What did you have for lunch today Part 5
Continuing from the massive old thread(s) started by huiray.
Part 4 was http://chowhound.chow.com/topics/875754
Tell us what you had for lunch, whether fancy or modest, whether in a restaurant or at home; to desperation meals from the snack machine in the office coffee room...
Sunday brunch at Thirty8, the bright, airy eatery on the 38th floor of the Grand Hyatt Kuala Lumpur. It was a buffet, and among the stuff I tried:
- Roti Jala
- Paratha bread
- Chicken curry
- Assortment of Chinese dim sum ... okay, I was greedy.
Thirty8 restaurant occupies an entire floor of the Grand Hyatt, and has 3 large cooking/serving stations, offering Chinese/Malay, Japanese and Western/continental cuisines. The seating is spacious and fully-integrated, meaning one can order from any of the serrving stations.
For Sunday brunch, one also has free-flow of fresh fruit juices and shakes, besides a huge plethora of all sorts of food items on offer, including hummus and pita bread (to appeal to Middle-Eastern hotel guests), hot soya milk and Chinese fritters (for Mainland Chinese guests), etc, the ubiquitous egg station, chicken sausages, turkey ham, beef bacon, etc. Interesting to note that the food here is all 'halal' (suitable for Muslims) as the hotel's owned by the Sultan of Brunei.
Nice view from up there :-)
Took a returning to work retiree friend to lunch. We had crab mixed with egg white on bow. It was too mild for my taste. Curried Chicken prepared in the style of Great China restaurant, more spicy. We both really enjoyed that. We were comped a fried won ton and pot sticker each.
The curried chicken was so good that I'm going to finish it for dinner in a couple of hours instead of having venison French country style.
Traditional Malay lunch today of "Nasi Lemak" (coconut milk-flavored steamed rice) with traditional accompaniments of toasted groundnuts, crisp-fried anchovies, hard-boiled egg and a piece of Malay-style curried chicken.
I also added a "popiah goreng" - Malay-style fried egg roll. The "popiah goreng" is somewhat similar to Indonesia's "lumpia goreng" and Filipino fried "lumpia", all of which are Chinese-influenced. The differences lie in the fillings of these egg rolls: the Malaysian "popiah" has grated turnips, carrots, tofu, and shrimp filling (very minute amount of shrimp), the Indonesian version wil have finely julienned carrots, cabbage, minced beef & egg, whilst the Filipinos have different variations of the lumpia, from the fresh (unfried) lumpiang sariwa filled with finely-chopped heart of palm, chicken & peanuts, to lumpiang Shanghai with carrots, minced pork, glass noodles (sotanghon) filling, etc.
Leftover Indian food from Sunday night's dinner at Passage to India in Harrisburg.
Passage naan (nuts, fruits and cheese variety- probably the best out of the restaurants we frequent.)
Lamb rogan josh (so tender and meaty, better than I've had before)
Shahi paneer( a tomato based sauce with paneer, onions and peppers. Would have preferred it a little thicker).
Need to get out of my ordering rut.