SUPA-THAI HIGH

Spice guy...Soi23's resident Thai Chef Suphakit Khammungkhun

Nothing fires up the tastebuds more than a robust Thai meal! I'm a sucker for the cuisine's complex blend of sweet, sour, spicy, salty and bitter flavours. After much cajoling from my old friend, Tengku Anna, we met up for dinner at Soi23, a low-key but understated Thai restaurant at Pacific Regency.

Over to the dark side...fried air-dried beef with kaffir lime leaves

The wicked route to Thai culinary paradise began with Nua Dad Deaw Tod Bai Ma Krood Krob - yes, a real mouthful but it's simply Fried Air-Dried Beef with Kaffir Lime Leaves. Needless to say nobody resisted succumbing to the dark side...the meat's jerky-like texture released its deep-seated, full body accent in our mouths as our jaws got a good work-out.

Juicy pomelo transformed into an irresistible Yum Som O salad

Things continued on a roll with Yum Som O - a delightfully salad made from juicy pomelo sacs that's spicy, slightly briny and tart with fried garlic bits, sliced shallots and dried shrimps lending depth and textural interest. It's so incredibly addictive that we kept picking on this as dinner progressed.

Would you pass up on this robust Tom Yam with chunky Soft Shell Crab?

No Thai meal is complete without a fiery tom yam and this meal was no different. Forget about the usual prawn or seafood, Chef Suphakit set our tongues ablaze with Tom Yam Nam Kon Poo Nim - a tart, piquant tear-inducing broth scented with lemon grass and laden with chunky deep-fried soft shell crab and mushroom.

Perfect with rice...rich and creamy Mussaman Curry with Lamb

Word has it that Kaeng Mussaman Kae (Mussaman curry with lamb) - a light, creamy meat curry with potatoes and ground peanuts(sometimes cashews) was originally a Persian Muslim dish from Central Thailand. The aromatic nuances of cardamoms, star anise, cloves, cinnamon and nutmeg were discernible, making it quite distinct from the repertoire of fresh herbs that are the norm in ubiquitous Thai curries.

What a catch! A red snapper bestowed with three flavours and more

The prized catch of the night turned out to be Pla Tod Rad Sos Sam Rod (Deep-fried Red Snapper with Three-Flavour Sauce). With its vivid hues and riotous flavours, the crispy fish reeled in the compliments once it was devoured.

A green dish that was light and easy on the palate

To temper and balance the earlier feisty offerings, the chef plied us with a generous serving of Pad Ka Nar Plan Kem or crunchy Stir-fried Kai Lan (Kale) with Diced Salted Fish. 

Grab this! My favourite Crab and Glass Noodles in Claypot

Just when we thought that was the last of our hearty feast, the waitstaff popped up with two additional claypot dishes: Crab and Glass Noodles in Claypot and Chicken Rice in Claypot...I was especially taken with the former as the slippery smooth glass noodles had soaked up all the superb sweetness from the crab and whatnots that went into cooking it.

Stick 'em up...chicken rice-ing to the occasion

If I weren't so terribly full by now, I'd go potty over the latter too. The rice was fluffy yet each grain appeared to hold its own, well-imbued with an intermingling cornucopia of exotic spices, buttery chicken meat and mildly sweet golden raisins in each spoonful.

Stuck on you...sticky glutinous rice with fresh mango

Another sweet finishing thanks to this mango meets tapioca pudding

Sweet and heavenly - steamed tapioca with coconut cream

Precious and delicious...red rubies of diced waterchestnuts immersed in coconut milk

Instead of two dessert, four actually appeared at the table as our meal drew to a close. Nobody complained though at the sight of the sumptuous treats: Khao Neow Mamuang (Mango with Sticky Rice), Tab Tim Krob (Chilled Waterchestnuts in Tapioca Flour served with Coconut Milk), Thai Pudding with Mango and Coconut Cream, and Steamed Sweet Tapioca Dices with Coconut Cream. Like real troopers that we are, we just mowed our way through the whole lot without much ado!

Soi23, KH Tower, Jalan Punchak, Off Jalan P.Ramlee, Kuala Lumpur. Tel: 603-2332 7777

Fifty Tastes of Great

Taking a leaf out of E.L.James' current runaway best-selling tome - Fifty Shades of Grey, I found over 50 shades of great-tasting dishes from local shores and further afield at the newly launched Sparkalite Brunch at InterContinental KL's Serene Brasserie. 

 

Unlike the leading male protagonist who's a total control freak, I had to get a firm grip of my own self-control when faced with the huge smorgasbord of goodies laid out...slabs of tender beef, lamb cutlets, crayfish, gourmet sausages, boneless chicken fillet and prawns tempting provocatively from the barbie whilst chefs dutifully dish out Aussie fish & chips, mini meat pies, potted eggs from live actions stations.

Heaps of chilled assorted seafood: shucked oysters, mussels, crabs and bamboo clams beckon from the entrance; jostling for attention amidst platters of colourful sushi rolls, glistening raw fish slices and mixed salads. Talk about sumptuous sea-duction!

What a fabulous way to add some sparkle to mundane Sundays and one's love life! Despite it being billed as brunch, the buffet opens at noon - perfect for city folks tend to snooze late and awaken just in time for a mid-morning lunch. At RM198++ per head, there's a free flow of sparkling, red/white wines and beer to leave you happily tipsy while teetotalers pay a sobering price of RM120++.

I can't recall the last time I was this excited over a buffet spread but it's a befitting avenue for new executive chef Darrell O'Neill to showcase his inimitable creativity. Everything being so fresh, so enticing, so Oz-some...what's not to like?

Even if you have kids in tow, don't let them dampen your languid serenity... Leave them at the Kids' Corner - a section filled with colourful kids-size furniture, foil balloons and a Candy Station and you'd Zen out in no time at all. After all, there's a telly showing cartoons and animated movies plus lots of fun, interactive activities to keep even the most hyper junior master chefs occupied.

Need something to spice up your life? Ah, then take your pick from myriad Malay, Indian and Chinese delights: Peking duck wrapped in pancakes, mutton curry, prawns masak lemak, laksa and briyani rice...are but some blazing picks available.  

Ooohhh, you rather a more Euro-centric dalliance? Look no further! Get the chefs to rustle up some sexy, saucy Italian pasta or stake your claim on a piece or two of ye olde English roasts (we love the exceptional Sunday roast beef with Yorkshire pudding). Otherwise tango with Spanish stews of veal and meatballs and lap up bowls of hearty seafood tomato soup whilst scarfing down gourmet cheeses. 

 

Devilishly sweet but oh so decadent lamingtons, pavlova, rocky road and strawberry ice cream sprinkled with crushed pistachios should have you succumbing to temptations in no time at all!

Wrap up with wickedly indulgent chocolate-dipped strawberries and cups of airy popcorn from the kiddies corner washed down with copious amount of bubbly. Ah, these are the makings of a Sunday blissful Sunday!

Serena Brasserie, InterContinental Kuala Lumpur, 165 Jalan Ampang, Kuala Lumpur. Tel: +603-2161 1111

FRESH FACETS

Asian Angus Beef Tartar Crostini

InterContinental Kuala Lumpur heralded the arrival of its new Executive Chef Darrell J. O’Neill with a preview cocktail themed An Evening Under The Stars; giving a group of specially invited guests (yours truly included!) a taste of what's to come under his stewardship.

Chicken Satay Slider with Mango and Coriander Chutney

Held at the hotel's lushly landscaped poolside, we were plied with an interesting platter of four appetisers - two of which were shown in the pixs here. Trust me, these images don't do the food ample justice! :/

Having honed his skills under Nobu Matsuhisa and an avid fan of Japanese cuisine, O'Neill showed his artful balancing of delicate flavours and textures in the Edamame and Mint Gazpacho with Hand Dived Scallops, and Cauliflower Espuma with Citrus Lobster and Caviar.

The first was superbly memorable; sweet, tender scallops (hand dived means they're sustainably harvested) perked up by a cool, slightly nutty-beany gazpacho...I will never underestimate my snacking staple of those green soya beans ever again! The latter was simply to-die-for with the frothy cauliflower foam lending an effervescent touch to the sweet lobster meat (spiked with hints of yuzu) and briny caviar globules.

Wagyu Beef Carpaccio with Shimeiji Mushrooms, Micro Greens and Citrus Dressing

If you're averse to raw beef, perhaps the chef's ingenious wagyu carpaccio will make a convert out of you yet. Served with a scattering of tiny shimeiji, tendrils of purple seaweed, asparagus spears and micro greens, and drizzled with a sublime citrusy dressing, I certainly had no beef with the speciality and licked the plate clean!

Black Cod with Sweet Potato and Ginger Mousseline, Baby Beets, 
Broccolini and Bonito Foam

Taking a leaf out of his previous 'sifu's' (master's) book, O'Neill went all out to fish for compliments with a second main course that had a slab of black cod fillet laid out on an impossibly light sweet potato and ginger mousseline. The fish's inherent sweetness was enhanced further by the baby beets while crunchy stalks of broccolini lent textural contrast. Definitely a dish that we fell for hook, line and sinker.

Modern Coconut Tartufo with Kahlua

Bringing the curtains down on a high, the chef whipped up a potent three liqueur Sabayon (teetotalers don't know what they missed!) for his Modern Coconut Tartufo (a typical Italian ice cream dessert). Believe me, coconut ice cream and diced mango haven't tasted sooo good before! A wafer-thin disc of chocolate flecked with gold accents just made it a luxurious treat to round off the amazing chef's debut!

Bravo! Encore!

YAMMY-LICIOUS!

I love yam cake! So do my family and countless friends who share an ardent love for this simple, traditional delight.

When Babe KL invited me to be part of her virtual 55th Merdeka Open House themed Uniquely Malaysia, I thought yam cake fits the bill. After all, I haven't seen yam cake sold in any other country except perhaps in Singapore?

I first learned to make it in 2009 after my Mom revealed her yearning for this humble but tasty treat. You can buy yam cake from certain stalls in the local pasar (market) and a handful of restaurants but we found that most of them barely have any yam in it. Don't know about you but I prefer my yam cake with just the right consistency studded with visible yam dices. I also hate it when the topping is bare frills at best with a stingy sprinkling of chopped spring onion, chilli and fried shallot.

So I resorted to make yam cake at home and it turned out to be easier than I thought! For those of you who want to try your hand at making it - here's the recipe which I have adapted slightly from Rohani Jelani's recipe book called Hawker's Favourites.

Last year I made pans of yam cake for sale, to raise funds for a friend's Climb of Hope where all proceeds went to National Cancer Society. Hmmm...perhaps it's time I make some in celebration of our 55 years of Merdeka.

For what's being served for Babe KL's Merdeka Open House, check out:
http://babeinthecitykl.blogspot.com/2012/08/announcing-7th-merdeka-open-house-2012.html

YAM CAKE

800g yam
6 shallots
2 tbsp dried prawns
2 tsp salt
2 tsp five-spice powder
1 tsp white pepper powder
200g rice flour
5 tbsp tapioca flour
800 ml water
1/2 tsp alkali water

Garnishing
5 tbsp fried shallot
1 tbsp fried dried prawn
3 stalks spring onion (chopped)
2 red chilli (sliced)
1 tbsp choy poh (sweet preserved vegetable)

Sweet & Savoury Bean Sauce
2 tbsp taucheo (salted soya bean paste)
2 tbsp sugar
100 ml water
1/2 tbsp oil

Peel skin from yam and cut into dices. Steam yam dices over boiling heat for 20-30 minutes until soft. Once ready, remove and set aside.

Slice shallot and saute with dried prawns until shallot turns slightly brown. Add in yam dices and stir-fry quickly. Add salt, five-spice and pepper powder. Stir evenly and remove from heat.

Mix rice flour, tapioca flour and water in a pot until mixture is lump-free. Add in alkali water and stir evenly. Cook mixture over low heat, stirring frequently until batter thickens into custard-like consistency.

Add in yam dices into the batter and mix everything thoroughly. Pour into a metal cake pan and even out the surface. Steam yam cake over high heat for 30 minutes until cooked.

Once ready, turn off heat and remove yam cake from steamer to cool. Sprinkle garnishing ingredients on top of yam cake once it has cooled down completely. Cut into diamond-shaped squares to serve.

To make sauce, mix taucheo with sugar and water. Heat a little oil in pan and pour in mixture. Bring to boil. Stir until sugar has dissolved and remove from heat. Serve with yam cake.

EIGHT'S A CELEBRATION

Eats A Celebration! Savour chef Frankie Woo's special menu to mark Gu Yue Tien's 8th Anniversary

Time flies when you're having fun...it sure seems that way for chef turned restaurateur Frankie Woo whose Gu Yue Tien restaurant will be celebrating its 8th year in our local cut-throat Chinese restaurant scene.

Having left the safe confines of employment of international hotel chains all those years ago, Frankie has worked tirelessly to carve his own niche in the F&B business and succeeded to some extent; drawing a loyal clientele (including luminaries such as Datuk Michelle Yeoh and fiance, Datuk Jean Todt in the past) who return time and again to sample his culinary masterpieces.

To mark Gu Yue Tien's 8th anniversary, Frankie has drawn up a nostalgic menu priced at RM88++ per person which will run from August until end September, taking his customers on a retrospective culinary trip down memory lane.

Old is gold...one of the unexpected dishes that Frankie may woo you with

Instead of the ubiquitous four seasons platter that raises the curtain for most banquets, Frankie pulls out the stops by serving eight types of appetisers in keeping with the auspicious occasion. In order to derive full satisfaction from them, he recommends starting with the Salad Cucumber with Chicken Floss first.

Cool cucumber discs topped with mayo & chicken floss

Perked up with warm mayonnaise speckled with tiny celery and carrot dices, the crunchy cucumber

discs came adorn with mounds of crisp chicken floss. Popping each thickly cut disc into our mouths, the cucumber's crunchiness melds nicely with the accompanying smooth, creamy and feathery textures.

Rolls of desire using tender pork slices and cucumber julienne

Ramping up the flavour quotient a little is Sliced Pig's Neck Meat Rolled with Shredded Cucumber and Hot Bean Sauce; another irresistible pairing that has tender slices of thin pig's neck meat and julienne of crunchy cucumber livened up with a little dollop of robust hot bean sauce.

Foie gras mousse on toast

Moving on, the Foie Gras Mousse on Toast bears testimony to the chef's fondness for global influences in his own culinary endeavours. Happily devouring the crispy toast pieces topped with velvety smooth slices of foie gras and nectar-sweet mango dices, we certainly had no complaints about the rich, dense and indulgent combination.

A tribute to the roaring 1960s

If you have parents who grew up in the 1960s, they'd tell you that hai chou or crab meat dumpling is all the rage then in Chinese restaurants. Now diners will get a chance to relive that nostalgic treat as Frankie has included Deep Fried Crab Meat Ball into his celebratory repertoire.

I love sinking my teeth into the crackling crisp outer skin and sampling the milieu of ingredients within: shredded carrot, celery, water chestnuts and crab meat - all subtly scented with five spice powder. So yummy!

Cold chicken slices with jelly fish to leave you clucking with approval

 A piquant chilli paste accentuated with fresh kalamansi lime juice adds a fiery dimension to the slices of Cold (poached) Chicken and Jelly Fish. This was a popular offering for many banquet appetiser platters in the 1970s so it was a delight to relish it again after so long.

Delectable parcels of prawns in sui kow skin

Springy succulent prawns filled the crunchy parcels of Deep Fried Prawn Dumplings; a perennial favourite that few diners would ever tire of.

Nibble on these briny crunchy white bait coated in salted egg yolk

 The Fried White Bait with Salted Egg Yolk presented in a fine filigree vermicelli nest is wickedly addictive; we find ourselves hooked the minute the first briny, crunchy morsel passed our lips.

Toothsome wedges of century egg

Dark and smooth with firm jelly-like texture, Century Egg wedges complemented with Japanese pink ginger pickles complete the starting appetiser line-up. A time-honoured method of preserving duck (and sometimes chicken and quail) eggs, the eggs are preserved in a mixture of clay, ash, salt, lime and rice hulls for several months. You either love or hate them; the dark grayish-green yolks yield a sulfuric nuance while the whites take on a translucent, brownish-black hue and bouncy texture.

Look Ma...no fins

Conscious of these politically correct times, Frankie has done away with sharks' fin soup and opted instead to feature Braised Seafood Soup with Crab Roe. The viscous broth tastes just as good, chockful with assorted shellfish, wisps of beaten egg and diced beancurd.

Frankie's signature dish that sets tastebuds alight

One of the dishes that made Frankie famous is his Charred Rack of Lamb; a meaty, slightly sweet and smoky delight that will have you picking the bone clean. For those who prefer something porcine, there's Salt Baked Iberico Spare Ribs in place of lamb.

Sweet prawns of mine

It's difficult to decide which aspect of the Fried Fresh Water Prawns with Spicy Sauce we like more - the inherent sweetness of the crustaceans themselves or the lusty, complex sweet, tangy sauce that they were bathed in. Don't worry about letting the superb sauce goes to waste; the dish comes which a plate of thin, rectagular toast slices for you to mop up every drop of the delectable gravy.

Smooth, silky steamed fish to go with blanched rice vermicelli

Bright, robust Hunanese flavours dominate the showpiece of Hunan-style Steamed Seasonal Live Fish. Despite the pungent pairing of minced chilli and garlic, the natural sweetness of the hybrid fish (cross between patin and pak sou koong, a specie of catfish) remains discernible. The doneness is spot on too and to soak up all the flavourful fish jus that's pooled in the plate, we had some blanched bee hoon (rice vermicelli) to soak up the delicious liquid.

Chilling treat to conclude dinner

Dinner finishes on a light, sweet and cool note - a glass of Chilled Sea Coconut with Longan and Sliced Lime to cleanse the palate and round up the meal on a high note.

Here's to another eight and more years in the Chinese culinary realm, Frankie!

Gu Yue Tien’s 8th Anniversary special menu is available from now until September 30. For reservations, call 03-2148 0808. The restaurant is located at Lot 5A Chulan Square, Jalan Raja Chulan, Kuala Lumpur.