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2014-01-14
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So there I was at Bijan Bar & Restaurant the other day with the good folks from The Entertainer for a night of good food and catch up. I've heard of Bijan before, with a rather good reputation for serving very nice fine Malay cuisine, so when I heard the meet-up would be over dinner here, I was elated. The 3 in 1 platter that served as our appetizers arrived looking really appetizing. I may be biased as I really love satays, and here the beef and chicken satay was done really well without being
So there I was at Bijan Bar & Restaurant the other day with the good folks from The Entertainer for a night of good food and catch up. I've heard of Bijan before, with a rather good reputation for serving very nice fine Malay cuisine, so when I heard the meet-up would be over dinner here, I was elated.
The 3 in 1 platter that served as our appetizers arrived looking really appetizing. I may be biased as I really love satays, and here the beef and chicken satay was done really well without being overcooked, nor too hard. The Cucur Udang wasn't spectacular though, but it came with some nice peanut sauce to dip in.
#2 Daging Bungkus KukusBeing part of the opening appetizer platter, Bijan Restaurant's Daging Bungkus Kukus was a unique dish indeed. When I saw the wrapped dish, my first thoughts were of 'otak otak' or some fish wrapped dish. The Daging Bungkus Kukus however was a welcome change to the usual appetizer, where we had these delicate steamed mince meat and herbs wrapped within a layer of pancake and coconut gravy. A great appetizer dish to whet our appetite for more to come.
When the Rusuk Panggang was brought out, I must admit the looks did not do justice to it, as it looked really dark to begin with. One bite into the slice of chargrilled marinated short ribs meat, and everything changed. What started off as being a negative perception due to the dark texture, turned immediately to pleasure, as the meat literally melted in my mouth with a few soft bites. Served with pegedil, sweet soy sauce and sambal belacan, this is a must have at Bijan Bar & Restaurant.
Tahi what? Well, again the name deterred me initially from the Pucuk Paku Goreng Tahi Minyak dish. But I can tell you, it tasted really nice, the wild fern blending well with the chilli and caramelized coconut. Served with a good amount of shrimps on top, this dish went really well with our plates of rice.
Up next was the Rendang Itik dish, juicy and tender deep fried marinated duck legs topped with the aromatic rendang sauce. It was duck, and like its namesake, the meat was a tad too tough for my liking. The rendang was good, but the meat was just a bit too hard.
Another signature dish from Bijan Bar & Restaurant was their Ikan Siakap Masak Asam Pedas. Coming from a nyonya family background, asam pedas dishes were the norm when I was growing up. Here, the seabass was simmered in a tangy chilli and tamarind gravy with okra, or asam pedas for short. I did like the taste here, as it was both sour, and spicy enough to tantalize the taste buds. 張貼
