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.

45 SPEAK VEZY BAR @ Jalan Kamunting, Kuala Lumpur

At 45 Kamunting, time stands still.  Or so it seems.

Taking after the address, 45 Speak Vezy Bar is a casual laidback joint in Jalan Kamunting in downtown Kuala Lumpur.

Amidst taller, newer buildings in the area, this 1928 pre-war house at the corner of an alley stands its ground. Framed with potted leafy plants, the porch holds some rickety-looking tables and chairs, so reminiscent of the olden days. Stepping into the cool interior, I feel as if I have stepped back into my childhood days. Back then, I spent a few formative years in a typical wooden village house on the outskirts of Ipoh town and I get a sense of déjà vu here. Allan Yun, the owner, has a great fondness of the retro era and he has amassed a good collection of furniture and deco items here to give you that unmistakable sense of nostalgia. Mandarin songs from the 1950’s/60’s era play in the background enhances the wistful and sentimental mood.

The structure of this pre-war house has been preserved nicely – the various rooms and hallway have not changed. Patrons get to chill-out in the various rooms and I love the spiral staircase towards the back of the house. Ventilation and natural light are aplenty, thanks to the airwell – a feature that’s very much old-world. And it’s definitely a very Instagram-worthy premise.

The stairwell & the spiral staircase

Cold beer and Lok-lok Hotpot may sound like a peculiar combination, but strangely, it works. From 6pm onwards, after the sun has set, the nostalgic ambience in 45 Speak Vezy Bar goes up several notches. With soft warm lighting casting romantic shadows everywhere, it’s time to sit back and sip some cocktails, beer or wine or some home-boiled barley!

Instead of the usual bar snacks, 45 Speak Vezy serves a delightful Lok-Lok Hotpot. Using the delicious fish broth from Woo Pin Fish Head Noodles (they serve this here from 7.30am till 2.30pm), the skewers of various types of balls, fried beancurd, vegetables, pork and prawns are slowly boiled. It’s a pleasurable activity – this dipping and munching, in between sips of alcohol while chilling out with buddies.

Skewers are priced at RM4 each and there are also some Lok-Lok Hotpot Sets if you are there in a group:

Set A @ RM88: 10 skewers + 1 bucket beer
Set B @ RM118: 10 skewers + 1 bottle wine
Set C @ RM168: 20 skewers + 2 buckets beer

 

If you must have some fried tidbits, additional bites in the forms of Popcorn Chicken, Fried Fucuk (beancurd skin wrapped with fish paste) and Fried Fish Skin are available.

Popcorn Chicken (RM15)


Fried Fucuk (RM12)


Fried Fish Skin (RM12)

The hard metal and wooden chairs here may not be the most comfortable but the ambience and set-up plus the efforts to maintain this preserved heritage makes it a worthwhile visit. Do be warned though – parking may be a bit of a challenge around here, so consider taking the LRT to the Dang Wangi Station and then a short walk over.

 

45 SPEAK VEZY BAR
45 Jalan Kamunting
50300 Kuala Lumpur
For reservations, contact Vsun @ +6017-236-1119

Open from 6.00pm till late

The post 45 SPEAK VEZY BAR @ Jalan Kamunting, Kuala Lumpur appeared first on PureGlutton.

45 SPEAK VEZY BAR @ Jalan Kamunting, Kuala Lumpur

At 45 Kamunting, time stands still.  Or so it seems.

Taking after the address, 45 Speak Vezy Bar is a casual laidback joint in Jalan Kamunting in downtown Kuala Lumpur.

Amidst taller, newer buildings in the area, this 1928 pre-war house at the corner of an alley stands its ground. Framed with potted leafy plants, the porch holds some rickety-looking tables and chairs, so reminiscent of the olden days. Stepping into the cool interior, I feel as if I have stepped back into my childhood days. Back then, I spent a few formative years in a typical wooden village house on the outskirts of Ipoh town and I get a sense of déjà vu here.  Alan Yun, the owner, has a great fondness of the retro era and he has amassed a good collection of furniture and deco items here to give you that unmistakable sense of nostalgia. Mandarin songs from the 1950’s/60’s era play in the background enhances the wistful and sentimental mood.

The structure of this pre-war house has been preserved nicely – the various rooms and hallway have not changed. Patrons get to chill-out in the various rooms and I love the spiral staircase towards the back of the house. Ventilation and natural light are aplenty, thanks to the airwell – a feature that’s very much old-world. And it’s definitely a very Instagram-worthy premise.

The stairwell & the spiral staircase

Cold beer and Lok-lok Hotpot may sound like a peculiar combination, but strangely, it works. From 6pm onwards, after the sun has set, the nostalgic ambience in 45 Speak Vezy Bar goes up several notches. With soft warm lighting casting romantic shadows everywhere, it’s time to sit back and sip some cocktails, beer or wine or some home-boiled barley!

Instead of the usual bar snacks, 45 Speak Vezy serves a delightful Lok-Lok Hotpot. Using the delicious fish broth from Woo Pin Fish Head Noodles (they serve this here from 7.30am till 2.30pm), the skewers of various types of balls, fried beancurd, vegetables, pork and prawns are slowly boiled. It’s a pleasurable activity – this dipping and munching, in between sips of alcohol while chilling out with buddies.

Skewers are priced at RM4 each and there are also some Lok-Lok Hotpot Sets if you are there in a group:

Set A @ RM88: 10 skewers + 1 bucket beer
Set B @ RM118: 10 skewers + 1 bottle wine
Set C @ RM168: 20 skewers + 2 buckets beer

 

If you must have some fried tidbits, additional bites in the forms of Popcorn Chicken, Fried Fucuk (beancurd skin wrapped with fish paste) and Fried Fish Skin are available.

Popcorn Chicken (RM15)


Fried Fucuk (RM12)


Fried Fish Skin (RM12)

The hard metal and wooden chairs here may not be the most comfortable but the ambience and set-up plus the efforts to maintain this preserved heritage makes it a worthwhile visit. Do be warned though – parking may be a bit of a challenge around here, so consider taking the LRT to the Dang Wangi Station and then a short walk over.

 

45 SPEAK VEZY BAR
45 Jalan Kamunting
50300 Kuala Lumpur
For reservations, contact Vsun @ +6017-236-1119

Open from 6.00pm till late

The post 45 SPEAK VEZY BAR @ Jalan Kamunting, Kuala Lumpur appeared first on PureGlutton.

LE SENSE: Dim Sum on another level

Where should I start about the best Dim Sum experience I’ve just had?
No, it wasn’t in any high-class Michelin-starred restaurant nor any 5-star hotel in the big city.

It was in this modest restaurant in a row of nondescript shophouses like most shophouses around here are and this was in a quiet enclave in Damansara Kim. If you are not looking out for it, you may just drive past the plain simple signage.

Let me tell you about Le Sense. You see, even the name sounds a bit out-of-place in the neighbourhood. When you step inside, you’ll see that it’s a really cosy space… the warm fuzzy lighting and gossamer drapes giving it that bit of private and mysterious vibe. Diners are chatting quietly among themselves amidst the soft clinking of wine glasses and they all seem to know the folks who run the place. There is a definite sense of camaraderie in the air, the owner is always seen sitting among his guests and perhaps it is this touch of amity that heightens the whole dining experience in Le Sense.

Happy conversations aside, despite its French-slanted name, Le Sense serves modern Chinese food. It’s not modern in the fusionistic sense, though. It is contemporary Chinese dining focusing on quality ingredients and fresh natural flavours. It’s about clever and skillful interpretations of classic favourites using better quality and sustainable ingredients. Tradition is not discarded; it’s just modernized and updated.

Le Sense offers champagne (or other sparkling wine) pairing with their dim sum for lunch and dinner. This is the modern aspect. However, if you are old-school (like me), there’s a good choice of teas available as well. I totally enjoyed my Monggolian Chrysanthemum and German Roses Tea here.

Every single dim sum dish at Le Sense is handmade only upon order. You will never find frozen dim sum in their kitchen. And definitely there is no mass production. The truth is, Le Sense doesn’t cater to the masses. As the owner puts it, it’s all about sharing with diners whose discerning tastes transcend the norm.

The stove is only fired when the guests have settled in and ready for the meal to start.

Take the sublime Xiao Loong Bau, for example. The delicate folds of the bigger-than-average dumplings are quickly formed before going directly into the steamer for just the right amount of time. Once it’s served, gently suck out and savour the glorious truffle-scented broth – this is the best part of a XLB experience – before eating up the whole dumpling.

Har Kow and Siu Mai are two essential items in any dim sum meal. Le Sense’s version isn’t any different from any traditional recipe as basically these are pork and shrimp dumplings. But it is the type of pork and shrimps that makes the difference and therein lies the differentiation. The Siu Mai is made from 3 different types of premium pork where taste, texture and bite are best manifested. The jewel on the crown is a piece of 36-month aged jamon for that delectable smoky bite. Similarly, the Har Kow is a delicate bouncy mesh of different premium prawns (think sashimi-grade). It’s a Har Kow that will leave you wanting more.

The delectable Siu Mai

Har Kow & Scallop Dumpling Duo

Beyond the Har Kow, there’s the Scallop Dumpling. Honestly, this was so pretty, I had to stop myself from gazing at it too long, lest it turned cold. The sweet smooth Hokkaido scallop was exquisitely and almost achingly sweet.

Isn’t this pretty?

Fishmaw Dumpling – another topnotch creation of minced fresh shrimps mixed with fish and cuttlefish wrapped in a gelatinous shroud of fishmaw and lightly braised in an umami dashi broth. Every precious drop of the broth should be slowly relished.

The Yam Puff has a delightfully light and powdery yam layer encasing a filling of rich Iberico pork, slightly sweetened with mirin. The precise execution of this cannot be faulted as there is no trace of oil in the deep-fried puff.

If there is something to nit-pick about this dim sum meal, it must be the petite size of the Radish Cake. Yes, I wish those two pieces were a bit bigger because I simply did not have enough of this amazing radish cake. I’m told that for every serving of this, it’s quite likely that a few may have to be ditched because they didn’t turn out exactly how they should be. The secret to its superb texture is a careful combination of Japanese daikon and local radish. Every cube of this cake is meticulously pan-fried on both sides for that perfect crispy skin while the inside remains velvety soft. And the flavor? Outstanding. Hence, the nit-pick.

Outstanding Radish Cake

A sweet ending to this dim sum meal is a platter of sweets: Thousand Layer Pastry, Sesame Ball with pandan and salted eggyolk filling and a piece of lotus paste with eggyolk Mooncake. The crumbly layered pastry oozing with fragrant milky custard came straight out of the oven to the table.

Sweet ending

Oh did I mention that the above is an Omakase meal? The beauty of an omakase meal is the anticipation. Without a fixed menu, it’s up to the chef to serve whatever is best available for the day and it’s always exciting because the surprises just keep coming!

Price for an 8-course Omakase Dim Sum meal starts at RM150 per person and if you want to include their Miyazaki Wagyu A5, add on another RM100.

Oh let me tell you about that amazing Miyazaki – it’s a brilliant piece of work. The beef is first roasted carefully on low heat and then pan-seared on high heat (450oC) for just about 2 seconds (I think) before it’s served, nestled in its own sweet beef jus and dashi.

Miyazaki Wagyu A5

The aftermath of this meal? I’m blown over. Thanks to the kind generous owner of Le Sense, I’m now totally spoilt for dim sum – this benchmark is not easy to surpass, not now, here in the Klang Valley. And I have to learn to eat this dim sum (or any dish in Le Sense) very slowly, to maximize the experience, that’s why.

So this is the risk: get blown over and you may not want to have other dim sum willingly, after this. If you are OK with that, go check out Le Sense.

 

LE SENSE
No.8 Jalan SS20/10
Damansara Kim
47400 Petaling Jaya
Tel: +603-7731-8311/+6018-268-2333

More information on their Facebook Page here.

The post LE SENSE: Dim Sum on another level appeared first on PureGlutton.

LE SENSE: Dim Sum on another level

Where should I start about the best Dim Sum experience I’ve just had?
No, it wasn’t in any high-class Michelin-starred restaurant nor any 5-star hotel in the big city.

It was in this modest restaurant in a row of nondescript shophouses like most shophouses around here are and this was in a quiet enclave in Damansara Kim. If you are not looking out for it, you may just drive past the plain simple signage.

Let me tell you about Le Sense. You see, even the name sounds a bit out-of-place in the neighbourhood. When you step inside, you’ll see that it’s a really cosy space… the warm fuzzy lighting and gossamer drapes giving it that bit of private and mysterious vibe. Diners are chatting quietly among themselves amidst the soft clinking of wine glasses and they all seem to know the folks who run the place. There is a definite sense of camaraderie in the air, the owner is always seen sitting among his guests and perhaps it is this touch of amity that heightens the whole dining experience in Le Sense.

Happy conversations aside, despite its French-slanted name, Le Sense serves modern Chinese food. It’s not modern in the fusionistic sense, though. It is contemporary Chinese dining focusing on quality ingredients and fresh natural flavours. It’s about clever and skillful interpretations of classic favourites using better quality and sustainable ingredients. Tradition is not discarded; it’s just modernized and updated.

Le Sense offers champagne (or other sparkling wine) pairing with their dim sum for lunch and dinner. This is the modern aspect. However, if you are old-school (like me), there’s a good choice of teas available as well. I totally enjoyed my Monggolian Chrysanthemum and German Roses Tea here.

Every single dim sum dish at Le Sense is handmade only upon order. You will never find frozen dim sum in their kitchen. And definitely there is no mass production. The truth is, Le Sense doesn’t cater to the masses. As the owner puts it, it’s all about sharing with diners whose discerning tastes transcend the norm.

The stove is only fired when the guests have settled in and ready for the meal to start.

Take the sublime Xiao Loong Bau, for example. The delicate folds of the bigger-than-average dumplings are quickly formed before going directly into the steamer for just the right amount of time. Once it’s served, gently suck out and savour the glorious truffle-scented broth – this is the best part of a XLB experience – before eating up the whole dumpling.

Har Kow and Siu Mai are two essential items in any dim sum meal. Le Sense’s version isn’t any different from any traditional recipe as basically these are pork and shrimp dumplings. But it is the type of pork and shrimps that makes the difference and therein lies the differentiation. The Siu Mai is made from 3 different types of premium pork where taste, texture and bite are best manifested. The jewel on the crown is a piece of 36-month aged jamon for that delectable smoky bite. Similarly, the Har Kow is a delicate bouncy mesh of different premium prawns (think sashimi-grade). It’s a Har Kow that will leave you wanting more.

The delectable Siu Mai

Har Kow & Scallop Dumpling Duo

Beyond the Har Kow, there’s the Scallop Dumpling. Honestly, this was so pretty, I had to stop myself from gazing at it too long, lest it turned cold. The sweet smooth Hokkaido scallop was exquisitely and almost achingly sweet.

Isn’t this pretty?

Fishmaw Dumpling – another topnotch creation of minced fresh shrimps mixed with fish and cuttlefish wrapped in a gelatinous shroud of fishmaw and lightly braised in an umami dashi broth. Every precious drop of the broth should be slowly relished.

The Yam Puff has a delightfully light and powdery yam layer encasing a filling of rich Iberico pork, slightly sweetened with mirin. The precise execution of this cannot be faulted as there is no trace of oil in the deep-fried puff.

If there is something to nit-pick about this dim sum meal, it must be the petite size of the Radish Cake. Yes, I wish those two pieces were a bit bigger because I simply did not have enough of this amazing radish cake. I’m told that for every serving of this, it’s quite likely that a few may have to be ditched because they didn’t turn out exactly how they should be. The secret to its superb texture is a careful combination of Japanese daikon and local radish. Every cube of this cake is meticulously pan-fried on both sides for that perfect crispy skin while the inside remains velvety soft. And the flavor? Outstanding. Hence, the nit-pick.

Outstanding Radish Cake

A sweet ending to this dim sum meal is a platter of sweets: Thousand Layer Pastry, Sesame Ball with pandan and salted eggyolk filling and a piece of lotus paste with eggyolk Mooncake. The crumbly layered pastry oozing with fragrant milky custard came straight out of the oven to the table.

Sweet ending

Oh did I mention that the above is an Omakase meal? The beauty of an omakase meal is the anticipation. Without a fixed menu, it’s up to the chef to serve whatever is best available for the day and it’s always exciting because the surprises just keep coming!

Price for an 8-course Omakase Dim Sum meal starts at RM150 per person and if you want to include their Miyazaki Wagyu A5, add on another RM100.

Oh let me tell you about that amazing Miyazaki – it’s a brilliant piece of work. The beef is first roasted carefully on low heat and then pan-seared on high heat (450oC) for just about 2 seconds (I think) before it’s served, nestled in its own sweet beef jus and dashi.

Miyazaki Wagyu A5

The aftermath of this meal? I’m blown over. Thanks to the kind generous owner of Le Sense, I’m now totally spoilt for dim sum – this benchmark is not easy to surpass, not now, here in the Klang Valley. And I have to learn to eat this dim sum (or any dish in Le Sense) very slowly, to maximize the experience, that’s why.

So this is the risk: get blown over and you may not want to have other dim sum willingly, after this. If you are OK with that, go check out Le Sense.

 

LE SENSE
No.8 Jalan SS20/10
Damansara Kim
47400 Petaling Jaya
Tel: +603-7731-8311/+6018-268-2333

More information on their Facebook Page here.

The post LE SENSE: Dim Sum on another level appeared first on PureGlutton.