Christmas Eve Dinner Buffet Promotion @Big Apple Restaurant Berjaya Times Square Hotel

Celebrate Christmas Eve Dinner Buffet Promotion at Big Apple Restaurant Berjaya Times Square Hotel with a festive spread that you can eat to your heart content.

Starting off with the Whole Roast Turkey Display Platter- Showpiece, Traditional chicken liver pate, Smoked salmon with traditional shavings, Walldoff Salad of Apples and celery with chopped Walnut, Turkey Ham Roll Platter- Cold Cuts, Cold German Potato salad



followed by the Slow Roast NZ Beef Sirloin

Poach Barramundi Fish Fillet in Lemon Cream Veloute for your Christmas Eve Dinner Buffet

Stir-fried prawns with celery

English Buttered Western Vegetables 

Honey Mustard Roast Chicken Drumstick Au Jus

BBQ Green Shell New Zealand Mussels with sautee Brunoise vegetables

Spaghetti Aglio- Olio

For fans of the greens; you can taste out the Capresepomodoro, Nicoise salad,

cherry tomato, Japanese cucumber, young corn, peppers, shredded chicken with pineapple and curry dressing or American coleslaw with raisin.

For the Seafood on ice; there are the Green lip mussels, Poach prawns, Salmon Sashimi, Parrot Fish slices, Tuna slices, half shell fresh oyster, scallop, bamboo clam. To go with your cold seafood are the Cocktail sauce, lemon wedges, Soyu, wasabi, pickled ginger

Roasted Whole turkey with stuffing Glazed root vegetables- carrot, radish and candied sweet potato



served with Giblet sauce and cranberry jelly

Under the dessert section is Traditional X’ Mas Puddings- with Vanilla sauce, Chocolate Éclair- Mountain, Baked Boston Cheese Cake, Cream Caramel Custard, Vanilla and chestnut yule log

Dark chocolate yule log

Fruit Flan, Tiramisu, Minced pie, Christmas pudding with Anglaise, Fruitcake with icing, Pecan pie, Christmas spiced cake

For more information on the 2017 Christmas Eve Buffet Dinner at Big Apple with PocoTee RM 138.00, please call Big Apple Restaurant at 03 2117 8000 (ext. 8133), Samplings On The Fourteenth (ext. 8131).

Big Apple Restaurant Berjaya Times Square Hotel Location Address Map

Pak Loh Chiu Chow Starhill Gallery Bukit Bintang - Week Day Set Lunch Promotion

In the heart of the city lies a well-known Chinese restaurant in Star Hill Gallery, Feast Village called Pak Loh Chiu Chow Restaurant. This restaurant is the golden sister of the world-renowned Pak Loh Chiu Chow in Hong Kong that dishes out authentic Teochew or also known as Chiu Chow delicacies for decades on the island.

Pak Loh Chiu Chow Restaurant Address

LG 12 Feast Village

Starhill Gallery

181 Jalan Bukit Bintang

55100 Kuala Lumpur

Tel: 03 - 2782 3856

Now, everyone can dine in style and experience the depth and breadth of Pak Loh Chiu Chow's famous award-winning Executive Chinese Chef Alex Au. Chef's creations with the brand new lunch menu featuring Week Day Set Lunch whetting appetites of those looking for a quick, affordable and yet delicious meal.

Starting our review is an Appetizer Of Roasted Duck With Butterfly Bun, Seasonal fruits & A Glass Of Juice. All sets with price starting from RM 35 onwards include the main of rice or noodles which come with an appetiser of Roasted Duck with Butterfly Bun, seasonal fruits and a glass of juice.

The first set that we tasted is the La Mian Soup With Bacon & Seasonal Vegetable (RM 35.00). For me, the star of the night would probably be this La Mian Soup which is served with house made bacon and seasonal vegetable drenched in a thick, concentrated and hearty pork bones broth which take hours of slow brewing to extract out the full flavours of the ingredients. 

The second set is the Stir Fried La Mian With Pork & Seasonal Vegetable (RM 35.00). Fried to an aroma filled with the charred of the Wok Hei, it is a real treat to slurp up the springy noodles which are enhanced by the juicy and tender pork slices.

While the third set is the Fried Rice With Barbecued Pork, Prawns & Seasonal Vegetable (RM 35.00).

This is then followed by the Lemon Chicken Chop With Rice & Seasonal Vegetable (RM 35.00).  A myriad of crispy battered chicken which had the sourish tone from the lemon partnering with Chef concoction of several sauces. Love the texture of the crisp-tender meat of the chicken which marries perfectly to the sauce.

Followed by the Rice With Braised Pork Belly With Preserved Moi Choy & Seasonal Vegetable

RM 45.00.  As explained by this dish is very time consuming and tedious to be prepared, and if the steps and processes are not adhered to, the result can be disastrous. The choice Pork Neck meat was used as it has a soft texture while having the fats portion that is not overly fatty as most would use the pork belly meat.

And the last set we tasted was the Rice With Baked Sweet & Sour Spare Ribs & Seasonal Vegetables

RM 45.00. The finger licking spare ribs were braised till soft and tender, oozing with flavour. Specially imported ingredients of 'Chen Kong Prized Vinegar' from China, Chinese herbs, and with sweet coming from rock sugar,  Chef utilised red yeast rice for the natural red colouring instead of using artificial colouring for the dish, so can be assured no artificial preservatives are used for the red colouring. The spare ribs get a little sweet, but one get the pork's natural flavour and the tang of vinegar is a nice contrast.

 
Apart from the Week Day Set Lunch dishes, diners can choose a variety of a la carte dishes from Hong Kong Roasted Meats, Chiu  Chow Marinade, pork, chicken cuisine to healthy soups, porridge, noodles, fried rice, eggs, vegetables and much more. The first we tasted was the Braised Spring Chicken Stuffed With Glutinous Rice, Garlic, Ginger & Straw Mushrooms RM 45.00.  A highly nutritious tender spring chicken thru the tedious cooking process of braising the chicken is stuffed with fragrant glutinous rice which was pan-fried with ginger and mushroom to enhance the flavour. To ensure it's cooked through and retains its juiciness, this dish is cooked under low fire for more than 2 hours.

Signature dish of Pak Loh is the Slow-Braised Goose With Pork Fillet, Pork Intestine, Pig's Ear, Egg & Beancurd - RM 45 (Small) RM 80 (Regular)

Honey Barbecued Pork RM 40.00 - Well-marinated in Chef's special sauce of premium 'Mui Kwai Lou', Hoi Sin sauce, Char Siew Sauce and oyster sauce, the pork belly is oven roasted to perfection. Fat melts through the meat making it luscious and buttery with a smooth mouth feel as it melts on the tongue. 

Pomfret Porridge (RM 45.00) - For those that might not like to have a heavy meal can opt for the bowl of super comforting fish porridge. The porridge broth is the result of boiling three different types of fish bones such as Red Snapper, Grouper and Seabass for the extract sweetness. The end result is a lusciously creamy and superbly rich fish flavours porridge that are served with a generous portion of pomfret meat slices.

Double-Boiled Pork Tripe with Pepper & Salted Vegetables RM 25.00

Our last dish is the Stir-Fried Kailan With Fresh Lily Bulb & Halibut Fish RM 40.00 - A lovely simple stir fried vegetable dish with rich flavour coming from the fragrant Halibut fish. The dried Halibut is deep fried and added to the dish to enhance the taste and flavour. Adding in some fresh sweet and crisp Lily Bulb, it gives this dish a multi-texture feel.

Pak Loh Chiu Chow Restaurant Location Address Map

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Lai Ching Yuen Chinese Restaurant New Cantonese Cuisine Menu @Grand Millennium Hotel Bukit Bintang Kuala Lumpur

Mention about Cantonese Cuisine, you will think about of  Lai Ching Yuen Chinese Restaurant Grand Millennium Hotel Bukit Bintang Kuala Lumpur. We are here to taste out some of the new Cantonese cuisines using a combination of fresh seafood, poultry and pork dishes which are specially crafted out by Executive Chinese Chef Terence Foong.

Grand Millennium Kuala Lumpur Address

Lai Ching Yuen Chinese Restaurant

160 Jalan Bukit Bintang

55100 Kuala Lumpur

Tel: 03 - 2117 4888

Website: www.millenniumhotels.com

FaceBook: www.facebook.com/grandmillenniumkl

Like an evocation of its name, Lai Ching Yuen presents a lush sensory experience as much as a gastronomic one. The decor and its stunning red and black interior create a glamorous setting for some of the best cuisine this side of Guangzhou. And the food, award-winning delicacies accented by oriental table settings, take the traditional refinement of Cantonese cuisine to dizzying heights.

Lai Ching Yuen's new a la carte menu is a testament to the inventive nature of the cuisine itself. Crafted by Executive Chef Terence Foong along with his team of the culinary brigade, it exudes a touch of modernity to both the presentation as well as cooking techniques and is a juxtaposition of flavours, textures and freshness.

For tonight our gastronomical journey started off with the Smoked Duck Breast With Chef's Special Dressing - The smoked duck breast pairs which are smoked to a nice smokey flavour is balanced off with the right amount of fats and served with chilled crunchy zucchini. Topped it up with the Chef's special secret sauce, that has a slight dash of spicy and sourish taste. A nice starter for the night to entice our taste buds.

Another appetiser on the menu was the Stuffed White Mushroom With Pork & Shrimp In Marmite Sauce. A combination of finely minced pork and shrimp stuffed into the mushroom which is coated with fragrant marmite sauce (we can smell the aroma of the marmite sauce even before the dish reached our table), providing a textural delight of crunchy, chewy and softness to the dish.

For the soup, the Chef serves us the Braised Crab Meat & Fresh Fish Maw. Great to be eaten with a dash of vinegar or preserved crunchy green chillies.

The first mains on the table was the Crispy Fried Cuttlefish With Salt & Pepper. Love the firm bouncy texture of the cuttlefish which are coated with the special flour battered that are infused with the right amount of salt and pepper. Best to be eaten accompanied with a Cold beer or a sip of hot Chinese tea.

For the fish dish, we were served a steamed Tiger Grouper with Chef Terence Foong's famous signature style which is the Ombak Style Tiger Grouper, Steamed With Soy Sauce. The Chef has made it easy for us to eat; as all the meat has been deboned; so naturally all the tender fish meat has the sauce which is gel into it making every serving a real delight to be eaten. As always, the nice slippery fish head has been slurped up by no want but yours truly.

Next on is the Crispy German Pork Trotter, another one of my favourite dishes. I just love the crispy skin of the pork knuckles which was pre-cooked and of a thought, it reminds me of the flavours of a nice cold German beer which will be the best partner for this dish.

Another pork dish which was served to us is the Baked Pork Ribs With Lemon Grass which was a wonder to eat. Fork-tender, flavourful baked pork ribs, richly seasoned and well-marinated in fragrant fresh herbs of lemongrass, baked to the right balance!

Stewed Stuffed Sea Cucumber With Shimeji Mushroom & Bean Curd, an exquisite dish that accentuates the best texture and taste of each of the ingredients, Braised with the Shimeji mushroom and premium oyster sauce, it is a light taste which is perfect to partner with the soft and smooth tofu.

For the prawn dish, the chef; dish out the flavourful HongKong style Wok-Fried Bei Fong Tong Style Prawns. This aromatic seafood dish packs a load of punchy spicy taste. Crispy battered prawns are entrenched with lots of dried chilli and sliced almonds to give it; its aromatic distinctive flavour.

To add a little extra flavour; our last dish before the dessert is the Fried Rice With Goose Liver Pate & Pine Nuts. This use of the liver pate adds a dimension of taste to the fried rice which was cooked with a strong Wok-Hei flavour.

For dessert, we had 2 dishes, the first of which is the Deep Fried Durian With Yam Puff. This dessert resembles the Yam Puff (Woo Kok) but the filling was changed to Durian custard which has a very strong durian flavour which as Malaysian and Durian fans will love this dessert.

And the last dessert is the White Rabbit Sherbet, which has tinges of white rabbit candy fluttered around the sherbet. Remind ones of the good old days when we eat this candy and the wrapper as well. An interesting end to our food review.

Lai Ching Yuen Chinese Restaurant @Grand Millennium Hotel Kuala Lumpur Location Address Map

Golden Dragon Boat Restaurant KL Imbi - Traditional Style Dim Sum Dishes

There are not many Chinese restaurants in KL Golden Triangle that serve traditional Dim Sum. One such restaurant is the Golden Dragon Boat Restaurant located at along Kampung Pandan (next to TREC KL) with ample parking place. Founded in 1999, this restaurant has been around for more than 17 years started off from Jalan Imbi, building a reputation for its' delectable and delicious spread of Chinese dishes with live seafood where you can pick and choose the freshest seafood to be served.



Golden Dragon Boat Restaurant offer diners with an option of open dining and private function that has a banquet ballroom that can cater up to 2000 pax per function.



Our review for today is the Dim Sum selection. Golden Dragon Boat Restaurant offers dim sum recipe originating from both northern and southern regions of China, local specials and the Chef's own creations that can satisfy most Dim Sum aficionados.



As usual, for all of us, we started with the Steam Dim Sum selection. Golden Dragon Boat Restaurant offers an ala-carte Dim Sum Menu of more than 30 dishes which you can order. Upon an order being made; the server will serve you piping hot Dim Sum to your table. The first to arrive on the table is the Crystal Prawn Dumpling (RM 8.00).



followed by the Steamed Fish Paste (RM 6.50).



the Steamed Pork Ribs With Black Beans Sauce (RM 7.00)



Beancurd Rolls



the special made Shanghai Xiao Long Bao (RM 8.50).



and the Steamed Rice Roll With BBQ Pork (RM 8.50) to end our Steam Dim Sum selection.



Next section is the Fried & Baked Dim Sum which the first was the Deep Fried Special Prawn Roll
(RM 8.50) which came with a special dipping sauce.



Followed by the Crispy Golden Bag (RM 8.50)



Special Crispy Yam Puff (RM 7.00)



Deep Fried Carrot Cake (RM 7.50) topped with meat floss; a unique twist on this dish.



Crispy Cheese Prawn Roll (RM 8.50)



and the Deep Fried Prawn Roll With Golden Sauce (RM8.50) to end this Dim Sum section.



We decided to venture to try out some of the signature dishes that are offered by Golden Dragon Boat Restaurant; one of which is the Curry Grouper (RM12 Per 100gm). According to the manager, you can choose the type of fish or part of the fish (eg Fish Head For Curry and the fish body for steam) for this Curry. We were amazed at the first taste of this curry which was served with an assortment of condiment which includes; the brinjal, long beans, tofu puffs (tofu pok), ladies fingers, and tomatoes. Although we were already quite full from the Dim Sum selection; the curry sauce was so good that we cannot let the sauce goes to waste. We just had to order white rice which needless to say was the perfect way to savour delicious curries.

If you still have some stomach space, you can also order the special Roasted Duck (RM 48.00) - promotion price which was roasted to have a crispy skin with a nice meat texture. 

Although serving traditional Dim Sum, the desserts served at Golden Dragon Boat Restaurant begs to differ as the Dim Sum Chef has infused some western eastern fusion dessert which caught us a little surprised. The first desserts are the Sweet & Sour Jelly With Lime Sorbet (RM 8.00), this was the all round favourite; as it has a sweet, sourish and refreshing taste that aid our digestion from the overwhelming dishes that we had earlier.



Next, we had the Special Pomelo Sago Cream (RM 10.00)



followed by the Special Honeydew Sago Cream (RM 8.00)



and lastly the Tropical Mango Pudding (RM 10.00).

The Golden Dragon Boat Restaurant with banqueting facilities can host your next private function; if you are planning to get married; you can also call them for the latest Golden Dragon Boat Restaurant wedding package.

GOLDEN DRAGONBOAT Restaurant Address:
No.10 Jalan Kampung Pandan
55100 Kuala Lumpur
Tel: 03 - 9281 1313/ 9933/ 6633