If you do not have fleximold cavities available to shape the dessert, the mousse can be piped atop the biscuit base. It is important to use very cold liquid for a better result and greater stability of the mousse.
Breton shortbreads can be eaten as simple biscuits, but in recent years French pastry chefs have taken to using them as the foundation for fruit tartlets. Use the best salted butter you can find for a rich taste and crumbly, sandy texture.
RESTAURANT DC specializes in prix fixe 5 or 7 course tasting menus for 20 people a night. Delight yourself with seasonally focused dishes celebrating the best of the harvest in a beautiful setting and great wine. Resident cheese expert and wine consultant Arnaud occasionally plays the guitar for guests. DARREN CHIN comes from fine culinary stock. Seasoned with the basics, he finds inspiration from classical French and modernist techniques to showcase each ingredient at its best. Pulling off a multi-course meal that feels fluid and fun is Chin’s forte and we’ll be looking out for more of the chef’s signature seafood medley – a selection of the catch of the day finished off with a rich seafood emulsion.
THE SKILLET AT 163 comes into its fifth month strong, serving modern European food with an Asian flair and touch. Enjoy cross-border savouries such as chicken mille-feuille, Korean kimchi fries, and the nasi lemak inspired sandwich. For a sweet and elegant finish, try out the “Texture of Chocolate”, a dessert experience that piques the four senses; sound, touch, sight, and taste. Executive chef RAYMOND THAM honed his tastebuds abroad mainly in the United Kingdom where he trained at the Wentworth Golf Club under pastry chef Pascal Cialdella, and the island of Bermuda as Senior Chef-De-Partie of the Fairmont Southampton hotel. Tham continues to travel the world as a chocolate consultant for Barry Callebaut Asia Pacific’s research and development division.
STEAKS & LOBSTERS opened on 8th August 2015 with 120 pax reservations. Most nights have a “sorry we’re full” sign pasted to the menu board in front so we recommend calling beforehand. Look out for the bright green and yellow signage. NICHOLAS THANG has opened over 12 restaurants in three years, four of them his own; both Burger Junkyards, Steaks & Lobsters, and The Manzo Project (manzo means beef in Italian). Thang says the best dish he’s created for Steaks & Lobsters would be the secret sauces that accompany each dish, all researched-to-match and concocted by Thang himself who has a gold medal background in Chinese cooking. We’re guessing inspiration also comes from the stash of Indo mee the chef has squirreled away for comfort food cravings.
Alison Fraser is the director of operations of Zinc | lnVision Hospitality (ZIH) Malaysia, a Bangkok based Hotels group, which specializes on midscale hotel brand in South East Asia. She shared her thoughts on the directions of GLOW Penang and why is it important to have a hotel which absorbs local character and sits comfortably in its neighborhood.
An egg-based fish cake rich in spices and flavour, otak-otak is significant to Malaysian cuisine and hawker fare. The flavour base is of utmost importance here, because fish and egg both take on spice with ease. The end result of this recipe is one that most certainly does the otak-otak culture in Malaysia proud.
In the recent furor of “halal” issues pervading the media, one must surely pause to give due consideration and effort in understanding this term. In Arabic, the term halal means allowed or permitted by Islamic law. The criteria specifies what food is allowed and in what manner this food is prepared which also includes processing and storage stages.
There is an argument to be made for both the professional chef and the home cook. Both are equally passionate. Both are capable of creating beautifully riveting masterpieces where food is concerned – both find solace and joy in the kitchen, whether in the stainless steel kitchens of commercial establishments or in the comfort of a warm home. Where, then, do the two intersect?
When French missionaries arrived on Vietnamese shores in the 17th century, they came bearing more than just trade and religion.
Seafood stock bases are well-loved in Southeast Asia. With Malaysia’s wealth of flavourful herbs and spices, it’s no wonder some of the best soup bases come from our region. This recipe incorporates the natural sweetness of squid with that of carrots and daikon, coupled with a fragrant spiking of coriander, lemongrass, and curry leaf.
Of Middle Eastern origin, Shakshouka is a much-beloved dish of eggs baked in tomato sauce. This recipe pays tribute to its Tunisian origins with plenty of punch in heady spice; chillies and cumin provide flavour and heat. The best part? There’s only one pan to wash up afterwards.