Eric @ericfoodreview

Half kilo of sate taichan (approx 40 skewers) served with bright orange chili dip. I haven't tried lot of taichan places, maybe only 2 or 3 places. Not a big fan of taichan, for me it's just another form of grilled chicken breast. But I did enjoy this one. I mixed the original and their special. The original, the white one, tasted more bland and natural. And their special, the brown one, was more rich and savory. MSG alert. Then the chili, when I saw the bright orange chili, I immediately knew that it's gonna be spicy. Thanks to the chili, I personally prefer the original one. When I dipped both, the original matched perfectly with the spicy watery chili. The seasoned one kinda overwhelmed it. Like they're not supposed to be together. The main reason why I enjoyed this one is the meat wasn't that dry. Like it's breast part, it supposed to be dry. Unlike the previous place I tried, this one was more moistured.

The rice was quite rich and topped with fried shallot and stink beans. Who ain't gonna love stink beans in this type of meals. It literally compliments every single thing. The rice alone wasn't that rich to be eaten alone but hell yeah, it's my kind of rice. A little extra flavor for everything won't hurt right. And the portion was huge, enough for 4 to 5 people. Btw, this place serves plethora of seafood options. They also have 50% discount on specific menu everyday. For today, you can have this nasi liwet with 50% off. What a deal.

Here the list if I ain't mistaken.
- Sunday, Nasi Liwet
- Monday, Fish
- Tuesday, Lobster
- wednesday, Crab
- Thursday, Prawn
- Friday, Clam
- Saturday, Squid.

Grilled salmon with baby potatoes, spinach, tomato salsa and béarnaise sauce.

Presentation on point, pretty plate. It's so tempting. We eat with our eyes first right? The baby potatoes was edible, but nothing special. The tomato salsa was crunchy and refreshing. The spinach was dope. So simple and not that creamy spinach kind of thing. I prefer this kind of spinach to be honest. I love the earthiness that contrast with the seafoody of the salmon flesh. The sauce, it actually caught my attention. Creamy, lil bit sour and herby. I really think that the sauce hold the whole dish. Ate the salmon with the sauce and it had really impactful flavor. Thickness of the béarnaise sauce, softness of the spinach, crispiness of the tomato salsa and juiciness of the salmon. Such a complex texture parade. I gotta say this one was legit.

Kwetiau, meatball and beef meat. They used no special tricks or ingredients. Simple trick to enjoy every single ingredient's natural flavor. They served it with a separate bowl of broth. Clear, slightly salty and bit rich. Such a clean broth. The kwetiau was not too tough but not too soft either. Just right in between. The meatball was tasty, a bit crunchy (you know a good meatball has that crunchy texture, not cracker crunchy kind of crunch) and bouncy. The best among all, the meat. It tasted sweet and super tender. Hands down. Then to complete the bowl, they put fried shallot and fried garlic. Really impactful flavors. That's delicacy.

Bun, veggies and fried chicken served with a bucket of fries and a bowl of miso sauce. First, thank God they separate the miso sauce instead of spread it in. It's way too strong, smelly and salty. Not a fan of that kind of miso. At the end of the day, I ate a very normal fried chicken burger.

The fried chicken was good. Almost dang good. Forget the miso, the fried chicken was the star. That's some juicy chicken. Perfect contrast of crispy on the outside and tender chicken on the inside. It tasted better the more I chew into it.

The bun and the veggies were okay. Nothing tasted special and bad bout them. But let's give more attention to the bun. It's perfectly round and beautiful. Like what burgers look like in the commercial but never in real life.

First, I gotta tell you that I'm gonna be biased on steak.

I (personally) catagorize steak into 4 tiers. 

The great steak = steak meat with basic seasonings, The old fashioned steak = steak in a hot plate and served with separate sauce, The saucey steak = steak meat covered in sauce and pure shit = grilled meat, some even battered the meat. Basically it's not steak.

So this place is clearly the second tier one. The truth is, I don't get it. Where's the sense of putting steak on hot plate. No matter how great the chef is, the hot plate will ruin the doneness level of that steak. Especially for people like me who love medium rare steak, hot plate is a total turn off. Once again, I'll be biased because of that matter.

For the record, they put the steak on top of pile of onions (maybe to prevent the heat) However, I don't think it's working. I ordered medium rare and I didn't see the pink color at all. Matter of fact, the color was a bit odd. Like colorless. Imagine the color of boiled meat, then adding just slighly brown color, then you got it. I think that's the best way to describe how odd the color was. It's either the onion trick didn't work or the chef ruined my steak in the first place. But at least they separated the sauces (mushroom and blackpepper). The purest of the best with just a little seasoning but focusing on the ingredient. I think that's the best way to enjoy steak, so yeah I do give them credit for that one. Then the sides, corn and fries. Both were pretty okay, nothing special to mention or bash.

Btw, they did give a small plate of pickled shallots. And that's great. It gave crunchy, sour and refreshing after taste. At first, I thought this place is way too similar with Gandy. I mean, hot plate steak, separate sauce and now the pickled shallot. Not everyplace serve pickled shallot. Then I've been told that they're in the same group. Of freaking course. I've should have guess that.