Tag / cod fish
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)
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
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
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
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
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
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).
Saujana Golf & Country Club,
Jalan Lapangan Terbang SAAS,
GPS: 3.106865, 101.575285
Tel: 03-7846 1466
A few weeks ago I was invited to have a little food tasting session at Holiday Inn‘s bar and restaurant by the name of The Mix.
Prior to this occasion, I’ve only been to Holiday Inn to pick up my brother in law, who stayed there a few times. The hotel’s official name is Holiday Inn Kuala Lumpur, though it is actually situated at Glenmarie, Shah Alam, over a dozen kilometers away from the KL/Selangor border. Then again, KLIA isn’t in KL, so why not?
The Mix, at Holiday Inn Kuala Lumpur, Glenmarie
One of the good things about hotels in areas like this is that there’s always plenty of parking, and more often than not, they’re outdoor and free. A short walk to the far side of the hotel you’ll find The Mix, a pub with a well stocked bar and a full kitchen.
Our mission was to sample some of their dishes, though we did have a few drinks just for good measures.
The Mix is pork free, but like most hotel premises that also serve alcohol, it is not strictly halal.
Osso Buco style lamb shank, stuffed mushroom, waikiki salad
We started out with a waikiki salad (RM 22) and stuffed mushroom (RM 25). The salad came with chunks of ahi tuna, tobikko roe and mizkan ponzu which makes for good refreshing start.
Stuffed mushroom has cream cheese, cannellini beans, walnut, and olive. A dish that’s probably best consumed while warm. I didn’t find it particularly great after waiting for too many pictures to be taken by too many people after. Oh well.
Osso Buco style lamb shank (RM 50) marks the first of many main dishes we tried. There’s shallot risotto, spinach, and rocket salad as well. The lamb shank was tender and tastes pretty good as well. If you’re a small eater, sharing is advisable.
lemon grass lamb, one of my favorites of the night
One of my favorite dishes of the night was the lemon grass lamb (RM 45) that could probably use a more exotic name. The dish came with brown rice and pumpkin curry accompanying three pieces of lamb cutlet that were perfectly seared. Seasoning for the dish was perfect, and I just couldn’t get enough of the pumpkin curry, was so good!
At RM 45, this dish provides pretty good value as well.
balsamic glazed short ribs, ryu (black cod), beef negimaki
Balsamic glazed short ribs (RM 50) came with butter-braised garlic, onions, zucchini and beans. It was pretty decent but I secretly wished that it was pork ribs instead.
Ryu (RM 55) is what’s in the menu entry for fried black cod with shitake and eryngii mushroom, as well as boiled potato and vegetable. Cod can never go wrong, and this version did not disappoint either, though serving size isn’t nearly as generous as the lamb dishes.
Beef negimaki (RM 25) is the chef’s interpretation of east meets west. The beef drenched in dashi soya sauce, then all rolled up with some asparagus. A side of curious looking tempura accompany the red meat. A pretty interesting attempt, but one that may need a bit of refinement, I find the beef a tad too tough, and the tempura not matching real well.
coconut chicken strip, Gerard Bertrand merlot, 2 De Quase pizza
Coconut chicken strip (RM 15) though, makes for excellent beer food. The poultry coated with coconut before being deep fried and served with honey soya dipping. It was quite a treat!
The Mix served quite a selection of pizza, and we tried “2 De Quase” (RM 30) – a combination of half masala chicken with spicy red sauce, mozzarella cheese topped with cilantro and garlic prawns with herbs. I’d say the combination works pretty well, we enjoyed the pizza.
masala pasta, Jivara indulgence, raspberry Rhubard almond crumble
For pasta lovers, there are also a few selections to choose from. Our masala pasta (RM 35) would please those who likes pasta with a kick, again, a dish best consumed warm.
For desserts, there’s raspberry rhubard almond crumble (RM 30) and Jivara indulgence (RM 30), a rich chocolate fudge sponge layered with salty crusty bites and topped with milk chocolate peanut cream mousse. I have to say that I didn’t try them due to limited stomach space, but those who reacted positively.
The Mix’s kitchen proved to be quite capable in serving up more than decent dishes for the most part, and at good value as well. The two cocktails we tried did not disappoint either. For those who’re around the area, this place is quite a decent watering hole.
Holiday Inn Kuala Lumpur
1 Jalan Usahawan U1/8,
40250 Shah Alam, Selangor
GPS: 3.094189, 101.577201
Tel: 03-7802 5200
A couple weeks ago I was invited to a lunch review at the new Grand Hyatt Kuala Lumpur. While I have been to the hotel previously for events, I had no idea how good looking the restaurant on the 38th floor was until this visit.
Grand Hyatt is located at KLCC, directly next to the KL Convention Center on Jalan Pinang. The lobby of the hotel is actually at the top floor (39th), and you get to marvel at the beautiful KL city view through those floor to ceiling glasses while waiting to check in. Marvellous concept, I was impressed.
Thirty8 at Grand Hyatt Kuala Lumpur, with 360 degree city view
Walking down a flight of stairs (or take the elevator if you would) from the lobby and there’s THIRTY8. THIRTY8 takes up the whole floor and consists of several open and interactive kitchens serving traditional Chinese cuisine, Western dishes, as well as Japanese fair and a bar.
With huge panel of glasses that span across two floors, THIRTY8 is flooded with natural sunlight. The ambiance was simply one of the bests I’ve ever dined in. If you want to impress someone, this should surely be in the short list.
the Chinese chef from Guangzhou
Since there are actually several different open kitchens on the same floor, I like to think of THIRTY8 as several different restaurants without walls in between. The advantage is that you can order different cuisines and share the same table. It’s almost like a extremely high class food court if you will.
For our session, we sampled the Chinese set menu. There’s a minimum order of 2 pax. The sets are priced at RM 188, RM 208, and RM 238. We had the fortune of trying the RM 238 version.
radish in sweet soy sauce, pacific clam with kailan, jellyfish and fungus in vinegar
The first there were cold dishes. Radish in sweet soy sauce is a little bit like pickle but a bit juicier and crunchy, a bit of an acquired taste but I like it.
Pacific clam with kailan was succulent and fresh tasting, I’ve had it prepared as sushi & wasabi, but it actually does go well with the kailan as well.
My favorite cold dish turned out to be jellyfish and fungus in vinegar. This dish carries a bit of a kick with bits of chilli in it, and I really liked the mixture of fungus and jellyfish prepared in a way that it is almost impossible to tell apart by their texture or taste, but half way between chewing you’ll notice the subtle differences and be rewarded by the intricacy of it.
crispy prawns with bread crumbs and garlic,
double boiled chicken soup, fish maw, papaya & snow fungus
The last appetizer was crispy prawns with bread crumbs & garlic. It was fresh and I thought the chef balanced the breading and spiciness from dried chilli pretty well. The skin is almost like in between butter prawn & fish & chips. I liked it.
Soup was next, and it was a double boiled affair involving fish maw, papaya, and snow fungus. The soup was very very sweet but in a good way, I believe partly contributed by the addition of papaya. It was very good, and I really loved the whole chunk of fish maw in the bowl. It was boiled till very soft but yet retain it’s structural firmness, excellent.
braised whole abalone, mushroom, oyster sauce
Braised whole abalone was our first main dish. It was a simple pairing with broccoli and black mushroom in oyster sauce. The execution was very good, with abalone prepared to the perfect consistency that makes it very easy to manage. It was a good change of taste after the stronger tasting prawns.
braised boston lobster, scallops, vegetables
Continuing our seafood affair was the braised Boston lobster with scallops and vegetable. These two are some of my favourite seafood ingredients and they did not disappoint. I was imagining the broth to be in the most luxurious wat tan hor ever, one that I’d be able to eat everyday.
steamed cod fish, black bean chili sauce; Chinese style salty glutinous dumplings
Next up was steamed cod with black bean and chili sauce, and it was just perfect. Black cod is generally not easy to mess up, but also pretty difficult to prepare it that much different from every other kitchen. I like the version here with the condiments really enhancing the seafood very well.
Our last dish of the day was Chinese style salty glutinous dumpling, and well, to be honest, I think it was just weird. I’m used to dumpling being sweet with maybe black sesame fillings in ginger soup, but this one’s .. salty, and had chicken. As it turned out, this is the traditional dish in Guangdong Province to celebrate the Mid-Autumn Festival, as explained by the chef.
I’m guessing it’s one of those things you do just because it’s a tradition and maybe not necessarily because it tastes good. That or it’s an acquired taste.
baked and snow skin mooncake, KY & Joyce
After the set meal, we also sampled some of the mooncakes offered by THIRTY8. The mooncakes here are made in house as well, and while not overly fancy, they were of good quality. This post is a bit too late to talk about mooncakes now so I’ll just leave it at that.
If you want good food with a great view to match, THIRTY8 would fit the bill. I’ve yet to try other cuisines there but as far as Chinese cuisine goes, you won’t go wrong.
Grand Hyatt Kuala Lumpur
12 Jalan Pinang
50450 Kuala Lumpur
GPS: 3.15381, 101.71234
Tel: 03-2182 1234 ext. 2340