CHEERS TO CHIR CHIR

Chi-ruh Chi-ruh ... the sound of boiling oil when chicken goes into a deep-fryer is music to the ears of every fried chicken fans. That’s also how you pronounced Chir Chir — the name of Korea’s largest casual restaurant chain specialising in freshly-cooked chicken dishes.

 

Amidst the recent CNY hustle-bustle, we managed to snuck in an afternoon of good lunch, trying out some of the resto’s signature chicken dishes. Todate, Chir Chir has over 100 outlets and more opening across South Korea, China and Taiwan, making it one of the largest chimaek franchises. In Korean foodspeak, chimaek is a contraction of two words: chi = chicken and maek = beer.

 

Most of the offerings comprising newer and existing specialities were on-point and as authentic as those we had eaten in Seoul. We predict the scrumptious Curry Fried Chicken (RM30.90/RM56.90 double portion), Chir Chir’s signature crispy battered chicken sprinkled with curry seasoning should hit the spot for locals.

 

I was pleasantly surprised by the distinct burst of zingy heat when I bit into the deliciously crisp chicken. Nifty small tongs were provided for us to pick up the chicken pieces, ensuring we didn’t need to get our hands dirty. For such delectable fried chicken, I daresay most people won't mind getting to grips with it.

At this point, the latest beverage of Grapefruit Yoghurt (RM14.90 glass/RM30.90 jug) proved a godsend, to douse our fired-up tastebuds. A cool ice blended drink of grapefruit juice and yoghurt, we were tickled to see the concoction came topped with half a fresh grapefruit and mint leaves.

 

Cheese lovers would go ga-ga over the indulgent offering of Rose Cheese Chiqueen (RM33.90/RM60.90 double). Conceived to appeal to the young (and the young-at-heart), the crispy albeit juicy fried chicken tenders heaped atop a creamy pool of rosy tinged melted mozzarella and fondue cheese is served with thick, burbling cheese sauce in a cast iron skillet. Some chunky-cut potatoes and cherry tomatoes lent textural contrast to the dish.

An avalanche of whipped cream and grated cheese crowned the wickedly decadent Nest Chicken (RM34.90/RM62.90 double). Guarantee to send young dairy-loving queens and kings into spasms of joy, the strips of tasty Cajun chicken tenders came swimming in rich cream sauce and sweet potato mash. Bits of capsicum, black olives and broccoli studded the unctuous mixture but we bet nobody is likely to complain about the cloying richness.

Personally, I’d return for the house speciality of Spicy Chi-Bap (RM33.90/RM60.90 double). Served with fragrant seaweed-flavoured rice, the juicy fried chicken tenders in sticky spicy marinade of onion salsa, BBQ sauce and sweet potatoes topped with rice and grated cheese proved incredibly addictive. The strong, punchy sweet-savoury-spicy accents are as typically Korean as it gets.

 

Washing that down was another newish drink, Pineapple Smoothie (RM14.90 glass/RM30.90 jug). Sips of the ice blended concoction of pineapple puree, coconut, strawberry, banana and mint leaves conjured up visions of blissful, balmy summery days.

Todate, the staple crowd-pleaser of Honey Butter Chicken (RM24.90/RM52.90 double) still rules. Dried cranberries, almond flakes and honey-mayo dip ramped up the appeal of lightly battered boneless chicken chunks coated in honey butter sauce. Textural contrasts came from thick-cut fries and chewy topokki (rice cake pieces).

For more info, call Chir Chir Fusion Chicken Factory, tel: 03-2110 4867. Address: Lot 1.108.00, Level 1, Pavilion Elite, Pavilion Kuala Lumpur, Jalan Bukit Bintang, Kuala Lumpur. https://www.facebook.com/ChirChirMY

CHEF FRANCISCO ARAYA HOLDS COURT AT THE LIBRARY

I couldn’t think of a better way to celebrate my birthday than being wined and dined at The Library of the Ritz-Carlton Kuala Lumpur. The luncheon showcased award-winning chef Francisco Araya whose modern European cuisine - in this instance a coterie of his refined seafood specialities - left us landlubbers gasping in awe.

 

Guesting at The Library from 6 to 10 March, the dishy Shanghai-based Chilean proved to be a notable choice to kick-off the Ritz-Carlton's highly anticipated Guest Chef Dinner Series 2018. His impeccable credentials include his present Executive Chef position at NAPA Wine Bar & Kitchen, stints with Chile’s fine Alegre restaurant and Tokyo’s 81 Restaurant where he was awarded one Michelin star for his artful wizardry at melding Latin American, European and Asian influences.

An excellent San Feletto Prosecco Brut opened our lunch on high spirits. Crisp, bright and moderately dry, the Italian sparkling wine awash with delicate fruity, vanilla and nutty nuances boasts a long, satisfying finish. Truly a worthy choice to accompany the chef’s opening volley.

Araya's impressive wealth of experience drawn from Chef Ferran Adrià’s legendary three Michelin-starred restaurant El Bulli came to the fore from the get-go with his playful amuse-bouche: a triumvirate of Crispy Scallop and Herbs, Smoked Celeriac Hen Egg followed by Tomato Water with Shrimp & Watermelon, and a Beetroot Tartelette.

We were astounded by the various components of this stunning curtain-raiser. Starting with an impossibly thin, crispy savoury scallop skin dotted with dill cream, it was well-matched by a dainty coin of a tartlette anointed with a dollop of refreshing beetroot purée.

Served in a whole egg shell, the cloud-light celeriac mousse evoked spasms of shivery delight in us before we proceeded to slurp up every drop of the umami-rich tomato water. Tiny cubes of watermelon frolicked with a sweet, springy poached prawn for textural and flavour contrasts.

The pace picked up with a whole slippery Oyster crowned with Caviar and Cauliflower Cream. Flecks of fresh lime zest and sichimi (smoky, sweet ground red chilli and Japanese sansho pepper) bestowed fleeting yet discernible accents into the sumptuous dish. It was superbly paired with Vionta Albariño Blanca, a Spanish white brimming with complex tropical fruit notes and crisp acidity on the palate.

We then discovered warm gingery notes melding harmoniously with the inherent sweetness of the exquisite Scallop Ceviche. Supplemented by a chorus of clean, refreshing cilantro and green apple flavours, it came with Ventisquero Reserva Sauvignon Blanc - an on-point wine flaunting elegant citrus, pineapple and floral dimensions.

Chef Francisco's game-changing Arroz Verde or green rice held us spellbound with its luxuriant creaminess and lush oceanic sweetness. His secret? Using clam stock and spinach purée to render the plump short-grain arborio rice until the grains turned soft albeit nutty to the bite. Translucent carpaccio slices of Carabinero shrimp — deep-sea red shrimp  coveted for its robust flavour — and crispy fried prawn legs heightened the dish’s appeal.

We swooned as the delicious creation formed a winsome alliance with Vina Muriel Reserva Blanco Viura — a rich, straw gold Spanish white with whiffs of lime, floral and oak overtones.

Our gastronomic adventure continued with the otherworldly speciality of Shrimp with Yuba, Caramelised Onion & Dill hitting our palate on a meteoric scale flavour-wise. Sous vide in olive oil for half an hour, the tender, springy tiger prawn reclining on a silky soft sheet of yuba left us gobsmacked. The unctuous caramelised onion bits & savoury dill sauce were to-die-for, a perfect counterpoint to the dollop of celeriac puree hidden underneath the sheer skein of yuba and little wedges of baby radishes.

Crisp, mellow tropical fruitiness of the Ventisquero Reserva Chardonnay proved a spot-on match for the Japanese Orange Sea Bream with Calamari and Zucchini Blossom. Every element of the dish – from the fried zucchini flower stuffed with prawn mousse to the splash of squid ink sauce and intensely flavoured prawn bisque was so raveworthy and refined, we felt as if we had soared to heaven. Honestly, it took all our willpower to resist from licking the plate clean!

The dessert of Almond Financier with Pandan Ice Cream couldn’t eclipse the earlier show-stoppers. Decent though the little cakes were, their pairing with the quenelle of pandan flavoured ice cream and bits of raspberries barely made an impact with us. The saving grace was the surprisingly good Roustabout Late Harvest Viognier, a likeable tangy-sweet dessert wine with expressive of herbal-floral aromas.

Catch Chef Francisco Araya at The Library until 10 March from 7pm until 11pm. His mastery will be showcased in a seven-course dinner priced at RM350 nett per person with an option of wine pairing at RM500 nett per person. 

For reservations and enquiries, please call The Ritz-Carlton KL, tel: 03 2142 8000 or email:  dining@ritzcarlton.com.my.