Saint Valentine`s 2013

Transcription

World Class
Service
Performance
At Your
Command
YTL Platinum Plus members
can now get excited about a new
program which heightens the
experience of being a member
with benefits and exclusive
discounts at Starhill Gallery’s
restaurants and retail outlets and
also YTL Hotels’ stellar collection
of properties.
Members will now receive an exclusive 10%
discount off of the lowest rate available at YTL Hotels’
luxurious properties throughout Malaysia and Bali. To
make it an even more relaxing experience, members
can also indulge at the luxurious Spa Villages,
pampering themselves with divine treatments while
benefiting from a 15% discount. Dining is also
enhanced for YTL Platinum Plus members when they
receive a 20% discount off their total food bill when
they stay in-house at any of the participating YTL
Hotels, including the JW Marriott Kuala Lumpur and
The Ritz-Carlton, Kuala Lumpur. During promotional
periods when the standard dining options are not
available, a member will receive a 10% discount off of
the promotional menu.
The privileges also extend to Starhill Gallery.
Members can shop until they drop at participating
retail outlets with a 15% discount off regular priced
items. The world’s leading brands delivering this
exclusive benefit include Valentino, Red Valentino,
Sergio Rossi, M. Missoni, Alexander Mc Queen,
Kenzo, Leo and Antoinette, all enhancing shopping at
the Gallery of Rich Experiences.
Complimentary dining at Starhill Gallery’s Feast
Village is an exclusive privilege members can enjoy at
any of the participating restaurants when they are
joined by at least one other person. Additionally, when
a member chooses to dine alone at the participating
restaurants, they are entitled to a 20% discount off of
the total food bill, including Shook!’s Sunday Brunch
at Starhill Gallery.
These everyday discounts are not the only privileges YTL Platinum Plus members receive as there are
also special one-time off Dining and Accommodation
certificates given. The accommodation certificates
entitle members to a 20% discount off the Best Available Rate for up to three nights at YTL Hotels’ stellar
collection of luxurious resorts throughout Malaysia
and the dining certificates allows members to avail of
several scrumptious treats throughout YTL’s participating outlets.
These changes to the program are designed to
enhance the experience of being a YTL Platinum Plus
member.
For enquries please call +6018-605 2888 | inquiry@ytlplatinumplus.com | www.ytlplatinumplus.com
28
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A Journey Through
23
Chocolate
Artist
Time
09
RINGING IN THE
YEAR OF SNAKE
24
Lifestyle
Emporium
PUBLISHER Autodome Sdn. Bhd
EDITOR IN CHIEF Andrew Jordan
CONTENTS
2
WINE & DINE AT FEAST VILLAGE | EAT
08
09
VICE PRESIDENT’S FOREWORD
13
LUNAR YEAR-END PERFECT
RINGING IN THE YEAR OF THE SNAKE
Yee Sang tradition and Chinese New Year
delicacies at Luk Yu Tea House and
Pak Loh Chiu Chow
10
A perfect way to end the year and bid farewell
to the Water Dragon at The Ritz-Carlton, Kuala
Lumpur and JW Marriott Kuala Lumpur
19
LOVE IS IN THE AIR
22
THE LURE OF THE BUND
24
STARHILL CULINARY STUDIO
26
Feast Village enchanting the love birds with
champagne, fine dining, music and a fashion show
EDITORIAL ASSISTANT Maggie Man
COPY EDITOR Joe Kelly
GRAPHIC DESIGNER Zakie Zabar
SALES & EVENTS
SALES DIRECTOR Stephanie Ho
stephanieho@ytlland.com
SALES ASSISTANT Christy Ooi
christy_ooi@ytlland.com
DINING CONCIERGE Tel : +603 2719 8330
Matthew Ona, our new chef at Shook! Shanghai
New and exciting personal enrichment courses
being offered in a beautifully designed space at
Starhill Gallery, Kuala Lumpur
GAYA ISLAND RESORT
Borneo beckons on a tropical island paradise
CONTRIBUTORS Aja Ng
Paula Conway
Izan Yusuff
EAT | WINE & DINE AT FEAST VILLAGE 3
A World Of Fine Dining And
Culinary Sophistication
A Unique Experience With Award Winning Chefs
Feast Village at Starhill Gallery is the first of its kind in Malaysia offering a “global village”of
unparalleled dining experiences. All in a single destination featuring 11 upscale restaurants
and a bar in a designer ambience of world class sophistication.
Shook!
Malaysia’s Star Destination,
Truly For Stars!
Pak Loh Chiu Chow
The Only Authentic Teochew
Cuisine In Town
A pioneer in open-kitchen concept in Malaysia,
Shook! features the skills of 4 epicurean chefs
specialising in 4 distinct cuisines - from Chinese
and Japanese to Western Grill and Italian. An
impressive selection of Mouton Rothchild wines
from 1945 to 2005. All in a designer ambience of
world class sophistication, featuring live Jazz
performances every night, making it the favourite destination for international celebrities and
superstars in Kula Lumpur.
Step into the splendour of the ‘golden sister” of
the renowed Pak Loh restaurant in Hong Kong,
and winner of the 2011 HAPA* Platinum Award
for “Most Authentic Asian Cuisine Restaurant”.
Its menu of robust and authentic Teochew
dishes include the only Slow-Braised Goose
delicacy in town, best enjoyed in an ambience of
classical Chinese opulence.
Open daily 6.00 am to 1.00 am
Reservations: +603-2719 8330 /
+603-2782 3875
Open daily 12.00 pm to 1.00 am
Reservations: +603-2719 8330 /
+603-2782 3856
A glamorous ambience of artistic and cosmpolitan chic,
ideal for a glass of champagne and aperitif or a fun-filled
drink of innovative concoction. A choice of 5 bars - beer,
liquor, wine, sake and juice bars - offers diverse views of
Feast Village to chill out in a world of your own.
6
Ringing In The
Year Of The Snake
To borrow the words from one of the most brilliant minds,
Albert Einstein, “Learn from yesterday, live for today, hope for
tomorrow.” Such a phrase can be used at any stage but there is
no more of a fitting time than at the start of a new year. The 1st
of January is a blank canvas for all of us to paint our hopes and
aspirations as we reflect upon the previous year and plan for
the future but often we forget to live each day to the maximum.
Here at Feast Village in Starhill Gallery, we aim to make every
occasion a memorable one, starting with Chinese New Year
and Valentine’s Day. Shook! provides the perfect venue to
celebrate the Year of the Snake and to allow romance to bloom.
Make your resolutions for the future but don’t forget to live for
today and I hope you find that the fourth issue of ‘EAT’ Magazine delivers a comprehensive guide of how best to celebrate
2013 and how you can woo your significant other on the most
romantic of days. Have a Happy New Year.
Joseph Yeoh
Joseph Yeoh
Vice President,
YTL Land and Development &
YTL Hotels and Properties.
8
FOREWORD
The Year of the Dragon is coming to an
end and now begins the Year of the Snake which is
celebrated in style this Chinese New Year down in
Starhill Gallery’s Feast Village.
2013 is said to bring unexpected changes
which is why it is important to plan everything
beforehand, so experience the vibrancy of the New
Year and the auspicious occasion with your family
and friends and plan for Chinese New Year at
Feast Village, Pak Loh Chiu Chow, Luk Yu Tea
House, The Ritz-Carlton, Kuala Lumpur’s Li Yen
and JW Marriott Kuala Lumpur’s Shanghai. The
familiar setting of the city’s finest restaurants
provides the perfect venue to celebrate the Year of
the Snake.
The menus available in Feast Village and
Li Yen and Shanghai provide fresh and natural
dishes that combine traditional approaches with
contemporary elements to create an unforgettable
culinary experience. A superb selection of wines
complements a spectacular array of Asian and
modern Western cuisines which are available,
making it the best places to be this Chinese New
Year.
Celebrate 1500 Years of
Yee Sang Tradition
26 January 2013 - 24 February 2013
Chinese New Year Set Menu
Enjoyed 1500 years ago, Yee Sang is a delicacy that originated in the
southern coast of China during Song Dynasty. Today, “Lo Hei” or
tossing Yee Sang is a Chinese New Year custom with auspicious
singnificance in the raising of good luck for the coming year.
三文鱼齐捞生
Salmon Yee Sang
Celebrate the New Year with a choice of special menus.
财运好亨通（竹生海鲜汤）
Double Boil Seafood and Bamboo Pith Soup
风调好雨顺（香菇蚝士焖发菜）
Braised Chinese Mushroom with Oyster and Vegetables
花好月满圆（胜利脆皮鸡）
Aromatic Crispy Skin Roast Chicken
Chinese New Year Yee Sang
鱼跃跳龙门（浓汤金菇鳕鱼）
Braised Cod Fish with Golden Mushroom in Superior Soup
红运七彩撈生
New Year “Yee Sang”
半賣
Small
一賣
Regular
金枝玉叶（双味芥兰）
Double Style Fried “Kai Lan”
風生水起三文魚撈生 with Salmon
RM 58
RM 78
满载就而归（金银蒜粒炒饭）
Fried Rice with Grouper Fillet and Garlic
RM 188
百年又好和（莲子百合汤圆）
Double Boil Lotus Seed with Sesame Dumpling
Market Price
步步又高升（新春炸年糕）
Deep Fried New Year Cake
包羅萬有澳州鮑魚撈生 with Abalone
龍馬精神澳州龍蝦撈生 with Lobster
萬像更新象拔蚌 with Geoduck
RM 148
市價
雪梨三文鱼齐捞生
Korean Pear and Salmon Yee Sang
金银玉展翅（红烧蟹肉翅）
Double Boil Shark Fin and Crabmeat Soup
福禄寿东海（香菇海参蚝士焖发菜）
Braised Chinese Mushroom with Sea Cucumber
and Vegetables
市價
Market Price
身体健康素撈生 with Vegetarian
RM 48
RM 58
金凤齐报喜（南乳脆皮烧鸡）
Roasted Chicken with Preserved Bean Curd Sauce
莭節又上升海蜇 with Jellyfish
RM 48
RM 58
鱼米浓之乡（双味斗鲳鱼）
Double Style Cook Pomfret
6 Persons RM 488++
嘻嘻又哈哈（干烧虾球）
Wok Fried Prawn with Chef Special Sauce
魚生額外加 Yee Sang Additional
海蜇 Jellyfish
RM 15
金银藏满包（蒜香干贝黄金饭）
Wok Fried Dried Scallop and Garlic with Rice
薄脆 Cracker
RM 8
百年又好和（莲子百合汤圆）
Double Boil Lotus Seed with Sesame Dumpling
三文魚 Salmon
RM 38
步步又高升（新春炸年糕）
Deep Fried New Year Cake
RM 98 (6片pieces)
10 Persons RM 988++
鮑魚 Abalone
For reservation or any enquiries please call : +603-2719 8330
*All prices subject to 10% service charge and 6% government tax
10 WINE & DINE AT FEAST VILLAGE | EAT
金玉滿堂宴
Golden Jade Hall
红运七彩撈生(三文魚撈生)
Rainbow Prosperity “ Yee Sang ” with Salmon Trout
锦绣好前程(紅燒蟹肉翅)
Stewed Premium Shark’s Fin with Mud Crabmeat
年年慶有馀(番茄咸菜浸八丁魚)
Authentic Chiu Chow Patin Fish Scented with Tomato
Chinese New Year Set Menu
红运七彩撈生(三文魚撈生)
紅運好當頭（蟲草花竹絲雞燉翅 )
Double-boiled Shark’s Fin Soup with Free Range Chicken
and Cordyceps Flower
金錢遍滿地（汕頭炸蝦粿）
Golden Crispy Prawns Roll
年年慶有馀(菜苗翅湯浸鱈魚)
Traditional Homemade Preparation of Cod Fish
with Salted Vegetables and Tomato
步步又高升(潮州炒糕粿)
Fried Chinese Glutinous Rice Cake Chiu Chow Style
四季好平安(金华四寶蔬)
Stewed “Four Treasures” with Yunan Ham
一家慶團圓(姜茶湯丸)
Double-boiled Sesame Dumpling
Served with Ginger and Candy Sheet Broth
4 Persons RM 468++
供四位享用每位額外加額 RM 118++
additional per person RM 118++
横財好就手(鮑汁燜豬手發菜)
Braised Pig’s Trotter with Sea Moss
步步又高升(潮州炒糕粿)
Fried Chinese Glutinous Rice Cake Chiu Chow Style
祝君身壯健( 竹笙四寶蔬 )
Stewed “Four Treasures” with Bamboo Pith
四季好景
Four Season Fortune
Lunar Year-End Special
Perfect 10 Promotion
家家慶團圓(杏仁茶湯丸)
Served with Almond Tea
6 Persons RM 708++
供六位享用每位額外加額 RM 118++
鴻運當頭宴
Prosperity and Good Fortune
红运七彩撈生(金銀三文魚撈生)
紅運好當頭（蟲草花竹絲雞燉翅)
Double-boiled Shark’s Fin Soup with Free Range Chicken
and Cordyceps Flower
年年慶有馀(潮州生炊海青斑)
Steamed Green Spot Sea Grouper
with Coriander, Mushrooms and Shredded Pork
年年笑哈哈(千絲子母蝦)
Fluffy Deep-fried White Crystal Prawn
花開又富貴(百花石榴雞)
Steamed Chicken Parcels with Mushroom and Vegetables
好事發大財(沙井蠔扣發菜)
Braised Sea Moss with Dried Oyster
富貴黃金屋(香港臘味煲仔飯)
Clay Pot Mixed Waxed Meat Rice
合家慶團圓(合桃露湯丸)
Served with Walnut Paste
10 Persons RM 1188 ++
供十位享用每位額外加額 RM 118++
As we approach the end of the Year of the Dragon,
The Ritz-Carlton, Kuala Lumpur is pleased to introduce the Lunar Year-End Special Perfect 10 Promotion to be held from 9th January to 7th February
2013 at the Carlton Conference Centre.
During this promotion which is applicable for a
minimum of 5 tables, a selection of menus ranging
from RM 1,388++ to RM4,288++ for a table of 10
persons specially created by Chef Leung of our award
winning Li Yen Chinese Restaurant is offered for
both lunch and dinner. Be it a year end company
dinner bidding farewell to the Water Dragon or a
gathering of family and friends, there will be a menu
to suit your taste buds.
Free house wine, free rental for function room, free
dining and spa vouchers and special rates for rooms,
karaoke, corkage and beverages amongst other
things are offered for this promotion.
For further enquiry or reservation, kindly call Li Yen
Restaurant at (603) 2782 9033 between 10.00am
and 10.30pm daily or Alex Yue at 018 308 3514 or
alex_yue@ritzcarlton.com.my.
“Gong Xi Fa Cai”
This promotion is applicable for a
minimum of 5 tables of 10 persons
each. The benefits are:
1. 10% Discount for food only will be extended to early bird
booking confirmed before 20th December 2012
凡在十二月二十日前确定宴会，您将享有十巴仙折扣
2. Special Deluxe Room Rate at RM410++ per night (Room
only) at The Ritz-Carlton, Kuala Lumpur
特别优惠房价以马币每晚四百一十令吉为准，房价须另
付十巴仙服务费及六巴仙政府税收
3. No rental will be charged for the utilization of the private
function room
免费使用宴会厅
4. A cash voucher value at RM288nett redeemable for
dining at Li Yen Chinese Restaurant will be given for
each booking as a symbol of prosperity to grace the
event
免费一张价值两百八十八令吉丽苑餐饮餐券
5. Free 1 bottle of house wine (red or white) per table
每桌免费一瓶红酒或白酒
6. Special corkage charge for all alcoholic beverages at
RM20++ per open bottle
开酒费每瓶二十令吉，须另付十巴仙服务费及六巴仙政
府税收
7. Mixer (Soda, Ginger Ale, Pepsi, 7-up, Ritz-Carlton bottle
water) at RM5++ per open can or bottle (330ml)
辅助饮料（梳打水，姜啤，百事可乐，七喜，丽思卡尔
顿瓶装水）以每瓶（三百三十毫升）五令吉为准，须另
付十巴仙服务费及六巴仙政府税收
8. Karaoke system available for hire during the promotion
at a special rate of RM1288nett
为助兴晚宴，凡租用卡啦OK音响，将享有一千两百八十
八令吉的优惠价格
9. RM50nett rebate voucher on selected SPA therapies at
the world renown SPA Village at The Ritz-Carlton, Kuala
Lumpur for every person
每位顾客将享有价值五十令吉SPA折扣礼券
10. Cash voucher worth RM50nett for every person
redeemable for dining at Pak Loh Chiu Chow Restaurant
每位顾客将享有百乐潮洲餐馆的五十令吉折扣礼券
menu below available for minimum of 10 pax from
menu below available for minimum of 10 pax from
Set Menu
A
Set Menu
B
Set Menu
D
Set Menu
E
恭喜发财~龍年行运
招财进宝宴
恭喜发财~龍騰虎躍
万事如意宴
恭喜发财~金玉满堂
财源广进宴
恭喜发财~祥龍瑞氣
金玉满堂宴
风生水起三文鱼捞鱼生
Prosperity Yee Sang with Salmon
红运年年港式乳猪
Barbecued Crispy Suckling Pig
鹏程展翅红烧蟹肉金钱骨翅
Braised Shark's Fin with Crab Meat
锦上添花菜胆干贝炖鸡片汤
Double-Boiled Chicken Soup with Dried Scallop
and Chinese Cabbage
凤凰展翅竹笙鸡丝金钱骨翅
Braised Shark's Fin with Shredded Chicken
and Bamboo Pith
大展鸿图蟹皇散翅
Braised Shark's Fin with Crab Roe
发财就手发菜蚝豉焖猪手
Braised Pork Trotter with Dried Oyster and Sea Moss
好市齐来发菜蚝豉瑶柱
Braised Dried Oyster with Dried Scallop and Sea Moss
一帆风顺清蒸八丁鱼
Steamed Patin Fish with Superior Soya Sauce
一帆风顺清蒸顺壳鱼
Steamed Bamboo Fish with Superior Soya Sauce
竹步平安瑶柱时菜扒竹笙
Stir-Fried Seasonal Vegetables and Bamboo Piths Topped
with Dried Scallop
富贵金鸡当红炸子鸡
Deep-Fried Crispy Chicken
金鸡报喜瑶柱香妃鸡
Chicken Simmered in Bouillon
金钱满戴冬菇豆腐西兰花
Braised Mushrooms with Bean Curd and Broccoli
大地回春白灵菇片扒西兰花
Braised Bai Ling Mushrooms with Broccoli
金钱满戴蟹皇扒冬菇豆苗
Braised Pea Shoots and Bamboo Piths Topped
with Crab Roe
五壳丰收瓦煲腊味饭
Steamed Clay Pot Rice with Chinese Waxed Meat
家肥屋润鲜虾荷叶饭
Lotus Leaf Fried Rice with Diced Shrimps and Yam
家肥屋润鲜虾荷叶饭
Lotus Leaf Fried Rice with Diced Shrimps and Yam
幸福团圆红豆沙汤圆
Sweetened Red Bean Cream with Crystal Dumpling
幸福团圆杏仁露汤圆
Double-Boiled Almond Cream with Crystal Dumpling
步步高升煎年糕
Pan-fried ''Nian Gao''
步步高升芋头炸年糕
Deep-Fried ''Nian Gao'' with Yam
Pan-Fried “Nian Gao”
RM1688++
RM1388++
RM2388++
RM4288++
好市齐来发菜蚝豉瑶柱
Braised Dried Oyster with Dried Scallop and Sea Moss
一帆风顺潮州式石甲鱼
Steamed Sea Bass with Teow Chew Style
富贵金鸡南乳吊烧鸡
Crispy Chicken Marinated with Nam Yee Sauce
Set Menu
恭喜发财~金玉满堂
生意兴隆宴
红运齐捞生三文鱼捞鱼生
福禄喜临门瑶柱蟹肉金钱骨翅
Braised Mini Shark's Fin with dried Scallop
and Crab Meat
发财就手发菜蚝豉焖猪手
Braised Pork Trotter with Dried Oyster and Sea Moss
一帆风顺清蒸八丁鱼
Steamed Patin Fish with Superior Soya Sauce
发财大好市港式乳猪
Barbecued Crispy Suckling Pig
手握金市六头鲍鱼扣鹅掌西兰花
Braised 6 Head Abalone with Goose Webs with Broccoli
一帆风顺清蒸海斑鱼
Steamed Sea Grouper Fish with Superior Soya Sauce
C
嘻哈欢乐年豉油皇虾球
Stir-Fried Prawns with Supreme Soya Sauce
花好月圆蟹皇扒西兰花
Braised Broccoli Topped with Crab Roe
RM1988++
Chinese New Year
Prosperity Menu
鸿运鱼生
Salmon Yee Sang
一条根炖花胶汤
Double-Boiled Superior Fish Maw Soup
with Glycine Tomentella Hayata
江南松子肉
Braised Shanghainese Pork with Prawns Paste,
Pine Nuts and Vegetable
白松露油海鲜炒面
Seafood Noodles with Truffle Oil
上海小笼包
Steamed Shanghainese Meat Dumplings
赠送麻花年糕 / 炸汤丸
A complimentary of
Pan-Fried Glutinous Rice Cakes with Sesame Seeds
and Deep-Fried Black Sesame Dumpling
RM 188++
Set Menu
A
发财双拼鱼生
Salmon with Fresh Scallops Yee Sang
鲍鱼炖鸡汤
Double-Boiled Superior Abalone Soup with Chicken
翡翠金银虾球
Two-Varieties Prawn
糟焙黄花鱼
Deep-Fried Yellow Fish served with Chinese Rice Wine
水笋焖红烧肉
Braised Shanghainese Pork with
Fresh Bamboo Shoot and Vegetable
上汤百页时菜
Seasonal Vegetables with Bean Curd Leaves
in Supreme Stock
雪菜肉丝炒年糕
Stir-Fried Glutinous Rice Cakes with Shredded Pork
and Preserved Vegetable
上海小笼包
赠送麻花年糕 / 酒酿汤丸
A complimentary of Pan-Fried Glutinous Rice Cakes
with Sesame Seeds and Black Sesame Dumplings
with Osmanthus-Flavoured in Rice Wine
10 Persons RM1988++
Set Menu
B
Set Menu
鸿运三拼鱼生
Salmon, Jelly Fish and Vegetarian Ham Yee Sang
锦绣捞生
Assorted Yee Sang
一条根炖花胶汤
Double-Boiled Superior Fish Maw Soup
with Glycine Tomentella Hayata
福绿山珍海味
Shanghainese Family Hot Pot with Assorted Dried Seafood
葱烧海参扒鲜带
Braised Sea Cucumber and Fresh Scallop with Scallions
炸金砖拼春卷
Deep-Fried French Goose Liver wrapped with Bean Curd
accompanied with Spring Roll
西班牙黑豚狮子头
Braised Spanish Meat Ball with Vegetables
糟溜鲜带鱼片
Stir-Fried Fish Fillets with Fresh Scallops in
Chinese Rice Wine Sauce
松子菊花鱼块
Deep-Fried Grouper Fillets with Sweet and Sour Sauce
上汤干贝时菜
Seasonal Vegetables with Dried Scallops in Supreme Stock
蟹肉豆瓣酱炒饭
Fried Rice with Crab Meat and Lima Bean Sauce
上海小笼包
赠送麻花年糕 / 杨枝甘露
A complimentary of
Pan-Fried Glutinous Rice Cakes with Sesame Seeds
and Chilled Mango Sago with Pamelo
鲍汁八宝鸭腿
Braised Duck Leg Stuffed with Glutinous Rice in Abalone Gravy
发财元蹄
Braised Pig's Trotter in Browns Sauce with Sea Moss
干贝扒四蔬
Stir-Fried Assorted Vegetable with Dried Scallops
鸿运杞子炒饭
Imperial Fried Rice with Shrimps and Diced Chicken
元肉红枣汤年糕
Sweetened Glutinous Rice Cakes
with Red Dates and Dried Longans
赠送一支红酒
A complimentary of a bottle of Red Wine
10 Persons RM 2388++
10 Persons RM 2888++
C
Bring your significant other to the most romantic dinner for two
Saint Valentine’s 2013
this Valentine’s Day. Moments at Shook! can span a lifetime when they’re
Once again, in celebration of Saint Valentine’s Day, Armani Dolci presents a refined, special
edition of chocolates.
of Mouawad’s exquisite jewellery items. Raise a glass and entwine your
DINING CONCIERGE ON
Shook! band play heart tugging songs.
+603-2719 8330
or
Shook! : +603-2782 3875
The dark chocolate praline, with a perfectly square shell and a heart of red sugar fondant,
encases a soft and scrumptious passion fruit cream filling.
shared with someone truly special. Be mesmerized by a beautifully
presented fashion show from Niche Retailing, featuring P.A.R.O.S.H, McQ
Alexander McQueen and Jean Paul Gaultier, along with a dazzling display
arms as you sip a glass of champagne together while listening to the
There is also a chance with a lucky draw to win several great
prizes, including a holiday to Phuket! Qatar Airways offers two Business
Class return tickets to whisk a couple on a romantic getaway for a 3 day, 2
night stay at Surin Phuket with breakfast included. Other draw prizes that
The packaging is inspired by the colour of love; the boxes are wrapped in lacquer-red paper, a
tonal grosgrain ribbon with six bows and enriched with a laser-cut Plexiglas charm.
The limited edition packaging will be available exclusively at Armani/Dolci in Starhill Gallery
from mid-January until Valentine’s Day.
are available are:
A Mouawad Roberge Watch worth RM 6,000
A Christofle Frame worth RM 1,000
3 Day, 2 Night stay at Gaya Island Resort, Sabah with breakfast
FOR MORE DETAILS PLEASE CALL OUR
RESERVATIONS HIGHLY RECOMENDED
www.feastvillage.com
Feast Village, Starhill Gallery, 181, Jalan Bukit Bintang,
55100 Kuala Lumpur
Find Us On Facebook
facebook.com/feastvillage
3 Day, 2 Night stay at The Majestic Hotel, Kuala Lumpur with breakfast
Shook! Sunday Masquerade Brunch for two
RM 250 Feast Village Dining Vouchers
Visit the store at F1-F4, Explore Floor, Starhill Gallery, 181 Jalan Bukit Bintang, 55100 Kuala Lumpur.
T : +603- 2710 3803
F : +603- 2710 3809
E : armanidolci.fiori@nicheretailing.com.my
Shook!
Fisherman’s Cove
7pm - 11pm
7pm - 11pm
Valentine’s Day Menu
Carpaccio of Marinated Barbary Duck
served with Truffle Pine Nut Vinaigrette and Glazed Apple Confit
Latte of Lobster Masala
with Abalone Scallop Gyoza
Steamed Escalope of Sea Bass
Presented on Leek Fondue and Truffle
with Fire Roasted Tomato and Kipler Potatoes
Trio of Marinated Lamb Noisettes
on Vegetables Ratatouille
Sweet Potato Gnocci and Couscous Arabiatta
Valentine’s Day Menu
Seafood Platter with Cauliflower Mousseline
Celeriac Espuma, Alba Truffle Essence
OR
King Crab Meat with Peach Tomato and Caviar
dressed with Walnut Oil Dressing
Charbroiled Fillet of Chilean Sea Bass Crusted with Himalaya Pink Salt and Fine Herbs
Cameron Highland Vegetables Safrito, Calamansi Pepper Coulis, Épinards au Beurre
OR
Mille Feuillet of Free Range Jarret D'agneau, Kalamanta Olive
Algues au Jus
Tropical Coconut and Berries Gelee
with Citrus Sorbet
Mignardes
20
Macaroons and
Valrhona Chocolate Truffle
RM488++ per couple
RM588++ per couple including a bottle of house wine
RM888++ per couple including a bottle of Moet & Chandon Rose Champagne
RM 380++ per couple
Reservations: +603-2719 8330 / +603-2782 3875
Reservations: +603-2719 8330 / +603-2782 3875
Chef
Matthew
Ona
THE
CHOCOLATE
ARTIST
Shook! Shanghai
B
orn in Minneapolis, Minnesota, Chef
Matthew Ona grew up in the American Midwest. Right from the age of 14
Matthew’s culinary journey began with
him working in local restaurants that led to
attending the Culinary Institute of America
in New York. He then traveled the country
cooking in different venues from New York
to Wisconsin, Georgia to California. Along
the way, he earned a classification as a
Certified Chef de Cuisine from the American Culinary Federation (ACF).
It was during four career-shaping
years in California’s Napa Valley that really
developed Matthew’s identity as a chef. A
fortuitous encounter with renowned Chef
Thomas Kellar resulted in Matthew
cooking in the famed French Laundry
restaurant in Napa Valley, which continues
to hold a Michelin three-star rating. Under
Keller’s tutorage Matthew found his niche,
allowing for his own ideas to spill over into
his cooking techniques. He then went on to
join Napa Valley’s award winning Peju
Provence Winery, eventually becoming the
Executive Chef.
Matthew journeyed to the
Bahamas, where he served as Executive
Chef at Romora Bay Resort and Marina in
Harbour Island and received credentials
from the ACF as a Certified Executive Chef.
He also attended the highly praised Tokyo
Sushi Academy in Tokyo and was credentialed in the classic style of Edomae Style
Sushi preparation, a skill that puts him in
good stead for the eclectic cuisine at
Shook!.
Matthew arrived in Shanghai at
the beginning of 2010 as Executive Chef of
Napa Wine Bar and Kitchen before moving
on to being Executive Chef at the landmark
Kathleen’s 5 restaurant. The lure of
Shanghai’s booming Bund dining scene
was too much for Chef Matthew though as
the chance to get behind the ‘Ferrari of
show kitchens’ at Shook! was a once in a
lifetime opportunity.
“Right on the Bund in Shanghai is
such an amazing place to be right now. And
you look around Shook! from the dining
room to the kitchen, and it’s all of the
highest spec and serious design. The
centerpiece open kitchen is surely any
chef’s dream to be at the helm of, and that’s
what really gets me excited,” says Chef
Matthew. “I want to bring that excitement
and that buzz I have to both the food and to
the diners. Shook! is about having fun,
CREATES
DIVINE
MASTERPIECES
experiencing little Asian twists on classic
Western dishes that will raise an eyebrow
and get people talking.”
Those twists, whispers and hints
of Asia can be clearly seen across some of
Chef Matthew’s dishes including the
Organic Black Pig Belly appetizer that is
served with homemade Kim Chee, a miso
brown sugar glaze, and that hit of chili from
Sakura Ebi and Mitsuba; and Classic
Salmon Tartar that has a sweet oven
roasted tomato ginger miso rose sauce.
“The centerpiece open
kitchen is surely any
chef’s dream to be at
the helm of”
D
ivine delicacies have been
bestowed upon the JW Marriott
Kuala Lumpur and Starhill Gallery’s
Tea Salon with the arrival of the
Chocolate Artist, Chef Patissier
extraordinaire, Mr Chalit Phontip.
Hailing
from
Thailand
comes to Kuala Lumpur an artist of
heavenly creations with a wealth of
experience, including catering to 5
star hotels across Thailand. The time
spent meeting these demands has
allowed him to hone his skills and
master the art of creating bakery,
pastry and chocolate delights. A man
of many interests, he is a creator of
scrumptious masterpieces, including
showpieces exquisite enough to grace
any special event and occasion.
Tasting his work is its very own
enriching experience and his exquisite
pieces can be found at Starhill Tea Salon
throughout the week with delicious
macaroons, chocolate treats and cakes
available. All the Chocolate Artist’s
goodies can be decorated beautifully in
gift wrapping and make the perfect
present to give for any occasion, including showing your significant other how
much you care on Valentine’s Day.
Not only that but every
Sunday, chocolate lovers can indulge in
an afternoon of chocolate heaven with the
finest desserts in the city at Starhill Tea
Salon as the Chocolate Artist creates an all
you can eat buffet of truffles, chocolate
scones, cheesecakes, rich layered cakes
and also a mountain of macaroons.
INTRODUCING
CULINARY
STUDIO
An Inspiring Gourmet Experience
A HAVEN FOR EPICUREANS TO
INDULGE IN THEIR PASSION
FOR CULINARY AND
LIFESTYLE ARTS
L
ocated on the Muse floor of Starhill Gallery, Starhill Culinary
Studio is a sleek and beautifully designed space with stateof-the-art kitchens, demonstration rooms and a private dining
room. Its reason for being is similar to that of a muse; a source of
inspiration, a guiding genius.
Great Chefs from an extensive array of culinary
backgrounds lure guests to the latest frontiers in cooking through
live cooking demonstrations, hands-on cooking classes, bespoke
themed private dinners and events, and team
building sessions, stimulating a fervour for
cooking with finesse and flare. Quality is indeed
the main ingredient.
The 12,000 sq. ft Starhill Culinary
Studio is dedicated to enticing and enhancing
creativity. The inimitable selection of lifestyle
classes focuses also on finesse, flare and fanfare
from floral arranging to food carving.
One and all is made to feel welcome.
If you don’t follow your dreams, who will?
Opening March 2013
For details please contact:
Paula Conway - paulaconway@ytlland.com
Angela Chan - angela_chan@ytlland.com
Starhill Culinary Studio, Muse Floor,
Starhill Gallery, 181 Bukit Bintang,
55100 Kuala Lumpur
24
New Culinary
Delights
in the City
The Majestic Hotel Kuala Lumpur takes
guests on a gastronomic adventure, giving
them the opportunity to experience the old
and the new all under one roof.
T
he
The
Majestic
Majestic
Hotel
Hotel
Kuala
Kuala
Lumpur
Lumpur
features
features
TheThe
Majestic
Majestic
Wing,
Wing,
the
the fully
fullyrestored
restoredoriginal
originalfive
fivestorey
storeyMajestic
MajesticHotel,
Hotel,documented
documentedasas
a
national
a nationalheritage
heritagesite
siteunder
underthe
theAntiquities
AntiquitiesAct.
Act. Built
Built in
in the 1930s,
the original hotel became one of the great landmarks of Kuala
Lumpur in its time. The hotel was the place for glamorous social
events, government receptions and the residence for prominent
international visitors. The Majestic Wing retains an authentic sense
of a colonial ambience, from the decor and furnishings to even the
food, and houses The Colonial Café, The Bar and The Tea Lounge.
The more avant-garde Contango Restaurant is located in the new
15-storey Tower Wing, which complements the original building’s art
deco style.
The Bar is a central focus in the Majestic Wing with dark panels,
mirrors and brass, and where you can enjoy a Stengah, Gin Pahit or
Sling just like the planters of old. The gold-leafed domed ceiling is an
original feature of the historic hotel. Come nightfall, nostalgia fills the
air as the descendants of the legendary Maestro Alfonso Soliano, a
family whose musical traditions date well back into the nation’s
history, entertain with their classic renditions.
The Colonial Café recreates the atmosphere of the halcyon days
of the planters of Malaya and offers authentic classical cuisine from
the colonial era. Plush leather chairs, crisply starched white tablecloths and timber panelling
panelling reinforce
reinforce the
the colonial
colonial feel.
feel. It seats 120
both indoors as well as in
outdoor
outdoor
covered
covered
courtyards.
courtyards.
The elegant Tea Lounge is open to the breezes off the lawn fronting the hotel. The old-fashioned grid ceilings feature classic cut-glass
lighting with antique brass fittings. Cosy arrays of comfortable arm
chairs with subdued lighting from table lamps provide the perfect
setting for English
an English
Afternoon
Afternoon
TeaTea
with
with
a Malaysian
a Malaysian
twist.
twist.
26
At the Colonial Café, the menu has been designed to offer
only classic colonial dishes, including a classic prawn cocktail,
At the
Colonial
the
menu has been
designed
mulligatawny
soup,
chickenCafé,
chop,
Porterhouse
Angus
steak and
to
offer
only
classic
colonial
dishes,
including
classic
old-style Hainanese chicken rice ball. A product ofaMalaysia’s
prawn
cocktail,
mulligatawny
soup,
chicken
chop, of
history as a colony, colonial cuisine is essentially the result
Porterhouse
Angus
steak
and
old-style
Hainanese
two completely different culinary cultures coming together. In
chicken
ricecolonial
ball. Atouch,
product
of the
Malaysia’s
history
as a a
keeping
with the
even
chefs are
Hainanese,
colony,
colonial
cuisine
is
essentially
the
result
of
two
throwback to the kitchen traditions of the time.
completely different culinary cultures coming together.
In Majestic
keeping experience
with the colonial
touch,
areera.
The
is about
goingeven
backthe
to achefs
certain
Hainanese,
a
throwback
to
the
kitchen
traditions
of
the
We have definitely recreated that with our Colonial Café. It’s a
time.
historical
place, somewhere you need to visit to reminisce about
the golden years and enjoy a certain sense of refinement.
The Majestic
experience
is about
going
back tonew,
a
Complementing
the Majestic
Wing
is the
entirely
certain
era.
We
have
definitely
recreated
that
with
our
150-storey Tower Wing, where Contango, The Majestic Hotel
Café.
It’s amulti-cuisine
historical place,
somewhere
you
Kuala Colonial
Lumpur’s
main
restaurant
is located.
need
to
visit
to
reminisce
about
the
golden
years
and
Contango seats 250 and is contemporary, luxuriously designed
enjoy a certain
sense ofdining
refinement.
Complementing
and provides
an interactive
experience
featuring two
the
Majestic
Wing
is
the
entirely
new,
150-storey
Tower
open kitchens. Diners get to see their food being prepared
there
Wing,
Contango,
Theit.Majestic
Hotelhas
Kuala
and then,
andwhere
talk to the
chefs about
The restaurant
a juice
Lumpur’sand
main
multi-cuisine
located.
bar, patisserie
gelato
counters, andrestaurant
a Western is
section
with a
Contango
seats
250
and
is
contemporary,
luxuriously
pizza oven and churrasco grill. There is also an Asian zone, with
designed
and the
provides
interactive
experience
the Chinese
wok,
sushian
bar,
as well dining
as Malay
and Thai
featuring
two
open
kitchens.
Diners
get
to
see
their food
sections.
being prepared there and then, and talk to the chefs
it. The restaurant
a juice bar,
andthe
Itabout
is an international
dininghas
experience
andpatisserie
the chefs are
gelato
counters,
and
a
Western
section
with
a
pizza
ones selling their various cuisines. They will explain the concept
oven
andthe
churrasco
grill.and
There
alsothey
an Asian
of their
dishes,
ingredients
eveniswhy
are sozone,
special.
with
the
Chinese
wok,
the
sushi
bar,
as
well
as freshness
Malay
We are also particular when it comes to the quality and
Thai sections.
of the and
ingredients.
Most of our ingredients are sourced locally,
except for our steaks.
It is an international dining experience and the chefs are the ones selling
their various cuisines. They will explain
the concept of their dishes, the ingredients and even why they are so special.
We are also particular when it comes to
the quality and freshness of the ingredients. Most of our ingredients are
sourced locally, except for our steaks.
Apart from the food, the atmos-
phere in Contango also plays a big part
in creating the experience for diners. It
has a simple, modern setting, and guests
can choose either the dining area or the
booths and the vast area is suitable for
interactive dining. A 2,000 bottle wine
cellar includes the Opus One vertical
collection of wine created through a
collaboration between Baron Philippe
de Rothschild and Robert Mondavi.
Chinese New Year at Contango
Date 2 - 10 February 2013
Interactive Dining with Yee Sang speciality
Price Lunch - RM68++ per person
Dinner - RM88++ per person
for additional toppings for the Yee Sang, an additional
RM10++ per person applies
Valentine’s Day at Contango
Date 14 February 2013
Price Dinner only - RM108++ per person
Includes a rose for the lady and a RM50 voucher for redemption at
The Majestic Spa
Valentine's Week Dinner at Colonial Café
Date 11- 17 February 2013
Dinner only - RM500++ per couple
Including performance by the Solianos and rose giveaway
Majestic Romance Valentine’s Room Package
Package Validity 11- 17 February 2013
From RM1,500++ the package includes a 2 Day/1 Night Stay in the
Majestic Wing’s Colonial Suite with In-room butler served breakfast, Afternoon Tea at the Tea Lounge for 2,One "English Afternoon Tea" 2 hour Spa
Experience with a "Gift from the Garden" pre-treatment ritual at The
Majestic Spa and Valentine’s Week Dinner for 2 at the Colonial Café
Easter Day Chocolate Story
Date 31 March 2013
Afternoon Tea at The Tea Lounge
Price RM88++ per person
For reservations please call +603–2785 8000
Opening hours
Colonial Café: 11am to 11pm
Tea Lounge: All day
Contango: 6.30am to 10.30am; 11.30am to 2.30pm;
6pm to 10.30pm
28
A Taste of Paradise
Borneo Beckons
Entwined in a tropical paradise which nature has spent
thousands of years creating and located just off the shore
of Kota Kinabalu lies a place of unmatched beauty which
YTL Hotels’ PR Director, Aja Ng, explores.
I
t is a balmy night on the golden
sand of Malohom Bay at YTL
Hotels’ newly opened Gaya Island
Resort. The Casuarina trees soar over
us and the waves lap calmly at the bay
as we are handed glasses of chilled
sauvignon blanc.
In the two evenings that we
will dine here, we will experience the
cuisines of the region, the first being
The Bajau Laut Beach Barbecuehomage to the cuisine of the sea-faring
tribes of Borneo, and the second being
30
the Sinigang Steamboat, a hotpot meal
inspired by the large population from
the Philippines living in Sabah.
Set on a pristine patch of
sand overlooking the beautiful, serene
bay, The Bajau Laut Beach Barbecue
begins with a Mango Refresher- a
crisp leafy salad tossed with sweet
mango, dried shrimp, fresh crabmeat
and tangy segments of grapefruit,
sprinkled with crushed peanuts. It is
an awakening in the mouth, sweet,
sour, refreshing. Alongside the salad,
we are served a shot of lihing, the
famous Kadazan rice wine.
Our palate suitably stimulated, we move on to the barbecue
selections which feature a bounty of
land and sea, marinated with lemongrass, ginger and salt to enhance the
natural sweetness of each meat as they
are grilled over hot coals. Succulent
chicken skewers with Sarawak pineapple, moist chunks of beef interspersed
with charred leeks, plump prawns,
fillets of grouper fish and squid are
served, complemented with sides of
local sweet corn, pumpkin, sweet
potatoes and eggplant. Steamed mountain red rice, fruit pickles and the traditional Kadazan shredded relish,
Hinava are offered alongside as well.
We eat our fill and more,
entranced in the sublime combination
of sea breeze, good company and
delicious food. When the waitresses
move to bring dessert, we groan “no
more”, but our taste buds are piqued by
the Coconut Jelly with Caramelised
Sarawak pineapple, it is neither rich,
nor sweetly cloying, it is light, refreshing zesty. The perfect uplifting end to a
delectable feast.
On the second night, we find
ourselves at the resort’s fine-dining
Fisherman’s Cove, seated in a private
pavilion overlooking yet another
tranquil evening on the bay, the
twinkling lights of the city of Kota
Kinabalu winking yonder over the
water.
A large brass pot is brought
out, it consists of a raised island for
grilling the meat, while the channel
surrounding it holds the broth into
which the juices from the grilling meat
run, adding delectable flavour to the
vegetables cooked in the broth.
We are provided with a large
platter overflowing with meat- beef,
chicken and lamb, seafood comes in
the form of a variety of fish fillets,
squid, prawns, scallops and octopus,
and vegetables such a romaine,
mustard greens, spinach, cabbage,
eggplant, baby corn and mushrooms.
Next, a pitcher of savoury hot stock
redolent of lemongrass, chilli, tamarind and ginger is brought, with further
accompaniments of bean curd, rice
vermicelli and four dipping sauces.
Joy, our server demonstrates:
first the channel is filled with hot stock,
into which goes a combination of
vegetables, the meat is cooked on the
hotplate to your preferences, then the
soup and vegetables are dished out to
complement the grilled items. She
explains there is no hard and fast rule
to what goes on the grill and into the
soup, and soon we are left to our own
devices, taking turns to play chef and
serve each other.
We experiment with the
different dips, developing favourites
and some of us even personalise our
sauces. All too soon, the banquet is
polished off and we sit back, satiated
and satisfied at our skilful mastering of
this traditional meal.
To end the night on a sweet
note, a chilled dessert of mango
pudding garnished with ripe mango
and sacs of pomelo is served.
The
Bajau
Laut
Beach
Barbecue is priced at MYR350++ per
person and The Sinigang Steamboat
is priced at MYR280++ per person.
Both are bookable by guests of
Gaya
Island
Resort
through
www.gayaislandresort.com.
01
02
07
08
09
A Masterpiece of Creation
04
The most significant event of the year is an
annual occasion on the Malaysian calendar with
the ten day event displaying a dazzling array of
the most innovative and classic timepieces.
Featuring fashion shows, delectable cuisine and
03
performances from international headline
musical artists, A
Journey
Through
01 (from left) Steffanie Chua and Arianna Teoh 02 (from left) Tan
Sri Dato' (Dr) Francis Yeoh, DYMM Sultan Sharafuddin Idris Shah
Time VI lived up to
Al-Haj 03 (from left) Dato Seri Dr. Ng Yen Yen and Tan Sri Francis
its billing as South
Yeoh 04 Francois Renard and Sara Gubelin 05 (from left) Veron,
Carrie Lee, Lilie Lee and Alicia Tan 06 (from left) Yin Wai Leong,
East Asia's grandest
David Keel, Antoine Bakhache, Jesly Hieng, Jonathan Purnell, Mink
luxury watch and
Ong and Steve Holtzman 07 Sojung Lee 08 (from left) Wing K.Lee
jewellery showcase.
and Carol Lee 09 (from left) Sabah and Antoine Bakhache 10 (from
left) Datin Angie, Dato Seri Dr Ng Yen Yen and Marina
10
05 06
can only come from hours spent among the
vines, cultivating the soil and carefully managing precious water resources.
However, these traditional foundations have
not hindered Grant Burge Wines development
into one of the most innovative companies in
the Australian wine industry, with cutting
edge winemaking techniques producing wines
of exceptional quality and consistency.
ER POI
RK
96+
NT
PA
GRANT BURGE’S
BAROSSA
20 06
When Grant Burge founded his business in
1988 with wife Helen, it was agreed that the
business would be based on the traditional
values of family, heritage and quality.
As a fifth-generation Barossa vigneron, Grant
spent his boyhood immersed in the wine
industry, watching his father and grandfather
build respected wine businesses and learning
traditional winemaking techniques. These
techniques have served Grant well in his
winemaking endeavours, as it is his firm belief
that to be a great winemaker you need to
understand the relationship between the
vineyard and wine, and that this knowledge
In support of his winemaking expertise, Grant
owns a network of vineyards across the
Barossa and Eden Valley which provide him
with unmatched access to premium quality
grapes. This network includes the famous
Filsell Vineyard, which was planted in the
1920’s. Located between the townships of
Lyndoch and Williamstown, this esteemed old
vineyard produces fruit of incredible concentration and flavour which forms the base of
Grant’s iconic Meshach Shiraz, which is classified as “Outstanding” in the Langton’s Classification giving it recognition as one of
Australia’s great wines.
A wide selections of Grant Burge wines are available in Shook! at Feast Village.
Spanish Inspired
A New Year is upon us with 52 weeks and 365
days, all designed to be filled with fun and
challenges and to thrill the senses.
A pioneer in introducing Spanish Tapas, Sentidos
provides a long bar, serves award-winning Sangria
and offers quality beer on tap. Sentidos takes pride
in the little things that bring you joy and with our
Free-Flow Tapas and Sangria promotions, it is the
ideal setting for parties or just gathering with
friends.
On
Valentine's Day, we strive to set the
mood for romance.
A special menu has been created for the evening
and comprises of fresh Oysters, Asparagus & Black
Angus Prime Rib.
Every Sunday from 12.00 pm - 3.30 pm
Create an unforgettable Sunday by indulging your fantasies
with Shook!’s Masquerade Party.
Slip back in time and release your inhibitions with Shook!’s
Sunday Masquerade where Laurent Perrier champagne is freeflowing, a variety of the world’s most tantalising cuisines
are available and a choice of the most scrumptious desserts.
Every Sunday at Shook! the fun never stops.
RM 268++ Per Person / RM 168++ Per Person Food Only
Reserve Now: +603 2782 3875 / +603 2719 8330

Saint Valentine`s 2013

Transcription

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