Savouring Champagne Duval-Leroy at Bistro 42, Bangsar Village II
Just like my food, Im selective about my drinks, especially so for the alcoholic ones. However,Ill never say no to champagne. 
Just last weekMadame Duval-Leroy from The House of Duray-Leroy in France visited sunny Malaysia. Though her schedule was tight, she dined and spoke to a privileged few personally over a delectable three-course dinneratBistro 42, Bangsar Village II.
The menu was specially crafted for the night, and flutes of Duval-LeroyChampagne -Brut Rose (RM248) sets the evening off on the right note.
A lovely salmon pink, the Duval-Leroy Rose is exceptionally charming to drink; floral and almost sweet.
The product of 2 grapes the Chardonnay and the Pinot Noir,Duval-Leroy Brut Rose is perfect as a light and conversational pre- cocktail drink.
While the Rose is delicate, the Duval-LeroyChampagne -Brut (RM198) is fuller in body, but still balanced but with more spirited finish.
Duval-Leroy is a family business founded in 1859 by the merger of two Wholesalers in Champagne.
The company is still located in the village of Vertus and its current head of the House is Madame Duval-Leroy herself.
With 500 acres of vines, Vertus (2500 inhabitants) is now the second largest municipality after the Champagne Riceys. Much of its vineyard is devoted to production of high quality Chardonnay grapes, which gives the champagnes its finesse and elegance.
Very active in the Middle Ages, it was totally destroyed once during the Hundred Years War, then again during World War II. The Duval-Leroy family set up the business from the nineteenth century.
The Houses passion for constant care of vines and an exceptional precision in the making of the the wine is a tradition that has now passed through 6 generations.
A playful, light salad; versus a heavy one with meat started the meal on the right note. The crunchy salad met with everyones approval at the table.
Spring Salad.
The entree wasnt as popular for me as it was a tad heavy on the cream.
Cannelloni stuffed with a trio of mushrooms.
Widely prized for its sweet, mild taste and delicate texture, barramundi has been favorably compared to striped bass, red snapper, grouper, and other premium white fish. I personally have a tendency for ordering barramundi as well whenever I see it on the menu. When cooked right, I love the moistness and clean taste of its flaky white flesh.
MAIN: Crispy Fillet of Barramundi.
High praise for the chef and Bistro 42s produce went round the table once the guests started ! on their mains. The barramundis skin is nicely crisp and the flesh exhibits none of the muddy taste that commonly plagues such species of fish.
The ambrosial chocolate cake drew the evening to an end. I have always been at lost when chocolate fanatics asked for my recommendation for a great chocolate cake. Now I know where I can recommend one without hesitation.
The perfect mood booster; the lusciousChocolate Fondant by Bistro 42.
BIG thanks to The BIG Group for the kind invite. I can now add Duval-Leroy to the lists of champagnes I have savoured. And the journey of learning about these esteemed Houses of wines and champagne in France continues.
For your personal take on the Duval-Leroy, its available at Bistro 42, Bangsar Village II.
6 2 10 Grill & Nasi Lemak @ Aman Suria, Petaling Jaya
From a humble beginning at Happy Mansion Section 17 of Petaling Jaya in1999, 6 to 10 Grill & Nasi Lemak has expanded and relocated to a bigger and conducive place. The logo used to be in "Bersih" colour now is in striking red.
Business is as brisk as those days in Section 17.
Service is fast but pricing is still affordable though it has increased over time.
Eating outdoor is fun and there are ample tables for you.
NZ Steak as done in the old 6 2 10.
Meaty lamb if you! love la mb but not for me. Just can't stand the smell of it.
I like this Pork Rib in pineapple sauce.
A simple pork chop would be also lovely.
Favourite pumpkin soup was delicious.
So was the chicken mushroom soup, it's awesome.
And an additional green salad for the meal.
Garlic breads were fabulous.6 2 10 Grill &NasiLemak
C-21,JalanPJU 1/45,AmanSuria
PetalingJaya,Selangor.
Tel:012-601 9976 Eric
Opening Hours:
Monday to Friday
Lunch 12pm - 2.30pm (Weekends open at 11an)
Dinner 6pm - 11pm
Closed on Tuesdays
GPS : 3.120971,101.596965Platinum Pork Leg Stew on Rice, Pratunam, Bangkok
This Khao Kha Moo (Pork leg stew on rice) was a gem of a find stumbling around Pratunam while on lunch break from Death Shopper 2.0 at Platinum Shopping Mall. The dish itself is quintessentially Thai, and they're everywhere on the streets of Bangkok. I've tasted many wonderful versions of this dish, yet this remains by far the most impressionable.
The local lunch crowd packed this place to the rafters, but service didn't miss a beat. Within a minute or two, we had our orders taken and drinks served, and shortly after that, this beauty arrived...
...melt-in-your-mouth pork, laced with buttery fat, served on top of rice drenched with pork-infused gravy with the requisite stewed hard-boiled egg and chunks of preserved vegetables. Out of this world!
The Khao Kha Moo stall shares the limelight here with a wantan mee stall, which appeared to be just as popular. Can't miss it, don't miss it!4/32-33 Soi Petchburi 19
Pratunam, Bangkok
Chocolate Orange Cream Cheese Pound Cake
What comforts you these days?
My immediate comforts include pastel Easter candy, pizza from Delancey in Seattle, and hot coffee on hot coffee on hot coffee. Im also soothed by caramel colored bourbon from small glass tea cups thats how ladies (and grandmothers) drink their bourbon. Why are all of my comforts food related?
Im also comforted by old episodes of Seinfeld (who doesnt like cashmere!?), copious amounts of post-it notes, over-sized grey sweaters, black leather wedge heels, and surprisingly. Ive been comforted by crowds of strangers. Thank you, people. I love you tremendous.
Chocolate and orange are also deep in my comfort brain sensors. Pound cake as a vehicle is just supreme.
Hello, Portland! You sure do know how to make a lady and her cookbook feel welcome! Thank you for coming out in the rain. Thank you for bringing me spoons to sign, lip stain to wear, and bright blue nail polish. Its like you know me because you totally do. You are true people. Thank you for all your smiles and love.
Please find, in the back left of the above photograph, someone holding up a little red baby. Sweet Jesus I love you.
HeyHey Seattle, you look pretty in rain and grey especially when you accent it with pink and turquoise. I love a good crash of color.
Chocolate and orange and chaos. Too many plates. Two cups of tea. Orange bites, and thick sliced cake.
I like when dessert settings appear cacophonous, and tend toward the delicious!
A chocolate and orange engagement.
These dark chocolate buttons go down easy. Snack!
Heres an excellent trick!
Rub orange zest into granulated sugar. This process releases the essential oils from the zest and makes the sugar mixture fragrant and orange tinted. Its a great way to infuse orange flavor into breads and cakes.
This batter is thick and creamy. Its the cream cheese thats beat into the butter.
Its always the cream cheese.
Orange scented and chocolate studded.
A good amount of this butter went into my belly raw. Dont be like me.
Golden top. Split and beautifully crusted. I love the crust of this cake. It has weight. Its intentional.
Dont let this cake get to you. It takes a good, long while to bake. With a little rotating in the oven, and some testing with a skewer, the cake will be done in about an hour. Dont fret, a deep golden-crusted top is a win!
Ooooh Seattle, I love you! I really do! Youre hilarious and fashionable. Youre obsessed with coconut flour, and you really really know how to bake. Thank you Book Larder. Thank you to everyone who made treats to share. Thank you for your kindness, patience, and awesome cat stories. Thank you for bringing me bourbon and doughnuts its like you can see right into my soul because those two things are always among my deepest desires. You amaze me.
Ive been spending a lot of time being comforted by this French Feasts. It has misty qualities that lend its reader toward delicious daydreaming, soft eggs, and fresh bread.
I love this picture of Gail Simmons new book. It makes me think of layers of plates, oysters and pearls, and three course dessert presentations. Certainly not the everyday but grand when it happens.
Chocolate Orange Pound Cake
makes one 95-inch loaf
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
2 tablespoons orange zest
1 (8 ounce) package cream cheese, softened
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
4 large eggs
2 teaspoons vanilla extract
Place a rack in the center of the oven and preheat to 325 degrees F. Grease a 95-inch baking pan and dust with flour. Set aside.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
On a clean cutting board or counter, place the granulated sugar. Add the orange zest. With a bench scraper or the back of the spoon, work the zest into the granulated sugar, creating a fragrant and orange flavored sugar. Set aside.
In the bowl of an electric stand mixer fitted with a paddle attachment, cream together softened butter and cream cheese. Stop the mixer occasionally to scrape down the bowl and make sure that the butter and cream cheese are evenly mixed. Add the citrus zest to the butter and cream cheese mixture, and beat on medium speed until smooth and creamy, about 3 minutes.
Stop the mixer. Scrape down the sides of the bowl. On medium speed, beat in one egg at a time, beating for one minute after each addition. Stop the mixer and scrape down the sides of the bowl as necessary. Beat in vanilla extract.
Add dry ingredients all at once. Beat on! low spe ed until dry ingredients are completely incorporated. Fold in the chocolate pieces.
Spoon batter into prepared pan. Bake for 50-60 minutes, rotating once or twice during baking. Bake until a skewer inserted in the center comes out clean, or with just a few crumbs.
Cake will last, well wrapped at room temperature, for up to four days.
Indonesian Food & Cultural Festival @ Mosaic, Mandarin Oriental Kuala Lumpur
In collaboration with the Embassy of Indonesia and Garuda Indonesia, Mosaic introduces its very first International Food Festival (Indonesian Food & Cultural Festival) featuring Guest Chef Kusram Deni from Mandarin Oriental, Jakarta. Diners will be treated to a wide array of Indonesian dishes with three menus on rotation daily. Lunch is priced at RM88++ per person while dinner is at RM108++ per person (Sunday to Thursday) and RM128++ per person (Friday and Saturday). This promotion will run from 16 March to 24 March 2012.
The festival week commenced with a grand launch at Lounge at the Park and Mosaic. Guests were ushered to Lounge at the Park, enjoying Indonesian canapes and specially concocted drinks (I had a coconut one-jackfruit one which was pretty good) while waiting for the guest of honour to arrive. The festival was officiated by Mr Mulya Wirana, Charge D'Affaires of Embassy of the Republic of Indonesia with the cutting of nasi tumpeng, a signature dish used by the Indonesians for significant events. Entertainment for the evening included gamelan music, cultural dance and fashion shows.
Gamelan music
Wayang kulit
Chef Deni smiling for the camera ;)
Nasi tumpeng
Expect to find dishes such as Balinese spiced satay, satay lilit bumbu Bali, Mie Godog Jogjakarta, Pepes Ikan Mas, and the authentic Indonesian rice dish Nasi Goreng paired with shrimps, chicken and satay. Other delicious Indonesian fare include opor ayam, ikan bakar, otak-otak, oxtail soup, kethroprak Jakarta, balado ikan cue, nasi uduk, empal balado and ayam taliwang. All the Indonesian cuisine served at Mosaic will be denoted with an Indonesian flag on the labels.
Lawar - Balinese salad
Karedok Bandung - fresh cabbage, green bean, bean sprout, cucumber and other tropical vegetables tossed with peanut sauce (from Bandung Jawa Barat)
Urab kampung - steamed spinach, cabbage, beansprout, cassava leaf, papaya leave, and other available vegetables, dressing freshly grated young coconut and chilli (from Jawa Tengah).
Salad ayam bumbu bali - thin sliced cooked chicken mixed with special Balinese dressing (from Bali)
Beautiful flower carving
On the reverse is the Indonesian flag, carved out too.
Hot buffet
Gulai nangka - young jackfruit cooked in coconut and chilli (from Padang Sumatra Barat)
Cumi masak hitam - squid
Pepes ikan mas - steamed wrapped ikan mas in banana leaf with turmeric and Indonesian herb
Beef rendang
Rawon - braised beef in kluwek broth, baby beansprout and salted egg (from Surabaya Jawa Timur)
Satay lilit bumbu bali - pan seared Balinese minced fish with lemon grass (from Bali)
Other than Indonesian cuisine, diners can still enjoy other cuisines such as Japanese, Western, Chinese, Indian and an array of mouthwatering desserts.
Noodles
Indian
Chinese
Salad
Cold appetizers
Fresh oysters
Sashimi/sushi
Desserts bar
Local desserts
Eclairs
Avocado puree
Creme caramel
Lemon meringue
Blueberry cupcakes with cream cheese topping
Sponge cakes
Chocolate fountain
Dining area
Intricate hanging pewter lights
Teh botol from Indonesia
Performance by Indonesian dancers
Melisa Putri Latar, Miss Tourism Indonesia 2011 and Ratna Mariana, Miss Tourism of Asia 2011 1st runner up. (Photo courtesy of MOKL)
Fashion show by designer Ms. Irna Mutiara
We also had some macarons from The Mandarin Cake Shop, thanks to Holger ;) Finally got to try the calamansi macaron. What a sweet end to our night.
Calamansi macaron - perfecto! Love the refreshing taste.
To make the night even sweeter, Hubby was one of the lucky winner winning buffet dinner voucher for two at Mosaic and traditionally woven songket fabric. A lucky lady walked away with a pair of Business class tickets to Jakarta by Garuda Indonesia and 3D2N stay in Mandarin Oriental Jakarta. Hurrah, we'll be back at Mosaic again soon ;)
If you love Indonesian food, head over to Mosaic before the 24 March 2012.
Price:Lunch is priced at RM88++ per person while dinner is at RM108++ per person (Sunday to Thursday) and RM128++ per person (Friday and Saturday).
Tel: 03-2179 8881
GPS Coordinates: 3.15568, 101.7120
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