Thursday, June 28, 2018

SOUL FOOD JAZZES UP SOULIQUID


Like a sunburst when viewed from overhead, Souliquid's curtain-raiser of Chilli Chilli Bang Bang (RM18) dazzles our palate with its vivacious taste. The triangles of deep-fried tortilla chips are handy vessels for piling on the zingy, well-spiced Bolognaise-style tomato and pork mince sauce. Baked under a layer of melty cheese, the tastebud-tickling serving leaves us wondering what other wondrous stuff lies in wait at Souliquid Restaurant & Bar.
Opened in August 2016, Souliquid's cool, laidback vibes are evoked through comfy violet-hued couches, plush armchairs and coffee tables interspersed with high bar stools and timber-cut tables. To capture the ‘every drink has its soul’ spirit of their outpost, the owners of Souliquid envisioned it as a serene mellow-lit haven to cherish and enjoy popular tipples: beer, wine, liquor and non-alcoholic beverages coupled with live performances of Canto and Mando-jazz, Bossa Nova and classic oldies in the evenings. 
 
Hot on the heels of the opening volley comes Gambas Al Pilpil (RM28), a tapas of prawns in minced garlic and Italian herbs with bruschetta slices. The coy nuances of garlic, extra virgin olive oil, dried herbs and chilli flakes allow the prawny sweetness to shine.
 
Brochette (RM38) is another winsome speciality. Served with robust tabasco-pineapple sauce, the crisp bacon-wrapped prawns go swimmingly with cold beer or chilled white wine.
 
Chef Matthew Wan then raises the bar on pizza – a main gastropub staple – by melding blue cheese, parmesan and mozzarella to pack his distinctive Shrimp Pizza (RM35) with heady umami savouriness.
 
Yet, the subsequent Nyonya Pasta (RM28) manages to hold its own against such a strong onslaught on the palate. Lushly coated in creamy, assertively spice paste specially ordered from Melaka, the fragrance of lemongrass and kaffir lime leaf is noticeable as we slurp up the noodles garnished with tender mussels.
 
Porcine fans will be in seventh heaven as Souliquid takes great pride in its pork-laden selection especially the Pork Lover Platter (RM148). Conceived for communal sharing, nobody will leave feeling hungry after wading through the crispy pork knuckle, meatloaf, 3 types of sausages: baconwurst, Nuremberger and Hungarian, spindly wedges, sauerkraut, corn on the cob and a side salad.
A saner go-to choice for small dining groups is the Garlic Herbed Roast Pork Knuckle (RM79). According to Chef Matthew, each pork knuckle (weighing about 1.7kg) is braised for 2 hours in stock before the hefty hunk is deep-fried to crisp up the skin and then baked to render the meat moist and juicy.
 
Those of you who prefer not to fiddle with bones will find Souiliquid Meat Balls (RM20) more appealing. Slightly bigger than golf balls, the rosemary and mixed herb minced pork balls are delicious; set in tangy, aromatic chunky tomato-based sauce.
 
Stellar lamb dishes to try here include Guinness Braised Lamb Shank (RM48) and Grilled Lamb Rack (RM58). We recommend the former for the toothsomely tender lamb meat suffused with thick, dark and flavourful malty gravy. The latter is excellent as well with three pieces of the medium-cooked, French-cut lamb nicely seasoned and touched with a sublime sauce of honey, fruit purée and mustard.
 
Lighter on the palate is Chicken Cordon Bleu (RM33), a surprisingly agreeable serving of chicken breast rolled with chicken ham and mozzarella enveloped in crisp battered crust. The accompanying garlic mushroom sauce proves worthwhile in lending moistness and notable flavour to the dish.
 
Special promotions are available periodically so be sure to ask the team for more info. During our visit, the Cheese Platter Set (RM199) came paired with a young, supple Marqués de Càrceres -- a smooth, velvety Rioja to complement slices of pork salami or Parma ham, red and white cheddar, camembert and blue cheese atop crackers.
Souliquid also has Set Lunches on weekdays from 12 noon to 3 pm, starting from RM13.90 upwards. Jazz performances from Sun-Thurs 9pm-11.30pm; Fri & Sat 9.30pm-12midnight.
For reservations, call Souliquid Restaurant & Bar, tel: 03 8066 8883. Souliquid Restaurant & Bar is located at Lot 1, Ground Floor, Tower 3@Puchong Financial Corporate Centre (PFCC), Jalan Puteri 1/2, Puchong Batu 12, Selangor. (Note: turn to your right after exiting the main entrance of Four Points Sheraton Puchong Hotel)

1 comment:

KY said...

I admire the amount of work it takes to prepare those bacon wrapped prawns.