Saturday, 29 September 2012

Tai Zi Heen, New Dim Sum Menu, Prince Hotel and Residences, Kuala Lumpur, Malaysia


Tai Zi Heen, Prince Hotel, Kuala Lumpur, best dim sum
Hong Kong Roasted Duck
Tai Zi Heen, Prince Hotel, Kuala Lumpur, best dim sum
Yang Zhou Fried Rice
Tai Zi Heen, Prince Hotel, Kuala Lumpur, best dim sum
Steamed Dim Sum
Tai Zi Heen, Prince Hotel, Kuala Lumpur, best dim sum
Crispy Kataifi Wrapped Prawn Rolls, with Mango and a Wasabi Mayonnaise
Tai Zi Heen, Prince Hotel, Kuala Lumpur, best dim sum
Deep Fried Salmon Stuffed Yam Puffs with Buffalo Mozzarella
Tai Zi Heen, Prince Hotel, Kuala Lumpur, Dim Sum, Chinese, fusion
Unagi Spring Roll Sticks with Parmesan Cheese
Tai Zi Heen, Prince Hotel, Kuala Lumpur, best dim sum
Pan Fried Crispy Pancakes filled with prawns and chives
Tai Zi Heen, Prince Hotel, Kuala Lumpur, best dim sum
Beancurd Skin Treasure Purse with Chicken and Prawns
Tai Zi Heen, Prince Hotel, Kuala Lumpur, best dim sum
Mooncakes are also available this festive season. Both traditional and innovative varieties are a plenty. The texture of the classic Lotus Paste was seamlessly smooth and not too sweet, while the Macadamia, Oat and Dried Apricot (above) seemed almost like a healthy chewy biscuit - my personal favourite.
New Dim Sum Menu at Tai Zi Heen, Prince Hotel and Residences Kuala Lumpur
Tai Zi Heen, Prince Hotel, Kuala Lumpur, best dim sum
Tea

Traditional Chinese harp music twanged in the background and large circular designs (good feng shui?) dominated the décor. Tai Zi Heen at the Prince Hotel and Residences Kuala Lumpur has a new dim sum menu, and we were there to try it out.  

Featuring traditional Hong Kong Dim Sum, Tai Zi Heen’s signature Dim Sum and, the popular Dim Sum Odyssey (exciting fusion varieties) there is no shortage of choices. The menu is divided into; Steamed; Pan-Fried; Deep-Fried; Baked; Rice Rolls; Congee; Rice; Noodles; Vegetables; and Desserts. We were fortunate enough to squeeze in a few items from most sections.

Tai Zi Heen, Prince Hotel, Kuala Lumpur, best dim sum
Double Boiled Watercress Soup
The Soup of the Day was a double boiled Watercress Soup. At first glance you’d never guess what bountiful delights awaited in the depths of this brew. Green leafy vegetables float to the top hiding meaty chunks of chicken, mushrooms, Chinese almonds and red dates. This traditional broth was a delicious start, packed with fresh ingredients, and set the tone for what was to come.

Another traditional crowd pleaser was next - Hong Kong Roasted Duck. The most important point, distinguishing an excellent duck from an average one, is the contrast between a super crispy skin and juicy meat. According to the chef, vinegar and maltose are the secret to a perfect crackling.

Tai Zi Heen, Prince Hotel, Kuala Lumpur, best dim sum
Rice Rolls
From the Wok came Yang Zhou fried rice and, from the Rice Rolls section soft wraps filled with shrimp and yellow chives and sided with bunches of bok choy. Both, well prepared, fresh, and quickly finished.

A whole host of little parcels then bombarded our table all at once. From the Steamed Dim Sum division an array of the classics arrived steaming in bamboo pots: Beancurd Skin Treasure Purse with Chicken and Prawns; Crystal Dumplings Filled with Dried Sole Har Kaw (a signature must order); Chicken and Shrimp Dumplings filled with mushrooms; Jade Dumplings with Scallops and Prawns (two critters from the sea that can’t be outdone when this fresh); and Purple Spinach Dumplings Topped with Mexican Clams giving a rather natural taste with the appearance of sliced mushrooms on top.

While my favourites are usually the lighter steamed specimens, hubby predictably falls for the unhealthier deep fried morsels every time. The Deep Fried Dim Sum, with its many fusion varieties, was well appreciated by our dining companions – locals and foreigners alike. Crispy Kataifi Wrapped Prawn Rolls, with mango and a wasabi mayonnaise, were covered in a tangle of brittle batter and approved of by all. All three plates: Deep Fried Salmon Stuffed Yam Puffs with Buffalo Mozzarella; Unagi Spring Roll Sticks with Parmesan Cheese; and Pan Fried Crispy Pancakes filled with prawns and chives; received high acclaim and a unanimous vote of 'repeat order' worthiness.

Tai Zi Heen, Prince Hotel, Kuala Lumpur, best dim sum
Mango Pudding
Mango Pudding formed into the shape of a volcano and bathed with a fresh passionfruit sauce and side of berries finished the meal on a sweet, but not overly saccharine ending.

All you can eat dim sum at Tai Zi Heen is available every Saturday, Sunday and Public Holiday from 11:30am – 2:30pm for RM65++ per person. All of the items can also be ordered a la carte for lunch and dinner during the rest of the week.

Reason to visit:  All you can eat dim sum – especially some of the deep fried fusion varieties

Tai Zi Heen
Prince Hotel and Residences
Jalan Conlay
50450 Kuala Lumpur
Malaysia
+6 03 2170 8888

Friday, 28 September 2012

Pressroom Bistro, Pavilion, Kuala Lumpur, Malaysia


Pressroom Bistro, Pavilion, French, where to eat in KL, best restaurant
Mixed Platter of Cheese, Cold Cuts and Pate with a basket of Poilane RM65
Pressroom Bistro, Pavilion, French, best restaurant, where to eat in KL
Part of the Mixed Platter - Duck Rillettes
Pressroom Bistro, Pavilion, where to eat in Kuala Lumpur, best restaurant, French
Lasagne of Mushroom Duxelle RM35
Pressroom Bistro, Pavilion, French, best restaurant, casual, wine
Red Tuna from the Josper Oven RM44
Pressroom Bistro, Kuala Lumpur, Pavilion, French, steak, Josper Oven
Tenderloin from the Josper Oven (200g) RM88
Roasted Vegetables RM12
Pressroom Bistro, Pavilion, Kuala Lumpur, French, dessert
Classic Tarte Tatin with fresh cream RM18
Profiteroles with Vanilla Ice Cream and Chocolate Sauce RM18


Pressroom Bistro, Pavilion, Kuala Lumpur, Malaysia

Paul Jaboulet Crozes-Hermitage
Le Jalets North Rhone 2010
Bottle RM175
Location, location, location! Only opened for three weeks, Pressroom Bistro at Pavilion is already pumping with a diverse clientele. Office workers, shoppers, gym goers, tourists, locals and expats can all be found in the inviting open space. Featuring prominent use of timber, polished cement floors and giant chalkboards, you can walk in with your board shorts, office wear or party dress and still feel comfortable

Apple and Vanilla
Puree RM12
The Pressroom Bistro is a toned down version of its popular Bangsar brother, The Pressroom at Bangsar Shopping Centre. With a more relaxed feel comes robust earthy food. Aside a varied array of sandwiches, soups and salads, the real focus here is the Josper Oven and French Poilane.

Good enough all on its own, or as a lead up to something from the grill, the toasted Poilane is a highlight from the Pressroom Bistro menu. This French artisan sourdough is made from stone-ground flour and baked in a wood fired oven. Imported directly from France, slices of the two kilogram country loaf are flawless dipped in oil or as a base for cold cuts, cheese and pate.

We tried the Mixed Platter of Cheese, Cold Cuts and Pate. For this order, two cheeses, two cold cuts and one pate can be chosen from the refrigerated display. Roquefort, Camembert, Beef Cecina, Turkey Chorizo and Duck Rillettes were all to our liking. Unlike so many places throughout the city where these delicacies are not stored properly and hence pick up the taste of the fridge, all specimens sampled were at the perfect temperature fetching maximum flavour. Macadamia shavings, tomato jam, slivers of dried fruits and nuts and a tomato thyme and garlic olive oil brought out the unique qualities of each item. Adding RM30 to the platter will furnish you with two glasses of house red or white wine setting yourself up for a wonderful afternoon intermission. 

Pressroom Bistro, Pavilion, steak, seafood
Josper Oven
The Josper Oven is a traditional, European closed barbecue. It uses only the highest quality wood for charcoal and has precision temperature control offering an authentic barbeque taste indoors. Elect fish, meat or poultry to fire up with your choice of sauce and side dish. We tried the succulent 200g Tenderloin with two sauces - a fabulously rich Marchand de Vin (red wine) and a fresh Porcini Mushroom blend. Worth every cent, it was a race to get to the last bite. Our Red Tuna came served with herbed oil and was gently browned on the outside and pink within. Roasted Vegetables, Apple Vanilla Puree and Ratatouille were praise deserving side orders. The indoor charcoal barbecue produces an authentic taste that could otherwise only be achieved using natural wood and the great outdoors. For whispers of smoke and the perfect crust, don’t leave Pressroom Bistro without ordering at least one dish from the grill.

Pressroom Bistro, Pavilion, Kuala Lumpur, dessert wine
Vignerons de Caractere,
Muscat de Beaumes de Venise,
France NV RM30 per glass
From the limited al carte menu, the Lasagne of Mushroom Duxelle with white truffle oil had us swooning. Fresh mushrooms layered with sheets of pasta and doused with a sensuously creamy sauce brought thoughts of angels caressing our tongues. 

With a cheese platter and fish on our table, and wanting refreshment to end a particularly hot day, we chose the 2010 Paul Jaboulet Crozes-Hermitage Le Jalets North Rhone to go with our meal.  The drinks menu includes a French biased extensive wine list featuring no less than 10 organic wines. House wines start from RM22 and an impressive near 20 different varieties are available by the glass. The usual spirits and bottled beers are a staple and the recently introduced Little Creatures brand from a boutique brewery in Australia and Somersby Red Apple Cider bring added interest. A full range of Illy coffee, designer tea from Ronnefeldt and mixed drinks complete the line up. Happy Hours are from 4 – 8pm brandishing net prices for house pouring wine and beers on tap.

Pressroom Bistro, Pavilion, dessert, Kuala Lumpur
Carrot Cake with
Cream Cheese RM18
Having an enthusiastic sweet tooth, it’s almost impossible for me to end a night out without a treat. The two desserts we scraped clean from our plates were the Classic Tarte Tatin with fresh cream and, the moist round individual serving of Carrot Cake with Cream Cheese. Paired with a French dessert wine, Vignerons de Caractere, Muscat de Beaumes de Venise only made the ending better. Impressed to hear that desserts are all made in house, Pressroom Bistro could easily make a lovely afternoon tea spot, just as easily it could an after cinema treat hangout too.

Pressroom Bistro, Pavilion, digestivo, wine, booze, KL
Luxardo Maraschino RM22
Luxardo Limoncello RM22
Poire Williams RM30  
Not wanting to end such a splendid evening we dragged it out a little longer by tasting three digestives.  The Luxardo Maraschino and Luxardo Limoncello are sweet cherry and lemon flavoured liqueurs respectively. The Poire Williams Eau de Vie or water of life is for more seasoned palates. Viscous, it clings to the glass and provides a good balance between sweet and tart with distinctive, rose, pear and sour plum notes gently surfacing.

Impressed with our dinner experience we are keen to return to discover what they have on offer for breakfast and lunch.

Reason to visit:  Tenderloin from the Josper oven with Marchand de Vin sauce, Lasagne of Mushroom Duxelle with white truffle oil, excellent selection of wines including at least 10 organic options, Mixed Platter with Toasted Poilane, Classic Tarte Tatin and Carrot Cake with Cream Cheese

The Press Room Bistro @ Pavilion KL
Lot C3.10.02 Level 3, Connection, Pavilion Kuala Lumpur
168 Jalan Bukit Bintang, 55100 Kuala Lumpur
Malaysia
Tel no.: 03 2148 3889
Fax no.: 03 2143 5889

Opening Hours:
Monday - Sunday & Public Holidays: 9.00am - 2.00am

Thursday, 27 September 2012

Grill 582, Best Western Premier, Dua Sentral, Kuala Lumpur, Malaysia

Grill 582, Best Western Premier, Dua Sentral, fine dining, steak, seafood, private room
Grill 582, Best Western Premier
Grill 582, Best Western Premier, Dua Sentral, fine dining, steak, seafood, private room
Amuse Bouche - Pan Seared Sea Bass with Lemon Butter Sauce

Grill 582, Best Western Premier, Dua Sentral, fine dining, steak, seafood, private room
 Home Baked Garlic and Rosemary, and Ciabatta Bread Rolls
Grill 582, Best Western Premier, Dua Sentral, fine dining, steak, seafood, private room
Lobster Bisque with Saffron Mayonnaise RM30
Grill 582, Best Western Premier, Dua Sentral, fine dining, steak, seafood, private room
Beetroot and Goat Cheese Salad RM30
Grill 582, Best Western Premier, Dua Sentral, fine dining, steak, seafood, private room
Grilled Ocean Trout with Fennel and Onion Salad RM55
Grill 582, Best Western Premier, Dua Sentral, fine dining, steak, seafood, private room
Mesclun Mix and Picon Blue Cheese RM12
Grill 582, Best Western Premier, Dua Sentral, fine dining, steak, seafood, private room
Creamed Potato RM12
Grill 582, Best Western Premier, Dua Sentral, fine dining, steak, seafood, private room
Carrots in an Orange Emulsion RM12
Grill 582, Best Western Premier, Dua Sentral, fine dining, steak, seafood, private room
Choose your own steak knife
Grill 582, Best Western Premier, Dua Sentral, fine dining, steak, seafood, private room
Grilled Wagyu Beef Tenderloin with Strawberry and Mint Salsa RM156
Grill 582, Best Western Premier, Dua Sentral, fine dining, steak, seafood, private room
New York Cheesecake, Apple Pie with Vanilla Sauce and Crème Brulee
Grill 582, Best Western Premier, Dua Sentral, fine dining, steak, seafood, private room
Grill 582
Grill 582, Best Western Premier, Dua Sentral, Kuala Lumpur

Grill 582, Best Western Premier’s fine dining restaurant is an unforgettable experience. Serving the finest cuts of meat and seafood and making everything from scratch, the newly opened establishment is sure to quickly establish itself as one of the most desirable places to eat in the city.

Grill 582, Best Western Premier, Dua Sentral, fine dining, steak, seafood, private room
Private Room of Grill 582
Chef Jaffrey, of mixed Malaysian and European parentage, has traveled the world and brought back with him a host of culinary experiences influencing the creation of the fine dining menu at Grill 582. His insistence on using only chilled not frozen, unprocessed and natural ingredients has everything to do with the quality output of the kitchen. Claiming that high-grade produce is the key, Chef Jaffrey takes great care in ensuring only the best of the best enters and leaves his kitchen.

A dimly lit elegant dining room with a view to the kitchen fanfare is an attractive place to dine. If you get the chance though, don’t miss the opportunity to be entertained in the private room. A grand wood based, glass topped table stretching the length of the room seats up to 10 persons and is the perfect spot for an exquisite dinner. Cautioned off with silver sliding doors, lined wine bottle dotted shelving and lit with a chic chandelier, this stylish space is the epitome of splendor.

Grill 582, Best Western Premier, Dua Sentral, fine dining, steak, seafood, private room
2011 Chilean Vina Ochagavia Medialuna
 Semillon Sauvignon Blanc RM120
I firmly believe that the bread served in a restaurant is a reliable predictor of the chef’s attention to detail and quality of food to come. When the aroma of a basket of house baked garlic and rosemary, and ciabatta bread rolls was detected by our noses before our eyes and then the unveiling revealed whole cloves of garlic and sprigs of fresh herbs baked into petite rolls of carbohydrate, we knew the following meal would be superb.

Ordering a variety of meat and seafood we were not disappointed. Starting with the Lobster Bisque with Saffron Mayonnaise featuring easily identified pieces of lobster and topped with an oval of butter this could be our new favourite soup. The Beetroot and Goat Cheese Salad with toasted walnuts, honey vinaigrette fresh flowers and rock salt was a stimulating beginning. A mix of salty (goat cheese and rock salt), sweet (honey) and bitter (lollo rosso) adds complexity to a seemingly uncomplicated dish. If you don’t usually add salt to your food, you might consider asking for the salt on the side. My healthy taste buds found it unnecessary next to the goat cheese. A simple pairing of a 2011 Chilean Vina Ochagavia Medialuna Semillon Sauvignon Blanc carried me through from appetizer to main.

Grill 582, Best Western Premier, Dua Sentral, fine dining, steak, seafood, private roomSticking with lighter dishes I continued with delicious Grilled Ocean Trout with fennel and onion salad for my main. Hubby moved on with the highly recommended Grilled Wagyu Beef Tenderloin with strawberry and mint salsa. The juicy round of beef was so tender it could have been sliced with a butter knife. Paired with a 2008 French Colombo Crozes Hermitages Le Fees Brunes, encouraged slow degustation and appreciation of every drop.

Side Dishes were more than mere afterthoughts. Creamed Potato, Carrots in an Orange Emulsion and a Mesclun Mix topped with Picon Blue Cheese were full flavoured plates on their own. The triumphant end to our meal was a dessert platter of bite size pieces of New York Cheesecake, Apple Pie with Vanilla Sauce and Crème Brulee.
Grill 582, Best Western Premier, Dua Sentral, fine dining, steak, seafood, private room
2008 French Colombo Crozes
Hermitages Le Fees Brunes RM230

Pleasantly satiated, we vowed a return visit.

Reason to visit: the private room! - an exquisite location for a dinner party, Lobster Bisque, Grilled Wagyu Beef Tenderloin, Carrots in an Orange Emulsion, New York Cheesecake

Grill 582
2nd Floor
Best Western Premier
8 Jalan Tun Sambanthan
50470 Kuala Lumpur
Malaysia
+6 03 2272 8888

Wednesday, 26 September 2012

Punch Lounge and Bar, Best Western Premier, Dua Sentral, Kuala Lumpur, Malaysia

Punch Bar and Lounge, Best Western Premier, Dua Sentral, Kuala Lumpur, booze, liquor, cocktails
Punch Lounge and Bar
Punch Bar and Lounge, Best Western Premier, Dua Sentral, Kuala Lumpur, booze, liquor, cocktails
Greatest Cosmopolitan and Fire Me Up
Punch Bar and Lounge, Best Western Premier, Dua Sentral, Kuala Lumpur, booze, liquor, cocktails
Lychee Martini
Punch Bar and Lounge, Best Western Premier, Dua Sentral, Kuala Lumpur, booze, liquor, cocktails
Mojito
Punch Bar and Lounge, Best Western Premier, Dua Sentral, Kuala Lumpur, booze, liquor, cocktails
Funky Colourful Lounges
Punch Bar and Lounge, Best Western Premier, Dua Sentral, Kuala Lumpur

Punch Bar and Lounge, Best Western Premier, Dua Sentral, Kuala Lumpur, booze, liquor, cocktails
Lychee Martini and Chi Chi Cocktails
Modish, intimate and fun – the funky ambience of Punch Bar and Lounge unleashes flashbacks of the 70’s with its multi-coloured chairs in curious shapes, low lighting, mirrored tables and stylized lamps, just only with a cooler more contemporary flare. Modern chill out music with a steady techno beat strokes the air relaxing the environment while maintaining an energetic undertone.

Snacks and high tea are served at Punch Bar and Lounge, but we came, unashamedly, for the booze. Hearing of mixologist Seky’s creative concoctions we were eager to try out some of his inventions, but also keen to test out his preparation of the classics. 

Punch Bar and Lounge, Best Western Premier, Dua Sentral, Kuala Lumpur, booze, liquor, cocktails
Giraffe Chairs
A classic for the region, the Lychee Martini, was as good as any we have tried in the country. Gin, a dash of grenadine and lychee juice is shaken and poured into a glass just as funky as the chairs we were sitting on. With its wonderfully fruity fragrance this cocktail is a perfect match for the tropics.

The Chi Chi is similar to a Piña Colada but with a base of vodka instead of rum. Pineapple juice, vodka, almond and coconut syrups are topped with frothed milk. The dairy carries the coconut and almond flavours while too allowing the sourness of the pineapple to come through. Dare I say it was one of my favourite refreshments (possibly even better than a Piña Colada) with my Latino hubby sitting nearby?

Punch Bar and Lounge, Best Western Premier, Dua Sentral, Kuala Lumpur, booze, liquor, cocktails
Greatest Cosmopolitan
The Greatest Cosmopolitan was indeed pretty great! Vodka, cranberry, a squeeze of lemon and triple sec would make any Sex and the City gal proud. Just as strong, as it is sweet, these sexy numbers will creep up on you quickly so be warned.

Fire Me Up is the quirky signature drink dreamed up by Seky, the hotel’s Mixologist/ Sommelier/ Restaurant and Bar Manager. Chocolate syrup laces a glass bearing a whole chili marinated with sugar syrup drowning in a pond of Amaretto, white rum and chili syrup. On the side find a shot glass of lemon and gin topped up with soda, appropriately named The Fire Extinguisher, as a chaser to cool down after the spicy chili mix.

Cocktails range from RM25 – RM32++ but unfortunately are not included in their Happy Hour specials. Happy Hours from 6 – 8pm daily though do offer one-for-one on beer, house pours and wine. Five white and five red house wines are available at RM28 or RM29 per glass and bottles start at RM120 which are also included in the special drink prices. Around 70 labels of wine include varieties from France, Italy, Spain, Australia and New Zealand. The menu provides a good balance of price ranges, grapes and old and new world wines.

Punch Bar and Lounge, Best Western Premier, Dua Sentral, Kuala Lumpur, booze, liquor, cocktails
Glass Ceiling
Punch Bar and Lounge is open daily from morning to evening and also serves coffee and afternoon tea. Comfortable, cozy and modern, it is an uncomplicated place to chill at anytime of day.

Reason to visit: Chi Chi, Lychee Martini, Greatest Cosmopolitan, funky modern ambience

Punch Bar and Lounge
2nd Floor
Best Western Premier
8 Jalan Tun Sambanthan
50470 Kuala Lumpur
Malaysia
+6 03 2272 8888
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