Food Explorer & Home Chef
Accor’s newly opened ibis PJCC Petaling Jaya, showcases affordability, convenience and quality, paving the way for accessible travel experiences for both business and leisure travellers. The hotel is strategically located in the new urban landscape of Petaling Jaya Commercial Centre, featuring seamless connectivity through major …
Last month, we explored M Dining for the other half’s birthday. It offers boojie Thai fare with Western contemporary approach, thanks to an inspired chef Wilson returning from Melbourne. The tagline in lights, ‘Eat outside the box’ gives away what to expect. We started with …
Possibly the first true blue Danish cafe in Klang Valley, DenHygge features classic Danish food, run by Danish native Niels and his Russian wife Olga. Hygge means cozy and comfortable – a feeling of contentment and well-being, and stepping in the cafe really feels like you’ve entered their home, replete with a warm crackling ‘fireplace’. Clean lines and minimalist-style Scandinavian looks you in the eye.
A big part of the menu consists of Smorrebrod – open-faced sandwiches – dense dark rye bread topped with various toppings. I’ll say it upfront – the food is delicious – but takes getting used to if you like hot food. The Danish eat a lot of cold dishes, with the solitary hot dish or two like stews.
We tried the Marinated Herring on rye Bread with mildly sweet and spiced mayo, onions and crispy pork lard. The ensemble was really nice, mix of briny, sweet and tangy flavours. Portion was smallish; other proteins like the Roast beef were more sizeable with generous slices of meat enhanced with creamy remoulade, horseradish and fried onion.
There’s also the Rullepølse, sliced pork belly seasoned with spices with onion and delicious aspic. So far, so good but the pork liver pate that came with pickled cucumber to cut any gamey taste and crisp-fried bacon pieces was probably the most worthwhile, given the generous pate.
Wish there was more bread though. Seems customers would leave half uneaten as they weren’t used to the dense bread, so he halved the portion. Perhaps if you asked for a larger slice, Niels will comply. Prices for sandwiches range from RM20 to RM32. Makes a nice light lunch but if you’re a heavy eater, ask for the scrumptious
Also enjoyed the crisp Stegt flæsk or Danish-style Fried Pork Belly (RM55) that came with potatoes on special that day, customary Christmas dish it seems. Tasty but the texture was on the hard side and can be dry. Other days they have stew which I hear packs a punch too.
For dessert, we had typical Danish Apple Pie with stewed apple, macaron and vanilla cream with a topping of red currant jelly. Using a mix of red and green apples to get the sweet yet slight tartness, this was a nice ensemble though a bit too sweet for me, but then again, I’m not a dessert person so others might like this more.
Drop by to drink in the Christmassy ambience – they’re got some specials for the season. Denhygge makes a stellar cup of coffee too so it’s a lovely place to just chill and take stock of life.
Add: 1st floor, Heritage Lane, Empire Damansara, F113, Jalan PJU 8/8, Damansara Perdana, Petaling Jaya. hp: 012-824 0020
Dubbed the Wagyu of ducks, the Silver Hill ducks from Ireland are now available at Travelling Duck. The premium ducks are roasted London-style, fattier and more flavourful. Appetisers such as Pan-fried Handmade Chicken Meat Cake with Vietnamese Chilli Sauce – tasted and looked exactly like …
Latest must-try at Ăn Viet – Soup-er Hot Stone A5 Japanese Wagyu Pho! Just had a chance to try this, promo has been on since November. Starting from RM34.90 per bowl, the A5 Japanese Wagyu beef is Tokushima-sourced, yielding melt-in-the-mouth tenderness. The flavourful broth (boied …
Casual but stellar wine tasting sesh at Meat Feds by Chef Yenni Law who knows her meats like a true pro, featured Veramonte Savignon Blanc, Neyen and Primus. Choni Kim gave the low down on the Chilean wines.
Yenni cooked up a storm starting with a refreshing tuna fish paired with Veramonte Savignon Blanc 2022, an easy-drinking white, fresh and aromatic, with clear citrus notes of lime and tangerine, and floral hints. Smooth and refreshing, great mouthfeel and a long finish, it brought up the citrusy edge of the tuna that was cubed, and sprinkled with lemon juice.
Mid course progressed to pork jowl with rambutan salsa – ingenius composition – with the meat with just the right bite and juicy natural flavour. This was paired with Primus The Blend 2018.
“Cabernet Savignon is the basis and provides structures, with Carménère smoothness and spices of the Syrah. The Cabernet Franc adds elegance and persistence, the soft and complex finish of the Petit Verdot.” – Veramonte
“Primus hints of flavours of plum, strawberry and blueberry. Soft and velvety tannins, bright acidity and seamlessly integrated oak provide lovely structure and a lingering finish.” – Vivino
Last but definitely not least was the piece de resistance, sumptuous Angus beef cooked to perfection in the shade of pink blush. This was paired with Neyen 2018 Vintage.
“From the Apalta Estate, Colchagua Valley, consisting of 50% Cabernet Savignon and 50% Carménère, it offers complex aromas of raspberries and blackcurrant with notes of vanilla and subtle pepper, cedar and leather. Palate is fresh and elegant, with smooths and a persistent finish.” – Veramonte
Dessert was creme brule paired with a parmesan biscuit – loved the sweet and salty contrast!
The only complaint I have was that there wasn’t more of the meats as I could have easily wolfed down more!
Thank you @cave_cellar for hosting!
Maison Martell, the oldest of the great cognac houses, is embarking on a year-long campaign to celebrate its 130-year history in Malaysia, kicking off with an interactive, multi-sensory, AI-enabled pop-up experience from Dec 1, 2023 to Jan 1, 2024, 10am-10pm daily, at the concourse of …
EQ gives the Yuletide and year-end celebrations a head start by rolling out out feasts, festive treats and heartwarming interactions to make everyone’s Christmas, New Year’s Eve and New Year’s Day merry and bright. The Festive Bake Shop offers Christmas cookies, chocolates and baked goods, …
Jeanette has always emphasised on the importance of the quality of her ingredients, and refined taste that’s offered at Elegant Inn Hong Kong Cuisine, KL and how it should stay consistent. She remains true to her word and at the recent review, EI showcased why it is deserving to be called one of the top Chinese restaurants in Malaysia.
Here’s a quick peak at the variety of dishes offered at Elegant Inn for its Celebration menu this December.
*Happy Start – salt and pepper fried HK silver fish, chilled seafood spoon with Crabmeat and salmon, Steamed egg with foie gras, Hokkaido Scallop bacon roll, HK prawn paste pork belly. This was a combination of two tasting menus. There’s something for everyone, and the differing flavours and textures are impressive from the word go. In my books, one of the best starters around.
*Special claypot soup with free range chicken, fish maw and pig stomach (sharksfin extra charge). The richness of the soup, pleasing and not cloying, the slight heat from the pepper, the textures of the huge pieces of fish maw and sharksfin (extra charge) … truly exquisite in every way.
*Stir fried fillet garoupa with silky egg white and Japanese scallop – simple, yet comforting, slippery smooth and subtle in taste. Delightful.
*Dried abalone with pan seared foie gras and Iberico pork. One of my fav, the strong flavour of the foie gras contrasted against the robustness of the abalone gravy, with the pork to provide bite and different perspective to the palate.
*Stuffed sea cucumber with housemade fish curd, flower mushroom, broccoli in abalone gravy. Another dish I loved, not altogether unusual but so well-executed, old school yet modern in delivery.
*Fish maw, silky egg white, spinach and crab roe. – another soul-comforting dish which disappeared quickly.
*Braised vermicelli with crystal prawns and pork belly. EI’s noodles surpass many, the fragrance of the claypot too seductive to refuse, a winning combination with the prawns and pork. Too full by now, yet I had to eat this, it was so good.
*EI signature lap mei rice – no words necessary, always good.
*Crispy avocado roll, refreshing bird’s nest tong sui. – the avocado roll in particular had a lovely green custard that was like kaya, but not too sweet. So good!
Every dish stood on its own merit, featuring layers of flavours and textures. Short of gushing, I can never get enough of EI’s food as every single dish is cooked with precision, making this a culinary dream to remember.
Prices start from RM88/pax to RM368/pax.
Add: Menara Hap Seng, Jalan Sultan Ismail, Kuala Lumpur. Tel: 03-2070 9399
An old bungalow has been given an updated elegant demeanour as Flour’s new abode after its former Hartamas abode. We had the Parivartan Evolution part 2 menu, a culinary passage thru India, guided by Chef Yogi who hails from Rajasthan. He offered a world-view of …