A fan of seafood? I am. Growing up by the sea makes me a huge fan of seafood, but as I grew older, I discovered that fresh seafood is a rare commodity, especially when you are living in a concrete jungle. But lucky me, there is a few places in KL that is offering seafood buffet with a reasonable price. Chatz Brasserie, Parkroyal KL is one of the leading restaurants in KL that is offering such a sinful seafood indulgence.

Here’s sharing with you the seafood feast galore that’s offered by Chatz Brasserie, Parkroyal Kuala Lumpur.

I made it a habit to check out the salad counter whenever I go for a buffet lunch or dinner, and I’m pleased to say that the usual suspect is there. Fresh, crisps green for you to assemble the salad bowl.

Assorted dressings to suit your fancy

Pre-made seafood salad

More salads

Assorted canapes for you to nibble on before going for the heavier stuff.

Assorted cheese. The good ones, mind you. I noticed they have Gouda, Edam, aged cheddar, chevre etc.

Freshly baked bread, right from the given for you to go with your cheese or soup of the day.

Fresh seafood for grilling at the grilling stall.

Grilled seafood items are prepared for you upon request. 😉 so don’t be shy, the chef doesn’t bite. Just walk over to the counter, take your pick and have them grill whatever suits your fancy.

While you are at the buffet, be sure to keep a lookout for the large Garoupa with Asam. The fish was naturally sweet and perfectly done that I wish I could have the entire fish to myself. But of course…my tummy is small and having the whole garoupa to myself is not exactly possible. 🙂

Prawn sambal tumis is a must try item in the buffet too. I swear it taste almost like the sambal that my late grandmother used to cook for us.

Irresistibly fresh sashimi is available too, so if you are a huge fan of raw seafood items, do give it a try.

Japanese noodle fans wouldn’t be disappointed either. I spotted the Udon and Soba noodle counter where you can customise your own cold Soba or Udon noodles. I’m a fan, but I gave this a miss in favour of other things, though.

Fresh mussels

Prawns on ice

Fresh scallops is available too.

Assorted smoke salmon slices for salmon lovers.

Squid in spicy dried chilli sauce and ginger

Curry fish head. Lovely but rather spicy to me, so I’d recommend you to pair this dish with piping hot steamed white rice or a thickly cut bread slice.

Buttered mantis prawns.

Baked oysters is lovely. I had three of these before I pry myself away from it in favour of other offerings at the buffet.

There was Crab pudding too. Savoury and creamy, this dish is substance over style. It may look ordinary on the outside, but packed quite a satisfaction inside with generous chunks of crabs in cream.

Spotted a Beggar’s Chicken lying around in the midsts of seafood galore too, so if you want a lil break from your seafood marathon, you might want to have a go at this.

Sang Ha Noodles is one of the suspect that warrants a second helping in the buffet.

I managed to slurp a bowl of this and I must say that it is divine. Sang Ha Noodles is basically wok-fried egg noodles and fresh water prawn done “Cantonese” style. It was a dish that’s executed rather well with fresh water prawn that’s packed with the roe, and accompanied by blanched spinach providing it with that extra jolt of savory taste. A decent version of Sang Har Noodles, I must say.

Fish head soup noodles is available for those who prefers something milkier and creamier.

Two items caught my attention at the action counter; Oyster Omelet and Lobster Porridge.

The Oyster Omelet was a wonderful rendition of an otherwise ordinary street food. It was generously served with fresh, succulent oysters and a side of tangy and sweetly spicy sauce.

Lobster Porridge on the other hand, brought the humble porridge up a notch with it’s expensive ingredients. Another one of the item that I think worth trying at the seafood buffet, in my opinion.

There is also a small dimsum corner over here at the buffet.

Fried Sui Kow for those who love some crunch while having dimsums.

And of course, steamed dimsum varieties like siew mai and mini pau is also available.

Apart from the things that I mentioned above, you might want to take a note on this too;

Seafood Buffet Dinner Diners are entitled to order Seafood Plates of Pleasure;

Mud Crabs cooked in six flavours, (Kam Heong Crab, Butter Meat Crab, Wok-Fried Meat Crab with Salted Egg, Wok-Fried Chilli Meat Crab, Wok- Fried Meat Crab in Marmite Sauce or Sweet and Sour Meat Crab), Steamed Grouper or Sea Bass cooked in Three Styles (Superior Shoyu Sauce, Sichuan Taupan Sauce or Garlic Sauce) and Braised Sea Cucumber in Sichuan Style.

The crabs are priced at RM78nett for 1 crab, RM138nett for 2 crabs and RM268nett for 4 crabs. The garouper and Sea Bass is priced at RM78nett per fish while the sea cucumber is priced at RM108nett for 2-4 person and RM158nett for 5-8 person.

Not quite sure what to order? Well here’s helping you decide. 😉

Wok-Fried Chilli Meat Crab

Kam Heong Crab

Wok-Fried Meat Crab with Salted Egg

Steamed fish cooked in Superior Sauce

Steamed fish cooked in Sichuan Taupan Sauce

Steamed fish cooked in garlic sauce

And last but not least, the Braised Sea Cucumber cooked in Sichuan Style.

Apart from being entitled to ordering the Seafood Plates of Pleasure, buffet diners are also entitled to a glass of Beauty Booster, a drink concocted from beetroot, dragon fruit and red sourplum.
The drink costs RM18, but Seafood Dinner Buffet diners are entitled to a complimentary glass of the Beauty Booster Drink.

This drink is rich with vitamin C and antioxidants. It is said that the concoction could help lower blood pressure, calms the nerves, helps the body to detox, improves blood circulation and appetite and also helps to improve your eyesight and memory.

I have initially mistook this drink as pomegranate juice so I had a bit of a shocker when I had a sip, but I think the drink is not too shabby. It has a good combination of sweet and sour, and quite a pleasure to drink. Go for this if you are feeling guilty for over-indulging with all the fabulous seafood at the buffet. 😉

However, if you are not the adventurous kind, just head over to the juice bar and customise your own fruit juice with the fresh fruits settled nicely at the juice bar. These are freeflow. 😉

A food marathon is never complete without desserts, so go ahead. They have local Nyonya kuih.

Crepe Suzette, a French dessert consisting of a crêpe with beurre Suzette, a sauce of caramelized sugar and butter, tangerine or orange juice and zests at the ala minute counter.

Chocolate Fountain to dip whatever finger food you fancy

Assorted cakes

And the all time favourite Ice Kacang.

Overall, your truly think that the buffet gives quite a gastronomic experience and seafood lovers would certainly appreciate the variety that they are offering.

Below is the information on the buffet:

Dinner: Fridays and Saturdays, 6:30pm to 10:30pm

Price: RM128 per person
(with unlimited flow of juices and soft drinks)

RM168 per person
(with unlimited flow of juices, soft drinks, three glasses of wine or Tiger draft beer)

Prices quotes are inclusive of service charge and government tax

For reservations or enquiries, please call 03 2147 0088 or email [email protected]

PARKROYAL KUALA LUMPUR
Jalan Sultan Ismail,
50250 Kuala Lumpur
Tel: 03-2782 8301
Email: chatz.prkul@parkroyalhotels,com
Facebook: www.facebook.com/Parkroyalkualalumpur

If you have been following my blog, you’d know that I have a son with autism. And if you are familiar with autism, you would know that it is common that autism and sensory processing disorder walks hand in hand.

A year ago my son’ s sensory disorder does not allow him to enjoy all sorts of food and was an absolutely picky eater. He could not tolerate much taste and most food taste will overwhelm his sensory and will lead to meltdown. Most parents with autism kids would probably relate to this. This year, the boy still cannot stomach even the smell of rice but he is now my loyal companion to food reviews and buffet where he gobbles up everything but rice.

Speaking of food reviews, we were recently invited by Parkroyal Kuala Lumpur to sample their Dim Sum offering.

Hailing from the award-winning Si Chuan Dou Hua in Singapore, Master Dim Sum Chef Peng Yi Chun’s culinary showcase marks the launch of Si Chuan Dou Hua’s Dim Sum Feast, comprising a mouth-watering repertoire of 58 items available from 1 November 2014 to 31 January 2015.

Kicking off the promotion, Guest Chef Peng will personally showcase the Sichuan art of knife shredding noodles in the restaurant from 1 to 9 November 2014.

Check out the video where Chef Peng is shredding noodles from a piece of large dough in quick strokes.

These handmade noodles can then be enjoyed in two ways, either with the Chef’s Special Sauce or in Sichuan Chili Oil. I managed to try the one in Sichuan Chili oil. The texture of the noodles are a tad chewy, which make slurping em up much more challenging but fun. The soupy chilli oil however was mildly spicy and left a numbing aftertaste afterwards.

There is also a non-spicy rendition of it that comes swimming in clear chicken broth. Unlike the spicy version, this one is less challenging to eat, but superbly addictive nevertheless.

The members of the media were also treated to an exclusive Dim Sum Masterclass by Chef Peng where we learned to how to cook 3 of their signature items, which is; Minced Chicken Dumpling in Chili Oil, Pan Fried Carrot Cake with Dried Scallop and Si Chuan Dan Dan Noodle.

3 of their signature items, Minced Chicken Dumpling in Chili Oil , Pan Fried Carrot Cake with Dried Scallop, and Si
Chuan Dan Dan Noodle.

As soon as the cooking class was over, we were ushered to the table for the feasting session.

For starter we had Pan-fried Pancake with Chicken Floss. Initially I thought that this dish is sweet in nature. But a bite of it proved me wrong.

It is savoury with a mild hint of natural sweetness that comes from the chicken floss filling and the sesame seeds on top. The pan fried pancake was adeptly fried and not overly greasy to the palate and even the fussiest eater would approve this.

Steamed Chives Dumpling

This dumpling was beautifully done. The skin was thin and nearly translucent while the filling was bursting with juicy flavours. Would love seconds but I knew there is more to come so I refrained a second helping of this.

Minced Chicken Dumpling Wrapped in Banana Leaf

Not quite a fan of veggies, I usually avoid everything that is overly green, but this beautiful emerald green dumpling is too beautiful to ignore. The fragrant that comes from the banana leaf wrapping was more than enough to tempt me for a bite and so I succumbed to the gastronomic seduction and took a bite. The dumpling was filled with deliciously flavoured minced chicken, and has a rather unique chewy texture. Loved this to bits and so did my hubby and son.

Was completely mesmerized with this Steamed Celery Dumpling with Conpoy when it arrives at our table. They are not just striking in colour but in taste too.

The steamed celery dumpling was juicy and delicious. Those who are health conscious might be abit put off with the colouring, but don’t worry. I can vouch for this one. It’s worth every calories. The colouring comes from carrot and not from artificial source.

Pan Fried Carrot Cake with Dried Scallop

This was one of the dim sum dish that was taught in the dim sum masterclass by Chef Peng earlier. The carrot cake is sliced and pan fried to sear the surface over high heat before serving, making it crispy on the outside and soft on the inside. Being a lover of all things fried, this is easily one of my favourite dish that day. Taken with XO sauce on top, this dish dim sum dish is simply divine.

Pan fried Minced Chicken Dumpling with Chives

The dumplings are served with a thin layer of flour batter that is lightly fried to form a beautiful crusty pancake. The contrasting soft and crunchy texture of this dim sum dish is truly amazing. It was arresting enough to warrant a second helping. 😉

Presentation-wise, this Boiled Mince Chicken with Hot and Sour Sauce is rather unappealing in comparison to the rest of the dim sum dishes that I sampled, but never ever judge food by it’s appearance on the plate, or in a bowl. The dumpling was immersed in thick hot and sour sauce, absorbing all the spiciness in it. Although I stopped eating after the the first dumpling as it was too spicy for me, this spicy dish won my fussy son’s heart that day. He took five pieces of the dumplings while the rest at the table only managed two or three the most and we were all impresses with his gastronomic achievement. Compliment to Chef Peng for this dish and I highly recommend this dish to all who adores spicy food.

My tummy was practically begging for a rest by the time this Steamed Glutinous Rice with Dried Shrimp Wrapped With Yam arrives. I skipped this one, so I can’t honestly comment much on it, but judging from the ecstatic look of pleasure from both husband and son once that sank their teeth onto the glutinous rice, I can say that this dish does not disappoint either. 🙂

Minced Chicken Dumpling in Chili Oil was absolutely lovely. Soaked in chilli oil, this dim sum dish is not only deliciously flavourful but addictive as well. But watch out though. This dish is very spicy and will leave a numbing aftertaste.

Stir fried French Beans with Minced Garlic is not exactly dim sum. But this dish is worth trying. Deliciously done with chilli paste and minced garlic. Only mildly spicy and the garlic taste was not overwhelming. Would pair greatly with a bowl of piping hot steamed white rice.

When the Braised Eggplant with Garlic and Chili Sauce arrives at our table, I immediately sampled it and nearly ordered a bowl of steamed white rice to go with it. It is not overly spicy despite of the appearance. I enjoyed this dish so much and found myself wishing that I could have more, unfortunately, my spirit is much more willing than my already stuffed tummy. 🙁 Such an unfortunately thing.

Steamed Glutinous Rice Ball with Purple Sweet Potato Paste came as our dessert. I only took a bite of this as my son was already begging for second.

Sticky and chewy in texture while the purple sweet potato paste filling was not cloyingly sweet. I definitely approve.

Ended our sinful Saturday dim sum feast with Home Made Fine Bean Curd with Wolfberry. It was silkily fine in texture and the wolfberry syrup was lovely. Ruefully, my tummy no longer have space for a second indulgence.

We were also given a fortune cookie and mine says this “Your talents will be recognized and suitably rewarded”. How fitting. 🙂 I won two writing contest and one kolam making competition within a month earlier. 😉
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Conveniently located at the heart of Kuala Lumpur’s bustling shopping belt, Sichuan Dou Hua at Parkroyal Kuala Lumpur serves up a dining experience that exudes elegance and style with authentic Sichuan and Cantonese cuisine that delights all.

The Dim Sum feast is available for lunch from 12.00 noon to 2.30pm from Mondays to Fridays and for brunch from 10.00am to 2.30pm on Saturdays and Sundays from 1 November 2014 to 31 January 2015 at RM58 nett per pax. Savings applies for selected bank card members.

The restaurant is pork-free and children friendly. Staff are always smiling and attentive to your requests and needs.

Lookup the info below for reservation or enquiries:

Si Chuan Dou Hua, Parkroyal Kuala Lumpur
Jalan Sultan Ismail, 50250 Kuala Lumpur, Malaysia
Tel: (603) 2782 8303
Fax: (603) 2782 8455
Email: [email protected]

It was quite a busy and baffling day for me. After attending one review and one beauty event earlier, I had an accident. Still fuming with the careless driver who hit my car, I encountered some terribly rude PR personnel and some hotel staff. I was praying that the day won’t get worst, and thankfully, it did not…I think. I arrived in Berjaya Hotel just in time for my next misadventure of the day; sampling the Nordic Cuisine with Chef Tareq Taylor.

Tareq Taylor’s Nordic Flavors was presented by Asian Food Channel & Berjaya University College of Hospitality at Sampling on Fourteen Berjaya Hotel

My table. With my pseudonym placed neatly on it. Bloggers’ seating was somewhat scattered that day. Noted that some blogger friends were seated at different tables but surprisingly mainstream media had tables of their own. I was about to get rather grumpy as I’m not really in the mood of mingling around after such a bad day, but was blessed enough to be seated with my friend Jacinta and Sidney of Big Boys Oven who was generous with flattery for my new look throughout the night. 🙂

Here is the man who was responsible for our pleasure that night, Chef Tareq Taylor. He is a Swedish chef, and has over 25 years of culinary experience behind him. Other than starring in Tareq Taylor’s Nordic Cookery on the Asian Food Channel, the chef has also appeared on Swedish state television’s popular cooking show “Trädgårdsonsdag”.

He has worked with a variety of world cuisines ranging from French, Italian, Japanese, and of course, Swedish.

Coming from a mixed heritage (his mother is half-English and half-Swedish, and his father is from Palestine) the chef has lived and travelled all over the world during his career and brought all his cultural and worldwide influences into how he works. Tareq has also authored three best-selling books in Sweden published by FormaBooks.

When he isn’t filming his television programmes or writing best-selling cookbooks, Tareq runs the Slottsträdgårds Cafe (Castle Garden Café) in the Royal Park in Malmö, Sweden.

We commenced our fine dining experience that night with
Beetroots & Pickled Mustard Seeds. It was elegantly presented. My picture does no justice. Taste wise? Well, it was delicious and made a good starter for me though I’m not a fan of beetroots and mustard seed.

Beef Yellow Onion & Potatoes; a pair of thick cut beef and topped with yellow onion, potatoes, dash of white sauce and petite herb leafs. The beef was tender and juicy with natural flavours while the potatoes complimented the dish well. I must say though, that being a true blue Malaysian who is used to food that is bursting with flavours, I find that this dish is a tad too bland to my liking.

Potato & Cauliflower Soup with White Truffles was absolutely divine. Not a drop was spared from my bowl. Thick cauliflower puree was topped over eryngii mushroom and white truffle. The soup was creamily luxurious.

My poison of the night, Lamb Lovage & Dried Apricots. The lamb was done medium rare and definitely agrees with me. Unlike the beef dish earlier, this one was infused with flavours. The accompanying apricot was divine too. A somewhat humble dish with an interesting twist.

Time was envious and it was time for us to end our fine dining experience with dessert; the moan inducing Coconut Pannacotta with Caramelised White Chocolate & Raspberries. This was almost an aphrodisiac to me. The pannacotta was silky and chilled well and the fresh raspberries complemented the coconut and chocolate flavour perfectly and being someone with a sweet tooth, this brought me pleasure more that the rest of the dishes that I sampled that night. Ruefully, there was only one serving. I could do a few of these fine pannacotta. 😉

The dishes were all paired with Jacob Creek’s wine but due to health limitations and restrictions, I had to decline and strictly wash my food off with water and juice instead. 🙂

Dining with Chef Tareq Taylor is indeed a memorable experience and I don’t think I can forget it anytime soon.

This event is made possible by Asian Food Channel and Berjaya University College of Hospitality.

Love sausages? Well, I do. I love sausages. A lot. Well, lucky me. 🙂 My all time favourite hotel is having promo for sausages.

Photo for illustration purposes only

In conjunction with the Octoberfest celebrations, Utara Coffee House is having some sensational sausages on offer! You can indulge in the various choices of beef & chicken sausages served in five different styles. This includes the Foot Long Sausage, Cheese Frankfurters, Chicken Jumbo Sausage, Spicy Sauteed Sausages and German Bratwurst.

Priced between RM24++ to RM26++, each set comes with a serving of sauerkraut and mashed potatoes, please call 603-7954 6888 ext 4557 for reservations.

Available all day @ Utara Coffee House