The Sweet Spot

Pastry Chef & Traveler

Archive of ‘Kuala Lumpur’ category

Desserts @ Thirty8, Grand Hyatt KL

Can we start Monday with some awesome desserts please ?

mille feuille thirty8

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.

thirty8 grand hyatt signature cake

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.

thirty8 banana crumble ice cream

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

thirty8 millie feuille hazelnut praline


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

thirty8 signature chocolate cake

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!

thirty8 signature cake caramel sauce

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.

thirty8 signature cake inside

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

Hotel Parking
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

Jen’s Underground Supper Club

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 ?)

jens 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.

jens underground supper club decorations

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!

jusc - mushroom tartlet

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.

jusc - trio appetizer

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!

jusc - appetizer potato frittata

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.


jusc - main baked salmon

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!


jusc - main argentinian beef ribs

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


jusc - dessert pastry strawberry cream

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.

jusc - dessert rum baba raisins

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.

jens underground supper club the sweet spot

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



Homemade KL Chili Pan Mee

Hrmm, I think this is the only time I make some Chinese noodles. I can’t remember the last time I made any from scratch .. Hrmm.. Yeah, nope! haha. I guess I should make more of Asian stuffs 😉

But i couldn’t resist. I keep seeing photos of Chili Pan Mee on FB, somehow the God of Chinese Noodles sent some signals to make these delicious spicy wicked noodles! This was also made in conjunction with MFF KL Selangor.

how to make chili pan mee

Pan Mee is not a name familiar in Klang. While PJ and KL calls these noodles pan mee (thick, thin strips or hand cut/torn), in Klang, it’s called Qi Mee (Fresh Noodles, thin or thick) or Mee Hoon Kueh (hand cut/torn noodles, most likely in soup). But then again it depends on the store owner. It’s hard to trace down any authenticity of this noodles as each places would have their own specialty sauce, or chili.

BUT, saying that.. however many names it’s called, I guess this dish ‘Chili Pan Mee’ is made famous by Restoran Kin Kin in Cheras (now also in Publika) where you can add as much fiery chili as you can endure, and the poached egg. Anything with poached egg is yummy ???? The Chili Pan mee is essentially dry, so the runny yolk makes up as the sauce..

KL pan mee homemade

I’ve not been to Kin Kin in Cheras but yes to the one in Eat Food Village in Publika. I wasn’t exactly impressed with the noodles because it was quite tough and the chili was quite salty. Oh well, at least with homemade, you know there’s NO MSG in it 😉

So what makes a bowl of Chili Pan Mee ? Other than the freshly made noodles (which consists of just flour and water, unlike pasta that has eggs) the chili and poached eggs, the other condiments are deep fried anchovies and minced pork, and for a bit of green, it’s likely spring onions or coriander leaves. A bowl of anchovies soup with manicai or baby spinach accompanies it.

Pan mee condiments

Everything was from scratch including the noodles. The chili takes a while to cook as you will be cooking blended dried chili and fresh red chili AND chili padi with some shallots and dried shrimps for about 20-30 minutes. It ain’t spicy if there isn’t some cili padi!

Chili pan mee

Here’s a closer look for the explosive chili. It’s dried, still has some speckles of red and not burnt! Last thing you want is to taste bitterness while savouring the spicy noodles. It really depends on how spicy you wanna go. I didn’t had any red chili, so I used more cili padi.

how to make pan meeOh hey! I made a gif on How to assemble it. I mean, really who needs a gif on how to assemble pan mee. Just throw everything together, poke the egg and stir!

Recipe was adapted from Kelly Siew Cooks and I am the witch.

KL Chili Pan Mee
Serves: 4
  • 2 handfuls of soaked Dried Chillies
  • 4 Cili Padi
  • 1 handful of Dried Shrimp
  • 4-5 Medium Red onion
  • ½ Garlic
  • 5 tbsp Oil
Fresh Noodles
  • 500g bread flour
  • 480ml water
  • Pinch of salt
Minced Pork
  • 300g of minced pork
  • 1 tbsp oyster sauce
  • 1 tsp light soya sauce
  • 1 tsp dark soya sauce
  • Dash of salt
  • Dash of pepper
  • 2 cloves garlic
  • 2 tbsp oil
  • ¼ cup water
  • 1L water
  • 1 handful of anchovies
  • Salt & pepper
  • Manicai or baby spinach
  • Poached Egg
  • Fried Anchovies
  • Coriander leaves
  1. Blend everything in a blender, you may need more oil to make the paste blend better.
  2. On a wide pan, cook chili on medium heat (warning, it may sting your eye)
  3. Keep stirring until it becomes dry and much darker in colour. It would take about 20-30 minutes.
  4. Once done, place in a bowl and cool.
Fresh Noodles
  1. Mix flour, salt and water together in a mixer with a dough attachment and knead for 5 minutes. Cover in cling film and let it rest for 30 minutes.
  2. Cut into 4 portions. Roll out on pasta machine. You can use the thin or thick setting, or cut by hand.
Minced Pork
  1. Marinate minced pork with all the sauce.
  2. On a pan, fry garlic in oil. Add in the minced pork and cook. Add salt and pepper.
  3. Add water or stock and let it cook till the sauce simmers down
  1. Boil water and anchovies in a pot. You can add in stock cubes if you want. Season.
  2. As for manicai (pucuk manis) or spinach, you can blanch it before serving.
  1. Wash anchovies, dry it well, then fry it. This can be made in advance.
  2. Poach egg, scoop out and set aside.
  3. Cook noodles in the same pot of water till its springy and floats on top.
  4. So first, add noodles. Add 1 tbsp chili (or more), minced meat, fried anchovies, poached eggs and sprinkle some coriander leaves on top.


It will seem like alot of steps, but they are all simple and won’t take long. It would be easier if you have 2 pots and 2 pans on hand to save all the washing and time.

chili pan mee recipe


Yum ?? Yes indeed!! I would make this again for sure 😉

I am submitting this post to Malaysian Food Fest Kuala Lumpur Selangor Month hosted by Shannon of Just As Delish.





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