Berjaya University College of Hospitality. Thanks to Xin Ci for the invitation. I had a opportunity to visit Berjaya University since it is in my first list. I will continue study in Bachelor of Event Management. This post it’s not for me to compare between Nilai University College and Berjaya itself. Since Berjaya only for hospitality, that’s why it’s better for hospitality students and also the facilities & equipment better since they have their own hotel.
Freebies from Berjaya. Those who wanna look on it, can let me know.
The hang out spot. Normally students will “lepak” here or cafe while waiting their class.
The business centre a.k.a. Department who controll everything. Payment & students affairs.
The journey start. Thanks for the Jhanson because be our personal “tourist guide” since we need the English speaker. It is not because the rest can’t speak English but, the other students who from Kedah want Chinese speaker.
Locker room for the students.
Cafe. Chill out spot.
Oenology lab. Coffee & tea under one roof.
Fine dining restaurant.
Wine room. For students to learn how to taste wine, make wine & check the quality of wine.
Culinary Asean Lab. Focusing on Asia food.
For student to their group discussion.
Mock up room a.k.a. housekeeping.
Multipurpose room. Can be divided and become 2 class. I was inform that during exam, the class will open to make it bigger and be the exam hall.
The brunch that I had on that day. Thanks for the food. From Berjaya University College of Hospitality.
Students from Kedah.
Your future student in Bachelor Event Management ^^
Group picture before we leave. Still remember Chef Ezam? XD sorry for the picture. Guard snap liao T_T
Remember my previous post about my graduation at Nilai UC? No? HERE!
When I go through all the photo, really make me miss them a lot. All memories that I had, I will save in my brain memory card properly + do a back up just in case corrupted XP
If you want to know what’s going on during graduation, HERE!
There will have a lot of photos and will take time to load but worth to wait.
Please tag yourself and tag your friend at my Facebook Album, HERE.
#1 With President of Nilai UC!
1st person in history who camwhor with him… President of Nilai UC XP
#2 With Dato’ Dr. Sothi Rachagan, Nilai UC Vice President of Academic Affairs.
Talking about Christmas dinner, the 1st thing came into my mind is… Turkey. When first time I receive the invitation, I just wondering how the Japanese turkey will looks like. Looking at the menu itself, I could not able to find any Turkey as the main dish but they have a chicken as the main dish.
Japanese meal for Christmas celebration? I never try it before. So why not I give myself try? I manage to ignore the tradition Christmas = Turkey, I really excited to try the Nagomi Japanese Restaurant latest promotion. It is Master Chef’s Christmas 6-Course Enchantment.
When talk about Nagomi, the 1st things came into my mind is shabu-shabu or some steamboat stuff. From the menu that they send to me, I could not able to find any steamboat dish in my menu.
No need talk about the Nagomi restaurant environment, they are like some other Japanese restaurant with the cosy and comfortable place to dine. Cleanliness, good service and guest satisfaction is always their main concern.
Some info regarding The Master Chef – Ikuo Tanabe “The Magic Hand”
Inarguably one of the most renowned Japanese chefs in the country, Mr.Tanabe came to Malaysia in 1974 to take the position as head chef in Hotel Equatorial. He was entrusted with planning and running perhaps the first fine dining Japanese restaurant in the country, Daikoku, or known as Kampachi today. Over the last 34 years of his career, Mr. Tanabe had trained and imparted skills in culinary art to many chefs who now helm the scores of popular Japanese restaurant or prominent hotels in the Klang Valley, Australia, UK and the USA.
Mr. Tanabe has a vast experience in making all kinds of Japanese cuisine, focusing on food quality and delicacy of presentation in his dishes. His strong skills in creativity and innovation have earned him a reputation for his excellence and quality in Japanese cuisine.
Foie Gras Caviar Delicately Presented Goose Liver Served with Crispy French Baguette
The purpose of the glasses is to maintain the aroma of the food and also to maintain the food temperature. For your info, you can use the glass to drink your red wine too. You can see the thicknesses of smoked salmon on the top and the goose liver served with crispy french baguette.
Who do not like sashimi? When it comes to Japanese Restaurant, sashimi is the must-eat-food in list. At first, I thought it will be 3 slices of sashimi and some sauce. Obviously it is not enough for me. Guess what? This thinly slice salmon sashimi is really awesome. Marinates with the balsamico sauce is just a perfect combination.
Asari Potato Kurimu Shiru Mouth-watering Soup of Fresh Sea Clams, Asparagus & Potato
Compare with other dishes, this is the only one that I could not able to finish it but I manage to finish the sea clams. It is not because the taste is bad but I want to save my stomach space. I hope they can blend it well since every time I drink it, there will have some asparagus skin stuck on my mouth.
Tori No Karashi Yaki Scrumptiously Chicken Drum Stick Grilled to Perfection with Flattering Mustard Cream
When the food reach to my table, the 1st thing came into my mind is why they put bread on the top of chicken? Actually it is not a bread. It is a foamy egg white was topped on the chicken. Cool huh? Can you see the chicken drum stick? Yes, it is not too salty and it is grilled with flattering mustard cream. On the top of foamy egg? It is just a grapes in order to make the food not to plain and at least you have some sweetness on your dish.
Sushi Cake Chef Special Concoction of Maguro, Scallop, Fruits, Vegetables & Sushi Rice
Sushi cake? I just wondering should I buy this cake for my friend birthday? Since Meon told me that they have a client who organize birthday party and made a special request for the huge size of sushi cake. Hmmm….. good idea right? I should try it one day.
It is a chef special concoction of maguro, scallop, fruits, vegetables & sushi rice. It comes along with 3 dipping sauce. Egg and vinegar (yellow), Seaweed (black) and Sour Plum (orange). Try to combine it, it will be awesome!
An Epitome of Dessert A Delightful Dessert of Mixed Fruit Jelly with Japanese Almond Tofu
A delightful dessert of mixed fruit jelly with Japanese almond tofu. Try to scoop it from bottom to top. The taste will be better.
How you end your Japanese cuisine? For me, 1 glass of sakae should be enough.
Pssstttt… A glass of Red/White wine to set you into the mood for your Christmas temptation
Meon, Andy and Debbie.
Thanks for the invitation and guess what? This is my first time laugh all the time during my food review. You guys rocks!
Celebrate with extra Handpacked Pint worth RM25.50+ at only RM3.10+ with purchase of ice cream cake RM60 & above!Even sweeter, GET IT FREE when you pay using your Maybankard/Amex Credit Card or Visa Debit Card!*Terms & Conditions apply *Valid until 10 May 09More detail click HERE