Thursday, February 24, 2011
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Monday, March 29, 2010
PIC OF THE MONTH!!
Location = Sunway University College
What am i doing? flairtending.
what is flairtending?? its something like bartending but bartending is just a mixology but flairtending is a mixology with flair. can also be called juggling.
Posted by Roy at 1:37 AM 0 comments
Tuesday, March 23, 2010
Starting of the semester.
This semester is not going to be as busy as the last.. XD
i hope.. XD..
but anyways.. i have 6 subject to take..
1. bk
2. malaysian studies
3. front office
4. housekeeping
5. principle of accounting
6. mice management... waoh......
my timetable for semester 4.
Posted by Roy at 1:34 AM 0 comments
Dinner @ Sunway Fine Dining Restaurant
table setting of the day!!
Properly Arrange by me.. XD
Menu of the day!!
SOME of the DELICIOUS cuisine!!
Posted by Roy at 12:59 AM 0 comments
Monday, January 18, 2010
Menu for 19th January 2010
The Table d'hôte menu we are selling on the 19th of January 2010
Starter 1 - Chicken Consomme with quenelle of forcemeat
Chicken soup is a soup made by boiling chicken parts and/or bones in water, with various vegetables and flavorings. A clear soup with quenelle of forcemeat(poached chicken-something like fish ball).
Starter 2 - Allumette au formjavascript:void(0)age
Puff pastry, the big “puff daddy” of pastries, is sometimes called the “queen of all pastries”. In French, pâte feuilletée (paht fuh-yuh-TAY) means “leaved” or “leafy”, and literally translates to flaky pastry.
Main Course 1 - Bar a la meuniere with parmesan polenta mash
Shallow fried Sea Bass with polenta(a thick mush made of cornmeal boiled in stock or water)with baby kailan, yellow zucchini and also red cherry tomato as a side dish.
Main Course 2 - Roasted duck breast
Roasted duck breast serve with angel hair pasta. The Roasted duck is caramelize with sugar then cook till the skin of the duck is crispy. The side dish for this menu are Asparagus, button mushroom and also shallot.
Dessert 1 - Poires Belle-Helene
"Beautiful Helen pears" were invented in Paris in the 19th century and were named after an opera by Offenbach. What a romantic introduction for this French dessert par excellence, a true classic, found in at least (this is a guess) half of the restaurants of the Hexagone. It only takes a few minutes (maybe seconds!) to assemble this dish if you use ready-made ingredients; it is actually not much longer to prepare half of them from scratch (the poached pears and the melted chocolate).
Dessert 2 - Mille-feuilles
Traditionally, a Mille-feuille is made up of three layers of puff pastry, alternating with two layers of cream pâtissière, but sometimes whipped cream, or jam. The top is usually glazed with icing or fondant in alternating white (icing) and brown (chocolate) strips, and combed.
Posted by Roy at 8:22 PM 0 comments
Monday, January 11, 2010
Menu for 12 January 2010
The Table d'hôte menu we are selling on the 12th of January 2010 (SPANISH THEME)
Starter 1-GAZPACHO
Gazpacho is a cold Spanish tomato-based raw vegetable soup, originating in the southern region of Andalusia. Gazpacho is widely consumed throughout Spain, neighboring Portugal (where it is known as gaspacho) and parts of Latin America. Gazpacho is mostly consumed during the summer months, due to its refreshing qualities.
Starter 2-SPANISH SHRIMP AND AVOCADO SALAD
This salad is not only eye-catching, but is great-tasting. With the lollo rosso lettuce(red), Butterhead lettuce(green) and the yellow and green avocado, shrimps(pink),pink radish,cheddar cheese and also avocado(dull yellowish green)
Main Course 1-CATALAN BEEF STEW
This recipe for Catalan Beef Stew or "Estofado de Rez a la Catalana" is easy and has a unique flavor, due to a surprise ingredient - chocolate! While the stew simmers, prepare a pot of white rice to accompany it.
Main Course 2-SEAFOOD PAELLA
Paella is a typical Spanish recipe and is traditionally cooked in a "paellera" - a round flat pan with two handles - which is then put on the table. It is normally made using shellfish but can also be made with chicken or rabbit. In many Spanish villages, especially in coastal areas, they use a giant paellera to cook a paella on festival days which is big enough to feed everybody.
DESSERT 1-CUSTARD AND ALMOND TART
It is a short crust pastry bake with fillings of custard and almond which is also originate from spain.
Dessert 2-LIGHT-AS-AIR SPANISH FRITTERS
As the name implies, these "bunuelos" are light and fluffy, and melt in your mouth. They are perfect for an afternoon snack or dessert and are a typical Spanish dessert. They are lightly fried, and dusted with powdered sugar and/or filled with pastry cream, egg custard or marmalade.
Fine Dining Restaurant Sunway University College
Posted by Roy at 6:45 PM 0 comments