Gourmet Garden

Hunting For The Flavors & Texture Of Yesteryears'

Gourmet Garden hunts for the flavours and texture of yesteryears’, and review eateries for their values worth. We strive to conserve the rich food heritage and culture that are slowly fading, and to share the enjoyment of wining and dining.

We expect every dining experience to be a tasteful journey for our palates and senses. EAT WELL, LIVE LIFE!

Kuih Kapit-A Festive Food in Malaysia

Posted by Jason Wong On January - 12 - 200913 COMMENTS |

Kuih Kapit which is normally called in Malaysia is a type of traditional festive food that are normally made before the Chinese Lunar New Year, at least that is what my family practiced. Kuih Kapit are called so because the making is by sandwiching or clipping a liquid batter between two metal plate moulds and baked on open charcoal heat.Kuih Kapit are also referred to as ‘Love Letters’ by some, but I still like to called it Kuih Kapit to preserve the culture that we still have. This... (more...)

It was the first day of 2009, and we have to leave KL for home in Penang after a week there. But before we started our journey back, we decided to try out this place, Coliseum Cafe which was established in 1921. The cafe serves Hainanese cuisines minus the Pork, that is why many of our Muslim friends like to patronize this place too. Colesium Cafe was established since 1921 The moment we enter into the reception area, we were like entering into another time in space. The furniture and fittings seem... (more...)

Season for Yummy from Foodbuzz, USA

Posted by gill gill On January - 5 - 20095 COMMENTS |

Just back from my dad’s house after dinner, and saw a letter with USA stamps. Emmm…..first thoughts come to my mine was….would it be somebody or exgirlfriend sent a mail to Jason?…lol anyway, after few second of guessing and turned to the back of the envelop and looked… OMG, the mail was sent by Foodbuzz. It was a season greeting card from foodbuzz team. Here are the shots. I kinda like this sentence: “Wishing you cheer, good eats, and satisfied tummy!” Although... (more...)

2009 New Year Eve Dinner at Michael & Lee Mee’s

Posted by Jason Wong On January - 3 - 200910 COMMENTS |

It was the last day of year 2008 and we were graciously invited by my sister’s friends, a loving couple Michael and Lee Mee,  to their house for dinner. We did not know what to expect for dinner and was very excited, as we have heard from my sis that their family is very good in hosting meals like the one we going to have. We got to know them during my sister’s official opening of her new office for her Financial Consultation business, not the kind that  are related to loan sharking,... (more...)

Kuala Lumpur Food Hunt Trip with Ken Dec 2008

Posted by Jason Wong On January - 3 - 20099 COMMENTS |

The food hunt started around 10:00am on 27th December and ended at about 11:00pm at night. With our guide, Ken, we manage to to go to KL, Ampang and Damansara areas for this trip. I won’t be able to write a detail review on the the cuisines and dishes that we had on that day. Too many tastes to describe and share, therefore let the photos do the talking. First Stop, Restoran Santa Chapati House, our Malaysia Prime Minister Mr. Abdullah Badawi favorites place. We have 3 chapati and 2 roti canai,... (more...)

This was what we had for our diner tonight to celebrate the Dong Zhi this year. Ho Si Fay Choy Hong Kong Kai Lan with Oyster Sauce Stri Freid Prawns( Thanks to Lingzie) Poached Chicken HAPPY DONG ZHI TO ALL THE CHINESE READERS AND BLOGGERS. (function(d, s, id) { var js, fjs = d.getElementsByTagName(s)[0]; if (d.getElementById(id)) return; js = d.createElement(s); js.id = id; js.src = "//connect.facebook.net/en_US/all.js#xfbml=1&appId=382697485086848"; fjs.parentNode.insertBefore(js, fjs); }(document,... (more...)

For those who have a sweet tooth… Tangyuán is a Chinese dessert made from glutinous rice flour. Glutinous rice flour is mixed with a small amount of water to form balls and is then cooked in boiling water and served with brown sugar sweet soup with a piece of ginger. Tangyuan can be either filled or unfilled with fillings. It is traditionally eaten during Yuanxiao (Chap Goh Meh), Lantern Festival (Tanglung Festival) & Dong Zhì (Winter Solstice). However, it has also come to be associated... (more...)

Traditional Home Made Poon Choi

Posted by Jason Wong On December - 18 - 20087 COMMENTS |

Traditional (Original) Home Made Poon Choi / Pun Choy – Big Bowl Feast Total of 11 items with different kinds of cooking method and flavour slotted into one big bowl! We have learned this Pun Choy from Hong Kong Receipy. Our Version doesn’t similar to those “Fake” Pun Choy which commonly have in Malaysian chinese restaurant nowadays. The common version over here, is to put in plenty of light flavour think sauce, which is very close to “Yat Ban Wor” (in cantonese).... (more...)