GOA BY HUBBA - Spices Of Indian Cuisine at Goa By Hubba

GOA BY HUBBA has recently moved to the prestigious Ascott Kuala Lumpur located at 9, Jalan Pinang Kuala Lumpur, in the heart of the Kuala Lumpur Golden Triangle.

The specialities of GOA BY HUBBA is their elaborate Indian Cuisine. This time around, to celebrate the spices of Indian cuisine, the menu at GOA BY HUBBA now features New Indian Cuisine by Celebrity Chef Sapna Anand, herself born and bred in Goa.

GOA, is one of the smallest Indian states on the west coast, it has remained the dream destination for travellers all around the world. Pristine beaches, a unique cultural mix coupled with warm hospitality, upscale accommodation and deliciously different food keep national and international tourists returning for decades.

Not resting on its laurels, Sapna and the GOA team have been rustling up new dishes to inject freshness into their menu. With her many months away recently, and this time to India's tropical Malabar Coast, Kerala, Sapna has brought home some very interesting flavours. These new dishes were showcased in an exclusive tasting session titled with An Evening with Sapna.

Almost a year since it’s inception, GOA BY HUBBA has garnered avid admirers that are drawn to its signature dishes. Among the many are the Kashmiri Lamb Chop which is a fresh cut lamb rack grilled with a blend of homemade spices, served with a mint chutney that was served to us.

Starting off the evening was the wafer thin Papadam With Moong Dhal Salsa. 

Next on is a marriage setup of the Vegetarian Mantao which was a creation using the popular Chinese Man Tao which is then stuffed with spiced cauliflower, pepper, caramelised onion & coriander.

We then had the Butter Chicken With Cranberry Rice. The chicken thigh meat is lightly grilled and served in a mild butter sauce with cranberry rice at the sides.

Our next dish is the Garlic Butter Prawn With Fried Mantao. The Freshwater prawns are halved and then grilled to have a slight char taste. It is then cooked in a garlic butter sauce, which makes it a rich and creamy dish.



The sauce perfectly matched with the fried mantao which has a nice crisp on the outside and soft texture on the inside to soak up all the butter sauce.

Five new dishes synonymous with Keralan fare were presented with flair. The hero was the homemade Appams which served as the base to be enjoyed with the following new dishes.

The first is the Beef Pepper Fry which has bite-sized chunks of beef laden with spices and pepper is a real start with the Appam.

Next to follow is the vegetable dish which is Vegetable Ishtew; the vegetables are cooked in coconut milk; is a simple yet very flavourful dish.

While the Fish Mango Curry dish which uses fresh red snapper was subtly tart as it uses young raw mango which left a flavour mango sourish taste to the palate. Instead of using fish, you can opt for Tiger prawns instead of the red snapper for this delightful curry.

The melt in your mouth Malabar Bone Marrow Mutton Curry was literally to die for, rich, spicy yet mellow.  The mutton is cooked until soft and tender.

The dinner ended on a sweet note with a Caramelised Ice Cream with Sweet Appam which hit the right note. Sweet APPAM Brown sugar & condensed milk, drizzle with caramel and infused with brandy was the perfect end to our lovely dinner.

“My food is simple and is what I would cook for my family. I am so happy to be able to share it with you tonight. The hero of tonight’s food are the spices, the cooking style and its combinations which we have tasted tonight are the secrets to sublime Indian cooking.” as explained by Chef Sapna.

What's more when these delectable dishes are complemented by Goan Inspired Cocktails that amuses the palate with exotic spices. The dinner also featured Bombay Sapphire Gin in the guise of Indian Inspired Cocktails like the Masala Mantra,

Kinky Kokum,

Spiked Mango Lassi

and Pandara Martini.

For your information; these new dishes will be launched on 20 Aug for all to enjoy! So it’s time to make that beeline to Goa By Hubba to taste this delicious fare.

Goa By Hubba Address Location Map

GRAND HARBOUR RESTAURANT Mid Autumn 2018 Moon Cake Menu

GRAND HARBOUR RESTAURANT Mid Autumn 2018 Moon Cake Menu

There are 2 outlets for the Grand Harbour Restaurant, the first one is at Fahrenheit 88 while the second one is located at Damen Mall Subang Jaya. 

To many Chinese families which celebrates the Mid Autumn  Moon Cake festival 2018, you can make a visit to Grand Harbour Restaurant to taste out the specially crafted dishes by the famous Chef Chan Peng Wah aka Chef Big Nose and to buy the mooncakes to bring home or as a gift to families and friends.

This year 2018 Grand Harbour Restaurant is featuring 2 new mooncake flavours under the theme of Mid Autumn Treasures which feature its first treasure which is the Golden Zest (Honey Lemon Single Yolk) 柠蜜单黄 

and followed by the Fruity Duet (Cranberry & Pineapple) 蔓莓凤梨

while the other 2 flavours that we tasted were the Fruits Nuts Mixture 伍仁果子, which is one of my favourites as there are big chunks of nuts and fruits that makes nibbling into it a delight.

and Jade Lotus Single Yolk 单黄翡翠莲蓉

For those that love to taste out, the other flavours can order from the Grand Harbour Restaurant at Fahrenheit 88 and Damen Mall.

For those wishing to taste the special Mid Autumn dishes by Chef Chan can relish on it starting with ala carte menu.

The first dish is the Braised Spare Ribs with Chestnut & Fried Onion 葱油栗子焖肥骨 (RM50.00+) which is braised using a secret sauce until an almost fork tender texture with its juices fully incorporated into the three-layer spare ribs. 

Then it is cooked with the chestnut to enhance the aroma and flavours which is evident on our first bite of this melt in mouth spare ribs, especially on the fatty layer.  The sauce is perfect with a bowl of white rice.

The second dish is the Steamed Chicken With Lotus Seed & Garlic In Lotus Leaf (RM120.00+) which Chef has meticulously prepared it with 2 step process which the first is to poached the chicken and then simmered the village chicken with a special salty broth to encapsulate into the chicken giving it a special light salty taste. 

The chicken is then cut into individual pieces and places on a lotus leaf and together with the lotus seed is sent to the steamer. The result is a distinct salty taste of the firm-tender chicken meat which has a broth that is again perfect with a bowl of steaming white rice.

For dessert, the Chef has also presented the special Red Dates Layer Cake (RM9.80+) which is served chilled.

You can also taste out the special Grand Harbour Restaurant Mid Autumn Festival 9 Course Set Menu at RM1,188+ 

which also feature some of the following dishes which is Braised Crab Meat Thick Soup With Assorted Dried Seafood and Crab Roe. This rich soup is full of dried seafood which includes fish maw, fish lips, dried scallop with pieces of water chestnut and lots of crab meat. A nice warm touch to open our palate for the dinner.

The next dish is the Wok Fried Giant Grouper Fillet in Hong Kong Fishing Village Style. Usually, crabs or prawns is used for this style of cooking but the Chef has used the Giant Grouper fillet for a change. This prized fish is normally best served using the steaming style as one can really taste the elastic texture of the fish. For a change, the fish fillet which was battered; is then deep fried and wok fried with garlic, dried chillies and black dace to give it a fiery taste to this dish.

This is then followed is the Poached Ming Prawn With Chinese Yellow Wine. The extra big size Ming Prawns are laid on to the special pot, It is then fired up and cooked in front of the customer while the broth of Chinese Yellow Wine is slowly poured into the pot. 

You can see the changes in the colour of the cooked prawns and this is best eaten as soon as it is cooked so that you can enjoy the taste to its fullest with the nice bouncy texture of the cooked prawns.

For the vegetable dish, we were served with the Braised Homemade Bean Curd With Fish Lips & Mushroom in Abalone Sauce. 

The fish lips are braised to a nice firm texture together with the thick shitake mushroom and the soft homemade bean curd which is then served with poached broccoli.

Our last dish before dessert is the Fried Rice with Eel and Black Pepper. Here again, the Chef invokes some sense of creativity into a simple dish. For fans of the Eel will find this a refreshing change. Other condiments include the use of sweet corn and mustard leaves to blend into the overall taste.

For this set, you will be served 2 type of mooncakes to end your dinner.

GRAND HARBOUR RESTAURANT Mid Autumn 2018 Moon Cake Price

Grand Harbour Restaurant Fahrenheit 88 Address Location Map

 Grand Harbour Restaurant Damen Mall Address Location Map

Grand Harbour Restaurant Moon Cake Mid Autumn 2015 Review

BANGI AVENUE CONVENTION CENTRE (BACC) BY AVENUE GARDEN HOTEL

 “Oasis within the city”, is what is coined for Bangi Avenue Convention Centre (BACC) by Avenue Garden Hotel as is poised to be hot on the “I Do” list for wedding seasons to come, as the largest multipurpose convention centre in Southern Klang Valley as it offers all your wedding and event needs to be housed under one roof: convenient, affordable and - most important of all - stunning.

Strategically located in the modern township of Bangi Avenue and established within a stone’s throw away from Avenue Garden Hotel, Bangi Avenue Convention Centre is the perfect getaway within the city, away from the hustle and bustle for a quaint garden wedding.

The lush green garden by Bangi Avenue Convention Centre - is named as“Union Square” - which is the heart of the convention centre, nestled in a beautiful and scenic set furnished with a sophisticated water fountain to complete the perfect garden-themed wedding or private function.

“The key must-haves for wedding venues are aesthetics and affordability. People are constantly inspired through social media - yearning and searching for the ideal space to tie the knot and create picturesque memories that will last forever.

Driven by this, BACC offers a space with a stunning garden backdrop, while also caters to all their practical needs,” said Mr Loo Yung Wai, Managing Director of Avenue Garden Hotel and Bangi Avenue Convention Centre.

“The added support of Avenue Garden Hotel as a nearby accommodation presents the duo as a handy package, especially for events that require visiting guests – whether outstation or international. The beauty of BACC’s is its strategic location is that it is accessible 30 minutes away from Kuala Lumpur in the business hub of the Southern region of Klang Valley,” added Mr Loo.

Unlike any other convention centres in Malaysia, with a floor area of up to 27,000 sq ft for the Grand Ballroom itself and a surrounding floor area of 88,585 sq ft. which comprise of the outdoor and covered boulevard spaces.

Bangi Avenue Convention Centre is rendered not only for its boundless for weddings but also for various types of exhibitions and carnivals, along with its outdoor fountain area ideal for private functions including mini-concerts, dinners and more. 

“As one of the nation’s largest convention centres, we are unique and blessed with a vast land space that enables us to present a package that is affordable, dynamic, spacious and comfortable all-in-one venue that can service and cater to a myriad of events,” said Mr Loo.

Bangi Avenue Convention Centre offers the best of both worlds with a selection of indoor venues that are versatile and flexible for a variety of occasions, and are well-equipped with state-of-the-art professional sound and lighting equipment to satisfy for a range of small to large scale events, meetings, conferences, exhibitions and more. 

“One of the many highlights of BACC is our spacious ballrooms. We offer three pillar-less ballrooms that vary in size to suit your space requirements. The beauty about these ballrooms is that it can be converted into a Grand Ballroom, accommodating up to 2,200 guests for round-table seating (or banquet style), or up to 3,300 guests in a theatre setting. Nevertheless, if you’re looking for something a little smaller and intimate to hold press conferences, corporate dinners or appreciation sessions and more, lavish or grand, we have it all,” shared Mr Loo.

Commenting on the food services offered at Bangi Avenue Convention Centre, Mr Loo shared, “We have the privilege of living in a multicultural nation.

Not wanting to deprive our visitors of this luxury, we also ensure that guests are given the option to select from a variety of delectable cuisines we offer here in Bangi Avenue Convention Centre, including Chinese, Western, Muslim, and International food to satiate varying needs and appetites.”

BACC’s spaciousness allows it to also deliver a multi-storey carpark for 1,000 vehicles to accommodate the venue’s large capacity.

With a rapidly growing population of millions in the Southern part of Klang Valley which includes Bandar Baru Bangi, Kajang, Sepang, KLIA, Putrajaya, Serdang, Cheras, Puchong and more, Bangi Avenue is a flourishing township that places BACC and Avenue Garden Hotel at an advantage.

“Bangi Avenue is a fast developing business district with a thriving housing estate and a water theme park (with more to come in the future). We aim to complement the growth of the community with the establishment of four more hotels with a total room capacity of 1000 in the coming years – further uplifting Bangi Avenue to become a modernised township,” commented Mr Loo on Avenue Garden Hotel’s future plans.

Whether it be for a wedding, concert, business meeting, or conference, Bangi Avenue Convention Centre BACC by Avenue Garden Hotel aims to be one of the optimal choices for guests, shareholders and business partners, where confidence in the venue and its services offered are grounded in professionalism and efficiency. 

For more information, visit: https://avenuegardenhotel.com.my/meetings/

BANGI AVENUE CONVENTION CENTRE (BACC) Address Location Map