Meatology by Chef Yenni @ TTDI

Sumptuous Festive and New Menu

Behind every successful restaurant is an amazing chef… and behind Meatology is Chef Yenni Law. Chef Yenni has so much passion and energy in what she does, and it certainly shows in Meatology. The talented chef that wears multiple hats has two published cookbooks – Meatology and The Rice Pot under her name and the latter one has earned 1^st place for the best in the prestigious and internationally recognized Gourmand Award in May 2018 held at Yantai, China.

Meatology has already carved a name in the neighborhood for scrumptious porky fare. Chef Yenni offers classic favorites with her own twist. She goes all out to roast her own Roast Pork and offers tableside entertainment of flambéing steaks to desserts. Locals know where to head to for comfort food and she greets all her diners like they were her old friends.

There’s just no rest with Chef Yenni and her culinary team. With much festivity around the corner, Chef Yenni has prepared festive dishes along with Roast Turkey for orders. In addition, diners can check out the contemporary Western Meatology’s new menu filled with her signatures as well as new dishes with local twists.

For turkey lovers, Meatology offers Roast Turkey (RM58.80++) in smaller portion so one can still enjoy the Christmas dish without having to have a big party. The platter offer cuts of dark and white meat of the turkey, perfectly roasted with a lovely tasty note and moistness. The Roast Turkey is accompanied by grape, chestnut & bacon stuffing, giblet gravy and a spiked cranberry & rum sauce.

For those who are planning a festive party or dine-in group, go for the Whole Roast Turkey (RM428++) with the trimmings. There are additional perks such as a free dining voucher worth RM130 and a half yard glass that comes with this order. This one requires a 3-day advance notice for an order.

For appetizers, diners can tuck into a tasty Grilled Cincaluk Pork (RM23.80). Marrying the flavours of local cincalok or prawn paste with pork belly, the result is this unctuous and addictive sliced pork belly with a unique smoky aroma. And if it ain’t enough, she considerately serves this with some chopped chili padi for extra kicks!

They say one eats with their eyes first… the Tempeh & Chickpea (RM13.80) is cleverly served on a bright blue plate, making it even more enticing with the vibrant colors. Perfect as meatless option, batons of nutty tempeh is sauced up with a lightly sweet and savory sauce. Served on a bed of chickpeas and peas, its healthy and tasty too.

Chef Yenni has a good sense of pairing unsual ingredients and she puts some humor in coining Ladies Lap Cheong (RM13.80). Lady fingers are pairing with sliced Chinese lap Cheong and lots of fried garlic crisp with a bit of heat from chili flakes. The dish turned out well, as the sweetish lap Cheong elevated the lady fingers well. This is one dish I would order again.

Banking on the typical English Sunday roast, Chef Yenni serves up Roast Pork (RM38.80) on Sundays at Meatology. A platter of nicely cut chunks of golden and crunchy crackling roast pork can surely make all Sundays even better, at least for me. And if you are even thinking of feeling a bit guilty, the roast pork is balanced by the side of greens for extra comfort.

More appetizers followed and the Mentaiko Gratinade Baby Lobster (RM23.80++) is an absolute stunner. Mentaiko or fish roe has such a moreish flavour profile that it pairs well with seafood to bring out the oceanic flavours. The baby lobster is cooked beautifully while the gratin makes the lobster even more delectable.

Moving on to mains, the Seared Grouper with Caper Lime Butter (RM48.80) is perfect for fish lovers. Thick fillet of grouper cooked well and served with the citrusy butter sauce. The capers and chopped preserved vegetable enhanced the fish really well, lending a umami saltish note. Presentation is excellent as the dish is colorful and attractive as well.

If there is one dish to rave at Meatlogy, the Spicy Sour Cream Spiney Lobster with Chips (RM178.80) would be it. The brilliant pairing of thick cut fries to go with that luscious buttery and spiced up sauce is so sumptuous that we wanted more fries. The lobster is cooked well with a firm tenderness while the creamy sauce gave the dish that fragrant oomph that makes this dish so enticing. If you feel like splurging, this is the dish to order…

When the waitstaff flambé the octopus, it was apparent that this was going to be another good dish! Grilled Spanish Octopus Tentacle with Spiked Concasse & Garlic (RM43.70) is enticingly aromatic from the spiked flambe action and goes well with the rich cream sauce along with mushrooms on al dente fettuccine and finished with briny salmon roes. This dish is very rich so sharing this may be a good idea. I loved the octopus tentacle as it was tender and goes well with the slippery smooth pasta.

A beautifully poached egg nestled on a bed of mushroom and pasta with pea sprouts peeking upwards. The Truffle Spaghetti (RM35.80) is so good, one won’t miss the fact that this is meatless. The soft egg coated the pasta and mushroom strands, lending a smoothness of richness to the gorgeous aroma of truffles lingering with each bite.

Chef Yenni nailed the Grilled Grain-fed Aged Ribeye (RM35/100g) to a lovely medium doneness. Utterly juicy and well-charred, the ribeye is served with mashed potato, chick pea salad and side of horseradish. The steak, seasoned with only salt and pepper, has such yummy beefy flavours. A touch of horseradish added more depth of richness to the steak…

Lip smacking yum best describes the Chilli Lime Ribs (RM48.80)! Meaty ribs are heavily spiced up so that every bite of the meat is an explosion of spicy goodness in the mouth. Make sure to squeeze that wedge of lime on the ribs as it really perked up the flavours even more.

Chef Yenni surprised us all with Herbal Seafood Toddy (RM48.80). Coconut toddy laced with Chinese herbs made up the broth for rice noodles and plenty of seafood. The dish has a similar flavour profile with bak kut teh but it has lovely aroma of coconut. The subtle sweetness from the coconut toddy goes well with the fresh seafood and the noodles made this a complete meal on its own.

Life is always sweeter with desserts! And the fact that desserts can only get better is when its a Real Rum & Raisin Pie (RM18.80). Generously laced with run and studded with sweet raisins, this naughty ice cream pie is so yummy. This is one dessert that you may not want to share…

Forbidden Rice Brulèe (RM14.80) is unusual and tasty. French custard with chewy bits of black glutinous rice and a caramelized crunchy topping is Chef Yenni’s take on rice pudding. Love the chilled factor in this rice pudding as it freshened up the palate.

More flambé action and this time is a dessert of Yorkshire Pudding Flambé (RM32.80). Fluffy and crisp Yorkshire Pudding is jazzed up with a flambe of dark cherries and strawberries with booze. It is quite the perfect dramatic ending when dining at Meatology!

MEATOLOGY BY CHEF YENNI LAW

16, Lorong Rahim Kajai 14,

Taman Tun Dr Ismail,

60000 Kuala Lumpur

Tel: 03-7727 4426

Website: www.meatologykl.com

Facebook: www.facebook.com/MeatologyKL/

Business Hours:

Sunday 3pm - 11pm

Monday - Thursday 3pm - 1am

Friday - Saturday 3pm - 2am

Closed on Tuesday

Alibaba & Nyonya @ TTDI

Tasty Peranakan Cuisine

Peranakan cuisine has such complex and rich flavour that many finds it hard to cook these days. The nyonyas and babas of yesteryears spent so much time and effort in the kitchen just to prepare a meal for the family. These days, finding a good Peranakan restaurant to enjoy this cuisine is also quite a task.

One of the latest new eatery in TTDI, Alibaba & Nyonya hopes to satisfy the palates of Peranakan fans with their signatures of the cuisine. Locating this eatery is rather easy as it is located next to Secret Recipe.

The restaurant has a bright and casual vibe that makes dining comfortable. From the eye-catching hawker stall-on-wheels at the entrance to the street art mural that is bound to be a hotspot for some social media ops, the restaurant is also designed with pretty and colorful tiles and old fashion furniture.

    

The menu is well filled with lots of Peranakan classics and familiar favorites. There’s plenty of appetizers, main courses of seafood and meat as well as vegetables and dessert to cater to diners of all ages.

Apple Juice with Chia Seed (RM9.91), Calamansi Asam Boi (RM8.02), Cincau Lychee Juice (RM8.02), Fresh Lime Juice (RM8.96), Cincau Watermelon Juice (RM8.02) & Fresh Coconut Lychee (RM8.96)

We couldn’t resist ordering an order of Acar Rampai (RM6.51) to whet our appetite. The dish requires a lot of preparation and the version here is decent and yummy. Lots of crunchy vegetables with spicy and nutty sauce certain makes good starter…

Mains started to arrive and the first one was this delicious Kerabu Udang (RM27.26). Large plump prawns dressed in piquant spicy and tangy dressing along with crisp red onion makes a delicious kerabu salad.

The Chicken Pongteh (Small – RM20.66, Medium – RM39.43) here is a solid dish with a good balance of salty and sweet with a lingering note of moreishness. The chicken and potatoes are tender and has been well-braised to absorb all the flavours of bean sauce. It’s a dish that goes perfect with fluffy rice.

At sight, the Ayam Dara Goreng (Small – RM18.77, Medium- RM33.87) looked golden and delicious. The deep-fried kampung chicken is a tad dry but the flavours are good. A heavier salty note, the chicken goes well with Nasi Ulam and sambal belachan. We feedback on this dish so hopefully the chef can consider making this fried chicken a bit juicier.

Ask for the Sambal Belachan for extra yummy flavours…

For something a bit more unusual than our all-time-favorite Asam Pedas, we savored the King’s Curry Fish Head (RM70.75). The garoupa fish is fresh with a firm and sweet flesh. Paired with the thick and creamy curry well-spiced up, the fish and vegetable is deliciously delectable. The curry was so yummy that I even find myself spooning the gravy and drenching my rice with it.

The Sambal Petai Sotong (Small – RM25.38, Medium – RM36.70) had good flavours too but I personally felt that there was something missing from the overall flavours. The sambal was a tad too watery and the flavours were good but not a dish that is memorable for me. Still, the dish was generous with tender squid pieces and petai.

The Mutton Curry (Small – RM27.26, Medium- RM51.70) is superb! Faultless an utterly delicious, it was a plate of gorgeous spicy flavours that is well balanced and sublime. The mutton is also fork-tender and very aromatic from all the slow cooked spices and curry leaves. A must-order if you love thick and rich meaty curry…

I have tasted quite a few Telur Belanda (RM10.19) and most of them seemed to be on the sweeter side. The version here is one of the best I have had. Fried egg drenched in tamarind sauce, the version here has a lovely vibrant tang and is not overly sweet. Cooked well, the egg had that slightly crisp edges while the yolk is still soft.

We also tried their Sambal Fried Pucuk Paku (RM13.68) which is also delicious and faultless.

While all the dishes go well with steamed rice, the Nasi Ulam (RM6.13) is still worthy of an order. The rice is full of fresh herb flavours as well as spices. It really doesn’t need any dishes except for the sambal belachan because the rice is already so tasty.

Alibaba & Nyonya also offers some tea time specials. One can opt for various choices from Nyonya Kuih to Crispy Popiah, Mee Siam and Mee Goreng that comes with a hot beverage.

Nyonya Kuih 2pcs with Teh Tarik/Hot Coffee (Tea Time Treats Set 1 – RM5.50)

Mee Siam with Teh Tarik/Hot Coffee (Tea Time Treats Set 3 - RM9.50)

Crispy Popiah with Teh Tarik/Hot Coffee (Tea Time Treats Set 4 – RM5.50)

Our lovely Peranakan meal ended with sweet and icy desserts of Cendol Gula Melaka (RM6.13), Sago Gula Melaka (RM5.19) and Signature ABC (RM7.08).

Desserts were palatable and my favorite was the ABC which was full of lovely bits and fine ice shavings.

ALIBABA & NYONYA

54, Jalan Tun Mohd Fuad 1,

Taman Tun Dr Ismail,

60000 Kuala Lumpur

Tel: +603-7732 3170

Facebook: https://www.facebook.com/AlibabaNyonyaMY/

Operating Hours: 11.00 to 10.00pm, Daily

Hennessy X.O Odyssey 2017 with Chef Darren Chin

7 Chapters of Gastronomic Excellence at DC Restaurant

Hennessy X.O Odyssey 2017 returns with another gastronomic excellence with culinary extraordinaire Chef Darren Chin. The exclusive culinary platform makes a striking comeback with an unexpected journey of 7 Chapters of Taste for 2017.

Hennessy X.O, first bottled by Maurice Hennessy in 1870, is classified as “extra old” for its blend of 100 eaux-de-vie. Ever since the launch of Hennessey X.O Odyssey, it has been a yearly journey of exclusive showcase of the 250-year Maison’s iconic seven tasting notes paired with the finest dishes.

This year’s Hennessy X.O Odyssey 2017 is helmed by French trained Chef Darren Chin, featuring an eclectic mix of 7-course to articulate the 7 tasting notes of Hennessey X.O Cognac. From 16 July to 14 August, epicureans will able to indulge in the Hennessey X.O Odyssey 2017 at DC Restaurant.

Chef Darren, our very own culinary maestro, combines classical French and modernist techniques to feature ingredients at their peak of flavours and textures. With a comprehension of the philosophy of ‘la Jeune Cuisine’ (young cuisine), Chef Darren aims to create honest, pure and unpretentious dishes that feature nature’s bounty in its finest form.

Hennessey X.O’s seven chapters, characterized by Sweet Notes, Infinite Echo, Wood Crunches, Spicy Edge, Flowing Flame, Rising Heat and Chocolate Lull, provide the culinary platform for Chef Darren’s creative vision to this exquisite menu.

Sweet Notes

A sweet and savory composition of Botan Ebi with Heirloom Tomato Granita, Konbu, Lemon Basil & Chili Oil led to a great start of the evening, paired with HXO on the Rocks. Sheer ingenious pairing of oceanic flavours of botan shrimp with briny globules of salmon roe is lifted with a fresh tang of tomato granite with drizzle of perfumed oil evoked the sweet nuances of the chilled cognac.

Infinite Echo

Echoing the bold cognac’s complex flavours in HXO with splash of water, the Takao Cold Somen with Ogawa Bafun Uni & Truffle Celeriac Cream oozed with elegance on the palate. As one elegantly slurps the chilled silky strands of somen laced with truffle, the sublime traces of the sea from the bafun sea urchin elevated the taste to new lusciousness. Urchin made more divine with the tasting notes of the cognac…

Wood Crunches

The next sea and land sonata of “Spring” Galician Octopus, Green Gazpacho & Burnt Leeks in Dark Rye Crumbs is paired with HXO with warm water. The refine notes of the slightly warm cognac was utterly soothing, a perfect match for tender octopus flanked by sweet crab meat. The smoky char and tang of gazpacho completed the sonata.

Spicy Edge

There are at least two sides to everything in life hence we tucked into two delicate sides of snow crab paired with HXO with a splash of water. The fine cognac’s spicy peppery note is enhanced by robust sweet crab essence in both sequels.

Part 1 showed off Snow Crab Broth Infused with Herbs from our garden. The sheer intensity of crab essence proved to be brazen match for the fine X.O. Lush aroma tantalized the sense of smell, followed by the satisfaction of oceanic flavours with fine shreds of snow crab was beautiful and delicious.

Part 2 had a medley of Japanese Snow Crab, White Asparagus, Culantro “Nam Jim” & Black Summer Truffle. The sweetest snow crab meat with the season’s finest white asparagus is made even more luxurious with truffles, freshly sliced on. A refine nam jim sauce, well controlled in every possible note of savory, sweet, sour and spicy, tied up the whole dish with much finesse.

Flowing Flame

Paying homage to flavours of flame, the course of Organic Chicken, Bertutu Spice, Vegetables from our Farm & Vegetable Vinaigrettes was not only scrumptious but gorgeous at sight. The chook was sinfully tender with a crisp spiced up skin that was impeccable in flavours. The garden of spring vegetables and purees added much freshness or sweet notes and textures to the dish. The HXO with a splash of cold water and ice was well rounded and imparted a refreshing note to the dish.

Rising Heat

Italian Veal Fillet Poached in Milk and Lightly Grilled with a Foie Gras Emulsion & Red Kampote Pepper could not have been executed any better. The veal fillet was perfectly poached till tender and plush pink before finished with on the grill. Accompanied by tempura battered zucchini flower, crisp snow peas and a foie gras sauce, literally to-die-for. There’s possibly no better way than to pair this with HXO neat for pleasurable notes of fine cognac and meat. Did I mentioned that we sliced through the buttery soft veal with Laguiole steak knives of our choice?

Chocolate Lull

With every journey, there comes an end, and preferably a sweet one. Luring the finale with 100% Arabica Coffee Ice Cream, Spiced Hairy Banana, M’Hencha & Lemon Chantilly, the intensity of the coffee went surprisingly very well with HXO neat. Perhaps the cream married well with the cognac as it added decadence to the fine notes of the cognac.

The Hennessy X.O Odyssey 2017 outdo its previous years again, setting the bar high each time for another culinary adventure with the fine cognac. Each chapter soars on its own, raising above each other to reach the peak of gastronomy.

An unforgettable Hennessey X.O Odyssey 2017 by Chef Darren Chin!

The exclusive Hennessy X.O Odyssey 2017 cognac pairing is priced at RM888++ per guest. This innovative showcase of unrivaled heritage and innovative vision is available from 17 July to 14 August at DC Restaurant. For reservations, kindly contact 03 7731 0502 or 012 223 2991

DC RESTAURANT

44 Persiaran Zaaba, Taman Tun Dr. Ismail

60000 Kuala Lumpur, Malaysia

Highlights info row image

03-7731 0502

Website: www.restaurant-dc.com

Facebook: www.facebook.com/DarrenChinRestaurant