Yin Yang Yee Sang (Tune Salmon Rotoulade) was obviously the number 1 to start with, beckoning wishes to be granted as we mixed the these ingredients together.

After the preparation is done by our dear waitresses,

the only thing left to do is to..

Share the joy while making wishes during the process of “Lou” which means to mix the Yee Sang! I don’t know what Esther is wishing for, but it must be great looking at her happy face!

As for me, this was my maiden Yee Sang session, and rightfully so since there’s no where else I want to break my Yee Sang virginity… I’ve really started to build a fondness for Prince Hotel, their ever lovely staff and of course, my beloved seasonal parking space for only RM110 a month!

Braised Pearl Shark Fin with Fish Maw in Supreme Golden Broth was next up in the menu and boy was it so darn tasty!

Here take a look at the Shark Fin.. it’s so refined and of course, ORIGINAL! I tell ya I couldn’t have enough of it even if I wanted to!

So what’s next? The Braised fried oysters with Fatt Choy, Mexican Soy Clams, Sea Cucumber and wok-fried greens of course, to signify green money!

My all time favourite though, was the Steamed Cod with Pickled Radish and Garlic in Supreme Soy Sauce! Utilizing the “Chai Poh”‘s (Pickled Radish) saltish sweet taste and combined with some spices with the fresh, yummy cod fish was probably one of the most fantastic experience ever!

Deep-fried Batter-dipped Prawns tossed with Fresh Lime Dressing was. the. bomb! At first I thought they tasted like Salted-Egg Prawns, before I realized that lingering tangy taste that sent explosions into my mouth!

Braised Duck with Dried Fish Maw and Dried Scallops. Well. At this stage, you know you can’t resist the calling to eat, and throw all signs of dietary plans. FML.

Last but not least, we had Fried Rice with Seafood and baby Abalone where you just can’t help but stare at those abalones. Surprisingly, though, they add value to the fried rice which I enjoyed very much

Finally, Hasmah with red dates and Glutinous Rice Dumplings to end the day. Looks heavenly, no?

Well, it is.

So that is, ladies and gentlemen, Prince Hotel’s famous Chinese New Year Fortune Set. For the kind of class and experience you would get in fine dining, this set is pretty reasonable with a price tag at RM1188 per 10 person. You’d probably want to bring only those who you really love though, money after all isn’t grown from trees.

As for me, I’d definitely bring my nucleus family, for everything they’ve done to get me where I am today. I shall pay them back in all exquisiteness, flowing with a first class charmed Chinese New Year!

Ok I lied. It’s cause this Tai Zi Heen serves one of the bestest Guo Ling Gou herbal jelly I’ve ever sinked my teeth into… Yummy pandan waft eminating from it, pieces of sago and sea coconut lending the sweetness to our firm jelly covered in light syrup… OMG I WANT ONE NAO!

The post Prince Hotel's Chinese New Year Fortune Set appeared first on Spinzer - Blogger, Entrepreneur, Celebrity Manager.

HO HO HO! Awww isn’t Santa cute? Well, I ate him for dinner >:-P

The above is an actual Yule Log that’s so tasty we wanted more! This, after all, is just a teaser to what’s coming up for Christmas Celebrations at Prince Hotel’s finest restaurants: ENJU for Japanese, Tai Zi Heen for Chinese and finally Eccucino for all things good!

Basically in conjunction with the season celebration this year end, Executive Chef DJ and his culinary team has specially prepared a host of tantalizing menus for Christmas and Year-End celebrations at Prince’s restaurants together with Japanese Chef Thomas and Hong Kong Award-winning Chef Ricky! These includes some of the food prepared above, and I swear upon my tainted tongue that none of these are NOT to die for!

You’re basically presented with the best of Seafood on Ice- fresh oysters, mussels and prawns in the buffet menu. Beautifully Roasted Turkey with Giblet Gravy are also served with FOUR freaking cranberry sauces to choose from: Cranberry Mustard Relish, Beet Chutney, Chipotle Cranberry Sauce and Cranberry-orange Compote. All of them are unique both in flavour and in texture, a definite must try!

Which is your favourite?

The decorations were superb to spark the festive Christmassy mood, something which I really love to bits. Not only will you see Gingerbread houses popping out of nowhere, there’s even a life-sized one situated just outside Eccucino for your viewing pleasure! (not to be eaten of course!)

And as you can see, there’s a free flow of chocolate fountain for your eating pleasure :p

On the 25th (CHRISTMAS DAY!) you can get all these and loads more at Eccucino’s X’Mas day Buffet Brunch from 12 noon to 4pm, along with freshly prepared omelets and egg dishes with beef bacon or sausage, pancakes, selection of salads, appetizers and Asian specialties, only at RM98++ per person! Reservation: 03-2170 8888 ext. 8119/8120

Anyway we headed for our first course set at ENJU,  and boy were we shocked at the SIZE of that freaking Hokkaido Spider Crab that we were about to eat! The Nama Tarabagani- Steamed fresh Hokkaido giant crab leg served grated young ginger sauce was absolutely superb! Each morsel of the semi-cold, sweet flesh is an experience that you’ll never get anywhere else (that is, unless you actually fly to Hokkaido! :P)

We also had the Mizu Gai Sashimi- Geoduck and mussels tossed with cucumber, cherry tomatoes and mitsuba served with irizake and green plum sauce along with Kaki Oyster Cocktail- Fresh Oysters wrapped with dried seaweed, grated white radish and spring onions, served with Citrus Soy Dressing. Uniquely tasty, they say it’s the perfect aphrodisiac for a lovely Christmas eve

Of course coming with the set you’ll have Awabi Shiru- Creamy rice soup with abalone and minced chives, Ise Ebi Age to Inaniwa Udon- Deep-fried lobster balls served with flat Japanese noodles in shoyu and bonito stock and finally, the Yashinomi Mango Pudding- Mango pudding coated with freshly grated coconut Milk.

You can get all these including Master Chef Thomas Lim’s Christmas Eve Set Dinner Menu at ENJU for only RM120++ per person! (call ENJU at 03-2170 888 ext. 8203)

Tai Zi Heen is not spared at all in these delectable mix of Christmas goodness! Here we have the Tai Zi Heen Cold Appetizer Trio:

Chilled marinated shredded turkey with dried tangerine and pomelo
Smoked duck with century egg
Chilled prawn with tomato dressing

***************

The picture above also shows the Sauteed diced beef tenderloin with leeks, crispy sliced garlic and honey peas in a Vietnamese rice paper basket

***************

Braised pearl shark’s fin with crab meat and crab roe in superior broth, as can be seen in the picture below!

Very nais!

There is also the:
Braised sea cucumber with Jade Shell fish in sauteed baby cabbage
Wok-fried glass noodles with prawns, grouper and squid
and finally; Milk pudding with passionfruit coulis!

The Award-winning Chef Ricky Thien’s X’mas Set Dinner Menu is all yours at RM158++ inclusive a glass of sparkling wine, sparkling juice or red wine! Just make your reservations at Tai Zi Heen, tel 0321708888 ext 8200

Finally we are back to Eccucino, my favourtest of places at all times! They even make really good Swedish meatballs, better than IKANO (somehow la!). A MUST GO TRY, only on the 25th of December 2009!

Lots of bloggers attended this one including Big Boys Oven, Food Point, Benjicajess, Coco and of course, Ah Bok of Taufulou! We had loads and loads of fun, which I think is very important apart from the taste of the food! (though this one memang really quality la!)

Free flow of ice-cream and choc fountain, anyone?

Here’s the Hotel’s address, located right opposite Pavilion:

Prince Hotel & Residence Kuala Lumpur
4 Jalan Conlay, Kuala Lumpur, 50450
03-2170-8888

Have fun and have a very Merry Christmas and a Happy New Year to you!

The post Around the World Trip for your Stomach this Christmas @ Prince Hotel! appeared first on Spinzer - Blogger, Entrepreneur, Celebrity Manager.

Wine Malaysia International Gourmet Festival 09 Review thanks the great people in Prince Hotel & Residence Kuala Lumpur via Big Boys Oven . Super lucky experience and definitely a very unforgettable one!

Firstly we were shown the colourful dresses that was on sale in Carven Ong’s latest outlet here at Prince Hotel. One of my friends, Vi Vian commented that I could buy her heart with one of these dress. Her exact words were “if i can have just ONE of these gowns i would have been the happiest person in the world by now” ahahahha

I guess one of these would reaaaaaally do the trick…

And that’s the handsome Carven Ong, Fashion Extraordinaire! Didn’t take more pics from the fashion part cause I arrived late, but suffice to say it was nothing much butsplendid

Two of Carven’s models dressed in sexy cheong sam greeted us by Tai Zi Heen’s entrance. It’s been done up so nicely for the MIGF 2009! Standing next to them is Chef DJ who is the boss around here, and also Chinese Master Chef Ricky Thein who is responsible for the cuisine submitted to MIGF 2009!

Greeting us inside is Carven’s specially made dress to suit the Cantonese cuisine influenced combination for the occasion.

As we entered we were greeted by a luxuriously decorated table and seats, which made us feel like VIPs. Man they really do know how to be elegant and classy!

We were also told that our tasting session would be perfectly complemented by wine recommended by Pernod Ricard Malaysia. Both red and wine from the reserves were served along with the food, as pictured below!

The Chinese Master Chef Ricky Thein now presents his special MIGF 2009 innovations, starting with the appetizer menu:

Wok-fried prawn with Asian tomato & black sesame dressing – this was amazingly tantalizing, leaving a tangy taste in your mouth

Crispy yam puff with foie gras & minced chicken – I believed it melted in my mouth, many classes above our average dim sum

Steamed cod dumpling with crabmeat glaze – Obviously smooth and silky, with a subtle hint of seafood sweetness

Shredded beef with dried tangerine peel – Uniquely flavoured, not for everyone, definitely new to me!

*Served with Jacob’s Creek Reserve Riesling

A duo of duckling & organic yin choy broths with sun-dried seafood, prawn & hairy gourd was served next. The fine texture difference between the broths made for an interesting experience like no other. With the density difference between them, one could actually separate the flavours dancing around the tongue, while at the same time appreciating both of them together like a harmonic wave. The scallops, prawns and hairy gourd were bonuses to the soup!

We then had a choice between two main dishes. Honey & soya baked salmon with fragrant crab roe, soya beans, broad beans, honshimeji mushrooms & wolfberry sauce – well, what can I say? It was truly a master play of the various colours, flavours, seasoning and without doubt, perfect baking. Even the stick keeping the fillets together is made of wheat with black sesame seeds stuck on them, lending a little more taste to the incredible dish. Nothing was left on the plate at the end of the day, not even the uniquely sweet wolfberry sauce!

I also got to try the Citrus marinated rack of lamb roasted with white sesame seeds, wok-fried baby cabbage, fresh lily bulbs & a spicy minted plum sauce. Served as it is, there was no need for any additional seasoning unlike other lamb dishes. The succulent lamb pieces are marinated in a coat of citrus seasoning which isn’t too overpowering to the natural sweetness of the juicy lamb racks. The spicy minted plum sauce practically lent an intense flavour to the dish as a whole! This went beautifully with Jacob’s Creek Reserve Shiraz

Dan mee with soy-braised beef, carrots, radish & leek topped with a splash of red wine was served after the main dish, meaning to be a light end towards the dessert, a typical custom in Hong Kong styled culinary arts. (This is usually when the Lou Mai Kai is served in a typical 8 course meal) The Crispy noodles were a perfect wrap for the juicy soy-braised beef hidden within it like a gem. Doused in the spoon of red wine, the dish becomes a sublime flavour to experience.

Tai Zi Heen Dessert Dim Sum to end Chef Ricky Thein’s MIGF 2009 selection:
Vanilla ice cream with fresh mango puree, sago & pomelo – Soothing to the throat after a heavy course
Chocolate whisky siew mai – Lends a sweet ending to the savoury dishes
Crispy water chestnut spring roll – Never goes wrong.

But my day at Tai Zi Heen wi
ll never end until I’ve had their Guo Ling Gou. Isn’t it the most remarkable, tasty looking dessert you’ve ever seen in your life? Note: this wasn’t part of Chef Ricky’s menu but by my own personal request. You MUST try it!

‘

So that was the end of our tasting session. Phototaking session ensues and it starts with our own Chef Ricky with Carven Ong and his girls!

Ah Bok and Jess my fav photog was here as well, sandwiching Chef DJ

The bunch of us at Tai Zi Heen, Prince Hotel & Residence Kuala Lumpur

In this photo: Sunny Yaw, Ken Chan, Chris Spinzer Tock, Sidney Kan, Xin, Witch, Ah Bok, Jessica Tan, Rachel Ting, Wilson Ng

There are more photos, but since this is already an extra long post you may view it here! To know more about MIGF 2009 go here, and you may try this out yourself by visiting Prince Hotel yourself, with the following address given below:

Prince Hotel & Residence Kuala Lumpur
4 Jalan Conlay, Kuala Lumpur, 50450
Tel: 03-2170-8888

The post Tai Zi Heen Fashion, Food & Wine MIGF 09 Review appeared first on Spinzer - Blogger, Entrepreneur, Celebrity Manager.

Ah bliss. Where else could I get my body pampered while the stomach awaits for a feast fit for a king? At Eccucino, that is.

The buffet spread has been remodified to fit into one of their theme for that moment, which is Fit for Life. I’m very impressed with their initiative, very unlike most other hotel restaurants I know of.

Besides, you can be reassured on its quality being maintained, ANY TIME and ANY DAY.

A perfect place to bring a date or your family should you be looking for an occasion demanding eye candies without compromising on its taste.

Celebrity Fitness joined the fray with a bout of exercise moves, promoting a fit and healthy lifestyle for foodists like us

These are some of the people who are responsible for the creation of this superb synergy. The lady on the left is Eunice, the doctor responsible of lecturing the chefs on salt content etc etc lol.

It’s all about healthy living, through steaming, use of healthy ingredients among other methods.

I want to eat my screen nao bye bye.

*nom nom nom*

And guess what, I got myself another invitation to Prince Hotel’s other amazing Chinese restaurant-

Vina Carmen Chilean Wine Luncheon at Tai Zi Heen

Stay tuned ;D

The post Fit for Life @ Eccucino, Prince Hotel appeared first on Spinzer - Blogger, Entrepreneur, Celebrity Manager.