Tuesday, June 9, 2015

Marhaba Restaurant Publika Authentic Middle Eastern Yemeni Cuisine Review


I am not a big fan of Middle Eastern food as I was very concern about the gamey taste and too enriching dishes with dose of milk based dishes. Although skeptical, Best Restaurant To Eat went to taste this Middle Eastern Cuisine at Marhaba Restaurant located at D1- G4 -1, Publika Solaris Dutamas, No 1 Jalan Dutamas, 50480 Kuala Lumpur.


When entering this restaurant it exudes an air of elegant as the place is very stylish decorated.

There are special private dining room that you can book for your special and private event and reservation are on a first come first serve basis without any additional cost.


It has an open areas where patron can enjoy the evening breeze while tasting and savouring these authentic Yemeni Cuisine. 


According to one of the owner, all its Chef at the Kitchen are all from Yemen. There are no changes or adaptation to local taste for all its dishes.


We were offered a special tea Shahnee Na' Na' which is concocted with a special mint that helps to whet your appetite before your meal. The tea drink has a very refreshing taste and aroma. 


We then started our food review with an appetizer which is Fatoush Salad that is topped with some fried Yemeni bread and served with green garden salad.


Next, was the arrival of a Mulauwah super large size Yemeni Bread which resembles a super size Naan bread. This can easily feed up to 10 person. As we were told this bread is a staple everyday food for the Yemenese.


To eat the bread, an order of sizzling and boiling hot Saltah Fahsha  - Sizzling Lamb cooked in fragrant Yemeni spices in a stone pot is eaten with the Mulauwah.


With the balance use of the spices, the lamb does not have any sign of gamey taste, which makes this dish very tasty and you guess it, we had it finish in less than a few minutes and a second order for this was in store.


Next, we had the Chicken Mandi which is steamed tender chicken with traditional Yemeni spices. The meat has a soft texture and was very well flavoured.


and followed by another chicken dish which is the Chicken Mazbi, which is a charcoal barbeque chicken cooked in a tandoor. 


Next, we had the Grilled King Fish


followed by the Grilled Prawns.


The Hummus that was served at the Marhaba has a very soft creamy base and is topped with olive oil.


The final main dish is the Lamb Hanith - the chef uses a very young lamb usually around 4 to 6 months old. The chosen parts are either the lamb ribs or the lamb shoulder. 


The lamb was first pre-cooked in a spice based soup and then grilled before being served. The result is that this lamb ribs that we had was succulent with a nice aroma while its meat was tender without any gamey smell. 


Served with the basmati rice, it was a very delicious tasty dish that had me going for second and third helping of this dish.


To end our meal, we had the Shahee Mula Ban Tea which is said to be good for the stomach after a hearty meal. After having the tea, we did feel not that bloated from the dishes that we had earlier.


At the end of dinner, my perception of Middle Eastern meal especially Yemeni have taken a new found taste as it was very delicious especially the Lamb dishes served at Marhaba Restaurant.

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Monday, June 8, 2015

Ramadan Buffet 2015 Bazaar Desa at The Square Restaurant Novotel Hotel KL City Centre


If you are in the central business district Kuala Lumpur especially Pavilion or KLCC, you can Berbuka Puasa this Ramadan at The Square Restaurant Novotel Hotel Kuala Lumpur City Centre 2, Jalan Kia Peng 50450 Kuala Lumpur.


Theme as Bazaar Desa, it is an exquisite buffet spread from June 20 to 15 July 2015. The buffet spread has 3 different menu on a rotation basis with over 100 traditional Malay dishes is spearheaded by Executive Chef Huzaidy and its team.


Bazaar Desa is chosen as the theme to reminisce the local fare normally found during the Holy Month in Malaysia Pasar Ramadan. 


For starters and appetizers there are ulam kampung, kerabu or KangKung Sotong to start your meal.


while soup offering includes the Chicken Tom Yam, Mamak Mutton Soup and Bubur Lambuk


or try out the Pasembor and Gado Gado Selection.


Among the key highlight main dishes are Oven Roasted Lamb


Lontong Goreng


Spicy Tomato Beef (Daging Masak Merah)


Lamb Varuval


Squid Rendang


Assam Pedas Fish


 Lemon Grass Chicken and etc.


There is also live cooking station which serves Chicken and Beef Satay


While the Grill Station there are assorted grills seafood i.e grilled prawns, 


grilled squid, 


and grilled fish.


Over on the Noodles corner, we have the Mee Rebus Tulang, Prawn Mee and Assam Laksa (these selection will be change on a daily basis)


For the desserts there are a selection of puddings


fresh local cut fruits


and a selection of Malay Kuih Muih


Bazaar Desa dinner buffet is priced at RM95 nett per adult, RM45 nett for children aged 8-12 years old. Early bird voucher is available for sale from now until 19th June 2015 at RM80 Nett per adult and Rm40 nett for children. Accor Plus members enjoy a further 10% discount.

Sunday, June 7, 2015

Ramen Kanbe Restaurant Empire Damansara - Tasty In House Made Shoyu Based Ramen Review


Ramen is a staple food in Japan, where many people eat it at stalls,kiosk and restaurant, we Malaysian have a love affair with ramen too with the sprouting of many Ramen shop. With that Best Restaurant To Eat went to taste out Ramen Kanbe Restaurant located at G28, Block Empire Retail, Empire Damansara No.2, Jalan PJU 8 47820, Damansara Perdana Petaling Jaya Selangor .


The decor at Ramen Kanbe is one which is a very simple and open layout concept.


Kanbe actually means Kobe, which is one of the city in Japan that is popular for its shoyu based Ramen. At Ramen Kanbe, several types of Japanese finest soy sauces are blended with high quality kombu kelp from Hokkaido to use as the key ingredient in the preparation of this special soy sauce.


Our first taste of Ramen Kanbe is the signature Ramen which is Charsiu Ramen with its signature broth. According to Mr. Nagasawa San the Ramen are made in house daily using the finest flour to ensure its freshness. Over the years Ramen Kanbe have perfected the recipe that ensure the consistent taste and firm texture of all its noodles.


The soup based is a process in which vegetables and chicken broth are cooked for 7 hours and coupled with the special soy sauce to fully draw out the full flavours of the soup. 


This is then followed by the Pan Seared Gyoza as a side dish to the Ramen. 


The Gyoza have a meaty pork vegetable filling and have a crisp on the outside while the meat filling is still moist in the inside.


The next Ramen that we had was the Cold Ramen that comes strip of char siu, black fungus,  preserved ginger, eggs strip and strip of green lettuce with a light cold sauce.


I find this Ramen very refreshing from the use of the ingredients and also the cold sauce. This Ramen also comes together with a special Yellow wasabi at its side; when mix together with the Ramen it gives you that pungent after taste.


The next side dish is the Karaage chicken which is a boneless chicken thigh marinated in a special in house made sauce.  A well complimented side dish after the Cold Ramen.


We next move to try out some of the Rice dishes, which is the Japanese Fried Rice. We were really surprised on this dish, as it was very flavourful and comes with a wok hei aroma without burning the rounded Japanese rice.


We were told that the rice was pre-cooked with some condiments and left in the refrigerator. When customer order it; it will be taken out and cooked with the add on of the Char Siu, spring onion, eggs and chopped carrot to the right flavourful  aroma of the wok hei.


We then had the Spicy Ramen, which uses the same broth but added with a special imported spicy paste which has the aroma and flavour of the bean paste.


The Spicy Ramen is sprinkle with Spring Onion and topped with finely minced chicken meat.


We then had the Torisoboro Rice which is rice with spicy pork minced meat. To eat it you mix the minced pork meat with the rice, I personally find the meat to be a little too dry; it would be great that there is some additional meat sauce or the use of a little more fatty meat which would have the additional oil to smoothen the rice.


The last side dish that we tried was the Otsumami Char Siu. The meat of this Char Siu is from the pork shoulder which has a balance of meat and fat and stewed for more than 1 hour in a special blend of soy sauce and served with bean sprout and chopped spring onion.


The end result is that that pork is very flavourful and have a soft texture culminated from the cooking process. This side dish is best to complement with a cold glass of beer. 


At, Ramen Kanbe Restaurant, although it is a simple no-fuss setup with minimal dishes, the Ramen that are served here does stand out in terms of quality, texture and taste.

If you love Ramen, you can take advantage of this coming offer

Date 25/6/2015~1/7/2015(1 week)
All the items 50%OFF[except beer]

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