NOT a food blog
I was in school camp when Lady Diana Spencer married Prince Charles. The year was 1981, and I was burning porridge in a tin pot when Prince Charles fumbled through his vows. It was far from a glamorous affair…camping, I mean, not the wedding…as we took several hours to pitch our tents in the school grounds of a boys’ school in Pandamaran, pretending that we were in the wild outdoors watching out for bears and snakes. The scariest things I came across were an earthworm and a boy with a bad case of acne. Unfortunately for me, it was the boy with the acne who decided he would have a crush on me, and I spent most of my time in hiding or in the makeshift kitchen cooking burnt porridge for the masses.
In August of 1997, I was having lunch with my best friend, Yvonne, in TGI Friday’s at Subang Parade when we learnt of Princess Diana’s death. She was 36. When I touched that age years after that, I remember musing, ‘So this is it.’ It ended at this point. I wept.
And last week, we witnessed yet another historic moment when Prince William married Kate Middleton. I’m not sure if I can associate any significant moment with this memory. It will be quite different for my friend, Janice, who is married to a Middleton (perhaps a distant relative, dahlink?) and who celebrated her birthday on April 29. Yup yup yup…I suppose I’ll revel in her memories this time until something surfaces.
On to some public service announcements.
If you’re like me, and you’re constantly on the web looking for information on hotels and their offerings, you will know how tedious it can be to obtain localized information on big chain hotels. Hilton Kuala Lumpur recently launched its dynamic new website to deliver the latest news on the hotel’s food and beverage promotions, culinary activities, exclusive hotel functions, behind-the-scenes scoop on special events, celebrity sightings, interviews with guest chefs and much more. While I was quite pleased with their earlier site (kl-studio, I think), this brand new site offers more interactive benefits, allowing users to make restaurant bookings online and providing more dynamic updates on the website, much like a blog.
For foodies, you will be pleased to know that full menus (with prices) for all the restaurants are available on the website. This essentially means that if you’re planning a date and you have a specific amount of funds in your pocket, this will help you manage the date a little better. Oh darling, I’m sure you’ll luuurve the free range quail stuffed with quail & truffle farce, and caramelized balsamic shallots (shhhh…RM98 only at Senses) as compared to the…*cough*…“Côte de Veau” veal rack (RM328). You know what veal does to your pores…..
Go check it out — life.hiltonkl.com. Here’s some motivation for you. To celebrate the launch if this site, Hilton Kuala Lumpur is giving away over RM5,000 worth of fabulous prizes that include complimentary stay in the hotel’s Grand Executive Suite and Deluxe Rooms, exclusive treatments at its high end spa, and dining vouchers at some of its signature restaurants. All you have to do is log on to life.hiltonkl.com, answer eight simple questions and complete a slogan. Contest ends 31 May 2011.
La Senza is lacing on the teal ribbon in support of the awareness and prevention of cancer amongst Malaysian women by raising funds through the sale of macarons by Nathalie’s Gourmet Studio (part of the proceeds go to National Cancer Society Malaysia). Nathalie’s macarons are probably the best in town, so if you’re keen on supporting the cause and your stomach, order the macarons at teamlasenza.my at RM35 for a box of 6 (and no, you won’t be able to choose your flavours). Available till 30 May 2011.
Every year over 750 out of 1,500 Malaysian women who are diagnosed with cervical cancer die because of late diagnosis. The website has useful information on cervical cancer, HPV, etc., so do yourself a favour and read it now.
Next week, the Hennessy X.O’s Appreciation Grows Gastronomy 2011 series is set to bring gastronomic pleasures in the tranquil grounds of the sole surviving major Anglo-Indian mansion outside India, the Suffolk House in Penang. My home town! Taking place over three nights from 11 – 13 May 2011, guests will experience the culinary masterworks created by Australian based multi-award winning and also known by many as the inventor of Australasian Cuisine, Chef Cheong Liew.
Chef Liew comes from Malaysia, and has been labelled one of the 10 “hottest chefs alive” by the American Food & Wine magazine. I’ve never met him in real life and am looking forward to swooning in his presence. He was bestowed the Medal of the Order of Australia in the 1999 Queen’s Birthday Honours for service to the food and restaurant industry through involvement in developing and influencing the style of contemporary Australian cuisine.
The food will be paired with Hennessy cognac. If next week’s dinner is anything like the previous one I had the privilege of attending, then I shall stand by what I said before, that cognac could very easily be my tipple of choice in the future. If you’re curious and would like to know how Chef Liew has paired his foods with cognac, you can take a look at the menu on the website at Hennessy X.O Appreciation Grows.
Unfortunately for most, the event is strictly by invitation only.
Food, for me, is a means to an end and not an end in itself.
Food, for me, represents the love of family, the fellowship of friends, and the community and communality it brings.