T42

If you're in Bangsar, T42 is not the model number of the new terminator machine nor Lenovo's laptop but the name of a newly opened French inspired bistro at Bangsar Village in Kuala Lumpur. It occupies the site of the once oyster-champagne restaurant called Banquet.

T42 reads like a text message (tea for two) and so figures the crowd it is targeting I supposed. I chanced upon it lunch a week ago and this week, I was there for a tryout with some friends. The interior faintly resembles a French Bistro... had the wood panels been more mahogany than charcoal gray and the seats tan leather than weird synthetic fabric (and of course with real brass fittings), I might believe...I might just believe...but then again, we are in Malaysia where popular restaurants get recycled ever so often to cater to the mass taste...

Marble-top tables. Nice for tea but a bit cramped for dining. Like the real white roses in vases from tea tins.

The intimate interiors. There is an open space on the other side of the restaurant with a piano bar. The idea is there but I just hated the plastic plants everywhere...

The cashier and service counter. The rectangle chandelier gives the resto a nice modern touch.

Like the pastry window display. Very French...

French-door entrance. Could do better with some alternatives to the plastic plants...

The service counter...

nice...

the menu...a mix of regular 'bistro' food and 'french' food

I like the silver ware as they are actually old silver wares, probably recycled from some European (English?) restaurant...

inside the menu...french-inspired with a mix of other popular fares

I like the delicate china...

Brioche was served with meals. I found this to be unusual as this might be good for tea but definitely a no-no with savoury dishes.

First to go...puff pastry tart filled with escargots. The snails were delicate and well seasoned and the herb butter sauce went well with it.

Next was the popular French delight foie gras (goose/duck liver). The foie was a bit burned instead of being caramelized with the searing hot pan but the biggest problem was the vein inside the foie: it was not removed. Otherwise the taste was fine and the sauce needs a bit more 'zing' to it...

White bean duck cassoulet served with duck leg confit. The chef could be a bit easier on the salt. The dish was actually quite good but it was spoiled by the salty beans. The white beans are called haricots blancs in French and is widely used for winter dishes.

Shoulder rack of lamb slow cooked then char-grilled served with ratatouille and preserved lemon. The first time I had it last week, it was cooked to perfection but this time, helas, TOO SALTY. Liked the zesty lemon in the ratatouille.

Ended with salad of frisees, cress and butterhead lettuce named T forty Two salad in the menu. Like the crunch of the nuts but couldn't taste the truffle oil...glad they didn't make the error of most eateries in Malaysia (even established ones) that serve overly sour vinaigrette. Ever wonder why Malaysian diners are not big fans of salad?

More pix from Chez moi

Having stayed almost 2 months in our 'new' home, here are some photos showing some progress...

View from the kitchen window of the back garden which is an enclosed garden. Only water and marsh plants are kept here...

View of the more 'complete' kitchen with a work top.

Another view of the kitchen. My friend Gaid commented that the kitchen reminded her of a typical kitchen that she might come across in the South of France. Maybe it's the overall terracotta tone of the tiles, or the stone floor and work top...on the wall is a poster of a French herbal candy brand from the belle epoque of France (still selling strong now) - Cachou LaJaunie.

The bed cover is a patchwork designed by myself but sewn by my mother many years ago. On the wall is an old painting from my own collection...

A bonbonier sits on top a coffee table book from Vuitton. (Bonbonier in French means candy box)

A low side table in elm wood from China sits prettily under a painting from my own collection in the reading corner.

Butterflies...exotic memories from my childhood encased in frames from the Butterfly Park in Kuala Lumpur.

The entrance to the house...

The living...with more paintings from my own collection.

The reading corner.

Part of the space in between the dining and work room where a skylight was added to brighten up the area. On the left is a painting from my early days and the poster was bought outside the Sagradia Familia in Barcelona.

Part of the back garden...

Another view of the back garden, which is L-shaped.

Pygmy squirrel at Lata Jarum

I visited Lata Jarum on the 1st day of 2011 with some friends. The weather was not exactly right for nature activities but there wasn't much on the agenda and it was the most accessible attraction in town...we spotted a huge monitor lizard which was trying to flush out something from the bushes and it turned out to be a teeny weeny little squirrel - a pygmy squirrel to be exact. The hyperactive squirrel managed to dodge the lizard's sluggish attempt and went on to the branches of a fallen tree nearby where it 'rested' erratically for a tiny moment, when these photos were taken...

smaller than a palm's size...

On the trunk of a riverine tree: Dendrobium lawesii. The tiny whitish flowers exude a strong vanilla perfume that wafts and lingers mysteriously in the air. If you ever wonder where that delicious vanilla ice cream smell comes from in the jungle, you need only look up on the exposed trunk of a nearby tree for a tiny jagged leaved orchid...

More dragonflies

With the late rain of December pouring only now in January, my favourite haunt for dragonfly observation just got a bit 'dry'. Here are some from last year's October when it was warmer.

This is a large and powerful flier, Ictinogomphus spp., perched on its sentry point.

An unusual pink insect, Trithemis aurora.

A very common dragonfly landed on the edge of a lotus leaf, Orthetrum testaceum

A tiny Acisoma panorpoides sitting prettily on a dried lotus leaf...

Crocothemis servilia, the red-eyed dragonfly...

An orange-winged Brachythemis contaminata...

A beautiful Rhyothemis triangularis.

A delicate powder blue dragonfly found commonly on the water edges: Aethriamanta gracilis

Spring Market at Poitiers

For many reasons, spring is my favourite time of the year. The weather is always mild, everything is fresh and vibrant again after winter and there's just something about bursting buds everywhere that triggers the mood...

As always, the market remains my regular haunt, especially the Saturday morning market because that's when the farmers will gather to sell their produce. This is the real visage of France: the unpretentious and quality produce meant solely for the French dining table, nothing sweetened up for the tourists. Everything in the market reflects the changing of the seasons where no imported out-of-season-artificially boosted-up fruits and vegetables is offered.

First glimpses of spring: daffodils, or jonquilles in French, herald the arrival of spring. They're sold everywhere in the market and found flowering profusely in public parks and gardens.

Burst of golden yellow.

Variation on a theme.

Nonchalant poetry: two portraits of the daffodils. Sometimes, things are perfect not trying.

Colourful straw totes, called cabas in French for shopping. The French were way eco-friendly before it was a trend. Almost everyone has one for their marketing, usually in corn straw and leather handles.

Instantly recognizable because it is also sold during the festive season of the Chinese New Year back home: pussy willows.

Savoy cabbage, chou de milan in French.

Celeriac, roots of the celery. My favourite root vegetable because of its intense celery perfume. Eaten raw as a salad or pureed as an accompaniment. Makes an incredible stir fry with tofu, mushroom, oyster sauce and a dash of sesame oil.

Black radish...

Endive, essentially a winter salad. Eaten simply with a dash of vinaigrette and cheese. Has a decidedly bitter-sweet taste and a crunchy and refreshing bite.

Brussels sprout.

Cauliflower, eaten raw with home made mayonnaise dip as finger food, my first shock in France. In front are new garlic: tender sprout of the spring garlic. They are very fragrant and I often use them for stir frying or omelet.

New potatoes from the islands of Oleron and ile de Re, off the Atlantic coasts. Expensive as they are, they are about the most tender and sweet of potatoes found and are best eaten steamed or boiled with a pinch of fine fleur de sel and butter.

Violet artichokes. This is a small variety and is usually eaten whole. Here's an interesting recipe adapted from a vegetarian recipe I learned from a lady from Provence...

Serves 2

4 - 6 heads of violet artichokes
1/2 cup of bacon pieces
100 g of mutton, cubed
5 cloves of garlic, smashed with the back of a cleaver and skin left intact
1 large onion, chopped
100 ml of passata (tomato puree Italian-styled)
1/2 cup of pitted black olives
olive oil
2 bay leaves
salt to taste

When choosing the artichokes, look for firm and tender globes. In French markets, they are usually sold in bunches of 3-4 heads. Cut off the stem of the artichoke at the base of the globe. Reserve the upper part of the tender stem - peel of the skin and the tender inner stem can be cooked and eaten.

In a casserole (if you possess a cast-iron casserole like those made by Le Creuset, it will be perfect), brown the mutton in olive oil. Add the bacon, garlic, onion and bay leaf. Stir well to soften the onion. Add the passata and olive, coat well. At this point, you may add a dash of white wine to deglaze the pot. Throw in the artichokes and stems, coat well and pour in enough water or stock to cover the artichokes. Cover and put in a medium heat oven to cook down the juice. Serve with warm baguette - this will make very good conversation food.

Pumpkins, called potirons in French.

Navet, or turnip.

Big artichokes...

Radish, often eaten as salad. Simply serve with fleur de sel and butter.

Jewels of spring: morel mushrooms. They are expensive but superior to the cepes' perfume (called porcini in Italian).