"Pholicious Experience" at O`Viet, Sunway Pyramid

I first developed a liking towards Vietnamese cuisine when I was studying in Sydney, Australia. However, when I came back to KL, I was dismayed to discover that there were only a couple of Vietnamese restaurants that I could find in the Klang Valley. Fortunately, since then more and more Vietnamese outlets have sprung up with the growing local appreciation of Vietnamese cuisine, notable mostly for its abundance of vegetables and absence of excessive grease.

Recently, I was invited by FoodStreet to attend a food tasting at O’Viet Restaurant & Café in Sunway Pyramid. Arriving at dinnertime, what awaits was an authentic and tantalizing palate of Vietnamese cuisine.

Beverages: (Clockwise from Top Left): 3 Colours Delight, Plum in Soda, Hot Lemongrass Ginger Tea, "Optima" Vietnamese Coffee
Starting with an array of beverages, the Plum in Soda, Lemongrass Ginger Tea and Three Colours Delight. The pairing of Plum in Soda, although odd-sounding works to tantalize the taste buds (but probably not for those who despise sour stuff).I liked the refreshing Lemongrass Ginger Tea, served hot or cold although I would recommend the former. The Three Colours Delight is a mix of green grass jelly, cendol and red beans; all blended beautifully together in this rich and creamy concoction.

We were then served a Mixed Grill Platter (RM24.90) which consists of traditional Vietnamese appetizers such as fried spring rolls, sugarcane shrimps, grilled beef and chicken with fresh veggies and comes with 4 paper rolls for you to make your own DIY summer rolls. Dipped in either the clear sweet and tangy nuoc cham sauce (an ubiquitous Vietnamese flavoring sauce) or the brown peanut sauce, they provide a tasty start to the evening.

Appetizers & Starters: (Clockwise from Top Left): Mix Grill Platter, Grilled Lemongrass Fish in Banana Leaf, Beef La Lot, Bo La Lot Platter.
The Bo La Lot (Grilled Beef in Wild Betel Leaves) (RM14.90) is another traditional Vietnamese specialty and should not be missed.

(Clockwise From Top Left): Mrs. Chong showing how to wrap your own Spring Roll, The "finished" spring roll, The Vietnamese way to savour the appetizers, A bite of the yummy Spring Roll
The Vietnamese way to eat these appetizers are to have them wrapped in a lettuce leaf with some mint leaves and marinated carrot and dipped in nuoc cham, or a special brown nutty and slightly pungent sauce with a hint of fu yue (Chinese fermented bean cube) that accompanies the La Lot. According to Mr. Chong (proprietor of O’Viet), most of their dipping sauces are self-concocted. Grilled Lemongrass Fish in Banana Leaf (RM22.90) is another popular dish in O’Viet. The fish is cooked with various herbs, vegetables and spices that the flesh has absorbed a pleasantly savory taste.

Now comes the “Pho-licious Experience” part of the night. O’Viet offers quite a wide selection of noodle/pho dishes. We managed to sample 3. First to come was the “Mieng Ga” (RM12.90), chicken in glass noodle in a rather light and delicate chicken broth tinged with herbs. The“Pho Bo Dac Biet” or O’Viet Special Mixed Beef Noodle (RM13.90) is an aromatic melange of noodles combined with pieces of beef and innards (beef fillet, brisket, tripe and beef balls). I was told that their beef-based broth which was not too heavily laced with strong spices and herbs, was slow-boiled for at least 48 hours.

"Pholicious Experience": (Clockwise from Top Left): "Mieng Ga", O'Viet Special Mixed Beef Noodle, Side Dish & Condiments for Bun Bo Hue, Bun Bo Hue (Hue-style Beef Noodle in Spicy Broth)
However, my vote goes to “Bun Bo Hue” or Hue-style Beef Noodle (RM11.90), described as beef fillet and tender brisket in mildly spicy beef soup. Although lesser known compared to Pho Bo, it was by no means inferior to it. In fact, Hue (pronounced as hu-ei) or Central Vietnamese cooking is widely described as the most unique of all and also the most distinct in taste – being much spicier and colourful than its Northern and Southern counterparts. Hue cooking is also influenced by the otherwise little-known royal Vietnamese style of cooking.
The key of Bun Bo Hue is the rich beef broth. It was bright and spicy, tangy yet slightly sweetish, and highly aromatic. The side dish of assorted vegetables was also slightly different from the usual as it also include banana flower and some pounded dried chili paste. Just chuck what you fancy from the side dish into the soup already heavily-ladened with beef, brisket, noodles, and start digging in!


Dessert: Chilled Durian Pancakes
It was to my utter delight when I saw what came next. Durian pancakes! Yes, this place serves chilled durian pancake. Fresh soy-based (non-dairy) cream and thick durian flesh encased in a thin crepe skin served chilled. A definite must for all durian lovers! But don’t worry if you do not like durian for it also comes in either cempedak or avocado filling. RM5.90 for 2 pieces. A couple of pieces that I tasted came with a slightly hardened or frozen center. Just slice it in 2 and let it warm a little before consuming.

The scrumptious meal and also the interesting explanations and fascinating tales by the lively Mr. Goh (who by the way, also owns Du Viet and La Lot Vietnamese Restaurant) finally came to an end with a cup of sweet, intense Vietnamese coffee directly imported from Vietnam. There are 4 selections available (according to your preferred intensity). I had the Optima (RM7.50) which is of medium strength and has a combination of 4 beans. Although I would have preferred it served warmer, I still enjoyed the very good cup of aromatic Vietnamese coffee.

Soothing ambience in O'Viet
Besides the dishes mentioned above, O’Viet has a pretty extensive menu that covers a rather large selection of appetizers & starters, ala carte dishes, noodles & congees as well as desserts and beverages.
Link to this article on Food Street

O’Viet Restaurant & Café (Pork-free)
G1.45 (Ground Level, Sunway Pyramid)
03-74920018

Ben & Nicks, Subang Jaya

I wouldn't have suspected that there's a quaint litte eatery hidden on the ground floor of this new block of condominiums (E-Tiara, located next to Carrefour Subang Jaya) have I not read about it. Before going, I distinctively remember reading that the place was rather small. But I was still surprised to discover how small it was. Upon entering, there was a long table filled with little children (probably a kids party that made us felt like we were crashing their party). And that table more of less filled the entire hallway of the restaurant. What was left are a few smaller tables located near the walls. However, there are more tables available outside the restaurant.

Good Illy coffee served here.

Anyhow, let's move on to food. The menu does have a few interesting choices in addition to standard western/italian fare. I had something that sounded like "combo in a blanket" which was basically a mixture of grilled beef and grilled chicken in crispy tortilla wraps. The dish was served together with side of salad.

Combo in a blanket
I started with the chicken half first and found it to be tasty enough although not remarkable. I still liked it though. Then when I bit into the other half that was filled with the grilled beef, my-oh-my, it was just awesome! The grilled beef slices were tender and so well-marinated that every bite was simply yummy.


Cajun Chicken Pasta
My friend ordered their Cajun Chicken Pasta in creamy sauce. When it arrived, it did look a bit too creamy and "jelak" for my liking but after nicking off a few bites from her plate, to my surprise I found myself liking it. My friend who had it proclaimed it to be "very delicious!" and proceeded to eat every morsel and almost licked the plate clean.


Grilled Lamb Cutlets
Another friend ordered their Grilled Lamb Cutlets. I didn't manage to try this. When asked, my friend commented that the dish was "ok" but pretty "average" although he did not have any problem finishing every bit of it.


Latte
Found out that the outlet serves Illy coffee so more plus points for them! *grins* Their latte looked rather good too.

Affogato
My friend who had not tried a affogato (which is basically a shot of espresso topped with a scoop of ice-cream) before, ordered one for himself. However, I would only recommend this dessert for people who like espressos.

Other desserts that we ordered to share were their homemade bread and butter pudding and apple crumble.

Homemade bread and butter pudding
When both were served at the same time, I had a hard time distinguishing them from each other. They looked the same.

Homemade Apple Crumble
Both were alright, I guess. I have always thought that it is hard to go wrong with pairing a hot dessert with something cold like ice-cream and I was not wrong in this case. Portions were a bit small although they were pretty generous by giving a large scoop of ice-cream, speaking of which was of good stuff. In fact I wanted to ask the owner which brand of ice-cream they used but unfortunately, I forgot to do so.


Service was good. Rather friendly and personal as most of the staff seems to be family members. Due to this however, service can be a bit slow at times. And to be safe than sorry, do make a reservation before going to avoid disappointment since the place is rather small.

Ben & Nick's Diner
Lunch: Mondays to Fridays, noon to 2.30pm and for
Dinner: Monday to Saturdays 6pm to 10pm.
Lot G10, E-Tiara Service Apartments,
Subang Jaya (next to Carrefour Subang).
Tel: 016-201 0189.

Baking: Peanut Butter Chips Brownie Cups

Peanut Butter Chips Brownie Cups
This blog started out as a baking blog but lately, the ratio of food review posts to baking posts have shrunk to 10:1 (??). *Sigh* Where has my unstoppable drive for baking gone?

Anyway, to finish up the container of Hershey's Special Dark Chocolate Cocoa Powder and a packet of Reese's Peanut Butter Chips (both items bought from HK) before I have to throw them out from the pantry, I came across this recipe that uses both items. And much to my delight, it happens to be a really easy recipe too.
And I was not disappointed with the end result either. Best served warm, the slightly moist dark chocolate center with the slightly crusty top paired so well with the yummy peanut butter chips!

So, so delicious.....

If only both Hershey's Special Dark Chocolate Cocoa Powder and Reese's Peanut Butter Chips are available locally. (If you happen to know where I can get them locally, please, please let me know. TQ)

Starbucks Breakfast Promotion

Swayed by the promo above, and by stories that I heard about these sets being sold out even before mid-morning at some outlets, I found myself at Starbucks one day ordering the Tomato, Basil and Cheese set. I reminded the server to have the sandwich toasted beforehand.


Complimentary cup of Tall Size (12oz) Freshly Brewed Coffee that comes with the set. Coffee was somewhat lukewarm.

I wasn't expecting a gourmet-style sandwich but I was still let-down when I saw the sandwich. To be honest, I could hardly recognized the sandwich when it was served to me after being toasted. It was so "flattened" that it looked like an ordinary white sandwich bread minus the crusts.

Maybe I was hoping that they will serve fresh basil leaves but instead what I got was a couple of sprinkles of some dried basil flakes (not unlike those commercial dried herbs).

Couldn't help but to feel slightly ripped-off. Then again, what could I expect for a RM4.50 breakfast deal at Starbucks....*sigh*

Promotion ends Apr 30.

Taman Sri Sentosa Pan Mee

Continuing my "pan mee" fetish, recently I finally visited this "pan mee" (broad noodles) shop in Taman Sri Sentosa that I have been wanting to try for a long time now ever since I read about it from Boo's and Precious Pea's blogs.

Exterior of shop. No proper sign board, just some chinese characters scribbled on a panel.

Armed with the direction guide from the afore-mentioned blogs, this place is not too hard to find although a bit obsure. My friend and I went at a slightly early lunch hour on a weekday, hence there were ample seats available as the normal lunch crowd had not fully descended yet.

My friend went for the classic pan me, cooked in broth while I chose the other style which is the dry or kon lou.

Classic pan mee cooked in broth


Pan mee "dry" style (served with one small bowl of clear broth on the side)

Both received praises from us. My friend liked the soup version. She thought that the soup was very "ching" (clear) and flavourful. On the contrary, I thought the soup although clear, was not flavourful enough (as in the anchovies stock was not rich enough). I love mine though. The dry version came with some minced meat, deep fried anchovies, leafy greens, chinese mushroom in a delicious black sauce. Mix everything together, it was utterly delicious! I requested for my usual preference which is the hand-shredded noodles (vs the machine-shredded noodles), I was told that they only have one style which is the "hand-pulled" style. The noodles came in long ribbon strands and were rather thick in texture. Because of this, it was chewy yet bouncy. Very nice indeed!

Chili sauce
The compulsory condiment to go along with pan mee is of course the chili. Different shops prepared them differently. My personal favourite is Lian Heng's style (aka minced cili padi). The chili sauce provided here is adequate enough although not remarkable. Cut limes are also provided so that you can squeeze it over the chili sauce to give it an extra zing.


Original Pandan Chicken
I also order their original-flavoured pandan chicken (also available in black pepper flavour). It was so aromatic when it reached our table. It was another winner in my books! Deep-fried succulent chicken, slightly crispy on the outside and tender on the inside. Also, it seems like it was stuffed with some kind of paste that reminded me of otak-otak. Not sure about this, but it was how it tasted like to me when I bit into the flesh.


So far, so good, no? Oh well, I did have some gripes about this place. Firstly is their serving size. The pan mee is available in either BIG or SMALL serving size. Naturally, we ordered the small size but it was one of those rare occassions when I was actually taken by surprise to see how small the serving was (small bowl costs RM4.50). It should be re-labelled as XS instead. Secondly is the "smell" of the surrounding. Not sure if this is the norm but when we were there, the air reeked of a foul "longkang" smell. Not sure where it came from as there was no sight of a rubbish dump near the shop and the surrounding looked "ok" enough. We sat near a blowing fan so that the stench wouldn't spoil our appetite. But other than that, I would like to come again for their dry pan mee and the pandan chicken!

Read about my other pan mee adventures here, here and here.

Jean Georges

Much has been said and written about Jean George Vongerichten. His name is globally known as a purveyor of fine food. His flagship restaurant in NYC, Jean-Georges Restaurant earned him a 3-star rating by the Michelin Guide.


Moodily lit dining room (aka dark) reeks of colonial elegance. The windows oversee the HuangPu river and the skyscrapers across in Pudong.

Simple table arrangement.

Jean Georges, Shanghai is his only namesake restaurant outside of NYC. This was actually my 2nd time there, and this time it was for lunch. They were running a lunch time promotion where they serve a bento box lunch, featuring four small (miniscule was more like it) dishes. One can choose his/her choice of 4 dishes (ranging from appetizers, salads, main to desserts) from a list of selection from a special menu.

I fell in love with their bread basket, or to be more specific, their fruit and nuts bread.

Smear it lightly with butter, it was hard to stop munching on it before I became full. On 2nd thought, one can hardly get full with the tiny servings of the bento box, so my advise is to have your fill of the complimentary bread basket by all means.

Here is my selection of 4 dishes.

"Bento Box" style lunch
To be frank, I could no longer remember the exact detailed descriptions of each selection. Basically, (from bottom left, anti-clockwise):- Caramelized Foie Gras, Slow-baked Salmon (done medium rare), Beef Tenderloin (done medium rare) and for dessert, some kind of Chocolate and Coffee Granita (I know, I can't possibly be anymore vague with the descriptions than this...).


All I remember is that the Foie Gras was expectedly sublime. Rich, velvety and wonderfully creamy, I could not do anything but just sighed in contendment.


It took me a while to finally decide in ordering the salmon dish. Usually, I only like my salmon done sashimi-style. But I recalled that I was intrigued by the accompanying condiments and sauces (of which I had promptly forgotten by now), that I went ahead and ordered it. I should have listened to my instincts. Not to say that the dish was flawed, but it just rather 'boring' and easily 'forgettable'.


I have to show you the other 'fish' option that was available on the menu. The steamed sea bass which my lunch companion ordered. In my opinion, it was certainly much more remarkable than the salmon.


My 3rd selection fared much better. The beef tenderloin was simply outstanding. I asked for medium-rare, and it came just that. I am no big fan of steaks, but this was close enough to convert me into one.


Oh, and it came with a side of mashed potatoes too.


Last but not least, was the dessert. The Chocolate Coffee Granita thingy. I love chocolates. I love coffee. I love desserts. Need I say more? (FYI, I highly recommend their dessert platter, especially the Chocolate-themed one if you have the opportunity to dine at Jean Georges).

This is another dessert option. Some 'Poached Pear with Ice-cream" type dessert. Since serving was so miniscule (by my standards), I didn't manage to steal a bite from my friend. (Darn it!)


Luckily, my sweet-tooth was pacified by the petit fours served at the end of the meal; a selection of lip-smacking truffles. I couldn't be happier...

Jean Georges
4th Floor, Three on the Bund
17 Guangdong Rd (junction of the Bund or East Zhongshan No.1 Rd)Shanghai
Tel: +86 (0)21 6321 7733

My Favourite Chips!

Hi people! Sorry for the lack of posts lately. I just came back from Shanghai where I re-inforced Lay's standing as my all-time favourite potato chips. Not those "imported" Lay's with boring flavours found here in Malaysia but special and localized flavours. I usually go crazy over it in Bangkok and to my delight, I discovered that Lay's comes in even greater varieties in Shanghai.
The ranges available include 'Max', Stax, Natural & Cool, Natural & Warm, Gourmet Delight, Chinese Gourmet Flavours among others, and under each range the flavours available are mind-boggling.

Those pictured above are Lime, Cucumber (under Natural & Cool range), Lychee, Mango (under Natural & Warm range), Fragrant Red Chilli and Red Wine Chicken (under their Gourmet Delight range). Others that I have tried include Braised Pork Ribs, Hong Shou Rou, Zuden Steak, Crispy Chicken Drumstick. Basically, any flavours that has pork or beef in it are bound to be good. And flavours like Lime, Cucumber and Lychee are cool too! Did not think they would work initially but after trying them, they became firm favourites too!

I am both glad and sad that these are not available in Malaysia. Sad because I have no easy access to my favourite chips and glad for an obvious reason. I do not need additional temptation to pile on the pounds... :-p

Dim Sum @ Emperor, Sheraton Subang

The Emperor is a traditionally themed halal Cantonese restaurant, located in Sheraton Subang and one of my preferred restaurants to have halal dim sum.


The dim sum pre-requisite, har gow (prawn dumpling) with scallops. I think it is called "tai zi gow"?
The dumpling was good. Fresh, big and juicy seafood. Plus points for the not to thick nor thin crytal dumpling skin.


Seaweed Roll

Here's how it looked inside...


Some Crab-stick Roll (this was pretty average for I am not a fan of imitation crab meat)


This is more like it, the real thing. Crab Claw dumpling.


One of my usual favourite dim sum dish, the "wu kok" (deep fried yam dumpling).
Again, the wu kok here was just pretty average for me.


Mango Prawn Roll
Mmm..., rather nice as I recall.


Dessert: Lemongrass Jelly with Chocolate Chip Peppermint Ice-cream
Utterly disappointed with this. Very plain indeed! Jelly tasted rather bland and the ice-cream tasted like it was one of those common commercial brands readily available in supermarkets.

The Emperor,
Sheraton Subang
Jalan SS12/1 · Subang Jaya,
03-5031 6060

Wishing All A Happy & Healthy New Year! Gong Xi, Gong Xi!

It's just one day away to the Chinese Lunar New Year of the Rat. Here's wishing all


"A Happy, Healthy & Prosperous New Year!"

And also showcasing one of the last birthday cakes that I baked for a dear one in recent months, which as far as I could remember was my first mousse cake.


Mango Mousse Cake
The cake consists of 2 layers of soft sponge sandwiching a thick layer of mango mousse filled with mango cubes. The cake was then frosted with fresh whipped cream and topped with slices of fresh mango. Not bad for a first try, I dare say. *grin*

Recipe for Mango Mousse
150 gm. mango puree (blend finely then pass through sieve to remove fibre)
1 Tbsp. gelatine powder + 50 gm. water (soak together for 5 mins and then stir till dissolve)
2 egg yolks
30 gm. sugar (can adjust to taste)
150 gm. non-dairy whipped cream
some cubed fresh mango
Boil mango puree and sugar together till boiling. Remove from the heat, add in egg yolks and stir till smooth. Put back onto stove and then add in gelatine mixture and stir till dissolved. Leave to cool till lukewarm. Fold in whipped cream. Chill till ready to use.