Food Explorer & Home Chef
Von Hallers gins were inspired by the work of 18th century botanist and scientist Albrecht von Haller and made with botanicals from the historical Old Botanical Garden which he established in Göttingen, Germany. Ben Ng, director of Drinks Alliance, introduced Von Haller’s Gin and its …
The first combination flavour in the Somersby Cider range – Somersby Passion Fruit & Orange Cider – made its debut this month and Malaysians are the first in Asia to enjoy it. The refreshing tropical quencher in 320ml cans combines the sweet oranges and tangy …
Truffle Siew Yuk is something carried over from chef Yenni Law’s Meatology days. At her new resto Meat Feds in Taman Paramount, roast pork is paired with noodles, similar to wantan mee taken up several notches. Noodles packed with umami and a touch of sweetness (thanks to gula melaka) in the same mouthful as crusty skin, succulent pork, littered with bits of fragrant truffle. What’s not to like?
That’s a good representation of Meat Fed’s menu, laying it out there and letting her food speak for itself.
After 17 years, Meatolology in TTDI called it a day, casualty of one lockdown too many. I was ecstatic when Yenni decided to open a new resto again after a short break, and right in my hood! Quality food at very affordable prices, sharing space as wine bar Psychotic Operator – chilled ambience and wine sold at practically supermart prices – a winning formula, for sure!
I’ve since been back several times and some of the standouts for me include the robust Beef Stew bourguignon (RM23), slow-cooked in a whole bottle of Burgundy – lunch version that comes with blue rice and omelette (RM26); fall-off tender Backyard BBQ Ribs in a sweetish BBQ sauce (RM36), not unlike Chinese char siew, Babi Hutan Spaghetti (RM24) or with just the right balance of spiciness and kick. Short of gushing, everything in the menu is good la…
We love charred Octopussy (RM12), perfectly grilled and not too chewy/tough; Slow Crawlers (RM19), creamy escargot in a fusion of French ecstasy with Asian edge; the simple but fulfilling Cauliflower Bacon soup (RM13).
The name Poison Pork is genius marketing – you know how sometimes there’s leftover Siew Yuk and mum fries it the next day in dark soya sauce? This is exactly it – camarelised Siew Yuk with chillies, garlic and … crackling! Can be a bit hard on the jaws, but grows on you, and splendid with a glass of wine. Only thing was the truffle fries (RM17) – on its own, the thin fries (RM10) were great, nice and crispy, but fatter ones with truffle oil would have had more oomph as the truffle bits was mostly on top.
Piece de resistance is the Caveman Pork, enough for 4, comes with blue cheese sauce and truffle. Savour every bite of this well-marinated, juicy white Spanish tomahawk with perfect doneness and texture, coz it disappears real fast! Award-winning chef Yenni is renowned for her skill in cooking meats and here, she offers various wagyu cuts, Picanha Wagyu and Rump Wagyu, Thin Skirt Hereford and Argentinian Striploin. Not big on beef or pork? There’s Smoked Chicken and New Zealand Lamb too.
Not that many dessert choices but a must try is the homemade Rum and Raisin ice cream – rich and topped with rum-soaked raisins! Meat Feds has also added a cheese plater and cold cuts to the menu, perfect for those who wanna enjoy the good wines and linger.
Add: 7, Jalan 20/13, Taman Paramount, Petaling Jaya. tel: 011-3313 2329
Usually, Kim Choong, founder and editor of Thirstmag, is the one scrutinising the cocktails by the bar, rather than getting behind the counter. For the first time ever, Kim became the guest mixologist at Three X Co in Bangsar, KL to commemorate International Women’s Day …
Here’s how you can up the competition. Your neighbour has a coffee machine which brews fresh coffees just like the cafés? Never mind, you can have your very own beer machine which pours fresh pints of Heineken beer on the spot at home! Heineken Malaysia …
What was once the prominent Selangor Grocers’ Guild headquarters on Jalan Sultan, KL has been given a new lease of life and remodeled into The Crane KL, a gorgeous restaurant and bar that has successfully fused elements of the old world with modern-day sensibilities in its interior design. Retaining the general structure and façade of the almost century-old neo-classical building (1927), the new space is bright, airy and welcoming.
The Guild was set up by 7 founders from China to represent the interests of grocers, retail traders and sundry-shop owners in Selangor and Kuala Lumpur. Today, the 3rd and 4th floors are still Grocer’s Inn guesthouse for now, but in time, The Crane founders Alex Martin, wife Olena Masalitina and good friend/biz partner Victoria Vasileva hope to expand the restaurant upstairs as well.
The name of the resto itself is a nod to Chinese culture which looks upon cranes as a symbol of longevity and immortality, indeed befitting of the heritage of the historical building. I’m tempted to go on about the decor as it’s been beautifully done up, incorporating arty touches such as paper lanterns, paper cranes, an opium bed and olden-day biscuits wallpaper, but since this is a food review, will focus on what it offers diners.
Starters
We were given a range of stuff to try out, from popcorn chicken to nasi lemak bites to dessert and fresh juices.
I had the Detoxifier (celery, ginger, turmeric, and green apple juice) which was everything healthy in one glass. Great stuff this, and there’s a whole list of other drinks to choose from.
Small bites: Nasi Lemak Wonton – coconut milk rice encased in wonton skin with peanuts, anchovies, bit of egg, sitting on cucumber, to be dipped in sambal. Interesting take on the country’s unofficial national dish, though I still prefer the real deal. The sambal could do with a bit more heat.
Chicken Rendang in Pie Tee – the rendang itself was quite good; a nice protein pop for those not big on yam bean.
Madras Popcorn Chicken – this was a winner as the taste sang of myriad spices and rich flavour, further enhanced when dipped in signature sauce.
Crane Nest Sliders – mozzarella cheesy mini beef burgers topped with melted cheese sauce and crisps, the beef patty was juicy and hearty, in between small soft fresh buns, nicely satisfying.
Feta with marinated olives – came with toasted baguette to be dipped in a large bowl of Greek yogurt with garlic and feta cheese. My dinner mate Kim really enjoyed this.
Dessert:
Pandan Sago – traditional sago with gula melaka, visually enticing (great for IG) with dry ice smoking its entrance in a coconut shell. Lovely and creamy, but needs more gula melaka.
Cendol Panna Cotta – another traditional dessert reimagined, with delightful results as it wasn’t too sweet and the texture was perfect.
Mains
Felt compelled to try at least one main dish even though was feeling stuffed, and was recommended the Japanese Udon in Curry Laksa. This was surprisingly very good, came with a large prawn, the coconut milk enriched broth was of a good consistency, had a well-balanced flavour.
Cocktails
Onto more exciting things, the cocktail bar upstairs, accessed through a red door disguised as a wall, revealing an Oriental-themed room with plush sofas, sheer curtains, reminiscent of a red boudoir. The sensual, cozy ambience is carried through to the outside balcony as well where there are more sofas and cushions. Easily one of the most attractive hidden drinking holes in town.
What’s even interesting are the name of the cocktails. Scan the QR code and you’ll learn the story behind each one, apparently named after Chinese sex positions of the zodiac. With drinks like Phoenix Hovers and Fish Interlock Their scales, will leave these to your imagination!
I had the Wrestless Monkey – curry leaves infused vodka, infused honey lemon syrup, infused chilli honey syrup, fresh ginger juice and curry leaves and fresh lemon juice. Reminded me of the South Indian spicy soup rasam – bit of getting used to, but I liked it.
Kim had Turtle Stirs – patron silver infused with Australian sable seedless black grape, Australian seedless black grape juice, Campari, infused honey ginger syrup, fresh lime juice, egg white, chrysanthemum white flower and dehydrated plum. She liked this as she said it was well balanced in terms of taste and mix, though not my thing as I don’t like Campari to begin with.
Also tried Dragon Turns – gin infused with chrysanthemum flower, infused pepper corn syrup, fresh red dragon fruit juice, fresh lemon and pandan leaf. On the sweet side, but enjoyed this.
When we were there, the place was full, and empty tables were all reserved. Food is good but prices at The Crane KL are a little higher than neighbouring establishments, but worth a visit for the experience of being in the historical venue, just to enjoy the beautiful space and drink in the nostalgia.
Add: 78, Jalan Sultan, Kuala Lumpur. Tel: 03-2389 6348
Underground supper clubs hint at exclusivity, immersive culinary experiences and no holds barred as chefs explore new dishes and put their creativity to the test. It is exactly this premise that attracted chef Andy Choy to the idea of starting The CKT Supperclub. CKT, btw, …
I rather like good old fashioned milk, but I confess I’m not a fan of plant-based ones. All the commercial brands that offer almond, oats and such – they’re often thin, watery and to me, pretty yucky! A new plant-based milk made from oats, OATSIDE, …
A bit late to the party but made a point to drop by Muse by Gest last week as I heard many good things. Opened in Nov last year, Muse is helmed by chef Chin Jin Fah who owns well-known Chinese resto Extra Super Tanker. Muse was set up as a test kitchen of sorts in Seventeen Mall’s cloud kitchen Cookhouse.
The French brasserie style cuisine also goes under the watchful eye of consultant chef Daniel Cheong, formerly from Sage Restaurant. Daniel trained under Ken Hoh who helmed Cilantro Restaurant and later, chef Takashi Kimura who is renowned for his Japanese nuances in French cuisine.
We started off with the Salmon Tataki (RM13) – raw salmon very slightly seared – with garlic, soy sauce and mirin. Touch of salty and sweet, simple in presentation and very appetising.
For mains we had Seafood Capellini (RM18), angel hair pasta infused in prawn oil and generously laden with fish, prawns and calamari. This was da bomb, well-executed and tasty.
We also tried the Chicken confit (RM15) with puy lentils, a classic French dish using chicken instead of the conventional duck. I found the milk and buttery gravy that coated the lentils a bit cloying and too much of an aftertaste, but that’s on me. I much preferred the moist Iberico pork patty (RM18). The vinegarette that came with the Nishiki rice was a little heavy handed so the sour note was more apparent but generally, this dish scored top marks in our books in terms of flavour, texture and comfort eating.
Rumour also has it the Classic Eggs Benedict is supposedly one of the best in town, a well-toasted French brioche with poached eggs and runny yolks, laced with hollandaise sauce and truffle soy. At RM15, this beats any cafe in town so Muse wins hands down.
Other dishes to try include the Pan Roasted Barramundi, Truffle fries and Warm Egg Mullier that’s soft boiled eggs delicately paired with a truffle soy sauce.
At Cookhouse, orders are placed via the app on the table/ordering station and a robot trolley brings the food to you. Efficient and saves on manpower, but not very unfriendly to seniors who may struggle to understand the app. The other eateries, a Japanese, Bak Kut Teh, Chicken Rice and dim sum shop, also employ the same ordering system. Food prices at Muse are kept between RM10 to RM18, so this alone is a winning formula as nowhere will you get a chance to enjoy French fusion cuisine at these prices.
My only grouse is that I wish the plates were sufficiently warmed up. If you don’t mind the food court style environment to enjoy fancy food, Muse is highly recommended.
Add: Cookhouse Seventeen Mall, L2-02, Level 2, Jalan 17/38, Petaling Jaya. Only available for dine-in.
Long before he became the god of noodles, Jun Chan was a mechanical engineer who couldn’t even cook rice to save his life when he was studying in America. But his grandmother, the amazing cook that he remembers, honed his taste buds for good food …