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The Malaysian Insider :: Food

Posted: 11 Jan 2013 04:04 PM PST

The wontons... tempting little bites.

KUALA LUMPUR, Jan 12 ― I bit on the crispy wonton and savoured the delectable filling of onion, cheese and chopped mushroom. The next one I tried had a filling of chicken ham, pineapple cubes and cream cheese. Clearly these were no ordinary wontons.

We were at the newly-opened Little Wonton in Bangsar; a charming, pretty half shop that has been designed to maximize space. It's all about wontons ― 21 varieties in all with more to come. Half of them are savoury and the rest are sweet. It turns the concept of wontons ― always with a meat or shrimp filling, mostly in soup, with some deepfried ― on its head.

There is one with an egg, apple and mayonnaise filling that children would love. Other wonton bites to take note of: seafood tofu with tangy Thai sauce; sardine, chilli and onions, and chicken ham, potato mash and mayonnaise.

Charcoal noodles... for those who want something more substantial.

I tried two dessert wontons ― the chocolate banana and the lychee and pineapple. The chocolate banana was simply scrumptious; melted chocolate and soft, sweet banana. The lychee and pineapple one was good too, but I preferred the chocolate banana. Two of my friends, who are not chocolate fans, liked the lychee and pineapple one better

I like anything with banana, be it in cake, pancake or wonton, and there were two more wontons with this fruit that I would like to try the next time ― banana with kaya, and with peanut butter. The sweet corn in warm butter sounds delicious too, and the crunchy apple sprinkled with cinnamon.

The wontons we had were so tasty on their own they didn't need any sauces or embellishments. But Little Wonton has a table laden with sauces such as chilli, sambal and thousand island, as well as shredded cabbage and carrot you can put together as a salad to assuage the guilt of enjoying the deepfried wonton. I had no such guilt.

However, you can expect salads to appear on the menu soon.

In the meantime, to go with the wontons are a healthy alternative ― charcoal noodles in five variations, such as in tofu soup, served cold with vinegar sauce and chopped garlic, with sesame drizzle and spicy tomyam flavour.

The interior of the cheery Little Wonton cafe.

I liked the cold noodles with a lightly sour vinegar sauce tinged with sweetness, topped with half a hard-boiled egg, sesame seeds, fried garlic and chopped spring onion.

The tomyam noodles were sweet, sour and spicy, with cubes of fishcake in it. Each strand of the flat black noodles was coated with the fragrant sesame paste, and sprinkled with sesame seeds and chopped spring onion.

All the noodles are a good match for the fried wontons. There are even chunky fries on the menu, and these have been a hit with the kids.

Little Wonton has a set that offers any six wontons with ice lemon tea for just RM12. Add the noodles and it costs only RM17.

The café offers cappuccino, latte, hot chocolate and tea. The Silk Milk Tea (RM5), like a Hong Kong lai char, was fragrant and nice. There are also homemade Hazelnut Chocolate Chip, and Coconut Cornflake Cookies selling at RM25 a jar.

Homemade cookies also available here.

The menu was thoughtfully put together by Little Wonton partners Elyn Pao who created the food, Bernice Cheong, Bernard Teoh and Enzel Tang, who designed the café. "We wanted a quaint, small place where people can feel at home," said Elyn. "We wanted the prices to be very reasonable and affordable. There is no service charge."

"We wanted to be different ― that's our selling point," said Bernice.

The wontons, noodles and drinks are all available for takeaway. It also has a limited delivery service. Open from 11am to 10pm, it is pork-free.

Little Wonton is located at 9 Jalan Telawi 3, Bangsar Baru, 59100, KL, Tel: 03-2202 2613.

Food agenda: Sirha and Bocuse d’Or

Posted: 11 Jan 2013 03:28 PM PST

Rasmus Kofoed (second left) holds his trophy after winning the Bocuse d'Or January 26, 2011.—AFP pic

LONDON, Jan 12 ― The big gastronomy event this month is a trade show billed as the largest in the world, and a competition known as the culinary equivalent of the Olympics. Here's a look at the top international food and drink events around the world.

30th annual Sirha

January 26-30

Lyon, France

Billed as one of the world's largest food and gastronomy trade shows of the year, Sirha is expected to attract 165,000 professionals and 2,200 exhibitors over five days. Highlights of the event include the biennial Bocuse d'Or international cooking competition, known as the Olympics of the food world for its prestige; the World Cuisine Summit, a forum for international leaders to exchange ideas on how to improve food service; and the Coupe du Monde Patisserie Cup, which crowns the world's best pastry chef.

Bocuse d'Or

January 29-30

Lyon

This year, chefs from 24 countries will be competing in the culinary equivalent of the Olympics at one of the most prestigious cooking competitions in the world. The chef to beat is Denmark's Rasmus Kofoed who took home the bragging rights at the last competition in 2011.

Gourmand World Cookbook Fair

Paris, France

February 22 – 24

This year one of the most prestigious international cookbook fairs for trade professionals moves from the edges of the city to the Carrousel du Louvre. As the most international cookbook fair of its kind, this year cookery books from 171 countries will be competing to take home bragging rights and an award. New at the 2013 edition is the World Festival of Wine and Food Television, which will draw TV food producers, broadcasters and food TV celebrities to the show.

Asia's 50 Best Restaurant Awards

Singapore

February 25

The inaugural edition of the Asian version of the World's 50 Best Restaurants from Restaurant magazine takes place in Singapore and will attempt to identify the best eateries across the continent. Given the growing influence the World's 50 Best Restaurant awards has exerted over its short 10-year existence, it's expected the food world will look at the results with great interest.

James Beard Foundation Awards finalists announced

March 18

Charleston, South Carolina

Known as the Oscars of the food world in the US, the James Beard Foundation will announce the finalists for the 2013 awards in categories such as outstanding chef, outstanding restaurant, and the best in food journalism. — AFP/Relaxnews

Kredit: http://www.themalaysianinsider.com

Jumaat, 11 Januari 2013

The Malaysian Insider :: Food

The Malaysian Insider :: Food

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