Confrefrie De La Chaine Des Rotisseurs – Bailliage De Malaisie Dinner

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Sometime last week, mummy told me about the annual Chaine dinner, and my eyes just sparkled . My face was just like this for the whole week. —>

Early this week, she handed me the lovely invitation card with my very own name printed on it!

My first ever Chaine dinner was at Equatorial Hotel Kuala Lumpur where the members had one last dinner together at The Chalet, before the hotel closed for renovations. This one would be my first time attending the annual Chaine dinner at the KL Convention Center.

Oh, do follow me on instagram @firelyamber ((:

At about 6.10pm, mum and I were ready to leave the house . It was still slightly drizzling , I was praying so, so hard that the roads will be clear. But no such luck as it was in KLCC. We were stuck in heavy traffic at various places for over an hour. Thankfully, everyone else was also caught in the  jam, the event had to start slightly later than expected.

For pre-dinner drinks, we sipped a gorgeous champagne and nibbled hors d’oeuvres. Mum and I couldn’t stop having more of one or two of the miniature sandwiches made of slivers of multi grain bread and truffle mushrooms. Love-ley .

At about 8pm, we were finally seated. First thing served – BREAD! Of course, I thought it would be just buns and butter. But NO! We had three breads to choose from and three types of butter – plain, capsicum and truffle butter embedded with salt crystals. I swear, this is the first time I had one and a half pieces of bread and I almost finished the whole cup of truffle butter . (FAT FAT FAT)

Amuse Bouche (Kumamoto oyster pearl)
Award-winning Executive Chef Richmond Lim told us to pop  the kumamoto oyster pearl whole in our mouth and as we chew, we’d be able to taste the freshness of the oyster. Goodness, he’s so right. Obediently, I put the whole thing into my mouth and with lips sealed together, slowly chewed on it. Heavenly! It’s felt fresher than the freshest oysters! So refreshing, so appetizing.  Can you imagine that? Especially when the roe burst as I bit into it, I did a little dance in my head. Mum described this as the absolutely sensual. I couldn’t agree more. (:

Mummy placed her portion next to mine for photogr-aphy. Can you see the oyster in that egg-shaped jello?  that’s kitchen artistry at work!

Duo Flavoured Wild Tasmanian Salmon Tartar with shaved summer truffle
The addition of edible flowers also made the dish so colourful.
Salmon tartar made from air-flown fresh salmon that arrived that very morning itself, mixed with smoked salmon. On top of it are two slices of scallops. And on top of that, 2 pieces of sweet juicy lobster ! Dinner just gets better and more interesting with each course. I couldn’t wait to see what’s next.

Crustacean Smoke Consommé with lobster ravioli
I find the ravioli skin a lil’ too thick for my liking, but that’s the way it’s served. Chef Richmond was so adorable. He told us he had  added some muscles in it for us to chew on, and yes it was lovely to have a little something to chew on besides the ravioli.

The waiter placed the bowl with ravioli and lobster in front of me and another waiter poured in hot, steaming consomme from a teapot.

Slow-Roasted Quail with figs and kumquat marmalade
This isn’t really my kinda thing .. It was really lovely though. Meat was slow roasted to perfection and beautifully tender.

Scottish King Scallop with urchin roe hollandaise
Chef Richmond was rather disappointed that he could not get the king scallops he promised in the menu, so he used Queen scallops instead. I found the the scallop a lil’ overcooked on the outside as it tasted rubbery. The inner parts were gorgeous. Perfect. The foam sauce and hollandaise tasted so, so good. But not many people would enjoy it as it has a pretty strong fishy  flavour from the beads of roe. I loved it though. 😛

Cheers to the CHAINE!


Ginger Flower Infused Pineapple and Basil Sherbet
I didn’t like the pineapple flavour in the sherbet though. I just don’t like  pineapples.

Australian Grain Fed Lamb served with wild mushroom risotto and Ratatouille
Ohaii there ! Tender pieces of lamb with the pinkiest center ! It’s also my first time having ratatouille, although there was only a bite-sized portion wrapped in the zucchini cup.

White Chocolate Cheese Mousse with champagne grapes and raspberry jello
I don’t quite fancy desserts .. I usually never finish dessert, actually . Even my mum was surprised that I cleaned my plate. That torque (chef hat)-shaped mousse is so gorgeous, I tell you. It was not extremely diabetic-ally sweet and it had a slight salty taste from the cheese. Just the way I’d love a good dessert. One of the Chaine members said that the mousse was so smooth, like a baby’s bottom! Imagine that now 😛

Datuk Dr Jagjit Singh Sambhi, National Bailli Délégué de la Chaîne des Rôtisseurs and I after the lovely dinner.

“Ladies are very much like a good wine, they mature with age.”
Most memorable quote from the dinner.

Toodles !


Prosperity Chinese Dinner @ Impiana Hotel

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I had 6 main courses with a selection of buffet appetizer and dessert that costs only RM128++ (minimum 3 persons) at Impiana Hotel’s coffee house, Tonka Bean Café. I’ve never seen such a huge coffee house, high ceiling with lovely decorations. Although it was quite warm, I loved the ambiance. Overall, I like this hotel very much. I went there with my mum and my brother.. There were 2 other unfriendly Star reporters with us. Gosh, I cannot stand them..






Signature Yee Sang with Smoked Tuna with BB Abalone and Avacado (RM98++ for 5 persons and RM168++ for 10 persons)
I love yee sang! But the best one is the one we have back in my grandma’s house in Penang. Extra salmon.. Extra everything. 😀 As for this one, it’s really quite nice, but I wouldn’t pay for such tiny abalones. I’d rather get big ones but lesser.. The avacado is a little hard, I almost mistaken them for young mango.  My mum liked the smoked tuna. I didn’t really get a good piece, only a tiny half piece. ): But it was quite lovely, despite how small it was. It’s slightly salty and sweet. Not their fault that I got a small piece, probably it broke into two while we were mixing the yee sang.


Oh, oh ! Remember to pay extra attention to the plate! The decoration on the plate may look like its from the plate but its real! You CAN eat them!


Shark Fin and Crab Meat Soup with BB Abalone and Fatt Choy
The soup is really nice but excess crab meat! The crab meat overpowered the shark fin.. Oh by the way.. I am officially allergic to crab meat! ): My throat feels hot and itchy..


Steamed Cod Fillet with King Soy Sauce
A simple dish which is just so gorgeous. You can really taste the freshness of the cod fish. I wouldn’t like it if it’s made into curry, or with heavy gravy. Soy sauce is just nice to give a little taste to the fish.


Stir Fried Sea Tiger Prawns with Chinese BBQ Sauce
Fresh sea tiger prawns.. Checked. Good sauce.. Checked.


Wok Fried Black Pepper Wagyu Beef with Capsicum and Onion
First piece got me thinking.. I thought its usually the thick blackpepper sauce..? This tastes weird.. *takes another piece* Hey, its sweet and sour AND blackpepper-ish.. Which is actually nice, but quite unusual, don’t you think? They’ve added vinegar, soy sauce, LP sauce, ketchup, blackpepper and worchestire sauce




Clay Pot of Dried Oyster, Fatt Choy, Mushroom and Broccoli
Not my kind of dish. This is getting SO boring. Not only Impiana Hotel, mind me, I’m not offending. I’m just quite sick of this dish.. It’s not exciting.


Cantonese Noodle with Grass Prawns, Ginger and Spring Onion
I love the noodle but I was already to full to consume anything else.



Pretty marshmallows..


They have a chocolate fountain.. Which different things to dip with.


Tiramisu. It’s actually not bad! If you scrap the cream off.. 😀

After lunch, we went to One Utama and walked around.. There were so many cheong sams and decorations on sale. The whole place is so red! At about 4.30pm, we picked up our Chinese New Year Treasure Pot from Dragon-I. RM388++!! For at least.. 5-6 persons, it’s actually quite worth it.. They have prawns, abalones, scallops, money bag, roast duck, chicken and vegetables.. 😀





I love you, Victor Lee.