Thursday, November 23, 2017

D'Legends Bar: Austria Week with Chef Markus Fasser


From Tyrol to TTDI: Austrian chef Markus Fasser returns for a second year to Taman Tun Dr Ismail's D'Legends Bar, bringing a dozen authentic Austrian bistro-style favourites to KL for five days only, on 5-9 December, 2017.

Austria Week at D'Legends offers patrons a rare opportunity to savour the cuisine of the central European nation famed for its Alpine mountain landscapes. Chef Fasser owns his own restaurant in the Austrian Alps, Golfino, which offers breathtaking views of the rugged terrain. And while Fasser can't bring those views with him to Malaysia, his food is a different matter altogether.


This is Chef Fasser's second time cooking at D'Legends. Following his first stint last year, he has a strong handle on the local palate, and he assures us that Malaysians will enjoy the recipes he plans to serve, many specifically from his home state of Tyrol.

Fasser will combine Austrian ingredients with Malaysian seasonal produce, relying on his own supply of Tyrolian speck (air-dried bacon), pumpkin seed oil, Austrian cheese and mountain herbs. These will be presented in a small-plates format, or as he would say, 'tellerchenessen,' so that you can enjoy and share as many different dishes as possible.

Here's what some folks who sampled Fasser's fare in KL last year had to say:

 “It’s the best Austrian food in Kuala Lumpur”
EDwin Ferner, Counsellor & Deputy Head of Mission, Austrian Embassy Kuala Lumpur

“It was so good I felt like singing Edelweiss”
Umapagan Ampikaipagan, Presenter &Producer, BFM89.9

“It’s truly a great opportunity to have a delicious Austrian food in KL”
Dorothea Winkeimayer, Trade office, Austrian Embassy

“The Schweinebraten was amazing”
Oliver Rollar, Co-Owner, Der Backmeister German Bakery, TTDI

“I’m Austrian, & I can definitely say it was a genuine Austrian experience”
Friedrich Brida, CFO, Siemens Indonesia

“It was a unique opportunity to savour Austrian cuisine”
Tan Poay Lim, CEO, English Horizons

“The Styrian pumpkin soup was divine”
Freda Liu, Presenter & Producer, BFM89.9

And here's a glimpse of just a few of the dishes that will tempt patrons soon: 

Fried Chicken with Austrian Potato Salad and Pumpkin Seed Oil


Pan-roasted Pork Tenderloin with Pumpkin Seed Crust



Tafelspitz (Poached Topside of Beef) with Root Vegetables


Stuffed Oven-baked Pancakes with Apples



Other options include cream of chestnut and celeriac soup with thyme, smoked salmon with horseradish cream on rye toast, lamb braised in an Austrian red wine ragout with herbs, and more, with special Austrian wines also available by the bottle.


Chef Fasser will be at D'Legends Bar from December 5, for five days. There will be two seating sessions per night, at 7pm and 9.30pm, serving up to 74 people each. 

To reserve your seats, book online by clicking this link - tinyurl.com/chefmarkusfasser - or call 03-7733-6270

Chef Fasser's visit is part of D'Legends Bar's Food World Series, involving chefs from within Malaysia and abroad.

Photos of Chef Fasser and his food are courtesy of D'Legends Bar.   


D'Legends Bar TTDI
24, Jalan Datuk Sulaiman, Taman Tun Dr. Ismail, 60000 Kuala Lumpur. 

Zur Tini @ Oberammergau, Germany

Oberammergau is a charming Bavarian town, known for its fairy tale frescoes, woodcarvers and Passion Play productions. Even the eateries demonstrate artistic flourishes, both within and without. If you're here in the afternoon, the country-style leberkase - essentially a browned pink meatloaf made of beef and pork - at Zur Tini makes for a satisfactory lunch.

 

Wednesday, November 22, 2017

Lily's Homemade

Fans of chunky sausages might want to check out Lily's Homemade, which prides itself primarily on products independently made with premium pork, free of nasty chemicals, growth hormones and antibiotics.

The range of handmade pork sausages comprises multiple flavours, offered in 500-gram packs that mostly cost RM30 each. Inspirations span East and West, leaping from Thai-influenced sausages laced with Southeast Asian herbs and spices to a back-to-basics version that conveys the simplicity of garlic and black pepper.

The sausages offer rustic textures and sufficient flavour for a home-cooked meal. If you'd like a bit of extra juiciness, try the Bacon and Cheese sausages (RM33). Chicken and beef sausages are available too, as are streaky bacon and beef burger patties. The sausages, constructed with natural hog casings, are also made without preservatives, MSG and gluten. 

For ordering and delivery options, see facebook.com/Lilys.Homemade

Thanks to Lily's Homemade for this treat.


Baan Rao @ Petaling Jaya

With countless Thai restaurants scattered throughout Greater Kuala Lumpur, it can be challenging to stand out. Baan Rao does so naturally, keeping things real with a kitchen filled with more than half-a-dozen Thai cooks from northeastern Roi Et province, led by chef Ivy Rungtiwa.

Ivy's love for preparing food began at home, so it's no surprise that the recipes here evoke the nourishing comfort of a family feast. Like a matriarch who ensures that everything comes close to perfect, she takes no shortcuts to what's served at the table, being rightfully proud of produce brought in from her homeland and discerning in her distinctive use of herbs and spices. 

It's an especially impressive effort considering how extensive the menu is - this is the place in PJ to head to for a no-holds-barred casual Thai meal, with offerings both familiar and unexpected to encourage repeat visits.

Start with something not conventionally seen at commercial Thai eateries in KL and Selangor: Goong Chae Nam Pla (RM28), raw prawns that underscore Baan Rao's confidence in the freshness of its fare, showcasing a smooth, pure and fleshy crustacean sweetness, garnished with garlic, completed with a richly nuanced spicy sauce. We'd happily return to Baan Rao for this alone.

The BBQ Platter (RM39) is well worth sharing too, a brilliant way to enjoy a galore of grilled goodness in one go. The platter potentially comprises pork neck (perhaps a less fatty cut than the norm, but no less tender and tasty), fillet, nicely seasoned moo ping, and even sai kork, a speciality secured from Ivy's wider Isan region - essentially fermented pork sausages stuffed with sourish sticky rice; it might sound like an acquired taste, but it's a delicious gateway for customers ready to venture more deeply into the diverse realm of traditional Thai cuisine.

Freshness resurfaces as a motif for crabs and selected fish, plucked live out of the tank in Baan Rao's back kitchen. There's no faulting the ravishingly meaty crabs, as succulent as they come, blanketed in a variety of thick, textured curries and gravies that complement, not overpower, the flesh, all the time remaining unmistakably true to the intricacies of Thai flavours.

The kitchen also has no trouble fulfilling the promise of a salt-grilled tilapia, simultaneously firm and moist, channeling undercurrents of lemongrass for a fragrant flourish, paired again with a house-made dip that delivers well-rounded, cooked-from-scratch satisfaction.

We can never resist cockles, so the Pad Prik Gaeng Cockles (RM25) ranked among our should-haves. The red curry paste stir-fry proved too fiery for us though, so if your tolerance for heat is as feeble as ours, inform Baan Rao's friendly servers to tamp down the burn for this.

Eggs are another weakness of ours; here, you can have them with the Gaeng Hanglay Moo, another cherished northern Thai classic, a sumptuously chunky pork belly stew that conveys the essence of sweet, sour, salty and spicy in every spoonful (available in lunch sets or as a special), and in a hearty omelette that's deceptively simple-seeming - it has the right level of fluffiness to still boast a solid bite, being neither greasy nor dry (offered with a choice of minced prawns or pork).

There's pretty much something for every preference here, whether you favour the mellow, splash-it-over-rice warmth of tom kha coconut cream soup (RM23 with seafood) and green curry (RM23 with chicken or pork) or the balanced protein-and-fibre ensembles of steamed squid with lettuce in chilli lime sauce (RM33), paku with prawns (RM22) and kailan with pork belly (RM22), each with its own clean, clear dynamics of flavour and crunchy-juicy dimensions of texture. Chang and Singha beers are available for the full, unfettered Thai experience.

Many thanks to the Baan Rao team for having us.

Baan Rao
8, Jalan BM1/2, Taman Bukit Mayang Emas, Petaling Jaya, Selangor. Daily, 12pm-230pm, 6pm-1030pm. Tel: 03-7886-0016

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