Sarawak Laksa seems like the flavor of the year, so before the end of 2017 I decided to give yet another highly recommended Sarawak Laksa place a try – SALTed at Mutiara Damansara.
SALTed, Mutiara Damansara
As it turns out SALTed does stand for something – Sarawak Authentic Local Taste Extra Delicious!
The restaurant is located quite deep within Mutiara Damansara, and while it is perhaps only 5 minutes away from IKEA and Curve, you can’t really get there by walking from the big furniture shop.
The Sarawak laksa comes in three different versions, basic (RM 6) comes with chicken stripes but no prawns, original (RM 9) comes with normal prawns, and special (RM 15) gets you some cuttlefish as well as three pretty large size sea caught “meng har” (明虾) prawns.
Special version of Sarawak Laksa with extra prawns & cuttlefish
I went for the “special” and happy to report that the dish definitely did not disappoint. The broth was thick and flavorful, and the seafood perfectly compliments the meehun and all other ingredients. I also enjoyed the pretty hot sambal as well. Will definitely put this in place in my list of recommendations (which I need to create, I think)
simple menu at SALTed
Other than laksa Sarawak, the restaurant also offers kolo mee, belacan meehun, and mee Jawa Sarawak. .My mission was only for the laksa, so no I did not try any of these dishes.
The name Isetan The Japan Store is often associated with very high end products as well as rather expensive price tags, but thankfully when it comes to their lower ground floor food offerings, the quality is still there, minus the overly crazy price tags.
The other day I took a detour and check out one of their many food stalls house within the departmental store’s grocery area and checked out Shoya Sushi Bar.
Shoya Sushi bar, at Isetan the Japan Store, Lot 10 KL
Shoya Sushi Bar takes up only maybe some 100 sq. foot of area and offers a relatively small menu consists mainly of sushi platter, hand rolls, and sushi don. A sushi don is priced from around RM 26.50 (Special Bara Chirashi Don) all the way to RM 90 (Omakase Shoya Kaisen Don), with nothing exceeding 3 digit price point.
We tried the Salmon and Salmon Ten-Don (RM 35) which came with four pieces of raw salmon as well as another four pieces of tempura salmon on a bowl of sushi rice. The salmon tempura required a little getting used to (slightly soggy texture), but the raw seafood was pretty fresh and tastes rather good.
Salmon and Salmon Ten-Don
I also decided to try one of their more expensive options on the menu – Chef’s selected sushi (special) priced at RM 85.
What came was a collection of sushi that really is right up there with some of the more expensive Japanese restaurants in terms of quality. There’s fatty tuna, tuna, squid, ikura, amaebi, salmon, yellowtail, mackerel, and tuna belly roll. I felt that this offers quite a good value despite its asking price.
Chef’s selected sushi (special)
If you find yourself in Bukit Bintang craving for some good sushi, this place should be in your short list.
Address: Shoya Sushi Bar Lower Ground Floor ISETAN The Japan Store KL Lot 10 Shopping Mall Jalan Bukit Bintang GPS:3.146462, 101.711758 Tel: 03-2141 7777
The cendol is operated from one of those original food truck that’s been around for decades (one where the operator stands by the side instead of INSIDE the truck). Thankfully, they also prepared a number of tables and chairs complete with giant umbrellas for your convenience.
cendol is always perfect for hot weather
Pak Akob offers basic cendol (RM 1.50) with a few additions:
Cendol Pulut (RM 2.50)
Cendol Tapai (RM 2.50)
Cendol Jagung (RM 2.00)
Cendol Pulut Jagung or Tapai Jagung (RM 2.50)
love my cendol with pulut or tapai
Of course, you can also mix & match from the above “extra” ingredients as you wish. My favorite is tapai, the fermented glutinous rice that carries a slightly sourish taste that matches really well with the sweet nature of cendol.
On a hot day just after you have a good meal of bak kut teh in Klang, this is definitely a place worth checking out.
Ask anyone about Apple Strudel, and chances are they’re going to be talking about the famous Corica Pastries in Perth. Yeap, they do serve up an awesome apple strudel (I was fortunate to have a chance to try thanks to Val back in the years), I recently found that you can get an equally mean version of this delicious pastry right here in Klang Valley.
Fruity Cake and Bakery, Klang
More specifically, the relatively old and unassuming looking pastry in Klang by the name of Fruity Cake and Bakery.
Fruity Cake & Bakery is no stranger to the locals, the shop has been in operations for decades and serve mainly pastries, cakes, coffee, and a few selected Western dishes such as spaghetti, chicken chops etc.
I’ve been to this place a few times, and to be perfectly honest, the coffee is subpar, the Western dishes looked like it was from the 90s, and the interior decoration fits for a sitcom set up from 20 years ago.
best Apple Strudel I’ve had in the country
What is really awesome tho, is their apple strudel.
A portion goes for RM 6.75 and if you want the whole big box (around 5 pieces?), that’ll be close to RM 30.
It is worth every single cent tho! The pastry is crispy, and the filling is just done perfectly. It doesn’t really play second fiddle to the version at Perth in my opinion, I liked it just as much.
If you’re a fan of this pastry, make a plan to visit Klang.
I don’t do a lot of invited reviews these days, mostly due to work commitments and staying quite a fair bit away from the city. However, every now and then there are something intriguing enough that warrant the time and effort.
The invitation for Festive Menu at Babe Gastro was one of such events.
Babe at Clearwater, Damansara Height KL
Located at the top floor of Clearwater at Damansara Height, Babe is a tastefully decorated cozy restaurant with a perhaps one of the best views of the city. There’s the infinity pool, an unobstructed post-card worthy view of KL, neat looking cutlery imported from Spain, and even air conditioned alfresco dining area.
What’s there not to like except? Well, there’s the rather confusing elevator system where you have to select which floor to go BEFORE getting in.
refreshing mocktail, Chef Jeff Ramsey
Babe is headed by Chef Jeff Ramsey, a Michelin starred chef who previously headed the Tapas Molecular Bar at Mandarin Oriental Tokyo.
The menu here is a unique creation of Jeff Ramsey using a lot of Japanese & other international ingredients while infusing local flavors. Some of these are coined “Japas”, or Japanese style tapas.
While “fusion” has a bit of a negative connotation, I love chefs who aren’t afraid to experiment and push the boundary in culinary space. Without these trailblazers, we’d forever be stuck with “traditional” dishes. What’s the fun in that?
The Festive menu is perhaps the most unique buka puasa meal you can get this Ramadhan season. Priced at RM 300++ per pax, the 12-course dinner is available from 26/5/2017 to 30/6/2017. If you are tired with the same Selera Kampung buffet, this would be a place worthy of your consideration.
“down the rabbit hole”, Foiegras and Jackfruit
We started the night with “down the rabbit hole”, a shot of drink that tastes like chicken rice, or roti canai, or something that’s completely unfamiliar. An interesting start, and certainly a precursor as to what to be expected for dinner.
The first course was Foiegras and Jackfruit, finely chopped jackfruit in a crispy shell and foie gras proved to be a good combination and served as a perfect start to open up our appetite.
Then came Onsen Chowder, a potato mousse with smoked coconut, 63c egg (molecular gastronomy magic), and chives. It was actually unexpectedly good! The smoked coconut, or what Celina the “top babe” described as coconut bacon brought the dish a very unique crispy contrast to the texture of the potato mousse.
Laksa Injection Canapé , Mango & Curry Sphere
Then there was Laksa Injection Canapé and Mango & Curry Sphere.
The former is like mouthful of my favorite ingredients in a bowl of curry laksa – prawn & soup, though perhaps a slightly bigger syringe that contains those soup would make it even better.
Mango & Curry Sphere utilizes another Molecular gastronomy technique called “spherification”, utilizing calcium chloride or some other voodoo in making an eggyolk lookalike sphere that explodes in your mouth with the tangy & spicy taste of the liquid ingredients within. Quite an experience.
Crispy Chicken Terrine, Marinated Roast Kabayaki Ikan Keli
Next were two of the more creative dishes that may looks and taste almost exactly alike what they are supposed to be, but made up of entirely different ingredients that is halal.
Crispy Chicken Terrine looks and taste like a good piece of charsiu, but actually made up of up to 40 layers of crispy rendered chicken skin (sans the fatty part) and charsiu sauce, while Marinated Roast Kabayaki Ikan Keli is their interpretation of bak kwa, but instead of pork/chicken, catfish is the main ingredient.
I’d have never guessed the ingredients in a million year.
Prawn and Curry Leaf Ice Cream, Manga Crab, Snow Crab Donburi with Sambal
Next up was Prawn and Curry Leaf Ice Cream, which was quite a unique combo, you don’t have a seafood ingredient with ice cream very often.
Manga Crab is perhaps one of the more “normal” dish, but they actually print the sauce on the plate manga style, and serve with coriander sauce.
Snow Crab Donburi with Sambal is basically just as what the name suggests, a small portion of snow crab rice bowl, but with sambal and Dashi jelly to give it that extra dimension. To be honest, I may enjoy this without the sambal just a tad more, maybe.
Smoked Chicken Percik, Stanbroke Farms Striploin with Japanese Sambal
If you’re still hungry by this time, well, afraid not. The Smoked Chicken Percik is a whole ayam kampung to be shared by two. Four hour was spent preparing the chicken, and the result was a prefect tenderness and flavor, definitely one of the benefits of utilizing molecular methods in traditional dishes.
Stanbroke Farms Striploin with Japanese Sambal was another welcoming meat base dish which I really enjoyed, especially with the accompanying Yuzu Kosho Sambal.
Then came the twelveth course – another playful dish by the name of Dinosaur Egg, a dessert made from DaunKaduk, Yoghurt, Tropical Fruit, and Nutty “Birds Nest”. Crack it open with your spoon and viola, an egg looking thing that by now, you should know it tastes entirely not like an egg, but a sweet concoction that’s apt to end the night.