Upperhouse Kitchen & Dessert Bar @ Bangsar

Nestled in the heart of Bangsar Baru, Upperhouse Kitchen & Dessert Bar has been a popular dessert spot since it's opening early this year. The Australian inspired dessert bar and kitchen helmed by Hester Ling and Gerard Ng, who are both professional pastry chefs aims to introduce contemporary western cuisine and plated desserts to stimulate one's taste buds. Not only delicious, each plate of the desserts were exquisitely crafted and lavishly plated with plenty of attention to detail. Hester and Gerard were classmates at Le Cordon Bleu Sydney and have spent quite some time abroad(mainly Australia) thus this inspired them to start Upperhouse, and introduce Australian cuisine and notably plated desserts minus the hefty price tag to Malaysian. Besides desserts, Upperhouse also offers an array of appetisers, all-day breakfast, main courses, beverages and all things chocolate. 

Best of Chinese & Thai Fusion Cuisine @ Oriental Thai, Pullman Bangsar

Oriental Thai is one of the newly opened restaurant at Pullman Bangsar. Take your tastebud on a gastronomic adventure with Asian cuisine as Oriental Thai brings you the best of both worlds by serving Chinese with a touch of Thai cuisine. Enjoy your dim sum, Hong Kong style and Thai dishes with a twist only made possible at Oriental Thai. Here are some of the recommended dishes I personally think you should try.

Steamed Chicken Dumpling with Ebiko

I love the generous Ebiko which add on unique texture to the flavourful dumpling. Just as pleasing on the tongue.

Squid Ink Dumpling with Scallop
Plump and meaty scallop wrapped in squid ink dumpling is truly delectable.

Crystal Prawn Dumpling

Superb prawn with thin layer of crystal dumpling. 

Soup of the day
Nutritious, black chicken double-boiled with wild mushroom and herbs. The soup is delicious and I simply adore the soup natural sweetness. But if you are into more boldly flavored soup, you might find this somewhat lack of taste, like some of my friends commented. 

Caramelised Crispy Dry Baits

The baits fried crispy with deep caramelised flavour is truly addictive. Made a good savoury snack too.

Jasmine Beef Shank

The aromatic beef shank is moist and tender with impressive presentation too.

Chicken Chef Crisp

Fried crispy 'kampung'(village) chicken topped with lots of chilli flakes, pepper and special seasonings. So tender that even chicken breast taste so marvellous. Must try!

Stir Fried Tiger Grouper Fish Fillet with Celery
Fish fillet is generously spiced, stir-fried with celery give it a subtle taste yet not overpowering.

Luffa Melon Beancurd

Ohh... Incredible silky smooth beancurd. The gravy will pair great with plain rice.  

Wa Tan Hor

Noodle lovers must try. Soft flat noodles in a delicious rich broth with intensely aromatic 'wok hei'.

Last but not least, our meal is ends with a sweet treat of the beautiful plated Lemongrass Jelly.

Brightly lit with natural lightning, the restaurant also has rooms for private dining. 

Oriental Thai is a great place for delectable dining or a little celebration with family, friend or business associates. Total damage for our meal was RM903.40 including refillable Chinese tea for 6 persons. Price slightly on the high side but it's totally worth every penny.

Oriental Thai
Pullman Bangsar Kuala Lumpur
Level 1
No 1, Jalan Pantai Jaya,
Tower 3,
59200 Kuala Lumpur.
Tel : 03-2298 1888

Business hours :
Lunch 12.00pm - 2.30pm
Dinner 6.00pm - 10.30pm

Website : www.pullmankualalumpur.cm

MAMEE Dydo Game Changing Beverage Innovation with MAMEE DyDo Cool Tea

MAMEE Double-Decker (M) Sdn Bhd has joint ventured with DyDo Drinco Inc. (one of Japan's leading non-alcoholic beverage manufacturer to transform the beverage business landscape. The collaboration between MAMEE and DyDo, marks another milestone for the beverage business of MAMEE. Both the companies share similar aim of being in the forefront of the food and beverage manufacturing industry and committed towards delivery quality products consistently at an affordable rate.

MAMEE DyDo's first innovation, MAMEE DyDo Cool Tea was officially launched at Ruyi & Lyn, Bangsar, last week. It is a herbal drink that help keep your body naturally cool from the hot weather and spicy food. MAMEE DyDo Cool Tea, with 8 combination of natural herbal extracts derived from Mesona Chinesis, Liquorice Root, Lotus Leaf, Honeysuckle Flower, Chrysanthemum Flower, Mulberry Leaf, Selfheal and Grosvenor Momordica that are traditionally know to help release body heat.

MAMEE DyDo understands the obsession of Malaysians over hot spicy food and the raise of excess heat in one's body. Herbal tea is well known for its remarkable benefits due to the natural ingredients since ancient days. It is commonly used to speed up circulation and drive heat out of the body. Herbs also help release heat from body by warming the body to allow pores open up and body cools down through perspiration. It also keep body well hydrated. When the body is heavy, it will loses water rapidly so it's very important to replace this water loss in a correct way. With MAMEE DyDo Cool Tea, you no longer need to worried of making your own herbal tea through the complex processes of boiling for hours, sweetening and filtering. By early next year, more new innovative beverages will be introduced as well from MAMEE DyDo.

With the lovely fellow bloggers.

MAMEE DyDo also plans to introduce cutting edge vending machine in an effort to ensure convenience and efficient product availability. By providing greater variety in F&B options in the vending machines, MAMEE DyDo will set itself apart from other vending machine operators.

Facebook : www.facebook.com/mameecooltea

Chocolate Crave with Chef Philippe Kotzky @ Pullman Bangsar

Last weekend, thanks to a friend invitation I'm honoured to meet pastry and chocolate maestro, Chef Philippe Kotzky at LINK All Day Dining, Pullman Bangsar. Chef Philippe was there to launch his chocolate decoration transfer sheets from Deco Tatoo. 

As usual, the cheeky me try playing hands on. Do you know, you will need to have cold fingers to manage the chocolate sheet. Yea... the chocolate sheet will be melted in a matter of second.

Next, we had the privileges to catch Chef Philippe in action demonstrating some of his stunning creations.

Chef Philippe Kotzky graduated from Academy of Nice, France. He came a long way from being an apprentice to a Pastry Chef and ally to a highly respected Executive Pastry Chef. He has worked in the renowned Michelin restaurant with L'amandier de Mougins (France) 2 star Michelin, La Belle Otero (France) 2 star Michelin, Baia Benjamin (Italy) 2 star Michelin, Hotel Casino Lisboa (Macao) 3 star Michelin. And also 3 star New York Time rated restaurants such as Ocean (US) and Louis XVI (US). Later on, Chef Philippe Kotzky provide consultation in bakery and dessert products and proceeded to manufacturing of chocolates under the brand and company PK Chocolat in Shanghai.

Wow..... Just look at the beautiful chocolate decoration.

Close-up Shot

Desserts are more fun with chocolate decoration transfer sheets. Chocolate decoration transfer sheets allow you to add flair to desserts for a more presentable look. With plenty of patterns to choose from, it is made out of coloured cocoa butter on an acetate sheet. 

For more information on Chef Philippe Kotzky's chocolate decoration transfer sheets, please visit 

http://www.deco-tatoo.com

Follow https://www.facebook.com/PullmanKualaLumpurBangsar for activities, events and dining promotion updates of Pullman Kuala Lumpur Bangsar.

*All photos are taken by author using Iphone 6 and Nikon 50mm.

PALAZZO VIVA @ BANGSAR, KUALA LUMPUR

For one-of-a-kind gourmet casual dining experience, you ought to check out Palazzo Viva at the trendy Bangsar in Kuala Lumpur. With its all in one dining options and a wide variety of food and drinks interchanging daily from breakfast to lunch and dinner, Palazzo Viva is truly the place to be if you are looking for unique dining experience. 

Very trendy and relaxing ambiance.

Ohhh my....

So tempting....

Macaron!!! 

At the grand launch on Monday evening, we are greeted with an interesting array of welcome refreshments. A variety of fresh tapas and canapes, such as beef tatare with mango yolk sauce, black olive, spinach salad and potato crisp, hot ricotta with cherry tomato, aubergines, basil and tomato sauce, chicken with mango and cucumber salsa, and eggs carbonara with beef bacon and parmesan sauce. And also Tuna Tataki with carrot puree, crispy rice, curry powder and lime olive oil My Green Garden Soup with peas, brocolli, asparagus, mint, beef bacon and crispy rice Smoked salmon with potato puree, salmon egg roe, pepper, lemon wedge, served on toast Seared Angus beef tenderloin with carrot and roasted Belgian endive. These tapas and canapes are also available during normal operating hours and the choices changes everyday. An assorted range of gourmet confectionary, which were prepared fresh and exclusively for the evening. 

Chef busy at work creating their masterpiece.

Let's savour the finest creations from world renowned Michelin star chefs. 😋

Lip-smacking delicious foods...

Ending the night with sinfully good desserts...

Obligatory pic with the signature drink "The Palazzo Fizz", a Moet and Chandon base cocktail with infusions from fresh fruit and rosemary. 

We are further introduced to Palazzo Viva specialty cocktails & mocktails. 

The Director of Palazzo Viva, Mr Jay Lee graduated from the University of Melbourne, majoring in Mechanical Engineering & Management. He is also the Business Development Director & Head of Design in S.Kian Seng Group of Companies.(SKS) Guess everyone must be wondering, how did a Mechanical Engineer/Business Development Director/Head of Design ended up in attempting to break through the F&B industry. Mr Jay Lee gain insights and experiences throughout the years in F&B related businesses. This inspired him to introduced an unique dining concept to Malaysia's F&B industry. He believe that an excellent dining and entertainment experience does not depend solely on the excellence of the cuisine, but the ambiance as well. 

Proudly introduced his team of experienced culinary chefs: 

Chef Andrea & Luigi. The co-owner master pastry chef, Chef Denis Dianin, had acquired the AMPI(Academia Maestri Pasticceri Italiani) award, which is equivalent to a 3 star Michelin award in the confectionary world. Chef Denis Dianin caters a range of the finest quality desserts with a range of 32 macaron flavours, 24 gourmet mignons and cakes. Best paired with a cup of Palazzo special blend coffee, a medium roast micro lot beans from Costa Rica or enjoy it with The Palazzo Fizz.

It's not often you can get a picture session with the chef. Hehehe.... Thanks for the awesome foods.

      #OOTN

Palazzo Viva will be a new dining experience in Malaysia that is truly unique in its own way. It also serves as the exclusive flagship for one of Europe's top brands in cakes and confectionaries, d&g Patisserie. The selection of the finest quality desserts prepared by Chef Denis Dianin changes from time to time. 

With indoor and outdoor seating, the flexibility in its rotating ambiance and its availability to host up to 180pax renders it as an ideal set up for events and private functions. An exclusive dining area on the first floor will be ready in the near future with private rooms and live kitchen table experience. 

For more information, 

https://www.facebook.com/PalazzoViva

Palazzo Viva 

10-12, Jalan Telawi 2, 

Bangsar, 59100 Kuala Lumpur. 

Tel : 03-2280 0060/0061 

Operating hours : 9am-1am

NOSH Spring Desserts Fiesta @ Bangsar

Nosh famed for desserts, opened its door in 2012 at the popular and happening Bangsar. Serving up a mixture of Fusion and Western offerings, Nosh is the place worth checking out for prize worthy desserts made with passion from the best ingredients and presented with artistic detail.  

This Spring, satisfy your sweet tooth with "Nosh 5 new specialty desserts" available from 27 March to 3 May 2015 only. 

 

1. YELLOW SHOWER (RM16)

The spring winds bring gentle showers of flowers & soft scents of new life.....

Soft buttery turmeric flavored cake with custard cream speckled with plump raisins & walnuts.

Tumeric? I'm expecting it will taste somewhat weird but not at all! With its bright colour and bold tumeric flavour, the custard cream complement very well. 

And it's such a pretty flower too, rite?

2. SAKURA WIND (RM16)

Spring comes calling in a gentle blending of soft cherry blossom....

Mousse with tart morello cherries & fragrant green tea chiffon.

Soft spongy green tea chiffon with layer of generous sourish cherries is totally mind blowing.

 

3. LAVENDER BUZZ (RM16)

The buzzing of spring creeping in........

Rich chocolate fudge cake with Earl Grey mousse lavender creme luscious berries & pink meringue kisses.

Beautifully presented, this soft chocolate fudge cake made of French Chocolate with lavender creme just amazing.

 

4. PANDAN LUXE (RM16)

The scent of Pandan always brings to mind a green green awakening....

Pandan cheese mousse with coconut cream salted gula merah coulis mango jelly & peanut crumble.

Rich in pandan flavour, the cheese mousse is light and smooth, not overwhelming sweet too.

 

5. COCONUT BLITZ (RM14)

Coconut taste notes gently assaults the senses breaking the cold winter with promises of warmer days to come....

Soft salted coconut pana cotta with a caffe filling teamed with spicy berry compote & rice crispy wafers.

Creamy and silky smooth pana cotta with mild fragrant of coconut. The caffe filling blends in well too!

Next, what's better way to balance the sweet note than a good cup of coffee. 

Cappucino (RM10)

Cafe latte (RM12.90)

Truly a sweet experience having desserts with lovely couple bloggers uncle Hong and auntie Lilly. Ok... My bad for being a lamp post. Hahaha....

Such gorgeous masterpiece, it's mandatory for a pic session.

Video at : http://instagram.com/p/1V75PBybYb/

Foods : 8/10

Ambiance : 8/10

Price : 8/10

My verdict : Adores the stunning presentation of desserts presented on a piece of plain tiles. Perfect guilt free indulgence, as desserts here are not overly sweet and made 100% of natural ingredients. Though be prepared to wait, as desserts are made from scratch upon order.

Must try will be Lavender Buzz, Sakura Wind and Pandan Luxe. 

Till then, time for more desserts, after all

"Life is short, eat desserts first"

"There's always room for desserts"

NOSH

7, Jalan Telawi 3, 

Bangsar Baru,

59100 Kuala Lumpur, 

Opening hours: 

Tue - Thu 12pm – 11pm, 

Fri 12pm – 12midnight, 

Sat 10am – 12midnight, 

Sun 10am – 11pm 

https://www.facebook.com/NoshKL