There are many claims of Home made taufoo dishes. Some are fried version while others are claypot. At Yu Yi, the Abalone Slice Taufoo they serve here is a braised version with abalone surimi, shitake mushroom and green vegetable with a thick gravy sauce.
The sauce blended very well with the home made taufoo which was fried making the outer layer of a crisp type. The inner layer was very smooth and silky while the outer layer is of a hard layer due to the frying of the taufoo.
Rating 3 of 5
Date of Visit: 09/18/2013
Spending: Approximate RM 24
Main Page – Bak Kut The Yu Yi. Please click below link
There aren’t many restaurant that serves Western Pork meals and I gotten the opportunity to taste one at Solaris Dutamas.
Ante Bar And Kitchen which is located at A2-G1-09, Solaris Dutamas, Sri Hartamas, 50480 Kuala Lumpur, well a catchy name but soon I found out that it is a term used in the game of Poker. In fact, the original idea for this restaurant was to have a concept of Poker theme where patrons can come and enjoy a game or two on Poker while relishing the nice food and drinks, but unfortunately this is not possible in Malaysia – given that this is a public place.
The ambience of this restaurant is very relaxing and cosy; they even have a leather sofa for you and your friends to chill out.
There are a few specialties pork dishes. We start off with the starter, which is the Enoki Bacon Skewers –the combination was unique where Enoki is used as the wrapped filling.
The chef uses only tender pork cutlet, which were very well marinated and wrapped with the Enoki and prime cut bacon strips served on a skewer and barbeque to the right texture served with a yolk dip. The taste was superb, the Enoki really blended very well with the succulent meat. The combination taste of bacon, pork and Enoki was very seductive i.e. you won’t mind a second helping.
Rating 4 of 5
Date of Visit: 2013-09-07
Spending: Approximately RM 26
For More review of Ante Kitchen and Bar - please click on the link below
Eating Pork Knuckle always leaves me a strong guilty feeling as the cholesterol level will hit the roof. To me, this dish is a hard to resist dish and although feeling guilty, this is a must try and eat dish.
There are many variations of Pork Knuckle serve in many restaurants. Firstly there is the salty German version, which is the most famous type serves in most places, the Chinese version either serves in butter sauce, deep fried version or roast. I have the luxury of tasting the fourth one today in the last 3 months. You can view my other Pork Knuckle rendezvous in my other post.
At Ante Kitchen And Bar, the version serves here is an Oven Baked version. The chef have deboned and cut into bite size pieces making it less challenging to savour this knuckle which is suitable as a sharing dish.
The first taste of the knuckle skin was very crispy and crunchy. It was very marinated and not too salty to my liking. After savouring the crispy knuckle skin, the next attack is on the meat portion.
As it is oven baked, the end result is that the meat was a little tougher; it is not so succulent compared to those that were deep fried as the deep fried version if fry properly is a little more succulent. If the pork knuckle is overcooked before being oven baked/fried, the meat can be a little harder, tough and less juicy. For me, only the crispy knuckle skin was the saving grace for this dish.
Cooking a perfect steak especially Pork Steak is very challenging. First of all, it will how the chef will marinate the steak for a period of time. For some, they will not be bothering about marinating it and will have to depend on the sauce that accompanies to flavour the steak.
Here, the chef had taken the time to marinate the meat prior to grilling it. Moreover the meat choice used by the chef was excellent as it chooses the meat with a layer of fats that makes it succulent when grilled.
We are able to taste the marinate, which was in grain into the meat. The steak comes with in-house prepared raspberry cream sauce, which is of a sweet base, and blended quite well with the succulent and juicy steak.
The garnishing of the steak was potato wedges which was deep fried and a baked green apple (the apple was first peel of its skin beyond going for a salt water bath and oven baked). An unique garnishing indeed.
The Pork Ribs was very well marinated and it was cooked to a soft texture before it is sent to the charcoal grill.
The use of the piglet ribs is much better as the meat is more tender and easier to cook and grill. The in house BBQ sauce was a perfect combination to the juicy ribs which makes it very flavourful and tasty.
The serving is a full rack ribs and this is ideal as dish to share with your friends and companion but I understand that there are customers who can eat the whole plate by oneself. If you are a beer drinker, this is an ideal complimentary dish.
When it comes to Roasted pork – the Chinese version is always my benchmark. I am a great fan of “Siew Pai” – Roast Pork Belly.
Benchmark of a perfect Roast Pork Belly is a real crisp with the right amount of salt infused marinate. Chef of this “Siew Pai” spent a great deal of time to poke the Pork Belly skin with a special nail type of hammer to poke whole so that when it is grill the heat will penetrate and make the skin very crispy and crunchy. Moreover this method will extract out the fats layer making the pork belly more succulent and tasty.
The version serves here is slightly different and it comes with the sweet caramelized sauce which was served with the meat. Frankly speaking, I would have preferred the sauce to be served as a special dip instead of spreading onto the meat. This makes the skin to be a little softer and causes the skin to lose the crisp and crunch which turn off a great dish.
On a fine lazy Sunday 8th September 2013, we were invited to a boutique cafe called South Pacific Café and Boutique located 23-1, Jalan Perdana 4, Taman Segar Perdana, Selangor, Cheras. This is really a new concept where you can shop for your favourite dress – only ladies apparel while you enjoy some simple home cook meal.
This café caters for special private events like kid’s birthday, seminars, get together and etc. They will cater to your unique theme events.
They even had a kid’s corner where you can bring along your children and they can be occupied with the activities around here thus giving the mother more time to eat, shop or just chilling with their friends.
For starters, we had the creamy mushroom soup; the soup was laden with lots of button mushroom in it. The accompaniment of the toasted garlic bread makes a perfect dip that goes well with the soup.
Next, we had the chicken salad. The chicken cubes were marinated well overnight before being cook and it permeates quite well into the chicken. It is tossed into the combination of fresh green vegetables and hard boiled eggs with thousand island dressing.
Simple Dish Curry Chicken and Green Curry
At South Pacific, the main dishes are usually of a one dish set that you can order. It is no frill and hassle free and dish.
One of the dishes we had was the Chicken Curry Rice. It was served with stir fried vegetables of French beans, cucumber and carrot. Here, they served the orange kunyit rice. Frankly speaking, I would have preferred it to be served with White rice instead. The curry was quite rich and according to the owner Ms May, they do not use any santan for the curry. The chef uses fresh milk to cook this curry, which effectively took out the very lemak feeling of the curries which is not bad.
Next we tried the Green Curry Chicken, which is less spicy and milder version compare with the chicken curry. The taste of the green curry was not too overwhelming and tastes like the Thai green curry. This green curry was cook using a recipe which was passed to them by a Thai lady.
