Kim Kee Chicken Rice, Cheras, KL

Chicken rice is a dish which we eat regularly (sometimes once a week) as it is delicious and pretty economical. A pack of chicken rice (breast meat) with roast pork (siew yuk) usually costs us RM7, along with complimentary soup.

We decided to check out Kim Kee Chicken Rice in Cheras recently. They used to be located at Pusat Penjaja Taman Len Sen which has been demolished to make way for the SUKE Highway construction, and are now in a shoplot just opposite their old place. 

Usually we go for two types of meat, but the lady boss convinced Hubby to go for the trio of meats - roast chicken, siew yuk and char siew. The char siew was a little too lean for our liking (forgot to specify that we wanted pun fei sau) but the roast pork (nice crispy crackling) and roast chicken was pretty decent. A little pricey at RM12.50 though.

They do pork trotters / knuckle in vinegar here (chu kiok chou) and I had it before at their old place and liked it, so decided to have it during this visit. The best part was the one with the gelatinous skin, I enjoyed this. Price is RM20 per bowl.

Menu / Price List

We'll stick to our regular chicken rice stall, I think - cheaper and tastier! And I like their chilli sauce there more.


Opening times: 10am - 4pm. Closed on Wednesdays.

Price: Total bill RM33.50.

Location: Kim Kee Chicken Rice, Jalan 2, Taman Lensen, 56000 Cheras, Kuala Lumpur.

GPS Coordinates: 3.073742, 101.74328



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Enak KL, Starhill Gallery: Authentic Malay Delights

For a distinctively Malay meal in a fine setting, Enak KL in Feast Village, Starhill Gallery is the place to be. In celebration of its 13th anniversary this year, Enak KL reopened its doors in this new location within Feast Village, with a promise to serve authentic Malay cuisine through its thoughtfully curated menu.

Enak in Malay translates to "tasty" or "delicious", and what a befitting name it is for this well-established restaurant. We recently visited the restaurant for a family meal and the food was absolutely delightful.

To start, we had the keropok lekor (RM10), deep fried fish sausage served with a sweet chilli sauce. We're big fans of this traditional snack, so it didn't take long for the lekor to disappear from the basket.

For mains, we shared the Ikan Bakar (we selected red snapper) and Grilled King Prawns as well as their signature Daging Rusuk (RM65). All main dishes are served with complimentary rice (either nasi putih, nasi briyani or nasi tomato).

First to arrive was the Daging Rusuk, and the staff promptly portioned it out for us and served it on our plates. Great service! The beef ribs has first been braised, then charcoal grilled, imparting a delicious smokiness to the tender meat. The meat was especially good eaten with the air asam jawa as the tangy sauce pairs well with the rich meat. Highly recommended!

The fish is seasoned and marinated in their terutup secret glaze, wrapped in banana leaf and grilled. We were pleasantly surprised to find that the whole fish has been skillfully deboned and then put back together to serve as a whole fish, for the diners enjoyment. Moist, juicy and flavorful, this was a big hit at our table (Baby C kept asking for "more, please!")

Red Snapper Bakar

The king prawns were also expertly grilled, revealing sweet, juicy and taut flesh. Really good! We also had the Asparagus sambal tumis (RM15) to balance out the meal.

What a scrumptious meal it was!

Enak KL a la carte menu

Enak KL is currently offering set meals for lunch at RM28 which includes appetizer, main, dessert and drink; choose from Laksa Johor, Nasi Goreng to Mee Kari. Available daily from 12pm to 3pm.



Opening hours : 12:00pm - 3:00pm, 5:30pm - 10:30pm

Location: Enak KL, Feast Village, Feast Floor, Starhill Gallery, 181 Jalan Bukit Bintang, 55100 Kuala Lumpur, Malaysia. (Parking RM10 for first 8 hours)

Tel: +603 2782 3848

Website: http://www.feastvillage.com/enak-kl/


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Shook! Seafood Sunday Brunch, Starhill Gallery KL

Glasses of bubbly, fresh seafood, live jazz music and a whole bevvy of other delicious goodies at Shook!'s Seafood Sunday Brunch... can you think of a better, more relaxing way to spend your Sundays?

Indulge in the seafood brunch featuring sushi, sashimi, antipasti, European cold cuts, cheese, grilled meats and of course, the seafood including lobsters, prawns, scallops and oysters. Diners can also opt for free-flow house wine, beers and bubbly .. why not, it's Sunday afterall! You deserve it.

Lots of different types of seafood on ice

Sushi and sashimi such as salmon, tuna, butterfish and kampachi (sliced on order)

Unagi

Whole roasted lamb

Grilled meats and seafood

Chilli crab

Freshly made pizzas

Salads and antipasti

And finally, desserts!

Available every Sunday from 12pm to 3pm.

Price:
MYR188 nett per person with food and soft drinks.
MYR295 nett per person with food, free-flow of house wines, beer and bubbly.


Enjoy a 30% Early Bird special (normal price: MYR188 nett) when you book a table by calling 03- 2782 3875. Check out their Facebook page for more details.



Location: Shook! KL, Feast Village, Feast Floor, Starhill Gallery, 181 Jalan Bukit Bintang, 55100 Kuala Lumpur, Malaysia. (Parking RM10 for first 8 hours)

Tel: 03-2782 3875

Website: http://www.feastvillage.com/


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Sushi Hibiki, Shoppes at Four Seasons Place KL: Fine Japanese Cuisine

Tucked away in the basement of the new Shoppes at Four Seasons Place is Sushi Hibiki, a high-end, exclusive Japanese restaurant-cum-sushi bar. Drawing inspiration from a speakeasy, diners will first have to find the restaurant by locating a wooden signboard with a picture of a fish... a hidden gem in every sense.

The restaurant's interior is the epitome of understated elegance, lulling diners with a sense of calm. This intimate restaurant only seats nine at the sushi bar and there are also three tables of four (which comes with view of the sushi bar). The restaurant is led by Sushi Chef Makoto Saito Sam or better known as Chef Sam to the patrons.

The menu offers four premium Sushi Courses, all handcrafted by Chef Sam and his team using the finest ingredients from Japan. The freshest fish from Japan is air flown in to the restaurant four times a week; three times from Tsukiji in Tokyo, and one time either from Osaka, Hokkaido, or Fukuoka. Diners can choose from either the Hibiki Course (Standard Course RM240), Iki Course (Premium Nigiri Course RM360), Rin Course (Seasonal Omakase Course RM480) or Miyabi Course (Premium Omakase Course RM720).

We sat in the best seats in the restaurant, had the Rin Course, and what a culinary experience it was! There are many Japanese restaurants in KL these days serving omakase, but the question is: What makes an omakase experience truly special? The secret weapon at Sushi Hibiki is Chef Sam with his infectious smile and warmth as well as the way he interacts with the guests effortlessly.

Of course the food here is also top notch. We sipped on our welcome drink of sparkling wine while we enjoyed the Canapes, including scallop skewer, chamame, aji (horse mackerel) wrapped in seaweed and a fresh tomato. Everything, down to the simple tomato, was flavorful. Chamame is usually in season from August to September and has a delicious nutty flavour.

For the Rin Course, you will be served a selection of hot and cold dishes, depending on the seasonal ingredients available. Hamo, also known as pike conger is a type of sea eel which is currently in season. Perfectly firm and juicy, the hamo is served with a clear soup with some yuzu zest.

A work of art, the sashimi platter featured wild snapper, Hokkaido scallops and sanma (Pacific saury). Autumn is the best time to try sanma as it is much fattier at this time of the year. You will also find hanaho, which tastes just like the shiso leaf as it's the flower from the same plant which blooms from August to September.

Blackthroat seaperch, also known as rosy seabass or in Japanese, nodoguro, is a fatty fish so when grilled, it is extremely delicious. Loved how tender and sweet the meat is, paired with the pickled seaweed on the side.

Next, we were served a shellfish salad with a sweet miso and Japanese mustard dressing (karashi), which definitely had a powerful kick to it.

An orchid leaf is placed on our plate, right before Chef Sam prepares to enchant us with his sushi skills. For his sushi, we learnt that he uses two types of rice, from the Yamagata and Niigata prefecture as well as two types of vinegar, the regular white vinegar and a red vinegar which has a stronger flavour and pairs well with a rich-flavoured fish (such as chutoro).

I have to say, it was extremely therapeutic watching the sushi maestro at work. We had the shima aji (striped jack - lovely and firm), botan ebi (shrimp - so sweet!), chutoro (the tuna belly, my fav - so fatty, it melts in your mouth), ikura (salmon roe), Hokkaido uni, a lightly torched nodoguro (which gave it the nice smoky flavour) and anago (sea eel cooked on the charcoal). Fresh ikura, as opposed to the frozen ones we get throughout the year, has a wonderfully crunchy texture and is in season from September to October.

Enjoy your meal with the premium cold brew green tea

Shima aji

Botan ebi

Chutoro

Fresh ikura

Hokkaido uni

Nodoguro

Anago

The Saga seaweed that Chef Sam uses here at Sushi Hibiki is one of a kind. They're handmade by a friend of the chef in Japan and not available anywhere else in Malaysia. He lightly toasts the seaweed sheet over the charcoal embers, to make a roll consisting of freshly shaved bonito, shiso, radish and pickles.

For a sweet end, we had a light yet luscious strawberry tiramisu. An amazing meal we will remember for many years to come.

Look for this fish inside Atlas Gourmet Market to find your way to Sushi Hibiki

Opening times: Tuesday to Sunday Lunch: 12.30pm to 2.30pm, Dinner: 6pm to 10pm (Last Order). Closed on Mondays.

Location: Sushi Hibiki, Lot B1-04(A), Basement 1, Shoppes at Four Seasons Place KL, No 145, Jalan Ampang, 50450 Kuala Lumpur, Malaysia.

Tel: 03-2391 9008

Website: https://sushihibiki.com/


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