Scallop & Prawn RM28.80
by Pasta de Gohan

Restaurant: Pasta de Gohan

Com Hat Sen RM20.00
by Viet Passion at Chulan Square

Restaurant: Viet Passion

Oxtail Noodle Soup RM 14.90
by Frames at TTDI Plaza

Restaurant: Frames

The ice teller equation = Jackfruit + Avocado + Chocolate Syrup + Coconut + Sweetened Milk + Green Syrup + Red Syrup + Buah Kabong + ICE CUBES

Belanga

Chicken wings with a twist – like no other.

Cuisine: Vietnamese
Ingredient: Chicken | Durian
Meal Type: Appertizers
Preparation Method: Bake

La Lot Vietnamese Cuisine | Kuala Lumpur

Duck Confit Salad

Cuisine: Vietnamese
Ingredient: Duck
Meal Type: Salad

La Lot Vietnamese Cuisine | Kuala Lumpur

Imported tenderloin beef fillet, stewed beef brisket, balls & tripe in clear beef soup

Cuisine: Vietnamese
Ingredient: Noodles | Beef
Meal Type: Main Course

La Lot Vietnamese Cuisine | Kuala Lumpur

Served with fried chicken, beef curry, dhall masala, steamed rice.

Cuisine: Malay
Ingredient: Chicken
Meal Type: Main Course

Kelantan Delight | Kuala Lumpur

Restaurant: Xin Cuisine Chinese Restaurant, Concorde Hotel, Kuala Lumpur There is no need to travel to Beijing to sample the famous Peking duck delicacy. Here, at Concorde’s Xin Cuisine Chinese Restaurant, traditional Peking duck is featured throughout the month of March.

The Peking duck was first created and introduced by the palace chefs back in the Ming Dynasty where only exceptional quality dishes were cooked for the emperor. The preparation of the dish is rather interesting but time consuming. The duck have to be inflated to separate the skin from the fat.

It is then hung up to dry before being roasted to perfection in an oven until its meat is tender and the skin shines golden brown. The meat is often eaten with pancakes, spring onions and hoisin sauce or sweet noodle sauce.

Xin Cuisine features Peking duck prepared in eight different style. Some of the highly recommended, stir-fried sliced duck meat with ginger spring onion, double-boiled soup duck bore with preserved vegetable, wok-fried rice with diced duck, stir-fried egg noodles with shredded duck, stir-fried diced duck wrapped with lettuce and more on the list.

The Peking duck is available during lunch and dinner, patrons can enjoy this delicacy at RM58.00++ per duck.

For reservations, please call 21442200 extn 2338 or 21448750 (direct line).

Restaurant: Melting Pot Cafe, Concorde Hotel, Kuala Lumpur Mango or fondly known as ’superfruit’ contains high prebiotic dietary fiber, vitamin C and other vitamins. Not only delicious own its own, but also add flavours to desserts. Sink your sweet tooth into this a slice of mango caramel, a perfect tea time indulgence at Melting Pot Café this March.

To prepare this toothsome dessert, first step is to prepare the chocolate base. Beat sugar and egg white powder well. Whisk egg white until it becomes a meringue. Next, add in almond, melted chocolate and rose flour. Mix well and bake at 110 degree Celsius for 10 minutes. Second step is to prepare mango coulis. Mix mango puree, mango cubes and black pepper together. Boil sugar, lemon juice and gelatin till it is golden brown and pour it into the mango mixture earlier. Chill this mixture for an hour.

Beat sugar and cream, then put in egg yolk, melted chocolate and also cream to prepare for chocolate mousse. When that is done, chill it for an hour. To assemble the cake, place one layer of chocolate base into the baking ring. Carefully, pour in the mango coulis for the second layer. For the third layer, fill in with chocolate mousse and chill for an hour.

As for the finishing touch, coat entire cake with chocolate glaze and decorate with chocolate deco.

Mango Caramel is a must-have delight. Have it anytime, anyday… only at RM80.00++ for a whole cake or RM9.50++ per slice. For enquiries or orders, contact Melting Pot Café at 21442200 extn 2337.