The View in Penang’s Hotel Equatorial is spectacular, both for food and the vista

A SIGHT to behold and flavours to savour — Hotel Equatorial Penang’s The View restaurant is where breathtakingly majestic scenery and delightfully exquisite cuisine come together in beguiling splendour.

Perched 150m above sea level, the French fine dining establishment’s elegant interior frames an expanse of floor to ceiling glass windows that afford panoramic views of the island’s south-eastern regions and coastline beyond.

The undulating fairways, punctuated by dense treetops of an adjacent international golf course is laid out below, the iconic Penang Bridge looms in the distance and pure white clouds drift by against bluish skies, seemingly within reach.

Come sunset, the majestic piece of scenic art is transformed into an enthralling play of glittering lights that brighten up the night sky, the ideal backdrop for a romantic evening.

The cuisine is no less spectacular, with an appealing symphony of Provencal and Mediterranean flavours that have earned it a place in the prestigious Miele Guide for Asia’s finest restaurants in its 2009/2010 issue.

Only 400 restaurants in Asia have been listed in the current edition, all having undergone rounds of meticulous judging and also taking into account opinion from the public and respected critics.

With an emphasis on the freshest and most seasonal products available, the restaurant has carved a reputation over the last two decades for its premium standards and food quality, playing host to the most discerning connoisseurs as well as dignitaries.

Current highlights include the daily Executive Express Lunch and Semi-Buffet Dinners.

For the dinner, just pick your main course from the extensive menu selection, and help yourself to appetisers, soups and desserts from a buffet line at no extra charge.

The same applies for lunch when there are reservations for 10 or more – otherwise the appetisers, soups and desserts are served individually.

Amongst the starters you get to enjoy include Fresh Oyster in Mignote Sauce, Pan Seared Tuna with Mango and Lime Salsa, Roma Cherry Tomato with Stuffed Eggplant Caviar, and Grilled Zucchini with Boursin Cheese and Basil Tomato Salsa.

Each of executive chef Junious Dickerson’s creations explode with flavour the moment you sink your teeth into it.

The Lobster Bisque, served with goat cheese and garlic cracker, is one of the restaurant’s most popular soups. Rich, luxurious and packed with shellfish flavour, it’s little wonder why.

If you’re in the mood for something light for main course, then go for the Filet de Morue (Canadian cod with risotto, red wine reduction and parmesan disc). Otherwise, the Carre d Agneau (crusted New Zealand lamb chops with ratatouille and homemade pesto) is a savoury alternative.

The Cote de Veau, a milk-fed Dutch veal chop with Yorkshire pudding and chanterelle mushrooms, is The View’s latest signature item. Juicy and melts in your mouth, the newest addition is bound to gain a huge following.

Desserts spring up a selection of homemade pastries, cheesecake, creme caramel, tarts and heavenly tiramisu, beautifully ornamented with chocolate shavings, fruits and even gold leaf.

There’s also an extensive selection of the finest vintages to complement your meal. If you’re undecided, just get some recommendations from the experienced sommelier.

The restaurant seats up to 93 persons and also has glass-panelled private dining rooms for those seeking a little more seclusion.

The View is open on weekdays for lunch (12pm to 2.30pm) and dinner (6.30pm to 10pm), and only for dinners on Saturday. It is closed on Sundays and public holidays. For reservations, call 04-6438111.

Source : STAR
[tags : malaysiahotelnews hotels malaysia resorts news travel tourism travel tourism news]

1 May - 30 Jun : Buy 2 Buffets & Get 3rd FREE at Cinnamon One World

1 May to 30 June 2009

Buy 2 Buffets & Get 3rd FREE at Cinnamon One World

A restaurant of vibrant taste, sights and sounds, embodying local and international cuisine experiences in a single venue,

Cinnamon Coffee House sets the perfect venue to satisfy your every craving.

A fabulous dining deal where 3 persons eat for hte price of 2 Only!

Buffet Dinner

RM85 ++ per adult

RM43++ per child

Time: 630pm to 1030pm

TERMS

Not applicable on Mother’s Day & Father’s Day

Subject to 10% service charge & 5% govt tax

Location (Tel 603 768 1157)

Cinnamon Coffee House

One World Hotel

Bandar Utama

Petaling Jaya

Source : shoppingNsales
[tags : malaysiahotelnews hotels malaysia resorts news travel tourism travel tourism news]

Chefs go wild at Penang International Food Festival

Chefs let loose their imagination in a battle royale.

THE Penang International Food Festival (PIFF) was all about food and drinks. Chefs from around the country were fighting it out for medals in various categories – main course, confectionary, butter sculpture, modern Chinese and brown rice cooking. Judging was by 32 experienced individuals in the local and international food industries, comprising mostly chefs.

Work of art: A chocolate creation entitled Dream Car.

But along the sidelines of the main attractions, several interesting ‘side dishes’ were discovered. One of them were three bloggers who about a year ago formed what’s now a popular makan blog, PenangTuaPui.com.

The guys behind the blog, CS, KC and HS are engineers working at the same company.

“We would rather focus on Penang food as that’s our niche,” says KC (aka Tam Ciak), 29. “We grew up with this particular style of food, and Penang’s our home.” Lucky boys; Penang fare is easily the best in Malaysia.

The blog’s popularity has spiked although it’s relatively new. Thus far, more than 200 food outlets, mostly the island’s many street stalls, have been reviewed. And they still have many to go!

“For char kueh teow alone there are more than 20 popular stalls. We haven’t even explored the Butterworth mainland yet!” adds HS (aka Fei Fei), 39, when met at the festival’s beer garden.

Hard at work: Judges busy tallying points at the Penang International Food Festival

The fest actually had an official beer, Carlsberg Gold. The guys had several bottles of the beer, and noted that they might consider writing a post on local food and beer pairings. “We have always focused on food. Never really thought of going into drinks before,” says KC.

“Ultimately we would like to be a one-stop site for Penang food,” he says. He reveals they get people e-mailing them to ask for a food tour itinerary. “We feel like tour guides sometimes!”

He adds that the blog, recently listed by The Edge on its “65 Malaysian Websites That We Like” is a platform for both sides of the food divide – the consumers and the outlet owners. “But what we give in our reviews is the customer’s perspective, although we try to engage the owners to get their views.”

On reviews that are negative, KC says either the food is just plain bad, or other factors are at play. “There are a lot of other possible reasons – the chef’s mood, your mood, the freshness of the ingredients, the sequence that you have the dishes.”

At one corner of the hall were sounds of several chainsaws in action. It was not a preparation for an elephant BBQ but a popular “pastime” of hotel chefs – ice-carving.

Officially known as artists rather than chefs, such individuals generally come under the food & beverage industry.

Chefs Association of Malaysia chairman Audee Cheah organised the festival for the second time.

Unfortunately, these ornaments are transient works of art that self-destruct. They start to fade away as soon as they’re made, which is a shame.

Penangites Hasmadi Sulaiman and Mohd Farid Abdullah hacked, chiseled and sawed their way through three blocks of ice to create a tall, imposing sculpture with an undersea theme. It comprised several seahorses and fish, all large and well-made into a single piece.

“It’s a skill I picked up in my hotel days,” says Hasmadi, 32. The guys currently run their own food businesses. “It’s something we haven’t done in a while! We only practised this particular design twice before the competition.” They had spent about RM1,000 each on equipment. For their efforts, they bagged a silver medal.

“We judge based on the level of difficulty, technique and impressiveness,” says judge Frankie Lee, who is the chief artist from YTL Hotels. “The younger generation isn’t too keen on carving as it’s difficult.”

Lee adds that competition experience is good as it requires a creative idea to be built within a short time.

An extremely appealing creation in the Chocolate Works category was a glistening little car made of chocolate that made many visitors drool. You could smell the chocolate from a distance.

There were countless other works of art, many made from fruits and vegetables. Some were extremely intricate and visually stunning.

The wedding cakes were amazing, looking too good to be touched, let alone eaten.

Audee Cheah, organising chairman of the festival and chairman of the Chefs Association of Malaysia (Penang Chapter), says everything went smoothly.

Taking refuge at the festival’s Gold Beer Garden, he says this was his second time as festival organiser.

Curiously, why the need for an official beer? “Because chefs drink!” Cheah replied. But not while they cook, he claims. “After a long day in the kitchen, we like to have a few beers.” What “a few” means is anyone’s guess!

“I actually insisted on Carlsberg Gold (as the official beer) as it’s more prestigious. It’s something I drink during meals, and it goes well with spicy food. I find it smoother than other beers, with a stronger flavour, and it’s easy to drink.”

The PIFF proved to be an exciting avenue for chefs to let their creative juices flow.

Source : STAR
[tags : malaysiahotelnews hotels malaysia resorts news travel tourism travel tourism news]

OZ food and wine fair at Pearl Intenrational Hotel

THERE were plenty of food, drinks and good music at the Pearl International Hotel in Kuala Lumpur during the launch of the Australian Food and Wine Fair at the d’Bar@One.

About 150 guests, both invited and walk-in guests, turned up for the event despite a downpour and the massive traffic jam in the city that day.

The evening picked up casually over Australian wine and food, which was prepared at the hotel.

The hotel’s public relations manager Karen Tan said the event was a prelude to what was being offered at the hotel for the month-long promotion, which ends on April 26.

New World vintages: Some of the labels from Down Under on display during the Australian Food and Wine Fair launch.

She added that during the promotion the bar would feature over 30 different Australian wine labels, including Australian food.

Some of the wine labels are Yellow Tail, Artisan, Katnook, Peter Lehmann, Elderton, Yunbar, Marben, Outback, Stonemason and Ballast Stone.

The food includes Cheese Canape, Spicy Beef Salad, Grilled Lamb Rack with BBQ Sauce, Oyster Rockefeller, Lamb Spring Roll, Streaky Beef Slices with Scallops, White Wine Mussels, Boeuf Au Vin (an adaptation of a famous French cuisine, ‘Coq Au Vin’), Lamb Stew, Beer Batter Fish, Lamb Satay and Bake Cheese Cake with chunky Asutralian Macadamia Nuts.

“Tonight guests will get a taste of what is in store for the month and we have samples of the dishes and wines for all.

“During the fair, patrons can either order from the a la carte menu or buy back the meat to be prepared at home. Otherwise they can also get it cooked according to their preference, be it stewed, pan-fried, braised, roasted or grilled,” she said.

The ala carte dishes starts from RM15++, while wine price starts from RM68++.

d’Bar@One, Pearl International Hotel, Old Klang Road, Kuala Lumpur. (Tel: 03-7983 1111). Business hours: 4pm to 1am (Sun to Thurs), 4pm to 2am (Fri, Sat and public holidays).

Source : STAR
[tags : malaysiahotelnews hotels malaysia resorts news travel tourism travel vmy2008]

Five award-winning chefs take guests on unique epicurean journey

Fantastic five: The GHM’s 5 Stars party was made merry by these fabulous chefs (from left): Colin, Siek, Cheong, Mathieson and Clark.

HERE’S an apron, don it on whichever way you fancy and make yourself feel at home. This was the welcome guests received upon stepping into the GHM’s 5 Stars Party at Carcosa Seri Negara on a recent Sunday.

With the souvenir apron fitted on and a glass of champagne presented on arrival, there was certainly more to expect from the affair with signature dishes and wines from HM Wines and Wine Cellar at The Dining Room at Carcosa Mansion.

The star-studded affair welcomed more than socialites, celebrities and members of the media as the real stars were General Hotel Management Ltd’s five award-winning executive chefs from GHM’s luxury hotels around the region.

Traditional: Executive Chef Blair Mathieson of The Chedi Chiang Mai offers the lovely cold starter of Banana Blossom Salad, a traditional favourite from Chieng

The Chedi Chiang Mai executive chef Blair Mathieson, The Datai, Langkawi executive chef Raymond Siek, The Andaman Langkawi executive chef Geoff Clark, The Saujana Kuala Lumpur executive chef Stanley Cheong Chong Khean and executive chef Laurent Colin of Carcosa Seri Negara took guests on a wonderful epicurean journey with each chef unveiling culinary creations to meet the gourmet’s expectation.

The boutique heritage hotel was steeped with exclusivity as guests were privy to behind-the-scene glimpses of award-winning recipes produced from farm-fresh ingredients into fine cuisine.

Though the chefs and their kitchen crew were confined to small working spaces complete with cook-tops, saucepan and serving dishes, guests were nevertheless treated to a showcase of maestros at work.

A delight: The GHM 5 Stars party offered oyster jewels for diners

Among the delectable concoctions were Banana Blossom Salad, Asparagus Gazpacho, Duck Liver Ravioli, Fish Mousse, Panfried King Prawns with Soba Noodle Salad, together with fresh oysters and an array of cheeses.

More than 120 guests indulged in this rare experience which is set to be an annual epicurean event of the year at Carcosa Seri Negara.

All that the guests were asked to do was to “Bring along your culinary curiosity and a great big appetite and be ready for a smorgasbord of tantalising sensations!” said general manager Carla Petzold-Beck.

Slow and steady: Clark preparing tasty servings of cold starter of Chilled Asparagus Gazpacho that was paired with Wine Cellar’s Bodega Lurton Pinot Gris 2007

To add to the overall feel, celebrity DJ Jay Subramaniam (a.k.a Jazzy Jay) provided ambient back beats for listening pleasure as guests sauntered from one station to the other.

Caught snacking among the guests were celebrities like Ning Baizura and Reshmonu with their respective spouses, as well as Singaporean actor-couple, Lim Kay Siu and Neo Swee Lin (easily recognised for her role as Ah Mah in the ‘Phua Chu Kang’ TV sitcom).

The unique evening of great food, exquisite wines and wonderful company within the confines of the colonial mansion was the brainchild of Carcosa Seri Negara’s executive assistant manager, Caroline Filtzinger

Source : STAR
[tags : malaysiahotelnews hotels malaysia resorts news travel tourism travel vmy2008]

Tourism subsidiary under review

The Tourism Ministry will carry out a business review on Tourism Malaysia’s subsidiary Pempena Sdn Bhd in an effort to determine the future direction of the company.

The purpose for the review was to give Pempena a new image – as a catalyst and pioneer in the tourism industry, said Tourism Minister Datuk Seri Azalina Othman yesterday.

“This is also to ensure that Pempena does not compete with other entrepreneurs involved in the tourism industry but to complement them in enhancing the quality of tourism,” she said after visiting Pempena yesterday.

Pempena, a wholly owned subsidiary of Tourism Malaysia established in 1976, is currently responsible for running the Mega Sales shopping secretariat and the promotional programme Malaysia Truly Asia Kitchen.

“I have asked Pempena to create secretariats on medical tourism, education tourism, eco-tourism and special interest groups and prepare a report for me,” she said.

Her ministry will also contact the relevant ministries, private hospitals and universities on how the various aspects of tourism can be promoted, she said.

The Malaysia Truly Asia Kitchen will also be reviewed to see if the programme should continue or the business be sold or other promotional strategies applied, she said.

There was also a possibility that the restaurants under the programme could be closed down if the project was not a good project, she said.

They would also have to work with the Health Ministry on how private hospitals could be promoted when medical advertising was not allowed, she said.

Azalina said taxi associations had also been critical of Pempena Executive Taxi Service Sdn Bhd whose services overlapped their budget taxi service and that too would be sorted out through the review.

On when the review would be ready, she said no time frame has been given but a review normally took at least two weeks, she said.

Source : STAR
[tags : malaysiahotelnews hotels malaysia resorts news travel tourism travel vmy2008]

Malay fare to tempt foreigners at Hotel Maya

MOST tourists enjoy the local fare when in Malaysia. To meet this demand, chef Hasbullah Sabani from Hotel Maya Kuala Lumpur has come up with a spread of Malay cuisine for its patrons.

Customers dining at the Maya Brasserie can enjoy a variety of Malay dishes from the buffet line or from the a la carte menu.

Wide range: Chef Hasbullah (right) and junior sous chef Zairul Effendi Mohd Nor showing off some of the spread at The Maya Brasserie buffet line.

“We should be proud of our local dishes and I want our foreign guests to enjoy them as well,” said Chef Hasbullah or Pak Lah as he is fondly known among the hotel's kitchen staff.

The promotion, which started on March 10, is only available for dinner.

One of the dishes offered is grilled red snapper with yellow acar for those who prefer a healthy meal.

Healthy: Kerabu, ulam and sambal are part of the buffet offerings.

“It is a combination of nyonya, Pahang and Perak recipe and there is no oil used in the dish. Yet it is full of flavour,” he said.

For the dish, grilled red snapper is added to the yellow acar.

The acar is prepared by boiling all the ingredients including the spices and vegetables like carrots and cucumber. He also adds jeruk kelubi to give the acar its sour and sweet taste, which also goes well with the grilled fish.

Another dish that is highly recommended by the chef is the pucuk keledek masak lemak udang.

“Not many people, including the locals have tasted the pucuk keledek (sweet potato shoots) but it is actually quite common in the kampung. It tastes a bit like kangkung.

“I have also included chunks of sweet potato together with the prawns for the masak lemak,” he said.

Rich fare: The Beryani Lamb Shank.

To suit the international tastebuds, the chef has toned down the spiciness of the masak lemak. However, those who prefer it to be spicy could request for it.

There is also Beryani Lamb Shank, which goes well with normal rice as well.

For the dish, the Johor-born chef uses quality lamb shank as it has less fat and is tender.

“We have to braise the meat for about an hour to make it juicy and tender. I use the traditional Beryani Johor recipe,'' he said.

There are also a variety of ulam, sambal and traditional Malay desserts at the buffet spread to choose from.

As an alternative, customers can also go for the international buffet line.

Located on the main entrance level, The Maya Brasserie can accommodate about 150 people.

The Maya Brasserie, Hotel Maya Kuala Lumpur, 138 Jalan Ampang, 50450 Kuala Lumpur. Tel: 03-2711 8866 ext 258. Business Hours: 6.30pm - 10pm daily (dinner).

Source : Star
[tags : malaysiahotelnews hotels malaysia resorts news travel tourism travel vmy2008]

Malaysia International Gourmet Festival

The Malaysia International Gourmet Festival (MIGF) next month will see the inclusion of the Malaysia Truly Asia Cuisine showcase.

The showcase-cum-competition will have 30 master chefs create a menu with global appeal. It will combine the traditional ingredients and influences of Malaysian and Asian cuisine.

“This is one of the new elements that MIGF has added to the festival after winning the Gold Award for Marketing in the Industry Category at the recent Pacific Asia Travel Association Travel Mart (Pata),” said festival organising chairman Datuk Steve Day.

He said the win had increased the country’s prominence as an international food tourism destination.

Celebrating good food: Tengku Adnan (centre), officials and chefs posing for a group photo at the Royal Selangor Club in Kuala Lumpur Monday. Standing next to Tengku Adnan on his left is Day.

A panel of international food experts and writers will judge the menus and dishes. Each menu will be accompanied by an account of the source of its inspiration.

“Who knows, this competition might just churn out the next signature Malaysia cuisine,” said Day.

Adding further international interest to this year’s festival is the introduction of Gourmet Tours Malaysia – designed to allow travellers and global food lovers to sample the best of local cuisine during the MIGF.

“Tour gourmets will be chauffeured to and from the airport and the various participating restaurants of their choice, and have the opportunity to take tours of Kuala Lumpur, select from a range of optional spa and golf packages and take cooking lessons in Malaysian, Japanese or international cuisine,” Day said.

Thirty restaurants will be participating in this year’s MIGF.

Tourism Minister Datuk Seri Tengku Adnan Tengku Mansor, who was at the launch, commended the organiser’s efforts and said Tourism Malaysia would be flying in several international food writers to publicise the festival and participating restaurants.

MIGF 2007 will be held from Nov 2 to 30. For details of participating restaurants or the festival, call 03-2282 8028 or visit www.migf.com.

The Star is a media partner of the MIGF 2007.

Source : STAR
[tags : malaysiahotelnews hotels malaysia resorts news travel tourism travel vmy2007]

Hotel Maya's Chef lets his experience loose in the kitchen

AFTER years of experience in the hotel industry, Malay Cuisine Chef Hasbullah Sabani, 37, at Hotel Maya can hold court on his own and he does just that for the hotel’s Ramadhan promotion.

Sweet delights: Various Nyonya kuih are also available at the buffet line.

Hasbullah has been to various parts of the world to learn and exchange cooking knowledge. Through his travels, he had the opportunity to learn to mix different cooking styles together.

He has been with the hotel for four years and, during his stint, has put his knowledge to good use by churning up mouth-watering dishes especially during Ramadhan.

Maya Brasserie is promoting an array of dishes from Nyonya to Indian to Malay and a Nyonya/Malay combination that suits the tastes of the various races in the country.

All set: Hasbullah putting some final touches to some of the dishes on the buffet line.

“The dishes are not too spicy, which will also be a welcome respite for foreigners who want to have a taste of Malaysia during this holy month,” Hasbullah said.

He has just returned from a chef's tour to Paris, organised by Tourism Malaysia.

Hasbullah added that Malaysia has got various spices, which gives him a free hand to make full use of them to create his culinary masterpieces.

One of his favourite experiments is the different ways he cooks salmon by experimenting with local spices.

Maya Brasserie can accommodate between 180-200 people and the Buka Puasa promotion is priced at RM65++ per person.

Hotel Maya Kuala Lumpur, 138 Jalan Ampang, KL (Tel: 03-2711 8866). Buka Puasa (daily from 7pm-10.30pm) until October 12.

Source : STAR
[tags : malaysiahotelnews hotels malaysia resorts news travel tourism travel vmy2007]

Malay, Asian and Western specialties for breaking fast at Melting Pot

THE Melting Pot Café at Concorde Hotel Kuala Lumpur will be serving an array of Malay, Asian and Western specialties for breaking fast that promises to pamper diners’ culinary senses.

It features a buffet spread that is divided into various food stations, like Noodle On The Spot which offers dishes like prawn mee and lok lok, while Essence of Action tempts diners with helpings of stuffed whole lamb, chicken shawarma, daging panggang, Hainanese chicken rice and ikan percik madu.

Middle- Eastern cuisine: Sous chef Ikram Zulbahrin slicing the stuffed whole lamb for diners

Malay Chef Abbas Ali, who cooks the stuffed whole lamb dish, said it was prepared Middle-Eastern style and stuffed with basmati rice.

“We also roast it with a lot of spices like star anise, cardamom, raisins, cinnamon sticks, coriander powder, cloves, cashew nuts and curry leaves, and pour some kuzi sauce, to make the lamb more fragrant,” he said.

Warm your tummy with sup ekor berempah, bubur lambuk and bubur Ashurah seafood from the Soup Kettle, or sink your teeth into fresh flower crab, green shell mussels and fiery red prawns from the Ice Glow section.

From the deep fryer: Bite into some crispy samosa, popiah goreng, crispy vegetable fritters and prawn tempura at the Melting Pot Café.

Then catch some culinary action at the Teppan Theatre as chefs prepare teppanyaki favourites such as ebi (prawn), sake (salmon) and niku (beef), or indulge in prawn in egg white, chawanmushi and dim sum from the Hot Steamer.

For those who must have rice, serve it with a wide array of dishes from the Let’s Wok the Wok and Induction Hot Food sections that include stir-fried chilli prawn, black pepper crab, fish paste with salted egg yolk, chicken roll with HP sauce, wok-fried baby French beans with spicy conpoy sauce, meti lamb kofta, tulang rawan daun cekor, ikan patin tempoyak, ayam kasturi pedas and daging kurma hijau.

If you have room for more, bite into crispy samosa, popiah goreng, crispy vegetable fritters and prawn tempura at the From the Deep Fryer section, and help yourself to otak-otak daun nipah, assorted satay, grilled prawn with herb and ikan kembong baker at Flavour from the Charbroiler.

Sweet ending: The banana toffee and sago pearl cream desert.

Choose from more than 30 types of desserts that include cakes, pastries and puddings for sweet endings to your gastronomic journey.

There is also tiramisu with almond biscotti, mango bavarios “alfonso”, banana toffee and sago pearl cream, vanilla and cassis panna cotta, vanilla madeleines, green tea financier, nyonya kuih, cream caramel and bubur pulut hitam.

The Ramadan buffet is priced at RM75++ per person and is available from 6.30pm to 10.30pm.

The café is also offering sahur buffet priced at RM48++ per person.

MELTING POT CAFE, Concorde Hotel Kuala Lumpur, 2 Jalan Sultan Ismail, 50250 Kuala Lumpur. (Tel: 03-2144 2200 ext 2337).

Source : STAR
[tags : malaysiahotelnews hotels malaysia resorts news travel tourism travel vmy2007]

Sizzling Combination of Sichuan and Cantonese cuisine at Parkroyal Hotel

For the mooncake lovers: Si Chuan Dou Hua Chinese chef Eric Chew Chee Kuong showing the array of moon cakes on sale.

For most Malaysians, the spicier a dish, the better the eating experience would be.

We are not alone however, in pushing the limits of our tastebuds.

Take Sichuan cuisine, for example, and its trademark peppercorn ingredient that blazes a path straight to one’s stomach.

So if you’re one of those who are always on the search for the next spicy ‘high’, look no further than Si Chuan Dou Hou Restaurant for the experience.

Located in Parkroyal Hotel, Kuala Lumpur, this restaurant also offered authentic Cantonese cuisine as well as Sichuan.

Led by Master Sichuan Chef Sun Wei Liang, all ingredients are imported from China and no MSG or preservatives are added to any of the dishes.

This was definitely the reason behind the juicy freshness of the Large Prawn with Hot Garlic and Chili in Basket that was bursting forth with honey and garlic goodness.

However, it was the Braised Cod Fish with Beancurd in Spicy Bean Paste that exemplified the hot and numbing reputation of a classic Sichuan fare.

This controversial dish with its chilli oil and peppercorn-based sauce didn’t fail to impress the true chilli lover.

It was therefore surprising when the hotel’s marketing communications manager Wendy Yap said, “In our restaurant, we serve a more mellow form of Sichuan cuisine because the actual spicy level of Sichuan cuisine would have been too much even for Malaysians to handle.”

A wake up call for the tongue: The Braised Cod Fish with Beancurd in Spicy Bean Paste.

If the spicy fare is too much for the uninitiated, then they can opt for the mildly spiced Cantonese dishes.

To begin, the top-quality ingredients make the Braised Eight Treasure Soup with Seafood a tasty treasure find.

Heartily coloured by the green spinach, the soup was a delectable combination of fresh and dried scallop, shark fin, crabmeat and roe, and Chinese mushroom.

Another harmonious medley of ingredients was the Stir-Fried Squid in Rainbow Style that captured the eye (and tastebuds) with its dried squid on top of the fresh squid, carrots, peppers and beansprouts.

Even the Cantonese favourite Fried Rice dish had surprise ingredients with the crunchy dry shrimps and small cubes of yam garnishes.

To cleanse one’s palate and blood circulation, the restaurant offered 8 Treasures Premium Tea that was a fragrant blend of red dates, wolf berries, dried longans, chrysanthemum, rock sugar, dried lily buds, jasmine tea leaves and ‘mai dong’.

Furthermore, in preparation for the Mid-Autumn Festival, there are nine traditional and tantalising mooncake flavours available to order from now until Sept 25.

These are White Lotus with Double Egg Yolks, Jade Single Egg Yolk and Red Bean Paste, Ginseng Wolf Berries Paste, Dragon Fruit Paste and Chocolate Durian Paste.

Spicy and tempting: The specialities of Sichuan and Cantonese cuisine available in Si Chuan Dou Hua.

The restaurant is also having an All You Can Eat promotion for the month of August available only for dinner with a minimum of 4 persons above. This is priced at RM 68.00++ for adults with a 50% discount for children five to 12 years of age.

Lunch is served daily from 12.00 noon to 2.30 pm while dinner is from 6.30pm to 10.30pm.

For more enquiries and reservations, call 03-2782 8303 or email to fnbsec@kul.parkroyalhotels.com

Source : STAR
[tags : malaysiahotelnews hotels malaysia resorts news travel tourism travel vmy2007]

1,105 Chefs to Battle it Out at Food and Hotel Show

ABOUT 15,000 trade visitors, 10% of whom will be from overseas, are expected to attend the Food and Hotel Show 2007 (FHM07) at the Kuala Lumpur Convention Centre from Aug 22-25.

The event is being held in conjunction with Culinaire Malaysia 2007.

Malaysian Exhibition Services (MES) general manager Alun Jones said FHM07 would also play host to PROPAK 2007, the Asean Food Congress and the World Association of Cooks Societies (WACS) Asia Pacific Forum.

“A total of 600 exhibitors from 32 countries will be at this premier show and the spin-offs to the tourism sector will be substantial,” Jones said.

The competition first started in 1993 with 300 participants but this year, there will be 1,105 participants. It will showcase 30 categories of competition with three new additions – Battle of the Chefs, Dream Team Challenge and Truly Malaysian Challenge.

The Battle of the Chefs participants will showcase live hot cooking with the team having to prepare a three-course menu while the Dream Team Challenge is a competition to prepare an All-Day Dining F&B experience and the Truly Malaysia Challenge is a challenge to prepare Malaysia’s traditional dishes.

For details on the event, visit www.foodandhotel.com

Source : STAR
[tags : malaysiahotelnews hotels malaysia resorts news travel tourism travel vmy2007]

Avant-garde designs for the daring

PATRONS enjoying high tea at Tonka Bean Café, Impiana KLCC Hotel and Spa, recently had a pleasant surprise when models strutted into the swanky outlet in unconventional creations from the Kenneth Vernon label.

The works by Kenneth Cheong Yuing Harn, as well as those who paraded them, would perhaps be best described as “daring”.

Asymmetrical lines, raw edges, inside-out folds and cuttings that might seem weird to the untrained eye characterised the creations made of chiffon, linen and cotton.

In the casual wear range, for instance, there were bizarre buttons adorning hemlines, wide, multiple-layered collars and trench coats with interesting details that looked like skirts from afar.

“I am interested only in making something new, something that has never been seen before,” said the designer, who was one of the finalists in the 2004 MIFA (Malaysia International Fashion Award) upcoming designer category.

“I’ve always done what I believed in. I want a risky design; no thanks if the clothes are too safe and too sleepy,” he said.

Even though the works were avant-garde, Cheong was confident that they would be commercially viable.

Adorable: A baby doll dress that appeals with its gathers.

He wanted to show that the deconstructed designs were nevertheless aesthetically appealing, and elegant enough to be shown off at evening functions. This was demonstrated by his evening wear collection.

Featuring large pieces of cloth resembling canvases splashed with earthy tones, the dresses were definite head-turners but one would have to be bold to wear them.

Stealing the limelight were crochet pieces lavishly adorned with ruffles and tassels, as well as playful designs, such as the pantsuit that combined five pairs of pants and a head-to-toe stocking-like suit that cocooned the wearer.

The Kenneth Vernon creations are available at Isetan KLCC and Sew & Soul, Jalan Telawi, Bangsar.

The fashion show was followed by a soulful rendition of My Way by Frank Sinatra impersonator Bourne.

The Tonka Bean Cafe features a fashion designer during high tea on Saturday every fortnight.

Source : STAR
[tags : malaysiahotelnews hotels malaysia resorts news travel tourism travel vmy2007]

Tourism Malaysia subsidiary opens restaurant in Dubai

PEMPENA, a wholly owned subsidiary of Tourism Malaysia, will invest US$2 million to US$3 million to open a fine dining awana restaurant in Dubai selling Malaysian cuisine in the fourth quarter of this year.

This will be the fourth fine dining restaurant after awana Chelsea, and an awana outlet each in Beijing and Hyderabad.

There are also plans to open other outlets in New York, US, Tokyo and Moscow within the next two years, Pempena chairman, Datuk Chor Chee Heung, said.

awana restaurants are set up to promote Malaysian food to the world. To support Pempena's efforts to promote gastronomy tourism, inbound travel agents are also encouraged to create food trail travel packages.

Pempena is also developing a dedicated website to promote Malaysian food and travel agents' packages related to food trails and this is scheduled to go live by the end of the year, Pempena project manager for business development, Mr Mustaza Mansor, said.


Source : TTG
[tags : malaysiahotelnews hotels malaysia resorts news travel tourism travel vmy2007]

RM180m allocated for Malaysians to set up restaurants abroad

The Finance Ministry has allocated RM180mil to give loans to Malaysians who want to set up restaurants overseas through the MalaysiaKitchen programme.

"MalaysiaKitchen is an effort by the government to promote awareness and understanding of the country through food.

"We also want to encourage the usage of local agricultural products like rambutan, mangosteen, durians and also our spices,” said Deputy Finance Minister Datuk Dr Ng Yen Yen.

She said to qualify for the loan the business must be registered in Malaysia with 70% Malaysian ownership.

The menu of the restaurant must include at least 70% Malaysian food and the raw ingredients should also be sourced locally.

The decor must be of a Malaysian theme and 10% of space has to be set aside for exhibition and demonstration of Malaysian arts and craft and agricultural products.

Loan applications must be through the Exim Bank Malaysia. There is an interest rate of 3% per annum.

There is a processing fee of RM2,000 or 0.1% of the financing amount, whichever is higher.

“At the moment, we have about 400 Malaysian Kitchens around the world. We hope to bring the figure up to 8,000,” said Ng at the launch of “Best of Beijing” food promotion at Nikko Hotel Kuala Lumpur’s Toh Lee Chinese Restaurant.

Ng said to continue attracting visitors to the country, the Malaysian hospitality industry must invent and innovate.

“We need new products, new type of food, and new type of experiences,” she said.

She said with globalisation and with the number of tourists travelling around the world, food definitely plays a very important role.

“Food, glorious food. Love blossoms over food. Business deals and even international policies are settled over food. Tourists today not only go to a destination to look at beautiful places or to shop but also to taste the food,” said Ng.

She hopes that with more MalaysianKitchens being set up overseas, tourists would want to visit the country after trying Malaysian cuisine.

Also present at the launch was Embassy of the People’s Republic of China political consular and mission deputy head Gu Jingqi.

Tourism Ministry Secretary General Datuk Dr Victor Wee said there was a 10% increase in tourists coming to Malaysia in the first quarter of this year.

The number of visitors from China recorded a 60% increase.

Source : STAR
[tags : malaysiahotelnews hotels malaysia resorts news travel tourism travel vmy2007]

Focus on flavours of Japan at Zipangu, Shangri-La

The “Shochu and Sake with Zipangu Specialties'' at Shangri-La Hotel Kuala Lumpur from July 9 to 27 highlights the pleasures of the spirit and wine.

Wide array: Chef Takagi with some of his creations.

Who else could possibly know about pairing food with shochu and sake but a Japanese and Zipangu's Japanese head chef Yuichi Takagi spent hours putting together the flavours of Japan with modern touches for this gastronomic occasion.

Chef Takagi's special menu has a selection of appetisers and main courses, all of which go well with either drink.

Shochu (pronounced show-choo) is a drink Japanese appreciate before and after meals.

Today, the spirit is produced widely in Japan. However, it is native to south of Japan's Kagoshima prefecture on Kyushu island.

It is distilled from various types of ingredients that contain sugar like potatoes, rice, wheat and barley.

There are two main types of shochu available - the authentic (Honkaku) and modern version (Korui).

The flavour and aroma of the Honkaku is prevalent from the original ingredients as it goes through single distillation and hence the taste varies from light to smooth (when rice is used) to earthy and strong if potatoes are used.

Korui goes through more distilling, resulting in it being smooth and flavourless and it can be used to make cocktails.

Zipangu guest services manager Tetsuya Mohri said Shochu can be taken hot or on the rocks and pairs well with Japanese and Western style dishes as it enhances the taste of ingredients and softens the strong smell of meat and seafood.

Traditional fare: Cold miso soup poured over rice and served with a variety of condiments.

Sake, the traditional Japanese rice wine needs no introduction.

It is served cold, warm or hot, depending on an individual's preference although in Japan, it is consumed hot in winter and cold in summer.

Chef Takagi's list of starters is impressive as he has Kumi Yuba Avocado Uni Nose Uma-An Kake (avocado and sea urchin on bean curd skin served with cold sticky sauce), Ebi To Iroiro Yasai Bainiku Naise Ae (shrimps and mixed vegetables marinated with plum mayonnaise), Truffle Iri Dashimaki Tamago (Japanese truffle omelette served with gazpacho and grated radish), Gohya To Tofu No Salad Zipangu-Fu (Zipangu Special - bitter gourd and bean curd salad), Zipangu Fu Morokoshi Yaki (Zipangu Special - Japanese pancake and corn served with special sauce) and Zipangu Kunsei Moriawase (Zipangu smoked specialties - salmon, pregnant fish, wild duck, ginger, cheese and egg smoked in mango tea and served with special dipping sauce).

Mohri said the Truffle Iri Dashimaki Tamago was prepared in traditional Japanese style but that the chef picked out a few ingredients from the European kitchen like truffles and gazpacho to pep up his creation.

Bitter gourd is not an item one comes across in a stylish restaurant. However, Mohri said it was on the menu as many people were now accustomed to its bitter taste due to its health properties.

Chef Takagi's Gohya To Tofu No Salad Zipangu-Fu is not at all bitter and is quite pleasing to savour.

This dish is prepared as a healthy option with the white soft tofu flesh as a background to the light green floral shaped bitter gourd slices, showered with bonito flakes.

Those opting for the main course have a choice of Kamo Rohsu No Tareyaki Sansho Fuumi (Japanese pepper flavoured, roasted and sliced wild duck), Mirugai To Kaki No Karayaki (Grilled shellfish and oyster in spicy sauce), Ebi Hamo Nasu No Karaage Nioroshi-An (Deep fried shrimp, conger pike and eggplant with grated radish sauce), Ebi To Takenoko Ryukutou Yuba Age (Japanese spring roll -shrimp ball and bamboo shoot rolled with soy bean curd skin), Hiyashi Yasai Taki Awase (cold vegetables and seafood with jelly sauce), Ayu Somen Zipangu-Fu (cold somen noodles served with grilled sweet fish and bonito entrails) and Hiya Ziru Zipangu-Fu (cold miso soup poured over rice, served with a variety of condiments).

There are several types of shochu and sake on the drink list, so the pricing depends on what the diner orders.

Zipangu
Shangri-La Hotel Kuala Lumpur
11 Jalan Sultan IsmailKuala Lumpur
Tel: 03-20743900
Business hours: Noon to 2.30pm on weekdays, 6.30 to 10.30pm daily.
Weekend buffet brunch is served from 11.30am to 2.30pm at RM88++ per person


Source : STAR
[tags : malaysiahotelnews hotels malaysia resorts news travel tourism travel vmy2007]

Malaysian International Food and Beverage Trade Fair 2007 opens tomorrow

THE Malaysian International Food and Beverage Trade Fair 2007 (MIFB 2007), which showcases food and beverage products and services, returns for the eighth time.

The statement said the three-day trade fair from tomorrow to Saturday at the Matrade Exhibition and Con-vention Centre in Kuala Lumpur will provide a platform for local players and professionals in the food and beverage industry to network with their international counterparts, expand market access and keep abreast on the new developments and advances in technology concerning the industry.

Jointly organised by the Kumpulan Utusan and Expomal International and in collaboration with the Ministry of Agriculture and Agro-based Indus-try, the trade fair themed A Multi Billion Marketplace, Come Celebrate with Us will showcase the very best of food and beverages, catering to the ever-changing demands of the industry and fulfilling new needs that are emerging at every level of the globalised market.

Participants include those from China, India, Germany, Indonesia, Vietnam, Thailand, Singapore, Iran, South Korea and the Philippines.

Prime Minister Datuk Seri Abdullah Ahmad Badawi will open the event tomorrow.

In addition to conferences and seminars, the trade fair will see a gathering of top chefs from more than 46 countries showing off their culinary skills.

Visitors will also have the opportunity to rub shoulders with the key business personnel in the industry, diplomats and expatriates from various countries. A showcase of fruits from various countries will also be held.

Flavours, a magazine published bi-monthly by Star Publications (M) Bhd will also be taking part in the trade fair.

Visitors can subscribe to the magazine at the booth set up at the exhibition. All new subscribers and rene-wals will be given a Flavours shopping bag.

Flavours magazine is a culinary magazine with recipes of local and international cuisines. It is packed with articles on food culture, culinary personalities, wine, homeware, life-style and decor, plus snippets on nutrition and ideas on entertaining.

MIFB is endorsed by the Ministry of Agriculture and Agro-based Industry, Ministry of Health and the Malaysia External Trade Development Corporation (Matrade) and approved by the Global Association of Exhibition Industry (Ufi).

The exhibition will be open from 10.30am to 6pm for trade visitors tomorrow and Friday and to the public from 10.30am to 5pm on Saturday.

Admission is for adult only and no children below 16 are allowed. Proper business attire is required.

Admission is free by invitation and business card registration on trade days.

For more details, call 03-8024 6500 or visit www.mifb.com.my

Source : STAR
[tags : malaysiahotelnews hotels malaysia resorts news travel tourism travel vmy2007]

Nikko's New Dim Sum Menu

DIM sum offerings are always changing, whether in the way the chef decorates them or the array of ingredients creatively added to them, to make them extra-special and new.

A la carte favourite: Chilled Prawns with Mixed Fruit served in an Orange bowl with Mayonnaise.

Toh chef Lee Chon Hor and his team make it a point to go on frequent trips to Hong Kong – where dim sum is popular round the clock – just to pick up new ideas.

“We go there a few times each year to check out what’s new and popular during that particular season,” said Lee, who would then come back to his kitchen in Kuala Lumpur to re-create the items, adapting the taste to suit Malaysians.

The Baked Puff Biscuit with Red Bean Paste topped with Pineapple Dough, for instance, is derived from the popular Polo Bun by adding red bean to it. “Besides presenting the bun in a new variation, red bean, which is a popular ingredient in Chinese cooking, gives the bun an extra touch of individualism,” said Lee.

Lee has also introduced a smaller version of the popular glutinous rice offering, called the Chicken and Mushroom Glutinous Rice wrapped in Lotus Leaf. “We decided to make it smaller as most of our patrons prefer small servings so that they can try other dishes as well,” said Lee.

Somewhat similar to the popular loh mai kai which is steamed in stainless steel bowls, this version has the rice wrapped in lotus leaf, which imparts its aroma and flavour to the contents whilst giving the dim sum a traditional look.

Chef’s recommendation: Chilled Mango Pudding with Cream.

“Nowadays, dim sum items are evolving so quickly; from just a few items back in the old days, they now come in a variety of fusion mix dishes, and hence we have to keep up with developments,” said Lee. To this end, Lee periodically meets up with his friends in Hong Kong to visit several dim sum restaurants and try the offerings.

Among the other items that are available in the new dim sum menu are the Prawn and Jade Abalone Dumplings topped with Tobiko, Vegetarian Bean Shoots and Pine Nut Dumpling, and Deep Fried Water Chestnut and Banana Rolls.

Lee also recommends popular favourites from the a la carte menu such as the Chilled Mango Pudding with Cream, Pumpkin and Dried Scallop Soup and Chilled Prawns with Mixed Fruit served in an Orange Bowl with Mayonnaise.

TOH LEE CHINESE RESTAURANT, First Floor, Nikko Hotel, 165, Jalan Ampang, 50450 Kuala Lumpur (Tel: 03-2782 6128). Business Hours: Lunch, Mon-Fri (noon to 2.30pm); Weekends and Public Holidays (11am-2.30pm).

Source : STAR
[tags : malaysiahotelnews hotels malaysia resorts news travel tourism travel vmy2007]

Renaissance turns 11 and has got some things Dished out for its Birthday

Variety: Chef Tan with some of his creations.

RENAISSANCE Hotel is turning eleven and its restaurants are ready to throw a party for customers and guests.

At a special price of RM111 per person, diners can enjoy special celebration set menus at different establishments in the hotel.

At the Chinese restaurant Dynasty, Chef Tan Kim Weng has come up with three set menus, which combines both traditional and contemporary elements in the dishes.

The first menu offers Golden Scallop and Herbs Braised Beef, Braised Shark Fin soup with freshly peeled crab meat, Braised Soon Hock (fish) with Lotus Leaf Sauce, Braised Bean Curd Patties with Fish Maw and Shredded Chicken and Szechuan Spicy Noodles with minced pork and eggplant.

The second set starts off with a barbequed dish of three meats, followed by Braised Shark Fin Soup with Dried Scallop and Shredded Chicken, crispy Soon Hock with garlic flavoured oyster sauce, poached vegetables with assorted eggs and superior soup and fried rice with seafood and X.O sauce.

Both these sets are available for dinner and lunch while the third menu is only available for lunch. It starts off with a dim sum platter followed by double boiled dumpling soup with mini abalone, baked prawn with spring onion and supreme sauce, poached Hong Kong cabbage with superior soup and bean curd and steamed chicken and salted fried rice served in bamboo cup. All three sets end with a dessert of the day.

At the hotel’s Mediterranean restaurant Med@Marche, two special menus are available for both lunch and dinner.

The first menu features Wild Mushroom Escabeche, gruyere and green onion crackers, Chestnut and smoked garlic soup with black truffle cream, seared king prawns on squid ink pasta, rock-melon sorbet, balsamic and crisp parmesan, roasted tenderloin beef, braised borlotti bean with sauteed herb gnocchi and chocolate flan with rhubarb cinnamon compote for dessert.

Tempting: The Soon Hock fish is cooked in two different ways at Dynasty Restaurant.

The second menu starts off with home-made pecan and raisin labna with endive apple salad and is followed by Black Shell mussels in chickpea soup, Saute of herb gnocchi, asparagus and currants with sage burnt butter sauce, basil sorbet and minced strawberry, lemon parmesan crusted lamb loin with garlic confit, eggplant and tahini puree and buttermilk.

Both menus have a selection of fish dishes to replace the mains – grilled white tuna and saffron risotto with peas, bell peppers and lemon butter or steamed fillet of cod scented with roast shallots, sugar snap peas and wild mushrooms.

Japanese restaurant Sagano also has three different menus with interesting dishes to offer.

The special set menus will now be available until July 15 and each setting requires a minimum of two diners.

RENAISSANCE KUALA LUMPUR, corner of Jalan Sultan Ismail and Jalan Ampang, 50450, Kuala Lumpur, Malaysia. (Tel: 03-2162 2233).

Source : STAR
[tags : malaysiahotelnews hotels malaysia resorts news travel tourism travel vmy2007]

Mandarin Oriental's Nanjing Food Promotion at Lai Po Heen

Lai Po Heen
First Floor, Mandarin Oriental Hotel Kuala Lumpur
Kuala Lumpur City Centre
Business hours: Lunch, Monday to Saturday (noon to 2.30pm) and Sunday and public holidays (11am to 3pm); dinner, Monday to Sunday (7pm to 10.30pm)
Reservations: 03-21798885

Nanjing chefs have been flown in especially for the promotion at Mandarin Oriental Hotel’s Lai Po Heen restaurant.

The duo of head chef Luo Yong Hui, 40, and his assistant chef Ji Liang, 34, from Nanjing’s Noveau Cuisine restaurant take the guests on a gastronomic journey of Nanjing cuisine at Lai Po Heen until Sunday.

Nanjing speciality: (Clockwise from top left) Scallops with Crabmeat and Celery, Roasted Duck with Bean Curd Broth, Fried Chicken Nanjing style, Wok-fried Lamb Slices, and Braised Rice with Abalone.

According to Ji Liang, duck meat is a prominent feature in Nanjing cuisine because it is commonly reared there.

For appetisers, the chefs recommended Nanjing’s famous salt-flavoured duck that is served as a cold cut and lotus root with honey sauce.

Signature dish: Fried chicken Nanjing style.

In ancient times, people in Nanjing used salt to preserve the duck meat and later boil the meat to eat. The dish is still popular with the Nanjing people today.

The lotus root is sliced very thinly and the raw roots are soaked for at least two hours in a sauce, which comprised rice vinegar and ginger juice.

For those who would rather have hot starters to warm their stomachs, there is the braised duck with bean curd broth.

“Like the famous Peking duck, people also only eat the skin and top layer of a roast duck in Nanjing cuisine. So we usually use the rest of the meat to make this dish,” Ji Liang said.

The roasted duck meat is finely diced and cooked in duck stock with bean curd, black mushrooms, bamboo shoots and spring onions.

Delectable: Luo (left) holding the Scallops with Crabmeat and Celery dish while Ji Liang is with the wok-fried lamb slices. On the table are (clockwise from top left) Roasted Duck with Bean Curd Broth, Braised Rice with Abalone, Fried Chicken Nanjing style, and Green Tea Pancake.

According to Ji Liang, the dish has been served in Nanjing for over a thousand years.

Unlike Cantonese cuisine where meat is typically stir-fried in gravy, some of the Nanjing dishes have meat pieces that are deep fried before being stir-fried with other ingredients.

One of Luo’s signature dishes is the fried chicken Nanjing style. Small pieces of chicken wing is deep-fried and then tossed in the wok with black beans and a generous amount of chopped garlic that had been deep-fried separately.

Another dish that features deep-fried meat is the wok fried lamb slices. Thin slices of lamb is coated with flour and deep-fried. The meat is then sautéed in light gravy with cumin seeds and bamboo shoots.

“We adapted this dish from the Mongolian style of cooking lamb. Instead of grilling the meat which makes the meat tough, we deep fry the meat instead so that it remains tender,” Luo said.

The braised rice with abalone is unlike other fried rice. Steamed fragrant rice is fried with eggs and set aside. Thick gravy cooked with chicken broth, prawns, scallops, abalone and cuttlefish is then poured on top of the plain fried rice.

For dessert, the chefs suggest the savoury green tea pancake with peanuts, onions and shallots, something different from the usual sweets for afters.

Source : STAR
[tags : malaysiahotelnews hotels malaysia resorts news travel tourism travel vmy2007]