where and what to eat lah?

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Hot Gossip is a cafe located at PARKROYAL KL serving gourmet sandwiches and hearty pies. The simple and trendy cafe also serves a medley of pastries, healthy Japanese makis, Haagen Dazs ice-creams, a fine selection of cheese, ice-blended coffee drinks, espresso, specialty latte, high-grade teas, fruit smoothies and local delights.


The moment we stepped in, our eyes widen at the sight of these lovely little chocolates.




Delicious-looking chocolates in a variety of flavors; from White Truffle to Almond Gianduja and cost RM 2.20++ each.


Our meals started off with a selection of drinks, one of it was the Spanish Cucumber and Vanilla Latte (RM 18). Cucumber and coffee?!? It actually tasted pretty good! The cucumber essence syrup gave a distinctive accent flavor to the sweet vanilla latte.

Hot Caramel Chocolate (RM 18), made from caramel sauce, Sipping chocolate and fresh milk.




A wide-ranging tea (RM 15) selection ranging from Earl Grey to Apricot Ceylon, from Japanese Green to Lemon Chamomile and Peppermint. The white and brown crystallized sugar sticks were an elegant addition to the tea table.


Refreshing Tropical Smoothie (RM 18), made from a blend of fresh pineapple, mango, peach and topped with whipped cream.

Chicken Tandoori Sandwich (RM 20), made with cold sliced tandoori chicken marinated with a layer of yoghurt sauce.


Irish Stew Pie (RM 22), made with minced lamb, onions, carrots, potatoes and herbs.


Beef and Mushroom Pie (RM 22), made with stewed tender beef, mushrooms and carrots in a tomato-based sauce.


Chicken Cream Pie (RM 20), made with creamy chunks of chicken and green peas.


Bored of your regular classic egg mayo sandwich? Try out this Curry Egg Mayo Sandwich (RM 18). With a dash of added curry powder to the egg mayo, it was surprisingly tasty. The flavors combination created one exciting sandwich!


Crab Mayo Sandwich (RM 26), made with flaked crab meat and mayonnaise sauce.


Chicken Cilantro Sandwich (RM 25), fiery blend of shredded chicken with cilantro herbs.


Thai Tuna Sandwich (RM 23), made with flaked light tuna, onions and herbs.




Cheese Platter with a selection of cheese varieties in large chunks or bite-size fresh from the cheese board. Immediately, we all had a cheesy grin that started our Sunday morning right.


Chef's Special Curry Puff (RM 2.80), it was indeed special - golden brown firm texture pastry with a strong hint of spices. The filling was spicy and rich with flavors.


Egg Curry Puff (RM 2.80), with curried potatoes filling and a slice of hard-boiled egg. But we still preferred the Chef's Special as the taste was more intense.


Sausage Rolls (RM 6), who doesn't love a sausage wrapped in buttery flaky pastry coated with black and white sesame seeds?! It reminded me of uni-days, when I used to throw in couple of frozen sausage rolls into the oven before heading out for lectures every morning.


Apple Raisin and Banana Danish (RM 4/each), best eaten while it's warm!




Hot Gossip also offers an array of delectable cakes and desserts for all dessert lovers alike.




From Strawberry Flan Cake (RM 70), Dragon Fruit Mousse Cake (RM 13), Tiramisu Cake (RM 13) to many more!


Mixed Fruit Yoghurt (from RM 12), create your own yoghurt with your favorite choices of fresh imported and local fruits.


We heard that their Rojak was popular and decided to give it a try too. The sauce tasted different from the Penang version, it was less dark in color, stickier and sweeter.


Hot Gossip's casual atmosphere contributes to a perfect place for a quick bite or a small chat over a catch-up with friends. This cafe also offers complimentary WiFi for its dine-in guests.


Address:
Main Lobby, PARKROYAL Kuala Lumpur
Jalan Sultan Ismail,
50250 Kuala Lumpur
Tel: 03-2147 0088
Business Hours: Opens daily from 8am - 8pm
Pork Free: Yes
GPS: 3.14422, 101.71232
Map:

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Chef Steven Cheng brings his passion of cooking back to the tables with many years of vast experience from various top Chinese restaurants. Even celebrities from Hong Kong like Eric Tsang (曾志偉) had quietly made a table reservation for Chef Steven's private cooking.


First to arrive was a large hotpot casserole Poon Choi (盆菜, RM 168 for small / RM 268 for large) and we were gripped with excitement as we opened the lid.


Poon choi, pun choi, poon choy) is a traditional communal banquet dish served in a huge tub and often eaten during festivals. Preparing poon choi is a tedious process; from steaming to deep frying, pan grilling, poaching, roasting, braising and then carefully layered to achieve the synergy between the layers of ingredients.





This wonderful one-pot feast is stuffed with chock-full of decadent treasures such as roast pork, roast duck, steamed chicken, scallops, sweet and spicy prawns, sea cucumbers, fish maw, dried oysters, pork trotters, mushrooms and "abalone" slices. For those who prefers a more lavish ingredients with real abalone, it will be RM 250 for small or RM 500 for large.


We asked for white rice as the glorified gravy was simply irresistible!


A definite must-have dish from Chef Steven, the Shanghai Style Dried Chili Chicken (RM 15/20/30, 上海辣子鸡). These delicious deep-fried chicken pieces melded with the intense aroma of the wok and the spicy heat from the dried chilies. It was so good that we had to order another plate as the first one was polished off within minutes!


Pork Ribs with Italian Sauce (RM 18/30/45, 香草排骨), the slices of pork ribs were surprisingly tender and coated with a balance of sweet and sour sauce seasoned with fragrant Italian herbs.


Garoupa Rolls in Supreme Broth (RM 18/30, 麒麟斑片), steamed thick garoupa slices wrapped with crunchy snow peas and dressed with a golden supreme broth. Generally, fresh deep sea garoupa fish has a firm meaty texture and delicate flavor. The nicely thickened supreme broth was not overpowering but a little mild for my preference.


A newly created dish from Chef Steven, the Steamed Lotus Leaf with Chicken and Chinese Ham (RM 18, 荷叶云腿鸡). The lotus leaf helps in preserving the moist and flavors of the wrapped marinated chicken, mushroom and Jin Hua ham (金華火腿). Besides that, it imbues an earthy aroma and imparts it to the wrapped chicken.


The moment the wrapped leaf was opened, we could almost "see" the flavors rising up. According to Chef Steven, a thin slice of expensive Jinhua ham was used to lend a faint smoky saltiness to the wrapped ingredients. It's like the Chinese's version of jamón ibérico ham from Spain!


Stir Fried Asparagus with Lily Bulb, Pine Nuts and Macadamia (RM 12/18/25, 佛门正果), it was a vibrant medley of flavors with a splash of crunchy nutty taste.


Yet another signature dish from Chef Steven, the Salt Baked Tilapia Fish (RM 25) or also known as "Suet San Fei Wu" (雪山飞狐, The Flying Fox of Snowy Mountain) as the fish was covered with salt resembling a white snowy mountain. It was funny, shouldn't it be "Suet San Fei Yu" (雪山飞鱼, The Flying Fish of Snowy Mountain) instead?


The salt absorbs the heat and turns into a hard crust that seals in the flavor and moisture without making the fish tastes overly salty. It took about 45 minutes to bake this fish over the wok with slow heat till perfection.


The fish was also stuffed with chopped chili, ginger, shallot, garlic and some dong quai to give a delightful fragrant to the fish. It was the best salt baked fish we've ever eaten!


During meals, we toasted almost continuously with glasses being clanked to shouts of ganbei. Instead of the usual Western wines that get all the attention these days, we opted for traditional Chinese wines that are often neglected. Chinese food with Chinese wines, that's the way it should be!


Aged Shaoxing Rice Wine (绍兴花雕酒) is one of the oldest Chinese wine with a history of over 2,400 years from China. For several thousand years this has been the preferred alcoholic beverage of the Chinese and widely used in Chinese cuisine. This amber-colored wine with 16.5% alcohol content emits an enchanting aroma that warms up our stomach and invigorates blood circulation. I became "red" instantly.


The next wine we had was Kuei Hua Chen Chiew (桂花陈酒). Made from well-chosen flowers in bud, it was sweet, light and refreshing. This will be particularly popular with young adults and women.


Meal hats off and compliments to Chef Steven Cheng and his wife, Winnie. They are such humble and fantastic host!

Verdict: Restaurant Mei Six Hin is a hidden treasure for those seeking for scrumptious classy Chinese cuisine. Most of his dishes were well executed and we're definitely going back to Chef Steven Cheng for more of his creations soon!


Address:
G-62, Jalan Prima SG 3/1,
Prima Sri Gombak,
68100 Selangor
Tel: 012-359 3109 (Steven) / 017-279 9927 (Winnie)
Business Hours: Opens daily for lunches and dinners. Close every fortnight Monday.
Pork Free: No
Taste:
Value:
GPS: 3.238211, 101.701179
Map:

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