Gobo Upstairs Lounge & Grill

 

We recently dined at Gobo Upstairs Lounge & Grill at Traders Hotel. And nothing beats the view of the KLCC Twin Towers while dining at Gobo. 

For dinner we treated ourselves to Chef Mun's 4 Course Degustation.

We started off with an Appetiser each, GUP Garden Salad and Balsamic Marinated Tuna. The colourful Garden Salad was a delight. The mix of baby carrots, thinly sliced grilled capsicum and onions, cherry tomatoes and asparagus, drizzled in house dressing was a good start. I have to say that the marinated Tuna with smoked eggplant and basil leaves did one better.

For starters, it has got to be the Chef's Daily Special Soup of the Day which was a light and creamy pumpkin soup. A silky and textured soup, with crunchy croutons to give it an extra oomph. 

We also chose the Spinach &  Ricotta Pappardelle pasta. The handmade fresh egg pasta was delish and nicely paired with the sauce - pine nut, sage and zucchini with a dash of lemon zest.

For the mains we ordered the rib eye and Seared Salmon. The 150 days Grain-Fed Angus Rib Eye was cooked to a perfect medium rare, served with fresh summer vegetable and caramelised onion relish, sprinkled with feta cheese.

The pan seared Salmon was cooked just right, tender and crispy, where it counts. The flavour of the risotto was sublime, made with a pistachio pesto and Truffle oil. 

I'm always looking forward to dessert; our last course of the degustation. We choose the Mango Panna Cotta and Coffee Opera. The Mango Panna Cotta is my personal fave as I'm not that much of a coffee fan. We were truly satisfied after the 4 course meal, the service and quality are tops. We can't wait to come back and see what chef Mun comes up with next?

Gobo Upstairs Lounge & Grill, Impiana Klcc Hotel & Spa, Kuala Lumpur, Jalan Pinang, Kuala Lumpur City Centre, 50088 Kuala Lumpur, Federal Territory of Kuala Lumpur, Malaysia
 

My Mini Moment

 
Enjoying our delicious Cinnamon Mini Scrolls at home. Photo Credit : May Leong

Enjoying our delicious Cinnamon Mini Scrolls at home. Photo Credit : May Leong

Baby, it's cold out here. When it's wintry days in Sydney, I'm in need of something warm and delicious. Over the weekend, I decided to throw a self-party at home with my partner in-crime, Leon Korobacz, of @hungrysydneysiders and a few of our friends.

Having my mini moments with Baker's Delight 'Cinnamon Mini Rolls' are the best ever, paired with decadent home made hot chocolate.

The yummy sticky cinnamon scrolls are crafted by hand, with layers thinner than typical scrolls, jampacked with spicy cinnamon flavours. I'm in heaven! The mini scrolls are topped with a dollop of whipped Cream Cheese of Choc Cream Cheese for that extra umph.

I must say, my "Mini Cinni Moment" are my kind of afternoon snack in winter!

Stay warm, folks (for those who live in the Southern Hemisphere, ahah!)

x

m

 

 

 

Spice Things Up At Magic Mountain Saloon

 
Photo Credit : May Leong and Leon Korobacz

Photo Credit : May Leong and Leon Korobacz

When I first heard of Magic Mountain Saloon in Melbourne, I was dying to find out what it was all about. In my head, I was thinking of a magical barber saloon with fairies inspired barbers and of course, it was all just my imagination (and a crazy one too, ahah).

Leon Korobacz (@hungrysydneysiders) and I arrived at Magic Mountain in Melbourne CBD. They're opened for breakfast, lunch and dinner. Tucked in the corner of Little Collin Street, you couldn't miss the pink neon lighting of Magic Mountain logo.

For starters, we were greeted with Green Prawns and Cured Kingfish, served with minty flavoured green chilli sauce. It was the sashimi dream come true, Thai style. The Garlic Chive Dumplings was juicy with tasty fillings. All served with this insanely spicy (in a very good way) seasoning.

My favourite has got to be Curried Chicken Rendang with Smoked Mozzarella Roti. It was the bomb! Served with a cute pair of scissors, the Malaysian style flatbread was full of flavour.

If you love the street food of South East Asia, this Thai and Chinese inspired dish called Fat Rice Noodles, stir fried with Peking Duck and peppercorn is to-die-for. It was oily and spicy, packed with flavours.

Leon is a huge fan of Magic's Grass Fed Eye Fillet. From the Grill section of the menu, the perfectly cooked fillet was rolled with Cured Pork Belly, seasoned with shallots, mushrooms & chilli soy sauce.  

Magic Mountain Saloon definitely did not disappoint. A funky Melbourne boutique bar that makes good food. It was real Thai street food with an Australian twist, and Magic Mountain doesn't compromise the spicy elements. It was spicy that I drank heaps of water but it was well worth it (hehe)!

Thank you for such an awesome experience! A great ambience to hang and chill with friends after work or over the weekend for brunch. Make reservations ahead for dinner, as Magic can get pretty busy at night.

Magic Mountain
62 Little Collins St, Melbourne VIC 3000
Photo Credit : May Leong and Leon Korobacz

Photo Credit : May Leong and Leon Korobacz

 

Easter Weekend

 
At my favourite, Doughnut Time mint coloured store and having a wonderful Nutella time at Tella Balls Dessert Bar.

At my favourite, Doughnut Time mint coloured store and having a wonderful Nutella time at Tella Balls Dessert Bar.

Hello Easter bunnies and chickas!

Hope you are having a well rested long weekend. I'm already thinking today is Monday but it's actually Sunday :) haha!

So, I have been eating loads of Easter themed sweets. Here sharing my favourites from Sydney.

First stop, my favourite store to get doughnuts... Mmm. You guessed it Doughnut Time! Grab myself two six packs. Loving the flavours of Yolk Addict (Yellow, white & eggshell cream glaze, topped with Cadbury Crème egg) and Chubby Bunny (Pastel pink cream glaze with mini marshmallows and rainbow sprinkles).

Next stop was Tella Balls Dessert Bar in Dulwich Hill. Just twenty minutes drive from CBD. I met up with my girlfriends and we ate the yummiest from the menu. I would recommend the Red Velvet Waffles. And thinking of sweet, sweet pasta? Look no further, Pastatella is made from sliced pancakes (to make it look like Tagliatella

Delicious Easter six packs from Doughnut Time and look at that spread from Max Brenner.

Delicious Easter six packs from Doughnut Time and look at that spread from Max Brenner.

For the last dessert haul, you gotta have a hot cuppa milk chocolate at Max Brenner. The waffles drizzled in generoues melted chocolate taste divine with strawberries and bananas. Having pizza craves? The Max Brenner pizza is topped with marshmallows and bananas.

That's all for my favourite places to eat on Easter weekend. Yummy in my tummy, for sure. Now, I'm looking for something savoury hehe.

Stay fab all! Have a fantastic month of April!

xoM

 

Ombre Smoothies So Pretty

 
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This is my go-to smoothies every other week. It's really easy to make. It's green and refreshing. Whenever I get bored silly with plain greek yoghurts, I quickly raided my fridge for fruits and vegetables to make a yummy smoothie.

It's handy to have a blender to make this magical green smoothie. And a mix of fresh and frozen ingredients. Takes minutes to blend them up. Truly!

INGREDIENTS (Recipe serves 2-4, depending on the size of bottle or glass)

2 tablespoons full of greek yoghurt (or any yoghurt you fancy). When I meant full, like a ginormous mountain made of yoghurt.

1 cup of sliced or diced frozen mango*

3/4 cup almond milk**

a dash of coconut water to taste

1 - 1 1/2 cup of loose spinach leaves (do not compress them)

*If you have fresh ones, by all means, use them! I would use 2 fresh mangoes and remove the pip.

**any milk of your choice

OPTIONAL : add  1/4 cup of vanilla custard if you feel like a milkshake kind of smoothie.

And if you're up for a smoothie challenge, you can create this ombre drink in glass bottles.

HOW TO MAKE AN OMBRE SMOOTHIE DRINK :

  1. You need a lot of patience. Like 2-3 hours worth of waiting around for each layer of smoothie to freeze up.
  2. My tip is to create a jug of dark shade of green smoothie to start with. Fill up 4-5 different shades of green in separate glasses (or go crazy with as many shades), add 1-2 spoonful of plain yoghurt each time to the green smoothie. 
  3. Stir well before pouring them into the bottle or glassware. 
  4. Allow each layer to semi-freeze before adding another layer. 

Have fun + stay healthy! Keep being awesome folks!

xm

 

Tapas Time at Glass Brasserie

 
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Coming back to Sydney after a 2 weeks vacation was great. We were invited to Glass Brasserie where Leon Korobacz (@hungrysydneysiders) and I had a delicious tapas (and cocktail) time at chef Luke Mangan's restaurant. 

We started off with the prettiest cocktails in town. It was everything a girl could dream of when in Sydney CBD, sipping cocktails overlooking the sandstone facade of QVB.

We had a variety of tapas to choose from. We couldn't say no to Crisp Zucchini Flower, Canapé Kingfish Sashimi and Waygu Burger Slider. The juicy mini burger was one of my favourite tapas, it was compact and filled with delicious goodness (of a normal size burger).

Glass Brasserie's signature dish, Kingfish sashimi was served in a traditional Chinese spoon. One mouthful is enough to savour the beautiful flavours of the fish seasoned with ginger, eschallot and Persian feta.

And you can't say no to Peking Duck Pancakes. Served with cucumber, shallot, coriander & hoisin. I had to say it was finger licking good!

Now, we've been saving room for Luke Mangan's out-of-this-world Chocolate Dome dessert. We all love watching the waiter pour the hot cranberry sauce into the dome, to reveal sweet honeycomb and vanilla gelato. Mix the elements all up with a spoon, the taste is simply divine!

Glass Brasserie is located inside Hilton Sydney Hotel. It's hard to miss the modern sandstone and glass building on George Street. I simply love the gorgeous interior space with natural lighting and high ceilings. A great place to bring a date, I reckon, hehe.

Have a fab day, all!

xom

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Eat In Rainbow

 
Photo Credit : May Leong

Photo Credit : May Leong

Well, hello guys!

I'm starting off 2017 with rainbows. Weeeee! 

As seen on Instagram, I'm sharing some tips and tricks of making this gorgeous Eat in Rainbow flatlay. It's really easy. All you need is patience, a good weather (by good "flatlay" weather, I mean cloudy days haha) and a lovely white background to work with.

I normally position my flatlay board out in the courtyard, where I get lots of soft, natural light or as close as possible to the window when I style them in the kitchen. Avoid harsh afternoon sunshine hehe. 

Okay, now straight to the Rainbow flatlay.

The most important thing to have is a small plate (from a tea cup) or anything small and circular to start with, like a cellotape or a CD (Um, CD? Who still uses them haha).

Pick the purpliest and of darkest blue kind of fruits you can find. In my case, black grapes and blueberries are the ones hehe. Create a semi-circle and slowly work your way through with lime green all the way to the multi-coloured arc. 

Here are some fruits and veggies I've used in my rainbow arc :

1. Red : cherry tomatoes, Truss tomatoes, red capsicum, strawberries

2. Orange : carrots, orange capsicum, peaches

3. Yellow : yellow cherry tomatoes, yellow capsicum, lemons

4. Lime Green : limes, kiwis, figs, white grapes (but they're actually green)

5. Purple : Black grapes (but close to purple/dark blue colours), blueberries

Feel free to slice some citruses, cherry tomatoes and strawberries. These fruits are absolutely the prettiest when cut into half. Perfect for flatlay!

Pure happiness!

Well, looking forward to seeing all the gorgeous beautiful "Eat in Rainbow" flatlay.