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.

Italian flavour with local flair

By ESTHER CHANDRAN


CHEF Ron Chew’s unwavering interest in cooking is an inherited passion as the head chef of Italian on Sixth remembers precious moments of cutting vegetables and washing pots at his father’s restaurant during his childhood.

This eventually led to him opening a burger and hot dog stand at the age of 19.

Good response to his home-made burgers from return customers, saw him taking his interest a step further when he joined the Shangri-la Hotel Kuala Lumpur.


Perfect start: The Anti Pasti Platter is an interesting combination.

He soon learnt to adjust to the fast-paced kitchen and has not looked back since.

“My career is a tribute to my father, Chew Sing Heng, who is in his 90s. In his prime, he was one of the best Hailam cooks around as he made tasty dim sum and char siew and his restaurant was popular with the locals,” Chew said proudly of his father who owned The Swiss Restaurant in Taiping decades ago.

The hotel experience paved the way for him to work at several local outlets including Chinoz and Citron before embarking on a culinary adventure in Italy where he would immerse himself in Italian cuisine.

In Tuscany, Chew worked 14 hours a day and learnt classic Italian dishes.

“Cooking is a passion and I have gained invaluable experience during my travels abroad.

“I was adventurous and willing to learn and, in life, if you want to learn you have to be humble to gain knowledge,” said Chew, who is the youngest in his family.

Cooking does run in the family because he has a brother who works at the butchery in Shangri-la, an older brother who is a chef at Eastin Hotel and a sister who is a pastry chef.

After 18 months of living, breathing, eating and speaking Italian, it was time to translate his culinary lessons and tantalise the taste buds of gourmands.

Sheer dedication to his profession is obvious as the chef is on his toes from the moment he steps into Pavilion Kuala Lumpur.

In addition to cooking and supervising his staff, Chew also dons his other hat as the outlet’s public relations officer, going from table to table to welcome and introduce customers to the myriad of culinary pleasures available.

He exudes confidence when dishing up fabulous Italian food and his intimacy with the food gives him the leverage to be creative.

“I am open to criticism as the feedback I receive helps me improve,” he said.

His flair with food was shown in the Anti Pasti Platter which was handsomely decked with Prosciutto Con Melone (air-flown Parma ham with rock melon and cracked pepper), Cupa Sante (scallops and bacon with balsamic glaze), Mushroom on Ciabatta with chardonnay cream and Empress Snapper with tropical tartar sauce.


Yummy treat: The lamb cutlets are prepared well with an tasty glaze to top it off.

We marvelled at the rich and tasty Crema Di Funghi Di Bosco prepared with a fusion of mushrooms but the liveliness of the Aglio E Olio Con Fruiti Di Mare sealed our faith in Chew’s cooking abilities.

Extra virgin olive oil coats each strand of the aromatic pasta with hints of garlic and chili padi emerging in the dish.

A sprinkling of roasted garlic is a neat trick, further enhancing the presentation and taste of the dish.

The manager said the inclusion of the bird’s eye chilli added a subtle twist that was enjoyed even by foreign diners.

The delivery of the carbonara laden with bacon was another winner as the thick sauce gently clung to the pasta.

Two pastas down and there was room for no more but Chew would not let us leave without tasting the Grigliata Agnello Con Salsa Mentha (chargrilled lamb cutlets with foie gras, mint and honey glaze) and Pan fried Pork Chops in Mushroom Sauce and Sage.

After satisfying our palates, Lumayan Mewah Sdn Bhd marketing manager Damian Lee whipped up Fragrance (an aromatic drink with lavender, green apple syrup, rum and lemon juice) and Bubble Yum (bubble gum syrup, Bailey’s and Triple Sec) readying us for the sweets of the night.

A sight to behold were the artistically designed Strawberry Coated with Belgian Chocolate, Panacotta and Caramelised Banana.

ITALIAN ON SIXTH (non-halal), LOT 6.12, Level 6, Pavilion KL, 168, Jalan Bukit Bintang, Kuala Lumpur. (Tel: 03-2144 2992) Business hours: noon to 10pm, 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.

Going Bananas!

By WINNIE YEOH


DID you know that the pisang nangka (jackfruit banana) tastes sourish when it is ripe? And that pisang susu (milk banana) is named as such because its shape is like a feeding bottle?

These were among the things that some 20 primary school children learnt at the ‘Going Bananas’ workshop organised by the Friends of the Penang Botanic Gardens Society at Botanika Outreach on Jalan Kebun Bunga, Penang, on Tuesday.

When asked what ‘Going Bananas’ meant, one of the children shouted merrily: “Like going into the banana,” which instantly drew smiles and warmed up the workshop.

Retired biology lecturer Dr Liew Kon Wui, 62, taught the children about the different types of bananas available in the country, the structure of the banana plant, as well as its different uses.


Dr Liew showing the various bananas available in the country.

He showed and dissected a banana plant to enable the children to better understand it.

“The tender part of the jantung or the floral bud of the plant is edible but usually doesn’t taste good,” he explained.

“It won’t taste good if the sap turns dark brown when it is cut in half,” he said.

Dr Liew also related a legend of the pisang udang (prawn banana) which has maroon-coloured skin.

“There was a prince in the olden days who fought and got badly injured in a war. He took refuge under a banana plant in the jungle and fainted.

“When he regained consciousness, he found out that his wounds were already treated and there was also a young lady tending to him.


Nur Nelisha, 10, learning to weave a rope using banana plant fibre.

“He later discovered that she was a spirit of the banana plant, after which, he returned to his palace. When he went back to the plant later, he found out that it was bearing bananas with maroon-coloured skin.

“Being grateful to the plant, he ordered his subjects to never eat the fruit or chop down the plant,” Dr Liew said, adding that this superstition was still prevalent among the Malay community who refrain from eating pisang udang.

On the workshop, he said it was an opportunity to provide exposure to the children on nature’s wonders.

“We want to get their hands dirty and let them experience what we used to do back in the days when we were small,” he added.

The children were later taught how to fold banana leaves into square moulds which are useful in kuih-making as well as weaving ropes using fibre from the plant.

They were also treated to banana shakes, fried banana fritters and banana chips.

T. Shivaani, nine, said she learnt valuable knowledge about the banana plant, adding that the workshop was more fun than she had expected.


Fried bananas anyone?

“I love bananas and this is really fun. I’m enjoying myself in the rope-making!” she said, barely concealing her glee.

The children were also taught to make their own art prints using banana stems.

The society will hold two more programmes for children this week.

They are Rainforest Walk (aged 8 and above) today and Seeds Safari tomorrow.

Both programmes will run from 9am to 10.30am.

For details and registration, call 04-2279915 between 8.30am and 4.30pm.

Archieve: Friday March 20, 2009

Chef Nulek Impresses With Her Knife-Wielding And Juggling Acts

Eating Out
By PRIYA MENON


IT IS not every day that you get to see a knife-wielding and utensil-juggling female chef at work, so it was truly a pleasure to see chef Vareenaun Eakwat (chef Nulek to many) from Thailand in action at the Sagano Japanese restaurant in Renaissance Hotel recently.

The 28-year-old Nulek is from Nami, the famous teppanyaki restaurant in JW Marriot Hotel, Bangkok and she would be at Sagano until March 29.

Teppanyaki is a Japanese cooking style where the meal is prepared on a hot iron griddle by chefs, who make it interesting by displaying special skills using knives and other kitchen utensil during preparation.


Skillful: The talented chef Nulek.

According to Nulek she was the first female chef at Nami and she had to train very hard to master the teppanyaki cooking skills.

For Nulek, skills like throwing knives and juggling eggs are a great way to make the dining experience more memorable and enjoyable for the diners.

Nulek introduced a variety of teppanaki appetisers in conjunction with the hotel’s latest promotion that also featured two elaborate eight-course menu namely the Seafood combination and the Seafood and Beef combination.


Healthy meal: Fresh sauteed vegetables with butter.

Both combinations had the creamy miso soup, green salad with chilli and carrot dressing as well as the deep fried soft shell crab with spicy chilli and mango sauce.

Unlike other miso soups, which were clear and made with miso paste, dried fish stock and vegetables, Nulek added whipping cream to her miso for a richer texture.

The beef dishes came with Korean Miso sauce and the Thai sauce called Stabina while the seafood dishes were accompanied by the American sun dried tomatoes and the unique Japanese Spicy Mayonnaise sauce.


Creamy: The miso soup with whipped cream for a more richer texture.

The Seafood and Beef combination had two main dishes, one was the Paper Wrapped Salmon with two types of seafood sauce and the sauteed wagyu beef and mushroom with two types of original beef sauce.

According to Nulek, the salmon dish was a healthy dish especially for those on a diet.

For the seafood combination, diners could enjoy sauteed lobster with two types of nami seafood sauce, which were made of tomatoes and spicy mayonnaise sauce.

The other dish in the combination was the snow fish served with vegetables and same type of sauce.

Both dishes came with sauteed vegetables and fried rice with garlic and shibazuke (Japanese cucumbers).


Fresh: Green salad with chilli and carrot.

The highlight of Nulek’s cooking was the egg juggling act where she threw the egg in the air, let it fall and it neatly broke in half.

As always the best part of any meal is the dessert and Nulek made it more exciting with her fruit flambe with vanilla ice cream.

Made from seasonal fruits, vanilla ice cream and butter, the ingredients were sauteed on the hot iron griddle and set on fire before served with a fresh scoop of ice cream.

The Seafood and beef combination is priced at RM 228 ++ while the Seafood combination is priced at RM 288 ++ including service charge and service tax.

> SAGANO JAPANESE RESTAU-RANT, First floor, Renaissance Kuala Lumpur Hotel. (Tel: 21622233). Business hours: noon to 2.30pm, 6.30pm to 11.00pm daily.

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).

Seafood Well Done

Story and photos by GRACE CHEN


Fresh and well-cooked food brings foodies to Sungai Pelek.

We found E.P. Hoon Restaurant by chance. Located just opposite the Sungai Pelek, Selangor, big market, it is a typical tai chow diner. Though there had been earlier calls for a place with a better decorative concept, a wiser member of the group reasoned that one goes to a restaurant because of the cooking, not to admire the decor. Besides, she reasoned, the best tasting food have a tendency to hide in non-descript places like these.


Looks can be deceiving: The calamari rings scored big taste wise.

Thus convinced, we settled on a dinner of steamed Tom Yam garoupa, sizzling Japanese tofu, deep fried sotong rings and fried oyster served on a hot plate.

It took 45 minutes before our food arrived as the place was running on full. Throughout the waiting period, there was plenty of time to observe what the other tables were having. One interesting dish that appeared was chicken gizzards stir-fried in green peas. Based on guesswork, the cook must have a method for tenderizing the innards as gizzard is well-known for its resilient character. Judging from how one veteran diner with dentures was relishing the gizzards and green peas, the cook must have done a good job!

When our orders arrived, the steamed garoupa in Tom Yam sauce was the first to be “attacked”. There was much anticipation for the fish as Sungai Pelek has a known reputation for fresh seafood. We were not disappointed as the white, firm flesh lived up to our expectations. The spicy tom yam gravy was a tongue tickler with hints of tamarind and chillies and served to bring out the flavours of the garoupa.


Addictive: The steamed garoupa in tom yam sauce

While the ladies’ fingers added a nice touch to the dish, the sticky ooze from this vegetable would later impart a slimy consistency to the gravy. This was a sure sign that the cook had not blanched the cut ladies’ fingers in hot water before putting it on the fish platter. No one minded this a bit as the gravy was so addictive.

The best part of the fish would come last as we sucked the jelly-textured skin of the fish from the bones. By this time, the gravy had soaked into the deepest recesses of the fish to impart its spicy, aromatic flavours.

The fried oyster did not fall short of expectations either. A generous dollop of oysters was served atop a lake of soft scrambled eggs on a hot plate. The eggs which had been lightly fried were further stirred as the oyster hot plate arrived.

The heat gently cooked the egg and oysters further and maintained the natural flavours within the hot plate. For those who like their oysters unhindered, ensure that you remind the cook not to mix them up in a starchy solution. From experience, timing is an essential point when you want to serve ‘oh chien’ this way. It has to come straight from the wok to the table. Any delays and the heat will steam the egg and cause the oysters to sink in a hard protein covering and rob them of their subtle flavours.

As for the fried calamari there were some who opined that the cook could have been more thorough with the battering process as there were huge gaps revealing the white flesh which reminded one of a tattered shirt. But where the batter had covered the flesh, it was crisp on the outside but tender within which made for very good eating.

The freshness of the calamari meat also made up for its tattered appearance. The thick, white rings of sotong also had a firm but pliable texture which indicated that it had been cooked with the right amount of heat and time length. Naturally, they were a hit with the children who twirled the rings around their fingers before popping them into their mouths.


Tasty tofu: The sizzling Japanese tofu.

A good gravy to soften the white rice for the children was found in the sizzling Japanese tofu (RM10). Made out of bone and vegetable stock, it was darkened with thick soya sauce and in it were bits of minced chicken, chopped black mushrooms, prawns and corn kernels.

The soft pieces of Japanese tofu, which had been deep fried before hand, soaked the gravy up through its outer skin and the result was a flavourful bite. It was also a delightful sensation to feel the tofu melting in one’s mouth.

From the looks of it, this humble restaurant seems to have quite an influential following. This is evident from the framed up photos of the owner Yap Chin Hee, 51, posing with a former member of parliament. Yap who has been helming the restaurant’s kitchen for eight years revealed that he had started life in house construction before trading his hammer for an apron.

E.P. Hoon Restaurant is located at Lot 532, Jalan Pasar, 43950, Sungai Pelek. Tel: 03-3141 2124 or 019-269 8879.

Great Indian Crepes

By FARIDAH BEGUM


Thosai or dosas are a refreshing change from our usual staple of rice.

The recipe for making thosais or dosas has always been simple enough to remember – its just a matter of the ratio between the rice and the black lentils or ulunthu.

If you want a more sourish thosai, then the ration is 2 cups uncooked rice to one cup black lentils.


Getting it right: A flat, smooth griddle is a must when making thosai.

A tamer one is three cups of uncooked rice to one cup of lentils. The secret to a lighter and better thosai is of course, a handful of overnight rice into the mixture when you blend the ingredients together.

Have a flat, smooth griddle or a tawa pan, as most brands would call them or even use your frying pans or teppanyaki pans is all you need. It works, the thosai is not fussy.

For the health conscious, they insist on using the Indian gingelly oil, which emits a smell that may not go down well with the uninitiated but for the rest of us, your normal cooking oil or ghee works just fine.

Ensuring the pan is heated well is important if you don’t want to end up with unappetising and torn thosai. The pan must also be oiled generously at first to ensure the mixture does not stick.

Having had thosai for a better part of the writer’s life, makes it easy to spot good or well-made thosais or dosas and when it is a slip-shod job by restaurants.

Thosais, then come in many varieties and if you were to check it out online, you would be stumped by the fact that there are more than 20 varieties of thosais and every one of them is as good if not better than the ones you and I know of.

A favourite time and again, is the masala thosai, which is a filling meal in itself as the thosai comes with a spicy vegetable mix that is enclosed or wrapped within and eaten as it is or with just the coconut chutney, it is heavenly!

Then, if you want some bite, the rava thosai or semolina crepe is worth a try! It comes in a lacy-like circle and is padded with green chillies and slice onions and is definitely more filling than the ordinary thosai.

This is definitely sinful but a trick to reducing the extreme sourness of the thosai is definitely asking for a ghee thosai, where before the thosai is lifted from the griddle or pan, a dollop of ghee is put in the centre and left to melt and sink into the crepe.

It is a great way to enhance the taste of your thosai, honestly!

Other varieties of thosai consist of egg, where an egg is broken onto a cooking thosai and smeared over it. Then you have the onion thosai that consist of chopped onions, of course.

Thosai has also come a long way from being just an Indian crepe. (It has now been internationalised with cheese and now, there is even a thosai with Chinese noodles called Chow-chow dosa.)

Our Malaysian firm favourite right now, riding at the top is of course – the paper thosai, served often wrapped like Merlin’s hat with a sharp tip and it is one of the great moments when you can be a child and twirl your plate around as you tear off paper-thin pieces of this magically delicious hat.

Some of the best place to have thosai is of course your favourite Indian restaurant anywhere in the country, but there are many who will attest that only a handful are really good at this crepe.

One of the best in Kuala Lumpur is undoubtedly the vegetarian restaurant Lakhsmi Vilas in Leboh Ampang.

For years, their thosai have always come out soft and moist and remains so even after being packed for more than an hour. The other nice thing that this restaurant does is that it always wraps the crepe in a banana leave and when you unwrap the pack, it emits a nice, fragrant smell and the best part is that the thosai is still hot and tastes great.

Their best thosai is the masala thosai that has a delicious vegetable filling that can vary between cabbage and potatoes or on luckier days both with bits of carrot and onions. For indulgence request for naei masala thosai and it comes with a delicious dollop of melted ghee! Eaten simply with the coconut chutney, which is also good here, it is a fulfilling meal, whether for breakfast, lunch or even dinner!

Then, if you head out to Brickfields, you will find many Indian restaurants here and they too, try to outdo their competitors with their own brand of thosai and many of them are good like Naga’s and Gem’s.

The Lotus group of restaurants also make good thosais and they have a variety to choose from.

In Klang, the numerous Indian restaurants there, especially those that serve banana leaf meals, also do thosai and they too, do serve good ones.

While many would claim their favourite Indian restaurants serve the best, generally, most of the Indian food outlets along the west coast of the Peninsular actually serve very good thosai that is enjoyed by the multi-racial population in the country.

Fine Japanese Fare

Compiled by RENITA CHE WAN


Akamomiji is the latest addition to Ipoh’s line-up of Japanese restaurants that made its small debut about a month ago.

The place is almost fully booked every evening, and prior reservations seem to be the norm, lest you decide to casually waltz in and capitalise on the furore or chaos that is surrounding almost all newly-opened outlets.

Ipoh is one of the states where quality and quantity of the food comes first while dining experience comes a close (or distant) second so although the service wasn’t excellent, the staff were rather friendly and approachable, topping up their cups of green tea every now and then.


Chicken Teriyaki Jyu

It has to be known that the owner of Akamomiji is from the management of Kizuna, and incidentally the restaurant is situated just a stone’s throw away from it.

Somehow, their orders got mixed up and they were served more dishes than they initially ordered. But being the hungry souls that they were, they relented and gobbled up everything that was put in front of them.

The appetisers of marinated seaweed, (Chuka Wakame) and marinated baby octopus (Chuka Idako) came in dainty portions, but served their functions as appetisers well.

The baby octopus on the other hand were crunchy to the bite, served on a bed of julienned cucumbers and it was refreshing.


Ninmiku Chahan (garlic fried rice).

“We were told by the staff that the fish are flown in from Japan every Tuesdays and Fridays and although it was a Sunday, the slices of fish remained fresh, sweet and succulent.

“Especially tempting was the crunchy roes. Every bite of it released squirts of juices and they are a far cry from Sushi King’s, believe me.”

They were then served with the Una Jyu (grilled eel with sweet teriyaki sauce on rice) but it was only after they have stuffed themselves with it that they realized the dish wasn’t in their order list.

“Oh what the heck, the thick, juicy and well-marinated slabs of eel were perfectly grilled, with its juice retained and none of the cold, fishy taste. Thumbs up to the unagi with complementary miso soup!”

The chicken, succulent and tender, was simply served with strips of seaweed and a sprinkling of sesame seeds, which came with a bowl of miso soup. This motormouth from Ipoh wrote that this meal is sufficient to be a complete meal, or perhaps a light lunch.

The garlic fried rice was good; fluffy and fragrant from the garlic cloves, perfect as an ala carte order to complement your salads, grilled meats, hot pots or even the kushiyaki.

“On the whole, the meal was above-average, with rather reasonable prices to boot. But of course we didn’t go crazy with the orders and did not order any sashimi, given the fact that it’s two days too late to sample their freshly flown supplies from Japan.”

Akamomiji Japanese Restaurant is located at 36-38, Medan Ipoh 1E, Medan Ipoh Bistari, 31400 Ipoh, and the number to call is 05-546 8368.

Busy Spot

Old Klang Road has always been the centre of activity in the Klang Valley and here are some of its charms.

Hua May Artistic Engineering Works



Located at the 3rd mile, this place specialises in rock and reinforced glass fibre concrete sculptures. This company has been in business for 20 years and is responsible for the giant eagle at Dataran Lang in Langkawi.

Wai Kong Cane Furniture



Watch cane furniture m ade before your very eyes. The craftsmen,who have no qualms a bout labelling thems elves “ancient relics”, will not hesitate to let you know that cane weaving is a dying art. As such nothing will make them prouder than when a visitor takes the time to watch them a t work.

Central Supermarket

Touted for its market place on the ground floor, this place offers the best bargains for clothes, clocks and all manner of knick knacks. This place is also ideal for those who prefer the comforts of a dry place to get their fruits, vege tables and meat.

Penang Pasembur



Right by the side of the Esso Mobil station at 4¼ mile is a pasembur that has withstood two generations. The mobile unit used to be stationed outside Plaza Prima but had to move to their present location as parking is more convenient for th e customers.

Jalan Kelang Lama Market



This market place boasts the largest variety of foodstuff from dried goods to the freshest of meats and vegetables. Yes, you are allowed to bargain! Take note that it pays to make friends with the traders as this friendly lot is guaranteed to bring a smile to dreary mornings.

Quah Kee Hong Fruit Wholesaler



For cheaper prices on watermelons, honeydews, pineapples and papayas, this wholesaler promises to make your fruity craving an affordable one too. Located right opposite the market, the shop has been here for the past 10 years.

Jalan Mega Mendung

A place where you can find boutiques, restaurants, banking and all the necessary peripherals for everyday living. Also look out for Low Pia Lim, the coconut water man who has been here for 20 years.

3rd Mile Square



This commerce centre is in a class of its own with new restaurants and office spaces. There are plenty of lots still available for those who are looking for new business premises.

Plaza OUG (Parkson and Citrus Park Food Emporium)

This department store’s presence offers shoppers a quiet place to indulge in a bit of retail therapy minus the hassles of traffic jams and parking. This shopping complex also boasts a large food emporium which houses well-known names like Secret Recipe, Ah Cheng La ksa and McDonald’s.

Pearl Point



Shopping, hotel and residential apartments in one big block. For Sundays, attractions include a flea market and dim sum buffets. As it is quite close to the Bukit Jalil Stadium, it is not uncommon to find entire basket ball teams and sports officials thronging at the hotel.