The Deli, MiCasa All Suite Hotel, KL

We used to dine quite regularly at The Deli in the past, especially when we had errands to run in KL city. Last week, I had to go to the hospital for a follow-up check-up and I remembered this place, so we dropped by for a quick lunch.

There has been some change since we last visited: a lot more tables, much busier, more items on their menu and they even provide complimentary Wifi now. The prices have only been increased slightly. 

What seemed to be really popular here were the sandwiches/burgers, pastas as well as the braised Wagyu with pasta. So many people seem to have ordered the latter. Oh and they serve most of their food in Staub cookware (since they share same kitchen as Cilantro). How posh!

The Deli Menu

We stuck to our favorites, the duck leg confit (RM18) as well as fish and chips (RM21). We were extremely satisfied with our order- the duck leg confit was very tender with crispy skin. The fish and chips was also perfectly executed - the fish was moist with crispy skin and the chips were really good.

We also had the strawberry meringue (RM11), sadly a little too hard for my liking this time. We had great difficulty cutting into it with our spoons. The last time we had it, it tasted really great.

Verdict: Food still tastes great as ever, except for the slight disappointment with the dessert. Not too pleased though that they no longer offer complimentary parking for their customers since January this year, hence we had to fork out RM7 for parking.

Opening times: 11am to 7pm. Closed on Sundays.

Price: Total bill RM53.

Location: The Deli, Micasa All Suite Hotel, 368B, Jalan Tun Razak, 50400 Kuala Lumpur, Malaysia.

Tel: 03-2179 8082 ext. 7082

GPS Coordinates: 3.162273, 101.719548




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Recipe: Gressingham Duck Breast with Cherry Sauce

If I was serving a small party of people on Christmas Day, I would definitely consider duck breast. I actually made this during our holiday in Scotland and was surprised at how easy it was to cook and how good it tasted.

Gressingham Duck Breast with Cherry Sauce

Gressingham duck breast is easily available at any good supermarket in UK, and if you're living in KL, then you may be able to find duck breast at B.I.G. Supermarket too. Duck is pretty fatty, so remember to trim off any excess fat or skin and to score the skin with a sharp knife to crisp it up nicely.

The duck breast is first cooked in a pan for about 6-8 minutes, then placed into the oven to finish cooking. For this style of duck, I would recommend medium doneness. I served my duck breast with a simple cherry sauce and rocket salad.

Gressingham duck breast with cherry sauce
Recipe by Baby Sumo
Preparation time: 10-15 minutes
Cooking time: 30 minutes
Serves 2

Ingredients
2 x Gressingham duck breast

For the cherry sauce
100g cherries, halved and pitted
1/2 cup water
2 tbsp white balsamic vinegar
Salt and pepper

For the salad
25g rocket leaves
2 tbsp extra virgin olive oil
1 tbsp white balsamic vinegar
1 tbsp honey


1. Pat the duck breast dry with a kitchen towel, and trim off any excess fat/skin. Score the skin with a sharp knife. Season both sides with salt and pepper.

2. Preheat oven to 200°C (roast mode).

3. Place duck breast, skin side down, into a cold pan. Turn to medium heat and cook for 6-8 minutes, until golden brown. Turn over to seal the other side for about 30 seconds.

4. Place duck breast onto a baking tray, then place into oven for 10-11 minutes for rare, 13-15 minutes for medium and 18 minutes for well done. (this is also dependent on the size of your duck breast)

5. For the cherry sauce, place pitted cherries in a saucepan with the water. Simmer over medium heat for 8-10 minutes, until the cherries have softened slightly. Using a hand blender, puree the cherries. Put back on medium heat and then add in balsamic vinegar, season with salt and pepper. Reduce the sauce until thick.

6. For the salad, place olive oil, balsamic vinegar and honey in a bowl and whisk until combined. Toss with rocket leaves.

7. To serve, pour cherry sauce into small individual serving cups. Place next to duck and rocket salad. (Note: Don't pour cherry sauce on to the duck skin until ready to serve, or else skin will go soggy and not crispy)

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I am submitting this to the "Cook & Celebrate: Christmas 2014" event which I am co-hosting with Zoe of Bake for Happy Kids and Diana of The Domestic Goddess Wannabe. To join, simply cook or bake any Christmas recipes for the whole month of December 2014.

Your post must be a current post i.e. posted in December 2014 - please do not link older posts.Please mention our "Cook & Celebrate: Christmas 2014" event in your post and link back to Zoe of Bake for Happy Kids, Diana of The Domestic Goddess Wannabe and Baby Sumo of Eat your heart out.

Happy cooking! Do check out the other bloggers recipe below:




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ROOST, Jalan Telawi 3, Bangsar, KL

We stumbled upon this restaurant when we were in Bangsar last week. ROOST is located on Jalan Telawi 3, taking over the spot previously home to F by Buffalo Kitchens. Apparently, it's the same owners but just a change of restaurant name. 

Stairway to ROOST

With the tagline "From Farm to Fork", ROOST aims to showcase minimalist, rustic, Nordic and sustainable food. Whenever possible, they want to utilise local sustainable ingredients and translate them into modern European cuisine.

The 2-page menu comprises of snacks, appetizers, pasta, mains, burger and dessert. Some interesting dishes on the menu include deep fried frog legs with tamarind jam, crispy cuttlefish with ink aioli and lavender smoked king prawn. They also do a set-lunch for under RM20 (salad + sandwich).

To start, Hubby ordered the apple wood smoked duck breast (RM18), served with browned butter onion puree and pomegranates. Presentation is nice, and flavours are well-thought out. Clean and nice dish.

I am so glad that I ordered the Duck Liver Pate (RM16) - the pate is so smooth and rich and tastes absolutely amazing! Been a while since I had such a good one. Very surprised that it came in such a generous portion too, and really delicious eaten with the tomato jam and toasted bread. Highly recommended.

Sadly, the other dish that I ordered was pretty disappointing. I was attracted to the mangrove crab meat and scallop salad as it sounded promising on paper. For RM25, I was definitely expecting more than limp watercress, some cherry tomatoes, 1 scallop (cut into half) and a few slivers of crab meat. Pretty uninspiring.

We did however enjoy Hubby's mains - pan seared seabass atop a creamy pumpkin butter risotto (RM35). Nicely done.

Oh and look - I spotted my photo in December's issue of Time Out KL. 

Hubby had an affogato (RM12) here too. Good coffee, he says.

Verdict: Overall, we had a good meal here - I enjoyed the duck liver pate in particular and would certainly return for this.


Opening times: 11:30 am - 11.30pm. Closed on Mondays.

Price: Total bill RM115.40

Location: ROOST, 69-1, Jalan Telawi 3, Bangsar, 59100 Kuala Lumpur, Malaysia. (previously F by Buffalo Kitchens, above Chawan)

Tel: 03-2201 1710

Website: https://www.facebook.com/Roostkl

GPS Coordinates: 3.130232, 101.67101

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Village Roast Duck @ The Gardens Mall, KL

Village Roast Duck has been opened for over a year now in The Gardens Mall. We kept putting off our visit as there is always a long queue to get into the restaurant. However, last week, We were at the mall pretty early and we noticed that the restaurant was still relatively empty, so we decided to have lunch here.

Service is very efficient here. As soon as we were seated, we were given the menu, and served with complimentary soup and dried shrimp paste. Since they're famous for their roast meats, we didn't have to think too long and ordered the Three Combination BBQ Meats, as well as the deep fried squid with salt and pepper and a dry wantan noodles for Baby C.

The deep fried squid with salt and pepper (RM24.80) was first to arrive. Nicely presented and smelt good as I was snapping the photos. The squid was nicely cooked and crispy. We enjoyed this. Baby C finished the whole plate of wantan mee and most of the wantans, she offered me one - it was plump and juicy.

Deep fried squid with salt and pepper

Dry wantan noodles (RM13.80)

For our three combination BBQ meat (RM40), we went for the special roast duck Cantonese style, BBQ pork and roast crispy pork. We were impressed with all three selections. My only gripe is that there was only 7 pieces of roast duck, wish there was more! The skin was superbly crispy and the meat was full of flavour. I really enjoyed the roast pork (siew yuk) too, wonderful crispy crackling (you can heard the cruk-cruk sound as you chew the meat) and soft, melt-in-the-mouth meat. The BBQ pork (char siu) was also excellent - nice and sticky and with melting layers of fat. I liked the accompanying dark sauce that they serve with the roasted meats too.

Once we have finished our meal, the waiting staff promptly cleared our table and served us with complimentary dessert, gui lin gao.

Cute giraffe kettle at Robinsons.

Service: Good.

Price: Total bill RM93.50

Location: Village Roast Duck, LG-205, LG Floor, The Gardens Mall, Mid Valley City, Lingkaran Syed Putra, 59200 Kuala Lumpur.

Tel: 03-2201 5095


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Recipe: Crispy-skin Chinese Roast Duck 烤鸭

So far this year, I have had great success in the kitchen trying to cook/make something for the first time, including Chinese roast pork (siew yuk) and pineapple nastar rolls. So happy that I can now add crispy-skin Chinese roast duck to the list!

We are always on the hunt for decent roast duck in KL. Our criteria for a good roast duck is crispy skin plus flavorful, juicy meat. Not difficult, right? When we were at the supermarket last week, Hubby saw ducks for sale and said, "Wanna make roast duck for Chinese New Year?". Challenge accepted.

Glistening, gloriously crispy skin

To achieve crispy skin on the duck, it is important that the skin is very dry before roasting. Initially, I was a little apprehensive about sun-drying the duck as I was worried it would attract flies and other insects. Fortunately, no such problem plus with the very hot weather during CNY, it didn't take long for the skin to dry. Both my kids found it a funny sight to see the duck sunbathing in the garden ;)

In between the sunbathing sessions, the duck also needs to be "bathed" in a mixture of maltose and rice vinegar. Once the skin is dry, simply stuff the cavity with the seasoning and put in the oven to roast. There is no need to leave the meat to marinate - easy! One reason why I've never attempted making roast duck until now, is that I was under the impression that it makes a lot of mess in the oven, however after making it I can now say that roasting duck is pretty mess-free (even less oil splatter than making siew yuk- the oil just drips onto the tray).

Our duck sunbathing in the garden.... enjoying the scenery with a bottle of Moet LOL!!

It didn't take long for the skin to brown in the oven and soon, we had a beautiful, glistening roast duck at the dinner table. I served it with oiled rice and 3 types of sauce - homemade chilli sauce (recipe here), plum sauce (store-bought) and the duck gravy (which you pour out from the cavity). The roast duck was simply sensational - it ticked all the boxes for a fantastic roast duck - crispy skin, flavorful, moist and juicy.

I was really happy to see my family enjoying this so much. Hubby commented that this is far better than a lot of those being sold outside. I would definitely make this again - though there is a long waiting time (to sun-dry the duck), the actual work that goes into this is pretty minimal. Easy and delicious!

Fantastic roast duck!

Love love love this!

Crispy-skin Chinese roast duck 烤鸭
Recipe by Baby Sumo, adapted from Nasilemaklover
Preparation time: 15 minutes (plus 3-4 hours for drying)
Cooking time: 55-60 minutes
Serves 4-5

Ingredients
1 whole duck (2.5kg)
3 cups water
2 tbsp maltose
1 tbsp rice vinegar

Seasoning
3 tbsp fermented soybean paste (taucu)
1/2 tsp Chinese five Spice powder
1 1/2 tsp salt
1 tsp pepper
2 tsp caster sugar

4 shallots, blend into paste
4 cloves garlic, blend into paste


To serve
Rice (4 pax)
2 tbsp shallot oil (recipe here)
Chicken stock

1 Japanese cucumber, sliced

The sauces
Homemade chilli sauce (recipe here)
Plum sauce (store-bought)
Gravy from duck


1. Wash the duck well and remove any visible hairs. Pat dry with a kitchen towel.

2. In a large wok, combine water, maltose and vinegar and bring to a boil. Once boiling, turn off the heat. Place the duck into the wok and bath the duck with the mixture several times. (ie use a ladle and scoop the mixture all over the duck).

3. Sun-dry the duck for 2 hours. I placed a bottle in the duck's cavity so that it can stand upright and get even sunning. You can also get a hook to hang the duck (around the neck), whatever works. After 2 hours, bring the mixture in the wok to a boil again. Once boiling, turn off and bath the duck again and then sun-dry for 1-2 hours until a dried skin is formed. (weather-dependent - it is done once the skin is hard to the touch).

4. Combine the seasoning with the blended shallots and garlic in a bowl, and mix well. Spread the seasoning in the duck's cavity only (make sure you spread it around well). Do not rub the mixture over the outer skin.

5. Preheat oven to 190°C (roast mode). Place the duck on a wire rack, with a tray underneath to catch any oil drippings. Cook for 55-60 mins until the skin is brown and crispy. Do remember to turn the duck around half way through for even browning of the skin.

6. Once ready, remove from oven and pour the gravy out from the duck cavity. Try not to get it onto the skin as it will make the skin lose its crispiness.  Allow to rest for 10 minutes, then chop into bite-size pieces using a meat cleaver. Serve with white rice, oiled rice or noodles and sliced cucumbers.

7. To make oiled rice, simply cook as you would normal white rice but replace water with chicken stock and add in 2 tbsp of shallot oil. The rice will have a lovely fragrance once ready.

During CNY, ducks are often served as it symbolises fertility

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*This recipe was featured on Asian Food Channel's FB page on 15 February 2014.

The Gary Rhodes Menu @ Colonial Cafe, Majestic Hotel KL

Gary Rhodes is well-known as an ambassador of British cuisine, with unique mastery of the Great British Classics. Chef, restaurateur, celebrity and author, he has a constellation of Michelin stars under his belt and often referred to by his peers as "The Chef's Chef".

In conjunction with The Majestic Hotel KL's first anniversary celebrations, diners can indulge in a 3-course menu specially crafted by Michelin-star chef  Gary Rhodes at Colonial Cafe. The Rhodes menu is priced at RM90++ and is available for both lunch and dinner from now until 8th December 2013. 

Salmon terrine

Gary Rhodes

Colonial Cafe

Our lunch started off with the gorgeous smoked salmon terrine with sweet lemon asparagus salad. The smoked salmon was layered with cottage cheese and garnished with delicate dill and capers. Light and delicious - absolutely loved this.

The main course of roast duck breast and crisp duck pancake was also excellent.  We were happy that the roast duck breast portion was substantial, and the meat was cooked to perfection. So juicy and tender. This was served with a confit potato, braised cabbage and red wine and blueberry sauce.

The iced lemon fool served with raspberries was a fantastic end to what has been a great lunch. Tart and refreshing. Coffee and tea is also included.

Gorgeous ambiance

The Rhodes Menu

Verdict: Great menu, perfectly executed by the Colonial Cafe kitchen team. Good value for money.

You can read my previous post on Colonial Cafe here.


Price: RM90++ for 3-course Rhodes menu. We dined here as guests of Majestic Hotel KL.

Location: Colonial Café, Majestic Wing, The Majestic Hotel Kuala Lumpur, 5 Jalan Sultan Hishamuddin, 50000 Kuala Lumpur, Malaysia.


Tel: 03-2785 8000

Website: http://www.majestickl.com/

GPS Coordinates: 3.139059, 101.692617


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MasterChef Australia Season 5 Set Dinner @ The Apartment KLCC & The Curve

Do you love watching MasterChef Australia on Lifetime (Ch709 on Astro)? From 26 November 2013 to 6 January 2014, you will get a chance to taste the dishes that you see on MasterChef Australia Season 5 through an exclusive partnership between Lifetime and The Apartment. During this period, The Apartment will be featuring a total of three 4-course dinner set menus on rotation over a period of 6 weeks. 

Dining with us at the media review was Assistant Marketing Manager of Chaswood Resources, Wouter Schepers. When asked how the selection of dishes was made for the special menus, he explained that it was based on the dishes popularity on the show and website, as well as the desire to provide a varied menu for their diners. The 4-course MasterChef Australia set meals are available daily from 5pm onwards at The Apartments outlets at KLCC and The Curve, ranging from RM98+ to RM138++ depending on the choice of main course.

Pumpkin soup with a twist

We sampled the first dinner set menu, which is available from 26 November onwards. The first course is the pumpkin soup with a twist, recipe from one of the MasterChef Australia judges, Matt Preston. The pumpkin is first roasted in the oven, then added to chicken stock and pureed. The soup is garnished with fried sage leaves, candied bacon and pumpkin seeds. The Apartment's version is smooth and creamy, with a peppery aftertaste.

Next, is the appetizer of lamb and goat's cheese croquettes, served with a corn puree and corn salsa by one of the guest chefs, Brendan Platt. The croquettes were both crispy on the outside and soft on the inside. The corn components offer a nice contrasting texture to the dish.

Lamb and goat's cheese croquettes

For mains, diners can choose from three main course, the eye fillet with onion jam (RM138++ for the 4-course menu), pan fried duck breast with parsnip puree and chips (RM128++) and death dish risotto with braised mushrooms, hazelnuts and parlsey (RM98++).

Out of the three mains, my favorite was the eye fillet with onion jam by one of the contestants, Lynton Tapp. Loved how nicely presented it was on the plate. The Australian grain-fed beef at The Apartment has been pan seared rather than sous vide (in the show), and sits atop a delicious cauliflower puree and further garnished with baby turnip, radish, thyme, chestnut mushrooms and onion jam. For me, one of the most interesting aspect of this dish is the onion jam, which I would love to try making in the kitchen next time I serve steak at home.

The pan fried duck breast with parsnip puree and chips was another great main course to try. This recipe is from Gary Mehigan, one of the judges. The duck meat was succulent and paired nicely with the creamy parsnip puree and crispy chips.

The death dish risotto is a cheat's risotto recipe by judge Matt Preston. The risotto is cooked in salted water until al dente then topped with braised mushrooms, orange zest, hazelnuts and chopped parsley. This was slightly too dry for my liking, as I prefer my risotto on the creamy side.

For dessert, we had the chocolate chilli tart, a creation of one of the contestants Christina Batista. The tart itself was on the crunchy side, but we liked the chocolate chilli filing, which left a spicy aftertaste. This was served with praline, whipped cream and candied chilli slice.

Price: 4-course set dinner priced between RM98++ to RM138++.

Location: The Apartment KLCC, Ground Floor, Lot 139, Suria KLCC, Kuala Lumpur City Centre
50088 Kuala Lumpur.

Tel: 03-2166 2257

Website: https://www.facebook.com/atheapartment