Vietnamese Food Promotion @ Latest Recipe, Le Meridien KL

Just PHO You this April, Guest Chef Bui Qui Kim from Sheraton Hanoi Hotel will be showcasing Vietnamese cuisine at Latest Recipe, Le Meridien KL. This Vietnamese Food Promotion will run from April 11-20 (for dinner only), and will feature iconic dishes such as Hanoi crispy fried shrimp spring rolls, traditional pho noodle with beef, Vietnamese pancake and many more.

There will be three menus on rotation throughout the promotion. For appetizers, there are a variety of delicious, healthy salads such as chicken and onion salad (gao xeu phay), lotus stem and prawn salad (goui ngou sen), and seafood and glass noodle salad (goui miean hai san), which was my favorite salad of the evening. You can also find the popular fresh spring roll with shrimps and herbs here too (goi cuon tom).

Fresh spring roll with shrimps and herbs 

Seafood and glass noodle salad - wonderful balanced flavours

Chicken and onion salad

Lotus Stem and Prawn Salad

Other appetizers include tender braised beef knuckle with marinated pickle onion (boo kho an kem kieu chua), which reminded me of salted beef. There will also different soups offered - during our visit, it was a light sweet corn and chicken meat soup with mushroom (sup ngo voi thit ga nam huong).

For hot appetizers, there will be prawn mousse on sugar cane (chaio toam) or watch the Vietnamese chef at the live cooking station make Vietnamese pancake (banh xeo), a thin savory pancake with prawn and beansprouts filling.

Crispy pancake eaten with nuoc cham

Vietnamese seafood spring roll (chau gio hai san)

Moving on the mains, some of the dishes which we tried and enjoyed were the stir fried soft shell crab with chilli sauce (cua soat toong out), chicken curry (ca ri ga), Vietnamese braised beef with cinnamon (boo sot vang) and deep fried chicken wing (caunh gao chiean).

This reminded me slightly of Singapore chilli crabs 

Curry chicken 

Deep fried chicken wings, finger licking good for sure.

BBQ Duck with Honey Glaze (Vot noung mat ong)

Delicious beef stew

And of course, you can't leave without having a bowl of pho. Diners can choose between beef or chicken broth. Here's Chef Bui cooking our bowl of pho bo (beef noodle soup)-  the noodles are topped with a rich, clear broth made by boiling beef and spices for at least four hours. Delicious!

For desserts, we tried an assortment of Vietnamese fruit candy, sticky rice dumpling with green bean syrup (cheo troai noouc), black bean sweet soup (cheo naau nen), jelly (rau caau), and coconut flavoured Vietnamese caramel custard (baunh ca ra men vi dua).

Vietnamese fruit candy

Sticky rice dumpling with green bean syrup - reminded me of our Chinese tang yuan

Coconut flavoured Vietnamese caramel custard - my favorite dessert of the lot, love the fragrant shredded coconut on top.

On top of all the Vietnamese dishes on offer, diners can also enjoy the rest of the international spread, including salmon sashimi, Indian cuisine, teppanyaki, Malay food, cheese as well as desserts.

Vietnamese food enthusiasts, this is one buffet worth checking out! The "Just Pho You" Vietnamese promotion is available daily from 6.30pm to 10.30pm, until 20 April 2016. It is priced at RM138 nett per adult from Mon-Thu, and RM150 nett per adult from Fri-Sun. SPG and Credit Card discounts apply.


For reservations, please call Dining reservations at 03-2263 7434 or email dining.lmkl@lemeridien.com


Opening times: Monday to Sunday: 6.30pm to 10.30pm (Dinner)

Location: Latest Recipe, 5th Floor, Le M�ridien Kuala Lumpur, 2 Jalan Stesen Sentral, 50470 Kuala Lumpur, Malaysia.

Tel: 03- 2263 7434

GPS Coordinates: 3.135685, 101.686524

Website: http://www.dining.lemeridienkualalumpur.com/



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Classic & Royal Malaysian Cuisine by Chef Wan @ Mosaic, Mandarin Oriental KL

After meeting Chef Wan in person last week as well as sampling three of his dishes at the cooking demo at Mandarin Oriental KL, we were very excited to check out his promotion this week at Mosaic. From 3 to 9 April 2016, guests will be able to sample Chef Wan's dishes, featuring Classic and Royal Malaysian cuisine for both lunch and dinner at Mosaic. There will be two rotating menus showcased during this week-long promotion.

Recognised as Tourism Malaysia's culinary ambassador and armed with an extensive knowledge on Malaysian cuisine, guests can expect a myriad of delicious dishes. We started our evening at the kerabu counter, sampling all eight kerabus on offer there. They were really good, and my favorites were the Kerabu Mee Hoon Udang Nyonya (Nyonya rice noodles and prawn salad), Nasi Ulam di Raja (Royal rice herbs salad), Paceri Nenas (pineapple chutney), as well as the Urap Nangka, Tempeh & Nenas (young jackfruit, tempeh and fresh pineapple salad) that we tried during his cooking demo.The flavours were well-balanced and everything was fresh-tasting and delicious.

Kerabu Mee Hoon Udang Nyonya

Nasi Ulam di Raja 

Kerabu Mangga, Daging Salai & Pudina (Grilled beef salad with green mango and fresh mint)

Paceri Nenas

Originating from Johor, the Nasi Bukhari Udang (Bukhari rice pilaf with prawns) was an impressive looking dish, laden with ingredients such as prawns, almonds, quail's eggs, raisins as well as various herbs and spices.

One of my favorite rice dishes of the evening was this nasi kerabu (herbed rice salad) which you can have with ayam percik (grilled spiced coconut chicken). Chef Wan's tells us that he adds in grated pineapple and mango in lieu of sugar to give sweetness to the dish.  So tasty, I had two helpings of this.

Royal Kelantan Cuisine - Ayam Percik

Another dish I couldn't get enough of was the Nasi Pulut Kuning (royal glutinous rice), a Royal Malaysian dish from the State of Selangor. The rice balls were sticky and soft, and delicious eaten with the daging putri manis. Other Royal Malaysian mains you can expect in the coming days are Kedah's Gulai Daging Kawah, Terengganu's Nasi Telor. Perak's Rendang Udang Galah, Pahang's Gulai Lemak Siput Sedut and many more.

Don't miss the mee rebus; Chef Wan proudly tells us that the recipe for his mee rebus comes from his mother, who sold this for over 30 years. The yellow noodles were served with a rich, thick gravy, along with fried shallots, beansprouts, tofu, coriander, boiled egg and chillies.

Sup Ekor Chef Wan

Feast on the various meat and seafood dishes such as the Rendang Ayam Minangkabau from Negeri Sembilan, Gulai Daging Siam, Ikan Masak Taucheo, Nyonya Gulai Udang Nenas, Udang Galah Goreng Minang and many more.

Rendang Ayam Minangkabau, with the right amount of spiciness

Gulai Pucuk Ubi Tempoyak

Nyonya Gulai Udang Nenas

For desserts, indulge in a selection of Royal desserts such as Terengganu's Nekbat (rice flour sponge soaked in jasmine syrup), Kelantan's Bauhulu di Raja and Lompat Tikam, Johor's Putri Mandi, Hasidah and Pengat Pisang, Pahang's Pudding di Raha, Kueh Telur Kancil, Kacau Keledek and Serikaya Nangka.

Hasidah - the fried shallots gave this dessert a lovely savoriness

Pudding di Raja, a dessert made with sweet bananas

Lunch is priced at RM128 nett while dinner is RM158 nett per person. For more information and dining reservations, please call 03-2179 8881 or email mokul-fb@mohg.com


Opening times: 12pm - 2.30pm (lunch) and 6.30pm - 10.30pm (dinner).

Location: Mosaic, Lobby Level, Mandarin Oriental Kuala Lumpur, Kuala Lumpur City Centre, 50088 Kuala Lumpur.

Tel: 03-2179 8881

GPS Coordinates: 3.15568, 101.7120

Website: http://www.mandarinoriental.com/kualalumpur/dining/restaurants/mosaic/

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Fresh Market Dining @ Serena Brasserie, InterContinental KL

Last week, we were invited to Serena Brasserie at InterContinental KL to check out their new Fresh Market Dining concept. The Fresh Market buffet dinner is available daily from 7.00pm to 10.30pm; from Sundays to Thursdays you can enjoy the international buffet nights at RM138 nett or the 'catch of the day' spread on Friday and Saturday at RM178 nett per adult.

So what's NEW about this Fresh Market dining concept at Serena Brasserie? According to Chef de Cuisine Suhalmi Tasir, this Fresh Market dining concept gives guests the opportunity to try fresh, quality produce prepared in their preferred method of cooking. We went around and sampled the fantastic, extensive variety of food on offer, and here are some of the highlights of the new Fresh Market experience:

1. Succulent air-flown seafood

Choose from an array of seafood such as tiger prawn, mussels, sea bass fillet, salmon fillet, squid and more, and then bring it to the live cooking station. Everything is prepared a la minute, so be prepared to wait. However, you will not need to wait in line; simply bring one of the lolly sticks (with your table number imprinted on it) with you to any of the cooking stations, and pass it to one of the chefs with your plate of raw ingredients, while indicating which cooking method you prefer. There are over 10 cooking styles to choose from, such as bouillabaisse broth, Portuguese stew, stone-grilled, Cordon Bleu, deep fried (batter / breaded), teriyaki style and more.

Our seafood bouillabaisse

2. Meat and poultry selections

You can make your meat and poultry selection from a small chiller - there is striploin, tenderloin, ribs, duck and lamb rack. I would highly recommend the Australian lamb rack - it was beautifully grilled to a medium doneness, so good we had to go back for seconds!

3. Garden crisp vegetables

There are over 25 selection of vegetables to chose from, simply select and add them to your seafood or meat dishes. Or you can start your meal with a fresh garden salad.

4. Sang Har Mein

Do check out the Noodles counter, and order a plate of sang har mein, aka freshwater prawn noodles. Egg noodles are topped with a smooth egg gravy and halved freshwater prawns.

5. Risotto and pasta

We usually avoid these two items at a buffet spread, however please do not miss out on the risotto ai funghi served here at Serena Brasserie. As I mentioned earlier, the dishes here are cooked a la minute to ensure guests have the freshest, best dining experience. Beautifully prepared, the risotto ai funghi was cooked al dente, and then tossed in the giant Grana Padano wheel and topped with rocket leaves. You can also find Paella Valencia (traditional Spanish rice dish) or Arroz de Marisco (Portuguese seafood rice) here.

6. Fresh seafood on ice and sashimi

And of course, not to be missed here is the amazing spread of fresh seafood on ice and sashimi. I love the fatty cut of salmon on offer, as well as the crayfish, slipper lobster and succulent prawns. There are also freshly shucked oysters, crabs, scallops, tuna sashimi and sushi.

7. Fresh juice

Pick from one of the freshly squeezed juice bottles on display or select your preferred combination from the display of fruits, and the juice will be delivered to your table.

8. Desserts and Cheese

Sinful desserts await you at the Dessert counter, including cakes, pastries, chocolate fountains, local desserts and New Zealand Kapiti ice cream. There is also a nice selection of imported cheese such as Gouda, Cheddar, Brie and Blue Cheese, along with dried fruits and nuts.

For reservations, please call Serena Brasserie at 03-2782 6228 or email foodandbeverage@intercontinental-kl.com.my



Opening times: Lunch 12.00 noon to 2.30pm (Mondays to Fridays), Dinner 7.00pm to 10.30pm (Daily)

Pork-free.

Location: Serena Brasserie, Lobby Level, InterContinental Hotel Kuala Lumpur, 165 Jalan Ampang, 50450 Kuala Lumpur.

Tel: 03-2782 6228

Website: http://www.intercontinental-kl.com.my/dining/serena_brasserie.asp




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