Kung Jung, PNB Darby Park

 

Burn baby burn....
the amber fr the charcoal fire was extremely hot, the sliced garlic were bubbling in the hot oil. For those who doesn't fancy fresh garlic for its spicy pungent nose and taste, this is definitely for you. After the bubbling process of coz. It has a very sweet nutty taste.

Last Friday we congregated for an early birthday celebration for Wenda. It was an informal celebration minus the cake!! where's the cake??? I guess she'll be blowing many many candles in the next 2 weeks and have as much cake as the Queen herself, hence we spare her calories with more meat for this gal.

Marbling of the beef was so beautiful that I had to snap as many shots as possible...despite the heat!!! it was really hot but thankfully at Kung Jung, the waiter will cook every morsels of food for you to your liking. 

MW Maho has got her favourite head waiter, and he knows exactly how we like our meat. Problem was we were eating too slowly, he had to remove everything off the griller once it's done, even took effort to place the individual pieces into our platter...almost had to feed us...hahahaha.

the peeps were too busy discussing bout the blind tasting we were having that evening. Again I did not snap pic of the beautiful rare bottles that we had.

MW Maho, Monkey and Wenda
As usual, the Master of Wines brought all her wine gadgets and peripherals for every dinner. Same goes to JS, his favourite wine opener is a beautiful handmade Laguiole wine opener. This group of ppl alwiz have their wine openers in their pockets.

MW Maho also bought a beautiful Swarovski white wine opener as a congratulatory pressie for Monkey on her new career. It's so pretty with a white leather box I didn't wanna use it!!! Too pretty to be used. But things are meant to be used right? So very soon I m gonna have Ms. White with me inside my handbag at every dinners.

What's that? it looked like kim chi!!! Seriously I am a terrible at documenting pics bcoz I left so many other pics behind, from all the yummy sides and different types of kim chi served here. The above pic was definitely not kim chi *though it may be marinated with one*
 

 It's lovely squid!!! yumsss, spicy sweet and tender.....
Head waiter had to remove the entire griller off the heat to stop further cooking, and we were again bz yakking away bout the wine regions that we were not familiar with - Languedoc. Okie into our next travel list. Gosh so many places in France that we've never been!!!!

Beef Ribs...we have so much of these, from original without marination to different types of marination. There's nothing in the menu that we ordered. So the next time if I am here on my own, I won't know wat to have, prollie this blog serves as a good documentation, I'll just pin-point the pics to them then....hehehehe

MW Maho is half Japanese half korean. For someone to say this place is good, it has to be really good!!! Kung Jung even received international Korean diners like the hensem good looking Rain. :)))

Wenda the meat eater was so eppy to be treated with different cuts of beef. I am sure this was better than birthday cakes huh? :))))

Finally some soup and beef and greens.

and bcoz we were perpetually hungry, we also ordered some ginseng chicken soup which was extremely yummy :))) There were oso omelette and other side dishes such as toufu with fermented kim chi.

 Monkey and Wenda

Happy Birthday Babe!!! enjoy your trip and till our next makan adventure :))) and yes I am scheduling a slot to go to ur roof top garden to harvest watever that u have planted for the last few months!!! Safe trip there.

Thank you to Papa Bear and MW Maho for dinner :))) *hic* and the outstanding wines of coz :)))

Kung Jung
Lot 3.1, Level 3,
PNB Darby Park,
Jalan Binjai,
Kuala Lumpur.
Tel: +603. 2166.7181

Palsaik Korean BBQ, Scotts Square

We have been planning for a get together for ages.
It's either one of us are travelling for work/leisure, hence making the trio never complete.

Monkey's schedule is usually booked 2 weeks in advance to the horror of certain friends.
Brandon C: "Wat??? the date u gave me is 3 weeks later, can't we do like this week?"

-_-" yeah he was complaining bcoz Fab and Monkey took turns to be away. Leaving Brandon C with no choice, he had to succumb to the majority votes, and the date did finally come and he was so excited and recommended a really nice korean BBQ for all of us to try.

Palsaik Korean BBQ in Scott Square is the 2nd branch with the main one located in Solaris Mont Kiara. This was the perfect location since all of us work at different parts of Klang Valley, so to be fair, we meet in between and had something in between Japanese and Chinese. Brandon C insisted that Fab is a chinese cuisine guy while Monkey is a devoted Japanese Doll. Oh well the mission here is to get together after a freaking 6 months trying to meet and food comes secondary. But if the food is great as well, that would be bonus. isn't it?

When the trio finally settled down, a long platter of fresh greens, garlics and enoki mushrooms laid upon us. Then a pot of broth with seafood - blue swimmer crab, mussels, clams, prawns, squids and loads of fresh greens were loaded in immediately.

Fab was also very curious on the dining format here, do we have the soup first? How? what now? Both of us stared at Brandon C for some answers before he declared that it's also his first time here.
-_-"

As we were deciphering what's in the pot of hot broth, out came the hot plate, and some kimchi flavoured beans sprouts were laid on. Wow the service was definitely chop-chop-fast!!! Might as well, since we were hungry and were so excited about this gathering, talking like a choo-choo-train so I guess the waiting staff here were serving according to our choo-choo-chop-chop speed.

chitters chatters chitters chatters~~~~~~just like the old days :)))))

the Rainbow Pork Bellow Platter. Generous thick slices of pork belly marinated in different ingredients. So we have:

Ginseng
Wine
Pine needle sauce
Garlic sauce
herb sauce
Curry
soy bean paste
hot pepper sauce

Absolutely a bliss to have someone cooking for us!!!! coz we won't know what to put in and where and how. Look at how he neatly merchandise all the ingredients. The fat fr the juicy pork belly will flow down the hot plate onto the garlic, mushrooms, chillis and finally the kimchi beans sprouts. The plate is designed for these, with a catchment area at the other end. Check out the hole on the right. All the fats/oils will dripped down after goin through the "filtering" process.....filtered by the vege. LOL

Then he added something to the hot broth and it looked so yummy already, I was impatient and tried to scoop some food out but he stopped me. Signalling that it's not ready yet!!! Like a small gal caught with ice creams when she's not allowed to have it....I smiled sheepishly and laid the laddle back down.

Brandon C: "Be patient, there have some cucumber first~~~"

With a pair of sharp scissors, the staff sliced the pork belly into equal portion, inverted it to be cooked on the other side until it's caramelized~~~~

Isn't it torturing to watch this???? GAH!!! I guess like delayed gratification, when you finally have it, it would be sooooo good.

OMG look at that!!! then it's re-arranged this way to make space for the next batch to be bbq. The staff cleaned the hot plate with a piece of Jicama/sengkuang. 

The pork belly was soooo yumzzzz. Looking at this pic again made me crave for korean BBQ....especially when you don't have to cook them urself makes it even better WUAHAHAHAHAHA.

Why was Monkey so eppy about?
Apart from that the dinner was so yummy and we ate until we couldn't take any food no more, plus Brandon C was buying Fab and Monkey some nice beer at one of the bar in Scotts Square.

Monkey was so delighted with this!!!!! I want!!!! where to get????
Brandon C: "Pasar Malam la, I'll get for you." 
speaking of pasar malam, I haven't been to one in ages. Any recommendation?

Wefie of Fab, Brandon C and Monkey
Tiga Sekawan alwiz :)))
Great catchup my dear friends, alwiz a delight to see both of you. Looking forward to the next and I hope it's not like 6 months later? hehehehehe

Palsaik Korean BBQ
2-15 & 2-16, The Scott Garden,
289 Jalan Klang Lama,
58000 Kuala Lumpur.
Tel: 603 6211 0383
www.palsaik.my

Dinner at Secret Location

JS took this pic...
after the sun has gone down.
another shot with flash on...
I lurve both pics a lot...
:)))
taken 2 seconds apart and yet so different.
Monkey seated with HRH and the rest
hosts of the nite were Mr. Kwon and Mrs. Kwon
owner of Borneo Golf resort.

so we had BBQ ala Korean style with all the special sauces

table was set up nicely by the Korean staffs

Chef who was specially flown in fr Korea...
busy preparing the Korean BBQ
I was eye-ing those fatty sliced porkie....
and sweet prawns
:)))))))))))))))
Koreans lurve their greens...
above was sliced japanese cucumber, sweet white onions and sweet carrots..
how come all so sweet one?
mana u beli?
Apa sayur???

off topic:
we were alwiz joking on how Koreans said hello = "AHN YOH hashimnikah"
to make it short it became...Apa sayur?
more lettuces and green chilies..
yep u consume them raw.
Prawns Prawns Prawns!!!
BBQ Prawns!!!!

the squid were first boiled then bbq, this way the texture will be better.

grilled garlic in oil...
it has this sweet garlicky taste instead of its usual pungent-ness
Porkie Porkie Porkie
the skin became so crispy!!!
BBQ chicken, leeks and garlic on a skewer.
JS skipped this!!
hehehehehe.

nice setting isn't it?

after our dessert
we were transported in the darkness back to civilisation..
bye bye Secret Location.
I will try to find u in Google Earth and tag it!!!!!

Bernard da Joker with Mr. & Mrs. Kwon.

someone sang this song for me...
hehehehehe
thank u ar..
u made me so shy that nite.
:PPPP
then we screamed that we wanted KOREAN songsssss
"Mr. Kwon!!!! SING!!!!!!"

then all the sayur and ahn yoh came out.

Kamsahamida Mr and Mrs Kwon
it was a great dinner
with great golf and also staying at your resort...

tq for everything!!!
:))))
we had a great time