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.