Wednesday, June 20, 2012

Lunch2U - wholesome, healthy, flavourful food delivered to you

We’re on a mission to help Malaysians eat better one lunch at a time. Let’s face the facts, our local food is very tasty but unfortunately, extremely unhealthy. The average lunch at a mamak or chap fan stall is high in calories, carbohydrates and fat. These are all a recipe for eventual disaster.

You’ll also find that you’re sluggish after a heavy and high-calorie lunch making it more difficult to concentrate at work. If you balance your diet out with a few healthy meals a week, you’ll see the change in your energy levels and those weight loss goals will be more attainable. Think of food as fuel for your body, you want to give it the best to run on. This is where we come in.

what we do?

We deliver healthy lunches to offices. These dishes are low in fat, high in nutrients and fibre, and most importantly, they taste great. We’re here to change the overall mindset on what healthy eating entails. You do not need to starve or live on a diet of celery sticks to look and feel better. Balance is key.

Our lunches have been designed by our certified in-house nutritionist and each of these meals come with caloric information. We work with halal certified suppliers and are in the process of getting our own halal certification.
how does it work?

All you have to do is browse the menu, order and pay. We require that lunches are ordered the day before to ensure that we prepare your meals using the freshest of ingredients. Your lunch will be delivered to your office between 11:30am – 1pm. For the time being we’re servicing Damansara Heights Offices, certain Mont Kiara buildings, Phileo Damansara 1&2, Desa Sri Hartamas Offices and we allow for orders to be picked up at our kitchen in Desa Sri Hartamas. If you have bulk or corporate orders please refer to our Bulk Orders page to make an enquiry.

Our Nutritionist

Alexandra Prabaharan is a certified nutritionist with the American Fitness Professionals and Associates (AFPA). Prior to obtaining her certification she worked as a Food Editor for Friedchillies Media where she wrote food articles, hosted food shows, and developed recipes for the Friedchillies website and for clients such as Cold Storage.

Her love of food and nutrition is showcased in the meals she creates. The menu at Lunch2U has been fully developed by Alexandra. She has kept caloric information, nutritional value, and most importantly taste in mind while whipping up the dishes in the Lunch2U kitchen.


Tuesday, June 05, 2012

Genji Japanese Restaurant, Hilton Petaling Jaya

text and images courtesy of Hilton PJ 
Genji Japanese Restaurant, Hilton Petaling Jaya is featuring the best flavours of Tasmania from 1 till 30 June. Master Chef Richard and his team charm the a la carte menu with sumptuous seafood and juicy beef from the unspoiled nature.

Having one of the most pristine environment in the world, beef cattle are raised on chemical-free pastures while the clean coastal water, lakes and river are perfect for growing top quality seafood in Tasmania.

To have both splendid ingredients on the palate, Master Chef Richard skillfully compose both premium cut and fish in the Duo Combo of Wagyu and Ocean Trout. The culinary team also gives a little twist to authentic Japanese cuisine with Fruity Cheesy Salmon by baking the salmon with fruits and cheese. 

Meat fanatics would instantly fall in love to this dish as Genji offers the succulent Sizzling Pure Bred Wagyu Beef. Other delightful treats which excite the taste buds include Tasmanian Rock Oyster which is available in three different choices of preparation, Tasmanian Ocean Trout and King Fish Sashimi, Clay Pot Special and Tasmanian Scallops with Sweet Beans.

Dining under the Japanese countryside ambience at Genji is definitely a gourmet experience not to be missed. The interior design and interesting collection of Japanese art creates a warm and inviting environment to dine in.
Available daily for lunch and dinner, the savouring delicacies are priced from RM14++ onwards.

Genji Japanese Restaurant
Hilton Petaling Jaya 
No. 2, Jalan Barat, 46200 Petaling Jaya, Malaysia.
For reservations, please call (603) 7955 9122 ext 4071.

Weekend Japanese Buffet @ Genji Japanese Restaurant, Hilton Petaling Jaya

Feel like having sushi, tempura and sashimi this weekend? Genji Japanese Restaurant is the place to be as it offers the Weekend Japanese Buffet for dinner and lunch every Saturday and Sunday respectively.

There will be three different menus on rotation for the buffet spread. Thus, diners can be assured that the variety of appetizers, sushi, noodles, soups, tempura and desserts presented at the buffet line will be different every weekend.

Kick start your gastronomic journey at the salad counter with our fresh mixed salad, assorted pickled vegetables, potato salad, cucumber, seaweed and jellyfish in vinegar, fruit salad and green beans. You may then proceed to the sushi & sashimi section to savour the freshness of salmon, tuna, butterfish, octopus and seabream sashimi, as well as to relish the sumptuously made salmon, prawn and shellfish sushi. 

If raw items are not your cup of tea, we have a tempura and teppan counter where all the items like prawns, carrots, ladies fingers, potatoes, beef, chicken, squid, green mussels and mixed vegetables are either fried or deep fried to cater to your taste buds.

We then move on to the hot dishes counter where treats such as grilled eel with sweet soya sauce, fried dori fish, salted grilled sanma fish, deep fried soft shell crab, fried rice and noodles, fried tofu with tempura sauce and steamed vegetables; just to name a few are served hot at the buffet line. 

You may also witness our chef in action at the live action counter as they cook-up a storm while preparing various mushroom dishes such as shitake, abalone and shimeji, on top of the delicious assorted vegetables, tofu and bamboo shoots in earthen pots.

Your culinary adventure will not be complete without our delectable spread of desserts that include ice kacang, green tea, strawberry and vanilla ice cream; dora yaki (Japanese style pancake); zenzai & shiratama nagon (red bean soup with glutinous rice cake); mixed pastries & tarts; cream caramel; and bread & butter pudding, especially suitable for the sweet toothed.

Weekend Japanese Buffet Dinner
From 6.00pm - 10.30pm (Saturdays)
RM99++ (adults)
RM52++ (children aged 6-12)
RM20++ (children aged 3-5)

Weekend Japanese Buffet Lunch
From 11.30am – 3.00pm (Sundays)
RM89++ (adults)
RM45++ (children aged 6-12)
RM20++ (children aged 3-5)

Business Lunch @ Genji Japanese Restaurant, Hilton Petaling Jaya

Looking for a quick and sumptuous lunch during your business meeting here? An ideal option catering for group lunch, we offer Japanese menus that comprise a variety of delicious delights at Genji Japanese Restaurant.

Pre-order from our Chef’s recommendation menu. We will ensure your group booking a memorable occasion.
Business Lunch


Terms and conditions:

    Minimum booking of 10 guests
    Available for Monday till Saturday lunch
    Not applicable with other promotions, discount or privilage cards
    Advance reservation is required

For more gastronomic delights hit this.

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Monday, June 04, 2012

AFC's Chef Sara La Fountain In Malaysia

all images by Ms Teri Wong with kind permission of AFC

At a recent cooking demo and food sampling session organized for the press by the Asian Food Channel (AFC) and American Express, American-Finnish celebrity chef Sara La Fountain proved that she’s not just another pretty face. The guest star of “Perfect Day” and “New Scandinavian Cooking” whipped up uniquely Scandinavian dishes and had her enraptured audience of food writers and critics literally eating out of her hands with her deadly combination of brains and beauty.
Sara’s a chef, model, entrepreneur, author, columnist and blogger all in one mighty tasty package. Now based in Finland, she is a popular media personality who hosts her own cooking show, Avec Sara.

She also finds time to run a catering service and a cooking school and maintain her blog - Passion for Fashion & Food and is a food columnist for several newspapers and magazines in Finland. Sara has also published several  books  –  A  la  Sara,  her  first  book,  earned  her  the  prestigious  Gourmand  World Cookbook Award in the “Best First Cookbook” category.

Sara has also released a recipe book, Perfect Day, which features three other Scandinavian chefs from the popular television show of the same name. After four years of hard work, Sara launched her second cookbook titled Passion for Food, which focuses on food that is easy to prepare and influenced by the different seasons in Finland.

Sara trained at The Culinary Institute of America, the world- renowned culinary school in New York.

For the cooking demonstration and sampling, Sara effortlessly conjured up Goat Cheese Salad with Beetroot, Dark Sweet Bread Croutons, Marinated Red Onions and Blueberry-Balsamic Vinaigrette, also known as “Forest Salad” in short, for her 1st dish.

Finland’s seasons influence the type of food eaten at different times of the year. The blueberries (a Finnish favorite) and beets are an indication that the northern summer has finally arrived and are a great addition to the salad that “looks like a painting”, to quote Sara.

She followed this up with Fried Fish with Summer Potato Vegetable Salad and then ended on a sweet note with her Summer Pavlova with Passion fruit Cream served with Strawberries and Pistachios

The main course looked deceptively simple but hid a subtle blend of flavors where the diced potatoes were hugged by a creamy horseradish and mayonnaise dressing. The fried fish fillet was crunchy on the outside and juicily moist on the inside.

The sprig of dill as a garnish complimented the horseradish to provide an aromatic thrill. A clever topping of luxurious Salmon roe led to fireworks of flavor in your mouth. The Finns are avid seafood eaters due to the many lakes found in Finland.

As Sara crafted the meringue for her Pavlova she recalled the anecdote where it was actually invented in Australia when Russian ballerina Anna Pavlova visited. In their search for a light and dainty dish reminiscent of the diminutive ballet dancer the Aussies created this desert from meringue and fruity toppings. Of course Sara’s creative take on it resulted in a riot of tastes, colors and textures that flirted with the palate.

Sara’s focused approach to cooking is best summed up in her philosophy: “The ideas must be clear and distinct; with clear themes suited for the type of person. Food must be easy to prepare, shared amongst friends, with the most important spice being love.”

So what does Sara do when she’s not cooking? Why she is designing a signature line of dinnerware called Á la Sara for the Finnish kitchenware company Luhta Home and also a line of professional kitchen shoes with colorful prints for the Swedish company, Ejendals, of course!

If you think Sara keeps herself busy, her casual comment about intending to take up DeeJaying and then simultaneously cooking, dancing and playing music for her audience on day would have sent multi-taskers and overachievers into a paroxysm of ecstasy.

Surf to to check on what she’s up to currently.

No prizes for guessing which writer’s television set is going to be permanently set to the Asian Food Channel, 703 on Astro henceforth.