EE'S GOOD!

 

 The amuse bouche proffered really grabbed us at first bite...

Crispy Deep-fried Soft Shell Crabs sheathed in the airiest batter imaginable!

Somehow I have this soft spot for Ee Cuisine - Eastin Hotel Petaling Jaya's Chinese restaurant that despite its low-key presence has never ceased to surprise me and my family with its culinary gems over the years.

Well, it has been quite a while since I was last ate at Ee Cuisine but on my recent visit there, I'm happy to see it has undergone a nice facelift; looking quite spiffy in all its modern Oriental glory with a great parade of delicacies on the menu to boot.

Thanks to my dear old pal Tengku Anna Muzani who is now Eastin's Marcom Manager, our lunch was left in the good hands of Chinese chef de cuisine Yong Kam Wah. Rarely have I been impressed from the get-go but the chef's amuse bouche of Crispy Deep-fried Soft Shell Crabs really blew us away. Coated in a light, crisp yet briny batter of mashed salted egg yolks accentuated by threads of curry leaves, the chunky crustacean pieces were superbly sublime!

Appetite amply whetted, we dug into the actual curtain-raiser of Chawanmushi with Shark's Fin and BBQ Roll with Prawn and Fresh Scallop. Since I had encountered a similar creation before (though in a Japanese restaurant), the silky smooth egg custard topped with strands of shark's fin is still very agreeable on the palate.

I love the creamy peppery sauce that drenched the skewer of grilled whole prawn and scallop alternating with black mushroom, sliced carrot and capsicum. Rich and piquant, the chilli and milk magical 'saucery' did a fabulous job of enhancing the succulent freshness and delicate sweetness of both seafood.

 

Hats off to Chef Yong for devoting so much time and effort into making the stuffed chicken for his Double-boiled Stuffed Chicken Wing Soup with Dried Scallop and Cabbage. Few young Chinese chefs today would bother with such a labourious speciality and I'm glad he's one of those rare industrious souls who go to such great lengths for food.

Words cannot amply describe how sumptuous it is to sink one's teeth into a smooth, boneless chicken wing that has been plumped up with a stuffing of firm yet spongy fa kau (fish maw). Coupled with a deeply flavourful clear broth incorporating a whole sizeable dried scallop and mini cabbage, this is one wholesome brew that should perk you up no end.

 

 

Just when we were wondering if the bar can be raised any further, this splendid dish of Baked Pork Rib with Tong Gui Sauce left us in no doubt that our palate is about to transcend beyond the extraordinary. According to Yong, the trick lies in using the correct amount of tong gui (Chinese angelica root) powder and leaving the meat to marinate for about two hours. Any longer and you'd risk turning the pork rib tough and dry. Needless to say, we have no bones to pick with our serving except to lick it clean!

The Homemade Beancurd with Money Bag & Asparagus should please budding and existing money men and women who adore prosperous-sounding and auspicious-looking dishes. This seemingly humble offering actually comprises a square 'ingot' of supple, egg-based beancurd topped with blended jade-green spinach. Sitting aloft it is a 'money bag' made from egg white filled with bouncy fish paste and diced prawn, finished with gold flakes. A tender Australian asparagus spear and translucent sauce lend this creation its final flourish.

Leaving no tummy space unfilled, the chef then treated us to his Japanese-inspired Stewed Vermicelli with Crab Claw; another flawless creation that has velvety strands of Japanese mee sua (wheat noodles) adorned with an ultra-fresh, shelled meaty crab claw bathed in a delicately crab-accented stock interspersed with snowy clumps of egg white.

After such a luxurious meal, we have about just enough room to fit in this dainty portion of refreshing Lemongrass Jelly with Longans & Basil Seeds...leaving us happily satiated on a sweet but not sick note.

This man's got the X factor...the innate talent to draw culinary inspirations

from both the East & West. Bravo to Chef Yong for his top notch signature specialities!

Now you know why Ee's worth it.

 

Ee Chinese Cuisine, Lobby level, Eastin Hotel, Petaling Jaya Selangor. For reservations, please call 76287338 or 7665 1111 extensions 137/138.

LOAVES OF PASSION

One of the many core values that drive The Italian Baker team

Consumers in many parts of the Klang Valley and beyond have been clamouring for a taste of Massimo, a new sandwich loaf with wheatgerm that hit the market the minute full page colour advertisements and TV commercials promoting the bread made their appearances about two months ago.

So I simply couldn't pass up on the chance to tour the spanking new factory where Massimo loaves and buns were churned out when the invitation came.

True to the Italian proverb 'Who has good flour makes goodbread', Massimo by The Italian Baker is good bread made with quality flour and wheat germ; a subsidiary company of FFM (Federal Flour Mills) Berhad.

After a sumptuous lunch, Mr Jimmy Chang, General Manager and Director of The Italian Baker Sdn Bhd briefed us on how Massimo was realised after three yearsof intensive R&D. The factory was set-up with the expertise and machinery imported from the US and Italy but the most vital aspect according to Mr Chang is his team's passion in producing good, wholesome bread that everybody can afford.

What makes Massimo different is the addition of wheat germ which is known for its nutritious goodness and primarily valued as a natural healthsupplement. However, raw wheat germ needs to be handled, stored and processedproperly before it turns rancid so The Italian Baker's biggest advantage is its close proximity to FFM where a fresh and constant supply of the byproduct is easily available.

Currently, the factory produces 10,000 sandwich loaves (equivalent to 7 truckloads) and 23,000 cream rolls per hour. Almost the whole production is mechanically controlled; from the weighing of ingredients to the mixing, panning, baking, cooling, slicing and packing processes. Of course, workers are at hand to supervise the production line to ensure everything's glitch-free and conduct quality control checks at each section.

The finished products...Massimo white sandwich loaf (in blue bag) and sandwich loaf with wheat germ (green bag) as well as Duetto cream-filled buns

Mr Jimmy Chang (centre) with Mr Lai Fei Siong (Bakery Manager, left) and Eric Ong (Divisional Manager-Bakery) in front of the Massimo factory and delivery trucks

The proof of the pudding of course is in the eating. I was initially unconvinced how different a sandwich loaf with wheat germ can be but once I had a slice of Massimo, I changed my mind. The texture is noticeably firmer compared to existing brands in the market. It also doesn't have that sticky gumminess that causes the bread to stick to the roof of your mouth.

As you can see, Massimo can be made into bruschetta or eaten with various spreads such as butter, jam and mashed tuna. It tastes even better toasted which gives the bread a subtle nuttiness. The Duetto buns are not too bad though I would have prefer more filling in them.

Hmm...I wonder if the bread can be used to make tiramisu? Now that would really make Massimo truly Italian :)

IT'S RAINING CHEFS

 

It's time to eat, drink and be merry again in October which heralds the return of Malaysia International Gourmet Festival 2011.

If you fancy a sampling of the four seasons in Lebanon, Al-Amar's culinary team has conjured up a special menu to showcase the seasonal delights that will give gourmands a tasty insight into what's available.

 
 Here's a peek into the droolworthy menu...too bad yours truly can't make it for the outlet's special preview tomorrow. I'm sure it'd be a notable culinary adventure to savour!

NICE RICE SHINE

Truth be told, I completely forgot about my suggestion for Ricetaurant's Best in Grain contest in its Facebook page. Until I received an email informing me that my proposed rice dish have made it into the 10 final dishes!

I was invited to attend the food tasting session with a friend where we'd get to sample the shortlisted rice dishes.

Raise the red lanterns...Ricetaurant boasts plenty traditional accents as part of its decor

I haven't been to Ricetaurant before so I thought it'd be great to see what the outlet has to offer. Located next to Canoodling (its sister outlet) at Bangsar Village 2, the new concept rice-centric eatery is part of the BIG Group which also runs Plan B, Bistro42, Tea Forty Two, Ben's General Food Store and Ben's.

Rows of tiffin carriers and the rooster motifs found on Chinese crockery
of yesteryear should evoke waves of nostalgia in you

Cheeky...the menu is designed to resemble a primary school exercise book while
special daily offerings are listed in a 'report card'!

We had a field day savouring all the 10 rice dishes suggested by Ricetaurant's FB fans and then some! Rising to the occasion is delectable Nasi Ulam with Ayam Percik, Salted Egg and Sambal. Once the various local herbs and salted egg was well-tossed with the fluffy rice, one could almost devour the tasty grains on their own. The East Coast-style grilled chicken with its spicy sauce was grilled to such perfection that I was tempted to grab the whole thing and chomped on it!

Of course I was biased towards the Chicken, Yam and Dried Prawns with Nam Yue Sauce in Claypot since it was based on my suggestion! A superbly rustic dish that has chunks of tender chicken, browned garlic pips and dried prawns in soft, powdery yam mash served piping hot in claypot.

Another surefire winner is Sweet and Sour Fish which tantalised the palate with its enticing tangy sweet nuances. The lightly battered dory was firm and sweet to the bite; complemented by chunky pieces of cucumber, pineapple, red and green capsicums, tomato and onion. This dish is so good that we actually ordered it on our subsequent visit!

My other favourite is Inche Kabin - a perennial Nyonya favourite of flavourful marinated fried chicken served with Worchestershire sauce. Crisp and savoury, the meat remains delightfully juicy and moist.

Other scrumptious rice offerings in the running include Malaysia's evergreen Nasi Lemak, a peppery and rather unusual Fried Rice with Chinese Olives and Seafood, Hainanese Chicken Rice, Chicken and Long Bean Fried Rice, Teochew Porridge with Condiments, Terriyaki Chicken with Rice and Black Glutinous Rice with Coconut Milk.

You can also make your vote count! Just click on the link below to indicate which rice dish you want to see in Ricetaurant's menu:

http://www.facebook.com/TheBigGroup?sk=app_115773185178843

Ricetaurant is located at 2F-29, Bangsar Village 2, Kuala Lumpur. Call 03-2287-1566 for reservations.

LET'S GO LEBANESE

Breads are vital to a typical Lebanese meal. Be it wraps, sandwiches, chawarmas, or manakeesh (Lebanese-style pizzas), you'd find at least two or more types of breads are served on every Lebanese dining table whether for breakfast, lunch, dinner or supper. The country's ardent love affair with breads probably stemmed from the French who used to occupy it during World War 1.

If you're curious to sample a true Lebanese breakfast or lunch, just pop by Al Amar Express outside Fahrenheit 88. Prices for the outlet's breakfast and lunch sets priced between RM19++ to RM25++ each. Portions are ample enough to satisfy two light eaters.

Skewers of Chich Taouk and Kafta are prepared at Al Amar's central kitchen but
are grilled on coals only upon order

Lebanese cuisine which forms the core basis for many Middle Eastern dishes is heavily influenced by the Ottomans and by virtue of the country's location, also bears subtle Mediterranean nuances. That's why Lebanese cooks often include bulgur (wholegrain wheat which has been boiled, sun-dried and cracked into fine, medium and coarse textures), yoghurt, olive oil, cultured milk and home-made cheeses, olives and legumes in cooking.

According to sales & marketing director Ralph Zeidan, Al Amar Express is a casual concept outlet that evolved out of the success of its sister fine-dining restaurant, Al Amar at the Pavilion KL.

"Since opening last November, we've managed to draw quite a crowd especially during the evenings and post-clubbing hours," he said. "In fact, supper is now our busiest period."

Currently, four lunch sets are available daily featuring a choice of Manakeesh, Lebanese Sandwiches, Baguette Sandwiches or Half Roasted Chicken with three types of side dishes.

For our Manakeesh combo, we picked Kafta with Cheese - flavourful minced lamb topped with sliced tomato, pickles and mayo accompanied by Hommos (chickpea mash with sesame seed paste, lemon juice and olive oil), Tabbouleh (fresh parsley and tomato salad with onion, bulgur wheat, spices, olive oil and lemon juice) and a dainty serving of sliced cucumber, tomato, olives and mint.

We had a hard time finishing the crisp flat bread pizza as the briny, tangy and slightly gamey offering turned out to be quite substantial together with the assorted accompaniments.

I like my Rosto Baguette Sandwich - a hearty portion of rustic but soft rectagular bread filled with sliced roast beef and tomato, fresh shredded lettuce, pickles and mayo. The meat was tender and juicy to the bite which went well with the smokiness of the Baba Ghanoush (pureed grilled eggplant dip) and the refreshing Fattoush (tomato, cucumber, lettuce, rocket, radish and mint in a special sumac dressing). 

This combo also includes three small pastries (meze) so I chose Spinach Fatayer (triangular fried dough pastries with baby spinach, onion and lemon zest filling), a deep-fried Cheese Roll and Sambousik (fried minced beef puff).

The Half Roasted Chicken should go down well if you are partial to poultry. Spiked with sumac (Middle Eastern spices), the chicken is rotisserie-grilled on premise and served with French fries, pickles, garlic sauce and Lebanese bread. In addition, you'd get two types of side dishes which can be Labneh (a sourish Lebanese cream cheese made from strained yoghurt with olive oil) and Khiar Bel Laban (mint and cucumber salad with yoghurt dressing and garlic).

Wrapping shredded pieces of the roast chicken up in the handkerchief-thin bread laced with the house garlic sauce, Ralph offered the delicious parcels to us. Each bite bestowed an intriguing explosion of flavours and textures on the palate that left us wanting more.

Just as tasty was the Chicken Taouk (unsurprisingly one of the outlet's hottest items). Rolled up in the same light, airy bread, I was delighted and surprised to discover how seamlessly the chunks of marinated chicken breast meat melded with the creamy coleslaw and pungent garlic sauce. French fries and pickles lent unexpected crunch to the overall ensemble.

Flanked by two semi al-fresco seating terraces on each side, Al Amar Express can seat up to 80 diners. One of them is known as the Chicha corner; much favoured by a constant stream of Middle Eastern tourists especially during Happy Hours (3 pm to 8 pm) since they get 25% discount on chicha (also known as shisha - a toweirng hookah pipe used for smoking flavoured tobacco).

Syrupy and studded with pine nuts, Jellab is an enticing date juice drink that you should try. The Laban Ayran, a rich, salty and tangy yoghurt drink similar to Indian lassi, is more of an acquired taste. Coffee aficionados would love the smooth and strong Lebanese coffee that leave one with quite a buzz.

Gotta satisfy your sweet tooth? Fret not. There are Creme Caramel, Cheese Cake and puddings but we were happy to settle for some home-made ice cream. Pistachio tops my list for the cool treat comes speckled with bits of pistachios. The vanilla and chocolate variants are rich and smooth while the strawberry is redolent with real fruit flavour; akin to a fine sorbet.

The Al Amar group also offers outside catering services so if you're looking for exotic Lebanese or Middle Eastern food to tempt guests, give Ralph and his team a call.

Al Amar Express is located on the ground floor of Fahrenheit 88, Jalan Bukit Bintang, Kuala Lumpur. For reservations, call 03 2141 3814. Further information can be obtained from www.al-amar.com or its Facebook page "Al Amar Lebanese Cuisine".