FEAST FOR FRANCOPHILES

Decadent Chocolate Cake to melt your heart

Sweetbreads to invoke that Fear Factor?


Crusty lamb rack with coucous for meat lovers

Classy fish dish with real Beluga caviar

Dream dish of gooseliver pate - scrumptious!

A French sojourn at Le Bouchon

Step into Le Bouchon and you'd be magically transported to the French countryside - the outlet's homey discreet and cosy décor has all the trappings of a small provincial eatery that reflects the Gallic roots of its proprietor and chef de cuisine Philippe Le Francois.

Le Bouchon is known as somewhat of an institution amongst discerning diners for its traditional, well-cooked French dishes.

“We have a very strong, loyal clientele who like our specialities - hearty, rustic dishes that French people eat on a daily basis and not the nouvelle cuisine dishes that the rest of the world presume we eat. There is a big difference,” said Monsieur Le Francois.

He continues: “The French provincial atmosphere here reminds our guests of the warm hospitality and charming countryside in France. While our food and wine may have the fine-dining approach, local diners are made to feel at ease by our experienced staff. They are always happy to help diners who are unfamiliar with French food with some recommendations."

The quality of food here is proudly held up by an all-Malaysian kitchen team under the owner's guidance. “We offer many timeless, classic dishes that diners expect of a typical French restaurant. Some are modified slightly but subtly to accommodate our guests’ requirements and ensured originality of taste is maintained.

“To some extent, traditional French food is similar to many great Asian cuisines. The French also eats many different things including all parts of a beast to avoid wastage. Hence, adventurous diners can enjoy offal dishes like ox tongue and sweetbreads here. It's unprecedented for a French restaurant in Kuala Lumpur but diners who come here know they can get something different apart from de rigeur French dishes such as coq au vin and duck-leg confit.”

This distinctive trait was aptly reflected in the special appetizer of Veal Sweetbreads (calf’s thymus gland). I felt like one of the Fear Factor participants as the sweetbread’s delicate, chewy texture was definitely an acquired taste. Or perhaps it was my own overactive imagination wreaking havoc on my normally adventurous tastebuds...

Personally I’d highly recommend Les Escargots De Bourgogne (RM30++) and La Terrine De Foie Gras (RM48++). The Burgundy snails were notable for its accompanying creamy spinach sauce. Smooth and luxuriant, the homemade goose liver terrine is lifted to greater heights by the subtle, caramelized sweetness of the onion jam. Spread onto toasted sour dough bread slices, it is hard to stop at just one slice.

Other gourmet options to start with include Pan-fried Goose Liver served with Grape and Apple Glace, Roasted Unpasteurised Goat Cheese with Honey, Mixed Salad and Sautéed Apples, and the ultimate Russian Beluga Caviar with Toasted Canapés, Sour Cream, Chopped Onion and Egg.

I chose Grilled Triple Candied Rack of Lamb Provencale on Light Mint Glaze (RM78++) for the main course while my partner accepted the chef’s suggestion of Poached Seabass Fillet and Prawn Brochette with Smoked Salmon and Dill Sauce on Tagliatelle (RM98++).

The lamb was cooked to medium doneness as requested but it was surprisingly quite tough to cut. However, I liked the crisp, outer crust of mustard and breadcrumbs. Happily the fish fared very well and it has nothing to do with the precious pearls of Beluga caviar on top. Having sampled two mouthfuls of the exquisite creation, my partner cleaned out his plate despite him not being a great fish fan!

Again if you are one of those who enjoy exotic stuff, try the Braised Ox Tongue with Gherkins, Mushrooms and Madeira Sauce (RM68++). Equally popular amongst Le Bouchon’s regulars are the Sirloin of Beef with Tarragon and Butter Sauce, Crispy Salmon Escalopes and Beef Fillet topped with Sliced Pan-fried Goose Liver and Sautéed Perigord Winter Black Truffle.

Dessert comprised Mouelleux au Chocolat (RM32++), a decadent chocolate cake with a molten Valrhona Chocolate centre accompanied by a scoop of Vanilla Ice-cream. It is advisable to order this at the start of your meal as the kitchen team needs at least 20 minutes to whip up this sublime dessert. Caramelized apple tart, crème brulee, poached pear William in red wine, flavoured chocolate sponge cake and mascarpone, chocolate profiteroles and crème brulee make up the remaining sweet treats.

Le Bouchon’s full á la carte menu undergones changes every few months whilst weekly specials for both food and wine are also offered via a four-course Gourmet Menu (RM148++) and a three-course Menu Terroir (RM108++). The staff here is warm and friendly, and knowledgeable about the many specialities served.

A special menu will be available at Le Bouchon to commemorate the forthcoming French national day on July 14. Known as Fête nationale or 14 Juillet in France (generally referred to as Bastille Day in English), colourful parades are held during the day followed by magnificent fireworks at night. But as noted by Le Figaro, France’s renowned newspaper, throughout France "people feasted a lot to honour the Bastille". Oui, food is indeed part and parcel of life – in France, it’s synonymous with the good life.

Le Bouchon (pork-free)
14&16 Changkat Bukit Bintang
50450 Kuala Lumpur
Tel: +603 2142 7633
Fax: +603 2142 7633
Website: www.lebouchonrestaurant.com


Opening hours – Tuesday to Friday 12 noon to 2 pm (lunch)
Tuesday to Sunday 7 pm to 10.30 pm (dinner)
Closed on Mondays

FEAST ON UNIQUE SEAFOOD

South African Abalone with deep-fried shredded ginger
and oyster sauce

Wong Keong Fook's self-made success in the seafood business is testimony to his two decades long of sheer hard work and determination. From his humble beginnings in freshwater fish farming, Wong has emerged as possibly Malaysia’s biggest seafood importer, wholesaler and owner of the popular Unique Seafood restaurant in Petaling Jaya, Selangor.

Wong started his seafood importing business started when the restaurant and hotel industry customers asked him for more variety in his seafood supply besides freshwater fish. Using his experience and aquaculture expertise, Wong began procuring fresh, live and unusual seafood from overseas to fulfill the industry demands. Today Unique Seafood is the most notable supplier in town that offers the widest, freshest and most distinctive variety of imported seafood – not only to industry players but also to ordinary seafood lovers.

With three restaurants in Malaysia, one in Singapore and another in Jakarta, Indonesia, Unique sells prized catches of fish, crustaceans and shellfish at reasonable prices.

The Unique Seafood Restaurant itself is quite a draw in itself – diners are presented with a cornucopia of fish, clams, crabs, lobsters, molluscs and other exotic edible underwater denizens to choose from, kept in ascending rows of huge glass display tanks. The ambience is akin to that of a bustling seafood market where customers can watch their preferred catch being weighed, cleaned and cooked to order as part of the restaurant’s open concept.

Lest you think dining at Unique Seafood is only for the rich, Wong is savvy enough to dispel this misconception by offering something to everyone, whether they are young or old, rich or middle class, corporate or family, seafood lovers or not. Consequently, the outlet offers pocket-friendly value lunches (RM48.80++ onwards) and set dinners (RM398++ onwards) for the budget-conscious. You can even enjoy their daily dim sum at 50 percent discount.

In view of rising prices and everyone feeling the pinch on their pockets, it can still be viable to dine at Unique Seafood. Just opt for one or two indulgent seafood specialities and supplement your meal with other more affordably priced dishes.

For those where money is of no object when it comes to savouring King Neptune’s treasures, the Fried Boston Lobster with Garlic and Cheese (RM138 per kg with RM30 cooking charge) is highly recommended. Apparently this price is unrivalled anywhere else in the Klang Valley. The king of shellfish certainly lived up to expectations – the flavourful cheese sauce, subtly imbued with minced garlic is light enough for us to discern the lobster’s freshness and naturally sweet flavour.



Unique’s signature preparation of braising seafood with golden superior stock is equally outstanding. A concoction of carrot juice, dried scallop and superior chicken stock, the splendid sauce certainly emphasizes the Alaskan King Crabs’ inherently clear, sweet taste. At the current promotion price of RM178 per kg (normal price at RM208/kg), it is by no means cheap but if you want a seafood dish out of the ordinary, this crab is worth its weight in gold. The one we had weighed a hefty 2.2kg so whilst one half was Braised in Golden Superior Stock, the other half was Baked with Salted Egg. Needless to say we thoroughly enjoyed every bit of this delectable dish – from the rich, gritty salted egg yolk coating on the carapace to the chunks of stringy yet succulent flesh of this gigantic crab.

Personally I found the Deep-fried Shredded Ginger and Oyster Sauce topping for the South African Abalone (RM24.80 per pc) a tad overwhelming. I presume the combination was intended to temper the abalone’s overly fishy flavour but in this instance, the ginger, oyster sauce and shredded spring onion were too overpowering for this delicate gastropod.

The humongous Baked Canadian Oysters with Cheese (RM7.50 per pc) were sinfully indulgent and impossible to devour in a single mouthful. Fortunately, the molluscs remained sweet and succulent on the palate in spite of the melted cheese on top.

Our only non-seafood dish for the evening was Fried Kailan in Two Styles – the leafy part was finely shredded and deep-fried, rendering them crisp and crunchy. Topped with some tiny silver anchovies, they provided good textural contrast with the tender, stir-fried kai lan (Chinese kale) stalks.

Non-seafood dishes are just as extensive and varied in the menu. Honey lamb chops, ostrich in black pepper sauce, venison in Unique sauce, noodles and rice dishes are tasty options to consider and will appease those who want some balance and variety to their meal. The restaurant also has a selection of fine wines available but should you decide to bring your own wine, there is no corkage charge.

Wong assures us that diners will always have the option of more affordable seafood such as Red Tilapia, blood cockles and kepah (local clams) besides more exotic and luxurious items of Scottish razor clams, Australian rock lobsters, French turbot, rainbow grouper and Canadian geoduck clams. Cooking styles vary with prices hovering around RM30 and above.

With such careful considerations for customers, is it any surprise that Unique Seafood Restaurant was recently voted by readers of a Klang Valley-based magazine as their ‘Favourite Seafood Restaurant’?

UNIQUE SEAFOOD RESTAURANT (pork-free)
Lot 9B-3 Jalan Kemajuan
Section 13
46200 Petaling Jaya Selangor
Tel: 7960 2088, 7960 2066

BLIGHTY'S BEST

Grilled Pork Chops anyone?


Yumlicious Pork Knuckles - try it or you'll regret it!


What's more British than good ol' Fish & Chips?


Bangers & Mash to kick-start your meal


Not many outlets can survive the cut-throat F&B business in Bangsar but the Ronnie Q pub has been through it all. A popular hangout for expatriates and local pub-goers who are also great cricket, football and rugby fans, Ronnie Q’s has succeeded where many other pretenders to the F&B scene here has failed.

Not one to rest on its laurels, the Ronnie Q’s management is canny enough to evolve with the times and figured they might was well have their regulars stay on for dinner instead of losing them to other eateries. Hence, the transformation of one section of its pub into small, intimate dining area to serve up typical British pub specialities.

Scotsman Sandy Alan Rowe is in charge of dishing out Bangers and Mash, Pork Chops, Fish and Chips, Pork Knuckle and Steaks amongst others for lunch and dinner. With 23 years of experience, the Glasglow-born chef likes nothing more than dishing up those good ol' Blighty nosh.

Precursors include the famous Colonial delight, Mulligatawny (English-style spicy and sour ‘rasam’ soup) and Cream of Mushroom (RM12++), a blend of button and oyster mushroom, thickened with potato to achieve the soup’s light, creamy texture and delicate flavour.

If you're batty about Bangers and Mash (RM22++), then you'd polish off the one here in a twinkling. Made in the typical Cumberland-style with finely minced pork and mixed herbs, the long, spiral sausage is grilled and served with mashed potato and sautéed fresh vegetables. The onion gravy is so good I was tempted to lick the plate clean.

If you're a Porky Pig fan, then the Pork Knuckle (RM28++) will be right down your lane. Perfectly grilled, the thick slices of meaty, tender knuckles come drenched in brown roast gravy. Even though the kitchen team mistakenly served ours with a balsamic demi-glace, it turned out to be a blessing in disguise. We found the sauce's slightly caramelized, tangy nuances lent an unusual, well-rounded edge to the dish so all was forgiven.

Aah...even the traditional Fish and Chips (RM18.50++) turns out to be a winning bet - chunky Dory fillets enveloped in ultra-crisp beer batter accompanied by thickly cut chips, coleslaw and crisp garden greens. Other house delicacies to sink your teeth into include Grilled Pork Chops, juicy Ribeye and Tenderloin Steaks, Rack of Lamb, Beef and Ale Stew with Dumplings, Ronnie Q’s BLT Sandwich and Spaghetti with Meatballs.

Pudding options are rather limited unless you settle for the Apple and Cinnamon Crumble or any of its three Gateaus (cakes) of the Day.

Sunday brunch is served from 10.30 am onwards featuring Brunch in a Skillet – back bacon, pork banger, grilled tomato, sautéed mushrooms, fried potatoes and a three-egg omelette, cooked and served in a skillet. For those who prefer a Scottish twist, there is the Ploughman’s Brunch of Scotch eggs, aged cheddar, crusty bread and Braston pickles.

Service is casual and friendly as befitting the pub setting. Sports enthusiasts will have a field day admiring the personal collection of cricket, football and rugby memorabilia belonging to the pub owner himself, Ronnie Quay. But even if you’re not, it’s still worthwhile to toddle along to Ronnie Q’s for a nosh-up of good ol’ Blighty grub.

RONNIE Q’s PUB AND RESTAURANT (non-halal)
32 Jalan Telawi Dua
Bangsar Baru
59100 Kuala Lumpur

Reservations: 22820722

A WHOLE LOAD OF CRABS

Crabs in Hot & Pungent Garlic Chilli Sauce

Zingy Black Pepper Crabs

Beyond expectations - Crabs in Thai Milk Sauce

Tantalising Sweet & Sour Crabs

Let's face it - Malaysian seafood lovers are just crazy over crabs.

But where to go to satisfy that crab cravings without burning a hole in your pocket? Hotel Equatorial KL-lah!
For a mere RM35++ per person you can have your fill of local mud crabs, Sri Lankan crabs, Australian king crabs or Dungeness crabs at the hotel's Nipah CoffeeShop. For RM45++, you can dig in at the Golden Phoenix restaurant. Now I bet any seafood lover worth his salt can tell that these are unbeatable deals as under ordinary circumstances, one would probably end up with just a kilo of crabs at any reputable reataurants within the Klang Valley.

From now until June 15, 2006, the enticing Crabs Galore promotion at Nipah CoffeeShop offers irresistible appetizers, starters and main dishes using crabmeat, crabstick and live crabs. If you wish to have the whole hog, it's RM75++ per person for the entire buffet.

Start off with light palate teasers such as Crab Tartar and Carrot Mousse, Crab Samosa, Spicy Crab Cakes with Red Curry Paste, Warm Crab Cakes with Spicy Remoulade Sauce and Crabstick Salad with Melon. Then get the chefs to cook soft shell crabs, King Crabs, mud crabs and even imported Dungeness crabs according to your liking and choice of sauces at the live cooking station .

Our top picks include Sweet and Sour Sri Lankan crabs with a fabulously piquant sauce that emphasizes the natural sweetness of the cooked crabs. Another favourite that hits the spot was the Stir-fried Mud Crabs with Black Pepper Sauce – the full-bodied, peppery hot sauce went a long way in perking up the fresh, meaty crabmeat extracted from their shells.

We found the soft shell crabs made for easy eating but choose the accompanying sauce carefully as their delicate taste can be easily drowned out by more robust sauces.

Over at the Golden Phoenix Chinese restaurant, Chef Lai Ah Ngan's saucy concoctions include Thai Milk Sauce, Black Bean, Butter Sauce, Thai Chilli, Assam Sauce, X.O. Sauce, Chilli Garlic, Dried Prawn ‘Sambal’ or even Salt-Baked. Enjoy unlimited servings of these scrumptious crabs for dinner from May 8 to 21.

Thanks to the fleshy Australian Mud Crabs, the crustaceans tasted heavenly in the creamy and spicy Thai Milk Sauce. Redolent with curry leaves and aromatic Thai spices, the light yet flavourful sauce was so scrumptious we mopped it up with steamed flower rolls and crusty slices of French baguette.

My favourite dish out of the whole lot was local Mud Crabs in Butter Sauce. We had a field day munching on the fine, crispy deep-fried strands of egg, deliciously enhanced with fragrant curry leaves.

The Black Bean Sauce was a little more unusual and distinctively Oriental but great nonetheless. Personally I found the ones fried with Sambal Dried Shrimps overly salty but those who prefer spicier, bolder taste will have no complaints.

So go on and indulge; you'd probably enjoy dealing with this load of crabs - not crap - for once ;-))

Nipah CoffeeShop (pork-free)
Golden Phoenix Chinese Restaurant (pork-free)
Hotel Equatorial Kuala Lumpur
Jalan Sultan Ismail
50250 Kuala Lumpur
Reservations: 2161 7777

PALATE-PLEASING NASI PADANG

Welcome to Sari Indah...

Irresistible curries, stews and other delights await!

Ayam Goreng Bumbu - love at first bite!

Nasi Padang is probably West Sumatra’s most popular export. Originating from a town called Padang, it is a specialty of the Minangkabau community that encompasses a wide variety of dishes, ranging from hot, spicy curries to mild, aromatic stews and deep-fried delicacies eaten with white rice.

Now a group of local entrepreneurs aims to conquer Malaysians' tastebuds with their first Nasi Padang restaurant, Sari Indah in Alamanda Shopping Centre, Putrajaya. Executive director, Mohd Najib Abdul Aziz, who first got into the food business with a D’Tandoor franchised outlet, is hoping to evolve further with his latest venture. Together with his three best buddies, they decided that a Nasi Padang restaurant is the most feasible due to its distinctiveness, great appeal and growth potential.

Consequently, the four partners picked Sari Indah, which is famed for its authentic and tasty Minang-Indonesian food. Since opening its doors here in September last year, the first Sari Indah restaurant in Malaysia has enjoyed brisk business.

“Besides the civil servant crowd from Putrajaya, we have many Chinese customers who come specially for typical Minang delicacies like Gulai Tunjang (beef tendons in mildly spiced gravy), Ayam Goreng Bumbu (deep-fried chicken with spiced marinade) and Rendang Minang (beef cooked in a dry-style curry),” said Mohd Najib.

The kitchen team comprises Indonesian and local chefs whilst many of the herbs and spices are imported from Indonesia. Unlike in Indonesia where the use of monosodium glutamate (MSG) is quite prevalent, the soup stock, stews and sauces here are made using bones, herbs and spices.

On the average, diners can expect 20 'must have' dishes such as Ayam Kampung Bakar (roast free-range chicken), Dendeng Daging Balado (dried spiced beef with red chilli), Pergedil (fried potato patties), Gado-gado (Indonesian-style salad with peanut sauce), Ayam Kampung Pop (grilled free-range chicken), Gulai Tunjang, Asam Padeh Tenggiri (spicy and sour fish curry), Telur Dadar (spiced omelette) and Ayam Kampung Gulai (spicy curry chicken) amongst others on the main menu.

In addition, ten other specialties are served on rotational basis daily, giving regulars a chance to sample something different on each visit. These include Soto Padang (spiced Padang soup), Sambal Cumi (squid in spicy sauce), Gulai Babat (stewed cow’s stomach), Ikan Pepes (steamed spicy minced fish in banana leaves), Sayur Singkong Lemak (cassava leaves in mildly spiced coconut gravy), Paru Goreng (deep-fried cow’s lungs), Pucuk Paku Tumis (stir-fried fern shoots), Gulai Nangka (young jackfruit in coconut gravy) and Ikan Talapia Bakar (grilled fish). However, uncommon delicacy like the Gulai Otak (braised cow’s brains in spiced stew) is harder to come by so if you wish to savour this, be sure to notify the outlet in advance.

The outlet boasts of a modern interior with lots of cosy touches in the form of dark wood, bamboo and stone accents. To complete the dining experience, Sari Indah adheres to the true service-style of a typical Nasi Padang restaurant – staff will bring an array of small, varied dishes to the customer’s table, balancing the plates along the length of their arms.

While it may take some getting used to, diners just have to select their preferred dishes and the rest will be returned to the kitchen. Another point to remember is the various dishes are served cool as Indonesians usually eat their food this way unlike the Chinese who expect their dishes to be piping hot. Happily, the plethora of dishes passed the taste test as our Indonesian friend thoroughly enjoyed the feast of home-style delights.

The Gulai Tunjang was memorable for the beef tendon’s succulent texture complemented by a piquant spiced gravy. I found the Gulai Babat (Perut) a tad strong for my liking so this is an acquired taste.

Crispy yet flavourful, the Dendeng Daging Balado left an indelible impression with its robust red chilli topping. Other noteworthy dishes include Ayam Kampung Gulai, Ayam Goreng Bumbu, Sambal Ijo (green chilli sambal) and Ikan Talapia Bakar (grilled fish in spiced marinade).

Side orders and starters are priced between RM2.00 and RM5.00 each plate, main meat and fish dishes between RM5.00 and RM23.00, and vegetable dishes from RM4.00 onwards.

Dessert is not prominently featured but the outlet’s chilled concoctions such as Es Teler, Es Sari Manda, Es Cendol, Jus Alpukat, Jus Terung Belanda, Jus Sirsak and Jus Tomel are adequate enough to keep sweet-toothed customers happy.

SARI INDAH (halal)
Lot G90 Ground Floor
Alamanda Putrajaya Shopping Centre
Jalan Alamanda, Precinct 1
62000 Putrajaya
Tel: 8888 8551

REAL TASTY FOOD

Cheesy Bites of Scallops laced with aromatic herbs

Nice & Spicy ...Kupang Pandanus Rice

Owner of Kafe Herb Spice, Diana Koh says she is the walking MSG (monosodium glutamate) detector! As an importer and distributor of frozen seafood, Koh started Kafe Herb Spice two years ago after suffering from Irritable Bowel Syndrome (IBS).

“I traced my IBS to food allergies. Now I can only consume dishes that are gluten-free, low in salt, without preservatives, artificial flavourings or MSG,” she said.

Some of her customers who purchase imported frozen seafood from her shop have similar health problems and special dietary concerns. Many shared their experiences and healthy cooking tips with her . In return she taught them how to prepare the unfamiliar fishes and seafood. Soon they asked to her to stock ready-to-cook offerings that can be conveniently taken away. This service soon evolved into the present café.

She said, “Due to today’s fast-paced lifestyle, many of us opt for fast, cheap and convenient food spiked with lots of salt and MSG. However, we are jeopardizing our health unwittingly. At Kafe Herb Spice, we adhere to the traditional practice of using natural herbs and spices to flavour food, just like how our mothers and grandmothers used to do. Our ready-to-cook dishes are prepared in-house without any MSG, preservatives or artificial flavouring. Likewise, our café menu emphasizes low-salt and freshly prepared dishes.”

Although the outlet is rather sparse in its décor, the casual setting is comfortable enough for its weekday office and weekend family crowd. Bearing in mind the many constraints the chef has to work with, we had nothing but praise for the dishes that were served. Its extensive menu covers a surprisingly wide range of Asian and Continental dishes.

The Cheddar Butter Scallops (RM10.90 for half dozen) served in their half shells and topped with herb and cheese sauce were excellent. Oozing with enticing herbal and cheesy flavours, the succulent shellfish were an instant hit with us. Equally noteworthy were the creamy soups – a choice of Mushroom or Pumpkin or the soup du jour. On the day we went, the café won us over with its sublime Cream of Cauliflower. Despite the soup’s smooth texture, Koh assures us that very little cream is used in the preparation.

“We have our own tricks of the trade to acquire the creamy texture and bring out the food’s real flavour, so it’s ok for you to indulge your tastebuds here,” she quipped.

If you are partial to Assam Laksa, the wholesome version here will whet your appetite. Right now it’s quite a steal at RM6.90 – as part of Kafe Herb Spice’s Asian Delights Lunch Special. Made from flaked Norwegian mackerel which lent the tangy gravy an appetizing ‘fishy’ flavour, the laksa rice noodles come with chunky, shredded Pakistani mackerel, fine strips of cucumber and pineapple, sliced onion, torch ginger flower and red chilli, mint leaves and a side dish of hae kor (prawn paste).

Other Asian delicacies that you may wish to sample are Nasi Lemak Chicken Rendang, Curry Laksa Marinara, Singapore Fried Meehoon and Lamb Briyani Rice.

Kafe Herb Spice shows that it is possible to prepare rich, flavourful curries without coconut milk. Its healthy yet immensely tasty curry is served with the Kupang Pandanus Rice (RM12.90). An Indonesian-style delicacy, the one-dish meal comprises pandan-flavoured rice with crispy fried chicken, spicy sambal, hardboiled egg, papadum crackers and mango-vegetables achar (pickles). Even the heartiest eaters will be replete after having this.

Prefer something Westernised? Then the Venison Shank (RM19.90) will be right down your lane. Meltingly tender meat that is almost falling off the bone is further enhanced with a mouth-watering mixed herb sauce. Complemented by soft mashed potato and fresh salad in a light, citrusy dressing, this substantial dish is ideal for sharing.

Families with children can consider the Snow White Spaghetti (RM9.90), a delightful spaghetti dish with creamy seafood sauce.

Besides frozen seafood such as cod, salmon, John Dory, scallops, sea cucumber and green lip mussels, check out the shop’s selection of ready-to-cook local and Western dishes conveniently packed in takeaway, microwave-safe containers. Considering the painstaking preparation that has gone into them, the prices are reasonable.

Although Koh has received lucrative offers to expand her healthy café concept into major shopping malls and as a full-fledged eatery, she prefers to concentrate at ensuring her food remains consistently up to par and high quality for now.

“I am very particular about this business because it’s not easy to adhere to so many stipulations when it comes to food preparation. Quality comes at a price. My business partners will have to share and sustain the same passion, outlook and enthusiasm with no compromise to the concept. I can’t risk anyone cutting corners after a while in pursuit of quick returns. They must be in it for the long haul,” she concluded.


KAFE HERB SPICE (pork-free)
89 Jalan SS15/4C
Subang Jaya
47500 Selangor
Tel: 5637 4549/4579
Fax: 5638 4651

Business hours : Tuesday-Thursday 11 am – 7 pm
Friday & Saturday 11 am – 10 pm
Sunday 6 pm – 10 pm
Closed on Monday

BY POPULAR DEMAND! EASY TIRAMISU RECIPE

One hour is all it takes to make this tasty Tiramisu!

Whip, chill & serve!

This is my signature dessert whenever I get invited for 'makan' with friends or when I host family and friends at home. A couple of friends have tried their hands at making it using this recipe so I daresay it's a fail-proof recipe ;-))

Tiramisu

2 packets of savoiardi (Italian sponge fingers - 12 pcs in each pack)

2 tubs of mascarpone cheese (250 g each)

300ml of freshly-brewed coffee of your choice

3 eggs (alternatively use 2 eggs + 200 ml whipping cream)

2 tablespoons of Bailey's Irish Cream (alternatively use 1 tbsp of brandy)

3 tablespoons of sugar

2 teaspoons of cocoa powder

some grated chocolate (optional)

Methods

1. Separate egg yolks from egg white into different bowls.
2. Beat egg yolks while adding sugar little by little to it. Whisk until sugar has been used up and mixture turns pale cream in colour.
3. If you are using whipping cream, add it in at this point. Whip on high speed using a handheld mixer until the cream turns smooth, fluffy and well incorporated with egg & sugar mixture. (Note: If you prefer not to use eggs for this recipe, it is ok to use whipped cream only. Just whip cream on medium speed until light and fluffy, sprinkling sugar into the mixture as you go along. However, I find eggs do give the dessert a nicer, more flavourful 'eggy' taste.)
4. Fold (not stir) in mascarpone cheese gently. (Tip - I used the lowest speed on my handheld mixer to blend this evenly).
5. Then whip egg whites (I use the highest speed on my mixer) until they turn shiny white and stiff. (Tip - to check if the egg whites are stiff enough, just turn your mixing bowl upside down. Believe me, they won't budge or fall off from the bowl! If the whites are still sliding around when you tip the bowl even just a little, continue the whipping process.)
6. Fold egg white mixture gently into the earlier cheese/egg/cream mixture. Do not flatten the whites too much as this will drive the 'air' out.
7. Pour coffee into a wide width bowl and add Bailey's Irish Cream or your choice of liqueur to it. Stir well.
8. Dip each piece of savoiardi (horizontally) into the liquer-laced coffee. (Tip - It is best to let only half of the sponge fingers soak up the coffee or else they can turn too soggy. Alternatively you can line the sponge fingers at the base of your container and brush the top generously with the coffee mixture.)
9. Line these coffee-laced sponge fingers at the bottom of a rectangular serving dish as the base of your tiramisu.
10. Pour some of the mascarpone cheese mixture onto the sponge fingers to cover them adequately. If desired, smoothen the creamy layer and sprinkle some grated dark chocolate on top. This will give the dessert an unexpected chocolatey taste.
11. Continue layering another batch of coffee-soaked sponge fingers on top of the creamy cheese mixture.
12. Cover this layer with the balance of the cheese mixture and garnish with more grated chocolate.
13. Chill tiramisu in the fridge for at least an hour or more. Dust the top with cocoa powder prior to serving.

Final note: if you want to reduce the sugar by half a tablespoon, I reckon it won't affect the taste too much. Also I'd prefer to use stronger coffee as the taste comes through clearer. If you don't want the bother of brewing your own coffee, buy a takeaway cup from your favourite coffee outlet!

I hope you will enjoy this fabulously indulgently smooth, rich and heavenly treat!

LABOUR OF LOVE

These are my first few stories out in a magazine! The Koffee Kulture story focuses on the coffee-drinking trend that's brewing in Kay-El (Kuala Lumpur to the uninitiated). Food of course, play a prominent part in food-loving Malaysian lives as highlighted in my Festive Flair story. It also touches on the major festivals Malaysians celebrated over the last quarter of 2005 and first quarter of 2006.

The Hilt magazine by the way, is the quarterly glossy publication of KL Hilton. So if you want to read these articles in their original glory, try and nick a copy from the hotel! Otherwise you'd have to be contented with what I have posted here.

Juicy, tender & mouth-watering! Jack's Special Steak 

Substantial salad to keep you healthy at Jack's Place 

A plateful of crispy bites - chicken wings, oysters & squid rings...yummy! 

It's A Steak's Up At Jack's

Jack’s Place is famous for its great value sizzling steaks and sumptuous cakes amongst Singaporeans for the past 40 years.

Hainan Island-born Say Lip Hai came to Singapore and learnt how to cook roast beef and Yorkshire pudding for the British troops in Sembawang. His delicious meals impressed a British housewife so much, she persuaded Say to start a joint catering business at her husband, Jack Hunt’s pub in Killiney Road. Although Jack Hunt later sold his share of the business, his namesake – Jack’s Place became synonymous for choice steaks and grilled items, salads, seafood, pizza and pasta dishes in Singapore.

Now Jack’s Place is drawing in famished shoppers and local steak lovers to its inaugural Malaysian outlet at the New Wing of 1 Utama Shopping Centre. Sporting a modern, cordial ambience with sleek, earth-toned dining tables neatly set with its trademark white and green checked tablemats, attention is drawn to its wall-mounted life-size colour photos of happy customers and close-ups of its house specialities.

Its extensive, family-oriented menu profers a wide selection of steaks, grilled items, seafood, salads, pizzas, pastas and dessert. You don't have to pay through the nose for a steak here as pricing is reasonable. Jack’s Place also offers pocket-friendly dining deals priced from RM13.80++ onwards. They even throw in a complimentary glass of orange juice and a scoop of ice-cream for any orders from the Kids’ Menu.

The Jellicious Mango Float (RM7++ per glass), a yummy concoction of diced mango jelly in mango juice blended with vanilla ice-cream reminded us of those whimsical sundae treats dished out by old-fashioned ice-cream parlours in our childhood days.

Another delightful classic that brought back great memories of our salad days is the Prawn and Mango Cocktail (RM13.50++). Those of you who are old enough will recall this classic salad of succulent prawns, sweet mango slices and mixed lettuce laced with Thousand Island Dressing was all the rage back in the 70s.

Feeling peckish while waiting for the main courses, we ordered the Crispy Sampler Platter (RM26++) which has chicken wings, mushrooms, onion rings and oysters breaded and deep-fried. These appetizing morsels are guaranteed to quell initial hunger pangs of both adults and children.

Weight-conscious diners can opt for the Jack’s Chef Salad (RM16++), a substantial portion of mixed greens with sliced turkey and chicken ham, cheese, roast chicken and beef strips. It is a wholesome, balanced meal by itself.

The Jack’s Special Steak (RM39.50++) also lived up to its reputation. The succulent, juicy steak was cooked to specifications and accompanied by roast jacket potato, corn kernels, broccoli and mushroom with a choice of either black pepper, mushroom or barbecue sauce.

For kids, the Chicken and Mushroom Spaghetti (RM14++) will come out tops with its enticing topping of rich, tangy and cheesy tomato sauce, and diced boneless chicken.

We passed on dessert but the outlet’s famous Mango Mousse Cake looks extremely tempting! Needless to say we intend to return real soon for a slice of the action.

The only innocuous flaw that marred our experience somewhat was the dissatisfactory level of its service staff’s personal hygiene. Freshness of staff uniforms and personal grooming of frontliners (especially body odour) should be dealt with seriously as these factors can break customers’ dining experience!

JACK’S PLACE (pork-free)
F346 First Floor Rainforest Zone
I Utama Shopping Centre (New Wing)
No 1 Lebuh Bandar Utama Damansara
47800 Petaling Jaya Selangor
Tel: 7725 1433

Good tidings abound with Ho See Fatt Choy (Braised Dried

Oysters with Seamoss & Broccoli)

A sweet & silky smooth start to the Lunar New Year...Green Tea Tofu

with Angled Loofah, Scallops & Pumpkin Puree

Laughing all the way - hopefully to the bank after partaking these Sichuanese & Cantonese-style prawns

'Nian nian you yue' - enjoy yearly abundance with

this steamed garoupa in a tantalising green chilli-garlic sauce

Chick Combination - Sichuanese Pang Pang Chicken
(left) and Wok-fried Spiced Crispy Chicken

A SIZZLING SICHUANESE TOUCH FOR LUNAR NEW YEAR

Auspicious symbolisms and connotations are inescapable when it comes to Chinese New Year delicacies. Fish, dried seamoss, dried oysters, prawns, chicken, fruits and lettuce amongst others are highly-sought after as they denote prosperity, luck, fortune, abundance, longevity and happiness.

It is that time of the year when Chinese chefs compete to conjure up the most exquisite dishes, complete with auspicious names for their delectable creations. After sampling selected dishes from the three Symbolic Set Menus created by executive chef Phuah Chooi Soon and Chinese chef Chew Chee Keong for Si Chuan Dou Hua, Grand Plaza Parkroyal Hotel, we are confident the Year of the Dog will be filled with much laughter, family togetherness, rising prosperity and great abundance.

Located on the Lower Lobby, this cheerful Sichuanese restaurant is a complete departure from your typical Chinese outlet. Its sleek yet elegant interior is outfitted with contemporary Chinese furnishings in primarily burgundy and blue hues. Even if the ambience doesn’t grab you, the resident tea-pouring expert is guaranteed to be a conversation-stopper. Nobody can remain unimpressed by his skillful handling of a hand-held copper kettle with a metre-long spout that can pour a shooting stream of hot water from a distance of about two feet away right into your teacup! His pouring aim is so accurate there’s usually very little spillage.

A trademark brew of Si Chuan Dou Hua, the Eight Treasures Tea consists of red dates, kei chi or wolfberries, dried longans, dried chrysanthemum flowers, lily buds, mai dong (a type of Chinese herb known for its ‘cooling’ attribute), jasmine tea leaves and rock sugar. Executive Chef Phuah Chooi Soon informed us that this fragrant, mildly sweet tea is popularly served on the Chinese New Year eve for a sweet, auspicious start to the New Year. “It also helps to reduce cholesterol, aid blood circulation and strengthen one's immunity.”

All of us frevently wish for a fruitful year ahead as we lou hei or stirred up the large, colourful platter of Tropical Fruit Yee Sang (raw fish salad). Light and refreshing, the combination of sliced strawberry, dragon fruit, honey dew, kiwifruit, water apple, rock melon, pear and mango lent a healthy twist to this perennial Chinese New Year delight. Other ingredients that added colours and flavours to the combo included dried yam strips, red and green pickled ginger, pickled pearl onions, finely shredded carrot and radish, pomelo sacs, flour crisps, sesame seeds, ground peanut, five-spice and pepper powder, fragrant oil and a fruity sour plum sauce. Also available are Abalone, Salmon, Soft Shell Crab, Yellow Fin Tuna, Jellyfish and Pacific Clam Yee Sang (prices range from RM38++ to RM188++ depending on portion size).

We discovered distinctly different spicy nuances in the Double Combination Chicken platter. The Sichuan Pang Pang Chicken comprise shredded chicken, wakame (Japanese seaweed), flaxseed, shredded carrot and gobo (Japanese burdock) dressed in a mildly spiced, peppery sauce. The second creation of Wok-fried Spicy Boneless Chicken with Chinese Parsley was memorable for the crispy chicken dices’ robust spiciness.

Another impressive dish that had us waxing lyrical over it was the Steamed Garoupa with Green Chilli-Garlic Sauce from the Fortune Set Dinner. The accompanying sauce concocted from superior stock, finely chopped green chilli and minced garlic perked up our palate with its understated spiciness, making this splendid dish a welcome change from the usual steamed fish with superior soya sauce that is so prevalent in other Chinese restaurants.

While the braised dried oyster, fatt choi (black seamoss), broccoli florets and shirataki (little bundles of chewy konnyaku strands, RM28++) was impeccably prepared, it was the Homemade Green Tea Tofu with Scallops, Angled Loofah and Pumpkin Purée (RM48++) that had us polishing the dish off within minutes. The soft, silky beancurd gently imbued with hints of green tea was aptly complemented by the delicate sweetness of fresh scallops, angled loofah and pumpkin purée.

Prawns or har in Cantonese are extremely popular for the word signifies happy laughter. Chef Phuah’s Sichuanese and Cantonese-style Tiger Prawns will have you smiling from ear to ear – the Sichuanese portion incorporated stir-frying the crustaceans with tau parn cheong (chilli bean sauce) and the Cantonese-style preparation rendered the prawns in superior stock laced with chopped green chilli and fragrant Hua Tiao wine.

Fried rice with top shell clams and spring onions together with tong yuin (glutinous rice ball filled with sesame paste in ginger syrup) rounded off our feast, leaving us replete but not stuffed to the gills.

The Symbolic Set Menus for Chinese New Year are available at RM638++, RM738++ and RM838++ per table of 10 persons from now until February 12, 2006. To foster good rapport and close bonding with family and friends, be sure to savour the gastronomic speciality of Pun Choy or Big Bowl Feast (RM488++ and RM688++), an oversized bowl filled with premium ingredients — abalone, scallops, dried oysters, roast duck, garoupa fillet and vegetables. Notify the restaurant at least a day in advance for its preparation.

The restaurant will be opened throughout the Chinese New Year period. Gong Xi Fa Cai!

SI CHUAN DOU HUA RESTAURANT (pork-free)
Lower Lobby
Grand Plaza ParkRoyal Kuala Lumpur
Jalan Sultan Ismail
50250 Kuala Lumpur
Reservations: 2142 5588/2147 2303

NICE RICE

Happy New Year!

After promising several friends to email them a chicken rice recipe which I managed to glean from an ex-colleague's mother, I reckon it's about time I keep my promise ;-p

This recipe is pretty easy to pull off - you only need a bit of patience and time. The ingredients are simple enough and can be adjusted accordingly to the quantity that you plan to cook.

HOW TO PREPARE CHICKEN

For a family of four, I usually opt for a 1.5-2kg free-range chicken.

Boil a whole pot of water - use a tall, deep pot that will let you immerse the whole chicken into it.

Once the water has boiled, turn off the heat and immerse the chicken into the pot of water. Ensure the water submerged the chicken completely. Let it poach in the 'water bath' with the pot covered - this usually takes about 1.5 to 2.5 hours, depending on the bird size. If the water has cooled down, it is ok to reheat the water but resist from letting it boil. Some recipes call for the addition of a knob of smashed ginger or a slice or two of 'dong gwai', a type of Chinese herb. Use what suits you best.

When the chicken is cooked, test its doneness by inserting a chopstick into the thigh area (where the meat is thickest). If the juices run clear then the chicken is most cooked. Otherwise I usually slice off both the drumsticks first and return the chicken into the water bath so that any raw parts will be cooked thoroughly.

The water that was used for cooking the chicken can be kept aside to be used as chicken broth to flavour and prepare chicken rice.

Chop up the chicken into desired portions once it has cooled down. Alternatively, some cooks prefer to run the chicken over cold or ice water before chopping it up. To serve, drizzle some sesame oil and soya sauce over the chicken.

HOW TO PREPARE CHICKEN RICE

Ingredients

uncooked rice, old ginger, Planta margarine, sesame oil, minced garlic & pandanus leaves

Peel and smashed old ginger. Wash and clean rice, draining off water.
Saute smashed ginger and minced garlic with Planta margarine and sesame oil until aromatic. Add in washed rice and stir-fry over high heat until rice turns translucent. Scoop into rice cooker and pour in chicken broth - the amount required will be similar to the usual amount of liquid for cooking plain rice. Stir everything evenly and add in pandanus leaves. Let the rice to cook automatically in the electric rice cooker.

My family simply adores this simple, hearty dish. I hope you would too. Too bad I have no photos to upload - I will cook this again pretty soon so I'd be sure to capture some shots then.

Luxurious shark's fin soup to gargle with?? 

Crisp & crackly skin is the trademark of Chef Chan's famous roast chicken 

Entrance to Chef Chan's Restaurant 

Dainty delights of Por Loh Bun & Egg Tarts