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

Sunday, October 13, 2024

THE GREAT BRITISH CARVERY BRUNCH AFFAIR AT SHANGRI-LA KL

Executive Chef Scott Brands leads the culinary charge with a Carvery Buffet Brunch at Arthur’s Pub & Grill for the Great British Affair promotion.
Satisfy your tastebuds with the much sought-after Black Angus Beef Wellington (RM128 a la carte) in Puff Pastry. The flaky, buttery pastry encasing wild forest mushroom duxelles, foie gras and Black Angus tenderloin is adroitly prepared. Accompanied by mashed potato and gravy, this speciality should hit the spot for ardent Anglophiles.

The equally tempting Boneless Leg of Lamb with Rosemary and Fresh Thyme is second-to-none. Tender with the merest hint of gaminess, try savouring it with lamb jus, dollops of mustard and mint sauce alongside Roasted Oatmeal with Fried Onions.

Side dishes of Yorkshire Pudding, Roasted Baby New Potatoes and Roasted Autumn Root Vegetables are served to lend substance.

From the a la carte selection, we were smitten with the cold oak-smoked Scottish Smoked Salmon (RM25). Succulent and slightly briny, the salmon slices were complemented by horseradish crème fraîche and pink peppercorns. A quenelle of salmon mousse with caviar and lemon dill dressing was also included for textural contrast.

Chef Brands uses Omega eggs to create the English picnic classic of Scotch Egg (RM25). Encased within a crisp breadcrumb crust, the hard-boiled egg had a scrumptious mixture of spiced minced beef and lamb surrounding it. Served with salad and pickled relish, it was a cracking option worth sampling.

Good ol’ Blighty puddings such as Sticky Toffee Pudding (RM25 a la carte) and Warm Baked Apple Crumble with Vanilla Ice Cream make for compelling sweet options to finish on a high.

Salted caramel ice cream adds a touch of lush creaminess to the baked sponge cake with dates, treacle and caramel sauce.

For the latter, you’d be smitten by tender, soft slices of cinnamon-scented apples; the speciality’s mellow tartness balancing the sweet accent.

Available every weekend until 31 October 2024, the Great British Affair Weekend Carvery Brunch buffet is priced at RM280 nett per person.

For more information and reservations, call Shangri-La Kuala Lumpur, tel: 03-2032 2388.

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.

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