The Tranquerah

Tranquerah refers to a road that most Malaccans know, but KL's food fans should soon be familiar with the word too, since it's now the name of a nice restaurant that offers Malaccan fare.

Complimentary crackers with a tomato-chili dip, wonderful for whetting the appetite.

Ayam buah keluak. Following in the footsteps of Simply Mel's, here's another outlet in the Klang Valley where customers can savor this dish all year round, with no fewer than six big Indonesian black nuts in one hearty, tangy serving. We love it!

Udang masak lemak nenas & kerabu mangga. Celebrity chef Florence Tan, author of the book "Secrets of Nyonya Cooking," is responsible for The Tranquerah's menu, ensuring its food lives up to the standards of her three-decade culinary career.

Ayam Sioh. Tender stewed chicken, marinated in tamarind pulp. Celebrity hunters, take note: actor Alan Yun has a stake in The Tranquerah, so he seems to hang out here often, happy to oblige customers who want to pose for photos with him.

Itik tim, a flavor-packed duck soup with Chinese mustard veggies, sour plum & tomatoes. Even more delicious than some versions served at Malacca's numerous Nyonya establishments.

Pai tee (top hat) with Nyonya fried chicken, available in tasting platters containing small servings of The Tranquerah's specialties. A cool concept for this sort of outlet.

Ikan masak kuah lada. Mackerel in a curry crammed with assam jawa, turmeric, candlenuts & peppercorn. Food portions here seem reasonable, with no lack of fresh, fragrant & flavorsome ingredients. Expect to pay RM50 per person.

Tamarind prawn & ayam pongteh. The Tranquerah is intricately furnished _ a sight for sore eyes, with an abundance of attention to detail. Reminiscent in some ways of a traditional Baba-Nyonya home near Malacca's Jonker Street.

Cincaluk-stuffed omelet. Beware: the fermented shrimp makes this super-salty.

Bubur cha cha. Thick and creamy; a true delight, ideal for wrapping up a meal here.

Hungarian wine! A semi-sweet vintage, offered only by the bottle.

The Tranquerah,

Red Carpet Avenue, Encorp Strand,

Jalan PJU5/22, Kota Damansara, Petaling Jaya.

Tel: 03-6142-4106

Saint's

Back to Saint's for another round of haggis. Earlier entry: September 13.

From Scotland: fried haggis balls. A brilliant offal-based snack, brimming with rich, meaty flavor. Who knew that sheep lungs could be tastier than pork liver?

Speaking of pork. ... from Ireland: succulent sausages with colcannon, a simple but satisfying blend of mashed potatoes & cabbage.

And from the former British colony of Malaysia: Malaccan pork satay. Yay!

Saint's be praised, booze is abundant here, including lots of wine. Beringer California White Zinfandel & Stone Cellars Merlot.

Nice names: Mount Gay rum & Polish Zubrowka Bison Grass vodka.

Saint's Bar & Kitchen,

Red Carpet Avenue, Encorp Strand,

Jalan PJU5/22, Kota Damansara, Petaling Jaya.

Poco Zakka

After more than a year of cultivating a faithful following in Bangsar, Poco has opened its second branch, catering to a potentially larger crowd at Sunway Giza.

The menu here is more expansive (but NOT more expensive), featuring everything from sashimi to soba. The Poco Maki house specialty is not a bad sushi roll, with lots of teriyaki eel, tempura prawn & mango, though not extraordinary either.

Desserts are intriguing, but not entirely successful. The Italian-influenced white chocolate semifreddo with balsamic-laced strawberry is an acquired taste, with the sugary milkiness of the ice cream cake clashing with the tart, acidic fruit.

Mascarpone cheese with rum-soaked raisins, pistachios & dark chocolate. Sweetly flavorsome, with some nice texture from the fruit & nuts, but the cheese could be less frosty and powdery.

The safest bets: green tea & black sesame ice cream.

Kumquat & grape wheat black teas, both with aloe vera & flower seeds.

Earlier entry on Poco Homemade @ Bangsar: August 12, 2010.

Poco Zakka & Kitchen,

Sunway Giza, Kota Damansara.

Saint's

Saint's has come marching in, bringing haggis at last to the Klang Valley.

It's an acquired taste, this Scottish minced blend of sheep's heart, liver & lungs with onion, oatmeal, suet, salt & spices. Gamy and savory, with a texture that's both mushy and nutty. Served with traditional "neep & tatties" _ turnips & potatoes.

The rest of the menu comprises pub grub that should fit in at many U.K. establishments. The Ploughman's sandwich would be a hearty meal on its own, packed with plenty of cheese, caramelized onions & tomatoes. Simple but satisfying.

Roast beef with Yorkshire pudding. The strips of Angus beef were less tender than expected, though everything else was fine. Note: all this food might make it look like we were having a respectable brunch here, but it was actually a boozy supper.

Saint's Fizz (prosecco, martini rosso, cointreau, white sugar cube) & Sinner's Rum Punch (havana especial rum, creme de cassis, pineapple, orange juice, lime juice).

A Taste of Speyside (Macallan 10yr old, whiskey honey, apple juice, dot angostura bitters) & Victorian Mojito (hendricks gin, lime juice, elderflower nettle cordial, syrup de gomme, apple juice, mint leaves).

Saint's Bar & Kitchen,

Red Carpet Avenue, Encorp Strand,

Jalan PJU5/22, Kota Damansara, Petaling Jaya.