Single portion Roast Turkey. Mentaiko gratinade Baby Lobster. Flambé Spanish Octopus Tentacle with Fettuccine. Chilli Lime Ribs. These are a mere handful of festive dishes conjured up by Chef Yenni Law and her right hand lady Shelly Saw at Meatology for the upcoming festive celebration.
New on the menu but no less luxurious for the festivities is Mentaiko Gratinade Baby Lobster (RM23.80++). In Japanese cooking, mentaiko or cod/pollack roe marinted in chilli pepper and salt is a common ingredient used to flavour salad, noodles, omelette and rice dishes. Here, Chef Yenni used it to gratinate the two halves of baby lobster; giving them an irresisitble umami-packed finish.
Curry leaves add vivid lemon-spice aroma to the Christmas menu’s Lobster Special in the form of creamy rich curry-like sauce. We like the Eastern touch as the sauce packs 'oomph' without stealing the limelight from the lobster. Shimeiji mushrooms lend textural interest to the dish.
with Chickpeas, Green Peas and Pea Sprouts (RM13.80++) may just miss the mark. Personally, I love it as the thick fingerling soybean cakes is lightly slicked with sweetish soya-chilli sauce. A filling vegan dish that should leave vegetarians pleased as punch.
Not one to rest on her laurels, Yenni Law continues to work tirelessly in gaining her fair share of coverage both in the mainstream and social media for Meatology. Her progress as a chef is evident through simple yet inspiring dishes like Truffle Spaghetti (RM35.80++). Break the custard-soft onsen egg into the pasta and your palate will hum with a sensuous symphony of earthy wild mushroom, truffle, kombu (kelp) and white wine accents. What's not to like?
The art of flambé is one of the highlights of dining at Meatology. Now you can wrap up dinner with aplomb when you order Yorkshire Pudding Flambé (RM32.80++). A dramatic tableside presentation, the dessert comprises a pouffy Yorkshire pudding graced with seasonal fruits (ours had cherries and berries) set alight with liquor in sweet red wine reduction and served with a scoop of ice cream. Heady stuff!
Another boozy treat we enjoy thoroughly is the decadent Real Rum & Raisin Pie (RM18.80++) which Chef Yenni dubs as a crust-less pie. Alternatively, opt for the Forbidden Rice Brulee (RM14.80) — French custard with banana and ‘forbidden’ rice with burnt palm sugar topping.
For reservations, please call Meatology, tel: 03-7727 4466. Address: 16, Lorong Rahim Kajai 14, Taman Tun Dr Ismail, Kuala Lumpur. Visit Meatology Facebook page:https://www.facebook.com/MeatologyKL/