Sample European cuisine with emphasis on Croatian treats - The Star

Jul 18, 2008 By ESTHER CHANDRAN

WALKING into the Dubrovnik restaurant is like entering the historical city itself.

The restaurant at Solaris Mont Kiara is owner Zoran Djumic's memory of Croatia as the family replicated the famed city by emphasising some of its charm, notably the white walls.

His daughter Dina, who is the general manager, says the family hoped to introduce Croatia and promote her people, culture and food to their customers.

Mouth-watering: The Lamb Croatia, a lamb steak dish lavish with green pepper sauce accompanied by mint flavoured green peas and pommes dauphine.

The republic's patron, St. Blaise or Sveti Vlaho as referred to by the locals is visible on the glass panels that front the outlet with the crest of Dubrovnik sharing a spot. The crest is also stamped on the cover of the plum red menu.

Dubrovnik has been called a Croatian restaurant but Dina corrects this perception, saying it serves European food with emphasis on Croatian favourites.

Not knowing what to expect at a Croatian-European outlet, we asked Dina and her friend Bruna Kobescak to walk us through the dishes.

White charm: Dubrovnik is elegant in white serving European and Croatian favourites.

On the menu, the appetiser section lists out a variety of soup and cheese offerings.

We had the Appetiser Platter that consisted of Strukli, Suppli and Palacinke, which are traditionally Croatian.

The Strukli is a likeable starter – a fresh cheese dumpling pan fried with breadcrumbs and served with sour cream while the Palacinke is crepes filled with cream cheese and baked.

The cheese for both these appetisers are made at the outlet so it is guaranteed to be fresh and flavourful.

There’s an Italian influence in the brown and round Suppli as these fried rice balls have mozzarella as an added ingredient.

With Italy, a close neighbour across the Adriatic Sea, it became evident why some of the dishes that rolled out of the kitchen looked very familiar.

The Calzone – the huge folded pizza was our first main course.

Packed with either beef or chicken salami, the calzone is handsomely flavoured with tomato, mushrooms, mozzarella and oregano.

Quickly looking through the menu, I caught sight of a list of pastas – Gnocchi alla Gorgonzola, Gnocchi Pomodoro, Pasta Spalato, Seafood Fettucini, Tagliatelle al’amatriciana and Carbonara.

“All the pastas here are freshly made and served with our homemade sauces,” Dina said.

Then Dina pointed to the wood-burning oven in the kitchen where the outlet's famed pizzas were baked.

Apple treat: The Apple Pita (creamy apple filling in thin crispy dough) is a traditional Croatian favourite.

She explained that the food of the Italians was also familiar to Croatians, as pastas, pizzas and breads had become part of their lifestyle.

A typical Croatian meal would be the Cevapi and Djuvedj, which translates to mean grilled meat with fragrant rice.

The Cevapi (meat) is styled like a kebab, only that the meat is not fashioned unto skewers but moulded by hand to look like sausages.

This simple grilled meat seasoned with garlic, salt and pepper is dished up with a lovely serving of rice, with eggplant, tomato, capsicum, celery and onions offering a good combination of taste and colour.

On the side, a spicy Croatian vegetable salsa accompanies the rice and meat presentation.

Authentic: The Appetiser Platter that consisted of Strukli, Suppli and Palacinke is traditionally Croatian.

Another Croatian dish is the Chicken Agram with chicken breast filled with scrambled eggs and fresh spices, served with chips and mixed salad.

The Lamb Croatia, a lamb steak dish lavish with green pepper sauce accompanied by mint flavoured green peas and pommes dauphine is appropriate for the not so adventurous as it borders on familiarity. It is after all, a steak!

Dina said some of the Croatian dishes required a day’s advance notice for preparation like Peka, Tartar Beefsteak and Sarma.

The Peka is described as a preparation of meat, seafood and vegetables under an iron bell, cooked in a wood-burning oven while the Tartar Beefsteak is grated raw beef that gets tossed with 12 spices at your table. Interesting!

The Sarma lends a little sour taste on the palate as minced beef with rice, rolled in sour cabbage leaf is served with gravy and mashed potatoes.

Dig in: A typical Croatian meal would be the Cevapi and Djuvedj with flavourful rice and minced meat sausages relished with Croatian vegetable salsa.

Once the Croatian chef’s creations have been dealt with, the French chef works his spell rolling out mouth-watering desserts to entice customers.

The traditional Croatian favourite Ragusa Caramelo (layered caramel cake) is a delightful introduction to Croatian sweets while the traditional Apple Pita (creamy apple filling in thin crispy dough) teases the palate further.

The Stef’s Chocolate Cake – chocolate mousse cake perfectly combined with amarena cherry is another satisfying end.

RESTAURANT DUBROVNIK, J-OG-14, Solaris Mont Kiara, 2, Jalan Solaris, Kuala Lumpur. (Tel: 03-6203 6780). Business hours: 11.30am to 11pm daily except Mondays.

Honeymoon bliss - The Star

Jul 6 - Compiled by FARIDAH BEGUM

Honeymooning domestically is just as good as doing so abroad.

Bukit Tinggi, Pahang

None can compare to the French influenced Colmar Tropicale, which is only about an hour’s drive from the capital city of Kuala Lumpur and boasts of not just a setting but the ambience is not unlike the real towns of France that it emulates. Perfect for a weekend or just a short honeymoon, it is sure to appeal to the hearts of newly-weds for a repeated honeymoon trip.

Cameron Highlands, Pahang

The highlands offer honeymooning couples a great English setting. Not having to fork out thousands to get to the outskirts of London, you can enjoy afternoon tea, cool weather and many cold evenings together with good steamboats and Continental meals at most restaurants here.

The Andaman, Langkawi, Kedah

Situated in the picturesque Datai Bay, honeymooning couples will find the tranquillity a great help in keeping the romance burning. Lots to do with the natural setting such as bird watching, sunsets and even a round of golf if either one or both are enthusiasts.

Serai di Lanjut, Pahang

If a timeless holiday is on the cards, then this place is just right. Away from the hustle and bustle of city life coupled with the slow and easy pace here, one can just stretch out on the white sandy beaches for hours on end or play a round of golf or even go river fishing.

Pulau Perhentian, Terengganu

Many couples have met on scuba diving trips and this can account for quite a percentage of marriages. It is only right and perhaps understandable if they choose to go on a scuba diving honeymoon, especially where they first met. Pulau Perhentian may be the place or even a good alternative. Known as one of the best diving posts in the country, Pulau Perhentian is actually made up of two islands, namely Pulau Perhentian Besar and Pulau Perhentian Kecil.

Pangkor Island Resort, Pangkor, Perak

Look forward to sunset cruises, traditional Malay massages and lots of time together in the beautiful resort that was voted the best in the West Coast. With a private beach exclusively for guests of the resort, you can plan many outdoor activities such as jungle trekking, archery, parasailing and cycling.

Permai Rainforest Resort, Kuching, Sarawak

If your wish is to have a taste of everything, then this is the perfect getaway for you. You get a package of the sun, sea, beach, mountains, waterfalls and modern facilities all in one place. Just 30 minutes from Kuching, you will want for nothing except more time to do all the things you want together as a couple, and more.

Tanjong Jara, Terengganu

Noted for its pristine turquoise waters and its hidden location, there are lots that a honeymooning couple can do here. For one, it boasts of a good spa, just right for a couple that has gone through the mill with the preparation of the wedding and the crush of relatives. It also provides the couple a chance to be just by themselves and enjoy their newly entwined lives together.

Pulai Springs Desaru, Johor


Designed like an ancient Malay palace, Pulai Springs is on one of the unspoilt beaches south of the East Coast in the peninsula. Like most resorts, it promises the excitement of a beach resort yet maintains a calm and serene atmosphere that is conducive for honeymooning and gives couples time to acquaint themselves further besides enjoying the array of activities available here such as golf and jungle trekking, and with an untouched forest that casts a romantic glow in the evenings.

Nexus Resort Karambunai, Sabah

Winner of many prestigious awards, this place has been described as heaven on earth with its natural setting and the numerous activities that come with it. A lagoon park fulfils one’s desires of water games and the 30ha nature park within the resort gives honeymooning couples hours of trekking together.

Beef noodles, just as you like it - The Star

Jul 3, 2008
FOOD TRAIL:BY SAM CHEONG

THREE things come to mind when I recall the good old days of Foch Avenue, which has been renamed Jalan Tun Tan Cheng Lock, after the founding father of the Malayan Chinese Association (now the Malaysian Chinese Association).

Still made by hand: Shin Kee is one of the few makan places around the business district that offers hand-made noodles.

First, the “Wild West” era, when phai kia (bad hats) roamed freely along the five-foot-way, terrorising secondary school students by mugging them in broad daylight.

A few of my schoolmates fell victim to such muggers and it was not until the late 80s that crime prevention rounds were intensified by the cops to deter the rising crime rate.

Kids were fearful of getting mugged while they waited for their buses at the bus stand located in front of the old Standard Chartered Bank in this area.

Thugs and misadventures aside, the next thing that came to mind was the second-hand bookstores that dotted this busy main road.
Busy area: The intersection of Jalan Tun Tan Cheng Lock and Jalan Tun H.S. Lee.

I used to sell my old Beano, Dandy and 2000AD comics for pocket money to a newsvendor who set up shop next to the Standard Chartered Bank here.

It justified spending 30 sen on the bus ride and a trip to the Rex cinema at Jalan Sultan where, for RM1.60, one could enjoy a movie in the comfort of a first-class seat.

But, it was the third and most memorable thing that got me coming back to Jalan Tun Tan Cheng Lock – the good food – and this can be found at Lai Foong coffee shop.

If you grew up in the city, this is one makan place that needs no introduction. Lai Foong began its business more than half a century ago.

Today, it is still going strong. What I like about eating in this coffee shop is the no-frills selection of rice and noodle dishes. And one of the most famous stalls in this eatery is the ngau chap meen (beef noodles).

After 51 years, the quality and portion is still as good. When it comes to pricing, I would say that the fare is decent and the portion, generous.

Tasty and unique: Shin Kee's beef noodles.

A bowl of beef noodles costs RM5 for a small helping and RM6 for a bigger helping, for those with a large appetite. Now, if you ask the seasoned folks who eat here, they would recommend a “customised” bowl of beef noodles.

For me, the thrill here is to ask for the ngau peen or bull's penis. This special dish can cost RM12 or more, depending on the choice morsels that you add.

And, since the “extra” special ingredient is not always available, not every beef noodle lover would get an order of bull's penis. I was told that you have to go early or call the stall owner to book your additional serving of the bull's pride.

So, how does it compare with the mamak's sup torpedo? Well, there are differences. The sup torpedo version is rather crunchy while Lai Foong's ngau peen is tender.

No drop in quality: Lai Foong's beef koay teow has retained its quality and taste after all these years.

Whichever way you look at it, it will take plenty of guts to munch down an exotic dish such as this. Bull's penis aside, there are some really good stalls at Lai Foong.

But, before you embark on your journey to this coffee shop, let me remind you that parking lots around this central business district are limited.

Not only that; the makan place is usually packed during lunch hour – so, if you want to enjoy your noodles, the best thing to do is to get there early.

The kai fan (chicken rice) came highly recommended and if you love Chinese confectionery and pastries, there is the Tong Kee stall that sells them.

For your late tea session, my recommendation would be the sesame crackers and butter buns. You cannot go wrong with this combination.

And, while we are on the subject of beef noodles, there is another makan place opposite Lai Foong coffee shop called Shin Kee beef noodle specialist.

It is easy to locate this eatery because it is a corner lot and it is perpetually crowded. I discovered this noodle shop when I made my way to a bank here to pay the instalment on my car loan.

I learnt that the noodles at this shop are hand-made and each bowl costs RM6 (small) and RM8 (large). You can ask for beef balls or ngau chap (beef offal).

Service is prompt and with the good tasting noodles, the makan experience here is pretty pleasant. The shop is open from 10am to 5pm and is closed on Wednesdays.

To get to Jalan Tun Tan Cheng Lock, you can take an LRT ride to the Pasar Seni station and take an eight–minute walk. Major bus companies also ply this route and the nearest stops are at the Central Market and Kota Raya complex.

Looking at Neem - The Star

Ancient remedy for healthy skin in the new millennium.

THE ancients, as well as modern science, acknowledge neem, also known as nimba or margosa, as a powerful healing herb with diverse applications.

Described in Ayurvedic texts as sarva roga nivarini – that which keeps all diseases at bay, or arishtha – reliever of disease – neem has been used in the Ayurvedic tradition for thousands of years to maintain health.

The roots, bark, gum, leaves, fruit, seed kernels and seed oil are all used in therapeutic preparations for both internal and topical use.

Neem and skin diseases

This remarkable tree has over 135 biological compounds – making it effective for a wide range of ailments. The neem leaf is renowned for having an almost magical effect on the skin. It works as an antifungal, antiseptic and anti-inflammatory.

A neem sapling ... The roots, bark, gum, leaves, fruit, seed kernels and seed oil of neem are all used in therapeutic preparations for both internal and topical use.

Like the leaves, the oil (obtained by crushing neem seeds) is used for skin problems.

Neem preparations are reportedly efficacious against a variety of skin diseases, septic sores, and infected burns. Neem is toxic to several fungi that attack humans, including the causes of athlete’s foot and ringworm. It ca be used against candida, which cause yeast infections and thrush.

Experiments with smallpox, chicken pox, and fowl pox show that although neem does not cure these diseases, it is effective for purposes of prevention.

According to a report from the National Research Council’s Ad Hoc Panel of the Board on Science and Technology for International Development, neem preparations from the leaves or oils can be used as general antiseptics. Because neem contains antibacterial properties, it is highly effective in treating epidermal conditions such as acne, psoriasis and eczema and other persistent skin problems.

It is also used for treating septic sores, infected burns, scrofula, indolent ulcers and ringworm.

Even many medical practitioners believe that smallpox, chicken pox and warts can be treated with a paste of neem leaves – usually rubbed directly on the infected skin.

Stubborn warts can be cleared up when a high-quality neem product is used. Unlike synthetic chemicals that often produce side effects such as rashes, allergic reactions, or redness, neem doesn’t seem to have any of these side-effects.

Early Ayurvedic practitioners believed high sugar levels in the body caused skin disease. Neem’s bitter quality was considered to counteract the sweetness.

Indians historically bathed in neem leaves steeped in hot water. This is still a common procedure for curing skin ailments or allergic reactions.

Neem oil can help with the symptoms of psoriasis. The oil moisturises and protects the skin while healing the lesions, scaling and irritation.

Experiments have shown that patients with psoriasis who have taken neem leaf orally, combined with trpical treatment with neem extracts and neem seed oil, achieve results at least as positive as those who use coal tar and cortisone, the more traditional treatments.

Coal tar products are messy and smelly and cortisone can thin the skin when used repeatedly. Neem has neither side effect.

It can be used for extended periods of time without any side effects, is easy to apply and is relatively inexpensive.


This article is courtesy of Pharmaniaga. For more information, e-mail starhealth@thestar.com.my. The information provided is for educational purposes only and should not be considered as medical advice. The Star does not give any warranty on accuracy, completeness, functionality, usefulness or other assurances as to the content appearing in this column. The Star disclaims all responsibility for any losses, damage to property or personal injury suffered directly or indirectly from reliance on such information.

Steak, lobster and pasta to thrill taste buds - The Star

Jun 17, 2008 By OH ING YEEN

Cosy: The cosy ambience of the outlet invites diners to unwind.

REGULAR patrons of the San Francisco Steakhouse in Summit USJ who were dismayed when the outlet closed, will be happy to know that it has shifted to Jaya Square in SS17/2.

Located next to the New Pantai Expressway (NPE), it is easily accessible and there is ample parking space. The outlet sports a San Francisco-themed interior, reflecting the city after which the steakhouse is named, with a cosy ambience.

With its tagline 'Where steak lovers call home', diners need look no further for tender and succulent steaks. Steak lovers can choose from juicy prime steaks of Angus beef or Australian Wagyu beef. Known for its marbling that gives rise to its “melt in the mouth” texture, the Wagyu beef is a popular choice.

Homemade Egg Pasta: Vongole Spaghetti is a perfect choice for those who like clams.

This branch is the first to feature the Homemade Egg Pasta, prepared under the supervision of executive chef Federico Michieletto. It is available only in the Jaya Square branch but will soon be available at all outlets. Diners can select from Spaghettoni Chitarra, Tagliatelle, and Handcut Pappardelle and six styles of preparation.

The highly recommended Aglio Olio style is a simple yet tasty combination of pasta, virgin olive oil, garlic, parsley and chilli to add a hint of spiciness.

If you like clams, try the Vongole style (vongole is Italian for “clams”), prepared with fresh clams sautéed in extra virgin oil with garlic, chilli and parsley.

Juicy prime steaks: Patrons can choose from Australian Wagyu beef or Angus beef.

Other options include Chicken Mushroom Alfredo, Beef Bolognese, Carbonara, and Cheese Maccheroni.

Diners can choose to start the meal with the flavourful Onion Soup, garnished with cheese croutons, that absorb the taste of sliced onion gently cooked in chicken consommé.

The Golden Gate Burger is a popular choice among young adults. The juicy grilled beef patty served in a bun with cheese and onion, comes with baked beans, coleslaw and French fries.

Sweet ending: Banana Tart with Chocolate Ice Cream and Vanilla Sauce, made from fresh bananas.

Seafood lovers can opt for the Boston Live Lobster. Whether grilled with garlic butter, broiled with spicy sauce or baked Thermidor style, is bound to satisfy your cravings for fresh lobster.

To end the meal on a sweet note, diners can choose from an array of delectable cakes, including the Almond Tiramisu, Cheese Cake and Chocolate Brownie A La Mode.

SAN FRANCISCO STEAKHOUSE, Ground Floor, Lot 7343, 5517/2, Subang Jaya, Selangor (Tel: 03-5635 3338). Business hours: Daily, noon to midnight. For more info, browse www.ttrb.com.my.

A day at Durian-lover's paradise

If you are a durian fan and want to experience a different kind of durian tasting, then Bao Sheng Durian Farm in Sungai Pinang may be your dream destination.

Eat dim sum to your heart’s content without breaking the bank

The Star - Jun 2, 2008 By THO XIN YI

THE trick in making dim sum is to be innovative and creative, yet not losing the traditional touches.

Chef Yau Kim Yew of Golden Phoenix Restaurant in Hotel Equatorial Kuala Lumpur takes great pleasure in inventing unique dim sum.

“I love to create and improve on different types of dim sum, and I enjoy the wonderful sense of accomplishment when my customers like what I have made,” he said.

Innovative chef: Chef Yau with the dim sum he created.

Possibly the youngest dim sum chef working in the Kuala Lumpur hotels, Yau started to learn the tricks of the trade at the age of 19.

“I entered this line of work out of my passion for indulging in dim sum. I worked in restaurants before I joined hotels, and became a chef at 27,” said the 29-year-old.

Yau has introduced some new dishes in the recently revamped dim sum menu and topping the list are Deep Fried Seafood Banana Rolls with Wasabi Sauce and Deep Fried Prawns with Cheese.

The Deep Fried dim sum: (From top) Deep Fried Prawns with Cheese, Pan Fried Minced Pork Meat Buns with Vegetables and Deep Fried Seafood Banana Rolls with Wasabi Sauce.

As its name suggests, the first item contains seafood, banana and wasabi – an unusual combination indeed.

“When fried, the banana is very aromatic and the wasabi adds a mild spicy flavour,” said Yau.

He assured diners that the Deep Fried Prawns with Cheese was not too cheesy as only a small portion of mozzarella cheese was added to the paste, before it was coated with cubed breadcrumbs and deep-fried in hot oil until the dim sum was crispy.

Meanwhile, the Pan Fried Minced Pork Meat Buns with Vegetables is a Shanghai-style dim sum item with pork, spring onion, ginger and pok choy.

Natural colour: Shredded red cabbage is visible in this Steamed Prawn Dumpling, adding some colour to the otherwise plain dim sum.

“It is steamed before being pan-fried to bring out its aroma,” Yau said, adding that all flour used in making dim sum was imported from Hong Kong to ensure the smooth texture of the buns.

Diners who do not fancy fried dim sum can opt for the 14 types of steamed dim sum available in the menu.

“In other restaurants, the prawn dumpling often contains mushrooms, but I add vegetables in our Steamed Prawn Dumplings with Red Cabbage. The appealing colour of this dim sum is natural, coming from the vegetables,” said Yau.

Another unique creation by Yau is the Steamed Sand Buns of Golden Phoenix.

The paste in the bun is made of salted egg yolk, milk powder and milk. When served, the paste that oozes from the soft bun is smooth and piping hot.

The Steamed Octopus and Prawn Dumpling is a fusion of Japanese and Chinese fare.

Fusion fare: The Japanese-inspired Steamed Octopus and Prawn Dumpling.

“I feel that the Japanese and the Chinese share a similar eating culture and thus the ingredients can be mixed and matched to bring about optimum results,” he said.

For dessert, Yau recommends Chilled Aloe with Butter Paste and Chilled Mango Pancakes.

“The former features aloe vera cubes served in blended avocado. We do not add sugar to it so the sweetness is all natural, from the fruits in this dessert,” he said.

As for the Chilled Mango Pancakes, the choice of mango is important.

“We import the mangoes from either India or Sri Lanka as these mangoes are very aromatic,” Yau explained.

Currently, there is a Yum Ley Sek (eat all you can) dim sum promotion until year-end.

Diners can order any steamed and deep-fried dim sum, congee and rice flour rolls. The promotion also includes three types of dessert chosen by the restaurant.

Priced at RM48++ per adult and RM24++ per child, the promotion is only available on Saturdays, Sundays and public holidays.

Reservations are preferred.


GOLDEN PHOENIX, Hotel Equatorial, Jalan Sultan Ismail, 50250 Kuala Lumpur (Tel: 03-2161 7777 ext 8223). Dim sum is available from noon to 2.30pm on weekdays and Saturdays, and from 11am to 2.30pm on Sundays and public holidays. Non-halal.