Dim Sum Hi Tea and Feasting at Yu by Ruyi, Oriental Group

YU BY RUYI (Pork Free)

It's always a treat to be asked to attend food reviews by Makan Fairy Godmother, Marian Eu Hooi Khaw, and it's even more a treat when it's at a familiar(ish) establishment, where you know for a fact that they are consistent and of high quality.

The Oriental group of restaurants is no stranger to my family and me, as Ming Room is the go to place for my family, and Oriental Treasures in Bangsar South the go to for my inlaws, so well, I daresay the both combined families have indeed contributed to the large coffers of the group, albeit in a small way.

This particular invite was to sample the Dim Sum Hi Tea set, but before that, let me clarify the next picture is NOT part of that Hi Tea Set.  I have placed it as the first picture, defying chronological order, because of the sheer beauty of the dish.  Crab with glorious roe, aptly named Steamin Crabilicious.

Priced at RM108 per portion, this plate of decadence is a must have.  Marine drippings over a layer of chicken pate with salted fish, (replacing the usual pork) glutinous rice, this alone would have filled us up.

By the way, Yu is the modern cuisine sister of the mainstream Oriental restaurants, places like Ming and Han Room etc are supposedly more traditional, whereas Yu and Ruyi are contemporary.  Yu (derived from some Mandarin word referring to an Imperial Palace Kitchen, don't ask the banana what) is also PORK FREE.  Over the years the gasps of horror at the idea of pork free dim sum or any Chinese food diminishes as Chefs find new ways to innovate so much so the placid pig is hardly missed.

Such pretty condiments, it almost wants to make you do shots. Chilli oil, ginger, Chilli Sauce, Yellow Pepper and a Mongolian Dip.

The Hi Tea Set which costs RM98 for two, is available from 2-4 pm daily except weekends.  All items are also available from the ala carte dim sum menu.  The set features two baskets of the steamed stuff, comprising Siu Mai with abalone, charcoal custard flowy bun, har gao, some fish thing that is shaped like a goldfish somewhere in the Darwinian process of evolution, ...this basket alone would be a substantial meal in itself since each diner gets one.

The fried and dessert dim sums are served in a two tier cake stand, like a western high tea, and has a rather interesting array of stuff.   On the top layer, A golden foie gras puff, (next to Odette), Playboy Love Carrot, Egg Tart, Horny Wagyu Puff, Deep Fried Spring Roll, Crispy Swan (who I named Odette).  I particularly liked the Playboy Love Carrot, which is actually a sweet.  It has the skin similar to that of a ham soi kok, and a lovely peanutty filling.  The foie gras puff was also something different.

On the lower tray, the star must be Henry the Hedgehog, a white lotus salted egg bun.  The birds nest lemon grass infusion is a perfect way to end the meal.  Which for us wasn't quite the end.

ALA CARTE ITEMS

I can't say I am a fan of fried radish cake, but this Imperial Version of the lobak gou is in a different league.  Using duck eggs and konpoi,

I first heard the term Chick Kut Teh from Mungo Jerry, a lifetime ago.  It seems the name has stuck,
and doesn't take a genius to figure that it is the kosher version of the Bak Kut Teh.  That familiar herbal broth, abalone, petite jasmine rice and mushroom.  It's fairly authentic flavour, and a good introduction to those who do not take pork, be it for religious or secular reasons.

I have to unashamedly say this was my FAVOURITE dish of the day....
The Prince and the Pauper it's called.  Actually, if the Chef used papaya, they could name it the Prince and the Pawpaw...
Pan Seared Foie Gras on Caramelised Watermelon, (presumably the watermelon is the "pauper") priced at RM48 per portion BUT you have to order at least 2 portions.  A pretty generous slice I have to say.

All Chinese meals must have the token greens.  This is the Empress Tien Qi, (Teen Chut in Canto), a rather slimy vegetable that is touted to have many health giving benefits.  Fish maw and barley embellish the dish.

Easily my 2nd Favourite of the day, this unique Crackling Wagyu Crispy Hor Fun is a pillow of goodness.  Braised tender chunks of beef, on a bed of cripsy noodles which is apparently hor fun, but looked more like mee hoon to me, though it did taste like hor fun, and then a lovely sauce is poured over the assembly to finish it.
RM68 per portion (I think the plate above is one portion, with four pillows)

And in case you missed it the first time around, the Steamin Crabilicious....  Damn I'm hungry just looking at this again.

Yu by Ruyi is located where the old Han Room used to be in the Gardens, is right next to the main entrance to the mall.

Address: G-243 Riverview Entrance The Gardens Mall, Mid Valley City, 59200 Kuala Lumpur
Hours: 11AM -4PM, 5.30PM-10PM
Phone: 03-2202 2602

Marigin, the Latest Gin Bar In the Stables of the Marini Group

There was a time when Gin was but the common man's drink, but in colonial Malaya, a gin and tonic, probably Gordon's or Beefeater was sipped by the British on a hot summer's day.  Wait, it's summer all year round here in balmy Malaya.

In fact, gin had a whole monologue dedicated to it in the quintessential movie about the English, MY FAIR LADY.  Eliza Doolittle has this to say:

"My aunt died of influenza - so they said, but it's my belief they done the old woman in...Yes, Lord love you. Why should she die of influenza when she come through diptheria right enough the year before? Fairly blue with it, she was. They all thought she was dead, but my father, he kept ladling gin down her throat...Then she come to so sudden she bit the bowl off the spoon...Now what call would a woman with that strength in her have to die of influenza? And what become of her new straw hat that should have come to me? Somebody pinched it, and what I say is, them as pinched it done her in...Them she lived with would have killed her for a hat pin, let alone a hat...Gin was mother's milk to her. Besides, he'd poured so much down his own throat, he knew the good of it...Drank! My word! Something chronic!"

But of course, Gin has since come a long way, and my goodness me, looking at the price of some of the gins, it's almost done ME in.  Thankfully with the sprouting of gin bars all over town, (well, okay, perhaps SPROUTING is an exaggeration, I only know of three in KL), one can sample gins hitherto unknown and unreachable.

So where is this latest gin oasis?

Located at the once touted most luxurious bungalows in the sky, 99 units with 100 swimming pools, ONE KL, Marigin is the latest in the stable of the Marini's Group, which also owns Marini 57, Marble 8 and M Marini Grand Cafe and Terrazza,

“Gin is usually a staple in any bar but at MariGin, it is the star. It is a versatile and refreshing spirit that can be drunk straight up, in a simple mix, or added to other flavours in a cocktail,” said Cavaliere Modesto Marini, owner and founder of The Marini’s Group, at the bar’s opening party this evening.

“Its diversity and number of varieties ensures that it appeals to the different palates as well as provides new experiences, and that is what MariGin aims to provide – a gin drink for every occasion,” he added.

This of course has been made possible with the worldwide Gin Boom, even Australia is producing its own gin.

Currently there are 57 varieties of gin to choose from, and an IMPRESSIVE range of tonics, again, hitherto unknown, but who drinks Schweppes with a designer gin these days, right? No offence to Schweppes which has been like mother's milk to us older ones.

Mixologist, known as "Boy", concocted several rounds of locally inspired gin cocktails in a collection with interesting names such as MARI GIN LAH, for us to sample, and  included the familiar curry flavours of lemon grass, kafir lime leaf, calamansi and sour plum,  chrysanthemum aka kok fah,

Okay, I thought the "SIRAP" one really did not do justice to the drink, as the fake rose syruppy thing reminded me of the drink at buffets.

Some look familiar, some not so...

The next round of more exotic cocktails, including the GONGXIFACAI, the JUNGLE GIN, the GIN CARTEL...

Drinks here are fairly reasonably priced, from RM27++ onward, probably for a basic G&T. 

A sample of their menu...

MariGin Gin Bar is located at One KL, Jalan Pinang, 50450 Kuala Lumpur. It is open from 5.00pm to 1.00am from Monday to Saturday, where happy hours run from 5.00pm to 9.00pm. To make a reservation, please call +603 2386 6030 or email reservations@marinisgroup.com.

Tomatin, A Pretty Good Dram Indeed (No Myths, No Legends, No Fluff. Just Tomatin)

I always love the idea of afternoon drinks, cos it makes me feel like I'm on holiday.  So needless to say I seized the opportunity to attend the Tomatin tasting at 61 Monarchy, one of THE speakeasies I've been wanting to try.

Privileged we were to  have with us the Global Brand Ambassador, Scott Adamson, from Scotland, to introduce this fine drop to us.

Tomatin is actually a very old brand, founded in the late 1800s, and is situated at an altitude of 315 meteres above sea level, fed by the waters of the Alt-na-Frith burn.  Interestingly, the name Tomatin means "the hill of the Juniper bush" in Gaelic (talk about lost in translation),.  The Alt-na-Frith (Free Burn) runs through the Monadhliath Mountains (somehow images of Lord of the Rings and middle earth spring to mind), to help create a rich and mellow Highland Malt.

We start with the Legacy, a NAS I think, which was Highballed, as a welcome drink, but we also got to taste it on its own.  43% ABV, a bourbon and virign oak.  This for the layman would be a fabulous easy drinking whisky.  85% full maturation 1st fill ex bourbon and 15% full maturation Virgin Oak.

It has a lovely fragrance about it, almost makes one happy sniffing it.  And on the palate, slightly sweetish, easy to drink.

The 12 year old is a winner of several awards, and is matured in traditional Scotch Whisky, ex Bourbon and ex Spanish Sherry casks.  On the nose, the aroma is fruity, and a bit nutty.
34% Ex Bourbon, 34% Ex Sherry and 32% refill casks.  43% ABV



On a separate note, it's interesting to hear that 80% of the staff of the distillery live ON SITE.  It has evolved into a community by itself, with people committed to the whisky, which provides more than a job, but a way of life.  I find this nugget of information particularly heartwarming, and something unique.

The 14 year old, which is my personal favourite, spends its life in Tawny Port casks which have held port for around 50 years.  The result, the aromas of berries, toffee, and on the palate light fruits.  46% ABV.

I need to get myself a set of these whisky glasses.

The piece de resistance for the day, the 18 Year old.  Matured in traditional oak casks, and first fill Oloroso Sherry butts, this makes for a world class and elegant whisky.  There is a distinct sherry refrain that resonates through out, and some would say this is the highlight.  It is also non chill filtered, so it might cloud up a bit with ice. 

A myriad of aromas and titillation of the palate occurs. 

That amber hue of happiness.

Alas, one can only dream about how the 30 and 40 year old must taste like. 

Dirstibuted by Drinks Connexion, Tomatin is now available here, and also at 61 Monarchy . 

Ancnoc Single Malt Tasting by Single & Available

It's always interesting to see what latest tipple the good people at Single and Available are bringing in to our sunny shores. Privileged to have with us the Master Distiller all the way from the distillery,  at a very elegant evening tasting soiree at the spanking new WHISKY COVE in the Pavilion Hotel.

AnCnoc (pronounced ANNOCK, the capital C being caps for a reason, ie, it's silent), is made from the purest spring water in Knock Hill (I guess that's where the "NOC" comes in), and their two copper pot stills are made to the same design as they were in 1984, with their wide bases and high necks (somehow images of swans come to mind) give anCnoc the fresh light flavour.

It is indeed very drinkable, the 12 year old glides down the throat effortlessly, is easy on the nose with hints of lemon and maybe caramel, almost sweet in taste.

12

12

The 18 year old is one classy dame..ooops, dram.....more complex than the 12, because it is matured in Spanish Oak Ex Sherry casks, and American oak ex bourbon casks, and not chill filtered.  We didn't get to try it with ice, but presumably it will turn a bit cloudy since it's not chill filtered.  The colour is a darker amber from the 12, with a dried fruity nose, and caramel, spicy taste.

From the rich peaty soils of Scottish uplands, the peat is used as a fuel resource to fire the stills and drying the barley, hence imparting that peaty taste that is actually very mild compared to the Islay ones, making it a perfect dram for those venturing into peat but not quite ready to go all the way.

An impressive ABV of 46%, I personally enjoyed this bottle the most, as it was different, and also I love the dramatic name that sounds like a Scottish medieval war movie.

For more information and pricing, contact the good people at SINGLE AND AVAILABLE.

Single Malt Sdn Bhd
Co number: 507468-W
D-0-3 & D-1-3, Block D, Plaza Damas.
60, Jalan Sri Hartamas 1, Sri Hartamas, 50480 Kuala Lumpur.
Tel: 03 6203 2151
Fax: 03 6203 1972

Single & Available, G111A, Ground Floor, Bangsar shopping Centre,
285, Jalan Maarof Bukit Bandar Raya, 59000 Kuala Lumpur.
Tel / Fax: 03 2287 2151

Single & Available, Mercato Lot 1.01, Level 1, Pavillion K.L
55100 Kuala Lumpur
Email: info@singlemalt.com.my

Phone: +60 3 6203 2151

Fax: +60 3 6203 1972

Or click HERE

Zuan Yuan With Chef Tommy Choong , Until 31 March

It's always refreshing to see when chefs innovate and try to be creative.  Of course there is a place for classics that should NOT ever be changed, (I personally feel that when traditional Chinese New Year yee sang, for example becomes unrecognizable, then it is just a salad), but some items are an open canvas, leaving only the chef's mind as the limit.

Zuan Yuan recently welcomed their new Chinese Executive Chef, Tommy Choong, and we were privileged to sample his debut dishes.  For the uninformed, Zuan Yuan is the Chinese Restaurant at the One World Hotel, and is pork free.

This specially curated menu is available in the month of March.

Pan Fried Omelette with Oyster and Thai Basil Leave with Mayonnaise.  Oddly enough, most of us on the table, at the mention of pan fried omelette with oyster were expecting the traditional Or Chien, but this was LITERALLY a pan fried omelette, on the oyster.  Good if you like your oysters embellished and disguised from it's original molluscy taste.  However, I personally am not a fan of mayonnaise, and would have preferred the dish without the western invention.  Egg and oyster is safe combination.

Braised Superior Soup with Scallop Dumpling and Saffron.  Without reading the name of the dish and if blind tasting, this soup is almost flawless.  A rich sweet broth, (oh, except it wasn't hot enough, but hey, when you have a table of media and bloggers clicking away like the paparazzi stalking Megan Markle, it's understandable that the heat would have dissipated), with a tasty and filling dumpling.  But when we saw the word scallop, there was some discourse as to WHERE the scallop was, cos the interior of the globule certainly looked more prawny than scallopy.  It was later revealed that the scallop is minced to make the skin of the dumpling.  Interesting to say the least.

Without a doubt my favourite dish of the day, the Pan-Fried Cubed Beef Tenderloin with Chef's Signature Sauce.  Usually when beef is cubed like this, it is SO easy to overcook it, and any amount of things can go wrong, tough overcooked beef, undercooked beef.  But this dish was excellent, and the accompanying caramelised walnuts were also a hit.  His signature sauce is also worthy of a signature.

Stir Fried Australian Asparagus with Assorted Mushroom and Truffle Oil. A rather elaborate vegetable dish, not your usual token greens of brocolli and what not.  I am an asparagus AND mushroom fan, so this dish hits the spot.

 Crispy Fish Cake with Minced Cabbage and Sweet Sauce.  There was some speculation if the sweet sauce was the same as the Signature sauce of the beef, but apparently it's totally different.  A pleasant dish, but has that dim sum dish kind of feel to it.  I think it would be more appropriate as a starter.

My second favourite dish of this spread has to be this Braised Abalone with Wild Rice wrapped in Lotus Leaf.  The wild rice is the black specs of rice which resemble our black pulut (Glutinous rice) but hails from Canada and is a whopping RM100 per kg here.  So savour the black grains when you order this.  The entire dish is so tasty, and of course made all the more luxurious with the scallop.

Dessert was a surprise.  Chef played around with this age old traditional sticky sweet thing called  Sa Kei Ma, but it is far less sweet and sticky than the ones we grew up with always wrapped in pink plastic.  I am unsure if this is actually part of the dishes available.

Black Sesame Jelly.  Honestly, not a fan....so I'll pass on this.  However if you are a black sesame fan and this kind of texture, (spongy and gelatinous at the same time), you will like it.

And wash it all down with a honey sea coconut and white fungus tong shui.  This I liked.  I like old sea coconut, with a bit of crunch, and realised that not everyone does.  My table mates preferred the young tender ones.

That's Chef Tommy Choong, with  a star-studded resume, who started his career as a  kitchen hand when he was 19 at Regent Hotel Kuala Lumpur (Grand Millennium Hotel today), followed by the  Mandarin Oriental Kuala Lumpur - a job he held for the next 9 years.

Other feathers in his cap include hotels like Sheraton Imperial Kuala Lumpur, Le Meridien Putrajaya and Four Seasons Hotel Kuala Lumpur.  His goal in Cantonese cuisine is to achiever "clarity", probably "qing" in Cantonese. 

This menu we were privy to is available till the end of March.

Anyway, all the specialty dishes are priced at RM48 net per portion.

In addition to the main dining area, the restaurant also has 6 private rooms.

For reservations call
Zuan Yuan One World
03-7681 1159 or
zuanyuan@oneworldhotel.com.my