Chicago Rib House One Utama - Rib Tickling Father’s Day Celebration

Not able to decide on where to take your father to celebrate this Father’s Day. We have a suggestion for you to consider.

If your Dad loves pork and especially pork ribs, Chicago Rib House which is located at Lot F346, First Floor, 1 Utama Shopping Centre will definitely make your day.

Chicago Rib House have refreshed its decorations with a more family oriented dining place and some newly introduced add on food item on its menu that is both appetizing and wholesome.

Eating pork ribs used to be a great challenge as you probably have experience fighting and ripping the meat out of BBQ Pork Ribs. We were pleasantly surprised on how they could have made the ribs so tender and juicy even after it has been grilled.

Their secret lies in the use of quality baby back ribs (which are more tender compared to the normal ribs which are tougher and boney) and seasoned it with their signature sauces which includes Original BBQ sauce which is a tomato based with a vinegary and a tinge of smoky taste.

The other sauce is Honey Garlic (tangy honey with garlic taste), Flaming Kansas City (peppery with smoky taste), Bourbon Sauce (whiskey taste with Bourbon aroma) and Caramelized Plums (tomato based with a slight taste of rosemary).

Taking the first bite of the ribs, you will find the succulent and tenderness of the meat that you can easily slurp up from the bones. No more fighting with the ribs. The ribs were very well marinated as you will be able to savour the flavorful sauce in every bite.

If you love potatoes, you will be spoil for choices, as they use potatoes cooked in various versions to complement the pork ribs. They are the potato salads, stew potatoes, potatoes with tomato sauce, baked potatoes, stuff potatoes, wedges and French fries.

My personal preference was the potatoes with tomato sauce and the potato salads as it went very well with the BBQ meat.

To celebrate Fathers’ Day, Chicago Ribs House is offering their “Feast On Ribs” promotion for a full month starting from 6^th June 2014 to 6^th July 2014. There is also a lucky draw “Vote Your Favorite Sauce” and the top prize which is a year of FREE ribs. So, what are you waiting for? Head over to Chicago Rib House to enjoy the tantalizing ribs today.

For more photos of the succulent ribs, watch our video below – Better still – subscribe to our channel at http://youtube.com/BestRestaurantToEat.

Classic Japanese Hokkaido Ramen by Santouka Pavilion Mall Kuala Lumpur

Of late there have been numerous Ramen restaurant sprouting out in the Klang Valley in droves. So, we have this opportunity to savour one of the pioneering Ramen joint which is Santouka located at 6^th Floor, Pavilion Shopping Mall (Tokyo Street) which serves the authentic Hokkaido style Ramen.

The restaurant is decorated with wood based setting which inspired the village setting. Even the tables and chairs and accessories are also mostly wood based in line with the main theme.

Using the family recipe the SANTOUKA RAMEN was conceived with the modest salt flavoured Shio Ramen. The version of the Hokkaido Ramen serves here are the thin-noodle and are imported from Japan. 

The next most important to a perfect bowl of Ramen is the soup, which Santouka brewed up for all its Ramen, is the Tonkotsu (Pork Bones). The other ingredients added to brewed up this soup based include vegetables, dried fish, kelp and some secret ingredient. The soup had  to be maintained at the right temperature (not boiling) and continuous at this right temperature to ensure the taste is consistent.

We started with the signature Creamy Shio Ramen serves with Pork Belly. The flavour is not too overwhelming and was just the right taste to start with.

In Malaysia, there is also a need for some spicy Ramen, and Santouka have introduce the Spicy Shio Ramen which have the same Shio based soup but with an added spices. This was serves with Premium Pork Cheek. This Specialty Ramen is only available in limited quantity per day. The meat of the Pork Cheek is not tough and it is very chewy. So, If you are game for Pork Cheek, you have to come early for this specialty.

Next, we had the Shoyu Ramen (Soya Sauce) serves with Pork Belly (Char Siu). With the soya sauce based, it is a little saltier than the Shio but was very flavourful though.

Watch our second part review on YouTube below.

Sumptuous Fine Chinese Dining at Royal Gourmet Bandar Bukit Tinggi Klang

For food lovers, Klang is much more well known for it’s Bak Kut Teh and Seafood, but when it comes to Fine Chinese dining, there are very limited choices to choose from. We were invited to sample and review new signature dishes by the Royal Gourmet located at Hotel Premiere, Bandar Bukit Tinggi, 1/KS6, Jalan Langat, Klang recently.

 
Royal Gourmet offers a nice ambience and environment where you can entertain guests, friends or a casual dinner with family. The restaurant is well decorated with Chinese paintings, decoratives and Chinese motifs.They have a special grand room which can host about 15 people for a private function too (pictured above). 

We had the Double Boiled Black Chicken Soup With Chinese Herbs to start off our sumptuous dinner. Black Chicken contains more antioxidant than regular chicken and since their meat is a little coarser, and using it for soups especially to double boil with Chinese Herbs is the best combination to extract the good nutritional value of the black chicken.



This soup does not have an overwhelmingly herbalish taste but clear light black rich soup. The generous amount of dried scallops that the chef had put into the soup gives out a flavourful broth.



One of the uniqueness of this soup was a special ingredient that was used to complement this clear rich soup. From the first sight, it looks much like a black shitake mushroom as depicted from the picture but it is actually “Hak Fu Cheun” (Black Tiger Palm mushroom) which has a very unique taste and aroma which was heavily infused into the soup and leaves a tingling feel.



Our next dish is the Steamed Sea Garoupa In Village Style. The taste and feeling of this dish is reminiscent of yester years where in the village, they would normally used many other ingredients to steam fish dishes. This is so as most villagers would tend cook a one dish meal.



For this steamed dish, Chef Johnson uses ingredients like black mushroom, bean curd stick, red dates, black fungus and Chinese vegetarian glass noodle to prepare the sauce which complemented well with the fresh Garoupa fish.



The white fish meat was tender and very succulent. The right timing for steaming this fish is critical as if over steamed the meat will be tough. The fish head skin was also very smooth and silky and you could slurp it in.



Our vegetable dish for the night was Stir Fried Baby French Bean With Top Shell. This is another example of a simple home style dish that the chefs have innovated to add in a quality ingredient to a simple vegetable dish.



The Baby French Beans was very crunchy, while the top shell was chewy making it a perfect combination for this dish.



Another regular dish which most housewives will know how to cook is the minced pork meat with salted fish. But here, at Royal Gourmet, the chef has again intrigued us that instead of using pork, he uses chicken meat to cook this dish.



The chef, using a method which he would not reveal, tells us it is a great challenge to use chicken meat to cook this dish. Normally steamed minced chicken meat tends to be a little soft and does not have the meaty feel compared to using pork meat. But, surprising the chef had managed to prepare the chicken meat that had this meaty feeling with the right portion of the salted fish. You can’t help asking for a second helping of white rice to goes with the sauce.



Our last main dish was the Baked Lamb Rack With Chef Special Sauce. The sauce was pre-marinated with generous amount of bean paste, garlic, shallots, special sauce (concocted by the chef) and dashes of red wine.



The baby lamb rib was first oven baked and then cooked in the special sauce and complemented with poached asparagus to give you the overall presentation.



Although the rib was tender and succulent and does not have the gamey lamb taste which is important to cook a lamb dish, I find that the sauce was a little overwhelmed in this dish. Probably I am the type where I love my lamb to be served with minimal sauce so that I can really taste the succulent and juicy lamb instead of the taste of the sauce.



To end our wonderful dinner, we had the Double Boiled Saussurea Involucrate (Tiānshān xuělián ) With Snow Fungus And Red Dates for dessert. The Saussurea Involucrate taste much like “Suet Kap aka Hashima”.



It is yet another innovative use of ingredient by the chef to intrigue our taste buds. Served hot, it is a sweet and refreshing way to end our lovely dinner epicurean adventure.

A tummy warming dessert

Chef Johnson - Friendly Executive Sous Chef that cook up the storm for our sumptuous dinner.

Check out our other review of Royal Gourmet @ Hotel Premiere Klang

2015 Year of Golden Goat Chinese New Year Set Menu and Reunion Dinner at ROYAL GOURMET

Royal Gourmet All You Can Eat Buffet Chinese Dim Sum Bandar Bukit Tinggi Klang 

Durian Moon Cake Snow Skin By Royal Gourmet Hotel Premiere Klang