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Earlier this week I was invited to BEAST for a special dinner hosted by The Big Group as they flew their head chef from Langford, UK to KL.

If you read my previous post, I am sure you'll fall in love with BEAST before setting foot in their restaurant (read my previous post here ).





Before I proceed with what I had, let me just roughly introduce what is Langford Fivehead.

Langford Fivehead is like a boutique hotel in a bungalow form, surrounded by lush greenery, tucked in Somerset, England. 
This 'restaurant with room' is managed by Olly, the head chef and his wife, Rebecca Jackson. Langford Fivehead hosts an elegant drawing room for evening drinks, a beautiful garden for games and picnics, and 6 unique bedrooms where you can relax in total tranquillity.
(More details about Langford at the end of this post)

Some what like a bed and breakfast kind of concept but with a personal chef to cook you dinner/breakfast. 


I've always felt honoured to be their guest as The Big Group never skimp on food (good food/wine I mean). All guests were offered a glass of sparkling champagne prior to our dinner.



To Start, we had Shells from The Sea.

A light, fluffy crab & scallop mousse 
sandwiched between thin layers of handmade pasta,
topped with chive beurre blanc.

Cloudy Bay, Sauvignon Blanc 2014


That's a damn good seafood mousse to white butter sauce ratio.

The Scallop & Crab Meat sandwiching a thin layer pasta
reminds me of a hamburger, in a reverse manner. 
 The flavours itself was divine, light and saporific; 
It taste like ocean, if I were to describe this dish in a metaphoric way; I was rather disappointed when I finished my portion so quickly.




I carefully dissected this heavenly morsel just so I can photograph it and let you guys have a glimpse of ocean. *evil laugh*



To Follow
British Creedy Carver Duck
confit duck leg & Pan roasted breast
accompanied by celeriac puree,
curly kale & asparagus.

These blushing duck were wonderfully cooked, every bite of the morsel was juicy and flavourful .
As you can see, the plate was beautifully constructed with textures, colours, and flavours. I absolutely love the the deep fried cheddar cheese ball. 


Almost forget to mention that extremely crunchy duck skin sitting atop of the confit duck leg was
lip-smacking good too!
Who cares about diet? 
DIET, IS FOR THE WEAK. 


Beastiality
Rolled cannon of sirloin & slow cooked beef cheek,
served with sides of onions, curly kale, pomme dauphine
Leeuwin Estate, Art Series , Shiraz 2011

Not everyone on the long table shared the same main course, my dining partner beside me got the sirloin and she was kind enough to offer me some of them.
It was a pretty big dish with thick, generous chunk of sirloin in addition to the beef cheek.


The beef cheek was marvellous. It literally melt in the mouth; 

both of us made a good effort to finish our mains because I believe that we were psychologically programmed that this meal was from the UK. 



To Finish
Choc' N Salt
Rich dark chocolate fondant served with salted caramel ice cream
Dr.Loosen, Spätlese Ürziger Würzgarten, Riesling 2013



This is Molten Lava Cake at its finest! 

The anticipation of cutting the Chocolate lava cake and merrily enjoy the sight as the volcanic chocolate flows out from the centre is the main point of having this dessert.




While the chocolate lava cake had the right blend of bittersweet goodness, the salty caramel ice cream were definitely the star.

We really had pretty much cleaned the dish in the end. 
 Hehe. An always telling sight, I think.



BEAST is a modern and fashion-forward restaurant and has a relaxing, cosy atmosphere. 

If you are looking for a place to chill/celebrate any special occasion, this will no doubt be the place that I will recommend. 
While service can get a little slow when it’s a full house, the wait staff are attentive and the food more than makes up for the wait, I promise. 






BEAST by The Big Group@The Intermark 

Lot G-01 
Ground Floor,

182, 
Jalan Tun Razak 
50400 Kuala Lumpur.

Opening hour: 
Mon-Fri 12.00pm - 2.30pm; 
Mon-Thu 5.00-11.30pm; 
Fri-Sat 5.00-12.30am. 

Closed on Sundays.
Tel: +603 2163 5732
GPS Coordinates: 3.161620, 101.719670

Pork Free. 


Langford FiveHead
Address:
Lower Swell, Fivehead TA3 6PH,
England
Contact:
 +01460 282020
Email:
rebecca@thelangford.co



Disclaimer:
This is a sponsored post.




Hi guys! What's your all time favourite comfort food?

For me , it has always been Instant noodle, I am not telling this because Maggi sponsored this post but the truth is, because nothing beats a hearty bowl of springy noodle at any time of the day! I normally have it for supper with my brother.

I remember there's one period of time my brother and I were so obsessed with maggi, we had it for almost 3-4times a week(I am not kidding)! 
I would prefer soup based over the dried version because I simply love to drink soup! 

Normally I will be the one to finish the last drop of broth. (Though it's MSG laden, just make sure you drink more water after that lah) .
So here's my step-by-step documentation of cooking a bowl of MAGGI Royale Penang Seafood Curry :


Step 1: Boil eggs. I like eggs. Hence, double it.


When the water starts to boil, dump in the cake of noodle.



Blanch long beans for 5minutes. Drained. Put aside.



2mins later, add prawns. Cook prawns until the flesh turns colour.


There are three packets of seasonings in the package.
One is the sambal balacan, creamer, and msg. 


Here's one vital step that I practice every time I cook maggi, which is to switch OFF the fire THEN only I will add the msg.

There you go! This is my personal trick when cooking instance noodles. As a food science student, we sorta learn here and there on the healthier way to prepare instant noodles.
Yay! You learn something new today! 





Okay, after adding everything, give it quick stir. 
Look how the pale water transformed into an orangey-curry tone.
My mouth will normally waters at this point of time.

But before that.. I have to take a nice 'portraiture' of it first.

Assemble the long beans that I have boiled earlier, sliced hard boiled egg, garnished with apple mint and VOILA ! 

There you have it, a bowl of hearty, yummy bowl of maggi that you can have any time of the day! 



I love the springy noodle and the rich creamy seafood broth of this packet of MAGGI Royale Penang Seafood Curry.
The toasted belacan sambal actually gives an extra zing to it too. 
The only complain that it is not spicy enough for me. I like hot hot hot! 


*ssssssssslurp*
As I am enjoying my bow of noodle, my mom yells from the living room:
''Mei~ What are you eating? It smells so good........''


*Ah..I knew it! she's coming to steal my noodle, again* 


Salivating? Go and grab one today and create your #Royaleoftheday!

Visit #MAGGIRoyale’s website for more inspiration!


Estadia by Hatten is an innovative home-style Peranakan luxury hotel offering 196 rooms, well suited for the intrepid traveller, families on holiday or for business stopovers. 

Inspired by the delicate artistry of the local Peranakan lifestyle, guests will enjoy a fresh new perspective of Malacca’s rich cultural heritage. With the interior featuring deconstructed patterns and distinct influences of the Baba Nyonya culture, each element is translated into modern and functional design concepts.

Located just footsteps away from Malacca’s UNESCO World Heritage site, Estadia by Hatten combines a unique Peranakan ambience, quality service and features, comfort and convenient access presenting the ideal stay-cation for all.







I was in Malacca over the weekend to catch this 1st in Malaysia 360 Live Nyonya Memoirs performace. I was a bit skeptical about the show at first because I am not a person who loves to sit down for long hours for a show. But I was wrong after experiencing this particular one. 

Here's some photos I took during the show. 




This show is about a fateful tale of a young couple unfolds as a wealthy Nyonya, Bao Zhu, accepts the proposal from the love of her life, Zhang Min – a poor, common Baba. Their engagement soon turns bitter when Bao Zhu’s powerful and prominent family forbids the union. Divided by their social differences and driven to the deepest depths of heartache, can the true love between Bao Zhu and Zhang Min rise above to conquer all?
This, you have to come and unfold the ending yourself.








All in all, the show was grandiose. From the actors to the props, dialogues and expressions , the entire show just boils down to marvellous. I was so fascinated by the entire Peranakan culture. The beautiful Baba & Nyonya handsewed costumes and all the custome-made jewelries that they were wearing. 


A show that you must not miss if you are in town. 
Here's a shot of all the talented actors in their respective Peranakan costume. 
I love how the prop masters pays their attention to details from top to bottom.

After the show, we proceed to Makan Nyonya to have our dinner.

Makan Nyonya Restaurant takes you on a colourful culinary journey featuring an endless array of Peranakan a-la-carte dishes, lunch & dinner set meals and a series of palate-pleasing flavours in a breakfast buffet spread serving daily from 6.30am to 11.00pm.



Baba's Lounge is adjacent to the Makan Nyonya restaurant, serving tasteful and refreshing beverages within a cosy and contemporary atmosphere on Sunday to Thursday, from 12.00 p.m. to 12.00 a.m. and Friday to Saturday, Eve of Public Holidays, from 12.00 p.m. to 1.00 a.m.




Nyonya Memoirs(Show)
Screening time: Every Friday, Saturday & Sunday, 4.00 p.m. & 8.00p.m.

Venue: Level 3, Dataran Pahlawan Melaka Megamall
For Room Reservation, please call +606 - 227 9600.


Hotel Stay:

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