The crux of this dish is fresh crabs, fried bak yew pok (lard) and silky smooth rice rolls. Simply the best way to cook crabs.
Unique experience and some of the items are really remarkable but overall service feels a little unpolished.
Carnaroli risotto with sliced A4 dry aged wagyu, pickled heirloom carrots, brandied raisin, tea quail eggs and air fried chickpeas.
Jalan Jaya, Kota Kinabalu
Melt in your mouth goodness! This is one of the best pork trotter I had as the meat is firmly intact, well flavored and only melt in your mouth with the pork rind which does not give any unwanted greasiness. The 滷汁 is simply fantastic with the right level of savoury with just a hint of sweetness.
https://angela51.com/2016-11-24-735/
This soup Bee Hoon checked all the boxes: clear “fragrant” (I will explain this) broth, lots of spring onion and coriander, spicy but more importantly savory chilli sauce, smooth silky rice noodle, fresh ingredients - you can literally taste the hand-made freshness of the fish paste! Added additional topping of 福州丸 Fook Chew Fishball with Pork fillings. And if all these are just not enough, this warm bowl of fabulous goodness comes with a shot of 花雕酒 Chinese HuaDiao wine that you should not hesitate to add to the broth, the aroma (hence the soup is fragrant) and flavors just shot through the roof!
Papa-Instant Rice Roll aka Guay Jup (or more commonly spelt here as Kueh Chup. A Teochew influenced noodle dish that finds its way into Thai fusion culinary adventure. Added fried pork rind or khaep mu for extra texture (crispy is lost but it has that soggy niceness) and flavors!
Can’t recall the name of the mocking tail which has lots of cranberries and bubbly. Dolores, it shall be named, and remembered by.
Akira Back’s dishes never fails to exemplify how painstaking it must have been to create not a fusion dish, but to fuse two great dishes as one. menu. Imagine the ever so popular “sio bak” (crispy pork belly) dabbed with miso rolled in between a thin layer of moist and turgid Japanese rice, topped with refreshing coleslaw of cabbage, apple and chive. The combination is unprecedented and probably unthinkably wonderful.
Sous vide then roasted chicken breast perfectly done with truffles potato purée and teriyaki sauce. It’s simple relative to the dishes at Akira Back and I may not be too surprise if I return for this.
