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

Last year it had been a crazy year as got bombarded by lots of ‘red bomb’(red invitation card for Chinese means wedding dinner) for some of my friend had decided to settle down with their loves one, I particularly got like every week 1 card since beginning of December till end of January. If just by attending all, I would just need to fill in a form and declare broke. Usually the food in the wedding dinner would not be so good and it always depends on which hotel or caterer and its a good news for couples planing to host wedding this year, certainly this would be a option.

It was not until few days ago, got an opportunity to take a glimpse at Grand Hibiscus Ballroom media tour that organize by Swiss Garden Hotel and also a chance to taste on their wedding package menu.

The ballroom is brand new that was just opened recently, and manages to host around 5 wedding dinner in such a modern design ballroom.

Every couple will demand for the design of their wedding hall, and to make the choice easy, Swiss Garden had a proffesional in house wedding planner to assist the couple to cater for their demand yet they also do have certain package and theme to go along for the night.

The wedding dinner that was just hosted the night before that the newly wed's chose the theme of Lavender, which signifies calm and peacefull. Besides this, there are a few other theme such as, Rose, IRIS, Jasmine and a few more.

The whole ballroom and lighting will be decorated among the theme as the main colour for Lavender is light purple. I just love their modern design with a touch of nature with some of the wall lighting are flower's design, so do the carpet. The ceiling colour will be set according to the theme too.

The table cloth and settings are set accordingly to the theme.

This is media review for the dishes of the night that the package ranges from RM750++ - RM1450++ per table.

'An Infusion of Hot and Cold Combination' was the first dish of the night.

It was fried very crispy on the outside till you feel like you are eating crackers and inside is filled with shirmp.

As I would rate one of the best, love the starchy salty taste and with vinegar in dark maroon colour add on it, just pull out the taste of the pot cook aroma. The sharkin added in was genuine and top grade, that every sip we can taste the slices and the crab roe added in can just feel the rocky solid and a bit salty. Makes me remember the first bowl of shark fin when I try when I was young.

'Kwai Fei Chicken' something that look and taste very simple but had been cook to the best, the soup base taste is very mild, with Chinese wine, a bit of Chinese herbs, a bit salty taste in it and the chicken meat had been steam and cook to its juiciest and soft meat.

'Red Garoupa "Yin Yong" Style'

This fish is one of the best dish with its meat so juicy and tender as the chef mention had used 8 hours of marination. Imagine it the succulent taste.

If you are a cheese lover, the meat had been dough and marinates well to stuff the cheese in it and fried under hot oil till it was golden brown and the cheese just melt. This is what we call Chinese version of Stuff crust pizza. It taste awesome and we had not enough of it.

Salad mayonnaise prawn is rich in taste, not that creamy which suits the taste of old people with high cholesterol that the meat is chewy and fresh.

My preferred choice, as when I we took picture of this, the smell of the fried Nestum had just makes me put want to eat it instantly. It was fried till the aroma came out and its crispy to eat along with the prawn.

'Braised Abalone, Sea Cucumber and Black Mushroom with Broccoli'. The first thing that came into my mind was the abalone that had been cut into cubes shows the sign of big abalone and the chef use '2 head abalone' that been boil, steam and marinate with its gravy for a few hours that makes it so soft, juicy and chewy. The soup base is top notch!

'Salted Egg Fried Rice' fried with wok hei and the salted egg had just pull out the aroma and eat it with sambal, taste perfect.

'Pastry Duets'

Which is something new to me, as one of the type melon that had been finely chop till it look like shark fin. Then cook under high temperature to get the sweetness of it out and mix with the rest of the ingredient that end me with 3 bowl of it.

This restaurant is no longer a stranger to us as they served quality food. We had 2 occasions here that was during our first time got to know this place for a review on their food and second we did a Chinese New Year Photo shoot here. I heard a few feedback from my friend mentioning that their tim sum is pretty good too, and this round we are here for a round of great tim sum!

'Spring Roll with Salad and Prawn' been fried crisply on the outer thin layer of the roll and the salad prawn that mix in it is not too creamy which is just nice.

'Pan Fried Carrot Cake' had always been one of my favaurite that makes it a must have item for me. I love it as it is perfectly grill on the skin layer and inside its soft and filled with aroma of dry shrimp, by dipping with their chili and sweet sauce is just what I prefer.

that we decide to operate it open. Filled with a big piece of juicy prawn which cause by the after effect during steam and its fresh.

'Rice Rolls with You Tiao and Chicken Floss' as I love mine to dip it in soy sauce.

'Dumplings (Siew Mai) with Ebiko' is rich in ingrediant and I love to chew on Ebiko.

‘Guangzhou Prawn Red Rolls’ Is something which is not in tim sum’s menu that turns out to be one of their special dish in this limited time to be given out complimentary when you order 3-5 plates of dim sum.

Chewy skin that wrap with crispy tempura crust that been crush and a fresh prawn is insert in the middle, something that we do not get to eat every day, worth a try.

We get to taste one of the lunch special 'Curry Fish Head' which is around RM14.50++ for this big pot, that I totally agree is one of the cheapest!

Me and Sunny just cant stop drinking the curry base and looking for the meat inside the claypot. Its aromatic with curry spices and the fish meat is fresh. Given a plate of rice to go along, we have no problem in finishing it within minutes.

‘Unagi Puff with Teriyaki Sauce’ that you must have it hot while its out from the oven. Freshly baked and unique in taste with solid crust wrap around it and taste like Unagi in pineapple tart skin.

'Yam Paste Pau' is the piglet that served next and all of us were like wahhh!!! so cutee!! then what happen to the pau next is as the picture below. . . .

Pig making love.

Please eat me!

A tim sum makan will never be perfect for me if did not end it with desert.

'Herbal Jelly With Ginseng Roots' is highly recommended by me, if you love strong ginseng and herbal taste that served out chill. I had 2 bolws of this.

or you can go for 'Tau Fu Fah' served with ginger white sugar puree.

If you are looking for some dish which is not in the daily menu, then this restaurant is worth a try, with their price is quite reasonable with the portion.

Location:
House of Tang,
One Bangsar,
No. 63B, Jalan Ara, bangsar Baru, 59100 Kuala Lumpur.
*Non-Halal

Tel: 603 2282 1111

To hunt for nice food is always not easy, especially with home cook and traditional style, it was not until recently we discover a place that cook good Teow Chew and Hakka food which is located at SS14, a place which I went pretty often for the nasi lemak during my college days.

This restaurant is more than 20 years old which first the family run its business on southern Johore and until few years back one of the siblings decided to open one branch in the urban city area that run similar menu. Their signature dish to look for is more on soup and porridge.

Newspaper had it all with their authentic style in taste.

The price in this restaurant I would say reasonable or cheap and the portion is huge.

'Lobak (卤肉) @RM6 (S) RM14 (M) RM20 (B)

'Button-shaped yam balls - Abacus (客家算盘子)' that I enjoy eating, its chewy and fried with 'wok hei' that end with a bit dry on taste. @RM8

'Soon Kueh (客家筍粿)' stuff with dried shrimps, bamboo shoots, fungus, and minced meat. @RM2.20/piece'

'Braised Pork with Black Fungus (炆炸肉) @RM9'

If you love, one of the traditional dish, that has to add on vinegar to cook in it, strong taste of vinegar that boiled along with pork till it is soft and juicy. Just as the way I like it. 'Black Vineger Trotter (猪脚醋)' @RM9 '

'Stewed Pork with yam (芋头扣肉)' that the yam is steam till very soft and eat it along with a bowl of yam rice is perfect. RM13 '

'Braised Duck Meat (特制炆鸭肉)' @RM9 is something that I enjoy that on that meal provided with a plate of white rice, I can just finish it.

'Yam Rice (芋头饭)' is aromatic with some dry shrimps yam chunks and its a bit dry as I like it where add on some sauce of the dish it just goes well. @RM1.20(S) RM2(B). '

'Braised Duck Porridge (特制鸭粥) @RM8' that is my first encounter, as I do normally do take Duck Porridge when I was back in Penang but not here, taste pretty awesome, that is not salty, and the porridge cook just nice that the rice is not overcook, this is one of the signature item in Tien Kee. Give it a try.

I just love their homemade special ginger sauce. Specially marinated with some vinegar and it goes very well with porridge especially those who are sick or got flu. I took 2 souce plate of it.

If you are looking for something mild in taste, then you should go for 'Pomfret Soup with Vege (白鲳鱼汤) @RM16. Sweet mild soup taste cook with vegetable and the fish is very fresh, soft and slices which had been cut perfectly for cooking purpose.

'Pomfret Fish Mee Suah (白鲳鱼面线) @RM16' is another option you can go for.

If you wanted something spicy or sour 'Sze Chuan Noodles (四川粉) @RM8.50' is one of the recommended choice as the taste had change to suit the local taste with added on some of their cooking style. Simple yet delicious~

This is the man behind the kitchen which is owner cum chef. A passionate chef to maintain the authentic taste of it. Thanks to Ken for introducing this place to us.

Location:
Restoran Tien Kee Soup and Porridge
Address: No.94, Jalan SS 14/1,
47500 Subang Jaya, Selangor.

Tel: +6012 232 0028 (Raymond) +6012 373 2262 (Jacylyn)

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