Week Day Set Lunch
Teochew
cuisine is rather understated on our shores and I am not sure why it doesn’t
get the limelight it should. The cuisine has such refine flavours that comes
from the importance of freshness and quality produce. There is also a sense of
humbleness in the dishes that echoes the heart and soul of Teochew people and
its Chaoshan region.
There’s
not many fine Teochew restaurants around the city and the one that has
withstand the test of time is Pak Loh
Chiu Chow at Feast Village in Starhill Gallery. Pak Loh Chiu Chow has
been serving exquisite and fine flavours of the cuisine since 1967 in Hong
Kong. Continuing the legacy of serving fine Teochew cuisine in Malaysia, Pak Loh Chiu Chow is helmed by
award-winning Executive Chef Alex Au and his culinary team.
Chef
Au’s creations never fail to impress us each time we paid a visit. His
continuous passion and patience for the cuisine has taken Pak Loh Chiu Chow to new heights in the culinary scene in the city.
The restaurant has recently launched their Week Day Set Lunch menu to cater to
gourmands as well as the busy business executives in the metropolitan city.
Featuring hearty and healthy dishes that can be served within minutes, diners
are in for a scrumptious treat of classic comfort favorites.
The
Week Day Set Lunch menu, available
weekday daily from 12pm to 3pm, offers six choices of set which includes an
appetiser of Roasted Duck with Butterfly Bun, a main course of your choice,
fresh fruits and a juice.
Slurp
on a bowl of La Mian Soup with Bacon and
Seasonal Vegetable (RM35) for some comfort food. Smooth la mian in a cloudy
and creamy broth derived from hours of slow boiling of pork and chicken bones,
the noodles is jazzed up with colorful kernels of sweet corn, carrots, crunchy
greens and crisp bacon.
The
Fried Rice with Barbequed Pork, Prawns
and Seasonal Vegetable (RM35) is a classic dish that has been executed to
perfection. Essential wok hei gave the
rice its robust deliciousness that every fried rice should have. Well-studded
with prawns, char siew, egg and vegetables, the rice was fluffy, tasty and very
aromatic, so much so we polished this off happily.
The
younger crowd will be pleased with the Lemon
Chicken Chop with Rice and Seasonal Vegetable (RM35). Boneless chicken
thigh with a yummy and crispy batter is smothered with a lemony citrus sauce
and served with steamed rice and vegetables. The chicken was juicy, tender and
cooked to perfection. Old school dish that is worth savoring daily…
There
is also more noodles with Stir-Fried La
Mian with Pork and Seasonal Vegetable (RM35). These were aromatic with good
dose of breathe of wok. Generously studded with tender pork, mushrooms and
vegetables, noodling for lunch seems like a great idea.
Perhaps
when classics appear on the menu, one cannot help but to put in an order of Rice with Braised Pork Belly with Preserved
Moi Choy and Seasonal Vegetable (RM45). The dish may looked relatively
simple but it takes days and hours of various processes of boiling, frying,
steaming and braising to achieve this gorgeous layers of melt-in-the-mouth
porcine goodness with savory and sweet mui choy. It’s one dish I can never get
enough off, especially when it’s cooked to such sumptuousness by Chef Au.
The
final choice of lunch is probably the highlight of the meal in my books. Rice with Baked Sweet and Sour Spare Ribs
and Seasonal Vegetables (RM45) features two thick cuts of pork ribs with
glorious layers of lean meat and fat, slow braised in an unctuous sweet and
savory sauce with hints of tang from black Chi
Kong vinegar. The flavours are superb and addictive while the meat is
simply heavenly. The sheer simplicity of meat and rice here had us salivating
at sight. As I write this post, I find myself drooling again just at the
thought of the delectable pork and sauce… a Must Order!
The
next few dishes are on the regular a la carte menu but can be easily served up
within 10 minutes of order. Honey
Barbeque Pork (RM40), pieces of pork marinated in fragrant rose wine or Mui Kwai Lo and other sauces and spices,
emitted glorious smoky char and sweet notes. Layers of lean and fat makes the
char siew taste even better.
If
there is one dish that Pak Loh Chiu Chow
is renowned for, its Chef Au’s Slow-Braised
Goose with Pork Fillet, Pork Intestine, Pig’s Ear, Egg and Bean Curd (Small
RM45|Regular RM80). It takes years to develop a full-bodied and well balance lou sui for the goose and other
ingredients. Hence the most prized item in Chef Au’s kitchen is the heavily
guarded lou sui that produces the
pronounced flavours of this dish.
The
goose is tender and yet firm with a good bite. Soaking up the wondrous flavours
of moreishness, the goose is very flavourful. Besides the highly prized goose,
there is also pork fillet, succulent large pork intestine, chewy and crunchy
pig’s ear, braised egg and bean curd. Enjoy this with the side of garlicy
vinegar sauce to bring out the robust aromas of the lou sui. A bowl of steamed rice would be perfect for this dish…
Pomfret Rice Porridge (RM45) is another option if you’re
seeking comfort and healthy food. Chef Au uses three kinds of fish to make the
stock base for the broth before whipping up Chiu Chow style rice porridge with
premium pomfret fish slices. There is so much flavours in the dish that makes
me want to keep eating it. Chef Au added Chor
Hau Yue or dried sole to give the broth a tasty depth of flavour as well.
The
Double-Boiled Pork Tripe with Pepper and
Salted Vegetables (RM25) reminds me of my mom’s own recipe for the dish.
Peppery and robust broth with a slight tang brought back such familiar flavours.
There were tender pieces of pork tripe and soft salted vegetables in the soup
too.
Another
dish perfect with steamed rice is the Braised
Spring Chicken Stuffed with Glutinous Rice, Garlic, Ginger and Straw Mushrooms
(RM45). The chook’s meat is fork tender and has absorbed all the moreish savory
flavours of the sauce. We dug in and found the creamy glutinous rice with
mushrooms filling that is very tasty and so earthy with its gingery and
mushroom notes. The coriander finished the dish with fresh aroma while crunchy
wood ear fungus added textures to the dish.
Stir-Fried Kailan with Fresh Lily Bulb
and Halibut Fish
(RM40) is simple and delicious. Lots of freshness of crisp greens, sweet lily
bulb petals and crispy bits of dried halibut fish.
PAK
LOH CHIU CHOW RESTAURANT
Feast Village, Feast
Floor, Starhill Gallery
181 Jalan Bukit Bintang,
55100 Kuala Lumpur
Tel: +603 – 2782 3856
Website: www.feastvillage.com
Facebook: www.facebook.com/feastvillage/
Business Hours:
Daily
12.00 noon – 11.00pm (Last order at 10.45pm)
No comments:
Post a Comment