masterchef australia dinner

A MasterChef dinner? I was puzzled when my dear gave me this as a very special and memorable Christmas present. I was curious about how you can have a MasterChef dinner in Malaysia and we arrived at the apartment @ the Curve after making reservations.

masterchef dinner malaysia

It turns out that there is a special, limited edition degustation menu from the judges and contestants of MasterChef Australia Season 5. This is totally legit, the recipes were licensed to the apartment and my better half had won RM 200 worth of vouchers so she treated me to this delicious dinner.

masterchef degustation menu

There are three (3) main courses to choose from – Stuffed Turkey with Pumpkin Puree (RM 128++) based on Samira El Khaffir’s Stuffed Chicken with Pumpkin Puree recipe, Seared Steak with Hollandaise Sauce, Roasted Pumpkin, Cauliflower & Pine Nut (RM 148++) by Michael Todd and Confit Salmon (RM 98++) by Samira – the contestant we both dislike immensely. Haha!

Amuse-bouche

amuse-bouche

This was a duo of grilled cherry tomatoes with herbs on nachos. There’s only two on the plate (which is the standard plate the apartment uses for appetizers and thus a bit worn looking) which was a little bit weird, plating wise, coz you always put three (3) servings or another odd number. I only realized this when my better half told me about it. It’s a wonderful start though – this is a delicious complimentary starter from the chef.

Appetizer
Braised Lamb Shoulder Tostada (Andy Allen)

lamb shoulder tostada

We both loved this as well. My dear said the lamb didn’t have too much of a gamey taste so it suits her. I thought it was executed well and the lamb shoulder gave a nice texture to put on the tostada. It’s just a little too similar, texture-wise, to the amuse-bouche. I loved the juicy pomegranate seeds strewn throughout though – it was nice!

Soup
Carrot Liquid with a Hint of Blood Orange

carrot soup blood orange

The plating is well thought out – the blood orange comes in a shot glass so you can pour as much (or as little) as you want into the carrot soup. The soup has a very spicy end note though so my dear didn’t manage to finish hers. I loved mine though, I thought the acidity of the blood orange balances out the creaminess of the carrot soup.

Sorbet
Summer Peach Granita

summer peach granita

A wonderful interlude before the main course! The sorbet is in nicely large granulated form so it’s great as a palate cleanser before our mains arrived. There’s no attribution to this and the soup but I think I saw it in one of the MasterClass episodes from one of the judges – think it was Gary.

Main Course
Confit Salmon (Samira El Khaffir)

salmon confit

This is what my better half ordered. It’s the only one that she could have gone for considering she doesn’t like beef. I don’t like cooked salmon in general coz restaurants tend to overcook it but this one was done very nicely. It was cooked to perfection!

confit salmon

The entire salmon was nicely seasoned and pink and there’s none of the dryness that comes from overcooking this piece. I tend to prefer raw salmon sashimi but this changed my mind – it was juicy and tender, with all the natural taste of the salmon brought out.

Main Course
Stuffed Turkey with Pumpkin Puree (Samira El Khaffir)

samira turkey

I was torn between Michael Todd’s Seared Steak with Hollandaise Sauce, Roasted Pumpkin, Cauliflower & Pine Nut and this one and decided to go for the turkey since it’s Christmas. This recipe is based off of Samira’s Stuffed Chicken with Pumpkin Puree. It was quite an interesting dish as the Middle Eastern influence was *really* apparent in the dish.

rice stuffed turkey

The turkey is stuffed with a basmati rice and spice mix! That’s the most fusion stuffing I’ve ever come across and it kinda, sorta works. I can’t say I’ll give this 10/10, more like 7/10 – I enjoyed it but it wasn’t mind-blowing. There’s something to be said about eating a Middle Eastern inspired turkey and not all of it is good. smirk

Notes on service: The waiter took away her plate while I was still eating. She had finished her confit salmon but I was still halfway through my turkey. I thought that was quite rude – you never start clearing plates until everyone is done in the service industry. It’s a major service no-no.

feedback form

Also, he didn’t always serve the woman first, which is another service faux pas. However, the waiter was always polite and kept refilling our cold water so I mentioned this to the supervisor, Julito, who apologized profusely and gave me a feedback form to file my grievances.

masterchef vouchers

It seemed that they didn’t know this basic rule of etiquette about clearing dishes but the supervisor was professional throughout and the waiter was just plain ignorant so no harm done. The bill came up to RM 280++ so it was about RM 90 after the RM 200 vouchers was used.

Dessert
Modern Baklava (Samira El Khaffir)

modern baklava

This is an absolutely wonderful end to the dinner! The baklava was *cloyingly sweet* but I mean that in the most complimentary way. There’s two sauces that comes with the dish – one is sweetened condensed milk based and the other something akin to caramelized sugar. It was decadent and delicious! We both polished our plates! Haha!

masterchef dinner us

Thanks for the thoughtful gift dear! We both enjoyed our MasterChef Australia Season 5 dinner with recipes from the judges and contestants and would go again, except that was the last week of the promotion. It’s a wonderful Christmas present coz we both went to Australia at the beginning of the year as our first trip overseas and we both watched MasterChef Australia Season 5 together. <3

turkey trimmings

This is our first time cooking a turkey together for the parents and kids! I wanted to purchase one but I was told that turkeys were all sold out. Thus, I bought the sides so we can concentrate on roasting the turkey! I got Brussels Sprouts and Chestnuts (RM 50) and a Strawberry & Peach Trifle (RM 100).

stuffing turkey

It came in two huge boxes (think that the bigger box originally was supposed to have a turkey inside but they ran out) that delighted the kids – especially the trifle.

plan b

I had slated it for pickup at 6 pm so we can have it just as our turkey has finished cooking, but it turned out that the process took longer than that. Haha!

The story of how we got the turkey:

box

It’s a rather funny anecdote that we’ll look back and laugh at. My dear bought me a MasterChef dinner as a Christmas present and I thought I’ll call ahead and book a turkey. I know it’s sold out, I had already gotten the sides, but I had a sneaky feeling that frozen turkeys are in short supply too.

turkey discussion

I was right.

chestnuts

I called BIG and asked if they had frozen turkeys and the guy said he’ll go and check. He said there’s one left and it’s about 3 kg. I told him I’ll take it and I’ll pick it up in about 2 hours time. He got my name and number and we went to Publika after dinner to get the elusive turkey.

fresh herbs

However, when I got there, I was told that the frozen turkeys were all sold out!

stuffing

I think the dude was kinda sick of answering questions like these, there are signs saying so all over the place. Haha! I told him that I had called ahead just now and there was a definite thawing as he asked for my name…

turkey booking

…and sure enough, there’s a turkey booked under my name!

frozen turkey

I was quite pleased that they really did hold the turkey for me instead of putting it outside where anyone who’s faster can grab it. We’re both happy with the service (but not with the guy – you should always be jovial when asked a question, regardless of whether it’s the 1,000th time someone asked the very same question smirk).

turkey stuffing

I also bought the stuffing for the turkey and some other miscellaneous stuff. The turkey was RM 88.72 for a 3.18 kg bird and the total grocery bill came close to RM 300!

preparing turkey

It was just one day till dinner with the in-laws and the kids and the turkey was *still* frozen so we couldn’t brine the turkey. This is the most basic recipe but it turned out delicious! I just thawed the frozen turkey overnight and then put it in the fridge when it was fully thawed.

turkey oven

I chucked it into the oven at 220 degrees Celsius for 40 minutes before turning it around. It’s supposed to be a self-basting turkey but you do need to baste it every now and then. I used the simplest recipe to cook the turkey (from theKitchn.com).

basting turkey

I rubbed butter all over the turkey and stuffed two halved lemons into the cavity.

stuffing turkey last

I didn’t truss or stuff the turkey, just wrapped some bacon around the breast and put it in 2 cups of water and left it in the oven for as hot as it would go. It took us 3 ½ hours to cook the turkey!

carving turkey

Before the last 40 minutes, I prepared the stuffing using a gourmet stuffing blend hand packed from the Shropshire Spice Co in the UK. It’s an apple with cranberry and roast chestnut stuffing and I just needed to add 700 ml of water (for the 2 packs) and a huge pat of butter before, well, stuffing this Pink Lady apple based mix into the cavity.

inspecting trifle

It was a bit too much stuffing so I left some out so it looks like the turkey has laid some stuffing. Haha!

peach trifle

The turkey was rested for 20 minutes before serving.

roasted turkey

We had spaghetti with bacon (cooked by my dear) with the turkey and it tasted quite good! I still have leftover turkey, the kids loved it and the in-laws ate quite a fair bit too, so I reckon we did well with our turkey!

brussels sprouts

The Brussels Sprouts with Chestnuts wasn’t that big of a hit but I thought it improved my view of Brussels sprouts. I didn’t really like it when I was in NZ and Australia due to the bitterness but it seems like the new genetically modified ones in the last decade are less bitter. It tastes quite good in fact!

trifle

The Strawberry & Peach Trifle was the true hero though – it tasted wonderful! I like the jelly-like cake bottom, and the peaches and cream in the middle and the strawberry topping cuts down on the sheer sweetness with some acidity. We finished that 1 kg trifle on the night itself!

turkey dinner

It was a good Christmas / New Year turkey dinner though – we had it on the weekend, which is neither Christmas or New Year but our own family get-together. We all had fun, the only thing that was missing was some Christmas crackers! :D

il panettoncino

(and we couldn’t even start eating the panettone or mince pies that we had so we saved it for this weekend)

pink handmade handbag

I have often joked with my better half that I won’t be able to buy her an expensive designer label handbag for at least for a couple of years. It’s a bit of an inside joke, she doesn’t want it from me but it has become a running gag for quite a while…so I decided to give her one on our anniversary.

It cost me all of RM 5.90. smirk

I saw this pink 3M corrugated board (it’s not cardboard) at Borders and decided to make an “expensive handbag” for her. It’s in her favorite color too! Haha!

3m pink corrugated board

I wrote:

VERY!!! EXPENSIVE (& big) HANDBAG

on the front and cut a 1” strip from the corrugated board to make a “handle”. I had to use multiple industrial grade staples and some 3M surgical tape to seal it too, it isn’t an easy material to work with. Inscribed on the other side is:

WARNING:

  • Sharp Edges Can Cut
  • Won’t Last Long
  • Very Flimsy

with arrows pointing to the top

expensive handbag

and:

SOUNDS BAD, BUT LOOK INSIDE DEAR!

with a crudely drawn quasi-logo and our anniversary date.

bag inside bag

It’s actually a bag inside a bag inside a bag!

pandora club member

It’s like those Russian nesting dolls that goes into each other. The first bag is my handmade one, the second is a Pandora paper bag, and inside that is their latest Autumn 2013 handbag charm! :)

pandora handbag

I have thought about doing this since last month and hope she didn’t notice the charm in the catalog. I am a Pandora Club member, which I hear will have benefits along the lines of 30% off later next year. I was told membership is automatic upon the purchase of RM 3,000 (didn’t even know I had amassed that much) and I have a feeling that a lot of the club members are not females but their boyfriends or husbands who gets it for them. I wonder what their marketing would make of that.

ling gift

My dear on the other hand laboriously made me a menu which is also about how we tend to celebrate our anniversary. It’s like a menu from one of those gourmet burger bars that’s all around but hers has an intriguing option:

ramen burger
Ramen noodle patties!

custom menu

I chose that along with the pork patty (menu says highly recommended and asked me to think thrice about ordering the beef patty haha). I also have toppings, sauces, drinks and dessert!

anniversary menu

She gave me a yellow smiley sticker to put on the handmade burger menu that she made to indicate what I wanted and she cooked me a very delicious dinner the next day!

pandora bag charm

I love my dear coz she’s always very thoughtful and I know that I’m very lucky to have her.

loving us

It was a great anniversary as always! You’re the best dear! *hugs*

louisiana wine dinner

I just gotta say this:

connie hb blog

Look ma! My blog is on display! smirk

live crawfish

I was at the Secret of Louisiana Wine & Dine event on Monday. It’s a four-course dinner paired with wine and there are various exhibits of Americana (or should I say Louisiana) on display during cocktails. There’s a tank of live crawfish for one. I’m not sure if I ate one of them later but at this point they’re all alive. ;)

bayou

I like how the canopy is set along the lake so all dining is al fresco. There are videos and cooking demonstrations (had some pretty good Cajun shrimp made with just 4 spices) and I love how they printed the menu on re-labelled wine glasses together with the table number.

New Orleans Chowder
A wonderful rich soup, loaded with clams, shrimp & calamari, slow simmered with diced potato, onion and celery in a creamy thick soup.

dessert wine

This was paired with a Kim Crawford Pinot Savignon Blanc that I thought was very appropriate – it’s very refreshing, bubbly and easy-to-drink, a perfect starter wine. The chowder each had a whole crawfish inside too!

new orleans chowder

I loved the creamy soup – I had two in fact. There’s loads of seafood treasures inside and you can crack the crawfish and eat it if you want, although it’s meagre pickings. Crawfish like this doesn’t have a lot of meat inside but the soup more than makes up for it! Lovely!

Louisiana Bayous
Best ingredients from the bayou. Creole crawfish, creamy seafood gumbo & crabmeat mashed potato on corn fritter.

This is a dish of three different small appetizers. I like the crab meat mashed potato on corn fritter but I felt that this dish came out too late – it was already slightly cold (room temperature). The timing was a bit off for this one, some things are no doubt meant to be served cold and vice versa, but not at ambient temperature.

louisiana bayous

I can understand that cooking for so many people presents a unique challenge, but this was the only dish that was served slightly late. All the other dishes were nice and warm (even the dessert!). However, I can see the awesome potential – I loved the crab meat on corn fritter! :)

Trinity Jambalaya
Famous blackened red fish and jerk chicken with a rice dish consisting of onion, pepper and celery which makes up the “holy trinity” of Cajun cooking.

trinity jambalaya

I absolutely adore this dish! It’s full of seafood – huge shrimps, mussels, scallops! The red fish was wonderfully spiced – I love the hearty dose of pepper coating the fish. It’s a very heavy dish, broken up with several asparagus stalks.

wine hb

This is paired with a Wente Bayer Ranch Zinfandel, a nice red that goes against the guidelines of white meat with white wine and red meat with red wine, yet pulls it off with panache (it’s just a general rule of thumb many wine dinners I’ve been to has espoused). Absolutely the best dish of the night – perfect representation of Cajun style cooking and everything was still smoking hot!

(except the wine, as far as I know mulled wine does not originate from Louisiana)

Mud Pie & Praline
A rich New Orleans treat – roasted pecan on buttery praline and rich warm chocolate cake.

mud pie praline

A wonderful end to the dinner. It’s paired with a McGuigan Black Label Moscato, a sweet dessert wine. I liked the mud pie but what really got me was the buttery praline!

It’s awesomeness distilled into a messy chunk on your plate. I loved it so much I ate the entire caramel-like praline that left me wanting for more!

eiling hb

A great finish to a wonderful dinner! Eiling and Ziling was there too – good to see you again!

blog post signing

Oh, and here’s one of me signing the printed out Secret of Louisiana review of the first dinner. Heh.

kings and queens

Thanks again to Connie for a wonderful dinner! I learned a great deal about how to properly pronounce the etymology of the word “jambalaya” from the US Embassy representative.

us embassy

It’s sham-pal-ha-ya. :)

secret of louisiana food

Secret of Louisiana is a Cajun-style seafood and steak restaurant opened up by a chef who used to live there. Word is, he wanted some authentic Louisiana food in KL (or rather Petaling Jaya) and a star is born. Or so it goes.

secret of louisiana

I’ve never been to this place before – it’s really nice, situated beside a lake (didn’t even know there was a lake in Plaza Kelana Jaya and I lived there a couple of years back) with covered al-fresco dining by the pier. I was invited by Connie and Ayu to come sample a couple of their signature dishes.

Seafood Gumbo (RM 22.90)
Sauteed assorted with thick creamy sauce, rich in herbs and cheese, served with garlic toast. Gumbo has been called the greatest contribution of Louisiana kitchens to Americans cuisine!

seafood gumbo

This is the appetizer and I must say, a great start to the dinner! I love the rich, gummy seafood gumbo. It’s a hearty combination of seafood and you can taste the chunks of deep sea lovin’ right inside. You’re supposed to eat it on top of garlic bread but I found myself just spooning the seafood gumbo by itself. Highly recommended.

Louisiana Famous Shrimp Scampi (RM 30.90)
Buttery and lush with fresh garlic, fresh herbs, tomatoes, and lemons, topped with 5 pieces grilled large prawns, the most popular pasta dish among all our pasta dishes.

louisiana famous shrimp scampi

I was entranced with the pasta dish too. The prawns are HUGE and fresh and everything tastes garlicky, which is something I dearly love. I would come back for this and the seafood gumbo again.

Seafood Jambalaya (RM 33.90)
An authentic Cajun dish, it’s perhaps the most versatile main dish that Louisiana has to offer, our version is rice cooked with fresh assorted seafood, sausages, tomatoes, corn, celery, mushrooms and fresh herbs.

seafood jambalaya

This came off as sorta like a wet paella. I love seafood and I like the chunks of fish, shrimp and squid. It’s mixed nicely with rice too, which reminds you of the soupy rice that you get fed as kid when you’re sick. Heartwarming food for the soul.

Red Fish (Red Snapper) (RM 38.90)
Dredged Snapper fillet on Cajun spice mix and seared on hot cask iron with butter. Blackened style with Cajun vegetables.

red fish red snapper

I found a lot of people who enjoyed this dish but for some reason it didn’t quite agree with me. I found the style of cooking to be too dry, maybe it’s just a personal thing.

Nut & Seed Layered Chicken (RM 32.90)
Grilled chicken breast with Cajun spice, sliced with and layered with organic nut & seed, served on lightly mashed potato and carrot. Drizzled with Fig chutney sauce.

nut seed layered chicken

I also found this selection from the Poultry menu to be a tad too dry for my tastes but it’s named the favorite dish of Suanie’s friend (who’s unfortunately allergic to crayfish). I really love the sweet fig chutney that goes with it though – it’s absolutely mouthwatering.

…and the various nuts scattered around! Lovin’ it.

Louisiana’s Mud Pie (RM 16.90)
We begin with a large slice of our rich Hot Chocolate Cake and top it with our hot fudge and big scoop of vanilla ice cream. This is covered with whipped cream and topped with sprinkle of crusted walnut and cherry.

louisiana mud pie

This is really good mud pie. I’ve had some great mud pies and this ranks up there with them. Hot chocolate cake with vanilla ice cream, it’s hard to argue with that. I ended up eating most of this. Heh.

louisiana group photo
L-R (from back): Suanie, Eiling, Shah, Huai Bin (me)

I’ll love to go back to Secret of Louisiana again. It’s relatively close to where I live and I didn’t know such a chill place existed. It’ll be nice to just lounge by the pier and eat some of the seafood dishes. I loved the first two and dessert.

secret of louisiana restaurant

There will be a wine pairing dinner on the 14th of January which features a Cajun culinary feast, a tour of the State of Louisiana (not literally – there’s going to be features and videos on that day), a folk dance performance, a special cooking demonstration plus a speech from the US Embassy to Malaysia.

louisiana sauces

The event kicks off at 6:30 pm and there will also be wine appreciation tips and mystery gift giveaways. If you’re interested, the tickets are RM 250 per pax, you can get them by calling Sharine Chua (019 983 0230) or Ayu (012 234 7066). You can also surf over to their website.

ayu connie chef

I’ll be going to check it out. Last I heard, 1/3 of the tickets are already sold and that was a week ago so give them a buzz if you wanna join us in this wine pairing dinner. The food will not be the same as the one that we ate, it’ll be a specially prepared menu for the occasion, just passing along the info. :)

dinner kim

It’s a wonder to see Kim in the kitchen. She’s got everything down pat (even has a system for cleaning up dirty dishes).

kim kitchen

I was there for dinner on Friday, she had a pork loin going in the oven and I puttered around a bit in the kitchen doing nothing particularly useful until she sat me down in front of the awesome 55” TV with a beer in hand.

baked pork loin

Fruit of the loin. The beautiful pork loin with apple sauce. It was marinated for two days!

baked carrot garlic

Baked carrots and garlic. This is awesome! The baked carrots *looks* burnt and dried but it’s actually super juicy and wonderfully sweet. The garlic bursts with flavor too. Very nice.

kim potatos

You say potato I say potatoe.

buttered peas

Peas with slabs of butter.

yorkshire pudding

Yorkshire pudding.

kim dessert

Kim also made this dessert with molasses (?) – it had a bit of a crater in the middle, which I don’t think was supposed to be there but it tasted just fine.

kim dinner

However, the pork loin with apple sauce was the piece de resistance. I really enjoyed hitting that oink. It’s a good cut, nice marbling and tender to boot. The apple sauce does wonders to it.

pork loin

It weighed in at slightly more than 2.3 kg and the six of us (ST, Kim, Lainey, Fresh, Sin Loo and me) finished the entire pork loin. That’s about the equivalent of each of us eating a 400 gram steak…not including the other dishes.

That’s how awesome it was.

Glen Grant 16yo

There was Ben and Jerry’s ice cream brought by Sin Loo and some Hokkaido cakes from Lainey and we spent (well, at least me and ST did) the night drinking Scotch and beer. I got a bottle of Glen Grant 16 year old single malt and thought it would be funny to text Kim while stuck in a jam about bringing a 16 year old but she didn’t get it until several hours after. Picture nicked from ShaolinTiger’s Twitter.

Thanks for having us over Kim and Gareth!

party

It was a fabulous dinner and I totally enjoyed talking about everything from the good ol’ days of rave music to the murder of Canny Ong (I know right, diverse range of topics). We all ended up leaving at 8 am in the morning. This could be a start of a tradition, first time that happened was at Lainey’s birthday – just chilling, drinking and talking till the break of dawn coz that’s how we roll yo. ;)

hb kim

Kim’s a *great* cook. A delicious dinner with awesome company, you just can’t beat that. I had a laughing fit twice that night, can’t remember why but I haven’t laughed that hard in a very long time. Then someone said: You know you’re laughing at *yourself* right. It just made it funnier. Fantastic way to spend a Friday night even though I only woke up at 8 pm on Saturday. Totally worth it. smirk

chap goh meh

Chap Goh Meh marks the last day of Chinese New Year and traditionally sees the whole family sitting down for dinner. Unfortunately, none of our family members are in one place this year so my grandma did an early one with all of my favorite dishes.

good fish

I’ve always loved fish cooked with soy sauce. I can’t remember the name of this fish but it’s kinda like empurau in texture.

century egg

Century eggs are one of my favorite condiments…however, I only tend to eat it in Sibu for some reason. I love the rich egg yolk and it’s an instant appetizer for me. :)

chai bo

This is hands down my favorite vegetable. It’s called chai bo and cooked with a bit of sugar so the taste is slightly sweet. It’s one of the rare foods that hits the umami G-spot and I can eat a spoonful with every bite. I love this and I could never find it anywhere else except at my grandma’s. It’s her specialty. <3

pork leg chicken feet

Pork leg with chicken feet. This unique combination turned up at the table during the Chinese New Year reunion dinner with fatt choy (black moss) and I was instantly hooked! I love the texture of pork leg – the chunky meat and exquisitely sinful layer of fat is divine. The pairing with chicken feet is quite ingenious – it’s the brainchild of one of my aunties. It takes hours to cook so everything comes out tender and juicy.

chap goh meh dinner

I ate so much I nearly burst but I’m so hungry right now it makes me want to repeat this gastronomic feat again. Home cooked meals with your family is the best – I only get to experience this once a year.

Happy Chap Goh Meh everyone! :)

apartment downtown

Nuffnang invited several bloggers to The Apartment Downtown @ Suria KLCC for dinner. It’s more of a meet and greet social dinner as a prelude to discussing some Serious Issues (TM).

apartment starters

We were served Cranberry Juice (great for UTIs) and a variety of starters which includes stuffed squid, pita bread with a curious combination of butter and cheese, stuffed eggplant, and chicken liver pate.

apartment pamsong

I think the last one scarred Pam a little…she’s a very PETA type person. I hesitate to label her as a tree hugger coz the reason she doesn’t like pork and stuff like that is due to the offense it instigates to her olfactory senses.

apartment mains

The main dishes arrived after that with highlights being the lamb, creamy melt-in-your-mouth cous cous, salmon with udon noodles and mussels cooked in curry. I notice a distinctive apprehension at my table whenever I took a mussel. I realized it’s due to my poor motor coordination in opening up the shell and spearing the flesh inside. Pam actually warned me not to send the poor crustacean flying. I think she also mentioned something detrimental to my well-being if any landed on her. ;)

apartment dessert

The dessert was individually served with chocolate mousse, meringue (reminds me of Pavlova actually), and some peanut butter infused creation. It was great!

We adjourned upstairs to have a discussion about several pressing issues relevant to the blogsphere…

apartment tzia

…before the camwhoring started in earnest. This is Tzia, featured blogger of the month.

apartment audrey

Audrey, of 4 feet nine fame!

apartment pam

Pamela Song a.k.a. my nemesis! We’re just pretending to be nice here one. Posing for the digicam, usually we can be seen disagreeing vehemently. ;)

apartment carol

Carol Koh! I less than 3 you! =D

apartment cindy

Cindy

apartment ringo

…and Rin.

apartment camwhore

Plus a lot of other camwhoring shots!

apartment group

It was a great night of fellowship among the Nuffnang staff and the bloggers. It’s kinda like church and cell group meetings, except we don’t have a Jesus. ;) It’s great for building rapport and all that corporate speak. I’m looking forward to the next one already. :)

mas mums

Malaysia Airlines organized an yee sang dinner for bloggers at Mum’s Place. There were 25 bloggers in attendance occupying three tables – most of them familiar faces, but I met a couple of bloggers that I haven’t seen IRL before. It was fun! It’s my first yee sang dinner of the year.

yee sang

The yee sang with salmon!

lau sang

It’s a tradition in Singapore and Malaysia to lau sang during Chinese New Year. It’s supposed to kickstart an auspicious new year by collectively mixing the ingredients with chopsticks while chanting phrases like “prosperity in the year to come” and all that. :)

yee sang final

I just like the colors of the dish and the community aspects.

prawns

Steamed rice was served and a plethora of dishes came in quick succession after that. I love the huge prawns – very juicy and succulent.

assam fish

Another highlight is the Assam Fish. It’s fabulous!

food

Other memorable dishes were the chicken curry, vegetables, delicious beef slices and the desserts. I had a banana split.

camwhore

Camwhoring time was scheduled after dinner.

bloggers

Lots of familiar faces here…

people

…and people I haven’t met before or haven’t seen in a long time.

group

Miscellaneous group photos.

mug

Eh, dun la mug me after I just got mugged.

wai fong

Miss Wai Fong who hosted the dinner. Thanks!

group photo

MAS was also very receptive to suggestions on how to improve their service – I offered an experience when I was flying KL – Melbourne on New Year’s Eve and nothing happened at 12 AM. Most of the passengers were left hanging, awake and waiting for some sort of in-flight celebration, but the New Year passed with nary a peep. They took note of that, so I hope your NYE’s flight would be filled with merriment (or at least some party favors and an announcement). ;)

schwag

MAS was kind enough to give us all some home made pineapple tarts and a gift pack containing a diary, a DVD and a nifty red USB drive that can be twisted around your wrist like a bracelet. Nice!

More coverage here:

Sultan Muzaffar
Wingz
Red Mummy
Babe in the City

Update:

eevon

Eevon just sent me the wittiest offline comment a.k.a. text message this morning alerting me to a disastrous typo. Okay, it’s DIARY, not DAIRY. Amended. :)

Related Posts Plugin for WordPress, Blogger...
© 2002 - 2010 Poh Huai Bin Suffusion theme by Sayontan Sinha