|Black Eye Pea Cake, with Salted Egg Yolks served with CookBook Chilli|
This holds true for every aspect in our life.
|45 minutes Poached Egg, served on a Toast with Dried Scallops and Black Sauce|
|Prawn and Scallop Kataifi served with Lemongrass Mayo Potato Salad|
Take for instance, their 45 minutes poached egg which came wobbling, nestled on a piece of toast with bits of dried scallop and a savoury black sauce. It was probably sous vide egg, with the slightly runny egg white that manages to hold it's shape and the yolks barely set. That was the most perfect egg I have tasted in a long time, smooth and soft with the flavours intact and pristine. Coupled with the toast and condiments, the orgasmic rhapsody of taste and texture was breathtakingly and achingly perfect. This was our Malaysian version of a dry Onsen Tamago.
|Pandan and Barley Rice, served with Chicken Thigh Curry|
|Fried Kuey Teow|
Luscious seafood patties was sampled, but the economist in me balked at the price (RM11.90) I had to cough out for two slightly larger than 50 cent coins sized albeit satisfying delights.
The Star of the mains has to be the Prawn noodles, with it's heady aroma and it's beautiful broth drenched in Crimson, the colour of Chinese New Year. Served with some velvety smooth noddles noodles and half a large prawn filled with roe, the soup was like a bisque without the white wine. Slurp it indulgently. Cholesterol never tasted so good. A perfectly poached egg accompanied the dish and added to the burden of guilt.
|MY King Prawn Noddle in Prawn Bisque served with 45 Minutes poached Egg|
The Chicken Rice came with some silky soft demure chicken roulade which covered it's modesty with crispy chicken skin. The presentation of this dish was lovely and a beautiful clear chicken broth with some congealed egg white came as a side.
|Black Glutinous Rice with Coconut Ice Cream and Homemade Peanut Beancurd|
The Char Kuey teow with duck's eggs was charred chinese style (wok hei). It came fried with clams (la la) instead of cockles. It was a pedantic dish that failed to dazzle due to it's oiliness.
The Avocado Cream was dreamy, light concoction and went very well with the yam ice cream and the interesting Black Sesame Bean curd. The Black Glutinous Rice porridge again was given a modern interpretation, with coconut ice cream replacing the traditional coconut milk and pieces of peanut flavoured bean curd and peanut bean curd for contrast. Both desserts were clever and light, with perfect sweetness.
|Chilled Avocado Puree with Yam Ice Cream and Homemade Black Sesame Beancurd|
Free market and competitiveness also encourages innovation from pragmatic restaurant owners to create and modify dishes and work around cultural food taboos to recreate imaginative dishes. Maybe not for the altruistic reason of national unity, but rather to increase the marketability of the products and maximize profitability. After all, humans are pragmatic and adaptable.
|Happy Lunar Year to everybody!|
Sorry for digressing. A meal like that would deserve a visit to the Church of Immaculate Arteries. At the confessional booth, I confessed to Father Kardio about my lustful afternoon filled with eggs, prawn roe and more eggs. How I was seduced by the pleasure of the senses. He ultimately prescribed a penance of treadmill and temperance at the dining table and banished me to a dreary nicotine free world thankfully devoid of statins for now. It was a penance without contrition.
It was small inconvenience to pay in order to continue to enjoy more delights at My CookBook.
A-12 Sunway Giza,
2 Jalan PJU 5/14
Price: Expect to pay about RM 50 to 70 for a 3 course meal.