Food Explorer & Home Chef
Hotel Equatorial first hotel opened its doors in Kuala Lumpur on 27 December 1973 and was among a cluster in the Golden Triangle that helped usher in the modern era of hospitality in Malaysia. To commemorate the anniversary, a year-long series of events will be …
Caren Poon started An Viet back in 2015, chiefly because she was inspired by how the Vietnamese used every part of the animal or plant in their cooking. In line with her vision to reduce food wastage, she started the restaurant to offer authentic, good …
A spin on the omakase experience, with reimagined Chinese classic dishes. Are you game? At Chef Photographer Andy Ong in Jaya One, PJ, you only get to know the menu when the food arrives. Andy is a little whimsical, a little temperature and as ardent in his cooking as his photography.
Once a sought-after photographer for fashion magazines, he’s exchanged his lenses for the wok, choosing to immerse himself in his current passion of reviving classic Chinese dishes. It’s a small world indeed, as it turns out, I met Andy almost 20 years ago for in my other life when I was writing for fashion. a shoot overseas. Who knew we’d meet again as chef and foodie.
The resto’s interesting interior was recently updated, resembling a scene from an olden-day Chinese home, illuminated in soft diffused light. Besides the ornate furniture, there are shelves lined with products that Andy himself produced with such as garlic ginger condiment, preserved saba fish and soy sauce.
Andy likes to start with Braised Chinese Cabbage in Consommé, an incredibly clear yet deeply flavourful soup that’s been simmering for hours with pork and chicken bones, and Yunnam ham. The natural sweetness of the soft cabbage and lingering umami of the broth is pure joy to the senses.
His unique spongy crispy-edged Pan-fried Fish Maw sits in a yellow thick gravy, coloured by the fat of pan-fried village chicken. The stock base of Chinese ham, pork, chicken, dried scallops and Shao Xing wine was scrumptious; we slurped up every drop. The simple but very tasty Steamed Threadfin yielded sweet flesh drenched in superior stock soup mixed with fish jus.
My fav tho was the gorgeous Crispy Duck. How not to be impressed by the glistening skin, bathed in hot oil till cracker crisp? Andy carved the crispy skin at tableside and later, pieces of flesh to go with condiments. My only regret was not getting him to leave the bird with us as I would have happily gnawed on the rest of it! Even the next day, I had vivid memories of the delicious duck, I dare say, the best I’ve had.
We also had charcoal-grilled A5 Miyazaki Beef that was then tossed in a wok with fried garlic on a bed of fried shredded burdock root – tender, juicy and lip-smacking good. Carb was Kerabu Meehoon, an accidental creation with Nyonya accents – fried ikan bilis with chopped onion, coriander and lime juice, plus smashed cucumber chunks for added texture.
Andy’s repertoire also includes Stuffed Pig’s Stomach with Chicken and Shark’s Fin, Stuffed Banana Peppers with Squid Ink Fish Paste, Fried Wild River Ikan Parang Fish Balls and Fried Rice with Crispy Egg.
Prices range from RM350++/pax (min 2) to RM250++/pax (3 or more). Reservations are needed as chef needs to prepare ahead. This meal was quite the culinary adventure – if you like unpredictable and culinary experiments, check out Andy Ong’s skills.
G21, THE SCHOOL AT JAYA ONE, Jln Profesor Diraja Ungku Aziz, Petaling Jaya. call: 012-539 7660
Guinness Malaysia invites fans and food enthusiasts to discover a taste experience beyond the ordinary, made possible through the power of fire and infusion. Guinness Flavour By Fire returns with a bigger line-up of renowned chefs to fire up the flavours of Guinness-infused flame-cooked foods …
With name like Penghulu Seafood, we weren’t sure what to expect. Malay food at best with Asian nuances, probably, we guessed. We weren’t far off, as Leslie, who also owns Esan Thai Kitchen near door, ventured that it’s a mix of Chinese food with influences …
One of EQ’s best loved dining establishments will make a return to the property for a limited time. Chalet, premiere Continental fine dining restaurant of the 1980s, will make a special pop-up appearance from July 24 to August 12, bringing with it the nostalgia of its heydays.
In its original incarnation, Chalet was a highly decorated, much awarded restaurant housed in the original Hotel Equatorial. From 1973 until the original property was closed for redevelopment, Chalet was one of the most sought after venues for celebrations and memorable events. Its white linen-topped tables, gleaming silverware, and impeccable service marked an era of opulence and culinary excellence for Malaysia’s royals, socialites and glitterati.
Chalet’s pop-up restaurant will allow a revisitation of well-loved traditions, and the spectacle of crepes flambeed live in the restaurant. Chalet fans will be delighted to see many of its signature main course dishes presented once again, including Émincé de Veau à la Zurichoise, roasted mustard-crusted rack of lamb, Swiss Cheese Fondue, Raclette Valaisanne and Lobster Thermidor. Also on the menu will be the signature Swiss Classic, Canard à la Presse. Also, as in the days of old, succulent roast prime rib will be rolled in on a trolley and served right at the table. Dessert will once again regain the grandeur of the past when Crêpes Suzette, Soufflé and Sabayon are offered during this limited time period.
To further enhance the nostalgia, one of the original Chalet chefs, Krishnan Ramachandran will be on hand to serve up morsels from the past, delivering flavours well remembered, and very much loved. The Chalet experience will be modernised by the inclusion of the Sabayon team, who will help to deliver this redux, along with a curated wine list of exclusive, impressive vintages and calibre.
Reservations are now open for the special pop-up event. For reservations and enquiries, please email dineateqkl@kul.equatorial.com, WhatsApp +60 12 278 9239 or call 03-2789 7722.
I was privileged to be invited for ‘a meal among friends’ by Jeanette of Elegant Inn (EI) Hong Kong Cuisine restaurant recently. And what a splendid affair it was, kicking off with a Happy Start platter that had crisp yet light Salt & Pepper Hong …
I’ve always felt that Meat the Porkers (MTP) was quite ingenious in naming the restaurant, probably inspired by the comedy Meet the Fockers some years back. Located upstairs in a spacious setting in Plaza Damansara, Kuala Lumpur, the decor features piggy figurines collected by the …
One of those days, we dropped by Cafe Chef Wan TTDI and found the quality of food indeed deserving of his high accolades. The menu is a gastronomic compilation of his travels worldwide, featuring international and traditional Malaysian favs.
We had Cucur Udang (RM36) as a starter, which was huge, enough for a few to share. Half was crispy batter, the other half was chewy in texture, with plenty of large fresh prawns embedded in each fritter. Comes with 2 dipping sauces – chilli and peanut. A sucker for all things fried, obviously I loved this! The crispy batter is quite crumbly though eat with care lest you have crumbs all over your clothes too!
The famed Laksa Johor (RM36) lived up to its reputation as it was the best I’ve had. Served with spaghetti, the gravy was thick with minced fish (ikan parang), well-flavoured with spices. We finished this down to the last slurp.
Laksa Sarawak topped with 3 large tiger prawns, another highly recommended dish had rich broth, shredded chicken, bean sprouts and omelette. A very good rendition which most Sarawakians would approve of.
Chef Wan’s Lamb Kuzi Pie (RM38) was small but was filled with chunks of lamb kuzi and vegetables. Given its Arabic influence, the taste was quite different – the lamb is cooked with spices and herbs, and had a slightly sweetish note. Not bad but I prefer English pies.
Cik Aini’s Mee Rebus (RM36) is supposedly Chef Wan’s fav, named after his mum. The thick sauce, enriched with sweet potato, was sweet yet slightly spicy. Plenty of beef strips, bean curd, bean sprouts and hard-boiled egg. Found this sweet but lunch mate Sue enjoyed this.
Nasi Kerabu with Ayam Percik (RM45) came with ulam, salted egg, salted fish, sambal, budu and fish crackers. The ayam percik was well-marinated, moist and flavourful.
They’ve got pastries and cakes too, but by then we were too stuffed for dessert. The resto’s interior was open, spacious and classy, not OTT. Prices are a bit steep, but portions are sizeable and excellent quality. But if people are willing to pay for Western pastas and steaks, why not for a celeb chef’s cooking, right?
Add: Level 2, TT Garden, Bangunan Ahp, Jalan Tun Mohd Fuad, Taman Tun Dr Ismail, KL. call: 03-2935 9375
I really like this hidden Korean Resto, @thechois_official in SS2 The Hub which I had my eye on for a while. We could get single portions of favs like beef and seafood jjampong, chicken tangsuyuk and beef doenjang, and prices were more than reasonable. Even …