The Malaysian Insider :: Food |
Sailing into the Chinese New Year at Extra Supertanker Posted: 20 Feb 2013 04:44 PM PST Lou Sang with a new twist. No artificial colouring found here... everything is au natural. This was to make sure the white bait stayed crunchy when we ate it. Tart, lightly sweet and nutty, the Yee Sang was delicious. Although it's the last week of Chinese New Year, some of the specially created and auspiciously named dishes here will remain on its a la carte menu and will be available even after the festive season. The Two Style Turbot is yummy... even the bones can be crunched and eaten. The first style expresses the clear sweet flavours of this Icelandic fish, the second lets you crunch on the crispy bones, so that nothing is left on the plate. Bird's Nest Soup is usually a dessert but here it has been turned into a soup with crabmeat and crab roe. It tasted amazing and luxurious, the smooth blobs of bird's nest nudging gently against your palate as you sip the soup. There are whole chunks of fresh, sweet crabmeat in it and lovely roe too. It's soup to send you soaring to the highest level in your career, if the auspicious name for this is to be believed. The Bird's Nest Soup is a great alternative to shark's fin, and it's on the regular menu. Yam Treasure Trove... a must-try dish. Sea Cucumber is "hoi sum" in Cantonese, which sounds like the word for happiness and this accounts for its popularity during Chinese New Year. Here we get served with a big, thick sea cucumber stuffed with fresh scallops, carrot, mushroom, celery, sugar snaps and water chestnut. Tiger Prawns with Chef's Special Sauce symbolises lots of laughter, as in "Hee Har Tai Siu." The sauce is chilli hot, sweet and gingery, but it was a little too intense and I felt it overwhelmed the prawns. I would go for the Claypot Braised Lamb which is unapologetic in its heavy, garlicky and spiced nuances. The lamb is tender and I detected the fragrance of limau purut leaf as well. It tastes even better when the meat is dipped into a fu yue or fermented beanpaste sauce. The Lap Mei Farn here is cooked with Thai fragrant rice, with knobs of arrowroot or ngah koo in it. All the wonderful aromas of the sauce from the waxed meats and sausages waft up as the rice is stirred up and served with a platter of pork and liver sausages, waxed duck and pork. Deepfried Nin Ko with Yam and Pumpkin is a popular Chinese New Year dessert. We also had a healthy and delicious Double-boiled Snow Pear with Hasma, Chinese almonds and red dates. I could almost feel my skin getting smoother with each sip! The Lou Sang with White Bait is RM68 for a half portion, and RM88 for a full portion, Bird's Nest Soup with Crabmeat RM48 per bowl, Turbot RM12.80 per 100g, Yam Treasure Trove RM68 (large), Stuffed Sea Cucumber RM200, Braised Lamb RM80, Tiger Prawns RM10 per 100g, Lap Mei Farn RM95 (large), Nin Ko RM4 a piece (minimum 4 pieces), Double-boiled Snow Pear RM16. Extra Supertanker is well-known for its Lap Mei Farn... seen here before the waxed meats are put in. |
What the stars will be eating on Oscar night? Posted: 20 Feb 2013 03:33 PM PST Chef Wolfgang Puck is at the helm of his 19th Oscars party. – AFP pic LOS ANGELES, Feb 21 – For the 19th year in a row, caterer to the stars Wolfgang Puck will be at the helm of arguably the most glamorous event in the world when he feeds the Hollywood glitterati foods like mini Kobe burgers and chicken pot pie with shaved black truffles. The menu for the Governor's Ball, the post-Oscar celebration, sticks to Puck's tried and true repertoire, diverging little from last year's selection of eats. Like last year, Puck will be serving a souped-up version of chicken pot pie topped with generous black truffles for the 1,500 guests expected to attend. As guests mix under a 37-metre crystal chandelier and mingle around a 5-metre tall golden Oscar in the centre of the ballroom floor, servers will offer smoked salmon Oscar hors d'oeuvres, mini Kobe sliders with aged cheddar and remoulade, Japanese peach salad, steamed red snapper with Thai spice, and tuna Niçoise with green olives. Vegan options include kale salad with grilled artichoke and lemon vinaigrette, beluga lentils with cauliflower and baby vegetables, and farro with apple, beet and spiced walnuts. For dessert, Puck is offering shaved ice cream and Concorde grape. The 85th annual Academy Awards airs Sunday on US network ABC at 7pm EST and will be televised live in countries around the world. – AFP-Relaxnews |
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