Tag / haze
A couple weeks ago I participated in a pretty special gastronomical event – the Martell Tricentenaire Gala Dinner at Genting Highland. I think it is safe to say that having a product on the market for 300 years is an amazing feat.
Martell Tricentenaire Gala Dinner, Genting Highland
When the house of Martell was founded in 1715, the Ottoman Empire still exists, United States as a country has yet to be formed for another 60 years, and KangXi emperor was ruling China (there’s a joke that goes “which Chinese emporer is blind?”). Who would have thought that the same product still exists after a dozen generations later?
Martell Cordon Bleu, Martell Cordon Bleu 1912, Martell XO
To celebrate this occasion, Martell hosted a grand gala dinner at Genting International Convention Centre, and I was very lucky to be among the invitees. The gala dinner drew from the tradition of Jean Martell, the creator of this fine cognac 300 years ago, who loved to host his friends at Chateau de Chanteloup, purchased by the Martell family to receive prestigious personalities from around the world.
As a celebration of the art of gastronomy, Martell arranged for Elegantology to prepare food. I’ve sampled their food on a previous occasion before, so you could say that I have some high expectations.
Citrus Infused King Prawn & Salmon Tartare
We started the night with Citrus Infused King Prawn and Salmon Tartare. The dish came with poached king prawns on skewer with avocado, and marinated salmon tartare & a side of yee sang to keep honor the Malaysian Chinese New Year tradition of “Lou Sang” (which was done on stage as well). We paired the starter with Martell Cordon Bleu.
Black Chicken Ginseng Soup with Abalone, Sea Cucumber, Scallops, Fish Maw
The second dish was not on the menu, but turned out to be our favorite of the night. A luxurious black chicken ginseng soup that is laden with abalone, sea cucumber, scallops, fish maw, and mushroom.
It was one of the best double boiled soup I’ve ever had, I would place it even higher than the one from Elegant Inn, which I really liked. It was complex, sweet, and yet not overly thick or complicated. If I can have one soup for the rest of my life, it’ll be a toss up between this and the best of what bak kut teh can offer.
Peppercorn Marinated Smoked Duck & Foie Gras Terrine
Sea Bass, Steamed on Rich and Spicy Broth Infused with Tumeric & Egg
Continuing with the European theme, we then had peppercorn marinated smoked duck & foie gras terrine served on onion confit and raspberry vinaigrette. Smoked duck did not disappoint, but I had wished that they would serve foie gras as is instead of in the form of terrine. Then again, if you have to prepare food for some 1000 people, I suppose getting perfectly seared foie gras and served while hot may be a tall order.
Next up was steamed sea bass on rich and spicy broth infused with turmeric and egg white on asparagus. We paired this seafood with Martell Cordon Bleu 1912, a special re-edition of the classic cognac Martell Cordon Bleu, originally created by Edouard Martell in 1912.
The spicy broth gave the dish a hint of South Asian style, which is just as well since a slice of pita bread is served along side with the fish. Quite a bold play, and I think it worked.
Mediterranean Herb Crusted Loin of Lamb
Mediterranean Herb Crusted Loin of Lamb was our main dish – oven baked lamb with a medley of braised rice cake, cep mushroom essence and truffle. The lamb went really well with Martell XO, as with any perfectly prepared red meat would.
The herbal crust gave the lamb a bit of texture and character, while the truffle infused sauce made it richer, thus perfect for XO as a companion.
Ashley, KY, Haze, Garick, Sam, Michael
We did not stay for dessert as we had something planned early in next morning. The gala dinner, like other Martell gastronomy events I had the privilege to attend, was grand and impressive. I want to thank Angie for the invitation, until next time!
I’m a fan of curry mee, whatever type of curry mee, I’ll try them so long as my taste buds agree.
I’ve heard about the Nyonya Curry Mee at USJ for quite sometime, and finally we managed to try it last weekends when we found ourselves at USJ for an appointment to check out some invisible grille option for our new home.
Fushou Lou Nyonya Curry Mee, USJ 2
Located at USJ 2 kopitiam just right next to the Shell petrol station across from USJ Summit Mall, the stall is called Fushou Lou Nyona Curry Mee, or literally the “bearded man”. The stall offers Nyonya curry mee, dried curry mee, and seafood curry mee. There’s also the option to add roast pork, curry chicken, and other ingredients into the mix.
Nyonya Curry mee, with extra roast pork
For our virgin experience, I ordered Nyonya curry mee with roast pork (RM 8).
It was quite beautifully presented. It came with noodle/meehun, some long beans, bean sprouts, tofu pok, mint, cuttle fish, and of course, those yummy sambal in addition to roast pork.
Compared to KL or Penang curry mee, this has a more sourish taste, slightly more refreshing, and absolutely delicious.
KY & Haze, obviously enjoying the curry mee
If you have an affinity to curry mee or laksa, this is definitely a stall to check out. The normal version starts at RM 6, and I’m going to try their seafood noodle when I have a chance.
Kedai Makanan USJ
2, Jalan USJ 2/2c
47620 UEP Subang Jaya
GPS: 3.057137, 101.591065
Hours: 10 am – 2 pm
A decade or so ago, Thai food means tomyam, rice, and maybe a few other dishes and you’d have them for lunch and maybe dinner. Over the last few years, I’m glad that Thai cuisine scene in KL has matured quite a bit, and now you can find quite a few sub-categories. There’s the traditional Thai food, fusion (such as PLOY at Clearwater, Fa Ying), boat noodle, non halal options (Surisit, I’m Spicy, My Elephant), and even Thai street food.
Go Thai at PJ SS2
Personally, I have always love Thai street food of the non halal variety, and for a long time, Lai Thai (now Farm Thai) of Seksyen 17 was always my favorite. The place has its flaws, it’s cramped, stuffy, rather pricey, and service has a lot left to be desired, but there was no other options I knew of.
Then Go Thai sprung up at PJ SS2, the same row as those durian stalls that are always packed with people with stinky breath, and they offered just what I love most – non-halal Thai street food.
stewed pork leg rice (khao kha moo)
The restaurant is tastefully done up yet rather unpretentious. The workers speak Thai to each other, and the menu consists of a dozen of so dishes written on white board.
Most importantly, they offer khao kha moo (stewed pork leg rice, RM 9). This dish definitely offers great value, at less than RM 10 with quite a big portion of pork leg, rice, half an egg, and a small portion of vegetable. It was pretty good too.
Thai ice tea, fried pork slices with egg, tomyam seafood
At Go Thai, there are actually very few dishes without pork.
Moo thod khatiam (deep fried pork slices in garlic sauce with egg, RM 9) had those pork slices that was perfectly marinated while not overly spicy.
Tomyam seafood (RM 12) packed with fish slices, prawns, squid, and even some mussels, the broth was thick, spicy, and should satisfy any tomyam lover. It is also the highest priced item on the menu.
red ruby, kway tiao Go Thai, minced pork with rice, kway tiao nam sai
If you prefer noodle, there’s kway tiao nam sai (clear broth, RM 7) or kway tiao Go Thai (spicy version, RM 7), both were delicious, though portion is a little small for KL standard, but you get to order other stuff on the side, like tub thim krab (red ruby, RM 6), a dessert that is best on a hot day after meal.
KY & Haze at Go Thai
Skewers here are supposed to be very good too, and I think that’ll be on my order list the next time I go there. Haze likes the place, and so was mom and my brother when I brought them over during CNY.
There should be more of these type of restaurants everywhere.
187 Jalan SS2/24,
Petaling Jaya, Selangor
GPS: 3.116831, 101.622893
Hours: lunch and dinner, closed on Mondays
Since we just gotten keys to our new place in Shah Alam, we’ve been making numerous trips to sort out the usual stuff associated with purchasing a new home. Not coincidentally, the place we bought is also just a stone’s throw away from Klang, which is quite convenient for a bak kut teh fan like me.
Gerai 78 Bak Kut Teh at Pandamaran, Klang
So we drove to Pandamaran, which is located closer to Port Klang and parked the car near Ah Her bak kut teh, a place we’ve been a few times prior. But instead of going to Ah Her again, we decided to check out one of the few other BKT stalls located along the hawker strip at the area.
This particular place is only known by the stall number – “Gerai 78″
soup and dry version of bak kut teh
Gerai 78 offers both wet and dry versions of bak kut teh, so for the two of us, we ordered a single portion of each, and both laden with “non lean meat”. We had initially asked for innards, but those good stuff already ran out even though it wasn’t even 7:30 pm yet.
The bkt comes in a clay pot with plenty of fuchok, a healthy dosage of well cooked pork, some vegetable, and mushroom. The soup is thick though not as “herbal” as I prefer. It’ll be top notch in PJ and KL but I guess rather average as far as Klang goes.
as you can see, we don’t like lean meat so much
The dry version is pretty basic and unpretentious, there’s no okra nor any part of the pork charred. I thought overall it was more than decent but perhaps not one of my favorite interpretation of dried bak kut teh.
If I want more soup, I may still come here, otherwise I’m hoping over to Ah Her. But either way, you can’t go wrong.
It’s Klang yo!
Pandamaran Hawker Center
Jalan Pandamaran, Klang, Selangor
GPS: 3.006253, 101.413788
After discovering the red wine mee suah dish at Jalan Ipoh, I started asking around about this dish and got a recommendation from a friend Chris that I should check out Old Fuzhou Restaurant at Damansara Kim, so I did.
Old Fuzhou restaurant at Damansara Kim
Old Fuzhou is located at the side of Super Tanker at Damansara Kim. A corner restaurant with less than a dozen marbled table and classic wooden chairs. It has a bit of the old school Chinese charm, but also equipped with air conditioning for your comfort. Pretty neat.
Menu isn’t very extensive, but you have a selection of noodle & rice dishes, with some dinner sets and ala carte as well.
red wine mee suah, one of my favorite foochow dishes
Of course, I went for the signature dish – red wine mee suah (RM 9.90). It is simple and unpretentious, with chunks of chicken, some ginger, black fungus, and of course, mee suah. I do like the soup base a bit more than the version at Sentul as it is thicker and more flavorful. For the price, it’s definitely a dish to recommend.
Haze & KY, red wine fried rice, soya bean curd
Haze tried the pretty unique red wine fried rice (similar price) which is probably a bit of an acquired taste. Similar ingredients but in the form of rice, you do get some green peas though. I gave it a try and thought it’s pretty delicious as well.
Most individual noodle dishes at Old Fuzhou are priced below RM 10, other htan mee suah, there’s loh mee, wantan mee, minced pork noodle, and even Hakka stew pork noodle. I’ll certainly be back to try some of their other stuff after I’m bored with red wine mee suah (which may not be so soon).
Old Fuzhou Restaurant
81, Jalan SS 20/11, Damansara Kim,
47400 Petaling Jaya, Selangor
GPS: 3.134693, 101.629096
Tel: 03-7725 5527