Cheese and grape

Salmon Gravalax

Sushi and sashimi, no salmon! only tuna, butter fish etc. Their butter fish is good though

Make your own salad in a parmesan cheese “barrel”

pizza, some with creamed corn topping, at least use some frozen corn/fresh corn… Creamed corn just sounds so desserty…

Jacket potato, the pototo is a bit dried out

BBQ, choose your seafood/meat and they will cook it. Their squid and fish BBQ are pretty good.

chicken kebab, beef roast and BBQ ribs, the ribs are huge and juicy

My plates, portion control… don’t want to have a bloated feeling at the end of the meal :p The guacomole is kinda odd, first time having it…

Pizza with squash, not bad although oily.

juicy beef ribs

Chocolate Fondue

Cakes

Other pastries and dessert

Baskin Robbins

Topping: Coconut flake, almond nibs, chocolate sprinkles etc

Their cherry ice cream is actually not bad, the green tea is good as well, strawberry ones comes with big chunk of real fruit

Overall, i find they skimp on their food choices knowing a lot of Alliance credit card member are coming. It is a 2-days-offer whereby Alliance credit card member can get 50% off. Not mistaken, original price is RM78++ per pax. There is no coconut and crab in sight as seen in other’s blog :\

Address: Tonka Bean Cafe (Impiana KLCC Hotel)

13 Jalan Pinang

50450 Kuala Lumpur

Malaysia.

Tel: (+603) 2147 1111

Website: Impiana KLCC Hotel

Business hours: 6:30am to 10:30pm, daily

Post by other blogger:

The Ruthless Eater

Exclusive Food Review

carelesslittlehamster

Edo Ichi, a new Japanese restaurant in Solaris Dutamas, located same floor as Pappa Rich

Mini Shake Oyako Don to Nabeyaki Udon set, RM35, very big portion and nice

chawanmushi, comes with the set, very smooth

Nabeyaki Udon(comes with the set too), yummy, soup base is good

Mini Salmon belly don(comes with the set), fish is fatty and delicious

Salmon Platter, RM30, their august specials, portion is really small, it is better to take the Udon+Don set which is just RM5 more.

Quality japanese food at reasonable price

Address: Edo Ichi

A4-G1-1, Solaris Dutamas,
No. 1, Jalan Dutamas 1,
50480 Kuala Lumpur.

Post by other blogger:

Eat Drink KL

live life fun like moi!

Lazy Bun simply write

Business hour: 11:30am – 3pm and 6pm-10:30pm

MAIU Japanese Restaurant, previously called Umaiya. I think this branch of Umaiya is sold off, and taken over by new management who renamed it MAIU, but the chef, menu etc remain the same.

Shop Front

Appetiser: Edamame is plump and good

Shishamo is perfectly grilled with no burnt bits

Saba

Takoyaki is not bad

Interesting and yummy: Unagi deep fried tempura style. Piping hot when served.

Agedashi Tofu and Tofu Steak, the tofu used are japanese type which are soft and smooth

Sashimi: butterfish, red tuna, salmon, octopus and squid

another type of tofu which i think has small unagi bits inside

Beef cube tepanyaki

Looks nice, but taste just so so, avocado+unagi+tempura prawn

Soft shell crab temaki

Unagi and cheese roll, again looks nice, taste just so so, perhaps by then we were overwhelmed by amount of rice in these rolls.

California rolls, with crispy egg

Red tuna roll and unagi roll

Chawanmushi steamed egg

Garlic rice

tempura, a bit too oily

Chocolate, and match ice cream

Overall, they are hit and misses.

Address: Maiu (previously known as Umai-ya)

G-3A, The Place,

Jalan PJU 8/5D,

Bandar Damansara Perdana,

47820, Petaling Jaya,

Selangor

they also have a branch in Bandar Baru Seri Petaling

No 39-1, Ground floor,

Jalan Radin Anum 2,

Bandar Baru Seri Petaling,

57000, Kuala Lumpur

Post by other blogger:

suanie

FINDING JOY

star-ocean7

Tam Ciak Po

Mimi’s Dining Room

Macaron Class taught by french chef Nathalie who heads Nathalie Gourmet Studio in Solaris Dutamas(near Solaris Dutamas Pappa Rich) We were taught to make 3 kinds of macarons: Chocolate Macaron with chocolate ganache, macarons with raspberry fillings and those with salted caramel fillings. Love the selection, had been wanting to know how salted caramel taste like.

Macaron base has 4 main ingredients: ground almond, icing sugar, egg white and caster sugar. Almond meal + icing sugar which has been broken up in a blender and sieved again to make sure it is airy and lump free.

We start off making a paste using ground almond+icing sugar+cocoa powder+egg white + valrhona chocolate! valrhona is like the Creme de la Mer in the choco-world, with 70% cocoa butter, cost RM100 plus per kg), unlike previous macaron baking with rohani jelani, Nathalie uses a Italian method of making macaron, it is slightly more complicated as it uses a sugar thermometer in certain stage of mixing to ensure the mixture is in certain temperature or range of temperature…

Nathalie showing up how to pipe macaron

pipped chocolate macaron shells, ikea placemat come in handy

piped macaron shells

meringue for salted caramel macaron. Piping caramel coloured macaron shells

Yeah~ we were given some lovely dessert: some profiterole/cream puff lookalike, but with hard sugar glazing; and chocolate mousse with chestnut puree

making chocolate ganache using valrhona chocolate buttons and whipped cream, nathalie shared with us that she uses President brand whipped cream as some other whipped cream contains stabilizers. melting the chocolate button with warmed whipped cream. We also made raspberry jam and salted caramel, this is interesting, didn’t know that you can actually heat sugar, just sugar, no water in a pan, and it will melt and turn into caramel color, bubbling violently.

filling in the chocolate ganache

pretty chocolate macarons

pipping in raspeberry jam

pretty as well

assembling caramel macarons

salted caramel macarons

une, duex, trois flavors

Nathalie Arbefeuille

packing up, each of us got 12 to bring home.

I love Nathalie’s pick of macaron flavor for the class, they are unique(salted caramel ones, with sea salt added)… She have tested that if she further reduced sugar amount by 10g for the macaron shells, the macaron shells won’t hold its shape well, and the texture will be different. There is good balance of sweetness in the macarons, all the filling are not sweet, to balance up with the sweet macaron shells. However, i will probably use French method of making macaron shells which is easier (don’t have to buy sugar thermometer), but will use Nathalie’s recipes for the fillings(salted caramel and chocolate are the ones i’ll probably try to make)

Nathalie Gourmet Studio is an interesting restaurant, only open from 9am – 6pm, closed on Sundays and their menu changes every month!

Post by other blogger:

CUMI & CIKI

thenomadGourmand

masak-masak

Have You Cake  and Eat It Too

My previous macaron baking with Rohani Jelani

Website: Nathalie Gourmet Studio

Address: Nathalie Gourmet Studio

Nathalie’s Gourmet Studio

A-4-1-5 Dutamas Solaris,

Jalan Dutamas, 50490 Kuala Lumpur.

Telephone: 03-6207 9572

mag published by the delicious group

food ingredients sold in “Delicious Ingredients” gourmet food store in Dua Annexe branch(Jalan Tun Abdul Razak) and Bangsar Village branch

Website: The Delicious Group