2009

In 2 days time 2009 will be coming to an end... I guess everyone is doing the same - reviewing their achievements in 2009 and make new resolutions for 2010.

For me, time passed by very very quickly this year. It's been an emotional year for me. Very
emotionally worked out. A lot happened.

After a year of measuring floor, I finally stepped into the working world in March 2009. Challenging, every now and then we're learning from mistakes and try to be better and better.

Grandpa's pass away few days before I started work didn't help at all. It makes me hate the number '18' a lot. A lot. Very often you just can't help missing the past, wishing you could turn back time and just stay there. There in the Neverland.

A year that I see D the LEAST. 10 fingers can count the amount of times I see him this year. WTF. Missing him loads. But one fortunate thing is i bumped into him! Haha. Lucky me. This year, I'm like an outcast from the 'star chasing' group. From totally active to totally zero.

Met a lot of new friends, bumped into some old friends, most importantly still keeping in touch with many old friends, although the opportunities are rare. Everyone is busy at different times, not easy to plan and gather everyone at the same time. Some special people entered my life, and I cherish them a lot because they taught me a lot. Isn't it amazing fate can be? It's just unexplainable.



All I can wish for is a better, more independent, more disciplined me in 2010. Work smarter, work harder. Yes! I can do it!

Wishing all of you a Happy New 2010!!! May your 2010 be filled with prosperity, happiness and lotsa love! There's definitely some love from me! Haha! Mwaks!

My Workplace

Fuhh, I think so far this is the longest period of time I've not updated my blog! Pardon me. Can't seem to think of any topics to post about.

Now, many of you knows where I'm working at but don't really know what type of food my work place serve. At Sage we don't consider our restaurant as fine dine but close to it though. Modern elegance with superior quality (yes we do have abalones, truffles)

Not say you, even my parents haven't been there before. Very normal reactions I get when people ask me the price of the food is: O_O". Typical. If I had not worked here I would have the same too. "Why is the portion of pasta so small! Can't even fill quarter of my stomach!" But trust me, you'll be full.

I brought my parents to my work place for dinner in conjunction with my mum's birthday last month, placing a reservation for the chef's degustation menu by Chef Takashi Kimura. On one hand it's the celebration, on the other hand it's to introduce my work place to both my parents. I guess it's something new for them, with all the ingredients and types of food.

The chef's degustation is a 7 course menu. 9 if you consider the amuse bouche and coffee/tea. It differs almost daily, depending on the ingredients available in season or whatever's freshest. If you or your gf/bf/parents are a food fan of japanese/french cuisine, why not give it a try. You'll be amazed. Well, we also have very normal food like oxtail pasta, roasted cod, smoked salmon, confit of duck leg etc. That will be a 3-course (appetizer, main course and dessert of your choice) or 4-course (with an additional chef's special of the day), priced at RM150 and RM170 per set respectively.

So here's an insight of how the chef's degustation menu is.

Freshly homemade bread with homemade basil dip

Our mocktail (not in the menu): Virgin Mojito :p

Amuse bouche: Smoked Salmon Tartare with Avocado & Ponzu Jelly

1st course: Tataki of Lightly Cured Saba with Aubergine and Avruga Caviar

2nd course: Fedelini Pasta with Mizudako (Japanese Octopus) and Abalone

Far view of the kitchen: Chef Counter in front, inside is the main kitchen

3rd course (my fave): Slow Cooked Venison with Foie Gras & Red Wine Sauce

Pan Fried Maine Lobster with Tai Fillet and Americaine Sauce

Mirror mirror hanging on the ceiling, the chefs at work

5th course (main course): Char Grilled Wagyu with Veal Sweet Bread and Yuzukoshou (that small lump of mustard-like paste that's yuzukoshou, a citrus chili pickle paste)

6th course: Fig and Lime Granite

7th course: Feuillantine of Mascarpone Ice Cream wth Kahlua Jelly

This is the petite four served with the coffee/tea, cute lil macaroon :)

No fancy styling of food but it's filled with flavors. Try it and you'll know.

www.sagekl.com