New York New York, One Utama

i really don't know the existence of this place because i barely walked near the area of Cold Storage
and i found gems around the area
i found a korean shop that sell the udon that i heart
i found a pet shop with really adorable pets
and of course i found this
New York New York deli

although its an open area
but i love it, it seems spacious and comfortable
and there weren't many people passing by also

and its a place for a big big cup of root beer float to quench your thirst
its not easy to find AnW nowadays, so this is a good substitute to it
however, me and Joyce felt that AnW float still taste better
i guess its embedded in the brain that AnW has the best float despite the taste is almost the same..haha

we have their waffle
me and joyce really enjoy this
she said the batter is different from what we had usually
they have some sort of corn flavor but we din ask for confirmation
and i never like chocolate ice cream to go with waffle, but this time is exceptional
its good!!!!
hot piping waffle with icey cold ice cream..two thumbs up!!!!

i do miss this girl though...

and we met up with Timothy too
thanks for the treat!!!!
all the best in finding the best job

i shall come back for more a

sinny

New York New York
One Utama
Near to cold storage

Dubrovnik, Solaris Mont Kiara

its very unusual when Joyce said 'let go for some good food'
she sounded like as if i'm going to starve to death at Penang
and she suggested to go to Solaris Mont Kiara
and i decided to go for Dubrovnik
its been greatly recommended by the fellow blogger but I know food are so subjective
so i'm going to try it out myself

what does Dubrovnik actually stands for??
it was said to be the most beautiful jewel of Croatia's heritage
and its an old city
a famous writer once quoted
"those who wish to see heaven on earth should come to Dubrovnik"

and since i'm not able to be there
ill just temporary be here
to taste the so highly rated Croation food

the complimentary bread
they bake their bread themselves
what i like is the dipping or spread, whatever you called it that came along
instead of balsamic vinegar, olive oil or the common butter
from what i'm told, its actually roasted aubergine, tomatoes and other herbs that was pureed
its slightly spicy and good to start off a meal
i enjoyed the start, i guess whats following up wouldn't be too bad right??!!

Palacinke (RM18)

its crepes filled with cream cheese and baked in over..pls be cautious, its HOT...
this dish was very mild, some might said, 'did they forget salt'
but as you goes on, the flavor of the baked cheese was really comforting
very soft and smooth..almost as if you are eating custard..
i guess this is what they called 'heaven on earth'

spaghetti Alla Buzara (RM 35)

i remember at that moment, i'm pretty craving for pasta, and its a recommended dish
spaghetti with prawns tossed with garlic, parsley, olive oil and white wine sauce
its similar to olio but eliminating the chillies flakes
some might find this slightly oily,
but i love olio, i love this too
prawns are very fresh, its not heavily seasoned, pasta are cooked to al dente
the mini wok went squeaky clean!!!!!

ragusa chicken (RM 40)

by looking at the pic, i knew there are people arguing, this piece of chicken is not worth RM40 right??
at first when it come to the table, i do felt a bit like that too..
its a traditionally baked herb marinated chicken leg, mushrooms and Rosti potato
okay, maybe it is a bit overpriced, but at place like this what do you expect..
the chicken was tender and well marinated..i love the mushroom sauce that came along with it
it taste different from those normal mushroom sauce we had before..and i had always fond of Rosti..but i find it a bit oily..that's my only complain although the accompany broccoli was so big..

crepes suzette (RM24)

i remember Joyce love windmill crepes especially when they flambe at the table
so we order here lo, although they did not flambe in front of us, its okay
Cognac was really tasted even at the first mouth
erm..how does it taste??
its a crepe lo..with orange juice and Cognac
was it bad?? NO coz it tasted good
was it excellent?? not really coz its normal lo..haha

so i guess, there are pros and cons even its heaven on earth restaurant
but i enjoyed this meal
we chatted for quite some time, updating each other..ok..you may call it gossip..who cares!!!!

miss ya

sinny

Dubrovnik
J-0g-14
Solaris Mont Kiara
No.2 Jln Solaris 50480 Kuala Lumpur
62036780
www.dubrovnikrestaurantkl.com

Sista gathering at Zen, Sunway

it was a gathering before i leave for my interns with the girls
its very difficult to get all the girls together
even this dinner is not complete
after loitering around, we decided to dine at zen and they gave us a private place
good for that coz we were making so much noise
and we ordered so much food but i din finish taking the pic

the chawanmushi, erm nothing much bout this
its too watery for my liking..but still acceptable

mixed sashimi salad
loaded with salmon, tuna, crab meat and ebi with dressings mixed with ebikko
what is good about this is that they were very generous with their ingredients and its very fresh
but the dressing wasn't excellent enough. if i were to choose i still prefer sesame dressing for Japanese salad..

edamame
Jaclyn's favourite..crack crack..finish it within seconds
everyone heart this too...

thick slab of salmon sashimi
since Amenda don't take this, i took 2..yes!!!
and its FRESH!!!

the beef slices..for grilling..dont they look tempting..
they prepared a stone grill for us to grill
make sure u deep into the dipping sauce and don't over grill or it'll be tough
Jaclyn is a good griller..

until now, i still can't recall the name of this don
its huge, and i really mean its huge..
get 2 people to share this if you are having something else
once again, all the ingredients are fresh..and i love it

this is the wagyu slices to go with the hot pot
the hot pot they gave us, the broth was too too salty, its like drinking shoyu by itself
but just the beef with raw eggs was good
i know the issue of 'salmonella' but i don't give it a damn
coz the egg wash just give the extra silkiness i needed...

unagi kabayaki

the whole night we are laughing non-stop
updating each other stories
haven met for quite some time
but we still crap non-stop
we should do this more often...aiks...

more sushi!!!!

the avocado roll..yum yumm..some fried stuff once in a while is not that unhealthy
especially when you SHARE with your love ones....

the seasonal snow crab sushi..okay..to me..nothing that super special
maybe coz the portion of crab is little..and the non balance between the rice and crab makes me felt..ermmmmmm....ok, its sushi..thats all...

haha..see how my kai mui enjoy her slices of beef..

im happy that night..whole table of food..

snap shot 1

snap shot 2

the first wan look better hor??

end the night with some ice cream
though the ice cream outer layer lau hong dy..haha...

miss the night
i love sista outings

sinny

Ireland Potato, Sunway Pyramid

this is going to be a short one
i guess those that watch movie at Sunway Pyramid would have came across this stall just outside of the cinema
although there are notice stating that no ireland potatoes are allow in the theater
but how many people really listen to that right??

carmen even success smuggle xiao long bao inside and she smuggle almost 3 box..haha
i guess this is the craziest one i hear so far
anyone else smuggle in food that is unusual
me and cannie brought a big handbag the other day to watch "the Box" (its a lousy movie featuring Cameron Diaz)
and they provide brown paper bag, so why not huh?? bad bad

potatoes with mayo-wasabi dressing
crispy on the outer layer but still soft inside
they fried upon ordering
and coated with the sauce..love it so much..
there are all kinds of dressing, bolognese, spicy, etc etc

there is an Ireland proverb saying:
there are two things in the world that can't be joked
1. marriage
2. potato

is it true?? i got to ask wein

next was the onion ring
ok, its nothing special
but at least its crispy and not those onion ring i had previously which is soggy
you can still taste the sweetness of the onion
wonder do they use the same onion like Tony Roma's huh??

so, start smuggling :)

sinny

Premium PORK @ Sanbanto, SS2

after a few turns we decided to dine at this place
there are already numerous reviews on this place..good and not so good reviews
as we know, the definition of 'delicious' is very subjective
but to me, this dining experience has been nothing but awesome

saw this porky illustration on their menu, its so cute..

Sanbanto do sounds like Japanese name right?? but, its actually a place located at Johor some where near Kluang and Mersing..they had their own piggy place.. what they emphasize was that their piggy doesn't take hormon growth supplement...These pigs are fed a special type of bacillus using a Japanese technology..they even had ISO 22000 and haccp which i think is good..

they sell fresh pork..all kinds of cuts..its all up to your choice..

the place is pretty small.i bet its going to pretty noisy once its packed with people..don't expect dim lighting or comfortable leather seating like elcerdo..its just a place for you to have a good meal..people that are friendly too..

now lets go the food

pork belly salad (rm 13)

if you like pork belly, you will like this..its like sinful to eat those fat porky but with the crisp greens, i guess it doesn't really matter..the pork belly we had that day was really crispy but i don't really favor the honey-mustard dressing, its too thick for me..not easy to coat the salads..

BBQ ribs (rm 38)

one dish that carmen and i both favored is the BBQ ribs...its a pretty long ribs and according to them one side is the ribs that join with the loin if im not mistaken..it goes very well with the BBQ sauce and best eaten when it is still warm..a good proportion between the tender meat and the fatty portion of the ribs..yummy yummy..carmen say the fat is like just melted in your mouth..and i also like their corn on cobs..two thumbs up for this!!!!!!!!!

cheese meat balls

she missed her meat balls from the hawker stall..so this is to substitute it..the meat balls are soft and the pork taste is not too strong..i dislike meat balls that had too heavy smell of porky..and with those slight salty cheese, its good especially when its still piping hot..

pork bolognese with home made pappardelle (rm 17)

the pasta is just al dente..nothing too soft nor too hard..and the taste of the pork bolognese that goes with it combined well..its like as though you are having mommy's home cooking meal..very comfortable dish..and besides that, there is another gem that we found in it which is the fried pork lard..of course, i do prefer if they would sprinkle it on top of the pappardelle..yet, we still enjoyed this...

there are still other dishes we yet to try..so can't wait for the next visit..half a year later maybe after my interns?? haha

next destination, went to the custom made teddy bear station to made my teddy bear

its to resemble carmen so i could bring her along..haha

its a fun experience doing 'Bee Bee' from choosing the skin till fitting in, measuring, weighing, doing spa and changing clothes..the next cloth im buying is the chef cloth..love it!!!

only one in the whole wide world..

next destination????

sinny

Sanbanto
32, Jalan SS2/63
Petaling Jaya
Selangor
(same row as ktz)

Tel: 03-7876 1728

Internship

had been in Penang for almost 5 days to start off my internship that will last me six months
hows my work place??
erm, i don't think it should be written here cause its the company policy
hows my rental house??
of course not as comfortable as my own home
but its still acceptable
but i just cross my finger that the flat mate here will stop stomping on the amplifier at 0200
its midnight man, i need some sleep
o, i'm going to get a new bed
its aching my back,
i need a good sleep if i'm working in a hotel don't i??
hows my colleague??
basically i don't really know them yet..
hows my housemate??
a..they are crazy ladies
laughing all the way
watching drama with me
hows Penang??
i'm still trying to get to know this place..haha

its not that bad till now

enjoyable

btw, i still got some back dated post from my previous breaks..shall try to post it up asap..haha

sinny

Chocolate Making

'ladies loves chocolates'
that is one statement that has been approved by most people
but i do know people that would push chocolate away from them
to me, it all depends on my mood
i might love it at this second
i might push it away another second

at this very morning, i decided to love it by understanding the making of ever tempting CHOCOLATE

ever wonder where does the chocolate that melt in your mouth origin from??
this is the original look of cocoa beans before being processed
ever wonder how beans like this would produce those magnificent flavor of chocolate??
ever wonder how to produce your own signature chocolate
this is where i start my learning
the CHOCOLATE PASTRY MAKING WORKSHOP
by
Chef Matthiass

Matthias,
Born in Germany, where he also took up his professional training in well known pastry and confectionary outlets, restaurants and hotels.

In 16 year of working in this profession, Matthias attended many of pastry and food related courses and took part in countless international competitions. Matthias was awarded with:
1) The Pastry Olympic Gold Medal in 1996/Berlin
2) Won over 25 Gold Medal awards at International Culinary Competitions
3) Awarded as The Best Pastry Craftsman in Germany In 1989

It was in 1995 when Matthias went abroad, working as Executive Pastry Chef in some prestigious establishments like the Furama Hotel Hong Kong, The Ritz Carlton Millennia Singapore, The Peninsula Bangkok, the Aldon in Berlin, The Shangri-la Kuala Lumpur And Madinat Jumeirah, Dubai.

Matthias is holding a Master Degree in Pastry and Confectionary and is well known by trade professionals throughout the region.

With his company, he specializes mainly in chocolates, cakes and confections emphasizing on innovative concepts and unique designs.

information above provided by Chef Kadir, the advisor of UPM food complex

we start of with the making of ganache

painting a layer of melted chocolate as the shell of the ganache
let i set

topping it with another melted chocolate to sealed any empty parts
pour off the excess
before chilling

what you need in handling chocolate
a fast pace and gentle hand

fill in the melted ganache
make sure to tap the mold gently after filling in the ganache
to prevent forming of bubble

after filling in the ganache, chill it until it set
before covering another layer of melted chocolate to top it up
make sure to scrap off the excess
after it set
remove from the mold and that's it!!!!

mixed nut and fruits bad
the dark chocolate bar and white chocolate bar
this is the easiest of all

chocolate fruit
learned up the piping skill
pipe it on the paper
and top it with whatever you prefer
making sure all the nuts are roasted before

dark chocolate rocher
this is slightly more difficult
slightly more work where preparation work need to start a day before

next was the rocky mountain
from the pic above its basically marshmallow filling
the nut used must be nut that has been processed before
till its sugar crusted

this is how it look after everything set
don't they look gorgeous

this is how the ganache looks after removed from the mold
love the picture
haha..puji diri sendiri hor..

this is the box i brought back to home
basically the shape is alright
but honestly saying,
the chocolate is really sweet!!!!
cant really eat much!!

the complimentary lunch of the day
super big lasagna is the one i favor the most

that was the last class for me before leaving UPM

but it will be a memorable one

sinny