A Taste of Super Foods at RUYI, Bangsar Shopping Centre, Kuala Lumpur

Diners stepping into Ruyi now have a chance to savour the first of Ruyi’s Eat Well Live Well dinners, which is available until 23 December 2019. It’s a collaborative effort with Cabana, KapowBalls and Kintry Artisan Food – all purveyors of healthy food.

Cabana is popular with their Acai Bowls and Smoothies using organic acai berries, freshly blended and free from refined sugars. Kintry is a home-grown Malaysian company specializing in healthy snacks made from scratch. Their top-selling halal artisanal snacks such as salted egg potato crisps, cookies and granolas are well-known in the market. Kapow Balls are guilt-free low-calorie dessert balls made from all-natural ingredients … yummy stuff like chocolates, dates, all kinds of nuts, almond butter, chia seeds, berries etc.

Working with these entities, the culinary team at Ruyi has curated a Chinese 6-course fine dining menu at RM168 per person (without cocktails) / RM198 per pax (with 2 cocktails) for those who would like to try something unique and good for their wellbeing.

Dinner kicks off with a refreshing Gin cocktail served in an earthenware bowl. We love the crunchy honey granola served in it – what a novel touch!

Gin Kiu Blossom with Citrus with Honey Granola by Kintry Food Co

The Winter Melon Noodles look like jellyfish strands but once we bite into this, the burst of sweet refreshing juices tell us otherwise. With a light tangy citrusy dressing, it’s a lovely salad and we eat up every single leaf.

Nutrition Cool Kick-Starter – Winter Melon Noodles Salad in Acai Citrus dressing

Soups at Ruyi is always the bomb … Chef James and his crew brew the most amazing nourishing soups which we always enjoy and can’t have enough. The Collagen Soup is fragrant with ginseng and the fishmaw and sea whelk give it that divine umami taste.

Collagen Soup – Ginseng Broth with Fishmaw Collagen & Sea Whelk

Detox Palate Cleanser – Bird’s Nest Acai Sorbet in Green Apple

Sea cucumber and abalone have all the good nutritious and antioxidant elements for you. Power Protein indeed and when braised with truffle and acai, the good factors just doubled.

Power Protein – Truffle & Acai braised Sea Cucumber and Abalone with Asparagus

Cocktail Palate Cleanser – Acai Gin Coco Loco with Coconut & Starfruit with Pandan Granola by Kintry Food Co

The Fried Rice with Mango and Acai looks so tame but instead of blandness, this bowl of rice is packed with some really nice light flavours.

Anti Oxidant – Fried Rice with Mango and Acai

Dessert is of course the guilt-free Kapow Balls, in Brownie form jived up with crunchy dark chocolate granola by Kintry Food Co

Kapow Balls Acai Berry Brownie with Dark Chocolate Granola

Head on to Ruyi for this superfood journey of delicious stuff. I promise you – you’ll leave the restaurant immensely satiated, yet with a lighter step because these are dishes that can be enjoyed so guilt-free!  Available until 23 December 2019. Make your reservations at +603-2083-0288.

 

RUYI
4th Floor Annexe
Bangsar Shopping Centre
285 Jalan Maarof
59000 Kuala Lumpur

Tel: 03-2083-0288

Website

The post A Taste of Super Foods at RUYI, Bangsar Shopping Centre, Kuala Lumpur appeared first on PureGlutton.

A Taste of Super Foods at RUYI, Bangsar Shopping Centre, Kuala Lumpur

Diners stepping into Ruyi now have a chance to savour the first of Ruyi’s Eat Well Live Well dinners, which is available until 23 December 2019. It’s a collaborative effort with Cabana, KapowBalls and Kintry Artisan Food – all purveyors of healthy food.

Cabana is popular with their Acai Bowls and Smoothies using organic acai berries, freshly blended and free from refined sugars. Kintry is a home-grown Malaysian company specializing in healthy snacks made from scratch. Their top-selling halal artisanal snacks such as salted egg potato crisps, cookies and granolas are well-known in the market. Kapow Balls are guilt-free low-calorie dessert balls made from all-natural ingredients … yummy stuff like chocolates, dates, all kinds of nuts, almond butter, chia seeds, berries etc.

Working with these entities, the culinary team at Ruyi has curated a Chinese 6-course fine dining menu at RM168 per person (without cocktails) / RM198 per pax (with 2 cocktails) for those who would like to try something unique and good for their wellbeing.

Dinner kicks off with a refreshing Gin cocktail served in an earthenware bowl. We love the crunchy honey granola served in it – what a novel touch!

Gin Kiu Blossom with Citrus with Honey Granola by Kintry Food Co

The Winter Melon Noodles look like jellyfish strands but once we bite into this, the burst of sweet refreshing juices tell us otherwise. With a light tangy citrusy dressing, it’s a lovely salad and we eat up every single leaf.

Nutrition Cool Kick-Starter – Winter Melon Noodles Salad in Acai Citrus dressing

Soups at Ruyi is always the bomb … Chef James and his crew brew the most amazing nourishing soups which we always enjoy and can’t have enough. The Collagen Soup is fragrant with ginseng and the fishmaw and sea whelk give it that divine umami taste.

Collagen Soup – Ginseng Broth with Fishmaw Collagen & Sea Whelk

Detox Palate Cleanser – Bird’s Nest Acai Sorbet in Green Apple

Sea cucumber and abalone have all the good nutritious and antioxidant elements for you. Power Protein indeed and when braised with truffle and acai, the good factors just doubled.

Power Protein – Truffle & Acai braised Sea Cucumber and Abalone with Asparagus

Cocktail Palate Cleanser – Acai Gin Coco Loco with Coconut & Starfruit with Pandan Granola by Kintry Food Co

The Fried Rice with Mango and Acai looks so tame but instead of blandness, this bowl of rice is packed with some really nice light flavours.

Anti Oxidant – Fried Rice with Mango and Acai

Dessert is of course the guilt-free Kapow Balls, in Brownie form jived up with crunchy dark chocolate granola by Kintry Food Co

Kapow Balls Acai Berry Brownie with Dark Chocolate Granola

Head on to Ruyi for this superfood journey of delicious stuff. I promise you – you’ll leave the restaurant immensely satiated, yet with a lighter step because these are dishes that can be enjoyed so guilt-free!  Available until 23 December 2019. Make your reservations at +603-2083-0288.

 

RUYI
4th Floor Annexe
Bangsar Shopping Centre
285 Jalan Maarof
59000 Kuala Lumpur

Tel: 03-2083-0288

Website

The post A Taste of Super Foods at RUYI, Bangsar Shopping Centre, Kuala Lumpur appeared first on PureGlutton.

MANJA Kuala Lumpur – get ready to be pampered!

Nestled in a cosy cul-de-sac and surrounded by skyscrapers, Manja is a welcome refuge amidst Kuala Lumpur’s crazy traffic. It’s located along Lorong Raja Chulan; its pretty facade unmistakable and easy to spot.


Wooden tables and high chairs are set out right in front of the restaurant for guests to relax with a drink or two in the calm al-fresco space. The greenery around this little haven forms a perfect backdrop to chill-out before dinner.

The noise of the city and crazy traffic of Jalan Raja Chulan miraculously fades out when I step into the warm comfort of the restaurant. It’s like entering another realm, a sanctuary that soothes any weary spirit. Cosy lighting bathes the interior, casting a golden glow on the red velvet seating and rustic brick walls. Old-world colonial charm permeates every corner of Manja and a sense of sweet nostalgia lingers in the air. Besides the main dining space, there’s also a private room with a sky window where the KL Tower is perfectly silhouetted like a magnificent glittering sabre.

As its name suggests: Manja is to pamper and that’s exactly what chef/owner Navin Karu has in mind. The repertoire of dishes curated by Navin are inspired by his childhood memories which he has given creative modern twists. Most ingredients are sourced locally from sustainable supplies – for example, local river prawns and line-caught yellowfin tuna and wild white sea prawns from the sea off East Malaysia (Borneo).

Every dish placed on my table is a delight to the eyes and palate. Flavours are fresh and clean – Navin’s creative touch is evident in the marriage of ingredients, flavours and presentation. Have a look…

Borneo Coconut Tuna (RM36) – sashimi-grade line-caught yellowfin tuna on top of grated coconut tartar, local flavours of kaffir lime, crushed cashews and served with handmade tapioca chips.

 

Creole Prawns Guacamole (RM38) – handmade cumin-spiced guacamole complement diced wild sea prawns grilled with a Creole paprika lime marinade, eaten with house-made fluffy mantou.

Palate Cleanser before the mains are served

Ten Cha Fish with Lobster Butter Soba (market price) – grilled seasonal catch in ginger palm marination, with ten cha green tea glaze. By the side is a bundle of organic soba cooked in house-made lobster butter with juicy morsels of river lobster meat, topped with sturgeon caviar!

 

Lemon Butter Scallops & Saffron Snapper Ravioli (RM88) – delicate handmade ravioli filled with local red snapper in a rich saffron sauce perfumed with curry leaves with large succulent lemon butter scallops.

 

Chipotle Jerk Pepper Chicken (RM88) – organic boneless chicken thigh charred on charcoal grill in a sauce of roasted chipotle peppers and pureed Kalamata olives. The ensemble is balanced with caramelized pineapple cubes, chili smoked eggplant and pinenut salsa.

Desserts are a must here. Ideas and flavours are mainly inspired from local favourites and typical of Manja’s style, all given a luxe twist!

Old Malaya Teatime (RM36) – banana coconut fritters made from locally sourced organic Rastali bananas and sprinkled with salted kaya caramel. If that’s not rich enough, there’s gorgeously-aromatic house-churned Teh Tarik ice-cream by the side.

 

Kopi Peng & Kahlua (RM29) – charcoal roasted coffee local ice-cream served with candied cashews and kahlua. It’s perfect, especially for coffee lovers.

For that special date or if you just want to be pampered with some good food in a charming colonial atmosphere with a bit of nostalgia thrown in, check out Manja.

 

MANJA Kuala Lumpur
No.6 Lorong Raja Chulan
50250 Kuala Lumpur
Tel: 012-373-7063

*Pork-free
email: reservations@manja.com.my
website: www.manja.com.my

Open:
Monday-Thursday & Sunday
12.00pm – 12.00am
Friday & Saturday
12.00pm – 1.00am

The post MANJA Kuala Lumpur – get ready to be pampered! appeared first on PureGlutton.

When East meets West @ RUYI & LYN

For just a few short days, ie until this Saturday 23 June 2018, Ruyi & Lyn’s resident award-winning Chef James Ho is teaming up with Chef Toni Ruiz Valero to give diners a memorable dining experience with their “East Meets West”multi-course dinner. The eclectic 8-course cross-cultural menu from this dynamic combo of culinary mastery from two renowned chefs is something that has to be experienced.

Personally, I have tasted both chefs’ dishes in the past and in this special dinner, both of them have fielded their signature items, curated and presented creatively to feed the eyes and stomach. Do read my previous reviews of Chef Toni here and Chef James here.

The Dinner Set Menu is priced @ RM288 per pax and if you choose to have Wine Pairing, add in extra RM138. Let’s have a look of what’s in store…

Complimentary Hors D’oeuvres

The dinner starts off with Chef James’ beautifully presented appetizer of Sea Caviar (a type of crunchy seaweed) on a mound of shaved ice topped with a cute crispily-fried Baby Crab. Before eating, squirt the tangy Yuzu essence from the little syringe and then enjoy the burst of flavours and contrasting textures in the mouth!

Sea Caviar with Yuzu Essence topped with a Crispy Baby Crab by Chef James

Next… Chef Toni’s salad of Eggplant Confit, Chlorophyll and Pickled Vegetables further titillates the palate. Thinly-sliced pickled ladies fingers dance merrily with crisp rocket, polygonym (laksa leaves), basil and pea sprouts in every mouthful, spiked with fragrant mustard seeds and the chlorophyll curry made from dhall.

Eggplant Confit, Chlorophyll Curry & Pickled Vegetables by Chef Toni

Chef Toni further dazzles with his signature Red Prawn Carpaccio with Deconstructed Sarawak Laksa. The thin slices of red prawn are incredibly sweet and in a surprise twist, the spiced Sarawak Laksa gravy is encased in the prawn head!

Red Prawn Carpaccio with Deconstructed Sarawak Laksa by Chef Toni

One of my favourite dishes in the menu is the Pomfret in Double-boiled Soup by Chef James. Boneless slices of pomfret are steamed on a bed of silky smooth “chawan mushi” and the tasty clear double-boiled broth is then poured over, at table-side. This is a soup that’s to be slowly savoured, to fully enjoy the sweet flavours!

Pomfret in Double-boiled Soup by Chef James

Chef Toni’s mains of Roast Pigeon is a bold and daring dish. It’s done “medium-rare” or almost rare, I would say and that’s pretty much an acquired preference. If you like pigeon meat done rare, then this is for you… personally, I prefer it to be cooked “medium-well done”.

Roast Pigeon, Marinated Roulade with Beetroot Juice and Coconut Foam by Chef Toni

The 2nd and 3rd mains come from Chef James. I enjoy the succulent lamb chop coated in crumbs although the accompanying sauce is a wee bit too salty but this is offset by the tangy iced vegetables by the side.

Lamb Schnitzel with Monggolian Black Pepper & Iced Vegetables by Chef James

Fried Canton Sakura can be a bit puzzling – it turns out to be short-grain Sakura rice, fried Cantonese-style, with added crunch from some puffed rice crispies. For that extra glamour, a thick slice of foie gras sits elegantly on top and this gives a satisfying fullness to the meal.

Pan-seared Foie Gras with Fried Canton Sakura by Chef James

Chef Toni’s signature dessert of curry leaves-infused cream over stewed strawberries laced with Szechuan peppercorn ends the meal on a sweet note. The daintily-cubed jackfruit can be more substantial for a more satisfying bite to this interesting dessert.

Curry Leaves-infused Cream, Szechuan Pepper Strawberries & Jackfruit by Chef Toni

 

Do pick up the phone and call for reservations at 03-2083-0288 as last day of this special dinner is this Saturday, 23 June 2018!

Dinner Set Menu @ RM288, with Wine Pairing add extra RM138.

 

RUYI & LYN
4th Floor Bangsar Shopping Centre
285 Jalan Maarof
Bukit Bandaraya
59000 Kuala Lumpur
Tel: 03-2083-0288

When East meets West @ RUYI & LYN

For just a few short days, ie until this Saturday 23 June 2018, Ruyi & Lyn’s resident award-winning Chef James Ho is teaming up with Chef Toni Ruiz Valero to give diners a memorable dining experience with their “East Meets West”multi-course dinner. The eclectic 8-course cross-cultural menu from this dynamic combo of culinary mastery from two renowned chefs is something that has to be experienced.

Personally, I have tasted both chefs’ dishes in the past and in this special dinner, both of them have fielded their signature items, curated and presented creatively to feed the eyes and stomach. Do read my previous reviews of Chef Toni here and Chef James here.

The Dinner Set Menu is priced @ RM288 per pax and if you choose to have Wine Pairing, add in extra RM138. Let’s have a look of what’s in store…

Complimentary Hors D’oeuvres

The dinner starts off with Chef James’ beautifully presented appetizer of Sea Caviar (a type of crunchy seaweed) on a mound of shaved ice topped with a cute crispily-fried Baby Crab. Before eating, squirt the tangy Yuzu essence from the little syringe and then enjoy the burst of flavours and contrasting textures in the mouth!

Sea Caviar with Yuzu Essence topped with a Crispy Baby Crab by Chef James

Next… Chef Toni’s salad of Eggplant Confit, Chlorophyll and Pickled Vegetables further titillates the palate. Thinly-sliced pickled ladies fingers dance merrily with crisp rocket, polygonym (laksa leaves), basil and pea sprouts in every mouthful, spiked with fragrant mustard seeds and the chlorophyll curry made from dhall.

Eggplant Confit, Chlorophyll Curry & Pickled Vegetables by Chef Toni

Chef Toni further dazzles with his signature Red Prawn Carpaccio with Deconstructed Sarawak Laksa. The thin slices of red prawn are incredibly sweet and in a surprise twist, the spiced Sarawak Laksa gravy is encased in the prawn head!

Red Prawn Carpaccio with Deconstructed Sarawak Laksa by Chef Toni

One of my favourite dishes in the menu is the Pomfret in Double-boiled Soup by Chef James. Boneless slices of pomfret are steamed on a bed of silky smooth “chawan mushi” and the tasty clear double-boiled broth is then poured over, at table-side. This is a soup that’s to be slowly savoured, to fully enjoy the sweet flavours!

Pomfret in Double-boiled Soup by Chef James

Chef Toni’s mains of Roast Pigeon is a bold and daring dish. It’s done “medium-rare” or almost rare, I would say and that’s pretty much an acquired preference. If you like pigeon meat done rare, then this is for you… personally, I prefer it to be cooked “medium-well done”.

Roast Pigeon, Marinated Roulade with Beetroot Juice and Coconut Foam by Chef Toni

The 2nd and 3rd mains come from Chef James. I enjoy the succulent lamb chop coated in crumbs although the accompanying sauce is a wee bit too salty but this is offset by the tangy iced vegetables by the side.

Lamb Schnitzel with Monggolian Black Pepper & Iced Vegetables by Chef James

Fried Canton Sakura can be a bit puzzling – it turns out to be short-grain Sakura rice, fried Cantonese-style, with added crunch from some puffed rice crispies. For that extra glamour, a thick slice of foie gras sits elegantly on top and this gives a satisfying fullness to the meal.

Pan-seared Foie Gras with Fried Canton Sakura by Chef James

Chef Toni’s signature dessert of curry leaves-infused cream over stewed strawberries laced with Szechuan peppercorn ends the meal on a sweet note. The daintily-cubed jackfruit can be more substantial for a more satisfying bite to this interesting dessert.

Curry Leaves-infused Cream, Szechuan Pepper Strawberries & Jackfruit by Chef Toni

 

Do pick up the phone and call for reservations at 03-2083-0288 as last day of this special dinner is this Saturday, 23 June 2018!

Dinner Set Menu @ RM288, with Wine Pairing add extra RM138.

 

RUYI & LYN
4th Floor Bangsar Shopping Centre
285 Jalan Maarof
Bukit Bandaraya
59000 Kuala Lumpur
Tel: 03-2083-0288