Wednesday, September 4, 2013

Freakishly Clam - Geoduck

I mean, what on earth is a geoduck?! Objects resembling overgrown mutant tails lie flaccid on top of each other with a sign saying RM 198 per kilogram. I was mumbling, ‘those better be some tasty mutants’.

After my deep research on the internet, I found out that geoduck is the largest burrowing clam in the world. At maturity It’s weighing in at anywhere from one to three pounds. The appearance of geoduck's large, protruding siphon has led to the belief that the geoduck has the properties of an aphrodisiac. Bahaha…no comment thou!

Some people saying it tasted oceany. Well…with the image of the beast in my mind, my first bite was met with hesitation. But after trying it, I can honestly say as a seafood lover I felt like I had been missing out something awesome! I tried geoduck sashimi and geoduck ceviche and also the fritter in many different styles during this freakishly clam adventures. So, if you ever get the chance to taste it, please don’t pass up the opportunity. I bet you’ll be surprised how much you’ll enjoy it. If you are in KL, you can find geoduck in most of Chinese restaurant in PJ or Ampang.


Photo Credit to MandysCatchoftheDay

Here is some video to share  http://vimeo.com/13051868

As stated in http://wdfw.wa.gov/fishing/shellfish/geoduck/, “The most impressive clam in the Pacific Northwest is the geoduck (Panopea generosa). The world's largest burrowing clam, the geoduck reaches an average size of 2.07 pounds (including the shell) in subtidal waters of Puget Sound (based on surveys of commercial beds before fishing). The average size of recreationally caught geoducks on intertidal public beaches in Puget Sound is 2.47 pounds. The largest geoduck ever weighed and verified by WDFW biologists was a 8.16-pound specimen dug near Adelma Beach in Discovery Bay in year 2000. Much larger specimens have been reported by commercial harvesters. Geoducks grow rapidly, generally reaching 1.5 pounds in three to five years. They attain their maximum size by about 15 years, and can live at least as long as 168 years.

They are extremely abundant in the inland waters of Puget Sound, British Columbia and Alaska, where the subtidal populations support important commercial fisheries. Their range extends from Alaska to Baja California, but they are rarely found along the Pacific coast, and populations are likewise scarce west of Clallam Bay in the Strait of Juan de Fuca. Geoduck clams are found buried two to three feet deep in mud, sand, or gravel. The gaping, oblong shell is white with concentric rings, and generally has thin patches of flaky brown covering (periostracum) at the edges. The siphon and mantle are so large that they cannot be withdrawn into the shell.
Geoducks have been observed with underwater video cameras living as deep as 360 feet in Puget Sound, and the vast majority of the population is subtidal. They are not nearly as abundant intertidally, and sport diggers generally find them on beaches only at extreme low tides (lower than -2.0 feet). For this reason, most of the sport digging is restricted to less than 20 tides a year.

The clam's name, pronounced "gooey-duck" is of Native American origin and means "dig deep." It is variously spelled goeduck, goiduck, or gweduck. 

Monday, September 2, 2013

Flavour Explosion - Nathalie’s Gourmet Studio

C'est vrai! I’m in fine French restaurant in KL. I may be the last person to have not had Nathalie's food. Expectations had been set high after hearing and reading so much about this place.

The menu invariably invokes Ohhh, Woow and Ahhs among newcomers but there are fixtures we have come to know and love. The menu may be limited but you know it’s thoughtful, and all creations are intriguingly flavorsome which I can say will intrigue even the most fastidious palates.The atmosphere not just helped people to socialize and feel comfortable, it also more likely to develop an emotional connection while enjoying the foods.

On arrival, there will be a complimentary bread & butter as starters. The bread is warm & fresh with the signatory crusty outer crust of French breads.

Here some of the highlights;


Duck Breasts Stuffed with Blueberries and Italian Parsley, Creamy Hazel Nut Polenta, Hazelnut Emulsion

Our duck breasts were tender and soft to the bite and the blueberries and chives’ stuffing accentuates the flavour even more. The bed of hazelnut polenta was soft, creamy and soft; it almost felt like we are indulging on some dessert or what! My hat is off to you ducky!


Half Cooked Salmon, Daikon, and Wasabi Puree with Coriander Pesto


Halibut Brandade, Fresh Herb Emulsion, Garlic Chips  

Warning mate, this dish is salty…(I mean it!). For your information, Brandade is an emulsion of salt cod and olive oil. Normally they use Cod fish for this type of cooking whereby the flesh was wrapped with salt and be marinated for a couple of days, and when used the fish will be soaked in water to take out the salty flavours. This method was commonly used in the olden days when they do not have a cooler to keep the fish fresh hence the use of salt to retain the freshness.
So.. if you dare to challenge your taste bud, you can still give this a go.


Mont Blanc, Chestnut Sorbet

I love chestnut so you can imagine uh! No need to explain. Personally I really adore Nathalie’s version of puree. The meringue base was crunchy on the outside with a soft, airy texture on it.


Caramel, Crispy Praline and Vanilla Creme Brulee like a Christmas log, Vanilla Shot

Well…well, calling all the vanilla lover, this one for you! The vanilla shot was thick, rich, & sweet. The chestnut puree was soft and creamy, with a sweet nutty flavor.

Oh…yea! When we Google about Nathalie, the comments mostly about her macaroons. So am I missed it? NO, I’m NOT! And friends, let me clear this thing loudly, it’s all true, true, true; so resist the urge to overeat, if only so you can stuff your face with her deliriously delicious, dexterously aerated macaroons. And for that, I have abundant reason to be thankful for making me change my perception about humdrum macaroon before.

FYI, the menu changes monthly, but no worries mate there is little chance your palate will get inured to Nathalie’s considerable gastronomic charms.
No need to list reasons why one would not venture into Nathalie for well, anything. Will I be back? Are you insane? Of course I will especially if you’re buying, I will accompany you!

Nathalie’s Gourmet Studio
Unit 4-1-5 Solaris Dutamas
Jalan Dutamas
50480 Kuala Lumpur

contact@nathaliegourmetstudio

Meat-Eater – Too Woo Mba


My carnivores tag up! It’s happened when I heard that there is one restaurant in town called ‘Too Woo Mba’ where they serve all the meat from Aussie.

We heard that they are really…I repeat, really serving a @Wagyu beef. Wagyu beef or sometimes also known as Kobe beef, originates from a small group of breeds of cattle from Japan that are genetically predisposed to high marbling. The great thing about Wagyu beef is that even though the meat is heavily marbled with intramuscular fat, this type of fat is of the good or unsaturated kind.
I really wanted to have the Wagyu but then they don’t have it. A little bit disappointed L



We ordered a tenderloin steak, fettuccine carbonara & mix grill platter. Our order was served. After my first bite of the steak I was like a crazy vampire initiated. I had gotten a taste I couldn't shake and hungered for more. My meat cooked for medium rare and it was perfectly succulent.  


A bit bland for their mix platter. It’s a combination of chicken, beef & lamb with a choice of black pepper or mushroom sauce. My friend ordered her meat for mid well but we think it was cooked for well done, a bit dry and quite hard.




 For the fettuccine, it’s ok ok lah but I prefer the one in Chilli’s Espresso (will post up later). 

I cannot more highly recommend Toowomba just because its menu and nothing like what I would have expected. But the waiters did accommodate every request with smiles. 

Wednesday, August 28, 2013

How worldly is your taste?

A few months passed and I'm now only able to post on this blog. I do apologize, for anyone who's been kind enough to stop by, I'm back!

I have a very duplicitous nature about approaching food. So, recently I’m kind a crazy took all the quizzes about how worldly is my taste.
For Ultimate Foodie Quiz I've scored 8 out of 10. Not bad uh for a starting. This quiz goes way beyond meat and potatoes to test your food familiarity.

1. In which of these places was the mango first cultivated? (India/Zanzibar/Tahiti/Canada)
Answer: India. The mango is native to India and was cultivated there as early as 2000 BCE. Today it is grown in other tropical places, such as Thailand and the islands of the South Pacific.

2. Lolla Rossa is?
Answer: Type of Lettuce. Lolla Rossa is a type of heirloom lettuce with frilly leaves that have a reddish tint. It originated in California.

3. Which of these is not used to flavour food? (Fenugreek/Fennel/File/Frankincense)
Answer: Frankincense. Frankincense is used in incense and perfumes, but not food.

4. What gives peppers their heat? (Capsaicin/Carotene/Chlorophyll/Sucrose)
Answer: Capsaicin. Capsaicin is a kind of chemical that humans perceive to be hot. Peppers contain lots of capsaicin.

5. What is the name for a Turkish dish made of stuffed vegetables? (Filo/Dolma/Pide/Baklava)
Answer: Dolma. Dolma is a dish made of vegetables such as aubergine, peppers, or grape leaves stuffed with rice, cabbage, or some other filling

 6. What is baba ganoush made of? (Cucumber/Eggplant/Saffron/Potatoes)
Answer: Eggplant. Baba ganoush is a very popular Middle Eastern dish made primarily of eggplant and tahini, a paste made from sesame seeds.

7. Which of these is found in milk and cheese? (Sulphuric Acid/Boric Acid/Citric Acid/Lactic Acid)
Answer: Lactic acid. Lactic acid occurs naturally in the souring of milk and can be found in foods such as cheese and yogurt.

8. From what plant does the granadilla fruit come? (Venus’s-flytrap/Passion Flower/Peony/Orchid)
Answer: The granadilla, popular in tropical America and in Australia, is the fruit of the passion-flower.

9. Which of these has clams as an ingredient? (Arroz con Pollo/ Spaghetti alla Carbonara/Spaghetti alle vongole/ Sopressata)
Answer: Spaghetti alle vongole. In Italian, vongole means "clam." Spaghetti alle vongole is a pasta dish made with clams.

10. Which of these is not a relative of cabbage? (Brocolli/Cauliflower/Onion/Brussel Sprout)
Answer: Onion. Broccoli, cauliflower, and brussels sprouts are hybrids developed from cabbage. The onion is a relative of garlic and other bulbs.

Ultimately I realized I've learnt tones of things about food. Some I've never heard of, some I've tasted but maybe not in a right way of cooking and some are fantastically blow my mind.
If you wanna try, go to this website http://www.britannica.com/

Go ahead, eat the world!

Friday, June 28, 2013

Jewel in Italian gastronomy –Garibaldi

A fantastic rendezvous for the weekend, my ex beau had a gala time capturing these moments. He knew I love Italian’s food & he’s doing it right uh!..haha. We went to Garibaldi, one of the famous Italian restaurants in Bangsar. The contemporary and hip atmosphere has helped to make Garibaldi not just a modern and elegant restaurant but a classic social gathering place.
Some of the highlight…

Antipasto: Fantastic!

Ostrica
Irish Oyster with Poached Quail Egg & Caviar. Plump, juicy of the oysters were further enhanced by runny egg yolk with a touch of the luxurious caviar on top! Oh-my-gat! That was doubling creamy!

Cappone
Roasted Boneless Chicken Stuffed with Chestnut and Ricotta, serve with Foie Gras Sauce and Sauté Spinach.


I’m a fan of veal and I’ve to say in here, the veal is a must try dish. Worth to die for! Tender cutlets of meat doused in the fragrant porcini sauce and lightly scented with truffles with the smooth mash & the accompanying side of mushrooms. I always wonder how such an ugly fungie, can have so much sexuality attached to it. So whenever I saw truffle in the menu, I will definitely go for it. And this time I’m totally hooked! Ugly yet sexy. If only life were that easy.

 Meringata
Crispy Italian Meringue with Chocolate Chip Parfait & Dark Cherry.

Tiramisu
Garibaldi’s Signature

Sadly that was the last extravagant dinner I had with him but hey, life goes on!

All I have to do is, make it better, and make it right next time. Right?

Thursday, May 30, 2013

A Blessing In Disguise

So here I am in Paris. It was one of those legendary; I've always wanted to go this romantic city. Even just for a week, it’s been one helluva ride. This city is a whirlwind of excitement and activity and I’m lured in by everything I can see. And of course, eat.

I've my very best friend here who’s willing to drive me all day after class. (Don’t know what actually this relation based on but I've to ignore about the fact to be in any serious relationship at the moment).

OK, so for my food hunting in the most romantic place in the world with someone who’s not even my boyfriend, haha. I've to admit all the stories about Paris are hell true! The city, the people, the romance, the environment…everything is seems to be so perfect. I’m hooked! I always knew that French food would blow me away, though of course I was never to know the extent.

I went to few great & gorgeous restaurants; Horizon Deck, Restaurant & Champagne Bar- The view in here was wonderful. You can eat on the outdoor rooftop terrace or inside under the wood-planked ceiling but either will be delightful. I chose outdoor as I can see the spectacular view of the sea and feel its pride holding all the expensive yatch and cruise ship. Virage- The restaurant is contemporary and all in white colours with fantastic views of the port and the yatchs. La Maison du Caviar- The décor is a piece of art, regaining your appetite after a long day in the meeting. It’s really was a great dinner, delightful experience to eat something that splendid! If you want to taste the finest caviar, this is your nirvana. Le Grill- It’s quite expensive, but for God sake I’m in Paris, who cares! (Mix feelings by the way, looking at the food, hell yea who cares! Looking at the bill… cost me fortune). But have to agree thou, I’m paying not just for the food, I’m paying this elegant restaurant for the location and surroundings too! Square by the Casino, what not to expect uh! And of course I elegantly licked my plate so the kitchen people don’t have to wash it.

After elimination as difficult as the proposal to be cut up (in my work), here are the highlights...

Tagliatelle with scampi

Petit four

Blinis with salmon eggs

Salmon Escalope Tartare

Beef fillet

Pear Tarte Tatin

Coeur à la Crème with Caramelized Strawberries


Brioche Perdue

Tuesday, May 28, 2013

Soul Saver - Delucca

Howdy, no matter where your moods come from or how long they last, eating the right foods can help you feel more energetic & less like you’re riding an emotional roller coaster. Same goes to me, whenever I've a bad day, I will end it up finding a good food. The best soul saver!

We all know those days. And for me a late work night, freaking hot weather and the worst part is feeling destitute of any culinary imagination. What is the best option then? Yes. You've heard me!  Calling for pizza! Of course my taste not for Pizza Hut, Dominos or whatever craps.

My favorite will always be the Delucca Italian Restaurant, the best pizza in town I guess. What choice do I have in here? Let me tell you mate; it’s a long list desirable pizza menu they got in here. These guys have the recipe for good authentic Italian food, with good service and ambiance just right....equation not to be missed. With the wood fired oven, you can never resist their pizza varieties.

If you want to experience dining in here, this restaurant is located opposite No Black Tie Jazz Lounge (my favourite too)

One Residency, Ground floor - Office Tower
No. 1Jalan Nagasari, off Jalan Raja Chulan
Kuala Lumpur 50200



I’ve ordered a perfect Delucca’s Special. It has a creamy buratina cheese, dried beef & marinated olives. Just like if you were in Rome, doughy, tomato sauce, just right crisp, perfect!



Friend of mine ordered a Seared tuna loin coated with sesame and served with pickled veggies. Pure goodness.


We also ordered a Funghi Pizza, it has wild mushrooms, scallion & brown butter


 Well that creepy day is well and truly over. Say cheese @ Delucca!