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MIGF 2011 – Festival Menu @ Senja, The Saujana Hotel KL and The Restaurant, The Club Saujana Resort KL

Post author:Rebecca Saw
Post published:September 20, 2011
Post category:Food
Post comments:3 Comments

Senja

Festival Chef: Chef Giovanni Ricci

My comments: This is another place that I have never stepped in before – The Club Saujana Resort. Perhaps it’s time I do so? Haha.. Anyhow, I liked how the menu offers pocket-friendly options (well, sort of pocket friendly ) where the wine pairing option is RM360 per person (for any four courses);
RM280 per person (for any three courses); RM220 per person (for any two courses) & the same tiered pricing applies for the non wine pairing menus. Check out the full pricing at the bottom of this post.
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EPICURE 2011 – Malaysia’s Leading Lifestyle Fair!

Post author:Rebecca Saw
Post published:September 17, 2011
Post category:Fun Glamour
Post comments:6 Comments

Quick Update!

18th Sept 2011: My purchases from Epicure 2011 – Dutch Honey bee cheese, 98% fat free lamb & cranberry sausages, Old Amsterdam cheese, Lye Cross Red Leicester, 97% fat free chic patty & sausages!

So any of you went for the exhibition/workshops? What do you think?

(Posted 17th Sept 2011)
I dropped in at EPICURE 2011 at Sime Darby Convention Centre yesterday & here’s some pictures to share!

It’s ongoing for 3 days – 16, 17, 18th Sept (that’s til Sunday folks!) & the pictures here are from the FREE EXHIBITION that is OPEN TO PUBLIC.

So yea, imported wines, food, cheeses, cookies, tea all free for sampling!
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MIGF 2011 – Festival Menu @ Chynna and Iketeru, Hilton KL

Post author:Rebecca Saw
Post published:September 17, 2011
Post category:Food
Post comments:0 Comments

Chynna

Festival Chef: Chef Lam Hock Hin

My comments: Chinese with a contemporary twist! Look out for the Duet Deep Sea Grouper with Dragon Fruits Sauce and Olive Oil Blended Green Spinach Sauce!

***

Festival Menu

阿拉斯加帝王蟹配海鲜桃太郎番茄
Chilled Alaska King Crab Leg with Chili Paste Seafood Skewer &
Brine Momotaro Tomato

Wine: Fukuju Junmai Ginjyo Sake OR
Cantina Castelnuovo del Garda Prosecco NV

滋补生鱼水奶炖翅
Double Boiled Snakehead Nourishing Tonic Soup
with Fresh Milk and Shark’s Fin

壮士琵琶骨
Stewed Short Rib with Charcoal Garlic & Roasted Onion Potato

Wine: Rolf Binder – Christa Rolf Shiraz Grenache

话梅青柠雪葩
Salted Plum with Lime Sorbet

红绿鸳鸯深海星斑
Duet Deep Sea Grouper with Dragon Fruits Sauce and
Olive Oil Blended Green Spinach Sauce

Wine: Lengs&CooterWatervale Riesling

鲜蟹龙皇汁泡日本饭
Thick Gruel Japanese Rice with Fresh Peeled Crab Meat
in Lobster Reduction

Wine: Domaine de la Grenaudiere Muscadet Sevre-et-Maine ‘Sur Lie’

五仁黑巧克力蛋糕配摸遮厘
Black Chocolate Parfait with Five Nuts &
Sweet Potato Cha Cha Mousse with
Yam Ice Cream

Full Festival Menu: RM268++ per person (with wine pairing)
RM178++ per person (without wine pairing)

**

—

CHYNNA

Address

5th Floor, Hilton Kuala Lumpur

3 Jalan Stesen Sentral, 50470 Kuala Lumpur

Phone

+603-2264 2515

Iketeru

Festival Chef: Chef Noboru Narumi

My comments: Iketeru has always been in a sort of position of authority for Japanese fine dining in KL.
What intrigues me in the MIGF menu this year is the MAIN course – Teppanyaki Master Kobe Beef Sirloin with Foie Gras Ice Cream. Foie Gras ice cream!! Now, what would I need to do to get a lick of this!

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MIGF 2011 – Festival Menu @ Dynasty and Sagano, Renaissance Hotel KL

Post author:Rebecca Saw
Post published:September 17, 2011
Post category:Food
Post comments:0 Comments

Dynasty

Festival Chef: Chef Tan Kim Weng

My comments: Now, the thing is, I have never dined in any of the outlets here at Renaissance Hotel KL. The Hakka egg noodle, minced pork, seven-spice crispy fresh oyster certainly triggered some level of curiosity; and the Fresh mango puree, tossed almond, flat sweet noodle dessert sounds positively delightful! Should I now??
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MIGF 2011 – Festival Menu @ Lafite, Shangri-La Hotel KL

Post author:Rebecca Saw
Post published:September 17, 2011
Post category:Food
Post comments:6 Comments

Festival Chef: Chef Georg Schroppel

My comments: Lafite, Shangri-La Hotel KL has remained on the forefront of KL fine dining scene amidst stiff competition from newer fine dining establishments.
Chef Georg Schroppel has been at helm for close to 2 years (the last I dined here was during MIGF 2010 menu – review HERE which was a year ago & I know he has came into Lafite way before then) & he has admirably bought positive changes in his way of cooking & his menu.

I was impressed with my MIGF 2010 – Sous Vide Cooked Milk-Fed Baby Limousine Lamb, and now I’m wondering whether a re-visit is in order for 2011 !
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MIGF 2011 – Malaysia International Gourmet Festival Media Launch at Pavilion KL

Post author:Rebecca Saw
Post published:September 15, 2011
Post category:Food
Post comments:12 Comments

Into its 11^th consecutive year, MIGF is a month-long fine dining festival that draws visitors from all over the globe to taste and appreciate the international standard of cuisines available in Malaysia and the expertise of the country’s top resident chefs.

‘It’s Raining Chefs!’ is the theme for this year’s Festival – a deliberately light hearted tagline aimed at giving the Festival universal appeal. “Malaysia is a relaxed and friendly food destination,” says Dato’ Steve Day, the Festival’s Organizing Chairman. “Fine dining here is not only about serving the best cuisines and having top notch service standards, it’s about having fun too!
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Voltage Super Selangor Series 2011

Post author:Rebecca Saw
Post published:September 15, 2011
Post category:Fun
Post comments:10 Comments

Kick boxing is a fast growing sport with hundreds of smaller events happening all over the country. Voltage represents an international class event that brings the only mix of local & world-class international fighters to Malaysians both live on site & via broadcast partners here and regionally.

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UFO, SS2 – Taiwanese Desserts again – Had yogurt popping balls before??

Post author:Rebecca Saw
Post published:September 14, 2011
Post category:Food
Post comments:13 Comments

So in my previous post I was all elated that there is a taiwanese dessert outlet in SS2, where their specialty is adding a raw egg or an egg pudding on your ice (READ about the Ice Bowl, SS2 HERE ) and I had thought that was already quite a noteworthy twist to the taiwanese dessert that we are all so fond of.

I certainly didn’t expect to discover at another dessert outlet; another and perhaps even more of a novelty than raw eggs; a topping of which is aptly named “Yogurt Popping Balls“.

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