Kepong BBQ: CEO BBQ Restaurant - Premium BBQ served on a Platter

BBQ meal is a very popular food among Malaysian; most of the time we like to do our own BBQ; but usually fails miserably as we are not used to the timing to ensure that the food are grilled perfectly with the right smoky taste. AT CEO BBQ you will be served perfectly grilled seafood and delicacies without any hassle; you just sit down and enjoy the freshly grilled seafood and meat served at your table.

With that CEO BBQ @Kepong have invited +BestRestaurant ToEat to taste out some of its special BBQ offering especially its fresh premium BBQ seafood. By the way CEO BBQ is located at 3 & 5, Block E, Jalan Metro Perdana Timur 2, Kepong, Kuala Lumpur and occupies the same premise of 4Get Hotpot. Next to Aeon Big (Carrefour) - Kepong (behind the open air food court).

We started our review with the French Brown Crab (a.k.a Lazy Crab) (market price) but you have to pre-ordered it one day in advance to savour this fresh live French Crab. We were fortunate to get to taste a live French Crab as most of the time this crab is imported as a frozen one which sorely lose it firmness and taste.

Why it is called a lazy crab; this crab is inactive most of the time, even you put something in between its claw, it will not clamp it. You can just take it up turn it upside down and it will not make any movement much like a death crab.

For this crab, it will be put straight to the grillers; it may sound a little cruel and torturing to cook a live crab, but Chef Yeoh assures us that this is the best method to grill it to ensure the firmness and texture of the meat while encapsulating all the natural juices in the meat. We just love the feel, the texture, the taste and flavours of this crab dish.

But the best part to eating the French Brown Crab; is in its roe; This crab is famous for the quality and quantity of the crab roe that every crab has.

Watch the Crab on Flambe Mode.

Next, we had the the oysters in sea salt, large scallop with cheddar and mayonnaise sauce, giant scallop on chilli cheese sauce, and mussels platters. The prices will be based on market price.

The BBQ Giant Scallop (RM25.00) up close with special Chilli cheese sauce. Great succulent and bouncy texture.

Next, is our platter of New Zealand Lamb meat; with a 3 piece set Lamb Cutlet (RM 28.00) and the 2 set of Lamb Chop (each set of Lamb Chop at RM 20.00) cut into bites size for easy eating pleasure. The Lamb meat was juicy with a soft firm texture and has no gamey smell. Accompanying the lamb is the special mint sauce and BBQ sauce to goes with this meat dish.

Our next platter of BBQ Squid (RM20.00), BBQ Pork Ribs (RM35.00) and BBQ Smoked Duck (RM20.00). The Squid has a nice bouncy texture and was sprinkled with the right balance of sauce to fully enhance the flavours of the squid. On the other hand, we love the BBQ Pork Ribs, which has a special BBQ Char Siew sauce added to it before being grilled. The meat was moist and texture was just right to give us some pulling effect which we like; unlike some BBQ ribs, which has its meat easily fallen out and with soft texture.

This is the Live Fresh Water Prawns minutes before going into the grillers.

Our last platter served to us is the Prawns Platter with the Jumbo Fresh Water Prawn (market price) taking the centre stage with BBQ Prawn Extra Large (set of 4 - RM55.00) in 2 flavour i.e. the Original and the Soya based sauce. For me, I prefer the original taste as you can really taste the texture and the natural flavours of the prawns.

Our final BBQ for the night is the Bacon Enoki (RM5.00 per skewers). Love the texture and the taste. You can taste the smoked salty bacon flavour mix into the Enoki mushroom.

So, there you have it, our super delicious seafood BBQ dinner at CEO BBQ @Kepong, Kuala Lumpur. Make a date with Chief Griller Mr. Yeoh to enjoy this delicacies.

Cheras Food: Haru Japanese Bakery Cafe Ikon Connaught - Your Japanese Neighbourhood Bakery Review

Japanese have perfected the fine art in terms of creating nice bakery and pastries; as can be seen by the many Japanese inspired bakery cum restaurant in the Klang Valley. With that +BestRestaurant ToEat was invited to taste out one of the latest bakery produce from Haru Japanese Bakery Cafe located at G-08, IKON Connaught, Jalan Cerdas, Taman Connaught, Cheras, Kuala Lumpur

What makes Haru Japanese Bakery Cafe different is the type of flour that is used to prepare the dough? The flour that is used at Haru Bakery is the High Protein Flour which are imported from Japan.

Using the right technique to prepare the bread dough will determine the fluffiness, soft and moist texture of each buns. There are many flavors of bun that are served at Haru Japanese Bakery Cafe and the following are the one that we tasted.

The first is the Amazing Chestnut Bun (RM3.80).  For chestnut fans, you will find the filling very nutty. Nice to be eaten with a cup of coffee.

Next is the Butter Croissant (RM 3.80). For those that love their croissant to be less buttery, you will find this just nice for you. It has that crisp layers and fluffiness texture.

Caramelised Apple Bun (RM 3.40). Balance of sweetness of caramelized apple filling with the soft sweet bun texture. 

The above is the Cranberry Cheese Bun (RM3.60). 

Fruity Red Bean Banana. This bun is banana flavoured with a red bean paste filling. 

Mexico Cheese Bun. This is a fusion of the popular Mexico bun but with a topping of walnut and almond chips.

The above bun is called the Mini Pizza (RM 5.90). Why this bun is called the mini pizza is because the fillings of this bun are tomatoes, sausages, tomato sauce, mozzarella cheese and topped with a sliced cheese are all the ingredient that made up a pizza.

Spring Lady (RM 3.80) has spring onions, cheese, mayonnaise and ham as its filling.

Japanese Curry Onigiri (RM 3.40). A fusion bun which consists of bonito flakes, mayonnaise and seaweed on top of the bun with a Japanese curry sauce.

For non bun lovers or you would like a more savoury meals at Haru Japanese Bakery Cafe, you can try out the Squid Ink Pasta (RM16.80). This pasta has a light touch of squid ink although I would have prefered a stronger dose of squid ink for this dish.

The other pasta which we tasted was the Wafu Mentai Spaghetti (RM14.80). Loves the ebiko topping on the light wafu sauce. 

For sweet tooth fans, the Go Banana (RM 15.50) dessert is your dream dessert.  Served on a special Haraju Toast topped with slices of cut bananas, a scoop of ice-cream and Chantilly cream drizzled with chocolate sauce.

While the Mary Berry (RM 18.50) is topped with mixed berries, Chantilly cream, vanilla ice cream plus some sweet mixed berries and raspberry sauce was the perfect end to our food review.

Cheras Food: Hot and Spicy Chinese Hunan Cuisine at China Private Kitchen Pertama Residency

Many Malaysian seriously believe that we can eat very spicy food, but your guess and mine is totally wrong. The China Hunan Chinese has a very much more higher tolerant spicy level compared to most Malaysian. With that +BestRestaurant ToEat  was invited to taste another real spicy Chinese Hunan Cuisine @ China Private Kitchen located at Pertama Residency Jalan 3/92B Taman Kobena 56000 Cheras, Pudu Kuala Lumpur. It is located just off Jalan Cheras 4th mile (turn in when you see the Shell petrol station before Taman Pertama roundabout).

China Private Kitchen is a strictly a no frill set up; what is more important is the quality of food that are served to its customers.

The chef which hails from Jiangsha Hunan in China motto; first using good quality ingredients, village home style, authentic taste and cooking with passion forms the core values of each of the dishes that are served at this restaurant.

With that, we started our spicy journey starting with the Seaweed Salad (RM 5). This appetizer which is spicy and has a slight sourish sweet taste does whet out our appetite.

The first main dish on the table is the Hunan Farm Chicken (RM 36). Using farm "Kampung" chicken which has a firm texture was cut to small pieces and using fresh ingredients such as ginger, garlic, scallions and fresh red chilli padi to cook this dish which has a spicy pungent fragrant but really appetizing taste.

This is then followed by the Braised Pork Trotter (RM 28). This pork leg are first slow braised for 3 hours to soften the meat texture with spices, ginger, garlic and chillies. Before serving it, the cut pieces of the pork trotter are then wok fried with dried Chillies to infused the spicy flavour and aroma to the meat. The gravy was so addictive that a second helping of white rice was needed to slurp it down to the last drop.

For vegetable we had a Stir Fried Lotus Root (RM 22). The firm and crunchy lotus root are cut to a thin slice and then stir fried together with freshly cut chilli padi.

Next on the table is the Claypot Bullfrog With Hunan Chilli (RM 48). For bullfrog dishes, we are usually more accustomed to either the ginger steamed or Kung Po style. This Hunan style version uses a specially imported preserved chillies from Hunan China. Served on a clay pot, the broth is a clear but spicy type while the other colourful chillies set the spicy tone of this dish. The frog meat was firm with a bouncy texture and it was really delicious.

The Homestyle Fried Pork with Green Chillies (RM 22). This is a dish that every family in Hunan China will know how to cook this dish. It is like the must eat dish in this province of China. Although you see that there are some many green chillies that are used to cook this dish, it was nevertheless not that spicy too and good to eat with the white rice. 

We have eaten a lot of Chinese Carp Fish Head i.e Ginger steam, Assam style and so forth. The version that is served here is the Steamed Fish Head With Pickled Chilli (RM 68). As again the special pickled preserved chillies are minced with fresh ginger and topped with premium soya sauce as the base gravy. The spicy level has been tone down a little for us to enjoy the fresh meat of the fish.

Another popular version of the Hunan style for fish dishes; is using water to slow braise the fish in a pot. This ensure that the fresh fish flavour are immersed with the ingredient to get the most flavour for this dish. For us we had the red Tilapia In Water Broth Sauce (RM 68). Using this method to cook the fish; uses a less salt and less oil style as the fish are cooked slowly to extract its natural fish flavours.

Another traditional village style dish from the Hunan China is the Hand Peel Stir Fried Beijing Cabbage (RM 18). The people of Hunan like to hand peel the cabbage as this gives the cabbage a better texture compared with the knife cut method for the cabbage, It retains a crunch feel and does not becomes soggy too quickly.

The final meat dish is the Sizzling Hot Sliced Beef With Chillies on Hot Plate (RM 36), is topped in terms of strong spicy fragrant level. Before the dish arrives at the table, we can smells the choking super rich and chilli musk fragrant of the Dried Chillies choking us down the throat. The wafer thin slice cut of the beef was well mixed with the coriander and served piping hot with the sizzling sound; was a real treat to this super spicy dish.  

We end our review with a very simple Fried Yee Mee with Prawn (RM 15). Loves the bouncy texture and the pieces of scrambled eggs intertwined between the noodles with the nice aroma of the wok hei of the fried noodles. Simple but tasty.

For desserts, we had the Deep Fried Pumpkin Bun (RM 12 for 6 pcs). Another simple desserts that is 100% pumpkin. Fried to a golden yellow crisp, with a balance sweetness level, it was a good end to our food review.

Spicy food enthusiast will find the dishes serves at China Private Kitchen @Cheras Pertama Residency as a real authentic Hunan style treat in Malaysia. 

Signature Pork Dishes You Must Try At Pink Belly Restaurant @Bangsar Baru Review

Recently, there have been a number of restaurant that specialize to serve Pork dishes in Klang Valley. A new place for lovers to this swine meat is the Pink Belly located at 1, Lorong Kurau, Taman Bukit Pantai, Bangsar Baru Kuala Lumpur. +BestRestaurant ToEat was invited to taste the signature dishes that is served from this restaurant.

Located in a quiet area in the bustling Bangsar area, Pink Belly @Bangsar serves quality delicious pork dishes. The setup is one of a very simple and minimal setting with high table and stools that adorned a portion of the restaurant while casual sit down are on the other side of the restaurant.

The Pink Belly offers diners with a nice ambiance for a family dinner or a get together with friends  or business associates served by friendly waiters.

Our review started with a Salad which is Pink Belly Salad (RM24.00); Generous amount of Romaine green lettuce fill the plates with red cabbages, tomatoes cubes with a fruity combination of watermelon cubes and lychee to add a refreshing flavour and sweet taste to this salad. It is then topped with honey ham cube and smoked bacon chips.

The next dish is a pasta i.e. Porky Penne Pasta (RM24.00); This pasta is cooked with smoked bacon, honey ham cubes and mushrooms in a spicy aglio olio sauce. Instead of the spicy aglio olio sauce, patrons can also opt for carbonara or pesto sauce to suit to their taste.

For the main dish of the night we first had the signature Roasted Pork Belly (RM34.00). The pork belly is roasted to a perfect crackling texture (this is the one of the most important criteria of roast pork) and served with roasted root vegetables and bedded on top of braised red cabbage. Patrons are offered a choice of Honey BBQ, Jalapeno or Original sauce to goes with the Pork Belly. Will be great when eaten with a cold beer to down this pork belly.

Next on, is another one of the signature dishes at Pink Belly which is the BBQ Sticky Pork Ribs (RM75.00). The whole slab of Pork Ribs are slow cooked and drenched with Chef special BBQ sauce; are then grilled to a charred texture and served with wedges and coleslaw. We like the moist juicy meat on the ribs as it did not fall off too easily from the ribs which gives us a little bite texture.

After that, it was the Grilled Pork Skewers (RM26.00); The honey glazed pork balls skewers are pan grilled with a spicy sauce are served with roasted root vegetables and the aromatic buttered basmati rice. We were a little surprised as; from the look of the meat ball when it was served to us it look quite normal, but taking on the first bite of the meatball, it was still juicy and have a little bouncy feel. With the right marinade of the meatball, it was a delight to eat this meatball.

and the next dish that we had was the Porky Risotto (RM25.00). The risotto are stir-fried with pork belly slices with wild mushrooms and garden fresh vegetables. You can have a choice of either caramelized or original version.

and for desserts we had the Special Vanilla Ice Cream (RM15.00) which is a double scoop vanilla ice cream drizzled with maple syrup and topped with smoked bacon slices and walnut bits.

For those that loves pork, Pink Belly@ Bangsar does offers you a choice of interesting porkilicious dish.