SOULIQUID RESTAURANT & BAR @ PUCHONG

Food with the soul of jazz

 18 June, 2018

Two faces. Two moods. By day, Souliquid Restaurant & Bar offers sustenance for the stomach; by night, it feeds the soul.

Located just outside the lobby of Four Points Sheraton in Puchong, its name Souliquid is etched into the mat at the door.

Step inside and one can’t help but notice the whimsical but cosy sofa seats in hues of deep fuschia and cobalt blue along the tall glass windows.

Cheese Plate with Wine Promotion 

These are perfect to lounge in when the moon rises and the stage is set for live performances of mainly Cantonese and Mandarin jazz. I do appreciate that, unlike most lounges, there’s no smell of stale smoke, beer and whiskey although Souliquid has been in operations for two years now.

Souliquid has a well-stocked bar and often have specials such as the on-going Cheese Plate promotion at RM199++ paired with Marques de Caceres Crianza from Rioja in northern Spain.

The medium-bodied wine with gorgeous deep plum hues has ripe cherry notes with a spicy finish. Easy on the palate and pairs well with the platter of Cheddar, Aged Cheddar, Brie and Blue. You also get crackers with slivers of salami and ham.

 But if you’re there at lunchtime or looking for an early dinner, the menu is pretty satisfying too. On weekdays, a set lunch menu comprises main course, soup and ice lemon tea. Priced from RM13.90 nett.

Chili Chili Bang Bang

We have 7 at the table, so we order a la carte, starting with Chili Chili Bang Bang (RM18). The bowl of minced meat is cooked with tomato, chilli, onion and topped with melted cheese. Arranged around this are triangles of crispy tortilla chips… just like a sunflower. The chilli adds a hot edge to the meat and cheese. Just scoop up with the chips for a delicious starter. 

Brochettes are grilled prawns wrapped with bacon

Brochettes (RM38) are 5 large prawns wrapped in bacon blankets on a bed of lettuce. It’s served with a totally decadent pineapple-chipotle dipping sauce. The bacon lends its special aroma and saltiness to bring out the sweet side of the prawn while the sauce twirls a tango to keep the tempo going.

Gambas Al Pil Pil is prawns in hot olive oil bath

We smell the Gambas Al Pilpil (RM28) before we see it. The aroma of prawn, garlic and rosemary permeates the air and teases the tastebuds. The bowl is filled with crunchy prawns in a hot olive oil “bath”, with grated garlic, Italian herbs and a sprinkle of chilli flakes. Dunk the toasted bread fingers in to soak up the fragrant oil.

Grilled Lamb Rack with honey-mustard sauce

We are tempted to try more appetisers but the mains beckon.

The Grilled Lamb Rack (RM58) has three juicy chops perfectly done with a pink centre. It’s served with a honey-mustard sauce, a drizzle of mustard and roasted vegetables on the side.

Guinness Braised Lamb Shank is a luscious chunk of meat

Chef Matthew Wan has a way with lamb. I’m wary of lamb shank which is usually dry and unpalatable but the Guinness Braised Lamb Shank (RM48) is a luscious chunk of meaty goodness lording over sides of mashed potato and broccoli. Even without the delicious gravy, the lamb is juicy and well flavoured.

Souliquid Meat Balls

I’m a tad overwhelmed by the aroma of rosemary in Souliquid Meat Balls (RM20) though the gravy with halved cherry tomato, helps temper this somewhat.

Chicken Cordon Bleu with roasted vegetables and mushroom mustard gravy

Chicken Cordon Bleu (RM33) finds favour with the young ones. Breaded and deepfried to a golden brown, the chicken escalope is rolled with ham and mozzarella cheese, which oozes out when cut. Served with thick mushroom mustard gravy and roasted vegetables.

Garlic-Herb Roast Pork Knuckle is a whole kg of meat

Finally, the star of the hour arrives, accompanied by sauerkraut, roasted potato and garlic herb gravy. The Garlic-Herb Roast Pork Knuckle (RM79), weighing a whole kilogramme, is not for solo diners. It’s served whole and diners can carve off what they want. The skin is so crispy you can hear it crackle with every plunge of the knife but underneath this, the meat is extremely juicy and tender; I particularly appreciated the lean parts.  If you need help with the cutting, send it back to the kitchen and Matthew is happy to oblige. 

Pork Lover Platter is meant for sharing

The Garlic-Herb Roast Pork Knuckle is also available as part of the Pork Lover Platter (RM148). Served with the roasted potato, sauerkraut, garden salad, corn on the cob, strips of luncheon meat, three sausages (smoked Hungarian, Nuernberger and Baconwurst) and thick potato spirals, there is enough on the wooden board to keep the seven of us happy. Even if you’ve not indulged in the appetisers and other mains, the platter is enough for three ravenous appetites.

The sausages are offered separately on the menu or as a sampling Bratwurst Platter (RM45) with Bauerwurst, Hungarian and Nuernberger sausages. All sausage platters are served with sauerkraut, potato salad and dipping sauce.

Shrimp Pizza with parmesan and blue cheese

We nibble on Shrimp Pizza (RM35) with big shrimp, sliced bacon, parmesan and blue cheese and then decided to have the Nyonya Pasta (RM28). The spaghetti is tossed in nyonya sauce specially made in Malacca and cooked with four big blue mussels. 

phoenixbee@gmail.com

Souliquid Restaurant & Bar

(non-halal)

Lot 1, Ground Floor, PFCC Tower 3

Jalan Puteri 1/2, Bandar Puteri Puchong

Selangor, Malaysia

Tel: 603-8066 8883

OPERATING HOURS

Daily: Noon to 1am

Nightly Live Band Performances

Sunday to Thursday: 9pm to 11.30pm

Friday-Saturday: 9.30pm to midnight

Promotion

Cheese Platter RM199 with bottle of Rioja

Daily set lunch of main course with soup of the day and ice lemon tea (from RM13.90 nett).

Sunday/Public Holiday: One child under 12 gets 1 free meal (from Children’s Menu) with every 1 hot main purchased

All food prices ++ unless otherwise stated.

Fresh new flavours

Pluck your own fresh basil leaves 

AN VIET 

My Best Friend wants to know why I keep going back to An Viet when there are so many other Vietnamese restaurants in my neighbourhood. I guess it’s because I’ve always enjoyed my meals here, especially knowing that An Viet is not just about profits. 
Its owners are genuinely concerned about food wastage and hope to create awareness about minimising wastage. So they encourage diners to choose how much rice and noodles they want. 
It also uses the freshest ingredients; indeed, at its outlet in Sunway Mall, diners practically pluck basil leaves off plants in pots. It can’t get any fresher than this. 
The mains are always cooked to order as the owners and chef Tuyen believe nothing beats the taste of freshly cooked food. Recently,  An Viet had made some updates to its menu. I couldn't wait to get over there for a taste. 

Deepfried spring rolls

Rice paper & mango salad served in a glass jar. Add condiments, shake well and
pour everything into a bowl to enjoy the multi layers of textures and flavours

We start with Cha Gio (RM7.90) deepfried spring rolls with vegetarian option available and Banh Trang Tron (RM13.90), a rice paper and green mango salad. The latter is a lot of fun. Diners add lime juice and a chilli sauce to ingredients in a glass jar, seal it close and shake to mix everything together. Then pour it out into a big bowl and eat. Lovely flavours in a shareable portion. 

Fat and juicy sugar cane prawn

MBF is always on the look-out for Chao Tom (RM11.90) but I usually find this to be too dry to enjoy. Fortunately for An Viet's version, the grilled minced prawn paste wrapped around sugar cane sticks is thick and juicy. 

Pork belly and hard-boiled egg braised in coconut juice, served with rice

Then it’s on to the mains. Oh, so many to choose from. Luckily, we are joined by a couple of friends, so we can afford to try more of the new items. 
I have my eye on Lo’n Kho Nu’o’c Du’a (RM17.90; RM19.90 with rice). This dish of pork belly and hard boiled egg braised in coconut juice is so yummy. Reminiscent of tau eu bak, the tender meat with layers of fat sandwiched in between, comes in a lighter sauce with sweet hints of coconut. 

Catfish cooked with fresh dill, Hanoi-style. Eat with vermicelli, herbs and fish sauce 

The staff recommends Cha Ca La Vong (RM23.90). This Hanoi-style fish with turmeric and dill is said to have originated from the Cha Ca La Vong restaurant in Hanoi, which has been named by US MSNBC as  5th in top 10 places to dine at.
Served in a cast-iron skillet kept hot over a portable gas stove, the chunks of catfish are cooked with fresh dill, turmeric, onions, chilli and scallions with a scattering of roasted peanuts. Comes with vermicelli, herbs and a tangy fish sauce. To eat, put herbs, lettuce and vermicelli in a small bowl. Add the fish and herbs from the skillet and pour in some nuoc cham (fish sauce with lime juice, chilli etc). 

Special Pho Bo Dac Biet with sliced raw beef, shank, tripe, tendon and beef balls 
served with lime, bean sprouts, chilli sauce and cruellers on the side

MBF is having Pho Bo Dac Biet (RM23.90), a Vietnamese national dish of beef noodles soup with sliced raw beef, brisket, shank, tripe, tendon and house-made pure beef balls. The soup, made by simmering beef bones with 18 herbs, spices and other ingredients for 12 hours, is both rich and complex in flavours. Add side condiments of beansprout, chilli sauce, fried cruellers, fresh basil (from the plant) and a squeeze of lime juice for added oomph.

Vermicelli in soup with pork ribs and bamboo shoot . Pluck fresh basil leaves and add. 

I don’t eat beef, but I am more than contented with Bun Su’on (RM19.90). This soupy vermicelli dish is topped with tender pork ribs and sliced bamboo shoot. Again, I add basil leaves, chilli sauce and a squeeze of lime juice. I must admit I was a little apprehensive about bamboo shoot but the one here is tasty without that strong pickled aroma. According to the staff, this is because the kitchen uses fresh bamboo shoots, not pickled.

Grilled lemongrass chicken and rice paper on Vietnamese vermicelli

Those who enjoy dry tossed noodles will love Bun Ga (RM16.90). The special Vietnamese vermicelli is springy with a certain resilence. It’s topped with grilled lemongrass chicken, shallots and roasted peanuts. Pour in some light, piquant nuoc cham and toss before eating. 

Banh mi chay with tofu patty and mushroom pate. It's so delicious
you wouldn't believe it's vegetarian

That ubiquitous Vietnamese sandwich, banh mi, is another favourite. This time, however, I notice that apart from fillings of pork chop and lemongrass chicken, there’s a vegetarian option. Banh mi chay (RM14.90) comes with tofu patty and a scrumptious mushroom pate to give it earthy notes. But to make a good banh mi, you need excellent bread and I’m pleased to find the baguette so light and crusty it crumbles at the slightest pressure of the teeth. 
The smooth, silky caramel pudding (RM6.90) is a fitting finale to our sojourn of Vietnamese flavours. 

phoenixbee@gmail.com

AN VIET (not halal)
Vietnamese Casual Dining 
LG2-127 Sunway Pyramid
Bandar Sunway, Selangor
Tel: 03-5611 2226
Website: www.anviet.com.my

OPENING HOURS 
Monday to Friday: 11am to 10pm
Saturday, Sunday, Public Holiday: 10am to 10pm