Friday, July 14, 2017

Porco Macau Pork Chop Bun @ Lot 10 Hutong


The Ultimate Macau Pork Chop Bun


Head over to Lot 10 Hutong, the award winning food non halal food court, for more porkalicious bites! This round, Porco Macau Pork Chop Bun is stealing the limelight with its offerings of swine-ful delights from Executive Chef Fong, more well-known as Yoke Cheh or sister Yoke.


We paid a visit to the new stall that has garnered quite a storming rush of porky fans since its launch not too long ago. We like how Porco Macau Pork Chop Bun stayed minimal with its offering, choosing to focus on what they know best and that is their signature secret recipe of pork chops served several ways.


One can’t miss the stall with its huge signage of tempting porky buns!

Be prepared to queue for this as every order is made upon request but it’s ultimately worthy of the wait. Leading the pack is the classic Macau’s famous Macau Pork Chop Bun. Story goes of how a young women perfected her Portuguese pork chop and bread recipe from a Portuguese chef and the classic Macau Pork Chop Bun was born.


Despite coming from an IT education, Yoke Cheh traded her white collar job for her passion in the food industry and has never looked back since then. She nailed her pork chop recipes to tasty perfection and ensures quality control her own self daily for Porco Macau.


One gets a brawny and substantial piece of juicy lean pork chop, well-seasoned and utterly tender, sandwiched with a crusty bun upon order. Assured that no further condiments or sauces needed, this is the epic glory of what every Macau pork chop bun should be savored. Each piece of bone-in pork chop gets manual hand labor of tedious pounding to achieve its tenderness and it seasoned by Yoke Cheh herself with soy sauce and other special seasonings. The salty moreish flavours are addictive, sufficiently tasty enough to be enjoyed with the golden crusty bread with a tender flesh. Extra brownie points for the large pork chop peeking out from the bun for Yoke Cheh…


One bite of the Macau Pork Chop Bun (la carte RM13.90, set meal with a drink RM15.90) and you’ll be chasing more bites of this gloriously delectable pork chop!



So we know some Malaysians still argues that we need more to jazz up this pork chop bun. If you still insist, then opt for the Macau Pork Chop Bun Special Set (RM17.90) that has the classic version pumped up with fried Sunny Side up egg and sliced cheese. I daresay, this version is pretty darn amazing too because the one sided crisp egg with oozing melted cheese does elevate the deliciousness to new heights… ok, so you now know who that ‘some Malaysians’ are.



If bread is not your thing, then go for the Macau Pork Chop Noodles (RM13.90) where one gets the same glorious piece of porky chop paired with springy noodles laced with special soy sauce. These are no ordinary noodles as these are specially made with traditional bamboo-pressed techniques to achieve its springy texture. Again, you get just pork chop and noodles in an order and I concurred that Portuguese must really enjoy simplicity in their food.


This one was a tad over salty for me since the pork chop alone is already pretty savory and the noodles are just as savory as well. It is still yummy in every slurp of noodles and was pretty much a crowd favorite on our table that day.


I personally favored the Macau Pork Chop Rice with Egg (RM14.90) when I saw the glistening pork chop served with steamed rice, perfect Sunny side up egg and a bowl of curry sauce. The fluffy rice balanced up the salty notes of the pork chop very well, making it very easy on the palate. The egg with its soft molten egg yolk oozing out added lusciousness while the curry sauce heated up the taste bud with its light sweetness and robust spiced notes. It’s an overall combination of what every pork chop rice should be in my books.


I returned with my family again a few weeks later for this and my son gave his thumbs up for this dish too!


Porco Macau also offers Macau Curry Fish Balls (RM6.90), a side portion of bouncy fish balls cooked in non-creamy curry sauce. The dish is a classic one available on the streets of Macau as well as Hong Kong. This one was sufficiently decent and is much a pleaser with every one of all ages since there heat factor is rather mild.


We hope Porco Macau Pork Chop Bun opens up other outlets soon as we can’t seem to get enough of this porkalicious bites. Yoke Cheh mentioned that they might also add more to the menu later on once they settle down. Till then, it looks like we still have to queue for Porco Macau Pork Chop Bun if you’re a porky fan like me!



PORCO MACAU PORK CHOP BUN
Lot 10 Hutong, LG Floor,
Lot 10 Shopping Centre,
50 Jalan Sultan Ismail,
50250 Kuala Lumpur
Tel: +603-2782 3500


Business Hours:
Daily 10am to 10pm


Wednesday, July 12, 2017

DCOVA @ Logan Heritage, Penang


Sumptuous Italian Fare


Penang is so renowned for its abundant of street food that cafes or bistro takes a rather understated backseat to all the food commotion in the island. There are plenty of cafes and bistros that do deserve more attention such as DCOVA.


DCOVA is located in Logan Heritage row at Bishop Street, a heavily business populated area. House in an old building DCOVA has been around for a few years, discreetly serving coffee, pasta and desserts to plenty of locals. Word of mouth gets out and many continues to flock there to hang out at the quaint ambiance of the bistro.


Owned by several partners, DCOVA is a result of several foodies’ vision of a bistro where one can relax and enjoy great food and drinks. We got to know about DCOVA from owner, former Foodsion editor Lean Hooi. He and his partners wanted to serve quality food to Penangites as well as other foodies and opted to focus on a menu filled with Italian favorite pastas and artisanal desserts.


DCOVA feels like home, comfort in another word. The moment you walk in, the ambiance at DCOVA makes one feel at ease. High ceiling echo space around the long café. The minimal interior exudes contemporary wall art and graphical pieces with a simple industrial furniture and banquette seating.



We met with other foodies while on a trip to Penang and was certainly very pleased with our meal at DCOVA. The bistro serves a nice range of premium tea infusions from Tealeaves besides coffee and other beverages. We tried the Organic Chamomile (RM17.90) and Shanghai Rose (RM17.90).



Served with a timer, one should infuse the tea leaves for just the right timing to avoid the tea releasing its bitterness. The Shanghai Rose was exceptionally soothing and has such a plush rose aroma that releases happy endorphins in me.


Our little one had this amazing icy slush of Summer Strawberry (RM14.30), a tall glass of creamy and fruity strawberries. Mommy stole a taste and kept going back for a few more of this yummy and refreshing drink.


The Affogato (RM10.05) is also very commendable. Looking rather pale, we were rather surprise by the strong coffee note in this thick velvety smooth coffee blended with ice cream. I would order this again...


Tuck into a generous lean and green dish of Teriyaki Chicken Salad (RM18.90) at DCOVA for a healthy option. Crisp greens topped with tender and juicy savory teriyaki chicken is very satisfying and easy to enjoy without the guilt.


Pastas are their signatures at DCOVA and truly yummy to the very last strand. I am quite a food snob and is particular with my pasta being cooked al dente. At DCOVA, they also share the same thoughts and serve all their pasta with a very good al dente bite, as how it should be. The Spicy Seafood Aglio Olio (RM23.90) blew our taste buds the moment we tried this dish. Sufficiently moist and a good kick of heat worked wonders with pasta, prawns and squid. I would love more garlic to be added for extra oomph!


The Carbonara DCOVA (RM20.90) was very luscious, each strand heavily coated with cream and egg yolk. Served with lean back bacon, make sure to eat this fast as cream can get cloyingly rich when it cools down. Worthy of every calorie it has…


Generously dolloped with lots of fish roes, the Ebiko Alfredo (RM23.90) with prawns is sublime. While others think it’s a tad salty from the generous crowning glory of ebiko, I certainly didn’t mind it at all. The popping sensation of the ebiko gave the dish a delicious textural component to the pasta and prawns. Lots of umami notes that tantalized the palate to keep going back for more.


Toss in a light lashing of garlicky cream sauce and served with back bacon slides and asparagus, the Bacon Al Dante (RM19.90) is pretty decent in flavours. The bacon is still yummy despite it being lean and the asparagus were cooked just right with a little crisp texture.


More ebiko again, I am beginning to think there’s quite an ebiko fan base here at the bistro. This round, it’s crowned on Pasta Alnero di Seppia (RM27.90). A jet black squid ink tainted pasta served with squid rings, cherry tomatoes and lots of ebiko. The paste is very moreish and delicious. No heart feelings but it’s not a dish to order on a first date since it will taint your teeth with its color and flecked by orange speckles of roes… nevertheless, I really love the pasta a lot.


After a first taste of Riz Alnero di Seppia (RM28.90), I wanted to hog this whole dish to myself. Rice cooked al dente and flavoured with the moreish squid ink and seafood broth, the dish is completed with two large fried prawns and squid rings. Not only does the dish looked divine, it tasted pretty fabulous in every spoonful. My favorite dish of the evening at DCOVA.



My little one opted for the Cheese Baked Rice with Sausage (RM22.90) and polished off this whole dish by himself happily. When asked how the dish was, he simply said very cheesy and yummy! There’s also versions with tuna and prawn.


DCOVA offers desserts from Passionis, an artisanal dessert house on the island. The Strawberry Shortcake looked too pretty to be eaten. Its light and creamy mousse with layers of sponge and fresh strawberries make a light and sweet ending to a meal.


On the other hand, chocolate lovers will swooned at the Double Chocolate Hazelnut Praline, a decadent slice of layers of dark and milky chocolate with a hazelnut feuilletine base, finished with a mirror chocolate glaze. Every bite is dark, rich and sinful…


DCOVA is good enough to warrant many returns as the dishes are quality and prepared well. Not only do we love the quaint ambiance, we also enjoy the drinks and the company that evening. A great bistro worthy of visits… now if only they would open an outlet in KL for me!



DCOVA
Logan Heritage
No. 4, Lebuh Bishop,
10200 George Town, Penang
Tel: +60 4-261 3121


Business hours:
Sunday to Thursday 10.00am - 10.00pm
Friday & Saturday 10.00am - 12.00am



Monday, July 10, 2017

Hennessy X.O Odyssey 2017 with Chef Darren Chin


7 Chapters of Gastronomic Excellence at DC Restaurant



Hennessy X.O Odyssey 2017 returns with another gastronomic excellence with culinary extraordinaire Chef Darren Chin. The exclusive culinary platform makes a striking comeback with an unexpected journey of 7 Chapters of Taste for 2017.


Hennessy X.O, first bottled by Maurice Hennessy in 1870, is classified as “extra old” for its blend of 100 eaux-de-vie. Ever since the launch of Hennessey X.O Odyssey, it has been a yearly journey of exclusive showcase of the 250-year Maison’s iconic seven tasting notes paired with the finest dishes.


This year’s Hennessy X.O Odyssey 2017 is helmed by French trained Chef Darren Chin, featuring an eclectic mix of 7-course to articulate the 7 tasting notes of Hennessey X.O Cognac. From 16 July to 14 August, epicureans will able to indulge in the Hennessey X.O Odyssey 2017 at DC Restaurant.


Chef Darren, our very own culinary maestro, combines classical French and modernist techniques to feature ingredients at their peak of flavours and textures. With a comprehension of the philosophy of ‘la Jeune Cuisine’ (young cuisine), Chef Darren aims to create honest, pure and unpretentious dishes that feature nature’s bounty in its finest form.



Hennessey X.O’s seven chapters, characterized by Sweet Notes, Infinite Echo, Wood Crunches, Spicy Edge, Flowing Flame, Rising Heat and Chocolate Lull, provide the culinary platform for Chef Darren’s creative vision to this exquisite menu.






Sweet Notes

A sweet and savory composition of Botan Ebi with Heirloom Tomato Granita, Konbu, Lemon Basil & Chili Oil led to a great start of the evening, paired with HXO on the Rocks. Sheer ingenious pairing of oceanic flavours of botan shrimp with briny globules of salmon roe is lifted with a fresh tang of tomato granite with drizzle of perfumed oil evoked the sweet nuances of the chilled cognac.




Infinite Echo

Echoing the bold cognac’s complex flavours in HXO with splash of water, the Takao Cold Somen with Ogawa Bafun Uni & Truffle Celeriac Cream oozed with elegance on the palate. As one elegantly slurps the chilled silky strands of somen laced with truffle, the sublime traces of the sea from the bafun sea urchin elevated the taste to new lusciousness. Urchin made more divine with the tasting notes of the cognac…





Wood Crunches

The next sea and land sonata of “Spring” Galician Octopus, Green Gazpacho & Burnt Leeks in Dark Rye Crumbs is paired with HXO with warm water. The refine notes of the slightly warm cognac was utterly soothing, a perfect match for tender octopus flanked by sweet crab meat. The smoky char and tang of gazpacho completed the sonata.




Spicy Edge

There are at least two sides to everything in life hence we tucked into two delicate sides of snow crab paired with HXO with a splash of water. The fine cognac’s spicy peppery note is enhanced by robust sweet crab essence in both sequels.


Part 1 showed off Snow Crab Broth Infused with Herbs from our garden. The sheer intensity of crab essence proved to be brazen match for the fine X.O. Lush aroma tantalized the sense of smell, followed by the satisfaction of oceanic flavours with fine shreds of snow crab was beautiful and delicious.


Part 2 had a medley of Japanese Snow Crab, White Asparagus, Culantro “Nam Jim” & Black Summer Truffle. The sweetest snow crab meat with the season’s finest white asparagus is made even more luxurious with truffles, freshly sliced on. A refine nam jim sauce, well controlled in every possible note of savory, sweet, sour and spicy, tied up the whole dish with much finesse.



Flowing Flame

Paying homage to flavours of flame, the course of Organic Chicken, Bertutu Spice, Vegetables from our Farm & Vegetable Vinaigrettes was not only scrumptious but gorgeous at sight. The chook was sinfully tender with a crisp spiced up skin that was impeccable in flavours. The garden of spring vegetables and purees added much freshness or sweet notes and textures to the dish. The HXO with a splash of cold water and ice was well rounded and imparted a refreshing note to the dish.




Rising Heat

Italian Veal Fillet Poached in Milk and Lightly Grilled with a Foie Gras Emulsion & Red Kampote Pepper could not have been executed any better. The veal fillet was perfectly poached till tender and plush pink before finished with on the grill. Accompanied by tempura battered zucchini flower, crisp snow peas and a foie gras sauce, literally to-die-for. There’s possibly no better way than to pair this with HXO neat for pleasurable notes of fine cognac and meat. Did I mentioned that we sliced through the buttery soft veal with Laguiole steak knives of our choice?




Chocolate Lull

With every journey, there comes an end, and preferably a sweet one. Luring the finale with 100% Arabica Coffee Ice Cream, Spiced Hairy Banana, M’Hencha & Lemon Chantilly, the intensity of the coffee went surprisingly very well with HXO neat. Perhaps the cream married well with the cognac as it added decadence to the fine notes of the cognac.





The Hennessy X.O Odyssey 2017 outdo its previous years again, setting the bar high each time for another culinary adventure with the fine cognac. Each chapter soars on its own, raising above each other to reach the peak of gastronomy.

An unforgettable Hennessey X.O Odyssey 2017 by Chef Darren Chin!


The exclusive Hennessy X.O Odyssey 2017 cognac pairing is priced at RM888++ per guest. This innovative showcase of unrivaled heritage and innovative vision is available from 17 July to 14 August at DC Restaurant. For reservations, kindly contact 03 7731 0502 or 012 223 2991


DC RESTAURANT
44 Persiaran Zaaba, Taman Tun Dr. Ismail
60000 Kuala Lumpur, Malaysia
Highlights info row image
03-7731 0502

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