MIGF 2016 Festival Menu - Yezi At The Roof Bandar Utama Permium Steamboat

Yezi At The Roof Bandar Utama located at The Roof 1 First Avenue, Bandar Utama, No.3 Lebuh Bandar Utama, Bandar Utama, 47800 Petaling Jaya is one of the 26 restaurants that is participating at the Malaysia International Gastronomy Festival MIGF 2016.

With an amazing panoramic view of TTDI’s & PJ skyline and an opulent oriental theme, complete with Chinese paintings, circular arches and custom golden lanterns made to imitate rolling clouds, Yezi At The Roof makes steamboat luxurious with its range of high-end in-house made ingredients.

What the restaurant is best known for, however, is its five unique coconut-based broths which are spiced up with Taiwanese beef, truffle flavourings and other premium ingredients.

Complemented by organic side dishes and fresh seafood, the broths can be filled with all manner of exclusive treats, from world-renowned Matsusaka beef slices flown in weekly to the home-made black truffle balls, prawn paste and coconut dumplings which are prepared daily.

This year’s MIGF 2016 menu features some new treats like the Malacca-inspired chicken rice balls coated with salted egg aka the Golden Ball - Fried Chicken Rice Ball with Saffron Coat with Salted Egg Batter. 

next, there is the Palette Cleanser

for the Broth - Ginseng Herbal Soup with Coral Seaweed Jelly which is the main theme for tonight dinner. With the giant bowls at the centre filled with the delicious black chicken and ginseng-infused soup coagulated by the chicken broth and the seaweed jelly which is collagen-rich, it promised a night of satisfying treats.

For the Mains, it comes with the Four Jewels which consists of Black Sesame Balls (Squid), Coriander Balls (Squid), Lobster Balls (Lobster) and Black Pepper with Cheese Ball (Chicken).



For the sliced meat, the menu comes with Sliced Beef



and Spanish Black Pig.

For the Specialty Dumpling, we had the Coconut Dumpling and the Shao Xing Dumpling which has a strong essence of wine.

 As for the Wonders of the Sea, it has Tiger Prawns, White Clams, Razor Clams and Yezi popular Prawn Paste 

For the sides, we had the Mixed Vegetables and Mushroom

Handmade Fu Chok Rolls and Noodles

and finally for desserts we had the in-house made Waterdrop Coconut Dessert with Gula Melaka, Sago and Crushed Peanuts. A refreshing dessert to end our review.

Full Festival Menu

Yezi MIGF Festival Menu - 2 Person Set

Without Wines: RM299 nett per 2 pax

Progressing from a humble kitchen helper to head Chef for the most premium steamboat restaurant in the Klang Valley, Chef Choy is no stranger to hard work. With experience ranging from five-star hotels to big F&B groups, Chef Choy’s forte lies in diversity coupled with a traditional touch. His golden ball appetiser is a perfect example of this, combining different trademark Chinese delicacies to create a dish that puts an exciting twist on the familiar.

Yezi At The Roof Address and Location Map

MIGF 2016 Menu Samplings On The Fourteenth Restaurant Berjaya Times Square Hotel Kuala Lumpur

Samplings On The Fourteenth Restaurant located at Level 14, East Tower Berjaya Times Square Hotel Kuala Lumpur 1 Jalan Imbi, 55100 Kuala Lumpur has once again in 2016, taking part in the Malaysia International Gastronomy Festival (MIGF 2016).

Dining at Samplings On The Fourteenth is a classy affair; this is the place to bring that special someone for a romantic rendezvous where the unrivalled night views of the bustling Kuala Lumpur City Centre adorned your backdrop and the refined western fare are the key ingredients for a perfect date. It’s also great for entertaining clients as well, with intimate private dining rooms ideal for functions or celebrations of all types.

Samplings On The Fourteenth Restaurant MIGF Full Festival Menu

We started off our review with an Amuse-Bouche which is the Lamb Tartlet with Goat Cheese Croquetas. With a startling contrast of flavours and textures, this opening course prepares us for an evening of fine cuisine.

For this festival menu, Samplings On The Fourteenth has not just 1 starter but 2 in total; the first of which is the Pan-Fried Haloumi, Chilled Marinated Vegetables in Season and Lemon Emulsion. The dish was delicately presented with the delicious pan-fried halloumi at the epicentre which is encircled by vegetables.

Wine Pairing - Hugel Gentil Alsace France Vintage 2014

The second starter is the Poached Baby Mackerel, Chick Pea Puree, Smoked Garlic Cream and Walnut. We love the fine texture of the baby mackerel.

Wine Pairing - Tahuna Marlborough Sauvignon Blanc, Vintage 2014

the next course is the Green Pea Cream with Artichoke Chips and Tomato Tartar Soup.

Before we could dig into the portion that was served to us, the server informs that this was, in fact, the soup course and we have to wait for them to serve the soup which comes in a teapot right before our eyes.

As we are readied for our next course, Chef Val has prepared a special Malibu Lime Sorbet as a palate cleanser before our main course. A strong limey taste was very evident in the sorbet that enlightens our senses. Served on a half cut coconut shell, it was a real treat as it prepares our taste-buds in anticipation of the next dish.

For the Main Course, there is 3 selection for you to choose from, as steak lovers, I chose the Wagyu Beef Medallion, Pumpkin with a Hint of Xeres Vinegar, Duck Foie Gras and Thyme Juice. I love the pan grill Foie Gras and the steak was also grilled to the right tender texture that matches with the accompanying sauce. Almost all the guest for the night has chosen this course.

Wine Pairing - Trivento Reserve Malbec, Vintage 2014

The second main course that diners can choose it the Slow-Cooked Lamb Cutlet, Baked Stuffed Red Onion, Glazed Root Vegetables and Jus of Cherry.

OR for fish fans, they can choose the third main course which is the Pan-Fried Halibut Fillet, Smoked Tomato Puree, Parsnips and Shellfish Froth.

For dessert, the MIGF menu at Samplings On The Fourteenth Restaurant is the Guanaja Chocolate Delice, Sea Salt Flakes, Butter Scotch, Cream Cheese Mousseline. The dessert is impressively decorated which feast the sweet tooth enthusiast. A real nice balance of sweet and salty end to our review.

Prices for the Full Festival Menu are

Without Wines: RM228 nett per person

With Wines: RM388 nett per person

Chef Valmurugan Subramaniam has been leading the team at Samplings for the past six years. If it’s western classic fare you’re after, then Chef Val is the man. This master of his craft never fails to deliver, drawing on some 26 years of experience in upscale dining establishments while competing and winning medals at food festivals around the world. His pure passion for food, coupled with his warm disposition and buoyant personality make Chef Val one of the lovable chefs in town!

 Samplings On The Fourteenth Restaurant Berjaya Times Square Hotel Address Location Map

Restoran 126 Bittergourd Noodles - Taman Bukit Mayang Emas Petaling Jaya

It is not easy to find a particular shop that specialises in Bittergourd noodles. Recently, we chance upon this particular shop which is Restoran 126 Bittergourd Noodles located at 12, Jalan BM 1/2 Taman Bukit Mayang Emas Petaling Jaya, Selangor.

This shop has a simple no frill coffee shop setup which serves not just Bittergourd noodles but also some other noodles like the peppery soup, curry noodles, rice and porridge too.

We check out some of these house specialities; the first of which is the Bittergourd Special Meat Paste Noodles (RM7.80). We like the soup base as it was a strong tasty clear broth, we found out that the owner uses chicken as its base ingredient to brew the broth. It takes around 4 hours of boiling to extract out the full flavours from the chicken.

We like the Bittergourd as it does not have a very strong bitter taste; The Bittergourd that are used are a premium grade that has a nice crunch without being over bitterly in taste. This type is used especially for cooking purpose while the meat paste is made with minced meat with black fungus and chopped fried squid pieces. To complement the noodles; soft silky white Tau Foo and cut pieces of tomatoes are added in to give a different texture and taste to this noodle.

The second noodle that we tasted was the Seaweed Fish Paste Noodle (RM7.30). The fish paste is in-house made with 2 types of fish. It has a firm, bouncy texture and has a strong fish flavours. The seaweed that is used here is also of a good quality which does not cloud the soup base.

This is then followed by an order of Pepper Pork noodles (RM7.50). For this soup based we decided to try out the Yee Mee for the noodle. We like the strong peppery taste of the soup. It is the balance concoction of the black and white pepper from Sarawak that gets this peppery aroma and the real peppery kick.

and the last soup noodle is the Herbal Noodle (RM7.30). Our choice of Noodles is the Mee Suah. A nice choice as the Mee Suah absorbs the strong herbal wine fragrant broth. A combination of mixed herbs is used to produced this strong herbal broth and with a sprinkle of Hsiao Heng wine; it really makes the broth addictive. The noodles are then topped with a half boil eggs and wolfberries.

One of the other specialities of Restoran 126 Bittergourd Noodles is the Curry Noodles. The version here is slightly different that we are used to, in that it is infused with a Nyonya touch. This special family secret recipe has been passed down to one of the partners; the key to the taste lies with the preparation of all the ingredients which are prepared in-house to ensure the quality of the curry paste.



Available in limited daily quantities is the Deluxe Curry Noodles (RM10.00) which has a condiment and ingredients filled Curry Noodles; with freshly peel Cockles, Curry Chicken, Roast Pork (Siew Yok), Char Siew, Long Beans, Meatballs, Fish Balls, Fried Pork Skin, Bean Sprout, Fish Paste and your choice of Noodles.



Another off-menu item is the Seafood Noodle (RM13.90); comes with 3 Prawns, loads of Lala, Fish Paste and soft white Tau Foo. An order of this noodle comes with a Free Ice Lemon Tea or Barley. You can choose your soup base to go with these seafood i.e. Bittergourd, Seaweed, Pepper or Curry. A real treat for seafood lovers.

We were recommended to try out the porridge that is served at Restoran 126 Bittergourd Noodles Restaurant, we got to taste the Salted Eggs with Century Eggs and Minced Meat Porridge (RM8.00). The soft texture of the porridge is the testament that it was boiled for a long time. A hearty meal to warm your stomach if you choose to have a lighter meal.

To give more option to its customer, Restoran 126 Bittergourd Noodles Restaurant, also offers some rice dishes for you to choose from. One that caught our eyes is the Pork Chop Rice with Mushroom. At RM9.90, it is really value for money as you get a big piece of the Pan Fried Pork Chop that comes with the rice. We like the shitake mushroom with minced meat sauce as it is paired well with the steamed white rice.

The restaurant also offers a couple of snacks for you to choose, but too bad, we only have stomach for just one type which is the Fried Wantan (RM9.00 for 10 pcs). The meat filling taste was just right with the balanced flavour, it would have been better if not for the slight over frying of the Wantan.

For the coffee enthusiast, you must try out the coffee here. For the price you paid for (RM2.70); you get to taste a large glass of strongly brewed coffee that will linger in your mouth after every sip without paying a premium price.

If you are really looking for values for money with good quality ingredients, you would not go wrong at Restoran 126 Bittergourd Noodles Restaurant.

Restoran 126 Bittergourd Noodles Restaurant Address and Location

Celebrate Deepavali 2016 with Fernleaf - Classic Payasam Recipe With A Twist

In conjunction with Deepavali Festival also known as the Diwali which will be celebrated on the 30th of October 2016, Fernleaf, a brand that has become a household name in Malaysia celebrates the Festival of Lights by recreating the Payasam, an auspicious and delicious Indian dessert rich in milk.

Chef Annette Isaac

For an exciting twist to a traditional favourite, Fernleaf engaged Chef Annette Isaac, who is part Indian and part Eurasian heritage, to create three wonderful ways to enjoy Payasam – the classic Fernleaf Payasam, Fernleaf Payasam Pudding and Fernleaf Payasam Ice Cream. The delicious desserts were given an unexpected Malaysian twist with the addition of Gula Melaka, a type of local palm sugar for added depth in flavours.

Martin Soong Marketing Manager Fernleaf with Chef Annette Isaac

Speaking at the recipe demonstration, Mr Martin Soong, Marketing Manager of Fernleaf at Fonterra Brands Malaysia explained that Fernleaf, a popular brand amongst Malaysians, wanted to celebrate Deepavali with its consumers by sharing the delightful recipe ideas. 

Fernleaf Classic Payasam

“Deepavali which is around the corner is an auspicious time to share laughter, blessings and good food with friends and family. For those who enjoy traditional desserts but are mindful of what they eat, we’ve created ideas that are not only a fun twist to the ordinary, but also healthier with the added nutrition of pure and natural dairy from New Zealand,” said Mr Soong. 

Fernleaf Payasam Pudding

He added that using Fernleaf Full Cream Milk and Gula Melaka to this recipe for Payasam gives it a richer depth and flavour compared to the classic recipe, and enjoying it in different ways such as in a jelly pudding and an ice cream adds more fun to the festivities. 

Fernleaf Payasam Ice-Cream

Fernleaf’s Deepavali Cooking Demonstration was held to inspire consumers to rediscover the joys of enjoying Payasam and to find out how versatile and nutritious dairy can be as part of a daily diet.

Fernleaf will be sharing the delightful recipes through their TV, print and radio advertisements. Consumers will also have a chance to try the delicious Payasam desserts for themselves and get recipe cards at Fernleaf’s Deepavali On-ground Activities.

Payasam Recipe by Fernleaf

Fernleaf, made by New Zealand dairy giants Fonterra is the No.1 best selling full cream milk powder brand in Malaysia. It is also popularly known as the iconic Anchor brand in the rest of the world. Fernleaf has been in Malaysia for 30 years and is loved by consumers for its rich and creamy taste. Its popularity keeps growing as Malaysians become more discerning of their choices and look for pure dairy goodness from grass-fed cows.

Fernleaf’s Deepavali On-Ground Activities/Events

Date / Time	Venue
15 October 2016 - 4.30 pm	Little India, Jalan Leboh Ampang, Kuala Lumpur – In front Bank Simpanan Nasional
21 & 22 October 2016 - 5.30 pm	Stadium Shah Alam – Near the main stage
26 & 27 October 2016 - 5.30 pm	Little India, Brickfields, Kuala Lumpur – Opposite Lotus Hotel next to the Water Fountain Structure

Fernleaf Payasam Recipe 

Payasam Recipe

+BestRestaurant ToEat wishes all our readers a Happy Deepavali.