uplift the sweet notes of the caramel. You can also purchase the bars from their cafe cum bakery Lemon2Go.



Indian red orange sherbet


On our second visit, we both decided to do a face off challenge between the MIGF menu and the brand new (and seasonal) white truffle menu. There's almost the same number of dishes except the white truffle menu has one extra dish. There seem to be more items in the MIGF menu versus the published one on the Net and the guidebook. In terms of looks and taste, the MIGF's cold starter of Hokkaido scallops tart won hands down. Scallop tartare mixed with a little yuzu shallot cream is sandwiched between lime squid ink polenta and topped with reddish globules of caviar. Lovely contrast of colours. My French Laundry inspired cornet of salmon tartar with cream cheese was lovely and light but felt a little lacking. Even the MIGF steamed duck egg custard was gorgeous and smooth when paired with the sweet Maple cream with salty bursts from the caviar and a fried sage leaf.



grilled beef with black truffle


I guess I should have opted for the MIGF menu but never mind, I did get to eat wafer thin shavings of white truffles from Alba. They're tossed in my salad leaves and shaved over a creamy zvi cohen hen egg omelette served with black trumpet mushrooms. Keeping it in balance is a small creamy risotto that uses carnaroli risotto rice for a creamier texture and abundantly covered with shavings of white truffles. I thoroughly enjoyed each spoonful of the risotto. My truffle fix even comes in a form of a lollipop d'alba - white chocolate paired with the truffle. The white chocolate seems a little too overpowering and sweet compared to my truffle. There's a pretty heavy influence of French Laundry in my white truffle menu probably because the chef used to work there before. For my mains, the grilled beef (to perfection) is served with a black truffle sauce on the side and a salad with a Bernaise sauce.



glowing ball of flowers...they're everywhere in Lafite as you get purple ones and even box shaped ones


While the white truffle menu was decadent, we both felt that the MIGF menu won hands down in the shoot out in terms of looks and etc. There's a few similarities also with both menus: the sturgeon served and the dessert of a warm Valrhona chocolate souffle.



sous vide lamb encased in parsley mousse


Following the creamy steamed egg custard, it was the warm starter that highlighted Brittany ingredients like the butter poached lobster paired with foie gras, cherry tomato confit and white truffle foam. I've had a taste of this in MIGF's Gala Launch and it is wonderful rich pairing. The sturgeon was also interesting as it came with sauteed yabbies, pea mousse, chanterelle mushrooms scattered around with marinated baby fennel and sturgeon roe. My sturgeon dish bore a strong resemblance to this dish except I felt my fish had a strong fishy smell. After the first bite, I ate it with my ginger carrot emulsion and that unpleasant taste dissapeared.



lightly grilled cheese with quail egg brioche and pine nuts


To cleanse our palates, we were both given a tart Indian red blood orange sherbet that came drizzled with whipped creme fraiche and crispy rosemary. Each spoonful of sherbet was topped with a dark chocolate piece to make it go down better.



Just before desserts, it is our main courses. My grilled beef even done to perfection was no match to the MIGF's spectacular parsley mousse encased lamb. The lamb was cooked sous vide to tender perfection. It was surrounded by a micro ratatouille, capers and a black olive gnocchi with a thyme sauce.



Lunch dessert showcase: light and tart lemon curd tartlets, passionfruit marshmallows and the artistic multi-layered dessert showcase layout


Last but not least was dessert served ceremoniously together - a black slate platter of individual treats such as the warm Valrhona chocolate souffle and a cup of Tahiti Vanilla cappuccino. Scattered around the blackness was an avocado puree, verbena ice cream (just like my L'Occitane soap!), a not too tangy pineapple ragout. I loved picking up the cocoa nibs crisps scattered all over with a bit of chilli powder to add a tingling sensation to my tongue.


Even though dinner was great with a few hiccups (plating does look a bit different from some other pictures I have seen) and I would definitely highly recommend it to friends, I'm quite appalled with the service here and don't think it fits their "fine dining" moniker. Last week, we have been bandying around what was the definition of fine dining and one such reference was Michelin's for their own guides. For them a fine dining restaurant was service good enough for the king with silverware and an ambiance to give them a royal treat. Sadly, for Lafite this seems to be completely lacking even from the front of their door. First, we got ignored when we walked in (they were busy ushering in an imporant man I often seen grace the newspapers' business section), then we were not served any bread (we didn't ask since we were quite filled up with our lunch) but I thought it was weird they had the aioli on the table but no bread (maybe they ran out?). More misdemeanours followed, they got our main courses mixed up and no explaination was given for our dishes. The straw that broke the camel's back was when we paid the bill, they even forgot to bring the pen. Tsk tsk tsk...I hope they do buck up. I vaguely remember my lunch service was efficient but not very warm and kinda impersonal. I guess I have been spoiled with Cilantro, Sage, Senses and Mandarin Grill.


Nevertheless, do go experience the MIGF menu if you have the opportunity and hopefully someone from the hotel reads this and service bucks up or else it's going to be one painful occasion.


Lafite
Shangri-la Hotel
Jalan Sultan Ismail
Kuala Lumpur


Tel:03-2074 3900


(Pork free. Booking is advisable. The MIGF menu is RM380++ per person without wine and RM580++per person with wine pairing. Full detailed menu is here. Note that Lafite serves additional items also that were not listed. The white truffle menu is RM450++ for an 8 course set menu and additional white truffle is charged at RM25 per gramme. For more pictures, see my Flickr set.)


Disclaimer: The opinions expressed here is entirely based on my personal tastebuds and may vary for others. This review is time sensitive; changes may occur to the place later on that can affect this opinion. The reviewer also declares that she has not received any monetary or non-monetary compensation from this place for writing the review.

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Ms. Jazz Reviews: Santouka Hokkaido Ramen (Singapore)

One of the greater advantage of carrying friends widespread all around the world is which they can suggest we all the good makan places but youhaving to poke high as well as low for it.

Santouka Ramen is consensus to be the single of the most appropriate ramen places in Singapore. "as tighten as we can get to japan" was the comment from SG friend.
Having been to Japan most times now, as well as lovinggggg their ramen there, there is NO way i can go by Singapore but perplexing Santouka Ramen. So on the initial day in SG, i drag my counterpart for the feast.

Turns out ramen in singapore is unequivocally popular, carrying to passby most japanese restaurants specialized in ramen, i.e. ippudo, sapporo etc etc. Santouka Ramen has several branches widespread opposite town, but the most convenient to us would be the a single during TheCentral, ClarkeQuay (not to be in error with Orchard Central)

Santouka Ramenin The Central is the humble shop which occupies the distinguished place of the selling mall overlooking the idylic perspective of Clark Quay. Not the unequivocally vast seating capacity so we may need to waitfor abit to be seated. The interior is to the bare minimum, but was kept clean ensuring diners the comfortable meal.


The menu was rather short with its main characters being- of march the ramen, there was additionally teenager selections of side orders such as gyoza. One of the most renouned choices would be the Tokusen Toroniku Ramen (also known as the pig cheek ramen), the beef hardness was so soothing as well as tender. For the moment there, i suspicion i was in love.

But what additionally heed this renouned japanese authorization is unequivocally their superior stock. A goodbroth goes the long way as well as i believe Santouka Ramen do live up to the name to be the m! ost appr opriate in town. (not which i would know comparitively given i've onlytried this sold one, but it does ambience like the best, hehe)Rich, Thickflavours from the batch is so tongue appreciative which it creates the euphoria prodigy within me. However, some peoplemay find the soup somewhat salty.

Tokusen Toroniku Ramen with Kara Miso Soup Base i.e. spicy miso soup. *Recommended*

Charsiew Kara Miso Ramen
My Justin Bieber wannabe with her Charsiew Miso Ramen. *Recommended*
From what i've heard the SHIO Ramen (Soya Soup base)pales in comparison with the alternative twotypes.
The gyoza was decent, but ordinary
I'm addicted to iphone games =D
Ending with the spectacular night perspective of clarke quay
~*~*~*~*~*~
Santouka Ramen6 Eu Tong Sen Street,#02-76, The CentralTel: 03-6238 8820
Opens every day from 11am- 9.30pm

See Some Cool, Strange & Funny Stuffs

Scenes from a Weekend with Scallops and Lady Apples

The cold continue eventually arrived this weekend. Everyone was articulate about it upon a street, during school, during a market... All watchful anxiously for Saturday sunrise when temperatures were ostensible to dump into a 50's.

We woke up earlier than usual that sunrise as well as ran downstairs to open all a windows. J's face spoke a thousand words. "Does this mean it is going to snow?".



It was a pleasing week end indeed. Some of my a one preferred kinds of days. Sunshine, bright blue skies with a chilly breeze. Jacket required. We outlayed a week end thinking of ways to be outside. The park, a beach, walks around a neighborhood... as well as ways to cook comfort food.

I phoned my mother to ask her what she had done for lunch that day. "Sardines", she said. "They looked pleasing during a market". we unexpected longed for to run to a fishmonger as well as squeeze my hands upon handful of glittering, uninformed sardines. The smell of grilled sardines is only engraved in my brain.



Unfortunately, uninformed sardines have been a rare commodity around here. The couple of times we have seen them, they have looked rsther than unhappy as well as have trafficked only as well far to be any good. But we did spot a little good looking scallops as well as thought they would be undiluted simply prepared with a! c rust of breadcrumbs, herbs as well as bacon.



I found a first woman apples of a season, that reminded me how time flies. It seems similar to it was yesterday when my mother was land a play of woman apples for me to photograph. It was right after M. was born. Our little M... she will turn a year in a couple of days. Hard to believe.

Lady apples have been so tasty as they are. Crunchy when raw. The undiluted compliment for a creamy coconut rice pudding we made. You know how much we adore arroz criminal leche in all a variations, similar to this as well as this. This time however, we went for a quick as well as easy version that didn't require station subsequent to a pot for over an hour. Quickly baked a rice as well as churned it with coconut milk, total milk, vanilla bean as well as lemon zest. Warm as well as fresh.



I'm off to New York City tomorrow where some-more cold continue awaits me. we adore a city. we will be tough during work, though will really have time to eat as well as a little play. Yes, please.

Roasted Scallops with Breadcrumbs as well as Bacon

makes 4 servings

12 scallops
1/4 crater gluten-free breadcrumbs
2 Tbs uninformed parsley, chopped
2 garlic cloves, grated or finely minced
3 Tbs olive oil
4 slices of bacon, finely chopped
pinch salt
pinch of creatively ground pepper
1 tsp red peppers flakes, optional
2 Tbs white wine

In a bowl, combine a breadcrumbs, parsley, garlic, bacon as well as olive oil. Salt as well as peppers a scallops. Drizzle a little olive oil upon a baking plate as well as place a scallops upon it. Top with a breadcrumbs ! mixture as well as drizzle a little some-more olive oil upon top. Pour a white booze in a baking dish.

Bake during 425F. Time will change depending upon a size.


Coconut Rice Pudding with Lady Apples

makes 4 servings

1/2 crater (100 grams) arborio rice
1 crater (225 ml) water
1 crater (225 ml) coconut milk
1 crater (225 ml) total milk
1/4 crater (50 grams) healthy cane sugar
1 vanilla bean, separate as well as seeded
Zest of half a lemon
pinch of salt
lady apples, thinly sliced
pistachios, chopped
brown sugarine for topping

In a tiny saucepan, combine a rice as well as H2O as well as move it to a boil. Reduce heat as well as cook covered for fifteen minutes until H2O is absorbed by a rice. Add a coconut milk, total milk, sugar, vanilla bean, lemon liking as well as salt. Simmer for an additional 10-15 minutes until it thickens.

Serve a rice pudding half hearted with a apples, pistachios as well as brownish-red sugar.

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