Perfect 10 Menu @ Enju & Tai Zi Heen, Prince Hotel KL

Happy 10th Anniversary to Prince Hotel KL...

To celebrate their 10th anniversary, Enju and Tai Zi Heen restaurant in The Prince Hotel & Residence KL have created two signature menus showcasing 10 items each (8 food dishes and 2 drinks). Priced at RM10++ per dish, The Perfect 10 Menu allows diners to sample some delicious creations at these two restaurants from 18 July to 18 August 2012 (both lunch and dinner).



Enju is the hotel's casual Japanese restaurant serving modern Japanese cuisine. There is a sushi bar, a la carte dining areas as well as private tatami rooms.


We enjoyed five dishes from Enju, and they were all very delicious. Most of them items can be found in the a la carte menu. I especially liked the Phoenix maki, tuna, cucucmber and spicy mayo wrapped with salmon, avocado and tobiko. Did I also mention how attractive the colours look? For RM10++, I thought this was very good value for money.


The kani kyu is made using fresh crabmeat (crabs sourced from Europe), and then wrapped with a crunchy Japanese cucumber. Nice textures here.


The ebi no cheese yaki is a little messy to eat with your chopsticks, so don't be shy to eat it with your fingers! The cheese-crusted grilled tiger prawns were finger licking good, literally. In case you're wondering what the white stuff is, it's salt (purely for decor).


The gyuniku hasamiyaki was one of my favorite dishes, two tender pieces of teriyaki glazed beef sirloin layered with deep fried eggplant. Really good.



I noticed that the dessert had some "green fruit" in it, which I suspected was kiwi. The chefs happily made me another portion without the kiwi (thanks chef!). The tofu cheesecake was very light, I liked it a lot. The pairing with fresh fruits and strawberry coulis was refreshing and tangy.



The three other dishes available at Enju are ebi age sarada (fresh field greens topped with deep fried prawns and herbal dressing), vegetarian maki (rice roll with fresh field greens, pickled cucumber, and crispy tempura flakes with miso dressing) and santen mori somen (three types of chilled thin somen noodles served with bonito sauce and fresh fruits).

In b! oth rest aurants, Prosecco Di Conegliano from Veneto, Italy and Tiger Beer by the glass are available for RM10++ each. The Prosecco was palatable, easy to drink and actually went well with the Japanese food.


Prosecco Di Conegliano

After sampling the five dishes from Enju, we moved on to more delicious food at the hotel's award-winning Chinese restaurant, Tai Zi Heen. For this 10th anniversary, Chef Michael Wong has created a special, brand-new menu featuring eight dishes.

The steamed Shanghai dumpling (xiao long bao) was quite big, filled with crabmeat and superior stock. It was nice, but I told chef that I would have preferred 2 smaller ones since I like to pop the whole XLB in my mouth. It's just a matter of preference.



Chef Michael's dishes are always very nicely presented, be it with vegetable garnishes or fresh herbs. The chilled poached prawns with fresh mango salad was colorful and yummy.



The stuffed duck galantine was interesting - slices of duck thigh is filled with glutinous rice, salted egg yolk and is served with a sweet barbecue sauce. I particularly liked the crispy duck skin.



Nice "tree" decor carved out of cucumber


Chef Michael explains that the kwai fei chicken is a dish that was served to the Emperor of China during the olden days. The marinated chicken thigh is steeped in a herbal stock until cooked and then topped with dried scallops and served with a ginger and scallion oil. For me, it resembles pak cham kai with the similar, lovely smooth texture. Both Hubby and I liked this dish a lot.

Chef Michael with the kwai fei chicken



The spinach tofu was memorable too, as it contains one of our favorite ingredients - white truffle oil! A bite and we were sold. It was served with braised morel mushroom and steamed brocolli.



Other dishes from The Perfect 10 Menu at Tai Zi Heen which we did not sample are crispy spring rolls with chicken floss and spring onions, pan fried crispy beancurd skin roll with prawns and cheese and crispy prawn, chicken ham and coriander roulade.





The full menus for this promotion



*The Perfect 10 Menu is available for both lunch and dinner from 18 July until 18 August 2012. All items are priced at RM10++ each.

Full set of photos can be viewed on my Facebook page here.

Pork-free.

Opening times: Lunch; 12.00 pm - 2.30pm, Din! ner; 6.3 0pm-10.30pm.

Location: Enju & Tai Zi Heen, Level 2, Prince Hotel & Residence Kuala Lumpur, 4 Jalan Conlay, 50450 Kuala Lumpur, Malaysia.

Tel: 03-2170 8888

Website: http://www.princehotelkl.com

GPS Coordinates: 3.150179, 101.714516

Aidilfitri Cookout with Celebrity & Professional Chefs at The Cooking House, KL

The Cooking House in Desa Sri Hartamas will be holding Aidilfitri Cookouts with 6 celebrity and professional chefs at their venue, starting from 22 July. Learn the methods of preparing traditional Malay cuisine from Chef Shokri, Chef Johari, Chef Rynn, Chef Dato' Ismail, Chef Azrah, and Chef Florence. More details below:






Please contact The Cooking House to make your bookings. I have already booked myself in for one of the classes :)

Location: The Cooking House,20-1, Jalan 31/70A, Desa Sri Hartamas,50480, Kuala Lumpur,Malaysia.

Tel: +603 - 2300 1070

Website: http://www.thecookinghouse.com

GPS Coordinates:3.162852, 101.648195

Namoo On The Park @ Publika

After Korean soap operas and K-pop, what's next? The Korean cultural contagion could become a culinary one, thanks to Namoo On The Park, one of 2012's nicest new cafes.

Traditional Korean elements tangled with intercontinental influences create contemporary cuisine; when Korean and Tex-Mex meet, the upshot is tacos, brimming with beef bulgogi.

What folks will flock to Namoo for: Rice burgers, making a welcome comeback to KL.

Choose chicken or beef for the char-grilled patty, topped with fried egg if desired. About RM20.

Firm and flavorful, dense and sticky, the rice buns are everything we hoped they would be, making an irresistible meal with the accompaniments. T! he tasti est thing we've eaten this week.

Angus prime beef ribs (RM42++, this is the priciest item here), 220 grams of meatiness stewed in a Korean sauce with sweet, salty and spicy notes. What makes this more memorable: the ginseng fritter on the side.

Korean noodles in savory white kimchi cold soup (RM16++), perfect for a hot afternoon. Simple but spiritually nourishing.

Namoo is a "Korean dessert cafe and bistro," with desserts occupying the menu's front page, before the salads and starters. Everything is interesting, including this "patbingsu" shaved ice concoction filled with rice cakes, red beans, multiple grains and ice cream.

"Hotteok," a hot, deliciously doughy pancake with street snack origins, topped with berries.

Even the beverages are fun: cinnamon punch with persimmon and yujacha citron tea.

Service shines here. The team works hard but keeps smiling through it all.

Namoo On The Park,
4A, Level G3 (above MPH Bookstore),
Publika, Solaris Dutamas, Kuala Lumpur.
Tel: 03-6411-6698
Open daily, last orders around 9:30 p.m.

Recipe: Baked Fries and Moules Frites

BakedFries1

Oven baked fries recipe taken from Branny Boils Over. Dont bother bout deep fried french fries, having to double fry them to achieve the crispy exterior and creamy interior, this recipe does just that, without having to use lots of oil for deep frying. Though bear in mind this is not low fat, in fact, quite a bit of oil is used as well, but just that much better by leaving it do its own thing in the oven most time. (30minutes of so of baking time for perfect fries)

Above is slightly trimmedpotato(to remove eye or growing eye) cut into equal thickness, best to use Russet potato(US Russet), and soak in just boiled water for 15 to 30 minutes.

BakedFries2

Dry the fries in kitchen towel

BakedFries3

dry the original mixing bowl, add into 1 or 2 tablespoon of cooking oil, swirl to coat fries with oil

BakedFries4

arrange fries in one layer on top of sea salt, pepper and oiled baking sheet

1) Preheat oven to250C

2) cover loosely with aluminium foil, bake for 5 minutes.

3) Remove foil, Bake in for 15 mi! nutes

4) Flip each fries over, bake for further 10minutes or till golden brown and crispy

5) Yummy crispy fries with soft creamy interior

BakedFries5

It looks quite brown above, but it is really addictive

BakedFries6

Moules frites at home, bought a pack of half shelled mussel cooked in (4 Tablespoons oil+50g butter+shallot+1 clove garlic) + 200ml of white wine. yummy!

No related posts.


Poon Kee Dessert, Bandar Puteri Puchong

PuchongPoonKee1

After dinner, we were looking for dessert shop in Puchong, google-ing up puchong desserts lead us to Poon Kee in bandar puteri puchong.

PuchongPoonKee2

ABC, didnt taste it but doesnt look nice to me

PuchongPoonKee3

Artificially coloured yam dessert, made with yam ice cream i think

PuchongPoonKee4

Very smooth and nice tau foo far, but the price tag is quite high as well, ~RM6

Website: Poon Kee Desserts

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  • Perfect 10 Menu @ Enju & Tai Zi Heen, Prince Hotel KL

    Happy 10th Anniversary to Prince Hotel KL...

    To celebrate their 10th anniversary, Enju and Tai Zi Heen restaurant in The Prince Hotel & Residence KL have created two signature menus showcasing 10 items each (8 food dishes and 2 drinks). Priced at RM10++ per dish, The Perfect 10 Menu allows diners to sample some delicious creations at these two restaurants from 18 July to 18 August 2012 (both lunch and dinner).



    Enju is the hotel's casual Japanese restaurant serving modern Japanese cuisine. There is a sushi bar, a la carte dining areas as well as private tatami rooms.


    We enjoyed five dishes from Enju, and they were all very delicious. Most of them items can be found in the a la carte menu. I especially liked the Phoenix maki, tuna, cucucmber and spicy mayo wrapped with salmon, avocado and tobiko. Did I also mention how attractive the colours look? For RM10++, I thought this was very good value for money.


    The kani kyu is made using fresh crabmeat (crabs sourced from Europe), and then wrapped with a crunchy Japanese cucumber. Nice textures here.


    The ebi no cheese yaki is a little messy to eat with your chopsticks, so don't be shy to eat it with your fingers! The cheese-crusted grilled tiger prawns were finger licking good, literally. In case you're wondering what the white stuff is, it's salt (purely for decor).


    The gyuniku hasamiyaki was one of my favorite dishes, two tender pieces of teriyaki glazed beef sirloin layered with deep fried eggplant. Really good.



    I noticed that the dessert had some "green fruit" in it, which I suspected was kiwi. The chefs happily made me another portion without the kiwi (thanks chef!). The tofu cheesecake was very light, I liked it a lot. The pairing with fresh fruits and strawberry coulis was refreshing and tangy.



    The three other dishes available at Enju are ebi age sarada (fresh field greens topped with deep fried prawns and herbal dressing), vegetarian maki (rice roll with fresh field greens, pickled cucumber, and crispy tempura flakes with miso dressing) and santen mori somen (three types of chilled thin somen noodles served with bonito sauce and fresh fruits).

    In b! oth rest aurants, Prosecco Di Conegliano from Veneto, Italy and Tiger Beer by the glass are available for RM10++ each. The Prosecco was palatable, easy to drink and actually went well with the Japanese food.


    Prosecco Di Conegliano

    After sampling the five dishes from Enju, we moved on to more delicious food at the hotel's award-winning Chinese restaurant, Tai Zi Heen. For this 10th anniversary, Chef Michael Wong has created a special, brand-new menu featuring eight dishes.

    The steamed Shanghai dumpling (xiao long bao) was quite big, filled with crabmeat and superior stock. It was nice, but I told chef that I would have preferred 2 smaller ones since I like to pop the whole XLB in my mouth. It's just a matter of preference.



    Chef Michael's dishes are always very nicely presented, be it with vegetable garnishes or fresh herbs. The chilled poached prawns with fresh mango salad was colorful and yummy.



    The stuffed duck galantine was interesting - slices of duck thigh is filled with glutinous rice, salted egg yolk and is served with a sweet barbecue sauce. I particularly liked the crispy duck skin.



    Nice "tree" decor carved out of cucumber


    Chef Michael explains that the kwai fei chicken is a dish that was served to the Emperor of China during the olden days. The marinated chicken thigh is steeped in a herbal stock until cooked and then topped with dried scallops and served with a ginger and scallion oil. For me, it resembles pak cham kai with the similar, lovely smooth texture. Both Hubby and I liked this dish a lot.

    Chef Michael with the kwai fei chicken



    The spinach tofu was memorable too, as it contains one of our favorite ingredients - white truffle oil! A bite and we were sold. It was served with braised morel mushroom and steamed brocolli.



    Other dishes from The Perfect 10 Menu at Tai Zi Heen which we did not sample are crispy spring rolls with chicken floss and spring onions, pan fried crispy beancurd skin roll with prawns and cheese and crispy prawn, chicken ham and coriander roulade.





    The full menus for this promotion



    *The Perfect 10 Menu is available for both lunch and dinner from 18 July until 18 August 2012. All items are priced at RM10++ each.



    Pork-free.

    Opening times: Lunch; 12.00 pm - 2.30pm, Dinner; 6.30pm-10.30pm.

    Location: Enju & Tai Zi Heen, Level 2, Prince Hotel & Residence Kuala Lumpur, 4 Jalan Conlay, 50450 Kuala Lumpur, Malaysia.
    !
    Tel: 03-2170 8888

    Website: http://www.princehotelkl.com

    GPS Coordinates: 3.150179, 101.714516