Frigglive reviews the 100 Dish Buffet at Toh Lee Chinese Restaurant, Nikko Hotel KL

Text and pix by Patrick and Sydney Lim

We were greeted to a very Chinese décored setting and all to a very exquisite taste of fine furnishing. It reminds me of my 1^st trip to Shanghai where we were dining at a 5 star hotel for a company dinner. Yes, the Toh Lee’s setting is spot-on traditional high end Chinese ambience.

At our table, we were greeted by the bubbly Mrs. Jamie Tan, the Communications Executive of Nikko. She had explained about the buffet, which consists of 100 dishes. Because we couldn’t taste them all, she took the initiative of picking out some delicacies for us to try.

First, a starter of Jellyfish and Century Egg was brought to the table. Honestly, I have never been a fan of jellyfish, especially not when it has been combo-ed with century eggs. But the crunchy texture of the jellyfish had worked well with the equally crunchy egg white and the soft yolk and it tasted great.

Next was a broth made from Shimeji mushrooms and scallops. It looks like shark fin soup minus the starchy texture and to my surprise, the scallops had made the soup really sweet and the mushrooms were cooked to perfection, the consistency of the soup just right.

After that, we were served a dish of Baked Prawns in Mongolian Sauce. The crunchy prawns were very fresh and cooked in a spicy, slightly tangy sauce. The sauce wasn’t overpowering, as some other places might serve it, but it was just right, bringing out the flavor and freshness of the prawns. Two thumbs up for this dish.

Next up was the Deep Fried Fish with Superior Soya Sauce. Don’t be fooled by its appearance. Even though the dish looked fairly plain, the taste of it was enough to make you order it twice. The fish was superbly fresh, and the simple sauce had complimented it nicely. A must try dish.

Next was the Wok Fried Radish Cake. One of my personal favorites. The radish cakes were fried to a crispy golden brown on the outside, but still soft and chewy on the inside. Even without the chilly sauce that was given as a dip, it had enough taste to stand on its own, not too salty or too bland.

Jamie had also ordered the Taiwanese Stewed Sliced Chicken, which she said was a house favorite. The chicken was served in a slightly sweet sauce, cooked with chilies and basil leaves. Considering basil leaves are not normally used in Chinese cooking, this was pretty interesting. Chilies, garlic and basil were stewed in this dish to create the unique aroma. The taste was equally as good as the rest that we have tasted. The buffet has so far been one of the best if not the best that I have tasted. I wondered what next.

Then came the desserts … something instantly recognizable and traditional was served. Soft Glutinous Rice Balls in Soya Bean Milk. The glutinous rice balls were stuffed with a sweet sesame paste, working well with the only slightly sweetened soya milk. This warm dessert is a definite change compared to the cold ones so commonly served after meals and it was yummy. And since the mid-Autumn Moon cake Festival is just round the corner, we were naturally given plenty to choose from.

Jamie had also explained about Toh Lee’s Mid-Autumn offers in conjunction with the Moon cake festival. Toh Lee’s chef, Chef Chan Chong Yan, has come up with an assorted variety of moon cakes, having both the classics and his very own new additions as well. We lost count how many types there were or what they are but sure as day is day, none of them came short of unbelievable great. Above all else, Toh Lee is also running a special promotion if you buy more than RM300 of moon cakes on a single receipt, you will be entitled to a 30% discount for their ala carte orders.

We were offered the Mini Green Tea Paste with Single Yolk, the mini Red Bean Paste with chicken floss, mini Egg Cream with Black Sesame Paste and some which we have forgotten its name. With food this good, it is so easy for forget the names of what you have eaten but the taste has not been forgotten.

Now for the money: the 100 Dishes Buffet Promotion is an ongoing promotion until further notice and for RM88++ per head, it is a steal. Yes, a steal. Here is a buffet that tastes as good as its ala carte menu and one which we will not hesitate to recommend again and again.

Foodies and Friends Cooking Courses

Bookings essential for all the workshops. Please call (03) 5519 2388. or email: info@foodiesnfriends.com.my.

Cooking workshops at The Westin Kuala Lumpur:

1) 5th Sept. – Best Tarts @ TREATS – upper level.
11 am – 2pm
- Fresh fruit tart
- Baked chocolate tart
- Apple tart
RM: 188 nett per pax _ hi tea buffet + apron.

2) 12 Sept – Asian Favourites @ Eest – level 2
10 am – 12.30
- Crispy rice net spring rolls with crab and chicken
- Beef grilled in wild betel leaves
- Steamed rice noodles and slipper lobster rolls
RM188 nett per pax + lunch + apron

3) 19 Sept. Hot Desserts @ TREATS
11 am – 2pm
- Plum and strawberry crumble
- Bread and butter pudding
- Soufflé
RM188 netter per pax + hi –tea buffet and apron

Peranakkan Cooking @ Top Hat Restaurant
3 Jalan Stonor, Kuala Lumpur

Series 1:
26 Sept. 3-5pm
- Lorbak (nyonya meat roll)
- Tow kuah chien (beancurd squares)
- Vegetable pickle
- Nyonya roti daging (meat stuffed bread)
RM185 per pax with hi-tea (min 10 per class)

Series 11:
3rd Oct. 3-5 pm
- Penang Asam laksa
-Thai laksa
- Nyonya popiah
RM185 per pax with hi-tea
(min 10 per pax)

Please note that for the Peranakkan Cooking series, we will only commence each session if we have 10 pax or more.

Series 111:

17 Oct. 3-5pm
- Enchee Kabin (fried chicken)
- Asam prawns
- kerabu mee hoon

RM185 per pax with hi-tea
(min 10 pax)

Sizzling September at Hotel Nikko Kuala Lumpur

Serena Brasserie

Lunch : 12.00 noon to 2.30 p.m. (Monday to Friday)

Hi-tea : 12.00 noon to 4.00 p.m. (Saturday, Sunday and public holiday)

Dinner: 7.00 p.m. to 10.30 p.m.

RAMADHAN REPAST

20^th August to 19^th September

The holy month of Ramadan unites all Muslims in fasting, feasting, worship and prayer. A time for contemplation, spirituality and brotherhood and also a time of celebration as families and friends gather together to break their fast each evening.

‘Berbuka puasa’ in the comfort of Serena Brasserie and indulge in a magnificent spread of savoury dishes and traditional delights…… all prepared a-la-minute to ensure quality, freshness and taste.

Savour local delights such as Kerabu Pucuk Paku & Udang; Rendang Tok Perak (Spicy Beef Stewed), Deep-fried Prawn with Turmeric; Grilled Seafood Assam Sauce & Otak-otak; Kelantan ‘Perchik’ Chicken; Crab in Spicy Coconut Milk, with addition of eight action stalls serving Chicken Kebab, Popiah Basah and Dim Sum, Mee Curry, Tempura, Roasted Beef and Teh Tarik.

Delicious delights such as Baklava Pistachio and Almond, Chilled Avocado Cream with Nuts, Assorted Malay Kuih, Chilled Soya with Read Beans and Cendol are also featured for a totally sweet finale.

Priced at RM90.00++ per person.

Sahur menu is available for in-house guests staying at Hotel Nikko Kuala Lumpur throughout the Ramadhan month, each set is priced at RM45.00++

Reservations: +6 03 2782 6228

Toh Lee Chinese Restaurant, Level 1

Lunch: 12.00 noon to 2.30 pm (weekdays)

11.00 a.m. to 2.30 p.m. (weekends and Public Holidays)

Dinner: 6.30 pm to 10.30 pm

Reservations at +603 2782 6128

MOONCAKE FESTIVAL

1^st September to 3^rd October 2009

The Mooncake Festival, also known as Mid-Autumn Festival, falls on the 15th day of the eighth lunar month. Historically, it was a harvest festival for farmers but traditionally, womenfolk worshipped Chang-Er, the Moon Goddess.

This annual festival would not be complete without the partaking of mooncakes, also known as ‘reunion cake’. And once again, Toh Lee Chinese Restaurant is all abuzz with Chef Lo’s magnificent mooncake repertoire ranging from classic favourites such as White Lotus with Single or Double Egg Yolk, Mini Green Tea Paste with Single Yolk, Chef’s signature of Pandan Paste with Egg Cream and Walnuts; and new additions such as Mini Red Bean Paste with Chicken Floss and Sun Flower Seeds; Mini Egg Cream with Black Sesame Paste; Mini Coconut Paste with Pineapple and more.

Priced from RM8.00++ to RM20.00++ per piece

To order, call +60 3 2782 6128

Benkay Japanese Restaurant, Level 1

Lunch: 12.00 noon to 2.30 pm

Dinner: 6.30 pm to 10.30 pm

WAGYU BEEF

1^st to 30^th September

When properly cooked, it bursts with a rich, buttery taste followed by a hearty, meaty finish that lingers gently on the palate like a fine wine….Wagyu Beef, a very high quality, legendary delicacy originating in ancient Japan is now available for your pure enjoyment at Benkay Japanese Restaurant.

Don’t miss out on this opportunity to experience Wagyu beef, the beef reputed to be the most succulent in the world presented in many wondrous ways at Benkay Japanese Restaurant.

Reservations : +60 3 2782 6118.

Lobby Lounge

(Lobby Level)

Operations Hours: 10.00 am to 12.00 midnight daily

HEALTHY JUICES

1^st to 30^th September

Juice up and stay healthy with the most delightful and refreshing healthy juices at the Lobby Lounge.

Choose from Tomato Orange Carrot; Carrot Orange Melon; Carrot Beet & Basil; Simple Refreshing Tomato Orange; Pear Celery Ginger; and Apple Ginger…..simply refreshing!

Priced at RM23.00 ++ per glass.

Available at all outlets.

AFTERNOON TEA SETS

Spend a pleasurable afternoon with friends at the Lobby Lounge, Hotel Nikko Kuala Lumpur. Enjoy the exquisite selection of delicious hi-tea sets……. from local, English to Asian Afternoon Tea Set.

The Local Afternoon Tea set features Serunding Roti Jala Roll, Tauhu Sumbat, Golden Banana Fritters, Nyonya Kuih, Potato Curry Puff, Papodam Chips with Yoghurt Dip, Glutinous Skin Sesame Ball and Mini Satay Skewer with Peanut Sauce. For those with a penchant for English Afternoon Tea, the menu offers Chicken Breast with Mango Salsa, Smoked Salmon with Alfalfa, Beef Pastrami with Gherkins, Oatmeal Scones served with Strawberries, Honey and Clotted Cream and assortment of pastries (Chocolate Cream Puff, Strawberry Short Cake, Fruit Cake, Zuri Nuts, Apple Crumble Tart and Prune Spiral).

Or go Asian with the Asian Afternoon Tea set offering Malaysian Durian Tempura, Thai Money Bag with Chili Dip, Vietnamese Spring Roll, Chinese Egg Doughnut Roll with Sweet Sauce, Korean Kim Chee Fried Egg Omelette and choice of Japanese delights such as Sushi Sake, Sushi Tobiko or Futo Maki.

Prices : Local Afternoon Tea – RM32.00++ per set.

English Afternoon Tea- RM40.00++ per set.

Asian Afternoon Tea – RM38.00++ per set.

Afternoon Tea Sets are available daily from 3.00 p.m. to 6.00 p.m.

Lobby Lounge : +603-2782 6168

100 Dish Buffet At Toh Lee, Nikko Hotel

100 Specialties For Just One Price At Toh Lee Chinese Restaurant,

Hotel Nikko Kuala Lumpur

For those who appreciate good food and choices, now is a good a time as any to indulge themselves with the 100 specialties available at Toh Lee Chinese Restaurant. For just one price of RM88.00++ per person, it’s the chance to eat all you can the varieties of dim sum available such as deep fried assorted diced seafood rolls with mayonnaise, steamed barbeque chicken buns, deep fried fish paste balls, steamed chicken feet with bean curd skin and black pepper and more.

There are also seven different types of home-made soup to indulge in. From seaweed tofu soup, fungus and sweet corn broth, boiled salted vegetable with seafood to Shimeji mushrooms and scallops broth to name a few.

Also featured on this special 100 specialties menu are choices of eggs in different styles like Fu Yong fried eggs, streamed three styles of egg, fried egg with kani stick and fried egg with turkey ham. Move over to the BBQ selection and be spoilt for choice with dishes such as barbeque chicken char siew, platter of jellyfish and century eggs, and mixed shredded celery and black jelly in spicy oil, one of Toh Lee Chinese Restaurant’s special dishes.

Now that your palate has been tempted, it’s time to dine on the vast offerings of main dishes... from poultry and duck items, hot-off-the-stove claypot delights, vegetarian options, prawns, fish, squid and clams, beancurd, vegetables, beef and lamb to fried rice and noodles… all prepared in many tantalizing ways that are sure to leave you craving for more.

If there’s still room for more thereafter, do check out the seemingly endless list of delicious desserts ranging from sweetened almond puree, sweetened red bean puree, chilled honey dew sago, yellow bean juice with soft glutinous ball, chilled winter melon with dried longan and more.

Don’t miss out on Toh Lee Chinese Restaurant’s 100 Specialties …….available daily for lunch and dinner for just one price of RM88.00++ per person whilst Platinum cardmembers enjoy a special price of RM78.00++ per person. For reservations, call +60 3 2782 6128 or email to foodandbeverage@hotelnikko.com.my

Online Pub – 20 Years On And Still Going Strong

Online recently celebrated 20 years in the business and is the happy hunting ground of a loyal clientele who fancy its timeless atmosphere and the merry company of their fellow tipplers. Live music from Gerard Jairus and friends presented regulars with a celebration of the old, the new and the enduring, which a jam-packed pub danced and sang along to.

But what exactly makes Online so special? Frigglive spoke with Raymond to get the story.

Raymond takes us back to 1989, when we all used to frequent a joint called Streets Connection hidden away in a corner of Damansara’s Setiabistari area. It was owned and operated by Bala the popular pub circuit singer.

Yes, Raymond, I remember drinking at Streets two decades ago with the late Kasim Cha Tong. Back then it was just sitting with a beer in hand and vocalising to a bunch of slightly inebriated gents and ladies who clamoured for sing-alongs and timeless pop songs from Bala.

The guitar, like the occasional bottle of Tequila would make its rounds to any patron who momentarily fancied being a pub artiste. In an informal way we kept the music alive while the others prodded us on with light banter and off-colour jokes.

Raymond and three of his brothers – Lawrence, Xavier and Colin (there are six of them in total) joined forces with Bala to open a new pub called Online, which did very well indeed. In 1994 Bala left to pursue his singing career with an overseas sojourn.

As the place had been heavily dependent on Bala as the driving force, Raymond and his brothers were forced to build their own brand identity which they did by focusing on tapping the bar crowd, engaging good live bands and serving great food. It was an asset that Lawrence and Xavier were good cooks indeed.

Online quickly developed a solid following as much as for their Hokkien Mee, Pork Vindaloo, Mutton Varuval, Devil on Demon’s Back Curry and Pigs in Blanket as well as for their fresh and fairly priced Tiger Beer Draught and Guinness Stout. Only in Online will you find the priceless sight of Chinese customers paying an Indian boy to fry their Hokkien Mee!

The boys insist on the proper storage and rotation of their stock, taking the time to pull a half pint of Guinness and letting it settle before pulling the rest to achieve a perfect pint every time, sometimes to the chagrin of a thirsty and not too fussy customer.

The place is a roll call of the local pub circuit musicians and their loyal followers. There’s the ubiquitous darts board and pool table and whenever there is a sports match on TV (think EPL) you can bet your life the pub will turn into a nursery for men.

It is this attention to detail coupled with a friendly and service oriented attitude that sets the Online boys apart, and keeps the customers not only returning but bringing family and friends in tow. In fact we’re now serving the 2^nd generation of patrons, the young adult sons and daughters of our regulars, grinned Raymond.

We have also inadvertently played matchmaker and seen couples meet here and get married, chipped in Colin. All in all the boys have had a blast manning their family owned and operated outlet, with the only dark cloud being their location on the border of the KL/PJ boundary, and the Government’s flip flop indecision on closing times being at 1am for PJ and 2am for KL.

Happy Hours at Online are all night long, with a Tiger Draught going for RM9.50 nett, A pint of perfectly poured Guinness complete with a clover leaf logo in the head foam for RM19.90 nett and RM23 nett for a silky smooth Kilkenny.

Thirsty anyone? You know where to find me. But only if you’re buying. Online is located at Jalan SS20/10. Damansara Kim 47400 Petaling Jaya.

June Offers at Hotel Nikko

Benkay Japanese Restaurant, Level 1

Lunch: 12.00 noon to 2.30 pm

Dinner: 6.30 pm to 10.30 pm

Reservations at +603 2782 6118

Specialty Seafood - 1^st to 30^th June

Isaki or Grunt Fish has a very light and delicate taste whereas Conger Eel or Anago, have a fishy flavour with a firm to medium texture. Both are considered a delicacy in Japanese cuisine and are now available at Benkay Japanese Restaurant.

Savour Conger Eel grilled with white sauce, simmered or tempura; Grunt Fish sashimi; grilled with salt or marinated with chili leaves….and don’t forget to indulge in the exotic Loquat or Japanese Plum to end a perfect dining experience.

Honour Thy Father

20^th and 21^st June

Father's Day is a day honoring fathers, celebrated on various days in many places around the world. At Benkay Japanese Restaurant, the celebration falls on 20^th and 21^st June and Japanese Head Chef Kawamura has prepared the ‘All You Can Eat Shabu-Shabu or Sukiyaki’ for this occasion.

A wholesome and satisfying meal that begins with five types of assorted appetizer –follow by the main course of Mixed Chirashi Sushi, Shabu-Shabu or Sukiyaki – served with Beef and mixed vegetables and round off with Ice-Cream and Coffee.

Price: RM150.00 ++ per person. Available for lunch and dinner.

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Toh Lee Chinese Restaurant, Level 1

Lunch : 12.00 noon to 2.30 pm (Mon to Fri) & 11.00 am to 2.30 pm (Sat, Sun and public holidays)

Dinner: 6.30 pm to 10.30 pm (daily)

Reservations at +603 2782 6128

Bento Lunches

The Bento Lunch Box is an ingenious idea. Rooted in Japanese culture but modified to meet the needs of today’s busy executives, the Bento Lunches make its debut appearance at Toh Lee Chinese Restaurant.

Affordably priced from RM38++ to RM68++ per person, the Bento Lunches is the prefect answer for those looking for a quick yet wholesome lunch. Select from a total of twelve different menus available….each set offers a course of pickled vegetables and dim sum; a nutritious soup; main course of either 2 or 3 dishes with rice and a dessert that comes together with mixed fruits.

Braised Chicken with Basil Taiwanese Style; Deep Fried Chicken with Sweet and Sour Sauce; Deep Fried Fish Fillet with Mayonnaise; Stir Fried Beef Slices with Black Pepper Sauce; Braised Lamb Shank with Basil Sauce; Wok Fried Beef Striploin Rolls with Mongolian Sauce; Chilled Mango Pudding; Chilled Sea Coconut with Honey Dates and Snow Fungus; Double Boiled Snow Fungus with Rock Sugar; and Japanese Mochi with Red Bean are just some of the main dishes and desserts featured on the different Bento Lunches. ________________________________________________________________________

Lobby Lounge

(Lobby Level)

Operations Hours: 10.00 am to 12.00 midnight daily

Reservations at +60 3 2782 6168

Bentley’s Pub

(Level 1)

Operations Hours: 4.00 pm to 12.00 midnight except on Sundays

Reservations at +603 2782 6268

Coffee Cocktails and Mocktails – 1^st to 30^th June

For coffee aficionados, May is the perfect month to sit back, relax and chill over a glass or two of aromatic and delightful coffee concoctions at the Lobby Lounge or Bentley’s Pub.

For those into mocktails, there’s the Mocha Frappers, Ginger Coffee and Coffee Apricot while cocktail fans can indulge to their hearts content with Caribbean Coffee, Cloud 9 and Cold Comfort Coffee.

You Say Potatoe, I say Potato

Story and images by Veronica Ng

I was a bit wary when my Editor asked me to present myself at Signature Kitchen waay in the boondocks of Kota Damansara to review a cooking class by celebrity chef Amy Beh, organized by Flavours Magazine in conjunction with the US Potato Board. Finding the place was an adventure by itself.

I reported myself to the Star Publications executive in charge, Ms Julie Wong who turned out to be very helpful indeed and gave me a seating place right at the front.

I saw Amy doing her preparations with the assistance of her right hand man Jason and took the opportunity to ask a few questions. Amy proved to be a good multi-tasker as she handled both the set-up and my questions professionally.

Today’s three recipes were potato based, and each participant was given a goodie bag with booklets on the tuber, recipes, more recipes and samples of US Russet, Blue &Purple and Round Reds potatoes.

Did you know that the potato is a much misunderstood vegetable? Many people are led to believe that the spud is worthless and starchy with empty calories? In actual fact it is high in vitamin C, packs more potassium than a banana and is naturally fat free and averages about 110 calories only. So have a little respect, please, people.

Amy quickly got down to business with her Braised Chicken Stew and soon filled the room with the wonderful aroma of home-cooking. The stew contained chicken, US Round Red potatoes, Chinese mushrooms, dried cuttlefish, various spices and both light and dark soy sauce.

Next up was the Thai Style Chicken and Potato Curry which featured the US Round Red and Purple potatoes, bamboo shoots, kaffir lime leaves, lemongrass, galangal, turmeric, coriander, red chillies, shrimp paste and meat curry powder in coconut milk.

Finally she launched into Deep Fried Potato Bread with US Russet and Purple potatoes, wholemeal flour, salt, pepper and corn oil for binding. She fried them in her wok and drained them on kitchen paper.

Then it was our turn to try our hand at the recipes and you can well image the scenario with 40 women in the kitchen, all cooking and chatting at the same time.

It was a Saturday afternoon well spent as I made many new friends and learned a couple of new recipes as well. I will definitely be there for future classes.

Peking Duck promotion at PJ Hilton

photo sequence of Chef Wang carving the duck skin

The dish is prized for its thin, crispy skin, with authentic versions of the dish serving mostly the skin and little meat, traditionally sliced in front of the diners by the chef. Ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The meat is often eaten with pancakes, spring onions, and hoisin sauce or sweet noodle sauce.

Duck has been roasted in China since the Southern and Northern Dynasties. A variation of roast duck was prepared for the Emperor of China in the Yuan Dynasty. The dish was originally named "Shaoyazi" (燒鴨子).

The Peking Roast Duck that came to be associated with the term was fully developed during the later Ming Dynasty, and by then, Peking Duck was one of the main dishes on imperial court menus. The first restaurant specialising in Peking Duck, Bianyifang, was established in the Xianyukou, Qianmen area of Beijing in 1416.

Fattened ducks are slaughtered, feathered, eviscerated and rinsed thoroughly with water. Air is pumped under the skin through the neck cavity to separate the skin from the fat. The duck is then soaked in boiling water for a short while before it is hung up to dry.

While it is hung, the duck is glazed with a layer of maltose syrup, and the innards are rinsed once more with water. Having been left to stand for 24 hours, the duck is roasted in an oven until it turns shiny brown.

Peking Duck is traditionally roasted in either a closed oven or hung oven. The closed oven is built of brick and fitted with metal griddles. The oven is preheated by burning Gaoliang wood at the base. The duck is placed in the oven immediately after the fire burns out, allowing the meat to be slowly cooked through the convection of heat within the oven.

The cooked Peking Duck is traditionally carved in front of the diners and served in three stages. First, the skin is served dipped in sugar and garlic sauce. The meat is then served with steamed pancakes , scallions and sweet noodle sauce

Several vegetable dishes are provided to accompany the meat, typically cucumber and carrot sticks. The diners spread sauce, and optionally sugar, over the pancake. The pancake is wrapped around the meat with the vegetables and eaten by hand.

Chef Wang’s version is the real deal as he takes great pain in the preparation and attention to detail for his creations, including importing the pancakes from China and personally serving every duck to diners with flair and showmanship.

The Peking Duck is priced at a reasonable RM108++ per bird, and you can take advantage of the ongoing promotion that offers a 7 course set menu at RM106++ per person (minimum 2 pax) to tuck into Peking Duck skin wrapped in pancake, Braised Shark’s Fin Soup with Eight Treasures and Fish Lips, Wok Fried Fresh Scallop & Prawns with XO sauce, Steamed Red Garoupa with light Soya Sauce, Stir Fried Seasonal Vegetables with Shredded Duck Meat in Oyster Sauce, Fried Rice with Diced Duck Meat & Belacan topped off with Tropical Fruit Fruits for dessert. For every table of 10 pax, they’ll even give you a complimentary bottle of wine.

Clockwise- Wok Fried Fresh Scallop & Prawns with XO sauce, Stir Fried Seasonal Vegetables with Shredded Duck Meat in Oyster Sauce, Fried Rice with Diced Duck Meat & Belacan

Steamed Red Garoupa with light Soya Sauce,

Braised Shark’s Fin Soup with Eight Treasures and Fish Lips

Citibank cardholders enjoy a 15% discount on the Peking Duck promotion. For reservations or simply to get more info, call +603 7955 9122 ext 4073/4 or surf to www.ZestPJ.com

Celebrate Nother's Day at Nikko Hotel

At Toh Lee Chinese Restaurant, diners can savour the lavish and delicious layered ingredients of Big Bowl Feast, also known as ‘Poon Choi’. The tradition of “Poon Choi” dates back to Song Dynasty when China was invaded by the Mongolians and the Imperial family was forced to flee south to Hong Kong. The Imperial family was served with the ‘Poon Choi’ in a big wooded basin. ‘Poon Choi’ is also normally served during religious rituals, festivals, special occasions and wedding functions but now, it can be enjoyed throughout the year.

Big Bowl Feast at Toh Lee Chinese Restaurant will be available in two set menus, both lunch and dinner. Set Menu A, comprising Dried Scallops, Whole Jade Abalone, Fish Maw, Tiger Prawns, BBQ Chicken, Fish Balls, Flower Mushrooms, Duck and Chicken Meat, Dried Oysters, Yam, Bak Cai and Broccoli; with complimentary bowl of Bird’s Nest, specially for Mom. Priced at RM100.00++ per order (minimum of 3 persons dining). Also available is the Double Boiled Bird’s Nest with Rock Sugar, priced at RM15.00++ per bowl.

As for Set Menu B, diners can sample other scrumptious ingredients such as Baby Shark’s Fin, Whole Baby Abalone, Fish Air Bladder, Venison Tendon, Sea Cucumber, Fish Prawn, Chicken Meat Loaf, Prawn Dumplings, Dried Ginseng and many more, priced at RM150.00++ per order (minimum of 3 persons dining). To end this delicious meal, try the Double Boiled Bird’s Nest with Cordyceps and Rock Sugar, priced at RM15.00++ per bowl.

At Benkay Japanese Restaurant, the ‘All-You-Can Eat Lunch and Dinner’ promotion offers a selection of shabu shabu OR sukiyaki, priced at RM150.00++ per person. Diners can choose from and assortment of appetizer ranging from Tomato and Cheese Tofu, Marinated Octopus with Sesame Oil, Baby Ginger with Bean Paste, Grilled Board Beans and Grilled Sting Ray. In addition, diners can indulge in the Mixed Chirashi Sushi and Ice-cream as much as coffee to end the meal.

Toh Lee Chinese Restaurant and Benkay Japanese Restaurant, both located at Level 1 of Hotel Nikko Kuala Lumpur, is open daily for lunch from 12.00 noon to 2.30 p.m. and dinner from 6.30 p.m. to 10.30 p.m. On weekends and Public Holidays, lunch at Toh Lee Chinese Restaurant starts from 11.00 a.m. to 2.30 p.m.

For reservations:

Toh Lee Chinese Restaurant : +60 3 2782 6128

Benkay Japanese Restaurant : +60 3 2782 6188

Nikko Hotel's Cocktail Grove

A truly exhilarating cocktail, the Cocktail Grove is a mixture of coconut rum, crème de bananes, white rum, pineapple juice and lemon juice; garnished with slices of pineapple and lemon whereas the ever-so-famous Florida Pina Colada is a definite must-have. This exotic cocktail features a blend of pineapple juice, vanilla ice-cream, coconut rum, dark rum, orange juice and cream together with ice cubes. The refreshing cocktail of Caribbean Pineapple is made from part Malibu coconut rum and part pineapple juice; served garnished with a maraschino cherry. All cocktails are priced at RM30.00++ per glass.

For non-alcoholics, fret not as our mixologists have created the Tropical Splendor using coconut cream, strawberries puff, milk, pineapple juice, pomegranate juice and vanilla extract; all blended together with ice and served with whipped cream. Or go nuts with Coco-Nuts, a nutrient-filled mocktail of vanilla yogurt, coconut milk, apple juice and banana with crushed ice and honey to sweeten. Alternatively order the Mad about Coconuts. A delightful frosty mocktail of coconut ice cream, vanilla ice cream, pineapple juice, sprite and sliced kiwi.

Mocktails are priced at RM28.00++ per glass.

March Fare at Hotel Nikko Kuala Lumpur

Benkay Japanese Restaurant, Level 1

Lunch : 12.00 noon to 2.30 pm

Dinner: 6.30 pm to 10.30 pm

Reservations at +603 2782 6118

Delicious Spring Offerings - 1 to 31 March

Spring is the end of winter. A time of growth, renewal and of new life. A season where the freshest of vegetables, fruits and fishes such as tara sprout, butterbur, rape blossom, sierra, mash melon and strawberries are aplenty in Japan.

Come and enjoy this delightful selection of spring harvest in Benkay Japanese Restaurant, where every dish is prepared to tease and satisfy your palate for the best.

Japanese Head Chef Kawamura and his culinary team have conjured up an interesting menu featuring vegetable tempura using tara sprout, butterbur and rape blossom; marinated rape blossom with mustard and vinegar; Sierra prepared in different preparation style such as sashimi, pressed sushi, grilled with Saikyo paste; grilled with salt or with teriyaki.

To complement a perfect meal, there’s an option of fruits of the season….the sweet and melt-in-the-mouth Hokkaido mash melon or Tochiki strawberries.

Price: RM45.00++ to RM150.00++ per selection

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Toh Lee Chinese Restaurant, Level 1

Lunch : 12.00 noon to 2.30 pm (Mon to Fri) & 11.00 am to 2.30 pm (Sat, Sun and public holidays)

Dinner: 6.30 pm to 10.30 pm (daily)

Reservations at +603 2782 6128

Of Enzyme and Vinegar by the culinary maestro - 1 to 31 March

A splash of enzyme or a dash of vinegar and viola! A new flavour that everyone will love. For centuries, people from Asia and Europe have used Enferzer and different types of Vinegar to add flavor and zest to their food. And that’s not all there is to it….these ingredients are great anti-oxidant as well and are known to assist with digestion and promotes appetite.

Kiwi enferzer with fresh vegetables and tobiko salad; crispy boneless chicken with strawberry vinegar; deep fried prawn balls with lemon vinegar dip; poached Udon noodles with cod fillet, red dates and vinegar soup ; poached scallops with dragon fruit enferzer; deep dried sea garoupa with red dates vinegar; braised shark’s fin with red dates and dried longan in vinegar broth; and chilled strawberry vinegar pudding are just a glimpse of what’s in store for your enjoyment.

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Lobby Lounge

(Lobby Level)

Operations Hours: 10.00 am to 12.00 midnight daily

Reservations at +60 3 2782 6168

Bentley’s Pub

(Level 1)

Operations Hours: 4.00 pm to 12.00 midnight except on Sundays

Reservations at +603 2782 6268

Go Coco – 1 March to 30 April

Think of hot summer days and white sandy beaches. Think of the tropical thirst-quencher…the refereshing coconut drink. Now available at the Lobby Lounge and Bentley’s Pub in a myriad range of innovative cocktails and mocktails …. Coconut Grove, Florida Pina Colada, Caribbean Pineapple,Tropical Splendour, Coco-Nut and Mad about Coconut.

A truly exhilarating cocktail, the Cocktail Grove is a mixture of coconut rum, crème de bananes, white rum, pineapple juice and lemon juice; garnished with slices of pineapple and lemon whereas the ever-so-famous Florida Pina Colada is a definite must-have. This exotic cocktail features a blend of pineapple juice, vanilla ice-cream, coconut rum, dark rum, orange juice and cream together with ice cubes. The refreshing cocktail of Caribbean Pineapple is made from part Malibu coconut rum and part pineapple juice; served garnished with a maraschino cherry. All cocktails are priced at RM30.00++ per glass.

For non-alcoholics, fret not as our mixologists have created the Tropical Splendor using coconut cream, strawberries puff, milk, pineapple juice, pomegranate juice and vanilla extract; all blended together with ice and served with whipped cream. Or go nuts with Coco-Nuts, a nutrient-filled mocktail of vanilla yogurt, coconut milk, apple juice and banana with crushed ice and honey to sweeten. Alternatively order the Mad about Coconuts. A delightful frosty mocktail of coconut ice cream, vanilla ice cream, pineapple juice, sprite and sliced kiwi.

Mocktails are priced at RM28.00++ per glass.

CNY Specials at Toh Yuen

images by Veronica Ng, text by Dave Avran

What would Chinese New Year be without the noisy and boisterous reunion dinner? The Chinese make their annual migration in large numbers back to their respective home towns to join the rest of the family for that all important first meal of the lunar year.Modern life being what it is, many families opt for the convenience and comfort of having the reunion dinner at a comfy restaurant.
One of the better known and popular choices is Petaling Jaya Hilton’s Toh Yuen with its spread of Yee Sang, prosperity set menus and of course the a’la carte Chinese delicacies.
And so it was that Veronica and I stuffed ourselves silly on Toh Yuen’s RM1388 Prosperity Set to bring you this review.
Sigh…the things we have to endure in the line of duty…
The thoughtful people at Toh Yuen have put together 4 tailor made set menus priced at RM988++, RM1088++, RM1388++ and RM1888++ per table of ten people for your business entertaining, family reunions and friend get togethers.
Click on the menu below for details.
There are also 5 varieties of Yee Sang – sliced abalone with seasonal fruits, Tuna, Salmon, Vegetarian and Jelly Fish Yee Sang, These are available from 5 January till 9 February 2009, are available in three sizes of small, medium and large and are priced from RM40++ to RM288++
Toh Yuen tends to get pretty busy around this time so calling 03 7955 9122 extn 4073 for reservations would be a smart thing to do indeed.

click on menu to enlarge

Flower Chinese Tea

An interesting mini-drama unfolded when PJ Hilton’s Asst Marketing Communications Manager Ms Elaine Chiew introduced us to their Taiwanese Flower Tea.
What started off as a small green round ball at the bottom of the glass slowly blossomed into a 3 tiered 3 colored flower when hot water was poured on it.

As we sat and watched this beautiful transformation, Elaine informed us that there were several varieties of these Chinese Tea balls and that their price increased with the number of tiers and flowers that unfold.Apparently the ultimate is a grand total of seven tiers and multi colored flowers! Watching this alone is enough reason to get yourself down to Toh Yuen.

Launch Of Choya Ume Liquor

images by Veronica Ng

Daisho Food (M) Sdn Bhd recently introduced its range of Choya ume fruit liquor to Malaysians at the Republic Bar and restaurant in Sunway Pyramid.

A Traditional Japanese drum performance by the Japan Club of Malaysia announced the beginning of the launch, followed by traditional and contemporary Japanese Butoh Dance performance by internationally renowned performers Tony Yap and Yumi Umiumare.

The plum based drink with a 14.6% alcohol content comes in a unique easy-to- pour bottle and a variety of flavours. Besides the traditional blend, it also comes in honey and herbs. I personally liked the traditional concoction as I could taste the sweet acidic original taste of the apricot. After drinking the liquor, you can eat the preserved apricots in the bottle.

The Japanese plum or ume (sometimes referred to as Japanese apricot) has played an important role in Japanese culture for many centuries. It was originally introduced from China.

The plum is associated with the start of spring, because plum blossoms are some of the first blossoms to open during the year. In the Tokyo area, they typically flower in February and March. The event is celebrated with plum festivals (ume matsuri) in public parks, shrines and temples across the country.

Like cherry trees, plum trees come in many varieties, many of which were cultivated over the centuries. Most plum blossoms have five petals and range in color from white to dark pink. Some varieties with more than five petals (yae-ume) and weeping branches (shidare-ume) have also been cultivated. Unlike cherry blossoms, plum blossoms have a strong fragrance.

The actual ume fruit is more sour than the western plum or apricot, and is usually processed in various ways before being eaten. The most popular processed form is the umeboshi, a sour, pickled plum, which is usually enjoyed with cooked rice. The umeboshi has one of the most typical Japanese flavors. Umeshu, a sweet alcoholic beverage made of plums, is also very popular

Umeshu, with its subtle sweet flavour, has been consumed for over 1,000 years in Japan. This liqueur is made from green ume apricots, shochu and sugar, and is left to fermernt and mature for between three months and one year. Because of the healthy properties of ume, umeshu is popular not only as a delicious drink, but also as a medicine. Ume apricots are rich in potassium and calcium and fruit acid, which aids digestion, breaks down lactic acid and are said to increase the body's metabolic rate and reduce tiredness.

Founded in 1914 as a winery, Choya began producing umeshu using only natural ingredients in 1959 and is today the world's leading umeshu producer. Scientific research has shown that ume contain unique relaxing properties and many health benefits. Thanks to expert blending and the quality of ume used, Choya's umeshu are delightful and very approachable and can be drunk in cocktails or straight, as an aperitif or tonic.

Punjabi North Indian Cuisine at Paya Serai, Hilton PJ

images by Veronica Ng

Punjabi North Indian Cuisine at Paya Serai, Hilton PJ

Starting 7^th July till 20^th July 2008, Guest Chef Mohd Firoz Khan originally from Mumbai and now fresh off the plane after a cooking tour of Africa, United Kingdom and UAE will be holding court at Paya Serai where he will whip up delectable Moghul dishes which were strictly reserved for the pampered palates of emperors and maharajas of olde India.

Featuring both vegetarian as well as non-vegetarian cuisine, Chef Firoz prepares a healthy rotating daily menu with emphasis on health by using less oil and sugar while promoting the use of yoghurt to impart a luxurious silky texture in his creations.

The various spices, some 12 to 15 of which are featured in every dish, ensures that his cuisine is bursting with flavours, and are famous for imparting medicinal properties while the yoghurt adds a touch of creaminess without being cloying.

For our review, we had Briyani rice, Mushroom Masala, Chicken Pashnda and Purwon Lashune washed down with piping hot spiced tea and Indian sweets and fresh local fruit for dessert.

The Briyani rice was aromatic with the presence of bay leaves and coloured and scented with saffron. I for one was glad that there were no raisins to detract from the taste, and Veronica, who was helping me with the photography, concurred with this as well.

The Mushroom dish featured a spinach base in a spicy mélange graced with black mushrooms. The mushrooms added a lovely crunchy element while absorbing the spices and flavours nicely.

The Chicken Pashnda is cooked in a claypot, which imparts an earthy flavour to the yoghurt based cream sauce. This dish is mild, not spicy, and is suitable for children.

The Purwon Lashune is a dish of fresh prawns cooked with spices in dry gravy and again featured the expensive ingredient saffron.

Our verdict after stuffing ourselves? Two thumbs up. Call +603 7955 9122 ext 4060 and go grab it before Chef Firoz returns home to indulge in his favourite pastime – playing cricket.

Boston Seafood Steamboat

Updated July 8, 2008

Boston Seafood Steamboat is a new and unique concept whereby you can get to participate in the company’s ambitious expansion plans for a reasonable investment of RM8100. While waiting for your money to multiply, you get to eat excellent seafood steamboat and get paid a generous monthly dividend as well. How cool is that?

During a food review at their Bukit Tinggi outlet, we found a colorful and contemporary ambience for modern diners. They feature only the freshest internationally imported seafood, thereby setting the benchmark in Malaysia. Using a blend of herbs and spices and ground anchovies for their soup base, this fiercely guarded recipe is the soul of the restaurants’ success.

The Hong Kie Kopitiam brand is inspired by the 70s lifestyle, with mahjong elements and bird cages reflecting the hobbies of that era. A simple and cosy concept for diners incorporating western and chinese fusion foods and focused on the staple diet of rice, noodles and soups that locals just can't go without.

Since 2005, over a span of 3 years, their existing 4 prominent outlets nationwide are at the Auto-City (Butterworth), E-Gate (Penang), Seremban Jaya Jusco and Aeon Bukit Tinggi. The two new upcoming outlets will be opening soon at Jusco Bukit Mertajam and another in Batu Pahat, Johor.

The company is capitalizing on the strategic locations identified at Sunway Pyramid, Soho KL, Mid Valley, KLCC & Pavilion but these outlets are not as yet in operation.

The company maintains strict quality control with a central kitchen in Seremban, and is planning to spread its wings across the region with an expansion of 30 outlets in the next 18 months.

For more info please contact Ms Lily Foo on +6019 3369922 during office hours.

Kobe Beef at Genji Japanese Restaurant

A MOMENT OF LUXURY - KOBE BEEF

AT GENJI JAPANESE RESTAURANT, HILTON PJ

7^th TILL 20^th JULY 2008

Kobe beef is a quality luxury food from Japan. It is developed by the Japanese through years of specialized efforts to breed, raise, and nourish this genetic breed of the Wagyu cattle into a high quality cut of meat and is one of top grade beef in Japan. Kobe Beef is well marbled and very tender. Hilton Petaling Jaya’s Genji Japanese Restaurant is now offering this delicacy to you from 7^th till 20^thlunch (12noon – 2.30pm) and dinner (6.30pm – 10.30pm). July 2008, for

Prepared by Master Chef Richard-san, Genji offers seven varieties of Kobe Beef preparation in the a la carte menu for your selection such as Kobe Tataki (Thinly sliced Kobe Beef served with ponzu dressing), Teppanyaki Kobe (Thinly sliced Kobe Beef served with mix vegetables), Kobe Sushi (Finger sushi Kobe Beef served with wasabi) and Kobe Teriyaki (Kobe Beef cooked with teriyaki sauce)

These great delicacies are truly a fine treat for all. Dishes are priced from RM70.00++ to RM340.00++. For reservations, please call (03) 7955 9122 extn. 4071/2.

Bali Cooking Tour

Foodies n friends Bali getaway - 5D/4N Aug 30 - Sept.3 2008
(Book now as this is a long weekend)
Bali, a popular holiday destination for all ages, offers something for everyone. This tropical paradise has a unique blend of modern tourist facilities combined with wonderful shopping and a rich past and heritage. Some of the best surfing beaches in the world can be found on the western side of the island. Cooking classes are also popular. Our Bali Getaway Package includes all this and more.

We will stay at the Rambutan Boutique Hotel (www.rambutan.org) situated close to the beach of central Lovina North Bali, run and operated by Richard Hood (an Australian) and his Balinese wife Tini, and their two daughters. Cook Dewi will teach us traditional Balinese dishes.

Day One:
Depart 30 Aug. – (KL ) LCCT QZ 9003 - 11.20 a.m.
Arrive Denpasar - 14.20 p.m.
Transfer to Rambutan Hotel Lovina.
Check –in
*Dinner (provided - Rambutan)

Day Two:
Breakfast
Market Visit
Cooking class 1(Traditional Balinese fare)
Betutu Bebek- Duck cooked in Balinese fashion – duck marinated in spices and roasted in banana leaves
- Pelas Udang- Grilled prawns.
- Uraban-Typical Balinese dish of coconut and vegetables
- Jukut Undis- Balinese soup made with beans
Luncheon (eat what you’ve prepared)

Free and easy –
Relax, join a spa etc.
Dinner on your own
(Breakfast/lunch - Rambutan)

Day Three
Breakfast
Cooking class 2 (Continuation of Traditional Balinese fare)
- Lawar Bali: spicy chicken salad with green beans
- Tum Be Siap- Chicken stewed in spicy coconut milk
- Satay Lilih Be Pasih-Fish satay in coconut
Jukut Ares- Beef soup with young banana stems
Luncheon (eat what you’ve prepared)

Free and easy
Dinner on your own
(Breakfast/lunch - Rambutan)

Day Four
Breakfast
Tour of Singaraja – shopping/ museum /palace etc.
Experience a typical Balinese town with its colourful markets, Chinese
temple, museums, Royal Palace and shopping centre.
Free and easy – Dinner on your own.

Day Five – Sept. 3rd
Breakfast
Free and easy
Prepare for departure
AK 905 Denpasar 20.15 – Arrive LCCT - 23.15

Total for ground arrangements only:
**Air fare not included.
Twin – sharing accommodation
Meals where stated only
Transfers (airport/tour)
Cooking workshops x 2
Tips for transfers only
RM: 700 nett per person on twin-sharing basis.
RM: 960 nett single
*** Air Asia flies direct to Bali. Prices for airtickets vary from day to day. Self-booking of airfare.

foodies ‘n’ friends will not be responsible for booking of airtickets on Air Asia. This is a long weekend so book early

TERMS AND CONDITIONS.apply
Closing Date: Aug.1^st.
info@foodiesnfriends.com.my
Call (03) 2093 2728 for details.

A Special Day For Dad at Hilton PJ - 15/06/08

Paya Serai buffet lunch from 12.30pm until 5pm is priced at RM75++ per adult and RM45++ per child below 12 years old. The buffet features extensive spread, offering ample local varieties from delicious hawker fare, Malay, Chinese to Indian dishes. Additionally, there are also international favourites and action stations with food prepared a la minute to ensure freshness. Desserts are also aplenty with French pastry, cakes, puddings, local sweets and many more.

Celebrate Father’s Day with a Japanese twist at Genji Japanese Restaurant with ample choices of freshly prepared sushi and sashimi items, tempura, hot or cold noodles, teppanyaki dishes featuring ingredients like seafood, meat and vegetables, hot items like Unagi Kabayaki, Grill Salmon Head and Soft Shell Karage, and the last but not to be miss desserts. Over 50 dishes, the buffet is priced at RM85++ per adult and RM45++ per child below 12 years and available from 11.00am until 3pm.

At Toh Yuen, fathers are treated to a scrumptious dim sum buffet brunch starting as early as 11.30am until 3pm. Featuring variety of Dim Sum to delicious Chinese cuisine with dishes like Fresh Oyster, Shark Fin Soup with Crab Roe, Baked Lamb Chop with Hot Pepper Sauce, Poached Seawater Prawn with Fresh Ginseng, Peking Duck, Stir Fried Udon, Steamed Prawn Dumpling, Fried Yam Dumpling, Double Boiled Lotus Pak Hup and Sea Coconut, Crispy Pancake and many more. Guests may also observe the slicing of Peking Duck at the Action Stall by our chef. The buffet is priced at RM68++ per adult and RM38++ per child below 12 years old.

Amongst the fun games and activities for Fathers is Mini golf competition, Tarot reading and Maze competition. There are many attractive prizes to be won plus a special gift for all Father. For reservation, please call 03-7955 9122

Penang's famous Bangkok Lane mee

all images by Johan Nasir

Updated - new photos added 25/05/08
While in Penang for the World Music Festival, Johan, Farrell, Craig and myself went a hunting for good food. Among the places we tried were the Line Clear Nasi Kandar after a late night at Audees Pub listening to our friend Major John Sam croon.

The delicious creamy curries at Sri Ananda's

scrumptious fried popiah and laksa at Air Itam

We also tried the Sri Ananda’s Curry House where they served good creamy northern Indian curries and the famous Laksa stall at the Air Itam market, among others.

However the place that took the cake was the Mamak fried mee stall in a Chinese coffeshop at Bangkok Lane. Known to the locals as Bangkok Lane Mee (like Duh!) this place was closed by the time we reached there at 5:30pm the first day, forcing us to make a return visit.

What sets Bangkok Lane fried mee apart from its competitors is its secret sauce made from a reduction of squid. That and the two-man operation to fry the mee provides quite a spectacle for the waiting customers.

Waiting because many savvy Penangites “ta pau” the mee home instead of waiting in line like us poor sods, leading to the mamaks running this place to be frying non-stop.

In a huge kuali, up to eight portions of mee are fried at any one time by the cook, and instead of mixing the mee and the condiments with the ladle, he actually spins the wok around while frying! Quite a show, especially for newcomers.

The stall owner carefully dishes out his precious secret sauce in precise portions while the cook is merrily frying away. Apparently no one else is allowed to even touch the huge pot of secret sauce.

So was the mee worth the trip or was it just pure showmanship that sells so many plates of it everyday? The verdict from all four of us concur that it was probably the best meal we had in Penang, its weird orangey colour notwithstanding.

Brave Farrell decided to buck the trend and go for the mee rebus, which turned out to be equally delicious, so naturally we ordered more like the good little gluts that we were.

You can wipe that smirk off your face now, Johan. Yes you were right. Heavy sigh…

Uncle Chilli's goes Latin

Hot Hot Hot! Uncle Chilli's goes Latin every Thursday night. Enjoy a liberating evening showcasing the sensuality and sexiness of Latin nightlife."A very hot Latin night" presents an evening of Latin music and professional Salsa dancers complemented with sumptuous Tapas snacks, flavoured mohitos and Spanish Wine.

images courtesy of Ms Elaine Chiew, PJ Hilton

The Tapas snacks come in combos for 2, 4 and 6 and include fried calamari with lime dip, crispy chicken wings with chili salsa and aioli mojo and quesadillas filled with tuna, tomato, corn and melted cheese.

A range of Spanish wines and flavoured mohitos like strawberry, orange and lychee, peach, chocolate and melon are available to heat up your night.
Call +603 7951 5765 for reservations.