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Tourism Malaysia

Mount Stong

“The waterfall is superb but the track was not challenging enough and it requires only one day to reach the top.”  
by Adehasuzra

“no comment?? that great’s..”  
by acad

“HUGE WATERFALL! great view from peak, Bahas’ Camp is great place to stay, a not so tough hiking track while youre there, youn shoul conquer Mount Ayams peak too, camp at the top n ready to experience sleeping with your bones chattering!”  
by Rozzaiti

“I like the big and beautiful waterfall there!! really exciting. The environment nearby is so nice and serene. nice place to watch sunrise.”  
by Lay Tiong

“SANGAT BAIK DAN BAGUS”  

Categories
Tourism Malaysia

A Malaysian Cooking Up a Storm in a Japanese Kitchen

October 20, 2011 at 12:00 pm

What makes a good chef? Is it merely just his cooking? Or are there other contributing factors that gives a chef the honour of being known as a great chef? The Malaysia.com team recently met up with Sous Chef Mohd. Zamri at Sagano in Renaissance Hotel for a brief chat about his food and him being nominated as one of the chefs participating in the Malaysia International Gourmet Festival 2011.

Sous Chef Mohd Zamri – a simple and elegant man

The cosy atmosphere of Sagano Restaurant in Renaissance Hotel makes dining an unforgettable experience

One of the first things that one may notice when conversing with Sous Chef Mohd Zamri is the fact that he is a very humble person. When asked about his scrumptious creations for the gourmet festival, he explains that this year’s menu was inspired by the previous menus created for this event. Sous Chef Mohd. Zamri is a person who prefers to let his food do all the talking, as everyone knows that good food always speak volumes. His creations are elegant and simple and is a reflection of the person itself.

The ingredients used for Wagyu Striploin and trio of mushroom with wasabi-teriyaki sauce

It was by coincidence that Sous Chef Mohd. Zamri ended up where he is now. He started out working in one of the top five Japanese restaurants in 1988, where jobs were hard to come by as a result of the economy downturn. What started out as ‘fun’ job turned into a lifelong passion after he fell in love with it. Sous Chef Mohd. Zamri then went on to work in one of the Japanese restaurants at SOGO shopping mall before moving on to Nikko Hotel, where he stayed on for twelve years. When asked about his memorable times during his career, he smiled and remarked that it was during his tenure as a chef in Nikko Hotel where he had the opportunity to serve three different Japanese Prime Ministers during their visits to Malaysia. He even had the chance to serve the Japanese Emperor when he was visited Malaysia!

Sous Chef Mohd. Zamri putting on a demonstration on the preparation of one of the MIGF dishes

The menu that is available for this year’s gourmet festival is a testimony of his cooking talents drawn from 23 years of preparing Japanese cuisine. Sous Chef Mohd. Zamri has prepared a stupendous feast for all, featuring some of the favourite ingredients frequently used in Japanese cuisine like soft-shell crab, unagi, salmon, cod fish and wagyu beef. The price of the menu is set at RM 138.00++ per person (without wine) and RM 188.00 ++ per person (with wine). There is also the light Festival Menu, priced at RM 108.00 ++ per person (without wine) which comes with appetizers, soup, choice of one (1) main and dessert, suitable for those who would like a quick bite. The entire menu is definitely value for money.

Medium Rare Atlantic Salmon and Grated Yam, Hot Spicy Sauce and Ikura

From Top to Bottom: Deep Fried Soft Shell Crab with Sticky Ginger Soy Sauce, Egg Tofu and Boiled Live Prawn with Bainiku Sauce, Unagi Sushi with Seaweed Sauce

Sagano Wagyu striploin and trio of mushroom, wasabi-teriyaki sauce

Sagano is not the only restaurant of the Renaissance Hotel that is participating in the Malaysia International Gourmet Festival 2011. The hotel is offering a double delight promotion, featuring Sagano and Dynasty Restaurant, a Cantonese cuisine restaurant. The package is also priced at RM 138.00++ per person (without wine) and RM 188.00 ++ per person (with wine). For those who are on a diet, there is also the light Festival Menu, priced at RM 108.00 ++ per person (without wine) which comes with appetizers, soup, choice of one (1) main and dessert.

For more information and reservations, please call 03 – 2162 2233 or email rhi.kulrn.fb@renaissancehotels.com.

All prices are subject to 10% service charge and 6% service tax. Dynasty Restaurant is a non-halal restaurant.

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Categories
Tourism Malaysia

French Fine Dining

October 20, 2011 at 2:00 pm

A French chef once told me that every individual has his or her own talents. Some can paint like Michaelangelo, some can sing like Dato’ Siti Nurhaliza and some can cook up an unforgettable meal, even without formal cooking lessons. That French chef is Chef Nathalie Arbefeuille, the owner of Cuisine Gourmet Studio and Nathalie’s Gourmet Studio in Kuala Lumpur.

A batch of meringue baking in Nathalie’s kitchen

Scores of blogs and online posts have sung praises of her creations. In fact, it may come as a surprise to some if they knew that Chef Nathalie never undertook any formal education on cooking. Before she embarked on her culinary creating adventure, Chef Nathalie was working in the advertising industry back in Paris, France. Then, she was constantly organising dinners for her close friends on a weekly basis. Every one of her friends was amazed at her talents and they all agreed on one thing – that she should definitely consider starting her own restaurant soon. The only time she trained in a restaurant was when she underwent a three week training with a 3 star Michelin chef back in France.

Roasted Pineapple Tart, Exotic Sorbet

Though she migrated to Malaysia over a decade ago, she only decided to open her restaurant back in 2009, when the family decided to make Malaysia their second home. Prior to this, she was already giving cooking classes and catering from home for 11 years. She started her own cooking classes as she had difficulty finding classes that were suitable for herself when she first came to Malaysia. And in such a short time, she has carved a name for herself in the Food and Beverage industry in Malaysia. Her macaroons have set the standard across Kuala Lumpur and till date, she has come up with more than 35 different flavours for macaroon lovers to choose from. Chef Nathalie was also recently voted as The Best Chef of the Year by Time Out KL.

Salmon Tataki, Celeriac Puree with Salmon Roe

Though running two busy restaurants is a tough and demanding job, Chef Nathalie loves every moment of it. Seeing her patrons enjoy every bite of her exquisite French food gives her all the satisfaction she needs to keep her going. In Malaysia, French cuisine is usually offered at a premium price, something which Chef Nathalie is striving to change. Good food, according to her, need not come at such high a price. It is her dream to introduce French cuisine to the average Malaysian at a price that everyone finds affordable.

Time does not determine a chef’s greatness; passion does

The constant challenge to balance affordability with authenticity and quality is something Chef Nathalie excels in. A dinner for two featuring French cuisine which may normally cost at least RM 500 or more is only RM 300 or less at Chef Nathalie’s restaurants. For those who crave for variety, take heart as there is no need to worry that they will find themselves looking at the same items on the menu every month. Chef Nathalie changes the menu for both restaurants every month; every 1st of the month for Cuisine Gourmet by Nathalie and every 15th of the month for Nathalie’s Gourmet Studio.

Lettuce Gaspacho, Marinated King Prawn with Roasted Bread

For the Malaysia International Gourmet Festival, Chef Nathalie has prepared some of her outstanding dishes for all to sample and try. For a price of RM255++ (without wine), patrons can enjoy a myriad of tastes like foie gras, lobster, cod fish, oysters, beef and even caviar in its menu. This is indeed an absolute opportunity, not only for aficionados of French food, but also for beginners to sample these mainstays of French cuisine prepared exquisitely by Chef Nathalie.

Blue Lobster Mille-Feuille with a touch of Caviar

We definitely recommend having a French evening at Cuisine Gourmet by Nathalie when you are in Kuala Lumpur.

For those of you who are looking to try French cuisine, Nathalie’s Gourmet Studio at Solaris Dutamas will be open for dinner on Friday, 21st October 2011. Interested parties may call 03 6207 9572 or contact them at contact@nathaliegourmetstudio.com to book your table.

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