The Malaysian Insider :: Food
The Malaysian Insider :: Food |
| Food to crave for in New Formosa Posted: 03 Jan 2014 09:47 PM PST There are days when I feel like having Taiwanese noodles in clear chicken soup with yam, enoki mushrooms and lots of greens, and I would find them here. Then there's my favourite seafood porridge which leaves me happy and satisfied. But the restaurant is capable of more than these comfort foods. This is the sar pei suckling pig, not the one with the shiny skin, that demands more work to ensure its absolute crispiness. It was delightful, the skin crackling and breaking under your teeth, and sinking into lush meat with just a thin layer of fat. We went on to half a braised chicken with seafood and vegetables, served with fried mantou. This tender chicken was smothered in dark flavourful braising sauce with hints of star anise. It had squid and clams, contributing more flavour, and with cauliflower, mushrooms and snow peas accompanying it. It was a well balanced dish, and the mantou was lovely for mopping up the sauce with. Instead of chicken, you could also have a braised half duck. We enjoyed the Taiwan Hakka style bamboo white prawns that sat in a herbal, winey broth in a bamboo trough. We picked out wolfberries, red dates and ginger strips in the broth which had been slow boiled together with other herbs as well. A splash of chiu hing wine obviously finished it, and the prawns were soaked in the essence of the broth. I'm always wowed by the stuffed lotus root with special fish paste served with leafy vegetables. The holes of the lotus root slice were filled with fish paste that had a bit of chilli in it and then pan-fried. There was a little zing in the springy paste, and biting through, you'll hit lotus root that had a little crunch in it. It was altogether a delightful experience. In the centre of this platter was stirfried spinach (wong tei miu) which complemented these well. We had the steamed local seabass Hong Kong Teochew style next. It had all the requisite ingredients – salted vegetables, sour plums, ginger and chilli – to deliver a delightfully salty, sourish and zesty gravy to bathe the fish in. We also added, from the a la carte menu, fried leeks with liver sausages, and the bittergourd and lotus pickle with wood fungus. The fried leek was delicious with slices of the sausage. Bits of choy poh (preserved radish) added to its tastiness, and chilli too. We couldn't stop eating the bittergourd and lotus pickle. I loved the crunchiness of the vegetables and wood fungus, and with the bitterness of the gourd tempered with sweet and sour pickle sauce and a little heat from cili padi juice. Instead of sweet yam with honey sauce, which is a superb dessert with chunks of yam coated in a thick honey sauce and plunged into icy water to harden the crust, we asked for jellies to complete our dinner. We were really full by then. So we had aloe vera jelly, crème caramel, mango jelly and black herbal jelly. You can also buy these jellies and take away. We also had the very refreshing Taiwanese Lemon Aiyu Jelly with black sago pearls. This was so good. New Formosa has put together two other set menus that begin with suckling pig, for that end-of-the-year dinner with staff that is a must for Chinese businesses. There is one for 10 people at RM588 nett, and for eight at RM548 nett. This set menus are available only till January 29, 2014. – January 4, 2014. New Formosa Restaurant is located at 46, Jalan SS2/24, 47300 Petaling Jaya. Tel: 03-3291 2031, 019-3353 274. |
| Food to crave for in New Formosa Posted: 03 Jan 2014 09:47 PM PST There are days when I feel like having Taiwanese noodles in clear chicken soup with yam, enoki mushrooms and lots of greens, and I would find them here. Then there's my favourite seafood porridge which leaves me happy and satisfied. But the restaurant is capable of more than these comfort foods. This is the sar pei suckling pig, not the one with the shiny skin, that demands more work to ensure its absolute crispiness. It was delightful, the skin crackling and breaking under your teeth, and sinking into lush meat with just a thin layer of fat. We went on to half a braised chicken with seafood and vegetables, served with fried mantou. This tender chicken was smothered in dark flavourful braising sauce with hints of star anise. It had squid and clams, contributing more flavour, and with cauliflower, mushrooms and snow peas accompanying it. It was a well balanced dish, and the mantou was lovely for mopping up the sauce with. Instead of chicken, you could also have a braised half duck. We enjoyed the Taiwan Hakka style bamboo white prawns that sat in a herbal, winey broth in a bamboo trough. We picked out wolfberries, red dates and ginger strips in the broth which had been slow boiled together with other herbs as well. A splash of chiu hing wine obviously finished it, and the prawns were soaked in the essence of the broth. I'm always wowed by the stuffed lotus root with special fish paste served with leafy vegetables. The holes of the lotus root slice were filled with fish paste that had a bit of chilli in it and then pan-fried. There was a little zing in the springy paste, and biting through, you'll hit lotus root that had a little crunch in it. It was altogether a delightful experience. In the centre of this platter was stirfried spinach (wong tei miu) which complemented these well. We had the steamed local seabass Hong Kong Teochew style next. It had all the requisite ingredients – salted vegetables, sour plums, ginger and chilli – to deliver a delightfully salty, sourish and zesty gravy to bathe the fish in. We also added, from the a la carte menu, fried leeks with liver sausages, and the bittergourd and lotus pickle with wood fungus. The fried leek was delicious with slices of the sausage. Bits of choy poh (preserved radish) added to its tastiness, and chilli too. We couldn't stop eating the bittergourd and lotus pickle. I loved the crunchiness of the vegetables and wood fungus, and with the bitterness of the gourd tempered with sweet and sour pickle sauce and a little heat from cili padi juice. Instead of sweet yam with honey sauce, which is a superb dessert with chunks of yam coated in a thick honey sauce and plunged into icy water to harden the crust, we asked for jellies to complete our dinner. We were really full by then. So we had aloe vera jelly, crème caramel, mango jelly and black herbal jelly. You can also buy these jellies and take away. We also had the very refreshing Taiwanese Lemon Aiyu Jelly with black sago pearls. This was so good. New Formosa has put together two other set menus that begin with suckling pig, for that end-of-the-year dinner with staff that is a must for Chinese businesses. There is one for 10 people at RM588 nett, and for eight at RM548 nett. This set menus are available only till January 29, 2014. – January 4, 2014. New Formosa Restaurant is located at 46, Jalan SS2/24, 47300 Petaling Jaya. Tel: 03-3291 2031, 019-3353 274. |
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