Food Explorer & Home Chef
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 …
Cili Kampung brings traditional Malay family recipes from Langkawi to KL and the spice level is not for the faint-hearted. Despite being in a busy mall in KLCC, the restaurant managed to inject some kampung vines through its bubu ikan (fish net) lights and cozy …
East Asian restobar Shhhbuuuhleee on the top floor of REXKL, is all about small sharing plates, done by the same guys who started Chocha in Petaling Street, KL. After hearing so much about Chef Mui Kai Quan’s prowess in the kitchen, I finally managed to try his food.
Skimming on the edge of exotic, be prepared for food that borders on Fear Factor-ish themes such as Tempura Pig Eats, Pig Head Terrine and smoked beef tongue. Experimenting with such ingredients is very much Mui’s style, a distinct departure from his French culinary training. Despite growing up in a typical Chinese family from Johor, he travelled the world to hone his skills to return all the more adamant to explore and represent his Chinese roots in his food.
My favourites were Tsukune, a chicken and oyster patty in chicken jus and egg yolk puree, topped with Tempura Shungiku – mellow and melty in texture – the ingredients came together brilliantly; Seabream in subtle vinaigrette made with chrysanthemum vinegar and fermented cucumber juice – the charred fish skin lent texture, contrasted against the slippery flesh with the slightest firm crunch; and Sweet Argentinian Red Prawns flavoured by aged Shao Xing wine, soy sauce and vinegar – quite delightful but expensive for just two prawns.
Down the list and no less delish was Pig Head Terrine – nose, ears, cheeks, jowl and tongue were brined for 48 hours, simmered in a stock with spices and herbs. A bit spicy and tangy, thanks to a vinaigrette of Szechuan pepper oil, this was delicious.
Something classic – Stuffed Quail with Glutinous Rice – and no less appealing in taste.
Not your ordinary munchines, Tempura Pig Ears were crunchy and tasty, perfect to go with beer or sake.
One of the larger plates/main courses, Wild Caught Snapper with fish maw and dried seafood, was an interesting pairing with pumpkin congee, not of rice but barley – very likable indeed.
Thick-cut Smoked Gyutan was beef tongue that had a lovely smokiness and texture. I enjoyed this though my dinner mate found this a bit tough and chewy.
Tea Smoked Chitose Tomatoes with salted kumquat, sea grapes and lemon dressing gave a different presentation to an otherwise ordinary vegetable, but for me, didn’t shine.
Dessert was Red Koji Ice Cream with a salted plum drizzle, puffed rice and dragon fruit. This was an acquired taste – reminds you of the red wine chicken dish, except that this was sweetish savoury. If you have distinct ideas about dessert being traditionally sweet, then this is not for you.
I preferred the Oolong Ice Cream which was more pleasing, refreshing with a sweet broth of wintermelon (braised in tea), pomelo and yuzu jelly.
Cocktails such as Sake Negroni and Lavender made the night go by faster, especially amongst good company. With such an exotic menu, how could one resist exploring?
Add: REXKL, 80, Jalan Sultan, City Centre, Kuala Lumpur. hp: 0126120786
The Irish Duck Company (IDC) has entered the Malaysian Market, supplying premium Irish Hampshire Pork to restaurants and consumers. To celebrate the company’s launch in Malaysia, a luncheon was hosted at Grand Imperial Restaurant Pavilion, showcasing the high-quality Irish products through a series of carefully …