Tuesday, June 10, 2014

DIAL 'M' FOR MUUGU

Grill, garden bistro and bar - that's what Muugu set out to be when it opened in a restored bungalow just a stone's throw from the glitzy hotel and shopping belt of Bukit Bintang. Tucked discreetly away in a quiet nook of KL, the restaurant draws the time-pressed office crowd with its reasonably priced set lunch (RM17 to RM35 depending on the choice of main course) that includes soup or salad and a glass of soft drink or coffee/tea.
Incredibly, parking is a breeze here and there's an al-fresco patio that overlooks a patch of green where one can enjoy a glass of wine and a puff without causing any consternation. For heat-averse people like us, the cool air-cond space inside is the perfect refuge especially in the sweltering weather.
I never order fries on the side when I dine out until I had the golden finger-thick Truffle Fries (RM8) at Muugu. Flecked with fine shavings of cheese and chopped parsley, the truffle oil-scented fries are so sinfully delish and incredibly addictive that we forgot to snap a pix. This snapshot was kindly on loan from PureGlutton.com (thanks Chris!)
If carbs are strictly off-limits, then go for the Pan-seared Scallops with Quail Eggs (RM23). Topped with a pint-sized fried sunny-side up quail egg on each one, the scallops make sublime mouthfuls that beg you to lick the plate clean.
For a light boozy kick to whet your appetite, I'd recommend the Mussels in White Wine Broth (RM19). Prepped with lashings of white wine, the shellfish are toothsomely tender. Don't forget to soak up the salubrious sauce with slices of crusty baguette.
Soup lovers will lap up every dollop of the Cream of Wild Mushroom Soup (RM12). The broth has just the right degree of creaminess, woody aroma and rustic voluptuousness to it.
Health nuts may prefer to graze on the classic Wild Rocket and Pear Salad (RM16) which has peppery rocket tossed with sweet pear wedges, crunchy walnuts, plump raisins and cheese shavings in a mildly tart dressing.
Want something to nibble on with your fave tipple? The sweet solution is succulent Honey Glazed Chicken Wings (RM15) bursting with such irresistible flavours that you'd be asking for more.
 
Air-flown Australian steaks are seared on volcanic rock at Muugu
Muugu takes pride in their Australian steaks and beef lovers will do well with either Ribeye (RM42) or Tenderloin (RM55) done medium rare. Grilled to order on volcanic rock, the meat tastes best sans sauce. Accompaniments of fries, mashed or sautéed potato, greens (ratatouille or mixed greens) and red wine, black pepper, brown or mushroom sauce are proffered to complement their steak.
Hearty eaters would be amply satisfied with Braised Lamb Shank (RM35) as the hefty portion comes with similar sides. The meat is delectably tender without being mushy; the lamb jus lending depth and body to the braising gravy.
Other protein options here include Pan-fried Salmon Fillet (RM29) and an unexpectedly outstanding Roasted Chicken Thigh (RM23) smothered in a rich, wine-based sauce or check what's the catch of the day.
Happily, the Seafood Risotto (RM27) and Pasta Aglio Olio (RM17) also measured up with both dishes adroitly acquitted during our visit.
Bring down the curtains on your meal with Chocolate Fondant Cake with Vanilla Ice-cream (RM13), Cheesecake (RM12), Tiramisu (RM12) or Strawberry Granita (RM9). 

The runaway best-seller is the molten choc cake - possibly because sweet-toothed diners simply melt at the mere sight of all that gooey goodness! My only grouse is the 'teetotaller' Italian 'pick me upper' tastes far too sedate but hey, don't let me rain on your parade if you're a fan of that luscious treat.

For reservations, call 03-2110-3603. Muugu Garden Bistro & Bar is located at 32 Jalan Jati, Off Jalan Bukit Bintang, Kuala Lumpur.


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.


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