My indulgent weekend in Ipoh check out my Qatrynka Suite at Indulgence Living!

I woke up tangled in soft, pristine white sheets this morning.

I kicked off the sheets, stepped into the colourful and romantic bathroom; washed my face under the pretty lamps shades and headed out for some Ipoh dim sum!

Take a tour with me of the opulent yet romantic Qatrynka Suite, one of the only 2 suites here in Indulgence Living.

Here are some pictures if you are too lazy to watch the video (tsk, tsk, its worth watching I tell you!), but they dont do justice to the place. The feel and ambiance is indescribable.

Happy long weekend peeps! XOXOOOXO!!

Website: Indulgence Living and Restaurant, Ipoh

GPS:N04 35 37.50, E101 437.48

14, Jalan Raja Dihilir
30350 Ipoh Perak.

Super-eggy Scrambled Eggs

Hope you all had a wonderful Thanksgiving. We had nice day with family, something I'm always thankful for. I did things like: race a three-year-old up a hill, hand off a huge sack of crushed malt, yeast, and hops to my brother-in-law, bake this, think about Christmas lists, and stand under the old oak tree my sister and I used to swing from. It got me thinking about the way my days tend to be shaping up in such a curious fashion lately. They're a real hodgepodge of tasks and activities. On one hand it makes me feel a bit scatter-brained, on the other I like the mix of creative, practical, and pedestrian. Wednesday, for instance, looked something like this...

Exit bed. Realize house is freezing, put on extra sweater. Immediately take sweater off after noticing excessive pilling, spend next ten minutes with sweater stone de-pilling. Put sweater back on. Start making scrambled eggs for breakfast. Burn toast. Repeat. Drop off film. Run dishwasher. Bottle beer in the dungeon/basement. Shower. Empty dishwasher while thinking some more about whether there should be a follow up to Super Natural Every Day. Jot a few related notes on back of photo, pin to idea board. Book hotel for February adventure. Mail car registration. Observe damage to herb-garden by cilantro-loving raccoons. Lunch. Purchase couch so living room isn't empty for another six months. Play around with 4x5 camera while thinking about what I might want to cook next week. Walk through Golden Gate Park (pics above). Assemble random day-before-Thanksgiving dinner from straggler ingredients in refrigerator while prepping my contributions! . Help W ayne make rochers (below). And, related to today's recipe - write up a few notes related to the eggs I've cooked three times in the last week.

While I suspect another scrambled egg recipe is the last thing most of you need, this one caught my attention. I came across it while paging through the new Serious Eats book - the idea is to use whole eggs plus egg yolks to make your eggs extra rich, creamy, and flavorful. A bonus, I might add, is the color the extra yolks bring to the finished preparation (particularly if you're using good, well-sourced eggs). They end up looking bright, vibrant yellow, and more appetizing than your average plate of eggs. I tricked mine out a bit with a drizzle of oregano pesto, a few toasted sunflower seeds, and a side of thick toast topped with a bit of Gruyere (then left under the broiler for a flash). Thanks Ed and crew - and big congratulations on the book.

SF Bay Area - I'm going to be signing books at the Remodelista Holiday Market on December 3rd (10-4pm). Hope to see some of you there :)

Continue reading Super-eggy Scrambled Eggs...

Norwegian Seafood Gala Dinner 2011

One of the most important events for a foodie is the Norwegian Seafood Gala Dinner.


Held every October, this is THE event since a seafood smorgasbord is served that contains the best of Norway's oceanic bounty - salmon, mackerel, Atlantic halibut, caviar, oysters, scallop, herring, crayfish and king crab.


In simple words, a must for any seafood lover.





Hosted by the Norwegian Embassy, the gala event is also held in conjunction with the Malaysian Norwegian Business Council Innovation award. This year, BASS that does marine management systems took home the award.


Invited guests include members of the media and Norwegian companies that have business in Malaysia such as Digi, Jotun and etc.





Strangely enough, even though this is the third time I've attended the gala dinners (including the special royal one when Norway's Crown Prince Haakon and Crown Princess Mette-Marit visited Malaysia last year), it is my first time blogging about it.


One of the reasons why I look forward to the gala dinners is the food prepped by the famous Flying Cu! linary C ircus. These globe-trotting chefs cook up fantastic food all the time. The four members of this group each specialise in different aspects, one is the seafood expert, another handles the sauces, the other does the meats and one does the herbs and vegetables.





This year saw them serve salmon that was "smoked" and served with herbs, pine nuts and an olive oil based dressing. Needless to say I went for numerous helpings for this great item. The other item they served, which I also loved was their lobster bisque served with grilled king crab legs. Lovely flavours that reminded one of the sea. Everyone on the table had seconds as it was darn good.






I also look forward to the caviar spread they put out with the different kind of roes in various shades that you can eat with eggs, cream and finely chopped spring onions.


Utter bliss indeed.





What is good is if Western dishes are not your preferred cooking style, they also serve various Asian styles.


You get an abundance of fresh sashimi and sushi. There is even steamed halibut from the Chinese kitchen and even tandoori salmon for those missing the Indian spices.





One must not forget the amazing spread of desserts too by talented pastry chef Holger Deh. I always look forward to his delicious chocolate ganache cake with the lingonberry jam. They also served the princess cake, a traditional Norwegian favourite and lots more goodies made from unique to Norw! egian in gredients such as the cloudberries.


Entertainment was provided by well-known Norwegian singer and composer Alexander Rybak and of course tunes from the most iconic Norwegian band aka a-ha who had the hit, "Take On Me" in the 1980s.


* Note, the gala is strictly by invitation only and was held at Mandarin Oriental Kuala Lumpur.For more pictures of this year and last year's gala offerings, see my Norwegian Seafood Gala collection set on Flickr.

PH Pastry House

Back to PH PastryHouse. Earlier entries: Nov. 14 & Nov. 16.

Embarking on an egg-sploration of PH Pastry's breakfast menu, with a pair of sunny-side-up ones, perfectly prepared. Alas, we can't praise the hash browns, which were bland & doughy. Loved the toasted brioche with caramelized onions though.

Our favorite: the fluffiest, most flavorful scrambled eggs ever, with bacon, cheddar cheese & chives over buttered ciabatta. Heavenly.

Poached eggs with sauteed mushrooms & spinach. Healthy, really! And delicious too, since the spinach was wonderfully executed _ tender but not mushy.

Turk ey ham omelet topped with parmagiano cheese. Brekkie is served till 6pm. Yay!

Gelato Fruity, Mid Valley Megamall

Went to eat Gelato Fruity all you can eat buffet for RM15 per pax today in Mid Valley Megamall East Atrium, today is the last day, a limited time promotional gelato buffet for this newly opened gelato fruity booth

6 big display fridge filled with milk-based and water based gelato

one of my favourite: soupsop, with lots of real soursop fibres

Coffee lovers should definitely try Kafe Magnum, made of coffee and hazelnut

Banana oat is quite nice as well, taste homey with real ingredients

Durian is not bad

Paradise Cake looks plain with jam swirl, but it taste creamy without overly sweet

My 2 favourite chocolate flavors of all the chocolate flavors offered: Rocher-Rocher and Ciocolato(made with 90% cocoa double chocolate)

Not in picture is also their peach yogurt which taste of subtle peach.

Overall, I find their fruit-based flavors tasted artifically(imagine bubble gum/sugus flavors) with only few exceptions stated above.

Their gelato is being sold reasonably at RM6.90 for a cup of 100g

Related posts:

Home made Fish Head Noodle, Mid Valley megamall shopping centre

Sushi Zanmai, The Gardens, Mid Valley City

Ko Hyang Korean Country Delights, Mid Valley