Malaysia Food Blog – Apple Foodees

Yes, we are giving out TONG PAK FU free vouchers. All you need to do is to:

a) Like AppleFoodees facebook page, and

b) Complete this sentence:

I want Tong Pak Fu Award Winning Dessert from Hong Kong vouchers because …

Contest closing date: 30 June 2012.
Voucher details: Free 1 Hot Dessert (Cream Series) & Free 1 Snow Ice
Terms & Conditions: Valid until 31 July 2012
Redeemable at all Tong Pak Fu outlets in Malaysia.

Outlets:
SUNWAY GIZA
G-06,Block D,Sunway Giza,No.2, Jalan PJU5/14, PJU5,Kota Damansara ,47810 Petaling Jaya, Selangor.
Opening hours:
Sun-Thurs 10.30am -10.30pm, Fri-Sat 10.30am -11.30pm
Email: giza@tongpakfu.com.my
Tel: 03-61507436

KLCC
Lot C15F,Concourse floor, suria klcc,Kuala Lumpur City Centre,50088 Kuala Lumpur.
Opening hours: 10.00am-10.00pm
Email: klcc@tongpakfu.com.my
Tel: 03-21811531

EMPIRE GALLERY
LG05, Lower Ground Floor, Empire Gallery, Jalan SS16/1, 47500, Subang Jaya, Selangor.
Opening hours: 10.00am-10.00pm
Email: empire@tongpakfu.com.my
Tel: 03-56120335

MID VALLEY
T026, Third Floor, Mid Valley Megamall, Mid Valley City, Lingkaran Syed Putra,59200 Kuala Lumpur.
Opening hours: 10.00am-10.00pm
Email: steven@tongpakfu.com.my
Tel: 03-22014901

PARADIGM MALL
Lot UGK01, Upper Ground Floor, Paradigm Mall, No.1 Jalan SS7/26/A, Kelana Jaya, 47301 Petaling Jaya.
Opening hours: 10.00am-10.00pm
Email: paradigm@tongpakfu.com.my
Tel: 03-78860556 | Fax: 03-78860556

SETIA CITY MALL
Lot UG-30(a), Setia City Mall, No.7 Persiaran Setia Dagang, Bandar Setia Alam, Seksyen U13, 40170 Shah Alam.
Opening hours: 10.00am-10.00pm
Email: scm@tongpakfu.com.my
Tel: 03-33583985

THE MINES
Lot L1-86, Mines Shopping Fair, Mines Resort City, 43300 Seri Kembangan.

Tong Pak Fu (糖百府) Hong Kong Dessert is hitting the Malaysian market by storm with Tong Pak Fu’s award winning snow ice series and their best sellers – traditional hot dessert. Just recently, Tong Pak Fu has just opened their seventh branch at The Mines shopping complex. I am sure that many of you who have visited Hong Kong would know that Hongkies love their desserts very much, so much so that some dessert house in Hong Kong opens up to 2am in the morning. Dessert is a serious business in Hong Kong. While other dessert houses like Hui Lau Shan (許留山) and Lucky Dessert (發記甜品) specialises in Mango flavoured desserts and durian desserts and Krisps, Tong Pak Fu specialises in traditional hot desserts, snow ices and western desserts.

Note: For your information, Tong Pak Fu is in their final stages of getting their halal certificate.

I was informed that the Tong Pak Fu’s pastries chef are trained in a five star hotel in Hong Kong and the reason why Tong Pak Fu was set up in the first place is to make fine dining desserts more affordable to more people. Tong Pak Fu’s Mango Napoleon with Vanilla Ice-Cream caught my attention but unfortunately, their mangoes haven’t arrive yet. So we had to settle with the next best option, Strawberry Napoleon with Vanilla Ice- Cream @ RM10.80.

It needs a 15 minutes preparation time, so if you intend to order this on your visit here make sure that you have some extra time to spare. The puffs were very crispy and it goes really well with ice-cream and strawberries.

Creme Boule @ RM7.80 was one of my favourite. It was soft & chilled on the inside and crispy & warm on the outside. My only complaint for this dessert was that the sugared layer on top wasn’t browned enough.

Chocolate Lava Cake with Vanilla Ice-Cream is made of Swiss chocolate. A cut through the cake releases hot “lava” (chocolate liquid) from the cake. The warm chocolate coupled with the cold vanilla ice-cream makes a great combination. Simply delectable.

Tracka Durian Snow Ice @ RM11.80 (regular) as clearly indicated by its name is made of our very own local Tracka durian. Unlike the Malaysian ice kacang which is made of water, Tong Pak Fu’s snow ice is actually made from the juices which were extracted from the fruits itself mixed with imported skimmed milk. The plus factor here is that no sugar was added in this process. If you are a durian fan you may also want to try their D24 Durian Snow Ice @ RM 9.80 (regular). Both of which are very different in taste. The durians pulps are sifted to remove the fibres, so you won’t be finding any trace of durians flesh served here.

Mango and Milk Snow Ice @ RM8.80 (regular) are made of imported mangoes from the Philippines served with jellies as toppings. It was good but I preferred the durian version more because first of all, I am a huge durian fan and it has more toppings, taroballs, jellies and some tiny bits of corn flakes. Read the rest of this entry »

We, Malaysians are very fortunate to have exposure to the many different cuisines in the world in our very own country. Taste aside, it is not necessary for us to travel all the way to Vietnam to have Vietnamese food, Thailand to have Thai food or to South Korea for Korean barbecue. There are many Middle Eastern restaurants that has been around for the past few years and Laziz is one of them. Located at Mont Kiara, Laziz is a Halal Middle Eastern Restaurant which serves culinary delights from Middle East. The word ‘laziz’ when translated to English means delicious.

Since we were using MyDeal’s voucher, our choices are limited. We started off with our appetizer, Fetush @ RM11.00. Fetush is a type of salad which contains romaine lettuce, tomatoes, white raddish, succhini tossed with a light healthy homemade dressing with crunchy Lebanese bread.

Then came our Moroccan Chicken Cous-Cous. Laziz’s Moroccan Chicken Cous-Cous is a whole grilled chicken marinated with traditional Moroccan wheat and vegetables broth with fries and pita bread as sides.

The chicken was very tender and juicy. Even though it look burned in this picture, it wasn’t. Honestly, I think the best part of the chicken was the slightly charred part.

We also ordered Lazzi’s Baba Ghanoosh @ RM12.00. Baba Ghanoosh is grilled and mashed egg-plant with olive oil. Honestly, it tasted really weird on its own as it was very sourish. But if I were to spread it on a piece of bread, it tasted much better.

Read the rest of this entry »