Cumi & Ciki were recently invited along with Masak-masak, A Whiff of Lemongrass and Fatboybakes, to a food tasting at Chef Choi.
For those who are wondering where Chef Choi is (like moi.. drove past a zillion time but never noticed) , it is located en route Bukit Bintang, just as you past MCA and the temple (entering Bukit Bintang) and before Pelita Nasi Kandar. Chef Choi has been established since 2003 and we were really excited to try their authentic Cantonese cuizine.
Their restaurant is apparently famous for its suckling pig, foie gras, Live Steamed Fish with Special Sauce, Buddha Jump Over The Wall, Japanese Kobe Beef/ Matsukaya Beef, Aromatic Duck with Pancakes and Crispy Prawns with Haw Flakes. We heard rumours of desserts such as Hollowed Out Papaya filled with Almond Milk, White Fungus and Lotus Seed, Sweet Red Bean Paste with 12 years Mandarin Peel and Poached Pear with Red Wine and Amaretto Liqueur and were just revving to go!
First up, the Matsusaka Beef, Prawn roll and the Foie Gras.
Two melt in your mouth items sandwich a crispy, flaky prawn spring roll. Pretty ingenious if you ask me.
Here is the foie gras. Sinfully delicious. I ate mine whole with the slab of bread it sat on. Many of my companions decided to leave the bread – to save room for the rest of the food. I guess they were pretty smart as you will soon see for yourself.
The Aromatic Duck appeared, disappeared and re-emerged as these delicate rolls you see in the collage. The bones are fried up so crispy and thin that you can actually eat them like keropok. That’s what FBB was doing in the photo.. eating his crispy fried up aromatic duck bones (but with added special effects obviously).
I found the meat rather dry. This was my least favourite of all the dishes.
Sigh, if the dinner ended here, I would not have complained.
Apparently only RM168 for this baby. Extremely value for money if you ask me!
The steamed chicken with the freshly prepared young ginger sauce was to die for! The dish looks pale, boring almost in comparison to the other dishes, but let me just say that there was nothing boring about the taste.
I could just eat this chicken with the ginger sauce and rice and be a happy camper.
Deep fried Soon Hock! I prefer mine steamed but there’s always a first time for everything.. Lovely fish. You cannot go wrong with the Soon Hock.
Here starts our love affair with the noodles.
Let me just say that the noodles at Chef Choi are exquisite. How they managed to make noodles/comfort food taste like a 2 or 1 Michelin star dish, is beyond me.
From top left to right – The lobster Yee Mee noodle, the tomato sauce chicken noodle, the Sang Mee tossed in prawn roe(man.. my favourite!) and finally the translucent, chewy soy based noodle. All had distinct taste and textures. All were winners in their own right.
Words cannot describe. Go try it for yourselves!
Creme brulee, mango cream, Almond Milk With Papaya and Choc Cake with lava fudge centre and ice-cream.
What can I tell you. They were all great. My personal favourites were the Almond Milk Papaya (pungent and with loads of kick!) and also the Mango Cream – silky, smooth and rich as sin.
Here ends the wonderful dining experience at Chef Choi.
Anyway, a big thank you to the organizer, the lovely Ms Marian Eu for the invitation,
and also to the charming, Ms Chan for hosting! We sat in awe, riveted by your tales of eating excursions, your dive stories, tales from the depths and what not. Rarely do we have the pleasure of the company of a host who is so well informed on so many current and pertinent topics:)
We will be back!
159, Jalan Ampang,
Tel : 03-2163 5866
Fax : 03-2164 6463
E-Mail : firstname.lastname@example.org