WELCOME HOME TO CROISETTE VILLA PENANG (CLOSED)

A maison d'hote away from the madding crowd...next time you're in Penang and yearn for comfy yet affordable accommodation, make yourself at home at Croisette Villa & Cafe.

Ensconced in a quiet corner of Tanjung Bungah just a stone's throw away from the Dalat International School, let Chef Pierre M.Chaillou and his wife Michelle be your hosts at their comfy four-bedroom villa cum cafe.

The front porch is amply shaded with lush greenery. Step into the front door and you'd find yourself in the cosy, brightly painted dining area which is the Penang outpost of Croisette Cafe.

Every decorative nook and cranny throughout the homestay serve as testament to the duo's painstaking labour of love and creative efforts; from the handpainted murals and carefully selected furnishings.

The biggest room sports a cheerful nautical-ocean theme in blue and white shades coupled with imaginative motifs. Ideal for a family of four, it comes with a double-decker bunk bed tucked away in one corner. This room also comes with an ensuite shower cum toilet.

Hopeless romantics would love the green room with its French countryside decor, a white wrought-iron bed and quaint touches. There is also a lavender-themed room; both are designed for couples. All three rooms come with air-conditioned and TV but no smoking or pets are allowed.

Breakfast is included in the rate so it's a boon for those who look forward to a French-style brekkie of orange juice, croissant and coffee/tea downstairs at the cafe/bistro.

 

The cafe/bistro is also popular with Penangites who want to savour Chef Pierre's French fare for lunch or dinner. Small parties can also be catered for upon request and with prior notice.

The menu ranges from dainty canapes complemented by wines to proper sit-down, multi-course meals. Back in KL, Chef Pierre is known for several signature dishes such as duck confit, scallops a la Nage and decadent chocolate desserts.

The nomal rate for Croisette Villa's room is RM180-RM250 but if you book through Airbnb or directly with the hosts, you'd enjoy a special rate of RM139 and RM155 nett. The offer is good until 22 March 2015.

NOTE: Croisette Villa has since closed - the owners have returned to France.

TASTEFUL MOMENTS IN MACAU

 

Tasteful Moments in Macau is the latest campaign approach taken by the Macau Government Tourist Office (MGTO), Representative Office in Malaysia to draw more Malaysians to the Special Administrative Region.

To highlight MGTO Representative Office in Malaysia’s participation in the recent Food & Beverage Expo, guest chef Antonieta Manhao cooked up a storm for the local media during a special sneak preview at Starhill Culinary Studio.

Baked Portuguese Chicken was one of the Macanese recipes rustled up by the talented guest chef with the help of her assistant chef Filomena Noronha. A hybrid dish that merges Portuguese and Chinese culinary influences, it's simple but hearty layered with rich flavours.

Here's the recipe should you wish to try cooking it at home. 

Baked Portuguese chicken

1 whole chicken - cut into chunks

2 tbsp turmeric powder

1 tbsp curry powder

2 medium potatoes - cut into wedges

3-5 tbsp extra virgin olive oil

2 yellow onion - cut into 1cm dices

3 cloves garlic - sliced

500 ml coconut cream  

8-10 pitted black olives

2 pcs dried bay leaves

1 small canned tomatoes

300g Portuguese sausages - sliced (optional)

3 tbsp water

to taste salt

to taste sugar

to taste white pepper powder

1 sprig fresh coriander - chopped

Methods

Marinate chicken chunks with turmeric and curry powder and a pinch of salt for 20 minutes.

Preheat oven to 180 degrees Celsius. Parboil potatoes. Drain off water and set aside. 

Heat olive oil in pan. Saute onion until soften. Add in garlic.

Once garlic softens, add in chicken. 

Cook chicken for 5-7 minutes before adding in canned tomatoes and water.

Stir well. Cook for 10 minutes then add in coconut milk.

Stir thoroughly and season to taste with salt and white pepper. Add in dried bay leaves.

If using Portuguese sausages, add them in.

Cook for 10 min covered. Stir and add in potatoes. Add black olives. Sweeten with a bit of sugar to taste.

Cover pan. Bake for 15-20 minutes until gravy is slightly reduced.

Serve with fresh coriander as garnish.

Chef Antonieta also prepared baked bacalhau com natas and serradura for us to sample. Bacalhau is one of Macau's most famous exports which comprised dried salted cod which has to be soaked overnight (at least three changes of water is required) before it can be used for cooking. The dish featured the dried salted cod cooked with coconut cream and potatoes - an indulgent dish which tickles the tastebuds with its mild savouriness, enriched and sweetened by the lush creaminess of coconut cream.

In Portuguese serradura means sawdust. The dessert gets its name from crushed Marie biscuits which is combined with satiny whipped cream in alternating layers. Now this dessert appears in different variants such as coffee, chestnut and even in cake form.

Other iconic eats to savour in Macau include the famous Lord Stow's Portuguese egg tarts with a scorched caramelised top crust, ji par pau (pork chop bun), juk sing meen (artisanal bamboo pole noodles), sui hai juk (water crab porridge) and sar yoong (sugar dusted fried doughnuts with custard filling).

For more information, please contact your local travel agent or

Macau Government Tourist Office (MGTO) 

Representative in Malaysia

Tel: +603 2144 2500 | Fax: +603 2148 1357

Email: mgto@pacificworld.travel | MGTO website: www.macautourism.gov.mo

MY Macau Facebook Page: www.facebook.com/MY.Macau

SWEET DREAMS IN SANDAKAN

'Seafood' was the first word all my friends uttered when I told them of my maiden visit to Sandakan, Sabah. They were spot on for Sandakan is indeed famous for its deep-sea treasure trove befitting King Neptune's kingdom. As the second largest city in Sabah, Sandakan is fast gaining popularity as an eco-tourism destination thanks to its varied attractions: the Sandakan Heritage Trail, Sepilok Orang Utan Sanctuary, Turtle Islands Park, Labuk Bay Proboscis Monkey Sanctuary, Kinabatangan River, and Gomantong Caves.

Thanks to the generosity of the Starwood Group and the Four Points by Sheraton in Sandakan, I found myself with several fellow food bloggers spending an enjoyable three days and two nights in the city known as 'Hong Kong of the East'. 

Like the proverbial early birds that caught the worms, our group was enveloped in a fabulously warm welcome upon arrival at the Four Points hotel; complete with traditional dance performances and cool welcome drinks at check-in.

 

I was most impressed by the modern 300-room Four Points by Sheraton Sandakan. Situated on Sandakan’s prominent waterfront that overlooks the Sulu Sea,  the hotel which opened last year is part of the award-winning integrated commercial development - Sandakan Harbour Square - in the city’s new Central Business District. Just a hop, skip and short walk away is the Central Market and Harbour Mall Sandakan shopping center.

 

Sweet dreams in Sandakan are definitely made within the cosy confines of the Four Points by Sheraton's plush and well-appointed guest rooms. Apart from the scenic harbour view from my room's large picture window, I slept like a baby throughout my stay thanks to the signature Four Comfort™ Bed: the super-comfy plush mattress decked with fluffy down pillows, cosy duvet and crisp 250-thread-count sheets will literally transport one up onto cloud nine nightly.  Other creature comforts include LCD flat screen television and complimentary wireless high speed internet in-room and throughout the hotel.

We were also given a whirlwind tour of other room categories available: Deluxe and Deluxe Sea View rooms, the more spacious Executive Club and Executive Deluxe Club rooms, and the Executive Suite. For cream of the crop is of course The Presidential Suite – an ultra-spacious one-bedroom unit that boasts a seating lounge, dining facilities, kitchenette, and study. 

A fully equipped gym and outdoor pool on the 13th floor, with expansive views of the bustling harbor and city as well as a pragmatic business centre are some of the facilities to be found on premise at the Four Points.

Dining options are aplenty too at the Four Points by Sheraton Sandakan. Set against a stunning backdrop of the azure blue Sulu Sea, The Eatery all day dining restaurant offers a visual and palatable feast; its local and international buffet spreads tastefully set amidst a stylishly contemporary interior accentuated with unique oval-shaped lights, streamlined display counters, colourful decorative elements and strategically placed live grill, wok, noodle, pizza and pasta cooking stations, plus a dessert bar.  

Open daily from 6.30am to 10.30pm, we were told The Eatery’s signature dishes range from Hainanese Chicken Rice and Nasi Lemak to oven-fresh Pizzas. Chef Colin Ong and his team pulled out all stops for our superb lunch that showcased the vibrant flavours of Sandakan.

A trinity of dainty appetisers aptly named Treasures of Land Below The Wind comprising a  Sandakan-style Kerabu Mangga (mango salad), Latok (fresh seaweed salad) and Hinava (local raw fish salad similar to ceviche) started the ball rolling. The tantalising tangy-briny-spicy flavours and multiple textures wrought by fresh local produce such as crunchy sea bird's nest, fish, green mango, cili padi (tiny fiery-hot bird's eye chilli) and kalamansi lime really rejuvenated our palate.

The exotic Wild Cucumber Soup with Shredded Chicken turned out to be a light, clear soup prepared with diced chayote (also known as pear squash), carrot and onion with shredded chicken. 

Piquant and invigorating overtones reigned supreme in our substantial main of Pinarasakan Ikan Merah  that has Steamed Red Snapper Fillet with Turmeric, Young Mango and Lemongrass paired with Stir-fried Sabah Vegetables and white and brown Mountain Wild Rice. Needless to say, the profusion of delightful textures and bursts of big, bold flavours that emanated from the whole ensemble was unforgettable.

Sweet Sumandak was the trio of dessert to conclude our lavish lunch. I particularly love the delicately rich and sweet Pais Pisang most for its soft satin-smooth, pudding-like mouth feel whilst the toasty Penjaram (a steamed brown sugar sponge cake) and Pais Jagung (steamed corn meal cake) brough back memories of my past visits to East Malaysia.

We also had a chance to unwind and enjoy a cuppa at Wrapped™, a deli-style café with lounge seating and an outdoor courtyard by the Harbour Square. Sumptuous sandwiches, sweet cakes (cheesecake is a house speciality) and other light snacks with premium Bristot 1919 coffee, aromatic Gryphon tea and silky-smooth milkshakes are perfect for those who feel peckish in-between meals. I can vouch for its comforting hot chocolate that comes adorned with toasted marshmallows...creamy smooth and chocolatey rich, it was love at first sip for me. There's also a Curry Latte that should fire up spice fiends' imagination. Wrapped™ is open from 8.00am to 10.00pm, from Sundays to Thursdays and till midnight on Fridays and Saturdays.

The following night saw us relishing a nice, leisurely barbecue dinner at The Best Brew pub upstairs. With a choice of Carlsberg or Hoegaarden on tap, the outlet's Happy Hours offers a buy 1 free 1 deal daily from 5pm to 7pm. From 7pm to 9pm, the offer turns into a buy 2 free 1 draft beer deal. You may want to prime your palate first with some fresh salads and light starters before sinking your molars into the assorted grilled meat, fish, satay, chicken and other condiments: corn cob, potato and vegetable laid out. Also leave some tummy space to fit in the plethora of fruit jelly, sliced cakes and fresh fruits to round up your meal with. A live band entertains nightly except Mondays or you can play a round of pool or puff away on a fine cigar or two at the adjacent Cigar room.  The Best Brew is open from 5pm to 12midnight, from Monday to Thursdays and till 2am on Fridays and Saturdays with a seating capacity of up to 70 persons. 

For more information or reservation at the Four Points by Sheraton Sandakan, kindly contact our Reservations Team at reservations.sandakan@fourpoints.com or visit www.fourpoints.com/sandakan.   

Four Points by Sheraton Sandakan, Sandakan Harbour Square, 90000 Sandakan, Sabah, Malaysia. Tel: +60 89 244 888

COMING SOON! Blogposts on foodie finds and nature's best from Sandakan to follow on JOM MAKAN!