Monday, January 30, 2012

Red And Her 15 Minutes Of Fame

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And so the best part of CNY is over as everybody goes back to their routine today. My daughter left for Shanghai this morning and my youngest left at noon for NS camp. I'm not feeling so bad, even though the vacumn is there in my heart, because Middle Child is here for another two weeks.

This CNY seemed more subdued to me than previous years, probably because of the burglaries in my neighborhood and the awful incident where a guy died while checking on the fireworks he had lit and another case where a young man crashed his car into a signpost on the road outside our taman. We just feel so bad for their families each time we hear fireworks. The fact that such commercial public-type of fireworks are so easily available despite the ban just shows how out of control everything is. I strongly feel that we should report neighbors who set off those big fireworks. It's both dangerous and annoying to the public, especially in housing areas and at wee hours.

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We had our reunion dinner in a hotel for the first time and not at MIL's because we had relatives from Shanghai and MIL couldn't cope, so I didn't bother to take photos of the food.  No unicorn or lion dance troupes came to the house until the 3rd day and I was so happy when they came that I let them into my garden where they rolled and pranced around like little lions. It was a big difference to previous years where I had to sometimes pretend that no one was home because  too many troupes came visiting. I think that the tradition of lion and unicorn dance troupes coming to the house is dying out as it is more lucrative and less tiring to perform at special events than to go house to house. Likewise, when I was a kid, bai nien was families taking turns to visit each other, with the younger families visiting the older ones first but now bai nien means big dinners where so many people are gathered that nobody really gets to catch up with the hosts.

I must clarify that I DO love CNY music, but only the traditional ones from the 60s, not the West Malaysian ching chang chong stuff that we get now. There's nothing I love better than cranking up the radio (yes, radio) to CNY music the first thing in the morning of the first day of CNY.It's a tradition that my dad practised, and it meant that we had to be up early, dressed in new clothes to wish our parents "Gong xi fa cai" (happy properous new year) before the visitors arrive. I have always wanted my kids to wake up early on CNY, come to Hub and I as we are seated happily, and bow with clasped hands the traditional way and wish us "Gong xi fa cai" as we smilingly hand them their ang paos (lucky money). But that never happens, especially as they got older, as my kids don't come down until past 10 am despite all my hollering. Usually by the time they get to the table,  I'm so busy and upset that I don't give them their lucky money until days later.

Oh, we have been getting exciting news recently. My daughter Hong Yi  had posted a video of herself using a basketball to paint the basketball giant (oops) Yao Ming about 3 weeks ago and Gizmodo, a bigtime American website that features new ideas in technology and science, had posted Yi's video on its website on 25th Jan. Gizmodo, btw, had its 15 minutes (and more) of infamity in 2010 as it came into possession of the iPhone 4 prototype that was left unattended at a bar in California. The video quickly became viral, spreading to other online sites such as ABC, CBC, NBC, Hufftington Post and Yahoo! ESPN and NBA also posted the vid and the Good Morning America people wrote to her too for permission to air the vid on the show. People from as far as Sweden and Serbia wrote in to say they saw the video on their TV. The vid continued to spread to England, where my niece had the funny experience of friends showing her the vid on mobile phone and looking at her in disbelief when she said that the girl in the vid was her cousin. Yesterday, the Taiwanese newspapers picked up the news, followed by the West Malaysian Chinese papers who gave her front page coverage. Today, the Phoenix Channel in Hong Kong posted the vid and we've been told that the news have finally arrived in Shanghai too. You can go to all the links by typing "Girl painting Yao Ming with basketball" on Google.



Yi--who goes by her arty nickname Red because in China 'Hong' is red--has always loved to draw, especially cartoons, and even when she was studying architecture, her secret ambition was to work for Pixar. Now's she's happily working in the Shanghai branch of Australia's largest archi firm and she draws when she has the inspiration and time. We are proud of her but the deluge of phone interviews and attention is worrying too. That's it, I should stop the shameless pitching. Back to regular food blogging tomorrow.

Thursday, January 26, 2012

The Chinese Restaurant, Hyatt Kinabalu

Note: I've been MIA because of CNY (figure the acronyms out yourself--am too tired to type!). We have relatives from Shanghai, my bro and family from Singapore stayed with us about 4 days, ate endless CNY dinners and had lots of visitors/visited friends, my kids each had turns hosting parties in the house (kids do learn from their parents don't they) and I am so tired that I wish I'm alone in some remote mountain. I left my camera in a friend's house and when I get it back, I will upload some CNY photos. I hope you had a great CNY too.

A week before CNY, Julia, the Communications Manager at Hyatt Regency Kinabalu invited me and a handful of other bloggers and media people to dinner at The Chinese Restaurant in the hotel. Chef Tay of the restaurant had created a special menu of 12 auspicious dishes to celebrate the start of the Year of the Dragon. The promotion started on 16th January and will run for the duration of the CNY celebrations.

We started with lou sang/yee sang, a salad of veggies, fruits, flour crisps and raw fish. The dish is Malaysian-Singaporean and is eaten on the first day of CNY for an auspicious start (you can't write a CNY post without that word).

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Salmon yee sang, RM88/USD29 (medium).  The restaurant also has a choice of abalone yee sang (RM188/UDS62) and tuna yee sang (RM68/USD22). The number 8 in Cantonese sounds like 'prosper' and prices of the CNY menu are priced around that lucky number.

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Diners toss the yee sang while shouting auspicious phrases, usually calling for prosperity and a healthy long life.

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I've found yee sang in hotels and restaurants overly sweet. The artificially-colored flour strips give crunch and color but I much prefer home made yee sang using veggies and fruits which may not look as fine but is far more tastier.

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Steamed chicken with dried oysters, RM58/USD19 (large). This looked really good doesn't it. I didn't taste any dried oyster but I though it was a good way to feature fatt choy (a rare black algae, eaten during CNY because its name sounds like "to grow rich/prosper"). Unfortunately, the chicken was rather bland. I think that this is would be a great dish for CNY reunion dinners but the chicken has to be home-reared or at last free-range. 

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My hub and I both enjoyed this light and tasty dish of sea asparagus and pacific clams with Thai asparagus, RM88/USD29 (medium).

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I'm not particularly fond of soft-shelled crabs because they are always deep-fried and soaking in oil. This plate of soft shelled crabs however was the best I've eaten--and I had just had deep-fried soft shelled crabs two weeks before at Gaya Sports--because the batter was super light and crispy while the crabs were very tasty (I think it was chicken stock powder), and all the pieces I ate had roe in them. Superb, the best dish of the dinner. I would go back just for this but Chef Tay said that not every batch of crabs come this good. This is not on the special CNY menu and availability is dependent on the supply of crabs.

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King Prawns XO Fortune sauce, RM88/USD29 (medium). The prawns were fresh and meaty, and the sauce was good if only it wasn't so salty.

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Crispy fried salmon with honey sauce, RM20/USD6.60 per 100 gm. This was quite good but the sauce and deep frying overpowered the flavor of the salmon so I think it's a waste of a flavorful and expensive (at RM200/kg, 8 times higher than choice local fish) fish. I'd cook this dish with any white fish.

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Fried rice with bbq chicken and chicken floss, RM48/USD16 (large). I didn't like the bbq chicken.

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I liked this, steamed slices of sticky glutinous 'cake' coated with peanuts and sesame seeds, RM18/USD5.90. Hub found it too sticky but hey it is sticky cake.

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Lotus paste pancake done very well, not too oily and not too sweet.

There were some hits and some misses but considering the attention to each dish compared to the mass-produced dishes at the bigger restaurants, especially the seafood restaurants, I'd say The Chinese Restaurant has some great dishes --provided you don't mind paying the higher prices and the standard hotel ++ charges. Besides the CNY a la carte menu, there are two set dinner menus priced at RM88.88 per person and RM118.88 per person (minimum 5 persons).

The Chinese Restaurant
Hyatt Regency Kinabalu
Jalan Datuk Salleh Sulong, 88991,
Kota KinabaluSabahMalaysia 

Tel: +60 88 22 1234    Fax: +60 88 22 5972 
Email: kinabalu.regency@hyatt.com 

Hours:
Mondays to Fridays
Lunch: 11:30am – 2:30pm
Dinner: 6:30pm – 10:00pm

Saturdays, Sundays and public holidays
Brunch: 9:00am – 2:30pm
Dinner: 6:30pm – 10:00pm

Thursday, January 19, 2012

Bijan, Kuala Lumpur

Bijan is a highly awarded fine-dining restaurant in Kuala Lumpur. I've seen the name so many times but never read the reviews and I've always had the impression that it was a French restaurant. I walked into the dimly-lit Bali-style restaurant with its al fresco dining area, bamboo blinds and palm trees and expected a fancy French menu but while the prices were French enough (i.e. affordable only on special occasions), the cuisine was Malay with a hint of Indonesian. There are no fine-dining Malay restaurants in KK, a fact that I've always complained about. We don't even have a decent Malay dining restaurant to bring our visitors, other than standard hotel restaurants that have a few Malay dishes on the menu as an afterthought. I smell financial opportunities in that vacumn but I think unless we get some entreprenuer from KL, local Malay restaurant cuisine will continue to be limited to soto daging and nasi lemak.

Bijan (not the French name but sesame seeds in Malay--but of course!), I'm told, has slipped a little in its standards recently although it is still rated among the top Malay fine-dining restaurants in KL. Despite that, I loved the food at Bijan, and my top pick is Opor Rusuk, succulent and aromatic beef ribs stewed with spices and coconut milk. Another unforgettable item is Bijan's Chocolate Durian Cake, which was a slice of heaven, trite as it sounds.

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Kerabu Mangga, a tangy-spicy salad of unripe mangoes that went well with the rich dishes.

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Opor Rusuk, stewed beef ribs in spices, toasted coconut, gula melaka and coconut milk. So, so good--the best dish. Superbly-flavored ribs slow-cooked until it was super tender yet still stuck to the bones. 

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Terung Goreng Bercili, fried brinjals with a chili sauce.

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Another delicious meat dish: Rusuk Panggang, bbqed beef ribs with dark soy sauce, belacan (shrimp paste) and spices.

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Masak Lemak Udang Dengan Nenas, prawns and pineapple in a spicy coconut sauce. I have no recollection of this dish!

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Or this chicken dish, partly because it was so dark in the restaurant (next time I come to Bijan, it'll be  before sundown because I want to be able to SEE the food and place) and everything was just so yum.

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Dang, I don't know this one either but like all spicy dishes, this was heaven when eaten with white rice.

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Pucuk Paku Goreng Tahi Minyak--what is 'tahi minyak'?--, stir-fried wild ferns and prawns with chili and caramelized coconut. Are you drooling yet?


After all that, I thought I should skip dessert but was told that it would be a big mistake.

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I took a small bite of Sharmaine's Beach Holiday Cake, a soft pandan sponge covered with buttercream, mango compote and toasted coconut. It was yum but didn't blow me off my feet.

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Classic cendol, pandan-flavored mung bean strips with gula melaka (palm sugar, the best-tasting sugar in the world, I must repeat) and coconut milk. Forget about fussy multi layered Opera cake and other fancy stuff. Cendol with good coconut milk and gula melaka is simple but ohhh-sooo-goood.

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Finally, the crowning glory of Bijan's dessert menu, the Chocolate Durian Cake. What can I say? This blew me off my feet.

Many thanks to the Royal Selangor folks for the superb meal which was made doubly enjoyable by their company!

No 3 Jalan Ceylon
50200 Kuala Lumpur
Tel + 60320313575
Fax + 60320313576
Email: admin@bijanrestaurant.com
Open Mondays to Sundays 4:30pm to 11 pm.

Wednesday, January 18, 2012

Old China Cafe, KL

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The ambience in Old China Cafe is cosy and takes you away from the bustle of the city but the place is filled with so many authenically old things that I wonder if the gramophone comes on by itself when no one is around!

Old China Cafe in Kuala Lumpur is probably frequented more by tourists than the locals but I highly recommend it for those who want a feel of the Peranakan baba-nyonyain the early 1900sand a taste of  delicious Peranakan cuisine. Peranankan baba nyonya were Chinese in Malaysia and Singapore who married local Malay ladies and integrated their customs, culture and cuisine. The Peranankans had the freedom of combining non-halal (non-'kosher' food for Muslims) ingredients with the local Malay spices into exciting dishes that exude the best of both cuisines, with flavors that are more Malay and cooking style more Chinese, in my opinion. Peranakan cuisine is dying, probably because Peranakan marriages are dwindling due to the present religious ban against a non-Muslim marrying a Muslim. That makes me realize that 'multiracial' and 'interacial' are very different things. Peranakan is interacial, and in the old days interracial marriages were welcome because no politics were involved.

Royal Selangor's meals for us were centered on Malaysian cuisine and no other cuisine in Malaysia embodies the harmonious times between two of the largest races in the country than Peranakan cuisine.


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For starters, we had a version of the Cantonese bao sang, a mixture of sauteed veggies wrapped in lettuce and seasoned with a delicious chili-prawn paste sauce.


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Pie tees, the size of a golf ball, are yummy 'tarts' made with lots of skill and care.The shells were super crispy-crunchy and the filling just right so that each mouthful was a delight.


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The duck soup with salted veg was light but not outstanding.


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A yummy pork dish. Authentic Peranankan cuisine includes pork.


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Chicken dish (I didn't order or take notes!)--delicious.


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Another yummy chicken dish.


 I appreciated with wonder the amount of work and passion that went into cooking these dishes because Peranakan food is something I never cooked or will ever cook, I think, because there are lots of spices to roast and pound, and elaborate preparation and long stewing are key steps in Peranakan cooking.


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This plate of fried calamari rings must've been ordered by my son Wey. He orders fried calamari rings and pasta carbonara too, whenever those dishes are on the menu. He judges a restaurant by how good they make his favorite food. I'm not sure how he rated these calamari rings; he's away doing National Service.


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I love salted krill omelette but wished this was stronger in flavor. I think that for this dish, a mixture of aged and freshly made salted krill would give both taste and texture.


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A veggie dish.


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Blue rice is made from the bunga telang, a flower of the pea family. The natural blue dye doesn't add flavor to the rice but makes it pretty and unusual.


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The sago gula melaka was disappointing because the flavor of the coconut milk was rather bland.

I had a taste of each dessert and felt that they could've been better if the santan (coconut milk) flavor was fresher and stronger. Old China needs to pay more attention to its desserts. I think that Asian sweet soup desserts are super yummy and so totally under-rated.

Old China Cafe
No.11, Jalan Balai Polis
Tel: 603-2072 5915
Opens 11 am to 11 pm daily
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