Thursday, March 26, 2015

With Lots of Love from Mutiara Palace

**Non-Halal Post**

Restaurants seem to be a less popular choice for wedding banquets for the modern generation, which has been outranked by hotels, convention halls or other forms of venue which seem to be moving up in the trend to woo young couples looking for their perfect spot to throw their wedding reception.

I used to remember back when I was a kid, most of the wedding reception banquets would be held in Chinese restaurants where we could also enjoy their set menus on any normal day.

There are probably many reasons for the varying choices in the location of the wedding banquet; perhaps the ambiance, the capacity to which the venue can accommodate, the strategic location to suit the convenience of outstation friends and relatives; maybe even the concept of the decoration by the couple themselves (or rather, the bride herself).

However, restaurants are still the top choices for many, and remains in the running game, outranking the rest due to the fact that they are considered to be food specialists and that is the very core of the banquet celebration itself; Food.
I myself had my own wedding in a hotel, because I had my own dreams of the concept I wanted for my wedding but the food for my wedding reception dinner was still served by the hotel's very own resident Chinese restaurant; and one of the very best in the region as well.
It was something that I wanted to make sure before choosing the venue; which was befitting of all my requirements, from the ambiance to the capacity and even the food.
It is indeed almost perfect, but that's for me, of course, and that leaves for another story altogether.

Food always plays that important role in any celebration and when it comes to a joyous occasion such as weddings where there are many joining in with their well wishes, one can only do their best to feed them well as a token of appreciation; the very least a host can do.
Chinese wedding banquets are even more so; especially when the Chinese pride in their cooking and that grandeur factor in their celebration, thus the notion of a banquet rather than just a dinner.

There is nothing more that fits the bill than a proper restaurant, because these are the specialists who are guaranteed to serve the right and good food required.
Of course, the reputation of the restaurant definitely matters too, that is a given.

Mutiara Palace, a member of the Imbi Palace Group of restaurants is strategically located opposite Tesco in one of the most prime spots in Klang Valley; Mutiara Damansara.
(There is another one in Pavilion, but I attended the wedding dinner in this one).
Being part of such a well-renowned restaurant, it definitely leaves one with immediate high expectations when it comes to their offerings.

I was definitely not disappointed, and I have to say, this is one of the memorably delicious dinners I have enjoyed in a long time.

It was interesting the way they chose to serve the Chinese tea in these glasses, but then they serve the wine later in cups.


Palace Five Season Combination Platter
(Sorry for the slightly blurred quality as everyone was really hungry after the long wait, you know the typical duration it takes for a Chinese wedding dinner to commence).


This was absolutely great to start the meal with, and almost everything tastes good (or was everyone too starved?)
I am not too sure of each individual dish, but it was really quite a scrumptious way to begin the banquet meal with.

Double Boiled Soup with Cordycep Flower and Fish Maw


I am not really big on soups; especially when it comes to herbal ingredients, so I will pass on commenting because it's really not fair for me to review something which did not catch my fancy, but I am pretty sure, with the name and the positive responses from everyone at the table, this was definitely nourishing.

Spoiler Alert, *Non-Halal*

Roasted Whole Suckling Pig
I apologize if this seems offensive, I personally find it rather scary myself.


However, this is one of the important elements in most Chinese weddings (with the exception of Hokkien and Teochew, where this is only incorporated in certain functions and wedding is not one of them).
It is crucial that the suckling pig is served whole, well, this is for the reception.
For the bride picking up ceremony in the morning, the groom is also required to send a whole roasted pig to the bride's family and they will usually take up most parts of the pig before returning the head, tail and the belly portion to the groom's family.
(This was adapted from the earlier practices whereby the pig represents the chastity of the bride in the older days, and the pig is often returned after the wedding night to the bride's family from the groom's side on the third day when the bride returns home to her family with her newly wed husband.
A flower would be stuck on the ear of the pig if the bride is certified to be a virgin as a token of acceptance and appreciation to the bride's family. In cases where the bride returns without the pig or there is no flower, it means the bride is sent home in disgrace and that the husband's family is not really pleased with her non-chaste status)
Yes, such was the origins of the roasted pig in the Chinese weddings and the significance of it.
It is a symbol of chastity and exchange without words between both families, and as a declaration (indirect) to the public or neighbors as well.
It is kind of sad, really.

Back to the pig, I find it really sad and cruel too, that a little suckling pig (a young pig) is sacrificed as a symbol to represent the bride though today it is more of a celebration purpose.
Still, it's cruel, in my opinion, but it is definitely a popular dish among everyone.

Steamed Grouper Fish


Obviously my favorite combination; steamed fish with plain soy sauce (Chinese style) and one of my favorite fish; grouper!
I was also really pleased that the fish was just so fresh that the flesh was just so tender and sweet.
It was pleasing to the taste buds, and I was hooked.
It's hard to find fish that is really fresh especially when it comes to banquets because there are so many sets to prepare and to cook all at the same time. The quality will definitely suffer compared to a single dish preparation, of course.
Oh, and did I mention that it was just perfectly timed in the preparation of this steamed fish, for it was not overly cooked.
There is definitely no better combination than all the above, especially when it comes to wedding dinners.

Sautéed Prawn with Vegetables


I loved the steamed fish, but I have to give the crown to this dish when it came.
The prawns were just alluring to the eyes and scrumptious to taste; I was quickly addicted to them.
Fresh, juicy and just so crunchy with each bite; that even the crunchy celeries took a back seat.
Vegetables? What vegetables?
All I could see were these succulent prawns; yums!

Braised Abalone with Chicken

Yes, abalone first, chicken second.
Besides, who really cared about the fact that the chicken was braised with stuffed herbs when these mini abalones swimming around it are just catching our eyes?

Hong Kong Glutinous Rice with Eight Treasures


The thing about banquets is there are just too much food, and frankly, by the time this arrived, almost everyone is stuffed with the earlier dishes.
(After all, they were all too good to begin with. Who says no to those tempting dishes above?)
This was equally fragrant; done the Hong Kong style which had that right hit in the sticky factor along with waxed meat, mushrooms to complete the dish.

Dessert came last, polishing the entire ravishing meal with two treats (they are always providing two at a go these days).

Sweetened Soya Bean with Gingko nuts and White Fungus


I don't have much of a sweet tooth, and the sound of sweetened does not seem like a good idea to me.
The soya bean was indeed sweeter than the usual, and I usually enjoy the white fungus and gingko nuts.

Specialty Fancy Pastries


This, on the other hand, was really good though, with one sesame adorned pastry filled with sweet red bean paste, and the other; cute little soft sponge cakes (Malai Gou) which were just so fluffy and good!
This have my vote for being special, and definitely thumbs up for their well-deserved name of specialty fancy pastries.
They definitely caught my fancy.

Restaurants still rule in terms of their food quality, and they are definitely the pioneers of the whole food industry.
It looks like they are here to stay, for a very long time and they are definitely back in trend.

Just make sure you pick a good one, which serves really good food, and keep your guests happy.

I was definitely a happy guest that night, and Mutiara Palace has definitely lived up to Imbi Palace's reputation.
I was truly impressed.

Now, who else is going for a meal there?

Monday, March 23, 2015

A Fusion of Japanese at Azuma

A member of the Edo Ichi, or currently known as Right Potential group of restaurants, Azuma is one Japanese specialty restaurant operating under this big umbrella, which is the parent to a range of many others.

Azuma Japanese Restaurant started its operation on the first floor of Queensbay Mall, Penang almost a decade ago, when the mall first opened its doors to public.
It was pretty popular with the locals, unsurprisingly, at a time when the flavors of Japanese food and the likes of chain outlets are making their way into the local market and contributing to the surge in the growth of these Japanese-themed food industry.

I have only been to this restaurant like a couple of times; most of the time due to the eatery being selected by my Japanese food lover friends.
Well, I am one myself, but somehow, I have always preferred other restaurants.
I blame it on my picky tastes with food, and my tendency to stick to the comfort food zone; frequenting restaurants which I have personally marked as my favorites.

It has been a long time since my last visit, and the revisit was intended to refresh my memory on the selection they have here, and probably as I was hoping to deviate a little (just a little) from my usual haunts.

I have always thought of this as one of those specialty restaurants, due to the presentation of the image of the restaurant from the outside and also that dimly lit "barely seen" environment of the interior as one walks past the entrance which gives it that factor of mystique and class.
The idea of a sushi conveyor belt, or kaiten, running around in the middle of the restaurant will not appear in my mind for a specialty restaurant.


There it was, in Azuma, right there, staring at me in the face.
To be honest, there was that little element of surprise as my impression of the restaurant was suddenly torn between the category of fast food or sushi chains and the specialty cuisine style.
Yes, and all because of the special appearance of a conveyor belt.
The kaiten did all that.
It messed up my mind in a jiffy, and after I have entered the restaurant.
I could have turned on my heels and head out I suppose, but I was a little lost in thought and dazed yet fueled by that curiosity, I simply had to find the answer to the offerings of this restaurant and uncover for myself the identity actually depicted by the place.


Oh, let's just give that benefit of doubt to the people working hard at rolling the sushi by hand, and preparing all the orders in the kitchen.

Started with an appetizer of Turban shells with Okra (Lady fingers) -MYR15.00


The turban shells are unique, and I was again curious though I was a little skeptical with the name and also the idea of having shells; partly because I am not a fan of shells despite my professed love for seafood (shells somehow never made the equation, they don't fit in) and then I was again dumbfounded by the sight of the peculiarly shaped shells when they arrived.
Obviously the plate was laden with more lady fingers than the first named specialty of the dish, though I will not say it was not a good thing either, but the peculiar shape of the shells are well grounded since they are directly named due to that shape resembling that winding cloth making up the headwear (originating from Persia) worn mostly by the men in the Sikh community.
I am not the adventurous type; I am not going to say that I was fascinated by the sight (refer back to my earlier comment on my relationship with shells).

The turban shells are not your typical species of clams, or so I almost thought, for they are a species of sea snails.
Yes, read that, Snails.
I am sticking to the lady fingers, thank you very much.

We ordered this on our own will, but I will leave these turban snails, I mean shells to the other one and just make sure I have my share of the okra, which was just stir fried before drizzling them with the pleasant and light tasting sweet sourish and thin hint of chili gravy. The natural viscid texture of the lady fingers lent and blended well to create a slightly more treacly combination in the gravy, yet not appearing too gooey at the same time.
It was a subtle mixture and is simply alluring, leaving it hard to resist as one would subconsciously take one bite after another, and another.

As for the snails, or shells, I am going to need therapy at the thought of it, so I will leave to ignore the photos or that I even ordered this before. Enough said.
Don't ask me, I have no recollection of this.


The name of the next dish; has momentarily vanished from my memory, and perhaps it was a little (too) salty to our liking.

Stir fried udon with diced chicken, assorted vegetables, one or two shrimps and a few slices (or broken tentacles from a squid) make up this.
I just remember it being salty, which was quite a pity because it definitely look really good in its appearance when it arrived (and even now in pictures), but you know what they say about high sodium in your diet, so sorry, I have to pass on this.


My regular favorite, Salmon Teriyaki (MYR20) was slightly more expensive than most of the versions I have had in other Japanese chain or specialty restaurants, and I could not help but compare this with the others I have had.


Thinner by definition, the fillet was quite frankly, not meeting what I usually would like or even what I had in mind. The sheer amount of the teriyaki sauce did not do much to give the salmon fillet the flavor it deserved, though the only thing which saved it was that it was not overcooked.
I think it was quite nicely done, but it could have been slightly better.
It is one of my personal favorites, not to mention regular, and I definitely have set slightly higher expectations for this wherever I go. Yes, even when it's homecooked.
I am perhaps a little salmon-crazed?

Anyway, our dining experience at Azuma was not too bad and do not be disheartened, it could be my personal tastes which may differ from yours.


I would say the food here displayed significant signs of the intermarrying of both the Japanese style and also a little local tastes injected into cooking and preparation of the food, making it more of a fusion rather than purely Japanese.

It is something that I have observed evident in most of the local Japanese restaurants, especially among the chains, though there are still a few outlying (and outstanding) restaurants which have differentiated in their own presentation and obedience to the authenticity of the cuisine origins.

It is creativity, perhaps innovation, but there is always something to suit everyone, isn't there?
One man's meat can always be another's poison.

After all, the charm that lies in that culinary sector is all about experimenting and getting creative with all that there is.

Tuesday, March 17, 2015

The Search for Steamed Fish

I don't know why, but it is becoming increasingly challenging to find a place that serves good steamed fish on the island.
Perhaps it was my own picky taste buds creating the barriers, but at the same time, most of the restaurants do not seem to have the exact fish that I want, to begin with.

I don't ask for much, just for a simple dish of steamed fish served in that appetizing sauce (yes, I am not referring to plain Chinese steamed style with soy sauce).
The fish that I am craving for, which would fit the bill to be served in such a manner, is none other than the snapper species.

Red snapper, to be precise.
Don't ask me why, I just have specific cravings during those specific periods, enough said.

At this point of time, I just crave for red snapper to be steamed the Teochew style (think a combination of salty and sourish plum sauce loaded with pickled vegetables, tomatoes, thin slices of mushrooms and white beancurd, garnished with coriander leaves).
For somewhat reason, I just know that's the one plaguing my mind and the taste just rolls on the edge of the taste buds, and no, I am not pregnant, despite all these cravings.
They are just my usual seasonal cravings that just come and haunt me once in a while.

The search took months, seriously, and I think I may be the one running out of places on my mind for good seafood restaurants.
Then I decided to revisit this seafood restaurant in Teluk Kumbar; Hai Boey Seafood Restaurant, which I have previously blogged here.

Well, it was a good thing I thought of Hai Boey, because they met my requirements and I almost squealed for joy when they told me that they have the red snapper fish.
On top of that, they can even customize to a smaller-sized fillet portion to accommodate the two of us.

I would have suggested the Teochew style that I craved for, but then I was enticed by one of their styles which brought back memories and ignited another craving, so this was what I settled on;
Steamed Red Snapper fillet with sour lime juice and garlic


The fish fillet is weighed by the size and weight, but approximated to a range of MYR35-40 for a serving like this.
I had this twice, and both times the price fell in the range mentioned.

It was the right choice definitely, and I never looked back since; after all, how else could one explain the repeated visit to enjoy this, like two times in a row.
I was hooked on the flavorous tastes of the exotic yet appetizing sauce; which is sweet, sour and exciting all at the same time.
It is teasing to the taste buds, and is simply irresistible to keep away from.
The flesh of the fish was smooth and succulent, and I am pleased that it was fresh, which is just the primary requirement (or the basic) for a fish to be steamed to enjoy the real tastes of the juicy fish fillet.


The bird's eye chili seeds and the red chilies added just contributed that hint of spicy taste; just a tiny weeny bit but also sufficient to fuel that excitement in the flavorful sauce to complement the tender fiesh.


I would be happy with the fish alone, but then again, a trip to a seafood restaurant located at the far end of the island thronged by crowds of seafood enthusiasts comprising of local and tourists from other states/countries would not be justified without having a real meal accompanied by other seafood served in the restaurant.

It will be terribly unjust to the restaurant which had all the large aquariums filled with swimming fishes and live seafood greeting their patrons at the entrance of the restaurant, promising that fresh variety and that one will not leave dissatisfied with their fill of fresh local seafood.

Deep fried Mantis prawns with dried chilies/Kung Pow style (MYR12) - one of my usual favorites.
(I have tried their other style; which was quite unique too in my previous visit here, equally relish as well)


They have done this dish quite well, I must say, as I am also, again, particular with the way the mantis prawns are fried that they do not end up too deep fried to the extent of dried hollow.
The juicy flesh is to be maintained at a medium done level; maintaining that balance between the crispy outer part and the moist trapped for a tender bite into the flesh of the prawns.


Another side order of Spicy Stir Fried Clams/Lala (MYR12) also promises more appetite stimulating experience to the meal.


I am not big on shell stuffs or clams, but I have to say this is one fiery way of serving the clams which were again, amazingly fresh and made its worth to be added to our list of orders.

I guess I could say that the search is over for my favorite steamed fish, until, they tell me that they run out of my favorite fish, but I can see that is highly unlikely.

So here I have come, and here I will stay (at least when I crave for that zesty lime sauce drizzling my juicy snapper flesh) ~

Don't Forget to:-

Check out my MAIN PAGE here

LIKE my Facebook Page to stay updated on all my posts and random updates here

FOLLOW me on
Twitter @Angelstar
Instagram @Angelstarchristy

With Lots of Love and Thank You for your support!

Monday, March 16, 2015

Let's Get Crabbin' with the Australian Spanner


The sight of this bright siren red, not to mention the gigantic size of this crustacean species is enough to make anyone go weak in the knees.
This unique species known as the Australian Spanner Crab is definitely not meant for the weak-hearted and can be quite a catch to be found here, but it is definitely close to most of the local Australians' hearts.

This resident crab hails from the Land Down Under; with obvious signs indicated in the name itself and is commonly found along the eastern to the southern part of the coastal waters in the region.
From Queensland to Nowra in New South Wales, it is a familiar species and even a popular favorite among the Australian folks.

While commonly found in Australia, its presence here definitely deserves the spotlight and that was exactly the star role it landed on the menu of Manhattan Fish Market recently as one of the highlighted dish.

At a whopping price of only MYR39.90, it sounded reasonable and just too good for the crab lovers out there; especially for the adventurous ones (after all, the sight of the crab is there to tell you what you're expecting).
The photo of the crab on the promotional poster poised against the easel at the entrance of the shop was a visual concept to prepare the diners of this crab, but still, it did nothing to halt that big 'O' opening of our mouths when the dish finally arrived.


The crab did not come alone and along its arrival are its companions in the form of the accompanying sauce.
A choice of a light buttery sauce or the fiery spicy sambal gravy, the dressing sauces are there to enhance the dining experience and the taste of the crabby flesh.

The tools to get the crab cracked open are definitely not forgotten; along with a bowl of water with a slice of lemon for one to rinse their hands with after all the hard work.
That is indeed thoughtful, and that lemon gives the hands a citrusy scent to dispel the strong and distinctive smell from the crabs itself.
(You'd know what I mean :-)




A glimpse of the flesh


The accompanying spicy sauce did a better job in masking the slightly frozen taste of the flesh; temporarily blinding the thought that this was indeed air flown into our country from another country.
However, the sambal sauce was definitely a strong reminder of our local tastes and I really mean that it was spicy!

Crabs tend to take a longer time to consume, or enjoy and therefore, when dining with the crabs, it takes a lot more patience and of course, when you are just in the mood backed with the leisure/luxury of time on hand.

I don't mind crabs, well, at least when they are peeled, to be honest *grins* and I need my crabs to be really, really fresh.

The Australian Spanner Crab may be the star of the meal, but the Grilled Salmon with Black Pepper Sauce (MYR24.90) made its way to our table too, courtesy of yours truly who just needed a fix of salmon that day.


Served with fresh and boiled vegetables alongside mashed potatoes drenched with the black pepper sauce where the salmon fillet is plopped on top, complete with a tiny flag of Manhattan Fish Market, this looked pretty appetizing for a start.



However, I was a little disappointed that the salmon fillet, while stunningly succulent in appearance turned out to be too overly well done to my liking.
Perhaps I was just too particular with the way my salmon is to taste like, but I am not a fan of dry and harsh textures of the flesh when it comes to a rich fish like salmon.

The starter we ordered; the Ocean's Gem (MYR10.90) which was a combination of an assortment of seafood drizzled with a tantalizing sourish dressing on a bed of fresh greens was definitely the winner of the day.


Juicy fresh prawns and scallops, mixed with the crunchy variety of sliced carrots, capsicums, cucumbers, lettuces and cabbages, raisins and marinated onion slices make up the triumphant dish and one just can't get enough of the portion.


It may look small in its size, but I would say it is just nice for a serving of 1-2 pax and is a sure appetite stimulant with its vibrant colors and the flavorful tastes which one simply cannot resist.


To quench that thirst and soothe the senses, the Sunset by The Bay (MYR9.90) is one good choice.
A bold mix of Early Grey Tea with tiny bits of peaches, graced by that slice of lemon by the side to give it that extra zesty kick is truly irresistible.


It has been a while I have been to this restaurant and I have almost forgotten the wonderful varieties of seafood; especially fish that they have here.


I am reminded of them now, and I crab you not, that I am thinking of my order on my next visit :-)

Thursday, March 12, 2015

It is that Fish-y Craving this Week~


It is just another craving that hit me this week; as I dream of the luscious thick fillets grazed by the crispy sides from frying and the dense yet tangy texture of the fish paste stuffed in uniform shapes floating in the heat of the flavorful soup.


A choice of the light creamy soup filled sparingly by liquid milk; maintaining that balance between both the milky taste and the natural goodness from the assortment of vegetables added to enhance the flavor of the soup,  or enjoy the clear soup boldly drenched in the appetizing tastes from the raw ingredients.


Pickled vegetables, sliced ginger and boiled tomatoes are some of the ingredients responsible in making up the flavorsome soup; creating that irresistible and relishing taste with every mouthful.
If you fancy more greens, sprinkle a handful (or maybe more) of the finely chopped and flittering hollow rings of spring onions atop the vermicelli noodles and the soup.

The wholesome fusion in the soup complements the juicy fillets or handmade fish pastes to perfection, along with the lightly filling portion of rice vermicelli noodles; intertwining the fishy tastes from both fillets and dense paste molds with the tantalizing blend of sweet, sour, salty and fresh crisp taste of fresh produce.


One can opt for the fish fillets; and be prepared for an adventurous yet satisfying fill with the spare time to gnaw through the succulent slab of fleshy fish meat and at the same time, extracting carefully the intersecting fish bones buried in the flesh. It will not be hard to miss as they are bound to emerge at almost every bite, and a little more patience is required but the hearty tastes promised by the juicy fillets will make it worth the painstaking moments spent on the bones.


For a less adventurous and fuss-free ride, or simply because you want to, one can also opt for the fish paste densely filled with the well-grounded mixture yet maintaining that fishy flavors in that lump of mold uniformly made to one size.


Oh, did I mention the generous servings of spinach; yes, Popeye's favorite vegetable apparently makes its signature appearance here too, are just simply to lust for.

More have been added to the menu; and one can even opt for steamed versions of the fish fillets, or have prawns and a variety of seafood for their dining pleasure.

I still prefer the fish; for it is what they were originally known for anyway.


Don’t forget the homemade sambal paste with that light squeeze of lime; even non-spicy food lovers like me was hooked on that exotic, and exciting blend as it touches the tip of my tongue.
They are definitely generous about this, and you can request for more without additional charge (though not overly so) to spice up your bowl of fish noodles a little more.

Mmmm….for some reason, I am just conjuring images of these as they haunt my mind and when it comes to fish noodles, with the description above, it is the famous Woo Pin Fish noodles that I am talking about.

For a bowl of the hearty soup and their fishy fillets or paste; I will take them all.


*Prices have increased since, and they now cost MYR8.50 per bowl at time of posting.

Thursday, March 05, 2015

Ribs, Grills and Combo @ Chicago Ribs


Chicago Ribs is no stranger to anyone, and definitely not a newbie on my blog either
(Previous posts here and here)

It has indeed been quite a while since my last visit to any of the Chicago Ribs outlet, but recently a return visit brought back good old memories, enticing the taste buds to lead to further cravings.
Maybe it's me, or maybe it's the tempting tastes after such a long time that piqued our appetites in returning again and the tastes may have even improved; but whatever the reason is, it is more than enough to keep me returning to satisfy the cravings for my favorites.

The City of Ribs and Steak is here to serve to fulfill cravings for pork ribs, but yours truly is more interested in their other menu (sorry Chicago Ribs, I am one outlying customer).

Their signature Original BBQ Pork Ribs -Full Rack (MYR54.90) is the to-go-to for pork ribs lovers.


Luscious pork ribs are barbecued to perfection (or almost), and the secret ingredient to stimulating that fiery appetite for more, according to Chicago Ribs, is that light shot of whiskey in their recipe.
Full rack would serve more to gratify that craving, though small eaters could also opt for the half rack.

Choose from two sides to complement and complete that main.



Grilled Norwegian Salmon (MYR43.90) is another good old favorite, and is recommended on the menu too.


I am picky on the way my salmon steak; not too well done yet must maintain that balance between the grill and moist of the fillet. Medium rare would probably say it, but there is just that hint of perfection I always look for in all my servings of salmon and somehow they just nailed it here.
It's annoying, because it makes me crave more for salmon, and a good grilled Norwegian one too!
On the other hand, I say good job for making to my list of favorite salmon steaks :)

Again, feel free to choose from two side servings to accompany that poor lonely main.


For small eaters, half-rack of the pork ribs would be a good option, or if you are unable to decide and you just want the best of both worlds (trust me, you will want to try that salmon!), the following combo would be a considerably good alternative too.

Famous Pork Ribs and Grilled Salmon (MYR49.90)


One can hit two birds with one order; by enjoying both the ribs and the salmon at the same time, not to mention at an attractive package price.
However, portions are slightly smaller, and the salmon fillet is not as premium as the Norwegian salmon ala carte (understandably so) - also comes at a smaller fillet size.
The half rack is definitely, well, half the size, so if you desperately need to have ribs all in your face and tummy, then go for the full version.



This is nice though, for sharing and when one wants to enjoy different flavors or options and simply cannot decide (especially for people like me).
Thank God for the creation of combos!


Besides the ribs and the salmon, or even combo, another of my new found favorite is this
Beer Battered Fried Mushrooms (MYR19.90)


We are non alcohol drinkers; but this beer batter coating the crisp mushrooms just made us drunk and lust for it even more after every bite.
It is simply irresistible and the ranch dressing just made it every bit better.


Start with this before the meal, or save it by the side for more nibbles.
You won't want to finish it too soon! ;-)

Their drinks menu offer a wide variety; from cocktails to mojitos, and even bottomless (refillable) beverages.
Choose from a variety of soft drinks (MYR6.90) or cordial juices of orange, lime, cranberry at MYR8.90 and one can refill with either any of the flavor of juice.
It is indeed a worth for value drink though I won't encourage too much of sweet drinks, for health's sake ;-)


It is crowded on weekends, which goes to show the base of ardent fans of ribs and western food.


The City of Ribs and Steak, definitely does well in both and even in grilling their seafood and mushrooms too~