Chef Hats and Aprons

Pic by Dazar Suarman

JOHOR BARU: FIVE orphans under the care of the Amitabha Malaysia, Johor chapter, recently got a taste of what it was like to work in a hotel.

The children, two girls and three boys aged between 7 and 12, were the special guests of Renaissance Johor Baru, which had organised for them a baking session with hotel chef Mohd Haznor Nazmi.

Haznor, whose specialty is cakes and bread, especially pistachio pave cake, demonstrated to the children how to bake cupcakes.

After showing them how to mix the flour with the egg, he taught them how to do the icing and toppings.

Chef’s hats and aprons had been prepared for the children, who eagerly put them on with the help of hotel general manager Marc Cosyns.

Cosyns said the one-hour session was held to mark Marriott’s annual Global Customer Appreciation Week 2014 and as part of the hotel’s corporate social responsibility (CSR) programme.

“All of the hotel’s CSR activities are handled by our Spirit To Serve Committee and our staff readily volunteer their time whenever the committee comes up with proposals and ideas on how we can give back to the community,” he said.

Cosyns said the hotel was participating in a charity project organised by the Johor Arts Foundation today at Danga City Mall, here.

The Halloween Fund Raising Party and Movie Night is held to collect money to help 10-year-old Angela Har Yi Qi, who is suffering from acute lymphocytic leukemia.

Meanwhile, Amitabha Malaysia Johor project executive Chloe Chan, who was the chaperone, said baking was a novelty to the children who had only seen people cook with a wok and spatula.

Thanks to the hotel, Chan said, the girls have now set their minds on a career in the hospitality industry.

“Many children only think of becoming a doctor, teacher or lawyer when they grow up because they hear what the adults want.

“There are so many other careers, like being a chef, for instance, that children may not know about. The tour of the hotel kitchen has given these children an idea of what it is like to work in a hotel.

“As for the baking, I think the children enjoyed eating the cupcakes more than baking them,” she said.

by Chuah Bee Kim

source NST online

A Whole Lot of Talking

Spend more time in the South, Southwest and North sectors of the house or office, and avoid the Northwest in 2014.

That's the advice given by Datuk Joey Yap, founder of the  Mastery Academy of Chinese Metaphysics --- a global organisation devoted to the teaching of Feng Shui, BaZi, Mian Xiang and other Chinese Metaphysics subjects.

Fengshui is not a religion, so one doesn't need to be a believer.  But one can always test it.

Yap, who is also the chief consultant of the Joey Yap Consulting Group, an international consulting firm specialising in Feng Shui and Chinese Astrology services, was at the appreciation dinner of property developer Eco World Development Sdn Bhd.

Datuk Joey Yap

Yap shared a few tips, like having the Fire, Wood and Metal element in one's "bazi" (birthchart) to enjoy success this year.  One's features such as the eyebrows, ears, eyes, forehead also tells much about a person.  The details I can't remember already as I was listening whole-heartedly at the time and didn't take down notes. I just remembered that I have a bad memory.  Maybe I need to read Yap's books.

And Yap also does not promote fengshui cures, such as displaying fengshui items.  He says that is the work of an interior decorator.

Also present were Eco World chief executive officer Datuk Chang Khim Wah and its divisional general manager Phan Yan Chan.

with SP Setia Bhd group divisional general manager Hoe Mee Ling

The appreciation dinner was held at the banquet hall of this hotel.

Yes, I am back at the Renaissance Hotel Johor Bahru located in Bandar Baru Permas Jaya.

Earlier, I attended another talk.  This one was at the Pekin Restaurant, and organised by another property developer Tanah Sutera Development Sdn Bhd.

It was an education talk.  One of the speakers was Matahari Private School principal Dr Lim Poh Ju, who gave a very lively and interesting talk.  Another speaker was this lady who "talked" rubbish.

Dr Hia Hui Ching

Dr Hia Hui Ching is the in-house effective micro-organism consultant at Tanah Sutera.  No, I didn't mean her talk was rubbish.  I meant she was talking about how to make good use of rubbish using the concept of the 5Rs --- reduce, re-use, re-think, recycle and responsible --- which have been adopted by Tanah Sutera in all its development projects and the cleaning and maintenance of the Sutera Mall.

By adopting the 5R concept and technology, one can contribute to earth conservation efforts.

Enough talking for the day.  It has been a memorable, eventful day.  Much to be thankful for.  Going to sleep now in the room located in the Southwest part of the house.  Good night.

A World of Ingenuity and Discovery - conclusion

This is the lovely chandelier that mesmerises guests the minute they walk into the hotel.

Meetings is a way of life for corporate players.  Indulge the mind in a setting that can create breakthroughs.

The RM5,000 per night presidential suite

A Must Read

only the freshest blooms are found in the Renaissance

with Jasmine Chee (left) and Natalie Chin (right)

Alas, it was time to bid adieu to the Renaissance.

  

    

I had a most pleasant stay at the Renaissance Johor Bahru. Now I am about to embark on my next adventure.

I'm heading to Gunung Jerai, formerly known as Kedah Peak. Standing at 1,217 metres, it is the highest mountain in Kedah.  Having discovered the world of finesse and luxury, I am now going to a world of deafening silence.  That was what I was told.  It's a sojourn into the self, of sort, which is where one can discover the art of  joyfulness.

For more on the Renaissance Johor Bahru, please go to

A World of Ingenuity and Discovery

A World of Ingenuity and Discovery II

A World of Ingenuity and Discovery II

01 January 2014

Passion for creating culinary masterpieces 

 

Foong Wai Loong, 33, is the executive chef of Renaissance Johor Bahru Hotel in Permas Jaya. He has 20 years of culinary experience in Chinese cuisine.

By Chuah Bee Kim

I hate books. Actually,  I think it is more appropriate to say I hate to read. Because I hate reading, it is only natural that I did not do well in my studies.
  I was forced to leave school at the age of 14 to look for a job, and that is how I got to be where I am today.
  I was born in Ipoh. My first job was as a kitchen helper in a Chinese restaurant in my hometown.
  I was fascinated by the activities going on in the kitchen. It looked so exciting. I was filled with enthusiasm as I watched the cooks prepare the dishes.
  After two weeks of working as a kitchen helper, I begged my seniors to impart their culinary skills to me.
  From sweeping the floor to washing the cutlery and wiping the dishes, I was soon allowed to cut the vegetables and meat.
  After working there for two years, I headed to Singapore and spent 10 years there honing my culinary skills. Then, I went to work in Batam.
  Later, I was hired by the five-star Hotel Indonesia Kempinski in Jakarta. I was their first executive Chinese chef. I crafted a fine dining menu for a Chinese banquet.
  I like to create. Sometimes an idea hits me, but I may not necessarily get to it straightaway.
  Like in a meeting, for instance, I would be doodling. It may not make any sense. It's just something I see on paper. And then, the very next day, I'd get this idea that I want to present the dish that I doodled.
  I love creative presentations. I don't want guests to just eat to satisfy their hunger. I want them to be wowed by it, to discover something they have never knew existed. I like to see the expression on diners' faces as they try my culinary creations.
  When I was on a holiday in Denmark, I visited some friends and there was this restaurant where they serve the food with an iPod. When the guests put on their earphones, they are transported to a different world. I love that experience.
  For example, when a guest is savouring a crab dish, I want them to hear the sound of the sea as they dine. Not everyone hears it, only the diner.
  Malaysians get to eat a variety of ethnic recipes and fusion dishes. I want to create a cuisine that is truly Asian. I have tried French cuisine, Italian cuisine, and now I envision bringing Asian cuisine to the world.
  For me, presentation of the food is very important. It stimulates the senses of sight and smell before it tantalises the taste buds.
  I am the only chef in my family. I have an older sister, but she doesn't share my passion, just as I do not share her passion for books.
  I don't really believe in recipes. Every chili, every water spinach is different. If I were to write down a recipe, and I say add chili, you may just throw in a chili.
  But, when you cannot get the taste that you want, you are going to blame me for giving you the wrong recipe.
  It's not like that. A chili from Cameron Highlands will have a different flavour from a chili grown in the soil of Kuantan or Johor. And there are so many varieties of chili. To you a carrot is a carrot. To me, it is not as simple as that.
 Some of my signature dishes include mango Peking duck, pomelo mango sago, coffee chicken and dancing durian puff.
  I think a chef is like an artist, and the canvas is the cooking pot, and the dish... the masterpiece.

A Journey of Ingenuity and Discovery

A Journey of Ingenuity and Discovery

I've often wondered what does the presidential suite of the Renaissance Johor Bahru in Permas Jaya look like.

The suite costs Malaysian Ringgit Five Thousand a night at Renaissance, the signature lifestyle brand of Marriott International.

Well, I got a glimpse of the suite during a familiarisation tour of the hotel on Friday (Dec 20).

The 345-room hotel also has the deluxe room, club room, junior suite and pool terrace.
I am more than happy that I got to stay in the junior suite located on the 16th floor, which costs about RM700 a night. My 24 hour stay seemed like a journey through a world of ingenuity and discovery. An awakening of the senses. After all, "Live Life To Discover", is the tagline of the Renaissance.

Upon arrival, I was invited to have lunch at the non-halal Wan Li Restaurant where the hotel's executive chef Foong Wai Loong churned out the

Mango Peking Duck

Pomelo Mango Sago

coffee chicken, watermelon durian  prawn, dancing durian puff, among others.  Chef Foong has clearly discovered the recipe for novelty as one can see from his creative menu and culinary presentation.   

After an invigorating hot shower,  it was meal time again at the Cafe BLD (Breakfast Lunch Dinner) where a sumptuous buffet spread awaits.  I found the Irish stew absolutely irresistible.

Check out the oysters, prawns and mussels available at Cafe BLD

The all-day dining outlet was filled to capacity, as usual.

The tour included a visit to the gym, the pool, ballrooms and executive lounge, among others.  I was told the 5-star hotel will be opening a spa in the first quarter of 2014.

Is it a sin to have so much fun in one day? The thought crossed my mind as I drifted into sleep that night.

- to be continued -