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.
Some people eat oyster, some just don't. I get it, not everyone can handle the acquired taste. How about me? Not really a fan, but I can eat that. I gotta say, this place revives my love for oyster.
Super fresh oyster, it's huge and so plump. Seafood at its finest. They served it on top of ice to keep it cold and fresh. Then the seasoning was super simple. Lemon, truffle oil and ponzu sauce. I did try them all, but oyster and lemon alone? That's the best. *the truffle oil was good though. I drizzled my steak with that oil and it's damn tasty* The moment I bit the oyster, it felt like umami bomb burst into my mouth. Then the sour refreshing lemon taste cut the oceany flavor. Great depth of flavor. Dang good. To summarize it, it's the flavor you want to linger in your mouth as long as possible. My comfort level just hit the top level. That was awesome.
As we all know, fresh oyster is not cheap. If you have special occasion to celebrate or someone to impress, then this is a good choice. Not a cheap meal but totally worth it. When you pay for a meal like this, you know you got such good quality and its part of the experience.
Oh, one more thing. They say, white wine is the best pairing to oyster and if I ain't mistaken they do have special promo for the wine (disc 20%). Don't forget to ask them for more detail. Since I don't drink alcohol at all, I can't say a thing.
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.
I gotta admit that it's unique. When I saw the salted egg prawn menu I thought they gonna serve a fried prawn coated with salted egg sauce. But no, I was completely wrong.
They made balls with prawn and fried it then served it with a separated bowl of salted egg sauce. You can dip or just simply pour it. Me? Actually I'd prefer to dip it. But to make this more tempting, pour the sauce is clearly more effective. So I did that. Yes for you guys.
The balls were cripy and juicy. Not to mention it had that deep rich prawn flavor. So clearly they used lot of prawn. Not that flour balls thingy.
Then the salted egg sauce was dope. Like it's creamy and and salty and rich and slightly spicy. More on the creamy side though.
Then they put the sunny side egg on top of the rice. And as you can see, it's in perfect form. Like melted yolk guaranteed.
It's totally different with that "just eat" branch. They both taste good, but in different ways. So you better try this one too.
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.
Pho with australian sliced beef, Brisket and meatballs. A complex yet simple kind of dish. The broth was rich and salty. I notice the MSG free logo, is that true? If that's true then the chef did a great job. The noddle was good, clear and slightly springy. Not a fan of their meatballs, tasted boring for me. Same old same old. Then the brisket was tender but nothing really memorable. Like it's good but not great. However the sliced beef was a completely different level. Super tender, super soft, not mushy at all, and had natural sweetness to it. They did give like sauce and lime, I didn't use it at all. I prefer to eat it as pure as it could be. And just a note, they do give you permission to take fresh greenies as much as you want. Me? Obviously I take none. Greenies is just not my thing.
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.
Homemade gelato with side of espresso shot. Is that the best affogato? Nope. But it's good. You should try. The vanilla ice cream was way too sweet for me. Then the espresso ain't that strong. So the sweetness kinda overwhelmed the espresso. Then the presentation, it's good and tempting. But, it's way too messy. I gotta bite the crunchy cone then scoop the ice cream with coffee. You definitely need to avoid this one for a first date.
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.