Food Explorer & Home Chef
With a name like Snout, there’re no prizes for guessing what’s the mainstay of this resto. The place is brightly lit and spacious with piggy soft toys on stools and pigs painted on walls, reaffirming the restaurant’s theme, while potted plants, stacks of books and …
I don’t often get to attend craft beer-tasting sessions, but when I do, it’s always a joyous occasion. There’s such a spectrum of flavours which we often forget as we are so accustomed to the same few brands. One of my favourites was a good …
There’s Japanese food, and then, there’s Japanese cuisine that’s so good, it’ll knock your socks off. Buri by Two Chefs in Bukit Jalil, Kuala Lumpur, seems like any other ordinary Japanese restaurant, but food is well-above expectations, short of an omakase experience.
Helmed by chefs Steve Chua and Edmund Chung, the signature dishes are quite different from predictable stuff like sashimi and sushi, rice bowls, bordering on eclectic fusion. Fresh from their win of the prestigious Global Sushi Academy Malaysia in 2017 and the World Gourmet Award, the two went on to open Two Chefs Lab in Kajang with much success. Buri is their second outlet.
Our introduction to Buri kicked off with a plate of Kuro Buta Carpaccio (RM19) – black pork with chilli vinegar sauce. An unusual dish in Japanese menus, the tender, juicy morsels of torched pork had the slightest hint of spice, and exploded in the mouth in layers of flavours. Another starter was Tuna Tataki – seared tuna topped with onion shoyu – a very simple offering, but also crucially telling if the tuna is not up to standard. Buri passed with flying colours, of course. Could have easily polished off two plates each these two starters all by myself, but I told myself I’d behave.
Next course was a medley of chawan mushi, laced with foie gras, kani (crabmeat and truffle oil) – RM14.50 each and ikura (salmon roe – RM13.50). Yes, it’s just steamed egg, but oh, so silky smooth and flavourful that every spoonful was a real joy!
Rather than the usual sushi, the chefs prepared cooked sushi instead such as kuro buta (black pork), flounder fish fin and sea eel that were rich in textures and unique in taste. Apart from these, there is also a full menu of other types of sushi to choose from.
Clams are not unusual, but Hamaguri Niniku – grilled with garlic creamy sauce – like how one would cook lobster, was unexpected. And, who’d knew you could have Wagyu Pate (RM39) – pan fried minced wagyu and beef, served with teriyaki sauce and mashed potato? The pate texture was firm, like a burger patty, and it literally melted on the tongue. We also tried the Grilled Lamb (RM38) which was superb, enticing even the non-lamb eater among us three diners. This segment was definitely more Western, given a Japanese touch in terms of sauces and marination, but no less distinctive and outstanding.
Rather than having to explain why their rices dishes were so special, we were given a taste of an onsen Kenkori egg – said to be antibiotic and hormone-free, anti-salmonella and e.coli and rich with Japanese astaxanthin and probiotic – specially produced using Japanese farming methods. There was a natural ‘sweetness’ to the orange-coloured yolk, and naturally, it’s 3x the price of normal eggs too.
Dessert was Warabi Mochi (RM12), sprinkled with toasted soybean powder and topped with yuzu sherbet, a refreshing change from the usual Western cakes.
All these could easily have passed off as a 6-course dinner at sky-high prices, but instead, we had a fine dining experience at a fraction of the cost, yet yielded immense satisfaction. Buri by Two Chefs may be out of the way for some diners, but it’s certainly worth making the distance.
Address: E-1-1, Pusat Perdagangan Bandar, Jalan Persiaran Jalil 1, Bukit Jalil, Kuala Lumpur. tel: 03-97663438, hp: 010-5539910
Pt 2: Here’s a look at another few vendors selling at Cookhouse TTDI. Chef Dave PB Kitchen Took a while to register that this version of Nasi Kerabu which we were having was vegan. The blue rice came with assorted ulam, kerisik (grated coconut), grilled …
You’ve heard of saving your data on the cloud … now there are cloud kitchens which are community-based co-sharing cooking spaces, specially designed to boost small-home food businesses which want to go bigger but don’t have the capital to have their own place just yet. …
It was tough to get a fresh Guinness Draught as the outlets were closed for months. Now that patrons are finally allowed to dine-in, Guinness lovers can enjoy their glass of Guinness on tap once again.
To take things up a notch, Guinness is bringing back the renowned STOUTie machines to selected outlets across the weekends of October and November. Fans can print their selfies on top of cold and creamy glass of Guinness and post them on social media with the hashtags #GuinnessMY and #GuinnessStoutieMY.
Heineken Malaysia Berhad – where Guinness is part of its portfolio of iconic brands, introduced the 6Cs to ensure that fans abide by the rules and socialise in the safest way possible. The 6cs include:
Check on www.facebook.com/guinnessmalaysia for list of selected outlets which offer the Stouties.
For non-Muslims only.
From press release
True Aussie beef and lamb can be enjoyed in different meat cuts and in a variety of cooking styles. Here’s my take on the home-style sweet and salty dishnusually made with long beans and preserved radish, taken up a notch with Aussie beef. Ingredients 200g …
One of the things I really missed during the recent MCO (Movement Control Order)/Lockdown was a good Korean barbeque. If you’re a fan, then you would know that it’s not just about grilling the meat, but the fun in socialising in typical Korean communal dining …
In Malaysia, halal meat is easily found and a very important aspect in the market. Surprisingly,
Australia is an impeccable source of halal meat and meat products as well, being a long trusted
supplier of halal beef and lamb to over 100 countries, including the Middle East, Indonesia and
Malaysia.
“Halal” in Arabic means lawful and permitted, and it refers to adherence to a set of conditions on how the animal is slaughtered and meat processed, as well as how the animal is treated while alive. According to Islamic law, it must not be mistreated nor has any pain inflicted on it during its lifetime. It must also be provided with enough space to roam, clean water, food and fresh air.
All these conditions are certainly met for halal beef and lamb production in Australia. The animals graze
on lush green pastures and are well cared for. It is a natural way of life for livestock in Australia
and animal welfare is regulated by laws enforced by government. These have a positive impact
on the consistently high quality of Australian Halal beef and lamb.
Meat and Livestock Australia (MLA) conducted a webinar on “Your Trusted Halal Australian Beef and Lamb, from Farm to Plate” with speakers Sanjay Boothalingam, Australian Agriculture Counsellor, Australian High Commission; Terry Nolan, Australian Meat Industry Council (AMIC) representative; and Valeska Valeska,
Regional Manager for Southeast Asia, Meat & Livestock Australia.
Sanjay spoke on the bilateral trade relationship between Australia and Malaysia, work underway to further strengthen this relationship and how the Australian Government ensures Australian beef, lamb and goat are quality and halal compliant. Nolan shared how exporters are committed to supplying halal meat from Australia’s farms to Malaysian consumers, ensuring quality and halal practices, and with all the SOPs in place. He related how Australian livestock are raised in pristine environment, free from diseases, and expand on Australia’s red meat integrity systems. Lastly, Valeska talked about consumer insights on Australia Beef and Lamb and MLA promotional programmes which consumers can participate in.
A recent study by MLA revealed that animals raised and processed in a stress-free environment produce better quality meat that are consistent, hygienic, safe and nutritious. These are the beneficial attributes that are permissible for consumption. Australian halal beef and lamb are versatile and suitable for Asian and western cuisine. The quality fresh and tender meat takes less time to cook.
All cattle, sheep and goats processed in Australia for the Malaysia market are slaughtered under the Australian Government Supervised Halal Programme by accredited Muslims. This programme is administered by the Federal Department of Agriculture in Australia. Additionally, all processing facilities in Australia employ only registered and trained Muslim slaughter men from the Halal Certifying Bodies. They also comply with personal hygiene, operational sanitation and animal welfare requirements. These Halal Certifying Bodies are recognised and approved by JAKIM (Department of Islamic Development of Malaysia). The halal systems and production facilities are regularly audited by internal quality and food safety assurance systems, (Australian and importing country representatives from DVS (Department
of Veterinary Services of Malaysia) and JAKIM.
The meat is certified halal prior to its import into Malaysia. There are currently 7 Muslim certifying bodies in Australia for Halal certification export to Malaysia. Meat exporters will also need to meet other requirements under Australian regulations prior to export. Every shipment carries a Halal and Health Certificate.
MLA recently took part in MIHAS (Malaysia International HalalShowcase), the world’s largest Halal exhibition. The hybrid event combines virtual and physical exhibition, with halal industry players attending from around the world. According to Valeska, Australian Halal beef and lamb work well with Asian and western cuisine, turning out delicious and nutritious dishes each time.
There was also a cooking Demo by Chef Jason Manson who demonstrated a simple Beef Rendang recipe,
a Peranakan dish with beef, belimbing buluh and beancurd sauce, and his version of Sabah Beef Soto with Vermicelli.
From press release
Tiger Crystal is all about inspiring fans to uncage their inner fire. The #FireStarter platform is ignited with that notion, to encourage fans to explore and discover new skills and passions with confidence. Featuring local mentors – surfskate pro Aaron Chan, Don Michael of Happyfingers …