TIME TO MEAT UP AT MEATOLOGY

Brandy added to Chef Yenni Law's secret BBQ sauce lifts her signature Meatology Ribs (RM45+) to divine gastronomic heights. Trust me, fans of swine would swoon and pick every bone clean after the first bite. This speciality and a parade of new dishes are now the top draw for Boathouse customers in Taman Tun Dr Ismail (TTDI) after the resto's recent rebirth.

Chef Yenni Law who shot into the limelight with her maiden Meatology cookbook took some time to debate on changing her long established resto's name. Recently, she finally took the plunge after giving her beloved premises a fresh coat of paint and extra creative touches: framed up news clippings and stories of the chef and wine bottles upcycled into pendant lights. The upstairs space is transformed into Myth Bar, a casual drinking haven.  

The existing aqua-bar - a constant feature from Boathouse days - is still upfront; where  creative cocktails such as White Lady (RM26+) and Slippery Martini (RM26+) continue to be whipped up and served to order.

Whatever your 'poison' is, Meatology proffers an interesting array of nibbles to chew on while you nurse your drinks. We recommend the spiced fried Gizzard Frito (RM13+). Some may find the idea of chomping on fried chicken gizzard squeamish but once you get past that mental barrier, the crispy-chewy chunks are deliciously addictive.

At the risk of sounding like a Bizzare Food episode, would French Escargots (RM13+) have the snob appeal for you? These epicurean delights used to send peeps shuddering with distaste but I'd like to think most of the dining public are now digging them with gusto. Heh, at least our dining party did as the toothsomely soft snails were baked with Chef Yenni's secret cream sauce and spinach.

Another French mainstay is Foie Gras (RM49+) which left us smitten with its dense velveteen richness. Lavished with lashings of buttery, balsamic vinegar and brandy-infused sauce, the chunk of nearly caramelise-crusted liver was heartstoppingly good.

 

Wading back onto safer ground, try the house cured Duck Breast Confit (RM43+). Tender with faint whiffs of smoky gaminess, the scrumptious meat induced us to wallop everything once we dribbled the citrus trinity sauce (concocted from passionfruit, orange and mango with diced strawberry) onto the duck, fresh rocket and potato mash. Yummeh!

Okay, those who rather duck that offering may find greater appeal in reeling in some sashimi-grade Blue Fin Tuna (RM69+) instead. Prepared tartare-style with a lightly seared crust, the succulent, thickly sliced fish with its inherently meaty accent should float your boat when complemented by citrus ponzu sauce.

Enjoy dining with some dramatic flair? Then treat yourself to a fiery performance when you order Steak on Fire (RM50+). Get your smartphones ready to roll when the waitstaff flambés a  200g Aussie tenderloin steak with VSOP brandy pepper sauce at your tableside.

We asked for a medium rare steak and presto, the hunk of meat was on point when cut - superbly juicy with hints of booze to amplify the droolworthy flavours.

For those who eschews beef, the delectable alternative is Swine Neck Steak Flambé (RM59+) featuring a 220g slab of pork neck meat cooked with equal finesse before your eyes. We relished every morsel of that too which had intermingling peppery, buttery and boozy nuances.

As mentioned earlier, the Meatology Ribs weren't shabby either. The meat texture wasn't fall apart soft but had retained some resistant texture when we bit into it; suffusing our palate with big, deep-seated sweet, savoury and briny flavours.

 

The heat came on in the house speciality of Fiery Ribs (RM45+) but we daresay locals would take to this like bees to honey. Smothered in a hot chunky chilli sauce similar to sambal, the meaty pork ribs covered in that reduction of red and dried chillies proved local inspired sauces would literally leave you in tears.

Lots of TLC went into the Smoked Lamb Muscle (RM43+). After deboning, the 200g lamb leg is smoked in-house to irresistible tenderness before it's served with a trio of special spicy sauce, mint sauce and horseradish & pommery mustard sauce. A notable option for true-blue carnivores.

Such scrumptious meat should ideally be savoured with wines. Meatology currently offers

Wine Flight (RM119+), proffering four glasses of white, rosé, red and ice wine to enhance your dining experience. From our sampling of the different tipples: Château de Cathalogne Bordeaux, Château de Fesles Anjou Rosé, La Closerie des Lys Rouge and Pilliteri Vidal Ice Wine, the quartet was laudable.

Marmite either garners aye or nay from food lovers so when it comes to Spaghetti Marvellous Mite (RM29+), I personally gave it the thumbs up as a fan of the yeasty, umami-rich condiment. Adorned with parma ham, the savoury spaghetti in al dente perfection went down a treat.

Patience is a virtue when you wish to sample Meatology's Reggae Pudding (RM17+). This treat has to made on order but the waiting time is worth it once you have a taste of the speciality. Made using fresh bread, banana, raisins, egg custard and rum then served with a scoop of vanilla ice cream, the pudding lured us with its hot-cold appeal and sublime soft-spongy-mushy textures.

Give in to the dark side when faced with the Sinful Soufflé (RM22+). We readily surrendered once the runny chocolate and dark cherries in booze hit our tastebuds. Airy and ethereal, the chocolatey dessert left us up on cloud nine.

A pool of brandy butterscotch sauce laid the foundation for Chef Yenni's decadent Date Pudding (RM18+). Never mind its plain Jane look. Once you dig in, the sticky date pudding would unleash its luscious texture and rich overtones to blow you away.

 

Before we could recover from that sumptuousness, the chef left us buckling at the knees with her Nasty Alaska (RM23+). We never got tired of seeing the dessert up in flames. The outer meringue crust - once lightly scorched - opened to reveal a cool composition of ice cream on peanut butter-laced cake, and studded with liquor-soaked dried fruits. A most befitting finale for our latest meat-ting!

For reservations at MEATOLOGY RESTAURANT, call tel: 03-7727 4426. The resto is located at 16, Lorong Rahim Kajai 14, Taman Tun Dr Ismail, KL.

10 TOP EATS AT GENJI

 

Do you know Genji Japanese Restaurant at Hilton Petaling Jaya was named in honour of a legendary Japanese nobleman? Known as ‘the shining Genji’, the feudal lord was a connoisseur of fine food, wine and living.

Likewise, Hilton PJ’s Japanese cuisine bastion has been serving country-style Japanese seasonal delicacies to a coterie of individual and corporate diners since 1988. A recent facelift ensures a tastefully designed and comfortable space to fit about 148 diners. Channelling the vibes of a contemporary yet rustic restaurant in the Land of the Rising Sun, you’d find fine objects d’art and lots of wood accents on premise.

The sectional layout includes a sushi bar, the main dining area, two spacious teppanyaki counters, five private dining rooms and one ‘tatami’ style dining room. Ample privacy and comfort are assured whether you’re entertaining business associates or hosting family and friends to a good meal.

Armed with 27 years of experience, Executive Japanese Chef Richard Teoh focuses on modernist traditional Japanese cuisine using distinct Japanese ingredients crafted with current techniques. Trained by masters of Japanese food in Tokyo and Osaka, he insists on adhering to certain Japanese cooking basics in spite of changing tastes and variety being the spice of life.

Choices are aplenty at Genji but a quick check with Chef Richard reveals 10 popular dishes that often get the thumbs up from regulars. First off the block is California Salad (RM 41), a deconstructed version of the famed California Roll.

Garnished with strips of deep-fried crabsticks and flying fish roe, the mound of garden greens is complemented by thinly sliced salmon, tuna and avocado. Zesty-creamy wasabi mayo dressing lends the light salad fresh, appetising appeal.

The Japanese equivalent to chicken soup for the soul here is Buri Miso (RM 33). Heartwarmingly nutritious, the yellow tail fish head in miso soup comes packed with protein, vitamins B2, B12, E and K as well as essential dietary fibre and beneficial bacteria.

 

Of course, no Japanese meal worth its salt can omit choice sushi and sashimi. The most sought-after air-flown raw fish items at Genji are salmon, tuna, kampachi and sea bream which are artistically presented into a visually and palate-pleasing plate of Sashimi Moriwase Hane (RM 233). Moist and succulent, the plump slices make for delightful mouthfuls after a light dip into shoyu.

Prefer some sushi instead? Then you can bank on the crowd-pleasing Jumbo Ebi Ura Maki (RM 76) - a reversed hand roll with tiger prawn tempura, fish roe, salad leaves and cucumber. Every piece packs in myriad textures thanks to chunks of tiger prawn sheathed in crisp, airy-light tempura batter, shredded lettuce, rich mayo and vinegared rice speckled with crunchy fish roe.

 

Fiery bird’s eye chilli adds stealthy bursts of fiery heat in the chef’s speciality of Kaki Chilli Mayo (RM17.00 per piece). Chopped up and mixed into the lush blanket of spiced up mayo, proceed with caution when you dig into the fleshy oyster baked in its half shell lest you get ‘fire bombed’.

If you prefer prawns, the Ebi Chilli Mayo (RM 70) or baked jumbo tiger prawn with the same spicy mayo should float your boat. The sizeable crustacean is delicately sweet on the palate; the zingy mayo giving it a robust ‘kick’.

For those who want it all, Genji’s Trio Combo (RM 140) is a heavyweight main to contend with. The three separate creations consist of luscious salmon, tuna & sea bass sashimi rolled with avocado, a piece of grilled cod with salt on potato salad & baked tiger prawn with spicy mayo on garlic fried rice.

Fish fans would fall hook, line and sinker for the perennial delight of Gindara (RM 82), black cod dish grilled with salt or teriyaki sauce. Velvety smooth on the palate, it is a failsafe option to bank on anytime.

Theatrical teppan-cooked seafood, meat and vegetable dishes constitute another key staple in the popularity stakes. Cooked with indulgent garlic-butter sauce, Tenderloin Teppanyaki (RM84) emerges as the dominant choice among meat enthusiasts. Imagine a premium tenderloin cut rendered to juicy perfection with droolworthy smoky overtone. To ensure the beef doneness is to your liking, do inform the staff upon ordering.

 

Bring the curtains down on your meal with a hot and cold dessert platter featuring Banana Spring Roll (RM33) at the core. Wrapped in deep-fried spring roll skin, the sweet banana and red bean paste filling is a scorcher. Paired with the slightly chewy mocha and a scoop of matcha ice cream, it’s the perfect finale to the Genji’s top 10 countdown.

Hearty eaters will be happy to know Genji lays out a scrumptious Weekend Japanese Buffet on Saturday, priced at RM 139 nett per adult from 8pm to 10.30pm. Early birds dining between 6pm to 7:45pm will enjoy the special price of RM127 nett per adult. Buffet lunch is also available on Sundays from 11.30am till 2.30pm at RM139 nett per adult.

For reservations or inquiries, please contact Genji Japanese Restaurant at 03-7955 9122 extn. 4071/4072 or visit Hilton Petaling Jaya’s F&B blog, www.ZestPJ.com