The Malaysian Insider

The Teeq Brasserie is a place of great ambience.

By Eu Hooi Khaw

MARCH 6 — Teeq Brasserie is almost other-worldly when you take in the thin wavy ribs of light encircling the ceiling and a long passage. You may sit in darkness but there is light again at the other end of it, where 500 bottles of wine form a very striking wall.

It’s a dazzling setting for food and drinks on the rooftop of Lot 10. It’s for rich indulgences but you may feel twinges of guilt looking through the glass wall at people working out in the fitness club across.

We had none of this guilt at the Montana Wine Dinner at the brasserie on Thursday. First of all I truly like New Zealand’s sauvignon blanc, from its famed Malborough region in the north-eastern part of South Island.  Eighty-five per cent of the grapes here are sauvignon blanc. (more…)

The exotic decor of Sutra... artifacts in lit alcoves add to the atmosphere.

By Eu Hooi Khaw

FEB 27 — After listening to promotion deals over the radio all week, we finally went to Sutra Exotic Thai Cuisine at the Curve in Petaling Jaya. The décor was exotic indeed with beautiful teak furniture and little lighted alcoves in the wall displaying Thai artifacts.

There is also an almost life-size sleeping Buddha, placed rather inappropriately behind the cluttered counter.

The food sounded ordinary on the menu, but we picked out a few that seemed promising, such as the Steamed Mussels in Galangal, Sizzling Fish Fillet with Chilli Paste, Deepfried Prawns with Crispy Lemongrass, Fried Beef with Basil, Sutra Ulam Fried Rice, Pucuk Paku with Salted Fish, Red Chicken Curry and Chicken Feet Salad. The first five items surpassed our expectations, which was good. (more…)

Now isn't that pretty?

By Alexandra Wong

FEB 27 — Increasingly, I’ve discovered that the food makers make just as interesting stories as the food, if not more.
Like Zaidi Ahmad, for instance. I’d found this gem (him) at Western fusion restaurant Bodhi Tree yonks ago. My superb dining experience inspired a shamelessly effusive article which, alas, no longer stands true: Bodhi Tree has closed down until further notice.

Just as we thought we’d never get to taste Zaidi’s delectable apple pie again, lo and behold! he resurfaced at a new Asian and Western restaurant in The Strand, the latest urban neighbourhood behind Sunway Damansara. (more…)

Terrace at Hock Choon is a delightful enclave of different restaurants and cafes.

By Eu Hooi Khaw

FEB 20 — If you are hungry or thirsty, drive to the Terrace at Hock Choon in Ampang, and you may never want to leave even past midnight. Here you have Fukuharu the Japanese restaurant, Il Divo Ristorante Italiano, IR1968 Indonesian, Berliner Stube German, and the Café, Cellar, Cigar Bar, Single Malt Lounge and Poolside Bar at Terrace. (The German restaurant is not open yet).

We were at Fukuharu recently, and dined from a kaiseki menu that had been planned for guests having a celebration there. Still we couldn’t resist ordering more from the menu written on the board, such as the superb Mentai Sushi. It’s mentaiko or codfish roe on top torched with tamago (Japanese omelette) underneath. It’s deliciousl creamy, meshing in with the sushi rice. (more…)

Coffee Ritual may not look swanky but it is a haven for coffee gourmets.

By KW and Alexandra Wong

FEB 13 — Alex practically shoved the address down my throat. “Here.”
She had discovered it while waiting for her notebook to be reformatted at Digital Mall. Not wanting the usual fast foods, she had looked around and spotted the corner shop at the end of the road.

She did a pretty good sales pitch, oohing and aahing over voluptuous latte, scrumptious sweet crepe, refined gourmet coffees at “proletariat prices.” But she didn’t have to mention the pricing.

She had me at “gourmet coffee.” (more…)

The Fried Long Beans, Ikan Bilis and Beancurd in Sambal is absolutely delicious.

By Eu Hooi Khaw

FEB 13 — When the Cheng Kong Pai Kuat came, in individual servings, we were surprised by the large pieces. The restaurant manager, who is of a fair size herself, had shown us with her thumb and forefinger that they would be about 6cm long. However, when we sank our teeth into the juicy ribs, glistening with a sticky sweet and sour sauce, no one minded about the portion size any more.

We were at Chef Chan, a new restaurant in SS2, that’s beginning to draw a crowd with its food. The ribs were superb: it had crispy edges and tender meat tearing easily from the bone. The tart (from black vinegar) flavours were perfectly balanced by the sweet. (more…)