Tuesday, February 14, 2006


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

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

Thursday, January 26, 2006

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

Tuesday, January 17, 2006

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.

Thursday, December 08, 2005


Luxurious shark's fin soup to gargle with?? Posted by Picasa

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

Entrance to Chef Chan's Restaurant Posted by Picasa

Dainty delights of Por Loh Bun & Egg Tarts Posted by Picasa

MAN OF SUBSTANCE

Chef Chan Chen Hei’s success is the classic story of how a poor Canton-born lad fled the mainland with his parents to seek a better life in Hong Kong, managed to emerge triumphant in his chosen vocation despite facing numerous adversities.

His family’s impoverished background made the young Chan determined to rise above it all with sheer hard work, humility and self-belief. These traits eventually caught the eye of his senior who took Chan as his protégé. It was this talented sifu who taught Chan to appreciate his heritage of Chinese culture and food.

After working with several Hong Kong restaurants, the intrepid Chan joined Hotel Inter-Continental in Singapore in 1982. He rose to fame after having impressed none other than Mr Mohamed Al-Fayed, owner of Harrod’s department store in London whilst the tycoon stayed at the same hotel as a VIP guest. So enamoured was Mr Al-Fayed with Chef Chan’s culinary skills, he offered Chan to work for him in France which the chef declined.

Chef Chan’s stature and legions of fans grew during his 13-year tenure at the Pan Pacific Singapore’s Hai Tien Lo restaurant. They include former Singapore President Wee Kim Wee, Hong Kong magnate Dickson Poon, top government officials, celebrities and the media fraternity.


An active advocate of Chinese food and culture, Chef Chan is ever willing to share his expertise and knowledge with young, aspiring chefs. His first cookbook, The Art of Taste: Secrets of the Cantonese Kithcen (Chinese edition) also won the Best Chef Cookbook award at the prestigious 2003 Gourmand World Cookbook Awards.

Three years ago, Chef Chan ventured out on his own - the Chef Chan's Restaurant is just across the road from the famous Raffles Hotel. Despite its imposing, sombre interior with black ebony walls, grey-clad tables and ornate Chinese partitions, any doom and gloom feeling is quickly dispelled by tall, soaring red columns upfront and rows of traditional Chinese lanterns painted with delicate pink lotuses that hung overhead. The restaurant also showcases media articles and photographs of Chef Chan’s halcyon days in the hotel industry and his personal collection of Chinese antique furniture and decorative pieces including an ancient horse carriage and tall imposing vases.

The cavernous main dining hall, festooned with scalloped red buntings and huge glass showcases of quaint Chinese wedding attire, is designed to cater to large group bookings, wedding banquets and formal dinners.

Chef Chan’s popularity with ordinary and VIP customers lie in his simple yet masterfully prepared dishes. His signature dish, Shark’s Fin with Braised Superior Stock and Crab Roe (RMS$26 per bowl) is the perfect epitome of his inimitable skills, immense pride and passion in doing things just right. With a rich and flavourful stock, this classical delight is faultless, redolent with thick strands of translucent shark’s fin, creamy orange-hued crab roe and chunks of crabmeat.

Another highly sought-after specialty of his is Sautéed Beef with Snow Peas and Celery (S$20) in Black Pepper Sauce. The cubed beef, marbled with just a little fat, yielded an unbelievably melt-in-the-mouth tenderness with the robust peppery sauce heightening the meat’s full-bodied flavour. Sliced celery, green pepper and snow peas added crunch and imparted their own delicate nuances.

His famous Crispy Roast Chicken (S$28 for half portion) took Chef Chan six years to perfect. Its painstaking preparation requires the chicken to be hand-held over a wok whilst hot oil is carefully ladelled over it to ensure the skin turns out crisp and crackly. Yet the chicken meat remains succulent and juicy inside – superbly exquisite when accompanied by a dash of flavoured salt or the restaurant’s piquant homemade chilli dip.

Other outstanding specialties that should satisfy even the most discerning gourmands include Nanjing Salted Duck, Baked Crispy Fresh Prawns with Spices and Prawn Balls stuffed with Pate and Wine amongst others.

Dim Sum, another of Chef Chan’s forte, is available for lunch daily. Relish the exceptional Hong Kong ‘Por Lor’ Buns (S$3.80) comprising cottony-soft buns with their sweet, crusty tops and delicately sweet custard filling. Baked Egg Tarts (S$6) is another irresistible staple, memorable for the tarts’ impossibly thin layer of flaky puff pastry and egg custard, mildly infused with ginger juice.

On your next trip to Singapore, be sure to visit Chef Chan’s Restaurant for an incomparable dining experience.

CHEF CHAN’S RESTAURANT (non-halal)
331 North Bridge Road
#01-02 & 01-05/08 Odeon Towers
Singapore 188720
Reservations: 65-6250 3363/4

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