EXPERIENCE MACAO...THE DELICIOUS WAY

My first impression of Macao was its food which combines Chinese and Portuguese culinary influences, occasionally spiked with subtle European, African and Southeast Asian nuances - possibly resultant from the halycon days when Macao was a key port of call for foreign seafarers.

Thanks to Macao Government Tourist Office (MGTO) in Malaysia, I was reacquainted with some popular Macanese specialities at a special luncheon, held in conjunction with the (MIGF) - Taste MIGF (Malaysia International Gourmet Festival) event. 

Macau Government Tourist Office Representative in Malaysia Ms Cherry Lee (right) welcomed guest chef Chan Yok Kong from Galaxy Macau during the event, hailing the chef's wealth of experience (over 20 years) and his efforts in promoting Macanese cuisine. 

Lunch commenced on a high note with Macanese Salted Codfish Balls (below pix, left) and Sauteed Clams with Coriander & Lemon. The deep-fried potato and bacalhau (Macanese dried salted cod) croquettes had a mellow brininess to them and tasted even more delectable when complemented by tomato and onion relish.

Delicately sweet and tender, the plump clams left us 'shell-syiok'; their natural jus melding with the tangy lemon and fresh coriander accents harmoniously.

The main course of African chicken (Galinha à Africana) was a notable show-stopper of grilled chicken smothered under a soulful blend of shallots, garlic, paprika, tomato and peanuts. We found its delicious flavours similar to that of our ayam masak merah.

Warm Indian spice notes lent an aromatic slant to the Chickpea Cream Soup. A dollop of pureed vegetable rounded the velveteen broth with a discernibly fresh, clean edge.

Completing our Macanese experience on that day was none of than Serradura (sawdust in Portuguese), the famed Macanese dessert whipped up using cream and digestive biscuit crumbs. Chef Chan's creation was the best I had savoured thus far as his inventive streak inspired him to use a combination of buttery and chocolatey crumbs layered alternately with lush cream. 

MGTO has also embarked on a slew of marketing activities, promoting the city's biggest upcoming events including the 63rd Macau Grand Prix (19-21 November) and enticing visitors of Taste MIGF with some of popular delicacies.

One of the 'must eat' items in Macao you can't miss is Portuguese Egg Tarts. These irresistible pastry is markedly different from the Hong Kong/Cantonese ones as the buttery pastry is slightly thicker and filled with soft, delicately sweet egg custard albeit with caramelised top.

Food gifts to buy should you visit Macao include the much sought-after Almond Cookies (top) and Ginger Candy (below). Most folks would have their faves so do some research before your trip to discover what suits your tastebuds.

For more information, visit the Macao Tourism Malaysia Facebook page: www.facebook.com/MacaoTourismMalaysia
 

LET'S PIG OUT AT CERDITO

Hands up, those of you who got suckered into reading this blogpost after seeing this slurpilicious pix of scrumptious pork ribs and porky delights? Hah! I knew its oink-someness would draw you in. We devoured this slab of Iberico Loin Ribs (RM40 single, RM110 sharing portion) at Cerdito in Puchong! Darn worth getting our hands dirty as the ribs had such marvellous texture. Tender and juicy with enough 'bite' to sink into, every mouthful burst with tantalising smoky-tangy-savoury accents that had us picking the bones clean.

Nestled in a corner spot in the F&B haven of Puchong, the ambiance inside Cerdito is fuss-free, modern yet cosy enough without being intimidating.

The sleek dining space is sparsely decorated with a few artworks adorning the walls but the mellow lighting and tactile use of stone and wood trims are enough to cosy up the resto's overall feel.

Director cum Head Chef of Cerdito Yew Kean Leng (front row, 2nd from right) is the pint-size culinary power behind the team while Operations Manager Henry Lai (back row, right) ensures every diner is taken care of the minute they step in.

For the uninitiated, Spanish Iberico pork from the black Iberian pig or pata negra is the star of the show at Cerdito. This Spanish pig is prized on the same fervent level as Wagyu - its fine meat boasts deep-seated richness from the swine's free-range foraging and gorging on wild herbs, acorns, fungi and what-have-yous.

It was only befitting we commenced with Iberico Sticks (RM30), skewers of superbly juicy grilled Iberico pork. Just when the meaty taste tottered towards the brink of cloying richness, the pineapple salsa brought balance back into the equation.

Inspired by the Spanish fondness for tapas, Cerdito proffers a decent range of nibbles to start with. The basic but likeable char-grilled King Oyster Mushroom (RM15) has plump eryngii sliced into halves and grilled to supple tenderness. Chocolate 'soil' and aged balsamic vinegar teased the palate with additional flavours.

Frothy truffle tea foam lent the cup of Wild Mushroom Cappuccino (RM18) an unexpected yet welcoming nuance and musky aroma. We readily lapped it up without complaint as a testament to the rustic bisque's soulful deliciousness.

Citrus vinaigrette and fresh orange segments struck a zesty chord for the Smoked Duck Salad (RM22); its uplifting fruitiness looking to entice non-salad eaters into submission.

Non-pork fans will find ample satisfaction from the Harissa Chicken (RM20) with the toasty chilli powder imbuing muted spiciness to the lean meat. Smeared with creamy yoghurt sauce on the plate, the chicken skewers disappeared fast.

If you like pork ribs with ample meat, the swoon-worthy Iberico Short Rack (RM70) should bring out the glutton in you. Rest assured the portion was just nice for one, paired with balsamic drenched romaine lettuce, grilled pumpkin slices and babaganoush (smoky roasted eggplant & tahini spread).

Hitting closer to home was Chef Yew's pride and joy of Cerdito Special (RM45). We warmed up to the signature dish instantly - the broth a sweet distillation of unadulterated porcine essence coupled with chunks of meaty ribs yielding toothsome tenderness. According to Chef Yew, most Cerdito's patrons prefer pork meat with some mouthfeel to it instead soft almost mushy meat and she is happy to comply.

Don't enjoy fiddling with bones? Then plump for Cerdito's new fangled Iberico Black Pig Burger (RM45). Served with thick-cut steak fries, tomato chutney and fresh house salad, the mini hunk of lightly seared belly pork was luscious enough to have you lick the plate clean.

East and West met in a scrumptious way when the chef piled flavourful pulled pork and a dollop of crunchy ebikko onto soft mantou buns lined with cucumber julienne to form her
Iberico Pulled Pork Sandwich (RM45).

We were thrown by the daring, deconstructed House-made Lemon Tart (RM20) which looked nothing like the conventional version. Imagine being confronted by a trio of shot glasses filled with lemon curd topped with crushed pistachios, buttery cookie crumbs and cocoa 'soil' alongside a scoop of dried shallot ice cream. However, after sampling the inventive offering, we concurred it was an unlikely but agreeable sweet ender.

Even the more popular crowd-pleaser of Tiramisu (RM20) bore the culinary team's quirky tweaks. Kahlua was used in place of Marsala or rum to soak the Italian sponge fingers and infuse the mascarpone whilst coffee 'soil' adding the final touch to the much-loved dessert. Again it went down a storm with us with nary a complaint.

Chocoholics rejoice! Surrender to the alluring creation of Belgian Chocolate Semi-Freddo (RM20) and you'd be in seventh heaven. Lush and decadently creamy, the semi-frozen Italian dessert melted our last defences as we spooned up every last bit of it.

Here's a good tip for those who wish to give Cerdito a try without breaking the bank. Go for the Daily Set Lunch (RM19.90+) which proffers soup of the day, a mocktail and a choice of main course. There are ample choices available featuring pork and poultry mains so this is your chance to pig out at Cerdito!
soup

VIET'S GOOD TO EAT AT AN VIET

I have yet to visit Vietnam but it hasn't stopped me from liking or enjoying wonderful Vietnamese food through the years, either at Vietnamese restaurants in the Klang Valley or on my travels abroad where large population of Vietnamese folks live and work. After a  recent visit to my friend Caren Poon's restaurant - An Viet at The Gardens mall, the good Vietnamese specialities worth trying include:

XOI CHIEN PHONG (RM13.90) - the fried crispy glutinous rice puff ensures a ball of a time once you cut into it. Accompanied by lemongrass chicken salad on the side, the golden brown orb is hollow inside which left us awed by the cook's skill in making it.

Just cut the puff into nacho-size pieces to scoop some of the salad up. The spongier base tasted like appam; the remainder, a toastier version of its crisp edges. Tangy-briny with hints of herbal freshness, we relished how the salad added to the textural mêlée.

BANH TRANG NUONG (RM8.90) - crisp and fragrant grilled rice paper stuffed with minced pork, quail's egg and dried shrimp. A delicate envelope of multiple textures and irresistibly hearty flavours that left us wishing for repeat helpings.

CANH CHUA NUOC DUA (RM13.90) - a soulful rendition of fresh clams and coconut water broth. We marvelled at the varying sweet nuances of the key ingredients; a soupy symphony tinged with the punchy sourish notes of cherry tomatoes and mild accents of lemongrass, dill and chilli.

NOM HOA CHUOI (RM13.90) - a raveworthy medley of banana blossom, cucumber and carrots. Tossed in a house dressing which uses pure fish sauce and supporting cohorts of blanched tiger prawns and chopped roasted peanuts, the simple, crunchy salad made loading up on greens fun and flighty.

GOI CUON (RM8.90) - fresh Vietnamese spring rolls of gossamer thin rice paper stuffed with fresh tiger prawns, Vietnamese vermicelli, shredded carrot and cucumber, coral lettuce and herbs. We were too busy dipping the yummy rolls into the pure fish sauce and chilli concoction which left no room for complaints.

BUN CHA (RM17.90) - delectable grilled sliced pork belly and minced pork patties doused in a tantalising sauce of pure fish sauce with pickled green papaya and carrot, and chopped chilli. Fresh lettuce leaves became edible parcels lined with basil and filled with Vietnamese rice vermicelli then meat. Dunked into the tantalising sauce, our mouths were suffused with a riot of palate-pleasing flavours and textures.

PHO BO (RM18.90) - this perennial noodle dish hailed from North Vietnam, featuring a clear 12-hour simmered beef marrow broth as the base. Served with tender slices of Australian tenderloin and brisket, the slippery smooth flat rice noodles were a comforting delight to savour. Fresh basil, beansprouts, fresh lime wedges and housemade Sriracha chilli sauce came on the side for us to customise according to preference. We polished everything off, down to the last drop of soup.

Special mention must be made of An Viet's social consciousness of preventing food wastage. Diners are encouraged to choose their serving portions, between 80g to 200g, for noodles and rice so that no noodle or rice grain is left uneaten. An Viet also donates 10 sen for every meal finished on its premises to a social enterprise in Vietnam to train disadvantaged youths with vocational skill development.

GRILLED LEMONGRASS CHICKEN (RM15.90) - a notable signature which has boneless chicken thigh marinated in lemongrass and chilli then grilled to golden brown perfection. The chicken's fragrantly smoky aroma coupled with juicy, mouth-watering tenderness almost had us crowing with pleasure. Aptly supported by a trio of rice, pickles and a sunny side-up egg, the dish left us sighing with contentment.

BANH MI - a popular bready delight of crusty baguette sandiwch. The delicious filling consists of grilled boneless chicken fillet layered with fresh lettuce as well as cucumber and papaya pickles. Ideal for those who want a quick bite without feeling too stuffed.

VIET-FFOGATO (RM9.90) - a twist to the usual Vietnamese drip coffee thanks to the presence of condensed milk ice cream and coconut milk. A delightful amusement to perk up the tastebuds with the rich creaminess of milk and coconut milk amplifying the robust coffee profile.

BANH BIA (RM8.90) WITH/WITHOUT CONDENSED MILK ICE CREAM (RM12.90) - for a sampling of Vietnamese traditional pastry, try the durian flavoured 'mooncake'. The lotus pasta is fine and smooth with the durian nuance pleasantly discernible, tempered by the salted egg yolk at the pastry core. We suggest savouring it with a scoop of condensed milk ice cream for that indulgence finish.

The range of Vietnamese beverages available are also worth checking out. For our humid weather, quench your thirst with XA GUNG (RM7.90 hot, RM8.90 cold) - house-brewed lemongrass and ginger drink. This folk tea remedy offers much touted benefits: helping with weight loss, boosting the immune system, balancing blood acidity and detoxing impurities from our body.

 

Fresh coconut water and flesh are put to imaginative use to create SINH TO DUA (RM10.90), a cool mocktail blended with milk and ice. Superbly refreshing, it's a drink to go nuts over.

For reservations at An Viet, call tel: 03-2201 1181. Address: Lot LG 203B, The Gardens, Mid Valley City, Lingkaran Syed Putra, Kuala Lumpur