Archive of ‘Eating Out’ category
Can we start Monday with some awesome desserts please ?
There aren’t many places in town that has goooood dessert. Good for me is like … things I won’t take the trouble to make at home. I have to admit, being someone who knows how to bake more than just a regular cake and cupcakes, I get very picky when it comes to eating desserts outside. For some reason, I don’t do those RM 40 per souffle, or reheated chocolate fondant cake with store bought ice cream.
Having said so, I’ve recently found some nice places just to have desserts. Yala I’m weird like that, I go to places to eat desserts ONLY.
One of them is Thirty8 in Grand Hyatt KL. Located strategically on the 38th floor, THIRTY8 comprises of a 360-degree city view, restaurant, bar and lounge. It’s beautiful both day and night. THIRTY8 Lounge also serves a daily afternoon high tea which makes for an elegant mid-day treat. The menu hints at a traditional English tea featuring items such as fresh cut finger sandwiches, homemade scones and a delicious selection of fresh baked cakes and pastries combined to tempt the palate. But we were there only for the plated desserts, so we skipped the Afternoon Tea sets.
First we had the banana, pineapple and coconut crumble with vanilla soft serve ice cream. The comfort of warmed caramelized bananas, with a hint coconut would remind you, that you should be on an island, next to the beach instead. RM 18
Mille feuille, white chocolate macadamia ice cream, gianduja cream, chocolate glass tuile. It’s hard to find a mille feuille that cuts properly without breaking the entire structure. But this one, the pastry layer was brittle and flaky enough to let the knife cut through in a straight cut without deliberately deconstructing the dessert. I wished that the pastry layer was thicker so there was more crunch to it. RM 25
This was definitely the eye catcher. I’ve seen this one blogs, instagrams and all over, I must go try the THIRTY8 signature cake (RM 25). It comes in a white cake stand, with a dome lid, fogged up with dry ice. Talk about making an entrance!
Once lifted, warm caramel sauce is poured in the center of the chocolate mousse cake. It is a very attention seeking cake I must say, Haha.
Cut through, it’s a light as air chocolate mousse, layered with chocolate cake, disks and maybe some feuilletine. Very rich and decadent, especially eaten with the banana ice cream served on the side. Definitely a delight for your tastebuds
I hope they have new stuffs, or something special seasonal. They do not have that much choices but there are a few good winners to make you go back again. I would say their desserts are not very expensive considering it’s a hotel lounge.
All prices above are excluding of government tax and service charges.
THIRTY8 Restaurant and Lounge
Grand Hyatt Kuala Lumpur.
Hours (THIRTY8 Restaurant and Lounge):
Daily, 6:00am – 11:00pm
Hours (THIRTY8 Wine Bar):
Sunday to Thursday, 12:00pm to 12:00am
Friday and Saturday, 12:00pm to 1:00am
Tel: +60 3 2182 1234
In-house guests: Complimentary
Non in-house guests: 6:00am – 6:00pm – First hour MYR 10.00,
Subsequent hours MYR 5.00
6:00pm – 6:00am – MYR 10.00 flat rate
Now this will be a quick and very summarized post about my Hong Kong trip. As this is my 3rd time in a year’s time, I think I can say I’ve done it all. LOL Now let’s see, most photos are from Instagram for now.
Here’s my post during my trip in July ’12, and here’s for Jan ’13
Now, here are the photos and names of restaurants or cafe which I visited this time.
#1 Barbeque char siu bun from Tim Ho Wan.
G/F, 9-11 Fuk Wing Street, Sham Shui Po
#2 Kam Wah’s Egg Tart
G/F, 47 Bute Street, Prince Edward
#3 Latte from 18 Grams
Shop C, G/F, Hoi To Court, 15 Cannon Street, Causeway Bay
#4 Mango Sago with peanut ice cream in Tin Yin Dessert, Cheung Chau.
G/F., 9 Tai Hing Tai Road, Cheung Chau
#5 In the ferry, soaking up some sun after all the rain in Cheung Chau T__T
#6 Pierre Herme’s Macaron.. damnit HKD 330 for 12 pcs. You do the math.
Shop 1019C, Podium Level 1, International Finance Centre Mall, 1 Harbour View Street, Central
#7 Sushi galore in Itamae Sushi. Apparently, Causeway Bay has LOTS of japanese food!!
Shop 1-3, Chee On Building, 24-26 East Point Road, Causeway Bay
#8 Scrambled Egg Bread and French Toast in Australia Dairy Company. How can something so simple taste so good. Highly recommended to include this place in your ‘must eat list’
G/F, 47-49 Parkes Street, Jordan
#9 Part of my recent HK trip was also to try coffee. v60 in Knockbox Coffee Company
G/F, 21 Hak Po Street, Mong Kok
#10 Hello Kitty expo in Langham Place (it’s a shopping mall). DAMN CUTE OK!!!
Langham Place, 8 Argyle Street, Mong Kok
#11 Gingerpaste Chicken chop instant noodle and the ever famous milk tea in Lan Fong Yuen. I was at the store in TST instead.
Shop 26, LG, Chung King Mansion (Woodhouse), 36-44 Nathan Road , Tsim Sha Tsui
#12 Lush in Harbour City. There’s also another one in TST. I went abit crazy shopping there.
#13 oh my so yummy and melt in your mouth tonkatsu. There’s pork and there’s mixed seafood; oyster, crab croquette, prawns and scallop. Tonkichi Tonkatsu Seafood just right next to were we stay.
Shop 412, Podium 4, World Trade Centre, 280 Gloucester Road,Causeway Bay
#14 Another recommeded coffee place, Coco Espresso. I tried both outlets. Yes, very well recommended.
G/F, 2 Anton Street, Wan Chai
G/F, 197 Queens Road Central, Sheung Wan
#15 Also visited chef Gregoire’s new kitchen, Bread Elements and tried to make some croissants. HAHA
#16 No roast goose this time, so we went for Peking Duck in Empire City Roasted Duck in k11 Mall. HK is so filled with shopping malls you cannot imagine.
Shop 221, Level 2, K11 Art Mall, 18 Hanoi Road, Tsim Sha Tsui
#17 Black Sesame tong sui from a random dessert shop in Tsim Sha Tsui after dinner.
#18 The one where it appeared on one of Anthony Bourdain’s show and people say they have bad service ? Macaroni in tomato broth with luncheon meat and egg. Also did try the crispy bun and some drinks .. It’s the ultimate dai pai doong style.
2 Mei Lun Street, Central
#19 Also made some Mooncakes at Kee Wah Bakery. Please do keep an eye, they are coming to Malaysia!!! You can get their Mooncakes soon!! Thank you Kee Wah Hong Kong for all the yummy goodies!!
#20 bumped into The Coffee Academics in Wan Chai while I was looking for the Egg Tart shop. here is another to the list, The Coffee Academics, which also has an outlet in causeway bay
35-45 Johnston Road, Wan Chai
#21 Well, there’s also Gundam Exhibition in front of Times Square. Look at the size!! The first 2 are really huge!! and the one on the right is a human-sized Gundam.
#22 because we didn’t have any wanton noodles, we decided to go check out the 1michelin star Ho Hung Kee. My only comment is…. how did they even got the star….
Shop 1204-1205, 12/F, Hysan Place, 500 Hennessy Road, Causeway Bay
Ok… I guess these are some photos to keep you busy if you’re planning to go Hong Kong. There are more photos but I need some time to get them up and ready..
The Underground Supper Club movement is up and coming and I am enjoying it! Well, it’s not underground literally, but it usually is held in a private place, most likely in a home. The host would then come up with a menu that could change, maybe every month? The thing I like about these Supper Clubs are, the hosts, are the cooks who are passionate about food and cooking, and are willing to try something new, creative and are always inspired to do more. They may be self taught, or a chef retiree, or just someone who is really passionate about food. (If you’re a restaurant owner reading about this, what are your thoughts of the underground supper club ?)
So last week I went to Jen’s Underground Supper Club courtesy of Plate Culture, as I won one of their contest. (Don’t ask me why I’m so lucky to always win things, the more you join, the higher chances there are) These underground supper clubs, works 2 ways. While the host are serious about pleasing your palette, please, as diners, go with an open heart. Some do not even reveal the menu on the day itself. Of course, should there be any allergic or ‘i dont eat’ ingredient, do inform the host earlier so preparations can be made ahead.
Nestled in TTDI, this dinner was held in a warmly lit environment that is homely and cozy, and with great jazzy music playing. 24 guests, in 4 different table settings are able to dine comfortably . Cameras, are allowed. Hahaha
I didn’t know what the menu was, I didn’t even do any prior research, or googling to see what was previously served. Actually, I had no idea even how many courses are there going to be. I’m just guessing at least 5 for the price charged, and I just went there to enjoy food.
Indeed, there were 5 courses; starter, appetizer, entree, main and dessert
Here, we, go!
A portobello mushroom tartlet sprinkled with parmesan cheese in a buttery crust. The crust was absolutely yummy, buttery, flaky and melts in your mouth. As simple as it is, it will definitely get your appetite open.
A trio of appetizers. I was most impressed with this and my favourite, happened to be the Grape Truffle, so simple I can’t even!
From right, it’s a Grape (Yes it’s grape inside) wrapped with Chevre cheese, and coated with toasted almonds and chives. Sweet and savoury yet textural. Next, a Spanish inspired tapas, with chicken slice, poached pear in port and Manchego Cheese. It was sweet and savoury, with the sweetness of the poached pear, and the nutty Manchego cheese. Then it’s another tartlet, with crab and ricotta cheese. Oh, I just realized, this dish, has different types of cheese!
For Entree, there’s a potato frittata, with feta cheese, spinach and sundried tomato. At this point of eating this.. I only can think of one thing. I want to eat a risotto. I think with all the cheese, and textural stuffs before, I had the pasta in my head instead lol. This was a pleasant and tasty dish although I didn’t quite enjoy it through. Secretly, I wished it was something else.
There were 2 choices of main, salmon or ribs. Here is the salmon, baked with mint and parsley lightly stuffed in the middle and a sprinkle of parmesan. It was just nicely cook though, and served with a mashed potato, lightly baked on top with studded macadamia nuts. I love when salmons are cut like that, it just taste yummier this way because the skin is then crispy!
Another main, Argentinian Beef Ribs with chimichuri sauce and also the same mashed potatoes. I did try abit of this, it’s actually my friend’s choice of main course. It was a little tough for me, although I’m not very familiar with huge ribs like this.. Those rack of ribs which I ate from a relatively famous ribs restaurant in sydney (which are slightly smaller) have a ‘fall off the bone’ and tender texture. And the funny thing after me and my friend ate this dish, we looked at each other thinking …. “shit, i think i have something stuck in between my teeth” < just for laughs k
After all the savoury dishes, we have 2 desserts. Ok I must confess this, I am quite bias when it comes to this. Whenever I go to any ‘big course’ meals like this (degustations or the likes) I am always, if not, most of the time, not satisfied with desserts. I don’t know, I don’t mean to be stuck up or being all arrogant just because I studied French Pastry before. But I always think, desserts are as equally important, because it seals the meal in a pleasantly sweet way. So for me, my expectations are abit on the higher side and I always look forward to having a great (it doesn’t have to be complex, but it has to be reasonably good) desserts at the end of the meal.
When the first dessert came out, it’s a cross between puff and shortcrust pastry, topped with a carefully whipped Cream chantily and strawberry, I was a tad disappointed. I cannot have another pastry after 2 tartlets from earlier. I was dreaming of cake or chocolate bonbons instead, or something more refreshing like an amuse bouche to prepare the palette for the main dessert.
The last dish / dessert to seal up the night, was a Rum Baba. For those who are not familiar with this cake that sounds like ali baba, it’s actually a yeasted cake, that has a little resemblance of honeycomb cake texture. The cake itself do not carry any flavour, but it works very well like a sponge, which is why Rum was used. In between the layers, is a layer of vanilla creme patisserie and plump raisins soaked in rum. I was a little disappointed there were no chocolate but I was glad to meet Rum Baba again after 6 long years.
Nevertheless, I was overall satisfied with the meal, though there were a couple of hits and misses. The winners were the starters and appetizers for me, but any one would think otherwise because taste is so subjective. After all, it is a supper club that aims to cook with honesty, passion and excitement.
Thank you Jen and Natasha for your kind and engaging hospitality and Plate Culture for this meal.
A dinner like this is incomplete without some pretty dresses and accessories. Choose from Zalora’s range of peplum style tops and dresses and pair it with a bedazzling necklace