Tell-A-Tale (Part 4): City Lights...Quiet Night

Of bustling cities and colourful lights,
Of laughters and Christmas delights,
Alone in his room he writes,
Missing home, a song he cites.

I'll be home for Christmas
You can count on me

Please have snow and mistletoe
And presents on the tree

Christmas Eve will find me
Where the lovelight gleams

I'll be home for Christmas
If only in my dreams

I'll be home for Christmas
You can count on me

Please have snow and mistletoe
And presents on the tree

Christmas Eve will find me
Where the lovelight gleams

I'll be home for Christmas
If only in my dreams

Here's wishing everyone a Merry Christmas
and a Happy New Year.
May love and peace be dawned upon us.

Song:
I'll Be Home for Christmas
Source:
http://www.singulartists.com/artist_b/bing_crosby_lyrics/ill_be_home_for_christmas_lyrics.html
Locations:
One-Utama Shopping Center (Kuala Lumpur), Mid-Valley Megamall (Kuala Lumpur), Orchard Road (Singapore).
X'mas Fruit Cake:
Four Leaves (IMM, Singapore)

Regal House Restaurant

I have found my fetish du jour.

Dining in Kepong, that is.

This old neighbourhood has been the playground for most of my childhood and is often the place for traditional, no-frills Chinese fare, be it in under the zinc roof of the wet market or nearby family restaurants. With so much development within the vicinity, such as Metro Prima, Bandar Manjalara and DesaCity Park, people (myself included) seemed to be only interested in the burgeoning eatery scene in those areas.

So, kudos I say, to Regal House for braving the stereotype by opening a restaurant in the now defunct Parkson Ria shopping center in Kepong Baru. In fact, it’s now occupying the whole building itself. Wet market by day, hawker center by night, this is one of the busiest areas in the whole of Kepong Baru. Not forgetting night markets on Sundays too.

I chanced upon this restaurant while driving around the neighbourhood after getting some egg tarts and kaya rolls from Tong Kee. The size of the restaurant itself spelt confidence and with that, I knew I had to give it a try. At least once.

Dining was comfortable on a Saturday, perhaps due to the large area (2 floors, by the way). We assumed that the locals are still unaware of this place as only half of the tables were filled.

We started off with the Stir-Fried Kuay Teow With Egg Gravy (RM12). The kuay teow was aromatic, thanks to the frying process while the egg gravy was not too starchy nor bland. Other ingredients in this dish included mustard cabbage leaves, prawns and pork slices. A simple yet appetising starter.

Next came the sinful-looking Braised Pork Belly (RM28). How much more luscious can that cut be? The meat was flaky while the fatty portion was soft. A great combination. The braising sauce, however, was quite a letdown. Sweet was the only adjective that I could find to describe it. I could not sense even a hint of herbs like star anise, cinnamon or peppercorn. A sliced mantou or steamed bun was included for dipping.

The Claypot Fish (RM35) was perhaps the most interesting dish of the night. It was basically fried fish cooked in a sweet sauce. With ingredients such as wood ear fungus, enoki or golden needle mushroom and ginger, I thought it was a close resemblance to Wong Zhao Gai (chicken cooked in Chinese wine). The thinly-sliced fish was well-cooked and tasted slightly sweet, thanks to the infusion of the sweet sauce.

Greens for the night came in form of Stir-Fried Chive Buds With Garlic (RM12). Quite a generic tasting dish, which I wished the stems were softer.

Probably the most photogenic dish of the night, the Tofu With Mushroom (RM10) was quite an interesting dish. The fried tofu was topped with finely chopped bo choi (spinach), cooked in oyster sauce and decorated with brown beech mushrooms. The tofu was very soft with a taste of egg while both the mushroom and spinach added interesting textures and tastes (mildly) to the tofu. I enjoyed the subtlety of it.

Wrapping up the night was a complimentary fresh fruit platter, consisted of watermelon, papaya and mango.

The dinner cost RM110.50 for 5 pax. Inexpensive, I'd say, as the ambiance, quality of food and service were on par with those typical air-conditioned, plate-changing restaurants in town. No government tax nor service charge were imposed to the bill too. Service was commendable at best and the staff seemed rushing to clear our table. What's the hurry?

For all the good points mentioned above and the convenience of getting a parking space, I'm sure I'll be back to savour more dishes.

Regal House Restaurant
Lot 491, Jalan 77 (Jalan Bangau),
Kepong Baru,
52100 Kepong,
Kuala Lumpur.
Tel: +603-6280 2119

La Noce

I had my second monthly outing with Kelvin (thanks for the invite!) and friends last Friday night, after the wonderful dinner at Sage. Expectations were high as I have read some rather good reviews about this restaurant on the internet.

We started off with the complimentary bread which was served warm and a crusty skin. The taste was rather unremarkable. Instead of the typical balsamic vinegar, a red wine vinagerette-like dipping (with olive oil) was served as condiment.

For my antipasto, I've chosen the Prosciutto e melone (S$18) which consisted of sweet melon (I'm not sure if it's cantaloupe) wrapped with strips of 18 month parma ham and topped with rockets (and balsamic vinegar). I enjoyed the soft texture of the ham lacing the melon but thought the taste was not contrasting enough to tantalise the tastebuds. The fruity garlic dressing was interesting but was, again, not distinctively sharp.

Next came the Ossobuco a la Milanese (S$34), the dish that got me excited over La Noce in the first place as I have seen some pictures of this dish (with good reviews to boost too). But to be sent back to the kitchen 3 times due to the toughness of the veal shank, I have to say disappointment was an understatement. The meat was way off the supposedly flaky texture that literally peels off from the bone. The apologetic Chef Salvatore explained that the veal shank was imported in bulk and the quality varies. The saffron-coloured risotto was soft but personally, I would have preferred the fluffy version.

After the unsuccessful third attempt, we had to let go. It was already quite late and we just don't see the how the fourth, fifth or sixth shank would make a significant difference. So, we opted for the grilled beef tenderloin (S$36) instead. Although not remarkably interesting, it was a much better alternative to the veal shank. The medium-rare cooked tenderloin was fresh and succulent while the mash potatoes complimented the meat well. A rather huge portion too.

The Quattro Stagioni (Four Seasons) Pizza arrived looking rather huge. Toppings included halved black olives, artichoke hearts, ham and button mushrooms. This pizza burst with natural flavours from the toppings, which overshadowed the tangy tomato base. Not a fan of olives and artichoke, the pizza was just alright for me.

Thanks to LiquidShadow, I had a piece of the Ravioli with White Truffle Stuffing. There was definitely a hint of white truffle in the stuffing and the cream but to think that the stuffing was completely filled with truffles (as explained by the staff) was only wishful thinking.

I also had a taste of Newbie Foodie 's bruschetta which was quite generic, with a hint of tanginess and pungent garlic scent.

Here are some of the other dishes ordered that night.

For desserts, a sampler (S$30) was shared. It consisted of four different types of dolci. The panna cotta was smooth but lacked in subtlety while the raspberry sauce provided a tangy flavour to the milky gelatin. The relatively large profiterole (choux pastry coated with chocolate sauce and filled with cream) tasted rather generic. The pine nut pie was rather interesting as I never knew pine nuts could be used in desserts. Taste-wise, it was rather bland. The non-alcoholic Tiramisu was sweet with layers of coffee soaked sponge & mascarporne cream and dusted with a layer of cocoa powder. I wished it was more moist.

For the finale, a complimentary lemon shot (consisted of vodka (25% alcohol), lemoncello and sugar) was served. The friendly staff explained that this shot helps to ease digestion. I definitely needed this as I sampled quite some risotto that night. A rather strong tasting drink with a sweet layer at the bottom.

Apart from the extremely hospitable staff and chef, I thought the food was rather unimpressive. There were moderate hits like the parma ham and grilled tenderloin but major misses dominated the night, especially the Ossobuco. Bad luck perhaps but it will certainly take more than just good reviews to convince me to return.

Am disappointed with myself too as the pictures turned out quite bad.

La Noce
3, Chu Lin Road
Singapore 669890.
Tel: +65 6811 1986
Website: http://www.lanoce.com.sg/

Mei Gai Hup Restaurant

The good son was "good" last Sunday. He stayed at home almost the whole day until he boarded the bus back to Singapore at night. His folks were very much delighted, without realising the fact that the reason being his buddies were busy with work that day. The good son was extremely bored.

Until his cousin called up for dinner at Mei Gai Hup. What a pleasant surprise! The good son has never heard of this place but was in desperate need to get out of the house and of course, to explore a new restaurant. Located in the culinarily interesting Kepong, this place was already crowded at 6.00 pm. However, parking was not a problem.

The wait was quite long, due to the overwhelming crowd. The Stir-Fried Kangkung or water spinach (RM10) received much applause, not because of the taste, but the fact that everyone's hungry. The cooling weather made it worse. To give credit, the portion was huge and the spinach was fresh. The well-cooked Stir-Fried Celery (RM12) was also quite generic in terms of ingredients used, such as carrot, garlic and cuttlefish.

The German Pork Knuckle (RM18) was both affordable and interesting. The good boy cannot decipher the German factor in this dish except that both are deep fried. Labelling aside, the good son enjoyed the crispness of the skin and tenderness of the meat. A dish that can do without rice. A glass of rich Guiness Stout at this point would have elevated the palates. The fiery-looking tomato paste-based sauce was rather sweet and mild, but was still flavourful, nonetheless. The good son was reminded of Ayam Masak Merah.

If the Wooden Basket Tohu (RM10-small) tasted as interesting as its presentation, it would have scored high. Despite the many ingredients used such as minced pork, scallions, shitake mushroom and carrots, the dish failed to excite the tastebuds. The gravy was starchy too. However, the tofu sitting on top of the banana leaf was smooth though.

The Steamed Assam Kam Fung Fish or Tilapia in Spicy Tamarind Sauce (RM21) was commendable as the fish was fresh and the sauce was flavourful. A tangy and spicy sauce never fail to whip up the good son's appetite. Vegetables were aplenty too, such as okra, long beans and aubergines.

Feeling rather gluttonous that night, a plate of Sing Chow Mai or Singapore-style Fried Rice Vermicelli (RM12) was added to complete the meal. The tomato sauce-flavoured vermicelli was al dente while other ingredients such as char siew (sweet roasted pork) and beansprouts provided extra textures and flavours. A typical dish but nonetheless, flavourful.

The bill came up to RM92.40 for 7 pax. Quite an affordable dinner, that was.

A simple Chinese restaurant with much enthusiasm for new dishes. However, the good son wished there was less MSG.


Mei Gai Hup Restaurant
No. 20, Jalan Ambong Kiri 1,
Kepong Baru,
52100 Kuala Lumpur.
(11.30 am to 10.30 pm)
Tel: +6012-370 1382/ +6012- 333 5118 / +6012-213 2798

Taman Batu Restaurant

Time spent with family is getting shorter with each passing day, leaving a deep sense of lament for the unappreciative attitude towards family meals in the younger days. Therefore, I make it a point to have at least one meal with my family whenever I return to KL.

This is a place that we've been dining in quite frequently for a few months now. Tucked in the rather accessible Taman Batu, it is somehow overshadowed by its more popular corner lot neighbour, Tak Wah Restaurant. Unelaborated and unpretentious, it's just a typical MSG-laden (optimally) Chinese restaurant that somehow satisfied our palate.

We started off with the Hokkien-style fried noodles (RM9). Rather weird, I'd say but it has been a staple for our family. The thick yellow noodle and kuay teow (flat rice noodle) combination provided a nice texture and was coated with a rich layer of sweet dark soya sauce. Ingredients aplenty, including mustard cabbage leaves, shrimps, pork and squids. This dish wouldn't be complete without a belacan sambal (dried shrimp and chili paste) dipping which exhibited a rather interesting spicy taste to the noodles. And let's not forget the aromatic crispy fried lard bits. What I enjoyed most was the "dryness" of the sauce, thanks to the well-controlled heat.

The Steamed Kurau or threadfin (RM24) was tender and fresh, despite the rather small portion. The juice tasted sweet with a hint of savouriness from the preserved vegetable. The tofu added texture to the dish while cilantro provided a refreshing scent and taste. A dish that went well with white rice. A Meatless Stir-Fried Vegetables dish (RM13) was up next. We specifically requested for less oil since most of the other dishes were fried in one way or another. A typical combination of Chinese kale, cabbage, mustard cabbage leaves, button mushrooms, carrot and ginger, where each exhibited a distinctive texture and taste. Simple and tasty.

The Mini-Wok Tofu (RM9) was disappointing as it was practically squared and fried local tofu drenched in a starchy gravy. Despite the many ingredients included in the gravy, such as shrimp, shitake mushroom and minced pork, the taste was bland. Cornstarch was overused, too.

The Japanese-Style Pork Ribs (RM13) tasted rather interesting as the sauce was both savoury and sweet. I failed to see how Japanese it was as there was not hint of teriyaki sauce. Perhaps Japanese soya sauce and mirin was used, hence the name. Anyhow, it did taste good. The fried ribs were tender with a slight crispness and came piping hot.

The meal cost RM72 for 5 pax.

An aunt of mine provided dessert for the night. Cakes from Eastin Hotel. The Cream Puff looked more like a dessert version of the "Big Mac" as it was really huge. Instead of ground beef, there were layers of apricot slices, which went well with the fresh cream. However, the puff was chewy, perhaps due to exposure to air. The Tiramisu was somehow typical with layers of coffee-infused sponge fingers coated with fresh cream and dusted with cocoa powder. Personally, I prefer the moist alcoholic version (like Alexis'). At this point, we were so full that we had to doggy bag the Japanese Cheesecake.

Another well-spent evening.

Taman Batu Restaurant
25 & 27, Jalan A,
Taman Batu, Off Jalan Kuching,
52000 Kuala Lumpur.
Tel: +603-6258 9768 / +6012-288 8768

Tell-A-Tale (Part 3): A Kiss Of...Truffles

Such scent,
Seductively you foment,
Urges ascent,
A kiss I never repent.

You were good with butter,
But I knew you'd do better,
Perhaps a bruschetta starter?
And a petite pasta teaser?

Onion and garlic for sweetness,
Aubergine and its creaminess,
Minced pork in all its bareness,
I long for your deliciousness.

Dutch wholegrain mustard for flavouring,
A melted mozzarella topping,
With the truffle salsa scent alluring,
A sexciting bruschetta awaiting.

Strands of angel hair,
Olive oil and truffle salsa to pair,
Minced pork to share,
Cilantro for flair.

Simple yet flavourful,
Subtly lustful,
Though not boastful,
A teaser that's quite wonderful.

An affair to remember,
A kiss to savour,
A feeling that will linger,
And a taste I always desire.

Kyomomoyama (京桃山)

The portion was surprisingly larger than expected, with reference to the picture in the simple double-sided single piece menu. That's rare.

An unexpected trip to Kyomomoyama, that was. An earlier plan to visit Waraku was cancelled due to the queue and growling stomach. Browsing through the third level of Central, the final decision was to settle in this Taiwanese joint, which was relatively empty.

Their signature tea, the Gen Mai Cha (S$1) was mildly flavoured. The distinctive feature was the hint of roasted rice aroma. The rice was supposed to provided a few types of nutrients. In fact, that's what I'm drinking during tea time, occasionally.

As mentioned earlier, my Kaisen Don and Oden Set (S$24.80) was rather huge. This was one of those rare occasions when the menu understated the size of the actual dish. Presentation was rather simple. Taste-wise?

Lets breakdown the ensemble one by one. The Kaisen Don (Seafood Rice) consisted of salmon, tuna, octopus, egg roll, salmon roe, fish (hirame or flounder, i think), and one small prawn. Despite the freshness of the seafood, I was hoping for a more interesting mixture of seafood, or at least a few more slices of salmon or tuna. Again, one prawn? Rice was aplenty though. An average taste.

The sides were rather simple too. The pickled octopus/carrots/stick crab meat combination tasted rather sweet than tangy. Not maturely preserved yet, I think. The sesame added some aroma and texture but not enough to compensate for the sweetness. An uninteresting side. The chawan mushi or steamed egg, on the other hand, looked pretty in the ceramic cup. The egg was well-salted, soft and somehow melted in the mouth. Nicely done. The almost negligible ingredients in the mushi included shitake mushroom, kamaboko (Japanese fishcake) and shrimp. The dessert consisted of a piece of dragonfruit, honeydew and cocktail fruits jelly each.

The Oden consisted of a few pieces of surimi-based morsels, a piece of daikon (white radish), konnyaku (yam jelly) and a hard-boiled egg, complete with karashi or Japanese mustard for dipping. There was no hint of fishiness to the generic fish paste morsels, which went well with the dipping. I liked the daikon the most for its simplicity and taste. The dashi soup was light. Despite the rather stereotype execution, I did enjoy the idea of compensating the coolness of the Kaisen Don with a little heat from the Oden.

I chose the black sesame ice cream as my finale. Anticipation was low as the main set was rather forgettable. And how wrong was I! The ice cream was absolutely gorgeous! Well, to me at least. The first bite revealed a rich sesame taste, complete with a velvety texture, courtesy of the ground black sesame. Sweetness was minimal with a touch of savouriness. To me, this was the "wow" factor. Saccharin slaves might detest this approach but I thought it was rather refreshing. Subarashi!

Overall, a rather average meal. There's something lacking in this Taiwanese joint. Something that keeps the crowd thronging Waraku and Marutama instead. I can't figure it out just yet. But for now, I know I need to explore other Japanese restaurants at the Central (Tom Ton, Waraku, Ma Maison, the list goes on and on) and a revisit is unlikely.

Here's my 2 cents worth review on Marutama @ the Central 3 months back.

Kyomomoyama (京桃山)
6, Eu Tong Sen Street
#03-87/100/101/110
Singapore 059817
Tel: +65-65348001

* At the time of post, UOB cardmembers receive a 20% discount off the total bill while AMEX cardmembers receive 15%.

Tetsuya's Black Truffle Salsa

How could I forget?

On that glorious morning, I also visited Culina, a premium gourmet products shop, which is just a stone throw away from jones. Of course, I was full and all, but a browse wouldn't hurt, would it? Sniggering.

Culina has been a household in offering premium goods such as wines, foie gras and other condiments. They also offer dine-in service inside the shop and al-fresco too (just like jones). Am definitely paying a visit in the future.

I had to get something. Something that will keep me tranquilized (at least until the exams are over). Something that I've been longing for. Something culinarily sexy and attractive.

And there it was. Tetsuya's Black Trufle Salsa (S$29 for 80g). I've heard so much about this wonderful (and expensive) concoction but have yet gave it a try. Thank you, FATE!

Tetsuya is a well-known restaurant in Sydney that offers fusion cuisine that combines the Japanese au naturale philosophy and French-styled cooking. Why does Cilantro comes to mind? The salsa is a merchandise from this restaurant, but is made in Italy. Talk about foodalisation.

Mixed with lightly salted Golden Churn Butter, this has been my breakfast spread for the past few days.

Honestly, I think my second picture looks bad. But how was the taste? The first impression of the salsa when I opened the bottle for the very first time was the pungent and woody scent of the black summer truffles. The salsa certainly did not lack in flavours as it contained porcini mushroom, garlic, white pepper, cultivated mushrooms and olives. The anchovy paste added slight savouriness to the salsa. The olive oil provided a nice smooth texture. Nothing much to complain expect the aroma of truffles that was slightly overwhelming for me, personally. The best truffle sauce (to me) is still the one sold by an old man in a weekend market at Campo de Fiori in Rome. That was my first and probably one of the best encounters with tartufo (truffle in Italiano).

Overall, a flavourful and aromatic spread (with butter) which went well with the soft wholemeal bread. But I'm thinking ahead. Perhaps I should bring this "new friend" of mine back to KL and have myself a little truffle salsa feast. I'm thinking pasta, bruschetta and perhaps, salad. Well, again, do I have time for all this and also jalan-jalan makan-makan? Sigh.

Culina
Blk 8, Dempsey Road
#01-13 Singapore 247696
Tel: +65-6476 4388
Website: http://www.culina.com.sg/

Tetsuya
Website: http://www.tetsuyas.com/

jones the grocer @ Dempsey Hill

The Saturday morning was glorious. But I was tensed. It’s not easy juggling between work, study and social life, especially when you have only 24 hours a day. Exams are here again. It’s the time when you can’t differentiate between breakfast & supper or ramen & la mian. The stubble becomes so dense that you’ll think it’s part of the goatee. Ok, maybe I am being a little too dramatic, but I really need a relief. At least for a few hours.

And I know where I can find it. Dempsey Hill. I have heard and read so much about this place but have never once paid a visit. Perhaps the restaurants didn’t interest me. Perhaps the hype was just overwhelming. But when jones the grocer was featured twice (consecutively in the October and November issues) in the Food And Travel Magazine, I found myself THE reason. What attracted me was the array of quality premium products sold at jones, as described in the magazine. Besides, this Australian chain (which started in Woollahra) is also well-known for its fromagerie or cheese room. And with a sit-in dining hall to boost, I can’t find a reason not to be there. Well, at least once.

When I reached jones at 10.45 am, there was already a streamline of customers, mostly expatriates. Since it’s canteen-style dining, you can just grab an empty seat and you are ready to order. It’ll be problematic if you are going in a huge group, but I was conveniently alone that morning. Most patrons chose to dine al-fresco, hence the long wait outside jones. Empty seats were still available inside. Great.

As you are seated, the ever-alert waiters/waitresses will present you with the menu. The breakfast menu was quite limited and rather simple. I had myself the most expensive breakfast dish there was; the Open Bagel With Woodbridge Smoked Salmon, Avocado, Rockets and Goat Cheese (S$13.50). The rather gluttonous me also had the side of grilled bacon (S$3). As for drinks, the friendly waiter recommended jones’ Mango Tea (S$4.50).

The tea set was huge, complete with a strainer. A sip of the tea revealed a mild scent of mango. Rather refreshing, that was.

The bagel arrived looking rather appetizing (thanks to the great contrasting colours of the salmon and rockets). The portion was generous too. The warm bagel was surprisingly soft. The smoked salmon was soft as well (almost melting texture) and fresh. Savouriness was well-controlled too. Well, Woodbridge is afterall a well-known brand. Nice. A dash of freshly ground black pepper added an aromatic touch to the salmon. The rockets were fresh and went well with the goat cheese. The bland avocado provided a creamy texture to the bagel ensemble. A dish that burst with flavours and freshness. I really enjoyed it. The grilled bacon, on the other hand, didn’t disappoint as well. It was not too savoury nor tough, with a touch of crisp to boost. I should also mention that jones uses in-house ingredients for most of their dishes. So, quality is assured.

A browse through the store revealed a multitude of interesting gourmet products including Persian Fairy Floss, filo pastry cups, assorted jams, sauces, juices, Christmas cookies & sweets and the list goes on. The fromagerie, which I have yet explored, was a temperature-controlled room by itself and was stocked with a wide range of cheese.

jones also offers lunch and dinner menus. Looks like this will not be my last visit. Well, it’s back to the books for now.

jones the grocer
Blk 9, Dempsey Road
#01-12, Dempsey Hill
Singapore 247697
Tel: +65-6476 1512