Meat-ing Expectations
You
know you can always count on certain restaurants for a great dining experience.
Meatology is one of them. Revamp from
the previous Boathouse, Chef Yenni
Law never fails to deliver a delightful menu filled with great Asian and
Western cuisines.
We
have dined a few times at Boathouse and have always enjoyed the affordable and scrumptious
menu Chef Yenni offers. After her successful launch of her cookbook Meatology, a compilation of her
signature dishes collected from her years of culinary passage from helping her
mom in the kitchen to her travels and culinary stints in Europe, Chef Yenni has
renamed her restaurant to Meatology
in conjunction with her book.
The
restaurant has always exuded a warm and comfy atmosphere. When we walked in
again recently a few weeks ago, we were greeted by the familiar settings, now
jazzed up with some new enhancement, like the handmade bottle lightings made by
the chef herself.
The
bar remains at its usual spot while a long panel of mirrors are added to create
more space and comfort for the dining area parallel to the bar. Meatology is a great place to hang on
after a day’s work for drinks, food and to catch some sport actions as well on
the tv available by the bar.
For
a quieter dining, head on back to the main dining area where a large chalkboard
displays specials of the day. We have always love the charm this restaurant
radiates and the menu it has.
A
large wine display features the lovely list of wines available at Meatology.
If
you’re looking more just to hang out casually, head on up to Myth, just above the restaurant. The
lounge is pretty cool with a glowy dim lite area for drinks and maybe some
games.
We
are here as Chef Yenni has revamp her menu and added new dishes to the list of
her previous favorites. Kicking off the evening, we lock in our usual giggle
juices, opting to try out Meatology’s
latest cocktails. Whether you’re sipping White
Lady (RM26) or Slippery Martini
(RM26), both are delicious giggle juices to pave the evening for more yumminess
to come. Order three of their special cocktails for RM68.
For
wine lovers, there is a promotion on Wine
Flight of four glasses of wines (white, rose, red and ice wine) for RM119.
Left
to right: Château de Cathalogne Bordeaux,
Château de Fesles Anjou Rosé (Loire Valley), La Closerie des Lys Rouge
(Languedoc Rousillon) and Pilliteri
Vidal Ice Wine (Niagara-on-the-Lake).
Chef
Yenni’s repertoire is vast and versatile and her menu consists of classic fine
dining dishes to her own creations of comfort food. Rest assured, there’s also
plenty of swine for more shiokness to swine fans like me.
Leading
the list is French Escargot (RM13),
succulent morsels of escargot cooked with cream and spinach served in its own
shells. A different sauce than the usual garlic butter and beautifully luscious
on the palate.
Another
premium ingredient on the list that one may not expect from Meatology is Foie Gras (RM49). Chef Yenni’s skill is
really shown here as her foie gras, gorgeously and perfectly seared, is served
with spiked peach wedges and a sticky balsamic sauce. The sweetness of the
fruity peach goes so well with the sinful and creamy goose liver and brandy
laced balsamic sauce.
After
that two fine dishes, we get thrown back down to earth with a rustic bar snack
of Gizzard Frito (RM13). Not that I
enjoy chicken gizzard but once I tasted these crispy little nuggets of crunchy
battered gizzard, I surprisingly went back for another two bits. Hand me a beer
please…
Mains
arrive and the first one had our palate all fired up! Fiery Ribs (RM45), listed on the menu with secret spicy sauce looked
damn good at sight. The three giant pork ribs are literally smothered in a
thick and lightly chunky fiery looking sauce, served on mashed and veggies.
The
ribs are tender and yet offers a good firm bite on the meat. The sauce is not
for the faint hearted and packed enough heat to titillate the taste bud to
savor more. It is also robust enough with savory and sweet flavors, making this
dish a bit hit on our table that evening, especially with me.
We
went ducky over the hunky slab of sliced Duck
Breast Confit (RM43). Smoked in-house, the plump duck breast is tender and
moist with a smoky aroma. Served with a citrus trinity sauce made from orange,
passionfruit and berries, the savory duck breast flavors are balanced with the
tangy and fruity sweet sauce.
Most
restaurants don’t choose to serve tableside finished dishes anymore but we are
glad that Meatology still offers
some flambé actions. Nothing like a kitchen action to enhance the dining
experience right?
Our
Swine Neck Steak Flambé (RM59)
certainly went up in flames!
A
generous piece of pork neck is beautifully seasoned and finished in brandy and
served with a peppery brown sauce. Pork neck is well-known for tenderness and
flavors and so the dish is often a favorite these days with many. Albeit a
little dry but this is easily remedied with that delicious rich and peppery
sauce that comes with the dish.
Meatology Ribs (RM45) won many hearts or should I say
stomachs that night? Haha…
Another
generous hunk of pork ribs basted in Chef Yenni’s hush hush secret BBQ sauce is
also set aflame at our tableside with brandy. The ribs are superb in texture
and flavors. Tender and yet firm, it’s the marinade and sauce that took the
ribs to sensational heights of flavors.
Simply a must-order for rib-loving fans, the sublime hush hush BBQ sauce has such a harmonious balance of sweet, savory, smoky and umami note. Damn awesome if you ask me….
Simply a must-order for rib-loving fans, the sublime hush hush BBQ sauce has such a harmonious balance of sweet, savory, smoky and umami note. Damn awesome if you ask me….
And
just when we thought the flaming actions were over, we got another flaming
action with our Steak On Fire (RM50).
200gm of Australian tenderloin, cooked to medium rare and flamed up with VSOP
brandy is served with a creamy and pepper sauce with mashed and veggies.
The
tenderloin is so gorgeous on bite and I enjoyed that luscious peppery mustard
sauce very much. For foie gras lovers, you can even add a slice of foie gras to
this dish for an additional RM30.
Chef
Yenni has certainly got a way with meat. Cleverly taking a tougher cut of meat
and turning it to a tasty one is showed in her Smoked Lamb Muscle 3 Sauces (RM43). The leg of lamb muscle is
deboned, tied up and smoked for flavor and aroma. Cooked slowly till tender,
the lamb is served with three sauces of mint sauce, fiery spicy sauce and
horseradish with mustard sauce. Love the sauces as it gives the lamb different
levels of flavors…
Besides
meat, Chef Yenni also does a beautiful Blue
Fin Tuna (RM69) for seafood fans. Sashimi grade tuna is just nicely seared
and left raw in the middle. Thickly sliced and fan out like pretty petals of
pinkness, the tuna goes well with the sweet and sticky citrus ponzu sauce. Delightful
and not overly heavy, the tuna makes a lovely meal if you are not into meat.
Now
who would have thought that one can do wonders with marmite besides slapping it
on bread? Spaghetti Marvelous Mite
(RM29), a creative concoction of pasta with a marmite based sauce is crowned
with salty and luscious slices of Parma ham and rocket leaves. Its umami and
savory marmite flavors are quite prevalent so if you enjoy marmite, you’ll
certainly enjoy this pasta.
We
never fail to leave room for desserts and this round, we had four creative
desserts. Sinful Soufflé (RM22), a
dark and bittersweet chocolatey sensation, had my palate floating on cloud
nine. The freshly baked soufflé is worth every minute of waiting with its
fluffiest cloud of cake set with a dark runny chocolate center filled with dark
cherries cooked in booze. What more can a girl ask for…
I
don’t care for dates but I do enjoy date puddings. Meatology’s Date Pudding (RM18) is another dessert worth every
calories it has. It looked pretty light and plain but once you tasted the moist
and dense date pudding with boozed up brandy butterscotch sauce and vanilla ice
cream, you be awarded with a caramelized and sinful, sweet and sticky goodness.
Super rich and super yum!
Cutely
coined as Reggae Pudding (RM17), dig
into freshly baked custardy bread pudding studded with bananas and raisins and
crumbly sweet sugar crust. Sweet, creamy, eggy and heavily laced with rum, the
pudding even comes with vanilla ice cream for a hot and cold sensation.
Though
stuffed to max by now, after a look at the flaming Nasty Alaska (RM23), I even tried this small bite of the classic
angelic dessert made naughty with peanut butter and lots of alcohol. The light
fluffy meringue is just nice without being overly sweet and the combination of
ice creams, peanut butter, cake, plump boozed soaked dried fruit and crumbly
crust is naughty and nice for this coming festive season.
There’s
so much more at Meatology’s menu
that warrants a visit with more people so one can share all the delicious
dishes. I would go back for other dishes such as Jack & Chic, Pork & Roll, Pig’s Balls, Poison Pork, Claypot
Wild Boar Curry with Corn Chips, Wagyu Skirt Steak, Beer Breast, Meatology Smoked
Belly, Octopussy Risotto and more.
MEATOLOGY
RESTAURANT & BAR
16, Lorong Rahim Kajai
14,
Taman Tun Dr Ismail,
6000 Kuala Lumpur
Tel: 03-7727 4426
Facebook: www.facebook.com/pg/MeatologyKL
Business Hours:
Mon to Sat 4pm to 2am
Closed on Sunday
