The Morning Wet Market & The Breakfast of Champions

I am not usually a morning person.

However, this morning I decided to drag myself out of bed and venture to the morning wet markets. As a child, I used to accompany my mother to these wet markets to buy fresh produce. It was the only way to shop in those days - before the big supermarket chains changed the way we bought our groceries. 

The Morning Wet Market

At the break of dawn, these fresh produce and meat sellers would procure their products from the farms and suppliers. Then they will assemble their products in their own carts or stalls at a specified area. Yes, the area is zoned for a wet market with the condition that they will dismantle everything and leave the said area by 12 noon or the set time. It is usually a large parking spot that has been turned to a wet market like the one pictured above. After 12 noon, it will be returned to its original status as a parking lot. It is always busiest at around 9:00am to 10:00am.  

In Malaysia, these markets are called wet markets because the ground is literally wet. 

The View from at the Ground Level

You can find all things "fresh" here - vegetables, fruits, seafood, meat and etc. I have not taken a picture of the hanging fresh cut meats. It has never been a pretty sight to behold in my books. What I do enjoy going through are the vegetables and fruits. Every stall owner would mind their own space, careful not to over-step the boundaries of another. 

Vegetables Galore

Assortment of Fruits

One of the several Fish Mongers

A wet market is never complete without the usual "traditional" breakfast stall-sellers. There is the "nasi lemak" lady with her own small table set up. "Nasi Lemak" is a staple breakfast diet for most Malaysians. It is basically coconut milk-infused cooked rice served with a half of a hard boiled egg, some fried anchovies, roasted peanuts, slices of cucumber and accompanied by the famous spicy "sambal" sauce. Then it is all wrapped up nicely in banana leaf.

The "Nasi Lemak" Lady

"Nasi Lemak" Unwrapped 

These days, there are several variations to the original "nasi lemak". There are even "gourmet" versions whereby you can add "chicken rendang" or "beef rendang", fried chicken and etc. "Rendangs" are traditional Malay-styled curries but in a dry form, unlike the soupy curries that we usually see. These "rendangs" are always loaded with spices and exude a wonderful enticing aroma when done well.

Another local favourite breakfast diet is the "Chee Cheong Fan". It is essentially made of rice flour and rolled into individual long cylinder pieces. Similar to the rice flour "Cheong Fans" in Chinese Restaurants for "Dim Sum". However, these are plain "Cheong Fans" - without any meat fillings.

The "Chee Cheong Fan" Stall

These are usually eaten with fish balls, fish cakes of different varieties and drenched in sauce. We have a choice of sauces - from curry, to spicy to sweet. I usually pack all three just because I do appreciate variety. Of course, we can pick anything that we like to go with the "Chee Cheong Fan". The stall above sells all kinds of tofu and soy products to go along with the "Chee Cheong Fan".

The sauces to accompany the "Chee Cheong Fan"

This is how we serve the "Chee Cheong Fan" at home

And this is usually how I eat mine - drenched in a mixture of the sweet and spicy sauce. Yes, in the end, the curry sauce was left aside :(

My Fave Combi of the "Chee Cheong Fan"

Lastly, another local delight which one may not find in Western countries - the "Putu Mayam". It is another childhood fave of mine. It is a sweet rice-vermicelli-looking dish that is served with grated coconut and "gula melaka" (coconut palm sugar). Here, at the wet market, an Indian man sells it straight from a box off his motorcycle. 

Preparing the "Putu Mayam" for a customer

Yes, he uses his bare hands! No, just kidding.

All packed up and ready for the happy customer to take home

The "Putu Mayam" is the perfect ending to my entire breakfast. Yes, I started off with the "nasi lemak" which is traditionally Malay, then moved onto the "Chee Cheong Fan" which stems from a Chinese culture and ended with the Indian "Putu Mayam".

Naturally, there are much more varieties in a Malaysian cuisine in terms of breakfasts. I am just highlighting one small part of my Sunday morning. The cities all around Malaysia are buzzing with all kinds of people waking up, and venturing out of their homes in search for their favourite Malaysian breakfasts by now. 

This is the glorious priviledge of living in Malaysia. Our breakfasts are created from our colourful and diverse communities. To me, IT IS THE BREAKFAST OF CHAMPIONS.

In fact, in most households, it is not surprising to find that the dining table would feature dishes from different races. In my family home, our meals are as colourful and diverse as our motherland, Malaysia. This is what "One Malaysia" tastes like :)

May we always enjoy the beauty and harmony of being Malaysians, living in Malaysia. 

Have a lovely Sunday, everyone.

Peace to all :)

Sensational Sweet Delights

Every Friday, a column in NST RED will feature an article written by me. It's all about the unique spaces which I have come across that provide interesting or unusual experiences. Yes, the stories I write for NST RED can be about anything as long as it is related to spaces/places. After all, the RED in NST RED stands for Real Estate & Decor.

So, this Friday 1st February 2013 - I have written an article about the sensational sweet edible architectures of Chef Janice Wong.

As there are always "constraints" in the newspapers' publication, this is the full version with extra pictures and information. 

God gave the angel a pair of beautiful wings, but HE gave us, humans, luscious chocolate that melts with every sensuous bite. There lies the divine creation of humanity. By now, you may already know that I am a full-blooded bona fide lover of all things sweet. In other words, I am a “dessertarian”.

Architectural Edibles of Chef Janice Wong

When dining out, I always make it a point to start with desserts first because life is too short to leave the best for last. No matter which restaurant I’d go, it’s their dessert menu that seals my dining pleasure. So, imagine my utter and complete joy when I stumbled upon a place where they specialize in nothing but desserts.

2am: dessertbar in Singapore

Many moons ago, I came to know about “2am: dessertbar” in Holland Village, Singapore quite by chance. Chef and owner, Janice Wong, had only opened her place not too long ago when I first met her. When I laid my eyes on her dessert menu, I thought I had died and gone to heaven. It was desserts galore crafted in innovative and ever-surprising ways. After tasting some of the desserts from her menu, I found them to be similar to the desserts created by an internationally acclaimed pastry chef and also a friend of mine, William Goldfarb. Will Goldfarb was nominated by the James Beard Foundation to be the Best Pastry Chef in America. He specialises in molecular desserts. As it turned out, Janice was an apprentice of Will’s in his New York dessert tapas place called, “Room4dessert”. That’s how my friendship with Janice was forged back in 2007.

Since day one, I was always impressed with Janice’s courage to strike out on her own at a very tender age of 24 in bringing “2am: dessertbar” to life in Singapore. Her place only opens after 9pm and would close at 2am. In 2007, it was considered sheer madness to just open a dining venue in serving purely desserts for 5 hours each night. However, after staying true to her craft and dreams, Janice has finally made a name for herself in Asia’s culinary scene. Janice was also selected as the sole Asian representative in competing against seven other pastry chefs from around the world at the 2010 Madrid Fusion’s “C3 Competition”. This prestigious event was judged by renowned Master Chefs such as Frédéric Bau and Ferran Adrià. Today, Janice’s name is synonymous with “dessert extraordinaire”.

Chef Janice Wong

Janice’s refined and ever-evolving dessert creations began at “Le Cordon Bleu” in Paris. As she was always eager to perfect her art, she apprenticed in some of the world’s most cutting edge restaurants such as Melbourne’s “Fenix”, “The Botanical” and Singapore’s “Les Amis”, followed by famed New York and Chicago institutions such as “WD-50”, “L20”, “Per Se”, Alinea and of course, “Room4dessert”. She also under-studied some of Europe’s top patissiers such as “Pierre Herme”. It was Janice’s dissatisfaction with how desserts were never given the “centerstage” in every meal that motivated Janice open “2am:dessertbar”. Plus the fact that she is mostly a night owl, and it was near impossible to find a proper Hot Chocolate served in a decent place at the wee hours of the day.

Upon entering “2am: dessertbar” in Holland Village, one may mistake it to be a sushi bar. There is a “U” shaped-like counter top that runs throughout the room. Most of the seats are bar stools, with the exception of the lounge cushion seating situated at the windows’ edge. The décor is stemmed in clean lines and holds a minimalistic theme. The colours are muted, as if they are meant to fade into the background. I dare say that the over-all ambience is plain and almost austere. This is a deliberate stroke of design on Janice’s part. One must never forget that the main “stars” of this unique dining venue are the desserts. Thus, all else are orchestrated to blend into obscurity while each sweet creation steals the whole show. Believe me when I say that every dessert is as visually stunning as its taste. Thus, what will certainly take your breath away and leave an impressionable mark from your visit to “2am: dessertbar” will always be their desserts.

2am: dessertbar 

Janice’s never-ending passion for culinary artistic excellence has propelled her forward in testing the limits of dessert making. This includes the constant blurring of the boundaries between sweet and savoury. Despite the continuous evolution of Janice’s edible “artworks”, she maintains a distinctly Oriental identity through the incorporation of exquisite Asian ingredients. Some of my favourites at “2am: dessertbar” also happen to be Janice’s personal faves as well. They are as follows:-

“Shades of Purple”: This was created from an inspiration of Janice’s first painting. (Yes, she paints too.) It is an innovative concoction of purple fruits, and purple potato accompanied by lavender marshmallows that yearns to be savoured. 

Shades of Purple

“Kayambe H20”: This was designed especially for women in mind. It’s 50% chocolate, 50% water to achieve a mousse like texture and a no-guilt factor when devouring.

Chocolate Kayambe H20

“Cheese Avalanche”: This was chiefly inspired by Janice’s childhood snack of “Kraft” cheese with biscuits. She wanted to create a cheesecake of various textures with a 14-nut-and-fruit-biscotti. The result is a delicious enjoyment to the very last bite!

Cheese Avalanche

Recently, a new menu was launched at “2am: dessertbar”. Each dessert is given an option to be paired with a recommended wine or champagne. In addition, Janice has incorporated some savoury snacks into this new menu. There’s a new item called, “Popcorn” which is both salty and sweet but glazed with yuzu.

However, the dessert bar is not Janice’s only venture. There are 3 parts to her entire business enterprise. They are “2am: dessertbar”, “2am: lab” and “2am: experience”.

2am: lab

“2am: lab” is a 2000 square feet space attributed to creativity, research and special collaborative endeavors of various chefs. It is also a place for experiments and on-going research in the culinary fields. Therefore, you will find temperature climate controls, special cooking equipments and even a “flavour wall” installed in this highly equipped lab. Although it is not open to the public, every 2 months “2am: lab” would host special dinners from several guest chefs from across the globe to collaborate with their own team of chefs to fabricate an exclusive degustation menu for selected invited guests. Each guest chef’s collaboration would focus on different themes, thereby creating a new and unusual sensual dining experience. I have had the priviledge of attending one of these exceptional dinners when William Goldfarb himself was a guest chef in collaboration with “2am: lab”. The experience was definitely a seduction of all my senses, to say the least. Thus, I firmly believe that each dining experience can only be elevated when the owner or chef is someone who never stops learning and experimenting. 

  

Janice shares, “I have always been passionate about what I do, and this most definitely have evolved with time. When I cook, my philosophy would be to balance each dish with flavor, texture and temperature. Flavor being first as it is what your memory remembers most when you experience something delicious.” 

The third aspect of Janice’s business is her “2am: experience”. Here, Janice and her team provide full catering services from buffets to canapes for all types of events. With “2am: experience”, we can all order a distinctive dining experience to be catered to our whims and fancies by the talented Janice.

In September 2011 Janice launched her first book, she made history by creating a one of a kind event. Instead of a holding a cooking demo with a long speech at her book launch, she decided to create seven edible art pieces. Some were hung on the walls, others from the ceiling with the remaining few installed at the ground level. Each edible artwork drew inspiration from a chosen page of her book, “Perfection in Imperfection/Imperfection in Perfection”. As her book was inspired also by her personal experiment of 72 hours of sightlessness, she built an 8m long dark tunnel at the entrance so that her guests would experience 10 seconds of blindness before they entered into the main showcase area. The edible art pieces include a 2.4m x 1.2m marshmallow ceiling and gummy panels. Indeed, it was nothing short of an edible architecture. This might well be the very first time architectural designs and feats tasted so yummy.

With the increasing concern in health, Janice has also started to use considerably less sugar in her desserts. She has begun to substitute it with other ingredients that are naturally sweet, such as stevia herb. While it is never a bad thing to eat desserts in the late hours of the day, Janice cautioned everyone to consume in moderation. She advised, “Everything in moderation will not harm your body.” I am inclined to agree. After all, I only live to eat desserts and I definitely would like to live as long as possible in order to taste the marvels of desserts’ evolution.

I asked Janice what she has planned to unveil to the world in 2013, she shared that a new sweet delightful project is in the making and its name is “JW Sweets”. It would be a global movement where she retails artisanal "talk-worthy" edible architecture in units.  I can only anticipate with bated breath! Especially, the incredible edible architecture pieces.

We are very fortunate that modern technology and culinary talents have progressed to a stage whereby food and space can converge to provide an astounding experience for all of us to relish. Even desserts have taken a new meaning in today’s exciting gastronomic world. As they say, life is uncertain so it’s best that we always eat dessert first. Now that you know my philosophy, let us go make some sweet music with chocolate. And you’d know the strength of your will power when you have a box of exquisite Pierre Herme chocs sitting on your table, but you would only take one piece to savour.

Until next time, have a splendid candied weekend.

The Return of Majestic Beauty

Every Friday, a column in NST RED will feature an article written by me. It's all about the unique spaces which I have come across that provide interesting or unusual experiences. 

Yes, the stories I write for NST RED can be about anything as long as it is related to spaces/places. After all, the RED in NST RED stands for Real Estate & Decor.

So, this Friday 18th January 2013 - I have written an article about the much anticipated re-opening of The Majestic Hotel Kuala Lumpur. 

As there are always "constraints" in the newspapers' publication, this is the full version with extra pictures and information. 

THE RETURN OF MAJESTIC BEAUTY

It is becoming almost a rarity these days to be able to walk through conserved old historical buildings, as many are being torn down and replaced by new modern structures. However, it is only through the architecture and monuments of the old which we can catch a glimpse of a country’s heritage and culture. So much of who we are as a citizen or a nation is carved into all the old buildings. The great Winston Churchill said, “We shape our buildings; thereafter, our buildings shape us.”

The Majestic Lobby

As Malaysians, we are fortunate to have corporations like YTL Hotels, which invests in the restoration of heritage buildings. They help keep our architectural lineage alive for future generations to come. YTL Hotels owns and manages an impressive portfolio of award-winning resorts, hotels, spa villages in Malaysia, Thailand, Indonesia, China, Japan, France and the United Kingdom.

The Reception

After nearly 30 years of absence, YTL has made it possible for a well-regarded nobility to return to the Kuala Lumpur landscape by the re-opening of The Majestic Hotel Kuala Lumpur. This is the second Majestic Hotel after the property in Melaka that bears the same name.

Reception Area

The Majestic Kuala Lumpur holds a rich history which prided itself as the grandest hotel during her hey days. This grand dame hosted dignitaries, celebrities and politicians of that time. Now, her majesty has returned once again to grace the city which has missed her characteristic presence deeply.

The View Of The Tower Wing

Majestic Restoration

The Majesty Hotel Kuala Lumpur reopened in December 2012 after a long massive reconstruction. It comprises of the four different buildings: Majestic Wing, Tower Wing, Majestic Spa and The Smoke House. The Majestic Wing, Majestic Spa and The Smoke House are housed in the original historical structure. The Tower Wing is a completely new addition to the entire building. The original architect was the Dutch Van Leangeanderg, who designed and built it in 1932.

The Pool at the Tower Wing

In the redevelopment of “Her Royal Highness” to her former glory, YTL entrusted the honour to Zaidan Tahir almost a decade ago. He is the same architect who had worked his magic on “The Majestic” in Melaka and “The Cameron Highlands Resort” of YTL.

The Roof Top Garden at the Tower Wing

The Original Dome 

Zaidan and his team did a remarkable job in preserving the nostalgic 1930’s ambience within the Majestic Hotel Kuala Lumpur, as well as its classic facade. While he adhered to the art deco influences of the era, he added his own interpretation of elegance to the whole design of the hotel. Zaidan shared, “We wanted to maintain the look and feel of the place but, at the same time, give it new life. For example, we kept the dome roof in the entrance hall but we added the gold leaf, which has livened up the room.” 

Majestic Wing and Tower Wing

As one wanders through the hallways and every floor of the Majestic Hotel, one cannot help but imagine the golden days of hospitability of this establishment. It is as if time stood still within the realms of this resplendent hotel. 

Nostalgic Hallway

I had the priviledge to be taken on a personal tour of the revitalized property by Ms. Izan Yusuff, the Director of Public Relations of YTL Hotels. She informed me that the Majestic Wing only houses suites. Each suite comes with complete the claw foot bathtubs and personal butlers. 

The Governor Suite's Living Room

The Governor Suite's Bedroom

Breakfasts are even served in the privacy of the suites, delivered by the personal butlers at the guests’ preferred times. There are 18 Colonial Suites, 15 Governor Suites and 2 Majestic Suites in the Majestic Wing. I especially adored the bathroom tiles of the Majestic Wing’s suites. They are the “Metro Beveled Edged” white tiles that are also used in the “London Underground”. Imagine the extent of classic details embedded into these suites. 

The Claw Foot Bath Tub

Those who long to re-live the glory of colonial days, the suites in the Majestic Wing would be the perfect choice. The Majestic Wing remains Izan’s favourite section of the hotel because she used to visit the original Majestic Hotel with her parents as a child. This is indeed a “personal revisit” for her in many ways. 

The Governor Suite's Bathroom

For guests who crave a more contemporary accommodation, the Tower Wing provides 176 Deluxe Rooms, 55 Junior Suites, 11 Grand Suites and 11 Premier Suites. All the rooms in the Tower Wing are modern rendition of the hotel’s art deco style. 

The Deluxe Room in Tower Wing

Zaidan explained that, “The Art Deco period represents luxury, glamour, exuberance and technological progress, which I found would be the best concept for the interior of this new building, elements of which are found in the old building.” Opulence is not lacking in any of the Tower Wing fashionable rooms. Every decorative item has been personally selected and designed by Zaidan. Hence, the exterior and interior of the hotel pervade in the same architectural language and theme.   

Majestic Spa

The garage and staff quarters of the old wing have been transformed into a double storey Spa. 

Majestic Spa Reception Area

The Majestic Spa is very much infused with the designs of the world famous Scottish architect, designer and artist: Charles Rennie Mackinstosh. Here, one would find art nouveau converged with the old world of British Malaya. Even the spa menu reads like an English Afternoon Tea Party. Lavender, the flower, its scent and the colour, plays a central role in the Majestic Spa. 

Prelude to Spa Treatments: Foot Bath 

An additional special feature of the Spa is its pool that overlooks the Moorish Heritage Train Station. Before a treatment begins, every guest will be treated to a foot soak or bath. They will be enjoying this prelude to their spa treatment at the second storey lounge area of the spa. There is nothing more luxurious than soaking up the ambience of this very majestic spa and being pampered from head to toe.  

Spa Pool with a View

If the spa treatments are not enticing enough, one could easily relax in the Smoke House of the Majestic Wing. The Smoke House is the only place in the entire property that one could still smoke indoors. It is a games room of sorts. As soon as you open the doors, a Billiard’s Table in the middle of the room greets you. 

The Smoke House

There is a bar, cigar room, card room, private dining area complete with a showcase kitchen, a living room with the state of art visual and audio systems, and that is not all. 

The Audio Visual Area of Smoke House

As one ventures down the stairs to the lower ground of the Smoke House, one would find a 12 seater Private Screening Room and a Gentleman’s Barber with its own bespoke tailor on call, and shoe shine services. Yes, the men can enjoy their own “personal grooming” here.

The Screening Room

The Gentleman's Personal Grooming Space

A Room of Ten Thousand Perpetual Blooms

One of the highlights of the Majestic Hotel is the “Orchid Conservatory Room”. This may be the first hotel in Malaysia that could boast of having a dedicated conservatory to orchids. 

Orchids Galore

The temperature in this room is set to a constant 22 to 24 Celsius degrees. It is a unique space specially built to connect the new and old wings of the hotel. It measures no more than 28 feet by 50 feet. Izan said that conservatory is nicknamed, “a place of ten thousand perpetual blooms.” 

Perfect Spot for Afternoon Tea

A local renowned orchid cultivator and enthusiast, Steven Cheong, is responsible for maintaining and changing these splendid local varieties known as the Phalaenopsis. As Steven explained that the Phalaenopsis is “relatively easy to grow and care for, thriving especially in a controlled climate environment.” All I could do was swoon at the sight of this stunning conservatory. Enjoying one’s afternoon tea amid these elegant blooms would be a true delight.

Colonial Café and Contango

Apart from the traditional English Afternoon Teas, the Majestic Hotel offers two very distinctive dining choices. The first is the “Colonial Café”, prized for its traditional dishes such as the “Oxtail Soup”, the “Potterhaus Steak”, “Hainanese Chicken Chop”, “Chicken Rice Balls” and “Ayam Kunyit” just to name a few.

Colonial Cafe

Heritage Recipes

Some may have not be aware that the hotel’s Executive Chef Mohammad Ali Kunhi had actually undergone an “intensive training course” with the YTL owners’ mother, Puan Sri Datin Seri Kai Yong. Therefore, Chef Mohammad had actually learnt the traditional “colonial” recipes directly from a very special individual. These are what I’d call “heritage recipes”, as they have been passed down from one generation to another, unadulterated by the modern changing flavours. For example, the sauce for the “Ayam Kunyit” takes more than 20 hours to prepare in order to achieve its authentic taste and flavour. There are no short cuts here. Therefore, if one would like to experience the flavours of the old British Malaya, then the “Colonial Café” is the place to go. Some may be surprised or unaccustomed to the “original” tastes of these dishes, but do know that they are definitely as authentic as it comes. After all, Chef Mohammad has made sure that he had acquired the exact measurements of all the ingredients to each recipe from Puan Sri Datin Seri Kai Yong and worked to perfect them.

Contango and their savy Chefs

The second dining option in the Majestic Kuala Lumpur is “Contango”. Chef Mohammad fondly describes “Contango” as an interactive dining experience. 

The Western Station at Contango

Although the lay out of the restaurant is similar to a buffet of two exclusive stations, it is so much more than a “normal” buffet styled dining. Diners at “Contango” are actually encouraged to speak with the chefs at each cooking stations, and then the chefs would customize the dish to suit each diner’s palate. The two stations offer an International and Asian cuisine.

The Asian Station at Contango

I must say that “Contango” offers a diverse and vast menu. They make their own freshly baked breads, pastas, salads, sushi, ice creams, and there is even a Churrasco. One can literally order anything and the chefs of each station will gladly cook it and serve it up. What’s more, the restaurant changes its menu selection during breakfast, lunch and dinner. Chef Mohammad is constantly challenging himself and his team to create something new while infusing the local flavours with various spices.

Each of Contango’s station invites the diner to create what they like, as they like it. I was most thrilled to find that I could make my own version of “rojak buah” and add the fruits which I liked best. However, my natural gravitational pull was towards the Dessert Bar. “Contango” has an impressive selection of homemade ice creams which range from the usual flavours to “Cempedak”, “Calamansi” and “Durian.”

Delectable Desserts with Berry Sago on Display

My personal favourite at “Contango” is the “Berry Sago Dessert”. You just have to come and taste it for yourself. If you want to fully enjoy this dessert, I strongly recommend that you add a scoop of “Strawberry” ice cream to it. Trust me, it tastes simply divine.

Private Dining Area in The Smoke House

As they say in YTL, “Sometimes the resurrection of a Hotel can herald a second renaissance.” It is indeed a pleasure to welcome back a magnificent structure such as The Majestic Hotel Kuala Lumpur. May “Her Majesty” remain with us for many years to come, so that future generations may also experience its rich heritage. Like a “Sleeping Beauty”, SHE has awakened to stir our long cherished memories and to assist us in making new ones.

So, whether you choose to come to The Majestic Hotel Kuala Lumpur for the glorious food, or you’ve come to savour the history of the hotel, you would no doubt experience something marvelous here. At every corner, lovely surprises await you. Come expecting nothing, but leave with your very own majestic moment.