G3 – is that a restaurant or a gadget?

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Honestly, what kind of a restaurant name is G3??

The lack of a, err, sexy moniker was partly why we never tried this casual dining restaurant on the same row as Alexis and Nosh. Until today, when we simply couldn’t bear to return to our usual haunts.

Since we had a late breakfast, we only ordered a main and an appetizer. I never expected to like G3 so much that I’d want to write a full-blown post instead of a half-baked instagrammed photo!

I wasn’t expecting much from the chicken-based pasta. When it comes to pasta, my first instinct is always to go with carbonara. But since it was a pork-free menu …

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My regrets evaporated when our dish arrived. Every strand (tube?) of penne pasta was well-coated with a thick layer of creamy sauce. Guessing from its description in the menu, the sauce must have been prepared from a blend of sundried tomatoes, fragrant herbs and of course cream – lots of it *blush*. Can even give the intensely flavoured carbonara a run for its money :)

Adding to its decadence, the pasta came topped with thick ribbons of parmesan cheese. I don’t usually enjoy chicken breast, but here, the chicken pieces were well-marinated and tender, with none of the rough/coarses texture that plagues chicken in general. For the generous portion and quality of the food, RM25 was a steal – remember, this is Telawi where pasta prices typically average RM28-30.

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The potato+mushroom+onions dish was homely and good – it tasted like something ma would whip up in her kitchen. No photo though! I was too obsessed with getting a good shot of the pasta before I realized most of the potato was nearly gone. Nope, no longer photogenic!

Suitably impressed by the savouries, we decided to push our luck and call for dessert.

We were sitting near the dessert counter. A brown, still uncut cake behind Frank seemed to be staring back at me.

“Is that a brownie?” I asked the waiter.

“Nope, mousse.”

It didn’t look like mousse at all. “Ok what’s it called?”

“Chocolate Nemesis.”

From G3 to Chocolate nemesis … that’s quite a literary leap, eh? . For word geeks like me, this was the deal-sealer I needed to order it.

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Our slice of “Chocolate nemesis” came garnished with a sprig of mint leaf and a small jug of raspberry compote. I guess the tartness is meant to cut through the sweetness of the chocolate. At only RM11, this was superb value.

I took one bite and almost swooned.

It was not as hard as brownie, yet dense enough to give us more time to chip away at it with our small spoons, before slowly crumbling and melting on our tongue.

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All dieters should declare the Chocolate Nemesis an enemy of the waist.

Noticing that we were finishing our dessert, the waiter – who could obviously tell we were first-timers – came over to ask us how the food was.

“Excellent,” I emphasized with a thumbs up.

His cheeks swelled with pride. In a lowered voice, he confided, “The restaurant is owned by chefs who used to be attached to Lafite and La Bodega.”

No wonder lah! I thought, peeking at the other tables, laden with equally tempting-looking salads and breakfasts.

The sausages were long proper-sized ones instead of the wieners you get elsewhere, and the omelettes looked beautifully done.

What a lovely surprise G3 was – I was already super-curious about the pasta with caviar and dill (only RM29) when we left.

Jade Wong – who made this excellent recommendation – do tell what else is good here :)

G3 Kitchen & Bar
19 Jalan Telawi 3
Bangsar Baru
03-2282 8019
Opens 11am-midnight Mon-Fri, 9am-midnight Sat & Sun

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Why didn’t somebody invent the 50% pork/50% bacon burger sooner?

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Like 99% of the burger-loving population in Klang valley, I’ve become besotted/bewitched/bedazzled by the wave of hipster burger joints to invade KL. Such inventive garnishings! Such awesome names! And such yummy fries…!!!

But once in a while, I long for something old-fashioned and no-frills, and I know exactly where to find it: Nambawan, a burger veteran at slightly more than five years old.

It’s been a while since we dropped by, and boy am I glad we did. Because they now have this:



50% pork + 50% bacon burger @ RM9.90??? Doesn’t that just make you go, “G*d, i gotta have that”?

While Frank’s roasted pork belly was delivered within minutes, my burger took some time to arrive. Was the chef in the kitchen hand-chopping the pork and bacon into cubes, before kneading and shaping them into a burger patty? I wondered.

When it finally arrived and I took my first bite, I knew it was worth the wait.



(Almost) bigger than a man’s head? Kidding

The first thing I noticed was its size. NOT standard. Bulkier than the usual fast food in both circumference and thickness; wider than the lightly-sauteed buttered bun it came in, it was probably about the size of my palm.

The second thing that struck me as I bit into it was, the outer layer was charred, lending it a crispy texture and an unexpectedly sweet, smoky flavour that made me suspect the chef coated it with some sort of bbq sauce before cooking it.

As my teeth sank deeper, they encountered juicy, tender minced pork, along with denser cubes of salty bacon. Bereft of fancy adornments and names, here the burger’s appeal depends entirely on a well-made burger patty.

Call me ole skool, but I’m glad that Nambawan reminded me of one thing: not all burgers need to be fast food.



I wanted to savour every bite, so instead of holding the burger between my fingers, I deconstructed it and ate it forkful by forkful :)

Nambawan Restaurant and Café
10, Jalan PJS3/48,
Sri Manja Square One,
Taman Sri Manja, 6½ Miles,
Off Old Klang Road, Petaling Jaya
Tel: 016-224 1533 (Yap) or 013-263 2772 (Gilbert)
Open: Noon-3pm & 6pm-10pm.
Closed every other Monday
Non-halal

PS If you’re really lucky, you might even catch them on the day they make shitake mushroom soup. It has a beautiful smoky flavour that puts the other varieties of cream mushroom soup to shame.

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How my Fashion Surgeon glove-fitted me into a Jasper Conran dress 2 sizes too small

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Nothing thrills me quite like stumbling upon a pre-loved gem. My best finds so far: a Miss Selfridge basic white shirt, a Valley Girl black lace blouse, a colourful patchwork jumpsuit – all for less than the price of a chap fan (economy rice comprising a few dishes and rice, popularly eaten for lunch in Malaysia)!

Ok, not all are that cheap. This beauty cost RM18. Nevertheless, still, a steal considering it’s a Jasper Conran original (at least that’s what the label said).

When I lay eyes on this dress in Penang’s Lip Sin Garden Old market, I KNEW I had to have it at all cost. I love retro fashion. When it comes to fashion, I look at the world through Mad Men-coloured glasses. And hello, this wasn’t just branded, it was DESIGNER. (here, more info: http://en.wikipedia.org/wiki/Jasper_Conran)

Trouble was, it was about 2 sizes too small. I told myself that’s why diet and exercise are created and handed over my money in a feverish haze.

With all the eating I do, do you think it’s possible for me to drop 10 pounds in three months? Of course not. It hung in my closet for months until that fateful day I got off Chow Kit monorail and was walking down Chow Kit road and saw her faded signboard hanging from the awning, “Clothes alteration within”. I met Lilian, told her the effect I wanted (“make my figure look like no 8″). One week later, I walked in wringing my hands, wondering nervously if she had ruined my only designer dress.

Ye Gods!!! It looked even better before! Lilian had bought a strip of fabric in the same colour and texture from the textile shop nearby and added a panel on each side of the dress – ingenious!

This is why Lilian is so precious. I’ve never met any tailor with her kind of balls. Most tailors will NOT dare to alter a designer baju (garment), let alone give it such a major makeover, because they are terrified of damaging your baju and in the process their reputation. Lilian is different. I’ve entrusted her with a few projects and not once did she display even the slightest quiver.

When I showed her the Jasper Conran dress, she didn’t even blink. All she said was, “Let me think about it for a bit.”

“You sure can do or not?”

“Can. Just need to think out of the box.”

The unholy gleam in her eyes told me her brains were already ticking away, figuring out a solution to make the impossible happen.

There you have it, why I love this lady so much. She’s a lifesaver when it comes to unwanted but still beautiful clothes that deserve a second lease of life.

Contact: Lillian Wong (she speaks Cantonese and Malay)
Address: 444, Jalan Chow Kit, 50100 Kuala Lumpur
Tel: +6016 331 1093
GPS coordinates: 3.16374, 101.69829

Previous post about Lilian here:

http://www.nooksandgems.com/kuala-lumpur-lillian-wong-fashion-surgeon-extraordinaire/

Happy Mansion PJ: Western & Asian comfort food in Food Lover

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Some Coffee-Toffee-Banana-Caramel-Somethingy that tastes as good as it sounds and looks

Those people who named Happy Mansion, Happy Mansion are right geniuses. The neighbourhood is a literal buffet of lovely restaurants and cosy cafes, so anyone who lives around there has gotta be deliriously happy-like-on-weed all the time, right?

Into this block of bouncy bonhomie enters new kid Food Lover. My friend Majella, a regular who lives in Section 17, talked me into trying it out and I did.

I couldn’t believe a place like this exists outside of a subsidized college. The cakes – we’re talking cheesecakes and not plain old butter cake ok – were going for RM5.90 per slice and espresso coffees like latte RM5.90 [This was in January 2013]. Oh boy, if Food Lover were in my neighbourhood, I’d be parking my butt there every other day. But it’s not just about cheap cheap cheap, service was first-rate and the food was obviously cooked with care.

Let Majella give you a tour of this Food Lover’s Paradise.

EATING – AND LOVING IT

Section 17 PJ has, in recent years, seen a quietly delicious development: several small eateries have mushroomed and thankfully, have not gone the way of the toadstool and killed off the faith of foodies by deteriorating into pretentious, overpriced, upmarket rubbish. The latest addition to the growing list is FoodLover, which brings a modest but interesting menu to the table, literally speaking, as soon as customers are seated.

FL hasn’t passed its six-month mark yet, having opened only in November 2012, but is already garnering quite a following. Its tagline, “Eat What You Love” is reflected in local offerings like Nasi Lemak, Curry Mee and Fried Rice, and a respectable clutch of Pasta dishes, Fish & Chips and the ubiquitous Chicken Chop. Chef Raymond and his team haven’t gone for the ambitious; they concentrate instead on the tried and tested – and have totally nailed it, if lunchtime numbers are anything to go by. It won’t be long before its Reservations Only at this little café.

Smoked Duck Aglio Olio

Or maybe not so little; FL has a respectable number of tables, and can seat about 50 diners at any one time. But it’s the food, the Food. To the FL team’s credit, nothing is precooked. Clientele can be sure of freshness. Chicken chops are only thrown on the grill when orders are received, and so remain juicy. Salads are tossed only when they are required, not left to wallow in dressing. Pastas are al dente. Soups are made from scratch; none of your tinned stuff, thank you very much. And the portions – good hevvins, the portions! Hearty eaters, rejoice – and look no further.

Chef Raymond is particular about portions. “I weigh them before cooking,” he says. “It’s important to have a good amount on the plate so that the customer feels they’re getting value for money.” With 90% of the main meals on the menu under RM20, it’s quite likely that they will feel happily replete. They may even have room for dessert: a limited number of cakes, true, but like the rest of the menu, freshly made, moist and appetising. Coffee-Toffee-Banana-Caramel-Somethingy is a must-try; as is the Coffee Fudge Gateau, and the Simply Italian, which is a lighter version of Tiramisu.

From the main menu, the Nasi Lemak with Asam Prawns, Chicken Chop and Grilled Dory are certainly worth sampling. If you’re in the mood for rice, try the Fried Rice, or the FL version of Butter Chicken/Fish/Prawn. Even the Wok-Fried Noodles (Char Kuay Teow for us peasants) are delectably done; the cook is incredibly generous with ingredients. Set lunches are already available for those who have to eat and run from Tuesday to Friday, but take your time over dinner; it’s really worth it. Oh yes – a special shout-out for the Smoked Duck Aglio Olio: it smells like bacon! Yum!

And if, God Forbid, you’re just peckish, try the Prawn Toast, Mushroom Bruschetta or the Fried Chicken Drummets – all guaranteed to satisfy even the persnicketiest of appetites. Finally, a word about the Service: Excellent. Friendly, courteous, attentive – and they don’t mix up your orders!



The Simply Italian is a lighter version of tiramisu
Another fan is my foodie friend Mickey Tan, who hangs out there for FL’s coffee and cakes. Yum!

Food Lover Cafe
Address AG-5, Block A, Happy Mansion, Jalan 17/13, Section 17, Petaling Jaya.
Te: +603 7497 3636

Ipoh: Fresh salmon fish at Canning Garden Market

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Love dinners like this? Come visit me in Ipoh and convince my dad to cook for you:)

The other day, I got into a conversation about salmon with Liz-Sammy Chin.

To be honest, I used to hate this fish with a vengeance. Everytime I
attended a media event that involves a meal (where they seem perplexingly fond of serving salmon #one of life’s mysteries), I’d find myself praying silently, “Please God, don’t let there be pan-fried salmon on the menu again.”

Yes, I know, I know, in some quarters it’s even known as America’s sweetheart fish, but for the life of me, I couldn’t get the appeal of this fish that stank to high heaven, something even the fanciest or most starred restaurants are guilty of.

Now, at the Wong household, we’ve been spared this piscine abomination because Dad usually goes for hoi tai kai (literal translation underwater chicken), mah yau, hoong choe (red snapper me thinks).

Imagine my dismay when I went home one day and saw fried salmon on the dinner table.

“Err, you don’t usually buy this fish.”

Beaming, Dad announced, “I found a place that sells salmon really cheap. Salmon is good for you. Lots of omega-3.”

Rrrrrrright.

I couldn’t break my Pop’s heart, so I obediently sat down and prepared to pinch my nose. Imagine my pleasant surprise when not ONLY did it NOT stink, it tasted divine.

Part of it had to do with the way dad prepared it: rub the fish with salt, leave to marinate for half an hour, fry in olive oil. Separately, slice ginger into thin julienned strips, deep-fry them,
then sprinkle on top of the freshly-fried fish.

Simple but delicious.

The other secret – Dad gets his salmon supply from the best source in town: Canning Garden market.



Anatomy of a fresh fish

I went there with him two days ago and met Ah Kuen, the owner of
Stalls no 12 & 13, who told me that the fish comes from Norway, and
the stock she gets is – at most – one week old. Sodesne.

Not only is her fish nearly ocean-fresh, her prices are so
reasonable too. Two slabs of these (enough to feed three of us for
two meals) only cost RM25. Oklah, maybe special price for Ah Kuen’s
favourite customer but still … I shudder at the thought of those
astronomical prices we pay for stale salmon at restaurants.

For those who are not fortunate to stay near either Canning Garden
Market or the Norwegian waters, here’s a few tips from Dad on
selecting fresh fish:

1. If you have a chance to look at the whole fish, make sure that the eyes should be bright and clear, rather than cloudy.
2. The colour of the flesh should be a nice, pinkish-orange colour, not dull.
3. The flesh should be firm to the touch. When you press it, the flesh should bounce back.

There ya go, in case anybody wants to have salmon for CNY :)



In Ah Kuen’s own writing
Stall 12 & 13
Address Canning Garden Market, Lengkuk Canning, Ipoh.
Tel 016 501 1995
Opens 7am-1pm daily

Bangsar: Durian Cheesecake at Su’s Cakes for Kicks

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“You don’t have to taste. Just a whiff will drive you wild.”

I’m a sucker for durian and cheese. After a description like that, I knew I’d end up at Su’s Cakes for Kicks’ doorstep before the week was over.

Su’s is tucked amidst a row of other mom-and-pop-style F & B outlets in a leafy neighbourhood filled with old houses and big trees. This enclave will surprise anyone whose experience of Bangsar is limited to the hipster madness of the Telawi and Maarof. It sure put a smile on my face when I practically skipped across the grassy, sun-dappled playground where my friend’s car was parked, to Su’s doorway.

It’s a pretty place. But I’m here for one thing, and one thing only

My eyes eagerly scanned the glass case and mentally devoured their contents. Cafe latte. Lychee. Dark chocolate … lovely flavours all but, where is my durian cheesecake? My fevered brain screamed impatiently.

“Do you have durian cheesecake today?” I asked the gentleman minding the counter (I presumed Su was in the kitchen). I was not sure if I could handle the disappointment after I called up yesterday and found out it was closed for public holiday.

“Yes,” he beamed. “We keep it separately in a chiller.”

Turned out they do that to avoid the durian’s overpowering aroma from “contaminating” the other cakes in the glass case because not everyone is a durian addict though I can’t imagine why #durian nut ramblings

Su’s cakes bring out the animal in you

This is a durian for hardcores, ladies and gentlemen. No let-me-turn-down-my-pungency-for-delicate-noses wallflower. In-your-face decadence that’s as raw and full-on and unapologetic as it gets. I shall not continue as this is a U-rated website.

Sitting heavily on a crumbly base of crushed digestive biscuits, the cheesecake is rich, creamy and incredibly dense, with real durian pulp overflowing from the core, the strands intact and sticking out proudly. According to Mr Lee, they only use D24 and above.

Or in Su’s words:
Our chilled cheese cakes come with a crust base that is delicately made with imported crunchy digestive biscuits blended with NZ/Australian butter. We then construct the filling by meticulously mixing top-grade Philadelphia cream cheese with sugar and milk among other ingredients (and flavours). The filling is then layered onto the crust base culminating in a rich and creamy, yet appetizingly light and sumptuous cheesecake. A rapture of bold aromas – the distinctive cheese whiff augmented by the sharp pungent durian. Your imagination will be inspired by this truly exotic combination of aroma, taste and texture – smooth & creamy cheese filling blended with luscious bites of real durian flesh giving your taste buds that unique “kick”

The creative juices behind this is Su-Mene, a former lawyer (that explains the kickass copywriting) with a passion for cooking and a sense of humour, as evidenced by this too-cute picture of her kid in the menu

Any relation to Delectable by Su? Nope, other than the same name! Su-mene makes delectable desserts too but they’re the type that appeal to your baser instincts. E.g When I first lay eyes on the durian cheesecake, my first reaction was – attack!!!

You can
1) Make a telephone order. Call in advance to place your orders and pick it up 2-3 days later. They even deliver for a small fee. One of her customers let me take a picture of the cake – look at that, flowers on the cake!

2) Order online here http://cakesforkicks.com/order_online.php
3) Dine in. You can enjoy a slice of cake with coffee or tea. They only serve basic drinks, and water. Who needs anything else when your palate and olfactory senses are being assaulted by Su’s glorious durian cheesecake, while enjoying the verdant field of green fields and big old trees?

Su’s creative juices aren’t limited to cakes. When we were there, Mr and Mrs Lee (Su’s in-laws) also let us sample their seasonal stuff e.g. cookies for Chinese New Year. CFK even has one curiously named “Nasi Lemak”. Go figure!

Su’s Cakes for Kicks
Address No 5, Lorong Kurau, Bangsar (It’s a 5-min walk behind the News Straits Times office in Bangsar. If the NST main door is on your left, turn left at the junction after NST’s entrance. Go straight, pass by a flour mill on left and some condos on right (on a small hill). Thereafter, you’ll see a row of shophouses on the right
Tel +6016 233 3948/012 202 9309
Opens 9am-5pm Mon-Sat
Website www.cakesforkicks.com
Price Only RM7 per slice of durian cheesecake; whole cakes go for RM55 for 750gm and RM90 for 1.5kg

Overseas Union Garden (OUG) Neighbourhood Food Trail

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Due to popular demand (ahem!), I’m kicking off my neighbourhood food trail series, starting with the best of … Overseas Union Garden!

ALL DAY
Best iced coffee
Joo Hing Restaurant, 1 Jalan Hujan Rahmat 3
Opens All day until late night
Price Worth every RM2
A peculiarity about OUG: the staff tends to rotate like IT talent. One day you’re in Sun Ho, another day you’re in Joo Hing, the next … you get the picture. I’ve seen the current drinks mixer working in the other shops. Well, now she must picked up all the best techniques because she serves the best version of kopi ping in my books. Nicely kaw and sinfully creamy, her sterling rendition will put any high-end frappucino to shame.



BREAKFAST/LUNCH
Best prawn wan tan
Restaurant Ong Lay, Jalan Hujan Rahmat
Opens early morning till late afternoon
Trust the si thau phor (lady boss). The uncle who mans this is one of those shy quiet types who wouldn’t aggressively try to woo new customers into trying his wan tan, but when the pretty wavy-haired boss of Ong Lay urged me to give it a go, I obediently ordered one bowl, thinking wah, quite pricey for 60 cents per wan tan. But I found out why: each wan tan is stuffed to the brim with prawn and are lovingly made on the spot by the uncle. For days when I want something soupy and not too unhealthy (cough cough)

BREAKFAST/LUNCH
Best pork noodles
Restaurant Sun Sea, Jalan Hujan Rahmat
GPS: 3.073945, 101.673234
Opens early morning till late afternoon Closed Wednesdays
Price: RM5.50
This place is so famous so I’m wondering if I should even include it. But I think I should for the sake of other Johnny-come-latelies who dind’t discover Uncle’s legendary pork noodles until somebody pestered them into trying. His soup is consistently flavourful and his noodles (I prefer them dry) is served with a generous amount of lard and a version of delicious minced pork – I haven’t eaten anything that tastes like that in any other pork noodle stall. Uncle’s hands never stop moving from morning till late afternoon. On weekends, the place is pure pandemonium, but people still bravely endure the heat and long wait and I know why now.

LUNCH
Best chicken rice
Prince Roasted, Joo Hing Restaurant, 1 Jalan Hujan Rahmat 3
Tel: 012 288 0456 (Call one day ahead for whole roasted chicken or duck)
Opens 10am-2pm
Price: RM5 for a plate of roast chicken thigh with rice
I giggled out loud when I first saw their card. “Prince Roasted”? For real? (Ok, I’m mean) But don’t judge the food by its name; the chicken rice here is good. According to the lady boss (the Prince’s mother, I suspect), they really roast the chicken, unlike some stalls who only dip in boiling oil (cham yau). The technicalities are beyond me, but it is one of the better chicken rice places I’ve eaten at.


LUNCH/DINNER
Best curry fish head noodles
Restaurant Ah Loy, No 11 & 13 Jalan Hujan Rahmat 3
GPS: 3.073699, 101.672105
Tel: 03-7782 5001 / 013-302 3422
Price: RM8 for curry fish head noodles; the curry pork rib rice is also excellent.
Expect a mountain of deep-fried fish head chunks, loads of healthy beancurd, brinjal slices, long beans and bean sprouts heaped on top of beehoon (or noodle of choice) submerged in a steaming curry soup. Enuff said.

DINNER
Best single-dish rice with curry deep-fried pork
TMC Kopitiam, 26 Jalan Hujan Emas 4
Opens 6pm-late
Price RM6
The best way of describing this is “popcorn pork”. You know, like KFC’s popcorn chicken, where they coat meat nuggets with flour and deep-fry until crispy and fluffy? Well, here it’s doused with curry sauce, all prepared on the spot. Yes, the stall sits on a dingy alley between two shops .. but hey, isn’t that where all the best food is found?

DINNER
Best satay
TMC Kopitiam, 26 Jalan Hujan Emas 4
Opens 6pm-midnight (but irregular, cos he is one-leg-kick, so best to go around 7.30 onwards)
I’m not a big satay fan but i can easily wallop ten at his stall! Hands down the best satay I’ve ever eaten. Pakcik Baharom grills the meat until it’s well-cooked but still remains tender (most satays I’ve eaten are overcooked till the meat is tough, yuck). He doesn’t just give you lean meat. The middle part of the satay is always fatty meat, so when you bite into it, you get that burst of flavour and juiciness. Warning: don’t stand and watch him patiently turning each skewer individually so that it’s cooked through – the mouthwatering aroma is pure torture on a full stomach. Available in mutton, chicken and beef.


DINNER
Best grilled fish
Joo Hing Restaurant, 1 Jalan Hujan Rahmat 3
Opens Evening from about 6pm-finish
Prices For that stingray I ordered, Rm12
Look at that! Practically carpeted with ladies fingers. The service is a bit slow because they make everything from scratch, but it’s worth the wait. Superb sambal!

Ok these are my favourite places, just a few of MANY other good eats in OUG, but I got to stop now because I’m making myself hungry!

Bangsar: Yeast Bistronomy at Jalan Telawi 2

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Paris on a plate

by Alan KW Wong

When it comes to classic French bistro fare, Yeast Bistronomy rises to the occasion

The words spilled into the chat window from Melody’s end: “I feel like splurging.”

Me too, as it was just after payday and I can always count on Melody’s sombre moods as an excuse for a posh evening out. And I had one spot in mind.

“Let’s go to France!” I typed out.

“Haha,” she shot back. “You going to fly me there, izzit?”

“No, we’ll drive. Only twenty minutes to get there.”

Because another slice of France had arrived on our shores just a few weeks back.

Diners at Yeast (left) and the vacherin aux fruits rouge (vacherin with red berries)

On one of her occasional food hunts, Melody had stumbled upon a quaint little boulangerie (bakery) with a cheerful yellow signboard in Bangsar. As I am often a grouchy bear in the mornings when I wake up, she had to drag me there for breakfast one early morning – “Try it, you’ll like it” – in case she couldn’t finish the food.

Besides breakfast eggs and baked goods, Yeast Bistronomy also offered lunch and, more recently, dinner. I took three looks at the lunch and dinner menu (so many lovely items) and decided that we would be back.

Yeast Bistronomy was a slightly different place at night. The cosy Parisian-style boulangerie in the morning was now a cosy Parisian-style bistro and wine bar by night. The bread shelves and baskets were mostly empty, save for a few doggie bags filled with samples of the morning’s baked goods for patrons to take home after dinner.

Chefs at work at Yeast Bistronomy

The founder himself met us at the door and showed us to the seats we picked: at the bar, facing the open kitchen. A veteran of the food and beverage business, Christophe Chatron-Michaud helped open and run restaurants with names such as Daniel Boulud and Jean-Georges Vongerichten (Chatron-Michaud reminds me somewhat of New York chef Eric Ripert).

In addition to easing his palate’s homesickness, he started Yeast to bring Malaysians what he claims is a more authentic French culinary experience with imported French talent. Form his home country is Yeast’s baker, Christophe Gros who inherited his father’s skills as an artisanal boulanger (baker) and Yeast’s head chef Clara Champonnois. Even the butter Yeast uses, a delicately flavoured, creamy product from the Charentes region in France, is covered by the European Union’s Protected Designation of Origin (PDO) scheme.

We picked seats facing the kitchen prep area, not far from the stoves. Rather warm, but we like being different, and these were ringside seats to some hot cooking action.

After our orders were taken, the bread basket arrived, along with a bit of that EU-covered butter. We nibbled sparingly at the bread, mindful of the need to save room for the main dishes.

We shared a salad and soup. The frisée aux lardons is a classic French bistro salad that consists mainly of French chicory and bits of bacon, topped with a poached egg. No complaints with the salad, and the sweetness of the soup du jour, a sweet corn soup, was just right and went well with the shredded duck confit.

Nothing says France more eloquently than foie gras, but boeuf bourguignon will do if you’re on the look-out for creeping calories or PETA-type activists. It’s enough for Melody, who considers the dish of beef slowly braised in a sauce of red wine a classical French must-try.



Hearty, flavourful beefy braised goodness. Not telling you any more about it… go and try it yourself

What arrived was three chunks of beef sitting on a rib bone laid on a bed of greens, drizzled with sauce that mingled with a pool of “root vegetable” puree — I suspect it’s celeriac, which is a kind of … root vegetable. We saw the sous chef dipping into a crock full of the stuff for someone else’s order; “celeriac puree”, he told Melody when she had asked.

Mon dieu, the rich, tender, melt-in-your-mouth beef … each mouthful was a trip back to an old French kitchen where peasants simmered tough cuts of meat in red wine to make them more palatable. The mellow, slightly nutty puree cuts through some of the beef’s richness, making each bite feel less heavy, so it goes down much easier. The crispy fried onions on top were a nice touch.

By now, Melody was almost full. I wiped the plate clean of beef juice and sauce with some leftover bread. I sighed deeply. “Okay, I think we can forgo dessert.”

For some reason, Monsieur Chatron-Michaud thought different. In spite of Melody’s protests, he insisted and assured us that it was just “a little something” that won’t bust our guts.

We looked at each other, hoping that the “little something” was measured by Malaysian standards.

We ended up with a vacherin aux fruits rouge, a glass filled with vanilla ice cream, red berries, red berry coulis and bits of meringue at the bottom. The heavy-looking concoction was strangely light, not very filling, and delicious. We also had a ramekin of tiny madeleines, still warm from the oven and dusted with icing sugar.



Petites Madeleines Chaudes: Tiny bundles of fluffy warm sweetness

I look over at Melody, whose mood had significantly improved – but that happened after the braised beef, which I can spell on the first try by now.

“So, can you roll proper French ‘R’s now?” I asked, still surprised that she had taken French lessons at university.

She seemed uncertain. “I … think so.” And then, she threw out a few phrases. “What do you think?” she asked afterwards.

I think there are some things even authentic French cuisine can’t do.

PS I chose to feature a post that focuses on their dinner menu but for those who’re new to Yeast and want to know what their pastries are like, here’s a collage of some things I’ve tried, all yummy!



Clockwise from top left: a basket of pain au chocolat (RM5), croissant (RM4) and white chocolate pain; almond and red fruit brioche (RM9); oeuf cocotte or two soft baked eggs with smoked duck, gruyere cheese and toasted farmer’s bread (RM16); and chocolate snail.

Yeast Bistronomy
24G, Jalan Telawi 2, Bangsar Baru, KL.
Tel +603 2282 0118
Opens 8am-10pm Fri-Sat Other days 8am-10pm Closed Mondays
Breakfast 8-11.30am; Lunch 11.30am-3.30pm; High tea 3.30-5.30pm; Dinner 6pm until closing
Website Web site | Facebook
Prices: Starts from RM4 for a plain croissant; RM48 for boeuf bourgoignon and worth every ringgit; RM8 for petites madelines chaudes; RM16 for awesome vacherin aux fruits rouges or reds, meringue and vanilla icecream.
30 per cent discount for breads, pastries and tarts between 5pm and 7pm

Petaling Jaya: Live music (and books) at Merdekarya

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Brian looked surprised, almost apologetic, when we entered Merdekarya.

It was just meant to be a rehearsal, after all. Even the FB poster, which declared “Testing Testing Brian Gomez live at Merdekarya Friday 11 Jan 9pm” said as much.

The “stage” was cobbled from wooden pallets and cable spindles rescued from some junkyard, no doubt; the book cases at the back, more wooden pallets. Very eco-friendly and charming. But heck, I wasn’t here for furniture. “This had better be worth my RM4 brewed coffee (they didn’t have diet coke)”, I hissed to Alan.

Brian took the stage in his bermuda shorts and T-shirt. I sat down on a stool made out of stacked egg trays, wondering if my ears would be assaulted by the overwrought wailings of some overgrown teenager slash wannabe rocker.

Then Brian opened his mouth … Holy cow.

Fierce giler. Itulah Rocker.

Did that thundering voice that was as hard to ignore as a two-tonne truck charging at you down the highway really originate from this skinny guy?

Was he singer or comedian who could seamlessly morph from one persona to another through rapidfire changing facial expressions?

What kind of an animal (unless your name is Steve Tyler) has stage presence like that – you know, those that obliterate every other thing in the room, no, universe, when they step onto the stage?

And while I knew about his English writing chops, I didn’t know he was so adept at Bahasa too, or how else could he compose those insanely clever lyrics that managed to skim the fence of political incorrectness without getting him into serious trouble?

By the end of my first ever encounter with Brian’s Brand of Blow-Your-Socks-Off-Music and Standup Comedy rolled into one, I was hooked. Wild horses couldn’t have kept me from dragging my best friends to the first official show on the 19th.

Yesterday night, he had
DEREK [Sorry don't have his full name]
DARYL CHAN
SHANEIL DEVASER
HAMEER ZAWAWI
and RAY CHEONG
for company.

Hmmm. For a moment, I was wondering if we’re at a music gig or Cleo’s most eligible bachelor tryouts? Oh well, not complaining! :)

From time to time, I glanced at Wendy and Sam, fearing that I’d oversold the place [I'm not the only one who feels under tremendous pressure to deliver when I recommend a place, am I?]

My worries were unfounded. My friends – like most of the audience members – were nailed to their seats for the next two hours or so. The electric energy in the room just sucked you in and didn’t let you go. Because of the coziness of the setting – just slightly bigger than my living room and softly lit so the singer sat in a pool of light surrounded by mysterious shadows – we didn’t feel like we were audience members, but part of the act.

You didn’t just hear, but see the singers’ dedication to their craft: Ray Cheong’s lightning fingers in his breathtakingly intricate guitarwork; Hameer Zawawi’s fluid and strangely melodious seguing from minor to major keys (I know how damn hard that is because I play the piano); the visible rise and fall of Shaneil Devaser’s chest as his booming voice reverberated in the room. It was wonderfully personal and intimate, just as live acts should be.

That’s what I call pouring your heart into your music. Ray Cheong had less than two weeks to learn how to play the ukulele for this performance. Read more about him in this article by N Rama Lohan

Thank you for creating this platform Brian. Long live the Malaysian indie music scene!

Address: 352, 1st Floor, Jalan 5/57, Petaling Garden (entrance is through the back alley behind Sun Raj Restaurant.
Website: https://www.facebook.com/pages/Merdekarya/379447802136079
Opening hours: Check their FB page, but generally there’s something going on every Saturday night

PS Oh and a special thanks to Melani, Brian’s gf and de facto boss of the place. I’m impressed that you remembered my random request for Diet Coke. That’s what I call outstanding personal service :)
PPS Thank you to Alan Wong and Wendy Lok for playing ad hoc photographers :)