Tuesday, November 15, 2016

BIR-NANA RAMA AT FIERCE

There's a new dish in town and it's Fierce! Enterprising restaurateur Herukh T.Jethwani's latest brainwave inspired him to combine his restaurant's famed Hyderabadi dum biryani with banana leaf thali to create the hybrid speciality of Bir-Nana.
Diners can choose either South Indian or North Indian Bir-Nana Set (RM20-RM26 each) comprising their choice of Biryani (vegetable, mutton or chicken; fish only on Fri), 5 vegetables of the day, rasam (spiced tamarind-based broth), chicken curry or vathal kulambu (spicy, tangy veggie stew), raita, achar, pappadam and kesari (South Indian sweetmeat made from semolina).
 

We highly recommend the Mutton Bir-Nana (RM26) as the biryani comes sealed with dough around the metal dum rim, to ensure all the enticing flavours of Fierce's trademark biryani remain intact. Once the lid is lifted, a whiff of the spices, meat and rice should leave you drooling. Trust me, the first spoonful of this sublime speciality will have you wanting more.
Fierce also serves both South and North Indian Thali (RM10 each) - a fab value-for-money rice set presented in stainless steel compartmentalised tray. Depending on whether you're going with South Indian (SI) or North Indian (NI), every thali features white rice or par-boiled rice or chapati, 5 veggies of the day (including fried bittergourd chips), chapati, sambar (SI) or dhal (NI), vathal kulambu (SI) or veg curry (NI), rasam, pappadam, salted fried chilli and kesari.

Fierce has also introduced a selection of North Indian delicacies for dinner. While we waited for the culinary team to rustle some of the house specials for our sampling, we munched on crispy Onion Pakoras (RM8). Crisp on the outside, the sweet tender rings - cooked to order from 3pm daily - helped us to work up an appetite.
From the tandoor comes one of KL's best Chicken Tandoori (RM14 for 1/4 chicken). Suffice to say our dining party had nothing but praises for the chicken which was suitably charred on the outside yet irresistibly juicy inside.
If you prefer boneless chunks of meat, the Kebab Palette (RM22) is a godsend with four different variants: Tandoori, Malai, Haryali & Kalmi to tempt you. The Malai Tikka tasted seductively rich and creamy due to its cream, cheese and cashew marinade while we relished the invigorating mint, garlic, ginger, yoghurt and spice accents of the Haryali Tikka. 
Gram flour, ginger, garlic, cashew and spices form the basis for the Kalmi Kebab, rendering the delectable meat with a profusion of palate-pleasing nuances. Similar options of prawn, fish and paneer are also available priced at RM22-RM32.
Pouffy naans pockmarked with slightly charred surfaces are deftly prepared here too. Grab a basket of Mixed Naan (RM12) to share. Besides the plain version, the assortment includes garlic, butter and coriander naans which go superbly with gravy-laden dishes.

Perfect examples of those include Orange Prawns (RM30) and the fail-safe Palak Paneer (RM20). The first has springy crustaceans bathed in lightly creamy and subtly sweet gravy but such inventiveness was eclipsed by the spinach and cottage cheese purée's bright lushness.

 
No less decadent was Butter Chicken (RM22) brimming with distinctly smoky tomato and spice overtones. Other notable specialities to consider range from skewers of tandoor-cooked Mutton Rogan Josh (RM25) and Aloo Bhindi (RM14), delightful spiced potatoes with chopped ladyfingers.
Want to wrap the meal up with something sweet? We thought the Roti Nutella worth nibbling on as one serving shared meant the calories were spread among friends. ;D
For reservations at Fierce Curry House, please call tel: 03-2202 3456 or 019-3830 945. The restaurant is located at 16, Jalan Kemuja, Bangsar, Kuala Lumpur.

Saturday, November 05, 2016

KANPAI WITH KAMPACHI

Rousing shouts of 'kanpai!' reverberated throughout Kampachi during a recent sake dinner featuring master sake brewers: Toshio Taketsuru, Tomohito Ohata and Noriaki Harada, as well as sake sommelier Shigeyuki Masaki.
Our first taste of sake began with a welcome cocktail to stimulate the palate, building up our sense of anticipation.
Once the formalities were dispensed with, the sake masters proceeded to serve dainty cups of their treasured brews, sharing nuggets of informative facts and giving sake with food pairing suggestions throughout the dinner.

Taketsuru - the 14th generation owner whose family founded the famous Nikka distillery - proffered Taketsuru Junmai, Taketsuru Junmai Nigori and Taketsuru Omachi Junmai Sanmi Ittai on the evening.
It was fascinating to see the meticulous steps taken to ensure each sake was served at the correct temperature, to bring out the tipple's aroma and flavour. Complementary dishes were also placed on the side, to enable guests to savour the sakes with matching delicacies.
 
For instance, Taketsuru Junmai - a dry, creamy yellow sake with robust umami and nutty flavours goes best with marinated or simmered fish, sukiyaki and teppanyaki dishes. Creamier with a sharp acidity, try pairing the smooth Taketsuru Junmai Nigori with fatty fish while the distinctive appetite-whetting Taketsuru Omachi Junmai Sanmi Ittai can be enjoyed cold or hot, making it a great companion for deep-fried fish.
Tomohiko Ohata is the 4th generation owner of Fusozuru - his three sakes ranges from Fusozuru Junmai Nigori (creamy and complex with hint of dry sweetness from the sake lees) and the mellow Fusozuru Junmai (rich, tangy yet astringent) to Fusozuru Junmai Ginjo Sakanishiki (crisp and clean sweetness served cold; wheaty and elegant when warm).
 
Specialities to accompany Furozuru sakes include temaki and makimono (Junmai Nigori), chawan mushi (Junmai) and sashimi, carpaccio and salad (Junmai Ginjo Sakanishiki).
Noriaki Harada, President of Asahigiku also showcased three of his labels: Asahigiku Ayaka, Asahigiku Daichi and Asahigiku Junmai Ginjo Rei.

Unagi, white fish and tomato cream stew are some suggested dishes to go with the mild, fruity Ayaka while grilled fish and simmered fare will find affinity with Daichi since this sake evokes faint umami nuance. For the soft sophistication of Junmai Ginjo Rei, pair it with light appetisers and salads.

Kampachi often hosts similar sake and food matching dinner sessions. For the latest updates and list of Kampachi restaurants, check out: https://www.facebook.com/KampachiOfficial

Sunday, October 30, 2016

HOOKED ON FISH & SEAFOOD AT SOUTHERN ROCK

Oysters don't come any fresher than at Southern Rock Seafood. The assurance comes from Josh Green, the driving force behind Southern Rock Seafood Sdn Bhd – KL's leading high quality seafood importer and supplier to leading hotels and restaurants since 2008.
Josh whose passion for fresh fish and seafood runs deep as the ocean ventured into opening the first SHUCKED Oyster and Seafood Bar in 2012 at Publika followed by another at The Gardens mall in 2014. Come February 2015, Southern Rock became a proper restaurant and has since expanded into two shop premises.


A bundle of dynamic energy, Josh can talk for hours about his treasure trove of imported fishes, shellfish and seafood from Australia, New Zealand and Europe. He even knows the hard-working oyster farmers from Ireland and the fishermen he does business with. Step into Southern Rock Seafood Restaurant in Bangsar and a chalkboard listing the freshest catch available displayed prominently to catch the eye.
 
The interior bears a seafaring and nautical theme; painted in shades of breezy blue complemented by a feature wall of weathered effect clapboards. Traditional fishing traps double up as light shades, evoking shadowy patterns onto sturdy wooden chairs and tables.
 
A fresh oyster bar where beds of chipped ice adorned with various types of oysters also takes pride of place here. Just a door away is the Southern Rock seafood retail shop where customers can pop in to buy the company's wide range of fine fish and seafood.
 
After a hard day at work, nothing beats rocking up to the bar for a punchy Bloody Mary followed by a sublime Oyster Shooter (RM15 each, RM75 - 6 glasses). Another go-to house cocktail is The London No.1 Special, a fruity fresh concoction laced with gin.

Oyster fans can expect to be reeled in by The Kitchen Dozen (RM188) - an assortment of Southern Rock Seafood's shell 'stars'. On our visit, we savoured 6 different varieties including Gallagher Special, Irish Premium, Streaky Bay (Oz), Cloudy Bay (NZ), Fine de Claire (France) and Creuses (Holland). Depending on your preferred choices, prices range from RM35 (for 3 pcs) up to RM220 (for a dozen).
Like wine, oysters have distinctive flavour and body - reflecting the waters they are raised in. Diners can pick up oyster tasting guide booklets at Southern Rock which gives informative notes on each type so they can better appreciate the live, fresh molluscs.

Josh also treated us to sumptuous samplings from his gastronomy fest menu (from top left): semi naked Cloudy Bay Diamond Shell Clam, Ponzu Soba Noodles with Barramundi, Tragheanna Bay Oyster & Bloody Mary, and Smoked Ocean Trout with Marinated Goat's Cheese.

If you have the chance, try the Lobster Bisque with Caviar too. Rich, thick and brimming with deep seaworthy accents, we relished the lush tasty soup down to the last drop.
Slices of crusty toasted housemade bread serve as the ideal canvas to capture the briny delicacy of Herring Matjes (RM38). The assertive flavour of pickled herring may be an acquired taste for some but accompanied by chopped onion, parsley and dried tomato, the savouriness is sought-after by fine food fans.
 


Local palates yearning for a spice hit would welcome Southern Rock's Legendary Laksa with Mussels (RM56-small, RM88-big). Featuring live Boston Bay blue mussels, the sweet shellfish morsels in aromatic 'masak lemak'-style gravy easily reel you in. We suggest dunking toasty slices of the house bread to relish the delicious gravy. The chefs also whip up a fab Angel Hair Mussel Laksa (RM36) version.

 
Sashimi connoisseurs can look forward to shelled Canadian Scallops (RM30 for 70g). Their delicate fresh sweetness is as good as any served at the finest Japanese restaurant.
Craving for seasonal fish catches from Oz, NZ or Europe? Fret no more as Southern Rock always has a plethora to reel you in.
 
Fish and carb landlubbers may bid 'ahoy' to grilled Barramundi with Squid Ink Pasta with Pot Roasted Veggies (RM88). The notably sweet slab of fish should float your boat coupled with the al dente pasta.
More exotic to local diners would be the Alfonsino with Arugula Salad & Croquettes (RM66). Drizzled with a lightly creamy herbed sauce, this deep water fish is prized for its firm white flesh and high oil content.
From the pristine waters of NZ comes Tarakihi with Grilled Veggies & Sauteed Potatoes (RM77). I like its moist, slightly firm white flesh which tastes almost similar to snapper. 
 
In Europe especially France, Lemon Sole a la Muniere (RM66) is a classic dish that sends fish connoisseurs into rapture. While I understand the appeal lies in the fish's fine flesh, I'm not big on this particular offering possibly due to the heavy tartness of capers.
It must be my Chineseness coming through when I silently lament over the Sea Perch with Anchovy Dressing & Herbed Mash (RM72) and Grilled Ocean Trout (RM65). Thanks to years of training by Dad who is finicky about fish doneness, I can hardly bear overcooked fish as in these two instances. Both offerings would have been superb when deftly acquitted.
After the surfeit of fish and seafood, Josh reveals the resto's Salted Caramel Fudge
Brownie (RM23) is supplied by Baked with Dignity - a social enterprise to empower persons with learning disabilities to train, learn and earn a living through baking and sales of their baked goods. Dense and wickedly chocolatey, the decadent dessert is best shared for greater enjoyment.
I'm partial to the Lemon Torte (RM26) with its irresistibly light crust and zesty lemon custard filling. Assorted fruit slices alleviate the ample wedge further; a nice way to lessen the guilt.
Feather-light Pavlova with Chocolate Mousse & Summer Berries (RM23) is another worthy option for the sweet toothed. The abundance of fresh blueberries, raspberries and strawberries along with promegranate seeds lend extra appeal to the pavlova and choc mousse pairing. You can rest assured this tempting treat won't leave you on a sugar high or guilt-ridden.
For reservations at SOUTHERN ROCK SEAFOOD, call tel: 03-28562016 or 012-385 0266. Address: 32-34, Jalan Kemuja, Bangsar, KL.



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