Sushi Tei, Pavillion Shopping Mall, Bukit Bintang

Posted by vivien | Kuala Lumpur and Selangor | Sunday 24 October 2010 7:08 pm
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Clam in Sake, around RM19.90


salmon, avocado collagen sushi, collagen taste like hard jelly with no flavor


semi broiled salmon



Overall, i find the food is just ok, find Sushi Zanmai is cheaper, bigger portion and more delicious.

Address: Sushi Tei (Malaysia)

Pavillion Shopping Mall

Operating Hour: 11:30am – 10pm

Website: Sushi Tei

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My macaron baking experiments/adventure

Posted by vivien | Recipe | Wednesday 13 October 2010 8:25 pm
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a very lengthy macaron post ahead

Macaron has been all the rage in Kuala Lumpur this year. They are sold per piece at the price as low as RM2-RM2.50(Whisk, Empire Gallery Subang & Babycakes Sweet Shoppe, Jalan Tun Razak) to as high as RM5 per piece in Boudoir(pedicure/manicure place in Bangsar Village). I have never been fan of sweet stuff, especially sugary sweet dessert. But guess the macaron movement have affected me to certain extent, and this could also be my retirement plan… hahaha… imagine selling a little piece for RM2-RM5… 😀 Anyway, the technicality of making macaron is frustrating, it behaves like a cranky female which wants everything according to her mood, if not it will crack up, literaly.

Below the recount of 4 macaron baking sessions which i had, the first 3 are not successful, the 4th finally has some nice feet although it doesn’t look very neat. And that is after reading all macaron chronicles post in Kitchen Musings, she does have a lot of tips for macaron baking.

Above is egg white aged minimum 3, maximum 5 days in the fridge. Aging egg white mean cracking the egg white into a container, cover it, and let it sit in the fridge. Doing this will make some water evaporate from the egg white, making it less liquidy but with the same amount of protein structure needed for macaron

1st macaron making:


newbie taking macaron for a spin, using walnut powder… macaron are most often use ground almond, bought it in a chinese sundry shop, it is a walnut drink thingy, ingredients are walnut powder + soy powder + oat powder


ingredients: aged egg white(3 to 5 days), 2 packs of walnut powder, caster sugar and icing sugar, that’s it, the ingredients are simple, just 4 ingredients for a basic macaron shell.


2 packs of walnut powder mixed with icing sugar, shake it in a plastic bag… for this first macaron baking, i didn’t have a electronic kitchen scale, everything is measured roughly which explain why it fails terribly.


sieve it(walnut powder + icing sugar mixture)


beat egg white and icing sugar


beat till stiff peak but still glossy(that’s what they say, don’t know how to differentiate glossy and dry egg white)


mix the dry ingredients(walnut powder + icing sugar) into meringue(egg white + sugar beaten up)


all combined


piped shells


beat/rap the piped shells on the counter to remove surface air bubbles


dried macaron shells(after leaving them in an air conditioned room for at least 20 minutes, maximum an hour for a dry skin to form, this will prevent the top from cracking when baked in oven


ooh, so pretty… not, they are supposed to look smooth on top and with chiseled feet at the bottom, Failed!

2nd macaron making:


so watery, can hardly pipe them at all, it was dripping all over, i measured ingredients using electronic scale. Later found out that ground almond must be put into food processor for a blitz for it to be finer, else the whole mixture will be too runny caused by not enough dry mixture to absorb the meringue


surprisingly it has feet, but why is it spread out? so ugly… According to Kitchen musing, this could be due to oily nuts, and i remember using a sift which is too fine, and i used spoon to press the ground almond+icing sugar through the sift, that must have caused the ground almond to be greasy


looks fine from this angle, but its feet spread out and fall flat after i took it out of oven

3rd macaron making:


feet spread out as well, still didn’t know about the greasy nut factor, still pressing the ground almond from the fine sift. Nathalie from Nathalie from Nathalie Gourmet Studio did mention we have to buy sift which holes are not too small


feet still spread out

4th macaron making:


I am more prepared this time, wanted to buy the placemat with rounds from Ikea, but i think they are not carrying them anymore, so got the above small squares and large circles placemat from tesco, depending on what size of macaron you want to make. Remember to use baking paper not greaseproof paper, both you can get from tesco, Rohani Jelani told us it will stick to greaseproof paper, must use baking paper, both looks similar but their texture is slightly different


lay over a baking paper over the placemat, pipe the shells accordingly


bake in on a cookie sheet, 150C, about 12 minutes


wooo, nice feet after 3 minutes, the feet should appear in the first 3 or 4 minutes into the oven, else it probably a fail


nice feet


first batch, i slightly underbake it which makes it hard to be removed from the baking paper


second batch, much better, can remove from baking paper with ease


put into a container and into fridge, you can fill in the chocolate etc filling on the next day


go the easy way by piping in ferrero nutella 😛


done, that conclude my macaron experiments. Conclusion, it is still very sweet, i find most probably the meringue will be sweet as the recipe you find online is of roughly the same amount of sugar, the only way to make them taste less sweet is probably to make a filling which is less sweet to fool the tastebuds :p

Some tips i found from Kitchen Musings:

– egg white room temperature

– Fold in your dry ingredients in at least 4 additions. Do not dump the whole thing into the beaten foam or you might end up with a runny batter.

If you have trouble controlling the flow of your batter and it keeps linking to two mounds together as you move about piping, chances are you’ve got an over-beaten mixture.

greasy nuts can be the bane to your macaron aspirations. A sure sign of this is when the feet tend to spread out like a duck beak.

– passion fruit milk choc fillings is the best


Sugimoto Japanese Restaurant, Hartamas

Posted by vivien | Kuala Lumpur and Selangor | Wednesday 13 October 2010 12:13 am
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Sushi Rice served with diced cut raw fish + soba + chawanmushi, RM30, they are abundant of fish cubes, unagi slices on top of the rice, unlike the expensive and meagre one served in Tokutoku in Bukit Bintang


My Nabeyaki udon with mini sushi rice topped with sliced salmon + chawanmushi. RM30, very nice and satisfying as well, but i find the “Sushi Rice served with diced cut raw fish” has more sashimi and more worth it


nice chawanmushi


Volcano Roll, RM20, not as good as i remember, it is a bit too cloying after  a while as the grilled fish flake mixture is with much mayonaise.


They have lunch box at either RM16(2 choice of dish) or RM20(3 choices of dish you want)


Choices for your lunch box


Mini Donburi set


Sushi Set


Miss their volcano Roll, but didn’t order as the sets we ordered are big enough portion


Overall, their set is very worth it, not sure these RM30 set are available for dinner as well 😛 very nice, big portion and affordable japanese food.

The restaurant has a healthy flow of customer while we were there on a Saturday afternoon. Worth a revisit.

Address: Sugimoto Japanese Restaurant, owned by Everlasting Gain Sdn Bhd (didn’t know they also have a branch in Bangsar’s Jalan Telawi 2)

36-1 & 38-1, Jalan 27/70A,

Desa Sri Hartamas,

50480, Kuala Lumpur

Telephone: 03-2300 1102/1202

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Nagomi Shabu Shabu All you can eat ala carte buffet, Hartamas Shopping Centre

Posted by vivien | Kuala Lumpur and Selangor | Saturday 2 October 2010 11:18 pm
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Nagomi currently have all you can eat ala carte buffet for their branch in Hartamas Shopping Centre only, there are three choice: RM28++, RM48++ and RM68++ only the RM68++ comes with Sashimi :\ I am still craving for Kikyo, affordable Japanese buffet for only RM29.90++. But it is fully booked almost every Saturday dinner, even when i try to book on Friday lunch time


above is vegetable platter for shabu shabu, and also chawanmushi steamed egg, their steamed egg is among one of the better ones out there, think i had three of them


California Rolls


Chicken(on the left) and duck(to the right) for shabu shabu, only the above two choices if you are taking the RM28++ options. RM48++/RM68++ come with options of Salmon head or beef


Ika Geso, cuttlefish tentacles deep fried


garlic fried rice, nice and fragrant, comes in a small bowl, so you won’t feel too stuffed


agedashi tofu


salmon maki, so so


fresh fruit platter

Nagomi is one of the brand under Yosh! Sdn Bhd: They have 3 other Japanese restaurant under this group, namely Kin Shui Tei Japanese Fine Dining:, Hachigo Japanese Bento & Snacks: KLCC food court), and Dessert’s Bar Cafe:

Overall, i find the food is so so, prefer Kikyo’s Japanese ala carte in Puchong over this.

Address: Nagomi

Lot G11A & 11B, Ground Floor,

Hartamas Shopping Centre,

Jalan Sri Hartamas,

50480 Kuala Lumpur

Telephone: +603-6201 7130

Website: Nagomi Japanese Restaurant

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Seafood noodle, B&Best Restaurant, PJ

Posted by vivien | Kuala Lumpur and Selangor | Saturday 2 October 2010 2:53 pm
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B & Best Restaurant, also called Restoran De Rasa Sayang, they open till about 3pm.


stall selling expensive seafood noodle(soup or dry) and teochew style congee, with choice of ingredients: few type of fish, scallop, fish balls, scallop, prawns.


Scallop and red fish noodle, RM19


Mine with prawns, “long3 dan2” fish and red fish, RM20

Address: B&Best Restaurant

No 12, Jalan SS4C/5,

Taman Rasa Sayang,

Petaling Jaya

Telephone: 012-295 8948

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