Another example of a creative dish which is the Savaro Noodle – it is a marriage of North and South. Here the chef had combined two of the most famous Malay noodles i.e. the famous Mee Udang from the North and popular Mee Bandung from the south.
It is a very distinctive taste as you can taste the rich broth, which have the taste of both of these famous noodles. The spiciness is just right and the amount of ingredient laden on the noodle is plentiful too.
It has boiled prawns, slices of roast beefs, shredded roast chicken, fish cakes and cockles and a half boiled egg. I would have preferred that the chef garnish the dish with prawns that was cooked in the broth rather than giving the boiled prawns as this is not very flavourful and tasted bland.
Moreover the cockles were very rubbery and overcook. It would be nice to have cockles that are freshly cooked rather than already pre-cooked. Anyway if you yearn a shot of Mee Udang or Mee Bandung and cannot travel too far North or South, you can give this a try.
Rating 3 of 5
Date of Visit: 2013-09-21
Spending: Approximately MYR 14 ()
These days, there are many designers’ food in town, chef have become more creatively i.e speciality burger like Ramen Burger, Charcoal burgers and etc are some of it. It seems that Bak Kut Teh is also following on this trend, a decade ago, dry version of Bak Kut Teh came about. It becomes an instant hit for some.
Here at Yu Yi Restaurant which is located at 88, Jalan Kepayang, Off Jalan Kuching, Taman City, 52100 Segambut, they have develop a Nyonya version of the Bak Kut Teh. Bak Kut Teh Yu Yi had been established for more than 30 years with their founder shop in Old Klang Road which is opposite the market.
For this Nyonya version, the meat are cooked in the Bak Kut Teh broth and then it will be cooked again in a claypot with added chillies, spices and condiments to come out a new Nyonya version. They have also added ladies fingers to enhance the dish.
The chef uses mainly pork ribs and bony meats with minimum layer of fats. This ensures that it will not be too fatty. This version is aromatic and the meat still retains the smooth texture and the infused taste especially the pork ribs.
You have a choice of 3 types of rice to go with the Bak Kut Teh i.e. Plain white, Shallot oil rice or Long bean rice (first time trying this) - nice to eat as it is. I tried on the 3 types but my preference is on the white or shallot one. It goes better with the gravy.
Rating 3 of 5
Dry Bak Kut Teh
The other Bak Kut Teh we had for the night is the Dry Version. This version is similar to the one eaten in Klang but it is a wetter version as the one in Klang that I have eaten tend to be very dry and oily. The fragrance from the aromatic dry chillies just permeates through & the taste of the ingredients lingers in the meat.
Taste wise, it is a little bit sweeter and they also use the ladies finger and dry cuttlefish too. It comes with a bowl of Bak Kut Teh broth to give you the extra kick. Just like the Nyonya Bak Kut Teh, this dish is best eaten with plain white rice, as you can really savour the flavourful gravy and cuttlefish.
Rating 3 of 5
Date of Visit: 2013-09-18
Spending: Approximately MYR 12
Not many food are cooked with Yam as one of the main ingredients. My first impression of this Yam Chicken was not that favourable from the looks of it. It looks very gooey and the thick yam gravy does not lend any support to make this Yam Chicken very appetising at all.
When I taste the first bite of the chicken and yam, it actually woke my senses in that the taste was very flavourful and nothing short of heavenly.
Looks can really be deceiving in this case. The gravy was infused with strong taste of curry leafs and silky smooth aromatic cooked yam. The first taste impression of this dish, in that it was quite similar in taste to the butter sauce chicken with the taste of Yam.
The pork leg serves here is of a braised soya sauce version. The chef have painstaking taken the effort to braised until the pork leg to a smooth texture which you could easily slurp. I would have preferred the pork leg to be a little chewy type and will make me enjoy the pork leg better.
Here, the taste is not that flavourful and quite plain. It would have been better if the chef have used smoked garlic to bring out the best of the soya sauce.
There are many version of Fried Mushroom in town. Here, the Fried Abalone Mushroom was very aromatic and savoury. These were served warm to bite, with crispy edges and just the right amount of batter (i.e. not too thick).
We were advice to try out dipping the deep fried mushroom in the Bak Kut Teh stew instead of using the famous Yau Cha Kwai (Chinese twisted crullers). It is a different experience and tasted quite nice and delicious.
Another new way to eat Deep Fried Mushroom. Yummy yummy
Rating 3 of 5
Date of Visit: 09/18/2013
Spending: Approximately MYR 12 ()
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.
