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

OASIS SQUARE RESTAURANT - CHAMPIGNONS AT OASIS - French Fine Dining At Champignons

Oasis Square Restaurant CHAMPIGNONS - A French Gastronomic Journey with Champignons

CHAMPIGNONS AT OASIS has recently invited Chef Raphael Kinimo from Lyon France to jointly served its guest for a special dining experience featuring specially crafted French cuisines with Champignons owner Chef Gary Chang.

Chef Raphael is an honoured recipient of the Maitres Cuisiniers De France - one of the highest honours a French Chef can be achieved.

Laying out for the night of this exclusive fine dining where an intensity of scents, textures, aroma and the French fine culinary flavours will fully tantalize our taste buds and senses.  The 5-course menu was carefully prepared with the finest ingredients nature has to offer and paired with a handpicked wine selection.

Starting off with an Amuse Bouche serving of Foie Gras Lollipop With Port Wine and Seaweed Cracker With Citrus Crab Meat with the crisp of the crackers and the slightly citrusy taste of the crab meat was indeed a nice start for the evening.

This is then followed by the Chef Raphael Caviar Tin which has a Vanilla Poached Lobster And Crustacean Gelee. 

For the soup we were served the Black Truffle Chicken Consomme that comes with a Truffle Chicken Liver Tartlet With Onion Jam.

Next on the is the feature dish of Chef Gary which is Seared Halibut With Salted Lemon accompanied by a Blue Mussels on a Bouillabaisse sauce. We like the flavours of the sauce which has a nice fish and herbs flavour in it.

The mains dish is the Smoke Wagyu Beef Rib Eye that was accompanied by a Cinamon infused tomato, mushroom fricassee, Nastridium Poivre Eclater, Borderlaise And Foie Gras Sauce. The sauce has a nice flowery aroma while the sauce which is infused with red wine truly stand out with the nice texture of the fine wagyu ribeye.

For this meal, we had 2 desserts the first is the Caramelized Banana With Cepe Mushroom with Milk Chocolate and Cepe Mushroom Ice Cream. This is the first time I had a taste of a silky soft mushroom ice cream. 

Lastly, we had the Petit Four a passion fruit meringue tart which goes well with a cup of tea or coffee to end our night of savoury dining experience at the CHAMPIGNONS AT OASIS.

Although for many that have missed this dining experience; do stay in tune with the CHAMPIGNONS AT OASIS facebook page, as they will be showcasing these special dining experience from time to time.

CHAMPIGNONS AT OASIS Address Location Map

FEI FAN HOTPOT SUBANG JAYA SS15 Courtyard - Hong Kong Style Hot Pot at Fei Fan HotPot 飛凡火锅

All You Can Eat Hong Kong Style Hot Pot at Fei Fan HotPot 飛凡火锅

Fei Fan HotPot is a Hong Kong Style Hot Pot restaurant located at Lot G-10, Subang Jaya SS15 Courtyard, Jalan SS15/4G which has just opened 3 months ago.

Now you can have the opportunity to savour the real taste of Hong Kong Style Hot Pot at the centre of Subang. Fei Fan Hotpot Subang Jaya SS15 Courtyard aims to deliver flavourful tastes, in a brightly lit ambience with a special All You Can Eat Hot Pot Buffet at an affordable price.

As mention in my earlier posts; there are only 3 main things about Hot Pot/ Steamboat dining. The first is the soup based, followed by the sauces and the last one is the quality or freshness of the ingredients.

Fei Fan HotPot offers 4 soup based for its customers to choose from starting with the most popular one which is the Pork Bone Soup and the Spicy Ma La (Sichuan) Soup for those that loves the throat tickling sensation.

The other 2 soup base that you can order is the Tomato Soup and Pepper Pig's Stomach Soup. All the soup are using the same base which is the Pork Bone Soup; what is the differences; is the added ingredients to the different soup for its flavours.

At Fei Fan HotPot; upon entering the restaurant, you will be greeted with a comfortable and clean atmosphere for your dining experience.  Fei Fan Hot Pot offers both an ala-carte buffet item  (which you can order) and buffet counter items. 

For the ala-carte ingredients; you can place your orders from the table and it will be delivered to you. The reason being they want to serve this premium item as fresh as possible; so that it would not be exposed to room temperature for far too long and secondly it is also to reduce wastages. There are a total of 14 food items that you can order from the ala-carte menu which includes the freshly wafer-thin slices of meat which is Chicken Slices, Pork Collar/ Shoulder Slice, Pork Belly and Beef Slices.

Followed by the in-house made special meatballs which include the Home Made Pork Balls, Tau Foo Pok With Pork Meat, Home Made Beef Ball and the Home Made Chicken Ball.

The other selection is the pig innards which includes the Pig Liver, Pig Intestine and Chicken With Rice Wine (the chicken meat is marinated with rice wine for 12 hours). I love this wine-infused chicken as you can taste the smooth texture with the enhanced wine flavour.

and lastly, the in-house made dumplings like the Shrimp Dumpling, Chives Dumpling and the Home Made Fish Noodle.

To add an extra kick to the Hot Pot, you can also order the KJS Hua Tiao Wine that you can add into the broth or drink it with an added sour plum which to me really enhances the flavour of the wine. Option for the order is for a 3 Years old (RM46.00) that comes in the Clay Jar, while the Green Porcelain is the 10 Years old (RM120.00).

Over to the buffet counter, you can pick your favourite meatballs, vegetables and other varieties. 

One of the buffet items which you must try out is the in-house made Udon which has a nice texture and best eaten with the Spicy Ma La soup base.

Also on the buffet counters are the fried beancurd, eggs and spinach noodles.

As for the sauce, there is quite a variety offering at Fei Fan HotPot namely the sambal belacan to ginger chilli sauce. 

Every Hot Pot shop will definitely have its signature sauce and at Fei Fan HotPot theirs is a combination of 5 key condiments which the main is the dry shrimp chilli sauce and the fermented bean curd. Mixed them well and you have a nice added flavours to your simmered ingredients.

For dessert, you can have your free flow of ice cream from the dispenser. A choice of either Chocolate, Vanilla or Mixed.

The prices for the All You Can Eat Hot Pot Buffet is at RM35.90+ for Lunch and RM45.90+ for an adult while children between 90cm to 150cm is at 50% discount.  We heard that there is going to see a Birthday promotion which is for every 3 paying adult, the Birthday Girl/Boy gets to eat for FREE. This promotion will commence from September 2018 onwards until further notice.

For those that prefer to have their Hot Pot in a natural ventilated environment; can dine at the al-fresco areas located beside the restaurant.

Now you can indulge your taste buds to an authentic Hong Kong-style Hot Pot at Fei Fan HotPot at Subang SS15 Courtyard today. You can check out Fei Fan HotPot Facebook Page for more information and latest promotion.

FEI FAN HOTPOT SUBANG JAYA SS15 Courtyard Address Location Map