Iberico Ribs
Sigh, it's been so long since I blogged that I reckon I have forgotten how to already. Here's my attempt in getting back into the groove and clearing that mountain of blog posts.
It is not like I don't eat out almost every day but honestly, it's getting harder and harder to find really good places to eat.
Instead, we gravitate towards old places we are familiar with such as Gu Yue Tien where dishes are always tip-top. It is heartening to see Places & Foods chose this place for his choice for this year's Time Out KL's awards (vote for it with this link). Hopefully it picks an award as the food here is always innovative and darn good, every visit I've been.
foie gras mousse on toast
My friend CS had rounded us up for a dinner here. She had sampled the set dinner they had introduced to celebrate their eighth anniversary that is priced at RM880++ for 8-10 persons. Her raves got our tongues drooling hence we gathered here one rainy Saturday night.
We didn't meet the quota for eight persons, hence there was an extra portion, but that was easily eaten up.
wok-fried whitebait with salted egg yolk
The meal kicks off with an assortment of appetizers, ranging from the exciting to the ho-hum ones like deep-fried prawn dumpling and century eggs topped with a slice of pickled ginger.
All of us had our own favourites. I immensely enjoyed the crispy whitebait. Each fish was deep-fried to a golden crunchy texture that was coated with the immensely umami-tasting salted egg yolk. Curry leaves and chopped chillies gave it a slight fiery hit. I reckon if I could have eaten it all up by myself.
cucumber topped with chicken floss
The cucumber cups with chicken floss was simple but tasty. I especially liked the crunchy texture of the Japanese cucumbers combined creamy mayonnaise with the savoury taste of the chicken floss. Kinda reminds me of those addictive floss buns I must always eat at Bread Talk.
The foie gras mousse on the deep-fried toasts were yummy too and topped with a piquant diced mango pickle to balance out its richness.
jellyfish with cold chicken on cucumber
The jellyfish appetizer with the cold chicken topped with the tangy chilli sauce was an excellent way to kick up our appetites for the main meal.
sliced pork neck with cucumber
A crowd favourite was the pork neck slices wrapped around crunchy cucumber slivers. What made it yummy was the hot bean sauce that topped it.
crabmeat balls
An old school appetizer was the crabmeat balls with a crunchy beancurd skin exterior. In the olden days, it would have been made from the pig's caul (fine net-like) but nowadays, it has been abandoned for the healthier beancurd skin. These delectable morsels are stuffed with fresh crabmeat, crunchy water chestnuts, celery and carrot with a light touch of five-spice powder.
braised seafood soup with crab roe
Since it was a rather cold rainy night, the slightly thick but aromatic soup hit the right spot. There were chopped up seafood and tofu cubes as we dug into our bowls.
wok fried freshwater prawn with spicy sauce
I really enjoyed the next dish, the prawn that came with this slurpworthy sauce. It was piquant and slightly spicy, with a thick texture. One could imagine a crab being cooked in this sauce that would have us licking all our fingers. This came with toast for us to dip and sweep up the sauce as daintily as possible.
The meat item was a choice between, the wok charred lamb rack or iberico pork ribs. I've always loved those ribs and it was delicious and so good that one did not mind messing up our fingers as we ate each long rib with our fingers.
hunan fish
Then came the steamed fish topped with a generous sprinkle of chopped chillies and garlic, cooked Hunan style. This was yummy as the smooth fish flesh goes well with the tangy (but strangely enough not spicy) chilli and garlic mix. It is served with blanched beehoon noodles, that soaks up the soy sauce, garlic and chilli topping so well.
Last but not least, we end with a refreshing dessert of chilled sea coconut with longan and snow fungus. There's a slice of lime underneath the glass that adds a tangy taste to the not overly sweet dessert. Thumbs up to my friend CS for the great recommendation and Frankie Woo of Gu Yue Tien for not dissapointing our fussy palates.
Gu Yue Tien
Lot 5A, Chulan Square
Jalan Raja Chulan
Kuala Lumpur
Tel: 03-2148 0808
(Non Halal. The set is available until end of this September. More pictures in the Flickr set.)
*Disclaimer: The opinions expressed here is entirely based on my personal tastebuds and may vary for others. This review is time sensitive; changes may occur to the place later on that can affect this opinion. The reviewer also declares that she has not received any monetary or non-monetary compensation from this place for writing the review.
Sorry but I've been so busy that blogging was abandoned for a while. It's a huge backlog of posts that I must now wade through, starting with the Ramadan Bazaar posts. I was at the Taman Melawati bazaar on the first day to sniff out what was new and discovered these ayam tempayan.
Unlike the atypical rotisserie chicken, this version used large clay jars. Halved chickens were hung from metal hooks on the side of the jar as a charcoal fire burnt from the base. This cooking way seemed to be rather similar to tandoori chicken. The method yields a juicy chicken with less oil. Definitely a new way to cook chicken.
Each bazaar always has a certain specialty and in this particular part of the town, roti bom seems to rule the stalls. I counted at least three stalls selling roti bom. Prepped on the spot, you get to catch lots of lovely action shots as the men twist and spin the roti canai dough to stretch it out. At the end it gets stretched into a thin piece that is folded into a circle and cooked on the hot grill. This yields a fluffy inside and a crispy exterior helped with lashings of Planta margarine.
Another must eat for me in this bazaar is the wobbly creme caramel. You can generally pick out which stall is good. The top must be brown enough with the sweet caramel with a smooth like a baby's bottom texture.
Another good way to break fast is the cooling jellies, topped with fruits, sweets and even chocolate. These make great pictures but also taste good.
Last year Botak Ikan Bakar made headlines with his lobster. It was definitely a first for many to see that prized crustacean gracing the Ramadan bazaar. This year, you can get a lobster sized meal. Just dig deep and deep into your pockets for that pricey meal.
These bazaars are the best place to acquaint yourself with all kinds of Malay kuihs. A traditional favourite to break fast is kuih lopes that is engulfed with freshly grated coconut and drizzled with gula Melaka syrup.
There's all kind of traditional favourites like ayam percik and eggy akok from Kelantan. And don't forget the popiah basah here. Be patient as the queues are often long since they're prepared on the spot.
Even daily favourites like nasi lemak all packed in banana leaf can be found here. All kinds are sold to whet your appetite.
Make a trip to the bazaar and catch all the local favourites. You can also get dates, kebabs (the in thing this year), sotong bakar, putu bambu and the list goes on.
Ramadan Bazaar Taman Melawati
Off MRR2
Taman Melawati turn off.
Kuala Lumpur
For more pictures, see the Flickr set.
kaisenchirashi sushi
Menya Musashi's ramen may have grabbed all the headlines but for me, the true gem at Isetan's Eat Paradise is this tiny sushi bar tucked at the back. In fact, I'm rather ashamed to admit that I've yet to even wander to the ramen place. Maybe it's the crowds jostling for a bowl of ramen that has put me off.
Walk past the crowds and look for this small spartan space. If you close your eyes and just listen to the voices behind the sushi bar, it sounds like you have been transported to Japan. This is because of the four Japanese young sushi chefs that helm the narrow space. Every time an order is placed, they chatter a dozen away in Japanese to settle the order. Only the waitresses, cashier and one kitchen helper are non Japanese.
tuna tataki (RM28)
The sushi bar is the best spot for the ultimate dining experience. Here you sit down and see the action behind each order. I love how you place your order vide an iPad on a stand. For a truly Japanese experience, you can even view the menu items in kanji, the Japanese language. You can even keep tabs on how much you spend, so you don't blow a hole in your pocket. There is also a nice balance between the modern style as they still stick the paper menu all around the bar. Got to love how they translated the gunkan sushi to "ship" though, which is kinda correct since it resembles a battleship with its seaweed wrap around the rice.
The menu is compact and focuses on the fresh fish. Expect various sashimi items including carpaccio and tataki, nigiri sushi, makis (including the hand ones), gunkan sushi (battleship version with the seaweed), and rice dishes that are topped with sashimi. The cooked food items is limited to tempura, chawan mushi and edamame. They also offer sets with sushi, sashimi, makis from RM28 to RM60.
beef tataki nigiri (RM5)
For those sitting on the sushi bar, once you place your order for nigiri sushi, they place a wooden plate in front of you with a piece of leaf. Each time, your order is completed the sushi chef reaches from the bar to place a piece of sushi on the leaf for you to savour. We enjoy the beef tataki nigiri (RM5) and even a chuka wakame one (RM3) that are both good. However, those who were standouts for me, was the sea urchin sushi (RM16) in their soft orange hues and the ikura sushi (RM12), with huge pop in your mouth eggs. My only complain would be the seaweed that encases the rice tends to be quite soft. Not sure if it was already soft or it is because I did wait sometime to snap the pictures.
An unexpected find was the sea eel nigiri (RM9) with its sweet flavours and delicate flesh. We also enjoy the tuna tataki (RM28), soft tuna pieces with a sweet thick sauce on the side. On another occasion, we also try the chutoro, that is fresh and silky soft. There's really no need to reach out for extra wasabi to dip as each piece is beautifully crafted with just the right amount of wasabi in the rice. Just dip the fish side in your soy sauce, place in your mouth and savour the flavours.
prawn tempura roll (RM15)
I'm always partial to chirashi sushi and their Kaisenchirashi (RM38 with a bowl of red miso soup) is exceptional since they give you uni (sea urchin) and ikura (salmon roe) in the same bowl, something other Japanese restaurants don't usually do. I also liked the generous portion of kanpyo pickles on the side that goes well with each glistening rice grain. And, I'm so glad they did not add sakura denbu, the bubblegum pink sweet fish powder. In addition, the vinegared rice is topped with salmon, scallop, tamago, tuna, octopus, amaebi (sweet shrimp), sanma and mirugai.
Unlike the atypical Japanese restaurants, they serve red miso soup here versus the pale brown version. This means, the soup has more depth with the rich dark soybean paste. Sometimes this means it can be saltier too but this visit seems to have indicated they have adjusted it to our local tastebuds as it was not very salty.
sea urchin gunkan sushi (RM16)
I've read about the slightly firm chawan mushi (RM6) but for me, I felt the texture was fine. It was a nice balance between smooth and those with too much liquid.
You will also notice a difference in the green tea served here. Instead of the brew sitting in the teapot for a long time, it is brewed per cup hence you get a strong tasting version. You get a choice of hot or cold (RM2, with free refill).
salmon roe gunkan maki (RM12)
The makis, may look a little untidy or haphazard to some but I like it's soft shape as it means the rice can unfurl in my tongue better. Some sushi chefs tend to compress the rice too hard that it ruins the texture for me since it becomes a lump. Here, even though the rice looks like it's going to fall apart on my chopsticks, it doesn't and makes it safely into my mouth without an incident. So far, we have only tried two types here: the prawn tempura (RM15) and teriyaki chicken with avocado (RM12). I prefer the stronger tasting teriyaki chicken versus the prawn tempura version that seems a bit mild.
scenes from the sushi bar
In our second visit here, we bump into an old friend. He is a novice to the place but he can't stop singing the praises of how fresh the fish is. It's heartening to know that there'll be an army of people willing to return here again and again.
For us, we will definitely return since this place feels like little Japan to me. In the crazy rat race life we lead, I would prefer to chill out here and savour every piece of sushi prepared by the white hatted sushi chef and say Itadakimasu.
Ichiro Sushi Bar
Eat Paradise
2nd Floor, Isetan
1 Utama Shopping Centre (Old Wing)
Bandar Utama
Petaling Jaya
Tel: 03-7726 5899
(Pork Free. Isetan members get points when dining here. For the full set of pictures, see my Flickr set.)
*Disclaimer: The opinions expressed here is entirely based on my personal tastebuds and may vary for others. This review is time sensitive; changes may occur to the place later on that can affect this opinion. The reviewer also declares that she has not received any monetary or non-monetary compensation from this place for writing the review.
butter cake from Section 17
I have been slowly exploring Section 17's food joints and one day, I stumbled on this discovery, a drinks stall that also sold homemade butter cake by special order.
Spurred on by some regular customers who had sampled the cake before, I decided to take a risk and order it to try.
butter cake unassembled
Each block was sold for RM10.
I loved the cake's soft moist crumb. Very old fashioned with a bright yellow colour.
While the texture was top class, admittedly it fell short in the aroma department. Not buttery enough with a slight artificial tinge I felt, so maybe they used butter spreads instead of actual butter.
butter cake from OUG market
Coincidentally, a friend of mine had bought butter cake from the OUG market (1 box is RM8). While that cake has a strong distinctive buttery smell, the texture is rather firm with a fine tight crumb.
Even though I preferred that OUG version for its taste, in comparison I found it a little too hard versus the other cake that had such a moist loose crumb.
Too bad, I can't get the best of both worlds - the moist crumb from the Section 17 place and a lovely buttery aroma from the OUG market one. I guess I should really just bake my own.
Despite the not so aromatic taste, we did enjoy the cake with maple flavoured ice cream made from rich Hokkaido cream. Simply oishii when paired with the cold treat.
Butter Cake
corner drinks stall (see sign above for shop)
Jalan 17/1A Foodcourt
Next to the Section 17 wet market
Petaling Jaya
(Pork free. One cake is RM10. Prior order is needed. Click on this link for the full set of Flickr pictures.)
*Disclaimer: The opinions expressed here is entirely based on my personal tastebuds and may vary for others. This review is time sensitive; changes may occur to the place later on that can affect this opinion. The reviewer also declares that she has not received any monetary or non-monetary compensation from this place for writing the review.
uni (sea urchin) tofu
I never get sick of Japanese food.
Despite stuffing my face silly with sushi during the weekend, I still had lots of tummy space for the exquisite dishes from this 1-month old Japanese place.
grilled gindara
Regulars of Mizu Bangsar would have heard through the grapevine (or more likely tasted the difference) in their old favourite.
It seems the ex-chef and ex-manager had decamped up the street to this new place under the same management as Gin Shui Tei, the Japanese place in Tropicana Golf & Country Club.
matsuya salad
Some of the old favourites from the Mizu menu can be spotted here. Notably the signature foie gras and daikon radish. In fact, lovers of that delicacy will be happy to see loads of the ingredient peppering the menu, whether in the form of fried rice or maki.
assorted sashimi
I had high expectations for the Matsuya Sarada (RM25) since it sounded gorgeous with pomegranate, pine nuts and passion fruit dressing but it felt a tad ordinary when the flavours hit the tongue.
Luckily our next dish, the uni tofu (RM25), a soft wobbly soybean milk creation topped with uni that is grilled and served with a delicious broth restored our faith in the place. Simply brilliant as we slurp down the broth.
salmon ikura cheese maki
The assorted sashimi (RM190 for three persons) was lovely too, a chef's creation on what was freshly flown in today. I loved the sweet scallops and the hamachi slices.
The salmon ikura cheese maki (RM25) was also an interesting combination of cream cheese, salmon, garlic crisps and is topped with those eye popping ikura roe. Swipe a little of the teriyaki-like sauce on the bottom to give it a teeny weeny sweet taste.
Next came, the star dish of the night that had the longest name, gindara saikyomiso zuke yaki (RM55).
Wrapped in an ohba leaf that lent it a smoky flavour, the fish was beautifully cooked. Dipping each piece of the cod with the white miso seems to make it even tastier.
Japan Wagyu Ishiyaki
Then came something I have not had for years, Japan Wagyu Ishiyaki (RM240) or meat cooked on a hot stone. Strangely enough, I remember eating this kind of hot stone cooking in Soave, Italy.
This version is wonderful since it features the incredible melt in the mouth texture of the Japanese wagyu. Within a few minutes, all the cooking is done and we can slowly sink our teeth in the meat to savour.
goma ice cream
Last but not least, even the sesame ice cream (RM8) was exceptionally good. I liked the bits of aromatic sesame seeds I found inside the creamy ice cream.
And like I always say, I reckon we will keep returning here. Plans are underway to do a repeat visit with my mother who is a stalwart fan of Mizu. I'm curious to try out their hot pot rice including ne that uses mixed mushrooms and truffle oil.
Matsuya Japanese Cuisine
No. 19, Jalan Telawi 2
Bangsar Baru
Kuala Lumpur
Tel: 03-2202 2618
(Pork free. Place is open for lunch and dinner daily. Fresh fish is flown in from Japan on Tuesday and Friday. It is right opposite Swensens. They also do omakase and special set dinner courses like sushi, sukiyaki, teppanyaki, and tempura from RM80 to RM95. For more pictures, see the Flickr set.)
*Disclaimer: The opinions expressed here is entirely based on my personal tastebuds and may vary for others. This review is time sensitive; changes may occur to the place later on that can affect this opinion. The reviewer also declares that she has not received any monetary or non-monetary compensation from this place for writing the review.
