EAT LIKE AN EGYPTIAN...AND MIDDLE-EASTERNERS AT CHATZ

Egyptian guest chef Ayman Ibrahim pulled out the stops for the Middle Eastern Food promotion at Chatz Brasserie, rustling up a repertoire of 37 Egyptian, Middle Eastern and Mediterranean dishes throughout the period between now and 31 October 2016.

Coriander seeds combined with sesame seeds lent subtle crunch to the Falafel (RM20) - a popular snack and appetiser of chickpea croquettes with tahinah (sesame paste). I like these patties as the chef has ensured they weren't overcooked and dry.

Middle Eastern, Mediterranean and Egyptian cuisines share some similarities and one of the most obvious we sampled at the preview was Warq Einab (RM22), brined grape leaves stuffed with rice. These dainty rolled parcels were surprisingly palatable - the grape leaves weren't as tart and salty as I had expected and the rice filling was agreeably tasty. The pleasant taste left a good impression as past encounters with this speciality hasn't been up to scratch.

Another common appetiser across the region is Hommous (RM16), the evergreen chickpea spread. Of course, recipes vary from chef to chef and restaurant to restaurant but I had yet to savour a dud so this delightfully smooth and dense spread was a joy to eat with warm, pouffy Arabic bread.

Bulgur wheat and tiny wedges of cherry tomatoes lent subtle 'bite' to the guest chef's Taboulah (parsley & mint salad, RM20). The tangy lemon juice and olive oil dressing was tantalising enough minus any sharp tartness so we rated this as a definite 'must have'.

Even the rustically creamy lentil soup or Shorbah Adas (RM26) won us over with its back to basics approach. Every spoonful was a testament to the chef's TLC, warming our hearts and tummies with its soulfulness.

Pasta, chickpeas, beans and lamb cubes bestowed heartier substance to the same lentil soup, transforming it into Shorbah Harirah (RM30). The resultant broth had greater complexity and depth but personally, I preferred the pared down, lighter version. 

 

We took an instant liking to carb and protein laden speciality like Lamb Kabsah (RM48)

with Roz Boukhary (long grain rice cooked with lamb marinated with assorted spices, RM25). The meat was subtly suffused with aromatic spices; its delectable accent amplified by the flavourful rice. We also tried Roz Saiadiah (RM18), irresistible fried onion rice which served as a foil for several other mains.

Chef Ayman proved to be a dab hand at grilled spring chicken or Dajaj Ala Elfaham (RM36). The juicy chook bore hints of warm, smoky spices which should leave you asking for more.

Another combination of spices was discernible in Kofta, barbecued lamb meatballs. These gamey spheres appeared a tad dry for my liking but we took so long photographing them, there could have been some moisture loss.

Vege such as okra stewed with tomato and beef formed the premise for Bamiah bil Lahm Ejal (RM50). At first glance, the dish could be mistaken for curry but the red hue stemmed from the tomato sauce base. A perennial Middle Eastern comfort food that should please homesick foreign visitors from the very same shores.

If you prefer not to deal with bone-in pieces of chicken then Shish Tawook (barbecued skewered chicken cubes, RM30) would suit you down to the ground. Marinated in yoghurt, lemon juice and spices (possibly cayenne, paprika and sumac), the lean cubes of grilled chicken were slightly dry to the bite.

Similarly, seafood and fish are often thrown cooked on the grill. The mixture of spices may differ but the key ingredients' inherent taste is maintained. Proof of the pudding was the sublime accents discernible in Jambary Mashwi (grilled prawns with saffron sauce, RM55) and Samak Mashwi (fried fish glazed with tahinah, RM46).

Broad beans with rice and herbs or better known as Fooll Akhdar (RM28) underscored the simple homespun fare enjoyed by the people residing in the Mediterranean and Middle East for centuries. A tried and tested offering that most of them would identify with.

Sweet toothed diners shouldn't miss the trio of dessert available. My fave has to be
Kashul (almond pudding, RM25). Perfumed with rosewater, the pudding looked stodgy but once I sampled it, the luscious treat reminded me a little of creme brulee although it was less dense.

Other options guaranteed to please Middle Eastern cuisine fans included Baklava (RM25) and Basbosah (RM18).

Four types of nuts were coarsely crushed and filled into petite florets of fillo pastry; a sticky mass of syrupy sweetness encased in buttery, flaky fillo layers. They could be terribly addictive unless you are allergic to nuts.

Semolina together with grated coconut and ground almonds formed the foundation for Basbosah, the classic Egyptian cake (similar versions found in most Middle Eastern countries). Drenched with rosewater syrup (again this differs from recipe to recipe), the crumbly cake was meant to be savoured with a strong cup of coffee.

For dining convenience, Chatz Brasserie is offering a Middle East Specialities Set Menu comprising an appetiser, a soup and a choice of Mandy (RM88 nett), Dajaj Kabsah (RM85 nett) or Samak Saiadiah (deep-fried fish in pungent sauce, RM85 nett) for the main followed by a dessert. The dishes reviewed here are also available a la carte from 12noon to 12midnight daily until end October 2016.

For reservations, please call CHATZ BRASSERIE, tel: 03-27828301. Address: Lower Lobby Level, PARKROYAL KUALA LUMPUR, Jalan Sultan Ismail, Kuala Lumpur.

MUCH ADO ABOUT WAYGU AT FU RIN

At RM90 for 3 pcs, the Aburi Sushi Nigiri is a treat fit for a king or queen. Sprinkled with a savoury sauce, the generous slices of slightly seared Waygu beef we sampled were ultra-tender and juicy. The assertive freshness of chopped spring onion and delicate woodiness from threads of deep-fried leek added layers of flavours to the vinegared rice clumps too.

This serving of sublime beefy goodness beckons at Fu Rin Japanese Restaurant, Holiday Inn Glenmarie. It's one of the many dishes featured in the current Wagyu promotion which will run till further notice.

The famed marbling of this premium beef was clearly visible in every slice of Wagyu Beef Tataki (RM200). Served with shoyu wasabi dressing and a pile of crisp garlic flakes on the side, the meaty layers had a cluster of asparagus spears hidden underneath. Again it was a deftly prepared dish - the beef with its just right degree of doneness made an indelible impression.

Besides the two specialities mentioned above, diners can look forward to other Wagyu dishes such as Gyuniku Yasai Maki (Wagyu beef and vegetable rolls served with butter and soy sauce, RM280), Wagyu Steak Jyu (fried Wagyu sirloin with blended soy sauce served on bed of steamed rice, RM128), Udon Wagyu Beef (hot udon noodles with Wagyu, RM128), Trio Wagyu Beef (fried, grilled and teppanyaki Wagyu, RM280) and Wagyu Wafu Steak (fried Wagyu beef with teriyaki sauce, RM200).

I'm partial to fried rice so the portion of Wagyu Chahan (RM48) hit the spot for me. Bits of omelette, smoky minced garlic and that scrumptious beef raised this simple comfort food to gastronomic heights that would leave you 'ooh'-ing and 'aah'-ing at every mouthful.

 

Like melted butter...that was the impression I had when I bit into the cube of Teppan Wagyu (RM280). Moist, juicy and impossibly melt-in-the-mouth tender, the voluptous flavour coat the mouth with silky richness. The accompanying salad helped to offset the meaty indulgence.

Word has it the Sunday Brunch may be returning to the fold of Fu Rin soon. Buffet fans should keep their ears and eyes out for updates via the hotel FB page. 

FU RIN, HOLIDAY INN GLENMARIE, 1 JALAN USAHAWAN U1/8, SEKSYEN U1, SHAH ALAM, SELANGOR. Tel: 03 78025200

FULL POINTS FOR FOUR POINTS PUCHONG

Bursts of colour coupled with arty-trendy design elements abound at Puchong's international Four Points by Sheraton hotel. The 249-room (including 12 Executive Suites) property is the pulse of this bustling township, surrounded by commercial, retail and residential hubs.

You can't really miss the distinctive building which is visible from the busy highway running parallel to the hotel. Opened in 2014, we had the privilege of enjoying a weekend staycation there recently. Parking was a breeze within the hotel basement as was the smooth and glitch-free check-in.

The lobby itself was warmly lit and clutter-free, with potted planters placed at different nooks and corners interspersed with an eye-catching art piece or two. We took a peep into the I-Spot corner where guests can surf the Net on Apple computers in comfort and soft ambient lighting. The secluded space is ideal for quick meetings or a serene corner to catch up on some reading or to grab a contemplative break.

A quick overview of our Deluxe King Room left no room for complaints. I particularly like the pristine neutral colour scheme of the soft furnishings. Cheery hues in discreet linear patterns broke the monotony amidst the central placement of a Four Points signature bed. Sheathed in 250 thread count linen, the expansive bed ensured we slept soundly during the two nights we stayed there.

 

Such creature comforts are repeated in the Executive Suites. Here, the private bedroom includes a living area (great for meetings or family/friend gatherings) and a writing desk with wired and wireless High Speed Internet Access (the latter also available in our room so we hardly felt the deprivation). Instead of one 40” LED Flat Screen Television, the Exec Suites have two TVs - one for the living area and the other in the bedroom. All rooms come with a minibar as well as coffee and tea making facilities. 

We love the airiness of the Exec Suite but again, the Deluxe Room was satisfactory enough for us; its amenities and fitouts definitely several notches up for a four-star hotel.

By the time we finished our whirlwind hotel tour, it was makan time! We headed down to The Eatery, the all-day dining restaurant (6am-11pm) where us famished souls sought succour.

Suffice to say, the splendid buffet dinner spread should have something to please everyone. Our group had a kid and young adults in tow so it was a relief to find the line-up of dishes featured had ample variety to keep everyone happy and satiated. By the way, The Eatery is running these promos throughout the week too.

We also enjoyed plenty of nice pickings from the all-new Weekend Hi-tea Buffet (RM85 per adult; RM42.50 per child aged 4-11 years old). Families will like this meal period as The Eatery has gone to set-up a children's activities corner to keep the little ones entertained.

Tempting fare from the ever-changing menu range from kid-friendly options like sandwiches, roast chicken drummets and pizzas to more adult choices: yong tau foo, curry mee, appetisers in shot glasses, grilled salmon, dim sum and mini dessert creations.

A good way of working off all that good food is to head for the gym or enjoy a dip in the pool. The equipment should meet the expectations of most fitness buffs who prefer not to slack from their normal keep fit routine. Families with children are guaranteed to take to the pool like ducks to water. Just remember to don proper swim attire instead of wearing normal clothes like t-shirts and shorts for hygiene purpose. A swimming pool is NOT for 'washing' your dirty laundry and nobody wants to swim in yucky pool water!

As an aside, those of you working in companies may be interested to know Four Points also has meeting facilities onsite. Be it for small meetings, mid-sized workshops or large-scale banquets, we were told the team is willing to help plan and organise all types of events or functions.

Local, food-crazy staycationers like us also took the opportunity to explore nearby eateries. Puchong is chock-a-block with irresistibly good options for cheap and mid-range eats -- make sure you go with those in the know and like those Pokemon Go hunters, you'd catch your fair share of delicious foodie discoveries at different parts of the 'hood.

Oodles of noodles beckon from independent eateries from across Four Points

The heatwave during our weekend stay saw us lounging around the Lobby Lounge, to enjoy the cool air-conditioned ambiance and to sip on cocktails before dinner. Currently, beers from around the world are dispensed as part of the Four Points' Best Brew initiative at this contemporary bar cum lounge.

Overall, we thoroughly revelled in our brief escapade in the city. The hotel's friendly culinary team and frontline service crew were always pleasant and ever-ready to help in making sure our stay was smooth and trouble-free.

For reservations, please call Four Points by Sheraton Puchong, tel: +6 03-5891 8888.
Address: 1201, Tower 3, Puchong Financial Corporate Centre (PFCC), Jalan Puteri 1/2, Bandar Puteri, Puchong, Selangor.