Foodie’s Digest

FOR THE LOVE OF LOBSTERS

Hotel Equatorial Kuala Lumpur

Lobster lovers, rejoice! The Chalet will be having a lobster promotion from Mar 1 to Apr 4. Feast in either the United States or Australian lobster prepared a la minute to your liking. Lobster is richer and more substantial than fish and its subtle taste and texture also beats the appeal of most shellfish. It is sweet and tender, making it a real treat for the palate. The seven awesome menus available for a grati- fying meal are the American Maine Lobster Cocktail, Glazed Green Rock Lobster Oriental, Lobster A La Nage, Brandy Flambeed American Lobster, Lobster Mornay, Grilled Lobster and Rock Lobster Thermidor. Price: RM80++ to RM417++ per portion. 03-2161 7777 ext 8333

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MEXICAN FLAVOURS

Hotel Nikko Kuala Lumpur

In conjunction with the 200th anniversary of Mexico’s independence, the Embassy of Mexico together with Hotel Nikko Kuala Lumpur present ‘Mexico, A Festival of Flavours’, featuring re- nowned Chef Daniel Ovadia, from Mar 23 to Apr 3. During these 12 days, Chef Daniel will prepare exquisite dishes of Mexican “haute cuisine” at Serena Brasserie. Do not miss the op- portunity to sample some of Mexico’s finest wines specially brought over from Mexico for this occasion. Mexican food inherits an old and highly diversified blend of traditions that mirrors the complex culture of a very vast country. In pre-Columbian Mexico, the Maya and the Aztec em- pires were famous for the richness of their gastronomic practices. 03-2164 6362

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SUSHI FEVER

Hotel Armada Petaling Jaya

Ever since sushi invaded our shores, Malay- sians have been going gaga over this traditional Japanese delicacy. This March, Shokudo in Ho- tel Armada celebrates this Japanese craze with ‘fancy sushi’ that you can hardly find elsewhere. Making a grand entry is the Tiger’s Eye Sushi – slices of white tuna, red tuna and salmon per- fectly wrapped around premium Japanese rice and carefully cut into shapes resembling the tiger’s eye. Next, is the Sushi Dome. A sushi treasure pot, it has a dome shape and is richly topped with a variety of ‘treasures’, including yellow tail, salmon, red tuna, white tuna, unagi and tamago. Other lip-smacking sushis include Spicy Tuna Maki which is packed with sambal cili padi, Fried Chicken Popcorn Temaki and Ar- mada Rainbow Maki. Prices start from RM16++. 03-7954 6888

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TOBAN YAKI

The Legend Hotel Kuala Lumpur

Many people are aware of sushi and sashimi but how many people have actually heard of ‘Toban Yaki’? It actually refers to the traditional method of cooking in ceramic plates which has been practised in the Land of the Rising Sun for a long time. Gen Japanese Restaurant in The Legend Hotel is having the Toban Yaki promotion dur- ing March at RM18++ per selection. Among the offerings are Atsu Age Toban (Deep-fried Bean Curd Steaks and Vegetables in Ceramic Plate), Sureme Ika Toban (Squid Rings in Sizzling Ce- ramic Plate) and Hotate Kinoko Itame Toban (Scallops and Straw Mushroom in Ceramic Plate), etc. 03-4042 9888

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BEST CHINESE FOOD IN THE AIR

Cathay Pacific Airways

From Feb 1 to Apr 30, passengers of Cathay Pacific Airways’ First Class and Business Class flights departing from Hong Kong can expect delectable fine Chinese cuisine on board. Around 30 favourite dishes from Yung Kee – one of Hong Kong’s most famous and iconic restaurants – will be offered, including Braised Goose and Taro in Plum Sauce, Steamed Sliced Chicken with Jinhua Ham and Bamboo Shoot, Abalone with Goose Liver Roll, Sautéed Prawns in Kung Po Sauce, and Steamed Cod Fillet in Golden Bean Sauce. This promotion is held in conjunction with Yung Kee Restaurant’s 68th anniversary and to provide a new platform to promote Chinese cuisine and uphold Hong Kong’s reputation as a food paradise.