Nikko Hotel – Demonstration on How to Make Bak Chang a.k.a Dumpling

Last Monday, wifey and I were invited by Katie, the Director Of Communications of Nikko Hotel to have a DIY demonstration session with the chef. Look at below !! All of us were given our own space to follow the chef. Of course you have to be fast, without a cooking skill, I think you’ll be lost half way. Lol…

 

Above: Our table settings in the kitchen (Left). On the right, the chef is ready to perform.

These are the preparations required to made a complete dumpling.

Above: Chicken, Mushroom, Egg Yolk, Yellow Beans, Dried Shrimps.

 

Above: The lotus leafs

Above: The ingredients

Once you have them ready, then you can start follow what the chef did !! He said “Follow me if you can !!” (just kidding).

We really had much fun that night, teasing each other’s dumpling. Haha…

  

Next we proceed with another delicacies. It’s sort of mashed sweet potatoes (the orange color) one.

Above: Wifey trying her luck in making it (Note: Potatoes sticky to her hand)

Above: This is chef’s finger (No Sticky to Hand)

After pressing the potatoes again and again till it’s well mashed, then we proceed to make it shape like as below.

Then deep fried it.

     

The result? Golden potato balls !! Hahha…

We then proceed to the Toh Lee Chinese restaurant and served with dinner. With a very empty stomach, we started off with the dumpling ! Note: this dumpling was not the ones made by us. Else, I wont dare to eat ! Lolz….

Above: Dumpling with Mushroom, Egg Yolk, and more. Cooked just right !!

Above: Steamed Marble Goby/Bamboo Fish

Above: Sautéed Vegetables

Above and Below: Deep Fried Scallops with Egg Floss and Oats

 

Above and Below: Traditional Peking Duck with Condiments

Above: Boiled Garoupa Fillet, Poached Egg and Coriander Leaf Soup

Above: Century Egg Wedges , Pickled Ginger and Jellyfish with 80 Year Old Balsamic

Above: Baked Cream Brulee with King Fruit Flavour

 

Above: The man behind the kitchen – Chef Lo Tian Sion

Above: Our group photos, from left: Wifey, Xin, Chef Lo, Bok, Me and Andrew.

Thank you Katie for having us !! Definitely look forward for more demonstration session ! :-)

Address:

Hotel Nikko Kuala Lumpur
165, Jalan Ampang
50450 Kuala Lumpur
Tel: 03-2161 1111
Fax:03-2161 1122
H/P:  +6012 325 8809
Direct Tel: 03-2782 6302
Direct Fax:03-2710 8067
katie.hoo@hotelnikko.com.my
www.hotelnikko.com.my

CASTELL Restaurant & Bar – A Pork Free Zone

Last Thursday, Bok arranged a “makan” session at a hidden gem located in Section 16, PJ. Previously, I stayed in SS2 but I never happen to know this restaurant as it’s well hidden by trees with the higher ground above the road.

Above: The front view (left) of Castell with a notice board as shown in the picture (right)

Above: The promotion set menu (left) and the iced lemon tea (right)

Above: The table settings for two – Romantic, isn’t it?

While waiting for others to arrive, gorgeous wifey kept bugging me to take some photos, so have to lor….

 

Now, as everyone arrived, we were served with appetizers. According to the owner (photo at the end of the post), all of the food served today are the most popular ones among their customers.

Above: Fresh Bread with Balsamic Vinegar and Olive Oil (the Italian way)

Above: Mushroom Cheese Bruschetta – 4 Pieces (RM12.90)

Above: Tomato & Basil Bruschetta – 4 Pieces (RM12.90)

Above: STUFFED CRAB! Crabmeat Seasoned & Stuffed Back in Its Shell at (RM19.90)

Above: Grilled Portobello Mushrooms – Three Varieties (Mixed Herbs, Tabasco and Garlic Butter) at (RM15.00)

Above: Prawn Cocktails - Prawns, Lettuce, Special Castell Dressing at (RM12.00) & Jumbo Prawn Bisque (RM22.00)

 

Above: 3 Blend Mushroom Soup (RM8.00) & Crab Bisque (RM18.00)

 

 

 

 

 

 

 

 

 

 

 

 

 

Above: The infamous US Prime RIB (RM98.00) with the size bigger than wifey’s arm – The Star Dish !!

Massive Rib Cut, Bone and all, for those with a healthy appetite, approx 700g, bone included.

Above: Prime Fillet NZ/AUS – Thick, juicy tenderloin fillet with an amazing sherry sauce  (RM68.00) – Gotta Have It !!

Above: Stilton Special NZ/AUS – Grilled tenderloin wrapped around a blue cheese melt with beef bacon (RM68.00)

Above: Grilled Lamb Cutlets (RM38.00)

Above: Grilled Kurau (RM55.00)

Above: Mixed Grill – Lamb, Chicken, Sausages, Prawns (RM39.00). A definite value for money selection.

 

Above: Creamy Chicken Pesto Linguine – Grilled chicken, cream, fresh basil, pine nuts, olive oil at (RM24.90)

Above: Spaghetti Aglio Olio with Grilled Jumbo Tiger Prawns at (RM27.90)

Above: Chicken Parmigiana – Crumbed chicken breast served with chips at (RM30.00)

After so much of foods were served and consumed, we then continue with varieties of desserts.

Above: Apple Almond Crumble at (RM12.00) – A combination of cold ice-cream and hot apple crumble.

I kept telling Bok that you need to use Sensodyne everyday to eat this, lol.

 

Above: Coffee Hot Fudge Cake (RM12.90)

Above: Choc Chip Hazelnut Friands at (RM8.90)

 

Above: Tiramisu – a traditional mascarpone cheese, baileys infused (RM14.00)

As a closing of the dinner, Sunny brought us a cake made by himself. What a treat !!

Oh, I forgot about the beer !! Thanks to the pretty lady owner :-)

 

Above: Paulaner Beer (RM24) and snacks

 

Above: Wifey posing with Paulaner (Left) while I have the honor to have a photo (Right) taken with the lady owner :-)

This a definitely a great place to dine once in a while, especially during special occasion. Highly recommended for the steak lovers !

Address:
19, Lorong University C,
Section 16, Petaling Jaya,
Tel: 03-79550532

Prices shown above are subject to 10% service charge and 5% government tax. CASTELL is a PORK FREE zone. They are open from 12 noon to 12 midnight. For reservations and enquiries, call 03-79550532.