Nathalie Gourmet Studio

was it another hunting experience..maybe yes..maybe no...
but i would definitely said the crime partner always has it ways when it comes to direction
and i was pretty happy with result

Nathalie Gourmet Studio tucked away at Solaris Dutamas..please do not mistaken it to Solaris Mont Kiara...
although this place was well hidden, it was surprising to see it packed with people during lunch hour..simple place..combination of a restaurant and the cooking class kitchen..

menu was pretty simple..they had four to five choices for appetizers, main course and desserts..and they changes their menu every month..cool...
some might said 'so little choice' but they certainly know what they do best..
and one thing i know best here
service was fast and efficient

my mango juice..it was THICK THICK..i love it THINK..and SWEET...

of course bread and butter..do you realize they actually put salt on the butter..coz it was unsalted..i got to say, its just bread..but i love the warm bread with the cold butter..don't mind grabbing my partner bread when she only want a bite of it..thanks...

the appetizer, Asian crab salad

layers of ingredients starting from the very bottom creamy avocado, refreshing cucumber strips, sweet fleshy mango, fresh big chunks of crab, hazelnut basil dressing..VOILA!!!!
have a bite of everything, you know its GOOD STUFF..different kind of texture all in one plate..
i like this!!!

next was the Halibut with eggplant puree and virgin dressing

the most important thing when you order a fish is freshness, they definitely nailed it..fish was fresh and cooked perfectly..love the eggplant puree which i think goes very well with the fish..but i'm not so sure of the dressing..its slightly too oily even they have the sourish base to balance it up...

stuffed squid with oxtail and portabello sauce served with mashed potatoes

squid was cooked well, but the stuffed oxtail was slightly dry and tough for me..and one thing that turn me off was the sauce..it was way too salty for me..but because the oxtail was not that salty, so it sort of balance up the whole plate..lucky that..

u just need some dessert to clean the palate..
orange creme brulee sable tart with blood orange sorbet and orange caramel sauce
the best thing on plate: SORBET
it was YUMMY...slightly sweet..slightly sourish..icy cold..love it..can i just have the sorbet next time???
brulee was also good..caramelize burnt on top and wobbly in the center..that's what you look for when it comes to brulee..
but the tart was slightly too thick..still loves it though!!!

i just can't go back empty handed when there are so so many different flavors of macaroons tempting me in the display...the colors of rainbow..its magnet..haha

Nathalie has always been famous for its macaroon in the cooking house..the last one i had was from Bakerzin..and it was good..these were even better...
the texture, it was light as air..slightly crisp on the outer layer..and the inner was as usual, resembling of airy marshmallow..and we knew that macaroons were always too sweet..but the sourish filling just balance everything..savour it slowly one by one..i'm just heading to the road of diabetic if this is to continues..so i got to stop here...

it really doesn't matter i can't have Ladurée and Pierre Hermé
this petite macaroons made my day

sinny

Nathalie's Gourmet Studio

Unit A4-01-5

Solaris Dutamas
Jalan Dutamas 1

Kuala Lumpur

Tel:03-62079572/017-2806717
(closed on Sunday, open from 10am to 6pm)

Ultimo, Solaris Mont Kiara

Hop on to this restaurant with YC which i haven met for a long long time
and applause, i drive on the correct road all the way through this time..haha
Ultimo, erm what kind of restaurant is this??
Western?? Fusion?? Italian element??
sometimes i find it difficult to categorize restaurant nowadays..there are so much to be define through the menu but it really doesn't matter when they produce good yummy food..anyway they proclaimed as modern Australian fine dining..

as you step in, simple deco, open kitchen concept...3 floors in total...and good ventilation...inviting enough for you to step in...

alright, lets get to the food then

white bean with roast pork belly and sausage

it has been a good combination of white bean and pork when it comes to warm salad...and this plate of salad doesn't disappoint but at the same time doesn't really impress either..i would say the bean wasn't soft enough..to me, beans must always be soft to bring more comfort, but both the pork belly and the sausages was good..the dressing for the salad just brings everything together in a plate..

gratin onion soup

first sip, YC said it was slightly salty to her..but i would say it was just good enough for me..the caramelization of onion and the soup was soothing enough for the cold weather that day..i would give two thumbs up for the soup..however the accompaniment bread, i would prefer it to be slightly toasted with melted cheese instead of the toast given (gruyere would be perfect ^^)

seafood risotto

the rice was cooked just nice..we use al-dente for pasta..what do we use for risotto anyway?? it was soft but not over..the tomato just coat the rice perfectly..something sourish to balance up the whole meal that day..the seafood was fresh enough for me..everything in the plate just made me feel better..delicious!!!!!

my apology for not remembering the name of the dish but it was pork fillet wrapped with prosciutto..i choose this dish over another pork dish as i prefer something less oily that day..when it arrive on the table, i was just hoping the pork wouldn't be dry..but yes, it was slightly dry and overcook to me..i prefer my pork to still remain slightly pinkish and soft..this is too tough..and eating it together with the crisp prosciutto, it makes it more dry..and the amount of sauce was not sufficient enough for me..so this was one that disappoint that day

we did not have our dessert here coz we are heading to somewhere better

will i come back for more especially i haven tasted their tapas?? YES i would love to come back for more...services was attentive...environment was comfortable..and its a double YES...

sinny

Ultimo
13A Jalan Solaris 4,
Solaris Mont Kiara.
Tel: +603 6204 0887.

Bubba Gump Celebration!!

it was so carefully planned by Carmen and Rachel
i was so in a rushed that night and i thought i was late..lucky im not so late after all
Bubba Gump has established quite a while but so far, i don't really had good reviews on the food so i din actually have the initiative to go dine there
but that night was slightly different..

at least i had my lemonade..i heart lemonade..and its better still with strawberries!!! :)

this was Carmen spicy cajun chicken..the chicken was cook well done..the sauce was sort of tangy and spicy which make it really appetizing...but the carrot was so hard..i don't like it when my carrot was so hard..

we had the shrimp cooked four ways to shared..i like the poached wan..the prawn was fresh..undeniable..i don't like the tempura..sort of soggy and lost of crisp..they both live the coconut shrimp which i don't fancy so much..so i had my poached prawn dip in the soya dipping..just like what we use to see in Lee Kum Kee soya sauce advertisment..

my catch of the day (garoupa) cooked in skillet with jasmine rice and vegetables..firstly, the sauce was too sour..and the fish is slightly overcooked..but the rice is nice wor..maybe im a 'fan tong' as usual..so i finish the rice at the very end of the night...haha

i always plan birthday for friends..and making sure they get one or two good memories..
but i never once thought i'll get this in return..

i need to stand on the chair..being cheered by everyone..and their song is super long..longer than Friday's wan..and the funniest part is i have to shake by booty booty so that i can get my cakes and blow them...but one good thing i get to drag rachel to do it together with me..can't imagine looking back at the video..three of us laugh non-stop..

i love my cakes..its yummy!!!and as usual, i love to blow cakes..thank you so much Rachel and Carmen for making my night a good one..love ya...muaksssss...

despite the food was not on the excellent par, their services was excellent..thank you so much guys for being so attentive and singing my loudest birthday songs..

awesome

sinny

evolution of cuisine

it was an arrangement by Dr. Boo in conjunction of my birthday and Chef birthday
to have Chef Eugene to cook us a four course meal
he decided to some global cuisine or i would said modern cooking
it was a pretty formal lunch for me especially when its for birthday..haha

we have some snack before the meal started..
popcorn which is flavored with ghee and cumin oil
u get the aroma of cumin when you bite into it and i do taste slight sweetness which you always get when eating popcorn
but i find it lack of crunchiness like those popcorn we enjoyed during cinema
most probably due to the exposure to the air

and the lotus root chips which shared the similar taste to the popcorn
but when the time i ate it, it was slightly soggy

next, was something interesting to me..
green tea tagliatelle with shots of kaffir leaf infused green tea
i love the texture of tagliatelle..i guess i eat the most strands..^^and they have this mild taste of green tea to it..but i don't really fancy the shots..
as i sip, the smell of kaffir leaf was really aromatic and you have the aftertaste of the green tea which was good at the beginning, but split second, the bitterness of the tea was overpowering and it stays at the tongue..

next was the prawn interpreted cocktail
the first bite i had 'oh, its very salty'
but it was such a formal lunch, i did not mention anything at the table..
the prawn mousse texture was balanced out with the crispiness of pappadom
both of it was still salty
BUT the sauce was lovely..i love the plum aioli that goes very well with the green salads

this was the course i heart the most..roasted pumpkin soup..
its creamy but not overpowering..very smooth and its definitely comfort food during the cold weather..the caramelize of roasted pumpkin, the natural sweetness of the pumpkin..YUMMY ..one thing, i choked on the paprika powder as i did not stir it well..for the frozen pumpkin chips, erm i don't think it plays a big role..

braised cod which was so similar to teriyaki , glass noodle and ragout of portobello with pickled onion
i love the cod..its not overcooked..and the thick caramelized sauce that coat it...together with the mushroom ragout..a plate with different flavors, interesting combination..but i'm not very sure about the glass noodle as i did not really taste the flavor of aglio olio, its sort of plain to me..i would have prefer it to be more flavorful..

different sorts of frozen berries blended together with sugar syrup..
i always love berries...and this is nice to wash down the palate..i can even finish this if its one whole glass..:)

lastly the dessert..Moist Chocolate Cake "Minced" wrapped in spring roll skin. Oolong Tea Skin and Chocolated Popcorn served with Wasabi "FroYo"
sorry i got to copy this from Eugene blog..
from Eugene explanation, you have to eat the wasabi 'froyo' first followed by the wrapped and chocolated popcorn..
but i had it the other way round..the wasabi texture was like sorbet..and the pungent taste of wasabi stays at the tongue..i was not used to the after taste..and the moist chocolate wrapped..the spring roll is not longer crisp when its being served and the 'minced' cake was sort of dry..but i love the oolong tea skin..haha..

overall, it has been an interesting meal to me!!!
thanks to Dr. Boo for the organizing and thanks to Eugene from preparing a good meal..
it was FUN to start the birthday meal!!!

THANK YOU

sinny

Happy Birthday to Me

YES..I'm officially 24 years old and its just nice that i had completed my internship

Happy Birthday to me!!!

this years birthday was awesome having my family and friend around me as for the beginning half of the year, i wasn't around for any festive season or birthday...

thanks to daddy and mummy for giving me all the love and pampering..i'm proud to be the princess of the house

thanks to Andrew for guiding me and of coz 'sayang' me in all ways although we do argue on some matters..its normal coz we are siblings

thanks to all my friends that pampered me so much all these years especially during birthday..you know who you are..all the pressies, cards, celebrations, phone calls, message..

thanks to all the above who went through with me for my ups and downs..

people always wished me many good returns in my years ahead during my birthday..and i wish to share with all of you'll for all the good returns..

YOU'LL MADE MY DAY A BETTER ONE

love ya

muahhhhhhhhhhh

sinny