french | Rebecca Saw

Enfin by James Won – New Concept Lunch Menu

Post author:Rebecca Saw
Post published:July 29, 2017
Post category:Food
Post comments:0 Comments

I haven’t seen Chef James Won since the Hennessy dinner (Post here –> Year 2014 – My 6th Hennessy X.O Appreciation Grows dinner) and wow, Chef James is certainly a chef – celebrity now.

Swiftly since he had cliched himself the honour of being named the Krug Ambassade for Malaysia
as well as an ambassador for the entire Moet Hennessy Diageo stable.
What’s even more impressive is that Enfin houses the only Krug Chef’s Table in Asia; the others being in Poland, Germany, Brazil, Mexico City and the United States.

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La Crêperie de Caroline, Telawi Bangsar – great crepes and waffles!

Post author:Rebecca Saw
Post published:January 26, 2014
Post category:Food
Post comments:5 Comments

Becky’s 1 Minute Summary:
What: Casual dining cafe that serves authentic french sweet & savory crêpes*, waffles, salads, sandwiches & ice cream.
What to order here: Crepes of course! I tried a waffle and while I do like it, I don’t think those who are accustomed to buttery, rich waffles would enjoy it. Still, do order one and share to try this particularly butter-free recipe.
Overall experience: 3 visits so far and I would recommend friends/readers to come here for some sweet and savoury bites.
Price: Basic sweet crepes starts from RM10/16 to RM28 for those with added chocolate/fruits/nuts. RM30+ would get you a flambeed crepe. Ice creams are RM13 per scoop.
Similar pricing applies for savoury crepes.
The crepes here; also called Galettes are made with buckwheat flour imported from France, which well, kind of explained the pricing.

For the long story, read on.

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I was only interested to visit La Crêperie de Caroline after seeing on my big bro’s facebook about a certain ‘burger crepe’. As you may know I’m a huge fan of burgers and having one in the form of a crepe seems worth the drive to Bangsar.

So here’s the La Breitz Burger (RM32.00), not in your regular burger bun and not with a regular burger patty either.

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Dave’s Bistro & Grill – 1 Utama : Pork, Pizza, Pasta & French/Italian cuisine

Post author:Rebecca Saw
Post published:November 14, 2013
Post category:Food
Post comments:12 Comments

Becky’s 1 Minute Summary:
What: Casual dining but meticulously prepared recipes guaranteed to please.
What to order here: Usual favourites are the meats, pizzas and pastas. But do yourself a favour and venture beyond that.
Go for: Anything pork and the “off the menu” specials, which translates to delicious and creative dishes from Chef Darren Chin, winner of the ‘Best Sandwich in the World’. Start with the steamed pork buns followed by a soup before moving on to the mains.
Overall experience: 2 visits so far and both times I have not been disappointed. One was for a review session while another was on my own with some friends.
Price: You get what you pay for.

For the long story, read on.

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There has to be a reason when an outlet does really well, is packed practically every lunch and dinner and barely was there any negative remarks shared when I asked for feedback among my friends.

It’s been years since I last stepped into Dave’s. From my previous visits I remembered it as a very “American-kind” of place with heavy pasta, big portions, salads, soups. And yes pizzas.
My recent visit showed me how things has evolved here.

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Europe 2012: Paris Walking Food Tour – a gourmand’s dream!

Post author:Rebecca Saw
Post published:July 24, 2012
Post category:Food Travel
Post comments:30 Comments

So yes, where was I? 😀

Ah, the pastries, the cheeses, the foie gras, the award winning cured sausages and the pate. Now it’s the continuation, where my “exclusive private” Paris Walking Food Tour now progressed to Rue Mouffetard, a few streets away from the St Germaine market/area where shops and shops of gourmet delights flanked both sides of the street.

But before that, we continued our gluttony at the St Germaine market; this time with cheeses!

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Acme Bar & Coffee, Troika

Post author:Rebecca Saw
Post published:January 30, 2012
Post category:Food
Post comments:27 Comments

So while everyone enjoyed their reunion dinners at home and ate Chinese, I steered clear of any Asian food for my reunion session. I had way too many yee sang and 8 course meals for the 2 weeks prior to CNY and was actually dying for something European and fancy.

Hence with my little family, I suggested Acme Bar and Coffee at Troika since I have read and heard raving reviews about the food.

I can tell you upfront that my meal was less than impressive. Or perhaps that’s the problem when you walked in with high expectations.
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Le Deux Garcons Pâtisserie – Bangsar – French pastries, macarons and cakes!

Post author:Rebecca Saw
Post published:December 25, 2011
Post category:Food
Post comments:19 Comments

This little corner (right opposite of Hong Leong Bank and right beside Jason Dental) used to house a pretty darn good desserts place called Mango Mania. I liked their mango ice cream and fish burgers; reasonable both in terms of pricing and portioning.
Then not too long ago, it became a two-in-one eating establishment and started serving substantial food, (remember “Beefy Steaks”?) which dished out pretty amazing steaks; based on feedback I’ve got from reliable sources.

Sadly, all that wasn’t sufficient to sustain Bangsar shoplots rental prices.

Le Deux Garcons Pâtisserie took over the lot recently and I dropped in for some French tête-à-tête one fine afternoon.

Now, it’s not cool (both literally and figuratively) to sit outside on the Telawi sidewalk in the sweltering heat with heavy traffic fumes and attempt to enjoy your ~~ridiculously~~ expensive pastries. But that’s the only option for now unless you popped in for a take-away.

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Dinner with One-Star Michelin Chef Baptiste Fournier @ Mezze Bistro, Damansara Heights

Post author:Rebecca Saw
Post published:November 2, 2011
Post category:Food
Post comments:14 Comments

So I have said that I will be dining Chef Baptiste Fournier’s menu last Mon night and here what’s I had!

My main course: One of his specialty dish – The Duck Confit de Cannelloni. (RM70.00++ ala-carte).

It was reputed that Baptiste Fournier’s cuisine is honest, fresh and surprising. After my dinner, I had to concur. His love for using the freshest & most natural ingredients is prevalent in his dishes.
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Midsummer Nights Feast 2011 – Master Chef of 5 Elements – Master Chef Moshik Roth (Netherlands)

Post author:Rebecca Saw
Post published:July 4, 2011
Post category:Food
Post comments:2 Comments

This is the very week of the Midsummer Nights Feast! And tonight’s menu is masterminded by Master Chef Moshik Roth (Netherlands), a 2-Star Michelin Chef from the Restaurant T’ Brouwerskolkje of Netherlands. Check out his “Water” element menu!

Element: Water
From The Land of Omniscient Waters

Master Chef Moshik Roth (Netherlands)
2-Star Michelin Chef
Restaurant T’ Brouwerskolkje, Netherlands

In the “Land of Omniscient Waters” at Haarlem only 30 minutes from Amsterdam, T’ Brouwerskolkje is led by 2-Star Michelin Chef Moshik Roth, who travels regularly to collaborate with 3-Star Michelin Chef Jean-Gorges Klein of l’Arnsbourg restaurant in Alsace.

Brouwerskolkje is certainly unique in that the restaurant has only six tables, and reservations are highly suggested. The menu is created from a mix of both classical and molecular techniques (molecular gastronomy*) and the presentation is often as interesting as the cuisine.

Chef Moshik continually tries to create the ultimate taste sensation to encapsulate the essence of his inspiration, working with many diverse products, flavours and techniques. Involving his entire team, he strives to create dishes that are unique by continually experimenting and mastering the key values of creativity which makes Brouwerskolkje unique.

Together with his team, they travel around the world in search of new flavours and textures, yet they never forget their roots to be inspired by the “nature around them” in the Netherlands – as water always finds its own level in balance with Nature.

“It‟s not always about luxury and exclusive products,
but rather the combination of fresh tasty products –
that‟s the basis of good food.”

“Cooking is more than behind the stove.
It runs on ideas with experimenting and daring.
And those ideas come at the strangest moments.
It always comes suddenly …. in places you would not expect …”

* “Molecular Gastronomy” also known as “post-modern” or “experimental” cooking is a culinary development which takes advantage of scientific innovations to investigate and explain the chemical and physical reasons behind food transformations and processes. Its objective is not to totally alter the concept of cooking, but rather to find new ways of expanding existing foundations of culinary techniques and applications. Hence, its approach is emphasised by the motivation to explore, experiment and ultimately, create new recipes to elicit new culinary“emotions” which take into account the social, artistic and technical components of the culinary experience as a whole.

WATER MENU

Aromas, Flavours, Textures

Sea Abstract…
Abalone, Sea Cucumber, Salty Plants, Sea Urchin Emulsion, Virtual Seaweed and Caviar

Amalfi Coast…
Datterino Tomato Spaghetti, Parmesan Reggiano, Basil, Olive Oil, Sea Flavour

On the Rocks…
Seabass, Miso Cream, Mushrooms, Radish, Kumquat, Elderflower Vinegar

Coral…
Seaweed, Lobster, Langoustine, Gamba Carabineros, Jasmin Rice Foam, Lemongrass

Cocktail…
Whisky Sour, Lemon

I really wish I could be there tonight to taste this! Well, there’s still tomorrow! Let’s hope there’s space left.

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