A Curious Twist In Christmas Tradition – Cameron Highlands Resort Tree Lighting and Murder Mystery

Cameron Highlands Resort

I never had a doll when I was a child.  My father, having lived in severe conditions in his youth, never knew what a doll was and consequently never realised its importance in a little girl’s life.  Instead, he gave me things which he craved for in his childhood.  He built a library for me and my brothers, and every time he received his paycheck we made a visit to the bookshop and purchased hundreds of ringgit worth of books.  Enid Blyton when I was five, engineering and mathematical solutions when I was ten, and chess endgame analyses when I was twelve.  I discovered Agatha Christie when I was fourteen and found the entire collection of her writings, silverfish et al,  in my school library where I spent hours on end crouched amidst the bookshelves, relishing in the musty scent that became my comfort then and in the years after.

When I received an invitation from YTL Hotels to spend a long weekend at its property, the Cameron Highlands Resort, and to participate in its activities, themed A Curious Twist In Christmas Tradition, my heretofore repressed Poirot-ish instincts were stirred.  After decades of studious research (fiction only) in the art of committing (and solving) the perfect murder, I knew that my moment had arrived.  We were to play a grown up role-playing game, a murder mystery game to be precise, where every guest had a part to play and the ultimate goal was to identify the murderer.  And while we were running around the astoundingly beautiful property looking for clues and dead bodies, the kitchen staff and wait staff slaved laboriously to ensure that we did not go hungry or thirsty.  The game went well into the night, and sadly with every passing minute, I transitioned from Poirot to Piggy.  All things Christie and Marple vanished with the appearance of each sumptuous dish.  I wish I could tell you the moral of the story, the point of being well informed about the intricacies of committing a murder, but I’m afraid that the only benefit I have derived from all that reading is an active imagination and little sleep.

Thank you, YTL Hotels, for allowing me to indulge in a spot of amateur acting (sans porn and with a totally contrived French accent) and for the hours of fun and camaraderie, but more importantly, for showing me that paradise exists in Cameron Highlands.  The weather was less than perfect; unbearably hot one day and wet the next, but I sought cover within the walls of the resort, and while the visitors at the market were sloshing through puddles in their cheap japanese slippers smelling of mud, sweat and vegetables, I was wearing my cheap japanese slippers in the resort beside the koi pond, my tush firmly planted on a rattan chair, my left hand grasping a flute of champagne and my right, some freshly plucked strawberries with chocolate and cream.

The air is different here; the quiet pitter patter of the rain on the koi pond and the tinkling of Christmas decorations from the gentle breeze brings about a renewed sense of spirit and purpose and an assurance that everything will be alright.

Cameron Highlands Resort
Giant strawberries

Cameron Highlands Resort
Afternoon tea at the resort

Cameron Highlands Resort
Lovely Boh tea – proudly Malaysian

Cameron Highlands Resort
Serene and peaceful

Cameron Highlands Resort
Play money

Cameron Highlands Resort
Let the games begin

Cameron Highlands Resort
A “murder victim” is found

Cameron Highlands Resort
Best actress, Chelsia Ng

Cameron Highlands Resort
Tree lighting ceremony

Cameron Highlands Resort
They cleaned up well

Cameron Highlands Resort
More beautiful people

Cameron Highlands Resort
Singing Christmas carols

Photo credit: Final seven pictures – Chelsia Ng (Thanks for letting me use them!)

Hennessy X.O Appreciation Grows Gastronomy 2012 – Travelogue with Chef Edward Lee Episode 1

Apparently, a lot of people know who Chef Edward Lee is.  It helps that these days there are a gazillion channels on TV, out of which only a jillion or so of these channels are about cooking classes, celebrity chefs, reality cooking competitions and attention-deprived cake shop owners.  Earlier this year, three-time James Beard semi-finalist for Best Chef Edward Lee, who trained in classical French kitchens and has spent the better part of a decade cooking in 610 Magnolia in Kentucky, came to town and cooked a stupendous meal for a fortunate few under the Hennessy X.O Appreciation Grows Gastronomy 2012 series.  His inspiration for the meal came from his week-long immersion in the heritage and culture of our beloved country, Malaysia, including visits to the Selayang market to Little India and interestingly enough, to Publika to experience our growing coffee culture.  Hmmm.  Anyway.

Episode 1 of Chef Edward Lee’s travelogue focuses on his visit to the Selayang wholesale market.  In this episode, he is introduced to a variety of local produce and ingredients including our very own petai (fondly known as stinkbean for obvious reasons), cili padi (bird’s eye chili) and galangal.  It’s interesting that the things we take for granted in our Malaysian kitchen, like turmeric root, are quite alien to Chef Edward Lee but he takes it all in stride.  Malaysian host, Will Quah, shows him around and seems quite at home in the market.  My favourite part is at 1:13 where Will Quah says kacang botol with such panache that I’m totally blown away. *grin*

http://www.youtube.com/watch?v=t_NWVKBWIB4&feature=youtu.be&hd=1

Life.hiltonkl.com, Macarons and La Senza, and Hennessy X.O Appreciation Grows Gastronomy 2011 with Chef Cheong Liew

I was in school camp when Lady Diana Spencer married Prince Charles.  The year was 1981, and I was burning porridge in a tin pot when Prince Charles fumbled through his vows.  It was far from a glamorous affair…camping, I mean, not the wedding…as we took several hours to pitch our tents in the school grounds of a boys’ school in Pandamaran, pretending that we were in the wild outdoors watching out for bears and snakes.  The scariest things I came across were an earthworm and a boy with a bad case of acne.  Unfortunately for me, it was the boy with the acne who decided he would have a crush on me, and I spent most of my time in hiding or in the makeshift kitchen cooking burnt porridge for the masses.

In August of 1997, I was having lunch with my best friend, Yvonne, in TGI Friday’s at Subang Parade when we learnt of Princess Diana’s death.  She was 36.  When I touched that age years after that, I remember musing, ‘So this is it.’  It ended at this point.  I wept.

And last week, we witnessed yet another historic moment when Prince William married Kate Middleton.     I’m not sure if I can associate any significant moment with this memory.  It will be quite different for my friend, Janice, who is married to a Middleton (perhaps a distant relative, dahlink?) and who celebrated her birthday on April 29.  Yup yup yup…I suppose I’ll revel in her memories this time until something surfaces.

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On to some public service announcements.

1.  life.hiltonkl.com

hiltonkl

If you’re like me, and you’re constantly on the web looking for information on hotels and their offerings, you will know how tedious it can be to obtain localized information on big chain hotels.  Hilton Kuala Lumpur recently launched its dynamic new website to deliver the latest news on the hotel’s food and beverage promotions, culinary activities, exclusive hotel functions, behind-the-scenes scoop on special events, celebrity sightings, interviews with guest chefs and much more.  While I was quite pleased with their earlier site (kl-studio, I think), this brand new site offers more interactive benefits, allowing users to make restaurant bookings online and providing more dynamic updates on the website, much like a blog.

For foodies, you will be pleased to know that full menus (with prices) for all the restaurants are available on the website.  This essentially means that if you’re planning a date and you have a specific amount of funds in your pocket, this will help you manage the date a little better.  Oh darling, I’m sure you’ll luuurve the free range quail stuffed with quail & truffle farce, and caramelized balsamic shallots (shhhh…RM98 only at Senses) as compared to the…*cough*…“Côte de Veau” veal rack (RM328).  You know what veal does to your pores…..

Anyway.

Go check it out — life.hiltonkl.com.  Here’s some motivation for you.  To celebrate the launch if this site, Hilton Kuala Lumpur is giving away over RM5,000 worth of fabulous prizes that include complimentary stay in the hotel’s Grand Executive Suite and Deluxe Rooms, exclusive treatments at its high end spa, and dining vouchers at some of its signature restaurants.  All you have to do is log on to life.hiltonkl.com, answer eight simple questions and complete a slogan.  Contest ends 31 May 2011.

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2.  For The Love of Macarons

macaroons_RM35

La Senza is lacing on the teal ribbon in support of the awareness and prevention of cancer amongst Malaysian women by raising funds through the sale of macarons by Nathalie’s Gourmet Studio (part of the proceeds go to National Cancer Society Malaysia).   Nathalie’s macarons are probably the best in town, so if you’re keen on supporting the cause and your stomach, order the macarons at teamlasenza.my at RM35 for a box of 6 (and no, you won’t be able to choose your flavours).  Available till 30 May 2011.

Every year over 750 out of 1,500 Malaysian women who are diagnosed with cervical cancer die because of late diagnosis.  The website has useful information on cervical cancer, HPV, etc., so do yourself a favour and read it now.

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3. Hennessy X.O Appreciation Grows Gastronomy 2011 presents Chef Cheong Liew

Chef Cheong Liew

Next week, the Hennessy X.O’s Appreciation Grows Gastronomy 2011 series is set to bring gastronomic pleasures in the tranquil grounds of the sole surviving major Anglo-Indian mansion outside India, the Suffolk House in Penang.  My home town!  Taking place over three nights from 11 – 13 May 2011, guests will experience the culinary masterworks created by Australian based multi-award winning and also known by many as the inventor of Australasian Cuisine, Chef Cheong Liew.

Chef Liew comes from Malaysia, and has been labelled one of the 10 “hottest chefs alive” by the American Food & Wine magazine.   I’ve never met him in real life and am looking forward to swooning in his presence.  He was bestowed the Medal of the Order of Australia in the 1999 Queen’s Birthday Honours for service to the food and restaurant industry through involvement in developing and influencing the style of contemporary Australian cuisine.

The food will be paired with Hennessy cognac.  If next week’s dinner is anything like the previous one I had the privilege of attending, then I shall stand by what I said before, that cognac could very easily be my tipple of choice in the future.  If you’re curious and would like to know how Chef Liew has paired his foods with cognac, you can take a look at the menu on the website at Hennessy X.O Appreciation Grows.

Unfortunately for most, the event is strictly by invitation only.