Sunday, January 21, 2018

SeChangkir @ Taman Tun Dr Ismail

SeChangkir's Sarawak-born founders take legitimate pride in their produce and their recipes; nasi lemak (RM17) is made here with Adan rice from the highlands of Borneo, specifically the paddy fields of the Ba'kelalan settlement, which is home to the indigenous Lun Bawang community. 

SeChangkir is run by family members from the Lun Bawang and Kelabit tribes, and they try to honour their heritage while catering to KL's consumer market of Taman Tun Dr Ismail. The Adan rice for the nasi lemak and nasi goreng is noteworthy, cultivated through traditional methods with fresh, clean water in a cool climate. The result is rice that tastes wholesome, with a pleasant purity of texture.

You'll also find a satisfactory Sarawak laksa here, with well-balanced nuances (RM16). Even the Western-inspired offerings showcase the kitchen's commitment to hard, honest work - the signature burger boasts a beef patty, tomato jam and bun that are all house-made every morning (RM25).

SeChangkir
27, Jalan Tun Mohd Fuad 3, Taman Tun Dr. Ismail, Kuala Lumpur. Open Monday-Saturday, 10am-10pm. Tel:  03-7732-1142




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Saturday, January 20, 2018

Bee Cheng Hiang's Warehouse Sale @ Puchong


It's time to shop for Chinese New Year tidbits by taking a trip to Puchong: Beloved barbecued meat brand Bee Cheng Hiang is holding its warehouse sale from now until the eve of Chinese New Year at its Puchong factory, where you'll find everything you'll need to stock up for your home ahead of February's festivities!



During the Warehouse Sale, every item at Bee Cheng Hiang's Puchong warehouse will be discounted, with most items at a flat 10 percent off the retail price.

There will also be handmade cookies, Gold Bakkwa, and Nougats, which are exclusively available for Chinese New Year. Premium Hampers are going for only RM 198 (regular price RM 238) when you purchase RM 300 worth of non-promotion items. F&N soft drinks are going at RM 1 per bottle (for carton sales only). Mandarin oranges are also offered.

Currently, there is a massive discount on 300 grams of Loose Meat Bakkwa, going for only RM 19.90 (originally RM 36). 

If you visit Bee Cheng Hiang's factory and show that you like its Facebook page, you'll enjoy 200 grams of Loose Meat Bakkwa (worth RM24) for free!


For even bigger discounts, you can order online via a bulk order form (minimum order of 3kg) and receive 15 percent off the purchase price. You can also add just 1kg above the minimum order to receive a cash voucher. If your order reaches 10kg, you'll receive a free thermos flask (worth RM155); you'll receive another flask for every additional 5kg ordered.

If you print out your order form and bring it to Puchong to complete your 50 percent down-payment, you'll also be eligible to purchase up to two RM100 vouchers for only RM70 each! The vouchers can be used on the spot, so if you see anything you like, be sure to snap it up.


The last applicable date for bulk orders is 7 February 2018. Collection period is from 8 February to 14 February.


As we move closer to Chinese New Year, the opening hours for the Warehouse Sale will be extended. The full schedule is as follows:

Now 31 January: From 8.30am to 8.30pm
1 February - 8 February: From 8.30am to 10pm
9 February - 14 February: From 8.30am to 1am
9 February - 14 February: From 11pm to 1am - The Midnight Sale!

The Midnight Sale will feature promotions with up to a 50 percent discount, and will be valid not just at the Puchong factory, but also at Bee Cheng Hiang's SS2 outlet and USJ outlet. These promotions will also change periodically, so it's worth returning!

All promotions, discounts and events mentioned here are not applicable at any of Bee Cheng Hiang's retail outlets unless stated otherwise.

Bee Cheng Hiang Puchong Factory
No. 16, Jalan Industri PBP 9, Taman Perindustrian Pusat Bandar Puchong, Selangor. Tel: 03-5891-0938

Friday, January 19, 2018

Sardine @ Bali

Sardine is one of the most captivating restaurants in Bali's Kerobokan enclave, evoking the elements of traditional island living, with a setting of live bamboo and lily ponds looking over sprawling rice paddies. 

But the charm is more than superficial, underlined by the beautifully warm service here. As its name suggests, Sardine's forte rests in seafood, fresh from the fishing village of Jimbaran, paired with organic vegetables. Start with the, well, sardines - deliciously smoked and complemented with baby potatoes and chives in a sherry vinaigrette. Fish is also ideal for the main course, with the catch of the day grilled whole (irreproachable) and partnered with organic brown rice, vegetables from Bali's Begudul mountain site and sambal matah. 

Cocktails also showcase lots of finesse, with a few made with Balinese arak. Try the Arak Madu (arak with honey, lime and nutmeg) and Coconut Martini (arak with Malibu, coconut water, lime juice, delightful pandan 'caviar' and basil seeds).


Thursday, January 18, 2018

Sky Palace: 2018 Chinese New Year Menu

By EDKL Writer A.A.

Let the feasting begin: With Chinese New Year fast hurtling toward us next month, it's time to embark on the annual ritual of celebrating with family, friends, colleagues and business associates over sumptuous meals of special fare.

Patrons seeking a fresh-faced restaurant that strives to satisfy can venture to Sky Palace, currently one of Subang's well-kept secrets. The key to its fine craft is executive chef Lai Yong Meng, who spent three decades sharpening his skills at top Chinese restaurants in Singapore before recently returning to Malaysia.


The Malacca-raised Lai is the epitome of an international award-winning chef - since 2000, he's earned a silver placing at at the World Chinese Cuisine Competition in Tokyo; a Special Gold Award in the World Chinese Red Pocket Cooking Contest in Wuhan, China; a Special Gold Award for the team competition at the World Chinese Cuisine Cooking Contest in Kuala Lumpur; and most recently, the Gold Award at the World Chinese Cuisine Competition in the Netherlands in 2016.


With his impressive resume, it's clear that Lai is a chef worth eating for, and his festive offerings, now already available to usher in the Year of the Dog, mark the ideal introduction to his cooking.



All the essential indulgences are accounted for - we recommend Sky Palace's Prosperous Treasure Pot (RM488 for six persons or RM688 for 10; the portion pictured is for six). It's definitely poon choi done right, lusciously layered with everything from abalone to tiger prawns, sea cucumber to scallops, chicken to duck, pork belly to fish maw, dried oysters to bean curd skin, mushrooms to yam, black moss to white radish, and more.

It's a smashing smorgasbord, easily meriting the season's price - all killer, no filler, in a respectably substantial serving, with each component irreproachably executed for pure enjoyment; there's no shortage of fresh-tasting seafood, tender meat and tasty starches for everyone to scoop up. We're certainly considering having this once again in February.

We sampled several recipes from the Chinese New Year menus; one of the most impressive is the Freshwater Prawn Rice in Lobster Stock (RM 58), a true treat for crustacean enthusiasts, courtesy of the two-punch combination of fleshy, roe-rich prawns and the naturally sweet broth of lobster stock. With some rice buried beneath the prawn, it makes for a very balanced and fulfilling bowl.


From freshwater prawns to those from the ocean: We'll also vouch for the Wok-Fried Sea Prawns with Golden Oats (RM 48), terrifically plump and succulent, buoyed by a flavoursome crunch - what we love about chef Lai's efforts is how he succeeds in bringing out the best in his ingredients with an expert sense of restraint that results in lovely subtleties. Instead of trying to dazzle with gimmicks, Lai's recipes stick to confident techniques and clear-eyed tradition, rich in nuances that set him apart.



With a chef this proficient, we can rest assured that seafood will meet the mark: Fresh Scallops with Egg White, Mushrooms and Broccoli (RM 58), an exercise in the fundamentals of simplicity, with each mouthful conveying a harmonious precision of flavours and textures working together. 


The parade of dishes ensures there's something for everyone from start to finish, from mouth-watering consommes to lip-smacking sirloin beef with wild fungus in black pepper sauce. Look out for Sky Palace's full CNY menus soon on its Facebook page - facebook.com/SkyPalaceFineChineseCuisine - or ring up the restaurant for details.



Sky Palace's banquet halls are spacious, sufficient to host weddings and other large events. The restaurant also boasts private dining rooms that can seat 10 to 40 people, best booked at least two days in advance even on regular occasions.

Many thanks to Sky Palace for having us.



Sky Palace
B-GF-01 to 07, Block B, Ground Floor, Sky Park@One City, Jalan USJ 25/1, Subang Jaya, Selangor. Open daily, 1130am-230pm, 6pm-1030pm. Tel: 03-8601-8601