Wednesday, July 23, 2008

Serious About Food, A Way to Good Food!


Being serious about the food being serve is something we cannot ignore, so do the people at The Flavors, Swiss Garden International, Kuala Lumpur. Ms Linda Evelyn Wong, Chef Wong Yean Loong and Chef Zulkifly Mohammad Fairuz going through the dishes the restaurant going to serve.


Chocolate Sensation


44gm Butter
44gm Sugar
88gm Dark chocolate
1 Eggs
20gm Flour


Melt butter with sugar and dark chocolate until evenly combined and remove from heat. Slowly add in the eggs and whisk the mixture then slowly fold in the flour. Pour mixture into muffin tray and bake at 200C for 10-12 minutes. Garnish with sliced fruits and brandy syrup.

Saturday, July 19, 2008

Catch Of The Day With A Local Twist by Chef Zulkifly Mohammad Fairuz


Chef Zulkifly's Neptune's Catch

The signature dish, Neptune’s Catch was created by Chef De Partie, Chef Zulkifly or better known as Chef Zul, from the culinary team of Swiss-Garden Hotel Kuala Lumpur. Chef Zul has 13 years of experience in the hospitality industry and has held various key positions in 5 star hotels and restaurants in his early years in the kitchen.

He has garnered vast skills and exposure from his previous stint and training in Ireland in the Great Southern Hotel in Killerney for 2 and half years, where he specialized in the infusion of various ingredients to create sauces. The expertise which Chef Zul has acquired from attending the training in Ireland enables him to impart his expertise and skills to the rest of his culinary team in Swiss- Garden Hotel Kuala Lumpur.


Neptune’s Catch


80gm each Red snapper (2 portion fillet)
20gm Acar rampai
30gm Potato wedges
20ml Perchik sauce
20ml Tomato salsa


Marinate the fillet. One with tom yam paste and one with basil and mixed herbs
Panfry fillets on both sides

Tomato salsa
Chop tomato, parsley and onions, add few drops of olive oil and combine. Set aside to rest before serving

Place fried potato wedges onto the plate. Stack the pan fried fillets onto the potato wedges and lace the fillets with tomato salsa and acar rampai. Lastly, drizzle the perchik sauce onto the fillets.

Wednesday, July 16, 2008

A New Place To Be



This new Flavors restaurant is a unique concept of chic yet charming all day dining with a stunning backdrop of traditional motives such as the "anyaman" style paneling and linear partitions creates a timeless era. Guests may choose to dine in the Spice Private Room or on an elevated platform while the show kitchen and live cooking stations provides the visual element for discerning diners. A wide array of international, fusion and local flavors are available including weekly highlights, theme dinners and signaturemenus featuring delectable treats such as the Neptune's catch while the a la carte menu offers an innovative collaboration of flavors. Located at the heart of Kuala Lumpur, Jalan Pudu.


Tom’s Soup


250ml Vegetable stock
50ml Tomato concase
20gm Garlic and shallots chopped
5gm Bay leaf
50gm Tom yam paste
100gm Cream
20gm Flour
Salt and pepper to taste
3 tbsp Olive oil


Sautee shallots and garlic till light brown then add bay leaf. Add the flour and slowly pour in the tomato concase and vegetable stock and lastly add the tom yam paste and garnish with cream before serving.

Sunday, July 13, 2008

Master Chef Wong Yean Loong - Flavors, Swiss Garden Int, KL


Chef Wong began his career in 1995 gaining valuable experience working for various restaurants and 5 star hotels and resorts in Australia, Macau and Malaysia. Chef Wong specializes in oriental and Asian cuisine with particular emphasis on the best quality produce. Amongst his many stints, Chef Wong has gained exposure in the prestigious Swiss-Grand Resort & Spa Bondi Beach, Australia where he created a series of wine dinners featuring oriental and Asian creations. The chef joined the Swiss-Garden Group in 1998 as Chef de Partie at Swiss-Garden Hotel Kuala Lumpur and now his responsibilities include overseeing various operational aspects which includes kitchen management, menu planning and cost management

Caesar Salad

Swiss-Garden’s Caesar Salad

100gm Romaine lettuce
50gm Parmesan Cheese basket
10gm Chopped beef bacon
50gm Crouton
10gm Caesar dressing

50gm White bread (cubes)
2gm Chopped parsley and basil
30gm Olive oil
1gm Salt

Lightly fry the cubes of white bread with chopped parsley and basil until golden brown

Caesar dressing
1 Egg yolk
4gm Chopped garlic
5gm Chopped anchovies
10gm Dijon mustard
5gm White vinegar
10gm Olive oil
5gm Lemon juice
5gmParmesan cheese powder

Simply mix all ingredients together to form an emulsion and assemble the romaine lettuce onto the parmesan cheese basket. Drizzle the emulsion onto the lettuce and sprinkle the bacon and croutons.

Tuesday, July 1, 2008

Wine & Dine in The Kitchen with Master Chef Ricky Parlanti


Few weeks ago I was invited by the CAVALLINI'S Kitchen to attend a dine in the kitchen wth Master Chef Ricky Parlanti. I am sure a lot of us foodies know who he is, YES, he was the owner and operator of The Mangotree Restaurant that swept Kuala Lumpur over the past fifteen years and also a high profile chef in the Kuala Lumpur food scene. He was awarded The Best Chef in Malaysia(Expatriate) Award in the Millennium Gold Awards 2001/2002. His most recent accolade was the Hospitality Personality Asia Platinum Award 2005/2006 for Excellence in Hospitality Personality Chef of The Year. Since I got the chance to bring a few friends, I invited my readers to come along, Kenny Mah, Jennifer and Hwei Ming.


Here is the feast of the night, awesome delicious! and now let me introduce to you one by one the creation of Master Chef Ricky Parlanti.


Firstly, we were given a very very small portion of cooked angel hair pasta toasted with olive oil, diced tomatoes and slices of beef bacon. I think this was why the portion was so so small, it was a Amuse Bouche . . . something light to wash our mouth while waiting for the other delicious meal to come.


Oh boy this entrement got everyone shouted with desire of wanting more and the joy of indulging into it was purely unforgettable. This dish was called "Tramezzino Di Fegato Di Anatra" and translated as "Quince Coated Duck Liver with Creme Fraiche on Melba Toast Slices and Crispy Mediteranean Grilled Vegetables". I got to tell you the duck liver was such a great experience as it was so deliciously fragrant. I got to say I had fall in loved with duck liver long time ago since I was exposed to the chinese duck liver wax sausages but this duck liver was even much superiorly done! The guests followed the way I ate, rubbed the left over sauce with delicious italian bread. It was so yummy and I felt the wolf inside me.


Thank you God it's PORCINI! Yes we served with "Zuppa DI Funghi Porcini" translated as "Cream of Wild Boletus with Fresh Herbs and Shiitake Mushroom". In this soup, there were fresh frozen Porcini, wow! I was singing the classic opera on the spot, how can't I not? It was so awesome!


When I was passing by the hot stove just not far from me, I saw this huge succulent scallops. It was so irresistable of not salivating and sucking back my saliva. I was fighting off from being a bad boy. As I went back to my sit, came this "Capasante Al Pizzaiola" translated as "Lightly Sauteed Scallop and Fresh Basil Shallow-Fried with Piquant Pizzaiiola Sauce". Come let me whisper into your ear about my findings . . . the scallop was so perfectly done, so succulent and so juicy, it melted my heart away and it was unbelieveable.


This is strange, we were served Mango Sorbetto! hmmm . . . I was informed that it was for the purpose of washing our mouth before the main course. The was great and yet to my discovery the sorbetto was drizzled with a shot of rum, boy this was shocking delicious and wouldn't mind to have more.


Our main was "Cotolette Di Angello All Abbruzzese" translated as "Roasted Rack of Lamb on a Stew of Garlic, Tomato, Parsley and Fresh Basil". I liked this lamb as it was done exactly medium rare, tender and nice.


"Filetto Di Manzo Al Barolo E Dragoncello" translated as "Sauteed Fillet of Beef in a Barolo Wine Sauce, Flavored with Tarragon and Topped with Balsamic Flamed Asparagus" was our second main course dish. The Fillet was done so perfectly and the textured was so good as it straight melted in our mouth, all of us just loved it.


The last main dish was a duckling story called the "Petto Di Anatra All Arancia" translated as "Duck Breast in an Orange and Carmalized Brandy Sauce with Green Peppercorns". It was fantastic, the duck was cooked perfectly and complimented well with the fragrant orange and brandy sauce.


Our dessert, was just like having Chirstmas in Heaven! It was "Cannoli Alla Siciliana" translated as "Sweetened Ricotta Cheese with Candied Fruits and Rolled into Crispy Light Shells". It was so beautiful, colourful and so attractive like the one sitting next to me! It was awesome delicious aa it came with fresh fig too! truely heaven!

It was such an exciting experience of food exploration and able to dine & wine with the Master Chef Ricky Parlanti was really awesome and I will definitely have another date with him in the kitchen soon.

Read more about experienc with Ricky: Parlanti:

Hwei Ming

Kenny Mah

If you want to join me on a food exploration, do email me, I will let you know when next . . . . Sidney