YG REPUBLIQUE'S A SEOUL FOOD & K-PUB HAVEN

The hallyu craze remains strong in Malaysia, evidenced by more Korean F&B franchises making their presence felt in the local food scene. Last November YG Foods –- a South Korean food and restaurant company headed by K-food and lifestyle celebrity Noh Hee Young as its CEO -- entered the fray with YG Republique.

The fully integrated K-style food and entertainment space chose TREC Kuala Lumpur as its base; enticing urbanites with great food, cool drinks and convivial nights out within its hipsterish, industrial vibe enclave. Warm overhead lighting lend shine to a raw backdrop of exposed brick and mortar whilst autograph scribblings and K-pop paraphernalia adorn gray feature walls.

K-PUB photo courtesy of YG Republique

Here, patrons get to experience the dynamism of Korean pop culture and entertainment as YG Republique accords the quintessential Seoul bar experience; a holistic all-in-one Korean food & dining experience with lively, entertaining vibes to boot.

The main space is devoted to Samgeori Butcher’s, a Korean BBQ/grill restaurant with an adjacent K-Pub, a Korean craft beer bar. We were told Samgeori Butcher’s has three outlets in South Korea, and a Bangkok outlet in addition to the KL outpost.

Channelling old-school Korean butchery, Samgeori Butcher’s exudes a laidback, retro-inspired interior: from its woody furnishings to vintage tableware and food presentation.

Premium pork and beef cuts are aged on premise such as the three different types of premium pork cuts cured in Cypress Pine, to imbue its delicate scent and allow the meat flavour to develop. Special sauces are developed and served to further accentuate the pork.

Pairing, sharing & gathering is the key maxim of K-Pub, YG’s answer to a Korean craft beer house. At sundown, music and entertainment draw post-work revellers through its doors in addition to the magnetic pull of mixologists’ magic and nifty bar food.

For a start, nibble on Assorted Dried Snacks imported from Korea which made great companions for beer and your fave drinks from the K-Pub, be it soju, makgeolli or maek (beer).

The runaway choice for most is inevitably chimaek, the renowned pairing of fried chicken and beer. We were instantly besotted with the delectable Garlic Sauce Fried Chicken (RM52, medium serving).

Peppered with bits of pickled bird’s eye chilli and red chilli, the chicken coated in sticky garlic sauce were scrumptious. A side dish of radish kimchi helped to cut any discernible greasiness (but there wasn’t any thankfully).

First-time patrons will do well to go with the Butcher’s Sampler (420g, RM170) comprising Spanish Iberico Pork Neck, Pork Belly & Jowl. Ample for for 2 persons to share, the meat cuts came nicely wrapped in newsprint butcher paper similar to the old days in Korea. 

The YG team acquitted the BBQ process deftly and efficiently minus any smoky residue bothering us. As we munched on assorted ban chan and two Korean salads, we had a nice time comparing notes on the cuts each of us preferred but frankly, the pork was sublime with the various sides of house dips, pickles, raw garlic and fresh lettuce.

 

Communal sharing is the way to go here with house specialities like the YG Special Budae Jjigae (RM60). Best shared between 2-3 persons, the robustly flavoured Korean army stew with pork, ham, sausage, kimchi, ramen and rice cakes left us feeling hot under the collar but utterly satisfied.

 

Chilli and spice fiends will find piquant succor from the fiery hot Spicy Squid and Pork Belly Bulgogi (RM35). Although the heat quotient caused our eyes to water and set tongues ablaze, we agreed its explosive taste was addictive enough to lure us back for repeat helpings.

YG Republique deserves a visit the next time you’re in the mood for some good K-pub nibbles and drinks, coupled with porky BBQ dining experience right in the heart of KL.

For reservations, call YG Republique, tel: 03-2110 4104. Address: HG-01 & HG-02 Hive, TREC, 438, Jalan Tun Razak, Kuala Lumpur. http://www.ygrepublique.com.my​

GREAT GAROUPA TIME AT ORIENTAL GROUP

Mention loong da’an (龙旦) in Cantonese – giant grouper/garoupa to Chinese food connoisseurs and you’d see the respect this regal deep-sea denizen commands. A huge fish that can grow up to 9 feet long, this fish is a rarity so if you’re partial to loong da’an, head to any of the Oriental Group of restaurants to savour this prized catch this June.

Instead of the normal price of RM138++ per portion, the Deep-Sea Garoupa is priced at RM98++ per portion only, available now until end June 2017. You can enjoy it prepared four ways which emphasise the fabulous eating quality of this fish.

Known for its sweet, meaty white flesh and slightly chewy, gelatinous skin, the garoupa Braised Traditional Style is served sizzling hot in a claypot. Enrobed in a sheer glossy sheen of delicious, sticky sauce, every chunks of the smooth meat yields saucy savouriness that enhances the fish’s natural sweetness. Complementing the tender garoupa are plump, succulent black mushrooms along with soft dau karn (compressed beansheets), crunchy waterchestnuts and slightly caramelised garlic pips. Excellent lip-smacking stuff.

Deep-Sea Garoupa prepared Aberdeen Sizzling Shunde Style may look similar to the former but the distinct difference is telling once whiffs of the aromatics used for this speciality reach your nose. The heat not only amplifies the fragrant coriander stalks, whole shallots, sliced ginger and red chilli in the claypot but also infuses the generous garoupa pieces with the aromatics’ big, appetite-whetting flavours.

A step up from the regular yue thau mai (fish head noodles), the posher Deep-Sea Garoupa with Rice Vermicelli in Superior Stock is a humble treat that’s fit for a king. Pin-drop silence around the table is not uncommon when everyone focuses on slurping up the milky, fish-sweet broth with delectable mee hoon (rice vermicelli) punctuated by the occasional strands of sourish hum choi (salted mustard green), diced tomato dices and smooth beancurd.

Some greens won't go remiss especially when it's blanched leafy greens smothered in rich, eggy sauce. Think of it as a healthier, carb-free kong fu chau (Cantonese fried noodles).

Add a dish of seasonal greens to supplement your meal

Alternatively, you may like to try the fourth option of Deep-Sea Garoupa Steamed with Fresh Beancurd Skin & Black Fungus.

For diners who prefer partaking whole fish, Ocean Garoupa is available at the promotional price of RM198++ each (normal RM330++ each). Weighing about 800g-1kg per fish, one of the recommended preparations is to relish it Steamed with King Prawns, Glass Noodles & Garlic.

The doneness is spot-on, rendering the Ocean Garoupa seductively flaky-soft and sweet on our palate. Coupled with springy garlic-flecked prawns, the slippery strands of glass noodles steeped in the yummy fish-prawn jus make the overall dish a scrumptious gastronomic delight.

Personally I’d vouch for the Ocean Garoupa Boiled with Fish Maw, Yam & Chinese Cabbage in Superior Fish Stock any day. Friends who know me would be shocked as I’m averse to soupy fare but the masterful textural combination of powdery yam with spongy fish maw and soft, wilted cabbage had me at hook, line and sinker. A sophisticated speciality that tastes so homespun, what’s not to like?

 

Prefer the bare-frills approach? No problem, you can order the garoupa Steamed with Chef’s Special Preserved Radish too. The Deep-Sea Garoupa and Ocean Garoupa promotion are available at all Oriental Group restaurant.

For more information, visit www.orientalrestaurants.com.my