Sunday, February 28, 2010

Shark Fin House.

The other day the family went out for a nice get-together lunch, just before CNY is over - and we headed to this place at Jalan Barat, KL; this road is actually off Jalan Imbi, on the same road as Imbi Palace Restaurant - this place is famous for shark fin - hence, the name Shark Fin House.

The place used to be home to the 1st Tai Thong restaurant (if I'm not mistaken) ages ago - and now it houses the Shark Fin House. The Shark Fin House is part of the Oriental group; a large food chain comprising other famous restaurants too, such as the Noble House (Jalan Delima), Ming Room (BSC), Oriental Pavilion (Jaya33) to name a few.

I'm just going to highlight my shark fin order - cos I didnt really eat any other thing.

The shark fin and abalone that were on the trolley.
The raw shark fin and abalone were displayed as though it was dim sum; and you could choose your own piece. Choose your style of cooking and so on. Plus - the choice of shark fin is really entirely yours - so you can choose to eat 1kg of shark fin if you want to (or if you can afford to).

This piece of shark fin here weighs about 130g.
I'm not sure how they weigh it - but for the entire family (7 of us all) - we selected about 400g worth of shark fin and we all chose our own cooking methods. It was really quite an experience - the abalones looked really juicy too and also really large - but I didnt feel like abalone that day, so I just settled for the shark fin.

One more for the camera!!!!!!

The menu - specially for the shark fin only.
Just follow the instructions carefully.

1. Choose the Shark Fin packages from the trolley.

2. Choose preferred method of preparation.

3. Eat while its hot!

Double boiled with shark's bone soup and bamboo pith.
This is the one that my sister Nee ordered. The soup was really tasty and refreshing - and the shark fin was just perfectly done in the soup. Brilliant choice.

The special 'kon loh' shark fin preparation.
While the usual method of preparation is in 'soup' form, I decided to opt for the dry preparation - hence the kon loh style. It was like eating some 'tang hoon' with very little gravy; with some crab meat too. Value added - the dish came with a nice 'herbal' soup too on the side.

I was busy eating - so didnt get to take pics of the other methods of preparation. But I didnt miss out on this one though...

The very special chicken wing.

Have you tried fried chicken wing before? I'm sure you have. How about glutinous rice? I'm sure you have as well. What about glutinous rice - stuffed in a small tiny chicken wing? This is actually really really good too. Truly awesomesauce!

I think I need to go there again soon - too good to miss out!

Reservations: Preferably
Set Meals: Yes
Use of MSG: Yes
Outdoor Section: No
Smoking Section: Yes
Pet Friendly: No
Baby Chairs: Yes
Separate Bar: No
Car Valet: Yes
Private Rooms: Yes
Credit Cards: Mastercard/Visa

Wednesday, February 17, 2010

Live Freshwater Fish @ Chynna, KL Hilton.

I've always been a fan of freshwater fishes - and in fact, I like it done in any style and any method. Usually, I would go for my favourite patins as well as soon hocks, as I find that these two types of freshwater fishes are perhaps the most universal of them all - and most easily available. However, not many restaurants can cook these rich freshwater fishes that well - and I'm constantly on the lookout for better restaurants.

Just last week - I had the chance to catch a glimpse - or I would say, a taste of some of the delicious dishes together with MyHorng and Suanie - as well as a few editors from the local magazines. The dishes were supposed to be a special one-month promotion only - and I feel so honoured and thankful that I had the opportunity to sample some of the best cookings in town. This place that we went to - was in fact, KL Hilton.

Suanie just cant wait for the dishes to be served....

For the whole month of March 2010, KL Hilton's Chinese restaurant - CHYNNA will be featuring an array of unique and premium (as well as rare) freshwater fishes and seafood options from various rivers of Pahang, Perak as well as Sarawak.

MyHorng and Mr Gerard Walker.
I actually thought I heard his name was Gerard Butler - but anyways, meet the Director of F&B of KL Hilton. A nice and friendly guy - but not as friendly as Chef Lam. WHY? Read on for more details...

Lets proceed to the fish story anyways...

Steamed Pineapple Fish.
The name of the fish is actually very special - in fact, the fish was named as the 'Ong Lai' fish because of its similarities in shape to the fruit. Chef Lam had made sure the steaming process was perfect - to ensure the texture of the fish and the taste + the aroma were all in perfect condition. The fish was indeed very tasty - you could taste the freshness from the moment you sink your teeth into those delicious meat...

The Pineapple fish also came with very large scales - of which Chef Lam deep fried them into a very crispy and crunchy side dish - I could hear Suanie chewing 'krok krok krok' in her mouth... oooo yummyz....

The Yellow Curry Patin King.
The usual recommendation is with the Empurau Fish which is caught from the upper streams of the Kapit River in Sarawak - but Chef Lam substituted our fish with the patin king or patin wong - which turned out to be JUSTTT AS GOODDD!!! Together with a combination of eggplant, cabbage, tofu as well as green beans, the yellow curry also managed to bring out the freshness of the freshwater fish - it made the fish so juicy and super deliciousss!!!!

The 'Spicy and Sour' Patin King.
The 3rd and final fish dish of the meal was also cooked with the Patin Wong. Mind you - I've never tasted such good 'spicy and sour' fish before - and one thing I conclude is that - the sauce was truly awesomesauce!!!

MyHorng and Chef Lam.
See what I mean - Chef Lam is A LOT MORE FRIENDLY compared to Gerard.

Apart from the above 3 special styles of cooking, the Chef Lam whom I mentioned above - he's also the Executive Chinese Chef - will also present 2 other methods of preparing the fishes, as inspired by the Orang Aslis. Each and every method above enhances the rich and fresh flavours of the 100% wild-caught freshwater fishes. Adding onto that, Chef Lam also mentioned that these fishes are healthy and have various nutritional values - such as the Omega-3 fatty acids - which can lower the risk of heart attacks as well as elevating moods and help prevents certain cancers, cognitive decline and eye diseases.

The above promotion is only available throughout the month of March 2010 only - and is priced competitively at RM 180 onwards per kg. I think this price is considered to be very reasonable - bearing in mind most outside restaurants would already charge similar figures.

I must thank the 2 hot ladies at KL Hilton for this treat first!

I seriously cant wait for March to come - its about 4 more weeks to go - and I think I will definitely go back there with the #PorkGang to try it out!!!

Chynna, KL Hilton
3 Jalan Stesen Sentral,
50470 Kuala Lumpur
Tel: 03 - 2264 2592/2696

Reservations: Yes
Set Meals: Yes
Use of MSG: I think so
Outdoor Section: No
Smoking Section: Yes
Pet Friendly: No
Baby Chairs: Yes
Separate Bar: Yes
Car Valet: Yes
Private Rooms: Yes
Credit Cards: Mastercard/Visa

Sunday, February 14, 2010

Dinner at Fitou.

The time has come again for Chinese New Year - and since this is the 1st time the official #PorkGang is spending the CNY together, so we decided to have a pre-CNY dinner just before everyone heads off to balik kampung.

The chosen venue - Fitou, Desa ParkCity.
I had earlier called to book a table for 10 - but subsequently changed to 12 - and then changed again to 14 - as I had expected FireAngel to come too (but she FFK lor). Anyways, the table - for 'trademark' purposes was booked under the name of 'PorkGang'.

One of the favourite dishes of the night - Country Farmer Salad.
As modelled by JacJac hehe.. anyways, it was indeed really popular. If I'm not mistaken, Cheesie, Amanda as well as Kim all ordered this... wow... we really know how to exploit a dish when its really very good...

Those that attended that night...
Cheesie, KY, Kim, ST (carrying #Koyuki), Kerol, Taka, Horny, Selina + friend, Amanda, myself, JacJac, Haze and David. 14 of us in total - and the notable absentees were Suan, God and Ruby. Ohh... and FA too. FFK kings.

Some other dishes...
The garlic escargot were pretty good too - served with some toasted bread. Ohh.. look at the bottom pic - thats the super awesomesauce tasty delicious pasta carbonara. Italian pasta with pork bacon... What else can you ask for? I ordered this - and I was actually prepared to order a second one.

After the awesome dinner, some of us proceeded to walk the park with the beloved cutie furkids.

Here are the furkids who were there...

Truly special, and the VIP. She was sitting on a chair for like the longest. Then only Ally came along. Hehe...

Ally, Cheddie, EmoQQ and EmoCharlie.
I still cant tell who is who between QQ and Charlie - so I shall let you all guess. All in - 14 humans + 6 doggies... awesomesauce..

Now I'm looking forward to the real #PorkGang Chinese New Year dinner.


I would like to wish everyone a very happy Chinese New Year!

Monday, February 8, 2010

Pasar Malam with the #PorkGang.

One week ago, the #PorkGang decided to go for a simple plus variety dinner session at the SS2 Pasar Malam. Needless to say - the #PorkGang as usual, overordered. In fact, we had quite a lot of 'double orders' too - hehehe... But I guess this is normal for the #porkgang - and double ordering proves one thing... there is SO MUCH LOVE within us all!!! Always thinkin of others, and afraid that there's not enough ahaha...

The super duper nice pasar malam dinner at SS2.
The #PorkGang fellas who attended that night included ST, Kim, Horny, Kerol and Jac.

Clockwise from top centre - some tasty lookin Taiwanese sausages, the 'lok lok' where I got my special fried chicken skin, Kim's favourite fried char siew, the fried chicken fillets, an array of bakery and tit bits - and a little pasar malam camwhoring picture of me and the gf. Hehe...

After the super full dinner, we went to the Hong Kong kor kor dessert place for some dessert... our 3rd time there in 4 days.. ahaha...

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