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Staying nearby the area had particularly making Publika or 1-U my second home as whenever thought of food, Publika area would certainly come into picture. It was not untill recently one of my reader highly recommend me this newly open place called Ante Kitchen & Bar that located along the stretch of Papa Rich is one of a new pork place to die for.

Listening to their advise, I have organize my usual pork hunters to come and do menu attack on their range. Along the way, also found out that the onwer a group of 6 love pork as much as we do by using premium Sakura Pork ingredients, AKB’s kitchen fuses traditional European dishes with flavors typically associated with the Orient.

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Ante Kitchen & Bar just started operation in mid October 2012 and since then starting to gain its popularity. When the boss see us one group came in and order so much yet fully equip with camera and got him curious. Then he asked “Are we bloggers” then some say yes some say no cuz to keep our identity discreet.

Out of curiosity, we ask how did the catchy name came about. Its about a group of best friends of six loved to play Poker as a past time back in their university days. Knowing the risks (four out of five restaurants close within the first three years, statistically speaking) but not knowing the odds of starting a successful restaurant, the six decided to wager. They put their skills, effort, time, money and sheer “can-do” determination down as the initial contribution – the stake, hence another word is the Ante.

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Interior is rather simple and cozy with simple with light European concept with sofas on the side and outdoor dining area for smokers . . .. . .

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build up of the place with mini bar and serving Carlsberg Draft beer range

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Welcoming you to Ante with oink oink~

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Recycling wine bottles to put in their creative design .. .

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Price range are pretty reasonable and food rage are pretty complete. . .

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STarting off our drinks with imported Sarsi’s  Saxbys Sars. Its a bit bitter end and sweet also. Not my type of drink.

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1) Iced Lemon Tea @ RM9

2) Rosie’s Lychee Fizz @ RM12

3) Mint Lime

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1) Rosie’s Lychee Fizz @ RM12

2) Lemon-Lime Bitters @ RM13highly recommended as one of the drink I could best find in KL food industry as it is the nearest as far as I have tried when I was in Melbourne. The most important ingredient is the bitters shot, that a drink that create a light sourish taste with bitter end. This is just well balance and perfect.

3) Citrus Mint Cooler @ RM12

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We kick start with something simple while waiting for orders The Hot Dog – wrapped in bacon papered sausage with apple mustard @ RM 18. Wrap and fried to perfection with slightly burnt at the end of bacon and golden brown colour that makes it look sexy. Aroma of it is so good that we cant wait to cut it off and put into our mouth. The sauce is the most amazing thing as they manage to well balance mustard and apple together is something new yet appetizing, dipping along with the sausage is just the perfect.

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Follow by some bites of cut lamb sausage with bacon, and this would be good to go along with beer. Yumz!

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Chunky Mushroom Soup @ RM 12 is another recommended dish with blended mushroom, just the right creaminess to kick start my meal with, I ended up having 2 bowls of this. We go a bit of adventure with , Chef Tomasco Soup – special tomato soup with mild spicy twist garnish with croutons @ RM 13. Slight spicy to make your taste bud awaken.

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Cod Crab Mash @ RM18 its like potato in pot with cod in it. Spread it out and share is a nice dish to kick start with.

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If you love green, another amazing order that you must not miss is Crispy Pork Trotter salad @ RM 21 with chunky fried pork trotter that every bite is filled with crisp and with their home made sauce is awesome – Recommended, secondary you can order Smoked Duck Salad @ RM 23.

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Now heading to mains as the smell of this Signature Charizo & Bacon already makes us salivate and looking at the texture filling with heavy cheeze on the top and the smell just trail on the air is something hard to resist. Crispy base, generous ingredient and this pizza was gone within 60 seconds. @ RM 27 – highly recommended

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Up in the Ante POrk BurgerAnte Special Pork Patty wrap in prime cuts of bacon strips & runny yolk @ RM 35

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For burger range, we hunt down their signature and there is nothing much more to compliment of it, with patty is well cook that its soft and juicy, fragrant oil from bacon that pair along the patty, melted cheeze and oozing running yolk as it might get messy but dine happily after that.

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Char Grilled Pork Steaksignature pork ribs with berry cream sauce, serve with mash potato and baked apple @ RM 33 Love a huge slice of pork with balance of pork fat and meat, then this would be a dish that you should not be miss. Grill to perfection that the pork fats is soft, and you definitely have to eat along with the meat and dip abit of the berry cream sauce to make a great combo~

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This dish not many people can take it, as some find it too creamy, The Real Bacon Carbonara cook out to my liking, creamy enough to paint your whole mouth creamy white, slightly fragrant with black pepper and pork bacon with mushroom just add on to your chewy mouth. @ RM 27 – it would be best advise to share this dish as many of us find it too creamy but for me, I can just finish this whole dish by myself.

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Something light that not so heavy then opt for Caramelize Garlic Olio – pasta with bacon topped with caramelized garlic @ RM 23

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Seafood Marinara – fresh river prawns, green mussels, and clams cook in herb tomato puree @ rM 35 – huge prawn and clamps that make the dish look luxury to be eaten, indeed that the seafood is fresh.

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The Hogger POrk Ribs – hickory piglet ribs with homemade BBQ sauce @ RM  75

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A pork ribs that is seriously huge that is nearly as long as my face.

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Gratinated Pork Loin – tender pork loin, layered with sautee potato  follow by mushroom cheeze and cream. Finish with arugula salad @ RM 29

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Chicken Pragmigiana – tender piece of crumbed chicken topped with homemade tomato puree and grated cheeze served with side of mash and [email protected] RM 27

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Volcano Sacrifice find that the lean meat is a bit dry @ RM30

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Crispy Pork Knuckle @ RM 78

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The best way to eat this is to put 3 sauces ontop of the meat and filled it in with one bite. It will be burst of flavours.

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Such a perfect pork dinner, nowdays I am having the habbit of ending my meal with coffee. Latte is nice here. @ RM 9

If you are  pork lover like us, no doubht that Ante Kitchen & Bar will be one of a highly recommended restaurant by me as with their consistency in food is there. I have dine here 3 times over this place.

As the owner found out that we are bloggers then he is giving readers like you to enjoy either a free cocktail or a glass of house red/white wine from our menu with every RM100 purchase on their bill from Monday to Thursdays (excluding public holidays).

Also on Mondays to Thursdays, no corkage fees would be charged if you Bring-Your-Own red and/or white wines.

If alcoholic drinks are not your cup of tea but do not want to miss out on our Monday to Thursday specials, just speak to our front house managers. We would be more than happy to accommodate any special requests if it is within our capacity.

First timer in this restaurant? this would be my 6 recommended dish for you to go after:

1) Crispy Pork Trotter salad
2) Chunky Mushroom Soup
3) Signature Charizo & Bacon
4) Up in the Ante POrk Burger
5) Char Grilled Pork Steak
6) The Real Bacon Carbonara

*NON-Halal

-= KA CHING =-

Food rating 8.5/10 , pretty good pork, recommended~ -Stamped-

-WARNING –This is based on my individual taste. Try it at your own risk-

Location:
Ante Kitchen & Bar,
A2-G1-09, Solaris Dutamas, Kuala Lumpur.
(Same row as Pappa Rich, facing the main road.)

Phone: 03-62063364

After much anticipation from the first food hunt trail Hennessy X.O with Chef Micheal Han at the beginning of the month (click here), I was counting days to this much finale event. Keep wondering for the past 3 weeks how is the chef gonna deconstruct our Penang street food. As last round we get to know that the chef is amaze with some of the dishes especially the oh,chien. On my thought, it just would not jive along what is going to be serve tonight.

All of us are here again, truly honour to be invited again by both G2 and MHD to this exclusive event. Tonight we will be dining along with Chef creation on how he had deconstruct all our beloved Penang food to another level to pair along with Hennessy X.O.

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As we were ask to gather around lobby at 7.30pm and guess what? Infront of G-Hotel, we were ferry by trishaws to our dinner location and its just another great level of experience that so many security blocking the road and all the trishaw uncle paddling their way there thru busy traffic in Gurney Drive.

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Just right about 2 blocks away we had reach our dinner destination St Joseph’s Novitiate, a heritage building that had restore and being center of lime light under new construction Gurney Paragon.

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I am amazed that they had transform the whole place into Hennessy X.O stuff with red carpet being roll out. For the first time felt like VIP. 😀

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As right after registration, we were usher up to this wooden stair case that lit along with candles like, follow the light, you wont be lost.

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Right at the entrance I saw Will Quah, of course will be the official Emcee for the night.

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Time is still pretty early, and as early as 7.30pm we are all enjoying our glass of Hennessy X.O already.

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Select your drinks sir, would you like it to be – neat, on the rocks, or with water

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They will be moving around to ensure that your glass doesnt run dry.

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I further venture around then there is this quartet serenades guests upon arrival. It reminds me of all those rich doing a high end charity like what you seen in the Hollywood movie with us chatting around and enjoying the soft music background.

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Just love this area, its cozy, fitted with dark comfy sofa and just plunge yourself onto it will stuck there for a while.

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upon drinking on my glass, I starred at the glass momentarily then only I realise the uniqueness of the glass, right at the bottom there is all the wordings. Love mine with little water and a cube of ice to just make it slightly chill.

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With yeng kor Cheng Yi – Fatboybakes, leng chai Robert from G2, Anna – annna.net and me

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As the time hit, we were ask to enter to the dining hall and my oh my, it instantly reminds me of Harry Potter movie dinning scene. With long tables that every one is seated and I thought, if every one in classic dressing like Harry Potter movie then it will be super cool. Nevertheless the most important is, the presence of Hennessy X.O drink with us all night long. 😀

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Found my seating and greeted with a cool folded napkins in tuxedo style along with menu being clip in between..

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Everyone is just so busy taking pictures along with cameras exchanging here and there.

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This is what happen when camera are being exchange as I also do want to be in the picture. I do not have the tux so I borrowed it to look smart.

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The whole event started off with Will Quah introducing and welcoming all of us.

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A glimpse on Chef Han to those who have not seen him in person.

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Menu for the night, it blows me away as what we sampling around on early month, it came out 90%. What a great challenge for the chef and just cant wait to get a bit on all those wonderful creation.

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We set sail on our first dish of the night. Pie Tee – Chutoro and Ginger

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It was presented on a huge cube of wood standing tall is this 2 pai tee that does not look much different from our local scene and one thing for sure, ingredient inside looks solid. Blends of eggs with fatty tuna mix with herbed mayonnaise, tarragon, parsley, chives and chervil, taste is light and I pop the whole thing in one mouth bite, then end with sip of Hennessy. Blends well in my thought.

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Then every one started to chat about the dish, what do you think? Its like good, and lets continue to drink!

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Then I manage to peek into the kitchen, that chef and his team are so busy preparing our second dish.

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Here comes our Penang famous Rojak –  Violets and Carambola Flowers

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Being deconstructed in a way that its too pretty to be eaten. Colorful to my eyes and start to wonder what is those mini roll. It is a mixture of fruits and vegetable, being cut finely then curl along with straws to make the size even. Add on with prawn paste, end with sprinkles of crunchy peanut, garnish along with edible flowers. Each plate are being serve with 30 cylinders. Every roll is crunchy and ‘heh kor’ is not too strong, just light enough to pair along with the vegetable and fruits. I find it goes better with neat rather than with some water.

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Halfway thru our dinner, we were greeted with this amazing voice that most of us turn our attention to her. Soft sweet voice that sings all classic songs with a few piece of classical instruments is the right blend that had been missing out.

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As my attention was to that sweet voice but huge bowl and good expression by Ciki pull me back to my food. Next up on our table is Assam Laksa.  Two plump seared  scallops from Froya, garnished with herbs, and the most unique part of all is a 50ml bottle of stock in a medicine bottle. In first sight I thought what is that bottle all about that looks like cough syrup. Then we were told by the chef its actually the soup to be add on.

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Just on my own thought, – how did the chef come out with all this idea. Just one of its kind on how to present Laksa in different level. The soup on the bottle is serve in room temperature as if its pippin hot we wont be able to hold it. If its served cold, the taste will not be perfect therefore room temperature was the perfect combination

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After pouring all the soup, and the strong smell of the soup just float into the air, smells as good as the original laksa.

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Putting first sip of soup base by tasting it, I pause for a while same to the rest, is the soup cold? Well, room temperature as we totally forgot about it whereby we are so used in eating laksa with its soup pippin hot. It would even taste better if the soup is warm, yet if the soup saltiness slightly tone down then its perfect. Never the less, the scallop is amazingly juicy, soft  and huge.

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Laksa turns out to be my favorite dish of the night as many commented its too salty yet I still like it as it pairs well with my neat Hennessy X.O

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Then Karen with the rest of MHD team members share their delights on how the whole process of engagement and how all of us enjoy the food.

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We will never stop take pictures when alcohol keep flowing down . .:D

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Or Chien – with Duck Eggs and Smoked Oil.

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pre cooked in buttermilk, adding to its creamy texture, deep fried Panko (Japanese bread crumbs), to add onto that crispy texture, chives and the edible kelp, Kombu are place on top. Right after Anna finish this oyster, she starred at mine as I am still busy taking pictures of this then  I have to place both hands protecting it from being stolen.

I put the whole oyster in and only understand why she stared at the oyster.

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Hokkien Mee – Sakura Ebi and XO Sauce.

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Noodle was soft as the main ingredients in it is sakura ebi that I try to eat every bite with it that create a slight saltiness yet spicy just that its too oily.

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When I saw the menu he have Nasi Kandar cook, I was totally amaze and really looking forward to it as our last food hunt with chef, he also fell inlove with the taste of spices. Amazingly, it took chef 3 days to marinate along with rendance saunce onto this awesome piece of  Wagyu Cheeks, Onions and Ash.

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The tenderness and softness  of the wagyu cannot be describe as I found myself eating for the first time a meat that being marinate for 3 days. Apparently all this process have to be done in Singapore then air flew in as some of the ingredients he wants are unable to be located

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ABC @ Horseradish, Hibiscus and Rose Hips

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Ice Kacang turns out to be a whole new experience to be that condiments, such as rose hip, horseradish, and hibiscus will be a unique combination to me.

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Right at the end of the dinner, Chef Micheal Han and team came out and I must say what a amazing experience that you have give to us. Really out of our imagination on the ingredients that you use that manage to pull it near to our favourite Penang street food yet to prepare dishes for so many guess on the night its absolutely amazing.

Next day, we were then gathered for a Q&A Session with Chef and Karen Marketing Director of Moët Hennessy Diageo Malaysia. Dinner for appreciation Grows are meant to be injected with new ideas, concepts and venue is one of a important factor for all their exclusive dining. By choosing some one who can relate onto their brand is a challenge yet cannot deny that, scouting chef talent is one of their expertise that Chef Micheal Han really able to come out with all the food into a new dimension. Its truly a new dining experience to me as the previous dinner on Hennessy X.O Appreciation night with Chef Edward Lee is totally different.

I am already looking forward for next installment. Can’t wait.

Revisit this restaurant as it has been years since dine in here. It was about 4-5 years back when my buddy’s sister brought us here to eat and as I remembered it does not look like this. They have renovated. Decided to try again here.

It was during in the afternoon lunch time, so there were not much people in this restaurant but it is sure nice to sit and chat with friends here. From the food wise, I would rate it something like Madam Kwan.

In the drinks menu, what caught my attention was this, ‘Coconut Mint Float’. Something unique. If you are here, I would highly recommended this drink. Has a scoop of ice cream and blended of the coconut meat and the taste of the mint and coconut goes along very well. Was not too sweet, just perfectly good for a refreshing drink price at RM8
For the ‘Chicken Chop Set’ comes with a bread. The bread was warm and just toasted but it do not have the bread taste and smell. The bread is not nice. Taste so plain even with the butter.RM15.50

The chicken chop sure do look very plain. It is like you can get it in any of the roadside or coffee shop western food. Looks even better. It is perfectly fried with the crust is crispy. The chicken cooked is soft on the inside. The veggie is nicely steam.

My order is the Nasi Bojari. I can’t take beef so change to curry chicken piece. I must say that this is a bad food. To compare with Madam Kwan, it is 10x much nicer. The cannot be denied that the chicken is nicely fried but it has a strong chicken smell, which did not wash properly and it was very salty. The curry chicken is so thick in ‘santan‘ taste which make it a bit too sweet for it. The ‘Nasi‘ is very dry and very salty also. I think the salt in the restaurant is very cheap. The prawn was not fresh and I did not finish this dish. Total FAILURE and it was very expensive. RM21.

Since the chicken chop is so dry and did not comes with a gravy so order the ‘Mushroom Sauce’. In my life I have never eat before such a bad mushroom soup. Which the taste has very strong Chinese herb in it. Do not taste anyting like mushroom soup. More like when we have fever and you go to Chinese medicine shop and you boil it. Here, drink it all. Something like that. It cost RM3
‘The Cendol is a complimentary from the Chicken chop set. The taste of it is not bad especially the brown sugar syrup but the sad thing is the ice blended out is so rough that the more you take, it might damage on your upper throat. If you were to order it cost RM5

Well, for lunch it was a bad experience for the whole food which compare to 4-5 years back they are much nicer. So will temporary BANNED this shop at the moment with its pricing I would rather go somewhere else to have a better and nicer food. The bills comes in total around RM57.

-= KA CHING =-
Food rating 3/10 , BAD -Stamped-
-WARNING –This is based on my individual taste. Try it at your own risk-
Location:

Sakura Cafe & Cuisine

161,Jalan Imbi 55100,KL

Tel:03-21484315

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