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!

 

MEATOLOGY
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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HER WORLD COOKBOOK 2017 – THE RICE POT by Chef Yenni Law

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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Festive Chinese New Year Dining at MEATOLOGY, TTDI Kuala Lumpur

For the upcoming Chinese New Year, Chef Yenni Law has crafted 4 special dishes at Meatology for those who would like to have a change of dining scene. I mean, if you are wary and weary of the regular noisy Chinese restaurants, Meatology provides a more casual and cosy environment for you to hang out with your loved ones.


Keep the Chinese New Year mood going by starting with Chef Yenni’s Prosperity Toss. This has got to be the most luxe yee sang I’ve had so far and probably the best one too. Since she couldn’t decide which one seafood ingredient to put in the yee sang, Chef Yenni just included all of them and I think that’s the best decision ever!  I must say I felt so spoiled and pampered when I saw the entire selection of abalones, fresh scallops, bluefin tuna and jellyfish served in the yee sang! Yes, I’m so going back again for this!

The Prosperity Toss (RM78)

The home-cured and house-smoked giant cut of pork ribs, specially prepared for this festive season, is a labour of love. From choosing the best cut of meaty ribs with just the right amount of fat in it to carefully smoking it over proper heat, the preparation work was just astounding. The result?  A mouth-watering piece of pork ribs that’s a sight to behold: all golden hued and nicely browned all over.

When sliced open, the juicy pink meat inside was oozing with smokey aromas and flavour. It’s like biting into a thick tender juicy piece of bacon with the perfectly balanced flavours. Although it was served with a creamy tangy mustard sauce by the side, I preferred to eat that awesome piece of ribs on its own with just the pineapples and rambutans with their touches of sweetness. I felt even the Chinese sausage was not necessary although they were home-made by Yenni’s mom. Let’s keep that for the fried rice or the lap mei fan.

Smoked Pork Ribs (RM63)

Yenni’s version of a westernised lap mei fan – the Lap Cheong Risotto was interesting. The lap cheong with its sweetish flavour was surprisingly good with the Italian arborio rice.

Lap Cheong Risotto (RM38)

 

The Rock Lobster Spaghetti served with more fresh prawns by the side was cooked in a lovely creamy sauce spiked with century eggs! I thought that was a touch of genius as I have not come across this combination before in a pasta dish. The chunks of century eggs embedded in the sauce really did lift this pasta above ordinary.

Rock Lobster Spaghetti (RM48)

 

Now although this next dish of Cold Marinated Clams is not officially in the Chinese New Year line-up, I’d just like to share it with you. It’s something that Yenni has just adapted from a recipe in her cookbook “Meatology” and it’s the perfect appetizer. Sweet, tangy and chilli-hot with birds’eye chillis and fragrant fried garlic, I bet you can’t stop eating this! Oh, the secret also lies in the hint of brandy tossed into this 🙂

Cold Marinated Clams (RM32)

So get on over to Meatology for a feast that’s not too orthodoxly Chinese and yet has all the festive elements cleverly weaved in!

 
MEATOLOGY RESTAURANT & BAR
16 Lorong Rahim Kajai 14
Taman Tun Dr Ismail
60000 Kuala Lumpur
Tel: 03-7727-4426
Open: 4.00pm onwards

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