I come, I see, I Hunt and I Chiak Its mainly about food, some fashion, movie and the 'lengang' days of me~

In my list, when I do not know where to hunt for food, there are 2 places which is my favourite hunting ground which is Kuchai Lama and Kota Damansara but after recently I went again to Kota Damansara and make a few rounds around that area before heading to the newly build mall Sunway Giza, I could not denied that now I would rate that place as food heaven. Can you imagine that, there are more than 50 restaurants and hawker center just around that area?

If you are bored with normal food, then head to Cravings at Sunway Giza that offers variety of unique food. Be prepared to be amazed by some of their signatures

I have seen many bloggers blog about a restaurant in this place, and I we went to this new restaurant which is only 2 weeks old at this mall, Cravings.

I love their design how the make their exterior look with white wooden plants on the wall that makes them stand out compare to the rest.

The lower ground interior is a simply modern café style design that makes it cozy for a simple gathering or dines in.

You can choose to walk up to the upper level by the spiral stairs or another entrance at the side.

On the second floor is lit with blue lights to create ambiance for drinking session as they have a bar in that area.

I would say, they have a unique menu with a reasonable price.

Behold for the night to kick off with one of their signature, that caught our eyes big wide open with their ’12” Cravings Monster Burger’ @ RM25.90

If you tell me, I have always eat a foot long or consider 12” Subway sandwich but I have never eat a 12” burger before. We were all like, woahhh…. And we just cant wait to get our knife and fork to dissect it as the aroma of the Pattie smells good, it is serve with 4 different patties (all home made by the chef) - Vegetarian, Lamb, Chicken, Beef, bacon and cheese.

This is the look of Ken as he is raping the burger with his eyes.

How we eat it, simple as we often play Jengga, you make the whole thing collapse then start eating it.

If mustard were added in, my god, it will taste absolutely good!

Up next is ‘Chicken Soup with Herbs’ @ RM6.90, as this version was cook to be blend in taste that I find it quite unique.

One of the dish that caught my attention is ‘Kongguksu (Korean Noodle in Soy)’ @ RM12.90 as when this whole bowl was serve it looks very white and when I help the waiter to put it on my table, I was surprise as this is serve cold.

More to my surprise is that they add in apple slices and ‘Bok yi’ which can find in tong sui to go along with the noodle.

This dish, some of us like it some of us do not like it but for me, I quite like it cause they cook using soya bean as the soup base and the other 2 ingredient added it was weird but taste good. I feel very healthy when I ate this and I sure do not mind to eat this especially for my breakfast.

Later the chef only told us that it’s a dish originated from Korea which he learn from his friend. Interesting.

'Halloween Dinner' @ RM 23.90 This fried rice was put into a pumpkin to get the aroma of it, turns out to be good, with the prawns at the size, its fresh when we eat it as the meat is solid and stick to the skin when we peel it off. Its quite a huge serving though.

‘Triple Decker’ @ RM10.90 that the chicken had been fried and another layer of fried rice were added on top. 2 ways to eat it as you can eat it in its original serving or like what we do, we mix everything up and eat it but I find that eating it by original serving, only can taste the fried rice and the chicken taste as they had been fried perfectly with ‘wok hei’.

'Dehli Fried Rice' @ RM 23.90

This is the first time that I saw a fried rice was serve by using Green and Red pepper as the wall, and it serve with 3 different flavour, normal, sour (with lemon squeeze in it) and spicy.

I cannot deny that, their fried rice range is quite impressive in taste as the rice are prepared in a secret method to get such a result (non sticky yet fried till dry its good)

'Sichuan Noodle with Crysanthemum' @ RM 9.90

Another dish that unique in taste that use chrysanthemum that originate from Sichuan that cook along and add on with some ‘ham choy’. First bite into your mouth it will feel blend but after a few bites and sips, the taste certainly is quite unique that, a bit sweet yet sour and the chicken added in is soft and flavourful.

'Macau 'Lua' Noodle' @ RM 9.90

With noodle base of pan mee that top up with a half boiled egg and served with chicken slices is something we do not get to see everyday, and we mix the egg and stir it together, the first bite we find it quite tasteless and we requested the waiter to give us some soy sauce, me and ken add in a bit and we were giving thumbs up and both of us just finish this whole dish. (if you feel it is tasteless, just request for soy sauce to bring up the taste, but some people prefer the original taste)

‘Grilled Steak with Hot Chili Salsa’ @ RM 34.90


Fine grill steak medium serve with a glass of Wine with chili salsa to bring a touch of Mexican to the steak.

'Dome Steak (Marinated with Dom Liquor)' @ RM39.90

'Grilled Lamb with Black Pepper Sauce' @ RM 34.90

'Craving House Burger' @ RM28.90

when I first saw this burger, I was like laughing and said its Crocs burger with the look similar like crocs shoe with a letter C there some more but then it represents C- Craving. It was served with fine juicy patties.

Then we request it to be cut out as I love the bread and taste of the patties, a bit crispy on the outer layer but soft and juicy inside.

'Cuppuccino' @ RM 11.90

'Mocha' @ RM11.90

'Banana Wilberry Tea' @ RM10.90

'Leamonade Tea' @ RM7.90

And the secret behind this dish are all prepared by this great chef whom had more than 10 years experience in cooking at UK and had just recently came back to be part of this kitchen.

With the price, ambiance and quality I find it quite reasonable.

Location:

Cravings Kitchen and Bistro
Sunway Giza
Kota Damansara
*Pork Free

Every year during 5th day of 5th month on the lunar calendar, I am always excited on it as it is Dragon Boat Festival that will traditional eat Zong Zi or what I usually call (Bak Chang) which is a type of traditional Chinese Food, many Chinese during this festival at some of the homes will do some homemade bak chang by using ingredient such as pork, lotus seed, lotus leaves, salted duck egg, white or brown rice.

This festival was to commemorating the death of Qu Yuan, a famous Chinese poet from the kingdom of Chu who lived during the Warring States period. For more (read here – wikipedia)

I have always been a big fan of rice dumpling especially the home made ones, as it is rich in ingredients. Usually during this festival, my auntie would make some and give around the neighbours and there are at one time, my auntie forgot that the neighbor went travel and I had 2 weeks of bak chang! (after that got phobia of it) but till now still in lurve with the taste of it.

To me, I only always enjoy eating as I know making bak chang is easy as it involves a lot of work, but the tricky part is tying it up, that not until recently, I get an opportunity to attend a rice dumpling workshop by ‘Chef Lo Tian Sion’ that each of us were given a huge space in the kitchen table to play around, and let me tell you, it was fun!

The ingredients for the night are, white and brown rice, sugar, salt, oil, some powder . . .

and the very main ingredient are usually customise with your own choice, but for tonight are chicken breast meat, sea cucumber, mushroom, salted duck egg yolk, dry scallop and a few more.

Fresh lotus leaves are needed to wrap on the rice dumpling.

The chef are ready, are you ready~

Pour all the ingrediant into the bowl and mix it with your hand.

then after mix it thoroughly and place the 3 lotus leave at the bottom and spread it out, next add in the mix brown and white rice as the base then add in the main ingredient on top.

my best of wrap then the chef said that its not tight and solid enough. Gosh~ you really need the trip or master the skills to wrap on it.

Tadaaa....7th attempt still fail and it was the assist of the chef that helps us to tie on it and Ester also did it.

Our rice dumpling are going into the steam, as I just got to know that it need to be in boiling water for 8 hours. (which previously I thought for only a few hours)

Usually we go for the traditional rice dumpling but now we are learning sweet dumpling which is meant for desert . . . above are the ingredient needed.

Again, mix all the ingredient and mix it with your hand till thorougly till it become stick like a ball and prepared for the sweet base.

This are the sweet potato as been boil till very soft and mash it with hand, and need not add in any flavour as the sweet potato already quite sweet itself.

put it on a tray and you can customise the shape as you want it to be.

Hot up the oil till you stick a chopstick into the oil and you see bubble around it (shows that the oil is hot and ready to go) and just add in the whole tray of sweet potato to fried on it.

Fried till its golden brown and its ready to be eaten. What to eat it with? see the last pictures.

It was Andrew that help us take alot of pictures and he had sacrifise some of the process of making it.

Simply irresistable 'Rice Dumpling'. When it was cut open, my gawd, the smell of the lotus leave smell and strong aroma of the fragrant rice dumpling shows that it had been well boil and the taste of it, was not too salty, just perfect yet rich in ingredient, this portion need to be share as I cant finish one myself.

Is something new to me but I did not expect the sweet rice dumpling to be so good. Sweet potato was rich in its original taste, yet its hot but eat along with ice cream taste awesome and the sweet rice dumpling wasnt to sweet as it is a very good combination.

With this great experience is only one person to thank to, Katie which gave us the invites and had a great experience at the back kitchen..

Nikko Hotel is organising a Rice Dumpling Culinary Class on 5th of June 2010 and its only based on reservation, as seats are first-come-first-served basis.

Just by RM100++ per person inclusive of recipe booklet and Dim Sum Set Lunch which I think its a great bargain as you are running back home with 3 types of recepi and a set lunch brunch or you decided to give it a try of the dumpling you can also buy them from Hotel Nikko from 1st to 16th June for dine-in or takeaway.

For reservation, call +603-2782 6188.
*Halal

Location:
Hotel Nikko Kuala Lumpur
165, Jalan Ampang,
50450 Kuala Lumpur,
Malaysia.
Tel: +603-2161 1111

Email: info@hotelnikko.com.my
http://www.hotelnikko.com.my/