Weeks ago we received one of the mass invitations from AFC’s PR Company in Malaysia, we were lucky to be able to attend as we were heading down south for work and personal matters. If not, we might have to forgo the preview party for the AFC’s second self produced programme, ‘Daniel Boulud: One Night in Singapore’. The one hour programme or show will be premiering on Astro channel 703 on the 29th of September 2009 at 9:00pm.

The preview party was held at NEO in Jalan Sultan Ismail, Kuala Lumpur. It is just beside the KFC building/HQ. NEO is a new setup and may need some time to get their things right.

Before the preview screening began, we were served with some refreshments, and then it was show time. We were given a briefing by the AFC’s co-founder and MD, Hian Goh, just before the screening began.

We were told that Daniel was a very nice, gracious, incredibly passionate and meticulous person. To me personally, it is these trades that differentiate chef from a cook. From the screening you could see how Daniel chooses the ingredients, experiment and creates dishes with them. From the one hour programme, you could also see how he manages the chefs he brought with him and directs the kitchen and service crew from Singapore’s famous The Fullerton boutique hotel to provide well choreographed experience for the senses.

If you are a avid follower of programmes broadcast by Asian Food Channel, Daniel Boulud would not be foreign to you. He has a TV series, ‘After Hours with Daniel’, which shows him visiting different restaurants and enjoying a meal with some friends and fellow chefs after service hours. Daniel Boulud is Chef-Owner of ten award-winning restaurants and the Feast & Fetes catering company. Originally from Lyon, France, he has made it big in New York, so much so that he is today considered of Americas leading culinary authorities. Other than United States, his brand name has also reached the shores of Canada and China.

After the screening which lasted for about 60 minutes, we had the opportunity to sample some of the ‘tapas’ that NEO has to offer. First out from their kitchen was a combination of ‘otoro’ and grilled Baby Romaine.

Then there was the dish with either steam or poach scallop with leak cream sauce and Grade 7 Wagyu Beef cheek with some sort of mushroom sauce.

Then for sweets, we were served with strawberries and (I guess) chocolate brownies.

Basically, much still could be done for the taste and flavour of what we had for that eventful evening. As for the ambiance, NEO was seen playing with the aqua theme.  From the main entrance to their dining area to their bar it was waterfalls and flowing pools. It would be a nice place to relax if you like the sound of cascading water.

We greatly appreciate AFC and Alice George Communication for bringing such events to Malaysia, and exploring the word of mouth effect that blogs have in this current technological age. I do hope that may be next time they would consider Penang for their next event.

Popularity: 9% [?]

What will you think of, food can be use and rather than be eaten??

Let’s see what YouTube have online.

This is only picture, please enjoy the videos below:

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Mona Lisa Paint by Burger Grease

Elvis Presley Painting with Cheese Puffs on Velvet

Ketchup and French Fries

Pumpkin Carving

Chocolate Painting with Spoon

Popularity: 8% [?]

One faithful Sunday morning after the Church Service, we went searching for something that we have either not had for a long time or some place that is totally foreign to us. A drive around the rich heritage enclave area of Georgetown took us this shop which have passed by numerous time but have not ventured into. This particular shop has no signboard on its frontage but there is one on the right hand side pillar. The name of this shop is Heng Kee, an old Chinese style eatery that has many delights to offer.

An old Chinese style name plate, which was very common decades ago.

What we initially intended to try at Heng Kee was their ‘Chu Cheoung Chok’ or Pork Intestine Congee, at the end we ended up having more that we chew. The congee is call so because of the usage of the pork intestines to create various toppings for this age old favourite amongst those who enjoy savouring ‘spare parts’ of live-stocks.

Ingredients or toppings  that are found in the porridge are ‘char siew’ or BBQ pork strips, poach pork intestines, deep fried pork intestine, sliced lean pork, garnish with chives and seasoned with a dash of white  pepper powder.

At first glance of the two bowls served, we were disappointed with the outlook of the serving. It looked like nothing but just like cooked rice congee with some toppings and garnish a float for RM 3.00 per bowl. But when we stated to dig in, all the toppings were at the bottom of the bowl. The amount of toppings were sufficient to last the whole bowl of porridge was fully consumed. Good to the very last drop!  In most cases, the toppings are either on the top or a float in the porridge.

The congee was light in taste not much MSG and seasoning, the main flavour provider was the toppings that were added into the otherwise plain bowl of congee. To me it tasted like the congee cook at home, light and comforting.

As I mentioned earlier the flavour of this ‘Chu Cheong Chok’ is from the toppings, and the main star here was the ‘Char Siew’. It doesn’t taste like the common sweet tasting version that are abundance in the Chinese Roast shops or ‘Siew Lap Po’. The ‘char siew’ tasted like smoked bacon, very distinctive smokey flavors and light on the sugary sweetness.  The ‘char siew’ is home-made by the owner, thus the special taste it produces.

As for the other toppings, the pork intestines, the cooked type was of the a thicker made-up. It had a more crunchy texture  but not chewy, and with a hint of its own natural sweetness. And the deep fried pork intestines were slightly thinner and crisper, and taste wise it did not have that oily after taste and had a unique sweetness to it.

Note: they only sell the congee on the morning of friday, saturday and sunday only.

View Georgetown Food in a larger map

To sum up our experience :

A homey bowl of ‘chu cheong chok’ minus the heavy MSG taste, and the smokey char siew of course!

Taste & Texture: 3.5/5
Money Value : 3.0/5 (not a whole lot, but sufficient to last out the whole bowl )
Service: 2.5/5 (not much to ask for)
Cleanliness: 3.0/5 (old but clean and tidy)
Atmosphere: 2.5/5 (Old school Chinese shop)

Location: Kedai Makanan Heng Kee which is next to the Magnum 4D shop along China Street, just off Pitt Street/Jalan Masjid Kapitan Keling. China Street is just opposite the famous Goddess of Mercy Temple (Kuan Yin Teng)

Business Hour: 10am-3pm & 6-10pm

Note: they only sell the congee on the morning of friday, saturday and sunday only.

To continue with our experience at Heng Kee, please wait for our next post!

Popularity: 26% [?]

These bunch of photos were taken personally for our first restaurant client. We are not only providing Strategic Marketing consultation, but almost the full range of restaurant management which includes menu design in terms of what to be included in the listing, dish creation, photo shoot and pricing strategies.

Popularity: 21% [?]

These photos were taken at Gurney Plaza during the launching of the Koren Beauty Square (KBS) retail outlet there. Just being at the right place at the right time with the right equipment.

Famous Local TV Host (NTV7) Jeffery Cheng, spokes person of Koren Beauty Square

Group photo: Magazine’s Editor, KBS Spoke person, KBS Person in-charge, invited Models, Artist and Singer.

Popularity: 20% [?]