Gourmet Garden

Hunting For The Flavors & Texture Of Yesteryears'

Cuisines

Cuisines of different regions and variations

Usher in this coming Chinese Lunar New Year 2018 with our HOMEMADE Yee Sang (鱼生). Made from all natural fresh ingredients specially selected to suit the mass taste preference and health needs, and delivered to your doorstep without extra charges.

Fresh Ingredients:
• Choose from either
A. Fresh Norwegian Salmon Belly
B. Roast Duck Slices
C. Poached Chicken Breast Slices
• Real Sea Crab Claw Meat
• Mango
• Pomelo
• Green Apple
• Pickled Papaya
• Shallot
• Coriander/Green Onion
• Lemongrass
• Kaffir Lime Leaf
• Edible Flower
• Kani (Crab Stick Crisps)
• Crushed Toasted Peanut
• Special Tangy Lime & Sweet Plum Sauce.

(A) Fresh Norwegian Salmon Belly
(B) Roast Duck Slices
(C) Poached Chicken Breast

Yee Sang or Yusheng (鱼生) or Prosperity Toss or Lo Hei (撈起) is uniquely Nan-Yang (Malaysia and Singapore) which has its origin from an Old China eating culture brought in by the immigrants during the mass migration of Chinese immigrants from China during the colonial occupation era when both Malaysia and Singapore were still one. It is one of the must have festive dishes during the Chinese Lunar New Year celebration. Yee Sang (鱼生) signifies the hope for a better harvest and prosperity for the year to come. If you want a smoothie made with fresh fruits, try using the smoothie blender from VonShef to get the best blend ever. 
Eating raw fish slices dates back before the Qin Dynasty (秦朝) were the main ingredient is the thinly sliced raw fish and some condiments that changes according to the seasons changed. During spring, spring onion sauce is the compliment and during Summer Chinese mustard is paired with the thinly sliced fish meat.

 

Traditionally, a Yee Sang (鱼生) platter should have 7 different coloured ingredients that represents the 7th day of the 1st month of the Chinese Lunar calendar, which is called“renri” (人日) or literally translated to“human day”. On that day, Chinese’s will celebrate the birth of human and thus celebrating everyone’s “birthday”.

Now at current times, the Yee Sang (鱼生) is also being ordered and savoured even before the Chinese Lunar New Year, especially during annual dinners to celebrate the abundance of harvest and mark the end of a year of hard work and good harvest (收工).
So, wait no longer come place your order to celebrate your hard work and make your wish for a greater abundance of harvest for the coming year.

Gourmet Garden wishes you and your family:

GONG XI FA CAI 恭喜发财

TOSS TILL YOUR PROSPEROUS TO COME撈起,撈到风生水起!

Terms & Conditions

  • Free delivery within Penang Island Only.
  • Additional RM15 delivery charges to Bukit Mertajam, Prai & Juru Only.
  • Bulk Purchase (4 box onwards) is entitle a 10% discount on each Yee Shang box.
  • Bulk Purchase is valid for a single delivery address only.
  • Payment by Online Transfer or Bank-in to :

          GIAM KHAI LING

          PUBLIC BANK 6824369119

  • WhatsApp your Receipt together with your Full Name to 012-4052077 OR Email your Receipt together with your Full Name to gourmetgarden.my@gmail.com for order confirmation.
    We will respond to you immediately to double confirm the delivery details.

 

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Change is inevitable in this fast moving market. Shangri-La Hotels and Resorts’ Traders Hotel chain is going through a rebranding exercise worldwide to cater to the new ‘Jeneration’ of independent minded business and leisure travellers. And thus, Hotel Jen was born. Hotel Jen Penang’s transformation came on November the 4th 2014.

Now as part of their continuous effort to excel beyond, Hotel Jen Penang unveils a new a la carte menu at ‘The Islander’. Almost 80% dishes are still maintained, they showcase the authentic local street food culture, famed international delicacies and delightful desserts.

The new a la carte menu have included some flare of Hotel Jen Penang’s new but not foreign Executive Chef, Chef B. Sivasegaran, whose specialty is in Italian cuisine apart from being acquainted with Malaysian, Northern Indian , Asian, Chinese and European cooking styles.

Herewith, is the sampling of some of Chef Siva’s specialty that will be found in the new menu.

Bruschetta (RN17 nett), lightly charred crisp rye bread made with the best bread machines from www.Village-Bakery.com, this with red and yellow cherry tomatoes all dressed up in fine olive oil, cracked black pepper and finely chopped basil. Sweet fresh flavours, slightly tangy and rich was the taste. It’s a quick bite to be shared amongst good company and enjoyed with a glass of white wine.

JWLK2571 (HOTEL JEN-Bruschetta)

Bruschetta

Arugula Salad with Honey Sesame Dressing (RM16 nett), raw arugula leaves, alfalfa shouts, red cherry tomatoes and croutons served with homemade honey sesame base dressing. Sweet, sharp, nutty with a bitter after taste was the profile the salad.

JWLK2573 (HOTEL JEN-ArugulaSalad)

Arugula Salad with Honey Sesame Dressing

Grilled Burger with Vegetarian Patty (RM20 nett),  melted cheese over couscous and potato patty seasoned with cajun flavours served on toasted buns with garden greens, coleslaw and golden fries. Moist and lightly spiced was its flavour. I would  prefer a grilled portobello mushroom with 2 types of melted cheese to give it more dimension of taste and texture instead.

JWLK2574 (HOTEL JEN-Vegetarian Burger)

Grilled Burger with Vegetarian Patty

Pan Fried Stuff Aubergine (RM45 nett), pan fried aubergine halves topped with cheese and Provencal herbs slow baked in oven, then served with smoked tomato Napoli sauce. Light earthy flavours with a smoky and tangy taste pairing.

JWLK2583 (HOTEL JEN-PanFried Stuff Aubergine)

Pan Fried Stuff Aubergine

Chicken Rosmarino (RM53 nett), golden brown rosemary oil marinated spring chicken served with balsamic pepper jus. Savoury, sweet, peppery and a dash of acidity in taste was the chicken and sauce.

JWLK2589 (HOTEL JEN-Chicken Rosmarino)

Chicken Rosmarino

Lamb Osso Buco (RM58 nett), 400gm veal shanks braised in broth with vegetables and balsamic vinegar till tender then served with homemade mash potato instead of Polenta. This Milanese specialty was meaty sweet, zesty and rich in flavour. Polenta would have been the best compliment, but the smooth creamy mash did quite well too.

JWLK2613 (HOTEL JEN-Lamb Osso Buco)

Lamb Osso Buco

Baked Trapia (RM48nett), baked in aluminium pouched, the fish is steamed in its own juices with tomato coulis, fresh herbs, onion, olives and capers. Tangy, savoury with hint of sweetness were the flavours. Though farmed for its sustainability, the trapia had great texture and taste.

JWLK2571 (HOTEL JEN-Baked Trapia)

Baked Trapia

Tiramisu Pancake (RM20 nett), layers of fluffy pancakes and an espresso, mascarpone, egg and cream concoction, served with espresso butterscotch sauce, dusting of cocoa powder and brandy snap. Smooth and cooling the texture with creamy rich and bitter sweet taste.

JWLK2634 (HOTEL JEN-Tiramisu Pancake)

Tiramisu Pancake

Jen’s Signature (RM18 nett), ice-cream, chocolate and caramel sauce served with pickled fruits. Sweet dark taste balanced with sharp tangy fruity taste.

JWLK2639 (HOTEL JEN-Jens Signature)

Jen’s Signature

Hotel Jen Penang
Address: Magazine Road, George Town, 10300 Penang.
Tel: 04 2622622
Business Hours: 6.30am – 11pm.

P.S: Thanks to Hotel Jen Penang for extending this invitation.

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Stone Bay Restaurant At Jelutong Expressway

Posted by Jason Wong On March - 3 - 20142 COMMENTS

Heard and seen much of it, but didn’t really thought of dining in Stone Bay Restaurant. This dining experience would be the first and most probably the last, unless I’m forced to attend events or function held there. Gill and I usually avoid restaurants that have menus that do not have price indications; it is a hassle to ask for the price of every dish.

The occasion for the virgin visit to Stone Bay was an impromptu family gathering of sorts on the 16th of February 2014, Amos and Wendy were visiting from Hong Kong. Prior to choosing Stone Bay, we tried our luck with 2 other more presentable restaurants in terms of food, service and ambience, Ming Garden and CRC, but they were all fully booked for weddings. If it were up to me, I would rather go to Sungai Pinang Food Court rather bring guests to dine in a place that we have not personally tried before. Very dangerous!

Gill and I were not holding the menu and it was not polite to grab them from our elders. We did not know what we were having until the dishes were served to the table. Nothing fancy, just a normal dinner with rice and dishes, but what came later was a shocker.

Hot Platter Item (Four Season Platter, RM200.00), it was a simple platter with 4 individually different small dishes representing the four seasons. Don’t really know which item represents which season as we were not “introduced” formally. Out of the 4 dishes 3 were above average, they are (clockwise from top right) the stir fried cuttlefish if I am not mistaken, stuffed bean curd skin rolls, and some fish paste thingy. The stir fried cuttlefish was savoury sweet and a bit of bite and texture. The stuffed bean curd skins were sweet and smoky with a light and juicy stuffing. The fish paste thing was firm and tender with a meaty sweet flavour.

Chicken Item (Poach Chicken with wine and goji berry or wolf-berry, RM60.00), the small size bird was firm to slightly under hard in texture with little essence or taste of chicken. The sweet taste of the Chinese wine was overwhelming the other flavours of the dish, especially the sweet taste of the chicken itself, but not too much. It was just an average chicken dish.

Pork Item (Boneless Spare Ribs with Grapes, RM40.00), the sliced pork meat from the spare rib region were stir fried with grape juice and pieces of cut grape. Although a sweet dish, it also has a savoury and meaty side that made it one of the better dishes of the night. The meat slices were firm with a bit of bite and crispness.

Tofu Item (Black Tofu with Enoki Mushrooms, RM30.00), the blacken tofu was fried then served with a heap of crisp deep fried Enoki mushrooms and a savoury sauce. The tofu’s texture was slightly grainy, not as smooth that I thought it would be but the slight crisp surface gave the tofu pieces some contrasting texture. The flavours were simple and straightforward; nutty, earthy with some sweetness and umami taste of the sauce.

Special Item (Mushrooms with Abalone, RM350.00), braised mushrooms and abalone slices served with blanched broccoli. To me the dish tasted like the usual mushroom dish one would get during wedding banquets or those package dinner menus, the gravy had a light sweet caramel taste with a savoury umami flavour. Though the mushrooms were plump and tender but lacking in flavour and have excess water in them. The same goes for the broccoli pieces which too were not properly drained but were nicely cooked.  As for the abalone slices, I was told that it was not tasty either, it lacked that abalone flavour.

Vegetable Item (String Beans with Minced Pork & Savoury Pickled Radish, RM30.00), the beans were tender but the pickled radish were well aromatised, thus the dish lacked fragrance and taste.  In addition, there were some instances that I had mouthfuls of black particles that looks like burnt crust which was quite unpleasant.

Vegetable Item (Stir Fried Kailan, RM30.00), the kailan stirred fried and served with prawns, chicken strips and capsicum slices. It was a simple dish with simple flavours, but a whole lot of ingredients. I quite liked the tender and juicy chicken strips and sweet tasting red and yellow capsicum slices. The kailan itself were not fibres nor stringy.

Fish Item (Steamed Fish Teochew Style RM143.00), the grouper variant was steamed with tofu, tomato, sour plum and salted vegetable to give it that distinctive tangy, sweet  and salty, which is one of the best methods to serve fresh and most importantly high price fish stock. But the day’s catch was not as pleasing as we thought, the fish was fishy, a sign that the fish was not fresh, and the meat not sweet. To make things bland, the steaming ingredients had not developed their flavours. I guess that is why the captain suggested that the fish to be steamed with their garlic recipe.

 

Other than for being not pleased of some of the dishes we had, the service rendered was also found to be mediocre. The first sign of discomfort was that we were reminded 2 to 3 times that we are to spend at least RM350 for the room that we hurriedly booked. It is perfectly correct to impose a minimum spending because VIP rooms are scarce and need more attention from the waiting crew and other general expenses, but in front of other guests! The nights’ expenditure was well over RM1, 000.00 including tax and service charge. Can I ask to use the VIP room for another occasion without a minimum spending?! Then, there was the service provided by the more senior staffs, not professionally executed and lack tactfulness; for example at the end of the dinner we were not even asked of our intention to have dessert. May be I should not blame them because there was a wedding on the second floor and an almost full open dining hall on the ground floor! But I don’t think that we will be walking into their restaurant anytime soon.

On average, our overall experience:

Taste
  • 3.0/5 (Average)
Texture
  • 3.0/5 (Average)
Service
  • 2.5/5 (Borderline)
Cleanliness
  • 3.5/5 (Averagely Good)
Atmosphere
  • 3.5/5 (Averagely Good)
Price
  • $$$ (Total spending was RM1,037.85 for 12 adults & 1 child below 4 years old)
Portion
  • 3.0/5 (Average)
Value
  • 2.5/5 (Borderline)
Consistency
  • N/A

Address: 12, Tingkat Satu, Fortune Park, Jalan Perusahaan Jelutong 2, 11600 Pulau Pinang, Malaysia
Tel: +60 4-288 8888

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Edo Ichi & Friends, A Salon of Artisans

Posted by Jason Wong On November - 4 - 2013ADD COMMENTS

Edo Ichi Japanese Restaurant got its name from the period when Japan was under the rule of the Tokugawa Shogunate, Edo period 江戸時代, from 1603 to 1868. The Edo period was a period characterized with economic growth, strict social order, isolationist foreign policies, environmental protection policies and the exponential growth in the appreciation for the arts and culture. Edo literally means estuary or bay entrance and is the former name of Tokyo, which is also the seat of power for the Tokugawa shogunate.

Established in the year 2001, twelve years down, with 16 individual restaurants and 5 different brand names, the Edo Ichi group’s success owes much to their insistence on upholding traditional Japanese dining cultures developed since the Edo period, practicing old and new food preparation methods and using fresh and good quality ingredients for their dishes.

Having been involved in the restaurant business that highly emphasizes on the importance of traditional dining cultures and the appreciation of the art of dining, Edo Ichi had in July 2013 through a simple dinner cum media conference at their Island Plaza (Penang) outlet, launched their “Edo Ichi & Friends” campaign to bring together personalities and craftsmen that share the same aspirations and appreciations for culture and arts and innovative thinking. The campaign aims at inviting and bringing in people that still practices ancient traditional craftsmanship, artists, creative thinkers and innovative creators to share and impart their knowledge and experience through various activities and programmes.

The first craftsman to join the campaign or movement was Martin Pauli, a contemporary master in handcrafted watch making from Switzerland. Martin founded Angular Momentum of Switzerland in 1995 with the vision to create and manufacture beautiful handmade timepieces, manufactured under inclusion of old technologies and traditional craft with the premise that no single part is made by CNC machines, not depending to suppliers and all working steps done through his personal hands.

He developed a fundamentally new system of time display, Revolving Disk (RDS), which has successfully replaced the classic watches with three-hands. Martin Pauli’s specialty is in decorating his hand crafted watches with art, age old traditional craft infused with newly developed methods; reverse painting on glass, gilding on glass, engraving on silver, gold, pearl, porcelain, etc. He is a mechanic, artisan, miniaturist, engraver, goldsmith and enamellist.

After the scrumptious Japanese dinner, we had an after-dinner-session over a bottle of warm sake, and here is an abstract from the informal Q&A we had with Edo Ichi’s PR representative founder of La Bibliotheque Du Temps, Mr. T.F. Chong:

Jason: Why did you invite Martin Pauli to join the “Edo Ichi & Friends” campaign?
PR: It was the timing; coincidentally Martin and I are planning to set-up a “Salon Metiers d’Art – La Bibliotheque Du Temps” in Malaysia. It will be a library cum gathering point for watch enthusiasts that will showcase handcrafted watches and a whole load of information and history related to watch making.

Jason: Why did Martin agree to join the campaign or movement?
PR: He shares a similar appreciation and admiration for the meticulous methods of preparation, art and culture behind the Japanese cuisine as that of Edo Ichi’s.

Jason: What will be the form of collaboration between Martin and Edo Ichi?
PR: Martin will allow Edo Ichi to use his images/art work and philosophy in the campaign to cross promote each other’s ideas, concept and aspirations.

Jason: Would these craftsmen and friends impart or share their skills to create new dishes for Edo Ichi?
PR: Depending on the possibilities as not all will be skilled in the culinary arts, but they will be sharing their ideas, concepts, philosophy and work ethics with Edo Ichi to improve in other areas as well.

Jason: Would Edo Ichi create a special dish or menu to introduce and celebrate the joining of new “friends” to the campaign?
PR: May be yes for future collaborations, but definitely not for now as time does not allow us to do so.

Jason: Would Edo Ichi create a Master Class for the public or its loyal customers to attend if the “friends” are from the culinary industry?
PR: It would be a good idea if time permits it.

Here is a glimpse of the dishes that were served to the media representatives that showcased some of Edo Ichi’s hand picked favourites and signatures:

Clockwise from top left corner: Soft Kani Karaage To Shake Kawa Sarada, Sashimi Moriawase (Assorted Raw Fish Platter), Zenzai (Appertizer), Matsuzaka Gyu To Eriingi Butteryaki, and Kinmedai To Yasai Takiawase.

Clockwise from bottom left: Kaki Furai, Kurumaebi Ninniku Yaki, Kinoko Miso Shiru and Momo To Matcha Ice Cream.

 The Dinner Menu

Zenzai (Appertizer)
Hotate Aburiyaki (Seared Fresh Scallop)
Unagi Dashimaki Tamago (Japanese Omelette Stuffed With Grilled Eel)
Shake Mizuna Maki (Salmon Rolled With Japanese Watercress)

Sashimi Moriawase (Assorted Raw Fish Platter)
Mekajiki Toro (Swordfish Belly)
Botan Ebi (Humpback Shrimp)
Kanpachi (Greater Amberjack)
Uni (Sea Urchin)

Sarada
Soft Kani Karaage To Shake Kawa Sarada (Mini Salad Topped With Crispy Soft Shell Crab & Salmon Skin Served With Signature Sesame Dressing)

Age Mono
Kaki Furai (Deep Fried Breaded Oyster Served With Tonkatsu Sauce)

Nimono
Kinmedai To Yasai Takiawase (Braised Splendid Alfonsino Fish & Assorted Vegetables With Soy Sauce)

Yakimono
Matsuzaka Gyu To Eriingi Butteryaki (Panfried A5 Matsuzaka Beef & Apricot Mushroom With Special Garlic Butter Sauce)
Kurumaebi Ninniku Yaki (Grilled Tiger Prawn With Garlic Mayonnaise)

Shirumono
Kinoko Miso Shiru (Bean Paste Soup With Assorted Mushroom)

Dezaato
Momo To Matcha Ice Cream (Japanese Peach & Green Tea Ice Cream)

This interview/article was published in Vouch free magazine in November 2013.
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7 Wonders of Pizza Promotion By Italiannies

Posted by Jason Wong On October - 16 - 2013ADD COMMENTS

It was in June 2013 that we first cross path with Italiannies in Gurney Paragon when we were invited to sample their “Festa della Pasta Promotion“, this time round our paths meet again for their “7 Wonder of Pizza Promotion”.  Available for a limited time, until 31st October 2013 the end of the year (2013),  the pizza promotion aims at introducing 7 new varieties of unique pizzas that is said to give foodies, especially pizza fans, an opportunity to try  and taste some interesting and uncommon pizza topping combinations and flavours.

The 7 Wonders of Pizza promotion hopes to excite pizza lovers nationwide by introducing the new and exciting Specialty pizzas, variety is the spice of life. The new pizza dishes feature rich toppings harmoniously prepared together with other fresh ingredients on Italiannies’ traditional artisan thin pizza crust. “It is with effort and strive, Italianies hopes to be food lovers’ choice place for the best pizza in town,” said Andrea Rossi, Regional Manager for Italiannies.

Throughout the promotion period, Italiannies will also be offering one of a classic Italian dessert, Panna Cotta, and Mountain Dew Pitch Black with citrus grape flavour, to complement this pizza extravaganza. Customers will receive a complimentary glass of Mountain Dew Pitch Black with any order of the 7 Wonder pizzas, after which you could purchase a second glass bottomless at RM5++.

Seafood Pesto Pizza (RM39.90), Cajun spiced prawns with a pesto base topped with tomatoes, chopped yellow and red capsicum, mozzarella cheese and arugula. It’s crust had a nice fluffy yet crisp texture and the topping had a hint of tingling spiciness, but the prawns were slightly over salty for our liking.
Sicilian Pizza (RM24.90), Romaine lettuce with Sicilian dressing topped with grilled chicken, anchovies and Parmesan cheese. The crust was fragrant and crisp. The saltiness of the anchovies and creaminess from the alfredo sauce were well balanced with the juicy, light and refreshing Romaine lettuce. And ending with an inkling of spiciness from the garlic. It was one of our two favourites.Spicy Smoked Duck Pizza with Buffalo Mozzarella (RM39.90), sliced smoked duck breast, Buffalo Mozzarella cheese, fresh red chillies/chilli padi, arugula and Pomodoro sauce. The second out of our two favourites, the chilli padi (birds eye chilli) though delivers a punch but is not too hot, with the nutty (pine nut like) and bittersweet taste of arugula compliments well with the tangy Pomodoro or tomato sauce.Barbeque Smoked Duck Pizza (RM35.90), smoked duck breast with a barbeque base topped with peaches, onions, chilli flakes, mozzarella cheese and arugula. It had very Asian flavours, heat and mustard taste, but the sweetness of the peaches cuts through the smokiness of the smoked duck.Roasted Chicken with Hot Sauce Pizza (RM39.90), shredded roasted chicken with hot sauce, marinated black beans, tomatoes, arugula and topped with Buffalo Mozzarella cheese. It has Mediterranean influences flavours; earthy creamy beans, smoky chicken and spicy hot sauce to combine the flavours with arugula for the hint of bittersweetness and Mozzarella for a lighter touch of taste.Baby Shrimps Pizza (RM34.90), sauteed baby shrimps, arugula and lemon wedges. With only salt and pepper, the baby shrimps were sautéed to al-dente texture. The arugula and lemon wedges add additional flavour to the otherwise light tasting pizza, the lemony tartness penetrates through the hints of fishiness and bittersweet and nutty arugula adds a layer of flavour.Roman Vegetarian Pizza (RM31.90), fresh spinach, tomatoes, Kalamata olives, artichoke hearts, fresh garlic topped with Mozzarella cheese with Alfredo sauce base. Though light in taste, it was not a boring piece. It had unique layers of texture with earthy, salty, tangy and sweet flavours held up with the creamy Alfredo base.

 
Participating outlets:
• The Curve, Mutiara Damansara
• The Gardens Mall, Mid Valley City
• Empire Shopping Gallery, Subang Jaya
• Paradigm Mall, Petaling Jaya
• Gurney Paragon, Penang

For more information, please visit www.italiannies.com.my.

Our overall experience:
Taste
  • 3.5/5 (Good)
  • We especially like the Sicilian  Pizza and Spicy Smoked Duck Pizza.
  • The pizza crust was fragrant and different, I guess it was the semolina.
  • Baby Shrimp Pizza was not as attractive as the other six were to us, two . 
Texture
  • 3.5/5 (Good)
  • The pizza crust had good texture, crisp and not hard nor dry.
Service
  • 3.5/5 (Good)
  • This time round their staff were basically more attentive.
Cleanliness
  • 4.0/5 (Good)
  • The dining area was neat and clean.
Atmosphere
  • 3.5/5 (Good)
  • Cosy and homely with alfresco seatings.
Price
  • 3.0/5 (Average)
  • The pasta prices are more or less on the average with other Italian or specialty pasta restaurants.
Portion
  • 3.5/5 (Good)
  • Portion wise is that the toppings were generous, and the pizza size is most suitable for 2 person sharing with some additional side orders to perk up the meal..
Value
  • 3.5/5 (Good)
  • Good quality toppings, we especially like the arugula on all the varieties, smoked duck breast and roasted chicken.
Consistency
  • N/A.
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MyKuali, Penang White Curry Noodle and More

Posted by Jason Wong On October - 14 - 20136 COMMENTS

The recent craze and hype for MyKuali’s Penang White Curry Noodles has brought us their headquarter where we were introduced not just to their famous instant noodle but also to their other range of products, ready to cook “Instant Pastes” used for preparing some of Penang’s local favourites like Sambal Seafood, Chicken Curry Kapitan, Chicken Satay, Hainanese Sour & Spicy Fish Curry and even a paste prepare Hainanese Chicken Rice. In addition to the local Penang flavours, MyKuali also has cooking pastes that caters to the Thai flavours with a Thai Chicken/Meat Curry paste and Thai Fish/Seafood Curry paste.

MyKuali is the house brand held by Sky Thomas Food Industries Sdn. Bhd., a subsidiary company to Sky Resources Group. It was formed to diversify its business in the consumer food and beverage industry, where they have found the niche in developing, manufacturing and supplying ready to cook instant cooking paste and instant noodles that represent some of the all time favourite flavours found in Penang and around Asia.

MyKuali’s selection of Penang and Asian Flavoured Instant Pastes are manufactured using natural ingredients, herbs and spices that are blended to optimise satisfaction of the general mass market taste preference and acceptability. Apart from striving to produce near authentic Penang and Asian flavours from natural ingredients, they also strive to provide simplicity in preparing sophisticated Penang and Asian dishes for home cooked meals that not only help saves time spent in the kitchen but also economical in terms of money and cents. And for those who reminiscences the homey tastes and aroma that bellows from their mother’s cooking, it provides some form of relief and comfort with ease. All these have been proven with “The Competition for Traditional Malaysian Ready-To-Cook Paste” organized by Matrade Malaysia Kitchen, where their Chicken/Meat Curry Kapitan paste has been selected as one of the 15 finalists in the ongoing competition.

Other than supplying to the retail market, MyKuali also supports the commercial sector like restaurants, hotels, cafes, caterers and etc with their 1kg commercial packs to maximise the economies of scale for their high-tech equipments acquired for the sole purpose of producing the best quality and consistent products to supply to the ever demanding food and beverage market. To further strengthen their market position, MyKuali has also invested vastly in research and development to produce new products and to enhance the current ranges. Thus, the market would be expecting some new items to be added to its current instant noodle range in the near future. Penang Hokkien Prawn Noodles and Tom Yam Noodles!

MyKuali’s instant noodle range is set apart from the common brands of noodles due to its insistence to include “Natural Paste” ingredients and seasoning. Take for instance their currently famous Penang White Curry Noodles, their first instant noodle product, which a packet of air dried noodle includes soup flavour seasoning, creamer and the most important Penang White Curry noodle chilli oil and paste. They try to replicate the original flavours produced by the famous Penang White Curry Noodle sold at the various hawker stalls in and around Penang, in sachets. It is that special blend of chilli and spices that gives that unique spicy, savoury yet sweet taste to a hot bowl of noodle. And not to forget the heat, it was the heat that got it into the spotlight after it was voted the 7th most spiciest instant noodle for the year 2013 by the “The Ramen Rater” blog. It is a first for a Malaysian made instant noodle product and brand.

MyKuali would be one of the newly minted Penang food and beverage brands that we will be paying attention to. Let’s see if they are able to create the same hype and interest with their other products like what they have achieved with their Penang White Curry Noodle instant noodle, and put Penang in the map for all the good reasons.

*For enquiries and information of places to purchase MyKuali’s products, please go to their Facebook Page or call them at +60 (4) 5022 529. 

The interview/article was published in Vouch free magazine in November 2013.

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The Cronut™ is a croissant-doughnut pastry developed by chef Dominique Ansel for Dominique Ansel Bakery in New York City, and in May 2013 the bakery trademarked the name. It is best described as a cross between the two, “Half Croissant, Half Doughnut” which is not made by simply frying croissant dough, but a type of laminated dough using a proprietary recipe that took chef Dominique Ansel two months and 10 recipes to create.

Cronuts are first proofed and then fried in grapeseed oil at a specific temperature. Once the cronuts are ready or served, do consume them immediately as they have a short shelf life. And if you intend to share, remember slice or cut them with a serrated knife, so as not to crush the fluffy and flaky layers of pastry. Refrigeration is not recommended as the humidity from the refrigerator will cause the pastry to go stale and soggy. It is best enjoyed at room temperature, but not warmed as it has a cream filling.

Shangri-La’s Rasa Sayang Resort & Spa is bringing the Cronut™ craze to Penang at their Rasa Deli situated in the Garden Wing of the resort with their very own version or interpretation, Croinut. Their Croinut comes in flavours that include a combination of fruits, tart, rich and creamy tastes. At current, they have successfully created six (6) of their own flavours, which include Toffee Orange, Lemon Raspberry, Chocolate Brownie, Apple Crumble, Nutella Banana and Vanilla Oreo.

Toffee Orange croinut is combination of sticky toffee and citrusy tart orange topped croinut to that delivers sweet buttery flavour and a balanced tangy taste.

Toffe Orange Croinut

Lemon Raspberry croinut is covered with a crisp sweet sugar icing and flavoured with lemon and topped off with chunky bits of raspberries. It accentuates a sweet, lemony and fruity taste.

Lemon Raspberry Croinut

Nutella Banana croinut combines the rich nutty flavour in Nutella and the rich and creamy sweet taste found bananas to deliver an east meets tropics affair.

Nutella Banana Croinut

Apple Crumble croinut as its name implies, sweet and tangy green smith apple crumble chunks topped the cream filled flaky pastry.

Apple Crumble Croinut

Chocolate Brownie croinut, a simple combination that plays a straight hand of just the sweet and dark  chocolaty flavour and rich creamy taste set forth by the cream fillings.

Chocolate Brownie Croinut

Vanilla Oreo croinut plays with the texture of flaky tender soft texture of the croinut and the firm and crunchy mouth feel of Oreo™ cookies. Vanilla cream delivers a flowery fragrance to this variety of croinut.

Vanilla Oreo Croinut

Priced at RM10 per piece, the croinuts are made fresh daily to preserve the tender soft flaky texture. And due to the complexity of preparation, only 100 pieces of it is made available daily from 3pm to 4pm at their Rasa Deli located in Rasa Sayang’s Rasa Wing.

Hope over and try them while they are still “hot”!

Rasa Deli @ Shangri-La’s Rasa Sayang Resort & Spa, Garden Wing
Batu Ferringgi, 11100 Penang, Malaysia.
Business Hours:  11:00 am to 6.30 pm daily.
Tel No.:  04- 888 8788.
 
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Early September, we received a packaged sent through courier service from Guan Heong Biscuit, a biscuit shop in Ipoh Perak that was established in 1918 by the Mr. Sitt Kun Shan. After being first approached by their 4th generation proprietor in waiting in mid-August to sample and write about their traditional and hand-made signature biscuits and their Hokkien and Teochew mooncakes, we were eager to experience them especially after knowing that they are 5 years shy of being a century old and still being run by the descendants of Sitt Kun Shan. Part of our conservation work is to encourage the younger generations to inherit and carry on the various trades that made up the heritage and culture of what Malaysia was built on.

Mr. Sitt Kun Shan, who was born and brought up in a baker’s family from Zhen Jiang, China, came to Malaya during the third wave of mass human migration in the early 19th century from China, where there was turmoil and displacement. Leaving behind the land he once calls home, he made his way to Malaya (now Malaysia) during an era of economic boom due to tin mining. And in 1918, Sitt Kun Shan established Guan Heong, the first bakery shop in Ipoh New Town. The name Guan Heong roughly translates to “original flavours” from Hokkien, to serve original and high quality tasting pastry to customers. And it is this philosophy that guides this age old Chinese bakery business until the present day to continue present fresh pastry using high quality ingredients, no artificial flavouring and most importantly hand-made. Currently, Guan Heong is being manned by its third generation proprietor, Sitt Hock Lye who inherited it from Sitt You Zhu.

Guan Heong produces and sells Heong Pheah, Pong Pheah, Salted Tau Sar Pheah, peanut candy, sweet sesame crispies, sweet rice crispies, Lo Poh Peang (wedding biscuits) and mooncakes amongst many. Their traditional Hokkien and Teochew mooncakes were once featured by the The Star newspaper back in the year 2007. But through the efforts of its current third generation proprietor, Sitt Hock Lye with his better half further diversify their product range by including Meat Floss Biscuit, Dried Meat Biscuit, pineapple rolls and nutty cookies some 10 year ago (2003), which have further further carved out a name for Guan Heong in and around Ipoh.

Their signature biscuit series include  the Floss with Lotus Paste, Floss with Lotus Pastes and Salted Egg and Dried Pork a.k.a Bakkwa, which shares a similar pastry base that is layered, puffed and flaky. If the biscuits were to be warmed up in a preheated oven for at least 7.5 minutes it would have crisp texture. The oven should be fired up to 170 degrees C for 5 minutes, before loading the biscuits in it with the power (heater) off for 7.5 to 10 minutes. As for the fillings, each individual variation has their own distinctive flavour profile on top of the sweet and savoury taste combination, and Guan Heong are not stingy on the generosity of the fillings. They run out of stock easily, so to avoid disappointment call to book them for pick-up or have them delivered to your doorstep, minimum order 6 boxes with a postal charge of RM 12.60 (depending on prevailing rates).

Floss with Lotus Paste biscuit, filled to brim with savoury sweet meat floss and fragrant lotus paste that balances in terms of sweetness and savouriness. 

Floss with Lotus Pastes and Salted Egg biscuit, filled with “pandan” scented earthy lotus paste, meaty sweet floss and rich and creamy sandy salted duck egg yolk. The egg yolk delivers a rich and exotic taste into the biscuit.

Bak Kua (Chinese pork jerky slices) biscuit, sweet and smoky slices of pork jerky with a hint of meatiness plastered with conventional lotus paste and encased in a crisp and earthy pastry.

Apart from their signature biscuits, we were also introduced to their traditional Hokkien and Teochew mooncakes which are available not only during the mid-autumn festivities but all year round, however pre-ordering is required. Their Hokkien Mooncake has a crusty pastry topped with sesame seeds and filled with winter melon, melon seeds, nuts, dried orange peel, fried shallots and flavoured with Chinese five spice. It was sweet and tangy with a hint of nuttiness, but at the same time with a bit savouriness from the five spice.

Teochew Mooncake on the other hand has a puffy and layered pastry filled with the similar ingredients as of the Hokkien mooncake except there is no Chinese Five Spice. Contributing the savouriness into the Teochew mooncake is the ‘Mui Choy’ (Chinese preserved salted vegetable). It is sweet and savoury with a sticky filling inside, and fragrant and flaky outside.

Both the Hokkien and Teochew mooncakes require an acquired taste by some extend to really enjoy the flavours and texture of the two, but the flavours grow with every bite. For those who are less adventurous, you could try their more common mooncakes which are available for mid-autumn festival. One of these mooncakes is the Shanghainese Mooncake with a reduced sweetness to meet the health-conscious trend, the mooncakes stands out because the pastry case is crumbly like that of a soft crust pineapple tart, and less greasy as compared to the usual mooncake pastry. The fillings inside include sweet earthy lotus paste, nutty melon seeds and rich and salty fragrant salted duck egg yolk.

Other than these exotic mooncakes, Guan Heong also makes and bakes classic flavoured mooncakes like lotus paste, mixed nuts, red bean, etc.  This year, they have developed some new varieties for this year’s mid-autumn (Mooncake) festival, which includes Bak Kua with lotus, red dates, etc.

To avoid disappointment, visit them early or call them to book your favourite mooncakes before they run out of stock for this season as they are all manually hand-made to preserve their pastry making traditions. Guan Heong caters to postal deliveries to place all over Peninsular Malaysia, we had ours delivered to our doorstep well packaged to ensure no contamination of sorts.

 

Guan Heong Biscuit Shop
No.160, Jalan Sultan Iskandar (Hugh Low Street)
30000 Ipoh, Perak
Tel: 05-241 2399 / 016-535 6990 / 017-573 6277
GPS: N4 35.601 E101 05.026
Business hours: Mondays to Saturdays 9am to 7pm & Sundays 9.30am to 3pm
 
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