Since Covid-19 season is still not over, cooking at home remains a feature even though dining out is slowly becoming an option due to the slight relaxation of government movement control order. The latest ingredient I got to experiment was this bag of frozen oysters.
I was initially looking for some recipes for Taiwanese style oyster mee suah, but at the end decided to invent one of my own with the inspiration from the awesome lala meehun at Lai Foong kopitiam which I sorely missed.
There isn’t exactly an official name for this dish, I’d simply call it my oyster mee suah. A surprisingly simple recipe that you can make at home with ingredients you probably already have in the pantry.
Ingredients for 2 bowls:
2 tablespoon sesame oil
6-8 bulb garlic, smashed
1 inch ginger, sliced
12-18 pieces of oysters (the more the merrier)
3 bunches of mee suah
3 tablespoon rice wine
salt/soya sauce to taste
chicken bullion (1 cube), or chicken stock
heat up sesame oil, then saute garlic and ginger till fragrant
add water and chicken bullion, bring to boil (optionally use chicken stock)
add mee suah, cook for 2 mins
add oyster, cook for 1 min, add xiao xing rice wine at last
Salt n pepper to taste too
Top up with some cilantro
You can add an egg as well
Pretty simple dish isn’t it? Love the spiciness from ginger, if you want it spicy, add some cilipadi too!
Many of you know that one of my favorite restaurants in the whole Klang Valley is this fish noodle place called B & Best at Kelana Jaya, a place I go without fail at least once a month. To me, a proper bowl of soupy kuih teow or mee suah with fresh seafood is the ultimate comfort food one can ask for.
Knowing my preference, Alan, a diving friend of mine texted and suggest that I should also give this other seafood noodle place a try – Pong Kee at Jalan Ipoh, so I did.
Pong Kee Seafood Noodle at Restoran 88, Jalan Ipoh
Pong Kee is a stall located at Restoran 88, a kopitiam at Jalan Batu Ambar, just off the main stretch of Jalan Ipoh. It is the biggest stall in the kopitiam, you can’t miss it. Parking can be slightly challenging at this area but shouldn’t be a problem if you’re willing to walk a few steps.
Like most seafood noodle places, they actually offers both noodle (kuih teow, yellow noodle, mee suah, mihun), and porridge to go with a selection of seafood, including different species of fish, lala, oysters, abalone, and so forth.
tiger garupa and fresh oysters with kueh teow
My choice of the day right after a rigorous futsal session was tiger garupa & oyster (RM 24) in kuih teow. The soup base was subtle, and the portion was actually pretty decent with probably a palm full of decent size oysters and expertly cut fish fillet. While there’s no awesome sambal like they have at B & Best, this version is more than competent in itself.
comfort food with fresh fish in soup and noodle
For those who are from this side of Klang Valley, this is definitely a worthy fish noodle place to check out, and Pong Kee also definitely has some die-hard fans. Check out the exchange below after I posted the short video on my FB page.
A couple days ago we were lucky enough to be one of the first batches of people to be fortunate enough to have a taste of authentic Sicilian cuisine at The Ritz-Carlton KL by the award winning Guest Chef Lino Sauro from Gattopardo Ristorante di Mare in Singapore.
This event happens from March 14-18, 2017 so you may still have a chance to participate in the last few sessions if you catch this article early enough; or of course, you can head to Singapore and visit the good chef at his home turf.
The Library at Ritz Carlton KL
The dinner happened at The Library, a dining space that has an ambiance not unlike an extensive classy private library, complete with collection of books with topics ranging from film to art and travel. We were there for fine Sicilian food this time, so I’m afraid the books will have to wait for next round.
a bit of tidbit & bread prior to dinner
We started the night with a glass of sparkling wine, some bread, and a pre-dinner amuse-bouche of salmon with caviar which I thought was perfect to get us ready for what’s coming next.
For this first session of Sicilian dinner, we were also lucky enough to be joined by His Excellency Mario Sammartino, the ambassador of Italy to Malaysia.
amuse-bouche – Ostrica
Then came the first course – Ostrica, or oyster with sherry vinegar jelly, wasabi chips, and Avruga caviar. This amuse-bouche was perfect in opening up the appetite with its refreshing taste and subtle sweetness from the oyster that is perfectly balanced with the slight salty flavor from caviar. Usage of wasabi showcase Chef Lino’s boldness in using contemporary technique and ingredients.
Sanfeletto conegliano valdobbiadene prosecco superior docg was the accompanying wine.
appetiser – Polipo
Appetizer was Polipo, or charred citrus glazed octopus, risone, capsicum, sun dried tomato aioli, chilli, and pistachio pesto.
At the first glance, I thought we were having risotto, but as it turned out it was risone, or a rice shaped pasta that was much smoother, having a more controlled taste and texture that complimented the stronger tasting octopus well.
Vigneti zabu grillo terre siciliane igt was served with this seafood dish.
entree – Capellini con Aracosta
Then came entree, in the form of Capellini con Aracosta, or angel hair pasta, lobster, seafood, and carrot.
This is a deceptively simple looking dish that is again packed with the sweetness of what the Mediterranean sea has to offer. Lobster tail & angel hair pasta are two ingredients I enjoyed, and this combination did not disappoint.
Cecchi orvieto classico toscana doc would be the accompanying Sicilian wine.
main course 1 – Manzo Australiano
There were two choices of main course.
Manzo Australiano would be the Australian wagyu with morel mushrooms and horseradish sauce. Perfectly executed with the meat in the overused “melt in your mouth” texture, but that’s the best description I could give. The sauce was thick, strong, and go surprisingly well with the red meat (this coming from someone who loves his beef with only salt & pepper).
Wine pairing – mazzei zisola sicilia doc
main course 2 – Zuppa di Pesce Gattopardo
Zuppa di Pesce Gattopardo, or the Signature Gattopardo Seafood Stew, would be the other equally worthy option. The stew is packed with several types of shellfish, prawn, as well as fish fillet. This stew is perfect in a cold rainy day, or any day actually.
Dessert was a unique interpretation of Sicilian Ricotta Cheese Cake, or Cassata by Chef Lino. The deconstructed dessert was a sweet treat with some strong sourish berries that wakens up the senses a bit, which I thought was nice. We also had some chocolates to go with coffee to end the session.
Sicilian wine pairing option available
This specially curated Sicilian course dinner is priced at MYR 250 with an option of wine pairing at MYR 375 per person. Dinner is served from 7 pm but only available until 18th March 2017.
When it comes to hotel restaurants, Shangri-La must be the gold standard, I’ve been to a number of corporate events, attended wedding dinners, and been to a few restaurants under Shangri-La group. The experience has always been a positive one, so when I received the invitation for the reopening of Lemon Garden at Shangri-La KL, I knew having to brace the traffic would be worth it.
Shangri-La KL Lemon Garden re-opening
My prediction was correct, the food and dining experience was great, and traffic was thoroughly atrocious thanks to the light drizzle on a Friday evening. Alas, most of the invited guests and members of media managed to show up on time to witness the grand opening and ribbon cutting ceremony, the all important event that was in the way of us getting our dinner.
love the new seafood station
First and perhaps most importantly, here are the prices:
Sunday Champagne Brunch (inclusive of 1 bottle of Veuve Cliquot per person)
Sunday (12noon – 3pm)
RM 488 nett (adult)
good selection of sushi and sashimi
The newly face lifted Lemon Garden is designed by Bond Studio Inc from Japan and took four months to renovate, the result is an ambiance that is rather elegant, sophisticated, yet very welcoming. The restaurant now also has an alfresco dining area at the garden terrace offering a scenic view by the koi pond.
Personally though, I think the indoor tables are just great for buffet dinners as you are that much closer to the humongous selection of food.
ample selection of traditional Chinese dishes
I can safely say that the selection of dishes at Lemon Garden is the most impressive I’ve seen so far, and I’ve been to quite a number of buffets ever since the inception of this blog.
Let’s start with the new seafood station. There’s snow crabs, fresh oysters, scallops, crabs, spanner crabs, prawns, clams, mussels, crayfish, as well as sushi and sashimi. All these dishes are either boiled or raw, and with almost no seasoning, the taste is entirely up to the quality of raw ingredients, particularly on the freshness of these seafood.
In that sense, it did not disappoint at all, I had two plates entirely filled with seafood for dinner.
cold cuts & salad bar
The Chinese section has dimsum, double boiled soup, chicken rice, a noodle station, as well as plenty of dishes you may find at wedding dinners, including steamed fish, mushroom with brocolli, sea cucumber, and mantis prawn with salted egg yolk.
tandoori chicken, poached chicken, or roast chicken rice?
Then there’s the Asian station. Here you’d find tandoori chicken, naan, satay, murtabak, chicken tikka, roti canai, and others. There are also other local signature dishes such as Nyonya laksa, curry, and more.
Italian & Spanish cuisines are part of the line up too, as with selection of cheese
Moving to the West, you’ll find several types of pizza, a selection of bread, cheese, pasta, huge selection of salad, and my favorite – roast beef and lamb rack. The pizza here is made in the traditional wood burning stove too.
red meat includes roast beef, lamb rack
Then of course, for those with sweet tooth, the dessert pavilion offers a dazzling display of both local and international desserts. You can find ice kacang, waffles, crepes, chocolate fountains, an assortment of cakes, tarts, ice creams, and various traditional Malay and Nyonoya kuih.
dessert includes Western & traditional Malaysian kuih muih
So next time if your significant others can’t decide what he/she wants to eat, bring them here and you can be quite sure that there’ll be something that will satisfy even the most choosy diner.
If you type Omakase in google, this is what you get:
(in a Japanese restaurant) a meal consisting of dishes selected by the chef.
So then, SOU Omakase is exactly what the name of the restaurant suggests – a Japanese outfit at Mid Valley Gardens that prides itself on their Omakase menu.
sou omakase mid valley gardens
Lunch starts at RM 98++ per person, and dinner comes with a choice of 4 different course –
SOU dinner course – RM 220
starter, chawanmushi, Japanese garnish food, sashimi, grilled dish, mouth wash, main course, rice course with miso soup, dessert with Japanese tea
Special dinner course – RM 320
starter, special fresh oyster, Japanese garnish food, special sashimi, grilled dish, mouth wash, main course, rice course with miso soup, dessert with Japanese tea
Special abalone course – RM 370
starter, Japanese soup, Japanese garnish food, special sashimi moriawase, special grilled abalone, mouth wash, main course, sushi 3 kinds with miso soup, home made dessert with Japanese tea
Tasting menu – RM 450
degustation menu offered by chef FUKUCHI, 10 courses.
foie gras salad
For the purpose of our review, we went for the tasting menu.
But first, if you’re heading to SOU Omakase, do note that it is located near the entrance of the Gardens Hotel, accessible via the Mall but through a tricky back door, with the restaurant facing Bangsar area of the building. It is much easier if you choose to valet park at the Gardens.
I won’t with fancy Japanese lingo for these dishes, since I assume many of you are like me who are heaps better in your command of English language than Japanese, we’ll stick with simple descriptions.
The dinner started with a beautiful dish of foie gras salad, a small chunk of perfectly seared goose liver with some greens and caviar. The ingredients itself speaks business.
Netherlands oyster with homemade tabasco
Second course was Netherlands oyster with homemade tabasco, one of the best ways to get more zinc to your system. I do like the taste of their homemade tabasco sauce, slightly milder yet more complex in texture.
snow crab with Spanish mackerel and Japanese winter melon soup
Then there’s snow crab with Spanish mackerel in Japanese winter melon soup, our first warm dish of the night. The dish reminds me of some high end Chinese soup dishes, but one with unmistakenly Japanese ingredients. Warm and comforting.
mini sushi with chopped tuna belly and sea urchin
Then it was a mini sushi to get our palette going for more raw seafood. Chopped tuna belly with sea urchin, two of the more premium sushi ingredients that packs a punch in savory index, perfectly balanced with freshly grated wasabi, a few slices of seaweed, and expertly prepared sushi rice.
butter fish with eel in yam paste
Butter fish with eel in yam paste was next. This is a dish that I think some may have trouble getting used to the texture, it was soft and slightly slimy in texture from the eel and yam, but does provide an interesting experience especially when feeling it in the mouth.
We then had an aperitif, simple yuzu with soda to get our taste buds afresh for the next course – sashimi.
Sashimi part 1, served with shoyu moose and hand grated wasabi
– octopus, yellow tail, mackerel
This was undoubtedly the highlight of the omakase course to me. The sashimi came in two parts, and served with shoyu moose (soya sauce in moose form) and freshly grated wasabi.
Part one was octopus, yellowtail, and mackerel. Merely saying they are “fresh” would be doing these dishes a disservice. The sashimi were paired with different combination of seaweed to compliment its natural tastes, and those shoyu moose provides an interesting, if not very convenient way of handling the amount of soya sauce you want in the sashimi. A new experience to me.
Sashimi part 2 – the fat stuff, Otoro and salmon belly
Part 2 of the sashi were the fatter stuff – otoro (tuna belly), and salmon belly. Both premium cuts were beautifully presented, and tastes even better than they look. The otoro with its special condiment was especially delicious, I can definitely do this again, and again, and again.
cod with miso stew
Then it was time for a table top hot pot experience that came in the form of cod with miso stew. Cod never disappoints, and with high quality miso, certainly makes for a bullet proof dish. I can have this with a bowl of rice and call it a meal and be perfectly content.
beef, braised tuna collar, or lamb as choices of main
Main course came in the form of either braised tuna collar, sliced wagyu beef, or lamb cutlets. Each were pretty rich in taste but not entirely too different from each other in terms of theme. The braised tuna collar was a first for me, and turned out to be probably too heavy to be part of a ten course meal. I was stuffed by the end of this, in a good way.
Inaniwa udon and salmon sushi
Penultimate dishes were a simple salmon sushi, and inaniwa udon. I had thought I’d never finish the udon due to how stuffed I was, but somehow there were no trace of udon left a few minutes later. When the food is good, you tend to negotiate extra space in the stomach somehow.
jelly, mochi, and coffee ice cream
Dessert came in the form of jelly, mochi, and coffee ice cream. They were beautifully presented, and while did not disappoint, I did not think that they stand out among the other dishes in the course. It was an adequate ending to the 10 course menu, an certainly an omakase experience that is worthy of the restaurant’s name.
Horng, Yuki, & Haze at SOU Omakase
I’m really intrigued to try their lunch menu and see how they stack up to the likes of TEN & Oribe at similar price point.
Address: SOU Omakase Lot G247, Ground Floor The Gardens, Mid Valley City Kuala Lumpur GPS: 3.118658, 101.675286 Tel: 03-2202 1133 Hours: 11:30 am – 3 pm, 6 pm – 10 pm