Fish On Your Plate

By FARIDAH BEGUM


You may not like fish but it’s a different story when you choose fish and chips.

I HATE fish.” Such is the common exclamation by most children whenever parents try to feed them this good nutritional piece of meat that contains some of the nutrients we need.

However, these battles come to a complete end when you serve fish and chips.


Yummy: Fish and Chips is a popular take-away food which originated in Britain.

In fact, when you take the children out to a restaurant that serves Western food, almost on a score of two to one, they would settle for fish and chips.

No, it is never the chips that is the drawing factor but rather the tart and sinfully looking tartare sauce that draws most appetites to fish and chips.

Its creamy and sourish taste tends to send most people eating up their meal and before they realise how they had spent the last five minutes totally in tune with their fish and chips and not with the conversation swirling around them, the fish is gone and so are the chips!

According to Wikipedia: “Fish and chips (sometimes written ‘fish ‘n’ chips’) is a popular take-away food which originated in the United Kingdom. It consists of deep-fried fish (traditionally cod, haddock or flounder) in batter or breadcrumbs with deep-fried chipped (slab-cut) potatoes.

“Popular tradition associates the dish with the United Kingdom; and fish and chips remains very popular in the United Kingdom and in areas colonised by people from the UK in the 19th century, such as Australia, New Zealand, and parts of North America (New England, the Pacific Northwest and Canada generally). Fish and chips also have considerable popularity in the Republic of Ireland, and South Africa. Establishments in Denmark and in some coastal towns in Norway serve fried fillets. In the Netherlands, the popular deep-fried, battered fillet dish called lekkerbek sometimes appears served with chips.

“The British usually serve thicker slabs of potato than the ‘french fries’ popularised by major multinational US hamburger-chains. In their homes or in non-chain restaurants, people in or from the USA may eat a thicker type of chip, called ‘home fries’ or ‘steak fries’.”

Fish and Chips is usually on the menu of most coffee houses and restaurants, especially those who serve both local and western cuisine.

If you are looking for some good old fish and chips, try Coliseum Cafe in Jalan Tuanku Abdul Rahman, Kuala Lumpur, which serves authentic English fare.

One of the latest in the capital city is the dish’s namesake – The Magnificent Fish and Chips Bar at 28 Changkat Bukit Bintang, 50200 Kuala Lumpur. True to its name, the place certainly lives up to its British attitude and it is definitely as noisy and brash as any English pub would get. Though a tad pricey, the fish and chips here is authentic with choices of barramundi, cod, dory and salmon for the meal.

The Fish & Co at Bangsar Village also serves a nice and crunchy fish and chips.

The Manhattan Fish Market, which has several outlets at Mid Valley Megamall, Alamanda Putrajaya, Subang Parade, Suria KLCC, Ikano Power Centre, Sogo Kuala Lumpur, Penang and even in Johor Baru, serves fresh and good seafood but the fish and chips is especially good here.

Outside of the Klang Valley, the Bayleaf Restaurant and Shahzan Inn in Kuantan both serve commendable Fish and Chips. At Bayleaf, the fish comes enclosed in a crunchy batter while the chips is your common shoe-string fries.

However, at Shahzan Inn, the fish and chips comes with two large fillets, enveloped in a thin and tasty batter while the chips are thick and soft inside. For indulgence, request for extra tartare sauce to eat with your chips.

If you are on a shoe-string budget and want to serve good fish and chips at home, shop at the frozen department of the supermarket for a choice of fish in batter by Gorton’s, an imported brand or go Malaysian with our Malaysian brand Pacific West, which has many varieties of fish in batter. A good try would be the Alaskan Pollock, which comes in a true British batter and tastes exactly how fish and chips ought to.

Whatever you choose, don’t forget to balance off your meal with some greens and lots of water to wash away the grease.

Good Food And Travel Books

Story and photos by SALINA KHALID


WHEN one thinks of a departure lounge, images of an airport will come to mind. Yet the Departure Lounge in Mont Kiara has nothing to do with an airport. Besides, there is no airport in Mont Kiara.

Departure Lounge is the latest restaurant located at Solaris, in the Mont Kiara neighbourhood.

After stepping into the restaurant, one will understand why the place is named as such.

Pictures of famous destinations, tourist attractions as well as images of people and faces from all over the world decorate part of the wall as if to greet customers.


Mexican classic: Chicken Puebla comes with chunks of marinated chicken strips, grilled tomatoes and capsicum rolled in flour tortilla and with lettuce. It is served with nacho chips and salsa.

Then in a corner, there is a reading area complete with chairs.

Rows of various books on travelling, including travel guides and information books by the Lonely Planet fill up the shelves.

There are even memorabilia like wooden clogs from the Netherlands, foreign car licence plates and commercial plane models on display along with the books.

Some of the books and memorabilia belong to the owners, others given by customers.

“These are the things that I love most — travelling, eating and reading.

“And we have them all here, all three subjects combined under one roof at Departure Lounge,” said co-owner Loo Chee Wei.

Being an avid traveller, besides enjoying food and reading, Loo opened the restaurant to share his passion with others.

He said the idea for the restaurant was mooted several years ago, before the opening of the first outlet.

Initially, he wanted to open a bookstore selling just travel related books. But then he realised that the idea might not be feasible as the demand for such books was still limited.

“In England there are bookstores that specialise in selling travel books because of the demand but it is different here.

“But Malaysians love to eat so we decided to open an eatery with a bookstore as part of the offering,” he said.

Together with his sister Annie Loo and two others, he opened his first outlet in Aman Suria, Petaling Jaya three years ago,

His wife, Tan Sheau Yann, and friend Jordan Chin have joined Chee Wei and Annie at the new outlet in Mont Kiara since its opening at the end of last year.

Patrons can browse the travel books and information available at the reading corner while enjoying a cuppa.

“Some of the books have my handwritten notes and which might come in handy to travellers.

“It helps because it contains tips and additional information besides what is stated in the book,” he said, stressing that the books are just for reading. No borrowing is allowed,

If one were to look for local favourites like fried noodles or nasi lemak then they should look elsewhere as Departure Lounge only offers all-day breakfast and sandwiches.


Tempting: Bagel bacon butty with either beef or turkey bacon comes in a choice of plain or bluebery bagel.

“Yet customers have more than 30 varieties of sandwiches to choose from and plenty of breakfast selections.

“Originally we started off with six sandwiches but now it has developed into an extensive listing for customers to choose from.

“Some of these sandwiches were recommended by our customers,” he said.

Some of the regular customers still prefer to have the original sandwiches like classic tuna, roast chicken or simply the grilled cheese sandwich,

The sandwiches are available in a variety of bread, sauces and condiments. During the food review recently, Chee Wei presented the “Do it my way” breakfast - chicken puebla and bagel bacon butty.

He said the Do-it-my-way breakfast was a favourite during the weekend as customers could make their own.

“They can choose to have three, five or seven items from the 13 on the list. All they have to do is tick the items in the order card so that we can prepare them according to their liking.

“It is especially popular for those who want to have a late breakfast or as a meal during the day,” he said.

Patrons can choose chicken sausages, turkey ham, beef bacon, turkey bacon, baked beans, hash brown, sauteed mushrooms, scrambled, fried or half-boiled eggs, grilled tomato, fish fingers or pancake. The order comes with toast.

The chicken puebla makes for a hearty meal. A Mexican classic, the finger food comes with chunks of marinated chicken strips, grilled with tomatoes and capsicum to add more flavour.

Rolled in flour tortilla with lettuce, the chicken puebla is served with nacho chips and salsa.

In the Britain, the word butty itself refers to a sandwich.

And at Departure Lounge, customers who order bagel bacon butty can choose either beef or turkey bacon which is cooked with HP sauce and served with lettuce on either plain or bluebery bagel. They can also opt for English muffin instead of bagel.

“Not many people know what bagel is but it is a common western breakfast.

“Although it looks like a doughnut, bagel is heartier and very filling.

“Usually, people simply take it toasted with cream cheese spread for breakfast but here we have it as a sandwich,” he said.

To complete the meal, one must try the variety of brewed coffee available at the outlet.

The adventurous should try the Black Forest Mocha or the Pink Guava Latte.

Chee Wei said they used raspberry syrup and chocolate sauce for the black forest mocha with raspberry sauce on top and similarly, the pink guava latte also uses pink guava syrup as its ingredient.

Although the name may raise some eyebrows, many of those who have tried these keep coming back for more.

Departure Lounge, No. 10, Jalan Solaris 4, Solaris Mont’ Kiara, 50480, Kuala Lumpur. Tel:(03-6203 0362). Business Hours: 8am - 7pm (Monday-Saturday) and 10am-5pm (Sunday and public holidays).

Meat So Fresh And Tender

By YIP YOKE TENG


It is widely accepted that the longer meat is marinaded, the tastier it becomes. But that is not necessarily the case.

For meat that has never been frozen and when the right sauce is used, the natural sweetness appeals most. In cases like these, only minimal marination is required.


Let your hair down: Ambrozia Cafe offers the atmosphere for one to unwind while catering to functions.

Ribs@Oasis offers diners this experience by ordering fresh meat every day and its Grilled Pork Loin Chop will be the best choice to savour the natural flavour and texture.

The meat is marinaded with just a pinch of basic condiments upon order, then pan-fried, and served with a dash of homemade apple sauce that tempts with a hint of fruity sweetness.

The portion is so generous that it may intimate the small eaters, but the meat is a treat as it is tender and succulent, enhanced with streaks of fat that moisten the texture further.

“Back to the basics, that’s what we try to do and that echoes to our philosophy of a neighbourhood restaurant,” said general manager W.L. Kim.

Living up to its family-oriented concept, the decor is kept simple and comfortable with warm-coloured wooden furniture set against red walls and soothing lighting. Glass panels give the restaurant a touch of elegance.

After you are done with eating, take the stairs to the first floor where the Ambrozia Cafe is located, sink your body into the rattan couch and let your hair down with a selection of beverages amid soft music.


Creamy and smoky: Pan Fried Butter Fish is prepared with fish from Vietnam appreciated for its firm texture.

Ribs@Oasis first opened its door in July last year. The menu offers various ways to savour meat but one dish, Grilled Belly Oriental Pork Ribs, is the backbone of the menu.

The dish is served in a generous portion with a chunk of rib perched atop creamy mashed potato. Its brown gravy is sweet, smooth and rich in flavours that blend well with the ribs’ smoky aroma.

Those who just cannot get enough of pork can opt for the Ultimate Reversed Pork Burger, an unusual burger that has a bun sandwiched in between two patties. The restaurant also serves seafood dishes. The Seafood Olio Pasta is recommended for those who hanker for sea treasures, such as clam, mussel and prawn, pleasantly paired with light flavoured spaghetti to bring out the freshness.

Pan Fried Butter Fish, prepared with catches imported from Vietnam, will please those in favour of a creamy and buttery flavour.

To complement the meaty affair, Kim has concocted exotic beverages such as the Rib’s Delight, Rib’slicious and Ribstropic that not only lure with the vivid colours, but also their unconventional flavours.

Ribs@Oasis
Lot 1-1, BU4
Oasis Complex
1 Changkat Bandar Utama
47800 Bandar Utama
Petaling Jaya
Tel: 03-77298921
Business hours: 11am - 3pm (lunch) and 6pm to 10pm (dinner), opens daily.

Eating Out

Sirloin Flavours



BE tempted by the succulent flavours of sirloin in different cuts from Australia and the US. Mark your calendars as Prime, Le Meridien Kuala Lumpur serves sirloin in a gastronomic affair this month. Meat enthusiasts are in for a treat with the Wagyu Sirloin with Butter Poached Chili Rosemary Fingerling Potato, Oven Dried Brisket Bacon Mille-Feuille with Potato Celery Mousseline, finished with a drizzle of Sarawak cracked peppercorn sauce. The Sirloin Sampler platter (with wagyu sirloin, Black Angus 200-day sirloin and pasture-fed sirloin) is another suggestion. The promotion is available for dinner until March 31. For reservations, call 03-2263 7434 or email dining.lmkl@lemeridien.com.

Peking Duck



THERE is no need to travel to Beijing for a taste of Peking duck. At Concorde Hotel Kuala Lumpur’s Xin Cuisine Chinese Restaurant, traditional Peking duck is the signature dish this month. The outlet’s Peking duck promotion has more to offer than just the duck-filled crepe delight as there is Stir Fried Sliced Duck Meat with Ginger Spring Onion, Double Boiled Soup Duck Bone with Preserved Vegetable, Wok Fried Rice with Diced Duck, Stir Fried Egg Noodles with Shredded Duck and Stir Fried Diced Duck Wrapped with Lettuce and more. The dishes are available for lunch and dinner at RM58++ per duck. For reservations, call 03-2144 2200 ext 2338 or 2144 8750.

Tea Treats



THE Lobby Lounge of Hotel Nikko Kuala Lumpur presents the opportunity for you to relax and indulge your tastebuds with the introduction of three afternoon tea sets - Local Afternoon, English Afternoon and Asian Afternoon. Available from Monday to Friday, from 2pm to 6pm, the Local Afternoon Tea serves delights like Cucur Udang with Chili Dip, Tauhu Sumbat, Golden Banana Fritters and Pulut Panggang. Apple Crumble Tart and Prune Spiral are some delightful finds on the English Afternoon Tea platter while the Asian Afternoon Tea offers Malaysian Durian Tempura, Thai Money Bag with Chili Dip, Vietnamese Spring Roll, China Egg Doughnut Roll with Sweet Sauce and plenty more priced at RM38++ per person. For reservations, call 03-2782 6168.

DRAGON-I RESTAURANT, Lot S313A, 2nd Floor, New Wing, One Utama Shopping Centre, Bandar Utama, PJ (Tel: 03-7725 8822). Business Hrs: Weekdays (11am-10pm); Weekends & Public Hols (10.30am-10pm). Non-halal. Popular for minced meat dumplings known as siew long pau, caramel pork ribs, ma po taufu, chicken fillet and vegetarian dishes.

RED GINGER, 18G-M Medan Setia 2, Plaza Damansara, Bukit Damansara, KL (Tel: 03-2095 3118). Business Hrs: Daily, lunch (11.30am-3pm); dinner (6.30pm-10pm). Closed on Sun. Pork-free. A family-run business known for its good food, warm service and reasonable prices. Its cosy, laidback and unpretentious ambience make it the ideal venue for private functions. Red ginger plants line the front entrance. Small menu.

DEUTSCHES HAUS, 46 Changkat Bukit Bintang, KL (Tel: 03-2143 2268). Business Hrs: Daily, lunch (noon-3pm); dinner (5pm-midnight). Non-halal. Serves authentic German cuisine with emphasis on sausages. Also stocks a wide range of excellent German beers. It has many speciality dishes.

LA GOURMET HOUSE, Lot G52, The Curve, Jalan PJU 7/3, Mutiara Damansara, PJ (Tel: 03-7725 4279). Business Hrs: Mon-Thurs (10am-10pm); Fri & Sat (10am-11pm). Halal. Special gourmet meals and speciality cakes are available daily for lunch and dinner. Gourmet merchandise like Dukka, herbs, spices, tea and coffee are also sold.

SENTIDOS TAPAS, Feast Village, Starhill Gallery, 181 Jalan Bukit Bintang, KL (Tel: 03-2145 3385). Business Hrs: Daily (noon-1am). Pork-free. Offers a relaxed atmosphere with a tantalising selection of hot and cold tapas. There is an extensive wine list and a range of imported beers.

LA COCINA & COPA DE VINO, 38 USJ 9/5P, UEP Subang Jaya (Tel: 03-8023 2395). Business Hrs: Restaurant, Mon-Sun, lunch (11am-3pm); dinner (6pm-midnight). Bar, Mon-Sat (5pm-1am). Halal. Indulge in a variety of authentic Spanish food in a comfortable and romantic environment. There is a wide selection of wines from Spain and all over the world. Salsa dance performances are on every Friday night.

MALAYAN AROMAS, Concourse Area, Ground Floor, City Square Centre, Jalan Tun Razak, KL (Tel: 03-2161 5094). Business Hrs: Daily (8am-10pm). Serves a good variety of quality local coffees especially blends with palm sugar. There is also an impressive selection of Malaysian favourites like Roti Malaya as well as Western and Italian dishes.

JOGOYA, T3, Relish Floor, Starhill Gallery, 181 Jalan Bukit Bintang, KL (Tel: 03-2142 1268). Business Hrs: Daily (11am-2am). A Taiwanese chain specialising in brunch, lunch, dinner and supper buffets, priced at RM68++, RM78++ and RM88++ with a wide spread of seafood, Japanese, Western, Chinese and Indian dishes.

MUNAKATA JAPANESE RESTAU-RANT, Mezzanine Floor, Life Centre, 20, Jalan Sultan Ismail, KL (Tel: 03-2166 7441). Business Hrs: Daily, lunch (12.30-2.30pm); dinner (6.30pm-11pm). Pork-free. Serves authentic and premium sushi, teppanyaki, a la carte and seasonal dishes. Set lunch and dinner also available.

BASIL LEAF RESTAURANT, 35 Jalan Damai, off Jalan Tun Razak, KL (Tel: 03-2166 1689). Business Hrs: Tues-Sun, lunch (noon-2.30pm); dinner (6.30pm-10.30pm). Relax while you eat here, enjoying Thai and Indo-Chinese cuisine. Bungalow is divided into six sections, separately themed for value-added dining experience.

PANDAN LEAF RESTAURANT, Lot S28, 2nd Floor, 1 Utama Shopping Centre, Lebuh Bandar Utama, Bandar Utama Damansara, PJ (Tel: 03-7728 6078). Business Hrs: Daily (10am-10pm). Halal. Penang Nyonya fare using specially prepared spices.

THE SHIP, JALAN SULTAN ISMAIL, 40-1 & 40-2 Jalan Sultan Ismail, KL (Tel: 03-2141 8805) Business Hrs: Sun-Thurs (noon to midnight). Still a hit among locals and foreigners. Serves escargots, Chinatown Shark’s Fin with Crabmeat, steaks in 18 different styles. Wait staff dress according to rank like sailors on a ship.

TONY ROMA’S, LL1.43, Lower Level One, Sunway Pyramid Shopping Mall, Jalan PJS 11/15, Bandar Sunway, PJ (Tel: 03-7492 1188). Business Hrs: Daily (11am-10pm). The people at Tony Roma’s are passionate about their food, adhering to standards set by the Orlando training centre. Expect hefty portions and enjoy the selection of margaritas, wines, martinis and liqueur coffees.

RESTORAN PIZZA UNO, 18 Jalan Puteri 1/4, Bandar Puteri Puchong, Puchong. (Tel: 03-8062 2530). Business Hrs: Mon-Fri, lunch (noon to 4pm); dinner (6-11pm). Sat & Sun (noon to 11.30pm). This new outlet sports a cosy contemporary atmosphere for tapas and wines besides serving a wide range of pizzas, pastas and desserts.

VANSH, Lot 9, LGF, 181 Jalan Bukit Bintang, KL (Tel: 03-2142 6162). Business Hrs: Daily (noon-1am). Pork-free. Run by the award-winning Rang Mahal outfit of Singapore. Highlights regional Indian favourites. Focuses on tawa and tandoori delicacies served in bite-sized portions.

RESTORAN KOTTARAM, F102 & 103, Block F, Phileo Damansara 1, 9 Jalan 16/11, PJ (Tel: 03-7955 1077). Business Hrs: Daily (9.30am-10.30pm). Halal. Heralds Kerala culture and cuisine, served according to royal fine dining protocol. The outlet is divided into five sections with individual purposes. One of its bestsellers is the Kottaram Briyani.

FUSION

GONBEI, T2, Relish Floor, Starhill Gallery, 181 Jalan Bukit Bintang, KL (Tel: 03-2782 3801). Business Hrs: Daily (noon-1am). Halal. Uniquely Japanese, food, design and ambience-wise. It has a sushi, sashimi, teppanyaki, robatayaki and tempura display cooking islands. Reputed to have the biggest collection of premium sake.

Brewing That Perfect Cuppa

Eating Out
By OH ING YEEN


IT all began with a cup of latte. Five years ago, web-designer Chung Yeh Chin was looking for new business opportunities to explore and was struck with the coffee-drinking culture after a cup of latte.

“I was looking for a new avenue as the web design business did not go well. Even though I was more a tea drinker than a coffee drinker, I liked the taste of the latte. When I saw the coffee syphon, I was fascinated with the mechanism and did some research, hence discovering a very interesting coffee scene.


Popular item: The Grilled Cajun Chicken is popular among Coffee Ritual’s patrons.

“It’s not only about the brew itself but its culture and history that I was fascinated with. Till now, I’m still looking up the Internet for info on coffee,” he said.

He then started the F&B business with his co-partner Hoh Ee Mei, who unlike him, is a coffee drinker.

Regarding the cafe’s name Coffee Ritual, he said: “The coffee-making process is like a ritual. There are certain steps to follow, miss one step and it will affect the taste.”

Adhering to the right methods is important in preparing the perfect cuppa and Chung proceeds with a technical explanation of how the syphon coffee maker functions.

“It keeps the water temperature just a few degrees below 100°C to retain the coffee aroma,” he said to sum up the mechanism.

Coffee Ritual has recently relocated from its original premises in Phileo Damansara to Section 14 in Petaling Jaya.

“The previous location was too confined to the office crowd. We hope this new location will be more accessible, especially for families,” he said.

The spacious interior exudes a relaxing and welcoming ambiance. There is also an alfresco dining place at the balcony for those who like to enjoy the breeze while sipping their favourite brew.

What sets it apart from others is that Coffee Ritual offers espresso-based coffee.


Simple yet wholesome: The flavourful Cream of Mushroom (front) makes a great comfort food. You can also opt for the Soup of the Day and the Tomato Soup is one of it.

“Normally, many of the cafes in Malaysia are Seattle-styled or American cafes. We offer Italian espressos instead,” he said.

Cappuccino is just one of the many espresso-based coffees in Coffee Ritual.

Coffee connoisseurs can try out the Single Origin Gourmet Coffee (RM6) variants such as Brazil Fancy Santos and Java Arabica Jampit.

“The single origins are rare and priced as premium coffee as it is not easy to preserve coffee due to its short shelf life. After it is roasted, it takes about two days for it to develop into full-body flavours and is best consumed within two to three weeks,” he said.

With its premium coffee, the cafe has attracted coffee aficionados and has recently hosted a coffee-lover gathering.

“We welcome coffee lovers, whether to get pointers on how to prepare the perfect cup of coffee or just to exchange coffee-related ideas,” Chung said.

Aside from the coffee, there are over 60 items on the menu for customers to choose from.

The Cream of Mushroom (RM7.40) served with was quite flavourful that it was finished in no time and the accompanying roll was not spared either. You can also opt for the Soup of the Day.

For main course, one of the choices is the Grilled Cajun Chicken (RM13.40) served with butter rice or baked potato and stir-fried vegetables.

As for gourmet sandwiches, The Black Pepper Chicken Sandwich (RM12.80) is one of the popular choices and diners can choose either the Foccacia or Ciabatta bread.

After a bite of the Turkey Toast Crêpe (RM8.80), it’s no wonder that it is a favourite among patrons when it comes to savoury crêpes. The combination of shredded turkey toast, mozzarella cheese, creamy sauce and stir-fried onions makes this a satisfying meal. As it may be quite filling for small eaters, you can opt to share it with a friend.

Alternatively, you can satisfy your sweet tooth and opt for sweet crêpes instead. The Crêpe with Mixed Fruits (RM8.20) was a simple yet satisfying dessert.

For desserts, choose from a variety of cakes offered. Hoh tries out new recipes from time to time and her latest is the Peach Cheesecake. While most cheese cakes are very filling, this proves to be a light dessert with its combination with the fragrant fruit.

“Actually some of our male patrons like to have cake to go with their coffee, too,” Chung said, proving that comfort food is for both genders.

Realising that Section 14 is a parking nightmare, Coffee Ritual offers an hour of free parking at the Section 14 multi-level parking complex for those who spend RM30 and above on a single receipt. All you have to do is present your original parking ticket when you pay your bill.

> COFFEE RITUAL, No. 35, Jalan 14/20, 46100 Petaling Jaya. (Tel:03-79561080, Website: www.gv.com.my, E-mail: info@coffeeritual.com) Business hours: 10.00am to 11.00pm (Monday-Saturday) and 9.00am to 10.00pm (Sunday and public holidays).

A Passion For Good Food

By HELEN ONG

WHAT started as a passion and hobby for Jane Phung has now become a full-time occupation.

“I love cooking, and my husband used to bring friends home to eat, so we were always having parties,” the 44-year-old restaurateur said.

Luckily, for the rest of us who weren’t fortunate enough to have been invited to her home, Jane finally decided to put her considerable skills to even better use by starting a restaurant with her son Tomy Yeoh, 23.

Six months ago, the Summer Garden Food Bistro, located at the corner of Jalan Lembah Permai and Lorong Lembah Permai 3 in the Vale of Tempe, Tanjung Bungah, was opened to the public.

There is no signboard in front, but the place lives up to its name – the relaxing and serene garden abounds with greens all grown by Phung like bamboos and ferns.

Inside, a mesmerising water feature tinkles merrily and more green plants dotted about the place add to the cool, calm feel.

“There are a lot of restaurants out there, so we try doubly hard to make customers feel welcomed.

“The first thing we impress on our service staff is the importance of a smile,” explained Phung, herself beaming.

With four well-qualified chefs, each with his or her own speciality, strutting their stuff in the clean open kitchen, the menu offers a good spread of not just Western and Japanese food but also some local favourites.

Try the laksa (the lemak version was thick and yummy, although they also have the assam), Mee Jawa, personally made by Jane herself, and Nasi Lemak.


Bursting with flavour: The Lemak Laksa is thick and yummy.

The Sashimi Moriawase, a colourful platter of various cuts of fresh seafood eaten with wasabi and soya sauce, makes an excellent starter for a few people.

If you have a hearty appetite, try the Japanese Curry Set of rice and fried chicken (or fish), different to our local curries and quite tasty.

One of their most popular items is Lamb Shank served with Pasta. Another appealing choice is the Duck Breast with Black Cherry Sauce, but the Wagyu Beef Steak, although pricey, was really superb, tender and succulent.


Succulent: Duck Breast with Black Cherry Sauce.

There are also succulent large king prawns or lobster cooked in a variety of styles including Thermidor or baked in grilled cheese. If you can’t decide, their well-trained staff will be able to advise.

Indulge your sweet tooth and choose from a selection of six to ten freshly-baked cakes – all made by the talented lady – with such delicious-sounding names like Kahlua Moist, Tiramisu and Chocolate Cheese.

You will be hard-pushed to decide which one to go for. The Chocolate Cheese Cake was absolutely delightful, light but full of flavour, and went perfectly with one of their aromatic, full-bodied coffees.

Summer Garden is open from 11am to 10.30pm every day. For details, call 04-890 0977.

Good Food And Ambience Draw The Crowd

By JADE CHAN

THE Tagline “Quality Food @ Reasonable Prices” – to offer good food, with consistent and authentic ingredients, at good value – is the secret to Pizza Uno’s success for the past 10 years.

Pizza Uno started its first outlet in USJ Subang in 1997, and now has two more outlets in Centrepoint, Bandar Utama and Bandar Puteri, Puchong, which was opened 10 months ago.

Uno@Puchong features a more contemporary layout, with a spacious and comfortable ambience.


French-Lebanese flavour: Baba Ghanouj and Hummus Dip is a platter of dips made from (bottom, left to right) char-grilled eggplants, chickpeas, tomato salsa and pesto and served with homemade grilled bread.

The three neighbourhood restaurants serve authentic European food, and are frequented by families for dinners and during weekends, and the office crowd during lunch.

“We have a central kitchen in USJ that caters to all three outlets, and we offer the same menu at all our restaurants,” said Pizza Uno partner Y.S. Mak.

“The central kitchen does the early stage of food preparation work, sources for ingredients, ensures portions are consistent at each outlet, and helps keep our costs down.

“When the founder Ng Yam Boon started the first restaurant, he was competing on price. The emphasis now is on dining and visual experience of the food, ambience and service.”

Ng, 55, takes care of the operations while Mak, 47, handles corporate planning.


Snack: Bacalao is typical Spanish tapas made from deep fried salted cod fish and potato.

Mak described themselves as “food obsessive”, and both frequently travel to Europe and Australia to follow dining trends and food concepts, as well as to improve their recipes.

“We started off emphasising our pizzas; now we offer a wider range of Mediterranean food like pastas and tapas, as well as Western-style desserts.”

Two popular starters are the Cream of Mushroom and Smoked Salmon Caesar Salad – a colourful concoction of soft-boiled egg, imported Romaine lettuce, Parmesan cheese flakes, smoked salmon, herbed crouton and homemade Caesar Salad dressing.

For a French-Lebanese flavour, try the Baba Ghanouj and Hummus Dip – a platter of dips made from char-grilled eggplants and chickpeas, as well as new additions pesto and tomato salsa, served with homemade grilled bread.


For pasta lovers: Aglio Olio with Grilled Prawns, served with a choice of spaghetti or homemade spiralli or fettucine.

Mak recommended the Bacalao, typical Spanish tapas made from deep fried salted cod fish and potato, for people who want a snack to enjoy their wine with.

“Diners love our Baked Whole Lamb Shank, which we braise in a gravy that has a lot of root vegetables like carrots and celery for a sweeter flavour. We cook it to a certain degree of tenderness so the meat 'falls off' the bone when the dish is served,” she said.

Pasta lovers can try the Aglio Olio with Grilled Prawns, which features a choice of pasta tossed with olive oil, chilli flakes, garlic, parsley and basil, and topped with freshly grilled prawns.

For dessert, there is the Traditional Bread and Butter Raisin Pudding served with crème anglaise and Lemon Panna Cotta, a classic Italian custard dish.

Pizza Uno’s regular menu carries a range of food to suit different palates and occasions.

It is complemented by ongoing and festive promotions, like Tuna Day, Black Mussels Special, Valentine’s Special and French Month Promotion.

“For the promotions, we create dishes that are reminiscent of the country or celebration, and play on the theme and season’s colours or ingredients.

“We also have weekly and fortnightly specials to give our regulars’ palate a fresh taste, and coming up with new recipes keep the central kitchen’s cooks on their toes,” said Mak.

Upcoming promotions include Thanksgiving and All-Saints’ Day, with dishes like Oriechetti with Beef Bacon Mushroom and Green Peas in Porcini Sauce, and Slow-Cooked Lamb Roast with Onion and Capsicum in Rich Mint Gravy served with Polenta Cakes.

Pizza Uno’s menu, which includes a list of wines to complement diners’ meals, is regularly updated to reflect new food trends, as well as popularity and customers’ feedback.

Mak added that there are plans to move the USJ Subang outlet to a nearby bigger premise and open a new outlet in TTDI next year.


RESTORAN PIZZA UNO, No. 18, Jalan Puteri 1/4, Bandar Puteri, Puchong. (Tel: 03-8062 2530).
Business hours: lunch, Mon-Sun, noon – 4pm; dinner, Sun-Thurs, 6pm-11pm; Fri-Sat, 6pm – midnight.
Pork free.

Exotic Twist To A Familiar Noodle Dish

By JED YOONG

CANTONESE fried noodles is probably a familiar dish to most of us, but Tom Yam Cantonese Yin Yong may be the latest exotic variation to hit the streets.

Yin Yong noodle dishes feature two types of rice noodles – the broad, flat hor fun or kwayteow, and thin vermicelli or bee hoon. The soft flat noodles are balanced by the crispy deep-fried vermicelli, hence the name “Yin Yong”, in reference to the Taoist concept of complementary opposites.


Delicious: Tang enjoying a plate of Tom Yam Cantonese Yin Yong.

Traditionally, the sauce in Cantonese fried noodles is usually made of chicken or pork stock thickened with starch and egg white. At Boon Boon Café, the dish is given a new Thai Tom Yam flavour that works surprisingly well.

And, this is just one of the fusion dishes concocted by head chef and co-owner Alex Tang. In fact, you can choose from over 900 items on its menu.

“Our signature dishes are all original recipes, usually a common dish given a new dimension. And you can get almost anything here, from nasi lemak to sizzling steak. Our drinks menu is equally extensive,” the 29-year-old said at the café in Taman Desa off Old Klang Road.

“We want our customers to have as many choices as possible at affordable prices in a comfortable, air-conditioned environment,” added Tang, who has almost 10 years of hotel kitchen experience.


Inviting ambience: The interior of Boon Boon Cafe.

Among the most popular fusion creations are Cheesy Ham Chic-ken Chop (RM13.50) and Indian Pizza (RM6.90). The chicken chop is deep-fried with cheese and chicken ham stuffed beneath the skin.

The Indian pizza, meanwhile, uses roti canai instead of a bread base, with toppings like Hawaiian Chicken (pineapple with a chicken bolognaise sauce; RM6.90), Mush-room Herbs (RM6.90) and Neptune Deluxe (a selection of seafood, including cuttlefish and fish fillet; RM8.90).

Its Seafood Spaghetti is also good value at RM9.90: the portion is large, with good-sized shrimps and even a mussel in a cheesy white sauce.

For a snack, Tang recommends Double Happiness (RM8.90). Fans of deep-fried minced chicken and shrimp dumplings (wan tan and sui gau) will be pleasantly surprised by the crunchy bits of mushroom, water chestnut, carrot and spring onion that are hardly detectable or totally absent in the dumplings served at some places.


Refreshing: (Clockwise from left) Ice Cream Coffee, Large Iced Jasmine Tea, Chilled Special Chocolate Delight and Banana Split.

Another imaginative snack is Cornflakes Chicken (RM5.00) – deep-fried cornflake-crusted chicken chunks.

The drinks menu has over 150 types of beverages, including milkshakes, ice blended drinks, fruit juices and iced milk tea with pearls or “bubble tea”, and even lists “sky juice” or water. A carafe of Iced Lemon Tea (RM5.50) is enough for two people to share. And, the Ice Cream Coffee (RM6.50) comes with two scoops of vanilla ice cream in a tall glass of black coffee brewed from imported Italian beans.

Currently, customers who present the café's discount card are entitled to a 10 per cent discount on nine bills before a 20 per cent discount on their tenth bill. Set lunches start at RM10.90 and include the soup of the day, a drink and a scoop of ice cream.

The café serves halal meat but alcohol is available.


BOON BOON CAFÉ, 29A & 30A, Jalan Desa Jaya (same row as Public Bank), Taman Desa, 58100 Kuala Lumpur (tel: 03-7987 5272).
Business hours: Mondays to Thursdays, including public holidays (11am to midnight); Fridays, Saturdays and eve of public holidays (11am to 2am). Free Wi-Fi.

Pleasant Surprises

MAKAN MAKAN WITH FARIDAH BEGUM

When we know how to improvise, the food can be very nice.

I MUST thank readers who have not only been trying out my recipes but who have also been constantly e-mailing me their efforts and the verdict on the fruits of their labour.

I am happy to note that many are beginning to take up the challenge of planning their meals with more surprises in store for their family.

Before I go any further, I must thank all of you for your constant support and this has actually helped me to come up with more and easier fix-it fast meals for all of you.

A reader, who has been in contact with me ever since my column began in August, spoke of how she tore up the hundreds of recipes she had collected over the years and was discouraged to try because of the parts in the recipes that began to look like a spare parts catalogue.

I, too, feel the same way when looking through my own collection of recipe books and I always fall back on the golden rule my mother imparted to me: “There is always an easier way of getting things done. It’s not called cheating or doing away with tradition but it is improvising.”

Incidentally, sometime last year, when I decided to make my own Nasi Kerabu, I was following the recipe book to the letter and nothing turned out as it was photographed. I worked through the recipe, refusing to admit defeat. After a few improvisations, I managed not only to make Nasi Kerabu like the Kelantanese themselves but also got my Kelantanese husband proudly exclaiming that I made it like the original version. He has since been insisting that this is the main dish whenever he has friends over.

Likewise, all gulais that called for difficult and often impossible stuff have since been restructured and, thankfully, they all taste like the traditional version, minus the hours of toil in the kitchen.

This week, I am trying to change the fact the battered or breaded fish fillets must always come with chips and Tartar sauce.

For the tempura black-pepper fish fillet, I am pairing it with a nice mushroom sauce and a medley of colourful vegetables as a side accompaniment to the delicious white fish.

For the light-batter tempura fish fillet, I am going Western this week with the fish becoming the vehicle for a lovely mushroom and cheese topping. Something like a bruschetta with a mushroom topping but hyped up with a generous sprinkle of pizza cheese. Enjoy them!

Faridah Begum is passionate about cooking and stuffing family and friends with food, whether tasty or not.


Tempura Black-pepper Fish Fillet with Mushroom Sauce and the Summer Medley

Tempura Black-pepper Fish Fillet with Mushroom Sauce and the Summer Medley

Ingredients:

One packet of frozen tempura black- pepper fish fillets, deep-fried and drained

1 tablespoon of brown sauce mix, mixed with a little water

Fresh thinly sliced button mushrooms

Salt and pepper to taste

Medley of vegetables – leeks, zucchini, eggplant, bell peppers, cauliflower, celery and carrot

A little olive oil or butter

Method:

Sauté the button mushrooms in some butter and when browned, add the brown sauce mixture and wait till it simmers.

In another saucepan, heat up a little olive oil, toss the vegetables in and stir-fry until slightly soft.

Season to taste and place a portion on individual plates. Put a piece of the fish fillet on the plate and smother with the mushroom sauce. Serve with garlic bread.


Baked Cheesy Fish Fillet

Baked Cheesy Fish Fillet

Ingredients:

A packet of frozen tempura fish fillets, deep-fried and drained

A little olive oil

A variety of mushrooms, cut up into bite pieces

Some pizza cheese

Salt and pepper to taste

Chopped parsley for garnishing

Method:

Heat the oven. Lightly oil an oven-safe dish and place the fish fillets at the bottom, take care not to overlap them. Sauté the mushrooms for about three minutes and pour it over the fish fillets. Sprinkle with cheese as generously as possible, season with pepper and add the parsley.

Grill the dish for about 15 to 20 minutes until the cheese bubbles and serve.

Well-Travelled Chef Shares His Passion For French-Euro Cuisine

By GEETHA KRISHNAN

IT is a known fact that we locals love our food but do we know enough about it?


Plush decor: Brasserie La Place beckons with its black interior and coordinated furniture.

When S. K. Cheah opened Brasserie La Place in Damansara Utama, his intention, aside from embarking on a business venture, was to share his food knowledge with fellow Malaysians.


Lean: Foie Gras in Balsamico.

The well-trained and well-travelled chef spent 36 years of his life in Europe, working in Netherlands, Switzerland, France and Canada. His last stint was at the Amsterdam RAI International Exhibition and Congress Centre in Holland.

Over lunch at Brasserie La Place (pronounced Plas in French), Cheah explained that Europeans took their meat seriously and had a tendency to frown on strong marinades.

“Red meats are best served medium rare so the natural flavour and juices can be relished. Over-marinating masks the real taste of meat while well done steaks, depending on where the meat was procured, can turn out leathery,” he said.

According to Cheah, the five-month-old Brasserie La Place goes by standard European dining requirements and diners are advised to order their meats medium rare for a European culinary experience. Wine reductions are also big here.

Brasserie La Place offers upscale French-European cuisine without burning a hole in your wallet. The three-course set lunch with five different main courses is RM19.90++.


Rich offering: Grilled King Prawns with Blue Cheese Sauce.

The decor here is swanky, featuring chic dining furniture in plush black, paired with elegant chandeliers dangling black-and-white crystals. There’s the bar, function room and private lounge for aperitifs.

Lately Cheah has been overseeing the running of the restaurant and has placed head chef Chia Lai Heng in charge of the kitchen. They are in the midst of adding new items to the a la carte menu.

Both also swear by chilled beef from Australia for superior taste, texture and quality. The Beef Carpaccio was spectacular with raw slivers of tenderloin accompanied by capers, sun-dried tomatoes and cheese shavings.

Curing is an important process for the Foie Gras with Balsamico because the combination of port and cognac ensures the goose liver stays lean and fat-free.


The best part of every meal: Choux Chocolate Fondant is a must have for all dessert lovers.

Cheah is contemplating introducing cold soups like vichycoisse and gazpacho. His restaurant serves Cream of Cucumber and Mint, a hot, refreshing soup enjoyed by most.

“We had reservations about the soup because Malaysians are not big on cooked cucumbers. The cream and mint has made all the difference,” he said.

A generous and tasty stuffing of turkey ham and shiitake mushrooms goes into the Stuffed Spring Chicken with Duxxels in Supreme Sauce. For the lamb special the natural choice would be Sauteed Lamb Cutlets with Honey and Rosemary Sauce. The herb arms the meat with a lovely fragrance.

You’re assured of fresh crustaceans for the Grilled King Prawns with Blue Cheese Sauce. The sauce might be an acquired taste but Chia’s decision to include spaghetti in the dish tones down the strong flavour.


Chef’s choice: Brasserie La Place chefs recommend that red meats be savoured medium rare.

Keen on offering the best even for dessert, Chia uses Belgian bittersweet chocolate for the Choux Chocolate Fondant. Its gooey centre oozes rich chocolate but it is best to savour the platter of mixed berries and sliced fruits first before embarking on the decadent chocolate experience.


BRASSERIE LA PLACE (Pork-free) 55B-59B,
Uptown 37, 2nd Floor (above HSBC),
Jalan SS21/37, Damansara Utama,
Petaling Jaya, Selangor (Tel: 03-7710 5562).
Business Hrs: Daily, lunch (noon to 2.30pm) and dinner (6pm to 9.30pm).
Closed on Sunday.

Neighbourhood Café Offers Good Food In A Cosy Ambience

By GEETHA KRISHNAN
Photos by RICKY LAI

EVER wondered why some of the roads in the quieter section of Bangsar, Kuala Lumpur, are named after fishes like bilis, tenggiri and kurau?


Firing up the stove: A cook at Food Foundary, Petit, preparing a dish.

Ponder this over a cup of coffee and a slice of luscious Mille Crepe Cake at Food Foundry, Petit on Lorong Kurau and by the time you leave, fish will be the last thing on your mind.

The quaint neighbourhood cafe is an offshoot of the Food Foundry in Section 17, Petaling Jaya. Like its predecessor, Food Foundry, Petit is one of those surprise finds people tend to jealously guard.

If Food Foundry holds fort below the old flats of Happy Mansion, Petit is the latest attraction within a solitary row of shoplots smack in the middle of an ageing housing area.

Manager Alex Anthony said that Petit referred to the smaller size of the cafe compared to Food Foundry. While the older cafe measures around 108 sqm, the latter measures slightly more than 72 sqm.

“We were looking to expand and Lorong Kurau was ideal because like Happy Mansion, it was off the beaten track. It fits with our intention to establish another niche café where people can relax while enjoying the food,” said Anthony who started Food Foundry with a friend two years ago.

Even with just 10 tables arranged around the café, Petit seemed somewhat roomier than Food Foundry. The tables were all taken up during lunch and people familiar with the area seemed to know where to park. A playground also sat in clear view of the café, enhancing the neighbourhood feel.

The soothing baby blue-and-white colour scheme of Food Foundry has been retained at Petit to further endear the café to diners. The paper menu listed most of the house specials except for the tapas, one or two pastas and a few main courses like the beef.

Petit served hearty soups in the form of Spinach Soup with Cream and Mushroom and Potato Soup. Not only were the soups rich with ingredients with the right measure of condiments, the portions were also large to merit sharing.


Game time: Duck Confit with Brown Shallot Sauce and Mashed Potatoes.

Smoked Salmon Salad was served to tease the palate further. Salmon curls were tucked within the salad, drizzled with balsamic vinegar for that tingling aftertaste.

Fans of unique sauces would warm up to the sweet and tangy marmalade sauce served with the Pan-fried Dory with Peppers. For a perky aftertaste and onslaught of fieriness, Anthony suggested that the fish be savoured with a dash of Tabasco sauce.

The other main course was Duck Confit with Brown Shallot Sauce and Mashed Potatoes. Petit had a unique way of preparing its mashed potatoes and the end result was delightfully lumpy. The brown shallot sauce had its own enduring qualities.

Depending on the day, the much-loved Mille Crepe Cake would be available in vanilla, chocolate, chocolate-orange or strawberries and cream fillings. Every bite of any slice would only prove addictive.


Simple yet relaxing: The interior is kept austere with solid tones and minimal decors.

Making the layers of crepe, as Anthony reminded, was a labour-intensive effort and as such, only two to three cakes were prepared daily. He said there were times when customers who arrived at Petit from other parts of the city like Ampang, returned home empty-handed because the cakes were sold out.

To avoid this, he suggested that orders be placed several days in advance, like it was done at Food Foundry.

The other worthy alternative would be the Lemon Tart, made with fresh lemons with a base that featured short crust pastry layered with sugar. It was truly a zesty treat.

Still thinking of fish?


FOOD FOUNDRY, PETIT Ground Floor, No 1, Lorong Kurau, Bangsar, Kuala Lumpur (Tel: 03-2282 2822). Business Hours: Daily, 11.30am to 10pm. Closed on public holidays.