Authentic porky meal at Yeah Cuisine, Jalan Awan (Ampang)

Yeah Cuisine at Jalan Awan Ampang

Yeah cuisine shouts authentic and delicious flavour at Jalan Awan, Ampang. They’ll tell you to go for the pork patty. They’ll tell you it’s a juicy bite of delicious umami minced with fresh herbs and sweet meat. And they’d be right. It is. Meals are available up until 3pm. And it’s well worth doing. Minced pork patty- isn’t too fat or too coarsely minced, but it wasn’t paste like either, the right fat-to-meat ratio. Pork patties serving on top of warm rice, this is the kind of bowl you will look forward to. I would of course like it with more vegetable but the salted fish in the patty was so amazing I didn’t mind the lack of vegetable.
With a variant of patties available to top that steaming fluff of white rice, choose from Coriander Pork Patty, Salted fish Pork Patty or even Dried Squid Patty, which by the way is very umami packed. The best thing is, noodle is available. Pork patty will rest on a bed of braised pork so if the patty isn’t quite what you are feeling, go for the Braised Pork Rice. Cubes of fat and meat layer from the pork belly with our staple grains and a whole braised egg is so good. Did I mention the bowls each comes with a sinful spoonful of fried lard? I swear to you it was some mixed emotions but if your stomach (or artery veins in this case) have only quota or space for one thing, then go for the pork patty.

 

such generous spoonful of pork lard (CYC)- dayuuummm..

Should you have more space in the stomach, or more people to share your meal, then get a Chinese burger. The white cottony soft and fluffy mantao bun was so good with the dried squid pork patty. With the right thickness for the right amount of chew and plenty of umami from the dried squids, and the patty slightly bigger than the bao, every bite is enjoyably assured to have meat in it. Cleverly sandwich with some pickled vegetable, this can actually be a meal on its own. Other snacking option isn’t as interesting but it was really good to offer for variety. Especially for neighbouring patrons, Yeah cuisine can have you screaming for meal time every now and then when thinking of comfort food of honest serving. The restaurant is not stingy with their ingredients.

Noodle is a great breakfast option but oh that rice roll…. And that curry… Malaysians will swear on that authentic curry is an entitlement and this Hakka heritage delivers an inimitable complex flavour that’s closer to the roots of Hakka palate. I personally feel that Hakka dishes are a little heavier when it comes to flavour but it is what makes them unique in defining their culinary history.

Yeah Cuisine is located at:
No. 53, Jalan Awan, Kuala Ampang,
68000 Ampang, Selangor
Daily Hours: 7:30am – 3:00pm
Phone: 017-310 1783
GPS: 3.1658113,101.748872
Facebook: https://mobile.facebook.com/yeahcuisine

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Making Portuguese Egg Tart with Portuguese Chef in Macao before an authentic Portuguese meal at Le Cesar (old Taipa)

I made my first Macao Portuguese Egg Tart and had the tastiest rice dish ever!

The most amazing people you can travel with (L-R): Sharon, Fish, Jixin, Tino, Ophelia, Zee Luei, yours truly ( yes, I am amazing to travel with and this self-praise is not an understatement. Haha. ), Willy, Jess.

Portuguese tart or egg tart, or Macau egg tart. Whatever it is that you are calling it, we know for sure that this creation is born synonymously with what defines modern Macao. No tourists visit Macao without eating a bite of egg tart, myself included. I am a big fan of food and its origin, but being able to bake my very own Portuguese egg tart in Macao? That’s probably one of the highlights at my recent engagement with the MGTO Malaysia. Attending this workshop at the Le Cesar restaurant was quite an amazing experience. Skip the workshop if you are no fan of baking but never skip dining at Le Cesar. They served me the best rice I’ve ever had.

Le Cesar boasts the kind of bright and airy roominess and while there may not be stunning views elusive to many grand hotel and resorts, the space here is polished, with warm yellow lighting, punctuated in the right places with absolute cosy and calmness. There is a bar and a good dining space that could serve as their workshop area. Dishes are based on Portuguese traditional recipes, and nothing seemed simple at this modest-looking establishment. Starting with the appetizers, and we are looking at cod fish cakes with black-eyed bean salad-my favourite. Followed by the Portuguese “pata negra” 24 months smoked ham and the Sauteed clams in white wine, Portuguese style of course. And another winner, the Octopus salad Portuguese style. All with a lovely pairing of wine of your choice. Did I mention the owner imports Portuguese wines and supplies them to the local business?

Dipping bread into the broth in the clams were crazy mixed of emotions on the palate. The squeeze of lemon into the savoury sweetness from the wine was delicious fantastic as an appetizer.

The champion has got to be the Wet fish and prawn rice. It was insanely delicious, it got me a little angry and frustrated having to think of where I would have to go for the exact same thing in Malaysia. There is a longer cooking time required for this particular dish but it was totally worth the wait. Each bite was packed with flavours down to each and every single grain, with prawns so fresh and delicious it’s almost like tasting sea. Completing the meal with meat on the menu, we had Grill black pork, not just any part- the feather’s blade. Served with choice of potato chips house made with whole potato, or creamy spinach. We were pampered and spoilt by the owner when dessert is being served with wine, you had no idea how much guilt I had when I started counting the calories.

My first Pastel de nata!

Chef Pedro Quintantiro patiently guiding us through his workshop

Things only gets better when at this point, egg tarts we made from the workshop prior to being seated for our meal were out of the oven! Freshly baked! Making it without anyone’s help probably contribute to the excitement. Ok I lied. It is obvious but I didn’t get too much help from chef- maybe because I was good at it? (puked at this self-praising statement at this point of writing). But it was so much fun at the workshop it would be a great activity for not only the locals, tourists as well.

Jess and I, we bonded over raw eggs.

Here’s some useful information courtesy of Fish (thank goodness someone was taking notes):
1.The price and the duration:
Price: 200.00 mop/person
Duration: around 45 minutes

2.The participants get to make at least 2 egg tarts whilst sipping your complimentary house wine (from Portugal of course)

3. Minimum and maximum headcount per workshop:
Minimum: 10 pax
Maximum: 50 pax

4. How to apply?
Contact Le Cesar via telephone +853 6252 6530 or email epld.dg@gmail.com , or pm them on Facebook.

Le Cesar (Old Taipa) is located at:
300 Rua Direita Carlos Eugénio, Chun Weng Kok, G/F – Old Taipa, Macau.
Reservations: +853 2857 6682
Parking: Street and new large public car park (2 minutes walk)
Hours: Monday to Friday: 12:00 – 15:00. 18:00 – 23:00. Saturday and Sunday: 12:00 – 23:00.
Social Media: www.instagram.com/lecesaroldtaipa
GPS: 2.153535,113.55825

Content made possible by Macao Government Tourism Office Malaysia . Big thanks to Chef Pedro Quantantiro for being so willing in sharing his baking tips and owner Mr Diogo Giraldes for putting up with my nonsense.
Also read about my Macao stories with #sycookiesxMacao , and other posts of Sycookies Food Travelogue when I travel out of Klang Valley for food.

Food places I have covered in Macao is also pinned on Gastronomy Macao map , so this hopefully would be a great help for reference for anyone planning on a Macao food trip.

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#sycookiestravelogue, #foodeverywhere #2018macaoyearofgastronomy #experiencemacao #sycookiesxmacao

Authentic Macanese food at La Famiglia 葡意之家 , Macao (Macau)

 

La Famiglia’s vibrance totally reflects the rich heritage behind Macanese cuisine, blending the roots of Chinese with the legacy of Portuguese, expounding an interesting diverse and influence of history in culinary reflected in signature cuisines in Macao. It is a great place to dine in comfort and ambiance filled with positive vibes only. The Macanese Gastronomy was inscribed on the Macao Intangible Cultural Heritage List in 2012 and this in my opinion is truly the most accurate identification that constitutes the uniqueness of culinary Macao. Tracing in time from during the 16th and 17th century to the ports of Africa and Southeast Asia, Macanese is the marriage of Portuguese and local Chinese as Portugal inhabit the land that grew not only in size since then. There is influence of international spices traced back from Africa to India and Melaka, with Chinese techniques and ingredients cooked in traditional Portuguese dishes. The birth of this is the delicious Macanese dishes we are having today.

 

The arrangement and seats were in such of a culture which explicitly highlights the importance of meals being enjoyed in a wholesome manner with family- a rich culture of the Macanese. To start the meal, our host, chef Florita Alves, a Macanese with so much passion in her food and restaurant, welcomed us with an introduction to the most staple Portuguese appetiser with a platter beautifully arranged with a smorgasbord of a combination of Macanese and Portuguese Deep Fried Snacks- the “Sortido.s. de Fritos Macaenses”. At this point, some might have had the same thought that went through my head when these Portuguese names starts popping up. And if you are wondering if Chinese or Macanese in Macao actually still reads Protuguese words? Well I was told only a small percentage does that. Either way the names are still all over the country and that could perhaps spell the root and presence of the heritage. But language aside, the platter is undoubtedly an integration of perfect combination proven not impossible. La Famiglia gave us bites of history and tradition beyond a mere satisfaction on the palate through prominent flavours.

 

“Sortido.s. de Fritos Macaenses”- Assorted Macanese and Portuguese Deep Fried Snacks (Bacalhau Balls, Chilicote, Chamusas, Rissois, Meat Croquettes, Stuffed Roll Bread

 

Moving to mains was when the meal becomes even more interesting. Even though I did not personally enjoy the duck rice on its own, I fancy the pairing of it with African Chicken – a Macanese classic dish marinated in a special chilli sauce, grilled and then baked. Others were given in big, bold flavours, whether you’re in the mood for pig or fish. From farm to sea harvest, Macanese cooking sure gives a splash of familiarity to those of us who has tasted the flavours of South East Asia. Take the Suckling Pig for instance. It wasn’t anything too overly different from what’s served at most Chinese weddings, except the pig comes in whole and that it is slightly meatier with the similar Candy crackling-like crispy layer of skin over the meat.

 

href=”https://www.flickr.com/photos/sycookiesfoodeverywhere/31041239137/in/album-72157697965823850/” title=”2.La Famiglia 葡意之家 , Macao (Macau)”>


“Arroz de Pato” Duck Rice
“Galinha Africana” African Chicken – A Macanese classic dish marinated in a special chilli sauce, grilled and baked
“Leitao Assado” Portuguese Suckling Pig – Roasted suckling pig dish marinated in home made spices

 

My personal favourite has got to be the Portuguese baked cod fish with carrot and cream sauce. It is uncommon to have cod fish in other cooking method aside from the conventional steam or grill. That probably contributes to how I find this particular dish tantalisingly amusing. Florita was kind enough serve the us with simple sautéed vegetable. I can never be anymore grateful. To be honest, I think I might have quietly walloped the entire serving.

 

Desserts aren’t this famiglia’s strongest suit. But I must emphasize that Portuguese dessert are a lot sweeter than what we Malaysians have accustomed when it comes to sweet profile. And if you follow tightly to my palate then you’d probably know my scale of acceptance when it comes to sweets. However, coconut did earn extra credit for the panna cotta here. Plus the fresh tang from the mango puree, it was good if not great thou I’d still skip this one for anything else on the street perhaps?

 

“Bacalhau Espiritual” – Traditional Portuguese baked cod fish with carrot and cream sauce
“Vegetais Salteados” Sauteed Vegetables
“Coconut Panna Cotta with Mango Puree

 

If anyone is keen with the history of Macao for most things, in particularly the origin and heritage of Macanese then take a stroll down the lane of exploration at the prominent historical locations. I’ve seen some of the prettiest view and some very photogenic places. Read about my Snacking and Eating down heritage and cultural exploration HERE

 

This content is made possible by the Macao Govenrment Tourism Office (MGTO) Malaysia when I was invited for a Food Hunt in conjunction with the #2018macaoyearofgastronomy

 

Also read about my food trail in Macao, and other posts of Sycookies Food Travelogue when I travel out of Klang Valley for food.

 

La Famiglia is located in Taipa at:
氹仔花朵圍6-12號，木鐸街76號
Taipa, Ilhas, Macau
76 R. dos Clerigos, Macau
Daily: 12pm- 10:30pm
Tel: +853 2857 6131
Facebook: https://www.facebook.com/famiglia.macau/

 

Food places I have covered in Macao is also pinned on Gastronomy Macao map , so this hopefully would be a great help for reference for anyone planning on a Macao food trip. Those struggling with Chinese and Portuguese like I do when planning a trip to Macao, you are welcome- navigating in Macau without these two languages was a pain for me! Now this would be so much easier, these places were all blogged HERE

 

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Samgeori Butcher’s BBQ @ Trec KL (YG Republique Malaysia)

 

Korean restaurants can be found dotted all over town these days, with most joints offering trendy and fashionable fusion dishes. It is not difficult to settle with one that has a lot of fancy stuffs or variants of popular in-trend flavours- most of which are much promoted by the K-pop culture. Speaking of K-pop, Samgeori Butcher’s 삼거리 푸주간 is probably the only one that serves classic BBQ grilled meats of the best quality. This BBQ grill restaurant was inaugurated and celebrated with Big Bang’s member Seungri at the launch so look out for his signature on the wall when you visit.

 

 

The dining room – like the menu – is most authentic and elegantly comfortable; with impressive space to ensure good ventilation, and warm lighting to set the mood. Prices are not impressively but the meats are crazy delicious. The table-top grill was heated before the meat was added, leading to the gentle charred, with a tender centre and a decent line of buttery fat along one side.

 

 

Together with this meat set : Butcher’s Sampler (RM 210) of four different meat cuts, is a complimentary soup of either kimchi jiggae, dwenjang jiggae, and hot pepper soup. I sampled both kimchi jiggae and dwenjang jiggae and I’ll have to say that the first was satisfying, pleasingly spicy and sour from the well-aged cabbage it contained; and the second was comfortingly containing a generous quantity of deliciously tender shredded beef, the bowl of soup was rich and yummy.

 

 

Don’t expect an entire table filled with pickled vegetables and kimchi because we are looking at aged meat cuts preparing to steal the limelight. Iberico neck, belly, shoulder and abanico is a must for pork lover. But Samgeori Butcher’s 삼거리 푸주간 serves not only premium pork & beef that is crazy delicious because there are other dishes thats really good. The Butchers Pork Fried Rice (RM 25) is lovely with meat and a bright sunny side up. The plump grains were resonant with aged kimchi and sesame oil, I enjoyed it very much.

 

 

Samgeori Butcher’s isn’t known for its sparkling service, but I found the staff warm and efficient. Requesting to have our meats grilled on behalf of us did not have them slacking and not practising their standard operation professionally. Every meat cut was presented to us prior to grilling. Pancake brought over from K-pub and the squid and pork skin cooked at your table

 

 

Samgeori Butcher is located at Trec KL:
HG-01 & HG-02 Hive, TREC, 438, Jalan Tun Razak,
50400 Kuala Lumpur, Malaysia
Tel: 03-2110 4104
http://www.ygrepublique.com.my/3geori-butchers.html

Facebook: https://www.facebook.com/YGREPUBLIQUEKL/
12pm-3pm (Lunch) / 6pm-2am (Dinner)
GPS: 3.14075,101.72099

 

Click HERE for more photos on flickr.

 

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Samplings on the Fourteenth Restaurant (MIGF 2018)

Early evening, the month of MIGF celebration, and the walkway to the Samplings on the Fourteenth Restaurant at the east tower of Berjaya times Square hotel were spacious. The restaurant was commodious, separated from the hustling noises from the street, high up on the 14th floor , with a killer view of KL city skyline. Staffs were all working in the wing, and essentially showing much enthusiasm to serve our table of 8. The chef’s table experience excels in their own way as part of the dining experience when customers were separated from the glass enclosed cooking space, providing diners with a view of the culinary action, without the heat of the noise.

With more than 24 years of experience in the food and beverage industry, Chef Val Murugan’s superintendence has earned Samplings on the Fourteenth Restaurant multiple awards with the most recent being Best Fine-Dining Restaurant, World Gourmet Award (2017) and the prestigious Malaysia International Gourmet Festival, MIGF (2015).

In conjunction with the MIGF 2018, Samplings on the Fourteenth currently offers special MIGF Macao Cuisine with a 3-course set dinner priced at RM 178 nett per set. Showcasing Protugese Squid Salad as appetiser before a comfort soup of potato and kale to warm the get the palate ready for the entree of Macao Garlic Prawn and the main course of hyperminimalist treats of either Grilled Fillet of Marble 7 Wagyu Tenderloin or the Confit of Soon Hock.

Both the entre and main happened to be my personal favourite for the evening. Macao Garlic Prawn were delightfully cooked beautifully and cleverly seasoned for a tantalising bite. I like both the prawn and the fish. The chef served not only fine seafood, but also steak that is likeable. Would have been greater if they checked the preferred cooking time for our meat – this one was a little cooked but given the friendly service with such gorgeous view; one would enjoy the ambiance enough to not remember what’s lacking in their dishes.

Sweet finishing demonstrated how we shouldn’t judge a dish by its plating but the Serradura and Macaron could really use a little styling work.

Click HERE for more photos on flickr.

For further enquiries or reservations, kindly contact Berjaya Times Square Hotel, Kuala Lumpurs Dining Concierge at +60 (3) 2117 8121 or e-mail bth.diningreservations@berjayahotel.com.

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Menya Miyabi Hokkaido Ramen @ Sunway Pyramid

 

From miso to tonkotsu made with that long-simmered pork bone broth, to some simple light soya sauce-based soup, we’d have no problem getting the ramen fix in all sorts of forms in the Klang Vallley. In the most authentic and traditional restaurants to some fusion contemporary cafes that are always trying something a bit different than the rest, it really isn’t challenging to grab that steaming bowl of Japanese noodle in broth. But as to exactly where the best ramen joints are at, is still a question with no definite answer. The newest in Sunway- the Menya Miyabi Hokkaido Ramen is one with decidedly classic looking ramen bowls with short pages of menu featuring a handful of ramen selections. We’ve slurped our way through some of the noodles on the menu and rounded up the conclusion if the place is a dupe .

 

First and foremost, the place is about ramen. Because menu is straight forward with pictures and quick description. The short and simple menu makes ordering easy, but I recommend the seasonal Burnt Garlic . I personally can’t get over the brined noodles thanks to the powerful broth. But the loaded topped garlic were unmistakeably garlicky, the whole experience is rich, flavour and might even leave some wanting more. Gyoza (six pieces for RM13, 10 pieces for RM19) wasn’t something memorable and elegantly presented. But that is the character seen in typical Japanese dumpling. They are the perfect nibble.

 

 

The classics topped with onion, bamboo, slices of tender meat and most importantly and interesting surprise of a good textured and perfectly cooked noodles- we hardly get good noodle texture without a gentle reminder to the chef, that some of us in Malaysia do like the real deal of springy from ramen noodles. While there are some with thicker and more flavourful broth, the rest of the bowls of the order didn’t quite make it to please or pass the musters for value and depth of flavour. The rest on the table seemed to unhappy with the rest of the ramen choices. All Assari Sio Ramen (RM23) , Tonkotsu ramen (RM 25) and Yaki- Miso Ramen( RM 25 ) were either lightly seasoned or

 

 

Ramen joints have always had eponymous mainstays but Menya Miyabi Hokkaido Ramen probably should work on establishing that. Menya Miyabi Hokkaido Ramen is located at:

 

Sunway Pyramid Shopping Mall 3
Ground Floor, Green Zone, Sunway Clio Hotel
3, Jalan PJS 11/15, Bandar Sunway,
47500 Petaling Jaya, Selangor,Malaysia.
Opening Hours: 11.00 am – 10.00 pm Daily
Tel: 03-5650 5118
GPS: 3.0732619,101.6046172
Facebook: https://www.facebook.com/menya.miyabi

 

Click HERE for more photos on flickr.

 

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Xiao Long Kan Hot Pot @ Sunway Velocity

 

Hot pot has been around for as long as I can remember, and I’ve been loving all sort of hot pots for the longest time. The recent trend that is rapidly growing in the last couple of months is none other than the Chinese hot pot. The concept of hot pot is pretty simple- simmering meat cuts, assorted vegetables, and maybe some noodles in various choices of broths, of which is probably most of the time the draw factor to the hot pot experience. Chinese hot pots have come to more than merely just culinary and cultural experience. It is now a form of relaxing enjoyment involving more than just actively digging into what’s cooking in the pot. The most popular hot pot trend right now is one that comes with more than just a room filled with steams and noises. It is one that comes with exceptional attentive and warm service, and sometimes even some fancy albeit unnecessary presentations and performances.

 

 

Currently boiling hot is the “ma la” otherwise known as the “numb and spicy” hot pot experience with hefty dosage of Sichuan flower pepper added to the broth richly added with thick chili oil. This is one of the most famous variations of the Chong Qing hot pot, and it is indeed having its moment now. Chong Qing is the city believed to be the birth place of hot pot in China, but the unique spicy and pungent flavor that reflects the history of the place has since travelled all across the globe so we can now experience the similar, if not the exact same culinary experience.

 

 

Sunway Velocity where hot pot spots are aplenty, this one caught my attention with the fancy display and their barbie doll meat presentation. Not that I am into it- I actually thought it wasn’t very appealing, but I thought it will be an attractive gimmick most people would appreciate. Alas, I didn’t manage to order that particular dish mostly due to my lack of proficiency in Mandarin. Here at the Xiao Long Kan Hot Pot, everything is mostly in Mandarin including the signage, putting that as the foremost upfront hindrance to locate the outlet.

 

 

Sauces are basic with freshly chopped chili, garlic, coriander and spring onion. As soon as the pot of broth is brought to the built in stove table, the meats and vegetables follows tightly after. All plates come with suggested cooking time as printed on the menu, so be ready for a mouth-numbing spicy hot pot experience soon after. We celebrate the creative soup and hot pot temperature with freshness mainly from land because the sea harvest wasn’t as intriguing. All meat balls, pork blood, pork intestine , tofu, mushroom, and the signature marinated pork rib were amazing except the pork belly slices which could have gotten more applauses if served slightly thicker.

 

 

Xiao Long Kan Hot Pot is located at:
V05-01-02, Signature 1(V05) Lingkaran SV,
Sunway Velocity, Maluri, 55100 Kuala Lumpur
Opens daily from 12pm to 12 am
Phone: 010-213 3382
GPS: 3.129573,101.723144
Facebook: https://www.facebook.com/xiaolongkanKL/

 

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Trade Party by William Grant and Sons

 

William Grant and sons, an award winning, independent family-owned distiller celebrated its latest stage of evolution and increased presence in the Malaysian market with the opening of its representative office and change in route to market, at an event at The Glasshouse, Seputeh on the 6th of August. Named ‘distiller of the year’ and ‘Scotch whisky producer of the year’ at the prestigious international spirits challenge Awards in 2017, William Grant and sons distils some of the world’s leading spirits and builds some of the most distinctive premium brands in the world. The Trade Party was at its best of refined socializing occasion with the best of set up and decorations that’s not only visually appealing, but potentially elaborating the impressive showcase of what each brand could offer to the market in the near future.

 

Commenting on the Trade Party, Satya Sharma, General Manager- Singapore, Malaysia and Philippines said, “ We are delighted to host our trade partners and appointed Importers as we build such an important and strategy market for our portfolio of premium brands which include Glenfiddich, The Balvenie, Monkey Shoulder, Grants and Hendrick’s “

 

The night showcases a glimpse of the various activations and experiences that each brand will bring to the market in the near future.

 

Cheers to great alcohol and amazing people throughout the party.

 

 

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Harvest Ground @ Sunway Geo

 

Eggettes, otherwise also known as the egg waffle has always been an iconic Hong Kong street snack. One that is almost a quintessential and while it has always been classic and nostalgic, it has been really common in the recent years for innovative modern twists. Harvest Ground seemed to nailed their rendition with some of the most local falvours. I was instantly drawn to Jack the Baba HK Eggettes (RM 20) because of that interesting combo of jackfruit and ice cream. The generous scoop of fresh coconut ice cream was pretty amazing along the shredded jackfruit. Plus the choice of salted gula Melaka caramel sauce, was quite a fascinating match all together to the otherwise boring eggettes that could really use a little more of that crispy.

 

 

The egg waffle isn’t the only innovative modern twist and despite being unsure of the core selling point, everything else is pretty innovative. Gua bao here folds a tender strip of fried chicken and even though their menu did not exactly make things easy when it comes to decision making, I was told the Taiwanese Ru Rou Fan (braised pork belly over rice) was good.

 

 

Fries for snacking didn’t quite leave a very impressive impression but these hits and misses can always be fixed with a better standard operating procedure.

 

 

Harvest Ground is located at:
No A-01-08, Level 1,
Block A, Sunway Geo Avenue, Jalan Lagoon Selatan,
Sunway South Quay, Bandar Sunway
Subang Jaya 47500
Tel: 012-751 1963
Monday- Thursday (11am- 9pm), Fri- Sat (11am – 10pm), Sunday Closed.
Facebook: https://www.facebook.com/harvestground/?tn-str=k*F
GPS: 3.0653684,101.609708

 

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Pork Rendang Nasi Kerabu at ANTE @ Solaris Dutamas

 

Celebrating patriotism with Pork Rendang Nasi Kerabu .Love it or hate it, this vibrant blue rice leaves a memorable impression upon the first sight. It is not unusual to see one but it is rare, and when spotted one, will be difficult to take your eyes off it. Served with ulam, the mix of flavour profile from the assorted raw vegetables that is being cut and chopped into tiny pieces puts together so much excitement on a single plate. Here at ANTE, kerabu meal is prep with some oink factor and the main protein source in this fiber and vitamin loaded portion meal is of course non other than their signature – pork. They celebrate patriotism this year with kerabu with pork rendang and I must say they are indeed some porky doyen when it comes to handling and serving them fresh in your dishes.

 

 

That is further confirmed when they rolled out other pork dishes and there’s absolutely a couple of it that was impressive. Pork come in all forms of cooking method—roasted, grilled, or even some frying until sizzling, with some being quintessential pork lover’s fav and some fusion twist that’ll guarantee salivating. And together with some booze, would be another perfect evening. Chermoula Spiced Pork Shoulder Steak was grilled so perfectly for amazing tenderness I will order this again anytime with add ons of more vegetables, not because I simply want my vege but because I also love their zucchini sides. Iberico Baby Ribs and House Smoked Bacon were charming. Meat is incredibly tender rand juicy, every bite tastes like luxury.

 

 

Pork isn’t their only pride cause Green Curry Seared Duck deserves the limelight as well. Quite a spectacular place for anyone who values fun, flavour, freshness – and value at every price point.

 

 

ANTE’s Pork Rendang Nasi Kerabu will be available for the special month of August as a lunch feature (11am to 3pm) from August 1st to 31st daily, at both ANTE Solaris Dutamas and ANTE One Utama outlets.

 

ANTE Solaris Dutamas (outside Publika)
A2-G1-09, Solaris Dutamas 1
Jalan Dutamas 1,
50480 Kuala Lumpur
Phone: 03-6206 3364
Operating Hours: 11.00AM – 10.30PM, Daily

Facebook: https://www.facebook.com/anteporksteaks/
GPS: 3.1705892,101.665491

 

Click HERE for more photos on flickr.

 

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HO HO Steamboat, Cheras on a regular weekday.

 

Some of the best time to enjoy the hotpot is when the temperature drops, or whenever it gets chilly after the rain. That happens most of the time but hotpot lovers really don’t regard that as factors for them crave and love for steamboat or hotpots. Malaysians crave steamboat all year round, but I am just surprised to see a few establishments operating side by side within a same row of premises here in Cheras. Settling with the one with the most crowd, we put our bets on HOHO Steamboat. And while they don’t offer a range of innovative soups and flavours, they have fresh crabs and seafood, as well as a wealth of other ingredients to dunk into the pot. We were told by the service crew that he would gladly return our money or exchange a new serving if we are not happy with the quality of their crabs. That is something highly unlikely to be heard from other steamboat restaurants so I really do admire that. In the 2 in 1 pot, we had clear and tomyam soup side by side and take note the later guarantees an intense flavor and mouth numbing sensation.

 

 

To keep up with the demand and to keep things interesting, many restaurants throw plenty of gimmick and trendy twists to the regular pot of soup. Some offers assorted soup based, while others make sure they are cut above the rest when it comes to choices of ingredients. The standard set here is a bit limited when it comes to premium ingredients, so I’d suggest spending a few more ringgit for some add ons or alacarte selections. Unlike most steamboat restaurants, they have noodle dishes in the menu, as well as things like the barbeque chicken wing. I’ve yet to find out if barbeque chicken wing is a pairing partnership with HOHO Steamboat restaurants, but they seemed to be available at where HOHO steamboat restaurants operates. The one in Bandar Puteri Puchong was very memorable so I went ahead and ordered the barbeque chicken wing here. Turns out, they were delicious as well. Also, on the table for the night was the Lala Meehon which wasn’t anything too fantastic that’s not to be missed, but at the same time not too much to complain.

 

 

Watch this appearing on my vlog, and click HERE for more photos on flickr.

 

 

Ho Ho Steamboat is located at:
No. B26-G, Jalan C180/1,
Dataran C180,
43200 Batu 9 Cheras, Selangor
Business Hour: 3:30pm- 12 am daily
Tel: 010-259 7953
GPS: 3.036937,101.763109
http://steamboat.com.my/

 

Click HERE for more photos on flickr.

 

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Down to Bones @ OUG , Taman Overseas Union

Down to Bones @ OUG , Taman Overseas Union

 

Not a place for first dates and definitely not for white shirts cause things are way better digging with hands if you asked me. Down to bones (DTB) at OUG has always been that to go on my rib tearing and polishing list of ferocious pork rib stop. It can be a messy feed but plan ahead and be rewarded because the menu have developed a cult following amongst meat lover since the days from when their pop up store operates on weekends two years back. Plenty of lip smacking and finger licking going on. Salivation will be impossible to stop with the sticky rich coat over tender moist meat. Yet, there is more than just rib at this now-operating-at-a shop neighborhood eatery. Go for the comforting butter garlic sauce with pork chunks and this Butter sauce Spaghetti (RM 16) was nicely cooked and perfectly topped with a gorgeous boiled egg. And when indecisive of either Hot Wings or Honey Soy wings, there is the half and half option so greedy people like me can taste the both.

 

 

The star-status dish is DTB’s tender, two stick slow-cooked Pork Ribs (RM 23) in DTB sauce – they require just the right amount of tug to pull the meat clean from the bone. These beauties take their name in pride with the treasure coming with sticky saucy goodness. So get ready to roll up your sleeves and pile a tray with meat that falls off the bone. Forget about what comes accompanying the ribs because both the mash and coleslaw looked and tasted trashy next to the glorious meat. Called me old fashion but some old faithful pairing of rib and fries would be a superb experience here. That missing kick is compensated by a good icy cold beer which by the way is probably the best thing to order from their ridiculously tiny beverage menu. It is either that or bottled water.

 

 

Choices of food are old fashioned in general but classic pig is what it is. The sides and add ons are heavy and perhaps too fatty when paired with all the rib and creamy pasta but the only thing that appeared light and easy wasn’t flattering either. Coleslaw was especially thick and soaked in the rich dressing I can hardly taste the cabbage. Pork Soup reminds me of water brought to boiled to cook the many, many ribs which conveniently then turned into and served as soup. Not something I would recommend ordering.

 

 

The location hasn’t changed. Only now they are in a shop and if you are powerless to resist the smoke and oil from the stove, take the outdoor seats.

 

Down to Bones is located at:
8, Jalan Hujan Rahmat 3,
Taman Overseas Union,
58200 Kuala Lumpur
Phone: 03-7972 0130
Facebook: https://web.facebook.com/downtobones/?_rdc=1&_rdr
Business Hour: Daily 12–3:30PM, 6–10:30PM. Thursday closed
GPS: 3.0735115,101.6718308

 

Click HERE for more photos on flickr.

 

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