Cungdinh Vietnam @ Asian Heritage Row

When we last visited Cungdinh in 2010, it was still in its original location of One Bangsar; forced to move, it's now at Asian Heritage Row, a strange choice for any restaurant that hopes to thrive.

It's sad that so few head here for dinner; Cungdinh has a wide menu of worthwhile recipes, mainly Vietnamese fare such as this lotus stem salad with bean curd skin.

Shredded young jackfruit, prawns, assam leaves, sesame seeds & crackers (RM18.90).

Veggie spring rolls, emblematic of the fresh, healthy feel for which Vietnamese food is known.

Grilled blood clams (RM21.90), the next best thing to a cockle-filled buffet.

Banh Khoai _ Hue pancakes comprising shrimp, mushrooms & onions, rice flour batter, turmeric powder, egg & herbs (RM14.90). Not sure if a Vietnamese chef heads the kitchen, but the food is really well-executed, with nary a hint of excess oil or salt.

Chicken grilled with salted soy sauce (RM26.90), as flavorsome as fowl gets.

Claypot fish stew (RM29.90). Overpriced, but it's savory soul food nevertheless.

Cuttlefish steamed in ginger (RM29.90), with an attention-grabbing (edible) ornament.

Tiger prawns, aromatically steamed in coconut juice (RM31.90).

Eggplant in fish sauce. Simple but so satisfying, thanks to its sublime juiciness.

Stir-fried cabbage (RM11.90), piquant in a pickled way.

Fried rice with prawns & chicken, wrapped in egg to lock in its moist richness (RM20.90).

Duck porridge, peppery-watery, pleasurable enough depending on personal preference.

Hue-style crab paste rice noodle soup, evocative of street food at its most satisfying.

Wine is available by the glass, but only at slightly steep prices.

Cungdinh Vietnam,

Asian Heritage Row, Jalan Doraisamy, Kuala Lumpur.

Tel: 03-2692-2288
Entry on Cungdinh @ Bangsar: Nov. 27, 2010.

Three Wise Monkeys @ Setia Walk Puchong

Puchong's wisest patrons might make a beeline for Three Wise Monkeys, a cheekily named, pork-loving bistro that's one of this neighborhood's safest dining bets.

The pork burger here isn't officially supposed to include a fried egg, but when we requested a sunny-side-up topping, the kitchen provided us with two (!).

We'll go bananas for a patty this thick & juicy, intriguingly capped with sauerkraut.

Patrons can customize their pizzas with their choice of toppings: We built this baby with a threesome of pork _ Hungarian bratwurst, streaky bacon & BBQ pork chunks. Devilishly sinful, with plenty of cheese.

A one-of-a-kind, surf-&-turf cross between Eggs Benedict & Atlantic, featuring both serrano ham & smoked salmon.

Pork neck steak, a 220-gram slab of succulence, with potatoes & pineapples.

Monkeying around with banana-laced cocktails, including a fruity caipirinha.

Monkey Shooter & Monkey Graveyard. We might be drinking Graveyards, but thankfully, SetiaWalk is well & alive with customers.

Breezy & not (too) sleazy; we could imagine hanging out here more if we lived in Puchong.

Be careful while stepping out _ there's water through the pathways.

Three Wise Monkeys,

E-2-G, Setiawalk Puchong.

Tel: 03-5882-0025

Open daily through late.

Burger Battle Cook-Off @ myBurgerLab

Mondays are ordinarily when myBurgerLab addicts brace for withdrawal pangs & mourn outside the firmly shut entrance of their favorite restaurant. But every once in awhile, the outlet's staff congregates inside for a semiprivate cook-off, challenged to create trailblazing new recipes that _ maybe, just maybe _ could someday make it on myBurgerLab's menu.

Watching these patty prodigies work is inspiring; their enthusiasm feels infectious, their youthful energy becomes their best asset as they toil through this one-night burger boot camp, surviving a one-chance-only crash course in the culinary arts.

One by one, the experimental burgers are served by their makers, mainly students eager to excite a judging panel that must munch through multiple burgers.

This first offering, dubbed the "Zoidburger" by Hong, shows off admirable ambition, a skilfully realized cavalcade of complex textures & nuanced flavors. Its components would be enough for three burgers: a beef patty, tiger prawns, rempeyek crackers, blueberries, rocket leaves, curry mayo, olive oil, caramelized onions, lettuce, lemon, garlic, pepper & paprika.

We're haunted by the potential of Kar Weng's "Kokomo," topped with coconut strips & carbonara sauce. Maybe another ingredient _ kaya or a gula melaka glaze _ would help bring out the flavors better, but still, this one could be a template for a truly terrific knockout.

Here's what garnered the highest points from the jury, earning its creators Ian & Joe the night's top prize of RM236: "Monster Mash," a comfort-food combo of fried chicken, mashed potatoes, cherry tomatoes, sharp cheddar & spicy mayo with coriander.

"Love At First Bite," by Lucas & Jason: beef, spicy nachos, chocolate chips, enoki & shiitake mushrooms, raw onions, worcestershire sauce & cheddar cheese. An underrated pleasure, with resonantly savory notes playing off an undercurrent of cocoa sweetness.

Fiona's "Despicable Me" is easily lovable, featuring beef with fried pineapple, fried bananas & maple syrup. No-fuss fun; should please kids of all ages.

The Burger Battle's runner-up has the makings of an instant classic: "Whack-A-Mole" by Debra & Fu Jun, made uber-creamy with a thick, tangy topping of guacamole spiked with orange zest & lemon juice, spiced up with jalapenos.

Pile on the calories with "Say Mac & Cheese" by Cheah & Lim, an extravaganza of fried macaroni & cheese with green salsa, dried shrimp & more. Have this with chicken; it's a firecracker of flavor but far too rich to pair with beef.

The night's most innovative invention might belong to Hong, whose "Juxtapose" dessert burger of nut-crusted vanilla ice cream, hash brown, beef bacon, lychee jelly, peanut butter, blueberries & maple syrup is one for the history books. Quite a treat.

 This Lab's a hive of positive vibes even on normal nights. For the cook-off, it positively hums.

Cthulhu cometh: Here's a new entry to myBurgerLab's menu, with deep-fried "rock-hard" oysters & a black "evil" cocktail sauce. Soon to be infamous.

Sloppy Joe-style ground beef & chicken might soon also be available here, with the same beef that's used to prepare the burger patties.

MyBurgerLab takes plenty of pride in its ever-increasing range of sauces. Love the seaweed mayo. Thanks to the chaps here for the invitation to this excellent event.
Earlier entries on myBurgerLab: July 11, July 16 & July 29.

myBurgerLab,
Sea Park, Petaling Jaya.

Tujo @ Ascott Kuala Lumpur

Seven's luckier than ever: Replacing Ascott's 7atenine, Tujo heralds a triumphant revamp of this venue, now branded a "bar-serrie" where customers can "eat, play & live."

It's been seven years since 7atenine first became a landmark in the city's nerve center; this space has since seen multiple face-lifts, but this name change & refurbishment constitute the sleekest polishing so far of the Soul Society Group's crown jewel.

Lit with Modo chandeliers, Tujo looks impressively even lovelier than 7atenine, thanks to the prowess of Poole Associates, which says that simple-but-stylish Danish designs of the 1960s inspired this vision of a comfortable metropolitan hangout.

Tujo's cuisine forges further with the East-meets-West playful flamboyance for which 7atenine became beloved. Patrons will have plenty of fun sharing this Chicken "Stinger" Satay, partnered with pineapple salsa, nuts & spicy shrimp paste for a sauce reminiscent of rojak.

Venison rolls (RM28++), a perilously addictive snack featuring minced deer meat marinated in fiery Indian spices & wrapped up in warm, fresh chapati bread.

Tujo's mushroom soup (RM18++) purees seven types of edible fungi, including enoki, shimeji, shiitake, oyster & button, topped with hot milk froth.

Liver terrine (RM23++), a fine, flavorsome blend of foie gras & chicken liver, mixed with sultanas & chives to impart extra texture.

Tujo's pizzas boast a twist: the crispy-thin crust is infused with either spinach or squid ink, then topped with the likes of more spinach & the runniest of eggs (RM25++).

Beef bourguignon (RM30++), an aromatic stew with braised grass-fed meat & shallot confit. 

Grilled seafood, steaks, lamb & chicken are a cornerstone of Tujo's menu. The affably efficient service team will probably push the lobster (RM160++ for 500 grams), rubbed with the customer's choice of Montreal salt, herb butter glaze or coriander lemongrass.

The top dessert's the salted caramel tart, hot & sticky-crumbly with apples, guava & dragon fruit (RM20++), coupled with Haagen Dazs vanilla ice cream.

Tujo's cocktails are fun too: note the lit-cinnamon/cigarette flair/flare of The Funeral For Jack (bourbon, passion fruit puree, maple syrup, apple juice, basil), alongside The New Fashionista (tequila, watermelon juice, lime juice).

Fruity herbal concoctions: Eden Melon (gin, galliano, vanilla syrup, watermelon juice, thyme) & Assam Boi Mojito (with added apples). 

Rosemary Martini & Blueberry Margarita, each hovering over RM30 (inclusive of taxes).

White chocolate vodka shooters (RM45++), a wonderful way to bring this evening to a close. 

The "Play" component for Tujo comes in table games that are supposed to be offered here, including the likes of Five Stones, Bottle Caps & Pick Up Sticks. 

Tujo is touted to open everyday, 7am through late. Head here for a beer perhaps before work.

Tujo Bar-serrie & Grill,

Ascott The Residence, Jalan Pinang, Kuala Lumpur.

Tel: 03-2161-7789 or 03-2162-7789