The Mill @ Grand Millennium Kuala Lumpur - Buffet only at RM39.90nett

Calling out buffet lovers! Hands up please!
I'm pretty sure most of us would love to laze our thoughts off the "what-to-eat-this-time" matter and desire to have it all at a go. Spend it on a buffet spread!


No. Wait... I won't wanna spend more than RM200 on a table for 2 when I'm being stingy at times. Having buffet, in the city centre especially would just exhausted our wallet. Yes I do agree on that and most of the time, we would just drive home without any second chance given for a palate exploration on hotel buffets.


However, we spotted The Mill of Grand Millennium Kuala Lumpur...
It's a trendy dining spot with a set-up bringing out both contemporary yet posh design churning a comfy ambiance. With a wide variety from Asian to Western cuisine, fret not of not finding the right course to dine with.


Let's dig in shall we?


Appetizers
Salads & Smoked Meat





Parmesan Cheese Wheel - to create an aromatic cheesy sensation and flavours to yourCaesarsalad







Assorted Cheese with Crackers







Seafood
Fresh Oysters, mussels, prawns and scallops
It's the perfect month for oysters as its their Oyster Feast Month. It's party time with Mr.Oysters!










Japanese
Look out for Sashimis, Sushis and other Jap selections that'll freshen up your tastebuds.



















Chinese
You could enjoy various chinese dishes like stir-fry vege, mushrooms to dim sums and herbal infused chicken.













Indian & Local
Delicious satays, nasi briyani with mutton curry, tandoori, crispy naan with various sauces to go with. This was one of our favourite corner!
















Western
Another corner that I spent most of the time at, gazing over their tender lamb rack, sipping clean their prawn bisque as well as indulging on their thin-crust oven baked pizza! Tortelloni, baked salmon, sauteed shitake.... u name it, u got it.










Assorted baked oysters featured on their Oyster Feast Month







Roasted Prime Beef






Desserts
With plenty of sweet bites to choose from, these little sweethearts will surely bring a perfect ending to your your meal. Ranging from chinese angku kuehs, malay kuihs to chocolate, cheese cakes & many more, the Chocolate Fonduewould be everyone's favourite. Dip those fruits in and ready to be melted :)














Wanna enjoy the above spread?
Good News! as The Mill byGrand Millennium Kuala Lumpur is offering a deal in which you could purchase it on www.everyday.com.my
You coul! d even p urchase it as a gift or a treat for friends & family!


It's really an affordable steal (61% off)
Selling date: 11th May 2011 - 15th May 2011
Coupon Price: RM39.90nett (Original Price: RM102.08 nett)


Terms & Conditions:

• Coupon is for dinner, but redeemable for lunch
• Advance reservations required
• Minimum limit per reservations 2 persons
• Maximum limit per reservations 10 persons
• This coupon cannot be combined with any in house promotions

The Mill
Grand Millennium Kuala Lumpur
160 Jalan Bukit Bintang
55100 Kuala Lumpur
Malaysia
Tel: +603 2117 4163 / 4146
Website: http://www.millenniumhotels.com/

"A Touch of Nyonya Influence" @ Chatz Brasserie, Parkroyal Hotel

From 13th May 2011 till 3rd July 2011, Chatz Brasserie will proudly present A Touch of Nyonya Influence by Chef Debbie Teoh, Malaysias revered culinary expert for Nyonya Cuisine. A perfectionist, this local darling of Nyonya Cuisine will showcase her flavorful dishes via sumptuous buffets and also selections in the ala carte menu.

Last week I was invited to sample some of the authentic Nyonya dishes featured in aforementioned buffets & ala carte menu. I also had opportunity to meet Debbie Teoh in person!

She look so elegant with her kebaya :)

Pie Tee
Crispy Pie Tee shell filled with savory shredded carrot, jicama, fried shallots, minced prawn & crab meat. Add in some chili sauce accompanied to extra kick! A dish that had all of us nodding away in agreement that night.


Hu Pio Soup (Fish Maw Soup with Prawn Balls)
This soup might look clear but the natural sweetness of the vegetables like cabbage, carrot & jicama make me polished off my bowl clean without leaving any drop of soup. I love the bouncy & fresh prawn balls which made from 100% prawn without any flour added.
According to Debbie this soup only served when festival seasons! in a Ny onya family.


Steamed Lady Fingers
Simple steamed lady fingers with 2 special sauces - Sour Bean Sauce & Garlic Soy Sauce. I personally prefer the Sour Bean Sauce which was tangy & slightly spicy to tantalize my tastebud.




Sambal Goreng

Where is the sambal you may ask. Ok, according to Debbie, sambal not necessary to be spicy & RED, oh, Ive learnt something :) Prawns, belimbing& cashew nuts drenched in thick coconut milk infused gravy.

Kapitan Chicken
Another renowned Nyonya dish which emphasizes on robust tastes with a dominantly spicy flavor. Resembled dry curry chicken, with chunks of chicken meats cooked in the slightly spicy, fragrant, piquant and delicious gravy. Be prepared to gobble down bowls (in plural ^_^) rice with ONLY this ~


Sambal Kiam Hu (Salted Fish Sambal)
Sambal we normally used to have with additional chunk of salted fishes. The distinctive flavor of sambal & the saltiness of the salted fish were perfe! ct match !

A sweet conclusion to our splendid Nyonya meal.



O'Giou Jelly
Ai Yu Ping - (A jelly made from the gel from the seeds of a variety of fig ound at Taiwan), flavored with calamansi lime, served with shaved ice. So refreshing....


Seri Muka
I always adore colourful Nyonya kuih so when I saw this, it really made me singing with joy. I love how the creamy green layer of pandan custard & the blue glutinous rice (tinted with Bunga Telang & not artificial coloring) complement each other so well. I can resisted but have a few pieces of it :P

"A Touch of Nyonya Influence" by Chef Debbie Teoh
13th May ~ 3rd July
Weekday
Buffet Lunch (RM 58.00++)
Buffet Dinner (RM 78.00++)
Weekend
Nyonya Hi Tea (RM 52.00++)

During Fathers Day on 19 June, bring your family for a flavourful spread of Nyonya cuisine, whilst kids get to become Little Nyonyas and whip up some delicious dishes for their dad at the Little Chefs Culinary Workshop with Chef Debbie Teoh. Fathers Day Brunch inclusive of cooking class for kids is priced at RM 65++ per adult and RM 32.50++ per child. The Chef promises a vibrant and engaging Nyonya-inspired cooking class in line with the hotels Memorable Kids Experience commitment.

UOB, American Express and PARKROYAL Prestige cardm! embers r eceive 20% discount off the Nyonya Cuisine promotion, as well as guests staying at PARKROYAL Serviced Suites Kuala Lumpur. Diners of A Touch of Nyonya Influence will also be eligible to win a lucky draw prize of a stay in PARKROYAL Penang Resort in Penang, home to the eclectic Nyonya culture.

Chatz Brasserie
Parkroyal Kuala Lumpur
Jalan Sultan Ismail
50250 Kuala Lumpur.

Tel: 03-27828301
E-mail: chatz.prkul@parkroyalhotels.com

Big Gun Chinese Restaurant @ Underwood, Brisbane

I find it rather uninspiring to take pictures of dim sum items especially in Brisbane. There is nothing dainty about it as there are double the size of the norm you get in Asia, most places are sloppily made and you really can't see the effort being put into the dim sum.


The only thing you can judge is whether it tastes any good. On our usual fortnight or so dim sum get together, I was bought to Big Gun Chinese Restaurant (don't ask me how they got their name).


Famous for their late night dim sum (one of two places in Brisbane to do so), Big Gun is like any other Chinese restaurant; a tired facade and littered with Asians. However can they set themselves apart with their food?

I haven't visited them at night but the consensus is that you don't get the real deal at night because the ones in the day is much better. Matter of fact, this could very well be one of the better tasting dim sum places in Brisbane. It gets better, the servers all speak Cantonese, the language of dim sum (to me), so I can actually order something and not get a blank stare with a mandarin reply "ni yao se moh?" ("what did you want").

The downside? It is rather a long drive away from the city and apparently in a "bogan" town.

What is a Bogan? Defined by Wikipedia as an individualusually pejorative orself-deprecating, who is recognised to be from alower classbackground or someone whose limi! ted educ ation, speech, clothing, attitude and behaviour exemplifies such a background.

Not exactly a town I would like to be in.

Thankfully, I didn't see any of them having dim sum.

Address and contact details:

Verdict: 4 stars out of 5stars. Loved the dim sum we had that day, however if you expect dainty small bites, you are knocking on the wrong door. Would definitely like to come back.

Ecoba @ Taylor's

A year after launching its hugely successful outlet at Damansara Perdana, Ecoba has spread its wings to Taylor's Lakeside Campus. The main reason to head here is the beautiful alfresco setting overlooking soothingly calm waters.

Prices are kept low for the student population's sake, with portions accordingly reduced. This beef stroganoff was satisfying enough for slightly below RM12. The meat wasn't chewy and the sauce wasn't watery, so we can't complain.

Blackened fish fillet with Choron sauce (a Bearnaise variation with tomatoes). Won't win awards, but again, it was flavorsome and well-prepared.

No wine, cocktails or hard liquor is available, but mercifully, a reasonable range of beer is served (while teetotalers can merrily sip iced latte).

Entries on Ecob! a @ Dama nsara Perdana: April 9, 2010 & April 23, 2010.

Ecoba,

LG2-6 Syopz, Taylor's Lakeside Campus, Subang Jaya.

Chyniis Restaurant SS2 Mall

Petaling Jaya SS2, when I mention about this place automatically your mind will be diverted to the hawker centers and street foods. How about if we talk about having a casual dining place where you can bring your business customers or vendors to have a comfy dinner?

Recently I was invited to try out the latest restaurant in the neighborhood of SS2 called Chyniis. When I receive the invite, I was like hmmmm Chyniis Is that a typo error for Chinese? Literally it is not. The owner purposely name the restaurant Chyniis.

By the name we can tell this is a restaurant that serves Chinese food. Before I step in to the restaurant, from far I can tell that this restaurant going to be different from those are having red table cloths, noisy and beer gals pouring beer all night long.

The restaurants is posh and contemporary but retaining some old Chinese elements design where it suits all ages. The design were balanced between traditional deco and new concepts interior design. You can still see some fengshui items placed in a certain angle which typical in most of the Chinese restaurants.

While we wait for others to arrive, the tidbits were served.

We were served deep fried shrimps which is very crunchy and tasty. While we chit chatting among each others, we barely notice that we clear the plate. This is how tasty it was. Just a note to you all, I went bac! k the ne xt day as a full paid customer for a farewell lunch for my colleague and we were served the same thing. So you can expect the same level of service, portions and quality that rendered to us during this review. All my colleagues were very satisfied with the lunch which we had the next day. I will not write about the lunch but for RM188++ that serves 6 pax during lunch, it was a great bargain! I will be going back to try out more on the set lunches.

Back to the food review.

To start off the dinner soup comes first.

Fish Maw Soup

Tasty to the max! Every spoon that goes in to your mouth were full with ingredients and delicacies.

Normally I would add in pickled chillis or vinegar into my bowl of sharks fin soup. Though this fish maw soup carries the same starchy form to my surprise it taste so good without that 2 add ons. In a typical Chinese dining table, sharks fin soup is a signature dish. To me this extravagant dish is on par with that and I would prefer this more.

Sam Pui Kai 3 cups chicken

A Taiwanese originated dish (if not mistaken) where the chicken is cooked with dark soya sauce, chili and basil.

The special way this dish was made ! is that the stove used in cooking it is concentrated in the centre instead of the side. That way, the fragrance of the dish and seasonings will be contained and thus making it more delicious. I can clear a whole plate of rice with the gravy alone. This dish is mainly served together with white rice as the dark soya sauce and the seasonings are on the salty side.