Dining

New Summer 2019 Menu at Meatology by Chef Yenni Law, TTDI (Part 1)

[Dining]

The inner (air-conditioned) dining area. There’s also an outer (non-air-conditioned) dining area that’s separated by a partition that is dog friendly.

 

Denise and I recently headed over to Meatology by Chef Yenni Law – a contemporary Western restaurant located in the trendy and increasingly hipster neighbourhood of Taman Tun Dr. Ismail, Kuala Lumpur, to try their new summer 2019 menu as well as some favourites from the existing menu.

Chef Yenni has been in the F&B industry for over 20 years, including a stint in England and Spain. In December 2004, she took over the management of Boathouse, a little neighbourhood restaurant located along Lorong Rahim Kajai 14 in Taman Tun Dr Ismail. In July 2016, Yenni made the decision to rebrand Boathouse as Meatology by Chef Yenni Law, named after her first cookbook.

The establishment has a casual and cosy vibe, and serves a wide selection of meaty dishes and international wines from all over the world. The establishment specialises in steaks and pork; and is one of the very few restaurants in Malaysia, that flambé your food by your table.

Meatology pays homage both to Chef Yenni’s childhood growing up in an Asian home and the early part of her career being trained in French cuisine and later working abroad in Europe. Her cuisine is very much characterised by both Western and Asian influences, and she is the author of two (2) cookbooks to date (which you can view on the wall of the restaurant!).

The first cookbook which is entitled “Meatology” was published by MPH in 2015 and features only meat-based recipes. In 2017, Chef Yenni published her second cookbook entitled Her World Cookbook 2017 The Rice Pot in collaboration with Her World Malaysia magazine. This cookbook garnered first place for Best in The World Gourmand Award in May 2018 at Yantai, China. To date, Chef Yenni is the only Malaysian who won the first place.

That’s not the only notable award she’s won as Boathouse emerged as a nominee for the Most Innovative Guest Experience Award by the Hospitality Asia Pacific Awards (HAPA) in 2014.

 

MY partner in crime for the evening
A refreshing asam boi martini for her. Aside from draught beers like Tiger, Heineken, Guinness and Paulaner on tap, Meatology also serves cocktails, wines, and liquors.
Frozen Strawberry Margarita – drink it fast before it melts!

Salted Egg Fish Skin – RM29.80

We started off the evening upstairs in the bar with a terribly evil and addictive dish that goes incredibly well with ice-cold draught beer! Large slices of crispy fried fish skin coated with just the right amount of salted egg (so you get a nice amount with each bite).

 

The bar upstairs has large TVs which screen football matches as well as other sports

 

French Escargots – RM25.80

1/2 dozen french snails with secret cream and spinach

This was a delightful and creamy starter. Order some bread to mop up any leftover sauce!

 

Poison Pork – RM28.80

caramel of bacon, garlic, chillies, roast pork crackling

This was a super sinful snack that went along wonderfully with the draught beers! A spicy and savoury dish that’s great for happy hours, or even as a starter for dinner.

 

Rare Seared Tuna (Sashimi Grade) – RM58.80

180g Medium Rare Top Grade Tuna served with Citrus Ponzu

Beautifully cooked tuna served with a citrus ponzu sauce that kept the dish appetising! 

 

 

Chef Yenni’s protege Shelly Saw finished the steak tableside which gave us a nice view of it set on fire (aka flambe)!

 

Steak On Fire! – RM58.80

220g Australian tenderloin served with mash, veggies, cooked with VSOP Brandy Pepper Sauce

Now on to the meats (the restaurant is called Meatology after all!). The steak was cooked to a tender and juicy medium rare (please don’t order it cooked beyond that!), and was served with some brandy pepper sauce on the side. Now it’s really good enough to be eaten on its own and by doing so you’ll taste all the lovely beefy goodness, however, Malaysians being Malaysians just love to flood their food with lots of sauce/ curry, etc. etc. Order a glass of red wine to go with this!

Goes wonderfully with a nice glass of red wine!

 

Meatology Ribs (flamed) – RM48.80

250g Spanish Pork Ribs, flambed with brandy, and drizzled with a generous serving of secret BBQ sauce

This dish is a meat lovers dream! Tender and incredibly flavourful thanks to the secret BBQ sauce.

 

 

Yorkshire Pudding Flambe – RM32.80

with fruits, flaming booze, ice-cream, and sweet red wine reduction

My partner in crime was very excited to see the desserts. At Meatology, all the desserts have alcohol incorporated in them. This one was rather unusual though as Yorkshire pudding is normally served with Sunday roast. First time I’m eating it as a dessert. The combination of sweet, creamy and savoury worked though!

 

Girls and desserts!

 

Real Rum and Raisin Pie – RM18.80

This was my favourite dessert as I’m a sucker for rum and raisin ice cream! The boozy ice cream is made in-house and I could really taste the rum flavour (as opposed to the very commercial ones that you’ll find in the supermarkets or even the specialty ice cream bars). The sweet and spicy notes of the rum went well with the crumble that made the base of the pie, as well as the “splatter” of coulis which balanced out the dessert. A real winner here!

  

Meatology is certainly not one of those trendy, Instagrammable and pretty cafes that serves over-priced food. Instead, what you’ll get is high-quality and lovingly prepared food at a decent price, in a comfortable (although not the newest) setting. Meat lovers should definitely pay a visit to try the steaks.

  

Meatology by Chef Yenni Law is located at:

16 Lorong Rahim Kajai 14,

Taman Tun Dr Ismail,

60000 Kuala Lumpur,

Malaysia.

 

Telephone: 03-7727 4426

Website: https://www.meatologykl.com/

Facebook: https://www.facebook.com/MeatologyKL/

 

Thanks for having us!

 


 

 

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1 comment on “New Summer 2019 Menu at Meatology by Chef Yenni Law, TTDI (Part 1)

  1. Pingback: New Summer 2019 Menu at Meatology by Chef Yenni Law, TTDI (Part 2) – timchew.net

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