theQguides and ZestPJ
ZestPJ dot com and theQguides dot com just recently organized a bloggers food review at Pj Hilton.
Incase your wondering, ZestPJ is the hotel's blog for its restaurants and bars, and theQguides is a beverage and food website portal.
The Qguides.com
How it Works.
1. Book online with this NEW! COOL! LATEST! QuickBook system. It’s fast, it’s free and they have got loads of great eateries joining our lineup of bookable
2. Receive a confirmation via email and SMS within four hours, by 11am the next day, or 30 minutes before your dining time, whichever is applicable
3. You earn free points towards your next free meal.
This is what you will see on the homepage of theQguides. Just Type in the name of the restaurant.. and you are on your way.
Anyway, the restaurants reviewed that night were,
1. Genji
2. Toh Yuen
3. Paya Serai
The people involved were: babe in the city kl, bangsar babe, places and foods, The Nomad Gourmand and cumi & ciki (us!)
How it Works.
1. Book online with this NEW! COOL! LATEST! QuickBook system. It’s fast, it’s free and they have got loads of great eateries joining our lineup of bookable
2. Receive a confirmation via email and SMS within four hours, by 11am the next day, or 30 minutes before your dining time, whichever is applicable
3. You earn free points towards your next free meal.
This is what you will see on the homepage of theQguides. Just Type in the name of the restaurant.. and you are on your way.
Anyway, the restaurants reviewed that night were,
1. Genji
2. Toh Yuen
3. Paya Serai
The people involved were: babe in the city kl, bangsar babe, places and foods, The Nomad Gourmand and cumi & ciki (us!)
As we drew lots for our dinner venue, Cumi & Ciki and Places and foods, got Toh Yuen.
So, off we went with 'Places and foods' to Toh Yuen.
So, off we went with 'Places and foods' to Toh Yuen.
Fred, the Sous Chef with his magnificent smile. He tells us that the latest promotion/novelty for that month is the 'claypot'. Claypot what you say? Basically claypot everything.. any meat you can think of , was up for the eating, in claypot style. Being typical red meat eaters, we could not resist the claypot beef.
Wobbly, cartiligous and meaty, like an ample Botero model before liposuction, the beef was divine. I ate this is silent reverence, just happy to be shoving each succulent piece into my grateful, gaping, maw.
Wobbly, cartiligous and meaty, like an ample Botero model before liposuction, the beef was divine. I ate this is silent reverence, just happy to be shoving each succulent piece into my grateful, gaping, maw.
The signature Toufu. Fantastic texture and taste. Slightly crispy deep-fried outer, with soft toufu center tempered with some crunchy bits, of well.. crunchy bits of tiny things you put in toufu. (They cannot tell you what's in the signature toufu. They COULD tell you.. but then, they'd have to kill you).
The soups. Not a fan of the sharks fin, we had the scallop alternative instead. All good and I especially liked the fact that the soups were not too salty or laden with MSG.
The night was progressing really rather well. Amidst stories from the lovely couple of 'Places and Foods' of skydiving and hot air balloons, we felt a warm glow of pleasure, blanket us, insidiously.. not unlike how dusk gives way to complete nightfall. Maybe it was the wine, but the company was excellent too.
Century egg with slices of abalone. My two most favourite food items teamed into one spectacular dish. Fred, the sous chef, is a genius. The only other coupled food that could top this would be sea urchin + foie gras.. TRULY!
One last look at this beauty before this goes into my, erm.. yea you guessed it.. gaping maw.
Halfway through the night we take a break to play with Frat (Frat Mustard), and chitchat with our hosts.
The rest of the dishes eventually became a blur. All I can say is that each subsequent dish, topped the one that preceded it.
The Broccoli, abalone, Sea-cucumber. Healthy yet tasty.
The Broccoli, abalone, Sea-cucumber. Healthy yet tasty.
The cold water Cod fish makes its appearance. Also a hit at our table.
Snow peas from snowy twin peaks.. no? Well, I am assuming so, otherwise why call them snow peas right? But seriously they name them snow pea, because of their tendency to grow at the end of winter, just before the last spring freeze. These voluptuous, crunchy, little beauties can be covered with snow during the time, but still keep right on growing. (hence the name.. got it?)
Finally, the moment I had been waiting for since sitting down at the table.
Dessert.
Double boiled YIN WOR! Bird's nest! .. Fantastic.
If I had gone home and died that night, I would have died a happy person.
Other delicious desserts (Tong Yuen), but paled in comparison with the Bird's saliva .. for sure.
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After dinner, the chill out session and post mortem begins at Uncle Chilies.
Superwilson, working the floor. A real lady's man la, this one... :P
Also the lovely babes from PJ hilton and our host from theQguides.
Click here, ZestPJ dot com and theQguides dot com , for more information.
The Nomad Gourmand and Bangsar Babe, all bring out their dancing shoes.
"Dance, little lady dance.. "
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At the end of the night, we go home.. back to the places we came from. What a great night out.
The next day, as if to tell you that they take their job seriously, I found that theQguides had sent out an email thanking me for my participation the night before, and asking me for my feedback on the restaurant I had visited. This counts for the free points I can earn towards my next free meal.
Life is good!
Add:
Toh Yuen Chinese Restaurant,
No 2, Jalan Barat,
Petaling Jaya,
Malaysia 46200
Tel: 60-3-7955-9122
Fax: 60-3-7955-3909
