We recently visited Zuan Yuan Chinese Restaurant at One World Hotel Petaling Jaya for our Chinese New Year dinner, taking the opportunity to try out the restaurant’s CNY creations by Executive Chef Michael Chew Chee Peng.
Zuan Yuan seats 380 persons, and provides a Cantonese culinary experience in a stylish venue that embodies the concept of vitality and energy, with spacious and pillar-less dining area, sophisticated colour palettes and elements of modern oriental design.
The restaurant also has private dining rooms, with eye-catching backdrop inspired by traditional Chinese mountain paintings, and a brightly coloured and very Instagrammable side wall providing a cheerful ambience for your celebrations. The rooms can be used as one large room or partitioned into two to five rooms, seating up to 100 persons in total.
For this year’s Chinese New Year celebrations, Zuan Yuan is offering five (5) varieties of this popular salad are available for dine-in or take-away from 1 January to 1 March 2019. Priced from RM118.00nett, the premium selection includes Yee Sang with Salmon Skin and Abalone, Yee Sang with Soft Shell Crab, Yee Sang with Abalone, Yee Sang with Salmon and Fruits Yee Sang with Chef’s Signature Sauce.
You can also usher in the Year of Swine at Zuan Yuan Chinese Restaurant from 15 January to 3 March 2019 with three (3) set menus with dishes signifying everything auspicious from prosperity, good luck, good fortune, good health and longevity. The menus echo Executive Chef Michael Chew Chee Peng’s two-decade culinary prowess and centred on time-honoured Cantonese cuisine signatures.
Priced at RM1,798.00 nett, RM1,988.00 nett and RM2,288.00 for a table of ten with a complimentary bottle of wine, the Gathered Elegance promotion is available daily for lunch (12.00 noon to 2.30pm) and dinner (6.30pm to 10.30pm).
Among the featured dishes are Braised Pumpkin Soup with Mixed Seafood, Barbecue Roast Duck and Chicken, Steamed Live Dragon Garoupa with Superior Soy Sauce, Wok Fried Prawn with Salted Egg Yolk, Braised Abalone with Seafood, Steamed Rice with Assorted Preserved Meat and “Nian Gao” with Coconut Flakes.
Zuan Yuan remains open on the eve of Lunar New Year and throughout the festive season.
Yee Sang with Smoked Salmon, Crystal Pear and Japanese Sesame Sauce
瑶柱鲍鱼海味羹 Braised Superior Abalone Soup with Dried Scallop and Dried Seafood
We are really glad that many restaurants including Zuan Yuan have stopped serving sharksfin soup! The seafood soup with abalone here is way tastier anyway with loads of umami flavours!
粤式烧味拼 BBQ Roasted Duck and Chicken “Hong Kong” Style
A well executed traditional dish. We especially enjoyed the duck which didn’t have that pungent duck smell.
金镶海明虾 Wok Fried White Sea Prawn with Salted Egg Yolk
This dish had deliciously creamy salted egg yolk covering the prawns – imparting a rich savoury taste to the prawns. One of the best dishes of the night!
港蒸游水龙虎斑 Steamed Live Dragon Garoupa with Superior Soy Sauce
Chef Michael shared with us that fish dishes must be served with the head and tail to symbolise completeness or wholeness – something that is very important to the more traditionally minded Chinese diners, and especially business owners. The fish though, was fresh and tender and complemented perfectly with soy sauce!
带子卷伴鲜菌彩虹蔬 Stir Fried Lotus Root and Garden Green accompanied with Crispy Scallop Roll
Not your ordinary stir fried vegetables as this fish came with crispy scallops rolls!
红烧鲍鱼金钱袋 Braised Abalone with Money Bag and Flower Mushroom
Abalone makes another appearance with this dish!
银丝椰汁年糕 Steamed Coconut Nian Gao with Shredded Coconut
罗汉果六味糖水 Six Treasures Soup
Ending a luxurious meal on a sweet note!
For reservations or enquiries, call 603 7681 1159 or email firstname.lastname@example.org
For more info, head over to http://www.oneworldhotel.com.my/restaurants/zuan-yuan-chinese-restaurant/
Zuan Yuan Chinese Restaurant is located at:
Lobby Level, One World Hotel,
First Avenue, Bandar Utama City Centre,
47800 Petaling Jaya,
Monday to Friday
Lunch: 12.00 noon to 2.30 pm
Dinner: 6.30 pm to 10.30 pm
Saturday, Sunday and Public Holiday:
Lunch: 10.00 am to 2.30 pm
Dinner: 6.30 pm to 10.30 pm
Thanks for having us! Happy Chinese New Year to all our Chinese friends!
We recently attended the Sunday Brunch on 9 December 2018 which is priced at RM150++ per pax (for the food only) with an option to add-on RM250 for unlimited flow of Perrier Jouet champagne! Guests are free to have a dip in the pool or lounge on the deck chairs which have a lovely panoramic view of the Kuala Lumpur city skyline.
This special brunch only happens once every quarter so do follow BABE on their Facebook page (link at the bottom of this post) to stay in the know of upcoming events.
Starting off the meal was not your typical “amuse bouche” as this “Down the Rabbit Hole” course came in the form of test tubes containing liquids of various flavours. We were not told what they are so we had it then tried to figure out what it was. Eventually after we finished it the servers revealed it to us and some were very interesting especially the “Hainanese Chicken rice” one.
Crab Nori Salad
Alaskan King Crab, Coriander, Lime Leaf Leche De Tigre
Sweet umami goodness of Alaskan King Crab on an edible leaf. This served to pretty much whet the appetite for what’s to come!
Thin Tart Shell With Fromage Blanc and Marinated Salmon Roe
We really enjoyed this one! Salmon roe on top of white cream cheese in a tart shell – simply bursting with umami flavours from the roe, contrasting against the creaminess of the cheese. A truly excellent appetiser!
Braised Beef Tongue, Gherkins, Wagyu Tartare
Beef done two (2) ways atop what we thought was bread but turned out to be “bread” made from tomatoes which gave a very interesting texture, and tartness to the “sandwich”. The green “leaf” turned out to be cheese! What a surprising not to mention interesting take on a common sandwich!
Nagano Walnut Soba
Cold Buckwheat Noodles with 7-Ingredient Herb, Root and Seed Condiment
We got to “play” with our food here. After all, the place is not called Japas FUN Dining for nothing! First, we crushed the walnuts which were then added to the broth. Next we squeezed the oil into the dried ice which froze it to form tiny little icicles which were then placed on the soba. As it slowly melted, it imparted its flavours to the soba which we then dipped into the broth (containing the walnuts) before eating it! Talk about interactive dining!
Braised Daikon, Japanese Mushroom Duxelle, Seaweed Egg Emulsion
We had to remove some actual leaves to reach the “forest floor” where we discovered the “mushroom” which contained the daikon and mushrooms. Loads of earthy flavours in this dish and great for a mushroom lover like me and my partner in crime.
Mains (Choice Of)
Yuan Miso Salmon with Yuzu Cream
Crispy Burdock, Herb Salad and Daun Kaduk Oil
Most of the girls had this one. A perfectly cooked piece of salmon that went exceedingly well with the (slightly) piquant yuzu cream.
(None of us ordered this one hence no pics/ comments)
CO2 Battered Tatsuta Chicken
Tatsuta-age, Truffle and Black Pepper Dressing with Mizuna and Radish
[Upgrade to Krystal Osetra Caviar : 15g for RM175++]
Kagoshima A5 Wagyu Striploin 100g Steak
[Supplemental Charge of RM120)
Those of us who ate beef had this one and it was mind-blowingly awesome! It delicious chunks of Wagyu was served with various condiments like watermelon salt (yes they make it themselves), Japanese black pepper, and more! The flavours of the beef, with it’s super tender texture feels like a party in the mouth. Definitely one of the best wagyu dishes we’ve ever had!
Caramelized Banana, Vanilla Rum Syrup, Coconut
A nice refreshing and creamy end to a wonderful interactive meal! It was like having the cocktail in solid form, which was rather unusual but undeniably satisfying! The girls attacked this one with gusto!
BABE will also be running a special Festive menu from 21 December 2018 to 65 January 2019 which will feature some of the restaurant’s “Best of 2018” menu put together for this festive period.
Le Cordon Bleu has produced great talents worldwide throughout the years, and its alumni have been adding more colours and flavours to the F&B scene in Malaysia. Some notable establishments include DC Restaurant by Darren Chin, Mamanda and Suka Sucre by Dato’ Fazley, Kompasssion and K2 by Chef Nikom – all located in Kuala Lumpur, Jam & Kaya by Janice in Petaling Jaya, and gēn by Johnson Wong in Penang.
For beginners, gourmet enthusiasts or those wanting to be the best house party host, there are a wide range of short one day courses held monthly which are is great way to experience first-hand the world of Le Cordon Bleu.
We got to experience the French Vanilla Charlotte with Raspberries Baking Workshop (the November 2019 short course) which was led by Chef Rodolphe Onno who is the Technical Director & Cuisine Chef Instructor at Le Cordon Bleu Malaysia.
Chef Rodolphe Onno was born in Brittany, France. He first obtained his professional certificates, C.A.P. and B.E.P., from Saint Ivy College in Pontivy, Brittany, France in 1987. He then proceeded to get the Professional Advanced Level in Food and Beverages at Saint Marc College in Trégunc, Brittany, France. Finally, he graduated with a Diploma, E.S.C.F., from FERRANDI School which is affiliated to the Paris Ile-de-France, Regional Chamber of Commerce and Industry.
Chef Rodolphe started his professional career as early as 1986 as the Chef de Partie at L’Espérance and at Jacques Le Divellec, a 3-Michelin-starred and 2-Michelin-starred restaurants respectively. Then, he worked his way up as kitchen manager, deputy executive chef, and finally as restaurant manager and executive chef at Val Joly hotel restaurant in Saint Gervais, France. Chef Rodolphe is also a member of the elite Chaîne des Rôtisseurs, Kuala Lumpur, an international gastronomic society.
Chef Rodolphe has a great passion for specialties of Brittany, his hometown, especially roasted turbot in hazelnut butter, sea-flavoured vegetables, and for entremets, milk chocolate pistachio. Chef Rodolphe was Cuisine Chef Instructor at Le Cordon Bleu Dusit in Bangkok, Thailand, and has now taken over the role of Technical Director at Le Cordon Bleu Malaysia overlooking all aspects of the Cuisine and Pastry Arts programmes.
It doesn’t matter if you have absolutely no baking/ culinary experience as the chef and his assistants will guide you step by step, ensuring that by the end of the class you will have mastered the recipe and produced something lovely to bring home!
The workshop started early on Saturday morning, with a simple briefing to the participants which numbered around 20, on the basic guidelines (practise cleanliness, etc. etc.) followed by the start of the class in the kitchen.
Chef Rodolphe proceeded to give a step by step demonstration, dropping some pearls of culinary wisdom along the way from his many years of experience. The class was rather informal with participants able to ask questions,, and Chef Rodolphe cracking a joke here and there to keep the atmosphere light!
After Chef Rodolphe demonstrated each step, the participants got to do it by themselves, starting with the base ingredients, flour, butter, cream, sugar, fruits, etc. etc. It was truly quite a learning experience for us (some of our talents have never baked a cake in their lives) as we got to learn some very useful baking techniques, tips and tricks!
After four (4) hours of baking, finally each of our talents put the finishing touches to their cakes, and adjourned to the dining room for a little certificate presentation. Participants also got the opportunity to purchase a cookbook written by the chefs of Le Cordon Bleu Malaysia and got them autographed by the chefs! A truly memorable learning experience and one that we highly recommend to any baking/ culinary enthusiast.
Apart from the gourmet and short courses/ workshops, Le Cordon Bleu Malaysia also offers the following culinary arts programmes/ courses:
A highly acclaimed range of cuisine courses offer the most comprehensive training in French culinary techniques available today.
Completion of the Basic Cuisine Certificate, Intermediate Cuisine Certificate and Superior Cuisine Certificate results in the award of Diplôme de Cuisine. Students will learn to master the necessary skills to create fine cuisine dishes through a combination of practical sessions, demonstrations and theory lessons, gaining knowledge from the team of classically trained master chefs who have experience working in senior position in the world’s finest kitchens and Michelin star restaurants.
The cuisine master chefs of Le Cordon Bleu lead demonstrations to show students how to produce dishes to the highest professional standard. Students are then tasked with replicating the dish in one of the dedicated cuisine practical kitchens under the guidance of one of Le Cordon Bleu’s Master Chefs to ensure satisfactory progress is made.
Theoretical technical classes explore a specific culinary subject or ingredient and are taught through concise classroom sessions. Each technical class is supplemented by supporting resources to underpin the practical knowledge taught and provide context to the techniques developed and ingredients used.
4 intakes yearly: January, April, July and October
Le Cordon Bleu Malaysia offers a large range of pâtisserie courses led by the team of classically trained Master Chefs Le Cordon Bleu to help student develop their skills whilst improving their creative flair. The Diplôme de Pâtisserie covers Basic Pâtisserie Certificate, Intermediate Pâtisserie Certificate and Superior Pâtisserie Certificateis (the ultimate pâtisserie and baking qualification) which can be obtained in 9 months or 6 months.
The wide range of exciting gourmet short courses include Pâtisserie techniques, learning macaroons and chocolate demonstrations, all of which provide a truly unique culinary experience suitable for beginners or experienced students.
4 intakes yearly: January, April, July and October
Bakery, Danish Pastries & Artisan Breads
The Boulangerie programme is based on understanding, learning and mastering boulangerie techniques. The training mainly comprises practical classes. Theory classes, conferences and boulangerie related visits are also included.
The programme is divided into two levels: Basic and Advanced Bread Baking Certificates. Students have the option to create a comprehensive programme by studying the Diplôme de Pâtisserie alongside the Diplôme de Boulangerie within a 1 year period.
4 intakes yearly: January, April, July and October
Hotel, Restaurant & Culinary Management
All of the restaurant management and culinary management courses at Le Cordon Bleu London have been adapted to meet the needs of the ever evolving culinary and hospitality industry. Specialist courses such as the Diploma in Culinary Managementhave been designed to provide aspiring managers and business owners with the relevant skill set to lead successful kitchens and food businesses.
The focus of this innovative programme is to provide practical and technically advanced culinary skills, alongside entrepreneurship and management studies.
From menu concepts and marketing, professional kitchen management and food and beverage cost control, students will develop their creativity and understanding of modern food trends during their time on this course, whilst working closely with enthusiastic lecturers who have had many years of practical experience themselves.
The Diploma in Culinary Management can also be studied as an integrated programme with one of the culinary arts diploma (Grand Diplôme®, Cuisine or Pâtisserie)
4 intakes yearly: January, April, July and October
Respected across the culinary and hospitality industry as a mark of excellence, Le Cordon Bleu’s Grand Diplôme® is an influential qualification combining classical training in both cuisine and patisserie.
This Diploma is awarded after the successful completion of both the Diplôme de Cuisine and the Diplôme de Pâtisserie.
The programme is an intensive and comprehensive programme in classic French culinary techniques. Throughout the 9 month tuition, students are first taught basic culinary skills before applying them to high-quality produce and specialist ingredients. Supervised by some of the most qualified and classically trained Chefs, students will learn fundamental culinary techniques through a succession of theoretical and practical training combining Chef demonstrations and practical sessions.
The Grand Diplôme® may also be studied as an integrated diploma with culinary management
4 intakes yearly: January, April, July and October
For more info on the short courses, head over to https://www.cordonbleu.edu/malaysia/gourmet-short-courses/en
[In Partnership with J’s Gate Dining at Lot 10 Kuala Lumpur]
We recently headed over to J’s Gate Dining at Lot 10 Shopping Centre, Kuala Lumpur to try their October & November 2018 RM18 Specials at Ichiyutei, Kaisen Don Kinme, Shinanoji, Fuji Sakura, Bonta Bonta and TSUJIRI. This promotion from 20 October until 25 November 2018 and all the aforementioned participating outlets are pork free (no pork and no lard).
J’s Gate Dining which is located on Level 4 of Lot 10 Shopping Centre (the top shopping floor), brought together 16 specialty restaurants from Japan, taking up the entire floor! The dining hall provides authentic Japanese cuisine and level of service, centered on superior quality ingredients, Japanese hospitality, and a lively atmosphere, employing bona fide Japanese design to create a space where customers can comfortably enjoy real Japanese culture.
Creamy Curry Udon
The Creamy Curry Udon actually was topped off with mashed potatoes (which looks like “cream”) and not actually cream itself. This gave the dish a nice balance of flavours and textures, making it both creamy with a hint of spice from the Japanese curry sauce.
In Fukuoka Hakata in Japan, Ichiyutei sells over 100 bowls in an hour during lunch time, and their in Kuala Lumpur is their first overseas venture. Ichiyutei features the authentic flavours of Fukuoka Hakata udon noodles mixed with Japanese curry sauce and Japanese soup to make a hearty noodle curry soup with the rich flavour of katsu curry. The Hakata Udon is hand crafted by craftsmen and is freshly made each day.
Kaisen Don Kinme
Salmon Mentai Aburi Don
The Salmon Mentai Aburi Don features slices of salmon atop the rice which are covered with mentai (fish roe) and mayo then torched before being served!
Kaisen Don is a Japanese rice bowl dish which consists of toppings of fresh and delicious raw seafood on sushi rice. Kaisen Don Kinme’s ingredients are freshly sourced and flown directly from Tsukiji Fish Market in Tokyo, the largest fish market in the world. The concept and the menu of the outlet in Lot 10 is similar to that of (the parent outlet) Sushi Kinmedai, located at Publika Kuala Lumpur.
Mini Cold/ Hot Soba with Assorted Tempura & Miso Soup Set
Shinanoji is a 40-year old Soba specialty restaurant chain from Wakayama, a prefecture in the Kansai region, at the west Japan. Shinanoji specializes in soba and serves a choice of hot or cold soba. Japanese Soba is well-known as a healthy food because they are made with Japanese buckwheat flour, an ingredient that is rich in nutrients and low in fat and cholesterol. The soba at Shinanoji is made fresh in the store each day.
Chicken & Miso Special Hotpot
The concept here is to make the hotpot to your preference, which means that you can choose your choice of Dashi soup, with your choice of meats, then top it with your choice of seasonal toppings and side dish!
The outlet’s name “Fuji No Sakura” is inspired by Mount Fuji and Sakura, both of which are widely recognised icons of Japan. This outlet’s signature dish – the Nabe hotpot, is an authentic Japanese hotpot cuisine that widely recognised and favoured by many Japanese families.
The “Dashi” (soup stock) is the soul of the Nabe, and Fuji Sakura’s Dashi is freshly made with bonita flakes and kombu (kelp) each day in the store. The outlet also has several types of flavor for their dashi, ranging from the Japanese favourite Shoyu (soy-sauce) base, to a locally tailored fusion base which is more towards the Malaysian palate.
Toritama Stir-Fried Noodle
The Toritama Stir-Fried Noodles is fried with generous pieces of chicken as well as egg and vegetables. A rather uncommon Japanese dish here in Malaysia but one that is pretty delicious and very filling indeed! Bonta Bonta also has (non-RM18) dishes such as Unagi Bowl, Unagi Omelette Bowl, Fried Chicken Omelette Bowl and Teriyaki Chicken Omelette Bowl, all of which can have side dishes added on to make it a value set!
1pc Roll Cake & 1 Latte (Hot/Cool)
Roll cake selection: O-Matcha Roll Cake, Black Sesame Roll Cake, Houjicha Roll Cake
The story of Tsujiri begins at end of the ancient Edo period in 1860, when the brand Tsujiri was first established by Riemon Tsuji in Uji Kyoto, Japan. The founder Riemon tapped his own wealth to improve the tea industry, advancing and innovating the method to enhance the flavours and sweetness of the tea from the highest quality Gyokuro tea leaves. He also devised the tea cabinet to keep the tea leaves fresh longer, thereby reviving the popularity and marketing of the Uji tea. His effort was well recognised by many and to attest to that, his statue was built in Byodoin, Kyoto’s world heritage temple.
We recently headed over to Tangerine restaurant at THE FACE Suites which is a luxury all-suite hotel located in the vicinity of Kuala Lumpur’s Golden Triangle – the city’s commercial, shopping and entertainment hub. The hotel is located along Jalan Sultan Ismail, and is a short distance from the Petronas Twin Towers and KL Tower as well as shopping and entertainment districts such as Suria KLCC and Pavilion Kuala Lumpur.
The all-suite hotel comprises 200 suites with a stunning view of the Kuala Lumpur city skyline. Designed to cater the need for business and leisure travellers, the all-suite hotel offers One Bedroom and Two Bedroom suites in four room categories; Superior, Deluxe, Premier and Grand Premier. With One Bedroom Superior as the entry-level suite, ranging at 83 sqm to the largest suite at 138 sqm, the Two Bedroom Grand Premier. All suites are fully furnished with integrated modern living room, kitchenette that are equipped with modern appliances and spacious king-sized bedroom with en-suite bathroom as well as a functional space for work or study.
The infinity pool is located on the 51st floor also known as the Sky Deck is the highest floor of the building that offers a panoramic view of the Kuala Lumpur city skyline including the Petronas Twin Towers and KL Tower. In fact, this infinity pool is one of the most popular in the city with many hotel guests (yes the pool is only open to hotel guests) snapping a pic with the city’s landmarks in the background.
We were there for a fine dining dinner at Tangerine – the hotel’s rooftop fine dining restaurant that offers modern Western cuisine. The restaurant is located on the Sky Deck (Level 51) of THE FACE Suites and being so high up, offers a very scenic Kuala Lumpur city and evening sunset views.
Tangerine was designed sophisticatedly in all marble with floor to ceiling windows that lets in lots of natural daylight while also offering the aforementioned scenic views while you dine in luxury. Its fine dining menu focuses on using fresh ingredients and innovative flavours with modern cooking technique.
The restaurant has both an opulence indoor dining area as well as a more casual outdoor seating and is an ideal dining venue for intimate candlelight dinner, special celebratory occasions, and even private functions.
The restaurant has three (3) different set dinners available:
3-COURSE SET DINNER
RM288 NETT PER PERSON
5-COURSE SET DINNER
RM388 NETT PER PERSON
7-COURSE SET DINNER
RM488 NETT PER PERSON
We had the 5-course set dinner.
1ST COURSE – CEVICHE OF KING PRAWN
Golden caviar, seafood reduction
A dainty little dish with fresh and umami flavours!
2ND COURSE – CHEESE AGNOLOTTI
Truffle shavings, fennel puree, lavender dust
Agnolotti is a type of pasta typical of the Piedmont region of Italy, made with small pieces of flattened pasta dough, folded over a filling of roasted meat or vegetables. This was another pretty dish thanks to the flowers on top. The truffle shavings added a touch of luxury to this dish!
3RD COURSE – SEARED FOIE GRAS
Gooseberry jam, vanilla glaze
Lovely earthy flavours of the foie gras went well with the gooseberry jam and red wine that we had!
PALATE CLEANSER – ICED TELANG TEA
4TH COURSE (Choice of)
Roots vegetable, baby onion, truffle jus
Rillettes fritter, eggplant and date, black garlic dressing
Definitely the most photogenic and Instagrammable dish of the night! The lamb was beautifully slow cooked to a pink medium rare, and paired well with the reduction.
French scallop, fermented bean cream, royal chives
5TH COURSE – FRENCH CHEESE
served with Manuka honey
Three (3) different cuts of cheese paired with high quality Manuka honey!
Dessert – Burnt Milk Mousse
with Prunes Gel, Ginger Tuile
Something sweet to end the dinner.
The dinner was also supported by our generous partners SK-II, Shiseido Professional, Claude Bernard and L’Occitane.
Dining 51 storeys above KL was definitely a moment for us to shine in such a beautiful setting, and the L’Occitane Terre de Lumiere Parfum made the occasion extra memorable. We felt on top of the world, and confident knowing who we are, enjoying an unforgettable evening dining with lovely company, in a gorgeous ambience, and of course – a wonderful fragrance!
In Provence, there is a unique moment in time, when the light embraces the sky and blesses the earth with a fleeting interval of grace. This is known as the Golden Hour. L’Occitane translated this light into a scent which reveals an addictive and contrasted signature, an unexpected fusion of mesmerising gourmand notes and aromatic freshness.
Terre de Lumière Eau de Parfum, the first gourmand aromatic fragrance from L’OCCITANE, envelops the body in a scent full of contrasts. It leaves in its wake a soft, aromatic scent, with addictive, contrasting notes.
The SKII signature bestseller – Facial Treatment Essence, has a beautiful new look with a Limited Edition design depicting a single black bird in a sea of white birds. The Little Red Symbol Limited Edition symbolizes an act of courage and strength to stand up and stand out from the crowd to pursue one’s dreams.
SK-II’s Facial Treatment Essence is made up of over 90% PITERA – a natural bio-ingredient containing vitamins, amino acids and minerals, which helps condition skin to retain its natural functions, boosting hydration, and keeping skin smooth, radiant and moisturised!
The set which is available now and priced at RM715 includes: Facial Treatment Essence (230ml) + Facial Treatment Gentle Cleanser (120g) + Facial Treatment Clear Lotion (20ml)
Shiseido Professional has 5 leave in treatments that provides strong and healthy hair and scalp:
THE HAIR CARE Adenovital Advanced Scalp Essence (RM333) promotes hair growth and prevents thinning hair, dandruff, scalp itchiness and hair loss – giving you strong and healthy hair.
THE HAIR CARE Aqua Intensive Oil Unlimited Silk (RM123 ) incorporates The Lasting Veil technology that creates lasting lightweight moisturizing effect.
HAIR CARE Luminoforce Gloss Spray (RM100) protects the hair from UV damage and makes hair silky and shiny through the ends!
THE HAIR CARE Future Sublime Volume Serum (RM168) is formulated with Resilience-Lift Complex*2 that instantly gives resilience and strength for a voluminous finish.
THE HAIR CARE Fuente Forte Toning Serum (RM168) alleviates scalp problems such as dandruff and hair itchiness while improving scalp health and thereby promoting the growth of beautiful hair.
Claude Bernard was founded in 1973, and takes its name from a master watchmaker from the Jura Valley where centuries earlier Switzerland’s watchmaking industry had taken hold. In the mid-16th Century Frenchman John Calvin broke with the Roman Catholic Church and fled to Geneva. French Huguenots followed him but when Calvin banned the production, and wearing of, jewellery because it had ‘no place in the worship of God’ local goldsmiths and jewellers were forced to turn to a new trade – watchmaking.
Most of these craftsmen farmed during the warmer months and honed their watchmaking skills in the winter and Les Genevez, a plateau high in the Jura, became a focal point for what became a roaring trade. It’s in Les Genevez today that Claude Bernard creates its timepieces, either with mechanical or quartz movements, all assembled with a passion for detail that can be traced back to those 16th-century pioneers and Claude Bernard himself.
Today, Claude Bernard prides itself on using the most modern of materials in its watches but without forsaking that magnificent Swiss watchmaking tradition. Precision, quality, reliability and attention to the finest detail are hallmarks of Claude Bernard watches, now distributed to more than 70 countries throughout the world.
Claude Bernard’s portfolio is diverse, with sleek diver’s models such as the Aquarider to the slick Sophisticated Classics dress watches and the elegant, ultra-feminine Dress Code family. Combining tradition and innovation and the highest quality but without the price tag to match, Claude Bernard watches are the best value Swissmade watches available today.
For more info on Claude Bernard timepieces, head over to https://www.claudebernard.ch/
Claude Bernard is distributed by Crystal Time in Malaysia. For more info, head over to http://www.crystaltime.com.sg/
MHB recently had our Christmas Party 2018 Presented by Calvin Klein Watches & Jewelry, with the venue and dinner provided by Samplings on the 14th at Berjaya Times Square Hotel, and supported by Kronenbourg 1664.
Samplings On The Fourteenth is located at the East Tower on the 14th floor of Berjaya Times Square Hotel, Kuala Lumpur, and offers Western cuisine and a large collection of vintage wines. Since opening its doors in 2011, Samplings On The Fourteenth Restaurant has distinguished itself with its service standards, innovative menu, comfortable ambience, and beautiful view – all coming together to form a unique culinary experience for diners.
The restaurant’s main dining room seats 60 people with an addition of 2 private rooms that accommodates 8 and 12 guests respectively. The kitchen is helmed by Chef Val Murugan who has more than 24 years of experience in the food and beverage industry. Under Chef Val’s stewardship over the years, Samplings on the Fourteenth Restaurant has received multiple awards with the most recent being Best Fine-Dining Restaurant, World Gourmet Award (2017) and notably the Malaysia International Gourmet Festival, MIGF (2015), where the restaurant received 12 awards.
Adding a touch of glam and bling to the evening was Calvin Klein jewelry as the presenting partner of the event. Calvin Klein watches and jewelry is a partnership established in 1997, of two 90’s iconic and pioneer established companies: Swatch Group and Calvin Klein.
The Calvin Klein watches and jewelry collections feature seductive yet clean and often minimalist aesthetic, with innovative, bold, progressive and seductive designs. First launched in 2004, the jewelry collection takes everyday life and the world as its source of inspiration. The original geometrical creations have given way to designs that are more fluid, organic, sensual and integrated; a reflection of the modern trend.
Calvin Klein Watches and Jewelry stores are located in Pavilion KL, Suria KLCC, Sunway Pyramid, and Sunway Velocity. The products are also available at authorised dealers nationwide.
The venue for our Christmas dinner was Samplings on the 14th at Berjaya Times Square Hotel
We got a lovely view of the KL skyline
Avocado Tian with Mango-Tomato Salsa
Not one or two but THREE scallops accompanied by a rich avocado and mango-tomato salsa which added some lovely piquant and sweet flavours to the umaminess of the scallops! A wonderful starter with lovely vibrant colours and tasted as good as it looked!
Cream of Asparagus
with Mushroom Crostini
This heartwarming soup was well-balanced and not too creamy while letting the flavours of the asparagus shine. We moped up every last drop with the delicious mushroom crostini!
Grilled Cod Fish
with Truffle Risotto and Saffron, Fennel Coulis
Each of us got to select our own main course for the evening and the cod fish was a favourite. The beautifully cooked fish was paired with a rich truffle risotto and topped off with a saffron and fennel coulis! Talk about luxury indeed!
Baked Chicken Picatta
Mushroom Fricassee and Aged Balsamic Sauce
The baked chicken picatta showcased the chefs skills in making a tasty yet tender and moist baked chicken, rounded off with a mushroom fricassee and some sharpness from the aged balsamic sauce.
with Chateau Potato and Glaze sweet potato, Mushroom Fricassee
Topped with Cranberry Gravy
As Christmas was around the corner, this dish was immensely popular among our influencers as it reflected the season’s festive mood! The delicately cooked Christmas turkey was accompanied by potatoes and mushroom fricassee, with a lovely sweet cranberry gravy on the side.
Christmas Pudding with Vanilla Sauce
Yet another dish in line with Christmas – a hearty traditional Christmas dessert which provided a sweet end to the meal.
It was a wonderful meal with great company, flowing conversations, and good food and drink – a fitting way to end a very eventful year for MHB! Here’s to an even better 2018!
Throughout the evening, we had Kronenbourg 1664 Blanc, the French Premium Wheat Beer that is very distinct as it comes in a light blue hue coloured bottle. The refreshing cloudy liquid has a unique smooth-taste with hints of citrus and coriander spice, making it a favourite among many female beer drinkers. The beer is brewed with the caviar of noble hops – Strisselspalt hops, which offers an exquisite aromatic flavour that embodies the elegance of France.
For more info on Kronenbourg 1664, head over to https://www.facebook.com/KronenbourgMY/
This Christmas, MHB had our Christmas Lunch 2018 presented by Cava Restaurant & Bar @ The Bangkung Row, and supported by Kronenbourg 1664. Cava is one of the mainstays along Jalan Bangkung in the swanky and upmarket neighbourhood of Bangsar, Kuala Lumpur. The pork-free restaurant serves modern and traditional Spanish cuisine – from hot and cold tapas, to mains like paella and baked suckling lamb, to desserts like Creme Catalana, complemented with a variety of wines and of course – cava!
The interior of the restaurant is warm and inviting, with the long wooden shelves showcasing the more rare labels of wines that have been enjoyed there over the years
The walls are lined with awards and photos. The booths are great for a romantic couples’s night out!
The restaurant layout is pretty versatile and is even suitable to host small parties such as ours!
Supporting our event was Kronenbourg 1664
We started off the afternoon with some Vallformosa Classic Brut NV. On the eye, it had a straw colour with greenish shades, with lively bubbles. On the nose, it had aromas of melon, banana, apricot, and apple, while on the palate, it was pleasant, fruity and refreshing!
Mix Tapas Sampler
Baquerones en vinagre, Anchovies, and Pulpo a la Gallega
Starting off lunch was a mixed tapas sampler consisting of anchovies in vinegar, cured anchovies, and Galician style octopus, giving us a taste of the restaurant’s tapas menu.
Sopa de Mariscos
Traditional Spanish seafood soup loaded with a ton of fresh seafood and finished with a dash of Pernod to add some complexity to the broth. Briny and flavourful, safe to say there wasn’t any left after we were done with it!
Cava’s Famous Sangria
Red Original~ red wine, triple sec, orange juice, lime juice
White Original~ white wine, Black Label, apple juice, lime juice
Cava is well-known for their Sangrias and we have to agree! The red was more complex, with full-bodied flavours while the white was lighter and very refreshing, with a hint of smokiness from the Johnnie Walker Black Label.
Next up were some sharing platters which exemplified “The Spanish tradition of sharing food”…
Baked Spanish Suckling Lamb Leg
This succulent and tender piece of lamb leg is huge so be sure to share it! It was baked with rosemary, giving it a lovely herb taste, while having a lovely crust on the outside and tender meat underneath. This meat-lover’s dish takes a while to prepare so order it early, then enjoy some drinks or tapas while waiting for it to be cooked.
Slowed Braised Oxtail
Slow cooked for hours, the meat was so tender it didn’t take much to fall off the bone. Slow cooking it for hours also infused it with loads of flavour, when combined with the flavourful sauce, makes this an ideal dish to go with some house bread (order some to go along with this dish)!
Paella Arroz Negro
The final main was a signature Spanish dish – Squid ink paella with squid and prawns, garlic aioli. Incredibly delicious on its own, Cava added an extra dimension (mostly for us Malaysian diners who always love something spicy in a meal) in the form of cili padi pesto (in the little saucer on the top left) which really gave a kick!
Finally, a sweet and creamy end to the meal in the form of a creme Catalana which is the Spanish version of creme brulee. Luxuriously creamy with a hard sugar top, this dessert went brilliantly well with the fruity flavours of the Kronenbourg 1664 Blanc.
Although it’s been around for years, Cava continues to dish out good Spanish food, adding the Spanish option to the various restaurants located at the row of shops along Jalan Bangkung in Bangsar, which continues to be synonymous with good food. We hope to visit Cava’s sister restaurants along Jalan Bangkung soon – Bobo KL, Leonardo’s, Lucky Bo and Opus Bistro.