Friday, June 24, 2022

Burnt & Co, Artisan's Playground by Cookhouse

Located in Artisan's Playground by Cookhouse, Burnt & Co is the latest brainchild of The Karl's Group, who are also behind two other highly successful restaurants in Kuala Lumpur, Skillet at 163 and Beta KL. At Burnt & Co, things are kept a little more casual and focuses on food cooked in their Josper charcoal oven and Basque Grill, both powered by sustainable mangrove wood from Sarawak.

Artisan's Playground seats up to 400 pax and is family-friendly. Grab a table at the venue, scan the QR code to view the menus on your phone and place your orders. Once your order is ready, the cute robot cats will deliver your food to your table. 

Food was impeccable. The a la carte menu comprises of signature toasts, small plates, mains and sides. Other than that, you can also opt for the tasting menu at the Chef's Table (RM208, wine pairing is available at an additional cost) and get upclose with all the kitchen action; available on Thursdays, Fridays and Saturdays.

Here are some of the dishes which we tried at Burnt & Co:

✨ Chargrilled kailan with wild garlic oil and budu aioli (RM18)
✨ Baby potato & horseradish salad (RM28)
✨ Grilled baby octopus with red pepper sauce on sourdough toast (RM28)
✨ Smoked paprika king prawn (RM120)
✨ Mala honey smoked duck breast with herbaceous salad (RM45)
✨ Grilled Australian Wagyu Striploin M6 with chimichurri (RM180)
✨ Signature Wagyu burger with fries (RM38)

The Chargrilled Kailan is one of the most raved about dishes here at Burnt & Co. This humble vegetable is chargrilled directly on coals, imparting an intense smoky flavour to greens. Served with buah kulim (wild garlic) oil, crispy garlic chips and budu aioli. 

Blackened baby potato salad, served with carrot, horseradish, bacon and lime zest

Red peppers are roasted in the charcoal oven to accentuate the sweetness. Topped on sourdough toast along with grilled baby octopus, pickled jalapeno, shallots and herbs. 

Fresh, large king prawn smothered with paprika butter, crouton, bell pepper sauce, lime zest... delicious!

Tender slices of mala honey smoked duck, served with a refreshing herbaceous orange salad.

Simple and very well executed striploin.... cooked to perfection!

Juicy juicy Wagyu burger!

Opening times: 12pm - 10pm.

Location: Artisan's Playground by Cookhouse, Block H, 1st Floor Rivercity Plaza, Jalan Ipoh, 51200 Kuala Lumpur. (ample parking spaces - RM3 for first 2 hours)

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Wednesday, June 15, 2022

Recipe: Braised Mushrooms and Fish Maw with Abalone

Father’s Day is coming (this Sunday!). Most Asian parents love abalone, fish maw and mushrooms so I figured this would be the perfect dish to spoil them with this weekend.

Braised Mushrooms and Fish Maw with Abalone
Braised Mushrooms and Fish Maw with Abalone

For this dish, I'm using canned South African abalone, and I have to say I'm really impressed by their size. They’re ready to eat, so all you need to do is just heat them through slightly in the braising sauce. As for the fish maw, they’re like sponges and will soak up all the flavours of the delicious braising sauce.

You can get all these ingredients on Great Ocean Dried Seafood, link here: (Note: Fried butterfly fish maw currently on Buy 2 Free 1 promo; use code "GREAABAL" to get RM10 off the abalone, promo valid from now until 19 June only)

Braised Mushrooms and Fish Maw with Abalone
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 30 minutes
Serves 4

1 can South African Abalone (8 pcs)
1 pcs fried butterfly fish maw
4 large white flower dried mushroom
1/3 broccoli, cut into florets

For the braising sauce
400ml water
2 tbsp oyster sauce
1 tbsp Haday seasoning wine with ginger & chives
1/2 tsp chicken stock granules
1/2 - 1 tbsp light soy sauce
1/4 tsp garlic powder (or minced garlic)
A dash of white pepper

For cornstarch slurry
1T cornstarch mixed with 2T cold water

1. Soak fish maw in tap water for 2 hours or until softened. Cut into bite size pieces. Store in fridge until required. (Tip: Place a saucepan cover over the fish maw to fully submerge it in water)

2. Soak mushrooms overnight in fridge, trim off stalks.

3. Bring water to boil in saucepan then add other braising sauce ingredients and mix well.

4. Braise mushrooms for 10 mins, then add fish maw and braise for further 20 mins. Set aside.

5. Blanch broccoli in a pot of salted water for 2-3 mins. Drain and set aside.

6. Place abalone in braising sauce and heat through for a minute.

7. Arrange ingredients on plate. Thicken sauce with cornstarch slurry and then pour over the ingredients on plate.

Braised Mushrooms and Fish Maw with Abalone

Braised Mushrooms and Fish Maw with Abalone

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