Friday, November 24, 2017

Puttin' On A Ritzy Christmas @ The Ritz-Carlton Kuala Lumpur

Tis’ the season to be jolly. The Ritz-Carlton, Kuala Lumpur is proud to present a collection of  specially crafted dining and festive gift offerings to usher in Christmas and New Year with great vigour and zeal, for an unforgettable festive season.

Teddy Bear Afternoon Tea 

The much-loved Teddy Bear Afternoon Tea features a selection of creative and vibrant pastries, desserts and colourful festive eggnog. Children get the opportunity to build their very own teddy bear during the Afternoon Tea, making this a meaningful family affair.

When: December 10 at The Private Room from 3pm to 6pm.

Price: RM160 per adult and RM115 per child under 12.

Christmas Eve Dinner 

Relish in a sumptuous three or four-course Christmas Eve dinner at The Library, featuring a succulent Roast Turkey carvery complemented by Roasted Quail, Creamy Lobster Soup, Chestnut Parfait, White Chocolate served with Christmas Pudding and more.

When: December 24, Sunday at The Library from 7pm to 11pm.

Price: From MYR 250 per person.

Christmas Day Champagne Brunch

Indulge in a diverse and luxurious spread of fresh seafood, tapas, pastas, soups, grilled meats, succulent roast turkey carvery on trolley, scrumptious Christmas desserts and festive favourites. Santa Claus will also be making a special appearance and there will be fun children’s activities.

When: December 25, Monday at The Cobalt Room from 12pm to 3pm

Price: From MYR 198 per person

Christmas Afternoon Tea

The Ritz-Carlton Kuala Lumpur is well-known for its afternoon tea and on Christmas Eve and Day, guests can indulge in elegantly handcrafted Christmas-inspired desserts and savouries. Be entertained by jazzy Christmas tunes performed by the resident band whilst sipping on a cup of tea.

When: December 24 to 25, at The Lobby Lounge from 3pm to 6pm

Price: RM80 per person

New Year's Eve Dinner

Usher in the New Year at The Library in an intimate setting with an exclusive four-course menu, featuring Warm Lobster Salad, Tomato and Prawn Bouillabaisse, Grilled Wagyu Fillet and Pistachio Mango Chantilly with Raspberry Sorbet .  After dinner, head on over to Feast Village Starhill Gallery for the New Year Countdown and Balloon Drop.

When: December 31, Sunday at The Library from 7pm to 11pm

Price: From RM250 per person.

New Year's Day Roast

After a relaxing lie-in in the morning, gather friends and family and celebrate the New Year with a gourmet buffet featuring indulgent seafood, a selection of antipasti, Japanese delights such as sashimi and nigiri, roast prime rib and decadent desserts paired with free flow of bubbly at The Library. A lively play area with enjoyable activities for the little ones is available throughout the brunch.

Foie gras terrine

When: January 1 at The Library from 12pm to 3pm

Price: From RM198 per person

Festive Gourmet Packages

Save the hassle of cooking and bring home a Classic Roast Turkey or Chef Wai’s Signature Cedar Smoked and Roasted Turkey. The Festive Gourmet Packages comes with brussels sprouts, glazed chestnuts and pumpkin pie.

When: Available through December 30. 48-hour advance notice is required.

Price: From RM500 per package.

Festive Gourmet Hampers

Step into The Ritz-Carlton Kuala Lumpur's life-sized Gingerbread House at the Lobby, beautifully made out of sugar, spice and everything nice. Browse through the collection of elegant gourmet offerings and customised festive hampers, which make perfect gifts for family, friends and colleagues this festive season.

BabySumoKids in the life-sized Gingerbread House last year

When: Available from December 1 to 31. 48-hour advance notice is required for customised hampers.

Price: From RM250 per hamper.

For more information and reservations on the hotel’s festive offerings this season, please call +60 3 2142 8000 or email

Location: The Ritz-Carlton Kuala Lumpur, 168 Jalan Imbi, 55100 Kuala Lumpur, Malaysia.

Tel: 03-2142 8000

GPS Coordinates: 3.146901, 101.715438


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Thursday, November 23, 2017

Recipe: Mango Sticky Rice (Thai dessert)

BabySumoKids' love for mango sticky rice started one fine evening when we went for a fiery Thai meal. Now, everytime we visit a Thai restaurant, mango sticky rice is a must-order dessert. At first it was one dessert between four, and lately it's been one between two and still, they would want more.

Mangoes are in abundance in supermarkets now, so I thought it'd be nice to make their favourite Thai dessert at home. The mangoes were really sweet and have ripened nicely, so it was the perfect pairing for the sticky rice. This time, I used regular caster sugar instead of palm sugar as I prefer the rice looking "white" rather than having a brown hue, just like how they serve it in the Thai restaurants.

One plate each, everyone should be happy now, right?

Thai mango sticky rice (Khao Neow Ma-Muang)
Recipe by Baby Sumo, adapted from here
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Serves 4-5


For the steamed sticky rice with coconut milk
300g sticky or glutinous rice
250ml coconut milk

For garnishing
2-3 large ripe mangoes
200ml coconut milk

3 tbsp caster sugar
3/4 tsp salt

1. Put the rice in a bowl and pour in enough cold water to cover the rice. Soak for at least 3-4 hours. Drain and transfer to a steamer basket (or just use a plate suitable for steaming). Spread the rice in basket/plate and place in the steamer over low heat. Steam for 25-30 minutes, or until the rice swells and is tender (take a grain and test). The cooking time will vary depending on the soaking time.

2. While the rice is cooking, place all the coconut milk (250ml +200ml) in small saucepan, along with the sugar and salt over low heat, stirring until the sugar has dissolved. This will take about 5 minutes.

3. Once the rice is cooked, pour 250ml of coconut milk over the rice and use a wooden spoon to mix thoroughly. Transfer to a large tray and spread out the rice to help it cool quickly. If it cools slowly it will be soggy rather than sticky.

4. Peel the mangoes and slice off the two outside cheeks of each, removing as much flesh as you can in large pieces. Slice each cheek into smaller pieces, horizontally.

5. Place a mound of sticky rice on a serving plate, then arrange the mango pieces on top. Spoon some coconut milk on top. Serve warm.

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