FACES Magazine, March '10 - Bangsar Babe

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FACES Magazine, March ’10

March 11, 2010

FACES Magazine, March ’10

My food column in FACES Magazine is out. This month, I featured the famous Yut Kee in Dang Wangi and Smokehouse in Bangsar. One budget and one mid-range, both serve pretty decent food.

Grab a copy today!

8 Responses

eiling lim
wah you're fehmes!!! Congratulations… will check it out.
March 11, 2010 @ 2:59 am
Reply
thule a.k.a leo
Che wah… congrats my friend!!!
now you have become one of the faces in FACES magazine!! lol!!
you get what you give..
March 11, 2010 @ 3:33 am
Reply
Eric
hehe… i want AUTOGRAPHED copy!
March 11, 2010 @ 5:38 am
Reply
"Joe" who is constantly craving
u not going to give free copies away??
March 11, 2010 @ 6:36 am
Reply
ai wei
i love smokehouse!!! went once and the food are really good
March 11, 2010 @ 8:36 am
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CUMI & CIKI
congrats bbabe! keep up the good blog:D
March 11, 2010 @ 8:47 am
Reply
Sin Tai Lim
Congratulation!!! keep up the good work.
March 12, 2010 @ 1:35 am
Reply
Bangsar-bAbE
Sin Tai Lim – Thanks!
C&C – Tqtq!
ai wei – I especially love their scones. =D
Joe – Errr…I didn't get free copies wor. Had to buy a copy for rif too. =_=
Eric – Go buy lar…then I sign. =P
leo – Thanks!
eiling – Not famous la…seriously!
March 19, 2010 @ 9:19 am
Reply

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Night time ritual with the two little ones 👩‍👧‍👧I’ve been even busier this MCO juggling work and the kids. There are a few new content lined up for the blog so please bear with me as I work on them once my hands are free. 🙈

Scrubbed up for dinner tonight.Happy Birthday @rif9802! ❤️

I love meals over good company and a bit of fizz. 🥂And lunch at the recently reopened Mandarin Grill was the perfect mood lifter!I particularly enjoyed the slow cooked organic egg with smoked scarmoza cream and black truffle shavings on top. And that rum babà has the perfect balance of booze and cream... 🤤*psssst...there’s a ladies special every Wednesday where a group of 4 ladies pay for the price of two!.....UOVO CREMA DI SCAMORZA Slow cooked organic egg, smoked scamorza cream,salsify and black truffleCAPPELLETTO RIPIENO DI ‘BEEF RENDANG’ Homemade Cappelletti, beef rendang and aromatic beef brothFUSILLONE CON VONGOLE Fusilli with clams, smoked bonito flakes and kale creamFILETTO DI MANZO Beef tenderloin with green cream, eggplant and bagna caudaBABBA’ NAPOLETANO l Babba’ napoletano with soft lemon cream and nitrogen Limoncello granite#mandarinorientalkl #italianfood

One of my 2020 highlights — being able to dine with good friends after more than a year, with champagne and amazing wines!We ordered a special chef tasting menu, plus the Josper-grilled whole Highland white sweet corn with seaweed butter and Parmesan cheese (my must-have).*****OYSTER, CAVIAR & CHURROSFreshly shucked Iwagaki rock oyster, Tanjung Malim caviar, calamansi jelly, chive oil, seaweed churros, salmon and edible organic flowerCAVIARTanjung Malim caviar, crab meat, concentrated lobster jus, French waffle with pepper sour creamFOIE GRAS, DUCK & BEETROOTPot-au-feu foie gras, oven-baked roasted beetroot, duck confit, duck bone-broth, black truffleSCALLOP & APPLEFresh Hokkaido scallop carpaccio, granny smith apple puree, bronze fennel, sea grapes, dill flowerTURBOT & KOHLRABINose-to-tail grilled turbot fish – crispy skin, fin, head and bone balsamic jus; organic Highlands kohlrabi, caper sauceLAMB & ARTICHOKEJosper-grilled Australian loin, grilled artichoke, caponata, lamb jusCITRUSBaba au rhum sauteed with Buddha’s hand lemon syrup, citrus cream, mandarin sorbet, chocolate petits fours

Behind the scenes 🎞

This pretty much summed up our weekend. Dim sum at home and then parenting duties since our helper is off.#weekendvibes #dimsum

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