The genius that is Mark Best

meulle - foil of smoked bonito
How often does one get to dine on exquisite food prepared by acclaimed chef, Mark Best of Sydney’s Marque Restaurant, who is currently Chef of the Year in the 2006 Sydney Morning Herald Good Food Guide? Okay, you sir, if you’re from Sydney, you can put your hand down coz you don’t qualify. This is for the rest of us non-Sydneysiders. Yes, about 99.99999999% of the world population.The Westin Kuala Lumpur is currently promoting Taste of Australia from May 11 – 20, 2007 which features celeb chefs such as Andrew McConnell, Daniel Mosedale and Mark Best. That’s about all the publicity that I’m going to give to the Westin. They have enough money to promote themselves.

What I’m really excited about is the food.

chaud froid free range eggIf you’ve never heard of Chaud-Froid (Free Range) Egg, research it. There is so much literature out there. It is easy to think that it is just a half boiled egg in a cup. But scoop up some and taste it. The mixture of the slightly runny egg and the cream together with what tasted like syrup created an unexpected mixture of flavours in the mouth. The sensuous feeling of holding the egg in my hand as I cleaned out the eggshell immediately disappeared as it cracked under the pressure from my fingers. I’m no Nigella Lawson.

That marked the beginning of my journey of discovery. The pairing of the unexpected. Blue swimmer crab with almond jelly sprinkled with ground popcorn. Cured ocean trout with a slice of melon on top. Risotto made of calamari instead of rice. Smoked bonito with wafer thin crisp potato slices. Roast duckling with olive that tasted of liquorice. Goat’s cheese with marzipan cake and rambutan. It was fusion food like no other. The descriptions were utterly baffling.

Despite that, the flavours of the unusual ingredients were a perfect match for each other. The trout served with a slice of melon and a single oyster reminded me of the sea as I inhaled its fresh fragrance. Close your eyes, and it is easy enough to be transported to a place where the sand is fine and white and ocean waves caress your feet. The blue swimmer crab served with smooth almond jelly and finely ground popcorn allowed the tongue to explore the various textures of the dish. The risotto which turned out to be finely chopped calamari in a bubbly broth had a touch of spiciness in it, the curry leaves providing a hint of asian flavour.

apple pectin jelly and salted caramel chocolateAnd for dessert, we were served goat’s cheese with marzipan cake. Eaten individually, my tastebuds were overwhelmed by the piquant taste of the cheese. The marzipan cake, however, provided a perfect foil for the pungent cheese and an entirely new experience was created by the matching of these two unlikely-paired foods.

Mark Best’s Sauterness Custard with Caramel, a deceivingly simple looking dish, will be forever imprinted in my memory. Sauterness, a dessert wine, gave the custard an intoxicatingly sweet flavour, and I savoured it slowly, jealously guarding my portion like it was my pot of gold.

Dessert also included dark chocolate with banana, coffee and apricot, apple pectin jelly and salted caramel chocolate. My dinner companions, Boo_licious, Splashie Boy and The Bald Eagle, seemed to enjoy the dark chocolate very much. Unfortunately, my tastebuds are not as refined; give me sweet anytime, and between the two types of chocolates, I preferred the salted caramel chocolate.

Dinner was at Qba at the Westin, a Cuban bar and Latin grill. As the night progressed, vibrant latin music combined with the consumption of different wines (my favourite being the Yalumba Y Series Viognier 2006) were perfect for an evening of lively banter and loud conversation for the four of us.

For more pictures of the food we ate, check out masak-masak.

Neroteca, KL

bottles
Sunday breakfasts are always special to me as it is the only consistent meal which the Bald Eagle and I share together. Sometimes, our time spent together is filled with animated chatter, mostly in updating each other on the latest events happening in our lives, and at other times, it is companionable silence.

I suppose I am thankful for the fact that we share a like-mindedness for good food and a desire to enjoy whatever little time with each other over a pleasant meal and quiet conversation. With these needs in mind, one will often find us at various restaurants, enjoying a lazy morning over a cup of espresso and a somewhat sinful looking meal.

neroteca

Yesterday, after church, we drove to Neroteca, an Italian restaurant, located at the Somerset Residences at Lorong Ceylon. At 10.30 in the morning, this place can be rather secluded and quiet. Which was perfect for us as we didn’t want to hear the chatter of people so early in the morning.

neroteca

The restaurant is rather small, and if you wish to dine here for lunch or dinner, reservations are a must.

rivisitata

Only the breakfast menu was available at that hour, so we ordered the Rivisitata and the Tonica set. The Bald Eagle’s Rivisitata came with stewed lentils and sausages, toast with cheese and scrambled eggs.

rivisitata2

The stewed lentils were a little spicy, which was great for the Bald Eagle who likes things savoury.

tonica

My Tonica breakfast came with two fried eggs with mushroom, rocket salad and parmesan cheese. I absolutely love this meal as the eggs were sufficiently fried to hold all the ingredients together, but still managed to remain a little runny.

tonica2

The eggs were generously drizzled with parmesan cheese and tasted wonderful with the buttered toast. Both meals came with coffee while mine came with a juice as well.

tiramisu

Our tiramisu was such a pleasure to eat. It was not only visually pleasing, but tasted heavenly. Probably one of the best I’ve tasted with its distinct layers of mascarpone cheese, cream and liqueur.

Our bill came up to RM77. A small price to pay for a little bit of happiness.

Other reviews:-

Neroteca (non-halal)
Ground floor, Somerset,
8 Lorong Ceylon, 50250 KL
www.neroteca.com
Tel: 03-2070 0530

Yut Kee – a tribute to pigs

“Roti babi, roti babi, roti babi”, the words roll deliciously off my tongue.

It feels almost illegal to say it. I wonder if I should call it roti khinzir instead, but sanitizing a word doesn’t change its substance.

Despite having lived in KL for over 20 years, I was only just about to make my first trip to Yut Kee. Shedding the virginal blood, you might say. An almost sacred trip. I say almost, because there is usually nothing sacred about a pig. A cow, yes, but a pig…those poor animals that feed us every part of their bodies are treated like the dirt they wallow in. Then again, isn’t there a saying – as happy as a pig in a wallow?

yut kee

Established 1928. That’s what’s stated on their card. Definitely before I was born. Before dad was born. Probably about the time granddad was born. But then, granddad would have to be 13 when he had my dad if granddad was born in 1928, so I shall have to dispel that absurd thought from my head. Although people did get married at an early age then. Think Elizabeth Bennet. Then again, Elizabeth Bennet met Mr Darcy when she was…hmmm…20? She was already afraid of becoming an old maid.

Yut Kee and its famous roti babi. Literally translated: pig bread. I suppose I should call it pork bread, but somehow, pig bread feels more…unclean…..

roti babi

Imagine a soft bun filled with a concoction of fried pork, sliced onions and lup cheong (chinese sausages) and subsequently fried so that it has a crisp epidermis while the insides are still soft and fluffy. Sprinkle some Worchestershire sauce on the roti babi and you’ll be as happy as a dead pig in the sunshine.

pork chop

I wasn’t as ecstatic with my hainanese pork chops. The pork chops are served with a brown sauce cooked with mixed vegetables, onions and tomatoes and potatoes on the side. I found the pork chops too dry and the sauce too watery. The chicken chop, on the other hand, despite lacking in flavour, had a moist texture.

I hear that the roti served with kaya is really good too, so perhaps in future, I shall not expect too much from the omnivores swines.

Other reviews:

Yut Kee Restaurant

35, Jalan Dang Wangi, 50100 Kuala Lumpur.
Tel: 03-2698 8108

Business Hours: 8.00am – 5.00pm (Monday off)