AUNTIE SIM KITCHEN LEVELS UP CLASSIC FAVOURITES WITH DISTINCTIVE DIFFERENCE

Claypot Braised Tilapia with Bittergourd. Dry-fried Hong Kong Yee Mee with Freshwater Prawns. Szechuan Style Salt & Pepper 3 Combo. Traditional Teochew Prawn Balls. These are but a handful of the recipes inherited from the Sim family’s grand matriarch, now showcased with pride at Auntie Sim Kitchen.

Never underestimate the enduring appeal of timeless dishes rustled up by a humble Teochew housewife with self-taught culinary skills. Luckily for food-loving enthusiasts, the grand matriarch’s revered recipes are no longer confined to a private kitchen but served for public enjoyment at the established restaurant in Damansara Uptown. 

The carefully curated menu also highlights distinctive Canto-Teochew specialities by a Hong Kong chef, enticing new and regular diners to return for more. Ambience-wise, the set-up is simple, modern and functional; large posters and ambient lighting evoke a no-frills albeit welcoming feel. Private dining rooms are available upstairs, with a similar pragmatic approach.

Brinjal, squid and fresh shimeiji mushroom form a harmonious trinity in the show-stopping Szechuan Style Salt & Pepper 3 Combo (RM25-small, RM35-medium, RM45-large). Sheathed in an airy, crisp batter, the fingerlings of brinjal, cross-cut squid and dainty fungi teasing our tastebuds with their diverse textures amidst palate-pleasing bursts of briny-peppery accents.

 

The delicate sweetness of minced prawns amps up the gastronomic experience; leaving us revelling in the delightful QQ texture of the Traditional Teochew Prawn Balls (RM35 for 10 pcs/portion) enveloped within an outer layer of crispy deep-fried beancurd skin. 

Imported dried pitaya flower from Hong Kong together with dried scallops, dried figs, top shell and pork are painstakingly double-boiled with mineral water for no less than 3 hours, resulting in the restaurant’s signature broth of Double Boiled Dried Pitaya Flower Soup with Top Shell Cubes (RM58 per pot for 4-6 persons).

According to the lady boss, Elaine Sim, the dried pitaya flower is a rare commodity; brought in specifically for her own resto use along with her own source of premium dried seafood from Hong Kong. Avid soup lovers will enjoy savouring the heartwarming, sweet broth – it’s a concentrated essence brimming with complex sweet-savouriness that satisfies one’s heart, soul and tummy.

Should you crave for more downhome fare, the Teochew Seafood & Tofu Broth (RM33-small, RM53-medium, RM73-large) is rib-sticking good. Thick, unctuous without being overly starchy, the humble albeit slurpilicious broth comes luxed up with squid, prawns and fish maw.

A dash of fragrant Chinese wine drizzled onto a piping hot claypot, to release the wine’s heady aroma heralds the arrival of Claypot Braised Tilapia with Bittergourd (from RM38 upwards) to our table. The appetising scent builds up our anticipation of the signature dish, making it a nice precursor to us savouring the actual speciality.

Scattered liberally with slivers of bittergourd and salty black beans, the fish garners plenty of plaudits around the table. We enjoy every mouthful of the flavourful fish; the attendant ingredients complementing its natural sweet taste. In stark contrast, the gentler nuances of Stir-fried Poh Choy (spinach) with Organic Mushrooms provide a welcome balance.

Sim also reveals lemongrass and wu sou gai (listed as prime chicken  a.k.a. naked neck chicken in the menu) make the eatery’s newly introduced Mun Cheong Chicken Rice (RM58++ ½ chicken, RM98++ whole chicken) stand apart from ubiquitous versions elsewhere. She emphasises the jealously guarded chicken rice recipe and the house made ginger and chilli sauces ensure the dish will gain favour with anyone seeking to nourish themselves with familiar comfort food.

We deem it a notable attempt: the tender chicken has a great bite to it and the rice richly flavoured, with the sauces giving the ensemble punchy robustness.

Sang har meen at Auntie Sim Kitchen also comes with an unexpected slant. Forget about the usual viscously eggy sauce as here, the Dry-fried Hong Kong Yee Mee with Freshwater Prawns (seasonal price, minimum 2 prawns) is presented gravy-less.

However, every strand of the toothsome noodles is thoroughly imbued with the inherent sweetness of freshwater prawns. Solid proof of the chef’s judicious braising skills, to ensure the noodles are soft enough to absorb the crustaceans’ sublime nuances yet retain the right doneness.

Simple, light and refreshing aptly describe the dessert of Ice Cold Thai King Coconut with Avocado (pre-order required, RM16 each). Tiny sago pearls lend some textural interest to the mildly sweet treat although the whole coconut the avocado puree is served in veers between young and tender or old and fleshy. In this case, Mother Nature calls the shots but a miss out of so many hits at Auntie Sim Kitchen means diners are still on a winning streak.

For reservations, please call Auntie Sim Kitchen, tel: 012-224 8206. Address: 24G, Jln SS 21/58, Damansara Uptown, Petaling Jaya, Selangor. https://www.facebook.com/pg/Auntiesimkitchen/

NEW IDEAS, OLD FAVOURITES AT FIVE SEN5ES

Minced Duck Fried Rice with Prawns, Yam & Pumpkin in Claypot (RM45 small, RM88 large) IMHO best defines the culinary concept behind Five Sen5es – the Chinese restaurant at The Westin Kuala Lumpur.

Classic yet contemporary in its approach, the pot of fluffy fried rice is an ingenious tricked up version of a typical Chinese classic and popular favourite of Chinese food lovers everywhere.

Coupled with the appetising aroma and the dish’s myriad of vibrant colours, the subsequent parade of textures and flavours makes it nothing short of a faultless show-stopper; a literal visual feast for the eyes and a pleasure for the palate.

 

True to its name, Five Sen5es encompass an immersive dining experience that stimulates one’s aural-visual-gustatory senses. From the restaurant’s mellow lighting and the plush carpet underfoot to its egalitarian setting adorned with oversized Chinese ‘antique’ cauldrons, ceramic showpieces and culinary implements amidst gurgling water features and contemporary Oriental furnishings, Five Senses is markedly different from the city’s quintessential Chinese restaurants.

An open show kitchen takes pride of place, according an unobstructed view of live kitchen theatrics whilst several plushly furnished private rooms ensure greater privacy for those who prefer to be away from the resto’s hustle-bustle.

Tea connoisseurs will be delighted to know Five Sen5es offers a premium tea selection. Our choice of Bi Lo Chun (green snail spring tea) – a delicately nutty-fruity green tea with tightly curled leaves hence the name – goes like a dream with the assortment of dim sum and house specialities we savoured.

On Monday to Saturday, All You Can Eat Simply Dim Sum is available at RM88 nett per person but you can also opt to go a la carte. Come Sunday and public holidays, the Simply Dim Sum Buffet is served at RM125 nett per person from 10.30am to 2.30pm.

The team here strives to bestow subtle touches to the pork-free savoury and sweet morsels, stamping their own inimitable mark to set the delicate servings apart from the competition. Recommended specialities include Steamed Prawn with Truffle Har Gow (RM18 per serving of 3pcs) and Crispy Yam Puffs with Fresh Scallops (RM18 per serving of 3pcs).Sweet and springy to the bite, the prawn dumplings prove on-point although the taste of truffle is far too subtle. Perhaps a drizzle of truffle oil would help to amplify this aspect.

Happily, the latter scores better with an enticingly crisp outer skein enrobing the creamy yam mash stuffed with an umami-rich mushroom filling. A disc of sweet scallop and some tobikko up the appeal ante further.

Gossamer-light and wispy to the bite, the Deep-fried Net Spring Roll with Prawn & Mango (RM18) also ticks all the right boxes for us. Love the textural contrasts and the matchy crustacean and fruit sweetness. Try sampling it with the side dip of Thai sweet chilli sauce to give the roll a zingy uptake.

Another notable conversation-stopper here is Fried Turnip Cake with XO Sauce & Turkey Ham (RM14). Brimming with sublime smokiness, the cubes of slightly charred turnip cake with a delectable tumble of scrambled egg, beansprouts and chopped scallion hit the spot well.

New meets old in the a la carte menu too, effectively showcasing the culinary team’s inventive creations whilst retaining popular mainstays. One of the newer curtain-raisers include Crispy Salmon Banana Roll with Green Tea Dressing (RM36 small, RM68 big).

The play on textural differences are clearly defined and the savoury-sweet combo complementary. Personally, I’d prefer more of the salmon and less of the banana – I know it’s tricky to juggle this aspect as depending on the type of bananas used, the sweetness may vary. In this instance, the strong inherent salmon flavour seems overwhelmed by the banana. Even the accompanying green tea sauce lacks that edgy grassy freshness to enliven the roll.

Top marks go to the Braised Fresh Scallops with Seaweed & Seafood Thick Soup (RM36 per portion) though. Crowned with tender scallops and succulent prawns atop a sheet of seaweed, this delicate tasting broth is a clear winner. Put it down to the milieu of egg white, chopped beancurd, seaweed, prawn dices and crab meat in the not-too-viscous soup.

Fried fish that remains crispy amidst a pool of sticky, sweet-hot lemongrass-chilli sauce bears testament to the chef’s skilful prowess when we dig into the slab of Fried Cod with Signature Lemongrass Sauce (RM160/180g). Generously topped with slivers of young raw mango, cucumber and onion, the scrumptious cod fillet falls easily into the ‘must eat’ category when you visit Five Sen5es.

Reminiscent of homely braised fare whipped up by family matriarchs, one can hardly go wrong with Braised Chicken with Chestnuts & Mountain Yam (RM52 small, RM98 large) in claypot.

Scented with fragrant Chinese wine, this comforting speciality calls for plain white rice to fully capture its culinary virtues. According to the chef, the flavourful concoction of hoisin sauce with fu yue (fermented beancurd) and taucheo (preserved soya bean paste) is the key secret that turns the various ingredients into a cohesive, mouth-watering dish.

A colourful medley of lotus root, wood ear fungus, snow peas, baby corn, celery, ginkgo nuts, sugar snap peas, and carrot goes into the making of Fragrant Crispy Vegetables with Roasted Pine Nuts (RM38 small, RM73 large) here. Scattered with roasted pine nuts, this perennial mainstay is a joy to partake; just a mouthful is enough to reinforce its enduring appeal.

Should you have left over tummy space for dessert, recommended treats to sweeten your meal include Chilled Chinese Herbal Jelly with Aloe Vera Honey Juice (RM16), Silken Mango Cream with Pearl Sago & Crushed Thai Pomelo (RM20) and Crispy Avocado Kataifi (RM20).

Flavoured with chrysanthemum and osmanthus, the clear herbal jelly should make it agreeable to those averse to bitter herbs. Otherwise, the mango purée may be a good alternative. A portion of mildly sweet avocado in a crispy coating of kataifi pastry should wrap up your outing to Five Sen5es with a nice crunch.

For reservations, call Five Sen5es, tel: 03-2773 8338. Address: Level 1, The Westin Kuala Lumpur, Jalan Bukit Bintang, Kuala Lumpur.