Lebanese Delicacies - Tarbush Restaurant, Sunway Pyramid

A little while ago (well actually ... more than a year ago), we visited Tarbush restaurant over at Empire Gallery and found the food pretty bland and the decor underwhelming. I'm not sure if that particular outlet is still open; what I do know is that the Sunway Pyramid branch (i.e. the one we actually like) is alive and kicking.


Arabic Mint Tea - to be honest I don't think this really tastes that much different than any other mint tea variety (peppermint, for example). It's pricey, too - something like rm6 per person.


I don't really eat brinjal / eggplant, so the Fetush Eggplant (salad with fried eggplant cubes) understandably didn't impress.


Hommus Tahinah - a must-order for any Arabian meal! This is a chickpea and sesame paste lathered with olive oil and is eaten as a dip with unleavened bread. Tarbush serves three different varieties for Hommus but this is the one we always keep coming back to.


You can choose from lamb, chicken, cheese or vegetables as stuffing for your Sambosas - crispy, savoury, yummy.


Moving on to mains - the Shish Kebab is always a hit with the family (including my two younger teenage sisters). The seasoned & spiced minced grilled lamb meat is tender, juicy, and doesn't have too much of a gamey taste.


If you prefer a little more variety, the Mix Grill might suit your fancy - it's a mixed meats platter of Shish Tawook (chicken), Shish Kebab, Lamb Cubes & Grill Arayes (meat-stuffed pita bread) served with a pretty generous serving of fries. It's actually enough to fill two regular-sized stomachs if you've been also filling up on appetizers.


Biryani Lamb - fragrant biryani rice with tender, juicy lamb chunks. Our order for the night had surprisingly little lamb in comparison to previous visits, checking in at a relatively measly three chunks to go with all that rice. And it's a pretty substantial heaping of rice, too.


Price-wise, we managed to feed a family of six for slightly under RM150 (after 15% discount from SCB Credit Card), so it actually does turn out to be pretty reasonably priced (and decent value for money). Food's overall good enough to keep its' spot as our default "go-to" restaurant whenever we have a hankering for Arabian cuisine.

Tarbush is located at LG2.123, Sunway Pyramid (Marakesh area near the blue lobby). The restaurant is open from 11am to midnight daily; call up +603 5633 9222 for reservations.

Colour Scheme of Wedding/Party. Have your favourite colour and wonder other colour matches it?

My favourite colour is purple. Have been cracking my head but stumble across this website. Pretty cool & impressive!

I'm going for Purple & Pink / Purple & Blue.

You can visit the site here for more advices & Wedding Tips! Click Here

Below images is links from the website which I believe is pretty useful for all!!

Pink Wedding Ideas Click Here

Blue Wedding Ideas Click Here

Green Wedding Ideas Click Here

Orange Wedding Ideas Click Here

Purple Wedding Ideas Click Here

Yellow Wedding Ideas Click Here

Red Wedding Ideas Click Here

Brown Wedding Ideas Click Here

Gray Wedding Ideas Click Here

Black & White Wedding Ideas Click Here

Gold Click Here

Sliver Wedding Ideas Click Here

Sin Heng (Herbal style) Claypot Bak Kut Teh

Generally speaking, Bak Kut Teh comes in two main varieties - the "Singapore style," which is relatively clear soup with loads of garlic and white pepper, and the Herbal soup style which (as its' name suggests, is a darker, stronger and thicker soup). Which style you prefer probably heavily depends on which soup you grew up drinking; since the darling and I grew up in Malaysia, we prefer the KL style.

Which is sort of a bummer in Singapore because we haven't really found any good herbal-style places so far. A friend of ours suggested Sin Heng Claypot Bak Kut Teh over on Joo Chiat Road, and since it was only about a 10 minute bus ride away, we pay a visit to see if it's any good.


The claypot BKT (without any spare parts) costs SGD12 and comes with a solid amount of meat for two average eaters. It's predominantly pork ribs; which are pretty tender without falling off the bone easily. However, we found that the soup was subpar, tasting of herbs and pepper and nothing else - in our opinion, a good BKT soup should also have a strong porky taste.


The egg fuyong with prawn (SGD7) is decently sized, and is pretty par for the course. Could perhaps use a tad bit more seasoning, though.


Kai Lan is also SGD7 ... normally we don't like ordering vegetables at restaurants because of the huge mark-up on the (extremely cheap) base cost of the greens, but with so much meat we felt compelled to order it.

Sin Heng is on 439, Joo Chiat Road. It's not within walking distance from an MRT station so you'll have to take a bus, or drive. In our opinion it's not good enough to really travel to eat on purpose, but as the restaurant is open til 4am in the mornings, it's available if you live nearby and need to satisfy a BKT craving :) Closed on Mondays. Non-halal.

Mondays in Lyon at Marina Bay Sands' db Bistro Moderne

I don't always look forward to Mondays. Pulling myself out of bed to go to work after a weekend of rest & relaxation isn't particularly high up on my list of enjoyable activities. What is on that list, though, is Mondays in Lyon over at db Bistro Moderne, one of Marina Bay Sands' Celebrity Chef Restaurants!

db Bistro Moderne is, of course, opened by Chef Daniel Boulud, a restaurateur who is probably most well known for his eponymous place Daniel in NYC, a 3-michelin starred restaurant which has been on Restaurant Magazine's list of The World's Best Restaurants for a remarkable eight years running.


The Singaporean outlet is helmed by Chef Stephane Istel, who's previously cooked across France, Savoie, the Côte d’Azur, from the Caribbean, New York and British Columbia. He's an affable, jovial chap who seems to have settled down in his Singapore kitchen pretty well.


The Mondays in _______ menu rotates every few months with a focus on the cuisine and ingredients in a particular town/city/region in France. For now up until the end of the year the focus is Lyon, which incidentally is where Chef Daniel grew up.


The menu comes with a choice of three starters, main courses and desserts. The first starter, one of Chef Daniel's signature dishes also available on the restaurant's regular offerings, is the Plateau de Charcuterie - a platter of delightful assorted cured meats, terrines, and pickles eaten with bread.


Soupe a L'Onion is a Classic French Onion & Beef Consommé with a liberal dosage of Gruyère cheese. Too liberal, perhaps - I thoroughly enjoyed the soup, but I ended up with several mouthfuls of chewy, chewy cheese that took a while to chew and swallow.


The Salade Lyonnaise is a frisée salad with chicken livers and bacon with a mustard and carrot dressing. Personally this was the starter that I enjoyed the least; maybe it's just me not being much of a salad person.

If you're into wine, a wine pairing option is available, with Les Vins de Vienne, Côtes du Rhône Blanc and Rouge 2010. The red is pretty strong and dry; unfortunately my wine nose and palate aren't mature enough to give you more information than that :)


The fish option for the mains is my favorite dish of the night. The Cabilleaud Poche - Poached Cod in a Nantua Sauce (a classical French Béchamel sauce with crayfish) - is delicious, with the cod being poached to perfection and nicely paired with the strong shellfish tastes of the sauce.


For vegetarians, or those of you avoiding meat, the Gratin de Cardons Dauphinois (Cardoon & Potato Gratin with Mushroom Fricassee) is a pretty hearty dish. I'm also a newcomer to the Cardoon, which is a vegetable which feels and tastes sort of like celery, only not as pungent.


Poulet au Vinaigre - Vinegar Braised Chicken served with Tarragon Rice Pilaf. The chicken was delicious, if not quite as moist and smooth as the breast we had at Petrus. Gravy was superb, though, especially when eaten with the rice.


Moving on to desserts, the Apple Tarte Fine would be my dessert of choice. The Apple Pie compote and Puff Pastry were pretty nice by themselves, but it was the accompanying Cognac Ice Cream that made the dessert simply sublime.


Coupe Chocolat et Marron is a selection of Valrhona Chocolate Ice Creams & Candied Chestnut with touches of edible Gold leaf. If you were wondering why the choice of Valrhona, it's because Valrhona actually does originate from Lyon.


Sadly I didn't much care for the third choice of desserts - the Ile Flottante - steamed meringue wedge floating in crème anglaise, with sugar-coated pink pralines. I thought that the meringue in itself was rather bland both from a texture and taste perspective, and the pralines were perhaps a bit too sweet.


The dinner finishes up with your choice of coffee/tea, and Chef Daniel's signature mini madeleines. I enjoyed these hot mini morsels a lot; too bad I couldn't stomach more than a few of them thanks to all the food I had throughout the night.


The Mondays in Lyon dinner goes for SGD68 per person (add on an additional SGD32 for the wine pairing), which in my opinion is a fair price for the ingredients used and the amount of love put in to the cooking. As its' name suggests, it's only available for dinner on Mondays, and only til the end of December (after which Chef will come up with a new Menu with focus on a different town/region). Non-halal.

** Please note that this was an Invited Review. Many thanks to Philicia and Elzena for the invite, and to Keropokman, Camemberu, My Food Sirens II and The Hungry Cow for the company :) **