Click Click Culinary

Lychee Lime Mocktail

noreply@blogger.com (Click Click Culinary) — Tue, 14 May 2013 06:01:00 PDT

In conjunction to the previous post on Salmon Mousse in Cone, I also made quite an interesting drink; Lychee Lime Mocktail, a drink you might because I sure as hell fell in love with the drink at first taste. I remember the first time this drink was served to me. It was an aunty who works with me and she just loves watching this chef doing what he does best. One day during lunch, she served this drink to me and I enjoyed it to the very last drop. The taste of the lychee paired so well with the lime; the sweetness neutralise the sourness from the lime making it just perfect to savour each sip.

Since I was setting up a table for two a few days back, I decided to make this drink to go along with the other dishes I was cooking. It would be perfect because the weather was just getting a little too hot for my liking and it definitely able to quench thirst.

Since this drink is yellow in colour, I added some little yellow umbrellas for presentation to give it a little more holiday feel. Doesn't this drink look like a drink to have on the beach? Come to think of it, this would be a really suitable drink to have while watching the sunset with a love one

Lychee Lime Mocktail

adapted by Chef Sherson Lian

1 Can of Lychee with reserves

3 Lime (Juice and Zest)

3 nos Kaffir Lime Leaves

an Ice

1. Blend the ingredients together

2. Serve and enjoy

*You can choose to sieve the drink depending on your own preference

Why not you give it a try and let me know how you like it? Recipe is pretty easy after all

Lychee Lime Mocktail

As I'm a food photographer as well, playing around with the pictures from time to time is pretty fun. Black and White pictures are always classic

This was my table for two. Nothing absolutely top notch because it was really spontaneous. I got hungry and started searching for food. Just very very spontaneous decided to have it a little more posh than my usual meals. It was fun setting this up anyhow

To top it all, I made a French Apple Pie. Its an epitome of delicious!

Everyone loved it, and of course I did too

Smoked Salmon Mousse

noreply@blogger.com (Click Click Culinary) — Mon, 29 Apr 2013 04:16:00 PDT

Smoked Salmon. Where do I even begin. Or probably I should not even begin telling you how much I enjoy eating smoked salmon because one blog post would definitely not be enough. And definitely would want to bore you with my long winded love for smoked salmon. But I guess you get the picture by now. I love smoked salmon. Putting it in a nutshell, everything is perfect. From the way it looks to the teasing aromatic smell to that orgasmic taste in the mouth. Every bite is fill with wonder.

And because its all filled with wonder, I always try to make something new out of it. This time, I wanted something different to compliment the taste of smoked salmon instead of just the ordinary pasta. Here is what I did, and it paired really well.

Smoked Salmon Mousse

115gm Smoked Salmon

40ml Cream

100gm Cream Cheese

1tsp Dill, preferably fresh

1/2 nos Lemon Juice

Salt

Black Pepper

1. Blend all the ingredients except salt and pepper.

2. Season to taste and serve in ice cream cone and sprinkle with dill

*Pairs well with dry sparkling wine

Smoked Salmon Mousse in mini Ice Cream Cone

Best served with dry sparkling wine, yums :)

Savour 2013

noreply@blogger.com (cmenwong) — Wed, 17 Apr 2013 07:05:00 PDT

Its that time of the year again when foodies in Malaysia (and maybe other parts of the world) head down to Singapore with an empty stomach just to experience the excitement the Savour. Of course, I decided to go down to Singapore as well, after all, a few of the chefs I admire most were there, I would not miss this event for the world. I arrive Singapore a few hours before the event started, and upon my arrival at Savour's Venue (F1 Pit and Paddock), I was surprise with the amount of people that are already there. The place was packed, which made me a little more excite to enter.

Before getting to the restaurant booths, I explored the Gourmet Village and Market. Many new shops and bakeries had a booth promoting their best selling product. Ranging from pastries, to tarts, cakes, baking ingredients, savoury food, turkish delights and so many more. Each section at Savour were filled with people as they were giving out a lot of free samples for all the customers to try. They almost had all the different cheese on sale and sampling as well. The fruits were so fresh and the most eye awakening part was the tomatoes. (Didn't manage to get a picture of it though). There were so many different species of tomato, so much more than the amount I thought I knew. The more interesting tomato was the Grandfather Tomato which looks like this:

Interesting right? It was something new I learnt during the event.

To purchase product/food during the event, we had to use Savour Dollars (coupon like) instead of during literate money. Which I personally think its a pretty good concept

Pink Pepper Ice Cream Macaron Sandwich

This caught my attention as they had ice cream carts going all around the event selling the sandwich cookies. And since I make my own macarons, I decided to try the macaron sandwich best seller; Pink Pepper Ice Cream Macaron Sandwich. I was attempted to try the rest as well.

Masterclass with Chef in Black

Chef Emmanuel Stroobant did a pretty interesting demonstration as he talked about wine pairing. With that, the wiped up a dish of risotto to pair with the chardonnay he wanted to drink. I have to say that he was really entertaining and was really good at keeping the crowd going

Anyone up for Nespresso coffee?

The street for fine food

Bo Innovation

This is one of the restaurant that I must try before I die. It is definitely on the "to do before death" list. I've always been keeping up with the news on Chef Alvin Leung and even his shows. And it has never fail to inspire me time and time again as his passion and concept for the culinary line is so admirable. It was a honour to have him at this event, and it would be a bigger honour for me to dine in his restaurant in the near future.

Alvin Leung's Signature Dish #1

Alvin Leung's Signature Dish #2

Siew Loong Pau, looks different right? Shows how good his concept is. All his dishes are one of a kind deconstructed, created with pure originality.

Joel Robuchon, L'Atelier

The Tasting Room

Gunther's

I had a lot to try during the event, some food was exceptional, some food was at average but overall there was nothing to complain about in regards to the food.

Here are some of dishes that highlight my experience at the event

Hibiscus Soup and Yogurt Ice Cream as Dessert

Foie Gras Terrine

Seared Foie Gras

Plus the magnificent view of the Singapore Flyer during the event, it could not have been any better

So lets all celebrate the art of Gastronomy

Savour was good this year, therefore, I am looking forward to Savour in year 2014. For now, I also am looking forward to all the other upcoming food events that Singapore has to offer in the near future.

Coconut Candy

noreply@blogger.com (Click Click Culinary) — Thu, 11 Apr 2013 08:30:00 PDT

I remember how much I use to bug my mum to drive me all the way down to Malacca to just to buy some coconut candy from the all-time famous Tan Kim Hock. Now that I’m at this age, I can’t afford to bug my mum to drive me down to Malacca anymore even though the craving for coconut candy can be really overwhelming sometimes. That’s when I was inspired to attempt to make my own coconut candy. As a result, it turned out pretty good actually.

Used some colourful glass paper as wrappers

Coconut Candy

Adapted by New Year Snacks by Amy Wong

200gm Palm Sugar (Gula Melaka)

150gm Maltose

250ml Thick Coconut Milk (Santan)

1tbsp Sugar

1. Boil all the ingredients in a deep pot for about 15 minutes until thicken and colour turns deep brown colour (hard crack stage)

2. Pour mixture onto a parchment paper immediately

3. Leave to slightly cool down, form into a long strip and cut into small sectionals

4. Wrap in coloured glass papers

*Hard crack stage can be determined via this link

**Fresh coconut milk would be the best option if available in your area

I decided to do some funky shape instead of just the usual shape

Chinese Steam Egg Custard

noreply@blogger.com (Click Click Culinary) — Thu, 04 Apr 2013 07:14:00 PDT

There is always that time in a month where the "crave" for a certain food or dish becomes more and more intense. Its can honestly get rather frustrating when I don't get to satisfy myself, especially this month when I'm craving for a dish all the way from Hong Kong. I do know of some restaurants that offers this dish in this menu, but none of them has come as close as the ones I have tried in Hong Kong.

Its none other than Chinese Steam Egg Custard

I'm one person who loves eggs and milk. Therefore this combination is a match made in heaven for me. Its sweetness complimenting the savoury after taste is pure orgasm in the mouth.

And I highly recommend for you to try this as well

Chinese Steam Egg Custard
Adapted by Dodol & Mochi

1 cup (225ml) Fresh Milk
4 tsp (20gm) Sugar
1 large Egg

1. Heat up milk and sugar until fully dissolved
2. Temper eggs with milk mixture and sieve
3. Place mixture into desired mould and steam under low heat for 15-20 minutes

*Sugar syrup can be added to adjust sweetness
**Serve warm or chilled depending on preference
***Keep an eye while boiling the milk as it might froth up

Chinese Sweet Steam Egg Custard

Easter Chocolate Chicken Eggs

noreply@blogger.com (cmenwong) — Mon, 01 Apr 2013 07:51:00 PDT

Time is honestly passing so fast, it feels as though I'm on a bullet train. Feels as though it was just new years yesterday. Nevertheless, its that time of the year again, EASTER! A celebration filled with Eggs and Bunnies. Though I do not know how the concept of eggs and bunnies came about when the real meaning of Easter has no relevance to eggs and bunnies at all. With such crazy ideas that are strong enough to set such trends, why not something new for Easter this year, Chicken Eggs for Easter.

I attended a pastry class at Academy of Pastry Arts; Easter Themed yesterday and it was an amazing experience

Credits to Chef Frédéric Oger for the class

Academy of Pastry was kind to provide us good refreshments. Not just another refreshment table I guess

After, the long hours of preparation, molding, tempering chocolate, spraying (which was absolutely worth it), the masterpiece is finally done. I here present you

EASTER CHICKENS

(Each of us managed to make two Chicken Eggs)

Chef Frédéric placing the decoration down

The cutest presentation I've seen by far

Added the chocolate fondant roses in as the final touch

VOILA! The masterpiece is now completed

Happy Easter to all from CCC

Also did Gingerbread House at the Acedemy of Pastry Arts two years back, click here to see the post

Lemongrass Ginger Tea

noreply@blogger.com (Click Click Culinary) — Wed, 27 Mar 2013 05:09:00 PDT

The first time I tasted lemongrass put me in a really calm state, soothing mood and engraved a lasting memory. I remember the time where I stayed in a spa resort filled with lemongrass; lemongrass drinks, lemongrass lotion and even lemongrass soap. I came home longing for more lemongrass drinks, which inspired me to create my own Lemongrass Drink recipe. During the process of making the drink, the aroma lingered in my head filling it with memories reminiscing about good times I had in the resort.

Lemongrass Ginger Tea

10 Stalks of Lemongrass, preferably fresh
1 Inch Ginger, peeled
1 Pandan (Screwpine) Leaf, tied
4 Cups of Water
Palm Sugar (Gula Melaka) or Brown Sugar, to taste

1. Slice lemongrass and ginger thinly to increase surface area to extract flavour.
2. Boil lemongrass, ginger, pandan leaf and water together for at least 25 minutes.
3. Add palm sugar to taste until dissolved.

*Makes a nice warming welcome drink
**Served with lemongrass for a nice decoration
***Boil the mixture longer for a more flavourful aroma
****A nutritive drink that helps stomach upsets, headaches, and many more

Lemongrass Ginger Tea

Teh Serai Halia

Hot Chocolate all the way from Paris

noreply@blogger.com (Click Click Culinary) — Mon, 11 Mar 2013 04:10:00 PDT

What i remember most about Paris is the times where i felt so cold during the winter climate and what kept me going was the wonders of the thick hot chocolate that warms my hands, body and soul. That contrasting feeling of being hot and cold at the same time brought a sense of satisfaction to my stomach as well as my tongue. I wish I can enjoy this along the streets in my country, where and when I can. I think that few minutes of pleasure in a day can be refreshing to anyone. So here it is, the only way for you to have it is by making it yourself. Best for breakfast, exactly how I like it :)

Parisian Hot Chocolate
Adapted by David Lebovitz

500ml (2 Cups) Fresh Milk
130gm Chocolate (Couverture)
20gm Brown Sugar

1. Heat the milk with a medium size pot until a simmer.
2. Add chocolate and sugar and continue stirring until melted
3. Serve warm and enjoy

*Adjust sugar amount to taste
**Boil the mixture longer for a thick consistency
**Keep an eye while boiling the milk as it might froth up

Hot Chocolate

Le Chocolat Chaud

Christmas Modern Classic

noreply@blogger.com (Click Click Culinary) — Mon, 07 Jan 2013 02:52:00 PST

How well do you remember your Christmas? And how well do you remember your Christmas dinner? What's Christmas without Turkey? And most of all do you need an awesome Christmas Feast?

When my friend offered me a leisure cooking classes voucher at The French Culinary School of Asia, i was already excited to know what kinds of leisure cooking classes they have to offer. To my surprise, the website wasn't much updated with information of the leisure cooking classes they provided.

I finally decided to email them for more details and they actually provide leisure cooking classes quite often just that details are mostly updated through email subscriptions. Most participants are regulars and before i forget, each leisure cooking classes is charge RM200 per person.

Chef Jean Michel Fraisse

Beef Wellington with Brioche Dough, Mushroom Duxelle and Herb Crepe

Stuffed Quails with Foie Gras and Balsamic Sauce

Salmon Coulibiac

Roasted Duck Breast with Green Pepper and Lemon Confit

Leisure cooking classes also includes a plate to try and savour from the cooking demonstration. Besides cooking classes and demos, they also sell high end equipment and ingredients for cooking purposes. So how do you consider your Christmas dinner?

More pictures are available on CCC's Facebook Page

California Raisin Seminar by Chef Nathan Mitchell Stamm

noreply@blogger.com (Click Click Culinary) — Sat, 29 Dec 2012 21:00:00 PST

A while back, i was invited to California Raisin's Seminar by Chef Nathan Mitchell Stamm at the Sheraton Imperial KL. To me, this seminar was not just a sharing session but more of a professional course. Chef Nathan Mitchell Stamm from Johnson & Wales was giving detailed explanation of bread making and how raisins can be part of the staple food with nutritional benefits and wonderful flavours.

After taking about 2 days of preparations at the hotel, this was the food they provided us for a food tasting during the tea time break. Every dish had California Raisins and being a chef himself, he couldn't have made raisins ever more lovable not just by the kids but adults too.

All the Gold in California Raisin Foccacia

California Raisin Cloud

California Raisin Brioche

Couronne Aux California Raisin

I personally feel raisins are good snacks and obviously adding it to desserts for nutritional benefits and additional flavour from the natural sweetness is just perfect and wonderful.

Besides that, I also received a recipe book that consists of a collections of recipes by the local chefs in the industry using California Raisins. It was a great inspiration to see how raisins can also be added into hot food for cooking.

More pictures are available on CCC's Facebook Page

Fabulous Food 1Malaysia 2012

noreply@blogger.com (Click Click Culinary) — Sat, 22 Dec 2012 08:33:00 PST

Heritage food and street food is our Malaysian pride and this time of the year is the time we boast to the world how much colourful and different is our cuisines from the rest. With culture influences from all sorts, we have probably the most "fusion" food you can think off.

If you havent been to this part of the world, what are you waiting for? Especially at this time of the year, we have the best to serve you with :) Food events like this are one of the examples of what's going on at this time of the year.

The Fabulous Food 1Malaysia, where all chefs and F&B businessman and corporates gather together in one hall to show their creative dishes, promote and feel proud of what they have to offer to the culinary line. Every year, Fabulous Food 1Malaysia would choose a signature dish and this year's dish would be; Yong Tau Foo, Mee Rebus and the all time favourite, rojak!

Now, besides these amazing dishes are other dishes filled with so much creativity it would leave people in awe. Now, even chef's are artist and the plate is a chef's canvas.

Some common ingredients are found in our tropical rain forest

Artistic skills by the chefs

Desserts with bird nest perhaps?

And more artistic skills

First time seeing this, 100% chocolate. Apparently this supplier is the first in Malaysia to supply this chocolate.

Want to see more about Malaysian Food and Culture?

Do visit Tourism Malaysia for more info about my country.

More pictures are available on CCC's Facebook Page

MIGF 2012 - The Grand Finale

noreply@blogger.com (Click Click Culinary) — Sat, 01 Dec 2012 02:15:00 PST

Here comes an ending month of fine dining gluttony. With great festival menus from our top fine dining restaurants in Malaysia, its now the time we can conclude whose the best at what they did.

Even before the day of the MIGF Media Launch, we can see Masterchefs, Gourmands and Foodies all anticipated for the great 12th Malaysia International Gourmet Festival. With a great new event of Taste MIGF to this years special, everyone was busy participating in every ways they can for one reason. To prove whose the best in the gastronomical scene in this country.

Gastronomically a symphony of sound for the month of October with an ending of a 'Oppa Gourmet Style'. It made a lot of people laugh to see how Dato Steve Day made his appearance this time around. And with so much fun from the festival organizers as well as the masterchefs and the crowd. We all knew it was gonna be the time to face reality. Who was the real winner?

Golden Cauldron

The Olive

Most Creative Restaurant at the Gala Launch
The Westin Kuala Lumpur - Five Sen5es, Prego, Q-Ba (People's Choice)
The Genting Group - The Olive & Imperial Rama (Judge's Choice)

Most Creative Food Presentation at the Gala Launch
Prego (People's Choice)
The Olive (Judge's Choice)

Most Innovative Cuisine at the Gala Launch
The Olive (People's Choice)
The Olive (Judge's Choice)

Most Outstanding Cuisine
Cuisine Gourmet by Nathalie (People's Choice)
The Olive (Judge's Choice)

Chef Congeniality
Chef Daniel Sheen, The Olive

Most Creative Festival Menu
Cuisine Gourmet by Nathalie

Best Value Menu
Makan Kitchen

Best Festival Offers
L'Heritage

Best Marketed Restaurant
Genting Group, Imperial Rama and The Olive

Most Creative Dining Experience
Five Sen5es

Outstanding Festival Achievement Award
The Sunway Group

Best Canapes/Pre Dinner
West Lake Garden

Best Soup
Dynasty - Fish Mall Cabbage & Ocean Treasure Bouillon

Best Appetizers
Imperial Rama - Lobster combination Salad

Best Starter
Cuisine Gourmet by Nathalie - Pan Fried Duck Liver, Roasted Apple in a Buttered Brioche Mille – Feuille, Apple Emulsion

Best Entree
Grill 582 - Ocean Trout, Tomato Ketchup Dressing & Fennel Salad

Best Main
The Olive - Wagyu Short Rib, Smoked Porcini Risotto, Parsnip Puree

Best Dessert
New Orleans Bar and Grill - Trilogy – Seasonal Berries in Fusion, Warm Pecan Tartlet and Vanilla Chocolate Mousse

*The above list is not including Award of Excellence

And it continues with our Malaysian Street Food as the month of November and December is dedicated for Heritage Food and Street Food.

Sexy Gourmet Style? ...only for MIGF!

More pictures are available on CCC's Facebook Page

Click Here for MIGF 2012 Media Launch

Click Here for MIGF 2012 Gala Launch

Click Here for Taste MIGF 2012 with Celebrity Chef Wan

Click Here for MIGF 2012 Grand Finale

Taste MIGF with Celebrity Chef Wan

noreply@blogger.com (Click Click Culinary) — Sun, 28 Oct 2012 06:45:00 PDT

“If your husband can’t give you an orgasm, I can give you MULTIPLE orgasms” – Chef Wan during Epicure Malaysia 2011. I still remembered how confident Chef Wan was with his recipes, techniques and food that could excite all female housewife apparently, heh.

Taste MIGF which replaced Epicure Malaysia was a big success. What other way is there to enjoy excellent fine dining food and service by well-respected chefs all gathered in one hall, one event and for one purpose; to bring gourmet food to a whole new level.

Besides tasting foods from the restaurants, seeing what the big players does did the exhibition, cooking classes by the professionals, and getting entertained by the great music. What interest me most was still to watch the winner of ‘The Best Celebrity Chef in the world Award’ in 2009 World Gourmand Cookbook & Media Awards in Paris.

Chef Wan with his cute little grandson, Tristan.

Also as the Food Ambassador of Malaysia, he goes around the world to promote the best of Malaysia's heritage food.

Bibik Neo's Nyonya Laksa

Kari Laksa Bibik Neo

Freshwater Prawn Rendang

Rendang Udang Galah

If you missed this, mark your date on the 27, 28 & 29 of September 2013 for Taste MIGF 2013! Its something not to be missed by any food enthusiast.

More pictures are available on CCC's Facebook Page

MIGF 2012 Gala Launch

noreply@blogger.com (Click Click Culinary) — Wed, 10 Oct 2012 02:13:00 PDT

The Malaysia International Gourmet Festival is officially launched! The greatest fine dining restaurants have came together to create the most affordable festival menu. What more? Just pure great awesome food :)

Organising Chairman Dato Steve Day together with Tourism Minister Dato Sri Dr Ng Yen Yen and Royal Patron Tunku NaquiyuddinTuanku Ja'afar launching the best multi awarded gourmet festival to the world.

Introducing dishes from:

Mandarin Grill, Mandarin Oriental KL

Makan Kitchen, Doubletree by Hilton KL

Ten Japanese Fine Dining

Cuisine Gourmet by Nathalie, Menara Tai Pan

Nerovivo, Jalan Ceylon, KL

The first Korean Fine Dining restaurant, Onsemiro

L'Heritage, The Royale Chulan KL

The Olive, Maxims Genting Hotel

Kofuku Japanese Restaurant, Seri Pacific Hotel KL

Senja, The Saujana Hotel KL

The Pomelo, The Banjaran Hotsprings Retreat

New Orleans Bar and Grill, Sunway Resort Hotel & Spa

West Lake Garden, Sunway Resort Hotel & Spa

Al-Amar, Pavillion KL

Grill 582 by Best Western Premier Dua Sentral

Five Sen5es, The Westin KL

Qba Latin Bar and Grill, The Westin KL

Prego, The Westin KL

The great chefs that works all day and night just to provide divine food for all of us. You deserve our respects as you all did a great job dedicating yourself to the passionate food for the festival.

And the party continues...

Ever wanted to try the food above? Taste MIGF 2013 is here for you! If you missed it, mark your date for 27,28 & 29 September 2013! Its something not to be missed by any food enthusiast.

More pictures are available on CCC's Facebook Page

More details about festival news, festival menus and festival offers are available on MIGF webpage

MIGF 2012 Classical Chefs - Media Launch

noreply@blogger.com (Click Click Culinary) — Mon, 24 Sep 2012 04:44:00 PDT

It's that time of the year again! The world recognize, award winning gourmet festival is back. The Malaysia International Gourmet Festival(MIGF) this year is celebrated with the theme of "Classical Chefs".

For the entire month of October, twenty eight of Malaysia's gourmet restaurants will be serving special degustation(tasting) menus with special festival offers. The cuisines varies from Malay, Chinese, Indian, Japanese, French, Italian and Lebanese, and with new additions from South Korea and Latin America.

As for the public, this year MIGF will be going public with Taste MIGF. This event which is of free admission will be allowing the public to observe the fine dining scenes in Malaysia. Best of all, you could also taste all of the food with Taste Tokens which could be brought in a booklet at the cost of RM50.

The price of the dishes would be only priced from 1-3 tokens and each token is only at the price of RM5. Imagine tasting food from gourmet restaurant at RM5! That's unbelievable in my opinion, but it's just a way to let the public savour, enjoy and understand how good are the food at these restaurants.

This event will also be accompanied by gourmet village, cooking classes and wine appreciation. What are you waiting for? A one day event only at Sunway Pyramid Convention Centre this 28th September from 11am to 11pm.

Wagyu Beef with Allium Tart and Winter Truffle Sauce

L' Heritage by Chef Khairuzzaman Ahmad Hadzri

Black Forest Molecular

The Olive by Chef Daniel Sheen

Wagyu Beef Tenderloin

The Pomelo by Chef Abdelhak Bourenane

BBQ Beijing Duck with Mango and Crispy Taro SHanghainese Seared Turnip Bun

West Lake Garden Chinese Restaurant by Chef Lee Yew Ken

Ocean Trout, Tomato Ketchup dressing and Fennel Salad

Grill 582 by Chef Jaffery Othman

Slow Roasted veal rump serve in tuna sauce pickled vegetables and capers

Nerovivo by Chef Paolo Petris

Emperor's Trilogy Combination

The Emperor by Chef Loh Jiunn Voon

Scallop Tartar with Caviar from Aquitaine Seashell Jelly, Blue Lobster Broth

Cuisine Gourmet by Ched Nathalie Arbefeuille

Pan Seared Wagyu Beef with fresh Mushroom, Garlic Black Pepper Juice

Dynasty by Chef Kok Chee Kin

Wrapped Silver Cod with Aubergine, Onion and Tomato Cipollata and Basil Oil
Senja by Chef Filippo Giunta

The Sensory Signature Dim Sum Combination Plate

Five Senses by Chef Ng Kok Wai

Roast Pumpkin Soup with Bresaola and Parmesan

Prego by Chef Fahdrul Malek

A Symphony of Seafood

Qba Latin Bar & Grill by Chef Pearl Woo

Last but not least, our Malaysian Food Ambassador, Chef Wan which is highly respected by me would be having his cooking demonstration in Taste MIGF at 11am(lunch session) and 6pm(dinner session) on the Theatre of Cuisine main stage. Make sure you mark your calenders now!

And for those who are interested in the Taste Tokens, it can be purchase here with 5% discount!

http://www.v4tickets.com/affiliate/242

More pictures on MIGF 2012 Media Launch are available on CCC's Facebook Page.

What's Cooking?

noreply@blogger.com (Click Click Culinary) — Sun, 12 Aug 2012 01:32:00 PDT

Hey peeps, like finally im back blogging again? I miss writing and almost everyday i still think about this blog. Here i am and i will try my best to dedicate my time in writing more for CCC. I've got some crazy-ass recipes i would like to share with all the readers. But before i start writing any recipes or the food events i been to throughout the time i been MIA, let me start with some news....

The bad news....

My grandmother's restaurant which is currently operating for 84 years in Petaling Street, KL is finally and officially going to be closed down by the end of this month (August) due to the MRT project in parts of Chinatown KL. This news has shattered my heart as all my early childhood yee sang, mooncakes and zhong (Chinese rice dumplings) will never be ever be savored again anymore. Yook Woo Hin will always be in my heart and the legacy still runs in my soul. I will miss you as much as i miss my late grandmother.

Source: j2kfm

Secondly, for the good news, ill be back blogging. Mini studio is done and hopefully pictures would come out perfectly. Some updates from the past food events i attended will be posted on CCC's facebook page and many more to come :)

Testing the plexiglass

Some random "failed" macarons which turns out to be a forever alone turtle macaron :P

Lastly, i also created a Twitter, Pinterest and Tumblr account for CCC, do follow me for updates :)

By,

The author that misses the blog

Fabulous Food 1Malaysia 2011 with celebrity chef Martin Yan

noreply@blogger.com (Click Click Culinary) — Wed, 01 Aug 2012 01:17:00 PDT

When it comes to this event, the first thing that pops to mind is food porn. Not the usual food porn which makes you salivate but the kind where you’re fascinated with the food art. From birds, chickens and all sorts of animals which is decorated with food ingredients. Some crafted from vegetables and some nicely decorated with the beautiful knife skills of these Chinese chefs. To me, Chinese chefs are associated with good knife skills which is only done with one buther knife to cut all kinds of shape with any kind of ingredient. As the Chinese say, one knife cuts all.
Chinese are always very particular and auspicious as a person themselves. When it comes to food, it is the exact same thing. Every food has its own meaning which is why some food must be served during Chinese new year and some are actually forbidden. I just love seeing all the plating made by a Chinese restaurant because it always brings a meaning and a story to tell and most of the time, humungous. If you ever wondered why the Chinese eat so much all the time, its actually because the rich always said, its better to have more food than less on a family dining table. Besides the food displays, there's also the exhibition which doesnt so interest me, except for this machine! :) I was really lucky at this event because during then, I met a really great Chinese chef that I highly respect. A celebrity chef to be precise, Chef Martin Yan was in Lee Kum Kee’s booth cooking,teaching and also giving out his food to try to the public.

More pictures about Fabulous Food 1Malaysia are available on CCC's Facebook Page Click Here for Fabulours Food 1Malaysia 2010 Click Here for Fabulous Food 1Malaysia 2009

CCC's Creation Culture - Fusion

noreply@blogger.com (Click Click Culinary) — Sat, 17 Dec 2011 07:45:00 PST

Alot of my friends usually ask me how to cook when they are curious about food. Some even give me phone calls when they're stuck and lost with their recipes. And there is this one friend who really loves to cook and always asked me to teach him a few things. So one day i invited a few to come over my test kitchen to have a cooking session. My friend wanted a menu which consist of Fusion food. So here it is, some pictures to let you people eat with your eyes. Creamy Carrot Soup for the first course to fill up a 3 course meal and to teach them what is the basics of a soup.

Polenta Crusted Stuffed Chicken with Curry Leaf Mushrooms with Creamy Butter (Lai Yau) Spaghetti and Thai Style Salad served with Curry Sauce and Wasabi Mayo.

As you can see, theres influences from the European, Japanese, Italian, Thai and Malaysian. I hope that is fusion enough for them, heh! Buffet style fine dining? Guess these people doesn't get enough of my food :P As for desserts, i did ice cream made out of dry ice to teach them how easy it is to make some ice creams at home.

Pineapple Dry Ice Cream and Cream Cheese Parfait with Chocolate Tabasco

As for the drink, its called Herbiéto. My special creation :P but it doesnt look that good in a champagne glass. Maybe i should continue serving it in a claypot :) Ice Ice Baby

Titi Eco

noreply@blogger.com (Click Click Culinary) — Thu, 01 Dec 2011 06:39:00 PST

A while back, i visited a really interesting organic farm. Titi Eco offers day trips, activities and also tour packages to explore their very own organic farm and also to educate people on organic food, how you should consume it and anything else regarding food.

Mr Lim who was my brother's friend gave me a day tour around the organic farm. I later found out it was a family business which was inspired by the passion of living a healthy lifestyle, eating a healthy meal and staying healthy overall.

It was quite a long drive down to Titi Town from KL to this privately owned organic farm which is only opened to public upon requests and reservations. I still remember driving pass the cows, village area and finally to see all these greenery.

The aloe vera caught my eye while driving through the first part of the plantation to get my parking spot.

Bunga Raya or rather known as hibiscus, our very own national flower.

Besides plantation, Titi Eco also rares ostrich which adds to attraction point

And the most interesting selling point of all to me is their organic food. I still remember the big fat and also juicy papaya they offered me for a bite.

Before this, i always thought passion fruit needed to be grown in a cold climate but to my surprise it is also possible to be grown in a tropical climate like ours.

I remembered the host of the day was explaining to the crowd how to differentiate the different types of passion fruits through the colour and ripeness of the fruit.

I wonder how would this taste like if it is added to my macaron recipe.

One of the few organic products Titi Eco manufactures

If you're there early, try to grab the organic fruits and vegetables during the season of growth as their still fresh.

Before i headed back to KL, the host of the day prepared a dish which was rather interesting to me as a foodie.

Organic Fruit Rojak which was made healthy by omitting the unhealthy prawn paste and introducing ulam, shredded unripe papaya, passion fruit, brown sugar and vinegar which was taken from the homemade preserved papaya.

The really nice scenery at Titi Eco.

Too bad i miss the chance to enjoy more of the organic food they serve. According to the host of the day, they make interesting dishes which contains edible flowers. I wonder how would that be like.
Titi Eco also won Best Tour Program - Special Interest 2D1N 2005/06 by the Malaysia Tourism

More Pictures available on my Facebook Page.
Address:Lot 1706, 1708, 1203, 1349, 1916
Sg. Rotan,
Mukim Glami Lemi, Daerah Jelebu,
71650 Negeri Sembilan.
Website : http://www.titieco.com.my

MIGF 2011 Festival Award Winners

noreply@blogger.com (Click Click Culinary) — Sat, 12 Nov 2011 21:46:00 PST

A night at the Sunway Lagoon Surf Beach concluded this year's MIGF Grand Finale with magic, fireworks and raining chefs. With 28 participating restaurants from around Malaysia, the award winners are...

Bunga Emas

Most Creative Dining Experience FESTIVAL DINERS' CHOICE

Chalet

Golden Cauldron Award for the Best All-Round Restaurant 2011 JUDGES' CHOICE

Most Creative Festival Menu of the Festival JUDGES' CHOICE

Best Marketed Restaurant of the Festival JUDGES' CHOICE

Most Outstanding Soup of the Festival - Bouquet of Cappuccino of Morels with Camarel Pear Skewer FESTIVAL DINERS' CHOICE

Chynna

Most Outstanding Cuisine at the Gala Launch PEOPLE'S CHOICE

Cuisine Studio by Nathalie

Most Innovative Cuisine at the Gala Launch JUDGES' CHOICE

Most Outstanding Starter of the Festival - Blue Lobster Mille-Feuille, a touch of caviar FESTIVAL DINERS' CHOICE

Imperial Rama

Most Oustanding Cuisine at the Gala Launch JUDGES' CHOICE

Most Outstanding Appetiser of the Festival - Alaskan King Crab with Smoked Duck FESTIVAL DINERS' CHOICE

Most Outstanding Cuisine FESTIVAL DINERS' CHOICE

Kofuku

Best Festival Offers JUDGES' CHOICE

L’Heritage

Best Value Menu of the Festival JUDGES' CHOICE

Best Use of the Festival Theme FESTIVAL DINERS' CHOICE

Lafite

Most Outstanding Canapés of the Festival FESTIVAL DINERS' CHOICE

Most Outstanding Entrée of the Festival - Butter Poached Boston Lobster FESTIVAL DINERS' CHOICE

Most Outstanding Overall Dining Experience FESTIVAL DINERS' CHOICE

Mandarin Grill

Most Outstanding Main Course of the Festival - Slow Cooked FESTIVAL DINERS' CHOICE

NEO Tamarind

Outstanding Festival Achievement Award JUDGES' CHOICE

Most Creative Restaurant Station at the Gala Launch JUDGES' CHOICE

Most Creative Restaurant Station at the Gala Launch PEOPLE'S CHOICE

Senja

Most Innovative Cuisine at the Gala Launch PEOPLE'S CHOICE

Most Outstanding Dessert of the Festival - Chef Giovanni’s Tiramisu FESTIVAL DINERS' CHOICE

Tamarind Springs

Outstanding Festival Achievement Award JUDGES' CHOICE

Most Creative Restaurant Station at the Gala Launch JUDGES' CHOICE

Most Creative Restaurant Station at the Gala Launch PEOPLE'S CHOICE

Most Creative Food Presentation at the Gala Launch PEOPLE'S CHOICE

Tatsu

Most Creative Food Presentation at the Gala Launch JUDGES' CHOICE

The Olive

Chef Congeniality - Chef Daniel Sheen

Most Outstanding Cuisine at the Gala Launch JUDGES' CHOICE

Most Outstanding Cuisine FESTIVAL DINERS' CHOICE

*The above list is not including Award of Excellence

Click here for full listing of award winners for MIGF 2011

Click Here for MIGF 2011 Gala Launch
Click Here for MIGF 2011 Style Rocks
Click Here for MIGF 2011 Awards Winners

The Miele Guide 2011/2012 Results

noreply@blogger.com (Click Click Culinary) — Fri, 04 Nov 2011 03:21:00 PDT

The Miele Guide 2011/2012 (Top 20):

1. Iggy's, Singapore

2. Andre, Singapore

3. L'atelier de Joel Robuchon, Hong Kong

4. Robuchon A Galera, Macau

5. Caprice, Hong Kong

6. Cilantro Restaurant and Wine Bar, Kuala Lumpur

7. Modern Eatery, Shanghai

8. Pierre Gagnaire a Seoul, Korea

9. Bo Innovation, Hong Kong

10. Tippling Club, Singapore

11. Antonio's, Phillipines

12. Mozaic, Bali

13. Otto e Mezzo Bombana, Hong Kong

14. Gunther's Modern French Cuisine, Singapore

15. Dum Pukht, Mumbai, India

16. Dakshin, Mumbai, India

17. Yung Kee, Hong Kong

18. Sarong, Bali, Indonesia

19. Les Amis, Singapore

20. Bukhara, New Delhi, India

Top 5 Malaysia Restaurants listed in the Miele Guide this year:
1. Cilantro, Micasa Hotel
2. El Cerdo, Changkat Bukit Bintang
3. Erawan Classic Thai and Fusion, Kota Damansara
4. Kampachi, Hotel Equatorial
5. Sage Restaurant & Wine Bar, The Gardens Residences

Source: Boolicious & Baby Sumo

The Miele Guide is available at their online store or at any local bookstore.The Miele Guide this year features 500 restaurants (50 more than the last edition’s list) across 17 Asian countries: Brunei, Cambodia, China (including Hong Kong and Macau), India, Indonesia, Japan, Korea, Laos, Malaysia, Myanmar, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand and Vietnam.

Special Appearance of Chef Wan at Epicure Malaysia

noreply@blogger.com (Click Click Culinary) — Fri, 28 Oct 2011 22:32:00 PDT

What goes into your mind when you hear the name Chef Wan? To me, this Malaysian born celebrity chef is one hell of an entertainer and performer besides being just a chef. He never fails electrifies every single crowd he cook for. Not only through his performance skills and delicious food, but also with his humorous jokes. And before i forget, a really humble man too.
Datuk Chef Tok Wan with his newly published recipe book with all his best recipes compiled from all the years of cooking. Besides being entertain by his perfomance, i really envy and at the same time respect him alot. Firstly, it just seems so fun to be a celebrity chef and secondly he brings Malaysian Cuisine around the world just to give more exposure to our local traditional heritage food . *thumbs up* to you as a Malaysian Food Ambassador!
During his perfomance in Epicure Malaysia that day, he cooked up a really different cuisine. Something not we are all used to, Moroccan Cuisine. It was hard to see a close up of whats he was cooking above the stage. So, what he did to make us all understand his cooking was to carry the whole hot tajime just to let the crowd take a peek of whats cooking. Great stuff Chef Wan! The first dish, Chicken Tajine, which were name after the special earthenware pot which is used to cook this dish Harira Soup, a traditional Moroccan soup which is only serve only on special celebrations or to break fast during the Ramadhan month Last but not least, Kefta Meatballs After the whole cooking out and eating up, Dato' Steve Day personally went up the stage to thank him and also to promote and explain what Malaysia International Gourmet Festival (MIGF) was all about. Chef Wan signing signatures on his cookbooks for all his lovely fans :) Besides his busy schedule around the world, he still made time to make an appearance in this event upon requests. Looking forward for more from you Chef Wan! "If your husband can't give you an orgasm, I can give you MULTIPLE orgasms!" -Datuk Chef Wan

More pictures are available on CCC's Facebook Page

Click Here for Epicure Malaysia 2011 Exhibition Click Here for Epicure Malaysia 2011 Workshop Day 1Click Here for Epicure Malaysia 2011 Cooking Classes Day 2 & 3Click Here for Special Appearance of Chef Wan at Epicure Malaysia 2011

MIGF 2011 - Style Rocks

noreply@blogger.com (Click Click Culinary) — Tue, 25 Oct 2011 23:45:00 PDT

The world’s fashion capitals, London, Paris, Madrid, New York, Tokyo are the world’s food capitals, and KL is no exception to the rule. Fine dining and high fashion binds a natural relationship. Last week, i join MIGF to celebrate an evening with cocktails, wines, fashion, style, glamour, dance and music at Euphoria by Ministry of Sounds at Sunway Resort, Hotel and Spa. The Melium Group together with Malaysia International Gourmet Festival made another year of celebration this time round with Miss Universe, catwalks, drinks, dancers and good music.

Sexy ladies in chef hats, what more? Miss Universe Malaysia Finalist in the chef hats :) Dato' Steve Day opening the night with the beautiful ladies Hansen Lee, the emcee for the night Andrea Fonseka Is KL in the house? - DJ Goldfish Lexie De ROdriquez and Dominic Lau Elaine Daly Josh Ivanovic and Lexie Rodriguez Carmen Soo Gillian Hung Last but not least, our Malaysia Food Ambassador, Chef Wan The night then continues with music? and some sexy dancer?

“Fine dining and high fashion are a natural mix,”

-Dato’ Farah Khan, President of The Melium Group

More pictures are available on CCC's Facebook Page

Click Here for MIGF 2011 Gala Launch

Click Here for MIGF 2011 Style Rocks

Click Here for MIGF 2011 Awards Winners

Culinaire Malaysia

noreply@blogger.com (Click Click Culinary) — Sun, 16 Oct 2011 06:02:00 PDT

If you're a chef, the best time to prove your art piece to the world is probably during a competition. In Malaysia, we have Culinaire Malaysia 2011 in conjunction with FHM. After tremendous effort and training, it all boils down to an art piece, edible and non edible. The only reason to this..? To show off your skill and maybe the organisation's name. So does that mean you're the best if you're a gold medalist? I believe we cant say so, judges could only set a rulebook, food is always a preference, and food flows by time with the trend. So, great job to all the contestant for making a great effort. You are already a winner by taking up the challenge :)

And because a picture would tell a thousand words, here are some pictures of some of the stunningly beautiful masterpiece.

More pictures are available at CCC's Facebook page.

Click Here for FHM 2011

MIGF 2011 Gala Launch

noreply@blogger.com (Click Click Culinary) — Tue, 04 Oct 2011 04:54:00 PDT

If you didnt know, on the month of October, most of the best fine dining restaurants nationwide will compete and battle out for Awards of Excellence. This year there are 28 restaurants competing for categories such as Best All Round Cuisine, Most Creative Menu, Most Innovative Cuisine, Most Creative Food Presentation, Best Marketed Restaurant, Best Value Menu and Most Creative Restaurant Station at Gala Launch.

If you didnt know, this 28 restaurants created custom menus just for the month of October at a very affordable price for everyone in the public to have a taste of what fine dining food, atmosphere and service should be like. The prices and menu is even stated on MIGF website for true transparency. To those living overseas getting a little jealous over whats happening in my country, do not worry as we have a special tour package for you to tour our country to see the beautiful cultures, food and so many more which cant be expressed here.

And some food picture to make you all hungry :P Some desserts by Resort World Genting

The really amazing dish which still gives me a big impact when i think of it, Home Dried Watermelon Gazpacho by The Restaurant at The Club Saujana

Macarons by Nathalie's Gourmet Studio

Al Amar had a four season theme with every season paired with their own made cocktails. Besides that, Dionysus Asia was their side booth and promoting its wine they import in. I tried a Lebanese wine which has such unique characteristics, aroma and flavour. Apparently, they found Lebanese wine in Titanic ship and its news is make Lebanese wine sell like hotcakes. Interesting info :) The infamous Lafite for which category? You decide!

Our Tourism Minister, YB Dato Sri Dr. Ng Yen Yen said she would like to see our restaurants reaching Michelin Star standards and Michelin would rank our restaurants in a near future. She also said she would like to see our fine dining restaurants incorporating our national heritage food into their menu. I guessed she meant restaurants like Ferran Adria bringing European Cuisine to a fine dining level and Alvin Leung bringing Chinese Cuisine to fine dining level. I would like to try Nasi Lemak Ice Cream soon :) This would be a great, challenging and interesting level for our chefs to reach but yet it would be totally well paid off for our Malaysian Cuisine to stand out in a different level.
More Pictures will be added to my facebook page, check it out here! :)

Click Here for MIGF 2011 Gala Launch
Click Here for MIGF 2011 Style Rocks
Click Here for MIGF 2011 Awards Winners