Saturday, February 24, 2007

Pig out on yee sang to celebrate the Year of the Boar at Concorde

The seventh day in the Lunar New Year is significant as the Chinese believe it is the birthday of mankind. Yee sang, or raw fish salad is traditionally eaten on this special day as the name in Cantonese symbolises “easy life”.

In Malaysia, the seventh day is celebrated with much gusto as the Chinese feast on yee sang and other sumptuous dishes bearing auspicious names.

Feast on the seventh day: Freshwater Prawns with Special Chilli Sauce.

A Xin-ful blend of old and new

Xin Cuisine
Concorde Hotel Kuala Lumpur
Jalan Sultan Ismail
Kuala Lumpur
Tel: (03) 2144 2200 ext 2338 or 2144 8750

Non-halal

Chef Arthur Heng’s New Age Yee Sang is creating quite a stir.

His healthy concoction of shredded avocado, dragon fruit, Chinese pear, mango, mandarin orange, Romaine lettuce, frisee, radish, carrot and pomelo comes with a piquant dressing of olive oil, honey, two types of mustard, lime and orange juice. Add salmon, carp, scallop or lobster for that finishing touch.

Another festive dish is ha or prawn, which, in Cantonese, denotes laughter and happiness. At Xin Cuisine, Chef Wong Pak Seng’s Wok-Fried Fresh Water Scampi in Chilli Sauce will have you laughing in delight. The zesty, sweet and sour nuances in the robust sauce enhance the prawn’s natural sweetness.

Assorted Waxed Meat Rice in Claypot is highly sought-after by regulars as this delectable dish is laden with scrumptious steamed waxed sausages and meat.

Other traditional delicacies include Braised Abalone, Fish Maw, Black Mushroom and Dried Oysters, Steamed Free Range Chicken with Ham and Chinese Kale, Roast Hong Kong-style Suckling Pig, Braised Black Mushroom with Sea Cucumber and Snow Pear Double-Boiled with Hasma and Red Dates in Light Syrup.

The Prosperity Menus at Xin Cuisine are priced from RM688++ onwards per table of 10, while its yee sang is from RM65++ to RM148++ per serving.



Source : STAR
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Westin Hotels Launches “UNWIND... A Westin Evening Ritual"

Westin Hotels & Resorts today debuts a new signature social experience, Unwind…
A Westin Evening RitualSM , featuring the tastes, sights and sounds of each
destination.

From lessons on mixing a Bellini in Florence to pouring a perfect
pint of Guinness in Dublin to whipping up a spicy batch of guacamole in Tucson
to getting up close and personal with the history of hockey in Toronto, each of
the Westin brand’s 129 hotels worldwide have carefully curated social
experiences which are rolling out in hotels over the next month.

“By transforming our lobbies from a place guests pass through to an inviting
social and sensory setting, Westin hopes to provide a richer guest experience,
where guests can indulge, socialize and maybe even learn a new skill to bring
home courtesy of each destination,” said Sue Brush, senior vice president,
Westin Hotels & Resorts. “If we can provide our guests with a place to relax
at the end of the day, lift their spirits and perhaps meet new people in a warm
environment, we believe we are doing our job well.”

Leave behind the day’s concerns and indulge in a distinct evening escape that
stirs your senses and lifts your spirits. The Westin Unwind events transform
each lobby into a gathering spot, encouraging guests to socialize and helping
to combat the loneliness many travellers sometimes experience on the road. In
fact, a recent study by Westin Hotels & Resorts found that that 34% of frequent
travellers feel lonely away from home.

Experience Unwind…here in Canada and around the world

From chocolate and wine pairings to live jazz and rotating art exhibits, the
Westin Unwind rituals feature a rich array of experiences.

Here is a taste of some of the Unwind experiences taking place across Canada:

· Discover the wonderful world of chocolate using your senses at The
Westin Resort & Spa, Whistler

· Recharge at The Westin Edmonton and have your food made just the way
you want it at an interactive food station

· An exhilarating skate on an outdoor ice rink during the winter or the
chance to improve your golf game with tips from a golf pro in the summer at The
Westin Bear Mountain Victoria Golf Resort & Spa

· As The Westin Calgary unveils a fresh look at the hotel with
renovations to the guestrooms and lobby, guests will soon be able to learn how
to make the perfect Bloody Caesar, right where it was invented by Walter Chell
in 1969

· Relax every evening while feeding the koi fish in the lobby of The
Westin Trillium House, Blue Mountain

· Indulge with a Polar Bear, a unique drink that features creamy hot
chocolate drizzled with dash of Grand Marnier at The Westin Prince Toronto

· Rotating exhibits featuring trophies from the Hockey Hall of Fame at
The Westin Harbour Castle in Toronto

· Lift your spirites with a refreshing dose of warm sake or honey dew
melon with mint at The Westin Bristol Place Toronto Airport

The following selection provides a snapshot of Unwind experiences around the
world:

· A performance of the Lali, a traditional Fijian wooden Drum, at The
Westin Denarau Island, Fiji Resort & Spa

· An indulgent chocolate tasting at The Westin Portland

· A tutorial on pouring the perfect pint of Guinness at The Westin
Dublin – sipping encouraged!

· Live jazz and wine tasting flights at The Westin Charlotte in North
Carolina

· A lesson in mixing a perfect Bellini, paired with a sampling of
traditional Italian foods at The Westin Excelsior, Venice Lido

· Rotating art exhibits featuring local artists at The Westin Long
Beach in California

· A sampling of Chinese traditions, including a candle-lighting
ceremony, tai chi, watercolor painting and treats prepared with fruits and
herbs indigenous to China at The Westin Beijing, Financial Street

Hotels Transform from Day to Night…

In order to set the stage for its signature evening rituals, the Westin lobbies
evolve from day to evening through a variety of subtle sensory cues—everything
from music, to scent, to lighting. Warm, natural lighting is dimmed at the
start of the evening while scented candles are lit and carefully placed around
the lobby. Westin music moves from the background to the foreground with
musical cues and selections that change from day to night. Westin partnered
with eMusic, the world’s largest digital retailer of independent music, to
develop the custom soundtracks for Unwind.

Westin is rolling out the Unwind experience in all of its properties globally
in the first quarter of 2007, following a successful three-month pilot in 20
hotels last year. For more information on the Westin brand’s Unwind ritual and
local Unwind experiences please visit www.westin.com/unwind.

Westin Hotels & Resorts, with more than 127 hotels and resorts in more than 31
countries and territories, is owned by Starwood Hotels & Resorts Worldwide, Inc.
Starwood Hotels & Resorts Worldwide, Inc. is one of the leading hotel and
leisure companies in the world with approximately 850 properties in more than
95 countries and 145,000 employees at its owned and managed properties.
Starwood® Hotels is a fully integrated owner, operator and franchisor of hotels
and resorts with the following internationally renowned brands: St. Regis®, The
Luxury Collection®, Sheraton®, Westin®, Four Points® by Sheraton, W®, Le
MĂ©ridien® and the recently announced AloftSM and ElementSM Starwood Hotels also
owns Starwood Vacation Ownership, Inc., one of the premier developers and
operators of high quality vacation interval ownership resorts. For more
information, please visit www.starwoodhotels.com.


Source : Hotels
[tags : ]

Friday, February 23, 2007

Tourist Spending Rose 13.5 percent in 2006

KUALA LUMPUR: Tourist spending increased by 13.5% last year, proving that government efforts to draw in more tourist dollars are on the right track, said Tourism Minister Datuk Seri Tengku Adnan Tengku Mansor.

He said the ministry had set its focus on promoting tourist spending, rather than on tourist arrivals.

Speaking on the matter, the minister expressed disappointment that the initial target of RM37.5bil for 2006 in tourist spending had not been achieved, which was reason for the move.

“Our target of 17.5 million tourist arrivals last year was met, although we can’t say the same for tourist spending. We cannot rate the industry's success based on arrivals simply because many do not stay here long enough. There is definitely a need to change this.

“This year, we have set our sights on achieving RM44.5bil in tourist spending,” he said, adding that the Ministry had undertaken numerous measures involving promotions and events to ensure Visit Malaysia 2007 was a success.



Source : STAR
[tags : ]

Post Offices to sell Air Tickets

Perhaps this can start a New Trend, Post Office selling LCC (Low Cost
Carrier) Airline Tickets

PERTH - Virgin Blue has scored a victory in its efforts to have post offices sell its air tickets.

But the victory is in Fiji, not Australia where the Australian Federation of Travel Agents has vigorously opposed the move.

Post Fiji outlets across the Pacific nation today began selling Virgin’s Pacific Blue flights to and from Fiji.

The new arrangement means locals will now be able to visit Post Fiji and book and pay for their Pacific Blue flights to Australia with the option of using cash notes and coins or a credit card.

Virgin Blue chief executive, Brett Godfrey said, “Internet and credit card use is low in the Fiji region and we are confident our new relationship with Post Fiji will allow more Fijian locals to take advantage of the affordable fares Pacific Blue has to offer.”

Pacific Blue is also looking at the medium to long-term potential of introducing direct flights from Fiji to other destinations as well as increasing capacity on existing markets.


Source : Travel Weekly
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Thai Air Asia’s non-stop Bangkok-Shenzhen service

BANGKOK – Thai Air Asia (TAA) confirmed the opening of a non-stop flight between Bangkok and Shenzhen by next April. According to TAA CEO, Tassapon Bijleveld, the delivery of the first Airbus A320 will be followed by the launch of a non-stop flight between Bangkok and Bali.

Flights to Ho Chi Minh City, Clark in the Philippines and Kunming are expected to kick off by early 2008.


Source : TravelWeekly
[tags : ]

Immigration Officers very careful when dealing with Tourists

PUTRAJAYA: Visit Malaysia 2007 has its thrills and spills, as far as the Immigration Department is concerned.

Due to the highly sensitive issue of handling foreign tourists at entry points, frontline immigration officers have to tread very carefully in balancing their duties.

In saying this, department enforcement director Datuk Ishak Mohamed added that the last thing his men wanted to do was to stand in the way of the Government's target of attracting over 20 million tourists this year.

“We can be strict with foreigners but this may put off genuine tourists.

“But if we are asked to be harsh and strict to keep illegal immigrants out, then we will do our duty,” he said in an interview.

Ishak was responding to Inspector-General of Police Tan Sri Musa Hassan's statement that there was a need for police and the immigration and customs departments to cooperate closely to keep away illegal immigrants.

Musa had remarked that enforcement and border checks on foreigners by immigration and customs officers were rather poor and wanted them to coordinate better with the police.

Ishak, who welcomed Musa's call, said that the measure would help greatly in warding off the entry of illegal immigrants.

Customs deputy director-general (management) Datuk Wazir Muaz said the department was willing to work closely with the police and immigration officers in conducting border checks.

“We are working out plans for cooperation with various agencies along the border,'' he said when contacted.



Source : STAR
[tags : ]

Traders Hotel's Ambience brings on an Ethereal Feel

WHEN internationally acclaimed architecture firm The Cox Group Pty Ltd teamed up with the regionally renowned BC&A interior consultants led by Brian Chan, the result was Traders Hotel.

Traders is a contemporary hotel that combines an incredible location with attractive prices.

The partnership created a cohesive design that is refreshingly stylish and new.

This can be seen throughout the hotel, especially in the food and beverage outlets, Gobo Chit-Chat on Level 5, Gobo Upstairs on Level 6 and the Sky Bar on Level 33.

Comfy space: Plush carpets in certain areas exude warmth and a feeling of welcome.
Gobo Chit-Chat features an all-day dining concept enhanced by the Gobo Dance Drama displaying visual animations as a central theme.

The Sky Bar, meanwhile offers a chill-out space with a skyscape of Kuala Lumpur in the background.

My personal favourite, however, is Gobo Upstairs that has modish touches delivered with flair and subtlety.

The expansive space is nothing less than dramatic and demonstrates great equilibrium in space design.

Guests can choose to take the elevator straight to the restaurant from the hotel lobby, but the more interesting route takes one past a dramatic, sculptured artefact representing a tree that fills the void between Gobo Chit-Chat and Gobo Upstairs.

Stylish: Linear, geometric patterns and polished floors add to the ambience.
The most noticeable feature of the restaurant is its expanse of height and space.

Unlike some other double volume spaces where the furniture is dwarfed and the sense of a void apparent, the space at Gobo Upstairs has been unified and bound into a unique identity by the designers.

Cleverly designed columns clad in geometric patterns of monochromatic hues with tinted mirror glass finish help control the play of light, making it dance across the surfaces.

This play of light helps make the surfaces seem to come alive and also has the effect of binding the void space together.

The space is further divided into three areas - a Bar Lounge, Display Cooking area and the Dining Area.

Up close: The Display Cooking area allows diners to watch the chefs at work.
The exterior glass wall embraces all three areas, giving a breathtaking vista of the outdoors and further extending the interior space visually.

To offset the wide open spaces, calming monochrome, neutral earth tones are used as a colour palette to accentuate the intermix of polished and organic material finishes.

The geometric touches to the restaurant extend to the furnishings and fittings as well.

The linear, symmetrical lines blend well with the polished surfaces while plush carpets add an elegant touch.

Concealed lighting and the clever use of mirrors project an image of infinity and help exude an ethereal ambience to the outlet.

Although I haven't sampled the enticing menu, I'd definitely return, if only for the ambience.

Traders Hotel, Kuala Lumpur City Centre (Tel: 03-2332 9888).


Traders Hotel Website - http://www.shangri-la.com/kualalumpur/traders/en/

Source : STAR
[tags : ]

Pastry making with French Chef at French Culinary School



THE French Culinary School in Asia and HTC in Asia presents its Pastry Master Classes for pastry enthusiasts in March.

Learn from award-winning French master pastry chef Jean-Francois Arnaud who will bring to Malaysians his novel ideas, techniques, textures and taste for 2007.

Arnaud, who was awarded the Meilleur Ouvrier de France Pâtisserie (Best Pastry Chef in France) is known for his training programmes and is among the most sought after in the world of pastry.

The four-day workshops designed for March involve practical training for those interested in gaining a professional pastry certificate.

Courses are from 9am to 5pm daily and only 15 participants are accepted into a group.

Fees are RM750 per workshop, which includes the professional pastry certificate, course manual and CDR with the standard recipes and pictures of the training.

A sliding scheme fee structure is available. Call 03-2026 9188 for details.


The workshops will be conducted at

The French Culinary School in Asia, HTC in Asia Sdn Bhd, 8th Floor - Annexed Block, Menara IMC, No. 8 Jalan Sultan Ismail, Kuala Lumpur (next to Concorde Hotel, via car park lift to 8th floor).

Website : http://www.fcsia.com/

Workshop Information

March 3 Cookies and Petits Fours

March 4 Viennoiserie

March 10 All about Choux Buns

March 11 Art of Cake Decoration Sugar & Icing



 

 

 

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