Apr
19th

KY eats - Jack’s Place at 1 Utama

The first time (and incidentally, the last time) I went to Jack’s Place was sometimes in 2005. The reason it took me so long for this second visit was not the lack of quality in their food during the first visit, but rather my general absence from the malls in weekends since working at KLCC. Why head to the mall during weekends when I am walking in one every on single working day? Anyway… I shall not digress

Jack's Place at 1 Utama
as I ponder what to order..

The ambiance at this little restaurant is actually very nice. Not very brightly lit, but gives one a sense of relaxation, I prefer it to the rowdiness of Fridays or Chili’s. Since it was an afternoon, we took advantage to order from the very reasonably priced set lunch menu. I got a NZ Rib eye, medium rare, and the hot chick ordered a Dory fish set with the option for lobster soup instead of the standard mushroom cream.

I also asked for my steak to be served on a normal plate with the sauce separated instead of the sizzling plate. This is to prevent the meat from getting cooked all the time while I’m trying to have my lunch. I also believe that good steak should not be tainted by some “brown sauce”.

Jack's Place at 1 Utama
this medium rare was a little too rare, but juicy nonetheless

Our two main dish didn’t take long to arrive, but the server actually forgot to serve the soups until I reminded him. We ended up only getting the soup more than half way into the meal. I guess the service standard in Malaysia still has a long way to go.

While pretty juicy and actually rather tasty, the medium rare here emphasized the word rare way too much. You can probably see it in the picture above on how pink the meat was. The Dory fish (and chips) was a pretty good dish too, but the serving size was a bit overwhelming.

While the mushroom soup was pretty average, the lobster bisque was actually very nice. There were chunks of lobster meat to chew on while you savor the rich creamy taste of the soup. Pretty good for only an additional RM 4 upgrade from the standard set lunch.

Jack's Place at 1 Utama
the hot chick wasn’t complaining

Including a 10% service charge and the standard 5% government tax, the bill came to around RM 55. Pretty reasonable for a satisfying lunch. Jack’s Place does offer a pretty extensive menu that can be found here. The lobster and crab stuffed mushroom appetizer is not to be missed if you are prepared to shell out some RM 18 for it.

Address:
F346, First Floor Rainforest
1 Utama Shopping Centre (New Wing)
No.1 , Lebuh Bandar Utama Damansara
47800 Petaling Jaya

Tel: 03-7725 1433



Feb
26th

KY cooks - Steamed Pomphret (CNY reunion dinner)

Files under Cooks | 9 Comments

My third dish for the Chinese New year reunion dinner to greet the Year of Boar is steamed Pomphret (Pomfret) fish. This fish is a little pricey, and especially so during the Chinese festive season, however, it is very difficult to find a better fish as far as steamed fish dishes go.

Steamed Pomphret with garlic, ginger, and mushroom
looking at this is making me hungry again

Ingredients:

  • a good size pomphret fish (preferably around 1KG)
  • shitake mushroom
  • chopped garlic
  • finely sliced ginger
  • salt
  • soya sauce
  • pork fat (optional)

Steps:

  • clean the fish throughly and rub both sides with salt
  • put the sliced mushroom, garlic, and ginger evenly on the fish
  • sliced some pork fat (I got them from the roasted pork in the HK kailan dish)
  • add some soya sauce to the fish
  • steam it for about 15 minutes, and let the fish sit in the steamer for another 5 minutes after switching off the fire
  • be very careful not to spill the very hot dish while transferring it from the steamer to dining table

Steamed Pomphret with garlic, ginger, and mushroom
can you spot the secret ingredient?

This dish turned out excellent as expected, the secret ingredient (pork fat) makes the fish even smoother and adds a layer of that Year of Pig aroma that is irreplaceable. The garlic and ginger removes any fishy smell that might be present, and the mushroom gives a different taste and texture to enrich the whole experience.

I think adding a little bit of parsley might give a better presentation, sort of like how I dressed up the fried pomphret. You can try this method with other type of fish too, though the result might be less optimal.