After opening a successful branch in SS15, Snowflake has opened another outlet here in Pavilion. The seating is strewn around the kiosk which is comfortable for small groups. After you place your order, the staff will also pass you a “beeping UFO” which will prompt you to collect your goodies from the counter when they are ready.

Starting things off, we have the best seller, so rightly titled “Snowflak Bestseller” which has taro balls and grass jelly layering the grass jelly flavoured ice below. Of course, you also have the option to add creamer to the sumptuous dessert. The taro balls are nice and chewy with the slightest hint of yam.

Here is another dessert which has very soft peanuts to add to the flavours of the grass jelly ice. Depending on what your preference is, these desserts make for a good after-meal finisher or for an escape from the hot sunny afternoon (or both!).

I particularly like this lime jelly which was very refreshing.

Snowflake

P4.01.00 & E4.01.00

Pavilion Kuala Lumpur

168 Jalan Bukit Bintang

55100 Kuala Lumpur

Take one bag of flour, one bag of sugar, lots of shouting and you have the recipe for a great reality series about, well… baking..

Feedmelah.com was recently invited to a media preview of Discovery Travel and Living’s newest reality show, Cake Boss! All about award winning pastry chef, Buddy Valastro and his trials and tribulations with his loving, dedicated and loud family business.

Buddy has created some of the most mouth watering and elaborate cakes, including Britney Spears’ circus-themed 27^th birthday cake amongst others.

We were screened part of the first episode, where you see the back of the bakery in full gear, with over 300 cakes to bake in a single week, a monster wedding cake for Brides Magazine and thousands of pastries.

What would a reality show be without some drama? Well Cake Boss has more than enough of that, with the bakery running out of sugar within the first 10 minutes of the episode… drama ensues!

Our task that evening was to experience what it’s like to decorate a cake and how difficult it actually is in real life.

We were guided patiently through every step by Chef Lu, a seasoned pastry chef at The Cooking House in Sri Hartamas.

We were expected to recreate one of the designs that Chef Lu had earlier prepared and displayed proudly at the front of the class.

Looks too good to eat doesn’t it?

With our base of flour, fondant, butter, icing sugar and various other ingredients, we had to make the different components of the flower pot you see above, including the pot, the petals and the leaves.

No simple task if you aren’t prepared to be delicate.

Step 1 was to create the ‘pot’ by using a ready made cup cake and wrapping it with a brown coloured pastry. Some work was required to get the dough into the right consistency for wrapping the cupcakes with as the dough was ready made and a little dry in the air conditioned room.

After some effort, I managed to get it into a somewhat ‘pot’ like shape and we were told to use some paper to wrap it and hold it into shape.

The next few steps were the hardest, where we were required to make the leaves and individually create each and every petal and form it into a blossoming flower or rose.

With stubby fingers working against me, I struggled to form any type of flower (hence no pictures of this step – fingers covered in too much flour and dough).

But with some time, patience and lots of moulding and fixing, I managed to churn out the beauty of a ‘rose’ you see on the left.

OK, so a rose doesn’t really look like that and my leaves are too big, but not bad for a first try right?

CAKE BOSS premieres on Discovery Travel & Living ASTRO Channel 707 every Wednesday at 1900 hrs (7:00 pm Malaysia Time), starting March 3. Encores Wednesdays at 0500 hrs (5:00 am) and 1300 hrs (1:00 pm), Thursdays at 0100 hrs (1:00 am) and Sundays at 0400 hrs (4:00 am), 1200 hrs (12:00 pm) and 1800hrs (6:00 pm).

The Daily Grind specialises in gourmet burgers. Situated in the lower floor of Bangsar Village, we were treated to juicy burgers and a live band. A perfect evening out!

The All Day Breakfast Burger packs a punch with a 100g beef patty topped off with bacon (not pork), fried egg and mushrooms on a muffin. On the side you have baked beans and some chips. Having had the other sort of bacon, this one just didn’t cut it. Probably would be advisable to ask for the patty to be cooked medium as this one was needed slightly less time on the stove. Also had a taste of the sauces that were available, but didn’t have a lasting impression on both the ketchup and chili sauce.

This was the recommended burger, the Foie Gras Burger. As you can read from the name, it also comes with a heavier price tag (RM55). The pan seared foie gras was slightly overcooked for my liking. On top of the foie gras are slices of portabello mushrooms. The beef patty itself was very juicy and I have to say I enjoyed it thoroughly (could have been the balsamic palm sugar glaze) and cooked just right.

To finish the meal, we decided to share a dessert, the Hummingbird. Decorated with pineapple slices and layered with cream cheese, this dessert was rather heavy with a taste that resembles a carrot cake. A very rich cake but done tastefully.

The Daily Grind

LG 8 Lower Ground,

Bangsar Village,

1 Jalan Telawi 1,

Bangsar Baru

Opening Hours: 12pm – late

No pork

Tel: +60 3 2287 6708

Outside - Kitchen Creatures

When this place first opened, I was very curious to come try it out. So one day, after work I did. I liked the concept that they go by, it is just simple no frills dining. Which doing so, we are not charged goverment (not yet) or service tax. All the prices shown are nett prices, which I like. No more hassle of adding in taxes when it comes to splitting the bill or in other words, you pay for what you see in the menu.

Interior - Kitchen creature

The interior concept is also very simple. Brightly lighted, with an option to dine at the bar, in the main sitting area in the aircon or outside on the balcony.

Chicken Ala-King

I ordered chicken ala king as it was their special. The chicken was with cabonara sauce and shitake mushroom and lots of onions. Very creamy and I will feel you up since the rice is buttered rice. ( It filled me up anyways).

Fish n chips

We also ordered the good ol’  fish and chips. It was a crumbed fish fillet which was flaky, how we like it for fish and chips and tartar sauce. And of course crinkle cut chips.

Caesar salad

To make things healthier, we ordered the caesar salad. This was actually my favourite that day. The vegetables were very fresh, it still had that crispiness to it. And a little twist to this is that they actually grate the hard boiled egg over the salad, so it looks like cheese but its actually egg. I always order this dish when I go back to eat.

The service was good and fast. The staff were friendly and attentive. Its a good place to come and get a quick bite or to chill after a hard day’s work. Check it out yourself.

Kitchen creature

LotF110

Centrepoint

3, Lebuh Bandar Utama,

Bandar Utama

kitchencreature@gmail.com

03 77298039

Pork free

Last week we had a post on Chynna, this week we have one on Toh Yuen. In the Hilton Petaling Jaya, Toh Yuen has a nice setting and a warm ambiance that makes a gathering of friends and family cosy and lively at the same time.

Decorated in preparation for Chinese New Year, lanterns were hanging across the ceiling with metres of bright red cloth decorating the main areas of the restaurant. Toh Yuen caters both for small and large groups.

Well, I shall not disappoint and continue on with more Yee Sang! Typically celebrated on the 7th day of Chinese New Year, this dish has fast become commercialised and sold even before the start of Chinese New Year (can’t say that I disagree with that approach, more Yee Sang!!).

Another dish we had that night was the Venison with Black Pepper Sauce. The venision was as tender as you can get it. The thin slices of the venison goes well with a big spoonful of rice.

The steamed pomfret was slightly overcooked and was evident with the texture of the meat.

The deep fried Thai-style chicken was average. The generous portions of chicken were battered and deep fried and covered with a sweet chilli sauce that seemed to overwhelm the dish. This was then garnished with thin cuts of mango to add to the visual appeal of the dish.

The Pei Pa Tofu dish was something interesting. It had a light texture that was complimented by a thick sauce underneath a bed of broccoli.

Toh Yuen

1st Floor West Wing

Hilton Petaling Jaya

2 Jalan Barat

46200 Petaling Jaya

Tel: +60 3 7955 9122 ext. 4073

Halal

When we don’t know where to eat, and what to eat, most of the time we’ll end up in this restaurant here in Taman Paramount. Restaurant Kong Sai is one of my dad’s favourite restaurant, and it is for a reason. This place is famous for their Chu Tou Tong , roughly translated, pork intestine soup.

Coming here, you have to be early, as the crowd starts to pack during dinner. This place used to operate in the outdoor metal shacks opposite. It’s run by a family, and they have since upgraded to a restaurant lot quite a few years back. I remember the good ol’ days, where we eat under the bright flourescent lights under that metal shack, sitting on those plastic red stools, on the hard concrete floor. The food, was of course delicious. Being Malaysian, the saying goes, the dirtier, and older the better the food. Which is true to an extent. Look at the William’s mamak at Taman Megah. Its filthy and dirty with the occasional crocroach, but still its packed every other night, and their food, great.

There were 4 of us that night so our orders were below:-

Pork Intestine soup (duh)

Stuffed Tau Fu Pok

Steamed Chicken

Ginger Steamed Fish Head

Vegetables

Let’s start with their famous trademark pork intestine soup. Arriving boiling hot in a claypot to your table, the smell of it is tempting. This is a hot peppery soup, with the pepper-ness scale topped up an extra knotch cause of the temperature of the soup.

Inside the soup, you’ll find a generous serve of pork, pork intestines, and button mushrooms. Pour the soup over your rice if you can’t take the spice, thats what I do. For those pork lovers out there, I’m sure you’ll enjoy this.

Another dish is the stuffed tou fu pok. At first I thought this was just giant fishballs, but was told by my mum otherwise. This came in a light broth, and what makes this special is that in the paste ( I think it was mince pork) they added some salted fish. So you can imagine how tasty it was. This is also one of their house specialties.

I absolutely love their chicken here. Its so smooth and tender, and it comes with this special sauce. Its made from sesame oil ( i think ) with soy sauce and with lots of corriander and spring onion with some added cha choy ( I’m not sure what its called in English, but its something like salted vegetables). Goes brilliantly with the chicken. For those who still prefer eating with the usual chicken rice chilli, fear not as they also have that here. Even better, eat it with both the chilli and the sauce. Best of both!

Lastly, our extremely HUGE fish head. I thought it was a whole fish judging from the size of it, but after careful inspection, I realised that it was a giant fish head, smothered in ginger. It smelt really good, it tasted even better. Though for a fish head so big, there were still quite a few tiny tiny bones, so be careful. And surprise surprise, we actually managed to finish it. We are really eating too much.

When it came to pay the bill, I was thinking, this must definitely be more than Rm100, judging by the amount of food we ate and the humongous fish head. But guess how much it cost? Only RM68 , for 4 of us!! Imagine that. Cheap..

So if you do drop by this area, stop at Kong Sai, you won’t miss it. Its one of the most crowded places on that road. Its situated opposite GIANT supermarket, opposite the old tin shacks. Its a few doors down a car repair shop and it has a cartoon chicken on its signboard. I hope that’s descriptive enough.Let me know should you need more info.

Restoran Kong Sai

No. 39 Jalan 20/16,

Taman Paramount,

46300 Petaling Jaya,

Selangor.

Non Halal

Mobile: 019-3842922 / 012-2984038

Hours: Mon – Fri 1130am – 230pm

5pm – 10pm

Sat 5pm – 10pm

Sun CLOSED

The year of the Tiger

Oops we meant this tiger..

The year of the 'Real' Tiger

We at Feedmelah.com! would like to wish all our readers and fellow foodies out there a HAPPY, HEALTHY, PROSPEROUS new year of the Tiger.

It’s Chinese New Year! This year, we celebrate in style in Chynna. No no, not the country, but the restaurant in the Kuala Lumpur Hilton.

Fancy entrance ain’t it?

As you step into the restaurant, you will notice the intricate decor that surrounds you; from the bright red lanterns to the high wooden drawers and paintings. It’s as though you have taken a step back into time.

The stacks of steamed delights whet your appetite as you wait for your dim sums or dishes. In our case, we had both (as predicted).

Siew Mai anyone? Topped off with a slice of scallop, the fresh ingredients made for an appetizer to entice us for more.

This is another appetizer that was recommended by the waiter. I could only get a taste of the scallop which was fresh as expected. Besides this, there was also prawns and fish served in neat bite sized portions.

What Chinese New Year is complete without a tasty Yee Sang. We usually have this dish to raise your luck for the year, the higher you toss the salad, the greater your fortunes (and hopefully bonuses!). In some other restaurants, the waiters would say a few words to bring fortune whilst they pour the sauces over the dish, but we did not get that here.

Depending on your budget, please be aware that the next dish is something rather extravagant. This dish is known for its rich taste with the use of various ingredients like shark fin, scallops, mushrooms and sea cucumber. Probably, one of the most expensive soup dishes, it’s no wonder the dish is called Buddha Jumps over the Wall (he probably saw the price tag of the soup).

Here are some of the other dishes that we had for lunch. The chicken was delightfully tender and had a sweet tangyness to it.

As for the fish, we had the Soon Hock (Marbled Goby), which is a freshwater fish. Whilst we were waiting for the dish, we were informed that they had over steamed it and were preparing it again. I haven’t heard such honesty before but we did appreciate that they had told us that instead of keeping us waiting for it. The service was also very prompt which was a plus for us.

The prawns with salted egg was apparently different (I can only assume due to allergies) but nonetheless served as a large portion. Nothing too much to shout about as was the XO Fried Rice.

Overall, it was an interesting meal with a hefty price. The interior and decor of the restaurant was very pleasing and I could say that it was more of a feast for the eyes.

Chynna

Level 5, Hilton Kuala Lumpur

3 Jalan Stesen Sentral

504700 Kuala Lumpur

Opening Hours: 12pm till 11pm daily

Tel: +60 3 2264 2264

Halal

Looking at the picture above you must be wondering where is the tree. Well, back when I was a little girl, we would come here to eat under the shade of a big tree which should be at the right hand corner of this little house. But years later, they chopped it done and built a tin roof over it..;( Which is kinda sad. But anywho, we still come here everytime we are in Malacca over the weekend to get kway teow under the ‘tree’.

This little stall inside the compound of this house is where bowls and bowls of kway teow soup is produced. This place is only open on weekend and is normally packed out in the morning.

The menu is simple. Just choose the size of the kway teow soup, small RM2, medium RM3, large RM3.50. (Yes, cheap food still does exist) and 2 types of different leong cha for drinks. All the staff working here are from the same family, as I grew up with them seeing them churn out bowls of kway teow. You can also choose from the different types of noodles, kway teow, yellow mee and bee hoon.

The noodle soup is simple, its bowl of noodles, with lots of fish balls and the thing that makes it special is the deep fried prawn paste that is given generously. With the crunchy bits and the and the tasty soup, this is just comfort food to me. Though I must admit that the soup is a little bit oily, but i don’t mind. And neither do the many people that pack this place every other weekend.

If you are in Malacca, try it out. But they are only open on the weekends, so either go very early, or go later in the day when the crowd has cleared. It is situated opposite the Malacca Badminton Association along Jalan Tengkera beside Klinik Khaw.

Open Sat – Sun 645am – 2pm

They say diamonds are a girls best friend. I couldn’t agree more and what would make valentine’s day even more special would be that Avanti Italian restaurant has planned a romantic valentine’s evening to be spent with your other half while throwing in an opportunity for a lucky couple to win a sparkling half carat diamond  (courtesy of MY Diamond).

We were lucky enough to be invited to sample the Valentine’s day set menu at Avanti which was meticulously crafted by in house chef, chef Claudio Cucchiarelli. Chef Claudio has been cooking Italian cuisine for decades, and have vastly cooked throughout the world. We were very honoured to have him sit with us throughout the meal.

As a preclude to our 5-course meal of the night, we were treated to warm basket of bread and bread sticks. Each fresh from the oven as they were still hot. We were also given 3 different types of butter for the bread, pesto, sundried and plain butter. The pesto and sundried butter was full of flavour of the said ingredient. Well flavoured indeed.

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