BEST OF PERU AT FELIZ

 

Do you know chifa is the Peruvian version of fried rice? Heavily influenced by the Chinese, a gastronomy article published in Journal of Ethnic Food reveals chifa originated from the Chinese words: “chi” (eat) and “farn” (rice). The term emerged around the 1930s in Lima when Peruvians overheard Chinese restaurateurs cajoled potential customers to patronise their eateries to chi farn. 

Egg chaufa or fried rice with ceviche, egg, sesame oil, spring onion and beansprouts is Peruvians’ carb of choice along with French fries, to complement Pollo A La Brasa (RM118), roasted chicken which has been marinated 24 hours with garlic and cumin.

To amp up the flavour, they rely on aji de la casa (house-made chilli), chimichurri (a blend of flatleaf parsley, coriander, garlic, salt, chilli flakes, vinegar and olive oil) and tartara (tartar sauce).

 

This Peruvian speciality is one of the many offerings rustle up by Chef Franco Aldana at Feliz, Klang Valley’s first and only Peruvian restaurant at Avenue K.

Feliz, meaning happy in Spanish, flaunts an open rooftop bar surrounded by gleaming skyscrapers. A tiered water feature and a long, shaded patio decked with potted greenery complete the al fresco section.

Within the entrance, a narrow walkway flanked by multiple shelves of greenery leads into a tastefully decorated dining space. Peru’s vibrant cultural heritage is evoked through a jade-green glass tile wall, a circular wine glass chandelier, colourful Peruvian tassel and macrame wall hangings, and turquoise-toned furnishings.

Our culinary journey to Peru began with chicha morada, a boiled purple corn and pineapple peel drink. It tastes like blackcurrant juice, infused with cinnamon and cloves.

The opening salvo of Ceviche Limeno (RM38) is Peru’s most famous dish. Although it seems simple, Aldana said a good ceviche must be perfectly balanced; from the use of leche de tigre (tiger’s milk), a bright, salty-spicy marinade of aji panca, lime, salt, ginger, garlic and coriander, to the combination of white corn, sweet potato and canchita (fried corn kernels).

We like how the leche de tigre’s punchy sourness melded cohesively with the white corn and sweet potato’s delicate sweetness. Strands of sea grapes lent pops of savouriness as we relished the slippery succulence of marinated fish. Canchita and crispy fried plantain injected crunchiness to the well-balanced dish.

Raw, sashimi-style tuna slices accompanied by a sauce of cold potato pureé, vinegar, leche de tigre, cucumber and mango juices form the chef’s Tiradito De Tuna (RM145). Topped with chalaquita de mango, Peruvian salsa of tiny mango, red onion and cherry tomato dices, the riot of delicate textures and assertive flavours tantalised our tastebuds.

Feliz’s signature Arroz Con Mariscos (RM119), was faintly similar to a perfectly cooked risotto albeit dialled up with aji amarillo (hot yellow chilli), assorted seafood and cilantro.

We also enjoyed meltingly tender and piquantly flavoured Anticuchos De Lomo Fino (RM158), skewers of marinated and grilled tenderloin accompanied by white corn, sliced fried potatoes and chimichurri.

Light and sweet Alfajores (RM27), two buttery biscuits sandwiched between creamy dulce de leche (caramelised condensed milk) wrap up our Peruvian party.

 

The milk-soaked sponge cake topped with Chantilly cream, dulce de leche and fruits making up Tres Leches (RM45) was winsome whilst the Petit Foie Selection (RM45) comprising mini glasses of tres leches, tocino del cielo (creamy caramel flan) and alfajores paves an introductory pathway to Peruvian desserts.

For reservations at Feliz, contact: 011-1771 7742. Address: L4-05, LEVEL 4, Avenue K, 156, Jln Ampang, Kuala Lumpur

 

MORE THAN JUST DESSERT AT MADHATTER

 

Banker turned baker Marcus Low shows his creative culinary prowess transcends the dessert realm at the new MadHatter Boulangerie in Kepong.

The 2015 MasterChef Asia First Runner-up remains a wizard at conjuring sumptuous treats as evidenced by the array of luscious dessert creations he plied us with during our visit recently.

Not only does Marcus uses premium and locally sourced ingredients, his artful, judicious pairing of cogent and cohesive flavours readily sets him apart from other pâtissiers in the city.

 

Upon sampling Marcus’ distinctive dessert creations such as Raspberry Rose Lychee, Chocolate and Cherry, Local Chestnut & Coffee Tart, Chocolate Calamansi, Apple Cinnamon and Banana Bread with Caramelised Cardamom Cream, we find ourselves spellbound by his superior skills and knowledge.

Striving to use more locally sourced ingredients, Marcus tells us his supply of rare jungle fruits and other exotic produce is procured from the Orang Asli community and through like-minded partners such as Langit Collective and Chocolate Concierge.

 

A good example is Bidara or Indian jujube, a local fruit that’s rarely if ever used in French pâtisserie. Instead of raisins, Marcus gives bidara the major role in the fruity filling for his Pain Aux Bidara (one of the distinctive items found in MadHatter Baked Boulangerie).

Marcus who made his maiden business debut in 2017, opened his MadHatter Desserts shop in Uptown Damansara to much social media fanfare. Now, post-pandemic times has driven him to streamline and relocate; he is focusing on providing dessert solutions for businesses whilst his ‘food with a purpose’ philosophy continues through attempts to include more locally sourced ingredients into his creations.

The new MadHatter menu also offers a selection of hot dishes in addition to dessert. Top of the list is MadHatter Signature Focaccia with Deli Cold Cuts (RM28). According to Marcus, the two distinctive charcuterie items: Smoked Paprika & Cocoa Husk Lamb and Ayam Kampung Ham with Turmeric Leaves are made on premise. We find the localised tastes punching above their weight; the emerging accents palate-pleasing and instantly cognizant.

Our enlightening culinary sojourn continues with Faux Liver Paté with Cerapu Jam. Whipped up from an ingenious blend of cashew, nam yue (red fermented beancurd) and blackened kulim (jungle garlic or Scorodocarpus borneensis Becc.), the meatless spread is winsome. We like its nutty creaminess accentuated by complex nuances of nam yue and kulim.

Spread onto toasty bread slices and cocoa husk crisps, we couldn’t stop raving over how well it paired with the cerapu (button mangosteen) jam’s delicate tart-sweetness.

According to Marcus, the cocoa husk crisps we tried is made from ground cocoa husk. “Cocoa husk is high in protein and pectin. Ground into powder, it can be used to make noodles and bread just like flour.”

Tasting somewhat woody-earthy like mushroom, the thin Cocoa Husk Crisps serve as a perfect foil for the deliciously creamy Smoked Mackerel Paté studded with salmon roe.

Fast gaining favour among local gourmands thanks to its musky-garlicky-truffle scent, kulim (another local fruit) when infused in olive oil, bestowed depths of flavour in the freshly baked and sliced Focaccia with Tomato and Kulim Olive Oil.

Adventurous eaters should wade into the boldly inventive Deep Fried Pomfret Open Sandwich with Tempoyak Mayo (RM32). Much to our surprise, the fish’s inherent sweetness held its own amidst the pungency of the creamy fermented durian mayo. Possibly not for the faint-hearted but this is a notable option if you seek something off the beaten culinary path.

Offal fans will find much to love in the Beef Tongue Stew with Swiss Cheese, Chimichurri & Bagel (RM36). Irresistible chewy-soft textures and unapologetically big, hearty flavours rule here. The accompanying coleslaw adds refreshing contrast to the ensemble.

Redolent with the warmth of spices, the Johor style Kacang Pool proved on-point. Topped with a sunny side up egg, the comforting bean stew induced us to lap up everything.

 

There is nothing coy about the Kukur Mushroom Pate Pizza Focaccia (RM22). Earthy-woody nuances abound in every mouthful – something mushroom enthusiasts will appreciate.

So if you’re tired of the ho-hum café fare, go give your tastebuds a rejuvenating jolt with the noteworthy and one-of-a-kind savoury and sweet treats from MadHatter.

For more information, please call MadHatter, tel: 03-6734 9632/012-370 4327. Address: 26, Jalan Medan Putra 4, Medan Putra Business Centre, Kuala Lumpur.

DANISH COMFORT FOOD AT DENHYGGE

Smørrebrød or sandwiches is popularly eaten in Denmark. Cold dishes are also prevalent according to Niels Jensen, the owner of Denhygge, a Danish restaurant.

Together with his wife Olga, Jensen takes great pride in serving traditional, home-style Danish comfort food at Denhygge. 

Hygge (pronounced hyoo-guh or hoo-ga) is the sense of comfort, cosiness and conviviality; creating a feeling of contentment and well-being within the Danish home. It’s part and parcel of the Danish lifestyle and the Jensens hope their customers will enjoy an immersive hygge experience at Denhygge.

 

After retiring from the corporate world, Jensen decided to open Denhygge with the aim of introducing Danish food to local customers here. “Sandwiches, cold dishes and pork are commonly eaten. However, we serve some hot specialities as well,” said Jensen.

 

Opened in November 2022, Denhygge boasts clean lines, austere décor within: an open-plan kitchen served as the key focal point alongside a faux fireplace with mantelpiece. A spiral staircase decked with miniature flags, rustic wood accents, and large picture windows blend cohesively to create a welcoming, homely setting.

A made-to-order artisanal nuts and seed-laden dark rye bread forms the basis for their range of sandwiches. Accentuated with a mildly sweet and aromatic curry spiced mayo, sliced red onion and crispy pork lard, the Marinated Herring on Rye Bread with Egg (regular RM26, large RM32) won instant approval with its tantalizingly tart-tangy-briny-sweet accents.

 

The Roast Beef on Rye Bread (regular RM24, large RM30) also proved on-point. We gave two thumbs up to the tender, blush-pink slices of roast beef topped with creamy remoulade, zingy horseradish and fried onion.

Delectable sliced pork belly seasoned with spices played a leading role in the delicious Rullepølse (regular RM22, large RM28); layered atop rye bread with onion and diced aspic. Those diminutive dices of savoury meat jelly packed sublime, full-bodied flavour thanks to it being a solidified reduction of pork jus and browned onion.

 

Equally notable was the Pork Liver Pate (regular RM20, large RM25) sandwich. Lending textural contrasts to it were pickled cucumber and crisp-fried bacon pieces; the flavoursome combination balanced out the paté’s indulgent richness.

 

Jensen also offered his fish cakes and cubes of pork in aspic to sample. The Danish version of fish cakes incorporates potato mash in it, rendering its texture softer compared to local one which is springier.

As for the pork cubes, they were brimming with rich meaty flavours. Unsurprisingly to be honest as Jensen had devoted hours of preparation into its making.

Hot dishes are offered and changed often in the Jensens’ attempt to cater to local patrons. During our visit, the week’s speciality of Stegt flæsk or Danish-style Fried Pork Belly (RM55) could have been a stand-in for local roast pork. Served with boiled potatoes and creamy parsley sauce, the customary Danish Christmas dish was rather delectable albeit texture-wise, we found it harder and drier.

Danish dessert tends to be simple as underscored by the Danish-style Apple Pie (RM18). The apple compote used a mixture of red and green apples for the pie filling’s requisite sweet-sour taste profile. Served with crushed macaroons (almond flour cookies), red currant jelly and lightly sweetened and vanilla-accented whipped cream, the light dessert was a nice option to conclude our maiden visit to Denhygge.

For reservations at DENHYGGE DANISH RESTAURANT, call mobile no: 012-824 0020. Address: F13, Empire Damansara Perdana, Petaling Jaya, Selangor. Business hours: Mon-Sat 10 am to 10 pm (last order 9 pm), closed on Sundays.