2ND FLOOR Kitchen & Bar, Taman Tun Dr Ismail (TTDI)

The good folks of The Private Room Wine Bar and The Pawn Room Cocktail Bar have just extended the dining options in Taman Tun Dr Ismail (TTDI) with the opening of 2ND FLOOR Kitchen & Bar. Located within the same shoplot but on a different floor, this new eatery serves a good variety of contemporary European offerings.

The deco of 2nd Floor is a bit of a quirky combo of bright tropical colors at the outer/al fresco dining space while the inner section is more sedate. A full wall mural featuring colorful flora and fauna greets diners amidst modern mix-and-match furniture.


Helmed by a young kitchen crew, headed by Chef Kelvin Wong, the team is not hesitant to work on dishes served with some creative twists and flair. Take their signature 2NDFLR Salad for example which works its charm from the delicately-charred Romaine leaves which leaves a delicious smoky trail on the tongue. Sprinkled generously with crispy bacon, crunchy croutons and a wobbly poached egg, this deceptively simple salad is a sure winner.

2NDFLR Salad (RM22)

The Crab Beignet is another appealing starter. Plump crab cakes encased in crunchy kataifi strands – what can be more irresistible? Especially when you get to dip them in some tangy citrus chilli jam!

Crab Beignet (RM28)

Being in the mood to indulge, the Goose Foie Gras certainly sets the pace. Thick cuts of foie, perfectly seared, are a joy to partake, particularly so when eaten with rosti and balsamic caramelised pineapple doused with some pineapple cream!

Goose Foie Gras (RM52)

Their star dish, something we have been looking forward to is the Grilled Iberico Pork. Perfectly grilled, with the centre still a juicy pink, every bite of the pork was tender and delicious. Don’t be misled by the size of the cut – it’s really a substantial dish with the caramelised Granny Smith apple, horseradish and potatoes.

The gorgeous Iberico!

Grilled Iberico Pork (200g)

Similarly, the Seared Duck Breast is good, paired with rosti, baby radish and nice lashings of jus spiked with cherry balsamic.

Seared Duck Breast (RM36)

For a spot of carbo, the Smoked Salmon & Erynggi Pasta (linguine) is more than satisfying. Cooked with white wine and made more delicious with lumpfish caviar and pangrattata, this is one pasta dish I’d return for!

Smoked Salmon & Eryngii Pasta (RM32)

Desserts – ahhh, so much can be said about the delightful sweets here. My favourite here is the Cherry Jubilee – a gorgeous ensemble of dark cherries soaked in gin, paired with vanilla ice cream and sprinkled with granola! Yes, I’m a huge fan of liquer-embalmed cherries and these did me in.

Cherry Jubilee (RM18)

The platter of Chocolate & Coffee comes recommended as well – a dreamy concoction of almond jaconde, chocolate cremeux and coffee ganache.

Chocolate & Coffee (RM22)

What we ate were from the dinner menu. The restaurant also serves brunch and lunch daily from 10.00am till 3.00pm based on a separate menu. So head on over to 2ND Floor – it’s one of TTDI’s latest culinary stars.


2ND FLOOR Kitchen & Bar
46A Persiaran Zaaba
Taman Tun Dr Ismail
60000 Kuala Lumpur
Tel: 019-914-8832



You know how in many residential neighbourhoods there are always hidden food gems that are known and patronised mainly by the residents only?  These are those “tai chow” eateries and restaurants that have been the go-to choices for family meals and the local residents keep them close to their hearts.

Bei Hai Restaurant is one of those.  Located in Taman Bidara, somewhere in Selayang, this restaurant caters mainly to the people living around there and I felt we were really the odd ones out when we visited Bei Hai recently.  However, we were quickly seated and attended to – we were there for an early dinner before the crowd came in.

Sweet Sour Pork is such a regular dish in any Chinese restaurant.  Bei Hai’s version was a little unique.  The chunks of deep-fried pork were buried under a trench of chopped ice to preserve the crunchiness.  A novelty, for sure but then it actually worked out nicely – tender flavourful meat beneath a super-crunchy layer.

Icy Sweet Sour Pork (RM38)


The next dish was a direct translation from Cantonese “Prawn Soldier Crab General”.  The chef has gone to great lengths to plate the dish.  It’s essentially a 2-item platter of prawn paste balls and spicy stuffed crabs. Both this dish and the next one, Double Dragon Prawns would make excellent dishes to be served in a celebratory multi-course meal here.  The presentation was lovely; the matching of colours and flavours spoke well of the chef and team’s efforts.  White and red dragonfruit served with lightly saute’ed prawns and some crunchy vegetables stacked with baby lettuce certainly made a pretty picture.  It’s also light and refreshing!

Prawn Soldier Crab General (RM80)

Double Dragon Prawns (RM160)

Slices of crispy-skinned roast duck sandwiched in flat fluffy “paus” together with crunchy fried beancurd skin made up “Foh Foong Ngap”, the next dish.  We enjoyed this dish as the contrasting textures (soft pillowy pau and crispy duck & fuchuk) were really good.

Foh Foong Ngap (RM98)


Another light and nutritious dish was the braised house-made charcoal tofu with beancurd puffs, mushrooms, gingko nuts and lotus seeds.  What’s more, those silky smooth tofu had fillings of chopped mushrooms and prawns in them!

Charcoal Tofu with Gingko & Lotus Seeds (RM80)


To round off our dinner, we tried Bei Hai’s signature Boiled Rice with Fresh River Prawns.  Fried puffed rice cooked in a premium broth with freshwater prawns with lots of roe which resulted in a bowl of heartwarming goodness.  It’s something to be savoured slowly and lingeringly.

Boiled Rice with River Prawns – minimum order of 2 prawns (RM46/prawn)


Bei Hai Restaurant is also well known for their simpler comforting food like curry fish head, steamed fish and dishes that go well with rice.  What we’ve tried here were more like banquet dishes and they are good if you are thinking of holding a celebration meal here.  For the special plating and food presentation seen here in these dishes, do call them in advance to order as they need notice to prepare.


Bei Hai Restaurant 北海饭店
No. 10, Jalan Bidara 2/4
Taman Bidara
68100 Selayang
Tel:  03-6138-3688

Opens daily:
11:00am to 2:30pm
5:30pm to 10:30pm

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MEATOLOGY unveils New Menu!

A recent disappointing experience at a restaurant had me come to the conclusion that a restaurant where the chefs are not the owners or share-holders quite often does not perform as well as one which is helmed by a chef-owner.  It’s even worse when the employed chef is not competent, dedicated or passionate. 

Yes, passion.  And therein lies the secret of Meatology.  Chef-owner Yenni Law is one helluva passionate chef.  Author of two cookbooks and having revamped Meatology (which used to be “Boathouse”) recently, Yenni doesn’t stop.  Just when I thought she has earned a well-deserved slowdown (don’t even talk about “resting”!), she told me she was revamping and creating new dishes for her menu!

And that was how I found myself at Meatology one evening previewing the exciting new line-up to Meatology’s menu.  The whole menu isn’t entirely new as Yenni has retained some of Meatology’s signatures and best-sellers.  Some seasonal favourites, like the Yee Sang 365 which only appeared during the Chinese New Year season is now a permanent fixture on the menu.  Yes, I can have Yee Sang here any time now!

Who would complain about such a fine Yee Sang anyway? There’s fresh tuna, sliced octopus, marinated clams and crispy pork rinds tossed in fresh greens and fruits with a tantalising dressing – I can polish off the entire serving all by myself and then some!

Yee Sang 365 (RM32.80)

What got many of us excited was the cockles.  Now, tell me – how many restaurants serve cockles this way?  The specially selected and meticulously cleaned cockles are cooked just right and tossed with a secret spicy sauce and served in a bottIe.  Cockles lovers – you will adore this!

Cockles in a Bottle (RM24.80) – spicy marinated cockles

Yenni does a lovely pate, a velvety smooth concoction of minced foie and duck meat.  Spread it on pieces of toast, that’s the best way to enjoy this!

Pate de Foie (RM29.80) 

We’ve always loved the roast pork in Meatology which is roasted in-house.  Poison Pork, which is a crowd favourite, is a decadent dish of roast pork stir-fried with garlic and chillies.  I’m told this is perfect with drinks – beer, wine etc!  To make this dish even more decadent, Yenni’s latest version of Poison Pork has strips of house-made bacon and crunchy pork crackling thrown in.

Poison Pork (RM28.80) 

Wild Boar Curry is not new in Meatology.  It has always been on the menu, served with toast.  This time round, Yenni has decided to have it as a topping on a pizza and hey, the curry rocks, with cheese!  It’s a match made in porky heaven.

Wild Boar Curry Pizza (RM29.80)

As befitting its name – Meatology – of course the meat dishes rule supreme.  Not only that, most of them are served on fire – flambe’ed at tableside.  So, check out these signature meats…

Hog-Mahawk on Fire (RM67.80) – 600g Paulaner beer-marinated Spanish tomahawk-cut (with meat and bone) served with truffle blue cheese sauce.  I tell you, that cheese sauce is da bomb – scrumptious!

Lamb Loin (RM58.80) – 350g marinated lamb loin (with bones and fat) served with mash, vegetables and two sauces: mint and mushrooms.  Both sauces were good – I couldn’t decide which was better, really!

Wagyu Skirt Marble 8 (RM87.80) – 220g skirt cut with garlic pepper pebbles, mash and vegetables.  Eat it plain or have it with the signature house brown sauce, it’s irresistible.


Spanish Neck on Fire (RM58.80)

This 300g Spanish neck muscle flamed before you with rosemary red wine sauce is not a new item.  It has been in the menu for some time but what Yenni has done to improve it is to come up with a new marinade which makes it way more tender than before.

Pasta with meatballs is a common dish but when those are baked beneath a blanket of cheese in a cast-iron pan, it’s a whole different thing altogether!  This brand new dish will have pasta lovers drooling over the piping hot strands coated with gooey cheese and those meatballs – you can’t stop at one!

Baked Spaghetti Meatballs (RM43.80) 

After all that meat, if you need something lighter, go for the vegetarian Champion – it’s really very good!

Champion (RM25.80) a delightful ensemble of champignon mushrooms, mash, creamy spinach, wine & century egg!

Desserts… how can we ever leave out the sweet things in life?  My all-time favourite at Meatology is their boozy Sinful Soufflé (and I never share this!) and Yenni has now added two new sweets to the repertoire.  The all-new Raspberry Dream Pie is really a dreamy dessert, trust me.  It’s a simple assembly of buttery digestive crust holding up some heavenly house-made raspberry swirl ice-cream and I suspect there’s some creamy cheese in there as well.  It’s very light and absolutely divine.

Raspberry Dream Pie (RM16.80)

The next new dessert is something for durian lovers – Durian Custard Affogato.  If you like the idea of black coffee, musang king, liquor and vanilla ice-cream creating a fearsome foursome, go knock yourself out on this.  Personally, I think they all make rather strange bedfellows – but that’s just me.

Durian Custard Affogato (RM16.80) 

Pineapple Mojito (RM26)


So go on over and check out Meatology’s latest offerings – there’s really a lot to love there!


16 Lorong Rahim Kajai 14
Taman Tun Dr Ismail
60000 Kuala Lumpur
Tel:  03-7727-4426

Opens from 3.00pm onwards

Closed on Sundays

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RESTAURANT NEW VILLAGE – Traditional Malaysian-Chinese Fares @ Plaza OUG, KL

If you are not familiar with Plaza OUG or has never stepped into this oldish shopping mall in the Old Klang Road neighbourhood, then you’d probably not pay much attention to Restaurant New Village tucked away in an obscure spot on the Ground Floor. It’s about a month old, having taken over the premise which used to house a Vietnamese restaurant. The owners didn’t really renovate the place much besides sprucing it up with some new fixtures – the place remains very much a casual but rustically comfortable dining space. After all, they want the food to shine and not the furniture. Being passionate foodies themselves, the owners and chefs have come up with a menu featuring authentic traditional Chinese cuisine – dishes which are classics and favourites which they ate back home when they were growing up.

Using the freshest ingredients, regardless whether from the village or market, Restaurant New Village’s signature dishes are hearty and comforting. It was a chilly evening and when a claypot of piping hot Seafood Soup with Rice was placed on our table, it was like heaven-sent. The enticing aroma from the pot was heady – a mouth-watering trail of dried octopus, fresh shrimps, scallops, squids and the sweetest fillets of tiger garoupa made us slurp bowl after bowl of it. Every spoonful was like savouring the sweetest bounty from King Neptune’s lair. Hands-down one of the most memorable dishes for me that evening and this is something I’d return to the restaurant for.

Claypot Seafood Soup with Rice – (RM88) good for 3-4 people

The restaurant prides itself very much on its signature Beggar Chicken. There’s also a display of “Earth Oven” at one corner of the restaurant and that’s a showcase item for its super-signature Beggar Chicken. A whole village chicken marinated and infused with a variety of Chinese herbs before being wrapped up and enveloped in a layer of clay before baking it in the oven. After several hours of baking, when the chicken was tender enough, it’s ready to be served.

Signature Beggar Chicken (RM98)

Now, as much as the Beggar Chicken was a super-signature item, that wasn’t my favourite chicken dish in this restaurant. My favourites were the Claypot Yellow Wine Chicken and the simple poached Kampung Chicken. The quality of the home-brewed yellow wine was superb and when cooked with the kampung chicken in a claypot, that’s a clear winner with me. The natural sweetness of the chicken was enhanced further by the wine and I slurped up every drop of that deliciously comforting winey broth.

Claypot Yellow Wine Chicken(RM38 half chicken/RM75 whole chicken)

Likewise, the plainly poached kampung chicken was so satisfying when eaten with the dip of ginger and scallions.

New Village Kampung Chicken (RM38 half chicken/RM75 whole chicken)

We enjoyed the Curry Tiger Garoupa Fish Head as well. The fish was really fresh and when cooked in a mildly spicy curry with lots of vegetables as co-stars, what’s there not to love about it?

Curry Tiger Garoupa Fish Head (RM48)

The much-touted Signature Fried Egg was impressive looking. When the owners explained the skills behind this simple fried egg dish, I was further impressed. While I appreciated the work needed to create and execute the pile of golden crispiness, I found the taste to be quite ordinary. The fine threads of eggy strands were crispy but tasted rather bland, despite the addition of Thai basil and cincalok in it.

Signature Fried Egg – (RM15)

Another dish that didn’t quite hit it off for us was the Braised Pork Knuckle. We were told that salted fish was added but it didn’t really make its presence felt or tasted. I think more work is needed to fine-tune this dish.

Braised Pork Knuckle (RM25)

We tried two vegetable dishes – their recommended Four Heavenly Kings and Claypot Kangkong. Of the two, the kangkong made a more lasting impression. While the kangkong looked rather plain, it tasted great, thanks to the use of Hong Kong shrimp paste.

Claypot Kangkong (RM15)

Four Heavenly Kings (RM16)

Tofu with Minced Pork (RM15)

Restaurant New Village does a lovely Sang Har Meen. What set this noodles dish apart from other restaurants is that the fresh egg noodles were not deep-fried and we could taste the delicious natural eggy flavours of the bouncy strands.

Sang Har Meen – Cantonese Noodles with King Prawns (RM88)


For a hearty and affordable meal of traditional and classic Chinese dishes, Restaurant New Village is the place to head to. We would certainly head back there for our favourites and also to check out the rest of the dishes on their menu.


Lot G11 & 12, Plaza OUG
Jalan Mega Kecil
58200 Kuala Lumpur
Tel: 03-7971-9161/7972-1781

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ROAST DUCKKING @ Lot 10 Hutong

What caught my attention at Duckking was the glistening red skin of the roast ducks hanging in the glass case. Jimmy Liew, the owner was quick to point out that the bright scarlet hues on his ducks were actually from marinating them with a mixture of red vinegar and rose wine (“mui gwai lo”).

“Oh don’t worry, we don’t use synthetic colouring on our ducks, ever!” “I learned this from my grandmother, who used to apprentice under several great chefs in Zhongshan, Guangdong”, explained Jimmy. Needless to say, as a young boy, Jimmy loved hanging out in his grandmother’s kitchen where he picked up her recipes and culinary skills as his love for food grew.

Pretty ducks in a row

For many years, Jimmy’s love of good food remained just that – an indulgence of the senses. He developed his construction and renovation business and expanded to Brunei. Feeling that he needed a little diversion, an opportunity to divest into the F&B field rose when he partnered up with some friends in this venture. With restaurants in Selayang and Brunei, Jimmy’s homage to his grandmother’s roast duck legacy took form when Tan Sri Francis Yeoh, upon the recommendation from Hong Kong’s celebrity food critic, Choi Lan, urged Jimmy to set up stall in Lot 10 Hutong. And the rest, as they say, is history.

Jimmy’s Duckking Roast Duck counter in Lot 10 Hutong is indeed eye-catching and it’s true, the visual feast is just the beginning. When our plate of half a roast duck was placed on our table, it didn’t take us long to dig in and savour the succulent and tender well-roasted meat. Oozing delicate herbal juiciness, we had to order plain rice to mop up every bit of the jus and flavoursome duck.

We tried the Char Siu and Siu Yook (roast pork) and those were excellent too. Beautifully layered with fats and lean meat, they did not disappoint. If I have to file a grouse, then it has to be the chilli sauce – which I felt was too watery and a bit bland.

Besides duck and pork, we also tried the poached chicken and Jimmy’s signature Braised Duck Wings. The poached chicken was just average but the ginger dip was good. The duck wings, braised Teochew-style were well-flavoured with spices and dark soya sauce – I enjoyed them and it’s something I would order again, besides the roast duck.

Poached Chicken

Jimmy Liew



Lot 10 Hutong
Lower Ground Floor
Lot 10 Shopping Centre
Jalan Bukit Bintang
50250 Kuala Lumpur

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When Megan Wong left her job as a Financial Controller and said goodbye to the corporate world, she decided to revive her family’s heritage wanton noodles business. If you are older than me and has been a true-blue KLite, you’d probably know about Chan Fatt Wanton Mee in the Pudu wet market. Megan’s parents – the late Woon Poon and his wife, Lee Yit Yee started the business as a small stall in 1955 (imagine, that’s during the British era!). They sold only wanton noodles with char siu and sui gao – simple food which became a hit and Chan Fatt Wanton Mee became one of the biggest and most well-known eatery in Pudu Market.

Megan’s parents retired and closed the stall in 1996. The family recipe remained within the Wong family and knowing how her mother had always wished for the legacy to flourish, Megan decided to revive the family business. So, Pudu Chan Fatt Wanton Noodles was opened recently in the thriving Damansara Uptown area. It’s a simple and comfortable eatery furnished with wooden furniture for a seating capacity of about 50.


The menu features simple dishes which were made well-known by Chan Fatt, so don’t expect anything fancy. We tried their signature items – mainly the springy egg noodles paired with various ingredients, served in soup, dry-style (“kon lo”) and there’s even a curry laksa.

Sui Kow Noodles (RM8.50)

The signature “sui kow” (meat dumplings) were fairly large and plump with minced pork & prawns filling but the skin could be a bit thinner. For this reason, I preferred the wantons. The char siew was decent: caramelized roasted tender pork with nice layer of fat, evenly charred at the sides and not overly sweet.

Char Siew & Wanton Noodles (RM7.50)

The Lion Head Meatballs, so called because of the size of the minced pork balls, are another boon for pork lovers. Made in-house and not commercially produced, the deep-fried balls yielded sufficient porky sweetness to render them satisfying. However, I would have preferred them paired with some “kon lo” noodles instead of the soupy version. In fact, generally I’ll pass the soup versions as the noodles got soft pretty quickly and I’ve always preferred my noodles (and also pasta) to be al dente.

Lion Head Meatballs Noodles (RM8.50)

Curry Laksa with Chicken (RM7.50)

The Curry Laksa, while not mind-blowing, was decent with a tasty lemak curry broth and generous portions of chicken chunks, fried beancurd sheets (fuchook) and tofu puffs.

Char Siew with Dark Soy Sauce Rice (RM7.50)

Chicken with Light Soy Sauce Rice (RM8.00)

Noodles aside, Pudu Chan Fatt serves a few rice dishes – topped with slices of Chinese sausages, char siew or poached chicken. To enhance the tastes, lashings of either Dark Soy Sauce or Light Soy Sauce are drizzled on the rice. Dishes like these featured much in my childhood memories, during the times when my mother was working and didn’t have much time to cook for me before I went to school. I didn’t have the luxury of char siew or chicken during those times (unless it’s Chinese New Year) but Chinese sausages were affordable sometimes. Most of the other times, I’d get a raw egg broken into piping hot rice, seasoned with some soy sauce and pepper and quickly mixed well – my instant Egg Rice! I wished we had some liver sausage back then too.

Homemade Chinese Pork & Liver Sausage with Egg (RM10.90)

If you are at Pudu Chan Fatt in the morning and looking for some old-school traditional breakfast, have the Hainan Set which comprises two slices of Kaya Margerine Toast, two Half-boiled Eggs and hot coffee.

Hainan Set (RM6.90) – Kaya Margerine Toast, 2 Half-boiled Eggs & Hot Kopi/Kopi-O

Sweet Margerine Toasted Sandwich (RM2.80)

All in all, Pudu Chan Fatt serves basic traditional food at affordable prices. Food choices may not be very extensive but Megan and her team have pretty much stuck to her family’s recipes to serve up old favourites, reviving the feel and tastes of yonder years. Like I said, nothing fancy, just some good old traditional favourites.



52 Jalan SS21/58
Damansara Utama
Petaling Jaya
Tel: 012-3838903

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The first time I met Chef Yenni Law was at the launch of her first cookbook “Meatology” back in March 2015. I can’t believe that more than 2 years had passed since I got to know this warm and vivacious chef. And of course, I have dined many times at her restaurant Meatology in TTDI (which used to be the Boathouse) and our friendship has strengthened over time.

Passion for cooking and her restaurant is what drives Yenni and she’s constantly renewing, revamping and creating new stuff. Many months ago she told me very excitedly that she’s working on her 2nd cookbook and this time with Her World magazine. Imagine my surprise too when she said it’s a compilation of more than 40 rice recipes! I was wondering just how many ways can rice be cooked but I had no doubt Yenni would come up with some amazing stuff. The process was like a marathon as she had to work within a very tight timeframe. Bear in mind that she still had to run her restaurant while working on those recipes. The testing, ingredients sourcing, re-working of processes, writing and re-writing the recipes practically had her burning well beyond the proverbial midnight oil amidst plenty of whisky fumes and ciggie smoke.

Well, long story short, finally Yenni Law’s “The Rice Pot” was published a couple of months ago by Her World. Needless to say, we (and anyone who knows Yenni) are all very proud of her and quickly got an autographed copy.

Recently, the publishers, Her World held a Tasting Party at Meatology (but of course) for media and friends where we all got privileged tastings of some of Yenni’s recipes from The Rice Pot. Her World is no stranger to many of us, me in particular, as I grew up reading this magazine. Yes, way back in the 1970’s as a schoolkid, believe me, and when I started working, a small portion of my salary went into buying this well-loved magazine every month. I always looked forward to the last few days of the month when I would keep a keen eye out for the latest issue to hit the news stands. God knows how many pleasurable hours I have spent since – poring over the varied articles covering everything from fashion, make-up, lifestyle, home matters and food!

Chef Yenni Law with Eena Houzyama (Editor, Her World magazine)

So, you see, being among the people of Her World and enjoying Yenni’s rice creations at Meatology at the Tasting Party was like being on very familiar grounds. Some of the rice dishes we tasted were:

Carmague Red Rice Salad – this recipe is found on page 33 of the cookbook. It’s a playful and light appetizer, with cubes of feta cheese lifting up the healthy grainy red rice.

Steamed Otak-otak – Yenni’s interpretation of a one-dish meal, marrying cooked Thai fragrant rice with seafood like shrimps, squids, crabmeat, fish fillet and mussels. Everything is then mixed with eggs, coconut milk and otak-otak spices and steamed together in one plate, minimising fuss and ready to eat on the go! Page 28 of the cookbook has all the details.

Shrimp Fritters – a more robust version of the local delight “cucur udang” as cooked red rice is added to the batter. Rice flour makes the fritters really crispy and they are delicious when eaten with an Indian mint dip. The recipe is on Page 44 of the cookbook.

Salmon Rice Muffins – these cute babies would be excellent for any party and they are so filling too! Page 42 has the recipe.

Mint Rice with Lamb – The mint rice is made with basmati rice cooked with a variety of spices, cashew nuts and cauliflower. This incredibly fragrant rice can be eaten on its own but we had ours served with grilled lamb loin and tomato raita! Check out the recipe on Page 58 and impress your friends at your next house party!

Seafood-teh Rice – Chef Yenni’s take of bak kut teh broth cooked with assorted seafood with Thai fragrant rice. The sweet flavours of the seafood together with the aromatic chinese herbs make this pot of fluffy tasty rice pretty irresistible! Details on Page 80 of the cookbook.

Rice Crème Brûlée – warning: this is a really filling dessert as risotto rice is used. And there’s also banana, raisins and rum in it – oh my! Spare some considerable tummy space for this! Learn how to make this on Page 104.


Now I’m so inspired to try out some of Yenni’s recipes in the cookbook which is not only reader-friendly but also kitchen-friendly. There are so many ideas to cook with rice (in all its glorious forms and varieties) – from appetisers, mains to desserts!

Lemongrass Chicken – this is not in the cookbook , it’s a new item on Meatology’s up & coming revamped menu!

Chef Yenni flambe’ing the sauce for Crepe Suzette (she loves her flambe, she does!)

Crepe Suzette, a signature dessert at Meatology


This Her World Cookbook 2017 (Volume 84) featuring Chef Yenni Law’s “The Rice Pot” priced at RM18 is available at all major bookstores and news stands nationwide. A digital version can also be downloaded for USD2.99 on the App Store or Google Play.



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