Schadenfreude and Nathalie's August Menu. Nathalie's Gourmet Studio, Solaris Dutamas KL.

from Paranoid Android by Paranoid Android

(no pork served)

If there is a reason to learn the German Language, it would be 3 words. Kafka, Kant and Wagner. The language is so exact, that there is actually a term to describe deriving pleasure from the misfortune of others. Schadenfreude. As chance would have it, by a series of unfortunate events for Unkaleong which left him hobbling due to a twisted ankle proved to be my good fortune. I have found myself a willing companion for lunch.

This is a follow up quick post on Nathalie's Gourmet Studio, which has since changed their menu for the month of August. Details of the menu is available from The Nomad Gourmand's website, www.rebeccasaw.com.

Crispy Scallop Tart with Melted Onions and Sechouan Pepper sauce. (Love the sexy French spelling of Szechuan!)

An excellent showcase of Nathalie's talent as a pastry chef, the almost phyllo like tart shell was crumbly and crunchy at the same time. The gently cooked scallops lies on a bed of caramelized onion which was totally devoid of bitterness and the divine sauce was slightly tart and citrusy. The small brown flecks from the picture above are the husks of the Szechuan pepper which imparted the sublime flavour to the sauce.

Decorated with a fresh pea flower on top, the dish is as beautiful as it was delicious.

Revised Niçoise. Rabbit food never tasted so good.

The tomatoes in this traditionally raw Southern French salad was blanched, and was served with a wobbly, yolk still runny egg on top, nestled in a bed of salmon. There was a generous amounts of Brine Cured Olives and salad greens dressed with olive oil pesto dressing. Weight watchers will marvel and delight at this beautiful salad.

Risotto Like A Paella, King Prawns, Squid and Chicken. Saffron Emulsion. Satisfying to the last grain.

This was a revelation of the playfulness and the whimsical side of Nathalie. Risotto is one of the rare dishes where Rice is the star billed item and the rest are just supporting casts to the ensemble. Risotto lovers will not be disappointed with the "al dente" consistency of the sticky Risotto Rice. The Saffron Emulsion was rich without being cloying. This was a delightful dish that screams genius.

Halibut Brandade, Fresh Herb Emulsion and Garlic Chips. The "bush" on the top is a bit too heavy, perhaps a bit of trimming is in order?

Nathalie's version of the Traditional French Brandade was cooked using Halibut instead of Salt Cod. Potato Puree was added to the Halibut and the top was seared with garlic and the whole Brandade was served with Roasted Garlic Chips and a light foamy green sauce that was redolent of Basil. The addition of Garlic to this dish is a South of France touch. I found this dish not as satisfactory because although flakes of desiccated Halibut could be discerned, the Brandade was a little bit too starchy.

Raspberry Mille-Feuille, Lytchee and Raspberry Espuma, Lytchee Sorbet. Visual treat and another sexy variant of lychee.

As usual, the Desserts here are a treat for the eyes as well as the tongue and this Trio was no exception. The Mille-Feuille was bursting with the flavours of raspberry, the Espuma foam was light and flavourful. The Lychee sorbet was marvelously herbal.

Clockwise from top left: 1. Interior 2. Unka wincing in imaginary pain (no Oscars for him), flanked by The Nomad Gourmand, his nurse. 3. The Teaching Kitchen at the cuisine studio. 4. Exterior: the yet fully constructed office/apartment complex.

As much as I would hate to derive pleasure from Unka's misfortune, I would have to say this month's menu at Nathalie's is great. Of course, the dining companion is a great guy too! If not for an unfortunate event this lunch might not have happened at all. I hope Unka enjoyed lunch as much as I did, and you do not need German to describe deriving pleasure from one's own pain. The word masochism is adequate.

Celestial Court Sheraton Imperial. Fancy your Cantonese cuisine with some wine?

Once upon a time, beverages during Chinese dinners meant only chinese tea/beers. Sarsi/Orange would be a default for a underaged. And as cooking progressed, bottles of Stout may appear. Next to follow were expected to be brandy or whisky.

The scenario is certainly different now. Most Chinese restaurants right away serves booze with their dishes; or during a very least, there have been booze options accessible in their menu. Fruit juices & Coke transposed Sarsi & orange.

Celestial Court during Sheraton Imperial is one of a grand old lady of Cantonese fine dining restaurants in KL. we have listened tales of how great it was final time & til now, Im still conference a same positive reviews from these 30- 40 y/old friends who had dined there back then.
A recommended feat indeed, to have stood opposite a test of time & additionally a proliferation of millions of (Ok, Im exaggerating here) Chinese restaurants in town.

This doesnt meant Celestial Court is lazy upon a laurels.
Recently, in gripping with a trends & final of a flourishing set of sophisticated diners in KL; Celestial Court right away offers booze pairing with a highly- praised Cantonese cuisine.

I attended a recent cooking during Celestial Court, where reward Taylors Wines from a Clare Valley in a heart of South Australia was selected to element a 6 march Chinese dinner.

Pre Dinner
Taylors Estate, Sauvignon Blanc 2009

Duck & Bamboo Shoots Salad, Crispy Roasted Duck with Plum Sauce as well as Steamed Fish Cake w! ith Spic y Coconut
Taylors Estate Clare, Riesling 2010

Pan Fried Scallop & Crab Dumpling with Stuffed Bitter Melon in Black Bean Sauce
Taylors Estate, Chardonnay 2008

Chili Marinated Cod Fish with Miso Yellow Pepper Jus
Taylors Estate, Chardonnay 2008 (pic as above)

Braised Oxtail Consomm La Mian
Taylors Estate, Pinot Noir

Citrus Sherbet

Hakka Style Slow Cooked Lamb Neck with Sticky Rice Wrapped in Lotus Leaf
St. Andrew Carbenet Sauvignon 2005

Kuih Koci Pulut Hitam with Teh Tarik Ice Cream

The Pre Dinner Sauvignon Blanc started a night upon a right note. Almost fruity, it was sweeter than many wines we have drank prior to & it remained my favourite via a night .

Next was a Taylors Chardonnay.This leant more upon a fruity side, as well as it done clarity to have interconnected it with a ethereal Cod. we adore a rather sharp jus which accompanied a flaky uninformed Cod.

Same booze was interconnected with a Pan Fried Scallop & Crab Dumpling with Stuffed Bitter Melon, a plate of which failed to have most of an sense upon me.

Given a choice, we would probably be happy which night with only a La Mian as well as MANY bags of a Braised Oxtail wantons!
Such well tender, flavourful meat encased in skinny skins, swimming in a many transparent though herbalicious Consomm. Give me more please!

I find a Pinot Noir oaky ( a woody-ness taste) & of a pretty clever acidic body. From a booze noob indicate of view, it might essentially repress a ethereal Consomm with a clever body. Anyhow, we never thought it was ! a great idea to span booze with soups, generally a transparent types.

A discerning flicker over of a face contorting sour sherbet did a pursuit of getting my palate cleanse as well as we waited eagerly for a most anticipated Hakka Style Slow Cooked Lamb Neck with Sticky Rice Wrapped in Lotus Leaf.
I found this plate to be a pleasing surprise; as a rice was not as sticky as a ones normally served during 8 march dinners. This chronicle was rather lighter in hardness & not as oily too. The lamb was a tad as well gamey for me though a tenderness won me over.

St Andrews is a flagship operation of ultra reward wines from Taylors. This march was matched with a St. Andrew Carbenet Sauvignon 2005, a powerful, middle to full-bodied cabernet with a savoury worldly notes.

Any food blogger would be curious to review Kuih Koci with Teh Tarik Ice Cream upon a menu. My initial experience with Teh Tarik ice cream was during The Last Pollka & we have been hooked ever since.
But here during Celestial Court, it came served with kuih koci!

A truly beguiling combo was having a bite of a chewy dirty coconut kuih koci together with a creamy tea ice cream in one spoonful. A great dessert always finishes off a meal right.

Celestial Court serves low sum, a-la grant & set menus for lunch daily from 12pm till 2.30pm upon Mon- Sat. we think we should be heading there soon for a little low total loving, generally since they got a dedicated low total Chef! we have my hopes tall for a little great low total in KL now.

For a delicious cooking l! ike mine , Celestial Court opens for cooking from 6.30pm till 10.30pm, 7 days a week.

Any further inquiries upon events or upon table reservations during Celestial Court can be done by job 03-27179900 ext 6988. Thanks to Cindy & Evelyn for a invite!

Sheraton Imperial Hotel
Jalan Sultan Ismail
50250 Kuala Lumpur
Malaysia
Tel: 6 03 2717 9900

Web: sheraton.com/imperialkualalumpu

See Some Cool, Strange & Funny Stuffs

EVERYONE'S FAVOURITE 'F' WORD - FOOD!

from SeniorsAloud

This blog post is specially for my food blogger buddies and friends who enjoy a good sit-down dinner in a restaurant. Thanks to our Taiwanese hosts, almost every night we were treated to a feast of local cuisine. One thing I've discovered - in Taiwan beef is king, pork is close behind, and chicken is a distant third.

As I don't eat meat, I can only take pictures of the dishes. But I am sure they taste as good as they look. I can't remember the names of most of the dishes. Perhaps the food bloggers would like to help out with the names? 'Foodbin' - over to you?

apple latkes

A integrate years ago, we became determined to have apple latkes. we mean, why not carry a deliciousness of latkes over to dessert? Why should potatoes have all of pan-fried-until-crunchy fun? Not confident in my ability to fragment apples as well as stir in eggs as well as flour though an established recipes guidance, we found about 75 matching recipes online, any attributed to a little other place, as well as all parading under a pretension apple latkes. we done them (and assent with my cast-iron skillet during a same time, hooray) as well as spoken them pancakes, not latkes. They were not what we was seeking for, though during least they were tasty.

Fortunately, Im over my need for other people to discuss it me how to cook (and usually in time!) as well as set about creation a little real, proper apple latkes this week. Whats a difference? A loyal latke is more of a fritter, with usually sufficient egg as well as flour to hold it together in a pan. A pancake is, well, a puddle with stuff inside. we consider about this stuff, we really do. we take latkes, as well as a proper sequence thereof, really seriously.

... Read a rest of apple latkes on smittenkitchen.com

soft kitchen 2006-2009. |permalink to apple latkes | twelve comment! s to dat e | see more: Apple, Jewish, Photo

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