KEMBARA HALAL EROPAH is the brainchild of MoodExpert Travel & Tours Sdn Bhd. The idea was conceptualized by its founder and CEO En Muhammad Arif Atiq Bin Ahmad Suzaili. The moto of MoodExpert Travel & Tours Sdn Bhd is to ensure all its customer with "Travel With A Peace Of Mind".
Halal travelling can be a real hassle for a Muslim traveller especially those that are heading to Europe for their holidays. Language barriers aside, finding halal food is also quite difficult for many. With Kembara Halal Europah - all these and more will be covered to ensure total peace of mind when travelling to European destination such as London, Paris, Brussels, Amsterdam and more.
Our Cheezy encounter with European Cheese Raclette
For many Malaysian, our encounter with eating melting cheese is usually from a hot oven baked pizza which is loaded with cheese or a toastie. Now, you can experience the satisfaction of tasting these molten cheese using a popular style called Raclette. When it comes to melting cheeses - not all cheeses are created equal - some melt better than others, allowing it to unlock the unique textures, flavours and its special taste.
We had the opportunity of learning the different varieties of European Cheeses that is available in Malaysian that is best matched for a Raclette by Chef Pierre Gay; a cheese master, cheese connoisseur and expert from France.
His vast experience and knowledge of European cheese were shared with us through a Raclette party at Cocott KL; for us to appreciate and taste the best way to enjoy the European cheese collection.
This party is jointly organized by the French Interbranch Dairy Organization and European Union, to promote the pre-eminence and finesse of European Cheese.
According to Chef Pierre "Raclette is a fairly new concept in Malaysia and for a country that loves to eat cheese so much, this is an experience that Malaysian do not want to miss. Raclette is a cheese made from cow milk that has been broiled or melted under direct heat until oozy, a bit crispy and usually scraped over potatoes, crunchy vegetables or cured meats." He went on to explain that watching the cheese melt and being scraped over the food is part of the sensory experience of a Raclette.
Chef Pierre Gay Meilleur Ouvrier de France (MOF)
Chef Pierre Gay is the owner of Gay Fromagerie - one of the oldest cheese houses in Annecy, in the Rhone-alps in Eastern France. Since 1935, the fromagerie is known in the region for its fines cheeses and in 1989, Pierre took over the company from his father. Thru sheer dedication and efforts, Pierre was crowned Meilleur Ouvrier de France (MOF) year 2011, a recognition of being the top in his trade.
He stated; the secret to choosing the right cheeses for a Raclette is the moisture content. The more moisture the cheese has, the better it melts. Generally, European cheeses are more suited for Raclettes and some of the favourites are the signature Raclette Cheese, Emmental and Comte. Once melted they will have a nuttier and sweeter flavour.
The Chef used a Raclette cheese which he melted in a large Raclette machine, then scraped over the cured meats and condiments. The Raclette cheese is an excellent melting cheese and the main cheese used in raclettes and fondues. Pungent yet savoury, the Raclette pH level gives it the perfect melting point resulting in a molten liquid that is stringy and holds its shape at the same time, he added.
We had the chance to melt and enjoy Brie,
Reblochon,
Fourme D'Ambert,
Comte,
Saint Nectarie,
Gouda,
Camembert
and Scamorza over the tabletop Raclette machines, with various cooked and raw vegetable, meat, condiments and bread.
European Cheese
Considered to be one of the most versatile foods in the world, cheese can be eaten as it is; paired with a classy wine or even incorporated into any dishes - from cold to hot, sweet to spicy, from appetisers to desserts. Most cheese recipes only need a few additional items added to the star ingredient to make them fantastic. With stringent quality control and regulations in Europe. European cheeses are always of the highest quality, and the best cheese products are readily and easily available to Malaysian consumers.
A Raclette is a fairly new concept in Malaysia and it is a great way to enjoy European Cheeses. You can have a raclette at home with families and friends; with your favourite condiments while enjoying this traditional and fun way cheese is eaten in Europe.
Fine Dining at Champignons Oasis Square Ara Damansara without burning a hole in your pocket
With the current state of the economy, diners today are looking at either bargain food or value for money dining. At the newly opened Champignons at Oasis Square, is located at B-G-02, Oasis Square, Ara Damansara, 47301, Petaling Jaya, Selangor; you get to taste out fine dining cooking at a very reasonable price.
Foods that are prepared and served here goes thru a meticulous precision cooking. This is brought about by its' Chef illustrious career serving fine dining dishes around the world for the last 20 years. Do Check out Champignons at Oasis Facebook page for more updates and new menu
One of the main vision of Champignons at Oasis Square Ara Damansara is to served contemporary European with a modern twist quality dishes that have it customers coming back for more. Making use of Asian ingredients and flavours that are enhanced with modern preparation techniques, Champignons at Oasis Square are mindful of being consistent and using the freshest ingredients for their dishes.
Our review started with Amuse Bouche (Chef Delights) i.e. Croque Monsieur with a dash of truffled infused in the ham with a good combination of the cheese that is sandwiched with a crispy toast.
To start off our dinner, we had the Homemade Smoked Salmon With Citrus Salad. The smoked salmon is cured in-house by the Chef and the cut has a strong firm bite much like the sashimi texture instead of the soft mushy texture. It was a nice presentation of the salad which is bedded with a beetroot sauce and julienne apples with croutons and fried flatbread at the side to complement a multitude of texture to this salad starter.
For the soup, we ordered the Wild Mushroom Soup (RM18.00). The Chef uses 2 type of fresh mushrooms which is the button and oyster mushrooms. Yoghurt is used instead of cream to thicken up the soup texture while a piece of fried tempura oyster mushroom provides an interesting texture to the soup. The soup is served with a serving of bruschetta mushrooms which is topped with parmesan cheese.
Our next order is a sharing platter which is the Grilled US Pork Ribs With Plum Sake Glaze (RM25.00). We asked the Chef why he chooses the US Pork Ribs instead of local or Iberico pork. According to him, the US Pork has a better texture, fewer fats and are better taste compared even to the Iberico. We can feel that the meat texture was good and perfect for grilling. The marinade which has a hint of plum taste with a lemony flavour has us going for a second piece of the tender succulent pork ribs. It is then topped with fried pork rind to add to a crunchy feel to the dish.
For the night we tasted 2 main courses the first of which is the Black Truffle Chicken Breast (RM35.00). The chicken breast is marinated in white truffle oil that has the aroma lingering in our mouth. The use of white truffle oil instead of the conventional black truffle oil is due to the strong flavour of the white truffle oil. We were surprised by the texture of the Chicken Breast as most of the time, chicken breast tends to have a firm texture after cooking especially pan-fried, but here the Chef uses the sous-vide style to maintain a tender juicy texture of the chicken breast. Right before serving; a light pan-fried add to the crispy skin; while maintaining the juicy meat texture on the inside.
Our second main is the Australian Lamb Short Loin With Homemade Lamb Sausages (RM48.00). We particularly like the homemade lamb sausages which have a firm and bouncy texture. Premium meat from Australia; with minimum fats is marinated and used to make these sausages. The dish is served with salted baked onion with a carrot puree.
For desserts, we had the Champignons Chocolate Delights (RM18.00); a highly creative prepared dessert which resembles Mario mushrooms which are wrapped in a white chocolate on the top, the use of sponge cake that looks like moss and raspberries to create a magical adventure with various textures which include sparkly popping candy, raspberries jelly, raspberries sauce and lychee sherbet has us mesmerised.
So now you know; if you are in for a treat or set to impress your other half, you might want to try out Champignons at the Oasis. The Chef has also crafted out a menu that is paired with fine wines to let you experience the taste and flavours of the dishes.
Champignons at Oasis Square Ara Damansara Location Address Map
