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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In preparation for the upcoming holy month, partake in a meaningful breaking of fast with family and friends at Sunway Resort Hotel & Spa from Friday, 21 August to Saturday, 19 September 2009. The Hotel’s Malay cuisine brigade lays out an endless spread of more than 300 traditional favourites taking centrestage at Sun & Surf Cafe and Atrium Cafe every sundown during the blessed month.

At the flagship 5-star Sunway Resort Hotel & Spa’s Sun & Surf Cafe, the Ramadhan Buffet is served from 6.00pm to 10.00pm nightly at RM92++ per adult and RM46++ per child. To make dining during Ramadhan more convenient and rewarding, Sunway Resort Hotel & Spa is extending a 35% discount to patrons of Sun & Surf Cafe and Atrium Cafe from 21 August to 27 August and 16 to 19 September 2009.

Observe the tradition of “berbuka puasa” with Buah Kurma, before quenching your thirst with sweet beverages such as Air Tebu, Air Longan, Air Sirap Selasih, Air Bandung and Air Kacang Soya Jagung. An assortment of much-loved sweetmeats including Kuih-Muih, Tapai, Lepat, Pulut, Apam, Dodol, Putu Beras, Buah Melaka, Tako Siam and more makes for a delicious start thereafter.

To prepare the palate for a bountiful meal ahead, choose from a selection of heart-warming soups, salad and appetisers. Relish bowls of piping hot Sup Ekor Lembu, Sup Tulang Rawan Berempah, Sup Cendawan, Tom Yam Udang and a scrumptious variety of Ulam, Rojak, Acar, Kerabu, Paru Goreng, Urap Ikan, Begedil Daging, Gado-Gado, Ikan Bilis dengan Petai, Sambal Telur Puyuh, Sambal Tempe dengang Tauhu Goreng, Ikan Masin Goreng and Pedal Ayam Bercili, appearing within the widespread buffet.

At the Ramadhan corner, classic favourites are Lemang, Ketupat Daun Palas, Ketupat Nasi, Pulut Kuning, Serunding, Jelatah, Acar Rampai, Kuah Kacang, Bubur Lemak Berlauk and a variety of Gulai dishes that provide the perfect accompaniment to the assembly of Rice choices. Adding a flavourful presence to the line-up of main courses are the quintessential Bubur Lambuk, Ayam Masak Pedas, Ikan Keli Masak Tempoyak, Udang Putih Masam Manis, Kupang Masak Lada Hitam, Briyani Kambing, Kambing Bagar Jawa, Lontong Goreng dengan Hati Ayam, Udang Galah Percik, Ketam Goreng Berempah, Kambing Kuzi, Burung Puyuh dengan Air Assam, Kari Ayam Kapitan and Siput Sedut Masak Lemak Chili Padi amongst others.

Or else, sample a range of ocean fresh seafood, comprising of Tiger Prawn, Mussels, Oyster and Clams in various preparation styles. Head to the carving station where tempting grills of Chicken, Lamb, Beef and Quail await, alongside an array of Vegetable and Fish dishes to ensure a satisfying meal.

A colorful palette of traditional delicacies are embodided by Ayam Goreng Berempah, Burung Puyuh Goreng Pandan, Rendang Daging dengan Pulut Kukus, Nasi Kerabu, Anika Lautan Panggang, Pulut Panggang, Nyonya Mee Curry, Laksa Utara, Nasi Ulam, Laksa Johor, Bihun Sup Utara, Murtabak and others.

Round off the fulfilling feast with servings of steaming hot Bubur and Pengat, featuring Sira Labu, Bubur Kacang Merah, Som-Som, Bubur Gandum, Sira Ubi Kayu, Bubur Pulut Hitam and Bubur Cha Cha amongst others. This can then be washed down with a nice cup of Teh Tarik.

To host your own “Berbuka Puasa” gatherings in private comfort, Sunway Resort Hotel & Spa lays out a special Ramadhan menu at its Avanti Italian-American Ristorante. Served for groups of 70 persons or more at RM102++ per adult, dine as you watch the sunset and take ambience of Avanti’s homely setting, while savouring all-time Ramadhan favourites.

For the convenience of all Muslim guests, Sunway Hotel & Spa and Pyramid Tower Hotel offer separate male and female prayer rooms.

Sun & Surf Cafe

Sunway Resort Hotel & Spa

Persiaran Lagoon,

Bandar Sunway,

46150 Petaling Jaya

Tel:+60 3 7492 8000 extension (Sun & Surf Cafe:3169, Atrium Cafe:6305, Avanti:3176)

Fax: +60 3 7492 8001

Halal

Website: www.sunwayhotels.com

The Feedmelah.com team was invited for a Media Preview at the Pyramid Tower Hotel a few days ago. The preview in question was for a 10 day special menu by guest chef Chef Wuttichai of The Sukhothai Bangkok’s esteemed Celadon restaurant.

“Celadon at The Sukhothai Bangkok is one of the city’s most celebrated restaurants serving pure Thai cuisine. It was named the “Best Restaurant in Bangkok” by Travel and Leisure magazine as well as “The Best Restaurant in Bangkok 2006″ by Conde Nast Traveler 2006.”

As I was the only one that was free, the task was handed to me to head over and eat. I was only more than happy to do so.

The 10 day feast takes place from 1 to 10 April 2009 at the Atrium Café for their daily buffet lunch and dinner and boasts ‘authentic Thai specialities’.

For myself, the invited media and fellow food bloggers (such as Sid of Big Boys Oven) we were treated to a taster menu from the buffet, as well as a chance to talk to Chef Wuttichai himself.

After arriving at the restaurant, we were shown to our table and asked to ‘sign in’, most of the other guests wrote ‘journalist’ or ‘photographer’, so without really thinking I wrote ‘owner’…

Before too long, the Sunway Hotel Resort and Spa staff brought Chef Wuttichai over to introduce himself to us and answer any questions we had. I later found out that he’s actually really young, only 25 years old, but has already been working at the Celadon for 5 years.

He was a friendly guy, willing to answer our questions, even though he was not completely comfortable speaking to us in English.

Once the questions were done, he brought us over to the buffet area, where our taster menu was laid out in large claypots. He explained each dish to us, the ingredients contained inside and which of them were spicy.

He also took the time to demonstrate to us how he prepares a traditional ‘Phad Thai’. Although his version was with glass noodles rather than the flat, thicker rice noodles.

Flavour wise, it tasted pretty much the same as the last time I had this dish in Phuket, with the slightly sweet-sour taste of the sauce mixing well with the vegetables and crunchy peanut bits. But as a personal preference, I preferred the texture of the flat noodles version (maybe cause it reminds me of kuey teow?).

After cooking the dish, he then had to pose for photos as we mobbed him like paparazzi.

The dishes that we tried were as follows:

“LAAB GAI”

Spicy Chicken Salad with Crushed Roasted Rice and Fresh Mint Leaves.

The dish was made in a way to give it a very savoury and sour taste. The savoury flavour mostly on the chicken bits, with the sour hit coming from the sauce and the vegetables. I particularly liked the savouriness of this as a starter.

“PLAA NUEA YANG”

Salad of Spicy Grilled Beef with Eggplant and Fresh Mint Leaves.

The chef warned us that some of the dishes were ‘spicy’ Thai style. Eat this and you know what he means. Now it’s not that I can’t eat spicy foods, I thought I had a pretty good tolerance of chillies and such. But this was pretty strong, making me cough every now and again. Tasty, but extremely spicy.

“YAM SOM-O GOONG SOD”

Pomelo Salad with Fresh Water Chestnuts and Prawns.

The texture of the soft, sweet pomello bits went well with the prawns.

“TOM KHAA GAI”

Soup of Chicken in Coconut Milk with Galangal, Kaffir Lime Leaves and Small Dried Chillies.

When I think of Thai food, I always think of Tom Yum. But as a change and perhaps a bit more traditional, the chef prepared Tom Khaa Gai instead. It’s made of coconut milk, so I thought it’d come out with the santan taste that we find in curry, but it didn’t. In fact, it tasted a little like Tom Yum, but more delicate and creamy and not so spicy.

“GAENG KIEWWARN GAI”

Green Curry with Chicken.

The green curry wasn’t as spicy as other green curries I’ve tried before. It had the familiar taste of green curry, but with a stew like consistancy rather than the more liquid curries I’m accustomed to. Very easy to just eat this with white rice alone…

“KHAO PHAD MAAN GOONG”

Fried Rice with Prawn Fat and Prawns.

“PHAD KAPRAO NUEA LAE KAI JIEW”

Fried Beef with Chilli and Basil Leaves served with Thai Omelette.

This dish was another one of the spicy dishes the chef warned us about. I don’t know how he managed to get so much spice on such small pieces of meat but it really had a kick. More so than the beef salad above.

But having said that, it had a nice seasoning on the beef, making you want to eat more, even though it got progressively harder and harder to do so.

The green bits in the picture are NOT sliced up long beans.

“TOFU PHAD CHAA PRIK GAENG DAENG”

Fried Tofu in Red Curry Sauce.

A mild spicy sauce covered the tofu, which was cooked to the texture of soft cooked potatoes rather than normal tofu.

“PLA PHAD NAAM PRIK PHAO”

Sautéed Fish with Sweet Chilli Paste.

“TAB TIM KROB”

Water Chestnuts in Clear Dumplings with Jackfruit in Coconut Syrup.

The dessert was extremely nice, one of my favourite dishes of the lunch. You can’t really see the pieces of water chestnut and Jackfruit in the picture because it’s under the whipped up coconut syrup.

The coconut syrup seemed to have been whisked very vigorously before being added into the dish, making it froth up with lots of air bubbles inside. This gave it a really delicate texture, with the sweetness of the coconut syrup being noticeable, but lasting just a second before disappearing.

The water chestnut had a good crunch, with the Jackfruit adding a little bit more sweetness to the dish. This was definitely something I’d never tried before in KL.

If you like your Thai food authentic, unaltered for the Malaysian palette and you can handle the occasional spicy dish, you should give the buffet a try. It’s available daily for their buffet lunch and dinner from 12.00noon to 2.30pm, and 6.00pm to 10.00pm. Buffet lunch is priced at RM45++ per adult and buffet dinner at RM65++ per adult respectively. Children dine at 50% off at the Restaurant.

The regular buffet menu items will also be available for those who have been there before.

Advanced reservations are highly encouraged.

Atrium Café

Lobby Level, Pyramid Tower Hotel,

Persiaran Lagoon, Bandar Sunway,

PJ (adjacent to Sunway Resort Hotel & Spa)

Cuisine: Buffet, Authentic Thai food (1 – 10 April 2009 only)

Halal

Telephone: +60 3 7492 8000 Extn. 6305.