Lonbay Coffee Enzyme at Paradigm Mall

Enzyme are the latest IN thing which done in a lot household. My mom made her own cleaning enzyme from papaya skins, pineapple skins and some various organics. It has a good cleaning power and some even has a healing effect towards human health.

Last week I was introduced to Lonbay by my pretty girl friend Coco who were a beauty queen. At first I was thinking and curious towards the products. I walk in to the place and saw a lot of the test tube looks bottle which stores the coffee enzyme.

Lonbay Coffee Enzyme is extract from organic Liberica coffee bean. Enzymes are complete protein molecules that are produced by plant and animal cells. I drink it straight just to try out how does it taste. It taste like vinegar or the sharks fin soup without the fins. Sour and no coffee taste.

It is mostly mix with lemon or honey to activate the enzyme. Ice lemon tea is the best seller here and made with the enzyme.

Lonbay Coffee Enzyme help the body digest food and converting it into nutrients and assimilate nutrients from proteins, carbs, fats and fibres. In addition, enzyme assist in all chemical reactions taking place in our body.

Lonbay first outlet is located in front of Tesco Paradigm Mall at the basement.

In front of the cashier this grabs my attention. The black liquid is confirm coffee but what type of coffee?

This is the end product which is the ice drip coffee which limited to 8 bottles per day only. The coffee beans all were non roasted like any other coffee place. Hence the taste will not be as intense as roasted beans coffee. It is kinda mild on taste and it is good for non coffee drinker who are having trouble to sleep after drinking it.

Aside from the normal coffee, they do carry the cat poop coffee or best known as Kopi Luwak.

Syphon brewed kopi luwak.

The famous Kopi Luwak. This is not simply anyone cup of thing. It doesn’t come cheap.

Hong Kong Milk Tea

This is good! Smooth, strong tea leaf taste and brewed fresh upon order and made using evaporated milk rather than condense milk. So it is less sweet and tasteful.

Ice Blended Coffee

Sour sop ice blended

When got coffee, for sure we need some thing to byte. The best companion to go with coffee is toast sandwiches.

All the toasts were great and taste better than Subway in my humble opinion.

Club sandwich

Thick Toast

If the toasts are not enough to fill up your belly, you can opt for their range of spaghettis.

Pestos

Chocolate cakes

Cheese Cakes

 

Ti Chen Chinese Restaurant Saujana Golf Club

Saujana Golf and Country Club is the dream course for golfers to play there once at least in their whole golfing journey. It house an international 36 holes course which having a tip top maintained greens. Aside from their great course, within the property house a luxurious 5 stars hotel and restaurants surrounding it. I’ve been to their fine dine restaurant called THE RESTAURANT and Italian Restaurant SENJA a couple of times which famous their for their authentic dinings.

My latest visits to their range of restaurant would be TI CHEN Chinese Restaurant which house literally inside the golf course. It is located right before the main entrance of the hotel. After the nine o’clock direction turn at the round about immediately turn to the right and go till the guard house. It is on your left hand side.

The restaurant is located on the second floor of the golfer all day dining cafeteria.

Recently it just going through a new facelift that made it up to date with the latest trend type of setup.

A new stage was built in front of the tables to facilitate wedding banquets.

The ambiance carries a traditional China house traditional setup and all the partitions are adjustable according to the banquet size.

 

For a start we were served Roasted Duck and Mandarin Orange Salad with Wafu Dressing.

The roast duck salad was a combination of fresh green garden salad garnish with sesame seed and tossed with wafu dressing which taste similar to balsamic vinegar.

Steamed Cod Fish with Choi Poh (Preserved Radish)

This may look like normal steamed cod fish with preserved radish like any other restaurants. But at Ti Chen, it is added with bean sprout which enhance the texture when biting on it. It gives you a crunchy feeling on every bite.

Steamed Prawn and Scallop with Green Ginger Puree. The ginger puree mix were place on top of the prawns and then put to steam. Before that the prawns were cleaned and the backbones were removed. Ginger always give me the impression it over power the seafood taste but in this case it is well executed and not too much of its taste.

Homemade Bean Curd with Crab Meat and Pumpkin Puree

Chef Lai’s homemade bean curd braised with crab meat and pumpkin puree.

Special Wok Fried Rice with Tobico and Crispy Bean Curd Skin

The exploding in your mouth sensation upon biting the ebiko is pretty fun when eating this plate of fried rice. Some more the crispy bean curd skin makes it more crunchy. The well done fried rice with wok hei makes this a perfect dish after a golf game.

Sea Bird Nest with Aloe Vera in Longan Syrup

After go under the hot sun for at least half a day, it is wise to cool yourself down with some Chinese traditional desserts. This bowl of dessert may look like an ordinary dried Longan drinks.

However only the color and longan looks the same. The ingredient is much better than that. It comes with cooling aloe vera and sea bird nest (The strips looking thingy). It is like raw jelly and springy.

At 39 years of age, Chef Lai Chong Seng brings to the table 19 years of experience. After almost 8 very successful years of building his career in the northern states of Penang and Pahang, Lai packed his bags and headed to the northwest coast of Mahe Island, the largest island in Seychelles surrounded by crystal clear waters and lush greeneries. There, Lai worked as Chinese Chef at the Le Canton, a niche Chinese restaurant in the middle of Seychelles.

2 years of managing daily kitchen operations, costing and menu in Seychelles, Chef Lai came to a point where he wanted to come home and accepted the position of Chinese Chef managing the overall daily kitchen operations for both banqueting and ala carte kitchen at a 5-star hotel in Kuala Lumpur. Little did he know, he once again found himself working overseas in the UAE with the Jumeirah Group LLC at The Noodle House as Chef De Cuisine before returning to Malaysian shores where he specialized in Halal Chinese specialties from provinces of Szechuan to Canton.

Overtime, Chef Lai built his portfolio comprising local and foreign experiences establishing his skills in Cantonese and Szechuan cuisine alongside magnificent fruit and vegetable carving. A member of the Penang Chef Association and the Kuala Lumpur & Selangor Chef “Ho Yu” Association, Chef Lai is currently the Chinese Chef for Ti Chen of The Saujana Hotel Kuala Lumpur.

Come discover Chef Lai’s penchant for cooking through his signature Deep Fried Seafood Roll with Mango, Stewed Baby Spinach with Dried Scallop and Wolfberry, Steam Cod Fish with Green Ginger Sauce and Ice Mint Lychees with Melon to name a few.

SAUJANA HOTEL SDN BHD (123333-T)
Saujana Resort, Jalan Lapangan Terbang SAAS, 40150 Selangor Darul Ehsan, Malaysia

T (603) 7843 1234

F (603) 7846 2789

E [email protected]

www.thesaujanahotel.com 


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Renoma Cafe Gallery Bukit Bintang

When I mention the brand Renoma, automatically you will think of underwears right?

Most of them are available nationwide in the supermarkets across Malaysia. However this is the first time I heard that they venture into F&B industry. The owner Mr Maurice Renoma began his artistic career by breathing new life into men’s wear at the beginning of the sixties by introducing the Ready to Wear men’s fashion and Ladies High fashion, accessories, shattering the prevailing conventions of men’s clothing and freeing men from austere conservatism and its dated codes. A lover of Art in all it’s forms, Mr Maurice Renoma expressed art through clothing, then later through the object, an original vision, unfettered by aesthetic prejudice, daring to experiment with new fabrics, bold colours and novel combinations.

In 2001, Renoma opens Renoma Cafe Gallery in 32, avenue George V. 75008 Paris. RCG Paris is a showcase of the philosophy of Maurice Renoma : The Stylist, Designer and Scenographer who is always sync with the latest fashion and design trends and enrobes this space in his visionary and sometimes scandalous imagery.

Over the years, RCG has been pulling in trendy, suited and booted local punters from around the environs of the Avenue des Champs-Elysees and has become one of the places to be seen in Paris.

Tempted to have another marvellous art form bistro, Renoma Cafe Gallery extends its presense in the heart of KL on Sept 2012. RCG KL will be the second RCG after Paris, also the first in Asia.

The concept of Cafe in a Gallery or vice versa, remains faithful to Maurice Renoma’s defying and visionary imagination. This would be a perfect place for a chill out place where it combines art gallery, fashion boutique and chic bistro concepts.

 

 

The Upper Floor VIP room for private functions and dining. Neo-classical sofas and armchairs with a nouveaute appeal.

A luxurious feel and setup room for the elites guests. This room is open for public and whoever that can afford it may book the room for themselves.

Mythologie Series Photo where shots of a striking animal heads clad in elegant or casual outfits.

This 3 photos is Mr Renoma’s favorite shot as a photographer. The first one is a horse, ostrich and the third one is a monkey.

Upon sitting down on our table, we were greeted with some house baked cup cakes. I had the red ones which is a red velvet. I try to control myself not over eat them as I still got a range of main course to go on.

I ordered myself a non alcoholic Refreshing Summer cooler to cool myself down as the weather recently kinda humid and extremely hot. This is a perfect drink to start a night. While sipping down the mojito, I ran through the menu and impress with its range of French offerings.

Designer style menu yo ….. a very cool looking ones which it is well sectioned and full of surprise.

Assorted Canapes @ RM20 featuring “forest, sea and farm” elements. Fresh mushroom ragout, smoked Scottish salmon, beef pastrami and air-dried Muscovy duck on slices of toasted brioches is a perfect way to kick start your meal with. Different blend of flavours that play along on your taste bud.

Beef pastrami

Inspired by the theme “forest, sea and farm” elements. There are fresh mushroom ragout, smoked Scottish salmon, beef pastrami and air-dried Muscovy duck on slices of toasted brioches all presented very prettily. A good start to any meal.

Cured Muscovy Duck Breast Salad @ RM28

The French duck breast has been cured with camomile tea hence do not have the strong duck smell which some people don’t like it. The runny egg yolk in the center tells how skilful is the chef in preparing the dish at its best and most original style.

Nicoise Salade with Scottish Salmon @ RM28

The combination of mixed salad leaves with the silky smooth salmon, grilled artichoke, heirloom tomatoes, anchovies, quail eggs and and a red wine vinaigrette are something new to me. Maybe I always ordered Caesar salad and forgot about this salad.

120gram of Pan Seared Foie Gras @ RM78

I hardly go all out for starter. This time, we got ourselves a piece of finely done Foie Gras that are grilled to perfection. The foie gras are moist and smooth in textures. I wouldn’t recommend to take this alone unless you are a super fan of it and intend to skip the rest of the mains. Though the grapes are there but it doesn’t help to lighten it. It is still heavy to be consumed alone.

Mini Snails Parcels RM18

Parcels?  Sounds a bit awkward right? They are actually oven-baked Burgundy Escargots in puff pastry and presented hidden behind curried lotus root chips.

 Rock Lobster Bisque RM32

Intensely flavoured from the crustacean veloute and I find it kinda salty for my liking. Perhaps the chef shall consider to reduce it and let the customers take care it via the shakers. Besides little medallions of rock lobster in the broth, what’s uniquely surprising about this bisque is the serving of fried crispy whitebait on top and a drizzle of spicy cream. Perfect to go with the breads that neutralize the flavour. But once run out of bread, the taste are rather intense.

French Onion Soup @ RM20

Caramelized Onion in a Beef Bouillon topped with toasted bread and Melted Gruyere cheese. I love the soup! A recommended to order here. Who will say no to order this dish in a French Restaurant ? duh …..

Croque Madame @ RM28

RCG serves a Croque Madame (RM28) and not a Croque Monsieur. An interesting explanation on the difference between a croque madame and a croque monsieur is that the former has a poached/fried egg on top because that fried/poached egg looks like an “old fashioned lady’s hat”! To put it simply, a croque monsieur/madame is a grilled ham and cheese sandwich popularly served in French cafes as a quick snack, much like the American hamburger.

The croque madame served in RCG is a bit more sophisticated – it has cured beef, Muscovy duck, turkey ham bathed in melted Gruyere cheese and the poached egg crowning it is seasoned with a shake of black truffles.

LArtisan Burger @ RM 58

Would you pay RM58 for a burger? Well, if that burger has a patty made from 220 gram grass-fed Beef Striploin.

With rillette of Muscovy duck and a piece of foie gras stuck in the middle of it and all these sandwiched between a 6” bun, served with a rocket salad, made the price tag all worth it. Some more it is paired with hand cut fries with house special dipping.

 

Oriental Rack of Lamb

The glistening pieces of lamb, char-grilled to perfection – the insides are so pink and juicy, are served on a bed of saute’ed vegetables and sweet Shimeji mushrooms.

Boeuf Bourguignon – Slow-braised Beef Cheek  RM58

The taste is good, texture wise are too soft. This is subjective to every individual, I like my piece of meat kinda hard. The beef cheek are melting in your mouth type of softness.

Ribeye Wagyu (with a marble score of 6) @ RM128

Beef lovers would do well with the various cuts available on the menu, from hanger, ribeye, sirloin and tenderloin, all at 220g. We tried them and it was well handled. All their steaks are served with seasonal vegetables by the side and black truffle pomme puree and you also get to choose the sauce to go with it. However, we had our steak sans sauce just so we could taste the natural flavours of that superb slab of meat! Not to mention paired with their house wine which is the Shiraz type perfect to go along with the steaks.

Cod Meuniere @ RM62

If you find that the meats are too much to take for dinner, you can go for their cod fish which are pretty decent in size. It is pan-seared in brown butter and served with seasonal vegetables on the side with some delicate aromatic infusion from kaffir lime leaves and lemongrass.

Cog au Vin @ RM36

Coq au Vin is a classic French dish of chicken cooked in red wine. Here they use spring chicken where the meats are softer.

Rock Lobster Thermidor @ RM148

This is something to order if you’re set to impress your guest. A whole rock lobster tail is saute’ed with chanterelles (a fungus with fruity aroma) and served with Porcini mushrooms, crustacean veloute and melted Gruyere cheese. However the presentation is lacking. Imagine you are ordering such and expensive dish and lobster are famous to make your table look impressive. The chef shall retain the lobster to decor the dish?

Orange Vanilla Creme Brulee @ RM18

Valrhona Chocolate Fondant @ RM20

Becareful with this as you cut in, the hot chocolate will ooze out and make you active whole night with sugar rush.

Le Cafe Gourmand @ RM18

A small glass of Espresso together with 4 assorted RCG sweet patisseries – macaron, mango millefeuille, eclair and croquignole (double-baked biscuit). This way you get your coffee fix after meal and also the sugar to sweetened it up.

Peach Melba @ RM18

Left: Chef Alven Tan (Chef de Cuisine); right: Chef Amanda Lim (Chef Patisserie)

Renoma Cafe Gallery
Lot 510 Jalan Bukit Bintang
55100 Kuala Lumpur
Tel: +603-2143-9919

Open: Sunday-Tuesday: 12.00pm to 11.00pm
Wednesday-Saturday: 12.00pm to 1.00am

Website here

Some of the descriptions were quoted from www.taufulou.com and www.pureglutton.com. Credits goes to them.

Hong Kong Style Foods at Private Kitchen Damansara Uptown

There’s a group of food lovers like me and my fellows who love to cook and dine together. This is how they whole idea of starting up this restaurant. They wanted to have a place where they can gather around and do a cook out. In order to accomodate more of his ever increasing fans,  they decided to set a permanent spot for their food lovers to gather.

Chef Lam Fai, who hails from Hong Kong and the front-of-house run by the energetic Jacqui Yap, Private Kitchen has been pretty busy dishing out delicious meals to diners who comprise mainly office workers and residents from the neighbourhood.

The restaurant open daily from 11 to 3 for lunch and 6 to 10pm for dinner. They close on Tuesday.

The place are decorated pretty simple and cozy for during office or off office hour. It is a place that dish out Hong Kong home cook foods.  Don’t judge the book by its cover and same goes to the restaurant. The customers all came in at the same time and flood the whole restaurant in a jiffy. When is empty, is empty real fast. Maybe that’s the standard crowd for restaurants in Hong Kong busy offices area. Most of the dishes are done the “Typhoon Shelter Way” . It is originated from Hong Kong boat dwelling people. The foods were cooked on the boat and dined at the same place. A big example of it is the Hong Kong Jumbo ship restaurant.

Cucumber with Chicken & Ma La Sauce

A hand sliced chicken soaked in Ma La peppercorn sauce gives the chickens a kick and cool down with the cucumber. I kinda like it when eating it with my beers.

Long Springrolls

This is another one that good to go along with beers. Myself and Bangsarbabe were kinda stressed out when we reach there after battling for hours in traffic jam. A glass of booze to chill down plus something light to bite are so good~~

Spicy Fried Chicken Wings

Light snackers would love this. Their lightly battered deep fried chicken wing and sprinkled with chilli flakes give it a thumbs up for chicken wings lover. The chilli flakes to makes a difference. However it is kinda dry if you eat it without the beer. Do you know that beer are used in batter for fish and chips in Australia?

Smoked Duck with Mangoes

I  love this so much! It is certainly something new to me. The tangy unripe mango drenched in chilli oil and the smoked ducks were a perfect match.

Pumpkin Soup

In Chinese cuisines soups are a part of an important starter before proceeding to the mains. The soup were boiled with white fungus, pumpkins and pork bones that are famous for their sweetness after a long hour boil. Without waiting all of us slurped away.

 

After the pumpkin soup, we were introduced to their set lunch menu that consist of :
Soup Noodles with Hong Kong-style Steamed Chicken with Sand Ginger Dip

Vermicelli Noodle Soup

Hong Kong Styled Steamed Chicken in ginger mix

The chicken is not that yellow to begin with unless it is a pure corn fed chicken. This is poached in HK style which usually they add a lil tumeric touch on it. The sand ginger is a pungent one that are a perfect companion for the poach chicken. The rice vermicelli are great and healthy option for those who don’t want to go so heavy for lunch.

Lunch Set

Noodles with minced meat and fried egg in tomato soup

A not to be missed if you are Hong Kong food fan. The Nissin noodle is famed and similar to our Maggie Kari. However here Chef did it his own way with his special brew tomato soup. I would say it is much healthier vs the ajinomoto powdered soup.

Stir-fried squids with vermicelli in special chili sauce

This is kinda spicy and the tong fun are literally soaking the soup real quick. This is a speed dish where you have to eat it fast before the soup were all absorbed by the glass noodle. It is on the spicy side and compliment the squid pretty well.

Typhoon shelter noodles with pork chop in chilli and garlic soup

I like the combination where you can have the pork on its own or dunk it into your bowl of noodle to taste the soup.

Stir fried pork ribs with rice

Nothing can go wrong with this simple dish. You vege, meat and carbs. Perfect lunch set.

Private kitchen fried rice with seafood in XO sauce

If you find that too much side dishes on other combos, you can select their range of fried rice which prepared using the authentic Hong Kong XO Sauce which famed for their seafood taste.

Fried rice Portuguese style with braised pork belly and seafood

This is something not common with fried rice. Braised pork belly and seafood in fried rice? It taste rather unique and is not as strong taste I expect it to be.  However the wok hei is good though.

Private kitchen strawberry beef

Chef’s special menu where his signature black pepper beef stir fried with strawberries. The beef were tender and has a hint of sweetness from the strawberries. It is more of the skills to marinate and prepare the beef to retain its tenderness plus the tangy and sweetness from the strawberry to perfect the combination. This is a MUST ORDER dish if you are in Private Kitchen.

Deep fried pork ribs with special salad sauce

The pork ribs, battered and deep-fried before being mixed with the salad sauce, were exquisitely tender and juicy.

Portuguese style baked chicken chop

A sip down of the curry immediately made my thumbs up for retaining HK curry taste. The HK curries always carry a strong tumeric flavor in it. Though we are in Malaysia which famous for our curry powders, chef still insist on the original recipe.

Crispy fried tofu with salt and pepper

Thick squares of beancurd are first deep fried and then tossed with salt and pepper… a simple enough mixture of ingredients yet it taste real good and addictive. I love them to become my front TV snacks. The thin crunchy outer layer of the tofu cubes gave way to silky smooth and soft creamy centres – indeed, skills are needed to achieve this fragile balance.

Private kitchen sauteed Chiense chives with dried shrimps and pork belly in XO Sauce

Chef Lam add some crunchy bean sprout into the chives and with some pork belly meats which make a carnivore like me love the greens.

Private Kitchen Wolveberries Jelly

Chef Lam

Private Kitchen
103 Jalan SS21/37
Damansara Utama
47400 Petaling Jaya
Tel: +603-7728-8399
Fax: +603-7727-8398
Business hours: 11.00am-3.00pm/6.00pm-10.00pm
*Closed on Tuesdays
Facebook page here

 

Some of the descriptions were quoted from www.pureglutton.com. Credits goes to them.