New Menu at FIVE SEN5ES by Chef Ron Lean

Recently The Westin Kuala Lumpur welcomed a new chef to their stable – Chef Ron Lean Wen Seng as the Chef De Cuisine in Five Sen5es, their Chinese specialty restaurant. I was thrilled to be invited to a tasting of Chef Ron’s maiden food presentation to the media.

The youthful-looking amiable chef, a Perak native, brings with him more than 17 years of culinary experience, having started in the kitchen at the tender age of 15. Chef Ron started in small local restaurants, developing his skills and nurturing his talent along the way. Driven by culinary passion, he eventually steered himself into chef roles in high-end Chinese restaurants in Australia and international chain hotels. Prior to joining The Westin Kuala Lumpur, Chef Ron was the Banquet Sous Chef in Aloft KL Central and Senior Sous Chef in New World Hotel.

Chef Ron’s signature dishes lean towards Hongkong-style and his masterpieces are often dishes cooked with seafood (lobsters and abalones), chicken and desserts using traditional Chinese ingredients. Taking the helm at Five Sen5es, Chef Ron together with his enthusiastic culinary team cooked up a storm for us recently.

Here’s what we had…

Boston Lobster Combo featuring Deep-fried Lobster Balls and Lobster Steamed with Eggs

Double-boiled Rambutan, Chicken with Crabmeat & Scallop Soup

Ingredients used in the soup

House-made Spinach Tofu braised with Shimeji Mushrooms

Fuzhou Litchi Sweet & Sour Chicken

Pomelo Crispy Prawns with Special Sauce

Steamed Coiling Dragon Garoupa with Golden Garlic Sauce

Stir-fried Romaine Lettuce with Salted Fish

Chilled Peach Gum with Red Dates & Longan in Coconut

Flavours were sweet and clear in most of the dishes, as what Hongkong-style does: allowing the natural goodness of ingredients to shine. With wellness very much in mind, the dishes are well executed with minimal use of oil and hard flavouring. I like how Chef Ron injected some fun innovation in his repertoire like using our local rambutans in his soup and pomelos in the prawn dish.

“Inheritance preserves the old dishes, Innovation does not forget the tradition,” – that’s my ideology in creating new dishes and also the ruling principle behind the new menu we have created at Five Sen5es in The Westin Kuala Lumpur. My team and I look forward to creating memorable dining experiences for our guests.” – Chef Ron Lean Wen Seng

 

FIVE SEN5ES
The Westin Kuala Lumpur
199 Jalan Bukit Bintang
55100 Kuala Lumpur
Tel: +603-2731-8333

The post New Menu at FIVE SEN5ES by Chef Ron Lean appeared first on PureGlutton.

Best of Hong Kong & Organic Village Chicken Promotion at ZUAN YUAN, One World Hotel, Petaling Jaya

This month, October, is a nice time to dine in Zuan Yuan at One World Hotel, Petaling Jaya. With two food promotions going on at the same time, diners will be spoiled for choices!

Let’s see… first up: if you are a fan of chicken, don’t miss out on the special dishes using organic village chicken prepared by their Executive Chinese Chef Tommy Choong Chan Hoo. Using his personal and family recipes, Chef Tommy’s repertoire of 5 special poultry dishes are bound to please. Using only premium quality organic village chickens, diners can choose from the following selections:

1. Steamed with Cordyceps Flowers in Bamboo Basket
2. Poached with Garden Greens & Dried Scallop Sauce
3. Smoked
4. Roasted with Black Truffle Paste
5. Braised with Chinese Herbs

The Braised Organic Village Chicken is served as a whole bird, priced at RM120 nett per bird and a 24-hour notice is required. For any of the other 4 dishes, it’s priced at RM60 nett per half bird and available for lunch and dinner.

Organic Village Chicken with Chinese Herbs

Many of us love the Cantonese food in Hong Kong. Personally, Hong Kong is a food destination (first and foremost), be it their street food or more upscale refined dining in well-known and even Michelin-starred restaurants. Well, if you miss the real thing in Hong Kong, Chef Tommy Choong and team have come up with several HK-style dishes to warm your tummies. We had a taste of some of those delicious dishes recently…

Baked Crabmeat & Assorted Mushrooms with Cheese

Curry Fish Balls & Fish Maw in Claypot HK-style


Crispy Roast Duck with Yam Paste

Pan-fried Scallops with Prawn Paste

Our favourite is the Curry Fish Balls & Fish Maw – the fragrant spicy curry is delicious on its own and even better when eaten with some plain rice of rice noodles! The house-made fish balls are sweet and springy and the tender spongey fish maw fully absorbing the delightful curry. Coming a close second are the Pan-fried Scallops with Prawn Paste – can never go wrong with fresh huge succulent Hokkaido scallops paired with firm springy prawn paste!

These two food promotions are on until 31 October 2019, so make a beeline to Zuan Yuan soon!

For reservations, please call +603-7681-1159/57 or email zuanyuan@oneworldhotel.com.my

 

ZUAN YUAN
One World Hotel
First Avenue
Bandar Utama City Centre
47800 Petaling Jaya
Tel: +603-7681-1111

*Pork-free

The post Best of Hong Kong & Organic Village Chicken Promotion at ZUAN YUAN, One World Hotel, Petaling Jaya appeared first on PureGlutton.

Best of Hong Kong & Organic Village Chicken Promotion at ZUAN YUAN, One World Hotel, Petaling Jaya

This month, October, is a nice time to dine in Zuan Yuan at One World Hotel, Petaling Jaya. With two food promotions going on at the same time, diners will be spoiled for choices!

Let’s see… first up: if you are a fan of chicken, don’t miss out on the special dishes using organic village chicken prepared by their Executive Chinese Chef Tommy Choong Chan Hoo. Using his personal and family recipes, Chef Tommy’s repertoire of 5 special poultry dishes are bound to please. Using only premium quality organic village chickens, diners can choose from the following selections:

1. Steamed with Cordyceps Flowers in Bamboo Basket
2. Poached with Garden Greens & Dried Scallop Sauce
3. Smoked
4. Roasted with Black Truffle Paste
5. Braised with Chinese Herbs

The Braised Organic Village Chicken is served as a whole bird, priced at RM120 nett per bird and a 24-hour notice is required. For any of the other 4 dishes, it’s priced at RM60 nett per half bird and available for lunch and dinner.

Organic Village Chicken with Chinese Herbs

Many of us love the Cantonese food in Hong Kong. Personally, Hong Kong is a food destination (first and foremost), be it their street food or more upscale refined dining in well-known and even Michelin-starred restaurants. Well, if you miss the real thing in Hong Kong, Chef Tommy Choong and team have come up with several HK-style dishes to warm your tummies. We had a taste of some of those delicious dishes recently…

Baked Crabmeat & Assorted Mushrooms with Cheese

Curry Fish Balls & Fish Maw in Claypot HK-style


Crispy Roast Duck with Yam Paste

Pan-fried Scallops with Prawn Paste

Our favourite is the Curry Fish Balls & Fish Maw – the fragrant spicy curry is delicious on its own and even better when eaten with some plain rice of rice noodles! The house-made fish balls are sweet and springy and the tender spongey fish maw fully absorbing the delightful curry. Coming a close second are the Pan-fried Scallops with Prawn Paste – can never go wrong with fresh huge succulent Hokkaido scallops paired with firm springy prawn paste!

These two food promotions are on until 31 October 2019, so make a beeline to Zuan Yuan soon!

For reservations, please call +603-7681-1159/57 or email zuanyuan@oneworldhotel.com.my

 

ZUAN YUAN
One World Hotel
First Avenue
Bandar Utama City Centre
47800 Petaling Jaya
Tel: +603-7681-1111

*Pork-free

The post Best of Hong Kong & Organic Village Chicken Promotion at ZUAN YUAN, One World Hotel, Petaling Jaya appeared first on PureGlutton.

ITALIAN AFTERNOON TEA @ PREGO, The Westin Kuala Lumpur

There’s always something delicious going on at Prego, the Italian restaurant of The Westin Kuala Lumpur. This is partly due to the fact that its large open kitchen is right there at the centre and everything the chefs do can be observed by the diners. Another reason is because Chef Marco De Cecco is so passionate about his cooking and the passion rubs off onto the crew. Chef Marco is always bustling around the kitchen with efforts geared towards bringing back Italy to Bukit Bintang curating new dishes representing his origins, most of which stem from his personal childhood memories and travels across Italy.

We have tried some of Chef Marco’s new dishes not too long ago – details of those are highlighted here.

Prego now serves an Afternoon Tea from Monday to Saturday starting at 2.00pm. It’s perfect for that tête á tête that you’ve been wanting to do with your best friend or just for a little respite after a hectic shopping spree in Bukit Bintang. Priced at RM98nett for 2 pax, it’s a delightful ensemble of sweet and savoury goodies. Sandwiches, pastries and cakes are arranged prettily on a circular vertical tray, to be nibbled and savoured with pots of your preferred tea. I think this is the best way to spend any afternoon!

Freshly baked breads are always available at Prego – best eaten with just a dip of Extra Virgin Olive Oil mixed with some Vinaigrette!

This is what we had on our beautiful tray… exquisite delicate bites, Italian-style…

Bruschetta Fantasia comprising:

Crispy Country Bread Bruschetta with Burrata Cheese, Cherry Tomatoes & Fresh Basil (vegetarian)


Filoncino Bread with Smoked Salmon, Lemon & Herbs Cream Cheese & Caper Berries

Rosemary Focaccia Sandwich with tomatoes, rocket, Taleggio cheese & turkey salami

Warm Italian Puff Pastry with Ricotta cheese & Saute Spinach (vegetarian)

Traditional Italian Panettone Sponge with candied fruits and chocolate drops

Vanilla Panna Cotta with strawberries coulis

Tiramisu – traditional Italian Mascarpone mousse & Espresso Coffee

Custard Cream Tarts with fresh fruits

Italian Sponge Cake with Pistachio Cream

There are a few more items for the Italian Afternoon Tea Set:
Italian Calzone stuffed with tomato sauce, mozzarella cheese, turkey ham and artichokes
Crostoli Veneziani – Deep-fried Dough dusted with Cinnamon Sugar
Mini Cannoli from Sicily stuffed with Ricotta & Candied Fruits

Do call and book your Afternoon Tea as every set is prepared only upon order.

Sundays are meant for sleeping-in, chilling-out and generally just indulge. Prego understands that perfectly –that’s why there’s a Sunday Brunch there just for this purpose.

 

PREGO
The Westin Kuala Lumpur
199 Jalan Bukit Bintang
55100 Kuala Lumpur

Operating Hours:
Lunch 11.30am-2.30pm
Afternoon Tea: 2.00pm-6.00pm (only on Monday-Saturday)
Dinner: 6.00pm-10.00pm

For Reservation/More Info, please contact:
Westin Dining +603-2773-8495
WhatsApp +6017-281-9231
Website: www.thewestinkualalumpur.com

The post ITALIAN AFTERNOON TEA @ PREGO, The Westin Kuala Lumpur appeared first on PureGlutton.

ITALIAN AFTERNOON TEA @ PREGO, The Westin Kuala Lumpur

There’s always something delicious going on at Prego, the Italian restaurant of The Westin Kuala Lumpur. This is partly due to the fact that its large open kitchen is right there at the centre and everything the chefs do can be observed by the diners. Another reason is because Chef Marco De Cecco is so passionate about his cooking and the passion rubs off onto the crew. Chef Marco is always bustling around the kitchen with efforts geared towards bringing back Italy to Bukit Bintang curating new dishes representing his origins, most of which stem from his personal childhood memories and travels across Italy.

We have tried some of Chef Marco’s new dishes not too long ago – details of those are highlighted here.

Prego now serves an Afternoon Tea from Monday to Saturday starting at 2.00pm. It’s perfect for that tête á tête that you’ve been wanting to do with your best friend or just for a little respite after a hectic shopping spree in Bukit Bintang. Priced at RM98nett for 2 pax, it’s a delightful ensemble of sweet and savoury goodies. Sandwiches, pastries and cakes are arranged prettily on a circular vertical tray, to be nibbled and savoured with pots of your preferred tea. I think this is the best way to spend any afternoon!

Freshly baked breads are always available at Prego – best eaten with just a dip of Extra Virgin Olive Oil mixed with some Vinaigrette!

This is what we had on our beautiful tray… exquisite delicate bites, Italian-style…

Bruschetta Fantasia comprising:

Crispy Country Bread Bruschetta with Burrata Cheese, Cherry Tomatoes & Fresh Basil (vegetarian)


Filoncino Bread with Smoked Salmon, Lemon & Herbs Cream Cheese & Caper Berries

Rosemary Focaccia Sandwich with tomatoes, rocket, Taleggio cheese & turkey salami

Warm Italian Puff Pastry with Ricotta cheese & Saute Spinach (vegetarian)

Traditional Italian Panettone Sponge with candied fruits and chocolate drops

Vanilla Panna Cotta with strawberries coulis

Tiramisu – traditional Italian Mascarpone mousse & Espresso Coffee

Custard Cream Tarts with fresh fruits

Italian Sponge Cake with Pistachio Cream

There are a few more items for the Italian Afternoon Tea Set:
Italian Calzone stuffed with tomato sauce, mozzarella cheese, turkey ham and artichokes
Crostoli Veneziani – Deep-fried Dough dusted with Cinnamon Sugar
Mini Cannoli from Sicily stuffed with Ricotta & Candied Fruits

Do call and book your Afternoon Tea as every set is prepared only upon order.

Sundays are meant for sleeping-in, chilling-out and generally just indulge. Prego understands that perfectly –that’s why there’s a Sunday Brunch there just for this purpose.

 

PREGO
The Westin Kuala Lumpur
199 Jalan Bukit Bintang
55100 Kuala Lumpur

Operating Hours:
Lunch 11.30am-2.30pm
Afternoon Tea: 2.00pm-6.00pm (only on Monday-Saturday)
Dinner: 6.00pm-10.00pm

For Reservation/More Info, please contact:
Westin Dining +603-2773-8495
WhatsApp +6017-281-9231
Website: www.thewestinkualalumpur.com

The post ITALIAN AFTERNOON TEA @ PREGO, The Westin Kuala Lumpur appeared first on PureGlutton.

“A Joint Culinary Journey of 88 Years” @ ORIENTAL GROUP OF RESTAURANTS

88 years – this figure refers to the combined number of years of culinary experience of both Chef Justin Hor and Chef Jacky Lam in the food industry. That sets the premise for this year’s culinary celebration by the Oriental Group of Restaurants – an annual event that highlights the different dimensions of classic Chinese cuisine which also aims to educate the dining public on the cultural significance of the featured dishes,

Justin Hor needs no introduction really – being the Executive Chef of the Oriental Group and spear-heading many of the restaurants’ definitive menus throughout the years. Internationally renowned Chef Jacky Lam, a celebrated chef from Macao, who is also the President of Macau Cuisine Association, has joined forces with Chef Justin Hor to curate a special menu combining the best of Macanese and Cantonese elements. It took the two chefs 6 months to plan and curate the menu!

The special 8-course meal starts off with a Tapas Platter showcasing 5 appetisers:

Oriental Group’s Signature Char Siew – tender and bursting with fatty flavours topped with a glistening glaze

Macau Crabmeat Cakes – our favourite – tasty umami crabmeat filling encased in a light crispy fried puff

Ginger Sauce Jellyfish – silky crunchy jellyfish tossed in chopped Bentong ginger – this definitely woke up the taste buds!

Chilled Szechuan Farm Chicken – firm boneless chicken slices marinated in an enticing sweet & tangy sauce which left a lingering heat on the tongue, thanks to the Szechuan pepper

Vinaigrette Kyuri & Black Fungus – appetisingly sweet and sour bites which really whetted our appetites!

Done with the tapas, it’s time to warm up our bellies. The Double-boiled Superior Sharksfin Soup with Chicken & Preserved Vegetables did a good job. Three types of preserved radish were used in the soup, each lending their special flavours. The premium piece was the 30-year-old pickled black radish, followed by the 6-month-old pickled yellow radish followed by a piece of fresh radish. Every spoonful was bliss.

Double-boiled Superior Sharksfin Soup with Chicken & Preserved Vegetables

Boston Lobster Macau Taipa Style – insane aromas from the chopped garlic, chillies and shallots. There was also a combination of minced pork neck and preserved radish in the recipe which elevated the flavours to new levels.

Braised Sultan Fish Shunde Style – a concerted effort by both chefs. The wild-caught sultan fish was lightly fried with scales intact, before being braised in a rich broth (simmered for hours using pork ribs, chicken, garlic and ginger). The scales were actually edible, having been braised perfectly and they were left intact to seal in the natural sweetness of the fish.

Whole Pork Trotter with Hokkaido XL Dried Scallops, Japanese Mushrooms & Quail Eggs – an interesting authentic dish adapted from the ancient Manchu-Han imperial banquet. Back in ancient times, bear paws were used. This was such a rich and robust dish where premium ingredients and precise culinary skills reigned.

 

Lotus Leaf Treasures Rice – duck meat and dried cuttlefish were some of the “treasures” used for this delightfully tasty steamed rice, topped with generous chunks of fresh crabmeat.

Desserts came in a pair…

Peach Resin with Snow Fungus & Papaya in Coconut – so refreshing and soothing!

Sweet Corn Lotus Paste & Mangosteen Custard Lava – a delight to the eyes and stomach, these skilfully moulded desserts were a perfect ending to the splendid meal.

The whole 8-course meal is priced at RM2,688 nett for 10 pax. The dishes are also available on a la carte order.

This special menu is available at all the participating Oriental Group of Restaurants, except the pork-free Seafood World, Ruyi and Yu, until 22 September 2019.

NOBLE MANSION
No.1, P1-01, Level 1 Podium
Plaza 33
Jalan Kemajuan, Section 13
Petaling Jaya
Tel: 03-7931 8633

Business hours: 11am to 3pm, 3pm to 11pm daily

The post “A Joint Culinary Journey of 88 Years” @ ORIENTAL GROUP OF RESTAURANTS appeared first on PureGlutton.

“A Joint Culinary Journey of 88 Years” @ ORIENTAL GROUP OF RESTAURANTS

88 years – this figure refers to the combined number of years of culinary experience of both Chef Justin Hor and Chef Jacky Lam in the food industry. That sets the premise for this year’s culinary celebration by the Oriental Group of Restaurants – an annual event that highlights the different dimensions of classic Chinese cuisine which also aims to educate the dining public on the cultural significance of the featured dishes,

Justin Hor needs no introduction really – being the Executive Chef of the Oriental Group and spear-heading many of the restaurants’ definitive menus throughout the years. Internationally renowned Chef Jacky Lam, a celebrated chef from Macao, who is also the President of Macau Cuisine Association, has joined forces with Chef Justin Hor to curate a special menu combining the best of Macanese and Cantonese elements. It took the two chefs 6 months to plan and curate the menu!

The special 8-course meal starts off with a Tapas Platter showcasing 5 appetisers:

Oriental Group’s Signature Char Siew – tender and bursting with fatty flavours topped with a glistening glaze

Macau Crabmeat Cakes – our favourite – tasty umami crabmeat filling encased in a light crispy fried puff

Ginger Sauce Jellyfish – silky crunchy jellyfish tossed in chopped Bentong ginger – this definitely woke up the taste buds!

Chilled Szechuan Farm Chicken – firm boneless chicken slices marinated in an enticing sweet & tangy sauce which left a lingering heat on the tongue, thanks to the Szechuan pepper

Vinaigrette Kyuri & Black Fungus – appetisingly sweet and sour bites which really whetted our appetites!

Done with the tapas, it’s time to warm up our bellies. The Double-boiled Superior Sharksfin Soup with Chicken & Preserved Vegetables did a good job. Three types of preserved radish were used in the soup, each lending their special flavours. The premium piece was the 30-year-old pickled black radish, followed by the 6-month-old pickled yellow radish followed by a piece of fresh radish. Every spoonful was bliss.

Double-boiled Superior Sharksfin Soup with Chicken & Preserved Vegetables

Boston Lobster Macau Taipa Style – insane aromas from the chopped garlic, chillies and shallots. There was also a combination of minced pork neck and preserved radish in the recipe which elevated the flavours to new levels.

Braised Sultan Fish Shunde Style – a concerted effort by both chefs. The wild-caught sultan fish was lightly fried with scales intact, before being braised in a rich broth (simmered for hours using pork ribs, chicken, garlic and ginger). The scales were actually edible, having been braised perfectly and they were left intact to seal in the natural sweetness of the fish.

Whole Pork Trotter with Hokkaido XL Dried Scallops, Japanese Mushrooms & Quail Eggs – an interesting authentic dish adapted from the ancient Manchu-Han imperial banquet. Back in ancient times, bear paws were used. This was such a rich and robust dish where premium ingredients and precise culinary skills reigned.

 

Lotus Leaf Treasures Rice – duck meat and dried cuttlefish were some of the “treasures” used for this delightfully tasty steamed rice, topped with generous chunks of fresh crabmeat.

Desserts came in a pair…

Peach Resin with Snow Fungus & Papaya in Coconut – so refreshing and soothing!

Sweet Corn Lotus Paste & Mangosteen Custard Lava – a delight to the eyes and stomach, these skilfully moulded desserts were a perfect ending to the splendid meal.

The whole 8-course meal is priced at RM2,688 nett for 10 pax. The dishes are also available on a la carte order.

This special menu is available at all the participating Oriental Group of Restaurants, except the pork-free Seafood World, Ruyi and Yu, until 22 September 2019.

NOBLE MANSION
No.1, P1-01, Level 1 Podium
Plaza 33
Jalan Kemajuan, Section 13
Petaling Jaya
Tel: 03-7931 8633

Business hours: 11am to 3pm, 3pm to 11pm daily

The post “A Joint Culinary Journey of 88 Years” @ ORIENTAL GROUP OF RESTAURANTS appeared first on PureGlutton.