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Malaysian Food Blog, Travel, Diving & More

Category / Subang & Sunway

Jacob’s Creek has a bit of a special place in my heart, for the fact that one of the first wine events I’ve ever attended back in 2009 was hosted by this very brand, so when I got the invitation for Jacob’s Creek Double Barrel Wine Dinner last month, I immediately made plans to be part of the launch.

Jacob's Creek double barrel wine dinner, the menu
Jacob’s Creek double barrel wine dinner, the menu

The introduction for this special Double Barrel blend was held at Eight Gourmet Gala, with a rather big set up attended by media, celebrities, and people who has a bit of online real estate such as yours truly.

Brand Ambassador, Jenny Rothenberg was also present to explain what this whole “double barrel” is all about.

To put it simply, the wine (Double Barrel Shiraz & Double Barrel Cabernet Sauvignon) is matured traditionally in French and American oak barrels, before finishing it in old whiskey barrels, giving them a more complex palate.

pan seared French foie gras, with Jacob's Creek Pinot Noir
pan seared French foie gras, Jacob’s Creek Double Barrel Shiraz

Anyway, to the dinner.

We started out with pan seared French foie gras, paired with Jacob’s Creek sparkling chardonnay pinot noir, the citrus and toasted cashew flavors of chardonnay marrying the fresh bread crust characteristic of pinot noir complimented the richness of pan seared foie gras perfectly. Most certainly a good start to the night.

white truffle pumpkin potage, wine barrel vs whisky barrel
white truffle pumpkin potage, wine barrel vs whisky barrel

Second course was the white truffle pumpkin potage, a thick soup that tastes like a blend of pumpkin with a hint of white truffle, which, to be honest, was not particularly very exciting for me. It was OK, but not among the best soups I’ve tried.

smoke turkey drumstick w/ Jacob's Creek Double Barrel Shiraz & Reserve Shiraz
smoke turkey drumstick w/ Jacob’s Creek Double Barrel Shiraz & Reserve Shiraz

Next came the entree of smoke turkey drumstick, we had it with Jacob’s Creek Double Barrel Shiraz and Jacob’s Creek Reserve Shiraz. I thought the meat was handled very well, tender, juicy, and extremely smokey to a point of being spicy, which may not suit everyone, I liked it though.

That complimented the sweet red fruits & dark chocolate palate of Shiraz well. The direct comparison between the two Shiraz showcased differences due to additional treatment of finishing the wine in whisky barrel. Most agreed the double barrel version is a tad smoother.

pan seared Wagyu - marbling grade 9 with Jacob's Creek Double Barrel Souvignon
pan seared Wagyu with Jacob’s Creek Double Barrel Cabernet Souvignon

Then came my favorite dish of the night – pan seared Wagyu (marbling grade 9). The meat is done medium rare with very little distractions in terms of finishing. It was positively satisfying, with Jacob’s Creek Double Barrel Cabernet Souvignon doing an excellent job as accompanying side kick. A good red with a fine piece of meat never disappoint.

poached lobster with truffle garlic oil
poached lobster with truffle garlic oil

Another option for main was poached lobster with truffle garlic oil, a fine looking dish but unfortunately suffered slightly from being overly cooked in this instance. The seafood would have served as a good companion to the Cabernet Souvignon otherwise.

premium chocolate & French macaron for dessert
premium chocolate & French macaron for dessert, bok & sycookie

We ended the night with a simple dessert of chocolate & French macaron, a sweet ending to a pretty special night hosted by Jacob’s Creek. Looking forward to the next event and thanks for the invite!

map to Sunway Pinnacle Annexe

Address:
Eight Gourmet Gala
Suite G-01, Ground Floor,
Pinnacle Annexe, Bandar Sunway,
47500 Subang Jaya, Selangor
GPS3.070381, 101.609452
Tel017-948 8684

 

Yesterday at Subang Courtyard, SS15 is certainly a restaurant/cafe perfectly named for an Abbott and Costello skit, but more importantly, it is also a pretty nice place to hang out and grab a cup of coffee or a decent meal if you’re around Subang Jaya.

Yesterday at Subang Courtyard, SS 15
Yesterday at Subang Courtyard, SS 15

Americano, Cream Orange Tea, Flat White
Americano, Cream Orange Tea, Flat White

The Full English Breakfast (RM 25.90), Kid’s Meal- Luscious Macaroni Carbonara (RM 15.90)
The Full English Breakfast (RM 25.90),
Kid’s Meal- Luscious Macaroni Carbonara (RM 15.90)

Breakfast Box (RM 22.90), Breakfast Eton Mess (RM 10.90)
Breakfast Box (RM 22.90), Breakfast Eton Mess (RM 10.90)

Kinwa Sarada (RM 15.90), The Japanese Forage (RM 16.90)
Kinwa Sarada (RM 15.90), The Japanese Forage (RM 16.90)

A Heavenly Match (RM 15.90), Yesterday’s Toast (RM 15.90),Royal Banana Crumble (RM 16.90)
A Heavenly Match (RM 15.90), Yesterday’s Toast (RM 15.90),
Royal Banana Crumble (RM 16.90) 

Passionately Mango Panna Cotta (RM 8.90), Matcha Affogato (RM 9.90), Affogato Bezzera (RM 9.90)
Passionately Mango Panna Cotta (RM 8.90),
Matcha Affogato (RM 9.90), Affogato Bezzera (RM 9.90)

the gang and I certainly had a great brunch at Yesterday
the gang and I certainly had a great brunch at Yesterday

Located at the pretty new Subang Courtyard “mall”, Yesterday is pretty easily accessible and has three different seating areas – there’s alfresco outdoor, alfresco indoor, and proper indoor, so there’s probably a suitable table for the particular mood you find yourself in on the day.

The restaurant claimed to be a British Colonial & Japanese inspired brand, and I do think that the menu does reflect the theme pretty well. There’s the full English breakfast, and the likes of Kinwa Sarada (lemon aioli & wasabi sour cream- dressed salad of quinoa, kidney bean, chick pea, zucchini, salad sprout & konnyaku), but if you’re looking for onigiri or sushi, you should head elsewhere.

Coffee served here is more than decent, with the latte and flat whites (RM 11.90) beautifully prepared and tastes as full bodied as any. I also thoroughly enjoyed the fact that regular espresso affogato and macha affogato are somehow priced at RM 9.90, providing excellent value for money for something sweet with a jolt to the nervous system.

If you’re into savory meals, Yesterday provided quite a few solid choices. The English breakfast is decent tho could be bigger, and Breakfast Box with Hokkaido with garlic butter, scrambled egg, smoked salmon, shitake mushroom, bonito flakes, vegetable & herbs was one of our favorites.

For the pasta lovers, Smoked Duck Kamoglio and Yesterday’s Carbonara Bake should satisfy you.

However, I would probably go for the aforementioned Kinwa Sarada or The Japanese Forage (Salad of smoked duck confit, roasted pumpkin, edamame, zucchini flower, red radish, cherry tomato, salad sprout & mache dressed in homemade balsamic dressing and topped with crushed walnut) for something that’s more representative of the East-meets-West theme. I think these are the dishes that represents Yesterday’s unique position rather well.

For those who loves sweet endings, do try their Passionately Mango Panna Cotta, A Heavenly Match, Yesterday’s Toast, or Royal Banana Crumble. I’m sure one of these should suffice to answer your cravings.

Over all, I think Yesterday positions itself well in the ever competitive cafe/hipster restaurant scene, and I look forward to try some of their other dishes in the future.

map to Subang Courtyard, SS15

Address:
Yesterday
G.03, Ground Floor,
Jalan SS 15/4G, SS 15,
Subang Jaya,
Selangor 47500
GPS: 3.077683, 101.586468

I’ve been reviewing quite a few Klang bak kut teh since we moved to Ken Rimba at Padang Jawa, which is just a couple kilometers away from Klang, but today, let’s look at Teck Kee bak kut teh at Subang Permai, a location that is closer to those of you who stay at the likes of Bukit Jelutong or Subang Airport.

Teck Kee Bak Kut Teh at Subang Permai
Teck Kee Bak Kut Teh at Subang Permai

To be honest, I’ve heard about this place for quite a while but the location has always been a bit of a mystery, until we ventured into the area for something completely unrelated did I realized this was the “famous bak kut teh” in Kampung Subang area.

The set up is typical of most bak kut teh shop, basic plastic tables & chair with hot water (this one electrical) supply for those who likes to have bak kut teh with tea. So far, so good.

big bone - single serving clay pot bak kut teh
big bone – single serving clay pot bak kut teh

For just myself, I ordered “tua kut”, or big bone in a clay pot to go with rice, they also serve ginger wine chicken, and dry version of bak kut teh, but I guess I’ll have to try those some other time. Minced garlic and chopped chili padi is available as condiments, which is always good.

I didn't leave anything behind, was a happy diner
I didn’t leave anything behind, was a happy diner

While the soup isn’t as thick as some of the Klang’s versions, the pork at Teck Kee is stewed to perfection, not overly soft yet soaked up with plenty of herbal essence as it should. The soup has a good balance to it and I was more than satisfied to finish it all and asked for extras, which they complied without batting an eyelid.

Overall it was more than worthy, if you’re within 5-10 kilometer radius, this is a definitely a good bak kut teh place to check out.

 

 

Subang Permai Teck Kee bak kut teh map

 

Address:
Teck Kee Bak Kut Teh
Ground Floor, 25, Jalan Alfa D U6/D,
Pusat Perdagangan Subang Permai,
40150 Shah Alam, Selangor
GPS: 3.138447, 101.527017
Tel012-979 2446

 

Last night we found ourselves at Subang Empire Mall looking for a place for dinner, partly thanks to the rain. We walked around abit on the lower ground floor and came across Ole Ole Bali. Well, the interior looked  nice, and there’s quite a healthy crowd, on top of that, a 10% discount for Public Bank credit/debit card, so we stepped in.

Ole Ole Bali at Subang Empire
Ole Ole Bali at Subang Empire

Now I’ve walked past Ole Ole Bali plenty of times, and for some reasons, the (wrong) preconception that “Balinese food with no babi guling can’t be any good” always prevented me to give it a try. Well, I’m glad we finally did.

As it turned out, this is the same chain that ran Bumbu Bali, a restaurant in Puchong that was featured in this blog 10 years ago. I remembered that they offered pretty good food, but haven’t been back many times since thanks to Puchong being one of the least accessible places on the planet if you aren’t a fan of getting stuck in traffic.

nasi campur, with beef, prawns, squid, fish, and more
nasi campur, with beef, prawns, squid, fish, and more

Well, anyway, the restaurant is certainly better than the one I went to 10 years ago. Decoration, comfort, and choices in menu are all superior.

I ordered the nasi campur while Haze had sup buntut.

The nasi campur (RM37) came with grilled lemongrass prawns, squid, fish, beef (you can also have chicken), and sate lilit. Then there’s lawar kacang (beans salad), rempeyek (anchovy crackers), sambel terasi & sambel matah (from raw lemongrass & shallots). It was certainly a huge offering and amazingly everything tasted rather awesome. The seafood grilled to perfection, and they also manage to have the beef soft & succulent. I really liked it. Sambel matah is a revelation and I think we’re going to try to make some at home.

avocado juice & sup buntut
avocado juice & sup buntut

The sop buntut (RM 17) is the authentic Indonesian style oxtail soup that comes with rice cakes (similar to ketupat) and vegetables, It was very flavorful too.

I had the avocado juice to complete my meal and was thoroughly satisfied.

Ole Ole Bali also serves steak, lamb chop, pasta, sandwich and burger in addition to traditional Balinese fair, will surely check them out more in the future.

Empire Mall map

Address:
Ole Ole Bali
LG  27, Empire Shopping Gallery
47500 Subang Jaya
GPS: 3.082109, 101.582716
URL: balibistro.com
Tel: 03-5022 2629

A couple weeks ago we were invited to sample Chef Sam Lu’s menu at Saujana Hotel’s Ti Chen Chinese restaurant. Chef Sam Lu is the new man in charge of the kitchen at Ti Chen, and one with multiple awards under his belt.

Saujana's Ti Chen Chinese Restaurant with Chef Sam Lu (right)
Saujana’s Ti Chen Chinese Restaurant with Chef Sam Lu (right)

Chef Sam learnt the fundamentals of Chinese cuisine by attending the Chinese Cooking Course under China Hakka Famous Chefs and was also trained at the China Development Center of Molecular Gastronomy. In this menu, the play between molecular gastronomy and traditional Chinese cuisine is very apparent, and we were lucky enough to be one of the few who got to try his creation at Saujana.

For this media review, we were served the following 7 course menu.

deep fried scallops with banana & taro paste
deep fried scallops with banana & taro paste
roasted chicken roll with Korean BBQ sauce

The dinner got underway with a pair of appetizers.

Deep fried scallop with banana and taro paste was a bit like an East-meet-West dimsim & dessert marriage. Banana gave the dish a soft and sweet texture, while the scallop contributed to the taste of seafood, pretty interesting.

Roasted chicken roll with Korean BBQ sauce had a bit more of a traditional palate with a hint of Korean flavor, I find myself enjoying it quite a bit. The carefully roasted garlic was just an icing on the cake.

double boiled village chicken with fish maw soup
double boiled village chicken with fish maw soup

The double boiled village chicken with fish maw soup was the one dish that actually enticed Haze and I to go to this review session. We were spending a lot of time with house renovation and thought a bowl of good soup would do us well, we were not wrong.

According to the good chef, the soup took no shorter than 6 hours to prepare. The fish maw was soft and tender, and the soup positively rejuvenating.

steamed cod fish with chinese herbs
steamed cod fish with Chinese herbs

My favorite dish came next – the steamed cod fish with Chinese herbs. The filet was absolutely fantastic, it was tender, juicy, and just lightly seasoned. I like the presence of wolf berry in the broth, and that foam from the influence of molecular gastronomy.

butter garlic fried-rice with crab meat, roast duck
butter garlic fried-rice with crab meat, roast duck

As with any proper Chinese course dinner, there’s always a dish with carbo, and our version came in the form of butter garlic fried-rice with crab meat. Instead of the traditional dryer and more fluffy type of fried rice, this version takes the cue from Italian risotto and prepared a little wetter. To be honest, I prefer the Chinese fried rice of old, not that this one is bad, it was just.. unfamiliar.

We were also given a plate of roast duck, which was prepared differently from the traditional method. It was tender, juicy, and goes very well with any sort of rice, or just on its own.

Sam's coffee pudding, bake homemade almond cream bun, KY & Haze
Sam’s coffee pudding, bake homemade almond cream bun, KY & Haze

Desserts came in the form of Sam’s coffee pudding and bake homemade almond cream bun. I personally liked the almond cream bun, but almond is a bit of an acquired taste so I think it didn’t find too many fans among the reviewers around the table. The coffee pudding had a better reception for sure, with it’s cute presentation and subtle coffee taste to a sweet ending.

Ti Chen is open from Tuesday to Fridays for lunch (12-2:30pm), dinner (6-10pm) and on Saturdays & Sundays for lunch (9-2:30pm) and dinner (6-10pm).

map to Saujana Kuala Lumpur

Address:
Ti Chen
Saujana Golf & Country Club,
Jalan Lapangan Terbang SAAS,

40150 Selangor
GPS3.106865, 101.575285
Tel03-7846 1466
emailinfo@thesaujana.com