A MOVEABLE FEAST AT ONE BANGSAR

So many outlets, so little time...

While food reviews keep me constantly satiated and on-the-go, there are some outlets that merit repeat visits. Stan's Assam & Garam at One Bangsar is one of them, thanks in no small measure to Stephanie Saw. Her inherent passion at churning out excellent Malay dishes, albeit with slight twists has caught the imagination of many discerning foodies and their support have probably keep her going.

Nevertheless, these are challenging times for those in the food business. With everyone feeling the pinch, it is good to know all the owners whose outlets form the One Bangsar food haven have collectively came up with a unique promotion that is akin to a mini gourmet safari. At the unbelievable deal of RM28 nett per person, diners can meander along the whole row of fine restaurants in One Bangsar and eat to their hearts' content each Saturday in August.

It's a clever concept that quickly caught local food lovers' imagination. Despite the afternoon heat, more than 150 diners gamely showed up to savour the spread laid out by the ten outlets. We had a great time wandering around and sampling the eclectic mix of Vietnamese, Mediterranean, Italian, Indian, Malay, French, Japanese, Chinese and Thai specialities with refreshing drinks thrown in. While it is a good way of creating much awareness amongst new customers who have yet to discover One Bangsar, remember that it is not totally fair to judge each outlet based on the limited menu they serve up on these occasions. It merely acts as a sneak preview of each outlet's promising, delicious secrets that hopefully will induce return visits.

Of course, hiccups are not unusual for outdoor events of this kind. Firstly, there are too few seats compared to the large number of people - it would have been better if the organisers dispense with formal table seating entirely and just provide adequate seats instead by using portable stools. And for the price of RM28 nett, there are bound to attract quite a few ugly Malaysians who are all out to get their money's worth. That's right, these people never even blink an eye by grabbing and piling up all the food on their own plates the minute it's dished out. Never mind if they can't put it all away and others have yet to get a tiny helping.

Outlet managers and owners too must be conscientious enough to speed up their food replenishment and ensure the interest of paying customers are well looked after, especially when the food is in the process of being prepared or had finished. It's unthinkable of asking diners to return again and again or plead with them to move on to other outlets first. For one, we did move to other outlets and after returning twice just to be disappointed with a rather curt brush-off, we just gave up and walked off. What are the chances of that outlet getting our patronage in the near future? Well, don't hold your breath for this.

Undoubtedly the idea of this moveable feast is filled with superb potential so it'd be a shame if more shortcomings overwhelm the benefits. But each event is a learning experience and I do hope the One Bangsar team will gain invaluable experience and lessons from it.

TASTY CHEAP EATS

Longing for Lontong? Here's your solution!

Ice it! Fabulous Ais Batu Campur or ABC

Let’s face it – with the cost of city living keeps creeping up, ardent foodies are forced to dig deep into their pockets and find ways of stretching their hard-earned ringgit.

Fortunately in Malaysia one does not have to look too hard or too far to eat well at budget prices. Street side hawker stalls and informal no-frills eateries abound so local food lovers can still afford to feast like a king on pauper’s prices.

Here’s some of my favourite haunts for simple, cheap and tasty eats.

OODLES OF CHINESE NOODLES
Lau Ti Fang (Old Rendezvous) Parn Mein Stall
(non-halal)
Jalan Beremi, Kuala Lumpur
Mon-Sat, 7.30 am – 2.30 pm

This little nondescript stall used to be at the sidewalk across from Fortuna Hotel but has since relocated into a narrow shoplot just across from DBKL’s Little Ain Arabia. The stall still reigns supreme in my book as the gold standard for parn mein, flat flour noodles which I reckon is Chinese-style pasta. Here diners have a choice of the chewy noodles in thin, stringy texture like wantan mee or the flat fettucine type. You can opt to have it served in a delicious ikan bilis (dried anchovies)-based broth with sayur manis and a splendid topping of crispy fried ikan bilis, minced pork, sliced black mushrooms and wood ear fungus. Better still, try the kon lou version where the noodles are tossed in thick, black caramelized sauce. Don’t miss the stall’s ‘killer’ sambal belacan dip. Bouncy fish or meat balls can be added at extra charge. Prices from RM4.50 onwards per plate.

LONTONG LONGINGS
Kak Normah @ N Nasi Lemak (halal)
Dewan Serbaguna Penjaja, Jalan Wirawati Kuala Lumpur
Daily from 7.00 am – 12.00 noon

You won’t get enough of this incredibly tasty dish. The ensemble comprises diced nasi impit (pressed glutinous rice) in a piquant turmeric and coconut gravy filled with long beans, shredded radish, tempe (fermented pressed beancurd cake), strips of fu chook (beancurd sheets), hard-boiled egg wedges, beancurd, sliced cabbage and glass vermicelli. Spicy fish serunding, chunky peanut gravy and a dollop of sweetish sambal add the finishing touches to this superb dish. Other irresistible specialities served here include soto ayam and nasi lemak. Both the lontong and soto cost RM2.50 per plate while nasi lemak biasa costs RM1.00. Side dishes of fried chicken, beef rendang and sotong sambal available at extra charge.

NICE ICE
Ah Keong’s ABC Stall
Jalan Padang Belia
Brickfields Kuala Lumpur
Daily 10 am - 7 pm

You can’t miss this little stall in front of the 7-11 store, just one lane behind the YMCA building. Run by a husband and wife team, they are kept busy quenching their multi-racial customers’ thirst for fresh coconut water, cendol, cincau but nothing beats their fantastic ABC or ais batu campur. Regulars nickname their Special ABC (RM2.50 per bowl) the poor man’s artificial shark’s fin – thanks to the succulent strips of young coconut flesh that adorn their colourful and sweet icy concoction. The heap of finely shaved ice, drenched with rose syrup, fragrant gula Melaka syrup and evaporated milk consists of plump Green Giant corn kernels, home-made red bean mash, giant kidney beans, diced black grass jelly or cincau. Perfect for hot sweltering afternoons!

ALL MIXED UP
Mobile Rojak Van in front of Petronas station
Taman Cempaka Ampang
Daily 11 am – 5 pm

This is one local salad that appeals even to non-vege eaters but it takes a good sauce to separate the wheat from the chaff. We have been getting our regular Indian rojak fix from this mobile van since we discovered it by chance earlier this year. For RM3.50 per plate, the mixed salad of chopped prawn fritters, deep-fried flour and coconut fritters, firm beancurd, shredded cucumber and sengkuang (jicama), and hard boiled egg smothered in a scrumptious sweet, nutty and spicy sauce will leave you clamouring for more. You can also get the guy to add on some spicy brown cuttlefish (at additional cost) for extra flavour and texture. Wash it all down with a bowl of ais cendol.

Chow down!

TERRIFIC TEOCHEW TEMPTATIONS

^Classic Teochew Delight of Stewed Goose

^Traditional dessert of Mung Bean in Syrup

^Signature of Toh Lee - Goma Pudding with Ice-cream

^Superbly nutritious soup of Duck Wing & Preserved Plum

^Alluring Abalone in eight different preparations

^Crispy & Crunchy Deep-fried Mung Bean Spring Rolls

^Unusual but nice...Abalone Smoked with Chang Wood & Tea


Most Malaysians will invariably think of the ever-popular Teochew porridge, Teochew-style steamed fish and that sticky yam dessert known as or nee whenever the mention of Teochew dishes crop up.

In her book titled The Heritage of Chinese Cooking, renowned Australian Chinese author Elizabeth Chong noted that the Teochew or Chiu Chow (as it known in Cantonese) community originates from Shantou or Swatow, an area about 270 km east of Guangzhou. Their predominantly seafood-based cuisine is similar to the Cantonese albeit with more robust flavours from the use of garlic, fresh and dried lemons, fermented beanpaste and fish sauce.

Having worked for a Singaporean Teochew sifu (master chef), Hotel Nikko’s Chinese Chef C Y Chan is quick to second those facts. With close to two decades of industry experience, Chef Chan is not only well-versed in different aspects of Chinese cuisine, he is also a firm believer in doing certain things like basic soup stock the old-fashioned way.

So if you like a sampling of other Teochew delicacies, Chef Chan has created a small but enticing selection of Teochew dishes such as Teochew-style Stewed Goose, Braised Superior Shark’s Fin and Deep-fried Mung Beans Spring Rolls amongst others for diners to try.

"Some are classical delights while a few are updated interpretations," said Chef Chan.

The crispy Deep-fried Spring Rolls (RM8.00++) reflects the latter as it is filled with mashed skinless mung beans, finely shredded wood’s ear fungus, duck meat and Chinese mushroom. The intermingling of textures and delicate flavours made for interesting eating.

This light yet flavourful vein continues in the sublime soup of Double-boiled Duck Wing with Plum (RM35++). A delicious, nourishing broth that will perk you up instantly, it reminded me of grannie's hum choi tong or salted vegetable soup of my childhood. Subtly imbued with the tanginess of preserved plum and sliced lemon, the tasty soup draws its exquisitely sweet flavours from the sea cucumber, black mushroom and chopped duck wing in it.

I have always enjoyed eating Teochew-style braised duck from street side stalls with the accompaniments of tow foo (beancurd) and hard-boiled eggs. So the classic delicacy of Stewed Goose (RM60++ for half, RM120++ for whole) certainly left more than a favourable impression. It is a superbly elegant dish that not only emphasizes the tender and succulent goose, but also the delicious sauce imbued with the aromatic nuances of Chinese spices.

Other noteworthy Teochew specialities which I'm sure you'd find equally agreeable will be Stir-fried Sliced Chicken with Peppercorns, Scrambled Egg with Baby Oysters, Deep-fried Yam Finger Rolls and Sautéed Vegetables with Dried Sole. Head on over to Toh Lee Restaurant before end of July if you wish to discover a bit more about these terrific dishes.

If you have a penchant for abalone, don’t miss the Abalone Promotion which runs concurrently from now until end August 2006. Citibank card holders will have extra incentive to indulge thanks to Toh Lee’s Buy One Free One deal at RM120++ for any of the outlet's abalone specialities. The unbeatable offer is only valid until July 31, 2006 though.

Master Chef Loh Chon Hor has conjured up eight different preparations using premium Australian abalone exclusively for this promotion. The Braised Whole Abalone with Fish Lip and Garlic is a gourmet’s delight as the abalone’s sweet, complex flavour and smooth flesh which is slightly resistant to the bite was amply complemented by a light sauce. A whole pip of smoked garlic, blanched broccoli florets and sliced fish lips bestowed their own distinctive textures and flavours to the dish but stopped short of eclipsing the gastropod.

Another intriguing creation is the Braised Whole Abalone with ‘Chang’ Wood and Tea. This preparation imbued the shellfish with a discernible smokiness which makes it different from the usual abalone dishes you’d encounter. I reckon it is good enough to eat on its own although the accompanying sweet dip served on the side gives it a unique taste dimension.

The remaining epicurean selection includes Braised Whole Abalone in Brown Sauce, Braised Abalone with Venison Tendon, Braised Abalone with Dried Scallop, Braised Abalone with Goma (Sesame) Cream and Broccoli, Braised Abalone with Sea Cucumber and Chinese Scallion, and Mini Monk Jumps Over The Wall.

Two typical Teochew dessert, Chilled Mung Beans in Syrup (RM8++ per bowl) and Sweetened Yam Paste with Gingko Nuts (RM10++) are available to round off your meal nicely. Alternatively, try Toh Lee’s signature Chilled Goma Pudding with Ice-cream comprising a superbly smooth sesame pudding with its delicate nutty aftertaste.

Located on Level 1 of Hotel Nikko, the elegant ambience of Toh Lee Chinese Restaurant makes it a top draw for corporations and discerning Chinese food lovers. Its polished, unobtrusive service befits the outlet’s understated luxurious setting which includes several beautifully appointed private dining rooms.

TOH LEE CHINESE RESTAURANT (pork-free)
Level 1 Hotel Nikko Kuala Lumpur
165 Jalan Ampang
50450 Kuala Lumpur
Reservations: 2782 6128.

Business hours: Daily12 noon to 2.30 pm (lunch) and 6.30 to 10.30 pm (dinner)

FEAST FOR FRANCOPHILES

Decadent Chocolate Cake to melt your heart

Sweetbreads to invoke that Fear Factor?


Crusty lamb rack with coucous for meat lovers

Classy fish dish with real Beluga caviar

Dream dish of gooseliver pate - scrumptious!

A French sojourn at Le Bouchon

Step into Le Bouchon and you'd be magically transported to the French countryside - the outlet's homey discreet and cosy décor has all the trappings of a small provincial eatery that reflects the Gallic roots of its proprietor and chef de cuisine Philippe Le Francois.

Le Bouchon is known as somewhat of an institution amongst discerning diners for its traditional, well-cooked French dishes.

“We have a very strong, loyal clientele who like our specialities - hearty, rustic dishes that French people eat on a daily basis and not the nouvelle cuisine dishes that the rest of the world presume we eat. There is a big difference,” said Monsieur Le Francois.

He continues: “The French provincial atmosphere here reminds our guests of the warm hospitality and charming countryside in France. While our food and wine may have the fine-dining approach, local diners are made to feel at ease by our experienced staff. They are always happy to help diners who are unfamiliar with French food with some recommendations."

The quality of food here is proudly held up by an all-Malaysian kitchen team under the owner's guidance. “We offer many timeless, classic dishes that diners expect of a typical French restaurant. Some are modified slightly but subtly to accommodate our guests’ requirements and ensured originality of taste is maintained.

“To some extent, traditional French food is similar to many great Asian cuisines. The French also eats many different things including all parts of a beast to avoid wastage. Hence, adventurous diners can enjoy offal dishes like ox tongue and sweetbreads here. It's unprecedented for a French restaurant in Kuala Lumpur but diners who come here know they can get something different apart from de rigeur French dishes such as coq au vin and duck-leg confit.”

This distinctive trait was aptly reflected in the special appetizer of Veal Sweetbreads (calf’s thymus gland). I felt like one of the Fear Factor participants as the sweetbread’s delicate, chewy texture was definitely an acquired taste. Or perhaps it was my own overactive imagination wreaking havoc on my normally adventurous tastebuds...

Personally I’d highly recommend Les Escargots De Bourgogne (RM30++) and La Terrine De Foie Gras (RM48++). The Burgundy snails were notable for its accompanying creamy spinach sauce. Smooth and luxuriant, the homemade goose liver terrine is lifted to greater heights by the subtle, caramelized sweetness of the onion jam. Spread onto toasted sour dough bread slices, it is hard to stop at just one slice.

Other gourmet options to start with include Pan-fried Goose Liver served with Grape and Apple Glace, Roasted Unpasteurised Goat Cheese with Honey, Mixed Salad and Sautéed Apples, and the ultimate Russian Beluga Caviar with Toasted Canapés, Sour Cream, Chopped Onion and Egg.

I chose Grilled Triple Candied Rack of Lamb Provencale on Light Mint Glaze (RM78++) for the main course while my partner accepted the chef’s suggestion of Poached Seabass Fillet and Prawn Brochette with Smoked Salmon and Dill Sauce on Tagliatelle (RM98++).

The lamb was cooked to medium doneness as requested but it was surprisingly quite tough to cut. However, I liked the crisp, outer crust of mustard and breadcrumbs. Happily the fish fared very well and it has nothing to do with the precious pearls of Beluga caviar on top. Having sampled two mouthfuls of the exquisite creation, my partner cleaned out his plate despite him not being a great fish fan!

Again if you are one of those who enjoy exotic stuff, try the Braised Ox Tongue with Gherkins, Mushrooms and Madeira Sauce (RM68++). Equally popular amongst Le Bouchon’s regulars are the Sirloin of Beef with Tarragon and Butter Sauce, Crispy Salmon Escalopes and Beef Fillet topped with Sliced Pan-fried Goose Liver and Sautéed Perigord Winter Black Truffle.

Dessert comprised Mouelleux au Chocolat (RM32++), a decadent chocolate cake with a molten Valrhona Chocolate centre accompanied by a scoop of Vanilla Ice-cream. It is advisable to order this at the start of your meal as the kitchen team needs at least 20 minutes to whip up this sublime dessert. Caramelized apple tart, crème brulee, poached pear William in red wine, flavoured chocolate sponge cake and mascarpone, chocolate profiteroles and crème brulee make up the remaining sweet treats.

Le Bouchon’s full á la carte menu undergones changes every few months whilst weekly specials for both food and wine are also offered via a four-course Gourmet Menu (RM148++) and a three-course Menu Terroir (RM108++). The staff here is warm and friendly, and knowledgeable about the many specialities served.

A special menu will be available at Le Bouchon to commemorate the forthcoming French national day on July 14. Known as Fête nationale or 14 Juillet in France (generally referred to as Bastille Day in English), colourful parades are held during the day followed by magnificent fireworks at night. But as noted by Le Figaro, France’s renowned newspaper, throughout France "people feasted a lot to honour the Bastille". Oui, food is indeed part and parcel of life – in France, it’s synonymous with the good life.

Le Bouchon (pork-free)
14&16 Changkat Bukit Bintang
50450 Kuala Lumpur
Tel: +603 2142 7633
Fax: +603 2142 7633
Website: www.lebouchonrestaurant.com


Opening hours – Tuesday to Friday 12 noon to 2 pm (lunch)
Tuesday to Sunday 7 pm to 10.30 pm (dinner)
Closed on Mondays

FEAST ON UNIQUE SEAFOOD

South African Abalone with deep-fried shredded ginger
and oyster sauce

Wong Keong Fook's self-made success in the seafood business is testimony to his two decades long of sheer hard work and determination. From his humble beginnings in freshwater fish farming, Wong has emerged as possibly Malaysia’s biggest seafood importer, wholesaler and owner of the popular Unique Seafood restaurant in Petaling Jaya, Selangor.

Wong started his seafood importing business started when the restaurant and hotel industry customers asked him for more variety in his seafood supply besides freshwater fish. Using his experience and aquaculture expertise, Wong began procuring fresh, live and unusual seafood from overseas to fulfill the industry demands. Today Unique Seafood is the most notable supplier in town that offers the widest, freshest and most distinctive variety of imported seafood – not only to industry players but also to ordinary seafood lovers.

With three restaurants in Malaysia, one in Singapore and another in Jakarta, Indonesia, Unique sells prized catches of fish, crustaceans and shellfish at reasonable prices.

The Unique Seafood Restaurant itself is quite a draw in itself – diners are presented with a cornucopia of fish, clams, crabs, lobsters, molluscs and other exotic edible underwater denizens to choose from, kept in ascending rows of huge glass display tanks. The ambience is akin to that of a bustling seafood market where customers can watch their preferred catch being weighed, cleaned and cooked to order as part of the restaurant’s open concept.

Lest you think dining at Unique Seafood is only for the rich, Wong is savvy enough to dispel this misconception by offering something to everyone, whether they are young or old, rich or middle class, corporate or family, seafood lovers or not. Consequently, the outlet offers pocket-friendly value lunches (RM48.80++ onwards) and set dinners (RM398++ onwards) for the budget-conscious. You can even enjoy their daily dim sum at 50 percent discount.

In view of rising prices and everyone feeling the pinch on their pockets, it can still be viable to dine at Unique Seafood. Just opt for one or two indulgent seafood specialities and supplement your meal with other more affordably priced dishes.

For those where money is of no object when it comes to savouring King Neptune’s treasures, the Fried Boston Lobster with Garlic and Cheese (RM138 per kg with RM30 cooking charge) is highly recommended. Apparently this price is unrivalled anywhere else in the Klang Valley. The king of shellfish certainly lived up to expectations – the flavourful cheese sauce, subtly imbued with minced garlic is light enough for us to discern the lobster’s freshness and naturally sweet flavour.



Unique’s signature preparation of braising seafood with golden superior stock is equally outstanding. A concoction of carrot juice, dried scallop and superior chicken stock, the splendid sauce certainly emphasizes the Alaskan King Crabs’ inherently clear, sweet taste. At the current promotion price of RM178 per kg (normal price at RM208/kg), it is by no means cheap but if you want a seafood dish out of the ordinary, this crab is worth its weight in gold. The one we had weighed a hefty 2.2kg so whilst one half was Braised in Golden Superior Stock, the other half was Baked with Salted Egg. Needless to say we thoroughly enjoyed every bit of this delectable dish – from the rich, gritty salted egg yolk coating on the carapace to the chunks of stringy yet succulent flesh of this gigantic crab.

Personally I found the Deep-fried Shredded Ginger and Oyster Sauce topping for the South African Abalone (RM24.80 per pc) a tad overwhelming. I presume the combination was intended to temper the abalone’s overly fishy flavour but in this instance, the ginger, oyster sauce and shredded spring onion were too overpowering for this delicate gastropod.

The humongous Baked Canadian Oysters with Cheese (RM7.50 per pc) were sinfully indulgent and impossible to devour in a single mouthful. Fortunately, the molluscs remained sweet and succulent on the palate in spite of the melted cheese on top.

Our only non-seafood dish for the evening was Fried Kailan in Two Styles – the leafy part was finely shredded and deep-fried, rendering them crisp and crunchy. Topped with some tiny silver anchovies, they provided good textural contrast with the tender, stir-fried kai lan (Chinese kale) stalks.

Non-seafood dishes are just as extensive and varied in the menu. Honey lamb chops, ostrich in black pepper sauce, venison in Unique sauce, noodles and rice dishes are tasty options to consider and will appease those who want some balance and variety to their meal. The restaurant also has a selection of fine wines available but should you decide to bring your own wine, there is no corkage charge.

Wong assures us that diners will always have the option of more affordable seafood such as Red Tilapia, blood cockles and kepah (local clams) besides more exotic and luxurious items of Scottish razor clams, Australian rock lobsters, French turbot, rainbow grouper and Canadian geoduck clams. Cooking styles vary with prices hovering around RM30 and above.

With such careful considerations for customers, is it any surprise that Unique Seafood Restaurant was recently voted by readers of a Klang Valley-based magazine as their ‘Favourite Seafood Restaurant’?

UNIQUE SEAFOOD RESTAURANT (pork-free)
Lot 9B-3 Jalan Kemajuan
Section 13
46200 Petaling Jaya Selangor
Tel: 7960 2088, 7960 2066

BLIGHTY'S BEST

Grilled Pork Chops anyone?


Yumlicious Pork Knuckles - try it or you'll regret it!


What's more British than good ol' Fish & Chips?


Bangers & Mash to kick-start your meal


Not many outlets can survive the cut-throat F&B business in Bangsar but the Ronnie Q pub has been through it all. A popular hangout for expatriates and local pub-goers who are also great cricket, football and rugby fans, Ronnie Q’s has succeeded where many other pretenders to the F&B scene here has failed.

Not one to rest on its laurels, the Ronnie Q’s management is canny enough to evolve with the times and figured they might was well have their regulars stay on for dinner instead of losing them to other eateries. Hence, the transformation of one section of its pub into small, intimate dining area to serve up typical British pub specialities.

Scotsman Sandy Alan Rowe is in charge of dishing out Bangers and Mash, Pork Chops, Fish and Chips, Pork Knuckle and Steaks amongst others for lunch and dinner. With 23 years of experience, the Glasglow-born chef likes nothing more than dishing up those good ol' Blighty nosh.

Precursors include the famous Colonial delight, Mulligatawny (English-style spicy and sour ‘rasam’ soup) and Cream of Mushroom (RM12++), a blend of button and oyster mushroom, thickened with potato to achieve the soup’s light, creamy texture and delicate flavour.

If you're batty about Bangers and Mash (RM22++), then you'd polish off the one here in a twinkling. Made in the typical Cumberland-style with finely minced pork and mixed herbs, the long, spiral sausage is grilled and served with mashed potato and sautéed fresh vegetables. The onion gravy is so good I was tempted to lick the plate clean.

If you're a Porky Pig fan, then the Pork Knuckle (RM28++) will be right down your lane. Perfectly grilled, the thick slices of meaty, tender knuckles come drenched in brown roast gravy. Even though the kitchen team mistakenly served ours with a balsamic demi-glace, it turned out to be a blessing in disguise. We found the sauce's slightly caramelized, tangy nuances lent an unusual, well-rounded edge to the dish so all was forgiven.

Aah...even the traditional Fish and Chips (RM18.50++) turns out to be a winning bet - chunky Dory fillets enveloped in ultra-crisp beer batter accompanied by thickly cut chips, coleslaw and crisp garden greens. Other house delicacies to sink your teeth into include Grilled Pork Chops, juicy Ribeye and Tenderloin Steaks, Rack of Lamb, Beef and Ale Stew with Dumplings, Ronnie Q’s BLT Sandwich and Spaghetti with Meatballs.

Pudding options are rather limited unless you settle for the Apple and Cinnamon Crumble or any of its three Gateaus (cakes) of the Day.

Sunday brunch is served from 10.30 am onwards featuring Brunch in a Skillet – back bacon, pork banger, grilled tomato, sautéed mushrooms, fried potatoes and a three-egg omelette, cooked and served in a skillet. For those who prefer a Scottish twist, there is the Ploughman’s Brunch of Scotch eggs, aged cheddar, crusty bread and Braston pickles.

Service is casual and friendly as befitting the pub setting. Sports enthusiasts will have a field day admiring the personal collection of cricket, football and rugby memorabilia belonging to the pub owner himself, Ronnie Quay. But even if you’re not, it’s still worthwhile to toddle along to Ronnie Q’s for a nosh-up of good ol’ Blighty grub.

RONNIE Q’s PUB AND RESTAURANT (non-halal)
32 Jalan Telawi Dua
Bangsar Baru
59100 Kuala Lumpur

Reservations: 22820722

A WHOLE LOAD OF CRABS

Crabs in Hot & Pungent Garlic Chilli Sauce

Zingy Black Pepper Crabs

Beyond expectations - Crabs in Thai Milk Sauce

Tantalising Sweet & Sour Crabs

Let's face it - Malaysian seafood lovers are just crazy over crabs.

But where to go to satisfy that crab cravings without burning a hole in your pocket? Hotel Equatorial KL-lah!
For a mere RM35++ per person you can have your fill of local mud crabs, Sri Lankan crabs, Australian king crabs or Dungeness crabs at the hotel's Nipah CoffeeShop. For RM45++, you can dig in at the Golden Phoenix restaurant. Now I bet any seafood lover worth his salt can tell that these are unbeatable deals as under ordinary circumstances, one would probably end up with just a kilo of crabs at any reputable reataurants within the Klang Valley.

From now until June 15, 2006, the enticing Crabs Galore promotion at Nipah CoffeeShop offers irresistible appetizers, starters and main dishes using crabmeat, crabstick and live crabs. If you wish to have the whole hog, it's RM75++ per person for the entire buffet.

Start off with light palate teasers such as Crab Tartar and Carrot Mousse, Crab Samosa, Spicy Crab Cakes with Red Curry Paste, Warm Crab Cakes with Spicy Remoulade Sauce and Crabstick Salad with Melon. Then get the chefs to cook soft shell crabs, King Crabs, mud crabs and even imported Dungeness crabs according to your liking and choice of sauces at the live cooking station .

Our top picks include Sweet and Sour Sri Lankan crabs with a fabulously piquant sauce that emphasizes the natural sweetness of the cooked crabs. Another favourite that hits the spot was the Stir-fried Mud Crabs with Black Pepper Sauce – the full-bodied, peppery hot sauce went a long way in perking up the fresh, meaty crabmeat extracted from their shells.

We found the soft shell crabs made for easy eating but choose the accompanying sauce carefully as their delicate taste can be easily drowned out by more robust sauces.

Over at the Golden Phoenix Chinese restaurant, Chef Lai Ah Ngan's saucy concoctions include Thai Milk Sauce, Black Bean, Butter Sauce, Thai Chilli, Assam Sauce, X.O. Sauce, Chilli Garlic, Dried Prawn ‘Sambal’ or even Salt-Baked. Enjoy unlimited servings of these scrumptious crabs for dinner from May 8 to 21.

Thanks to the fleshy Australian Mud Crabs, the crustaceans tasted heavenly in the creamy and spicy Thai Milk Sauce. Redolent with curry leaves and aromatic Thai spices, the light yet flavourful sauce was so scrumptious we mopped it up with steamed flower rolls and crusty slices of French baguette.

My favourite dish out of the whole lot was local Mud Crabs in Butter Sauce. We had a field day munching on the fine, crispy deep-fried strands of egg, deliciously enhanced with fragrant curry leaves.

The Black Bean Sauce was a little more unusual and distinctively Oriental but great nonetheless. Personally I found the ones fried with Sambal Dried Shrimps overly salty but those who prefer spicier, bolder taste will have no complaints.

So go on and indulge; you'd probably enjoy dealing with this load of crabs - not crap - for once ;-))

Nipah CoffeeShop (pork-free)
Golden Phoenix Chinese Restaurant (pork-free)
Hotel Equatorial Kuala Lumpur
Jalan Sultan Ismail
50250 Kuala Lumpur
Reservations: 2161 7777