The Fellowship of the Pigs... at Chef Choi(the sequel to Hairy Crabs)

This is the 2nd part of the same dinner....Read the prequel HERE.

In the previous episode of Hairy & Available, (in that deep narrator tone you get on TV Series), Hairy Crabs and their questionable sexuality....







Now here's a tail of the little pig, who built his house with straw.


I'm exhausted, he proclaims, from all that hard work......


Friends, Chinamen, Countrymen, lend me your ears...it's apparently the best part, after the tail.


Glorious glorious iberico suckling pig, crispy crackling, roasted over a spit for hours. This little pig, weighing 4.5kg, cost RM1,100-00. It may sound shocking, but don't forget, the Iberian Pig is the Wagyu equivalent of pigs.... they feed on gold lined acorns, from the Iberian Peninsula in Spain. How will we ever go back to eating the common pig after feasting on such porcine paradise. Melt in the mouth goodness.


Barbeque baby back ribs, from another Iberian pig. Now, at first sight, it might look bony and not much flesh, but boy, can looks deceive. The meat is sublimely tender, and just the right amount of fat, and with Chef Choi's (actually its Chef Thye Seng) amazing barbecue skills and seasoning, this is one of the nicest barbeque ribs I've ever sampled.


A luxurious take on a wholesome home made favourite, steamed mince pork. Everyone asked, "with ham yue ah?" (with salted fish?). But that would have been sacrilegous. The pure flavour of the pork, with a little added crunch from the water chestnuts, is simply beyond description. I could just eat this, with a bowl of good rice, and be in 7th heaven.


To break the piggy routine, Chef Thye Seng threw in some pigeon for us. I'm not sure if these were flown in (as in, after they were killed), or local, or flown in and then slaughtered here, but whatever its origins, it was delicious. Pigeon actually tastes more like tender duck than chicken, to me.


Braised pork with asparagus and XO Sauce. Simple, effective and gorgeous. You can't seem to go wrong with this pork, but I think the Chef's vision really amplifies the unique texture and taste of the Iberico black pig.





A few things sprang to mind, when we saw this:
Hey chicks, don't lose your heads
Let them eat cake, Marie says to Anne


When I first saw sweet and sour Iberico pork, my first thought was, ARGH, what a travesty! But I tell you, this is one bomb of a sweet and sour pork. Excellent, and I wish I could have more.


The most amazing tou miew. Cooked to perfection, and so plump. One excellent reason to dine here is the passion into which the owners pour into sourcing the best of ingredients. They themselves love food, so even down to the minutest detail, such as vegetables, the choicest pick of the crop.


And finally (bear in mind we also had the Hairy Crabs in the same meal, so I was really slipping into a food coma by now), red bean paste with 18 Yr old mandarin peel. What? 18 yr old? Apparently, people keep mandarin peel as old as 60 years, but those are for medicinal purposes. 18 years is still a long time, ours doesnt even last 18 days before its all gone. So take note, start keeping your mandarin peel from the next Chinese Year, and it'll be good to go in....2029. I will be 63. I hope I can sell off my stock for retirement.

So what exactly does the 18 Yr Old Mandarin Peel do? I am not quite sure really, but there is a very subtle, yet definitive taste of the peel, a bit bitterish, which complements the smooth sweet red bean paste. Definitely something for the connoiseurs to savour.

I cannot thank CS & TS enough for their kind invitation. The food at Chef Choi from the few times I've been has always been par excellence! What a privilege!

Chef Choi Restaurant
159 Jalan Ampang
Kuala Lumpur
Tel: 03-2163 5866

Aman Rimba, A Gem A Stone's Throw Away From KL

The great thing about living in a developing country is, well, it's always developing. Which means we can look forward to new discoveries, new frontiers, new holiday destinations, etc. Of late, (as in the last few years), there seem to be a proliferation of private holiday villas springing up all over the place, and there is no longer a shortage of places to go if you needed a quick break.

When Pure Glutton invited me to check out Aman Rimba, in Janda Baik, I was thrilled, coz I love that area, and the nearby Bukit Tinggi hamlet where time stood still. After looking at the WEBSITE, I was even MORE excited at the thought of visiting.

The great thing about Janda Baik is how CLOSE it is to KL, with the superior network of highways. It took us around 40 minutes to get there. Janda Baik is a predominantly Malay Reserve enclave, located just after Genting Sempah, and seems to be a favourite locale for outward bound type camps, and places for motivational camps etc.


First things first...upon arrival, we were greeted by a DELICIOUS home cooked lunch. Dwellers can opt to include meals in their package, and they offer a wide range of cuisine, with a chef for the corresponding cuisine. For lunch, we had fare that had a Kelantanese bias, which was so totally appetizing that I think I ate my quota of rice for a week. The fresh ulams with the divine sambal belacan, and sambal machang. Machang is a quinine like fruit, very aromatic and fibrous, that makes a lovely chutney like sambal.


Ayam masak hitam, Pucuk Paku, Curry With brinjals and Assorted Vegetables, Mango Kerabu..all these dishes just cry out for rice!


The Machang Sambal.


We were then invited by the owners, Sabri and Wati, for a short briefing at the common area. What really wow-ed me, and I'm sure everyone there, was the inspirational story of this couple, who had taken under their wing 20 or so young children, and sponsored, and molded them to become fine adults, by way of education and exposure. The story can be found in their website, the YOUNG ACHIEVERS CLUB. Those blessed lucky Malaysian youth, regardless of color or creed, were "adopted" by this warm, generous and magnanimous couple, treated as their own, and endowed with the gifts imparted to them, have all grown up to be successful individuals. I remarked that Encik Sabri should be the Prime Minister of Malaysia. Having a family of 20 or so children forced them to look for larger space for weekend getaways, so essentially that spawned the birth of Aman Rimba to its current day form.

Special mention is one of their foster children, obviously very entrepreneurial, has set up an online shopping without boundaries service online, whereby you can order almost anything from London, bringing Oxford street to your doorstep. Check out the website at www.shopship.com. IF YOU ORDER BEFORE 30th November 2011, shipping is free. Just in time for those Christmas presents!


The various individual villas had been added on gradually, though the main house, SIREH, was built for the Sabri family themselves. It is a gorgeous kampung style house, on stilts, with a generous living room, and to die for bedroom. Cumi & Ciki were the lucky residents of the day.


Sireh, the main villa of Aman Rimba....


Antique sewing machine adorn the Sireh house.



The grounds, sprawling over a few acres, are a perfect retreat. Aman, or tranquility and peace, is an apt descritpion of the place. A lone cockatoo chirps, "APA KHABAR?" everytime you walk past.


Melded into the foliage, are several public toilets called Luv A Tree ...


I missed it, because I was standing at a wrong angle, but the two black swans actually made a heart shape with their necks...how romantic is that. Actually, the cool mountainous weather of Aman Rimba coupled with the love that is in the air, it makes a great place for a honeymoon, or honeymoon like activities...unfortunately you cannot rent individual villas for a quickie getaway. Did I say quickie? I meant quick.





The Machang Tree....I imagine you can make really good chutneys and jams with this fragrant fruit.


Speaking of luck of the draw, we got the Kantan Villa, which is two huge semidetached villas, overlooking the pond...


Swans are monogamous, and mate for life, apparently. That white swan in the yonder was recently widowed. (All say awwwwwwwwww)....


The love ducks....


Behold, Kantan 1...


The very happy campers, with our generous steamboat and Korean BBQ spread.


Korean BBQ


Steamboat


A lovely breakfast of nasi lemak awaited us in the morning.


Me and the friendly staff and chef of Aman Rimba. The service is excellent, the staff conversant, helpful, and friendly.


Beyond the gates of Aman Rimba, a babbling brook runs parallel, and the more adventurous amongst us did go for a dip in the refreshing waters.




Actually, in rainy season, that babbling brook can be quite a screaming stream. Apparently the day before we arrived, it broke its banks and overflowed to the road.


The road less travelled......


The main "lobby" area, which is suitable for conferences, brainstorming sessions, etc. It is fully equipped with big screens, projectors, etc.


The adjoining plot of land which is now used to plant vegetables and herbs both for Aman Rimba, and for the owners' restaurant, Kelantan Delights.

Aman Rimba is really a paradise; although the price tag of RM5,500 per day might sound shocking, it can accommodate up to 20 people for that price, so it works out to about RM275/head, but if you go on weekdays, it could be cheaper. They actually can fit a maximum up to 30 people, but that would mean no privacy for the amorous...but suitable for families.


Star light, star bright,
The first star I see tonight;
I wish I may, I wish I might,
Have the wish I wish tonight.. I wish I can go back to Aman Rimba soon.

Hairy & Available, For A SHORT TIME Only, At Chef Choi

Once a year, they come. Much like a frigid woman.

They adorn the posters of all worthy Chinese restaurants, inviting clients to come and sample their hairy legs, and suck out their delicious insides.


This one comes modestly wrapped under a blanket.... as if to tantalize and seduce....


She says, "Sorry, I'm tied up at the moment"...(did I steal your line, Ciki?)


Ah, the sheer bliss and esctasy of the roe. Or is it sperm? Okay, the debate raged as to whether or not these were male or female crustaceans, since both are hairy anyway. A certain appendage distinguishes the male from the female, and Chef Tai Sim insists this was male, though our hostess CS insisted otherwise. We'll take the word of the chef....so, if Sebastian here is male, ... then what are we eating?


Apart from his sweet succulent flesh, that is....


These bits of sinful goodness...that rich creamy whatever, that melts in your mouth, and slides down your throat as you go through spasms of delight. Due to lack of consensus as to the sexuality of the crab and whether it was sperm, or roe, we decided to call it HE-ROE.


Check out those succulent legs with tender meat and the hairy arms, or pincers.


Now, this elevates noodles to dizzying new heights...



Even higher than this fork is doing....

Seriously, this Braised Ee Fu Noodles with hairy crab meat (that's "HAIRY CRAB" - meat, not "HAIRY" crab meat), is to die for. That natural creamy goodness from the roe, tossed into the springy ee fu noodles, cooked to perfection, with that oh so sweet crab meet, sublime. I could just eat this and be be happy.

Now, as time is of the essence, and these Hairy babies are here but for short time, and will be gone, I can assure you, before the next General Election, hurry over to CHEF CHOI, at

Chef Choi Restaurant
159 Jalan Ampang
Kuala Lumpur
Tel: 03-2163 5866

This is but PART of the fabulous meal we had...will post more on the Fellowship of the Pig

Hennessy XO Appreciation Grows With Susur Lee

He kind of reminds me of a Red Indian Chief. If he was, he would probably be named Dances With Woks or something like that. The great thing about these Hennessy XO Appreciation events, that I've come to appreciate (ironically, as the name implies), is the constant surprise thrown at us, in the various celebrity chefs that grace our sunny shores.

Chef Susur Lee is honored as one of the "Ten Chefs of the Millennium", and dubbed as an "improvisational artist and culinary genius" by restaurant reviewers and international critics alike. Alas, I fall into neither category, just someone who enjoys eating, and writing....oh, and occasionally, drinking.

This time the event was held at the Live Centre, that white building at the corner of Sultan Ismail and Jalan P Ramlee. Strange choice of venue, I thought. Hennessy XO and Moet Hennessy Diaego spare no expense to make their guests feel special, starting with the free valet parking.

The entire area used for the event is draped in their signature black, and the various partitioned rooms are used for different functions. There is the holding room, and reception area, followed by "the tour", encompassing a video and narration on Hennessy XO, (I hope one day they'll bring us on a REAL tour, not just the virtual one), and the process of making the Extra Old cognac. The new nugget I gleaned from this round of lessons is that cognac starts off its life as a clear liquid. The brown comes from the barrelling etc.





The glamour crowd resplendently dressed to the nines.




Bottles of Hennessy XO everywhere you turn. There's such a high society feel, when one sips the lovely cognac and indulge in idle chit chat.




I personally like my cognac on the rocks, with no added water. There is no correct way to drink this really.


To the usual fare and pomp, dinner is announced. The emcee, Will Quah, is fast becoming a familiar face.


Now, quite honestly, one never knows WHAT to expect, with all these fancy chefs, and fancy dishes, that are usually unpronouncable. To start, we had the SASHIMI EXQUISITE, a delicate oceanic tantalizer of fresh sashimi with lightly frizzled wraps, topped with crest, paired with sea urchins in a rich edamame sauce. Wow! A real treat for the palate this dish. Every item was super fresh, and sea urchin was such a treat. The sauce was so good that we could see many people trying to spoon all the sauce. If it were not impolite to do so, I'd have just tipped the plate into my mouth and drank up the sauce. The lovely bits of edamame added an extra zing to the whole marine dish.








Now what came next was a total surprise. A brilliant SAND ARTIST, drawing a canvass of sand while a narrator had a running commentary on the history of Hennessy, its arrival in Penang etc. Sheer brilliance. At first, we thought it was a video, but it was actually live.


This brilliant sand artist guy, I am truly in awe. I doubt he comes cheap, so you can forget about getting him for your kid's birthday party.


ALLURE OF THE ORIENT - Basically deconstructed Sang Har Mee, but SOOOOO GOOOD! Cantonese wok fried king prawn, served with steamed pumpkin in savoury tomato jam. All of us polished our dishes, esp Alison, who is a Sang Har Mee fan. Problem is, where can I try this again?





QUESO AMBROSIA - Sumptuous Mexican Goat's cheese art baked with jalapenos and red capsicum garnished with minced duck sausages. Susur really marries the ingredients from East to West. I was honestly surprised at the puff pastry, which was still warm, light and fluffy, despite the mass production. In Malaysia, you'll be lucky to get puff pastry that isnt a distant relative of leather, when eating individual portions, let alone at a big shindig like this. The tart worked really well, the buttery puff pastry totally complementing the tangy goat's cheese. Gorgeous.


The upper echelons of MHD, showing of the limited edition Methusalem. (a huge 6 litre bottle).


I opted for the Tenderloin Ardour, grilled to "amorous" perfection, described in the menu, served with eggplant polenta cake in rich chu hou sauce. It was very good, but I should have opted for the Sable Sensation, which was ...


A lush palate of titillating flavours in this fusion of specially marinated sablefish and radish cake, served with miso mustard and chinese mui choi. I had a small morsel of this from Alilfatmonkey, and it was truly sublime. Drat!


Famous blogger Wei Zhi (Kgboycitygal) in her virgin attempt at using the pipette to extract the precious nectar from the Mathusalem.


Panna Cotta Serenade - Sweet creamy vanilla panna cotta together with a fruity symphony of raspberry, pineapple and passion fruit coulis. Lovely, light and refreshing and a perfect end to a perfect meal. Oh, with lots of free flow Hennessy XO I might add.


At the end, Susur greets the guests, and he really comes as a nice friendly fellow, with no airs and no pretensions. He the man! I believe he will be opening a restaurant in Singapore, so hopefully we'll get to try more of his dishes.

Thanks to them at MILK PR for extending the invitation, and thank you to Moet Hennessy Diaego for a lovely event.