Pak Loh Chiu Chow - Starhill Feast Village

Starhill Feast Village is a bit of mystery to me, and actually strikes me as a bit intimidating.  Mysterious maze like corridors that lead to various culinary outlets, a restroom that requires a gps to navigate your way through, with taps fashioned from bamboo, oft leaving the user quite confused as to how to extricate water from the complicated water reticulation system.  So really, you wouldn't expect any ordinary run of the mill Chinese restaurant in these parts, and Pak Loh Chiu Chow is certainly not ordinary.

Their recently launched "Oscars of Hospitality" Set menu was in honor of their HAPA nominations and triple win awards which are  HAPA Restaurant of the Year, HAPA Flavours of Asia, and HAPA Masterchef (Asian Cuisin, Chef Alex Au).  The gorgeous Paula Conway was there to greet us, and she spoke of Chef Alex very highly, and said that he was a man of good heart, and this has somehow manage to show in his cooking.  Wow, high accolade indeed.  Anyway, Makan Fairygodmother and I were the only two present there that lunch time for the review together with Angelina Chanis, Marketing Executive, so it was a cosy, pleasant enjoyable lunch.

To start with, Combination cold platter of shredded cuttlefish with cucumber, Pork Jelly with Chinese Wine, Chilled Bitter gourd with Plum.  My absolute favourite was the bitter gourd.  The contrast between the sour plum, and bitterness actually strangely enough brought out a sweet flavour that was most delectable.

The pork jelly is reminiscent of that traditional chicken jelly that is so rare and hard to find these days.

Fortune parcels of prawns in double boiled superior almond soup. Such a gorgeous soup, and the parcel looked like a snow fungus, but actually is painstaking made from egg white.  The almond soup in a pork broth was so so good.  Creamy without the guilt of dairy cream, with some crispy bits of fried fish as the crouton.

Steamed Fillet of Imperial Sea Grouper Rolled with vegetables in chiu chow style.  The cabbage wrap (usually they use salted mustard) is a traditional way of preparing this dish.  The garoupa was fresh and cooked perfectly, and that slight broth, which has the flavours of the tomato, sour plum and golden needle mushroom was sublime.

 Steamed Quail Egg Accompanied with Sun Dried Scallops - So lovingly and painstakingly fashioned like a Chrysanthemum, the scallops are flowered into a cup, with the quail's egg as if in a nest.  Dainty and delicious, and one pop and its gone.

Village Style (I don't know which "Village" has this style of elaborate preparation" wok fried fragant rice with assorted seafood, duck egg and shrimp paste.  The netting is elaborately prepared from duck yolk.  Such elegant fried rice looked almost too good to be eaten, but it was, nevertheless.

 Chilled Osmanthus Flower Jelly Served With Aloe Vera and Bird's nest

Makan Fairy Godmother having an intent conversation with Chef Alex, who really does come across as a really nice guy.

Executive Chef Alex Au hails from Hong Kong, and joined Hong Kong's famous Pak Loh Chiu Chow restaurant 16 years gao where he learned from famous master chef Chan Tung.  When the owners of PLCC decided to open in Starhill, he was chosen to head the opening team.

The six course menu is accompanied by a glass of Hunter's sauvignon blanc, from Malborough, NZ, and a Grant Burge Benchmark Chardonnay from South Australia.  Priced at RM138++ per person, this elegant meal will definitely titillate your palate.

Pak Loh Chiu Chow
Operating hours : 12 noon -11pm (last order 10.45pm)
T: 03-2782 3856
Feast Village, Feast Floor, Starhill Gallery
181 Jln Bukit Bintang