..let’s just all pause for a moment, and share the Pappardelle Love.

Pappardelle are very broad fettuccine. The name reportedly derives from the verb “pappare”, to gobble up. If you don’t mind, I will go gobble mine up this Friday lunch. Aren’t you glad it’s the weekend…

Pappardelle Pasta with Crispy Duck and Foie Gras.. have you had your fix?

CC Food Travel

Australian-born Welsh served as Executive Chef in charge of Food and Beverage at Amanpulo Resort managed by Aman Resorts Philippines – coveted the last two years running by Condé Naste Traveller as the Best for Holiday Locations and listed No 1 in the Zagat Survey’s World’s Top Hotels, Resorts and Spas. He started his career as an apprentice chef in Australia, graduating from the Hunter Institute of Technology and worked in some of the most prestigious establishments in the country, such as Hugos.

Garth’s culinary adventures have also taken him to Fiji with the Vatulele Island Resort by Six Senses, where he is especially well known as a master of developing menus that are unique in concept and creating food, which sets the trends of the day. Here is our interview with him.

1. What were your favorite foods growing up?

Mangoes!

2. When did you decide you wanted to be a chef?

Very early on, I was probably 8 or 9.

3. If you didn’t become a chef, what would you be?

A rock star.

4. What are your favorite culinary weapons in the kitchen?

A good quality sharp knife, a cryovac machine, digital scales and a combi oven.

5. What’s your favorite new ingredient?

It’s nothing new, but I love using good quality anchovies in my cooking and in salads. It’s a problem I have as no-one else seems to like them.

6. If I’m trying to watch my weight and I’m eating at your restaurant, what am I ordering to eat?

Any number of things. I like to serve food that is tasty, yet healthy. You could try our House-Cured Wild Salmon with Shaved Fennel or the Chilled Asparagus Soup with Olive Oil Ice-Cream or anything on our Superfoods menus.

7. If its my birthday and I am being super-indulgent and the sky’s the limit, what am I ordering to eat from your restaurant?

Well, you might want to start with some fresh Irish Oysters, followed by Lobster Macaroni – it’s like macaroni with cheese only the sauce is made from lobster bisque and it’s full of fresh Boston Lobster. Then you could finish with the Chocolate Tart, Chocolate Crème Brûlée, Chocolate Sorbet and Nutella Soil

8. What was the most challenging meal you had to make? Why?

It’s hard to single out one, there have been so many. Cooking professionally is nothing like Master Chef (although that does look quite stressful at times).

Recently we had a group of 16 very important guests staying at The Westin for 3 nights. We wanted to make sure that everything throughout their stay was perfect – every breakfast, morning tea, lunch, afternoon tea and of course dinner and even the snacks for turn down in their rooms at night and the snacks in the cars to and from the airport and the hotel.
For their last night we did a dinner for them in our Chairman’s suite on the 34th floor.

We don’t have a kitchen up there so I blocked the room next door and we removed all furniture, covered the floors and all walls and set up a temporary kitchen. We had a deep fryer in the toilet, an oven on top of the bath and we did a great 6 course dinner. It was very tough work for the chefs but it was also very rewarding as the dinner went well and we received tremendous feedback. It sounds corny, but when you have put in such hard work, it does make it worthwhile when you know that your guests have left happy.

9. What was your worst restaurant disaster?

Again, there have been many and I won’t mention some of the worst disasters – I might turn people off eating in restaurants. I do remember working in a restaurant in Sydney that had a great big open kitchen. We could have literally reached across the work bench and touched some of our guests. Opposite the kitchen was the bar, a very big, long bar. This particular night was a Saturday and we were packed. I had already been bitten that night by a live mud crab and screamed so loud that all of the guests in the restaurant had heard me.

Anyway, a little later in the evening the chef working next to me gave me a nudge and nodded towards the bar. I looked across and saw a huge rat slowly making his way along the bar top, just taking his time and sniffing things out. We watched, horrified, praying that none of the guests would notice. He had almost made it to the end of the bar and we thought we were safe, when suddenly a woman noticed the rat and let out an ear piercing squeal and then at the top of her voice screamed RAT!!!

Everybody in the restaurant stopped what they were doing and I swear, every single lady in the restaurant that night ran like Olympian sprinters out of the restaurant. Some came back in not long afterwards after being coaxed by their partners, some never returned.

10. What’s the best restaurant you ate at in 2011?

Bentley Restaurant and Bar in Sydney. I love those guys. It’s the perfect combination of a great sommelier and a great chef getting together and doing their own thing. It’s quite laid back but they have a beautiful wine list with some really interesting boutique wines and Brent Savage’s food which is creative, refined, fun and so clever. I think they’ve been open for about 7 or 8 years and they just keep getting better.

11. What are some recent dining and culinary trends you have been observing?

I think everybody is trying to source as much local produce as possible and really thinking about where their ingredients have come from. Chefs are going back to basics.

12. If you had one more day to live, what would your last meal be?

That’s a hard one, probably Chilli Crab or a great steak.

13. From whom would you most like to take a cooking class?

Another tough one. The obvious ones I think for most chefs would be Ferran Adria or Heston Blumenthal but I have a lot of Aussie chef heroes too that I would love to learn from such as Christine Manfield, Neil Perry, Peter Gilmore or Shannon Bennet.

14. If you lost your ability to cook, and were to be exiled to a remote island, but could bring one Chef with you, who would it be and why?

Maggie Beer because she would know what to do with all of the ingredients growing on the island and would prepare and cook them in a simple yet comforting manner.

15. Finally, what is your advice for all those new, up and coming Chefs out there?

Don’t be fooled by all of the television shows. Cooking is hard work and you need to be tough, strong willed and dedicated to survive and you have got to genuinely love food and cooking. You need to be able to stick it out at the bottom of the food chain where life is tough and the pay is poor and you must always be trying to learn more, whether it is from your head chef, the chefs around you or cookbooks. You can never think that you have made it and you know it all. There is always more that you can learn. That’s one of the things I love about my profession.

Photo credit - all photos courtesy of The Westin KL

CC Food Travel

I am familiar with the Yamagoya ramen which has more than 100 over outlets in Japan, and now, this ramen joint has come to Kuala Lumpur. The ramen, that is served to you piping hot in a bowl, is actually freshly handmade here – right at the front of the shop to be precise. Apparently the pork bone stock that makes the base of their ramen broth is flown in from Japan. Yamagoya also has a presence in Thailand & Indonesia, and with such titillating words such as “freshly made” and “flown in broth stock”, used to describe the ramen joint, we really needed to check out this place a.s.a.p.

For some serious noodle eaters both here and especially in Japan, ramen noodles are a religion. They worship at the altar of firm noodles made in-house, intensely flavorful broth, and the porkiest of pork slices.

Mukashi Ramen

Because I know it’s not politically or culinarily correct to anoint ramen noodles not made in the restaurant they’re served in, I was rather please to hear that Yamagoya makes their own ramen. So, had I finally stumbled upon “the” ramen shop of all time.. serving noodles made in-house, and served in an unctuous broth along with slippery cuts of succulent porky pork?

The specialty here at Yamagoya Ramen is the Mukashi Ramen. Priced at RM24 per bowl, the murky broth of ramen contains cha-siu, soft boiled marinated eggs, seaweed, spring onions, wood ear fungus & bamboo shoots in tonkotsu broth. The light-brown broth, speckled with fat droplets, was indeed inviting. It was nutty, complex, and pretty satisfying, its flavor enhanced by the slices of tender, fat riddled pig. My only complaint was that they somewhat overcooked my noodles. My mistake for not telling them I wanted it al dente. I was pleased to find a red plastic grinder containing toasted sesame seeds at the table. These are meant to be ground on top of your soup. This condiment exponentially raised the nuttiness of the bowl of ramen – something I find rather addictive in a hearty bowl of ramen. Whilst the broth was good, there was something missing in my tonkatsu ramen.. that ‘wow’ factor, for a lack of a better word. It was perhaps not the greatest bowl of noodles in broth I have ever had, but it was not the worst either.

slurp it with great gusto to show your appreciation

Miso Ramen

This is the Miso Ramen. Priced also at RM24, this bowl was a bit of a let down.The miso ramen broth had a monochromatic flavour, was slightly spicy and came with char siu, bamboo shoots, wood ear fungus, beansprouts and spring onions.  The stock was terribly salty and whilst the tasty cha-siu managed to save the bowl from slipping into the abyss of despair, the saltiness of the miso soup obliterated most of the other flavours in the bowl. I would not recommend this to you but go for the Mukashi Ramen instead.

A fatty sliver of cha-siu.. saving grace in this overly salty bowl of ramen

gyoza – japanese  thin-skinned dumplings filled with pork meat and vegetables.. again not bad, but not really memorable

So how, you might ask, do we award points for a bowl of ramen. Well, it’s not rocket science really – here’s a simple scale I like to follow:

1. The Noodles (10 points, 10 being tops and 1 being lousy): They should be springy and flavorful, with a bounce rather than the bite you’d look for in an Italian pasta. They should be smooth and slick for slurping up, but never starchy or slimy.

2. The Broth (10 points): I generally like to go for the tonkotsu, a pork bones-based broth. When unavailable, I opted for the simpler salt-based option (shio). In all cases, the broths should be top notch in the style they represent. Tonkotsu broth should be rich, creamy, and opaque with an intensely porky flavor. The top surface should glisten with droplets of pork fat. The stock should not be overly salty but rich and flavourful.

3. The Toppings (10 points): The classic version is served with thinly sliced chasiu(Japanese barbecued pork), pickled bamboo shoots,  seaweed, slivers of wood ear fungus/mushroom, onsen tamago or soft boiled marinated eggs, and plenty of scallions. The flavor and succulence of the pork, the freshness and quality of the ingredients, and their contribution to the broth.. all play a part.

Take the 30 maximum points and divide it by 3. You will get your scale from 1-10. 1 being lousy and 10 being terrific!

So in conclusion and to be fair, the tonkatsu ramen at Yamagoya is pretty decent. Perhaps not the greatest bowl of noodles in broth I have ever had, but it was not the worst either. I would rate it somewhere in between  a 3-4, I would imagine, the best still being something I experienced, once upon a time, in a nameless stall one blustery winter’s night, on the streets of Tokyo.

CC Food Travel

If you are not familiar with the traditional Malay homes then you will be surprised to see that they are built on stilts and that they have a flight of stairs leading to the main hall. Songket is of course a more modern version of this Malay house, and whilst it is pretty traditional looking on the outside, there are no stilts. The proper Malay etiquette is that you are required to take off your shoes and clean your feet at the entrance, before entering the house.

Malay meals are not served in courses, rather, all food are presented at the same time. The staple is always rice, and then there will be a host of other dishes that go with the rice. Dishes with kuah (gravy) will have a spoon for your to scoop the sauce, but for dry dishes, you simply break away a piece of the food with your right hand from a communal dish, and proceed to eat with your hands.

In the traditional Malay set up, you sit on the floor to eat. The way men and women sit are notably different also. Men crisscross their feet in front of them - bersila. Women fold both their feet on one side - bersimpuh, and normally on their right side.

Well, luckily for us, Songket is a traditional Malay restaurant but with modern dining practices. We get to keep our shoes on, sit at a table and eat with cutlery and not our hands.

Looking around the place, with almost 80% of the clients being foreigners, you can tell that Songket’s positioning –  introducing Malay food and culture  to tourist, has rather hit the nail on the head. When we arrive, the place is packed to the rafters with Mat Sallehs/Ang-Mo (foreigners) , attending what looks to be a wedding celebration.

Here at Songket, their speciality is the rusuk panggang (roast beef ribs) but unfortunately, Head chef Mohd Zamri Jemintan was fresh out of rusuk, and I suspect the large wedding group had something to do with it. Apparently the Chef only uses chilled beef imported either from Australia or New Zealand for the dish and the meat is cooked for two hours until it becomes tender.. sigh.. too bad we missed it. To appease our growling stomachs, the Chef produced Lamb instead – not bad but the meat could have been more tender. Certain portions were hard. The Lamb marinade had an Asian spice and flavour to it. Some pretty tasty Malay rempah was employed in the seasoning of its meat, and the lamb hardly needed any sauce to enhance its flavour, though the dish came with peanut sauce.

chargrilled lamb

Head chef Mohd Zamri Jemintan 

Among the must-try appetisers include the begedil/bergedil (potato and meat cutlets), cucur udang (prawn fritters), popiah goreng (spring rolls) and the kepak ayam (chicken wings). Of these, I liked the chicken wings best but the portions were really tiny. As for the main course, the ayam masak lemak (chicken and nangka hearts, cooked in a rich coconut curry) , the Kerabu Pucuk Paku Pakis (Wild Fern Shoots Salad) and the Kerabu Mangga (Mango salad) were my favourites. I could have just eaten this with tons of rice and called it a night. Some of the unusual highlights of this restaurant include interesting desserts such as the tiramisu made with durian,  and a pandan pudding. The pandan pudding had a thick and rich consistency to it – drenched in gula melaka and coconut santan, I found this dessert rather delicious.

begedil – is a deep fried minced meat and potato cutlet. It contains sauteed onions, ginger, cloves, star anise, cinnamon stick. These are rolled into balls and flattened slightly. The the potato meat balls are dipped into an egg mixture and coated well before frying.

Bergedil is also an essential component in soto ayam and served as an accompaniment or a topping, together with cucumber, bean sprout and a few other garnishes. It can also be a delicious snack, when eaten on its own as an appetizer, like here at Songket.

cucur udang (prawn fritters), spring roll, chicken wings and tauhu sumbat (tofu with stuffed vegetables)

Ladies fingers, Prawns and seafood curry

ayam masak lemak (chicken and nangka hearts, cooked in a rich coconut curry)

Kerabu Mangga (Mango salad)

Kerabu Pucuk Paku Pakis (Wild Fern Shoots Salad)

nasi .. the all essential RICE!

Ikan Bakar kuah percik (Grilled fish with spiced coconut gravy)

Here is the rather unusual durian tiramisu (which I don’t eat!) and also the best dessert that night was the pandan pudding (green – in the background)

Entertainment in the form of some cultural performances were really entertaining for the foreigners. These cultural performances are held from Mondays to Saturdays and include ethnic dances. Songket celebrates its 1st Anniversary this month. In conjuction with the celebration, Songket restaurant is holding it’s “Signature Delights” promotion from the 15th of March – 15th of May 2012. For RM80++ nett per person (min 2 pax), customers will get to enjoy all the Songket signature dishes plus dessert and also a signature mocktail. Sampling portions will be served so that customers do not need to commit to a full dinner portion.

cultural performances start at around 9pm onwards

The restaurant is open for dinner every day from 5pm onwards.

For details, visit www.songketrestaurant.com

CC Food Travel

Chef Debbie Teoh

This year, she is back at Parkroyal Hotel Kuala Lumpur with her newest promotion entitled “A Touch of Nyonya Influence”. Chef Debbie Teoh, will be cooking up a storm between the 11 May till 10 June 2012. You can check it out as she prepares her signature Nyonya dishes at Chatz Brasserie through lavish buffets, cooking demonstrations and interactive cooking classes for fathers and kids.

Lemak Nenas Ikan Sepat - this rich and creamy curry has nice, thick cuts of juicy pineapples in it. The Nyonya practice is to add some special Salted fish to it that cuts through the richness of the coconut curry and gives the dish added kick

With more than 15 years of experience in the food industry, Chef Debbie Teoh is a true-bred Nyonya who hails from Malacca. Her father is a Baba from Malacca, and her mother is a Nyonya from Penang. It is no surprise as to how her forte in Nyonya cuisine for both Southern and Northern Nyonya styles came about. She also has vast experience in Thai, Vietnamese, Indonesian and Western cuisine for both cooking and baking. Adding to that, with both sides of her family being inspiring cooks, this is where Chef Debbie obtained her skills in the culinary profession.

Speaking to Debbie, she tells us this.. ” I grew up in Malacca where I felt like I was the little ugly duckling or black sheep due to the fact that I could not speak any Chinese dialects such as Mandarin especially. Back then, in Malacca, most Chinese people spoke Mandarin, but since I went to a Convent school that was run by Sisters, we spoke English and Bahasa only. I went for Chinese Mandarin classes but we didn’t speak the lingo at home or use it. Whenever we went to shops or stalls, people would scold me or say things like “you are OCBC -orang cina bukan cina” (translation -looks chinese but not chinese!) As a result, I preferred to hang out with mostly Malay kids or Peranakan kids. My maternal Grandma was from a rich family in Penang and she could speak perfect English, read widely, played the piano and smoked – not a norm for ladies during her era. She always had a maid and wore the kebaya with a sanggul(hair accessory) that tied up her hair. She gave up her sanggul the moment she had a stroke which made her hand weak and unable to tie up her hair. She was strict on all of us but never made us cook as we had nannies to do it for us. English was the medium of communication for us and some hokkien.”

Nasi Ulam

Going deeper into her background she reveals, “My paternal Grandma passed away when my dad was young, so we never knew her but Great Grandma was a Malay lady by the name of Aminah. My paternal grandpa was the headmaster of the Banda Hilir English School [BHES], Master Teoh. He was also a strict person who loved ballroom dancing and playing the violin. He loved dancing so much that he built a dancing hall at the back of his home in Banda Hilir which has since been sold. Peranakan ‘patois’ patua was the medium of communication and English most of the time.”

Terung dengan Sambal Udang Kering (aubergine with dry shrimp sambal)

Debbie tells us how her parents met – “Mom met dad when my maternal grandpa was transferred from Penang to Malacca. Till today, I still feel most at home with the Malay stall vendors as my Hokkien dialect is more Penang style Hokkien. Actually now in KL, there are a lot more Penangnites who operate stalls and this has made the Hokkien dialect easily understood compared to say 20 years ago. So things are getting easier for me”

me and Debbie!

Well not only is Debbie a culinary expert, she is also a foodie, author, food stylist, ambassador for the Nyonya cuisine and culture, and once again, at Chatz Brasserie as its guest chef. Among the numerous cookbooks she has authored are ‘Underwraps’ and ‘Asian Titbits’, ‘Penang Food’ guide and cookbook and ‘Nyonya Flavours’, as well as ‘Authentic Nyonya Tastes’. On a monthly basis, Debbie also contributes to magazines like ‘Oriental Cuisine’ by Nanyang Press and ‘Flavours’ by Star Publications. She is also a Nyonya Food Consultant for Tourism Malaysia.

Ulam Platter – Raw vegetables (mint leaves, cucumbers, four angled beans etc) eaten with a chili sambal

Itek Tim – Savoury duck soup with salted mustard vegetables

Chef Debbie Teoh will present her authentic Nyonya cuisine to guests in buffets starting from the 11th of May for one month. Don’t miss this chance to sample her food. From Monday to Friday, indulge in Nyonya cuisine in Buffet Lunch priced at RM62++ per person while Buffet Dinners are also available everyday at RM82++ per person. On weekends you may choose to check out the Nyonya Weekend Hi-Tea priced at RM59++ per person. Some of Chef Debbie’s dishes that are not to be missed during this promotion are ‘Ayam Buah Keluak’, ‘Hu Pio Soup’ and ‘Lemak Udang Nenas’. Her ‘Roti Ayam’ is also a must try!

Ayam Buah Keluak (chicken with keluak)

chunky seafood otak-otak with fish fillet, prawns and squid

Gulai Tumis Ikan Pari (Sting ray)

For Mother’s Day on the 13th of May, there will be a Mother’s Day Brunch priced at RM68++ per adult and RM34++ per child. With an additional RM10, fathers and kids can cook for mothers in a cooking session assisted by Chef Debbie.

Nyonya Kuih

cendol

Guests staying at Parkroyal hotel or Serviced Suites Kuala Lumpur are entitled to a 20% discount off the Nyonya cuisine promotion while senior citizens above the age of 55 enjoy 50% discount off. UOB and CIMB cardmembers enjoy special discounts as well.

CC Food Travel

This Month’s Travel Contest comes from the Good Folks of Grand Millennium Kuala Lumpur!

Grand Millennium Kuala Lumpur is a superb, 5 star hotel that’s conveniently located right in the hub of activity, KL’s Golden Triangle – Bukit Bintang, home to prominent shopping, entertainment centres and one of the busiest streets in KL. The hotel is great for both business and leisure travelers. The comfortable 468 rooms exude a familiar feeling of homely warmth, and provide the added quality and practicality that makes it such a stellar hotel to stay at, even for a short while. Non-smoking and business floors are available, and of course the all essential broadband Internet special privileges and business-friendly services that anticipate the needs of business travellers. Other features that will complement your stay include the Business Centre with private workstations and boardrooms, along with a Fitness Centre and Spa for those who wish to unwind and relax.

So when GMKL asked CCFoodTravel to hook up with them for this EXCLUSIVE TRAVEL CONTEST, of course we said yes!

This is what you stand to win:

1. 3 DAYS and 2 NIGHTS WEEKEND STAY VALUED AT RM1600 for ONE lucky couple at the DELUXE ROOM at GMKL 

2. 3 DAYS and 2 NIGHTS WEEKEND STAY VALUED AT RM1900 for ONE lucky couple at the CLUB ROOM at GMKL 

WHAT YOU NEED TO DO TO WIN:

1. SHARE THIS CONTEST WITH YOUR FRIENDS ON FB :

2. SUBSCRIBE TO OUR NEWSLETTER:

3. Complete this Slogan and Post it on the CCFOODTRAVEL WALL :  ”What Travel Means to Me, and Why I want to stay at the GMKL  -  ……………………….”

YOU MUST COMPLETE ALL THREE STEPS TO QUALIFY FOR THIS CONTEST

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This is great news as I have just signed up for my very own SPG Card. This card entitles me to 15% discounts at Prime, Favola, Latest Recipe, Villa Danieli, Celestial Court, Essence, Prego, Splash, The Living Room, Five5enses and Qba Latin Grill & Bar as well as over 300 participating restaurants and bars in Asia Pacific.. not bad if you think about how often I eat out!

At this launch hosted by Le Meridien Kuala Lumpur, we had three great Chefs under one roof, cooking for us. First up was Chef Garth Welsh who cooked for us our starters of Prawns, Haloumi cheese and watermelon. Australian born, Chef Garth Welsh is The Westin Kuala Lumpur’s newest addition to its evolving culinary team. As the new Director of Kitchens, Garth will oversee the overall kitchen operations and menu engineering of the hotel’s six signature concept restaurants. Prior to this, Garth was the Executive Chef of the Sheraton Full Moon Resort and Spa in Maldives. He spearheaded the team in all the hotel’s restaurants –Sea Salt, Feast, Baan Thai andSandCoast. Next with the main course of steak, was Chef Antoine Rodriguez. Born in Bordeaux, France, Antoine has gained his wealth of 30 years experience in culinary knowledge through his travels to Caribbean Island, Sri Lanka, Seychelles, Thailand, Africa and Turkey. As Le Meridien’s Executive Chef, Antoine is responsible for the overall culinary operations, food conceptualization, promotions, menu planning and ensuring high quality service delivery standards of 110 kitchen professionals. Last but not least, was Chef Rajesh Kanna who prepared our dessert for that afternoon. With 17 years experience of professional experience in the food and beverage industry, Chef Rajesh has gained the respect of his peers and recognition from the people within and outside the culinary world. While at the Sheraton Imperial Kuala Lumpur Hotel, he has organized and executed various themed and unique menus for celebrities, key socialites and ambassadors.

L-R: Chef Rajesh Kanna of Sheraton Imperial KL, Chef Antoine Rodriguez of Le Meridien KL, Chef Garth Welsh of The Westin KL

This loyalty program just announced a mix of new culinary benefits at over 500 restaurants and bars for SPG members globally to enjoy. In conjunction with this announcement, SPG launched a new website, www.SPG.com/restaurantsandbars, where SPG members can take advantage of these exclusive discounts at more than 500 restaurants and bars worldwide, including Prime, Favola and Latest Recipe at Le Meridien Kuala Lumpur, Villa Danieli, Celestial Court and Essence at Sheraton Imperial Kuala Lumpur Hotel as well as Prego, Splash, FiveSen5es, The Living Room, Qba Latin Grill & Bar at The Westin Kuala Lumpur.

the new SPG website

The website will also feature an opportunity to register and win an around the world VIP culinary journey with an SPG member only sweepstakes ‘Around the World in 5 Meals’. Members can earn Starpoints for these dining experiences and turn a night out into a weekend getaway. Through the SPG Moments program, SPG members will have access to VIP culinary experiences with world-renowned chefs such as Thomas Keller, Daniel Boulud and Masaharu Morimoto. Currently available for members residing or travelling to North America, exciting culinary moments in nearby cities around Asia Pacific will be announced in the near future.

Chuck Abbott, Regional Vice President for Starwood Hotels & Resorts in South East Asia says that this represents a platform that showcases their award-winning portfolio of restaurants and chefs from around the world. Through proprietary programming, content, special access and discounts, they have created a resource that is ideal for their loyal guests.

L-R: Chuck Abbott, Regional Vice President for Starwood Hotels & Resorts in South East Asia and the lovely Cindy Yoong, Director of Marketing and Communications, Starwood Hotels.

In Kuala Lumpur, SPG members can receive 15% discounts at Prime, Favola, Latest Recipe, Villa Danieli, Celestial Court, Essence, Prego, Splash, The Living Room, Five5enses and Qba Latin Grill & Bar as well as over 300 participating restaurants and bars in Asia Pacific, and continue to earn Starpoints on all eligible food & beverage spend to get even closer to their next dream vacation. As part of SPG’s continued commitment to providing one of a kind experiences for its members, SPG.com/restaurantsandbars will also feature chef cooking classes and videos with SPG chefs demonstrating how to create their signature dishes.

Some photos of that afternoon’s events:

We were greeted by starters – 3 tables representing the 3 participating hotels and Chefs

swanky ipads that showed the menu for the day

the best things in life are free.. or heavily discounted! Get your SPG card today;)

The rather impressive lunch table

Me and Harvey - Harvey John Thompson is the GM of Le Meridien KL

Chef Garth Welsh really outdoes himself with the Starter of Prawn, Haloumi and Watermelon Salad

This Salad was so huge and yet exquisitely delicious, I could have stopped right there, and been happy to call it a day! We each had before us, individually plated starters of 3 huge prawns layered between 3 neatly cut, massive square chunks of grilled haloumi cheese and 3 succulent slices of watermelon. This was then tastefully garnished with pomegranate and a characteristic tabouleh dressing. The best way to eat this dish is to cut a small portion of prawn, cheese and watermelon and eat it in one swift mouthful. Too good for words!

Chef Garth Welsh tells me he saw my posts on the Sheraton Maldives and how he and Chef Sven Cepon were good buddies up in the Maldives!

The fabulous mains of Roasted Beef Tenderloin, by Chef Antoine Rodriguez

This next mains that showcased beef cooked in 3 ways, all served on the same platter was pretty impressive. Provencal crust with crushed pink peppercorn, clear beef jus, poached oyster blade in rich beef consomme (served in a shot glass), braised beef cheeks stuffed in a hollowed-out carrot trunk, fresh goat cheese and pistachio in beetroot jelly tube and apricot chutney and last but not least, a Yukon gold and orange sweet potatoes cake, with garlic & chives cream sauce.

He is my favourite Chef, so of course he can do no wrong in my books! LOL

The final and most beautifully plated dessert by Chef Rajesh Kanna - Tiramisu (from Villa Danieli), Chilled Mango Cream with Pearl Sago, Pomelo & Vanilla Icecream (from Celestial Court), Chocolate Madagascar topped with Poached Vanilla-scented Apricot (from Essence) & Black Sesame Macaron (from Toastina)

Chef Rajesh did a fine job of the desserts.. the sweetest ending to a terrific lunch!

So much fine talent under one roof.. I fear the room will explode! 

Around the World in 5 Meals Sweepstakes – Win an Around the World Food Journey

To celebrate the launch of the new culinary benefits, SPG is launching an exclusive SPG member only, global sweepstakes, ‘Around the World in 5 Meals.’ SPG members are invited to create a tailor made ‘around the world’ food experience by selecting five destinations from all participating venues on a world map. SPG members submit their journey to be entered into a sweepstakes and one lucky member will then win their around the world culinary experience. To reward those SPG members that dine in participating restaurants and bars on an ongoing basis, every meal in a participating venue represents an extra entry to the sweepstakes. Register at www.SPG.com/aroundtheworld.

For more information about Starwood Preferred Guest please visit SPG.com.

CC Food Travel

Talking to the new chef of Dish Kuala Lumpur, we found Steve to be down to earth and a really calm, cool and collected guy to talk to. He told us that Gordon Ramsey was not such a bad mentor after all. He did tell us one incidence where he was asked to make a Rabbit Ravioli with rabbit reduce stock, which fell apart every time he tried to put the finishing touches on it. There was this one huge food critic in the audience that night, and in the kitchen, nerves were frayed and emotions at an all time high. Steve could not afford to mess this one up. Being a little green behind the ears, Chef Steven chucked out his unacceptable rabbit ravioli attempt into a rubbish bin.. only to be caught red handed by Ramsay. Time was short and the Ramsay needless to say, went ballistic. That was about the only time Steven was at the center of what might constituted a rather loud kitchen upheaval, but he survived and went on to become an excellent Chef and to head Ramsay’s kitchen.

So why Kuala Lumpur?

As it turns out E&O’s managing director Datuk Terry Tham was a regular diner at the Claridge’s. As Chef Steve Allen and him got to talking, fate would have it, that this capable chef from East Sussex would soon get to spread his wings, travel to Asia and set up home in Kuala Lumpur. Steve is now the head Chef at Dish, Kuala Lumpur, and the rest as they say, is history!

Steve Allen started his culinary career at the exclusive Boodles Gentlemen’s Club in London’s St. James Street in 1996. He worked there for four years as an apprentice chef under Keith Podmore, developing his cookery skills before joining Cotto restaurant in Kensington under James Kirby as Chef de Partie in 2000. In 2001, Steve was a finalist in the competitive and sought after Gordon Ramsay Scholarship and joined the team at Gordon Ramsay at Claridge’s soon after, working his way up to the position of Head Chef under Mark Sargeant. (Watch the video – A day in the life of a head chef at Claridge’s)

Steve attended the renowned ‘Academie Culinaire de France’ in Paris to cultivate and strengthen his kitchen abilities and in 2003 he was a finalist in The Young Chef of the Year Awards. Just one year later Steve entered once again and achieved second place. In 2008 he was a finalist in The National Chef of the Year Awards.

Here is what to expect from Dish, and the fantastic expertise of Chef Steve Allen..

Here’s Steve, banging the be-juices out of some unassuming tuna

This heavy pounding is just a special technique is creating a starter called the Seared and Marinated Tuna, Pickled Radish with Crispy Quail Eggs. Once plated the flattened tuna actually looks like a flat piece of watermelon. Pretty ingenious really, and characteristic of Steve’s trademark fusion cooking.

Seared and Marinated Tuna, Pickled Radish with Crispy Quail Eggs

On the plate, every item comes together harmoniously. The pickled radish confers a nice sharp contrast in flavour and it’s crunchy texture complements well the softer tuna and the runny eggs. Pleasing on the eye as well as tastebuds. I loved this dish.

Pumpkin Soup with Mushrooms, Parmesan and Truffle

Steve has actually just rolled out, an ala carte menu featuring 34 phenomenal dishes. This pumpkin soup is one of the must have’s on that list. Same goes for the scallops.

Sauteed Scallops with Cauliflower Puree 

I died a dozen times over, eating this dish. This is one dish not to be gobbled up but rather to admire, ponder, turn over in your mind and your mouth, before you ingest it. A work of art that needs careful appreciation. I am now a huge fan of cauliflower puree. Who would have thought that such an ugly, bulbous vegetable that many children (and adults) struggle with at the dinner table, could turn out so refined, classy and subtle in flavour. Superb.

Vitello Tonnata, marinated veal, tuna mayonnaise and arugula

The star in this platter that looks like abstract art, is not so much the veal, as it is, the tuna mayonnaise. Chef Steve says that employing the oil form tinned tuna is the way to do it. The flavour is captured only in the oil and not water. What a remarkable dish. Another terrific way to enjoy arugula, I have to say.

grain fed steak

There is also a Lunch Set Menu, which comes in two courses (RM65) with a starter and your choice of either steak, duck of fish. You can also opt for dessert to be added on, at an additional RM10. The steak is superb – a juicy piece of 200g grain-fed meat on a chopping block which is served up with sides of rich and addictive truffle mac ‘n’ cheese, triple cooked chips, and an avocado, tomato, pine nut and parmesan chopped salad.

seared duck breast

If steak is not your thing but you still want some red meat, try the duck instead – this Seared Breast of duck on creamy potato puree and Braised duck leg with ginger carrot is not for the faint hearted. Very tasty, boarding on gamy – order this if you like a kick in your red meat. The Chinese style inspired stew that the seared duck is served with, is sweet and full of carrots and fall off the bone tender chunks of duck meat. The carrots add sweetness to the sauce.

The Lunch Set Menu is now in full swing, and gourmands will be happy to know that it changes every Wednesdays, bi-weekly.

Duck stew

Here is the starting point of the Salt Baked Cod, Red Pepper and Lemon Sauce from the ala carte menu. Baked inside a rather cool looking, but inedible salty pastry, this brilliant piece of white meat, is then placed at the centre of some sweet, juicy and plump peppers, oven-dried lemons, ribbons of zucchini and a finished off with some red pepper puree. Super yummy!

Salt Baked Cod, Red Pepper and Lemon Sauce

Caramel Chocolate Delice

Loved this dessert of fresh raspberries, lime ice cream and candied lime rinds. The lime ice cream and the tangy raspberries lent a nice dimension to rich dark chocolate dessert.

Pineapple Carpaccio, Coconut Sorbet and Tuille

And with this beautiful, bright and breezy dessert that looks great in a yellow theme, we conclude lunch.

Me and Chef Steve Allen

Now, with the winds of change, and a new and stronger force behind the kitchen, we are expecting better things to come, especially in terms of the revamping of the group’s iconic café chain, Delicious. We have great faith in Chef Steve Allen’s prowess and I for one, cannot wait to be wow-ed again, in the near future.

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If you are heading to the UK on holiday then make sure to take in some of these delicious baked treats. You are sure to not be disappointed!

1. Grasmere Gingerbread – The Lake District

photo credit - Chris Ibbotson

At the heart of the Lake District, in a small country cottage you will find a gingerbread treat like no other. You are likely to smell the cottage before you see it, and once you get closer just look for the line. People come from all over Britain for Sarah Nelson’s Gingerbread, and have been for over one hundred years. The recipe that is used today is unaltered from the original version, and though the exact ingredients are a secret the heavily spiced biscuits are filled with candied peel and molasses. This isn’t a ginger biscuit for the faint of heart! It packs a punch and is sure to have you wanting more. That the biscuits can be shipped around the world is testament to this.

There are few better ways to enjoy this delicious treat then with a hot drink following an invigorating hike through the beautiful Lake District landscape. Stop off at Sarah Nelson’s cottage on your way back to your holiday accommodation in the Lake District and the warm cookies will fill the house with their comforting scent.

2. Welsh cakes – Wales

photo credit - Great British Chefs

The Welsh cake isn’t strictly a cake really; it’s more of a biscuit or a slightly flattened scone. Regardless, these lightly spiced and fruit spiked treats are delicious and make the prefect accompaniment to a warm cup of tea. You will find slight variations in the recipe for these tasty little morsels across Wales, some having more spice, some using sultanas while others prefer currants. No matter the recipe they are all cooked in the same way though, on a traditional grill stone on the cook top. There are few things better to warm you up on a cold and windy day in Wales.

3. Bakewell Tarts – Derbyshire

photo credit - mary.w.e

The history of the Bakewell tart, or Bakewell pudding, is somewhat unclear, though is generally believed to involve an inept cook and a happy accident. No matter the origins, this almond and jam tart has become an institution in its home county. The tart is simple enough, a pastry case with a layer of jam on the bottom followed by an almond sponge mixture. Today they are most often finished with a layer of white icing and topped with a cherry, though they are traditionally finished just with a scattering of sliced almonds.

The town of Bakewell in the Peak District is the place to go to try out this delicacy, with every bakery claiming to have the best ones in town. You’ll just have to give them all a try and make the decision for yourself!

If you are looking for holiday accommodation in the Lake District or anywhere throughout the UK and Ireland then take a look at the self catering holiday cottages at sykescottages uk. A great accommodation option for foodies, self catering cottages allow you to bring home great local produce and whip up your own gourmet meals.

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Check this out! Only 10 bloggers were selected out of close to 800 entries, and CCFoodTravel made the cut:)

Once the trip starts, I will be updating from Queensland and you may follow this trip via the #QldBlog hashtag..

Very happy and honoured, to be given the opportunity to represent MALAYSIA!

CC Food Travel