Grand Millennium Kuala Lumpur Shares Ramadan Joy With PDRM Kuala Lumpur City Traffic Officers

In the spirit of sharing and giving during the graceful month of fasting, Grand Millennium Kuala Lumpur, a leading international five-star hotel in the heart of Bukit Bintang, recently paid tribute to traffic police officers who were on duty in the city centre.

In an efforts to thank them for keeping the streets of Kuala Lumpur safe and secure, the hotel’s General Manager, Peter Gibbons, executive committee members and associates distributed Buka Puasa meals packs to a convoy of over 60 officers. The event which commenced at 5:30 PM on Friday saw the brigade of officers donned in their uniforms driving by the hotel lobby in their bikes and patrol cars, before proceeding to their designated workstations for the day.

The meal boxes that were handed out comprised of a variety of food and fruits, including the must-have Bubur Lambuk, traditional Malay kuih, honey dates, lychee and rose apples, complimented with a bottle of orange juice. A hundred more of the meal packs were delivered to the Jabatan Siasatan Penguatkuasaan Trafik Kuala Lumpur in Jalan Tun H.S. Lee for servicemen who were on duty there.

“This is a simple yet effective gesture to show that we care for and appreciate these officers who work on the field during the fasting month and who are on call 365 days a year come rain or shine. It also showcases our responsibility as a group and to foster synergy between the community and the traffic police. We are delighted to be running this initiative for the third year now and we look forward to much more in the years to come,” said Peter Gibbons, General Manager of Grand Millennium Kuala Lumpur.

The event concluded with a breaking of fast dinner at The Mill Café, the hotel’s signature restaurant which featured its special Kembara Selera spread in a thematic buffet that embodies the concept of a food bazaar. Serving one of the best buka Puasa buffets in town, The Mill Café has been a choice venue for the city traffic officers for the past three years.

For more Best Restaurant To Eat Ramadan Review. Click Here

+BestRestaurantToEat wishes all our Muslim Friends and Fans "Selamat Berbuka Puasa"

For Best Restaurant To Eat of Top 10 Ramadan Buffet 2016. Please Click Here

Bak Kut Teh Puchong Food : Tong Shui Hou Restaurant - Claypot Comfort Soup Recipe - Bandar Puteri Puchong

Bak Kut Teh is a meat dish cooked in a broth with herbs and spices and is popularly served in Klang but we were invited to Tong Shui Hou Bak Kut Teh Restaurant which is located at No. 51-G Jalan Puteri 2/3 Bandar Puteri 47100 Puchong Selangor to try out this Hokkien dish.

From the name of the restaurant i.e. Tong Shui Hou; it literally means good soup broth. With that, we start to wonders what is so special about the soup broth that this Bak Kut Teh restaurant has to offers. The setup of this restaurant is very simple and being open for more than 1-year-old, the place is very clean to dine in with a very straight forward menu.

According to the owner/chef, he is a strong believer of using the top ingredients to cook his dishes. Not only that, even the simple condiments like the Soya Sauce are of premium quality and the garlic is manually chopped. That is how important; quality is to this chef as we will find out from our tasting of all the dishes for the night.

Our review started off with the Claypot Bak Kut Teh (RM 14.00); this broth is a special recipe that is being tuned from the Klang version but with a stark resemblance to its Kuala Lumpur counterpart. It is not too strong but retains the flavourful aroma of the herbs. Served in a Claypot, the customer can order their choice of meat that goes into the Claypot.

The next dish is the Dry Bak Kut Teh (RM15.00); frankly speaking, I am not a real fan of the Dry version; as for me, I like the soup based version. But here, when the dish arrives at our table, we could smelt a strong flavour of the dry squid. Usually, this dish is cooked with small pieces of dry squid which make this dish very flavorful. The chef told us that, he would grill the dry squid and then blend it to a fine powder form and a spoonful is added into it when cooking this Dry Bak Kut Teh. The final result, it gives a much stronger flavour and aroma to this Dry Bak Kut Teh. The sauce was good to the last drop.

After that, we had the special Lala Bak Kut Teh (RM 15.00). At most places, we are usually served either the Seong Tong version or the Herbal version, but for a change, we were served with Bak Kut Teh broth which is infused with the Tong Kui. A nice change though as the broth was good with the white rice.

The next dish is named the Halogen Pork (RM 14.00). According to the Chef, this is a very traditional Hakka dish; in which the Pork is braised over a number of hours to get to the fork tender texture. We were surprised when told that these braised pork dishes does not have any condiments like star anise or cinnamon and other spices; which are traditionally used to braised pork. Another one of the dishes that goes superbly with white rice.

Another dish that is perfect with the white rice is the Taro (Yam) With Pork Belly (RM 13.00). The combination of the roasted pork belly which was perfectly done and sandwiched between the 2 piece of the taro was a real treat.

This next dish is the Hakka version Claypot Pig Trotter With Vinegar (RM 15.00). This Hakka version is a sweeter and less sourish type as compared with the version which I like which has a stronger vinaigrette taste which we are more accustomed to.

I personally like the next soup which is the Claypot Pepper Pig Stomach Soup (RM 12.00). To me, a nice pepper soup has to have that distinctive strong pepper taste and aroma. Here, the Chef secret recipe is in the use of top grade Sarawak Pepper (which gives a strong pepper sensation and taste), which he personally grind it to make this soup. For those that loves a stronger version, you can ask for the add-on pepper which is grounded Sarawak Pepper for you to add in to give you the extra strong pepper .

The last dish is the Peanuts Chicken Feet (RM 8.00). The peanuts are of the Braised type and have a soft texture, sweet taste and cooked with the Fried Chicken Feet.

At Tong Sui Hou we like the Shallot Oil Rice as it was very aromatic and was perfectly matched to most of the dishes that was served to us.

One of the real deal here is that the Chef takes great pain to prepare his dishes using the good quality ingredient, an authentic cooking style that takes more preparation time to ensure the wholesome flavours that give you a comfort feel, taste and satisfaction like you used to enjoy during your village days. Tong Shui Hou Bak Kut Teh Restaurant @ Bandar Puteri Puchong is opened daily from 3pm to 11pm. 

Chez Leoniel French Cooking Class - Le France Festival 2016 at Alliance Francaise De Kuala Lumpur Lorong Gurney

In conjunction with the Le France Festival 2016 held from 12th May to 18th June 2016, Chez Leoniel presented a special French cooking class which was held at the Alliance Francaise De Kuala Lumpur Lorong Gurney, Kuala Lumpur recently.

For this cooking class, Chez Leoniel presented 3 dishes which the first is canapes followed by a Sturgeon soup and finally the highlight which is the Creme Patisserie.

Various canapes were prepared for the guest to enjoy with Cognac pairing by Martell.

One of the canapes served for the night is the Empurau fish canapes, which was pan fried and served with the German bread.



One of the unique features of this Empurau fish is that almost all parts of the fish can be eaten including the fish scales which is deep fried to a crisp.

The main highlight is the Creme Patissiere which Chef Leoniel take us each and every step to create this special pastry. What is important is the use of the right French ingredient from the type of butter

to the flour is critical to the final result. One of the critical steps is to ensure that the flour granules are adequately coated with the butter fat.

This ingredient is then mixed with the right portion of Omega eggs and kneaded in.

When done, the dough has to be kept in the fridge for at least 30 min to be air but for best result, overnight is ideal. This will give the pastry a light and fatty but firm base to support the filling.

Next, prepare and oil the tarts pan and place the dough evenly into the pan.



After the pastry is baked in the oven, line it with a layer of specially crafted cream.

Finally, layered your favourite fruit topping i.e. strawberries, mangoes, raspberries and blueberries and you have your fruits tart ready and to be eaten with your favourite cup of coffee.

Our final dish was the Sturgeon Soup which was pressure boiled for a couple of hours. The collagen enriched soup was great when eaten piping hot as when the soup cools down; the fishy taste is quite strong and can be a turnoff for some.

We really had a great experience to have the opportunity to learn the intricate preparation and the right techniques for baking French pastry and an evening of tips sharing which we truly enjoyed with the Chef Leoniel. We look forward to next year festival to enjoy some French cultural and dishes.

Bon Apetit