Food Explorer & Home Chef
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 …
Discovered this gem of a place when looking for a place to celebrate Su’s birthday. Loo Loo Casual Dining aims to do away with fancy decor, pretty facade and fake promises, and just letting the food speak for itself. Apart from a ruby red curtain …
So many new omakase restaurants are popping up these days that I can’t keep track. Did you know that ‘Omakase’ means ‘I’ll leave it to you’?
Decided to an older establishment instead, a few months’ ago. Sou Omakase Dining has been around for 6 years, and still going strong given its location and decent pricing.
We had the lunch degustation for just under RM200/pax. Service was quick, cordial and classy. Can’t remember everything accurately but here goes:
Amuse bouche: Green tea tofu and salmon roe – silky smooth tofu with just a hint of green tea delightfully weaving in between the roe bouquet which carried the salty tanginess of the sea.
Starters: Escargot with puffed rice, tempura fish, foie gras pate – delicate, gone in a quick crunch, pate went well with the escargot despite both having strong flavour notes.
Chawanmushi with tomato soup – more soupy than egg, I remember we really enjoyed this; comforting, warmed the soul.
Next up was tuna, amberchuck and octopus sashimi – fresh, good cuts.
Mains: Beef in toban sauce – hearty, so, so tender and flavourful, bathed in a robust yet light broth that have you aching for more. Grilled lamb was medium rare, cooked right.
Chirashi bowl for the carbo boost, I liked how the fish pieces were not cut into tiny bits, but into distinct bite sizes with better texture.
Only desert – Japanese cheesecake and konyaku jelly with housemade ice-cream – though tasty, seemed ordinary and uneventful given the fanfare of the other dishes.
Definitely a positive experience. Will go back to try their dinner menu to see how they up the ante.
Add: G247, Ground Floor, The Gardens Mall, Lingkaran Syed Putra, Mid Valley City, KL. tel: 03-22021133.
This year, 2022, is especially significant for Tiger Beer as it is the Year of the Tiger. To uncage the festive cheer, Tiger Beer has partnered with Son Heung-Min, a football icon from South Korea, in conjunction with the Lunar New Year celebrations to ignite …
Good quality, well-made sausages are not easy to find in Malaysia, otherwise they probably cost a bomb. Which was why it was so delightful to find juicy, superior and flavourful sausages – chicken, lamb and beef – at Foodies Gourmet Market and Cafe in Kinrara. …
During a recent birthday celebration, we descended on Hungry Bacon, chiefly because the name of the resto itself was already appealing. Looking more like a pub rather than a family joint thanks to the dark interior, the menu centres on Mr Pig, naturally.
We got off to a crackling good start with the flavoured Chicharron (RM16), dry cured for 48 hours, and then deep fried until it expanded to larger than your face. Dipped in pesto sauce (bit salty), it’s probably bad for cholesterol, but oh, so addictive!
No. 2 had Swedish meatballs which seemed like a boring choice, but they were well-executed, good bite and texture, in a flavourful bed of gravy (I assume beef). Would order this again.
East meets West here with an Asian delight, Nasi Kerabu with Babi percik (RM30) that came with acar, salted egg, sambal and keropok. The tasty pork was expertly marinated with a medley of spices, and while pork in percik sauce is not the norm, chef Timothy Sebastian did an excellent job with this version. Formerly the executive chef at Leonardo’s, other dishes with his personal touch include bacon-wrapped pumpkin salad, bacon fried rice and Mee Goreng Mamak. There’s also the traditional Hokkien Mee, topped generously with lard. This was a firm fav at Leonardo’s, I remember.
Their signature is the Pork Shoulder (RM30) – brined for 48 hours – that came with mashed truffle potatoes, and rightly so, as it was tender, succulent and seasoned to perfection, protein at its best.
The one dish that didn’t cut it for us was the Carbonara with bacon (RM22) as it was too wet. The pasta was swimming in cream sauce and while the taste was good, it was not carbonara as it should be. But they were very nice about it, said they’d pass the feedback to chef when they came around to ask about our dinner.
One of the must try drinks – Assam the Bois – comes with a scoop of ice cream and encapsulates that special sweet, sour and salty mixture of taste notes on the palate that wakes you up and gets your appetite going.
There are quite a few other interesting stuff on the menu worth exploring and prices are family-friendly as well. And really, how to resist anything with bacon in it?
Add: No 33, Jalan SS 21/56b, Damansara Utama, Petaling Jaya. tel: 012-322 0857.
The Balvenie officially unveiled The Makers Project, an exclusive exhibition held recently at Pavilion Kuala Lumpur, featuring specially commissioned artwork from homegrown designer Fern Chua. Fern joined the collective of five other ‘Makers’ who were selected from around the region, hailing from Singapore, Vietnam, Indonesia, …
Premium wheat beer Edelweiss has embarked on its #FeelTheAps journey to inspire fans to actively seek new discoveries. Followers can expect to experience the refreshing spirit of Edelweiss when they visit their favourite local drinking spots in the coming months with exclusive Edelweiss pop-up bars …
Kompassion describe themselves as ‘progressive Thai cuisine’. If you’ve visited the newly revamped set up, progressive is indeed the best way to describe how far they’ve come.
Not a new establishment, the resto has been around for about 9 years. And I confess after one or two visits in the early years, I wasn’t inspired to return as the prices were on the high side, and the setting wasn’t appealing.
Then, in 2020, during the first MCO, Kompassion refurbished the venue, reinvented themselves and gave their menu a spruce up as well. The result is a big WOW! I’ve been back several times since and recommended friends as well, all of whom have been suitably impressed.
What’s new? First up – the décor has a brighter, younger feel. While the old interior was darker and had an elegant (read: ‘I am expensive’) mood, the new space is welcoming, vibrant and modern, yet cosy and familiar at the same time. Kompassion has also expanded to 2 shoplots, and given little touches such as an old kitchen food cabinet out in front, a big potted plant smack in the middle of the room and woven trays pinned on the wall that add character to the place.
Foodwise: starters – Kompassion’s take on Vietnamese springrolls (I always order this same dish), a version of nyonya popiah, but loaded with fresh veggie, bits of chargrilled meat, chicken floss, drizzled with a sweetish sauce. Fresh and appetising, a nice change from the usual Western style salad.
Pomelo salad – comes with prawn and drizzled with chicken floss and house dressing. Again, the taste was on point – bright, sweet and sour, and great mix of textures. Came a bit late, after all our mains were served as the kitchen had a bit of a setback, which spoilt the food sequence somewhat (should be starter flavours before main) but otherwise, perfectly lovely salad.
Pork satay – (had this on a different occasion) frankly, I can’t imagine anyone not liking this skewered grilled pork – slightly charred for added fragrance, nice cuts of meat with very little fat ( some places come with more fat than real meat) and marinated well for a tasty treat.
Mains – Tom som fish soup, an aromatic sweet and sour clear soup with strong ginger and basil notes. Yes, this is a soup, but there were so many pieces of fish that this qualifies as a main dish. This was my friend’s favourite.
On another occasion, we tried the Tom Yum Gung, generously laden with seafood. Authentic flavours, savoury and spicy, love this.
Hanglaey Pork belly – a red curry from Chiang Rai, from chef Nikom Uatthong’s hometown. Not really spicy but more of a mellow, rich broth – a unique take on curry and unexpected in a good way with well-rounded mouthfeel.
Moo tod – another starter, fried pork with garlic and a dash of truffle oil, this also qualifies as a main as it’s perfect with rice, mod tod is apparently more of a homestyle dish rather than resto offering. The meat had a crispy edge, fragrant and had a nice bite – a dish of myriad textures and flavours.
Dessert – the list is impressive, from ice cream to conventional sticky rice to shaved ice drinks. Kompassion also has a good selection of mocktails.
My favourite is the Kedondong sorbet drizzled with brown sugar sauce – so refreshing, the unique aroma of the fruit is beautifully captured within each mouthful. The Kompassion special is also memorable – coconut ice-cream+pea flower ice cream+coconut sorbet, with sticky rice, red ruby, cendol, corn and almond nibs. There are a number of other unique flavours of artisanal ice cream available, created in-house. We also tried the mango sticky rice that came with black glutinous rice instead of the usual sticky rice. Good stuff, just that the mango wasn’t sweet enough.
Honestly, I feel Kompassion should start an afternoon session just for desserts as their menu is quite extensive.
Dinner was about RM250 for three pax, and considering how we ate so much, plus drinks and desserts, it was very reasonable. Kompassion has certainly upped their game, yet managed to keep their prices down at more affordable levels.
Add: 5 Jalan SS 20/11, Damansara Kim. Tel: 018-289 6953.
The Street Food Virtual Festival is back this year, with an epic collision between street food and an integral part of street culture – streetwear. The local streetwear scene has always been a way for people to express themselves and is influenced by the many …