Quay Po Cooks: millesime

Showing posts with label millesime. Show all posts

Monday, April 23, 2012

Killing 3 birds with one stone

When my son, Nick chose to be an actor,

A scene from the 7th BoH Cameronian Award

Winning play, AIRCON

a singer songwriter,
Nick wrote this and
the music was jointly arranged
with his friend, Savy

a vocalist in a rock band,
A big moment for Rosevelt.
They opened the show for the famous
American rock band Incubus

I knew that Nick had chosen a tough road, especially here in Malaysia. We, Malaysians are not very supportive towards our artististic community. We are willing to spend big money to watch an international show but even if our local talent is comparable, we are not willing to spend much to see a local show. We have a mind set that local talent is not as good. If that were true, why are there so many of our local artists who have done well overseas? Then, when they have become famous overseas, they are recognized in our own country. There is truly something wrong with the logic. Don't you think?

Nick had not done any acting for about two years to concentrate on building his band’s name with his band mates in the local music scene. They had launched the first album last December.

and their song "Moment" has made it to No.1 on the MET 10 Chart

last month and stayed there for a few weeks.

Now he is back into acting and he was one of the actors in the recent play called “End of the world, now scream and run.” My Quay Lo and I had planned to see the play but unfortunately, he was not well. Since I had to go alone, I thought it would be a good time to catch up with Yen of "Eat Your Heart Out" and her hubby. I invited them to go to the play and she asked me to tag along to a food review at Millesime in Publika. That was very convenient since the play was one floor above this fine dining restaurant. This was like "killing two birds with one stone". We could do both and have a grand time of it.

We were expected to be at Millesime at 5.30 pm and when we arrived, there were already other bloggers and writers present. The founder of Millesime introduced us to their happy hour promotion which is an offering of their delicious finger food on a complimentary basis, once you have ordered a drink. Nowadays in Kuala Lumpur, you can hardly even get a glass of water free. That sounded like a good deal, even better when the finger food was beautifully presented and was very scrumptious. Millesime had indeed lived up to its reputation of being voted as the top 6 dining must-do’s in 2011 by "Singapore Food and Travel Magazine".

What I loved most was their wide selection of wines. Wine lovers will find this place abundant with choices.

You might want to check out their Wednesday or Friday Wine Lunch Menus. The price is affordable at Rm120.00 nett for the Wednesday Wine Lunch Menu and you will be served with delicious food and paired with a matching wine to taste. The Friday Wine Lunch Menu offers a 5 courses of scrumptious food with the right wine to go with them and I cannot believe it is only RM150.00 nett. As for their Dinner Menu, you have three menus to choose from. Menu Degustation (5 courses), Menu Gourmet (4 courses) and Petite Menu (3 courses). In Millesime, there is no ala carte menu. The daily menu is prepared by their Chef and offered on a pre fixe basis (one price for all)for your enjoyment. I will definitely be back for dinner one of these nights with my Quay Lo and our good friends who enjoy good food and good service.

After happy hour at Millesime, we adjourned to see the play and it was over at around 10.00pm. Since all of us felt hungry again, we decided to hunt for some food nearby and guess where we end up? Yamagoya Ramen @ Solaris Dutamas. Yen of "Eat Your Heart Out" wrote a great post on this little new Japanese ramen joint in KL. Head over to her blog to find out more. However, here are some photos which I took that evening.

We ordered two kinds of ramen and both were excellent.

They even have a little sesame mill so that you can have freshly ground sesame. How cool! I would love to have one of these in my home.

I will definitely go back with my Quay Lo because not only the ramen is good, the staff there are well trained, and service is top notch. The service of some "fine dining restaurants" that we have been to don't even come near to theirs. I am very impressed and if you like noodles like I do, I highly recommend that you check this ramen place out. I am very sure you will not be disappointed.

So with the Ramen supper we killed not two birds with one stone but three! LOL!

No fees or promotionl considerations were received

and my remarks are purely my own.

A LITTLE ABOUT THIS QUAY PO

Before I was married to my "Quay Lo" (Guaylo) husband, I did not know how to bake or cook. Subsequently I learned some baking and cooking Western cuisine from him, and providing his food for him launched an interest in cooking in general. Many of my Chinese friends and family told me that "Quay" is the wrong spelling for devil in Cantonese. The right spelling should be "Kwai" or "Guay". Well, somehow I like the spelling "Quay" better although I have to agree that it does not sound very Cantonese. Try asking a Westerner to pronounce "Kwai" and you will probably hear "Quay" haha. Whether is "Quay" or "Kwai" or "Guay, just know the devil woman is me when you see Quay Po Cooks. My hubby said if people pronounce "Quay" as "Key" is even better because I am the key to his heart. LOL!

Only now, have I started to learn the traditional Cantonese cuisine of my Mum. She cooks fabulously and all her specialties are divine. These two interests, my husband's Western food, and my mother's traditional food, prompted me to document them so they will not be lost.

Here, I wish to share my cooking and baking experience with my readers. I also hope to inspire those who do not know how to cook or bake to do so because, trust me, if I can, you can too.

Something I'd like to mention is that I find that many people are rather unwilling to share their recipes. However, for me, I think differently. I think good recipes should be shared thus allowing as many people to enjoy it as possible. Unless those recipes are for doing business, I don't see why we want to keep them all to ourselves. So if you are generous in sharing your recipes, you are welcome to share on my blog. Send the recipes to me and better still with pictures of the final products and I will be very happy to post them them with credits to you of course.

Our cuisine is a deeply embedded part of our culture. When two cultures come together under the same roof the results in the kitchen can sometimes be comedic, sometimes confrontational, but more often it is a journey full of surprises and discovery. There is joy in our food. If we think upon this, it is intuitively obvious. This blog is a journey of joy and sharing, reflecting what the French like to call "joie de vivre" (joy of living). No one could be more different from one another then my husband and my mother. Yet one thing they share in common is knowing intuitively that food, cooking, and sharing can be avenues of joy in life itself. So herein, help yourself, to a little joy and , if you like it, share it with your own family and friends. Joy is something that should be shared.