Late March, Azmi and I sneaked out from our family staycation at Wolo Kuala Lumpur to have a quiet dinner together and to just catch up on non-work, non-family related conversation (almost impossible since our lives revolves around them 😂) compliments of the hotel.
Before tongues wag, that’s a non-alcoholic sparkly juice hokay?
We chose Japanese from the menu and even had time to do our first Clubhouse together discussing “how to make time to date”!
Marriage is work. Hard work. Being the second time around for the both of us, we try to put aside our other roles and focus on being lovers to keep the passion alive 😍.
Details below:
Dinner Date In Room
With a romantic stay
Enjoy an all packaged romantic dinner for you & your beloved!
From a private dinner date to a hotel stay at the centre of Bukit Bintang. Experience famous restaurant food like De.Wan 1958 by Chef Wan or The Tokyo Restaurant all in one package! Make someone feel special with your love today!
Limited rooms available! Book your dinner date now!
What's EXCITING about this?
- Conveniently fun & hassle-free private dinner & stay
- Walking distance to Pavilion, Lot10, KLCC, MRT & Monorail Bukit Bintang
- Luxurious hotel rooms and comfortable beds with Bukit Bintang views
- Most valuable & exclusively romantic dine & stay deal
Dinner Date In Room @ WOLO Kuala Lumpur
- Private Dinner with 3 course meal for 2 pax (worth RM218)
- A bottle of Balduzzi Reserva Merlot Wine OR Non-Alcoholic Chardonnay (worth RM150)
- One (1) Valet Parking at WOLO Hotel (worth RM30)
- 2D1N stay at WOLO Gold Room King with Romantic Decoration (worth RM355*)
*subject to prevailing rates
Total price worth RM753
now at RM398
Serving time: 7PM - 7.30PM Booking period: 28th APRIL - 29th JULY 2021 (2days in advanced)
Dine & Stay period: 30th APRIL - 31st JULY 2021
BOOK NOW : https://wolo.my/wolo-dinner-campaign
All booking must be made 2 days in advanced, ya?
同時也有3部Youtube影片,追蹤數超過70萬的網紅Spice N' Pans,也在其Youtube影片中提到,This Fish Head Claypot dish is one of our favourite dishes to order at our local tze char stalls in Singapore. For those of you who have no idea what'...
「wine and dine restaurant」的推薦目錄:
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- 關於wine and dine restaurant 在 味•道人生 Facebook
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- 關於wine and dine restaurant 在 Anh Minh Youtube
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wine and dine restaurant 在 Collins Tin Facebook 八卦
Want to sit back, dine, and relax?
Grab a seat at SOP Restaurant & Bar - Sri Petaling
There is another Secret Of Paradise floor too! come have a look and surprise it🥳
#soprestaurantandbar #restaurantandbar #restaurant #bar #sop #sripetaling #twostairs #sopsripetaling #freevaletparking #freeparking #chill #beer #wine #alcohol #steak #porkribs #pizza #etc #foodlover #recommend #partyhall #eventhall
wine and dine restaurant 在 味•道人生 Facebook 八卦
[TAIPEI - PASTi Trattoria 😍]
兩三年前有好幾位朋友都推荐這家餐厅也跟他們来吃過幾次。老實說當時感觉还好,味道有朝着意大利風味走但力度有點过重,所以之后也沒有特別想過主動訂位再去。
上月碰巧定期一起吃飯的老饕酒友提起這𥚃而且大推,所以再次鈎起了我對美食的好奇心而促成这次再訪再試的晚餐。
两年過去了,雖然這間餐厅没有在這兩年台北新成立的紅蝦和米其林評鑑獲得推介,但是完全不重要,因為我對它完全改观。
這次感觉主廚的手藝明顯提升,雖然整体味道还是偏重口感為主,但卻逹到味道應重的地方重應輕的地方輕的境界,有更得心应手收放自如之感。
用big green egg烤爐直火烤活紅角龍蝦和章鱼脚火侯剛好,完全保留鮮度。炸红新娘很酥我整條連骨也吃掉。當季輕炸櫛瓜花加起司很好吃。招牌菜牛舌和白帶魚跟我以前印象中油下少了但反而更有意大利風味。牛尾肉酱paccheri的Al Dente的程度剛剛好。我整個晚上最喜欢的一道非牛排莫属。完全做得出Bistecca alla Fiorentina風味和熟度的14天熟成嘉義溫体牛肉眼肉味足,也沒有過嫩。伴菜的小椰和蕃茄也烤得很好吃。
海鲜依然是很新鲜其他食材用料也十分講究。雖然主要食材都是以本地為主,但很重要的是每一道菜都有地道意大利風味。
疫情关系當晚老板主廚父妻倆只接两桌客人。另外一桌两個人很早已吃完,而我們一桌變相包埸,從6點吃到11點,也和老板主廚夫妻聊得很開心,贯彻意大利的慢食文化。
還有很多沒吃的菜下次再試。
Two three years back a few friends recommended this restaurant and I followed them to try a few times. Back then the cooking approach was already aiming towards rustic Italian style but I found it a bit too overwhelming hence didn’t consider revisiting proactively.
Last month while discussing with a foodie wine friend who I find reliable where we could dine in our upcoming regular dinner gatherings , he brought up this restaurant and highly recommended it. Given my curiosity and drive in the quest for good food, I was convinced to give it another try and we decided to visit shortly after.
Three years passed, despite not receiving recognition from the newly established Taiwan/Taipei Michelin and Gambero Rosso recommendations over this period, the quality of food the restaurant prepared this evening completely changed my perception from before.
The skill of the owner has advanced significantly. Even overall taste of the dishes are still on the strong side, what’s the difference this time is that the chef managed to pull back when some dishes when needed to which I find even many famed chefs still can’t mastered.
The lobster and octopus were grilled to perfection with the Big Green Egg Roaster, retaining the freshness of the seafood while having the grilled aroma. The deep fried wild redwedged fish was crispy outside and remained juicy inside, I finished the whole fish including the bones. The seasonal zucchini flower fritters with grinded cheese was very good. The use of olive oil in the signature silverfish roll and beef tongue dishes is less this time resulted in a more balanced palate and even more resemblance of authentic Italian flavour. The choice of using paccheri with oxtail ragout was better than the usual fettuccine as it could better wrap the sauce and more al dente.
My favourite dish of the evening was definitely the beef steak. The 14-day aged Taiwanese ribeye from Chiayi has an intense enough beef flavour without too much fat. Although not using the usual T-bone, the taste and style of the steak is the most authentic bistecca alla fiorentina I’ve tried in Taiwan, HK and China. The garnishing brussel sprouts and tomato were roasted just right as well.
Mostly sourced locally in Taiwan, seafood are very fresh and other ingredients used are also of high quality. The most important is that all dishes taste authentically Italian this time.
The owner only accepted two reservations this evening due to virus outbreak. The other table with two customers finished early so we basically had the whole venue to ourselves. Including having great discussion with the owner couple, the dinner paced well and until we knew it, 5 hours passed by quickly. It was a truly display of classic Italian slow food dining experience.
There are still a number of dishes I look forward to try next time.
味道人生級別 / TastesInLife (TIL) Index:
😍: 非常好 - 必須再去 / Excellent - Must revisit regularly
😋: 滿意 - 應該要再去 / Satisfactory - Should revisit regularly
☺️: 不錯 - 可以再去 / Not bad - Can revisit once a while
😌: 一般 - 不去也沒損失 / Average - No lost for not going
🤐: 不行 - 不值得去 / Bad - Not worth the visit
😭: 災難 - 噩夢一場 / Disaster - A nightmare
#tastesinlife #味道人生
wine and dine restaurant 在 Spice N' Pans Youtube 的評價
This Fish Head Claypot dish is one of our favourite dishes to order at our local tze char stalls in Singapore. For those of you who have no idea what's a tze char stall, basically you just pick what they have on the menu and they will cook it on the spot for you. Technically it's like a restaurant except that in Singapore, a tze char stall usually operates in a coffeeshop or a hawker centre where other stalls operate as well. Compared to a restaurant, it's must cheaper to dine in a tze char stall because it doesn't have any bells or whistles such as air-condition or service. If you ever come to Singapore for a holiday or for work, ask your friends to bring you to one and order this Fish Head Claypot dish.
In this video, you will learn the steps to prepare this surprisingly simple dish. Please see the list of ingredients below.
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Till then, adieus!
Yours truly,
Spice N' Pans
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Seeya there!
INGREDIENTS
Serves up to 4
Fish Head Marinate
1/2 a garoupa fish head
Juice from 1 thumb size ginger - grated
Dash of pepper
1 & 1/2 teaspoons of light soy sauce
1/2 cap of shaoxing huatiao cooking wine
Add rice flour or all-purpose flour to fish head after 20 mins of marination and before frying
For cooking
1 bulb of minced garlic
3 medium size onions - sliced
1 thumb size ginger - sliced
5 Shitake mushrooms or dried mushrooms
2 tablespoons Spicy bean paste
1 tablespoon Chinese hot sauce
1/2 tablespoon yellow bean paste
2 tablespoon of oyster sauce
1.5L of water
1 tablespoon of light soy sauce
1 tablespoon of dark soy sauce
1.5 teaspoons pork stock powder
1/4 Cabbage
150g roasted pork
2 eggs
2 tubes of egg tofu
Corntarch solution
2 teaspoons sugar
Dash of pepper
1.5 caps of Shaoxing Huatiao cooking wine
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wine and dine restaurant 在 Anh Minh Youtube 的評價
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wine and dine restaurant 在 果籽 Youtube 的評價
全新旅遊專頁,即like籽想旅行:https://m.facebook.com/travel.appleseed
今年的Wine and Dine品味館的Master Chef Dinner,請了世界五大名廚合作,包括米芝蓮三星餐廳Grace總廚兼創辦人Curtis Duffy、「亞洲50最佳餐廳」第二位Restaurant Andre主廚江振誠(Andre Chiang)、2013及2014亞洲最佳糕點廚師黃慧嫻(Janice Wong)及香港洲際酒店的米芝蓮二星中菜欣圖軒總廚劉耀輝(輝哥)和香港洲際酒店行政總廚Maxime Luvara。可惜的是,只在10月27日開一場的Master Chef Dinner開賣不夠兩星期,140張票已剛售罄。
《果籽》 栽種品味,一籽了然。
https://hk.appledaily.com/realtime/lifestyle/
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wine and dine restaurant 在 Wine and Dine Festival Offers Free Electronic Vouchers 的八卦
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Around 700 bars and restaurants will take part in the annual Hong Kong Wine and Dine Festival next month.A total of 50000 free electronic ... ... <看更多>
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