Category Archives: FOOD TYPES

Est Est Est, Liverpool, England

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1.

Game at Anfield, LiverpoolI learnt a new word.

The Kop Sitting at the Kop end of the Anfield stadium, I am moved to tears as I listen to grown men croon all their favourite tunes, surprisingly in harmony, as they wave their scarves in the air. There is a certain camaraderie amongst these hardcore supporters that move me.

And then the game between Liverpool and Spurs starts. Soon after the 12th minute first goal, I hear gradually ascending sounds around me.

“Fockit!”, he mumbles.

Mmmmm. Sounds like some type of British food. Probably in the same genre as Spotted Dick.

“Fockit, lads!!”, his voice is filled with frustration, his expression grim.

Aaah. I blush. A little. This is British expletive at its best. Around me, more murmurs of “fockit” are exclaimed.

To think that Liverpool almost lost that game. They made Spurs look good that day. Fockit.

2.

Thankfully, there was reason to cheer that night. Liverpool scored an equaliser at injury time.

Albert Dock, Liverpool

So we got back, changed into fresh clothes, and headed for stunning Albert Dock which houses Tate Liverpool and several other museums as well as some of the nicest (and most expensive) restaurants in Liverpool.

June Bug cocktailEst Est Est, an Italian restaurant, captured our attention almost immediately. Many of the restaurants along the dock were hardly filled, but we were amazed at how crowded Est Est Est was. We didn’t make any reservations, so they gave us a little device that would blink like an X’mas decoration when a table was ready for us. We spent the half hour wait at the bar enjoying a jug of June bug – a delightful concoction of banana liquor, Midori, Koko Kano, fresh lemon sours mix and pineapple juice.

We had almost finished the jug when our electronic device blinked furiously, and so we tottered off after the waitress who led us to our table. It was still very crowded; half of Liverpool must have been there that night! And the noise would have made a Chinese restaurant here in Malaysia look tame. Such boisterous conversation all around me. I bet it was all that wine that they were consuming. Loud conversations can mean only one thing – that the patrons were happy. And happy patrons equals great food. Or at least, we hoped!

Baked aubergine mushrooms with italian sausages

Feeling somewhat unsteady at this point, I was quite happy to see my starter arrive soon after we gave our order. My gigantic piece of aubergine baked with tomato and mozarella was enough to fill my stomach and my only complaint was that it lacked salt. But that was easily rectified by sprinkling a little salt on it. Bald Eagle’s field mushrooms roasted with italian sausages was a rustic dish that was full of flavour. Certainly a good start to our meal.

pan-fried salmon

The mains took a little longer to arrive, and by this point, I had photographed the olive oil on my table at least 15 times. I didn’t despair, though, when the mains were finally set down before us. My pan-fried organic salmon fillet was cooked to perfection! The flesh was moist and not overly flaky and it went wonderfully with the side dish consisting of mashed potatoes which derived its flavouring from the crushed olives and sundried tomatoes – both tart in flavour and contrasting wonderfully with the bland taste of potatoes. I savoured every mouthful with a sigh of contentment.

braised lamb shoulder

Bald Eagle’s main was equally good. His slow braised lamb shoulder was extremely tender. This dish was served with grilled polenta, braised vegetables and red wine jus.

Est Est Est
Edward Pavillion, Albert Dock, Liverpool, L3 4AF
Tel: 0870 40 12 125

Nyok Lan Kajang Satay, Restoran Malaysia, Kajang

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chicken satayWhen in Rome, do as the Romans do.

Looking at the crowd at Restoran Malaysia, I am convinced that Kajang folk eat satay every day of the week.

So this evening, we sat down to partake in an age-old ritual in Kajang.

mutton satay

The restaurant has been operating since 1971. That’s way before I was born *cough*.

And is the satay here any different from other satays in Kajang?

YES.

Why?

First, the marinade. I ate all the sticks of satay without dipping the satay in peanut sauce. I hear whispers of “she’s mad”. How can a true satay connoisseur not eat satay dipped in peanut sauce? Well, of course she can. She eats satay without peanut sauce when the satay’s good enough on its own.

You see, the flavours are exceptional. I love the sweetish flavour of the marinade on the satay which is enhanced when the meat is slightly charred.

The chicken satay consisted wholly of lean meat. No bits of fat and no chicken skin on the skewers. The only setback with this type of satay is that the meat doesn’t glide off as easily from the skewer. And naturally, lean meat is tougher than fatty meat, so if you have trouble chewing, this may not be the satay for you.

I normally refrain from eating mutton satay because I always have this idea that mutton satay is tough. So when the orders were made, I said I’d eat the obligatory one piece just to be able to give my two cents worth on it.

I couldn’t have been more wrong.

The mutton satay was sooooo gooooood. The meat was tender and was literally falling off the stick, and the flavour was sweet and spicy and masked the strong smell normally associated with mutton.

peanut sauce with chilli

Despite not dipping any of my satay in the peanut sauce, I’d have to say that the peanut sauce was good, especially when eaten with the sliced cucumber and ketupat (compressed rice dumpling).

ketupat

Cleanliness isn’t their forte, but if you’re able to look straight ahead instead of down, you’ll be fine. Just don’t step on the cat like I did.

Chicken and beef satay costs RM0.60 a stick, while lamb, mutton, duck and fish satay costs RM0.90 a stick.

Also check out:

Babe in the City – KL
Honey Star

Restoran Malaysia (near Metro Inn)
No. 31, Jalan Semenyih,
43000 Kajang, Selangor.

Tel: 03-8733 1160

Closed Tuesdays.

Char Siew at Soo Kee Restaurant, Ampang

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Char Siu from Soo Kee

The series on some of the best char siew in the Klang valley continues, and I present to you, Soo Kee Restaurant in Ampang. This char siew is legendary, and was once probably the standard by which other char siews were measured. Nevertheless, despite its years (The restaurant, that is. Not the char siew. Maybe the proprietors too…snigger) , the char siew at Soo Kee can hold its own against some of the best in town.

If you like dark and sticky char siew, this place is for you. Let’s just say that Bald Eagle and I couldn’t resist the warm sticky fragrant to-die-for char siew and wolfed down half of it while driving back with our precious cargo. I ordered a portion for one (for takeaway), and it cost me RM10. Certainly not the cheapest in town, but hey, I have absolutely no complaints. Mmmmmmmm!!!

Other char siew restaurants in the series:-

Also check out this most excellent Miss Char Siew pageant, my inspiration for this post.

Soo Kee Restaurant
No. 373-1, 4th Mile, Jalan Ampang,
50450 Kuala Lumpur.

Tel: 03-4257 0767