These days, restaurant that serves pork dishes are going upmarket with the offering of specialty pork which ensures premium quality meat. Best Restaurant To Eat was invited by Open Rice for a special piggylicious food review at Piggy Tail Restaurant located at 39, Jalan Telawi 3, Bangsar Baru, Kuala Lumpur.The pork served here is from Sakura Pork where the pigs are raised using traditional and conventional method and are fed with vegetable grain feed only. This ensures that the meat does not have a gamy smell and the quality of the meat is ensured.At Piggy Tail, it is a food adventure where western dishes are cooked with a twist of oriental flavours, thereby giving your taste bud an enticing experience. The decor at Piggy Tail is one of a leisure and open concept with al fresco dining at the front of the restaurant.Our food review started off with a special starters/appetizer which is Pork Corn (RM16.00). This is a deep-fried chunks of Sakura Pork which is peppered with secret spices and served with Special BBQ Mayo. The pork meat used were of a special cut which has a balanced thin layer of skin, fat, meat and gives a very crisp texture and best paired with a glass of wine or cold beer.This is then followed by Wild Mushroom Soup (RM18.00) This soup was cooked with 3 types of chopped mushroom, white cream and topped with a sprinkle of truffle oil to gives it an extra oomph to the mushroom.Our main started with some pasta offering, the first of which is the Premium Pork Aglio Olio (RM25.00). This spaghetti is served with the Grilled Sakura Pork Neck Meat and cooked with Red Chilli Flakes, Garlic, Olive Oil and Sliced Bacon.We loved the pork neck meat as it was grilled to the right balance while still retaining the succulent and juicy meat. With the chilli flakes, it gives it a spicy twist and was another nice dish to be paired with the cold beer.The second pasta that we had was the Snowy Piggy Carbonara (RM22.00) this is a Creamy Bacon Spaghetti topped with an Egg Yolk and laden with overwhelming cheese topping which makes the pasta a little more salty to our taste.The first main dish for the night was the Piggy Pork Shoulder Steak (RM45.00). This is a premium Pork Shoulder Meat which is barbecued with a special in house made Piggy BBQ Sauce.We find the meat extremely juicy, succulent and has a very good tender texture with each bite of the meat. This pork is served with Mash Potatoes and Salad.Next is the BBQ Long Pork Ribs.(RM55.00) which is another premium meat; this one is long rib with Layers of Thick Meat balanced with some fat. Barbecued with our unique Piggy BBQ Sauce; the meat was tender and juicy and had our finger licking.This is then followed by the Spicy Short Pork Ribs (RM58.00) which is a rack of premium, lean short ribs. It is then barbecued with the special Piggy Spicy Sauce and served with mash potatoes and salad.We find this ribs a little too spicy though; but if you take it with a cold beer; that is another story altogether.After the few pork dishes, the next is the Signature Lamb Chop (RM45.00) it is a grilled NZ Lamb Chop marinated with a specialty homemade Mongolian Sauce and served with chips and vegetable of the day.Next, we had the Piggy Pork Burger. (RM28.00). An in house made Pork Burger Patty layered with melted cheese and fried onion rings between toasted buns and served with curly fries and salad. We have to say that the pork patties was very thick (before cooking it is 200g) and filled with natural pork flavour.After that; we had the Mixed Pork Franks (RM30.00) a combination of 3 spiced premium pork frankfurter served with mash potatoes and salad.The last pork dish is the Signature Pork Knuckles (RM86.00). The Pork Knuckle was pre-cooked and fried to a perfect brown crunchy skin while the inner meat still retains the succulent juicy texture. This pork knuckles is served with mash potatoes and salad with the Supreme Gravy Sauce for some additional taste for those that loved it with a tad of sauce for the pork knuckles meat.The star of the night is our dessert which is the Truffles Ice Cream (RM18.00). This is a real nice dessert which comprise of a flavourful homemade truffle ice cream drizzled with crispy bacon bits and drowned in chocolate sauce. It gives our tastebud a perfect mix of crisp, sweet and savoury at in one scoop.There you have it, all the piggylicious meal from start to end. For those that loves pork dishes that can be paired with cold beer or liquor; Piggy Tail @Bangsar will not definitely not disappoint you.

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As mention in my earlier post that Cafe are sprouting out in Klang Valley and Best Restaurant To Eat was invited to this preview of D'Lee Deli Cafe located at B08, Ground Floor, Casa Tropicana, Persiaran Tropicana, Petaling Jaya.The setting at DLee Deli @ Casa Tropicana is one of a casual setting, which offers patron a nice place to hang out especially if you have a love affair with sweet stuff or after meal desserts.DLee Deli @ Casa Tropicana main offering are targeted to younger crowds which loves to have smaller meals. Their food offering are mainly sandwiches and waffles while drinks like coffees and some specialty Cider based drinks are also available; more of this later.Our first sandwich dish is the Soft Shell Sandwich with Wasabi Aioli; all the the sandwiches at DLee Deli are tri-tip panini bread served with salad and oven baked potatoes. The combination is one that gives you the slight pungent wasabi mayo taste that blended with the fried soft shell.follow the Chicken Pesto Sandwich. and the last sandwich is the Cream Button Mushroom and Ham Sandwich; this was the night favorite sandwich as the mushroom which was thinly sliced and cooked in the sauce was just the perfect offering with the panini bread.Next, we moved on to the Waffles; the first of which is the Blueberry Waffles; it was served with Vanilla ice cream and with Milk chocolate sauce. If you love blue berries you got to try this. The chocolate flavoured waffles was just nice eaten with the blueberries and topped with the in-house soft serve Vanilla ice cream.This is then followed by the Strawberry Waffles with Vanilla IceCream; if blue berries is not your cup of tea, you can opt for the Strawberries instead. At D'Lee Deli, you can choose your favorite sauce to go with your waffles. In this case, this one is topped with Salted Caramel, which gives the overall waffles a different taste of sweet (from the icecream), sour(strawberries) and salty(the salted caramel sauce), all in one.and end with the Banana Waffles with Green tea ice cream. The bananas are first caramelized and served with the Waffles, I find this just ok; compared with the blue berries and strawberries waffles that we had earlier.We then move on to try a few of the special desserts which the first is the Apple Crumble Pie with soft Serve ice cream. I love this, the sweetness level was just right and the crunch of the pie was a perfect balance of sweetness and savory.followed by a Blondies with soft serve ice-cream; which is similar to a brownies but made from white chocolates. A few of us liked this very much although it was a little sweeter as it was layered with butter scotch sauce.As mention earlier; DLee Deli @Casa Tropicana offers a range of Premium Cider based Alcoholic drink which is the Kopparberg Cider which has Pear, Strawberry and Lime, Elderflower & Lime, Mixed Fruits and Naked Apple in its flavour range.To end the night, we had the Affogato which is not too bad; as the ice cream was very smooth and although the espresso was not that strong, it was ok as the cost for this was only RM10.00 for a shot.DLee Deli @ Casa Tropicana is experimenting to launch a new Waffles Big Breakfast set; pictured above. If you game for it, you can ask whether they have it; on their menu the next time you pay them a visit.

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Since Chinese New Year is round the corner, many restaurant are offering the special Chinese New Year menu. Best Restaurant To Eat was invited for a Special Chinese New Year review at Taiwan Recipe Signature located T041, Third Floor Mezzanine, Mid Valley Megamall, Lingkaran Syed Putra, Kuala Lumpur, Seputeh, 59200.To start the night we had a Prosperity Yee Sang, this Yee Sang comprises most vegetables based, a healthy option indeed.followed by the Fatt Choi Lion Head with assorted Vegetable. The Lion Head is minced pork with preserved vegetable. A unique dish too.the next is a soup which is Slice Pork Meat with Salted Vege Soup. Next on the course is the Double Blessing Chicken Wings; which is deep fried chicken wings which has a crisp skin topped with sesame seed.Fish is an important dish during Chinese New Year, and at Taiwan Recipe, it is a steamed Perch Fish with sourish bean. The size of the fish was very big indeed but was slightly overcook in our case.the next dish is the Abundance Dry Scallop Vegetable. Nicely decorated.Followed by the Four Season Waxed Meat Rice.Dessert is the Osmanthus Jelly. There are 2 sets offered by Taiwan Recipe Signature which are listed above.

Full detail Link of this review at http://bit.ly/TaiwanRecipe

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Sheer mention of steamboat drives my craving for this dish. Yours truly really enjoy a meal going by the cooler rainy weather in Kuala Lumpur these days. I had an invitation to review Plus One Shabu Shabu Restaurant located at Bandar Puteri Puchong which was opened just 3 months ago.We were told that this restaurant is the same owner as the one in One Utama thus the expectation of a good meal is imminent. The restaurant offers many variants of soup base i.e. you can literally have different soup based for different person. Unlike normal steamboat where you need to share one or 2 soups based, here it is based on individual pot. One person one pot. This is good, as it is more hygienic and secondly you can choose our own soup base. Kind of cute too, you control what you want to put in the pot, control the cooking temperature and etc. No more rushing to grab what is in the shared pot.To start off with, we choose to have the signature broth which is the Macau Pork Bone, the other option was the Papaya with White Fungus, Pepper Soup and also the Tom Yam broth. These broths are painstaking prepared on a daily basis and some broth needs at least 4 to 6 hours to be able to extract the full flavours of the soup ingredients.We ordered the seafood set and pork loin set. The seafood set comes with some prawns, slice fish, brown squid, crab stick and clams. All sets come with vegetables, white sotong surimi, fish-ball, Enoki mushroom, corn cob, fried bean curd skin and yee mee.The ingredients were very fresh; the owner is quite particular, when it comes to selection of choice ingredients for its customer. Coupled with the some house made sauce i.e. Tom Yam sauce, Sambal Belacan, Hong Kong Satay sauce, Fermented Beancurd Sauce, Hong Kong Chilli sauce, Sweet sauce and Hawaii sauce. We were recommended a combination of Hong Kong Chilli sauce mix with Bean curd sauce and with a dash of sesame oil and spring onion. Surprising it blended pretty well with the seafood. The sambal belacan sauce, was another sauce that is not too spicy and can go well with the noodle and vegetable.

We were also served with some side dishes as follows.Deep Fried Hong Kong Fish Skin – very crispy that you can eat as it is, but would be smoother if it was Shabu-Shabu.Secondly, is the 3 Season Home Made Meatball – Prawn ball, Pork with Mushroom and Fish with Parsley? These meat balls was prepared using the best quality of meat and you can taste it once you bite into it.Thirdly, we had the fresh slice of Garoupa fish meat. After dipping into the pot, the fish meat was very silky and tender. Lastly, is The Little Black Pearl – which is actually the century eggs flown in all the way from Hong Kong. The century serves here has the gooey creamy yolk. Served with preserved ginger which is also imported from Hong Kong. It has a strong after taste which is important benchmark of a good century egg.

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To me, one of the most important criteria of a good Japanese Restaurant is to have the freshest and top quality ingredients used. And that is what you can expect from Bonbori Restaurant located at G-10-1, Block G, Setia Walk, Persiaran Wawasan, Pusat Bandar Puchong, Puchong Town Center is the place to dine.We were invited to a food review of this restaurant which was opened a couple of month ago. The dinner was hosted by the proprietor Ms Catherine. The restaurant is simple in its design and cater to a cozy family concept. They have 2 tatami room which have to be pre-booked if you would like to entertain any guest.We were served the signature drink - Bonbori Fruit Tea. The tea is served cold, with the base drink as the peach tea with cutlet of apples, peaches and watermelon. It is very refreshing to satiate the appetite.What is a Japanese dinner without Sashimi? Here, the sashimi platter is named Hanami Sashimi Moriawase, served on a boat platter (normally on a dish but can be requested to be) which is very pleasing to the eyes. It consists of Fresh Salmon, Butterfish, Tuna, Yellow tail, Scallop, Sweet Shrimp, Sword Fish, Octopus, Surf Clam, Salmon Roe and Shrimp Roe. The fish that was served was very fresh and succulent and of the right thickness. Eaten with the soya sauce and wasabi concoction, the taste was superb. It has been sometime since I have eaten this quality of sashimi – extremely fresh and no fishy smell.Next on, we sampled the Fried Ice Fish. I had eaten this dish before at other restaurant but the one serves here is very crisp and comes with a tinge of salt coated. This makes a perfect complimentary dish if you have sake. The fish serves here is a more meaty than some – choice of the right ingredient.The third dish does not look so appetizing which is Shake Atama Kimchee Soup which is Salmon Fish Head Kim chi soup. At first taste the kim chi is not too sourish like the one found in Korean restaurant, it was subtle with a tinge of miso added to it. Although a little salty taken as it is, it will be a perfect combination with white rice. The fish head is also very fresh and does not have that smelly fish which some fish head does. The chef had put in a variety of mushrooms which soaks up the soup base incessantly.The fourth dish is a new dish which is not found in the standard menu, it is Bacon Asparagus Kushiyaki on skewers – much like a kebab. The Asparagus are curl in with the Bacon and BBQ over heat. It was a perfect combination as the saltiness of the bacon blended very well with the asparagus and gives you a very satisfying feel after the first bite. The asparagus was also marinated is some sweetish sauce.Next is the Ebi Cheese Maki. If you love to eat cheese and sushi, this will be perfect for you as the amount of cheese laden into this maki was overwhelming, credits to the chef which uses the right cheese type. The chef have also added the men tari sauce to makes this dish very tasty.The sixth dish of the night was the Special Soft-Shell Crab Maki. Here at Bonbori, the chef gives a very generous portion of soft shell crab to each of the maki, unlike some restaurant which gives you some splinter of crab. Next on, is the Katsu Curry Udon which is udon & deep-fried pork chop in curry. I am not really a fan of Japanese curry as I prefer curry with a spicy and strong milky coconut taste. Here the curry broth was thick and was blended with onion and potato to gives it the creamy feel. The eight dish for the night is Surume Ikashio which in essence is grilled squid. This is a very simple dish but cooked wrongly it can be a disaster. Firstly the selection of the fresh squid is utmost importance and grilled to the right timing i.e. will ensure that you get the best out of this dish. The squid were firm and bouncy on the first bite. Our last and final dish for the night is the Nigiri Sushi Platter. I didn’t manage to try every piece but the one that I had was maguro sushi, the rice base was perfect as the amount of vinegar used was the right balance, moreover the rice was boil to a firm texture making it smooth to be eaten complimented by the thinly slice maguro. It was the perfect end to this wonderful meal.

So, if you yearn for good quality and reasonably price Japanese Cuisine in Puchong and dread the drive all the way to KL for a quick Japanese fix, do drop by at Bonbori.