Gastronomic ballroom launch@Intercontinental Hotel KL

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Our church friend, Janny, works at Intercontinental Hotel and we were so happy that she called us along to be a part of her hotel’s grand ballroom launch. The ballroom was refurbished and with this, the hotel hopes to gain more access to events. The gorgeous diamonds decoratives hung on the ceilings made the whole place seemed posh and glam.

At the cocktail session, we were greeted with ample drinks: beer, wine, mojitos, sodas etc, a photo booth with props and also a 10-minute massage counter courtesy of the hotel’s spa team. Awesome!

Not longer after,  we proceeded into the grand ballroom….and all I could say was… I was in food heaven! The first thing that caught my eye was the dessert section!

in particular …this dessert tower shaped,  formed and decorated with miniature desserts of all sorts.

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Honestly, hats down to Hansel and Gretel. How they, as kids, could resist the temptation of the witch’s dessert home..and when I, a full grown adult walked into THESE, my heart squealed with excitement, feet tingling with a happy sensation. I wanted to just grab everything and munch every single one of ’em like Sesame Street’s cookie monster. All of them looked so colourful, pretty and delicious!

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After calming myself down from the sugar high, my eyes started to wander around and wow…more amazing food to be served! This is the western roasted beef section. You can tell that this was one well roasted beef by the colour of the sliced piece. Tender, and smokey!

All the food served here are taken from the restaurants and cafes in the hotel itself. Besides promoting the ballroom, they were also showcasing their culinary skills too!

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They also had a french foie gras section, where the chef carefully grilled each piece to perfection before serving it in between two cute pieces of bread, like mini burgers. Omgosh. The foie gras was…DIVINE. You can tell that they were freshly grilled for you and the musky taste was not too overpowering either. Guilty as served (ate 2 pieces).

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Sake was also served to all patrons in such a cool way! Beautifully carved ice that pocketed the giant sake bottles to keep them cool. The sakes were also poured from the tip of the ice carvings before they drizzled down to the bottom where the sake glasses were placed, waiting to be filled. Haik!

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I had the pleasure to witness for the first time ever a Tuna sliced upon before serving. It was a yellow fin tuna and we were told it weighed a whopping 35 kgs! That is one heavy load and it was all done by only one person, this Japanese chef. Those are some skillful and strong pair of arms yo! As he sliced through, you could hear some of the bones cracking. I am sure this was not an easy task, and a lot of strength was needed to do the job. Salute!

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For my osyter loving friends, they jumped for joy seeing this counter. As I do not eat clams or shells of similar types, I can only imagine the joy they encountered was probably like the joy I encountered when I saw the dessert counter.

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How can I not get my hands dirty…with these! Chocolate fondue, with giant chunky marshmallows and strawberries. They were so delicious and within a bite, I’d knew that the chocolates used were of decent quality. My only regret was that…I should have skipped breakfast and lunch, if I knew I was coming for all of these!

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We were also given a lovely door gift on our way out! A box of macaroons to bring home all these sweet memories! How cool it was! After coming back from Singapore, my next morning’s breakfast at home was ala french style: croissants from Tiong Bahru bakery, and macaroons from Intercontinental…served with home brewed french press coffee.

Thanks Janny for the wonderful invite and wishing you and your team a great success ahead!

For more details, the link is here: http://www.intercontinental-kl.com.my/

foodventuras

Yati day@Yati Ayam Percik, Kota Bahru

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The last time I ate this was 4 years ago, and due to some unplanned turn of events, I ended up having Yati’s ayam percik for 2 meals in a row, lunch and dinner. That suffices for my ayam percik fix for another few years to come. PHEW.

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Some deliciousness was simmering to perfection in this gigantic wok. I bet the chef’s arms must be pretty toned!

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You can add the fish crackers as appetizers or complements on to your nasi kerabu. Seriously addictive and probably not wise to have them prior to important business appointments or important dates, if you do not have a disposable toothbrush and toothpaste in your bag. Guarantee to chase the bees away with a blow of breath.

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Although I don’t take rice in general, but you ain’t experienced Kota Bahru if you have not eaten any of their rice specialties like nasi dagang, kukus or kerabu.

The nasi kerabu was added with some spicy coated dried coconut shreds to add the kick and lemakness into the rice, and the raw beansprouts were eaten along just to neutralize the lemakness a little bit in order not to let it overpower your taste buds.

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Now the star dish, ayam percik. Carefully grilled under the hot steamy charcoal grills, I truly salute the tenacity and endurance towards the chef in charge of the ayam perciks. It was honestly madness to stand under hot steamy heat especially in this drought weather of 40 over degrees. And the chef was not grilling this in some fancy air conditioned kitchen, but outdoors by the road.

The chickens had the burnt smokey charcoal grilled taste, but the meat was not really tender. It was ALRIGHT, improved in flavours by the addition of the creamy, mayo like spicy gravy.

Rather satisfying to eat in combination all in all, but be prepared to pay a higher price than normal. A piece of chicken itself cost RM7, I guess it would be a fair price considering how much sweat and toil the chef had to face on the grill.

Total damage: 3 plates of nasi kerabu, 2.5 pieces of ayam percik, 1 plate of fish crackers, nearly RM40.

A should try for anyone who is visiting KB, it would be a rather interesting gastronomic experience.

Address:
Restoran Yati Ayam Percik,
847Jln Long Yunus,
15200 Kota Bharu Kelantan
Tel : 09-7479867

foodventuras