The Beauty of Guilin Rice Noodles 桂林米粉

Guilin has so much more to offer than just streaming rivers and oddly warped karsts. It often takes tourists by surprise with its impressive assortment of local delicacies, notably the Guilin Rice Noodle.

The Beauty of Guilin Rice Noodles 桂林米粉

Guilin Rice Noodle or Guilin Mifen is a noodle dish extensively consumed in Guilin, a picturesque city in northeast Guangxi. It is plenty and cheap, tasty, and loaded with delectable flavors.

A street food and family meal since the establishment of the Qin Dynasty 2000 years ago, it has survived the test of time to reign as the most popular dish in Guilin and its neighboring cities. It can be consumed as breakfast, dinner, or lunch, and offers the ultimate culinary satisfaction thanks to the large variety of toppings and accompanying condiments.

Guilin Rice Noodles 桂林米粉

Guilin Rice Noodle 桂林米粉

This is a dish loved by practically everyone – from playful toddlers to manual laborers – and can easily be found on any street in Guilin. The white strips of rice noodles are soft and smooth with different thickness and forms. Made using rice flour starch, they are either round or flat, and are served in a plain, mild broth which has been slow-boiled for hours with cinnamon sticks, ginger slices, meat and tangerine peels.

 

The most unique feature of this dish lays in the interesting choices of toppings, which include sour bamboo shoots, pickled green beans, roasted peanuts, pickled soy beans, pickled cabbage, scallions, coriander leaves, dry toasted chili flakes, pickled white radish, served alongside slices of meat, typically pork or beef.

Since there isn't a standard recipe for the beloved Guilin Rice Noodles, the taste varies in every shop. This makes it an adventure of its own, hopping from shop to shop to find one most appealing to your taste buds!

Guilin Rice Noodles 桂林米粉

Guilin Rice Noodles toppings

Fresh and pickled vegetables are served in generous portions on a table at the corner of the shop, and diners are free to add whatever they want. Every type of topping contributes a distinctive texture and flavor to the dish, so it is highly recommended that you put in a little (or a lot) of everything.

Typically sold in three sizes: small, medium and large (一两；二两；三两）

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Signature Specialty of the Month @ The Roof: Cod & Co

Those who have tasted fresh cod will surely understand the goodness of its firm yet flaky texture.
Being made the Specialty of the Month at Signature at The Roof, I am finally able to keep alive my love affair with this tender whitefish and all its delicate meatiness.

Signature Specialty of the Month @ The Roof: Cod & Co

Cod & Co

Cod & Co (RM60) is a dish of beautifully pan-seared black cod on a bed of buttery mashed potatoes served along fresh prawns, mussels, squids and breaded crab cakes with creamy seafood sauce on the side.

The meaty and moist fish steak comes with a tasty textural contrast - feathery soft flakes and a crisp crust - that is so tender yet completely cooked through, while the zingy sauce rounds off the dish to perfection, thoroughly coating the seafood with a layer of rich, buttery savoriness. Do not be fooled by the seemingly small portion - the filling, butter-rich mashed potato is a delight to the taste buds and you'll find yourself helplessly digging into it to the very last bite.

Wine pairing suggestion:
Terrazas Reserva Chardonnay (add on for RM20 a glass)

Cod & Co: Pan-seared black cod served with mashed potato and seafood assortment

Featured Cocktails at HIDE The Roof

HIDE is conveniently located beside Signature at The Roof. Popping by for a cocktail or two may not be too bad of an idea for those who are seeking to experience the best of what the establishment has to offer. Featured is their Ice Globe range, priced at RM30/glass or RM50 for two.

Strawberry Ice Globe and Peach Ice Globe cocktails at Hide The Roof

Concoction comes with a sweet, fruity tone that is pleasantly light to the palate. What sets it apart is the artistic presentation in the form of brilliant "ice globes" that as a whole, grace the dining table so tastefully. Available in three variations:

Strawberry Ice Globe

Vodka, triple sec, strawberry liqueur, strawberry puree, and fresh strawberries.

Lychee Ice Globe

Vodka, triple sec, lychee liqueur, monin lychee syrup, and lychees.

Peach Ice Globe

Vodka, triple sec, bols peach, monin peach, and fresh peaches.

Signature at The Roof

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Around the World in 20 Dumplings

Dumplings are magical.

 

These fulfilling bite-sized chunks can be turned into an entrée, or simply as an accompanying dish. In the form of dough pockets, they come in countless variations, have either a sweet or savory filling, and are enjoyed unconditionally across the world.

Listed below is a list of the world’s 20 most beloved dumplings, great and small.

Ravioli (Italy)

Ravioli are small pasta envelopes filled with ground meat, vegetables, or cheese. The filling varies according to the region: Ricotta cheese and spinach in Rome, fish and greens in Liguria, nettles in Tuscany, and ricotta cheese with grated lemon rind in Sardinia.

Italian Ravioli
Image source: glutenafoods.com

Shishbarak (Lebanon)

Packed with intense flavors from the Lebanese 7-Spice (mixture of paprika, black pepper, cloves, cardamom, nutmeg, coriander and cumin), these meat dumplings (typically beef) are then cooked in yogurt sauce infused with subtle aromas from cilantro, garlic and mint.

Lebanese Shishbarak
Image source: heneedsfood.com

Momo (Nepal and Tibet)

The Nepalese enjoy their buffalo momos, while the neighboring Tibetans love their momos stuffed with yak meat. A substitute of beef, pork, or vegetable is possible, as long as the fillings are thoroughly spiced with standard constituents such as turmeric, cumin, coriander, garlic, and ginger. Served alongside a delicious tomato dip known as achar. 

Nepali Momo
Image source: www.ekplate.com

 

Wonton (China)

Wontons feature a delectable combination of soft, velvety skin and delicate meat filling, served in a fragrant broth usually accompanied by thin egg noodles. The best variation, in my opinion, is the Sichuanese wontons known as Chao Shou. They are served in large bowls doused liberally in tongue-numbing chili oil that has been flavored with local peppercorn and pungent black vinegar sauce. 

Sichuanese Wonton

Manti (Turkey)

These tiny dumplings are filled with equally tiny portion of minced lamb, onion and garlic, and are served coated with smoked paprika in a thick, creamy yogurt. They are heartily enjoyed throughout Eastern Europe and Central Asia.

Turkish Manti

Bryndzové Halušky (Slovakia)

Made using potatoes, this classic Slovak dish is served with a type of local sheep cheese known as Bryndza and is handsomely topped with yummy, fattilicious bacon. It is appointed as the national dish of Slovakia for obvious reasons.

Slovakian Bryndzové Halušky

Pierogi (Poland)

The crescent-shaped Pierogi has got to be the most versatile dumpling in the world – with fillings varying from anything savory (sauerkraut, cheese, potato, or meat) to anything sweet (chocolate, blueberry or plum). They are first boiled before being baked or fried.

Polish Pierogi

Komle (Norway)

Also known as klubb, coumpa, or raspeball, these savory dumplings are made using Norway’s national vegetable: potatoes, wrapped over bits of ham or bacon. They make the perfect winter dish when paired with rich, creamy buttermilk.

Norwegian Komle
Image source: smakebiten.com

Modak (India)

Presented in the shape of tear drops, these Indian dumplings are kneaded rice flour stuffed with coconut and jaggery (unrefined whole cane sugar). In Maharashtra of western India, the sweet dumplings are offered to Lord Ganesh every August during a Hindu festival known as Ganesh Chaturthi.

Indian Modak
Image source: sandhyasudhir

Pelmeni (Siberia)

Easily distinguishable through its thicker casing, Pelmeni can only be filled all things savory, such as meat, mushrooms, vegetables, or cheeses. They are boiled before being served with sour cream, melted butter, and green onions.

Siberian Pelmeni

Gyoza (Japanese)

With fillings prepared using ground pork and vegetables, these fried Japanese dumplings are made with thin wrappers. It is said that the best gyozas can be found in holes-in-the-wall outside of subway stations in Japan!

Japanese Gyoza
Image source: ichibansugarland.com

Khinkali (Georgia)

These Georgian dumplings feature a delightful combination of ground beef, pork, chili pepper, fenugreek and cilantro. Khinkali should be consumed using one’s bare hands in Georgia, as the use of utensils is considered impolite.

Georgian Khinkali
Image source: www.georgianjournal.ge

Bánh bột lọc (Vietnam)

Made from tapioca flour and filled with a shrimp and pork mixture, these delicious dumplings get much of their flavors from the addition of green onions and fish sauce seasoning. When cooked in banana leaves, the tapioca wrappers turn translucent, giving them a chewy texture – a perfect contrast to the savory filling.

Vietnamese Bánh bột lọc
Image source: nau.vn

Maultasche (Germany)

The large Schwabian dumplings are dutifully loaded with spiced meat, breadcrumbs, spinach, and a variety of herbs, and are either cooked in a broth, or pan-fried. They consist of a outer-layer of pasta dough, and is typically larger than the Italian raviolis.

German Maultasche
Image source: www.nudelheissundhos.de

Mandu (Korea)

Nothing shouts “Korean” more than Mandu – dumplings filled with minced kimchi, tofu, carrot, garlic, leeks, green onion, bean sprouts, and seasoned with garlic, ginger, and brown sugar. There are a few ways in which they are served – fried, steamed, or boiled in soup. Mandu are folded into circular shapes – a technique considered unique in Northeast Asia.

Korean Mandu

Kroppkaka (Sweden)

Filled with smoked pork, onions, and cracked pepper, these Swedish dumplings are usually served with the local lingonberry jam or cream. Other but less common stuffing includes eel, smoked goose breast, and Baltic herring.

Swedish Kroppkaka
Image source: lantmannen.se

Kreplach

A specialty of the Ashkenazi Jewish in Eastern Europe, Kreplach is a dumpling dish stuffed with ground meat and mashed potato boiled and served in chicken soup, or fried. It is said that the thinner you can roll the wrapper, the better.

Kreplach
Image source: kosherlikeme

Carimañola (Colombia)

Carimañola is a Colombian fried meat-pie in the shape of a torpedo, stuffed with cheese and seasoned ground meat. Often served as breakfast in Colombia and Panama, they are usually accompanied by suero, a local fermented milk based condiment similar to yogurt.

Colombian Carimañola
Image source: www.mycolombianrecipes.com

Buuz (Mongolia)

These steamed dumplings are typically stuffed with ground mutton, onion, and garlic, while the wrappers are made from a mixture of barley, wheat, and buckwheat. This dish is traditionally eaten at home on Tsagaan Sar, the Mongolian New Year.

Mongolian Buuz
Image source: Wikipedia

Cepelinai (Lithuania)

Heavy, gluey, and exceedingly filling, these stuffed potato dumplings hailing from Lithuania are made from riced potatoes, stuffed with ground meat, and drenched in sour cream and pork rinds. The name is derived from the word Zeppelin, due to its resemblance to the shape of the airship.

Lithuanian Cepelinai

The variation of dumpling is countless and still growing, but one thing's for sure - these little balls of dough are love at first bite, regardless of where they are made!

Tim Etherington-Judge Kicks Off World Class 2016

The world's largest mixologist competition, World Class by Diageo Reserve, arrives in Kuala Lumpur once again in its global search for the next generation of bartending talent this year. The 2016 World Class Malaysia leg will see its participants go through four challenges before selecting four finalists to compete in the regional finals that will be held in Bali in May. From there, one winner will represent Malaysia at the Global Finals in Miami in September.

Participants will be tested on their creative flairs, skills, and speed through the following challenges in the local leg:
Challenge #1 - The Classics
Challenge #2 - Bali to Miami
Challenge #3 - The Bloody Mary Challenge
Challenge #4 - Against the Clock

Tim, Etherington-Judge, acclaimed mixologist and the global brand ambassador of Diageo Reserve, is in Kuala Lumpur this year to kick off World Class 2016. For Tim, bartending is more than just a job, "but a lifestyle". Tim is rated by Ardent Spirits, the number one global cocktail authority, as one of the world's best bartenders.

Tim Etherington-Judge mixing it up at HYDE

Among the cocktails prepared by Tim Etherington-Judge include:

Paper Heart
Don Julio Tequila, Agave Syrup, Fresh Lime Juice, Fresh Orange & Ginger Hibiscus Tea Infusion

Single Tonic
Singleton of Glen Ord 12, Cold Brew Coffee Syrup & Orange Bitters

Twentieth Century Cocktail
Tanqueray No. 10, Lillet Blanc, Fresh Lemon Juice & White Créme de Cacao

About World Class

World Class represents a collection of the finest spirits in the world from the multi-award winning Diageo Reserve luxury portfolio, including Johnie Walker Blue Label, Gold Label Reserve, and Platinum Label, Ketel One, Zacapa, Don Julio, and Tanqueray No. Ten.

Introduced to Malaysia in 2011, World Class has since grown immensely to elevate the craft of mixology and bartending in the country, sharpening the skills of the art of mixology, grooming and etiquette of Malaysian bartenders to help them triumphantly emerge onto international arenas.