My Inaugural 2012 MIGF Experience at Lai Poh Heen And Mandarin Grill

It is always a treat to eat in Lai Poh Heen at the Mandarin Oriental, because as far as pork free Chinese dining goes, it definitely ranks as one of the better ones, and Chef Ricky Thein, Executive Chinese Chef does take pains to ensure innovative and creative dishes tantalize our palates. MIGF, or the Malaysian International Gourmet Festival stretches from 1-31 October, with quite a number of participating restaurants. But like choosing a spouse, one has to be selective, I suppose....and unfortunately, cannot indulge in all the participating restaurants.





To begin, we were treated to the Hunan Ice Chilled Whole Baby Abalone. Hunan in the way of preparation, and not in origin, according to Jean.


The presentation is really rather attractive. Bits of pomelo, avocado, kiwi and spicy sesame sauce makes the abalone salsa on this platter of crushed ice, almost poetically. I am not sure of the significance of the caramel sugar stick though.




Next, the double boiled "Kung Fu" soup, which no, does not contain the Panda of the same fame. Elegantly served in what Eric Yong described as too big for a cup, and too small for a bowl, this clear but absolutely divine broth envelopes a cluster of very interesting sea food, ...


That thing on the spoon looks like a scallop had procreated with an abalone, and apparently that is precisely what it was, a painstakingly re-engineered scabalone. (Scallop + Abalone). No, it does not happen in nature, only in Ricky's kitchen. My favourite dish of the night.


Trio of Corn Fed Chicken, a Szechuan pepper spiced, wok seared with crispy skin menage a trois.


Steamed Dragon Grouper roll, with Hong Kong Kai Lan an! d superi or wine sauce.


Sun Dried Scallops Glutinous Rice, Serve in Dim Sum Basket. Unlike the usual hor yip fan, (lotus leaf wrapped rice), this wrapping was edible, and it tasted as stunning as it looked. Fluffy flavourful glutinous rice, encasing a huge scallop within.









Chef Ricky in his signature Chef pose. He is a Gold Medalist reciepient in the 5th World Golden Chef Competition for Chinese Cuisine in 2005.





Sweet Sensation - Peanut Coated Buttermilk cubic, green tea sauce, passion fruit infused coconut pudding.
The lunch time price is RM228++ per person without wine, and the dinner menu, which is the same, but for an additional Mandarin Orange Sorbet, is RM288++ per person, without wine.





We move on to the next stop, the Mandarin Grill, where the flickering flames welcome wayfarers on a cold wintry night. Well, not quite, I exaggerate.




The futuristic entrance to the Mandarin Grill almost makes me expect to be beamed up somewhere or other.




A wide selection of nosh is available for diners at the Mandarin Grill.


The elegant interior of Mandarin Grill...


The breads in Mandarin Grill are superb, and usually I try not to eat too much bread as it expands like a sponge, but these hot buns with the gorgeous creamy butter and sour cream are too good to resist.


Dug Leg Confit A la Orange - Braised apple red cabbage roasted potato dumpling. Actually this dish is surprisingly main stream, for an MIGF dinner, which actually suits me fine. You know how when you go for a classical concert, I actually prefer it when I know a few familiar favourites. There's odd comfort in the familiar. No complaints with the duck. Love the accompanying braised apple and red cabbage jam.







Rabbit Loin "Perigord", one of two choices in the Festival Dinner Menu. Lamb lettuce, cep mushroom, truffle juice.


Doversole Fillet, with salsify, baby spinach and grenobloise sauce, three words in one sentence that is beyond my vocabulary. According to our friendly waiter, dover sole is the smallest flatfish, as opposed to Halibut, which is the biggest.




Okay, that's not soap. I don't know when all these foamy stuff came into vogue, probably with the advent of molecular gastronomy, but someone remarked on my facebook page that it looked like soap. Plebians. [tossing nose into the air with a snooty sniff, though secretly agreeing]. Halibut Fillet Winemaker Style, champagne choucroute, pomme chateaux, caramelized grapes. The flavour of the fish was superb, though my piece might have been just slightly overcooked. And fish can be so unforgiving.




The choice of mains is either the fish, or the Pure Black Angus Tenderloin "saliou" with foie gras, brussel sprouts, smoked celery puree garnish bourguignon.




For Dessert, White and Orange, white sacher sponge, bourbon vanilla bavarois, orange custard





This is Chef Reto Weber's second year in the festival. He is the Chef De Cuisine, and has worked in 2 Star Michelin Star, Waselhorf, in 2000.


Some petit fours to wrap up the dinner, and selection of teas and coffees.

The Lunch menu at the Mandarin Grill is RM165 ++ for 2 courses, or RM195++ for 3 courses, without wine. For dinner it is RM345++ without wine.

Check out their other festival offers
Mandarin Grill 03-21798960
Lai Poh Heen 03-21798885

Thanks to Jean, Jesslyn and Bel (in abstentia) for your ever gracious hospitality.

Delectable Home Kitchen - Bandar Sri Damansara

Pork ribs with thick sauce - My favourite but need to have lots of plain rice to go with it.

Home Kitchen is a replacement for Kopicana and a timely as their menu was not really a favourite with the folks in BSD. However, they have a things going but was not enough. All good things must come to an end. Now we have another 'tai chow' in our locality and one that has air-con. There is finally stiffer competition as the food here is rated good and the price is reasonable. There is an option for better food and folks here do not need to make a food run to Manjalara, 1Utama or Curve.

All said I am happy with the food here though it is a tad salty and have lots of thick sauces and marinates. So be prepared so strong taste. Another interesting feature is that there are lots of woks and claypots that are used for food presentation. It is also practical in that it comes with a candle to heat it and keep the food piping hot.

Kampung Chicken - well presented and taste was average. Good for a big group.

Steamed Tilapia with Black Bean. another of their specialty salty and spicy dish that go so well with a plain tilapia.

Finally, Kangkung with garlic so well presented and also kept piping hot with the candle. A favourite for me if i need a good 'tai chow' in my backyard Bandar Sri Damansara.

Address: 11G, Jalan Tanjung SD 13/1 (a few doors from Maybank)

St Regis Bangkok sophistication and timeless luxury. Love this hotel!

So I have told you about my rather funky, tech savvy hotel inAloft Hotel inSukhumvit 11, Bangkok. Judging from the comments, everyone seems to love it as much as I do!

While Aloft Bangkok is contemporary and trendy, my next hotel was pure sophistication and timeless luxury.

The St Regis Bangkok is breathtaking. I was unwell for a few days in Bangkok and had 2 injections during my stay in Aloft Bangkok. By the time I shifted over to St. Regis, I was on the recovery and craved peace and tranquility as I hurt all over.

As my taxi rolled onto the driveway of St Regis on the prestigious Rajadamri Road, my every need felt as if it was lifted off my shoulders. My door was opened for me the moment the taxi halted and my luggage was whisked into the lobby at the blink of an eye. Next I found myself inside in the cool, elegant lobby with 2 hotel personnel hovering over me with warm smiles. How do I feel? Would I need a drink? Do I want to check in immediately?
Still stunned, I nodded. I need to leave my luggage I said. Then I need to hop over to the next door for the World Gourmet Festival 2012, where my tea buffet with Tea Mixologist RobertSchinkel is scheduled to begin in 10 minutes.

The helpful staff sprung into action. I was ushered to the reception for check-in, which was swift and straightforward. Ms. Karen was notified of my arrival and she swept in barely 5 minutes later, all smiles and and welcoming. After a quick chat, I left for my Tea Buffet, assured that my room is ready and luggages are waiting for me when I get back.

When I returned, I went straight to my room, rather excited to view for myself hows is it like. The facade of St Regis Bangkok was impressive, the lobby rather grand and the interior exudes refined splendor. Naturally, I had high expectations of my room then!

Below: The posh lobby.

Going up to my Grand Deluxe room on the 22nd floor.

Stepping out of the lobby, I smiled as my weary feet stepped on thick, muffled carpet, welcoming the comforting silence that enveloped me.

My room was everything I had imagined it to be; understated luxury, spacious and comfortable. Pictures cant illustrate the sense of luxury and the layout as well as a video does!

Anyhow, I will still share some photos here! Below is a panoroma view of my room, from one end to the door!

As usual my eyes checked out for a bathtub; and oh yes, theres one!

Next, the bed. Large and and soft, I sank into it in relief. It was perfect for my muchneeded rest and rejuvenation.

A lovely 3 tiered dessert stand was on the coffee table, enticing me with rich chocolates and cakes. I smiled again, happy and contented.

I run a bath, soaked for a while to ease my pain and weary self.

Traveling as much as I do, I have certainly stayed in many hotel rooms with bathtubs. This one took the whole bathtub experience up a notch with the thoughtful over-the-bathtub-rack with added scrub and soap as well as the headrest. I have always wondered why this wasnt provided in other hotels. Really, how do you expect us to rest our heads as we soak?

Work and the blog is never far from my mind. I checked out the desk next and was pleased with what I found. Ample powerpoints; both at the desk and at the side of the bed perfect for 2 phones, camera, laptop, external battery charger and more!

From the bed or over the desk, floor-to-ceiling windows offered panaromic views of the city skyline and the greenery of the golf course of the Royal Bangkok Sports Club.

Yes, visually soothing to the eyes indeed!

As I explored the room, I took in the details of itsarchitecture and interior design; the contemporary furnishings, the lush carpet, the walls, the heavy doors and the furniture.

The vanity area is cleverly separated by a sliding wooden door and from the vanit! y area y ou can see right through to the bed and beyond. However, the shower room and toilet are separates rooms, something I prefer and well, this is expected of a hotel of St. Regiss standard.

Below: Corridor to the rooms.

The heavy wooden door to the room. Mine is on the right side, doors already opened.

Stepping in youll find the wardrobes and on the right are the sliding doors to the vanity area as I have mentioned earlier.

This may be redundant to some but I actually like it. I usually drop my key card and kick off my shoes here! And of course, a ready umbrella is much appreciated.

At its side are the wardrobes. I opened them to reveal the safe deposit box, dressing robes, hangers and so forth.

Better still, there are TWO (2) wardrobe! s!

A smaller cabinet sat in the middle. The top lies the luggage and underneath theres another storage drawer. No lack of storage space for sure.

Now the right side. In the middle of the 2 sliding doors is a floor to ceiling mirror.

Slide open one to access to the vanity area and shower room.

The vanity area looks into the room. Just pull the sliding door to close if privacy is needed.

Im actually quite fussy with shower! heads. I love those rain shower types as it god-send with its large outflow of water and really helps when you have thick long hair like mine. This one looks small but it is powerful enough!

On one side of wall, a glass panel displays the complimentary bath amenities; a complete set of quality shampoo, hair conditioner, shower gel and body lotion.

The toilet is on the other end, and its not too shabby either as it wassubstantiallyroomy.

The vanity area is lovely, large and thoughtfully separated to his and hers sections. 2 marble sinks, sets of drawers underneath the sinks and plenty of towels; bath towels, hand towels, face towels supplied for your convenience. All thick and lush of course.

Mouthwash. Now thats not commonly provided!

A dainty glass holds more toiletries.

I hardly ever switched on the TV during travels. But its always good to see a large screen and an accompanying DVD player. Oh, and the minibar too.

Also complimentary when I checked-in, these areloop chuk in Thai and they are small fruit and vegetablesminiatures made from mung beans. So you have titbits in both forms of Western dainty cakes and Thai local delicacies. Nice touch St. Regis!

St Regis Bangkok is within walking distance of major shopping centres (Gaysorn, Central World and Siam Paragon) if you do not mind the humidity. Further to thes! e the he aven of Platinum Fashion Mall and Pratunam market beckons. Thedirect link to the BTS Rajadamri skytrain on one of the floors ensures convenience for guests to access to the BTS station. Simply put, youre in one of the best spot in the city!

Rates for a room in St Regis Bangkok starts from THB 6,600 (RM 700) and thereabouts. For more accurate rates, surf:http://www.starwoodhotels.com/stregis/property/rooms/index.html?propertyID=3199

Next up, the scrumptious breakfast, meeting the Italian chef of Jojos St Regiss Italian restaurant and more pictures/facilities of the hotel!

*Video and photos taken with: