BY CK Lam

Pearly Kee, a fifth generation Penang Nyonya has just launched her first cook book entitled A Nyonya Inheritance at China Tiger, here.  Also present were the writer’s mentor, master chef Datuk Lim Bian Yam, family members and friends.

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Tags: A Nyonya Inheritance, Assam Laksa, Book Launching, Chili Padi, China Tiger, Chun Pneah, Clarity Publishing, Cookbook, Cup Mint, Curry Kapitan, Dato Lim, Flower 4, Fresh Turmeric, George Town, Glutinous Rice Ball, Glutinous Rice Balls, Herbs And Spices, Laksa Recipe, Leaf Stalks, Nasi Ulam, New Straits Times (Life & Times), Nyonya Cuisine, Nyonya Recipes, Otak Otak, Penang Peranakan Dishes, Peranakan Dishes, Prawn Paste, Red Chilli, Sambal Udang, Savory Dishes, Savoury Dishes, Savoury Recipes, Shrimp Paste, Small Cubes, Tang Yuan, Tang Yuen, Tau Eu Bak, Torch Ginger, Types Of Herbs And Spices, Udang, Yam Family

BY CK Lam

A food trip over to Ipoh, Perak had us visiting Mun Choong Restaurant. This restaurant commonly known as Pusing Public Restaurant is a favorite of both tourists and locals.

This restaurant situated in Pasir Puteh offers variety of delicacies and one personal favorite is the udang galah (Har Lok in Cantonese). These freshwater prawns are cooked in many forms.

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Tags: 8th January, Cantonese Style, Chicken Pieces, Chinese Wine, Chives, Ck Lam, Delightful Flavors, Dragonfruit, Egg White, Freshwater Prawns, Fried Prawns, Har, Ipoh, Ipoh Perak, Ipoh Restaurant, Jackfruit, Kon Jin Har Lok, Light Soy Sauce, Makansutra, Mun Choong, Pan Fried, Pasir Puteh, Prawn, Pusing Public Restaurant, Puteh, River Prawn, Roes, Sweet Flesh, Sweet Note, Udang Galah, Vegetable Dish, White Rice

BY CK Lam

SMAAK!ZA – “Taste! South Africa” 2012 was in Penang recently for the “Table” sessions.  Held at Maricosa Pacific Rim & Hawaiian Cuisine in Straits Quay, the event featured an eclectic 4 course dinner menu paired with a mini-vertical tasting of among the top award-winning Pinotage wines.

Thomas Ling, principal partner of Entwine Consultancy hosted the event and introduced the lineup of featured wines while Satoru Nakamatsu shared his passionate views behind the mouth-watering Rainbow Nation’s colourful cuisine.

We started off with the Savana, made from Granny Smith apples grown in the Elgin area in the Western Cape of South Africa. This naturally brewed and matured premium cider went well with the Maricosa bruschetta and the Mediterranean mackerel salad which was brought together with many fresh greens, mackerel and pleasantly sharp cheese.

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Tags: "Taste! South Africa" 2012, Amarula Cream, Barbeque Pork Ribs, bloem 2009, British Royal Family, Bruschetta, Cabernet Sauvignon, Capital Of South Africa, Casual Evening, Cloof, Cloof 2003, Cloof 2005, Cooked Salmon, Course Dinner, Elgin Area, Entwine, Exotic Fruit, Flavors, Granny Smith Apples, Grape Variety, Hawaiian Cuisine, Hawaiian Island Chicken, Homemade Bbq Sauce, Hurricane Barbeque Pork Ribs, Island Chicken, Izak, Kid On The Block, MARICOSA PACIFIC RIM & HAWAIIAN CUISINE, Mediterranean Mackerel Salad, Nakamatsu, New Kid On The Block, Pacific Rim, Passionate Views, Penang Wine Event, Pinotage Wines, Principal Partner, Professor Abraham, Rainbow Nation, Salmon and Venus Clam Tajine, Salmon Tajine, Satoru Nakamatsu, Savana, SMAAK!ZA, Stellenbosch University, Straits Quay Penang, Table Sessions, Tajine, Thomas Ling, True Quality, Warm Buns, Wheat Farming, Wine Capital, Wine Industry, Zonnebloem 2010, Zonnebloem Pinotage 2009

BY CK Lam

The start of 2013 had me travelling down to Kuala Lumpur to attend the Artistry of Spices programme at the invitation of The United States Ambassador to Malaysia, Datuk Paul W. Jones, and wife, Catherine Jones.

Many food enthusiasts and friends were there to celebrate the programme held at their official residence in Jalan Langgak Golf.

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Tags: Achari Sabzi, Amy Beh, Apple Mincemeat Crisp, Artistry of Spices, Brookie, Brookie Maxwell, Catherine Jones, Chicken Rendang, Chili Powder, Ck Lam, Culture Heritage, Cumin Seeds, Curry Ice-Cream, Datuk Paul W. Jones, Daun Kaduk, Distilled White Vinegar, Fennel Seeds, Fenugreek, Food Enthusiasts, Garam Masala, Jalan Langgak Golf, Kesari Murg, Lemon Rice, Limau, Lotus Root, Manju, Manju Saigal, Mock Meat, Nasi Kunyit, Nigella Seeds, NImbu Pani, Onde Onde, Pickled Vegetables, Pickling Spices, Rohani Jelani, Saffron Chicken, Saigal, Sheek Kebab, Spices And Herbs, Spices Herbs, Spicy Fish Custard, The United States Ambassador to Malaysia, Turmericc Flavored Glutinous Rice

BY CK Lam

Le Cordon Bleu Malaysia – Sunway Institute of Culinary Arts has brought culinary education to Malaysia in their school located in Bandar Sunway, Petaling Jaya, Selangor. Representatives from the school and Le Cordon Bleu New Zealand was up in Traders Hotel Penang recently to conduct a seminar.

Attendees at the seminar had an educational afternoon experiencing ‘campus life’. Besides gaining more info on the culinary programmes from both campuses, they also enjoyed a cooking demonstration on the recipe Bonbonnière Au Chocolat – Chocolate Box and Assorted Pralines.

BONBONNIÈRE AU CHOCOLAT
Chocolate box and assorted praline

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Tags: Alencon France, Almond Rochers, Assorted Pralines, Bachelor Programs, Bonbonnière Au Chocolat, Certificate Award, Certificate Courses, Chef Thierry Lerallu, Chocolate Box, Chocolatier, Cooking Demo, Cooking Demonstration, Cream Milk, Culinary Training, Diplome, Education Modules, Education Seminar, French Traditions, Fresh Cream, Hospitality Management Students, Indian Cuisine, Institute Of Culinary Arts, Jaya Selangor, Le Cordon Bleu, Le Cordon Bleu Malaysia, Le Cordon Bleu New Zealand, Local Produce, Malaysian Chinese, Marketing Manager, Milk Product, Pastry Chef Instructor, Patisserie, Patissier, Penang, Seminar Attendees, Seminar Participants, Sherlyn, Sunway, Sunway Institute of Culinary Arts, Sunway Le Cordon Bleu, Traders Hotel Penang, Wine Education, World Class Restaurants, World Innovation, Wset

BY CK Lam

Eastin Hotel Penang is starting off the New Year with its first monthly buffet. The buffet called Aussie Tucker at the Swez Brasserie incorporates a variety of classic and modern dishes spiced up with new flavours.

There is a mix of appetisers featuring uluru calamari salad, chiko rolls and Aussie oyster soup. The uluru calamari salad consists of calamari tossed with orange and walnut dressing, fish caviar, chillies and olives.

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Tags: Appetisers, Aussie Oyster Soup, Aussie Swiss Chicken, Aussie Tucker, Chicken Meat, Chiko Rolls, Chocolate Icing, Ck Lam, Eastin Hotel, EASTIN HOTEL PENANG, Ebiko, Ebiko Caviar, Egg Whites, Fish Fillet, Fish Skin, Ginger Sauce, Hi Tea, Hotel Penang, Lamington, Macadamia Crusted Fish Fillet, Macadamia Nuts, Monk Fish, Monk Fish Caviar, New Straits Times (Life & Times), Onion Monaquesques, Onion Sauce, Oyster Soup, Pavlova, Savory Dish, Sponge Cake, Sweet Sauce, Swez Brasserie, Swiss Chicken, Tomato Paste, Uluru Calamari Salad