Showing posts with label potatoes. Show all posts
Showing posts with label potatoes. Show all posts

Sunday, January 07, 2024

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.

 

Thursday, March 05, 2020

FISH AND CHIPS AND MORE AT THE LAUGHING FISH BY HARRY RAMSDEN


 
If you can’t go to Great Britain for fish and chips, let British fish and chips come to you. Head on up to Resorts World Genting (RWG) where a ‘chippie’ experience at The Laughing Fish by Harry Ramsden awaits.
My personal favourite catch there is the light and flaky Cod (regular RM40, large RM48 & legendary RM58). Served piping hot, the slab of imported Atlantic cod comes coated in airy-light, crisp batter with a pile of thick-cut, double-cooked chips.
If you prefer flavourful depth to your fish, the chunky Haddock (regular RM44, large RM54 & legendary RM64) will reel you in. Each serving of fish and chips at this resto comes with a choice of Harry’s Mushy Peas, Harry’s Gravy or Curry Sauce. Additional serving of mushy peas is available at RM6 and Double Cooked Chips at RM10 while gravy and curry sauce costs RM4 each.
Interestingly, Genting SkyAvenue F&B Sous Chef Mohanakrishna Nadarajah (left) informs us the curry sauce recipe was specifically created by the RWG team, to cater to local tastebuds but in compliance with the master franchisor’s guidelines.
The veteran chef, who has two decades of industry experience including past stints at RWG’s the Peak (now known as Olive), Ireland and Abu Dhabi, recalled his training with Harry Ramsden. “We are taught on the essentials: from cutting chips and making the batter to the correct consistency, to knowing the types of fish and potatoes used.”
Together with Outlet Chef Devlin M Danker who has 17 years of experience in European/Western cuisine, the duo ensures the various menu offerings at The Laughing Fish by Harry Ramsden are up to scratch.
Famished diners will find ample succour from the Sharing Platter (RM35) featuring salt & pepper fried calamari, battered onion rings, deep-fried mozzarella cheese sticks and deep-fried chicken chunks. These nibbles should keep hunger pangs at bay before the mains arrive.
Thirst-quenchers to raise your glasses to include Laughing Fish Signature Lemonade, served in single or a sharing fish-shaped jug; Laughing Fish Rose Lemonade and Tamarind cooler – two localised concoctions rustled up by the RWG resident mixologist. The drinks’ refreshing tanginess help to banish any greasy richness from partaking all the meaty and fried stuff.
Those partial to burgers can relish Cod Burger (RM32) – a sturdy yet soft burger bun with deliciously flaky cod coated in Harry’s secret batter.  Tartar sauce, mixed lettuce, tomato and coleslaw complete the speciality.
Another classic pub grub worth sampling is Grilled Beef Bangers (RM35). Made to specifications by the RWG butchery, the delicately thyme-scented beef bangers are accompanied by potato mash and onion gravy.
Specially created for local palates, the robustly flavoured Piri Piri Chicken Leg (RM35) proves to be a notable option too. First soaked in milk, the chicken quarter is then rubbed with Jamaican jerk seasoning (smoked paprika, black pepper, onion and garlic powder, cumin, cinnamon, nutmeg, allspice, cayenne pepper and dried herbs among others) before it’s grilled.
Tender, juicy and suffused with complex spice accents, the delectable chook gives some famous grilled chicken brands a run for their money. Served with double-cooked chips and spicy coleslaw, its stick-to-the-ribs goodness gets our full thumbs up.
 
No typical British meal is complete without pudding (dessert). Try Eton Mess (RM18) with strawberry coulis; a luscious mound of fresh strawberries, crushed meringue, whipped cream and lime zest. According to food historians, it was created at Eton College's mess hall in the 1930s. Back then it was simply a bowl of bananas or strawberries mixed with cream or ice-cream, with the later addition of meringue.
On a sweeter scale, there’s Sticky Toffee Pudding (RM15) too. Basically a dense, almost stodgy cake studded with dates, it’s served with warm toffee sauce for an indulgent finish.
 
 
THE LAUGHING FISH BY HARRY RAMSDEN, Address: Level 4, High Line Roof Top Market, SkyAvenue, Resorts World Genting, Genting Highlands, Pahang.

Sunday, May 13, 2018

GRUB UP FOR GRABS AT DONKEY & CROW IRISH PUB


Irish eyes are bound to smile when they spy a comforting dish of Dublin Coddle (RM33). Rich and hearty, this salubrious stew of potatoes, root vegetables and Irish sausage is a signature speciality at Donkey & Crow Irish Pub in KL. Served with rustic bread slices, the offering may look unassuming but taste-wise, it’s heartwarming succour that satisfies the soul.

We enjoy the simple dish at Donkey & Crow, a laidback Irish pub which has two outlets: TREC KL and Bangsar Shopping Centre (BSC). Established in 2015, we learn the choice of name combining Donkey to denote perseverance and strength and the Crow to symbolise fearlessness and courage. These characteristics are firmly held by the Donkey & Crow team in their quest to be the Best Irish Pub in the region.

Historically, pubs (a contraction of public house in the old days) is a welcoming, go-to folksy outpost for a casual bite, a couple of pints and some jolly good time. Likewise, Donkey & Crow strikes a similar path for today’s white collar professionals, expatriates and urban families.


 

Newer than the TREC KL outpost, the BSC outlet exudes an old-world charm interior-wise. A colourful, mosaic-laid mural serves as the focal point at the heart of the pub while the shaded patio with high stools and tables is a hot hanging out space at dusk. 


There's even a hideaway private room in addition to a pool table right at the entrance. Besides beer, liquor and spirits, the beverage menu proffers an interesting selection of beer-fused concoctions like Beejito (RM38 nett), cocktails and mocktails.



While I had eaten Scotch eggs as a child, I didn’t know it was a popular picnic staple and convenient snack in the UK. Basically, it’s a whole hardboiled egg swaddled with mince or sausage meat with an outer, deep-fried breadcrumb coating. Interestingly, Wikipedia mentioned Belgium and the Netherlands have them too. In Malaysia, Scotch egg falls into the same milieu of colonial fare as chicken chop and mulligatawny.

We were a little perturbed by the frontliner's raised eyebrow when we ordered 2 servings of Scotch Egg (RM23 nett) and we soon discovered why. The Donkey & Crow’s version is huge and a meal in itself! Personally, I find it too salty for my liking but for the Caucasian pub regulars here, the offering accompanied with mustard sauce heralds a taste of home.
 
Pale and plain, the Blue Cheese Mushroom (RM23) looks deceptively nondescript until its lush flavour hits your palate. We thoroughly enjoy every mouthful of the tender button mushrooms in creamy blue cheese sauce with toast. Cooked down to velvety richness, the savoury white sauce has a subtle, well-rounded ‘bite’ to it.




The Snacks Platter (RM68) may be a viable curtain-raiser for small groups as the selection of Pigs in Blanket, Smoked Duck Breast, Nachos Bacon, Onion Rings and Chips is ample enough for 2-3 persons to share. Most of the options hit the spot although our bowl of nachos was somewhat dry and underwhelming. 

For main course, we readily vouch for Grilled Pork Ribs with Whiskey Sauce (RM49). Although a stronger boozy overtone is desirable for the whiskey sauce, the ribs with corn, roast potatoes and salad prove noteworthy.
Sweet-toothed diners will find the ho-hum Brownies with Ice Cream isn’t something to write home about. You’re better off with another pint or cocktail before hitting the road.

For reservations, call Donkey & Crow Irish Pub, tel: 03-2011 1868 (BSC) or 03-2110 5349 (TREC KL). Address: 1) G130, Ground Floor, Bangsar Shopping Centre, 285, Jalan Maarof, Bukit Bandaraya, Kuala Lumpur; 2) E-G-05, Electric Boulevard, TREC, Lot 434, Seksyen 90, Jalan Tun Razak, KL.

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