Monday, September 16, 2013

Juicy Hogger Pork Ribs @Solaris Dutamas Ante Kitchen And Bar By Best Restaurant To Eat

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.


Rating 4 of 5
Price RM 75.00
Date of Visit: 2013-09-07

For more review on Ante Kitchen And Bar. Please click this link

Solaris Dutamas Ante Kitchen And Bar Sweet Roast Pork Belly by Best Restaurant To Eat

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.

Price RM23.00
Rating 2 of 5

For more review on Ante Kitchen And Bar. Please click this link


Wednesday, September 11, 2013

Simple Home Cook Meal South Pacific Café and Boutique

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.
 
Food Photo
Food Photo
This café caters for special private events like kid’s birthday, seminars, get together and etc. They will cater to your unique theme events.
 
Food Photo
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.
 
Food Photo
Food Photo
Good
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.
 
Food Photo
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.
Food Photo
Food Photo
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.
 
Food Photo
Food Photo
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.
Date of Visit: 2013-09-08

Saturday, September 7, 2013

Spicy Chong Qing Steamboat Affair at San Hui Wen SS2 PJ by Best Restaurant To Eat

Steamboat is always a nice way to share meals with friends especially with the recent wet weather that we are experiencing. On a cold evening, having a spicy steamboat will vet all your senses.


Here, we had the opportunity to taste a Spicy steamboat version at San Hui Wen (China Chong Qing Steamboat Restaurant located at 30, Jalan SS2/66, 47300 Petaling Jaya.


The most important element of a good and wholesome steamboat had to be the soup base. As you would find around town, the norms soup bases are Chicken soup, Herbal soup, Tom yam, Clear soup and even Porridge (be it pumpkin or clear porridge). Here, at San Hui Wen, they have 2 version of the soup base which is the Herbal and Spicy Herbal base.


The lady boss which, incidentally was from China says she could not find a steamboat restaurant that serves authentic Chong Qing style steamboat and henceforth decided to start her own steamboat restaurant. In Chong Qing China, due to the cold weather, steamboat is one of the most frequently eaten dishes and the real spicy soup base is the top choice as this will keep them warm too. There you can literally find many restaurants serving Spicy Steamboat.


Let’s review the first soup which is the herbal soup base. Most other places their herbal soup base, are rather bland (I am sure you will agree on this). You won’t really want to start drinking the soup before you start putting stuff in ingredient. Here the soup is boiled using the best selection of herbs and you can smell the strong aroma, the minute you enter the restaurant. The strong smell lingers around the whole place. You can see that there are abundant of wolfberries floating on the soup base.


The spicy version meanwhile were added with the spicy chilli oil and once you taste it, the spiciness is very tingling and pungent in that you can easily, get choked up. You have an option to order whether you want it normal, mild hot or super hot. You also have the option to order whether less oil or more oil on the soup base. Personally, I reckon, the best is still the normal one.

Pork, Chicken, Lamb Meat Slices

When I had my first China steamboat in Tian Jin, he had this thinly slices of Mongolian lamb. The nice things about this thinly slice meat, is it that it can be cooked very quickly, usually around 15 seconds or less depends on the boiling temperature of the soup. You are supposed to just dip the meat with your chopstick into the steamboat soup, not really dumping into the pot and let it boils inside the soup. This way the meat will not be too hard and very chewy.


Most of the time, these slices are cut from areas of the poultry where they are some layers of fats like the belly parts which is one of the best part for steamboat. Depending on your personal preferences whether you like it hard, chewy or medium done, you are able to control how much of dips you want into the soup.


Here in San Hui Wei, we were served 3 types of finely and thinly slices of meat i.e. Pork Slices, Chicken Slices and Lamb Slices.

I find the meat slices here, goes very well with the strong signature herbal soup, the strong taste of the herbs were immerse deep into the slices as we lightly dip into the soup and with the highly recommended dipping which, was concocted by Maggie (the lady boss), it was a perfect blend to this perfectly slice pieces.

Home Made Parsley Pork Balls / Pork Slice

Home made dishes are usually looked up upon. The mere mention of home made will raise your bar and expectation.


We were told that the Parsley Pork Meat Ball was made by the Chinese chef. Of course, he uses a special recipe to marinate the chopped meat. Frankly speaking, I have never eaten a pork meatball that comes with Parsley. Most of the time, the pork meatball that I have eaten will use either a preserved vegetable like “Tong Choy” or cuttle fish but Parsley is another ball game.


To me, it was just okay and didn’t spring any surprise to my palate. Better to eat it with the herbal soup and make sure you don’t overcook it as it will be dry and hard.


The marinated pork slice was much better. I usually preferred fresh meat compared with processed foods. They are 2 main advantages, one you can control on how much to cook it whether medium or well done. Secondly, the flavour can be jive in with the soup and when you are done, the soup will become a strong broth when you finish all your food.

Spicy Chicken – Sze Chuan Style – Real Hot Stuff

This is a courtesy special dish from San Hui Wei. This is not in the menu. You can order ala carte for this dish.

This simple looking chicken dish is very spicy. Laden with dry chillies, fresh chilli padi and chilli oil, this dish is super spicy, even for me, where I am used to very spicy food.



The unique part to this dish is when you take your first bite. Surprise as it seems, it does not taste that spicy. As the chicken goes into your tummy, you start to realise the degree of spiciness that is expunge out i.e the more you eat the spicier it becomes. My friend Mr. Kong was perspiring profusely with every piece of chicken eaten.


But one thing funny about this dish, it is quite addictive (if you can stand the spiciness) the more you eat, the more you want to take another piece. This dish would have been a perfect match for any the alcoholic drink especially a cold beer. Indeed this dish is that it bears the resemblance to the Chinese saying of San Hui Wei which literally lingering taste and that is how the name of the restaurant was taken from.