Crab lovers out there, make sure you don't miss this crab bonanza seafood festival. Big Apple @ Berjaya Times Square Hotel Kuala Lumpur is featuring a month-long "SRI LANKAN SEAFOOD FESTIVAL" with their main highlight of famous Sri Lankan Crabs!
This All-You-Can-Eat Promotion featuring Sri Lankan Crabs Curry, Crab Lasagna and Sri Lankan dessert at an affordable Buffet Price of RM 98 Nett is available from April 2 to April 30, 2018, at Big Apple Restaurant.
Berjaya Times Square Hotel Kuala Lumpur has air flown 2 renowned chefs from Sri Lanka which is Chef J.M.D.K Jayawardhana and Chef H.L.M Hettiarachchi to crafts out authentic Sri Lankan cuisine.
The star of the Buffet is The Sri Lankan crabs. The Sri Lankan crabs are famed for the thick meat texture.
Savour the meaty and succulent Sri Lankan crab which is cooked with a special curry broth (Sri Lankan Lagoon Crab Curry In Claypot).
Try out their Crab Lasagna which is cooked with crab meat and other seafood.
Other Sri Lankan dishes for you to taste includes the Chicken Kalupol
or for fish lovers, you can try out the Sri Lankan Sour Fish Curry
or taste the Authentic Prawn Curry
Another crowd favourite is the Sri Lankan Spice Infused Roast Chicken. You can really taste the deeply infused spice marinade with the balance of the char-grilled aroma of the chicken.
Lastly; don't forget to have a really sweet ending with some of the Sri Lankan desserts offerings.
For MAYBANK Credit Cardholders you will get a 30% Discount. So now is the time to taste out some tasty crab dishes at Big Apple Berjaya Times Square Hotel Kuala Lumpur.
Big Apple Berjaya Times Square Hotel Kuala Lumpur Location Address Map
Once again, the Ritz-Carlton, Kuala Lumpur present Guest Chef Dinner Series at The Library in the month of April 2018. This exceptional culinary experience, in partnership with the Embassy of the Czech Republic will showcase award-winning Guest Chef Pavel Sapik for an evening of fine Czech cuisine.
Based in the Czech Republic, Chef Pavel comes from a family of culinary experts who have been in the food industry since the 17th century. With an illustrious career spanning 29 years, his culinary expertise has taken him around the world to countries such as Austria, France, Italy, India, Singapore,
Hong Kong and Germany.
He has received many accolades that include Cook of the Year in the Czech Republic and was a gold award recipient at the Singapore Culinary Olympics. Chef Pavel has been a creative force in the kitchen at the most prestigious restaurants in the Czech Republic such as Flambée Restaurant, The Circle Line, and presently The Terrace at the Golden Well where he is Executive Chef.
The three-day promotion will see Chef Pavel unveil the flavours of Czech cuisine through a degustation menu
featuring an Amuse-bouche of Smoked Trout Mousse with beetroot slices; traditional
homemade bread, salted butter;
followed by Veal Tartare served with goat cheese, dried tomatoes, glassy egg yolk; Bohemian soup kulajda with creamy potatoes, fresh forest mushrooms, poached egg;
Duck Confit consisting of Carlsbad dumpling, sliced duck breast sous-vide, red cabbage
and a decadent dessert of Old Prague's pear dumplings, with marzipan, breadcrumbs and nutty butter.
Available from 9 to 11 April from 7pm until 11pm, the five-course dinner is priced at MYR350 nett per person with an option of wine pairing at MYR500 nett per person. For reservations and enquiries,
Sumptuous Spread of Seafood at GoBo Chit Chat Traders Hotel KLCC Weekend Seafood Buffet
Ready to indulge in seafood offering. You can now start your weekend with the wide variety of seafood that is on offer at GoBo Chit Chat Traders Hotel KLCC Bucked Out Weekend Seafood Buffet.
Priced at RM149.00 Nett (read below for a 5 +1 offer). It is the most valued for money Seafood Buffet offering in Kuala Lumpur.
Start off your buffet with the varieties on the Seafood On Ice selection which range from the different type of crustacean starting off with prawn selection
Bamboo Clams
Mussels
Baby Lobster
Tiger Prawns
Mud Crabs
Flower Crabs
and the Star of the seafood on Ice the King Crabs
At GoBo Chit Bucked Out Weekend Seafood Buffet; you can try out their Bucket seafood; it is basically a Lousiana Boil concept, where you can handpick the type of seafood from the buffet table (fesh seafood counter) and put into your bucket.
Next, you select from the 5 different cooking style which is Curry Cheese Sauce, SiChuan Chilli Sauce, Sambal Sauce, Rendang and and hand it over to the chef. They will cook it and sent to your table where you can feast on the seafood offering.
To complement your seafood dishes, GoBo Chit Chat has also selected a few wines that are suitable to be paired with this seafood offfering. Each bottle of wine is at RM149.00 per bottle.
Besides seafood, there is also a wide selection of salad that you can taste out too at the salad counter
While for meat lovers can taste out the Prime Roast Beef
or the Grilled Lamb Ribs.
There are also a few selections of fishes that you can choose to have it grilled by the Chef.
For the Japanese Food aficionados, there are a number of Sushi and Sashimi selection for you to indulge in.
Finally, to end your hearty meal; there are also a number of choices of desserts which includes tarts, Apam Balik, teppanyaki ice cream, cakes and Chocolate Fountain.
For me; the one that stands out which I enjoyed most is the Au Yi Ice - which is a Taiwanese dessert with a refreshing taste of cold icy jelly with a sweet sourish taste to end our seafood indulging meal.
There you have it; as a fan of seafood myself it is a real good offer as the number of seafood on offer is so much and now there are also have a 5+1 promotion, whereby for every group of 6, one dines for free).
@GoBo Chit Chat Traders Hotel KLCC Kuala Lumpur Location Address Map
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.
