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Friday, June 29, 2012

Siu Yok @ Yut Kee, Jalan Dang Wangi

Well, I been listening stories and recommendation about this restaurant from the foodie around me. They quoted this restaurant to have a very special siu yok that will eventually make you addicted to it and etc.

That's why i decided to prove it, along with my makan partner. (she is in the pic!)

Yes, it was a crowded morning.. and we had to share table with others

This is the “specialty”. They actually rolled up the meat and roast it~ Well, i would say, the normal siu yok is 10x nicer than this. What i felt was their meat was too dry, it may due to them roasted longer than usual time because they roll up the meat (thicker and more time to get it cook).

Surprisingly, their pork chop had surprised my taste bud!! I would recommend you go for this next time you visit this restaurant.

Conclusion: This is nothing great compare to what i had during the 9-th day of CNY which the whole body roasted pork~ ; i personally found that as long as you cook something not too bad and is on PAR, you will definitely earn the fame. But, it is still a big room for improvement if i want to rate you as “a good restaurant”.

Tuesday, June 26, 2012

Char Siu @ Taman Salak South

Their Char Siu is by far the nicest char siu i ever had (i mean those commercial one). It is definitely nicer that what recommended by "Ah Xian”.

Tuesday, January 31, 2012

Gaucho Grill @ Chulan Square Bukit Bintang

Chulan Square
92, Jalan Raja Chulan,
50200 Kuala Lumpur,
Federal Territory of Kuala Lumpur
03-2145-4268

Set Meal

Premium 280 gram Australian sirloin steak rm84++

Unlimited Salad

I would say it is considered a fairly worth it taking into consideration of the price itself.

p/s: Gaucho Grill does not serve pork, but offers alcohol on its menu.

Sunday, January 29, 2012

Morgan’s Field @ Pavilion

The American Blues, the quintessential element of the American Midwest that tells the historical journey of modern America today. Developed when African American workers migrated to the Midwest and northeast during the Great Migration in the early 50's, these acoustic cum harmonica-based bluesy-jazz tunes started as street-corner based music. Soon though, the music gained massive popularity and spread across America with the same energy as its advocates.

With as much vigor as the music that accompanied them, the workers also introduced their own style of cuisine, spinning their Delta Blues whilst venturing into their life's other passion: Food. Or, more specifically, good ol' fashioned barbecued pork ribs, with an extra dose of charming Southern hospitality! And so the essence of Morganfield's™ began.

Morganfield's™ combines life's two greatest passions: music and great soul food. At the heart of Morganfield's™ is its signature dish – Sticky Bones™ – a truly authentic, old-fashioned prime pork rib slow-cooked and smoked in coal and hickory wood to a tender mouthwatering perfection, then basted with the gluey sweet and tangy hickory flavored barbeque sauce with a hint of cider. A perfect accompaniment with good blues music and great friends! Sticky Bones™, one of life's magnificent pleasures!

During some nights at Morganfield's™, you can sense the original toe-tapping excitement of the roaring 50's, venturing back to times when life was stress free and great music and food reigned, easing the long summer's day. (Morgan’s Field, 2011)

Ambiance

250gm Sirloin – rm46.90
Tender and juicy sirloin char-grilled to order.

Marlson

Blackened Salmon – rm43.90
Pan seared Norwegian salmon with Cajun spice and topped with
shrimp sauce. Served with pilaf rice and garden veggies.

Tuscan Baked Spicy Spare Ribs
Oven-roasted with spicy tomato sauce. Served with red skin mashed potatoes and garden veggies.

Sticky Bones Spare Ribs – rm36.90 /half slab
The most tender, succulent and hearty pork ribs in town! Slow-cooked with hickory smoke, grilled and basted with Hickory BBQ sauce.
Served with Mashed Potato and crispy pork bacon.