Food & Dining
Kitchen territory, no trespassing
Kitchen staffs and service staffs have symbiotic relationship. Not only both parties need to speak the same language, they need to respect each other. Yet, there are always newbies and idiots in every kitchen.
“Chef, can I get some cookies?” asked a newbie service staff.
“Ok. Wait.” Busy with orders, Chef gave a short, crisp answer. [...]
Leftovers makeover
Chinese New Year celebrates the abundance of food. Having leftover is a must as it signifies you don’t have to worry about starving in the year ahead. I enjoyed great food and had wonderful time over the festive season, and now it’s over, it’s time to deal with the leftovers from Chinese New Year.
For some, [...]
6Mar2010 | yin | 1 comment | Continued
Ice Ice Baby
Malaysia doesn’t have four seasons. However, like every other Chinese New Year, the heat from the sun comes to a peak during this festive season. After a few days feasting on meaty dishes and buttery cookies, I desperately look for something light, cooling and refreshing. I need ice. Here are some of the ways you [...]
18Feb2010 | yin | 0 comments | Continued
Bring home the romance
Candle lit dinner with soft music could be romantic on Valentine’s Day.
Candle lit dinner with soft music besides some fifty other couples doing the same thing in a busy restaurant is not.
Making home-cooked meal on Valentine’s Day could be romantic.
An oily and sweaty face washing a sink full with dishes is not.
If you [...]
To Die For Home-made Nutella
Ever get caught spooning Nutella right from the jar…with your finger? You are definitely not alone. There are millions of people out there, guilty as you! Fans of Nutella have declared that Feb 5th is World Nutella Day. Before you rush to the stores to get jars of Nutella to join the celebration, you can actually [...]
4Feb2010 | yin | 1 comment | Continued
A Day in a Michelin-starred Kitchen
“We received your application to work in our kitchen. Could you come to the kitchen for a tryout next Monday?” “Yes, sure!” I said confidently without any hesitation. Oh my god, a call from the HR of a Michelin-starred restaurant! Just right after my graduation at Le Cordon Bleu! My first job interview for a [...]
28Jan2010 | yin | 1 comment | Continued
How to make a restaurant-style dessert at home
You want to make a dessert to impress your guest. You don’t want to spend the whole day in the kitchen preparing and washing the dishes. Here is an easy way out: panna cotta with cucumber and mango.
Panna cotta is a cooked cream originally from Italy. It’s often served with berries. I would like to [...]
21Jan2010 | yin | 1 comment | Continued
Meet YIN Our Latest Team Member Le Cordon Bleu Trained Chef
Kitchen confidentials…yes, get the low downs of the goings on behind the kitchen and get inside the mind of a chef…
Meet our latest team member and kitchen expert,Yin, stay tuned every THURSDAY at www. emmagem.com!By the way, Yin is also resident pastry chef at the super luxe Sage, fine dining restaurant at The Gardens.
“When Yin [...]
14Jan2010 | yetmee | 0 comments | Continued
Never trust a skinny chef?
“Smallest size please.” Excitedly, I tried on my first chef uniform. The Le Cordon Bleu logo was printed clearly on the top left corner. To my dismay, the double-breasted jacket looked loose from every angle. “No smaller one?” “Sorry.” Uniforms supposed to project professionalism. In this ‘one design fit all’ jacket, no matter how many [...]
14Jan2010 | yin | 0 comments | Continued
Interview with Max Chin-Restaurateur
I would like to say restaurateur extraordinaire but I have been asked to keep it simple by the man himself. So let’s just do that, let’s just stick to the simple matter of good facts. emmagem did a candid and unglossified interview with the man behind Max@iHaus as a tribute to how simplicity can make the difference.
A [...]
@Max’s iHaus
In August of this year I sat down to dinner at a restaurant called Max@iHaus to celebrate my friend, Reiko’s birthday and I must say that it is was one of the best meals I ever had. It was a night of excellent food, great conversation and friendship; we shared laughter, tears and joy in [...]
20Dec2009 | yetmee | 0 comments | Continued
One minute Mayonnaise
One minute Mayonnaise
Herd of the book One Minute Manager? Well, what you are looking now is One Minute Mayonnaise.
This 1-min mayonnaise is not the time you took to take the jar of mayo from the supermarket shelf. It is the time taken to make it, yes, making it. Have you ever tried making mayonnaise [...]
Afghans
I don’t mean to be political here; I am merely referring to the cookies. Do enlighten me if you know why they call this cookie with such a name; but one thing for sure, this simple and easy-to-bake delectable is very popular in New Zealand. Or so I have been told.
I adopted this recipe while [...]
Maggi Mee-My Way Contest
The sounds of Mee Maggi, “sedap dirasa, senang di masak ” which roughly translated means “fast to cook, good to eat“, still rings in my ears until today. Almost 2 decades on, Maggi Mee is still one of the favorite instant noodles among Malaysians. But times have changed, these are the days of the AFC (Asian [...]
21Oct2009 | yetmee | 0 comments | Continued
Deepavali Eternal Delight
Deepavali Delight
This time of the year which it’s an Indian celebration, As the name of this festival suggests ‘Deepavali’, the meaning of this festival lies in its name only; The festival of lights and the victory of good over evil.
Celebration equals to tempting food! Most friends I visited have coaxed me to [...]
Isetan - I love Food-market
Isetan Lot 10, recently relaunched its Foodmarket, and I must say they did a fantastic job . Whilst it is still bright and clean, it is however, not like the usual supermarkets where it is just plain, plain. It looks now more like a gourmet market. They now boasts of the usual food stuffs with [...]
15Oct2009 | yetmee | 3 comments | Continued
marmalade
No scone would be complete without this condiment. I have seen a few posts about grape jam making from the Emmagem reader, Ann. Grape jam sounds lovely and I can’t say that I have tried it myself. Perhaps Ann would share with us soon? As you know, self-made grape jam is a fruit preserve. Preserve [...]
8Oct2009 | adamgaffey | 3 comments | Continued
old fashion english scones
Who would think that it is an art in making scones right? Scone, made from only a handful of different ingredients can be challenging and complicated to do.
I have been making scone for the best part or 18 years, started out in my home town then progressed from there. Scone has always been one of [...]
24Sep2009 | adamgaffey | 12 comments | Continued
I Heart KL Project
Random Alphabets (RA) has once again come up with 2 tshirt designs for sale to raise funds for SPCA ( Society For Prevention of Cruelty to Animals) and FTAGA (Federal Territory Amateur Gymnastics Association Kuala Lumpur) and this time it is in collaboration with Delicious Group.
Guests enjoying themselves at the Delicious Buka Puasa
Zain HD of [...]
6Sep2009 | yetmee | 1 comment | Continued
Tiramisu- Hari Raya Version
I can’t deny that if you put tiramisu on the dessert menu, it would be the most popular choice among the ladies. Have many of the tiramisu fans know or even wondered what does ‘tiramisu‘ literally mean? Tiramisu means “pick me up” or “pull me up”. Its meaning is actually referring to the effects of the [...]
4Sep2009 | adamgaffey | 11 comments | Continued
















