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Bazaar Ramadan at EQ

Bazaar Ramadan at EQ

Iftar at Nipah has been a long-standing tradition at EQ. The breaking of fast provides the perfect opportunity for families, friends and work associates to gather to enjoy the authentic Malay delights. This year, EQ will present two different ways to enjoy the good food 

MadHatter in Kepong offers brunch and breads

MadHatter in Kepong offers brunch and breads

At the relocated MadHatter in Kepong, you can expect food that you’re not going to find anywhere else. Dessert maestro Marcus Low now offers mains as well, with a focus on breads and brunch.  We started our review with a platter of Cold Cuts and 

Cantonese fare at Yun House

Cantonese fare at Yun House

After all these years, only now do I have the chance to try Yun House in Four Seasons. Totally smitten by the interior – elegant and sophisticated, yet not at all cold or distant, you feel welcomed and invited to join in the warmth and cozy ambience. 

Hong Kong chef Jimmy Wong put together a couple of choice dishes for our review. We started with the Four Seasons Combinations Platter which had lovely dim sum such as Crystal Dumpling with Morel Mushroom and Black Truffle, Beancurd Skin Roll with Shrimp and Mustard and Wok Fried Carrot Cake with dried shrimps, dried scallop, egg and diced pickled radish or choy poh. 

The translucent skin of the dumpling broke at first bite to reveal its juicy contents, elevated with truffle oil; can’t go wrong with crispy and springy bean curd skin roll while the carrot cake, or rather, white radish (lo pak ko) was simple but so flavourful.

I almost passed out when I heard how expensive the Japanese Sea Cucumber was. Braised for hours in soup with Himamatsutake Mushroom and Sea Whelk together with a host of other ingredients, the milky soup was robust, with depth and taste beyond compare, an almost sticky consistency. Executive chef Jimmy Wong explained that some 40kg of ingredients were boiled down to get 4kg of soup! This was liquid gold indeed. 

The main dish was Steamed Sustainable Grouper Fillet with Chinese Hua Diao wine, caviar and ramen which sat on a layer of steamed egg. Banking on the freshness of the fish, this dish appeared deceivingly simple but was expertly put together, harnessing the umami of the wine and caviar that came together beautifully.

Dessert was refreshing Lemongrass Jelly with Bird’s Nest together with Steamed Rice Cake with Shredded Coconut, Black Sugar and Macadamia Nut. Again, simple but with so many components.

A splendid meal, and a foretaste of the other wonderful dishes you can savour at Yun House, Four Seasons.

Add: (Four Seasons) 145, Jln Ampang, Kuala Lumpur. tel: 03-2382 8640

French finesse at Chateau Dionne

French finesse at Chateau Dionne

I’d like to say chef Andy Choy is the Canelé King but then, his soufflé is also to die for, and now that I’ve tasted his Beef Wellington, I’m definitely in heaven.  With the sleek bar at the front and intimate dining area inside and 

Sood Yod is so good

Sood Yod is so good

Saw someone posting about Sood yod Thai (which means delicious) and tried it out with the family. “Flavours of Chiangmai” was flaunted at the front and on the wall inside.  Featuring one-dish noodles mostly, and a couple of rice dishes like Khao Kah Mu (braised 

Dragon’s feast at EQ’s Golden Phoenix

Dragon’s feast at EQ’s Golden Phoenix

Long associated with power, authority and largesse, the Year of the Wood Dragon is said to be a time of evolution, improvement and abundance. The annual pop-up of EQ’s legendary Chinese restaurant, Gol8den Phoenix, known historically as one of Kuala Lumpur’s finest, most popular Chinese restaurants, makes a reappearance each Lunar New Year. This year the pop-up restaurant will operate on Level 1 from Jan 29 to Feb 24, serving both lunch and dinner. Items from the set and ala carte menus will draw from a treasury of recipes going back 50 years, and will also feature exciting new dishes designed for the modern gourmet.

A total of seven menus have been designed for the celebrations. These range from RM198+ to RM888+ per person, with the special vegetarian ‘Yan Yat’ set, designed for the seventh day of the Lunar New Year priced at RM188+ per person. A minimum of four persons is required for all set menus.

Rich Fortune Set, RM198+ per person

Platinum smoked salmon yee sang

Braised crab meat soup with dried scallops, snow swallow

Braised sun-dried oyster, abalone, sea moss, flower mushroom, broccoli

Steamed golden snapper fillet with royal premium scallop sauce, enoki mushroom

Poached chicken, home-made spring onion oil

Glutinous rice with chestnuts, chicken, mushrooms wrapped in lotus leaf

Rice cake and baked peony lotus seed paste

Happy Reunion set, RM288 + per person

Platinum smoked salmon, jelly fish yee sang

Braised crab meat soup with dried scallops, fish maw

Braised sun-dried oysters, abalone, sea moss, flower mushroom, broccoli

Steamed golden snapper fillet, royal premium scallop sauce, enoki mushroom

Prawn mayonnaise coated with crispy potato, lychee

Glutinous rice, chestnuts, chicken, mushrooms wrapped in lotus leaf

Stewed chicken leg, eight treasure Chinese herbs, sea cucumber

Rice cake and baked peony lotus seed paste

Sweetened ginger tea, glutinous rice dumpling

Prosperous Atmosphere Set, RM388+ per person

Platinum soft-shell crab, white bait yee sang

Double-boiled matsutake mushroom soup, fish maw, dried scallops, lily bulbs

Braised sun-dried oyster, abalone, sea moss, flower mushroom, broccoli

Steamed tiger grouper, preserved radish, garlic, ginger, superior soy sauce

Duo of prawns, glazed soy, and scallop mayonnaise coated, crispy potato

Oven-roasted duck with sweet orange sauce, chestnuts

Golden Phoenix crispy e-fu noodles, chicken, seafood

Rice cake and baked peony lotus seed paste

Chilled lemongrass jelly, passionfruit, dragon fruit

Wealth Treasures Set, RM488+ per person

Premium Alaskan crab leg, Hokkaido scallop yee sang

Double-boiled morel consommé, fish maw, dried scallops, lily bulbs

Braised sun-dried oysters, abalone, sea moss, flower mushroom, broccoli

Steamed cod fillet, preserved soy bean dregs, superior soya sauce

Blue river prawns, glazed bean sauce

Wuxi chicken, salted egg seaweed roll

Fried rice, soft shell crab, barbecued chicken, fragrant garlic

Rice cake and baked peony lotus seed paste

Chilled lemongrass jelly, passionfruit, dragon fruit

Great Prosperity Set, RM688+ per person

Premium Alaskan crab leg, Hokkaido scallop yee sang

Double-boiled morel consommé, fish maw, dried scallops, lily bulbs

Baked Boston lobster, dried scallops, shimeji, supreme broth

Braised sun-dried oysters, abalone, sea moss, flower mushroom, broccoli

Steamed cod fillet, Taiwanese preserved soy bean dregs, superior soya sauce

Stewed Wagyu beef cheek with preserved vegetables, superior oyster sauce

OR

Baked lamb rack with oriental mint sauce, baby spinach

Glutinous rice with chestnuts, chicken, mushrooms wrapped in lotus leaf

Rice cake and baked peony lotus seed paste

Chilled sweetened coconut pudding

Five Prosperity Set, RM888+ per person

Premium Australian lobster yee sang, fish roe

Slow-cooked broth, sea cucumber, fish maw, fish lips, dried scallops, Alaskan crab meat

Baked Boston lobster, dried scallops, shimeji, supreme broth

Braised six-head abalone, dried oysters, flower mushrooms, sea cucumber

Steamed star grouper, tangerine peel, ginger, superior soya sauce

Traditional roast duck skin with hami melon, matsutake mushroom with duck meat

OR

Charcoal grilled MB7 Wagyu beef striploin with sea salt and crispy onions

Fried rice, soft shell crab, barbecued chicken, fragrant garlic

Rice cake and baked peony lotus seed paste

Chilled sweetened coconut pudding

‘Yan Yat’ Seventh Day Set, RM188+ per person

Rainbow mixed fruit, vegetable yee sang

Braised seven treasure vegetables, morel mushrooms

Braised golden money bags, cabbage rolls

Sweet and sour vegetarian fish, pepper, pineapple, pine nuts

Longevity e-fu noodles, fungus, pickled lettuce

Sweetened ginger tea, glutinous rice dumpling and rice cake.

Yee Sang

A must-have at every Lunar New Year is yee sang, the multicoloured, many textured salad which is said to represent the various aspects of life, from the sweet, salty, sour, astringent and bitter. Golden Phoenix will offer six variants of this festive dish, ranging from Korean snow pear yee sang priced at RM108+ for four to six persons, and RM208+ for eight to 10 persons, to the premium Australian lobster yee sang with fish roe priced at RM488+ for four to six persons, and RM888+ for eight to ten persons.

The Boston lobster yee sang with fish roe is RM338+ for four to six persons, and RM688+ for eight to ten persons. The Alaska crab, Hokkaido scallops yee sang for four to six persons is priced at RM228+, while the eight to ten persons serving is RM448+. The crispy white bait and soft-shell crab yee sang (RM168+ or RM328+) is perfect for those with a preference for extra crunch in their yee sang, while the classic smoked salmon, jelly fish yee sang is priced at RM128+ and RM248+ for four to six persons, and eight to ten persons respectively.

Celebrating the soaring dragon with Oriental Group

Celebrating the soaring dragon with Oriental Group

In conjunction with the 25th anniversary of Oriental Group of Restaurants as it also ushers in the Year of the Dragon, its latest “Soaring Dragon Brings Joy” Chinese New Year series has been launched. It features a vast array of dishes ranging from Charcoal Grilled 

Delicious CNY menus at Dorsett Subang

Delicious CNY menus at Dorsett Subang

The Emperor Chinese Restaurant at Dorsett Subang is all set to usher in the Lunar New Year of The Dragon. Right up till the 15th day of the new Lunar New Year, the culinary maestros at The Emperor led by Executive Chinese Chef Lee have 

Mitsu by Two Chefs makes three

Mitsu by Two Chefs makes three

Tot I’d start the year with Japanese before going into CNY promos. Recently, we paid a visit to Mitsu by Two Chefs, opened not too long ago by chefs Steve Chua and Edmund Chung, the same people behind Two Chefs Lab and Buri. A cozy wooden themed set-up at Jalan Old Klang Road, it’s quite a different vibe from their other other two branches, but no less inviting.

The menu is similar to the other two resto, offering high quality Japanese cuisine on the fringe of omakase levels, but at very reasonable prices. Sounds too good to be true, but wait till you try the silky smooth chawan mushi with foie gras, engawa sushi and Hamachi Carpacio, then you’d want to have this every day! The best part is, you can actually afford to!

The signature Truffle Uni Cold Somen is one of the examples of fusion done right here. The angel hair dish is topped with a indulgent ingredients such as uni, crabmeat and caviar, and spinkled with truffle oil. It’s hard to believe that this was subtle yet had so a party of flavours but you have to try this to understand.

The new addition here is the charcoal-grilled items or kushiyaki – we sampled the Tsukune, a skewer of ground chicken and pork with yamaimo (Japanese mountain yam); Gyu Enoki – sliced beef rolled with enoki mushroom; Tiger Prawn and teriyaki-basted Chicken Thigh with Leek. We also tried Tebasaki Chicken Wing, Sweet Corn and Shiitake. Prices range from RM6 to RM12 for each skewer.

Appetisers were Tuna Avocado Tartare and Truffled Hamachi Carpaccio – slices of yellowtail drizzled with housemade yuzu, truffle oil and shoyu dressing – this was da bomb. Spicy Salmon Bruschetta was different from usual bruschetta and my fav – Foie Gras Chawan Mushi.

There are some 12 varieties of rice options here – we tried the Engawa Don – buttery, luscious, luxurious flounder on rice and Gyu Don that came with super tender Australian beef and protein-rich and healthy onsen Kenkori egg, drizzled with truffle oil. Such a treat!

A bit of a splurge, the Tokujou Sushi Moriawase (RM180) is a premium sushi platter consisting fresh and sweet hotate (scallop), botan ebi (jumbo sweet shrimp) toro (fatty tuna belly) engawa and shiro maguro (white tuna). Can’t go wrong with this.

And not just any Maki but Mitsu’s Signature which has sweet prawns, crab meat, spicy salmon, scallop, unagi (eel) and ikura (salmon roe). Each mouthful is displays the chefs’ deftness in playing with the flavours and textures.

So happy to add another good Japanese resto to my regular go-to list!

Add: Block D, 01-10, Millerz Square, Megan Legasi, 357, Jalan Klang Lama, Kuala Lumpur. tel: 03-27792534

Fresh seafood at Hai Kah Lang Seapark

Fresh seafood at Hai Kah Lang Seapark

Quite happy that Hai Kah Lang Seafood Noodle decided to set up a branch in PJ. The fish aquariums are not as extensive its original branch in Cheras KL, but the offerings are no less attractive on this 2-floor seafood resto. A Michelin Bib Gourmand restaurant,