SOUL FOOD JAZZES UP SOULIQUID

Like a sunburst when viewed from overhead, Souliquid's curtain-raiser of Chilli Chilli Bang Bang (RM18) dazzles our palate with its vivacious taste. The triangles of deep-fried tortilla chips are handy vessels for piling on the zingy, well-spiced Bolognaise-style tomato and pork mince sauce. Baked under a layer of melty cheese, the tastebud-tickling serving leaves us wondering what other wondrous stuff lies in wait at Souliquid Restaurant & Bar.

Opened in August 2016, Souliquid's cool, laidback vibes are evoked through comfy violet-hued couches, plush armchairs and coffee tables interspersed with high bar stools and timber-cut tables. To capture the ‘every drink has its soul’ spirit of their outpost, the owners of Souliquid envisioned it as a serene mellow-lit haven to cherish and enjoy popular tipples: beer, wine, liquor and non-alcoholic beverages coupled with live performances of Canto and Mando-jazz, Bossa Nova and classic oldies in the evenings. 

 

Hot on the heels of the opening volley comes Gambas Al Pilpil (RM28), a tapas of prawns in minced garlic and Italian herbs with bruschetta slices. The coy nuances of garlic, extra virgin olive oil, dried herbs and chilli flakes allow the prawny sweetness to shine.

 

Brochette (RM38) is another winsome speciality. Served with robust tabasco-pineapple sauce, the crisp bacon-wrapped prawns go swimmingly with cold beer or chilled white wine.

 

Chef Matthew Wan then raises the bar on pizza – a main gastropub staple – by melding blue cheese, parmesan and mozzarella to pack his distinctive Shrimp Pizza (RM35) with heady umami savouriness.

 

Yet, the subsequent Nyonya Pasta (RM28) manages to hold its own against such a strong onslaught on the palate. Lushly coated in creamy, assertively spice paste specially ordered from Melaka, the fragrance of lemongrass and kaffir lime leaf is noticeable as we slurp up the noodles garnished with tender mussels.

 

Porcine fans will be in seventh heaven as Souliquid takes great pride in its pork-laden selection especially the Pork Lover Platter (RM148). Conceived for communal sharing, nobody will leave feeling hungry after wading through the crispy pork knuckle, meatloaf, 3 types of sausages: baconwurst, Nuremberger and Hungarian, spindly wedges, sauerkraut, corn on the cob and a side salad.

A saner go-to choice for small dining groups is the Garlic Herbed Roast Pork Knuckle (RM79). According to Chef Matthew, each pork knuckle (weighing about 1.7kg) is braised for 2 hours in stock before the hefty hunk is deep-fried to crisp up the skin and then baked to render the meat moist and juicy.

 

Those of you who prefer not to fiddle with bones will find Souiliquid Meat Balls (RM20) more appealing. Slightly bigger than golf balls, the rosemary and mixed herb minced pork balls are delicious; set in tangy, aromatic chunky tomato-based sauce.

 

Stellar lamb dishes to try here include Guinness Braised Lamb Shank (RM48) and Grilled Lamb Rack (RM58). We recommend the former for the toothsomely tender lamb meat suffused with thick, dark and flavourful malty gravy. The latter is excellent as well with three pieces of the medium-cooked, French-cut lamb nicely seasoned and touched with a sublime sauce of honey, fruit purée and mustard.

 

Lighter on the palate is Chicken Cordon Bleu (RM33), a surprisingly agreeable serving of chicken breast rolled with chicken ham and mozzarella enveloped in crisp battered crust. The accompanying garlic mushroom sauce proves worthwhile in lending moistness and notable flavour to the dish.

 

Special promotions are available periodically so be sure to ask the team for more info. During our visit, the Cheese Platter Set (RM199) came paired with a young, supple Marqués de Càrceres -- a smooth, velvety Rioja to complement slices of pork salami or Parma ham, red and white cheddar, camembert and blue cheese atop crackers.

Souliquid also has Set Lunches on weekdays from 12 noon to 3 pm, starting from RM13.90 upwards. Jazz performances from Sun-Thurs 9pm-11.30pm; Fri & Sat 9.30pm-12midnight.

For reservations, call Souliquid Restaurant & Bar, tel: 03 8066 8883. Souliquid Restaurant & Bar is located at Lot 1, Ground Floor, Tower 3@Puchong Financial Corporate Centre (PFCC), Jalan Puteri 1/2, Puchong Batu 12, Selangor. (Note: turn to your right after exiting the main entrance of Four Points Sheraton Puchong Hotel)

SIX CHEFS TAKE CENTRESTAGE AT SHANGRI-LA KL

Move over Fantastic Four, Famous Five and Magnificent Seven. Make way for Shangri-La Hotel Kuala Lumpur's 'Super Six' speciality chefs who are stepping into the limelight at Lemon Garden.

 

The spotlight is trained on each chef's handpicked signature dish; served at the different interactive and live cooking stations throughout the spacious all day dining restaurant.

That day we decided to start with Chef Au Yong Guan’s Double Boiled Chinese Herbal Soup with Black Chicken to whet our appetite. The clear soup prepared with chicken feet, red dates, wolfberries and Chinese herbs like dong gwai and dong sum is a nourishing concoction to improve blood circulation, boost one's energy level and revitalise kidney function. Double-boiled for 4 hours, every heartwarming spoonful of the sweet broth reminded us of hearth and home.

The Japanese Kitchen helmed by Japanese Executive Chef Nao Takeshita beckons with a plethora of sushi rolls and sashimi. Taking pride of place is the chef’s Seafood Big Roll — also known as the Good Luck Roll in Japan. We were told the ingredients used represent good health, happiness and prosperity. 

Take your pick from Prawn Tempura Maki Roll or Seafood Maki Roll; the vinegared rice roll comes packed with tempura prawn, cucumber and shiso leaves for the former while sea bream, salmon, red tuna, salmon roe, yellowtail, sweet shrimp and Japanese omelette are the fillings of choice for the latter. Both, upon our sampling, came up to scratch. You can assured the plethora of sushi and sashimi here will also leave you replete.

Executive Chef Olivier Pistre conjures not one but three specialities to tickle our tastebuds at the Western Kitchen. As avid cheese fans, we were stoked to find Raclette, a cheese dish originally from Switzerland but also popular in the French Alps. We enjoyed relishing the sumptuous raclette cheese melted over a salamander (overhead grill), served atop boiled baby potatoes, gherkins, pickled onion and bresaola (air-dried meat).

Banking on the evergreen appeal of Italian fare, Chef Olivier also proffers Tortellini and Calzone. Similar to Chinese wonton, the tender, little dough parcels are said to be inspired by Venus’ navel. Stuffed with spinach and three types of cheese, anyone who tasted them would succumb to their decadent appeal. Here, the chef artfully balances the pasta’s lush savouriness with the muted sweetness of butternut squash purée.

Beef sausage, spinach, mozzarella, ricotta and pecorino form the rich, hearty filling for Calzone, a Naples delicacy meaning pants or trouser leg in Italian. Made from salted bread dough, it’s basically a huge pizza folded in half. Actually if you're partial to Italian food, Lemon Garden's vast selection of antipasti, pasta and pizza will leave you spoiled for choice.

Our local Malay heritage is proudly upheld by Malay Chef Mustafa Kamal and his speciality of Rendang Tok, a Perakian favourite that needs no introduction. Lovingly cooked to dark, glistening perfection, the recipe of simmered beef in ground spices, chillies, rich coconut milk and dry-fried grated coconut belonged to the chef’s beloved grandmother. We had a field day savouring the delicious rendang with biryani rice.

Its closest rival in terms of robust hotness and spice-high appeal has to be Indian Chef Devender Singh’s Murgh Kasurimethi. A signature dish inspired by the chef’s mother, the bright and piquant chicken curry is a trailblazer with assertive accents of dried fenugreek leaves, Kashimiri chilli powder, cloves and multitude of exotic spices. There’s no way you can avoid ladling this sumptuous curry over rice or dipping pieces of fluffy bread into it.

Such a strong symphony of flavourful specialities require a noteworthy conclusion but Chef de Cuisine Goh Ti Cheong proves his dessert is no pushover. We reckon he’s a brave soul who dares to push the sweet boundaries with his rather pungent Durian Croquembouche Peanuts Nougatine with Sesame. 

It’s a heavenly take on the classic French profiteroles for us durian lovers but possibly sheer hell for haters. Luckily the durian odour is subtle enough and should pose no cause for concern. I especially love the decadent Durian Cake with scorched meringue.

The Six Chefs’ Signature Specialities are served daily for lunch and dinner at Lemon Garden at the following prices:

 Lunch Mon-Fri RM135 nett per person

          Sat&PH RM155 nett per person

          Sun       RM175 nett per person

Dinner Sun-Thurs RM165 nett per person

           Fri & Sat  RM218 nett per person

For reservations, please call Shangri-La Hotel KL, tel: 03 2074 3900 or visit: www.shangri-la-specials.com