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Pipers (1)

Hidden in high rise residential, smack this few restaurant and bar that operate in Mont Kiara residence area and you will be surprise on what you will discover. One of them is this lovely restaurant & bar – Pipers. If you are around the area, you would not notice this building as it is pretty camoflush with the rest of the residential area or more like a club house, but its actually a public area.

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Previously was known as another name and now under this new management they have switch it to Pipers.

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Its more like a neighbourhood bar that gives you some quiet space that you wanna chill with nice background music and personal touch of the bar tender. Not only that, they do have live band playing on Thursday – Saturday. Best option is to go for their bottle beer.

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Food menu is rather simple with a few pages to flick around. Price here I would say slightly expensive for this kind of ambiance.

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Tried their Crispy Calamari with Bali Hai sambal @ RM22. Seldom I would really like appetizer or this might look normal. One of the taste that makes this pretty good is chef own made Bali Hai Sambal as the taste of the sauce is light lime sour and spicy end. The rings of calamari is fried to perfection that its crispy on the outside yet the meat still maintain moist.

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Thai Style Crab & Avocado Stack with creamy Lemon Dressing @ RM23. Presentation looks awesome, that filled with top layer creamy lemon dressing, then finely cut tomato, a layer of fresh season crabmeat with thai sauce and avocado base. Among so many starters, this is one of a kick ass. Slighltly creamy  and all aroma burst into flavor in the first bite, you can taste on the pale lemon taste yet freshness of crab meat and avocado.

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Wild Mushroom Salad with Mizuna & Crispy Noodles @ RM24

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Pan Seared Foie Gras & Grilled Eel on Daikon bed with Truffle Teriyaki Sauce @ RM45. A well balance dish and not too salty. Foie gras is fried to perfection that one side layer is slightly crisp and inside is so soft till nearly melt in my tongue. Eel been added to add on some mouthful bite of meat.

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1) Spaghetti Seafood Aglio Olio @ RM 32

2) Asparagus Risotto @ RM28

3) Slow Braised LAmb Shank @ RM 45

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1) Duck Confit with Miso Mash potato and Onion JAm @ RM 33

2) Beer Battered Fish Fillet Seabass with Mango Salsa @ RM 33

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Their Happy Hour is pretty worth it, buy 1 bucket free 1 bucket. Check em out!

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Chocolate Lava CAke serve with Ice Cream @ RM 18

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Crème Brulee

Overall, their starters do kick ass. Their main and dessert still need rooms for improvement. Believe that the chef is master in sauces as all his sauces is well balance and really really good.

Location:

First Floor, The Fare,
10 Mont Kiara, Jalan Kiara 1, Kuala Lumpur.
Tel: 03-6211-6111
Open Mon-Sat, 11am-11pm

When comes to Chinese New Year, what is there extra? One thing of course there would be extra ang pau’s as we only take once a year. If its not enough then head down to Extra Super Tanker at Damansara Kim for extra umph on their food.

I can only say that I discover this restaurant very recently with influence of Pureglutton and Ken. They are so frequent that often saying how good that this restaurant is and its a must come, till last year I follow them for a special menu ordering that end up paying RM135 each per pax. I must say its one of a unique meal and very satisfying, that worth every penny of it.

Till then, we are back again to kick on their Chinese New Year Menu.

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This restaurant is actually no stranger to many business or corporate company and families. Most of them are regular here.

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Yee Sang with White Bait 

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Fried to crips and the ingredients use are very fresh. Compare to a few yee sang that I had, its pretty colourful but not this because none of the shredded vegetables was dyed. Toss and toss higher for good health and prosperity. White bait are fried to crispy that I just keep picking it up to munch without added in.

RM68 Half & RM88 for  Full Portion.

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Many of my divers friend are against on eating Shark Fins and it had begin to take effect on some restaurant that comes out with options. This is definately a clever creation is Mandarin’s Birds Nest with Fresh Crabmeat Soup as a alternative choice. The soup is thick like sharkfin, and fresh crab meat that is prepare daily that enhance the soup taste with bird nest make it taste like shark fin. – Recommended~

RM48 per individual portion

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Iceland Turbot in 2 Styles @ RM12.80/100g and the average size of the fish ranges from 1 to 1.3kg.

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Turbot fish is a rare fish to have in restaurant. Those of you have not tried would want to give it a try. Flown all the way from Iceland that makes the fish meat texture different. Prepare in 2 styles that the fish meat were carefully slice with the fish bone are all left behind and deep fried. Then can just peel it off and eat it like cracker. Cracking sound is all over the table and it was gone within seconds.

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What happen to the fish slice as it ended up stir fried with erringgi mushrooms and fungus. Fish meat are very soft and perfectly fried along. Sweetness of the meat is there.

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Those who love yam, then Yam Treasure Trove @ RM48 – Small & RM68 – Large  – is a dish you shall not miss. This dish indicates “overflowing prosperity” and in Cantonese it means (“Poon Moon Put Moon”!). Love the mash yam that fried to crispy on outside and super soft on the yam cook along with crunchy vegetable and nuts.

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I have eaten so many sea cucumber and I must say this is the biggest I have come across so far. Like how the chef do it by cutting the sea cucumber into half and pile up all the vegetable on top with fresh chewy scallops . Really suits the meaning of Abundance from the Ocean sailing all the way from Philippines. Imported sea cucumber definately wont come cheap especially seasons of Chinese New Year.

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Tiger Prawns with Chef’s Special Sauce (“Hee Hah Tai Siu”). Love this sauce as its slightly spicy salty end. To pair with rice is the way to go . . RM10/100g and the minimum order is 300g

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To me, super star of the night is this Braised Mutton in Claypot… that means “Hei Hei Yeong Yeong” (in Cantonese). Lamb were carefully chop into right small sizes with little bones along. Skin are quite thick and braised with wood fungus together with herbs and spices to cover the taste of lamb that many people do not like. Still the taste and smell of it is pretty obvious as I love it..

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RM80 for a big pot of 12 pieces mutton that enough to feed a table of 10 pax

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Salted fermented soy bean (“fu yue”) dip was served with the dish.   This is to slightly cover the lamb taste and the chef insist we must dip along. Perfect in taste.

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Lap Mei Fan @ RM RM70 for 4-6 pax and RM95 for 8-12 pax.

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Serve separately with pipping hot claypot then add on all the ingredient onto the pot and stir it.

After stir the ingredient of sliced Chinese sausages, waxed duck, waxed pork and liver sausages blend with slightly burnt taste of the rice, that make the taste even better.

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When comes to chinese desert, this takes up alot of effort that first clean the pear out then add in ingredients and double boil it.  This is Double-boiled Snow Pear with Hasma

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If you do not prefer set, all the dishes above are specially for CNY and can be order a la carte.

Their Chinese New Year Menu Price starts from RM798++, RM988++ and RM1,398++ per table of 10 pax.

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I have made my reservation for CNY 3 weeks ago and its running pretty full. Do give them a call before you head over as its usually fully book during CNY..

If you are asking me where got nice Chinese Restaurant that I know, this restaurant currently top in my list and its a highly recommended place.

Location:
Restaurant Extra Super Tanker
48 Jalan SS20/10, Damansara Kim
47400 Petaling Jaya

Tel: 03-7726=7768/69


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I have seen people starting their ‘Sau Kong Chau’ already with 3 more weeks to go right before Chinese New Year by ushering year of snake for 2013. Promotions on Yee Sang, Set lunch and dinner menu are widely available now by many restaurants. As for this round, went to Zuan Yuan Chinese Restaurant which is one of my favourite restaurant to sample out their Chinese New Year Set menu.

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Traditionally, before any main meal, Yee Sang will be serve upon first. AS for this year, Zuan Yuan is not using salmon, tuna and this round they decided to go with Soft Shell crab.

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Added all ingredients on top and ready to toss. I like the sauce that the chef had made, slight sour to my liking and I kept refill my bowl with more.

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Braised Shark’s Fin Soup with Dried Scallop, Bamboo Shoot and Crab Meat is one of the best I have come so far in menu tasting for CNY, with generous ingredient on shark fin and scallop that make the soup tasty. Not too starchy nor salty as it was cook to perfection.

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Ohh ohh, the super star of the night is their Zuan Yuan Crispy Roasted Duck Absolute crisp on the skin, that roasted with slightly Chinese herb, that each bite will have slightly after taste of it and makes it so aromatic. Meat are juicy, and tender as I eat quite a number of pieces. – REcommended!

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not only that, there are 2 sauces available for your duck meat to be dip. With the original sauce and sour sauce to go along. I still find it better without these sauces. Its optional for you to dip.

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 I rarely eat fish but this Steamed Star Garouper with Wood Fungus and Red Date, was done in a way that the soy sauce is good, fish meat is soft and every bite eat along with food fungus and red date is something that I like.

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Wok Fried Tiger Prawn with Oats and Chilli, huge pile of oats added on top that I still manage to peel off the prawn shell and eat with a mouthfull of oat. Been stir fried to perfection and prawn is big and juicy.

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A simple dish that done nicely if you dine it with a bowl of rice is just the right combination. Braised Sliced Mexican Abalone with Sea Moss, Dried Oyster and Seafood in Claypot.

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When come to finale, Steamed Lotus Leaf Rice with Assorted Preserved Meat, Chicken Sausage and Yam is a dish that  mix pretty well with flavour and I add in a little bit more of soy sauce, it just pulls more flavour out of it. Just nice~

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not only that, dim sum is also serve if you wish to opt for it.

Steamed Shrimp Dumpling with Crab Roe sprinkled with Gold Dust

Steamed Assorted Mushroom ‘Sek Lou Gou’ with Nam Yee Sauce

Deep Fried Prawn Roll with Katafi served with Salad Sauce 

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Taro Scallop Dumpling with Chef’s Special Garlic Butter Sauce

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Deep Fried ‘Nian Gao’ with Cheddar Cheese

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One of the most unique or creatively done by the chef by adding in a slice of cheeze on top. Find it unique in taste and do pairs well. If the cheeze is added another slice then it would have been perfect, cuz it add the little saltiness to the texture and flavour and pairs with the coconut in my thought.

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Chilled Red Date and Longan with Sea Coconut and White Fungus

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These are the 2 mastermind chef that behind the whole awesome meal with dim sum and Chinese New Year dish.

Family reunion, sau gong chau or Hoi gong chau, Zuan Yuen Restaurant certainly falls into my recommendation when it comes to it for its food quality.

*Pork Free

Yee Sang with Seaweed & Assorted Fresh Fruits                  RM55++ (half portion)       RM110++ (full portion)

Yee Sang with Soft Shell Crab and Condiments                     RM70++ (half portion)       RM140++ (full portion)

Yee Sang with Snow Pear and Salmon                                       RM85++ (half portion)       RM170++ (full portion)

Yee Sang with Sliced Abalone & Snow Pear                             RM90++ (half portion)       RM180++ (full portion)

Table meal ranges from :

RM1088++, RM1288++ and RM1588++ (for a table of 8 – 10 persons)

For reservations at Zuan Yuan, please call 603-7681 1159

Location:
One World Hotel
Lebuh Bandar Utama
47800 Petaling Jaya,
Bandar Utama
03-7681 1111

Lately, one of the Japanese Buffet that a few bloggers wrote and heavily circulated around email is Tao Japanese Buffett, eat-all-you-can that located at Sunway Giza been flock with KL folks and people around there. What I  know that Tao was originated from Penang as I used to go there often to celebrate birthday occasions and because of its pricing and food quality. The place was constantly full and not until recently the restaurant had landed in KL, and seriously if you want to go there, please make a booking.

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They still maintain their interior decorations but the one in Sunway Giza the interior is more classic and cosy to dine in.

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Tel: 03-6148 2826

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There are two types of seating area which is the normal seats more like the old classic fastfood chain style. . .

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and if you have a group of people and want some private section then they do have the tatami style.

Eating Japanese food can consider everyone’s favorite, but how many of us are able to cook or make sushi? During my uni life at oversea, me and my housemate did try to make sushi ourselves by using our own logic to do it without find a proper recipe to go along with (which is very wrong) but then the meal turns out to be not so bad, the rice we did was using Japanese rice but not as sticky as it is compare to the restaurants.

This time besides eating nice sushi, now I had a chance to learn from the best from Chef Yanagida by teaching us make simple and nice sushis, eg: Nigiri Sushi, Tobiko Gunnkan Nigiri, California Roll and Inari Sushi. During the session, I had hands-on experience by in making the sushi, it was not that easy as I thought by looking at the chef at sushi bar wrapping it but I still prefer my responsible by just eating it.

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All the fresh ingredient prepared for us to get hands on.

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One of the trick to make the rice sticky was to cook a . . . . . . (cannot tell) to make the rice sticky.

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With Chef Yanagida vast experience he had come out with quality food with the Asian and Western Combination.

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After the special sauce was cook, the sauce was pour into the rice and let it dry up. (part to ensure sticky of the rice and aromatic)

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slicing and prepare California Handroll.

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This is the way how you wrap a proper handroll, little ingredient at the start roll to solid in the end.

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Samples of the chef’s creation.

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To make another sushi. . .

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and at the end with my hand’s on…This is my skillfull set of wrapping sushi (please do laugh) . . .

After the mini preview of the class, we head back to another section to enjoy what had been prepared for us.

It was heavy rain that night, and it was hard to see even the car directly in front of me, chill and my stomach was growling and I was looking forward for the dinner later as the new menu came out with home cook food, it had been for months since I last tasted home cook and cant event remember how does it taste like as I only can remember what is my favorite dish that my mom can cook for me. House of Tang at Bangsar is one of the restaurant to hit onto.

[UPdate: no longer in operation since 2015]

Upon reaching the destination while I was looking for a spot and I got a highlight beam, on the parking spot trying to spot who was it? Trying hard to gaze at the number plate through the window under heavy downpour only realize it was Ken, as they cant get off the car without any umbrella.

After I park beside them, to my surprise, the staff from House of Tang brought 3 umbrellas for them on the opposite road to bring them into the restaurant; I have never thought that they do provide such services.

The restaurant certainly have the ambiance to host any of a family gathering with their concept build upon is to create home feel to ensure that if you cant enjoy at home, this is the place you feel warm and cozy with all your family members.

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House of Tang holds firm that harmony and joy is the root and trunk for all happy families. Remembering our parents’ toil and sacrifices to bring us up is the way to preserve that root. Honoring their efforts with achievements in life is the way to grow that trunk. How do we honor them if we were unhealthy? We deeply understand this and here in House of Tang, we are assertive to dismiss the use of any artificial flavoring and MSG. We also go light on salt and sauces, hoping to give our patrons the healthiest feasts ever, just like how mom cooked, only more extravagant as what you can expect in the ‘Joyous Dinner’

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