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​

YES TO YEMENI FOOD AT AL NAFOURA

Meet the pièce de résistance of Al Nafoura restaurant in Wangsa Maju. A hearty Yemeni rice dish that takes about 20-30 minutes to prepare, Maghdout is well worth the wait. You can choose either Lamb Maghdout (1/2kg RM39, RM75 1kg) or Chicken (RM35 half, RM65 whole) which has long grain basmati rice pressure-cooked to perfection in tomato-based sauce with lamb or chicken and aromatic spices. 

Prepared only upon order, the resultant speciality had us hooked on its deep-seated flavours; the fluffy rice a nice foil for the chunks of meltingly tender meat. Served with a side dish of Al Nafoura Salad (RM10) - diced Japanese cucumber, tomatoes, olives and feta cheese, this signature dish is ideal for sharing and worth repeat visits.

Opened in February 2016, Al Nafoura - the word means water fountain in Arabic - has garnered a steady following despite its low-key existence. The chefs working at Al Nafoura are Yemeni as are the ingredients. The resto owners, Rahim and Izana ensure dishes served remain as original as possible to those found in Yemen, especially Rahim who had studied in Saudi Arabia and spent years relishing Yemeni food in the Middle East.

According to them, Yemeni food is heavily influenced by Africa, India and Turkey after the country's fisherfolks, merchants and traders brought exotic spices and recipes back from their forays. Also Yemenis thrive on rice as a staple unlike the rest of the Middle Easterners who prefer bread. Having sampled the assorted Yemeni and Middle-Eastern specialities, we realised they outshone those proffered in the city centre.

The opening salvo of freshly made and baked Mullawah Bread (RM5 small, RM8 large) was ample proof. Layered and folded with butter or ghee, this deliciously rustic Yemeni bread is only available on weekdays (after 6 pm for dinner only) and weekends.

Tear up the fluffy bread and savour it with Hummus (RM12), house blended chickpeas with olive oil and Prawn Salona (RM22). Both these tapas-style offerings hit the spot as we were ravenous after the long drive to the resto.

Tomato, onion and cumin formed the alluring base for the Prawn Salona, a robustly flavoured house speciality with shelled prawns. You can also enjoy the bread with Chicken Oqda (RM17), a well-spiced albeit slightly drier chicken stew with potatoes, tomatoes and carrots. In Arabic, oqda means knot - referring to how nicely 'tied up' the ingredients are. Think of it as a scrumptious Middle Eastern rendang.

Al Nafoura also served its own distinctive Garlic Sauce (RM4) - a creamy blend of garlic, egg white and sunflower oil to complement the array of lamb and chicken dishes. Of course, you can expect Shaweq - an irresistible relish of tomato, garlic, coriander and bird's eye chilli to accompany most of the food too.

The menu also includes ubiquitous Middle-Eastern dishes such as Mandi Chicken (RM16 quarter, RM26 half) - delectable spice marinated chicken grilled and served with basmati rice. I had my fair share of this and more commonly found fare on a recent assignment but I daresay Al Nafoura's is one of the more notable ones worth savouring and suitable for both adults and kids.

You'd find it hard to eat another lousy mamak mee goreng once you try the resto's hybrid Maggi Goreng Kabsa (RM18). Boldly flavoured with sedap giler tomato-spice nuances similar to the house speciality of Maghdout, we polished off this crowd-pleaser within minutes.

Partial to lamb? Then Kabsa Lamb Rice (RM23 small, RM37 large) should convert you into part of the flock once you have a taste of the hearty lamb stew laden with aromatic Yemeni spices served with fragrant basmati rice.

Dessert can be rather hefty to deal with single-handedly after all that carbs and protein. We suggest a serving to share especially if you wish to dig into Areeka (RM18). It's a sweet-savoury bread pudding of sorts, rustled up with housemade Yemeni wheat flatbread with minced dates and nuts. Crowned with cream and grated cheese, the decadent treat was rich and filling.

Cheese lovers may prefer Kunafe (RM15), an Arabic cheesecake of sorts which is made from shredded phyllo dough and white soft cheese baked and topped off with a dollop of cream. Simple yet extremely lush and not to be trifled with lightly. Good with a warm cup of Adani Tea (milky red tea enhanced with spices) to finish.

For reservations call Al Nafoura, tel: 03-4131 4886. Address: 9-G, Plaza Wangsa Maju (Hedgeford Galleria), Jalan Maju Ria 2, Wangsa Maju, Section 10, Kuala Lumpur.

TOP PICKS FROM TOPSHELF

Out of the slew of new a la carte offerings rustled up by Topshelf's youthful chef cum owner Christopher Yee, I'd be tempted to return for that crisp-skinned Orange Quail (RM27). 

Nestled on a bed of fried shredded leek accompanied by bacon hash topped with a shivery poached egg, it's that kind of soul-satisfying dish that leaves you in a happy, weak-kneed stupour. We love the quail's inherent gaminess (a bare whisper on the palate) and that runny egg yolk that amplifies the sublime flavour of the to-die-for bacon hash.

The heavy evening downpour that heralded our recent visit to this mod French-Italian bistro in TTDI was made bearable by a comforting Prawn Bisque (RM16). A tot of brandy and a dollop of creme fraiche added extra allure to the orange-hued broth with its heartwarming crustacean sweetness. Even this non-soup fan was tempted to paraphrase Oliver Twist's plaintive cry of "please sir, may I have some more?" had I not been distracted by the next exquisite dish of diver scallop.

Now, the uninitiated may quibble at paying such a hefty price for Hand Dived Scallop (RM30) but honestly, this delicate shellfish costs more because it's hand collected by divers who care about the sea and sustainable fish/seafood stock; an eco-friendly practice that's kinder to the environment just like line-fishing.

Lightly pan-fried to caramelise its edges, the plump scallop barely needs embellishment save for some delicate threads of braised leek and miso eggplant in white wine that blend marvellously with its pristine sweetness.

Seared to medium doneness, the juicy and tender Roasted Rack of Lamb (RM55) is another splendid speciality that should spur repeat visits. Complemented by chargrilled broccoli salad, potato puree and jus, you'd pick the bones clean off this subtly smoky and meaty rack.

Boost your green quota with Apricot & Nut Salad (RM25), a crowd-pleasing assortment of healthy lettuce and rocket, sliced cucumber and cherry tomatoes with apricot dices, parmesan shavings and nut vinaigrette.

Homely French comfort food such as Duck Cassoulet (RM38), Pot-Au-Feu (RM43), Iberico Loin (RM56) and Baked Snapper (RM40) also rule the roost in the latest menu.

According to Larousse Gastronomique, cassoulet originates from Languedoc but its recipe varies from region to region. There is even a decree in 1966 which stipulated that a cassoulet should comprise 30% pork (which can include sausage), mutton or preserved goose; 70% haricot beans and stock, fresh pork rinds, herbs and flavourings.

Chef Christopher's Duck Cassoulet warms the cockles of your heart with a whole seared duck leg confit augmenting the deep-seated flavours emanating from the chunky stew of cannellini beans, cubed potato, sliced sausage, bacon and tomato.

Provencal veggies and white while bouillon form a rustic base that captures the natural sweetness and soft flaky texture of the Baked Red Snapper. This simple preparation should reel in fish lovers who prefer their catch served in its entirety, complete with head and bones intact.

If you prefer to avoid dealing with bones, we recommend the Iberico pork loin. Roasted and served with pureed potato and sauteed veggies with some mushroom, the tender, juicy meat is a breeze to savour.

Pot-au-feu is a meal in itself for most French; a tasty classic winter warmer with a melange of textures and flavours due to the inclusion of various meat cuts, veges (carrot, turnips,  onion, leeks and celery are the norm) and aromatic herbs. The serving we sampled packed a noticeably beefy accent with a lingering savoury aftertaste.

Four types of pasta are listed in the menu, to satisfy die-hard carb lovers who can't bear to go without. Despite its minimalist approach, the Pesto Capellini (RM30) is a notable choice with the delicate pasta strands scented with truffle oil and fetchingly graced with Topshelf's house concocted pesto and a shower of parmesan shavings.

Dessert saw us foraying into Christopher's 'chocolate factory' where devilishly decadent treats like Chocolate Fondant (RM21) and Chocolate & Coffee Cremeux (RM19) held us spellbound. I'm partial to the melt-in-the-mouth goodness of the former - an impossibly airy-light yet lushly smooth creation using Valrhona 70% accompanied by chocolate 'soil' and vanilla ice cream.

Olive oil, maldon sea salt and berry compote lend distinct finesse to the chef's Chocolate & Coffee Cremeux, helping the 70% noir dark chocolate cream to coat the palate and leave a long-lasting impression of Topshelf's treasure trove of culinary gems.

For reservations at TOPSHELF, call tel: 03-7727 7277. Address: 61, Lorong Rahim Kajai 13, Taman Tun Dr. Ismail, Kuala Lumpur