Celebrate Malaysia Day 2017 with a High Tea Buffet at Royal Songket Gand Bluewave Hotel in Shah Alam, Selangor
On 16th September 2017, Grand BlueWave Hotel Shah Alam (GBWHSA) is having a one day Malaysia Day 2017 Hi-Tea to celebrate the Malaysia Day 2017. Savour all the favourites from all over Malaysia which is specially crafted out by Chef Firdaus bin Ismail and Chef Al-Hafiz Bin Redzuan for this buffet.
You can expect to be served a rich and flavorful dishes of exciting taste from Royale Songket Restaurant, which is available on 16th September 2017, where you can indulge in all the delicacies starting from 12.00 noon to 4.00 pm.
Serving a variety of appetizers; expect to be spoilt with choices especially the Assorted Finger Sandwiches, Mini Open Face Sandwiches, Assorted Cheese Platter with Cracker, Cold Chinese Salad of the Day, Sotong Kangkung Padang Kota and other appetizers.
While those who prefer warmer starters, treat yourself with the Mushroom Soup and Oxtail Assam Pedas Soup and Assorted Rolls and Butter.
Burasak from Sabah
Other speciality dishes that will be served include the must try Laksa Johor,
Itik Salai Masak Lemak Cili Padi from Negeri Sembilan,
Devil Curry from Melaka
Ayam Pansuh from Sarawak
Ikan Patin Masak Tempoyak from Pahang,
There is also a live Show Kitchen with Satay Ayam Serai Wangi Kuali Leper with Peanut Sauce and Condiments and Otak-Otak Kempas.
For the children, they will be served with Fish Finger with Tartare Sauce, Golden Chicken Nugget, and much more.
For dessert, you can try out the Assorted French Pastries, Assorted Fresh Fruit Platter, ABC Stall with Condiments and so much more.
Make this Malaysia Day a memorable one with your precious one as nothing better could beat the time of togetherness. For further inquiries and reservation, simply reach us at Royale Songket Restaurant 03-5511 8811 ext. 2612 or 2613. All prices are subjected only to 6% of GST.
There are not many Chinese restaurants in Old Klang Road that serves village type Chinese food, but there is one that was recently opened at Plaza OUG which not only serves popular village dishes but also the famous Beggar Chicken. It is called the New Village Chinese Restaurant.
The restaurant setup is a simple heritage village style design which also showcases a sample of the original stove that is used to cook this speciality Beggar Chicken. Using the most conventional method of cooking; a beggar chicken which is buried in the gravel; can take up to six hours or more to cook. But, here at New Village Restaurant, we can get to taste this speciality dish; a one-day advance booking is required as the number of birds that are sold for the day is very limited. For more information and booking please click to New Village Chinese Restaurant Facebook
To cook this dish, Chef Kam uses more than 10 types of herbs and ingredient to produce this aromatic and delicious Beggar Chicken. The Chef uses the Kampung Chicken and together with all the special marinade are wrapped together in a Glass Paper as the first layer. This is then wrapped in an aluminium foil and the final layer is then wrapped in a special clay.
Upon reaching our table, you will have the honour to knock off the clay layer with a hammer and exposed out the aluminium foil and this is then followed by the unwrapping of the special glass paper which will unfold a very strong herbal aromatic flavour.
There are not many restaurants in KL that serve this dish as it is very time consuming and complex: most of the restaurants that serve Beggar Chicken are located in Klang. We really enjoy this delicious smoky taste gravy which extracts out all the natural essences of the ingredients into the chicken meat. Needless to say, we finish this dish until the last drop of gravy.
The Chef promises more village characteristics; for the other dishes that will be served to us. The next such dish is the Cantonese Fried Egg Noodle with King Prawn. This is one of my favourite dishes, but at New Village Chinese Restaurant, the Chef made 2 small twists to cook this dish; firstly, he will do a slight poaching of the prawn to rid it of a strong raw prawn taste (for those that loves the strong natural prawn flavour might not agree to this). Secondly is the use of the egg noodles, the Chef hot water bath it to rid the starch taste and odour. After which it is pan-fried to gives it a springy crisp texture with a light burnt taste (like Yee Mee). We really enjoyed this version of the gravy rich Sang Har dish.
The next dish is the Signature Four Heavenly King which is Ladies Finger, Petai, Brinjal and Long Beans. This dish is cooked with a top quality Melaka belacan with onion and fresh cut chillies which protrude a special aroma and addictive taste that you want to continue to eat it.
After that, we had another chicken dish, this time it is the New Village Chicken. It is served with the truly traditional Cantonese poach style. This is one of my favourite cooking styles for chicken as the chicken meat has a nice firm texture evidently from the use of free range Village Chicken. Served with a special ginger concocted sauce and bedded with superior soya sauce, this simple cooking style brings out the best natural taste of the Kampung Chicken.
To add a spicy dish, the Chef presented the Claypot Curry Tiger Grouper Fish Head. The fish head is cut to bite size to make it easier to devour this dish. With a strong blend of curry paste, reduce Santan and less oil, it is a healthy alternative. Cooked with brinjal, ladies fingers and Tau Foo Pok which did a good job to absorb the curry gravy into it; you may need to order additional white rice to goes with this curry dish.
Our third chicken dish is the Rice Wine Chicken 黄酒鸡. This dish really stands out in terms of a strong aromatic rice wine that is used to cook the chicken dish. Cooked together with the use of julienne young ginger and black fungus and topped with scallion. Served in a clay-pot, it retains the heat and ensures that you get to slurp the hot soup that warms the tummy.
This is followed by the Homemade Fried Bean Curd with Minced Pork and Preserve Vegetables. We like the soft texture of the bean curd which has a golden yellow crusted skin which is perfectly paired with the combination of minced pork while the preserve vegetables which has a slightly salty taste; blended in perfectly.
The last vegetable dish that we had is the Claypot Kangkong. This is a similar dish which I had previously at another restaurant which serves this variant. Instead of cooking with Sambal belacan, the Chef uses the Hong Kong Shrimp paste (Ham Har) which has a very unique flavour (you either loves it or hate it). The use of this shrimp paste reminds me of a dish which my grandmother used to cook for me when I was young.
The last meat dish that we had is the Signature Braised Pork Knuckle. To most of you, you will know by now, one of yours truly favourite dish is the Pork Knuckle. Here at New Village Chinese Restaurant, it is a braised version which was empowered by the use of dark black sauce, onions and dried chillies. The knuckle meat has a firm texture which I like as you can pull the meat a little, but for some that love fork tender meat may not like this style.
The last dish for the review is a rice or rather a porridge dish (Teochew style); i.e. Claypot Tiger Grouper And Seafood With Rice. The main highlight of the dish is the superior pork and chicken bones broth that is used to cook it. Loaded with a variety of seafood offering which includes scallop, white squids, prawns and with slices of Tiger Grouper fillet, the smooth broth was a nice tone down dish to end our multi flavours meal.
For dessert, we were served a healthy dessert which is called the Eight Treasure which consists of kidney beans, barley, longan, red dates, mung beans, red beans, black eye peas and dhal.
香村 New Village Chinese Restaurant Location Address Map
BMS Organics Malaysia has just launched its healthy mooncake by Taiwan Master Pastry chef to celebrate the 2017 Mid-Autumn festival.
Using organic and all-natural mooncake ingredients sourced from Taiwan with a few new flavours which are healthy and tasty. BMS Organics is proud to present their Collections of Cantonese & Suzhou Style Mooncake.
You can send to your loved one an array of BMS Organics mooncakes that would please any health-conscious person. These mooncakes are free from artificial flavouring, colouring and preservative.
There is a total of 8 mooncake flavours which are low sugar; 5 of which is Vegan mooncakes, 1 Ovo-vegetarian, 1 - Ovo-Lacto Vegetarian and a Lacto vegetarian for you to choose from.
1. Pure Lotus with Yolk (Ovo vegetarian) - An awesome combo of savoury egg yolk and BMS Organics’ own unique paste made from premium lotus seeds, this healthy version of the traditional mooncake contains less fat and sugar, but it certainly does not compromise the silky-smooth texture that we’ve all come to love.
2. Japanese Tangerine (Vegan) - Stimulate your taste buds with this brand new offering from BMS Organics, which uses a whole Yilan tangerine in place of the traditional egg yolk, providing an extra zing. The honey-soaked lime blends perfectly with BMS Organics’ very own Japanese-styled red bean paste.
Ingredients: Red bean paste (red bean, red kidney bean, isomalt, soya bean oil), tangerine, unbleached plain flour* and peanut oil.
3. Matcha Red Bean (Vegan) - Baked at low temperature, the mooncake comes with a natural shade of green that indicates the goodness within. Handpicked red beans from Wandan, Taiwan, are enveloped in a warm fragrant paste made of natural matcha powder, making this an unforgettable treat.
Ingredients: Matcha paste (white bean, isomalt, soya bean oil, matcha powder), red bean paste (red bean, red kidney bean, isomalt, soya bean oil), unbleached plain flour* and peanut oil.
4. Red Bean Walnut (Vegan) - We place great emphasis on the authenticity, freshness, and flavours of each vegan mooncake. The crust is baked with natural red yeast rice, a sight to behold and every bite comes with chunky red bean bits and crunchy walnuts. Simple yet delectable!
Ingredients: Red bean paste (red bean, red kidney bean, isomalt, soya bean oil), unbleached plain flour*, walnut, peanut oil, beetroot and natural red yeast rice.
5. Purple Chinese Yam (Vegan) - The lovely purple Chinese yam filling is not only pleasing to the eye but also high in nutrients. Feel the taste of subtle sweetness, silky texture and the unique aroma of the purple yam in your mouth, a taste that will leave you wanting for more.
Ingredients: Purple Chinese yam paste (purple Chinese yam, white bean, isomalt, soya bean oil), unbleached plain flour*, peanut oil and taro.
6. Mixed Nuts Delight (Vegan) - A healthier version of traditional mooncake. The nutritional values are multiplied when traditionally nuts are replaced with superfoods such as white sesame seeds, pumpkin seeds, tangerine, walnuts, and almonds, which promote digestive, respiratory health & overall well-being.
Ingredients: Mixed nuts (white bean, isomalt, soya bean oil, white sesame, almond, pumpkin seed, walnut, dried tangerine, rock salt), unbleached plain flour* and peanut oil.
7. Red Bean with Tangerine Pastry (Ovo-Lacto Vegetarian) - Definitely a refreshing new treat from BMS Organics, this mooncake combines Wagashi-standard red bean paste and flavourful tangerine from Yilan, Taiwan. A sour-sweet taste that will linger in your mouth long after the last bite.
8. Taro Pastry (Lacto Vegetarian) - Sink your teeth into this fibre-rich pastry made with the finest yam sourced from Dajia District, Taiwan. The yummy yam bits, coupled with our chef's handcrafted spiral crust, make this a pleasure for both the eyes and the taste buds.
Mooncake Order Online:
If you are not able to buy these organics mooncakes at BMS Organics outlet or you would like to send a mooncake gift set may proceed to purchase it online. For shopper's pleasure, BMS Organics will send it to your doorstep (Free delivery only applicable for West Malaysia). Click Here For Online Purchase: BMS Organics Moon Cake
The Durian Season 2017 in Malaysia has just started. Now you can taste the specially crafted Durian Cendol, Durian Coffee, and even a special Durian Laksa at Sepiring Restaurant all over Malaysia from now until 30th September 2017.
For fans of durian, you are in for a real treat, start off your durian feast at Sepiring Oh My Durian Promotion now with the first of its kind Durian Laksa, Born from the rich Nyonya Laksa that is served at Sepiring with a strong dose of D24 durian paste, for fans of Durian, you would definitely fall in love with it once you start to taste this enhanced rich flavour.
Durian Laksa (RM 20.90)
The Durian Laksa is a delightfully rich and creamy laksa broth - a marriage of two sensation cuisine that is Sepiring signature Nyonya Laksa with Durian. Taking the simple yet delicious laksa dish to a new level, their creative chef married the complex flavours of assorted herbs and spices and slow-cooked it perfectly with durian flesh.
Served with thick rice noodles topped with chicken slices, fish cakes, julienned cucumbers, hard boiled egg and a dollop of King of fruits (durian) flesh, you can smell the flavour even before it arrives at your table. The final result is an absolutely super aromatic durian noodles! You get to eat the best of both worlds in one scrumptious dish for only RM 20.90 now!
Dodol Durian Cendol (RM 13.90)
Sepiring's Dodol Durian Cendol has the classic Malaysian dessert topped with a scoop of the real durian flesh plus slices of durian flavoured dodol. A marriage made in heaven, diners will enjoy the creaminess of the coconut milk which goes hand-in-hand with the durian.
Durian Coffee On Ice (RM 13.90)
Not to forget for the durian and coffee lovers, you may like to try the authentic local coffee is blended with fresh durian to make our Durian Coffee with a uniquely Malaysian kick, at only RM12.00 served hot or RM 13.90 on the ice.
Well, there you have it - All 3 exciting offerings showcasing the unmistakable mouth-watering flavours of King Of Fruits, Durian to tease your taste buds that make us all 'uniquely Malaysian' in every way! The special trio offerings are for a limited time only till 30th September 2017 and available at Sepiring outlets except for Mid Valley Megamall. You can also join the Oh My Durian giveaway to win FREE Meal voucher from now until 31st August 2017.
Relax and unwind to a sumptuous Al Fresco Weekend BBQ at Courtyard at Palm Garden Hotel Putrajaya every Friday and Saturday evenings from 7.00pm.
With the garden-like serene setting of Courtyard at the Hotel, you can sit back to enjoy the cool evening and the BBQ offering. Whether you are dining with your colleague, friends or families, it offers a wide variety of meat and seafood choices.
The barbecue is a bustle of activities with Chefs manning the barbecue pit to help you to BBQ your favourite food.
You can start off with some light salad offering,
and moved on to the grill item which includes Grilled Beef
Grilled Chicken
Grilled Crab
Grilled Fish
Chicken and Beef Satay
or the chicken rotisserie aka Ayam Golek
Besides these, the Pasta counter is available to cook your favourite pasta with Carbonara or Bolognese sauce.
You can end your BBQ with some fresh cut fruits or dessert offering which includes cakes and pudding.
This Al Fresco BBQ is priced at RM80.00 nett per adult and RM48.00 nett per child (4 – 12 years) or senior citizen (60 years and above). For more information, you can call 03-8943 2233 for reservation or more information about this offering.
