I never thought i would have the chance to manage, let alone to own a cafe myself. I have been busy sourcing for the right tools, materials and resources to make this all comin' into an awesome "piece". God is great...
Makes 1.5 cups;can be kept for a week refrigerated. 2 cups raw hazelnuts 1/2 cup unsweetened cocoa powder 1 cup icing sugar 1/2 teaspoon vanilla 1/8 teaspoon salt 3 tablespoons hazelnut oil, more as needed
1. Heat oven 200 degree. Roast the nuts around 10 minutes. Remove skin. 2. Grind hazelnut to smooth butter. 3. Add cocoa, sugar, vanilla continue to process until smooth.
I chanced upon an often passed-by home-like artsy-fartsy restaurant whenever i am on my way home. I took the opportunity to bring my date together to celebrate his birthday.
We had fun of course. We both liked the interior and quietness of the restaurant. No loud music, perfect for intimate conversation. Although some light piano music playing at the background wouldn't harm instead of some numbers from the radio player.
Anyway, we were there early, so...
We decided to skip the dessert as the mains were quite a big portion. We also ordered the restaurant's famous Char Koay Teow.
Just google their restaurant, and you will know what i mean; Most reviews tried the Char Koay Teow. With all the raves, i figured why not give it a try also...
The dishes were flavourful and hearty; My fav would be the French Onion Soup. My date liked the fish dish, but i would prefer the veg to be something big or chunkier, instead of some lean bean sprouts.
Maybe i like things bolder...
Other than that, the service were friendly and attentive. I would go back there again to try other dishes.
Had Tiramisu sometime back before the Hong Kong trip. The owner of Vary Pasta was an ex-course mate of mine.
We did chef training together.
I still frequent his restaurant with another good friend of mine, just to meet up for chat and support.
Vary Pasta serves mostly German and Fusion dishes.
If you want to order roast meat for Christmas, parties or events, you can call Vary Pasta at 6017-2323100.
(continue...) I was trapped in work...
Sorry for not updating the post regularly. Ever since i came back from the Hong Kong trip, loads of happenings going on especially my work ever since.
Please forgive me, i try to make it up by uploading more photos for your viewing pleasure.
Dinner @ Hong Kong
Stir-fried Boy Choi with Sliced Pork Neck (Hong Kong)
Scenery from above (Hong Kong)
Scenery from above (Hong Kong)
Hand Made Fish Ball Noodle (Hong Kong)
Wan Tan Mee (egg noodles) with Dumplings (Hong Kong)
Back in Malaysia, i have been dining at some interesting restaurants , researching some vegan cookies recipes, trying out new recipes, and fulfillng orders in between busyness.
OMG, and there are also new product line-ups from i am dessert queen, designing cakes for my friends for their coming birthdays.
Not forgetting taking some nice photo shots, which i can't wait to upload in my blog.
At times i feel guilty for not spending time with my Bible reading. :(
And i missed worshipping with the band...
I have to admit, i wasn't feeling God-ly, something amiss...
Don't know which to write first, i will just write whatever comes first on my mind.
- CAKE COMPETITION, organised by INTERNATIONAL CENTRE OF CAKE ARTISTRY S/B
- Held at Sunway Giza, Kota Damansara, Malaysia
- 1st - 3rd October 2010.
- More than 70 entries, participated by both local and overseas contestants.
- All cakes were technically edible.
Fan (made by edible material), adorned nicely on cake.
Chinese motives handpainted using edible colors
Inspired by Mr Eddie Spence, Master of Royal Icing, you can notice this entry was done in a Eddie-Spence kind of approach; intricate lacework done by pressure piping using Royal Icing
Delicate and complex stringwork piped using Royal Icing; Brush Embroidery on cake drum
Edible cute figurines
I hope the photos above won't disappoint, at least for a while.
The next post i want to share with you is my dining experience at Kokopelli Travellers Bistro...