Sunday, May 25, 2014

GOOD FOOD ENCLAVE


Unthinkable as it sounds, local street food in the city would probably be extinct by the next decade or so, steamrolled into the sands of time by the fast and furious pace of development. Already the number of independently run kopi tiams are dwindling by the day; their places usurped by shinier, air-conditioned local coffee franchises. Hence when entrepreneurs like Willie Tay of Grandeur Gourmet come a-calling and inviting old-time established hawkers and street food vendors into modern food courts (Tay prefers to call his ventures food atriums), the savvier ones find the offer too irresistible for words.
That's why you'd find familiar names like Heun Kee Claypot Rice and Sentul Ah Yap Charcoal Hokkien Mee inside Taste Enclave, an ultra-modern yet cosy food haven in Avenue K. With 16 stalls and 4 mini restaurants nestled within, diners are naturally spoilt for choice.

The spacious 550-seat space is adorned with lush faux foliage and tactile decoration in the forms of whimsical bunnies, topiary and running water feature, to create an indoor serene garden setting and a comfy area to dine in.
 
One of the mini restaurants here is Grandeur Teppanyaki, a designated section specialising in beef, chicken or seafood teppanyaki that's prepared a la minute.  We love the shrimp, squid and scallop combo (RM17.90) which came piping hot, flecked with freshly ground black pepper and doused with sticky, buttery and briny sauce.
 
 To balance that rich serving of seafood, you may want to order a plate of the refreshingly minty Vietnamese Mango Salad (RM6.90) from Ythu Wendy Vietnam Cuisine. Although the bracing salad bears some similarity to the Thai version, the inclusion of crushed peanut, fresh mint and nuoc cham makes it somewhat different.
Sometimes local food tends to fall short at modern food courts but Mandarin Chicken Rice proves that its signature chicken rice can rival even the home-cooked version. Not only is the chicken marble smooth and succulently tender, the flavourful rice and piquant chilli dip also got the nod from the Hainanese gastronomes in our dining party.
You can also add a meaty boost to your meal with delectable siew yoke (crispy roast pork) and char siu (honey glazed BBQ pork) from Tong's Roast. Having made their cut at the Pudu market for three decades, this family-run enterprise is now moving with the times and winning over a new generation of food lovers with their delicious offerings.
Rice loving diners will go potty over Heun Kee Claypot Rice (RM19.80 for a set inclusive of soup, vegetable and seafood beancurd) - an evergreen favourite with foodies who venture into the Pudu area. Served with a dish of mui hiong salted fish on the side, the comforting rice dish is further enriched by sliced Chinese sausages, chunks of chicken, lashings of dark and light soya sauces, and freshly chopped spring onion. Trust us, it's so good that you'd be scraping the bottom of the crusty pot in no time at all.
Taste Enclave is a rice haven for farn toong (rice fiends). Besides the Chinese fare we sampled, the Wrap Time and Jalan Kayu Prata stalls also take pride in their rice dishes. The tasty Mediterranean Rice (RM11.40) from Wrap Time is well-scented by myriad aromatic herbs and spices that's used to cook it. Side servings of fresh salad and chick peas make the platter a complete meal by itself.
Closer to home is Dum Briyani Chicken (RM14.90) which has quarter of a chicken and a hard-boiled egg buried in fragrant, fluffy long grain rice perfumed by a heady spice mix. Pickles, deep-fried crackers and a side dish of curry ensure every inch of your tummy space is adequately filled once you polish off the serving. By the way, the Roti Prata deserves special mention for its flaky softness and sublime fish curry.
Besides smoky charcoal-fried Sentul Ah Yap Hokkien Mee (RM9.90), noodle enthusiasts can find ample satisfaction from Stall No.21 Beef Noodles, a spin-off from the famous Soong Kee Beef Noodles. Brimming with rich, deep-seated beefy nuances, the Beef Balls with Tripe Noodle Soup (RM9) is comfortingly simple yet slurpilicious; a complementary combination of different textures: springy, smooth, chewy, gristly and soft in a bowl.

The second mini resto is Svea Cafe which adds some Swedish slant to the premise with casual but popular crowd-pleasers such as pastas, pizzas and burgers. Delighted by the lightly flaky, moist Grilled Salmon with Baked Mashed Potato (RM19.80), we promised ourselves that we'd return some day to sample the meatballs and pork chops.
This is possibly the only food atrium where live seafood can be prepared upon request. Besides hallmark dishes such as Singapore Chilli Crabs or Black Pepper Crabs, Xi Qing Seafood whips up a mean Marmite Short Pork Ribs too. Wickedly scrumptious, these porcine pieces are worth sinking your teeth into.
Fancy firing up your tastebuds? Then Golden Hot Pot's Ma La Golden Hot Pot (RM6 onwards) should set them ablaze. A sizzling hodge-podge of prawns, lotus root, mushroom, peanuts, vegetable and black fungus, the tongue-numbing speciality from China has about 27 different spices in it. Depending on your preference, the hotness level can be moderated or ramped up - just inform the chef when you order.
Taste Enclave
Level 2, Avenue K
156 Jalan Ampang
50450 Kuala Lumpur
Tel: 03-2181-8888
Opens 10.00am till 10.00pm - See more at: http://pureglutton.com/taste-enclave-avenue-k-kuala-lumpur#sthash.9Q0xwSto.dpuf

TASTE ENCLAVE, Level 2, Avenue K Shopping Centre, Jalan Ampang, KL. Opening hours: Sun - Thurs & PHs 10 am-10 pm; Fri, Sat & eve of PHs 10 am - 11 pm.

Sunday, April 20, 2014

ANTINORI & NERO VIVO - ARBITERS OF ITALIAN PASSION AND PERFECTION


Dry and floral on the palate, a chilled glass of sparkling Montenisa Brut NV Franciacorta complemented by dainty canapés: foie gras, smoked salmon and oyster Rockefeller set the recent Antinori wine dinner at Nero Vivo off to an jovial start.
 
 Held in the cheery haven of Italian cuisine where chef Michele Cuozzo holds fort, the event saw  passionate Italian food and wine enthusiasts sharing an evening of convivial laughter and light-hearted banter with Vice President of Antinori Wine Albiera Antinori.
Before dinner started, Albiera touched on the rich history behind the Antinori family which has been involved in the production of wine for over six centuries since 1385. Now into its 26th generation, the firm remains a family-run entity headed by Marquis Piero Antinori with the support of his three daughters: Albiera, Allegra, and Alessia.

The evening's pace acquired a startlingly refreshing note thanks to the crisp, citrusy white Castello della Sala Cervaro della Sala 2010. A blend of 90% Chardonnay and 10% Grechetto harvested from 15-20 year old vineyards, the elegant white bedazzled us with its straw gold tinged with greenish hue, faint floral-flinty bouquet and long, structured finish. Its persistent toasty and mineral notes were perfect counterpoints to the supple, matured richness of the roasted provolone cheese with cinnamon scented, red wine poached pears.
Tubular shaped pasta – a typical Neapolitan special – brimming with an indulgent amount of gooey, cheesy stuffing complemented by delicate pieces of bamboo lobster in fresh tomato sauce achieved sublime gustatory heights with Marchese Antinori Chianti Classico Riserva 2010. This Badia a Passignano Riserva is produced exclusively from the finest Sangiovese grapes of the property by the same name in the Chianti Classico area of Tuscany. Seductively voluptuous on the palate, the ruby red wine enthralled us with its ripe berry-cherry nuances and velvety liquorice spiciness. 
Artfully blending Cabernet Sauvignon, Merlot, Cabernet Franc and PetitVerdot, the lush, dark red Guado al Tasso 2008 flaunted jammy plum and black currant notes mingled with coffee, toasty oak and spice overtones. Its soft, elegant tannins sustained a smooth, lingering finish that held its own against the deep-seated flavours of the roasted duck breast with asparagus, fig jam and balsamic vinegar sauce. 

Finger-licking great lamb chops with potatoes and mixed salad complemented Guado al Tasso 2004, an excellent tipple that boasted 50% Cabernet Sauvignon, 40% Merlot and 10% Syrah. Scored 92/100 by Wine Spectator, the ruby red wine with its complex fruity-toasty nuances of coffee and dark chocolate, balanced, soft tannins and lingering finish bore testament to the wine's strong regional character.
For the night's finale, we made short work of the luscious cake with almond paste and chocolate served with vanilla ice cream that went superbly with the golden yellow Castello delle Sala Muffato della  Sala 2007, a well-balanced wine with intense floral and honeyed aroma and taste, underscored by fresh, almost citrusy notes.

The Antinori wines are best savoured with sumptuous Italian cuisine like the specialities by Chef Michele Cuozzo of Nero Vivo. Depending on your choice, the wines are priced from RM65 to RM1,800 per bottle in Malaysia. For information on Antinori wines, visit  http://www.antinori.it/en

For reservations at Nero Vivo Restaurant, call Tel: +603-2070 3120. Address:3a, Jalan Ceylon,
Kuala Lumpur.

Sunday, April 13, 2014

NORWEGIAN SALMON GAINS ASIAN FLAVOURS





 Norwegian salmon - one of Norway’s best known international exports - has such wide appeal in the Malaysian food scene that the volume of Norwegian salmon exported to Malaysia reached 1,900 tonnes last year.
 
From left: Nur Qamarina Chew Abdullah, AEON managing director with Christian Chramer, SEA regional director of Norwegian Seafood Council, Hans Ola Urstad, Norwegian Ambassador and Monica Maeland

Such flavourful figures have prompted Monica Maeland, Norway’s Minister of Trade and Industry to visit Kuala Lumpur recently; to familiarise herself with the marketing of Norwegian salmon and support the marketing activity conducted by the Norwegian Seafood Council in Malaysia.

A hefty 9kg Norwegian salmon had the 'starring role' at the AEON Bandar Utama supermarket on that momentous day; placed on a bed of shaved ice barely 48 hours after its swift passage by air to Malaysia from Norway’s cold, clear waters. 

Adding more chutzpah to the ministerial visit was chef Jimmy Chok from Singapore who caught the imagination of local media members and AEON shoppers with his inventive salmon recipes that combined Asian flavours with  European cooking techniques.

 
 Norway's Trade and Industry Minister Monica Maeland slicing Norwegian salmon. Next to her are Hans Ola Urstad, Norway's Ambassador to Malaysia and Nur Qamarina Chew Abdullah, AEON's managing director

Rich in nutrients and a vital part of a balanced diet, Norwegian salmon is a good source of protein, vitamins D, A and B12, iodine, antioxidants and vital marine omega-3 fatty acids.  With approximately 15-25% protein per 100 g of edible flesh, the fish contains lots of essential amino acids.
Organised by the Norwegian Seafood Council and Innovation Norway, with the support of AEON CO. (M) BHD, the fresh Norwegian salmon is supplied by Euro-Atlantic Sdn Bhd, a leading importer and distributor of marine produce, specialty fruits and vegetables based in Kuala Lumpur.

Below are the two simple yet superbly delicious salmon recipes by Chef Jimmy Chok for you to try at home. You can also visit www.salmonfromnorway.com for more recipes and information from the Norwegian Seafood Council.

 Salmon Kebabs with coriander yoghurt



MAKES 6 SKEWERS | PREP 15 MIN | COOK 10 MIN



900 g Norwegian Salmon fillet, cut into large cubes (allow 3 cubes per skewer)

1 tsp cumin powder

½ tsp salt

2 red bell peppers, cut into squares

2 red onions, cut into wedges

300 ml plain yoghurt

50 g coriander, chopped

1 lime juice



1. Soak 6 satay sticks in water for 10 min. Marinate the fish with cumin and season with salt.

2. Skewer each stick with 3 cubes of salmon, alternating each piece with bell pepper and red onion.

3. Heat up the grill and cook over medium heat for about 3 min on each side.

4. Mix the yoghurt with coriander and lime juice. Adjust seasoning to taste.

5. Serve the salmon kebab with the coriander yoghurt.



Fresh Norwegian Salmon with Julienne Ginger, Chilli & Fresh Calamansi Juice



 SERVES 4| PREP 10 MIN

600g fresh Norwegian salmon loin
200g fresh young ginger, cut into julienne and soak in cold water
2 large red chillies, sliced
1 bunch of coriander leaves, stems removed
4 tsp superior soy sauce
2 tsp sesame oil
2 calamansi limes, cut into halves for its juice

1. Slice salmon loin into sashimi-style thickness.
2. Arrange salmon slices onto a plate.
3. Top with ginger julienne, chilli and coriander leaves.
4. Drizzle soya sauce and sesame oil all over the fish slices.
5. Served chill as appetiser. Squeeze calamansi juice on fish slices prior to serving.

Note: This dish can also be served alongside porridge, steamed rice or plain fried noodles.


Thursday, March 27, 2014

ARE YOU A HOTTIE? OR A COOL CHARACTER?

In the Chinese food scheme of things, you're either yin or yang. How do you tell which category are you? Maybe this colourful chart will help to determine if you're a hottie or a cool cat...just remember you're special in the huge tapestry of life.

Wednesday, March 26, 2014

GET CRACKING AT CRAB FACTORY

Searing hot, tart and salty accents raced across our tongues and caused us to break out into a sweat the minute we had a dose of the Death Valley hot sauce. Just the vapours emanating from the bag of steamed prawns in that lethal sauce alone left our eyes tearing and throats rasping.
 
But that is exactly what made getting down and dirty at PJ's latest crab restaurant - Crab Factory Original Louisiana Boil such fun. Forget about dining utensils and tableware; brace yourselves for a fun albeit messy hands-on affair with back-to-basic serving style i.e. pour the food out onto plastic sheet-covered tables.
No need to mind your Ps and Qs here as the Crab Factory invites you to embrace the no-frills simplicity yet unrestrained robustness of Creole and Cajun cooking where casual backyard seafood boils are the norm rather than the exception.
 
This novel dining experience from Louisiana - the home of Jazz and Blues struck such a resonant chord with T.Y. Ooi and her pals after their adventurous road trip to the U.S. that they decided to replicate it for fellow Malaysians. Decked in industrial chic elements and rustic wood accents, the brightly-lit restaurant evokes a laidback casualness that puts diners instantly at ease.
While perusing the menu, nibble on irresistible starters such as crispy House Fried Baby Squid (available in Garlic or Cajun flavours, RM10.90) and Southern Chicken Wings (Garlic or Cajun). Both are incredibly addictive thanks to their crunchy batter coating that's either garlicky or zingy hot.
 
 
I can't put my finger on it but there's something about Gumbo that I like. Laden with rice, beans, corn, shredded chicken and sausage, the heartwarming Southern broth had me slurping up to the last spoonful.
If you have kids in tow, the Pollock Fish Fingers with Garlic Fries would be a surefire hit. Bite into the light batter coating and be rewarded with sweet, flaky white fish that went like a dream with the house made mayo dip.
 
 
Conversation literally ceased the minute we were inundated by bags of king crabs, yabbies, meat crabs, Japanese snails, prawns and mussels in quick succession. Steamed with different house sauces: zesty lemon pepper, garlic butter or Southern hot sauce, each of us inevitably found a variant or two that hit the spot. There's no charge for mild or medium hot sauce while the O'ly Crab or Death Valley hot version will incur a token charge of RM5.
 
The dining experience was unabashedly fun with everyone throwing caution to the wind and getting their hands dirty in their concentrated attempts to crack, pry open and extract the sweet, chunky morsels from shells and carapaces.
 
According to Ooi, she sources and imports the seafood for Crab Factory from different countries to ensure maximum freshness. "Depending on your choice of seafood, the items are charged according to prevailing market prices. These are listed on our menu boards for easy reference."
 
Regardless of the seafood you choose, Ooi recommends substantiating each order with some 'bag buddies' (RM4-RM7.90): chicken sausages, potatoes, corn cob and button, king or enoki mushrooms.
Crab Factory is worth a visit for those who wants a change from local seafood preparations.

CRAB FACTORY ORIGINAL LOUISIANA BOIL, 21, Jalan SS2/64, 47300 Petaling Jaya, Selangor. Tel: 03-7865 5850. Business hours: Mon, Wed & Thurs: 3pm - 11pm, Fri, Sat &Sun: 11am - 11pm. Close on Tuesdays.

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