Category / By Invitation
A week or so ago I was invited by Haze’s friend to a small food review session at Scott Garden’s AfterWerk pub/bar. This isn’t usually my type of place to look for food, but since it’s a friend, why not?
As it turns out, you can sometimes find decent food at unsuspecting places.
AfterWerk at Scott Garden, ground floor at the left corner, with live band
AfterWerk is operated by the same people who used to run Pedro’s Place, a new management/owner for the last half a year or so.
The restaurant/pub is located on the left corner of Scott’s Garden on the ground floor, you can park your car in the huge indoor parking, or right outside the restaurant aka valet/illegal style.
Like most pubs/bar, AfterWerk offers a variety of cocktails, beer, whisky, and there’s dart machine, and most importantly, an ass-kicking 8 piece Filipino band that actually sings very well! (We stayed for quite a few songs after the food review session)
we started with French Onion Soup
Anyway, since the owner previously ran proper restaurant, food isn’t something of an after thought here. The menu consists of a mixture of Mexican/Western and local dishes. Prices are pretty decent, as with most pubs that usually make a lion’s share of their revenue from drinks instead.
For the purpose of this visit, we sampled four of their dishes.
We kicked off the night with French Onion soup that comes with a floating piece of cheese and a side of garlic/cheese bread. The serving was rather big for a starter but I don’t even mind, it was really delicious. The savory of cheese with those broth really worked well.
Chili Burger with a side of fries
Next up was their Chili Beef Burger. This rendition of the popular American staple comes with a rather thick patty and plenty of chili with a layer of melted cheese on top. You can request the chili to be mild or really hot, we had it probably somewhere in the middle.
While I liked the chili, I thought the thick patty was not nearly as fatty as I usually liked them. Then again it is probably a good thing for those who are slightly more health conscious. A pretty decent burger otherwise.
half a rack of ribs, jalapeno poppers
The four of us then shared a half rack of pork ribs. The ribs properly prepared and came with a layer of BBQ sauce plastered all over. The meat was soft and savory, I find myself really enjoying it despite being pretty stuffed from the previous two courses. Definitely worth checking out if you’re a fan of pork ribs. It could maybe be slightly saltier, but I’m just nitpicking.
Other than the three dishes, we also sampled one of their beer food – jalapeno poppers. This turned out to be pretty hot, and perhaps slightly too hot even for me but I imagine it’d be pretty awesome with some ice cold beer. Jalapeno is like any peppers, the level of spiciness is not constant, sometimes you get it hot, and sometimes they are mild.
Haze & KY, Reiko & friend at work
If you’re close to the vicinity of Scott Garden, AfterWerk is definitely a decent place to check out if you’re up for a beer of three, but I would also consider it a good option for some late dinner as well.
Jalan Klang Lama,
58100 Kuala Lumpur
GPS: 3.094886, 101.674963
Tel: 03-7982 0700
Hours: 4pm to 2am
I don’t go to a lot of invited dinners, usually preferring local fair and hawker delights over dine-in restaurants, but when the invitation from Svago via MyCloudTable promising a 5-course all-truffle arrived, I just couldn’t say no.
‘Diamond of the Kitchen” Fine Dining Event at Svago, KLCC
Svago is located at KLCC, around the fountain and closest to Mandarin Oriental Hotel. A pretty classy set up overlooking the greenery that is the KLCC garden.
Our dinner was called “Diamond of the Kitchen”, which denotes to black truffles, one of the most prized ingredients in European cuisines. Svago’s Chef de Cuisine, Miguel Huelamo Estrada, was the man behind this creation of 5 course dinner. We also had 4 exquisite wines to be paired with for the evening’s dinner.
Fantastic, isn’t it?
Butternut Squash Crème with White Truffle Yogurt
To start with, we have Butternut Squash Crème with White Truffle Yogurt, with the pairing of Craggy Range Te Muna Road Riesling, New Zealand.
The creme did have a pretty strong white truffle aroma and the butternut squash was smooth and creamy, but the sourness of yogurt was perhaps a little too strong for me. The riesling though, was fantastic, with intense aromatics of orange blossom, lime peel, and jasmine (of course this is from the tasting note, but I really liked the reisling)
Tuna Tartar w Shaved Truffle, Avocado,
Pickled Red Radish, Corn and Alfalfa Sprouts
The second dish of the night was Tuna Tartar w Shaved Truffle, Avocado, Pickled Red Radish, Corn and Alfalfa Sprouts to paired with Klein Constantia KC Rose, South Africa.
The tuna tartar was one of my favorite dishes of the night, and thankfully the portion was pretty big as well. Those shaved truffles gave the tuna an extra dimension that really complements each other well. Avocado, pickled red radish and alfafa sprouts adds to the complexity and gave it texture. Excellent dish.
The Rose had a hint of citrus and orange blossom aroma while being crisp and displaying balanced acidity, a wine that’s very easy to drink and I suspect would go well with any sort of dessert.
Shrimp, Chicken and Sherry Wine preserved Truffle Empanada
(European baked dumpling)
We continued the night with Shrimp, Chicken and Sherry Wine preserved Truffle Empanada (or European baked dumpling). An interesting dish that was a little crispy and really not too different from your regular Chinese style fried dumpling, though the presence of truffle did add to the flavor just a little bit. I wasn’t particularly impressed with this version to be honest.
We had Val de Sil Godello D.O Valdeorras from Spain to go with this dish. With the aroma of white flower and ripe pear and almonds with lemonpeel palate, the white wine did not disappoint.
Black Angus Prime Roast Beef with Truffle Buttered Potato Mash
Main dish came in the form of Black Angus Prime Roast Beef with Truffle Buttered Potato Mash. As far as roast beef goes, you can’t really get much better than this, it’s soft, tender, and succulent. Though I would prefer a thick steak any day, you still can’t fault this dish. The truffle buttered infused mash too is something no mash potato fan can shy away.
The red wine that was chosen to be paired with the red meat was Bodegas Sottano Reserva de Familia Malbec, Argentina. The red was balanced yet complex while carrying the aroma of cherry and blackberry. I like its fruitiness.
White Chocolate Mousse Apricot Truffle and Shortbread, KY & Joyee
We ended the night with White Chocolate Mousse Apricot Truffle and Shortbread, a dessert that is pretty ordinary except for the apricot truffle. Those bits of apricot had a taste that is very unique, I’ve had truffle with meat, butter, and even bread, but never with fruit, and I could only describe it as excellent!
Overall it was a more than decent meal with certainly more hits than misses. We love the atmosphere and certainly welcomed the explanation of the wines by the Sommelier.
I also want to thank mycloudtable.com for organizing this session.
Svago Cucina e Musica
Kuala Lumpur City Center
Suria KLCC, Kuala Lumpur
GPS: 3.158126, 101.711833
Tel: 03-2163 0188
It’s that time of the year again, CNY dinner previews is in vogue, so a few days ago I stopped by Ti Chen Chinese Restaurant at Saujana Golf & Country Club to sample what they have to offer for the year of Goat.
Ti Chen is actually under the same management as Saujana KL, situated just a stone’s throw away from the hotel. Parking is quite a hassle free experience, and the restaurant has a nice overview of the lush green lawn and gentle slopes of the golf course, which exudes a very nice ambiance that promotes tranquility out of the hustle and bustle of the city life.
Ti Chen Chinese Restaurant at Saujana Golf & Country Club
For 2015, Ti Chen offers three different set menus priced from RM 1168++, RM 1468++, and RM 1968++ to choose from. You can also add 200++ to each of those menu to add alcoholic beverages to the package (some pretty good House label wine selections).
For the purpose of this media review, we sampled 9 dishes hand picked from the 3 menus.
For more details on the promotion, head to shr.my/the-saujana-hotel/dining/ti-chen/
Sea Bird’s Nest Yee Sang with Cheery Sauce
We started the night with Sea Bird’s Nest Yee Sang with Cheery Sauce (and added some smoked salmon for good measure too).
The Yee Sang here is closer to the traditional type with crispy crackers and colorful ingredients, with the chef’s special cherry sauce separating it from other run-off-the-mill yee sang. It is a little more fruity and interesting, though I still find myself preferring the more modern type of yee sang with fresh fruits and vegetables that is fast gaining popularity.
double boiled free range chicken with ginseng soup
Like all decent Chinese set menu, the second dish is always some type of soup, and I’m again happy to see the departure from the shark’s fins.
The double boiled free range chicken with ginseng soup packs a punch. It was overloaded with sweetness from the chicken and dates with a great balance from herbal ingredients. I really enjoyed this.
homemade roasted sesame pei pa duck & steamed sabah sea garupa
Continuing with another poultry dish was the homemade roasted sesame pei pa duck that I thought went very well with some Merlot or Cabernet Sauvignon. The red wine compliments the duck rather well. Though I’ve had better pei pa duck, this version could hold its own.
Steamed Sabah sea garoupa with tong kwai soya sauce came next, and this was easily my favorite dish of the night. The fish was steamed just right, preserving the freshness and sweetness from the seafood with the light superior soya sauce and tong kwai subtly giving the dish a little bit of character. I also love the way the way our server expertly carved out 10 different pieces of the fish for everyone. It was delightful.
braised seasonal vegetable with dried oyster, wok fried prawns
Braised seasonal vegetable with dried oyster and duo mushrooms is another pretty common dish in Chinese set menu, and this version is certainly up to the standard. I particularly enjoyed those thick and juicy “abalone mushroom”.
For those who loves shellfish, there’s wok fried prawns with butter sauce. This version is the wetter and non crispy type that is a little messier to consume, but as a bonus it is also a little more flavorful with the butter sauce seeping into the seafood. I also find that the prawns were very fresh as well.
braised crispy noodle with seafood & crab roe, dessert
The stomach stuffer in our session was the braised crispy noodles with seafood and crab roe, a pretty luxurious dish that you could have as a whole meal in itself. The seafood, and especially those crab roe were super sinful and delicious, it was too bad that I was rather full by this time.
Like any other CNY set menu, a sweet ending was provided. For this purpose we were served with chilled dried lime and sea cococnut with aloe vera in longan soup (what a long name) and chilled mochi & Shanghai lotus pancake.
I thought the longan soup was perhaps a little bit too sweet, but the lotus pancake, being one of my all time favorite Chinese desserts, was quite awesome. The mochi was not something I remember though.
KY & Kerol at Ti Chen, Saujana Golf & Country Club
Overall I thought the experience at Ti Chen was pretty positive. Food was right up there with the other big boys and Saujana certainly provides a superior location in terms of ambiance and hassle free parking.
Details of the sets:
- 9 course auspicious good luck set (RM 1168++): salmon yee sang, braised crab meat seafood treasure soup, steamed river patin with hot & sour sauce, braised seasonal vegetables with dried oyster & duo mushrooms
- 9 course auspicious good fortune set (RM 1468++): double boiled cordyceps, flower with spring chicken soup, homemade roasted sesame pei pa duck, steamed sabah sea garoupa with tong kwai soya sauce, braised fish maw, sea cucumber & dried oysters with broccoli flower
- 9 course auspicious good health set (RM 1968++): double boiled free range chicken with ginseng soup, stewed chicken with chestnut, shiitake mushrooms and young bamboo shoots, steamed white pomfret with suprior soya sauce, wok fried prawns with butter sauce
The sets are priced for 10 pax, but you can also order them for minimum of 5 pax.
Saujana Golf & Country Club,
Jalan Lapangan Terbang SAAS,
GPS: 3.106865, 101.575285
Tel: 03-7846 1466
How time flies, while many of us were still contemplating about 2015 new year resolution, the calendar indicates that it is already past mid of January, so I guess it’s time to forget about what you promised yourself one the last day of 2014 and start getting ready for Chinese New Year.
One of the things we worry about when it comes to CNY is the big “sau kong”/reunion/”hoi kong” dinner. Where to have the dinner? Is it going to be awesome? Expensive? Good? etc etc.
I’m quite happy to report that the first of such dinner I sampled this year turned out to be a gem.
Special 2015 CNY Guinness dinner menu at Grand Imperial BSC
I’ve been to Grand Imperial BSC before for a few wedding dinners and generally were quite impressed with their food. So when Guinness invited me to sample their “Guinness Chinese New Year Banquet Menu” that’s available at BSC, I was quite happy to oblige.
Haze performed a caligraphy piece for the opening of the event
Making the trip even more worthwhile is the fact that Haze was the performer of the night, showcasing her Chinese calligraphy skills on the stage. If you want to make your event/annual dinner/etc more interesting, consider hiring a speed painter/calligrapher like her, not only the performance is interesting, you also have a piece of artwork to bring back to the office.
You can contact Haze via artmisfits.com, other than speed painting, they also provide wall murals and other art related services.
yee sang with silverfish
Anyway, lets talk about food. Here’s the Guinness Chinese New Year Banquet Menu, available for table of 10 and come with 2 large bottle of Guinness for RM 1,888++
- Yee Sang with Silver Fish
- Braised Bird’s Nest with Fresh Crab Meat
- Roasted Whole Suckling Pig
- Steamed Pomfret “Traditional” Style
- Fresh Water King Prawn in Casserole
- Braised Sliced Abalone with Black Moss and Dried Oyster
- Clay pot Rice with Chinese Sausage and Dried Meat “Hong Kong” Style
- Chilled Fresh Mango Puree with Sago and Pomelo
- Deep Fried Nian Gao and Deep Fried Sweet Potato Pastries
The menu is available from January 13th until March 5th, 2015.
braised birds nest with crab meat, roasted whole suckling pig
As every CNY dinner goes, we started off with yee sang (which is invented right here in Malaysia). I really liked the interpretation of yee sang here with the usage of fresh vegetables and fruits as well as deep fried silver fish to create a crunchy and fresh feeling starter. the minimal plum sauce used also ensured that the dish did not turned out to be overly sweet. It was a good starter.
The braised birds nest with crab meat, to me, was one of the highlights of the night. The soup was infused with bits of black truffle to give it that distinct aroma, birds nest gave it the character and texture of sharks fin without the environmental impact, and fresh crab meat provided extra sweetness. I loved it!
Suckling pig was roasted to perfection, and I think we finished it in less than the time you’d take to boil a bowl of instant noodle.
steamed pomphret, fresh water king prawns, braised abalone w/ black moss
The huge pomphret was abit of a concern to me as most restaurants tend to over steamed a fish this size, but fortunately the chefs at Grand Imperial seem to know exactly what they’re doing. It was prepared expertly with top grade soya sauce and we really enjoyed the seafood.
Fresh king prawn was a pretty good dish too if not a bit messy to consume. The head of the prawn had all the right juices that’ll clog your artery, but that’s the way we love it.
Braised abalone slices with black moss and dried oyster is another well prepared traditional dish that I always enjoy having, though sometimes I wish there’s a chef somewhere who’d be bold enough to replace those dried oysters with fresh ones, or even with scallops.
clay pot rice with dried meat, Chinese desserts
Stomach filler in this CNY menu was the clay pot rice with Chinese sausage and dried meat “Hong Kong” style. The rice was alright, but those dried meat were great! I especially love the darker “lap cheong” that’s made from duck liver. If you haven’t had those, try it! It’s literally like the foie gras of wax meat.
Desserts were chilled mango puree with sago & pomelo as well as fried nian gao and deep fried sweet potato balls. I love the mango puree as well as fried nian gao that was coated with a layer of dried coconut meat, the potato balls pastries though, would be great for afternoon tea time snack instead of dessert.
I think we were the noisiest table at Grand Imperial BSC that night
Overall, it was a pretty awesome dinner, we had plenty of Guinness to go along with those awesome food. There are also other CNY menu available at various Grand Imperial branches, so be sure to check them out.
Grand Imperial Restaurant
3rd Floor, East Wing,
Bangsar Shopping Centre,
285 Jalan Maarof,
Bukit Bandaraya, 59000 Kuala Lumpur
GPS: 3.142808, 101.667448
Tel: 03-2283 1118
Right after participating as a guest speaker at “A Food Biz Workshop” a week ago where I found out that some 80% food business fails within the first two years of operation, I got to attend an event hosted by one that represents the other extreme end – the Martell Pure Gourmet event by the brand that has been in existence since 1715.
Yeap, that’s just a year shy of 300, with perhaps one of the oldest single product, the Martell VSOP being in the market since 1831.
Martell is celebrating 300 years anniversary in 2015
While last year’s dinner was hosted at JW Marriott, Martell chose the Grand Imperial Chinese restaurant at Hartamas Shopping Centre for this year’s annual Pure Gourmet. I was very delighted and honoured to be invited to this year’s dinner again after having had a very good experience last year.
I was surprised that Malaysia actually happened to be the 2nd largest market in the world for Martell after China, and I guess this is partly due to the way we consume cognac, which, fortunately or not, was in full display during the dinner with many happily cheering each other “Happy Birthday to You” while emptying their glasses as the night went on.
P/S: It wasn’t anyone’s birthday, but we had a lot of fun.
Sze Chuan jelly fish with thousand layer pig ear & deep fried scallop
Anyway, pure gourmet is about the blend of exquisite ingredients, skills, and passion in the creation of inspiring dishes, as with how each bottle of Martell cognac is created, so lets get on with the dinner.
We started out with chilled Sze Chuan jelly fish with thousand layer pig ear accompanied deep fried scallop wrapped with German vermicelli rice noodle. A pretty descriptive dish and one that has several characters all rolled into one.
The jelly fish and pigs ear with the softer texture and a more complex taste, and deep fried scallop an explosion of seafood sweetness beneath the the crispy and rawer tasting vermicelli. This was paired with Martell V.S.O.P.
baked king prawn with cheese, paired with Martell Cordon Bleu
Next up was a relatively unpretentious baked water king prawn with cheese to go with the very recognizable Martell Cordon Bleu, perhaps the gold standard of cognac.
The execution of the prawn was on the dot, I really dug into the head and savour the juices out of this. Though this is probably the only dish I could come close to replicating at home, it was also one of my favorites.
deep fried air flown Japanese Ayor fish with lemon
Third dish of the night was deep fried air flown Japanese Ayor fish with lemon (also known as Ayu fish).
Found in the rivers and lakes around Hokkaido, this fresh water fish is famous for the sweetness of its flesh, which was brought out to its fullest potential when paired with Martell Cordon Bleu.
pan fried lamb cutlet with chef’s special sauce, paired with Martell XO
Following the fish, we had the pan fried lamb cutlet with Chef’s special sauce to go with Martell XO.
Perhaps I was more accustomed to Western style of lamb cutlet preparation, it took a while to appreciate the more traditional Chinese preparation method of the red meat that is inherently more cooked. In this instance, the sauce takes center stage with the meat playing supporting role.
braised spaghetti w/ sliced abalone, black truffle & mushroom, Martell Chanteloup Perspective
Last dish before dessert was the braised spaghetti with sliced abalone, black truffle and mushroom. The hint of black truffle went well with abalone, and the fine angel hair spaghetti was the right choice to soak up the flavour. We just wished that it was a whole abalone instead (who doesn’t?).
The aroma and elegance of Martell Chanteloup Perspective complimented the dish perfectly.
Grand Imperial special dessert paired with Martell Creation Grand Extra
Finally, we end the dinner with a host of three desserts prepared by Grand Imperial and had the pleasure to pair them with Martell Creation Grand Extra, the silky smooth and yet very powerful tasting cognac. A unique taste to end a pretty unique and special dinner.
and we were cheering to each other “happy birthday to you”.. yes, it’s a “trend”
A big thank you to Siew Kheng for the invitation, and hopefully we’ll have the privilege to be a part of this again next year!
Lot F33 – F35, First Floor,
Hartamas Shopping Centre
No. 60, Jalan Sri Hartamas 1,
Sri Hartamas, Kuala Lumpur
GPS: 3.163480, 101.656136
Tel: 03-6201 9777