Pak Loh Chiu Chow is very much a hidden treasure in Feast Village- a cluster of restaurant in glitzy Starhill Gallery Kuala Lumpur. The establishment needs no introduction to the city diners who go out to eat in search of the Teow Chew delights.
The restaurant in the only outpost its establshemnet namesake in Hong Kong, Here it is being helmed by the HK native chef, Chef Alex Au who had earned his strips at the original outlet.
Recently, due to the success of the HAPA awards, they had release their promotional menu as a thanksgiving gives back to their supportive customers. This year YTL enjoyed a triple victory win, taking home a total of three prestigious HAPA awards including HAPA Restaurant of the Year – Pak Loh Chiu Chow, HAPA Flavours of Asia – Pak Loh Chiu Chow & HAPA Masterchef (Asian Cuisine) – Chef Alex Au.
Their promotional menu is something to looks for where diners can have their enjoyment on the promotional menu together with the wine. Chef Alex told us that many ingridients which is being used are imported from China and Hong Kong to maintain the authenticity of the delights itself.
The Starhill outlet also keeps to the winning recipe in terms of deco and ambience with the hues of red and gold when you entered the restaurant. Beautifull decorated with the huge premium teas and wine.
Our exploration begins with the appetizers. Served in 3 petite size of delights(锦绣三式冷) ; it is indeed a interesting and beautifully presented.
Started with The chilled pork jelly (酒香蹄肉冻) which is made from the braised, deboned pork knuckle meat; immediately arrested the tastebuds with its glorius firm texture and addictive umami flavours. The taste is just superb as it is added with some Chinese wine which bring lots of fragrance to the overall taste.
Another petite appetizer which is being served is the Shredded Cuttle Fish with Cucumber (手撕吊片札). The dry cuttle fish which is imported from Hong Kong is being tied together with the cucumber and some carrots which had been marinated. Sweet and sourish blend; it brings up my appetite and I am ready to go for the main.
The Chilled Bittergourd with Plum (冰梅凉瓜青) is some of the uniquely done appetizers. Chef Alex explains that he uses the skin of the bittergourd to prepare for the dish and soaked together with the plum with it. With this, we get the cleaner blend of chilled bittergourd and brings a light umami blend from the start and ends with light bitter taste.
Soup comes next. We had the Fortune Parcels of Prawns in Double Almond Soup (龙皇杏汁烩石榴虾汤). The graciously presented soup comes with the smooth texture soup where the chef had put loads of effort in preparing the soup. The superior almond soup where the almond is originated all the way from Hong Kong is cooked together with the pork knuckle for 6 hours and it is then being blend and filter with the thin cloth for 3 times to ensure that the soup comes up to be simply smooth. As for the fortune parcel, the pulpy prawn is being braised and it is then being added with the thin egg white. Topped with the generous amount of ebiko.As for the soup, they have scattered some deep fried fish skin and sesame seed to give some crunchy bites. The soup brings us with a creamy blend with the distinctive almond blend in it.
Next comes The Steamed Imperial Sea Grouper Rolled in “Chiu Chow” Style (潮浸野生深海油班卷). The awesome way of presented where the seagrouper where it is being rolled with the shredded vegetables and enoki mushroom. Then it is being steamed using “chiu chow” style. The reason behind is to maintain the texture of the fish leaving the fish to be sweet and flaky. The tender and juicy fish fillet is gorgeously presented with the reduction of chicken stock and Japanese plum leaving us with the tangy flavors, and a light sweetness from the fish.
It’s too pretty to be eaten – The Steamed Quail Egg Accompanied with Vegetables with Sun-Dried Scallop (水晶菊花日本元谷贝) where is is graciously lying on the plate. Decorated alike sunflower with the pretty sunny quail egg on top and the juicy fish paste below. The beautifully done delights comes with the huge size Japanese scallops which is being shapped into a little bowl. It is then being steamed till perfection with the scallop sauce and Chinese cabbage. The sauce brings us the overall sweetness of the delights and it is a big thumbs up on the dish itself.
We ended our mains with the “Village Style” Wok Fried Fragrant Rice with Assorted Seafood, Duck Egg and Shrimp Paste (大澳风情炒丝苗). The awesome fried rice which is well stir fried using the imported shrimp paste all the way from the shrimp paste all the way from Hong Kong Tai O fishing village. Being that; the taste is simply fragrance with the distinctive flavours of the shrimp paste. The rice is being wrapped together with chef ‘s own made egg net to cover it. It is just so good which I am completely falling in love with it.
Sweet note to ends our great meals. The Chilled Osmanthus Flower Jelly served with Fresh Aloe Vera and Bird’s Nest (燕液桂花鲜果冻) is being served in the beautiful glass with layers of cubed honeydew, strawberry and watermelon, Osmanthus Flower jellies, aloe vera and bird’s nest. Intrestingly beautiful with the twist of light sweetness from the honey, while for the cubes of desserts is brings us a refreshing taste. Overall, the delights had made our memory so good and unforgettable.
The set menu is accompanied by two glasses of wine, Grant Burge Benchmark Chardonnay from South Australia and Hunter’s Sauvignon Blanc from Marlborough, Australia. They are such a great wine to accompany with the scrumptious food which is being served.
The Oscars of Hospitality Set Menu will be available throughout June and July 2014 at RM 138.00++ / person for lunch & dinner.
Pak Loh Chiu Chow (百乐潮州菜馆)
LG 12, Feast Village, Starhill Gallery
181 Jalan Bukit Bintang
55100 Kuala Lumpur.
Tel : +603-2782 3856
Opening hours : Monday~ Sunday : 12pm – 11pm
Website:www.starhillgallery.com/dining_listing.asp
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