We recently visited Arang Restaurant, located in Kapas Height Condominium, Bangsar for lunch. The cuisine here is Javanese-inspired, with most of the items cooked over charcoal embers (hence the name "arang"). Service is welcoming and the staff did a great job explaining the dishes to us.
We highly recommend going for the Tasting Menu (RM100), a selection of their signature dishes. It comes with 4 types of appetizers, 1 main and 1 dessert. Flavours were great, we particularly enjoyed the mains.
Appetizers: ✨ Soy nori peanut, truffle kombu focaccia ✨ Corn ribs with Parmagiano shavings ✨ Chicken wings with smoked Sichuan kaffir salt ✨ Grilled tomato with tofu and green chilli dressing
Main (choose 1): ✨ Blue nasi lemak with soy kantan organic chicken and chicken broth ✨ Smoked bebek with urap salad
Dessert (choose 1): ✨Coconut yogurt ice cream with lemon mint granita ✨ Pandan marshmallow with kantan sugar and aloe vera ginger
Seating is limited, so it is recommended to book a table before your visit.
Opening hours: Tue-Sat 12pm-3pm, 6pm - 10pm; Sun 12pm-3pm. Closed on Mondays.
Location: Arang Restaurant, Jalan Kapas, Bangsar, 59100 Kuala Lumpur. (Waze to Kapas Height Condominium, tell guards you are going to Arang Restaurant, and they will direct you to the free visitor parking).
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)
Poon choi 盆菜, literally translated as basin dish, is a multi-layer dish commonly served during Chinese New Year. It is traditionally served in large wooden, porcelain or metal basins called poon, for communal-style consumption.
This year, I decided to put together a Poon Choi at home to enjoy together with my parents. There are no rules as to what you can put in a poon choi, but the bottom layer is usually braised Chinese cabbage and radish, followed by ingredients which absorbs sauces well and then the drier or more luxurious ingredients at the top.
Surprisingly, putting together a poon choi is not as time consuming or difficult as I imagined it to be. It took me less than 1 1/2 hours to cook and assemble this poon choi with 12 auspicious ingredients. For my poon choi, I used a 24cm cast iron round casserole pot.
Poon choi as a whole symbolises unity, and each ingredient is carefully selected for its auspicious symbolism:
Chinese cabbage - 100 types of prosperity Tofu pok - gold / wealth Fish maw - abundance Smoked duck - fertility Roast pork (siew yoke) - strength Chinese mushroom - completeness, family unity Sea cucumber - happiness Hokkaido scallops - new opportunities Tiger prawns - Happiness and good fortune Abalone - Definite good fortune Fatt choy (black moss) - exceeding wealth Broccoli - new beginnings Goji - red colour signifies good luck
The whole family thoroughly enjoyed it! Very delicious, would not hesitate making this again next year for our Chinese New Year celebrations. Wishing you all a happy, healthy and prosperous Year of the Tiger!
Poon Choi (Pen Cai 盆菜)
Recipe by Baby Sumo
Preparation time: 30-45 mins
Cooking time: 45 mins
Serves 6
Ingredients
For the Chinese cabbage
8 Chinese cabbage leaves
300ml water
1/2 tbsp chicken stock concentrate
A few dashes white pepper
Braising
6 tofu pok, cut in half
200g sea cucumber, cut at an angle, 1" thick
1 fish maw, soaked for 1 hour, then cut into 2cm lengths
6 Chinese mushrooms, rehydrated and stalks trimmed
2 tbsp vegetarian oyster sauce
1 tbsp light soy sauce
2-3 tbsp Shaoxing wine
A few dashes white pepper
1/2 tbsp chicken stock concentrate
700ml water
1 1/2 tbsp cornstarch
3 tbsp water
Other ingredients
1 smoked duck, about 200g
200-300g roast pork, store bought or homemade, cut into chunks
6 large Hokkaido scallops
6 tiger prawns, trimmed
1 - 2 cans abalone
6 broccoli florets
A handful fatt choy, rehydrated in boiling water for 2 mins
5 Goji berries, rehydrated in water
1. Chinese cabbage: Wash Chinese cabbage leaves and cut into half, then into 2" lengths. In a cast iron pot, bring water to the boil, then season with chicken stock concentrate and white pepper. Layer on the cabbage and simmer for 30 minutes. Steam brocolli florets for 3-4 mins, then remove.
2. Braising: In a separate saucepan or pot, bring water to the boil, then season with oyster sauce, light soy sauce, Shaoxing wine, white pepper and chicken stock concentrate. Add the mushrooms and fish maw, and braise over low heat for 30 mins. After 30 mins, add the tofu pok and sea cucumber and braise for a further 15 mins. Remove all ingredients and set aside sauce.
3. Smoked duck: Cook smoked duck in air fryer for 10 minutes at 200C. Remove and set aside to cool. Once cool, slice the duck.
4. Roast pork: If roast pork is not freshly made, reheat in air fryer for 10 minutes at 160C. Increase heat to 200C and cook in air fryer for a further 10-15 minutes, until skin is crispy. Set aside to cool, then cut into bite-sized chunks.
5. Prawns and scallops: Marinate prawns with 1/2 tsp Shaoxing wine, salt and pepper. In a frying pan, heat 1 tablespoon of oil at medium high heat. Add prawns and cook for 2 mins each side, until nice and crispy. Remove and set aside. Add a slice of butter to pan. Season scallops with salt, then sear on high heat for 2-3 mins, until cooked to your liking. Set aside. (Note: You can also stir fry or steam the scallops and prawns)
6. For the sauce: Heat sauce from Step 2 over medium heat. Mix constarch with water, then pour into the sauce to thicken, stirring frequently. Taste and season with more Shaoxing wine or soy sauce as necessary.
7. To assemble: In the cast iron pot, layer your ingredients in this order.
8. Pour sauce, from Step 6, over the ingredients (except roast pork, to keep the skin crispy). Enjoy!
poon choi recipe poon choi recipe poon choi recipe poon choi recipe poon choi recipe poon choi recipe poon choi recipe poon choi recipe poon choi recipe poon choi recipe poon choi recipe poon choi recipe If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates or subscribe to our YouTube channel.Thanks :)
Seafood lovers, have you heard of the Seafood Jamboree from Golden Valley KL?
The Seafood Jamboree, priced at RM 148 for small (2 -3 pax) and or RM278 for large (4 - 6 pax), consists of a plethora of treasures from the ocean such as fresh mud crabs, tiger prawns, clams, mantis prawns, squid and fish cakes. You also get to choose the sauce you would like your seafood cooked in - their signature chili crab sauce, butter cream sauce or kam heong! You will also get a complimentary set of fried mantao or fried rice, to mop up all that delicious sauce.
We ordered this for my birthday last year, along with additional Kam Heong Crabs, a whole Roast Duck, salted egg squid and mixed curry vegetables.Absolutely delish!
seafood jamboree golden valley kl seafood jamboree golden valley kl seafood jamboree golden valley kl seafood jamboree golden valley seafood jamboree golden valley kl seafood jamboree golden valley
You can read more about Golden Valley here and here.
Available for both delivery or dine-in.
Halal/Pork-Free.
Opening hours: 10am to 10pm daily.
Location: Golden Valley, Melawati Mall, L3-18 & 19, Level 3, Melawati Mall, 355, Jalan Bandar Melawati, Pusat Bandar Melawati, 53100 Kuala Lumpur, Selangor, Malaysia. (Parking RM2 for first 2 hours, RM1 for subsequent hours).
Where can you find one of the best roast ducks in KL? At Soon Fatt Roast Duck, of course! They have two outlets: Pudu, which offers duck plus other roasted meats (10am-3pm) and Kuchai Lama, which does roast duck only (3-8pm).
Now, they can deliver roast duck right to your doorstep! They even offer FREE delivery to these addresses: Kuchai Lama / Old Klang Road / Sg Besi / Tmn Desa / Sri Petaling / Bukit Jalil / Pandan Perdana / Shamelin / Pudu / Pandan Jaya / Pandan Indah / Bukit Bintang & KLCC (*min spend RM75).
Here are some of the dishes which we tried and loved:
Items were well packed and arrived piping hot. Everything was absolutely delicious; from the juicy and tender roast duck to the sweet, sticky char siew and crispy roast pork.
There are not many places in Kuala Lumpur / Selangor which do char siu (BBQ pork) the way I like it. It takes great mastery to get the texture and flavours absolutely spot on. The first time I tried the char siu from Roasted Chef House, I immediately fell in love with it.
Roasted Chef House, which has its roots in Subang Jaya, recently opened a new outlet in Cookhouse in Seventeen Mall, PJ. You can #StayHomeStaySafe, by placing your order via the website and getting your order delivered to your doorstep (or you can also opt for a takeaway/pick-up).
Back to the char siu - glistening, sticky, succulent goodness! The pork meat had a nice balance of lean to fat ratio, and they got the texture just right too. Absolutely superb.
Char siew (RM28 for big)
Other than the char siu, we highly recommend the siew yuk (roast pork) with amazing, crispy crackling, juicy roasted duck and roast chicken, complemented by the kickass chilli sauce. To complete your meal, you can also get the appetizing assam vegetable.
Roasted duck (1/2 duck for RM40)
Roasted chicken (1/2 chicken for RM32)
Roast pork (RM28 for big)
Assam vege (RM7.50), oiled rice (RM1.50)
Order between 11.30am to 8.00pm by clicking this link. Menu and prices available on the website.
Location: Roasted Chef House, Cookhouse Seventeen, Seventeen Mall, Level 2, Jalan 17/38, Seksyen 17, 46400 Petaling Jaya, Selangor.
Tel: 012-515 1328
Website: https://www.cookhouse.com.my/orderonline roasted chef house cookhouse seventeen pj roasted chef house cookhouse seventeen pj roasted chef house cookhouse seventeen pj roasted chef house cookhouse seventeen pj roasted chef house
One of my favourite Thai curries is Kaeng Phed Ped Yang, also known as Thai red curry with roasted duck and lychee. It has the perfect balance of flavours - mildly spicy, creamy curry with a burst of sweetness from the lychee, sourness from the cherry tomatoes and savoury duck meat.
In Thai restaurants, they usually use roasted duck or duck breast for this dish. My version uses smoked duck breast, which is easily obtainable these days from online food delivery companies. They are usually sold frozen, so you can just defrost them overnight in the fridge or a few hours at room temperature.
These smoked duck breast are super convenient as they are ready to eat. However, I roasted them for about 10 minutes for the skin to crisp up. If you're too lazy to heat it up in the oven, simply slice them up and add them towards the end of cooking to the curry to heat through.
For the curry itself, you can make your own Thai red curry paste or get store bought paste. Cook with coconut milk and water, along with kaffir lime leaves, fish sauce, cherry tomatoes and palm sugar. Finally, add the lychees towards the end of cooking. You can put together this Thai red curry in less than 15 minutes.
Easy and delicious - try this today! :)
Watch the step-by-step recipe video here (link here):
Kaeng Phed Ped Yang Kaeng Phed Ped Yang Kaeng Phed Ped Yang Kaeng Phed Ped Yang
Thai Red Curry with Smoked Duck and Lychee แกงเผ็ดเป็ดย่างลิ้นจี่
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 15-20 minutes
Serves 4
Ingredients 2 smoked duck breast (approx 220g each)
1 can (500g) lychee
1 tbsp cooking oil
2 tbsp red curry paste
200ml coconut milk
100 - 200ml water
1/2 - 1 tbsp fish sauce
1 tbsp palm sugar
A large handful cherry tomatoes
6-8 kaffir lime leaves, snipped
A large handful Thai basil leaves
1/2 large red chilli, seeded and thinly sliced
1.Place the smoked duck breast, skin side up, into oven at 180C (roast mode). Roast for about 8-10 minutes, until skin is crispy. Allow to cool for 5 minutes before slicing.
2. In a wok, heat the oil over medium heat. Add the red curry paste and cook for 1 minute. Then, add the coconut milk and water and stir well to combine. Cook for 5 minutes until fragrant.
3. Add kaffir lime leaves and cherry tomatoes, and season with fish sauce, and palm sugar. Simmer for another 2-3 minutes.
4. Add lychees and stir to heat through. Taste and adjust seasoning if necessary.
5. Slice duck and place in serving bowl. Spoon over sauce and garnish with Thai basil and red chilli. If you did not heat the duck in oven as I did in Step 1, you can just add the duck in at the same time as the lychee and stir it to heat through.
Note:
1. Smoked duck is ready-to-eat and can be eaten cold/hot.
2. You can replace smoked duck breast with 1/2 roasted duck if you please.
Thai Red Curry Duck with Lychee recipe Thai Red Curry Duck with Lychee recipe Thai Red Curry Duck with Lychee recipe Thai Red Curry Duck with Lychee recipe Thai Red Curry Duck with Lychee recipe Thai Red Curry Duck with Lychee recipe Thai Red Curry Duck with Lychee recipe Thai Red Curry Duck with Lychee recipe Thai Red Curry Duck with Lychee recipe Thai Red Curry Duck with Lychee recipe Thai Red Curry Duck with Lychee recipe If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates or subscribe to our YouTube channel. Thanks :)
Golden Valley KL, one of KL's best Halal Chinese seafood restaurant has recently reopened their restaurant in Melawati Mall for dine-in and are also now offering delivery and takeaways.
As part of their reopening, they are offering the Super Value Set Menu, available for 2, 5 or 10 pax, priced from RM50 nett. We went for the Set for 2 (RM80 nett) which comes with your choice of soup, seafood, tofu / egg and vegetables. We had the Szechuan hot and sour soup, Salted egg yolk squid, Thai-style deep fried tofu, and Mixed vegetable curry. Everything was so yummy :)
Szechuan hot and sour soup - chock full of ingredients, appetizing and spicy!
Salted egg yolk squid - incredibly moreish!
Thai-style deep fried tofu - egg tofu topped with shredded mango, onion, cucumber and chilli in a tangy Thai sauce
Mixed vegetable curry - this was super good! One of my favourite dishes of the evening.. never knew a vegetarian curry could be so flavorful and tasty. Even the kids loved it.
Other than the Super Value Set, Golden Valley is also offering a selection of noodles and rice, as well as their signature roast duck and crabs. For the HK-style roast duck, they are using Halal duck sourced from Perak - you can order quarter (RM28), half (RM48) or whole duck (RM88). For a limited time, you will also get complimentary rice and lettuce with oyster sauce with your roast duck. As expected, the skin is no longer crispy since it was delivered, however the meat was still juicy, tender and flavorful. It comes with a few different dips; I like it with the classic plum sauce.
So, one of my favourite dishes from Golden Valley is their famous chilli crabs, so imagine my delight when I heard that the crabs were available for delivery too! Priced at RM160 per kg, each crab weighs around 600g and comes with complimentary 6 pieces of mantao. It was absolutely fantastic and finger licking good; the boy loved the big meaty, sweet claws and the sauce was just as amazing as we remembered it. We loved it..best chilli crab in KL! Highly recommended!
Golden Valley Super Value Set Menu
Golden Valley Fried Rice and Noodles Menu
golden valley KL delivery golden valley KL delivery golden valley KL delivery golden valley KL delivery golden valley KL delivery golden valley KL delivery golden valley KL delivery To place your order or make a reservation for dine-in, please call 03-41613328 or WhatsApp Ying on 012-286 0210. Read more about Golden Valley Melawati Mall here.
Enjoy 6% cashback everytime you dine in any restaurants managed by Globalfoods and RM5 off on your first bill. Recommend a friend and enjoy 3% cash back when they dine here too.
You can enjoy the cash back at 1- Hanare, their Japanese fine dining at Intermark KL (pork free) 2- Golden Valley, their halal seafood restaurant at Melawati Mall 3- Harley's, their no-frills all natural Burger and coffee roasters at Third Avenue, Cyberjaya
Opening hours: 10am to 10pm daily.
Location: Golden Valley, Melawati Mall, L3-18 & 19, Level 3, Melawati Mall, 355, Jalan Bandar Melawati, Pusat Bandar Melawati, 53100 Kuala Lumpur, Selangor, Malaysia. (Parking RM2 for first 2 hours, RM1 for subsequent hours).
