2007/11/10

KLCC Twin Towers Skybridge 吉隆坡双峰塔


Bird's eye-view of the city from the SKYBRIDGE

To get an aerial view of Kuala Lumpur, go up to the Skybridge on the 41st floor of the Petronas Twin Towers.

Number of storeys: 88
Overall height: 452 metres above street level

Location of the sky bridge: Levels 41 and 42

Length of the sky bridge 58.4 metres

Admission FREE to the public.
Open Tuesdays-Sundays 9:00am - 5:00pm
(except for Friday from 1:00 - 2:30pm) even on Public Holidays.
Mondays are closed except for Public Holidays and School Holidays (half day 9:00am - 12noon).




攀上国油双峰塔
楼层总数88层
高度:1,483尺 (452米)

塔桥位于第41及42层楼
塔桥长度:58.4米

免费开放于公众人士参观
星期二至星期日:上午九时至下午五时(星期五下午一时至二时三十分休息)

星期一休息(除了公共假期及学校假期开放时间上午九时至中午十二时)

Crab Roe Stock Pau 蟹黄灌汤包




Sipping Juicy Stock Filled In Paus


Bugis Junction in Victoria Street, Singapore, is a bustling shopping mall with a winning look. Our Singapore friend, Cindy brought us here to have a meal at a Shanghai outlet where authentic Shanghai-style dimsum is its hallmark. Well, it has to be good as the parent shop in Shanghai, China, has been established for 130 years. The place has an ambience of tastefully done wood-based decor. Once you are well-seated, you can catch the three chefs from China in combat action through glass window casings, churning out " glutinous rice siew mai". Call this a show kitchen as it allows you to watch the chefs working with nimble fingers and deft hands.

Cindy ordered the signature pleasers of Crab Roe Stock Pau, Elm Fungus Siew Loong Pau, Kwah Fah Kuih, Savoury Cashewnut Flakes, Pumpkin Biscuits, Yangchow Fried Rice, Chicken and Ribs Tureen.
Very piping – hot Shanghainese steamed dumplings came, each in a bamboo basket. Now, this siew loong pau is not a small serve but rather the size of a normal taipau. The edges of the paus were neatly pleated, leaving an opening in the center. A straw was provided for each diner to sip out the superior stock within the delicate skin. Isn’t this a rather novel treat in savouring a pau?
Cindy warned us to be careful as the stock is of a very hot degree. It proved a flavourful sip as the stock had shredded conpoy and crab roe but after the drink up, the pau was empty of other ingredients. A good question popped up. How did the stock filled the interior? Well, the superior stock were frozen into big cubes and placed onto dough circle before wrapping. As the paus got steamed, the frozen cubes melted away. How innovative chefs could be!
Kwah Fah Kuih is worth a try as I enjoyed every bite of this springy textured snack. Bringing good taste sensations to the diner is a foremost issue in the competitive restaurant scene in Singapore. Old favourites and new innovations add interest to the dimsum scene. So the next time you are around this part of town, take the opportunity to enjoy Shanghainese dimsum as the food served here is impressive.


以吸水管吃包

新加坡维多利亚路的Bugis Junction设计新颖,采光设备良好,是一个赢得设计奖项的现代化购物商场。

我们随着当地的代理欣蒂到一间总店在上海,拥有130年历史背景的“南翔馒头店”享用下午茶。环境卫生是新加坡餐馆的共同点,这间餐馆也不例外。清一色板凳木桌,简单装潢看了舒服。玻璃橱窗内三名中国厨师以熟练手法在制做小巧玲珑的“糯米烧卖”,为这间小食店加分。

欣蒂点了这里的招牌点心“蟹黄灌汤包”、“松茸小笼包”及“桂花拉糕”,另外点了“椒盐腰果酥”、“南瓜饼”、“杨州炒饭”及“草鸡肉排盅”。

每个小竹笼只装一个外型像大包的“蟹黄灌汤包”,整齐的折纹中央留了一个小孔,还附上一根吸水管。原来这包是以吸的方式享用,够神奇吧?

欣蒂提醒:[小心烫!]

以吸水管插入包内,干贝丝及蟹黄夹杂在鲜甜的汤汁通过透明的吸水管进入口中,滚烫程度接近沸腾,这是我们首次以吸水管吸包。一面担心被烫着,一面充满好奇猜想里面还装着什馅料?汤汁吸干后将包皮撕开一看,里面空空如也。如何将汤包在包子内?做法是将上汤、蟹黄及干贝丝冷冻后以面团包成包子蒸熟即可。

味道清香的“桂花拉糕”黏盘不黏口,口感好像麻糍但更有弹性,令我们大为赞赏。到南翔不可不点这令国家首长也着迷的小点。

Y3K39 - Otak-Otak In Johor Bahru 新山乌达





The Real Mc Coy Of Otak-Otak
The Best Is Still In Johor Bahru

Otak-otak, a Nyonya snack is a favourite with many people. Available in many Nyonya restaurants, food stalls, food courts or sold by mobile food vendors, it is a delicious food find.
This snack is generally made with wolf herring fish (ikan parang) or Spanish mackerel (ikan tenggiri). The blended fish paste is mixed with diluted coconut milk, eggs, fragrant lime leaves shredded and seasoning. Spice paste is a combination of shallots, garlic, fresh turmeric, galangal, lemon grass, fresh red chillies and candlenuts. These ingredients are ground to a fine paste before being sautéed till aromatic. It is dished into the seasoned fish paste and mixed well. In the northern states, this spicy fish paste is normally heaped onto cut-out banana leaves. Each portion is topped with a piece of wild daun kadok and shaped into longish packages or pyramid shaped folds. All packages are steamed till fish paste is cooked through. As the portion can be fairly large, it is usually shared by two persons. But in the southern states, the fish paste is spread in the middle of a palm leaf, covered with another palm leaf and the ends fastened with toothpicks or staples. Grilling takes a couple of minutes and one can easily eat as many as 10 wraps. This has become an attraction food particularly in Muar.
But our real food find of this snack lies in Johor Bahru. We have been regulars to this place for the last 20 over years and the taste has remained consistent. Their otak-otak stall used to be along Jalan Tebrau but shifted to its present premises in Jalan Storey since 1986. Present boss Chung Wei Sun is the second generation descendant to run this family’s 30 year-old business. I remembered him as a young lad, always keen to give his papa a helping hand. But as the years drifted, this lad is now a middle-age man continuing the family’s trade. Prices of the snack is a steal as fish paste otak-otak is only 40 cents but fish head otak-otak costs 50 cents. Daily, they can sell a few thousand rolls as it is enjoyed by all races.

Each time I come home to Johor Bahru, this place has food charm. I would usually make my way here in the morning for a breakfast fix of otak-otak and mee Siam. As you unwrap the roll, the aroma can send you drooling. A lot of hawkers compromise quality and you get flat and dry grilled fish paste but here you can be rest assured of quality and quantity. Plump and luscious, each roll is as tasty as otak-otak can get. The otak-otak lends the mee Siam a spicy, moist flavour and the duo makes a rather interesting combination. Look around and you will see each table being laden with a mound of discarded palm leaves.
Business here starts early, from 6 a.m to 12 p.m and Tuesday is their day of rest. When you come here, there is no need for an inspection tour. You can order the same food as what I have recommended with your eyes closed and it will still be good. Trust me, have a nice eat.
Otak Shiduoli
No.78, Jalan Storey, 80300 Johor Bahru,
Johor. Tel: 019 - 7126886
07 - 2235340


新山乌达

乌达是娘惹小食之一,除了在娘惹餐厅可以享用到这道小食,本地某些大排档、美食中心(食物不一定美味)及路边摊也可看见售卖乌达的小贩。

一般上乌达是以西刀鱼或马鲛鱼作为主要材料,将鱼肉打烂后参入浓椰浆、鸡蛋、麻疯柑叶及调味料,再加入打烂炒香的香料如葱头、蒜头、黄姜、蓝姜、香茅、红辣椒及石古仔拌匀。北马乌达以香蕉叶包裹,里面置一片山佬叶后包成长方形或锥形后蒸熟,份量较大,可以供两人以上食用;而南马乌达则以少许乌达料置于两片椰叶之间包裹成荷包状后,放在火炭炉上烧烤至熟,一个人可以吃超过十枝以上,这种乌达在麻坡最为普遍。

在新山有一间我们光顾了超过二十年的乌达专卖店,三十年前在直不佬路交通警察局前开始营业,1986年搬迁到交通警察局后士多利路一间单层角落店屋至今。看着他由小孩子开始即在店内帮父亲捧茶烧乌达,目前已经超过三十岁的第二代老板荘伟山告诉我们:『鱼肉乌达卖40仙,鱼头乌达50仙,一天可以售卖数千枝,顾客三大民族都有。』

每次回到新山,早餐一定想起这里的乌达。喜欢这里的乌达是因为将现烧现卖,烤得有点焦的椰叶打开一刹那,看到涨鼓鼓的乌达冒起一阵淡淡的蒸气,一股带有椰叶的清香新鲜乌达味引得口水不听使唤往外直流。烤得熟度恰到好处的乌达与一般椰叶乌达不同之处是:一般上的乌达包得扁扁,烘烤时水份大多被蒸发;能够让我们念念不忘的乌达吸引力在于只有一般乌达长度的一半,然而厚度却有一倍,烤熟时还能保持其湿润度。乌达与炒米暹是早餐的最佳配搭,两口米暹配一枝乌达,吃完一盘米暹时桌上椰叶已堆成一座小山,每桌如是。

伟山提醒:『星期二休息,早上六点卖到中午十二点。』迟来者只好望门兴叹。

Restoran Loon Sing 隆盛佛跳墙大酒家








Spurred On By Challenges
The New Era Of Restoran Loon Sing
The Chinese have an expression phrase literally meaning, "The predecessor had a tough time building-up the family business but the successor does not have an easy time maintaining the inheritance."

This is an ingenious way of expressing how Chef Sia Boon Kong felt when he had to run the restaurant after his father’s demise (late Chef Sia Say Tee) some four years ago. Other restaurateurs sneered at this young man and most had no word of encouragement for him. He worked very energetically as he felt rather humiliated. No one had a thought that he could rise from ashes. He may not outshine his late father’s achievements but Boon Kong has the same trait. He is rather far-sighted and decided it is time to emerge from the kitchen. He bought six acres of land in Nilai and constructed a grand looking restaurant to cater for normal dining, wedding celebrations, huge conferences or a venue for big gatherings.

This spacious restaurant is elegant with seating capacity for 1,600 people (160 tables). As he is prepared to see it as a long-term investment and his passion for the food industry has given him the extra energy to withstand all the grind and grit. Other tradesmen now start to see him from a different angle.
The classy Chinese restaurant has superb concocted creations. Apart from their signature dishes like "Monk Jumps Over The Wall" and "Wine Residue Dong Por Roh", Boon Kong has been dishing out "Pan-fried Lamb Ribs". The simple yet luscious dish of lamb was not well-received initially but now customers return for the same dish as they have learned to appreciate the taste.

We tasted the imported lamb ribs and liked the tender meat oozing with juice. The best point is the no gamy smell as it is a plus factor. Generally in Western dining, hot oil is being poured over the lamb chops or ribs to seal in the juices. The chef improvised on the marinade by using cumin and chilli powder before panfrying them till cooked. It had a burst of flavours with juice retained. We also liked the dish of "Red-braised Pork Knuckle" which had a crunch like sea cucumbers.

The delicious result was simply a display of the chef’s skill. Actually, it was a good gourmet meal!

RESTORAN LOON SING SDN. BHD.
PT 2484, Kws. Perindustrian Nilai 2,
Block D, 71800 Nilai, N.S.D.K.
Tel: 06-799 7787/ 7808/ 7818
Fax: 06-799 3369
Business Hours:
11am-2.30pm, 5.30pm-10.30pm






新隆盛开张了

对生意的人,“创业难守业更难”这句话一点也不假。施文康四年前接手父亲留下来的隆盛佛跳墙大酒家,行内及行外人冷言冷语多于支持,压力只有自己知。当时面临守业或扩充两种抉择,文康毅然选择后者,将该酒家进一步扩充,在汝来买下六亩工业地,短短的四年内兴建一座富丽堂皇的宴会厅兼餐馆,令许多同行大跌眼镜之后对他另眼相看。

这间新餐馆环境优美不在话下,菜色推陈出新才是重点。除了延续该酒家招牌菜“福州佛跳墙”及“酒糟东坡肉”之外,文康在百忙之中不断出国观摩及研究新菜,再将这些新菜推荐给顾客。最近该餐馆推出的一道“南煎小羊排”倍受欢迎。文康强调:「开始介绍顾客这道新菜,大多数顾客会排斥,但是试过之后一再回来,你试过就知。」

纽西兰进口的小绵羊排肉质鲜甜多汁,最重要的是没有骚味。一般西式高级餐厅做法是先将羊排以滚油淋下封锁外层,这样一来烘烤时里面的汁不会流失,保持鲜嫩度。隆盛的中式羊排以少许小茴及辣椒粉腌一腌后煎熟,却一样能够保持羊排内的鲜汁,实在难得。另外一道新菜“红烧元蹄”卖象完美无缺,肉焖得软硬适中而不腻,最难得的是胶质十足,口感如海参。

在施文康领航之下的新隆盛环境优美、食物可口、价格公道,隆盛再次展翅高飞!

The British Club in Singapore 武吉知马山的不列癫俱乐部



Absolutely Tender Beef Steak
Melts In The Mouth Variety

Over the last few years, Singapore has been building up its reputation on the food scene. As palates get more adventurous and with easy access to high-end supplies, many restaurant chefs have emerged with new creative menu. When in Singapore, do as the Singaporeans do, as we met up with our former boss, Mr. Lee Min, who introduced our family to his favourite retreat, The British Club. This club has established itself for over 25 years, built along the Bukit Tinggi stretch. There is a commanding view as this hilltop is the second highest point above sea level after Bukit Timah.

Mr. Lee is a regular member here as he enjoys the club’s facilities. Being well-equipped for leisure activities, it also boasts of five different dining concepts. The club becomes an ideal venue for Mr. Lee to entertain friends and he invited us to a treat at the Western grill. Interior of the restaurant was decorated in a British setting.

We got to know the Executive Sous Chef - Kelvin Lee, a Muar boy. This restaurant had put together a creative menu using some special ingredients. It was apparent in the dishes of steaks presented. Though it looked simple yet it was exquisite as the main meat came from the cow’s cheeks. Only a small selection was made available to diners as cows do not have many cheeks to cater to the vast number of being the most-ordered steaks on the menu.

As we cannot face rare meat with blood drips, we had to settle for what most steak lovers would stay away from, well-done steaks. It came looking slightly singed at the edges accompanied with condiments like mashed potatoes, brown sauce, grilled tomato, big juicy spears of asparagus and fresh tarragon. I found my steak delicious and seared to tender perfection. This must be the most tender steak I have tasted and once again, do not forget I ordered it well-done. Of course I have raved about many Western restaurants capable of offering good steaks during my many food reviews but the fare served here deserved my unreserved recommendation.

Sourcing fresh produce alone for the restaurant’s kitchen is not enough as you need a good chef to incorporate elements of good cooking and fuse ingredients with techniques to become winning entries. I am much impressed with the optimum texture of good beef cuts and would not overlook this meat the next time but may splurge on it.

The British Club
73 Bukit Tinggi Singapore 289761.
Tel: 02-6467 4311 Fax: 02-6468 6161
E-mail: enquiries@britishclub.org.sg



特色牛脸扒

这次到新加坡,我们与住在新加坡武吉知马的前老板李明约好吃午餐。在他带路之下,我们到座落于武吉知马山的不列癫俱乐部。武吉知马山是新加坡海拔最高的山,而这个有25年历史的俱乐部建于该山的第二高峰山顶,设备一应俱全。

李明是这里的会员,经常与朋友到这里聚餐。俱乐部有五间餐馆,各有特色,其中温沙餐馆的设计带有浓厚的英国风味。出生于马来西亚柔佛州麻坡的厨师李凯文向我们推荐以牛脸颊鲜料理的牛扒。李明说:[由于一头牛只得两块脸颊,这种牛肉供应量很少,非常抢手,你们运气好才有机会品尝。]

我们不敢吃血淋淋的牛扒,要求凯文给我们准备全熟的牛扒。纯白色的餐盘里,拳头般大小的牛扒煎至外头有点焦,平稳地趟在细滑的马铃薯泥上,淋上自制黄褐酱后再佐以烤蕃茄、芦笋及俄力冈,散发出来的香味及卖相让人口水直流。切一小片肉,沾少许黄褐酱送入口中,外层够香内层多汁,牛扒的纤维非常细腻,简直可以用入口即化来形容。我们曾经在大酒店、高级餐厅及著名西餐厅吃牛扒次数不少,这可是我们有史以来品尝到最可口的牛扒。

好的材料还须有好的厨师以最恰当的方式料理才不会暴殄天物。这一餐让我们对牛扒的看法改观。

Wonder Way Cooking Contest 万特威烹饪比赛













Showcase-cum-competition



Wonder Way Marketing Sdn. Bhd. held a cooking competition on 4-11-2007(Sunday) near their Kuala Lumpur premises. Ten entries emerged and each entry had a display of two partners. The event drew 250 guests and had the hall packed to the brim.



Organising chairman Mr. Raymond Lee felt such competition can be healthy as it not only churn out good recipes but can bond family relations as well in the event of partnership.

A panel of three judges comprised of the Y3K team, namely Catherine Chia, Chef Sia Boon Kong and Alan Ooi. They had a good time all for a good cause. The highlight of the day was a showcase by Chef Sia. He had the crowd’s applauses as he displayed his culinary skills. Participants and guests went home happy with gift packs received from numerous sponsors.












别开生面烹饪比赛 促进家人关系

万特威市场有限公司吉隆坡区在4-11-2007(星期日)举办一场别开生面的烹饪比赛,吸引十组(每组两人)参赛队伍参与比赛,及两百五十多位观众到场支持。

筹委会主席李建成致开幕词时说:有见于社会压力越来越大,家人之间的沟通越来越少,这次烹饪比赛安排两人一组目的在于促进亲情之间的关系,当然不忘通过正确烹饪方法,以确保家人的健康获得保障。

这场烹饪比赛邀请Y3K饮食顾问施文康大师、执行编辑谢宋美导师及烘焙顾问ALAN OOI 导师担任评审。获得法国御厨、法国厨皇、北京食神等荣誉的施文康大师在大会盛情邀请之下表演厨艺,令到场的观众获益匪浅。这次盛会获得多间商家赞助礼品,个个参与者均满载而归。

Nutritious Food For Expectant Mothers 优孕优生的饮食

By C M Dr. Allen K.M. Pang (Doctor of Chinese Medicine)
Medical Advisor of Xiamen Ren De Hospital
Regional Representative of Nanjing TCM University
President of SEL & KL Association of China Graduated Chinese Physicians
Guest Lecturer of Hong Kong Wah Ha TCM College
Director Jiangxi TCM University Malaysia Tutoring Centre
Vice Chairman (Overseas) of Xiamen TCM & Medicine Promoting Association


Tel: 016-660 3603/ 012-332 0445


It is important that a pregnant woman should eat a well-balanced diet that can benefit the foetus to have a wondrous growth. Unborn babies who are malnourished will suffer inadequate brain growth and poor development. Also it is neither wise for her to indulge in heavy alcoholic drinking or take certain drugs without the doctor’s advice as these could have damaging action on the growing baby. In today’s modern world, the nutritional needs of a pregnant woman have been considered in detail. There are many pre-natal diet plans, all with a scientific approach.


1. Early Pregnancy (beginning of pregnancy to 12 weeks)
During pregnancy, a woman may suffer from several discomforts like feeling nauseous, vomitting, cravings for certain foods, dislike oily foods, heartburn, fatigue setting-in. By the end of 12 we0eks, the major foetal organs and external genitials are formed. The average pregnant woman does not need excessive calories but should be more concern on nutrition. As the placenta is formed during the first three months, the mother should eat a diet with more protein and less oil. It is wise to relieve heartburn by eating small meals more frequently at intervals throughout the day rather than large infrequent meals. The food intake should be more on lean meat, fish, eggs, noodles, milk, soybean milk, fresh leafy vegetables, fresh fruits whichever she fancies. But she should steer clear off oily foods, deep-fried items or have spicy meals. Indigestion or constipation can occur as they are both the result of the effect of the hormone known as progesterone which relaxes the muscle fibres. An intake of vitamin B1, B6 can assist in working up an appetite or loosening discomforts but it is best to discuss the matter with your doctor.


2. Middle Stage Of Pregnancy (13 weeks to 27 weeks)
The foetus develops very quickly from this stage and its sex can be distinguished. The internal organs are becoming more mature as the brain, bones and teeth are developed. The mother must consume more phosphorus, calcium, iodine, zinc and vitamins. Protein is much needed for the uterus, placenta and the breasts as colostrum starts to buildup in preparation for feeding. It is quite obvious the mother puts on weight during her pregnancy term. She needs to increase her calorie intake and rice is a good choice. To improve vitality, she should focus on eating more fish, meat, eggs, dairy products, beans, fibrous food, vitamins, leafy vegetables and fruits as these may help to prevent the onset of hypertension or diabetes. Salt intake must be controlled. It is advisable not to take in excess of 15 grams of salt daily but towards the end of the pregnancy, the limit comes to only 10 grams daily. Cod liver oil is good as it builds body defences but do not take anything in excess form.


3. Advanced Stage Of Pregnancy (28 weeks to 40 weeks)
The foetus is soon coming to full term and the mother’s weight gain increases rapidly. The foetus takes oxygen and nutrients from the mother through the placenta cells. That is why the mother should eat food that will restore energy level. Apart from the foods listed above, she can add to her diet, the eating of offals, pig’s blood curd, seafood, bones simmered soup, radish. The new mother can experience some anaemic condition during the last two month of her pregnancy. Folic acid in the mother’s blood tends to fall but she can increase it through the intake of liver, kidneys, red dates, dried longans, dried apricots, dried peaches or por choy(Chinese spinach) for folic acid and iron buildup. She should receive adequate sunlight to buildup some vitamin D as it is an effective source for growth. Fluid intake should be increased to move her bowels frequently and prevents being constipated after childbirth. Foods like lettuce, mustard greens, apples, bananas, grapes, persimmons, brinjals are good as they help to keep the bowels from becoming sluggish.



A word of advice to all new mothers, do not consume green tea as it restricts the growth of new blood vessels in the pregnant woman. This is not good as the placenta needs to receive a large volume of blood from which nutrients are extracted as required by the baby. The increase in the volume of the mother’s blood and the rapid circulation through her blood vessels can be restricted when she drinks a lot of green tea during her pregnancy term.


优孕优生的饮食

孕期的饮食营养,不仅影响到胎儿的正常发育,也关系到出生后婴幼儿的体质和智力。因此,科学地调配妊娠各时期的饮食营养,对优孕、优生有着十分重要的意义。孕期的饮食营养应在多样化的前提下,根据妊娠不同时期胎儿与母体的营养需要,适时科学地调配饮食营养。

1.妊娠前期,即怀孕后1至12周,孕妇往往容易发生轻度的恶心、呕吐、食欲不振、择食、厌油、烧心、疲倦等妊娠反应。此期间由于胎儿的各器官、内脏正处于分化形成阶段。这时期由於胎儿在缓慢生长,需要的热量和营养物质相对较少。因此这个阶段的膳食要以重质量,高蛋白,富营养,少油腻,易消化吸收为其原则。一日可少食多餐,以瘦肉、鱼类、蛋类、面条、牛奶、豆浆、新鲜蔬菜和水果为佳。可选择孕妇平常喜好的食物,但不宜食用油腻、油炸、辛辣等不易消化和刺激性强的食物,以防消化不良或便秘而造成先兆充产。妊娠反应重的可适当加服维生素B1、B6,以帮助增进食欲,减少不适感。

2. 妊娠中期,即怀孕后13至27周,胎儿各系统器官组织迅速发育,体重、身长增长快,需要大量的蛋白质构成自己的肌肉和筋骨,尤其是长骨骼和大脑需要补充大量的磷、钙和一定量的碘、锌及各种维生素;母亲也需要蛋白质供给子宫、胎盘及乳房的发育。母体此时还因胎儿体重的增加体力消耗亦增大,基础代谢比平常人要增加10~20%,对各种营养物质的需求量也相对增多。

此期的饮食营养对母体、胎儿的健康发育非常重要。补充热量,全面营养,易于消化是此期的饮食原则。米是补充热量的主要来源,同时要摄入营养价值高、富含蛋白质的食物,如鱼、肉、蛋类、奶类、豆制品和富含纤维素、维生素的蔬菜水果等。还应多摄入植物性脂肪,这对促进胎儿发育与预防妊娠高血压综合症都有裨益。不要过多地摄入糖类甜食等,以免影响主食的摄入量。还要适当限制盐的摄入,一般每天摄入盐15克左右,在妊娠中、后期要控制在10克左右,减少盐的食入可在某种程度上预防妊娠高血压综合症。从妊娠中期起,可适当服食钙片、鱼肝油,但不可过量。

妊娠后期,即怀孕后28至40周,此期胎儿发育日趋成熟,体重增加很快,向母体索取的营养素更多,并要在体内储存一定量的营养,为出生后独立生活做好准备。而母体也是除供胎儿生长发育所需的营养外,自身还要储备营养,以供给分娩时消耗所需。因而在此阶段孕妇对各种营养物质的需求量更大。

这个时期的饮食原则是食物品种多样,营养更为丰富,饮食中应以蛋白质和碳水化合物为主,除食入主食米、面和含蛋白质丰富的奶类、蛋、肉、鱼类等食物外,还要注意多食入动物肝脏、猪血、海产品、骨头汤、豆制品、新鲜蔬菜、胡萝卜、水果等含钙、铁、磷等微量元素及维生素的食物。

在妊娠的最后两个月,胎儿对铁质的需求量相对较多。在此时若孕妇进食较少,则可出现贫血现象。因此,必然多吃富含铁的食物如肝、肾、红枣、桂圆、桃干、杏干、菠菜等。同时,要注意适当晒太阳,以促进维生素D的合成,利于钙、磷的吸收及胎儿骨骼的生长发育。妊娠后期,往往出现便秘,孕妇除了多吃些油菜、芹菜等含纤维多的蔬菜外,还要多吃些生津清热的水果、蔬菜,如苹果、香蕉、葡萄、西红柿、茄子等。纤维多的食物可增强肠蠕动,生津清热食物可去肠热,并以津液润肠道,利于大便的排出。

要特别一提的是,准妈妈不可喝绿茶。 绿茶在日常生活中是一种有益于身体健康的饮料。但对准妈妈而言,却是碰不得的。 因为绿茶含有会阻止新血管增生的成分。对准妈妈来说,此时正是身体进行新血管增生作用来孕育小宝宝的时候,如果在怀孕时喝绿茶,对胎儿的生长发育会产生不良影响。

彭國民中医师

Ozeki- Japanese Food In Kuala Lumpur 城中最佳日本餐馆

(Updated 21st Oct 2008)
A Well-seasoned Chef


Profile
Name: Hitashi Kimijima
Position: Director cum Executive Chef at Ozeki
Age: 39 years old (married)
Place of birth: Yokohama, Japan
Professional Training: Schooled in Japanese cookery, trained in Italian and French cuisine
Years of working experience: 20
6 years dedicated to a French restaurant
6 years dedicated to an Italian restaurant
8 years with the present Ozeki.
He has been presented with a championship award at a cooking contest before.

Ozeki is probably one of the most affulent Japanese restaurants in town. The food here echoes modern Japanese cuisine and chef Hitoshi Kimijima heads the kitchen. The chef is always giving diners more new items on the menu and incorporates promotions for seasonal ingredients. For a good Japanese dining experience, head to Ozeki for a new feel. I had a quick interview with the chef to understand him better.


Question: Why did you choose to be in this line?
I worked part-time, delivering wine to restaurants during my high school days. There was this day, I met a restaurant big chef who happened to roast a huge slab of meat. He looked so impressive and this picture become the driving force for me.
With an ambition to be a chef, it is no wonder he has done so well.


Q: How long have you resided in Malaysia?
Since year 2000, I have stayed here for 8 years. My boss liked my innovative idea of incorporating a blend of Japanese, French, Italian cultures together and giving the recipe a tweak.
Every cloud has a silver lining. He has established well in this competitive F & B environment.

Q: What are your daily duties?
I have to attend to numerous things. Daily, I have to check with suppliers on ingredients available and determine on the freshness rate. Training of staff is rather a comprehensive module and even mini details like tuning the level of music volume has to be checked, not forgetting the cleanliness of the washrooms has to be looked into.
A dedicated chef can bring good quality control to a restaurant, not forgetting the total ambience.

Q: How well have you adapted to living in Malaysia versus Japan?
I like the warmth here as I never quite like the cold winters back home. Crime rate here is not as bad as Japan. I have a strong liking to local foods such as nasi lemak, Hainanese chicken rice and Bak-Kut-Teh ect…
How lucky we are to be able to savour these foods!


Q: Did you encounter any difficulties in the course of your work?
The hot weather and food were not much of a problem but the languages did bothered me a lot as I know not one word of Malay and English was limited to only customary greetings of "Good morning", "Good afternoon" and "Good evening". The dictionary was my friend and slowly I picked up words. As I improved, I am even able to pick out the correct word to remand the staff. Adapting to a new culture and learning about it, certainly goes hand-in-hand.


Q: What is your happiest moment?
When a dish is well-received by patrons, I really feel proud.
Chef Kimi can do very well in calligraphy and the menus are all handwritten by him.


Q: What are your plans for the future?
Three years ago, it did crossed my mind of going home. But it means I have to start from scratch which I don’t wish to. Now, it is my own philosophy to take pride in running this restaurant and see it grow.
This is the face of Ozeki.


Q: Do you want to thank anyone in particular?
I want to thank all the staff here as I know I have always been a disciplinarian but there should be no grudges.
Teamwork is a key ingredient in this hospitality line.

Q: Do you have any advice for the younger set of chefs?
Cooking good food alone is not going to make you a good chef. You must put your heart and soul into the running of the restaurant. Understand the needs of diners, be attentive and have good listening skills. It helps to know the whims and fancy of them.
Are you young chefs ready to take on the world?


Nicole has a smile to break the ice and is rather attentive. If you are at a loss with the menu, Nicole will politely offer some food recommendations.

Why named after Ozeki?
The restaurant takes its name from the title of being the second highest rank in a Sumo tournament. What comes across this concept is that it will bring motivation for everyone to keep on improving and become a winning restaurant one day.


Ozeki Tokyo Cuisine
Menara TA One, Ground Floor,
22, Jln P. Ramlee, 50250 Kuala Lumpur.
Tel: 03-2166 4263
Business Hours: Lunch: 12.00-2.30pm Dinner: 6.30-11.00pm








Seeking The Novel Japanese Meal






Malaysia is famous for her abundance of good street food but our multi-millionaire friend from Taiwan wanted us to recommend an innovative and superbly good Japanese restaurant to him when he flies in for some business arrangement. Now this is rather awkward as he is one with a very distinct palate. We need to look around for a good find.

The ordinary fast food types would not suit him and definitely not Sushi King or Genki Sushi. We have tried a certain Japanese restaurant in Mid Valley and KLCC but somehow it lacks the authentic touch (more of a M’sian cum Japanese taste). Well, obviously it has to be the finer circle like Kampachi in Hotel Equatorial or Benkay in Hotel Nikko. Overall, the ambience is decent and fresh seafood is flown in from Japan. Either one could be the perfect place for him to enjoy a fine cuisine.

It was one beautiful afternoon when we attended an exhibition on food products(FHM) at the KLCC Convention Centre. What struck us was this sign that states "The finest Japanese cuisine in K.L". Ozeki Japanese Restaurant is helmed by Hitoshi Kimijima, an Executive Chef schooled in Japanese cookery and trained in Italian, French cuisine. He is just slightly bigger than the word petite in build and comes close to being rather good looking with expressive eyes. This Chef speaks proficient English with a Japanese accent.

I started my meal with an appetizer. A rather special offering as the salmon and tuna came in thin slices and dressed in a special dressing. It had a good mix of citrus seasoning, olive garlic chilli oil, olive basil sauce. These are combined and topped on the fish slices, flavour rather unusual and can give the palate an intense feel. Salad has Japanese nectarines tossed with fresh kelp slices, fresh kombu slices, shredded lettuce. Dressing is drenched over and garnished with a topping of fried bread croutons. This dish holds your attention as interesting textures and flavours worked well together.

Main dish came as two types of sushi were presented and a spread of tempura served. One of the sushi had seaweed encased with 16 types of ingredients before finishing with another layer of seaweed and sushi rice. This roll needs a masterly skill as it is very difficult to assemble. The other sushi roll had deep-fried soft shell crabs as the main filling. Both of the sushi are good on its own. Tempura had seafood pleasers as variety. The big fresh prawns and the delicacy of sea urchins is something not to be missed. Perilla leaves deep-fried in batter came with a bit of sophistication as it had a touch of green tea powder and sea salt.

The food here combines fresh ingredients, first-class taste treat and great cooking technique. Popular with those who appreciate Japanese fusion food, this is obviously a restaurant that presents a dining experience in a charming and personified way.


OZEKI Japanese Restaurant
Menara TA One, Ground Floor,
22, Jalan P. Ramlee, 50250 K.L.
Tel: 03-21664263

城中最佳日本餐馆

台湾朋友要到吉隆坡来洽商生意,向我们探听什么地方的日餐好介绍?这可难倒我们了,因为这位朋友是亿万富翁,对吃非常讲究。

城内最佳的日式自助餐“上阁屋”来自台湾,不在他的考虑范围内,金寿司及元气寿司更加不用谈。我们曾经到谷中城及阳光广场看起来不错的日本餐馆用餐,结果大失所望。心想就介绍他到KAMPACHI及日航酒店的BENKAY,这两间餐馆不论是环境或食物在本地获得很高的评价,应该能够符合他的要求吧?

星期六到城中城会议中心食品展走一趟,看到日本展厅一间自称是“城中最佳日本餐馆”的OZEKI台前挤满人,原来是长得不高却相当有型,双眼炯炯有神的行政总厨正以一口日式英语现场示范五道创意日本餐。

第一道开胃菜将三文鱼及鲔鱼切成薄片,以果醋、橄榄蒜头辣椒油、橄榄九层塔酱等多种调味,很有特色。接着是水蜜桃什锦沙律,除了日本进口的新鲜水蜜桃之外,还有三种切成丝的海带及生菜等,当然少不了许多特别调味料,最后加上炸得香脆的面包,味道清香层次分明。

主菜是两种寿司及一种天妇罗。其中一种寿司以紫菜包裹十六种材料,再以另一片紫菜铺上一层米饭包好;另一种寿司则以软壳蟹作为内馅,两种寿司各有千秋。天妇罗则以鲜虾、海胆、紫苏粘粉及面糊炸熟,享用前撒上绿茶粉及少许海盐,充满豪华的天然口味。

这间“城中最佳日本餐馆”的呈现果然出色,可别错过!

Y3K - Vegetarian Food 素食


Vegetarian Food Need Not Be Boring Stuff

Vegetarianism in the local region has reached some lofty heights as anyone and everyone can enjoy creative cooking styles using earth’s bounty products with ease. Such dishes provide a good food alternative as daily eating more servings of vegetables can reduce the risk of developing various cancers or becoming obese. The change of diets counter health crises and may be the key to staying healthy. Being a vegetarian is very much a personal lifestyle option. Some of our friends come from religious motivated families and some turned vegetarians because of religious faith which discouraged the killing of animals for meat consumption.


Our friend, Mr. Tan has practised vegetarianism for a long time and he wanted to show us a good vegetarian restaurant to review the creative and tasty cuisine available. This restaurant is located near a Chinese primary school along the Kuchai Lama commercial area. It rained cats and dogs on that particular afternoon we were there. Parking can be a problem though the business people had tried to resolved the problem by constructing a carpark space behind the school’s little hillside area. This solution is a win-win situation for everyone.

The restaurant is the brainchild concept of Reverand Monk Ven. Shih Ming Chieh and Chef Eugene Tan. All cooking are done without using MSG or bleached salt. Only sea salt and natural vegetarian food enhancers are used. Chef Tan comes from a religious family and as the majority of his clan are vegetarians, it is a natural approach for him to venture into this line as he likes cookery too. He has taken tutelage lessons in Taiwan and has concocted a myriad of flavours to please even the most jaded palate.


The first presentation was a dish of Mock Meat and Fried Mushroom. This is a new offer as the mock meat comes from Japan. It had a texture rather similar to deep-fried belly pork. Though the mock meat texture had the strong resemblance but the taste was a tad bland. Well, the dish certainly got perked up because of the combined varieties of fresh mushrooms being used. Next platter of Famous Beancurd Dish had a topping of pureed spinach paste and diced carrots. The beancurd was deep-fried and had a generous topping of deep-fried mock dried shrimps. This crunch provided a good contrast with the beancurd. Thinly sliced lotus roots came deep-fried in a crisp batter and had a dressing of peppermint salad sauce. This fusion theme worked wonders. For those who like some touch of spiciness, Petai and Mock Fish together with another dish known as Four Heavenly Kings should be suitable for their taste buds. We tried an interesting dish of Red Rice Wine Residue Beancurd. It had nice flavour and should appeal to both old and young.

For the health-conscious patrons, opt for multigrain rice instead of normal white rice. This rice can be palatable, not the dreadful tasting type. Cooking styles here are rather pleasing and I am tempted to return as I yearn for more.


Veggie Vegetarian Restaurant
6-G, Block A, Jalan 2/114, Batu 4, Jalan Kelang Lama,
Kuchai Business Centre, Jalan Kuchai Lama, 58200 K.L.
Tel: (6)03-7984 3940
Business Hours: 10am - 10pm


素食可以很可口

吃素到底有何好处?根据《大戴礼记》其中一段:“食肉勇敢而悍,食谷智慧而巧”强调素食可提高智慧。由于不杀生,素食者增长慈悲心。其他好处如素食可防癌 、素食可减肥 、素食可美容……等。

素食者其中一些是因为宗教关系而吃素,另一些则是为了健康因素开始吃素,还有一些是由于受到父母、伴侣或友人的影响而吃素。在我身边的朋友当中有一些是素食者,陈万吉先生是其中之一。在他的推荐之下,我们到旧古仔路的素轩斋菜馆用餐。

餐馆设于与崇文华小为邻的商业区,中午时分天下着大雨,整个区挤满等待孩子放学的家长的车。为了解决停车问题,商业区的商家共同在学校后山开辟了一个停车场供客户使用。

素轩斋菜馆由明觉法师与厨师陈志炎所合创,强调不用味精、不用漂白盐,只用有机海盐及素食调味粉调味。厨师陈先生说:「双亲皆是素食者,所以自小便吃素。由于家族大多从事素食餐饮业,毕业后很自然地踏入这行。」陈先生在这个行业超过二十年,曾经到台湾素食馆学艺,脑中有数百道好吃的素食谱,还不断研究新菜色。

素扣肉拌鲜菇是一道新菜,以日本进口的素食材料作五花肉,外形虽然与五花肉很相似,味道却很清淡。素扣肉下采用多种新鲜菌类相拌,天然的清甜让我们留下深刻印象。招牌豆腐以水豆腐上面铺上一层苋菜泥及红萝卜碎,炸香后撒一堆类似虾米的脆渣,这一道豆腐可以看出厨师的用心。切得薄薄的莲藕裹上一层面糊炸至香脆,再淋上薄荷沙律酱,是一道中西合并的开胃小菜。嗜辣者一定会喜欢臭豆烧鱼及四大天皇,而酒糟豆腐除了水豆腐、红糟及少许盐之外,不再添加任何佐料。酒糟的酒精经煮后蒸发,留下淡淡的红糟味,与入口即化的水豆腐相得益彰,老少皆宜。

讲究养生健康,来一碗五谷米饭取代白米饭吧!含有丰富维生素及纤维的五谷米饭没想象中难以下咽,口感粗糙却煮得够柔软。在素轩斋菜馆用餐,健康与美食可以兼得。