Judging The Empire Hotel & Country Club Amateur Photography Competition Begins

Judging Empire Hotel's Amateur Photography Competition Begins
Bandar Seri Begawan - Over 125 photos were submitted by the participants of The Empire Hotel and Country Club's Amateur Photography Competition.

The first judging stage, which is carried out by invited professional photographers, will see the selection of the top 10 photos for each category - People, Interior and Exterior.

The invited judges are Jerome Wong, Awang Saffri Hj Abd Halim, Hj Mohd Zailaney Hj Nordin, Jan Shim and Goh Choon Fai. Judges were invited to choose the best photos based on criteria such as the overall execution or craft of the photograph, the production value, relevance of the photograph to its respective category, photo composition as well as the emotion conveyed by the photograph.

Participants were given a week-long period (July 20 - July 27) to take snapshots around the hotel premises based on the theme 'Experience The Magic', which is in line with the hotel's 10th anniversary. Excellent photos were submitted by the participants, which showed their efforts in creative photography.

The second stage of the competition will be via a vote based on the commercial use for the hotel's business and will be voted on by the hotel's management.

"We are looking for a photo that speaks for itself according to the theme, regardless of the photographer, the equipment, or the history of the shoot, this is going to be very tough" said the executive assistant manager, director of rooms division and organising committee of the competition, Sumantri Endang.

The winners will receive amazing prizes worth over $10,000 and this will be announced during the first week of August. The competition is sponsored exclusively by Canon. -- Courtesy of Borneo Bulletin. Photos by Sumantri

Brunei's longest Kek Batik at The Empire Hotel & Country Club by Sumantri

Brunei's longest Kek Batik by Sumantri

Brunei Darussalam 25th July 2010, This could be Brunei's longest Kek Batik has entice patrons on Sunday July 25, when pastry team from The Empire Hotel and Country Club presented this famous delicacy,in 6.4 meters long. 21 cm width and 4 cm thickness.

The event held in conjunction with His Majesty the Sultan and Yang Di-Pertuan of Brunei Darussalam's' 64th birthday as well as it being one of the exciting activities in line with the hotel's 10th anniversary.

Batik, the word's origin is Javanese, its etymology may be either from the Javanese amba ('to write') and titik ('dot' or 'point'), inspired from batik pattern the Kek batik become a local popular cake with today chef creativity the popular cake will be "one of a kind" with five flavors namely blueberry, raspberry, peanut, Nestum and layered kek batik.

This longest Kek Batik need 38 kilograms of butter, 12 kilograms of sugar, 24 kilograms of flour, 30 packets of Marie biscuits and 80 eggs, and Chef Md Fairuz Hj Ibrahim, Assistant Pastry Chef need a workforce of 5 people preparing over a span of three days.

Longest Kek batik was officially cut by Mr.Desmond Acheson, The General Manager of The Empire Hotel & Country Club accompany with Mr.Sumantri Endang, The Executive Assistant Manager – Rooms, The celebrity hotelier,witness by Chefs team.The Kek Batik for purchase from $4 per 450 grammas and finished within one hour.

Achievement for The Empire Hotel & Country Club . See you on next creativity…………

Nasi lemak by Sumantri

Nasi lemak by Sumantri

Nasi lemak ,The name is derived from the cooking process whereby rice is soaked in coconut cream and then the mixture steamed. Sometimes knotted screwpine (pandan) leaves are thrown into the rice while steaming to give it more fragrance. Spices such as ginger and occasionally herbs like lemon grass may be added for additional fragrance. Nasi lemak is a dish sold in Malaysia, Brunei, Singapore but nearly none in Indonesia, some says nearly similar with Nasi Uduk, yes both are using coconut milk but other ingredient used were different my opinion completely 2 different dish, both have own character of taste.
Nasi uduk is commonly served with emping (melinjo chips), empal, fried chicken, and fried onion sprinkled on the top of the rice. Additional side dishes might be added according to one's taste. Chili sauce is also common in nasi uduk preparation where Nasi Lemak,traditionally, this comes as a platter of food wrapped in banana leaf, with cucumber slices, small dried anchovies (ikan bilis), roasted peanuts, hard boiled egg, and hot spicy sauce (sambal) at its core. As a more substantial meal, nasi lemak can also come with a variety of other accompaniments such as chicken, cuttlefish,pickled vegetables (achar), beef rendang (beef stewed in coconut milk and spices) . Traditionally most of these accompaniments are spicy in nature.
In Malaysia, Singapore and Brunei claimed as national dish. Originally common for breakfast but now common for all day dinning. Now day every restaurant create more variety when serve nasi lemak writter had an experience different of nasi lemak form Malaysia, Singapore and Brunei

My 0707 special this year 2010

Recieved brand new title " FATHER " this 2010 the best gift ever!!!