Friday, July 31, 2009

A FINE FRENCH FEAST


New owner of Le Bouchon - Chef Jerome Carrouee

Le Bouchon – the little rustic restaurant tucked in a discreet corner of Changkat Bukit Bintang - recently underwent a change in ownership when its founder, Philippe Le Francois, decided to return to France and become a hotelier.

However, all is not lost for his outlet that has quietly built up a local following for its homely French fare. The eatery is now helmed by fellow countryman, Jerome Carrouee, a former chef who has spent 15 years in Malaysia. He has also worked in Taiwan, Penang, Mauritius and Bahrain before settling down in Kuala Lumpur.

Hence it is only appropriate that the menu is given a fresh makeover - to showcase the new owner’s culinary exploits and signature specialities. Otherwise, Le Bouchon has lost none of its charming trappings of a provincial French countryside restaurant.

Coming from a long family lineage of farmers, butchers and chefs, it is inevitable that Chef Carrouee became interested in food from childhood. As the new chef-owner, Carrouee has rightly chosen to return to his roots and decided to offer perennial delights that he grew up with.

“My family’s originally from Brittany but we also used to live in the Cognac region. So you’d find a mixture of traditional and modern specialities in the menu; with some dishes accentuated with touches of Provençe using fresh herbs and quality ingredients.”


While some people are up in arms over the consumption of foie gras (goose liver), I'd rather steer clear of mixing politics with food and am not about to pass up on the appetizer of Terrine de Foie Gras Maison (RM50++) or Homemade Goose Liver Terrine served with Fig Jam and Grilled Sourdough Bread. The huge slab of luxurious delicacy is simply out of this world! Spread generously on toasted sourdough, the rich and marble-smooth texture is guaranteed to hold you spellbound with its wickedly indulgent taste.


Balance your earlier extravagance with a mildly creamy yet tangy soup such as Soupe de Moules Noires au Safran et Légumes Aromatiques (RM20++). Suffused with the heady aroma and brilliant yellow of saffron (the world’s most expensive spice), the simplicity and delicate taste of the Black Mussels and Saffron Soup with Aromatique Vegetables are enough to warm the cockles of your heart.


Those with a penchant for fish will find Filet de Morue Rôti au Sirop d’érable et Piment, Asperges Vertes à l’ail, Beurre Blanc de Betterave (RM62++) a noteworthy catch. The Roast Cod with Chilli-Maple Glaze accompanied by Green Asparagus with Garlic and Beetroot Butter Cream Sauce veer dangerously close to being cloying but the piquant chilli-maple glaze helps tremendously to temper the overall richness. If you’re out on a dinner date, this dish’s baby pink sauce will certainly add to the romantic quotient.


Steak and potatoes lovers can relish Pavé de Bœuf Rôti , Sauce Bordelaise, Ratatouille et Pommes Sautées aux Lardons de Canard Fumé (RM98++) or Roast Beef Tenderloin with Bordeaux Wine Sauce, Ratatouille Vegetables and Sautéed Potatoes with Smoked Duck Bacon. Supremely tender and accompanied by an earthy red wine sauce, this speciality should give you no cause for complaint. Special mention must be made of the duck bacon which bears deliciously smoky and briny hints similar to that of real bacon.


Taste-wise, it is closely rivaled by the delectable Carre d’Agneau à la Croute de Fromage de Chèvre, Courgettes à la Fleur de Thyme, Pommes Dauphines épicées, Sauce au Cabernet Sauvignon (Rack of Lamb with Goat’s Cheese Crust, Roasted Zucchinis with Thyme flowers, Spiced Dauphine Potatoes and Cabernet Sauvignon Sauce, RM82++).


Cap off your dining jaunt here with the classic French dessert of Crème Brulée aux Framboises (Crème Brulée with Raspberries, RM18++). C'est magnifique!

Le Bouchon (pork-free)
14&16 Changkat Bukit Bintang
50450 Kuala Lumpur
Tel: +603 2142 7633
www.lebouchonrestaurant.com

Tuesday, June 23, 2009

YAM CAKE'S YUMMY!



After such a looonnnggg silence I thot it's about time I reactive my own blog ;-p

Tired of trawling the malls over the weekend, I decided to spend some quality time with my girl - since she loves chocolate and messing around the kitchen as much as I do, we got our hands dirty and turned out a batch of chocolate chip muffins.

Since there's still one yam sitting in the fridge which I had bought from the market a few days ago, my maid and I made a pan of yam cake out of it. Doesn't it look good?



It was relatively easy too...and definitely tastes way better than those sold outside where you can hardly taste any yam! My home-made version is chockful of it!



For those of you who want to try making this at home - here's the recipe below. Trust me it's quite easy :-)

YAM CAKE

800g yam
6 shallots
2 tbsp dried prawns
2 tsp salt
2 tsp five-spice powder
1 tsp white pepper powder
200g rice flour
5 tbsp tapioca flour
800 ml water
1/2 tsp alkali water

Garnishing
5 tbsp fried shallot
1 tbsp fried dried prawn
3 stalks spring onion (chopped)
2 red chilli (sliced)
1 tbsp choy poh (sweet preserved vegetable)

Sweet & Savoury Bean Sauce
2 tbsp taucheo (salted soya bean paste)
2 tbsp sugar
100 ml water
1/2 tbsp oil

Peel skin from yam and cut into dices. Steam yam dices over boiling heat for 20-30 minutes until soft. Once ready, remove and set aside.

Slice shallot and saute with dried prawns until shallot turns slightly brown. Add in yam dices and stir-fry quickly. Add salt, five-spice and pepper powder. Stir evenly and remove from heat.

Mix rice flour, tapioca flour and water in a pot until mixture is lump-free. Add in alkali water and stir evenly. Cook mixture over low heat, stirring frequently until batter thickens into custard-like consistency.

Add in yam dices into the batter and mix everything thoroughly. Pour into a metal cake pan and even out the surface. Steam yam cake over high heat for 30 minutes until cooked.

Once ready, turn off heat and remove yam cake from steamer to cool. Sprinkle garnishing ingredients on top of yam cake once it has cooled down completely. Cut into diamond-shaped squares to serve.

To make sauce, mix taucheo with sugar and water. Heat a little oil in pan and pour in mixture. Bring to boil. Stir until sugar has dissolved and remove from heat. Serve with yam cake.

Thursday, March 19, 2009

Tea for Two





Can't remember the last time I had afternoon tea in a hotel. So when my best friend said we should have a belated birthday celebration for me, both of us were pondering where to go. After chancing upon Le Meridien's promo, we both agree the Conservatory would be worth checking out.

We were there before the witching hour but the waitstaff offered to serve us tea as the food was still being prepared. So I ordered Super Sencha while my friend opted for mochacino. The ambience in the Conservatory certainly didn't live up to its name - overall it was a tad gloomy and we were mystified how come the area nearest to a row of tall French windows were considered prime seats in the house.

The tea menu consists of two separate sets, cheekily named This and That.


Besides the raisin and apple scones (still can't beat those from Delicious or The Tea Pot Cafe), there was a square of hazelnut mousse-type cake (delicious!), a mini tartlet and another square of phyllo pastry filled with mixed nuts (both tasted a tad dry), a mini sliver of vanilla and sour cherry roulade (passable) and a square chocolate case filled with vanilla mousse and raspberry sauce (good).

Honestly, we had a hard time recalling the various savoury and sweet morsels for both sets as the waitstaff kept taking away our menu. Perhaps they're afraid of it falling into competitors' hands?!!


The above selection shows a skewer of chicken satay in Thai red curry sauce, an oyster shooter in zingy tom yam, half a mini burger with grilled lamb and caramelised onion and green tea soba with two slivers of Wagyu beef. Personally I think some of the tidbits would have been tastier had they been served piping hot. Alas it was not to be but we still devoured everything anyway.

This set comprises the popular Indian sweet - gulab jamun, an unexpectedly fudgy chocolate cake, a pink raspberry macaroon (yummy!), an interesting macha (green tea) slice with crumbed almond base and another dainty square of cake that tasted like a cross between coffee and chocolate.

All in all, the afternoon was a hit-and-miss affair. Service was inconsistent at first - we tried hard to catch the staff's attention but after we had called for a second round of tea, they finally caught on and conscientiously refilled our percolators without being asked.

This was another bone of contention for me as I recall the Regent KL had the best tea service with proper Royal Doulton tea pots and cups no less. There were other little touches too that made their afternoon tea a truly classy affair - white starched linen napkins, a fine tea strainer on the side, tea brewed from real tea leaves and classic English-style morsels like cucumber sandwiches and rich fruit cake reminiscent of Enid Blyton's delightful stories. Ah, those were the days.

Tuesday, March 03, 2009

I'M LOAFING IT!

It was a weekend of good eating. Lunch at The Loaf was utterly memorable - we enjoyed every morsel thus it was one of those rare occasions where everything turned out faultless. Yes, even the service...

Chef James Thong is one of the few young, talented chefs in KL today whom I admire. The lad's creativity is evident from the moment you savour his culinary offerings at The Loaf. Now everyone knows who owns the bakery while scores of others have raved over its scrumptious breads and U hu! hu! cheesecakes. Amazingly, few has any inkling of the delicious secrets that await them at the bistro.

Seared Ahi Tuna garners pole position in the special M'sian Grand Prix menu

It's tranquil and understated dining room can sometimes be pretty well-occupied but the noise level is unlikely to rise to more than an audible hum.

We decided to try the Malaysian Grand Prix Menu - at RM48++ the set seemed like a fab deal with a starter, soup, main course, dessert and a glass of non-alcoholic wine included. The outlet's Oyju Japanese set meals also proved to be equally good value - one set costs RM40, two for RM70 and if you go for all 3 it's RM100. We settled for the Tsubaki and Sumire sets.

Corny but truly irresistible - the 'souped up' cream of corn!

In the pole position is the Seared Ahi Tuna with Mixed Lettuce Salad. Lightly cooked on the outside and rare in the middle, the triangles of rich, meaty tuna was a winner in every bite. The drizzle of velvety, viscous aged balsamic vinegar spiked with miniscule red chilli dices just adds to its sumptuousness. Heck, even the accompanying cheese straw that comes with the cluster of mixed lettuce leaves is unbelievably light, crisp!

As for the Cream of Corn...aaahh...it's the very personification of the word 'sweet' corn. Satiny smooth with a buttery sweetness, this is one soup that packed soulful goodness in every spoonful. Even my nephew who's the fussiest of eaters actually asked for seconds once he tried a sip!

Goodies out of the Tsubaki box

When the Tsubaki set arrived, we discovered it certainly redefined the term 'thinking out of the box'! Packed with five petite-size temptations, we quickly dug in. First was the Cream of Wild Mushroom - served piping hot in a hallowed out sesame bun, both my sis and I couldn't decide which tasted better. They're a match made in heaven!


Our palates were further elevated by the Asparagus Soup - snug in its little, warm country-style bread receptacle, we relished every drop of its clean, slightly brassy nuance.


The onslaught of orgasmic flavours continued with Avocado Chawan Mushi. Warm, silky and rich, the shiitake-infused and avocado-layered egg custard simply seduced the palate with its musky accent.


By now, we were so 'high' that the Smoked Salmon Quiche's ethereal crispness and delectable filling quickly hit the spot while the Crispy Chicken with Curry Mayonnaise ignited the senses with its delicate zestiness.

Simply Oz-some Sumire trio

Pursuant to his brief stint at Salt - one of Australia's top restaurants owned by celebrity chef, Luke Mangan, Chef Thong replicates the famed eatery's signature amuse bouche (appetizer) - Salmon-Tuna Tartare with Quail Egg in the Sumire set. I admit I couldn't find adequate words to describe this sublime creation - you must savour it for yourself to fully grasp the ingenuity of this amazing starter.


Now the Boiled Edamame (Japanese green soya beans) may seemed like a no-brainer addition but juxtaposed against the supremely indulgent dish of Prawn Fritters with Spicy Miso Mayonnaise, their no-frills, minimalist note became crystal clear in the overall scheme of things.


The spicy Spaghetti with Deep-fried Battered Prawns

The main course that was part of the Malaysian Grand Prix set we ordered truly deserved a podium finish. Generously doused in a tantalisingly spicy, chunky tomato sauce with subtle tartness, the perfectly 'al dente' pasta can easily be mistaken for a feisty Arrabiatta. Shards of asparagus and springy fresh prawns wrapped in airy 'tempura' batter further livened up the dish's unmistakable appeal.

Luscious dream came true in the cream caramel

Taking the chequered flag in the final lap was a wobbly, satiny smooth Cream Caramel that left us swooning over its toffee sweetness. Complementing it was a scoop of snowy white whipped cream in which hints of coconut and mint were discernible.

It looks like Chef Thong's sterling performance will leave quite a few of his competitors trailing in his wake in the intense race for culinary supremacy. And we're lovin' it!

THE LOAF (pork-free)
Lot 3.13.00 & 4.12.02
Level 3 & 4 Pavilion Kuala Lumpur
168 Jalan Bukit Bintang
Kuala Lumpur
Tel: 2145 3036

www.theloaf.net







Tuesday, February 10, 2009

OUR CNY CULINARY HERITAGE



Time flies when you're having fun and the recent Chinese New Year celebrations were no different! It's that time of the year when one gets to relish traditional festive delights like kuih kapit, kuih bangkit, kuih bakul and pineapple tarts in addition to a whole gamut of new fangled cookies and tidbits.

One of the most sought-after delicacies in our family is these dainty, delicately-shaped cookies which are painstakingly hand-pressed into oblong wooden blocks bearing intricate, recessed carvings (shown above) and baked until light and crisp.



Essentially these kuih bangkit cookies are made from a mixture of sugar, cornflour and tapioca flour, coconut milk and eggs. According to this aunt of mine who really excels at producing the delightful nibbles, it takes years of practice to get the process right.

My aunt even took out the three really old wooden moulds to show us which she inherited from a late Nyonya grandaunt whom we all recalled was a pretty mean cook.



I have yet to come across anyone who could produce such beautiful cookies. Recently my aunt told me that she managed to find some newer moulds in Taiping to be added to her collection. Obviously you can tell these are the newer ones from the wood colour alone but the carved motifs are no less intricate.





I have been wanting to learn how to make them but I know it won't be easy. My aunt has graciously shared with me the recipe - typically the measurements are based on the old school method of agak-agak so I thought I'd note them down just as how she has always found them workable.

KUIH BANGKIT

6 taels sugar
1 coconut (to extract its thick santan)
3 eggs (only 3 yolks + 2 egg whites are needed)
1 kati cornflour (use ABC brand; alternatively mix half with tapioca flour)
extra cornflour for sprinkling

Methods

Dry-fry cornflour over low heat. Stir frequently to prevent it from burning and until the specks of flour start 'jumping' around in the wok. Set this aside. Beat sugar with santan until sugar dissolves. Then add in eggs. Stir in cornflour and mix to form dough. Knead dough until you get a pliable dough. (I guess this is where experience and mastery come in that determine how good the resultant cookie texture will be.) Hand-press a small amount of dough into the wooden mould recesses and bake in oven (unfortunately I didn't get the temperature for this) until the cookies are done.

It's not a perfect recipe but I wasn't keen on pursuing the finer details as I don't want to come across as impolite. She also had other visitors to entertain but later if I ever want to attempt making this, I'd call my aunt to get the other necessary information. For now I'm contented to just eat her handiwork!

Friday, January 23, 2009

ONE NIGHT IN BANGKOK



Dinner and drinks at one of Bangkok's trendy joints are not exactly how one would celebrate a 10-year old lass's birthday. But then this vibrant city's no stick-in-the-mud sort so that cool evening saw a party of us at Wine Bridge Plus, a popular party hotspot right in the heart of the city that attract's Bangkok's young, hip and moneyed crowd like moths to flame.

We sat out by the patio as a stream of gleaming, flashy cars slid past into the compound, all disgorging beautifully coiffured and decked up couples who headed straight into the cosy confines of the bar, club cum restaurant.

A chat with the owner reveals that the outlet opened some 13 years ago just upstairs from its present premise. Business has been so good over the years that Wine Bridge Plus now occupies the space of four shoplots and the best seats in the house are undoubtedly those at the sidewalk. There is always a live band from 9 pm to 12.30 am while amateur singers croon their fave tunes as early as from 6 pm onwards.

Our host admits that the venture started out as a place for entertaining their own friends but over the years, its popularity has soared strictly by word-of-mouth. He laughingly tells us that it has also become known as a happy hunting ground for girls who are out to land themselves a rich husband. In reality, Wine Bridge Plus is more of an exclusive club for the Thai upper crust as many of the young and well-heeled patrons move in more or less the same circle.

"Many of them are actually our friends' children who are out to have a good time. We keep an eye on them when they're here and even help them stay out of trouble," he said. His own daughter who is in her 20s conceptualised the food and drinks so the menu choices here understandably reflect her youthful, cross-border outlook.

Appetisers to whet the appetite include Herbal Fish Patties with Salted Egg Yolk (150Bhat), Pizza Ham & Cheese Spring Rolls with Tomato Salsa (190B), Atlantic Scallop Carpaccio with Ponzu Dressing & Ebi Roe (180B) and Caesar Salad in Cheese Basket (180B).








The sweet, juicy scallops were particularly outstanding, perked up by the tart albeit slightly briny dressing. The tiny globules of prawn roe lent added crunch while a sprinkling of chopped red onion and spring onion zested things up.

Cheese has always been a great weakness of our birthday girl so it didn't surprise us when she kept snucking away bits and pieces of the cheese basket that held the salad of diced apples and what-nots. Another favourite was of course the spring rolls that were filled with more cheese.

But nothing pleases her more than the Baked Spinach in Bechamel Sauce with Cheese Au Gratin (140B). She practically devoured the whole portion by herself and continued to remind me to replicate the same dish for her long after we got home. I think I just hit on the magic formula to get her to eat more greens!



One of the best-selling items that defined Wine Bridge Plus is probably the Japanese Nabe with Red Wine (160B per bowl;550B per pot). You have a choice of beef or pork, sliced paper-thin for dipping into the red wine broth. Other ingredients for the hot pot include carrot, enoki mushroom, asparagus, cabbage, black mushroom, leek, onion, choy sum, beancurd, baby corn and glass noodles.



According to Nichapa (the boss's daughter), the recipe came from her mom's friend who used to work at Santori (the Japanese brewer).

"The broth is bonito-based and red wine is added to it only towards the end. That's why you'd get a delicate brininess from the fish plus the sweetness of grapes once the alcohol from the wine has evaporated."

The tender meat is savoured with Japanese ponzu sauce concocted from sesame and peanut butter. Sukiyaki and shaba-shabu it seem have grown in popularity among the Thais lately so this house speciality has been a mainstay as long as Wine Bridge Plus has been in business. You'd need to have at least 2 persons for a whole pot to be prepared though.

We also recalled partaking a delectable Prawn Spaghetti with Spicy Basil Pesto (170B). Adorned with crispy bacon bits, the pasta was slurpiliciously fiery to tantalise the tastebuds but not enough to numb it to susbequent dishes.

Our lavish feast rounded up with Banana Fritters with Caramel Sauce (80B) which saw honey-sweet bananas covered in crisp, light batter and drizzled with luscious caramel. Of course there was the ubiquitous birthday cake - made from Haagen-Dazs chocolate ice cream no less!



We don't know who went home happiest that night - us for that memorable meal or the little one who had her fill of cheese and chocolate!

WINE BRIDGE PLUS
99/15 - 16 Lansuan Balcony Road
Lansuan Soi 6-7 Langsuan Road
Lumpini Bangkok 10330
Thailand
Tel: 0 2251 7767

Friday, November 14, 2008

GREAT THAI-DINGS



Amazing Thailang best describes our many delicious discoveries in Bangkok and Pattaya. Street food is king here - if you truly want to eat what the locals eat then nothing beats the humble streetside offerings.

We chowed down on BBQ pork skewers, mini pancakes filled with shredded pumpkin and deep-fried chicken drummets en route to check out the shopping scene. There were tons of other stalls proffering coffee, economy mixed rice, fried noodles, fruits and iced drinks...

Lunch comprised bowls of hearty noodles in soup with sliced roast pork, meat balls, sliced kidney, fish balls, sliced fishcake and fried fish skin. Flat rice noodles similar to kuay teow but more slender in size were my favourite. The clear broth is good on its own but tastes better when perked up with the ubiquitous fish sauce, dried chilli flakes and lime in vinegar. Sliced red and green chillies are also available at many stalls. Bowls of granulated sugar are served to douse fiery-hot spiciness if need be.





In Pattaya, we stumbled upon a noodle stall tucked away in a sidelane. The premises are spotless as are the tables and chairs.







One of the best tasting specialities has to be Sticky Rice with Mango. For mere 50 Bhat (RM5) you get a generous portion of steamed glutinous rice topped with a whole ripe mango sliced for easy eating. It was such a heavenly treat that we had this twice in a row! The glutinous rice has a splendid soft chewiness about it and the mango was juicy and honey-sweet.







I also had a super-hot encounter with a Catfish Salad. It was a briny, tart, mildly sweet and extra spicy dish that literally made my hair stand on its end and broke out in a real sweat.



My other half and I also polished off this delectable pot of glass noodles with prawns. It costs 450 Baht (RM45) but we reckon it was worth every Baht - just look at the size of those fresh succulent prawns!

Monday, November 03, 2008

A VISUAL AND PALATABLE FEAST



Sometimes us Klang Valley denizens seem to take this habitat of ours so much for granted that we remain blind, deaf and dumb to some veritable treasures ensconced within its very core. Like the look out point that's nicely tucked away in one little corner somewhere between Ampang and Hulu Langat...you can call it our local equivalent to The Peak in Hong Kong.

After one rainy eve, we actually drove up there as hubby was intrigued to try out the eateries. Truth be told, I was far less enthusiastic - after one too many disappointing run-ins with Malaysian touristy-type attractions, I braced myself for the worst. The falling dusk wreathed in swirling mists gave me the creeps initially but once we found a parking spot, I was surprised to see how busy the place was.

Scores of people were already trekking up to the Look Out Tower while some families and couples milled around the three eateries. A chilly breeze sent welcome shivers down our spines - you wouldn't think it possible after the spell of sweltering heatwave we had been experiencing. I couldn't remember when was the last time I saw our capital city from a fresh perspective but that evening the breath-taking view left me literally speechless.



So when hubby proposed the idea of having dinner at Bread & Olive Cafe, I was sold on the idea. The eatery occupies a two-storey building with a spacious outdoor patio area that accords diners a panoramic view of Kuala Lumpur.



Personally I thought it is more a restaurant than a cafe but I digress. The menu offers an interesting mix of Middle-Eastern fare with Italian, Mediterranean and localised Western as our orders included Lamb Briyani, Stuffed Doner Kebab with Chicken, Spaghetti with Cream Sauce and Chicken Chop with Black Pepper Sauce.



Whaddaya know? The food turned out to be surprisingly good too. The briyani rice was superbly redolent with spices and perfect with the huge lamb shank slathered in rich, tasty gravy that was piquantly spiced but not searingly hot on the palate. Even the salad was better than many mid-priced eateries in KL - with sliced black olives and fresh zesty vinaigrette perking it up.



The huge plate of pasta came generously covered in cream sauce and sliced chicken and mushroom so there was no complaints on this.



I love my delicious Doner Kebab which was packed with shredded lettuce and tomato laced with yoghurt. Even the simple Chicken Chop was juicy and the sauce lusty without being overly starchy.



Overall it was a greatly pleasurable experience which didn't hurt our pockets too much. Of course there are cheaper alternatives flanking this eatery but I daresay Bread & Olive's excellent food and view make for an irresistible combination that is hard to outdo. Especially if you're courting that special someone or out to celebrate a significant occasion.

Bread & Olives Café
No. 7, Lot Perniagaan Komplex Pelancongan,
Menara Tinjau, Jalan Ampang Hulu langat,
68000 Ampang, Selangor Darul Eshan.

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