THE STICKY WICKET

Time for some wicket cocktails

August 23, 2019

Friday evening. In view of the coming weekend, My Best Friend and I share similar thoughts… a wicket... I mean wicked… cocktail seems to be in order.

Erhhmm…pardon the pun but after all, we’re in The Sticky Wicket where mixologist S. Roy is shaking up a roller-coaster of cocktails for us.

Naturally, the cocktails are naturally named after professional cricketers from throughout the ages, such as K.S. Ranji, Mark Ramprakash and Liton Das to Albert Edwin, Chris Gayle and Gilbert Aessop.

I love The Record Breaker (RM48), named for George Griffin. It’s a combination of Beefeater, elderflower, honey infused beer, pineapple juice and fresh grapes. So fruity and delicious.

From left, Whiskey Sour, Dickie Bird, Record Breaker, The Light Bowler and Somerset

I particularly enjoy Whiskey Sour which shows the right attitude in the well-balanced mix of whiskey, sugar and lemon, with just the slightest tinge of bitterness.

If you’re a cricket player or cricket fan, The Sticky Wicket is the place to go. If you’re not, don’t worry. It’s still loads of fun, especially if it’s cricket season.

Walk in and you’ll see cricket paraphernalia lining the walls while sports programmes play continuously on the many large television screens. If you want more privacy, head upstairs.

The comfy lounge upstairs

Cricket originated in south-east England in the 16^th Century but over the years, its popularity spread to the British colonies all over the world, especially India and South-East Asia.

Ouch! The tummy’s growling in protest. It’s been hours since lunch, so we ask for a menu. We see a list of dishes from countries where cricket is popular – Britain, India, Sri Lanka, South Africa, Australia and Canada. Yes, these include Cullen Skink, a Scottish smoked seafood soup, Fish & Chips, Toad In The Hole, Springbrock Boerewers, Crab Kottu and Eton Mess.

Actually, the menus for food and drinks are great conversation pieces. I am tickled by some of the names here such as Howzat Poriyal, Dolly Chick and Fried Leg Stump.

Delicious chicken poutine

We start with Poutine (RM26, chicken/beef). For this delicious Canadian specialty, fat fries are generously doused in a gravy cooked with pulled beef brisket or shredded chicken and topped with cheese. The Sticky Wicket presentation adds a sunny-side egg on top. In between chomps, MBF and I agree that the chicken poutine is better balanced in flavours.

Calamari with  house-made Salted Egg Yolk dip

Gin & Tonic with a slice of grapefruit

Then we have Salted Egg Yolk With Calamari (RM35). The basket of thick rings of deepfried calamari are crisp on the batter coating and juicy inside. The house-made salted egg yolk sauce is delicious, with that slight gritty texture that comes from real egg yolk. Leaning a little on the more salty side, it’s perfect with beer or, in my case, a gin tonic (when in a pub for cricketers, drink what cricketers drink).

Also great with drinks is Crab Waugh (RM20), with chunks of soft shell crab battered and deepfried to a crisp and tossed in salt and pepper. And it’s a “straight run” with the addition of curry leaves and chopped chilli padi.

Hot and spicy Soft shell Crab Waugh is perfect with drinks

The Sticky Wicket Beef Rib Burger

For mains, we start with The Sticky Wicket Beef Rib Burger (RM42). I don’t take beef but MBF is delighted to find, instead of the regular beef patty, a wow factor in the shape of braised beef short rib in between the burger bun, along with caramelised onions, rocket leaves and a mac’n’cheese waffle. Comes with thick fries.

Fried Leg Stump

Fried Leg Stump (RM32) – somehow I keep seeing images of Long John Silver, the pirate – turns out to be a deboned chicken leg, panfried to golden brown and served on a bed of mashed potato/mushy peas, with mushroom sauce, salad greens as well as buttered cauliflower and carrot sticks. It has a strong flavour of rosemary, so beware if you’re not too fond of this.

Quintessentially British Fish & Chips

For Fish & Chips, a British staple, we have a choice of cod (RM60) or pollock (RM36). We pick cod; there are 2 slabs of white fish fillet with a basket of chips. The beer batter coating is crisp, preserving well the sweetness and moisture of the delicate fish. On the side are two dips of mayonnaise and mushy peas.

Springbok Boerewers 

Springbok Boerewers (RM69) is not meant for the faint of heart. A full 500g of pure chunky meat (in this case, beef) sausage comes coiled and sizzling in a cast iron pan, drowned in a spicy curry sauce, with waves of thick cream on top.

Crispy Lamb Shank

The Crispy Lamb Shank (RM58) is unusual. While lamb shank is usually soft braised, The Sticky Wicket offers a new perspective by a quick dunking in hot oil to make the outside crispy. The shank is then served on herb-infused mash and what the chef calls “naughty bean sauce” which actually has baked beans.

The hearty Full English is also available for Weekend Breakfasts

After much discussion, we pick The Full English (RM38) for the final hattrick. Also available for Weekend Breakfasts, this is a whole wooden bat topped with 2 sausages, sautéed mushrooms, panfried tomato, buttered and panfried bread, beef bacon, baked beans and two sunny-side eggs. There’s enough chow here to satisfy any growling tummy.

Sticky Date Pudding with melted toffee and cream

After all this food, we are hesitant about dessert. But The Sweet Taste Of Victory beckons, so we have Sticky Date Pudding (RM22) and Sweet Appam (RM8) to share. The pudding is light, moist and springy in texture. Laced with sticky melted toffee, it’s perfect when served with thick cream.

Sri Lankan sweet appam also comes with an ice cream option

The Sri Lankan appam is a circle of crispness surrounding a soft centre sprinkled with coconut milk and gula Melaka. If preferred, customers can have it with a scoop of chocolate ice cream though I’d recommend having it the original way as the chocolate ice cream confuses the flavours somewhat.

Happy mixologist S.  Roy

Tummy appeased, we retreat downstairs to make S. Roy mix up more cocktails at the bar. His new creation, The Light Bowler, has raspberry syrup with extract of fresh rosemary, gin, sugar, lemon and egg white, which he finishes off with dabs of angostura bitter and a flower on top.

Dickie Bird (RM39), named after Harold Bird, is a crisp mix of Monkey 47 sloe gin with Campari, Yorkshire Tea syrup and fresh apple and lemon juice.

The jury (or is it umpire?) is still out on Somerset (RM29). MBF loves it, saying it smacks of apple pie. But this is where I beg to differ, not having a love for apples or cinnamon and Somerset has an overindulgent, lingering aroma of the bark spice. The drink combines fresh green apple juice with organic apple cider vinegar and cinnamon syrup.

Love gin? Sticky Wicket stocks over 25 types of gin and its house pour is Beefeater which is RM9.80 during the Happy Hour which is noon to 7pm daily and all day Sunday. I can see I’ll be quite happy here.

There are also 2 Gin Buffets. Choose from brands such as Beefeater, Ungava, Opihr, The London, Boodles, Tanqueray, Roku Gin and West Winds at 3 glasses for RM60++ or 5 glasses for RM95++.

The premium Gin Buffet comprises Rutte, St George Spirits, Bitter Truth, Hendrick’s, The Botanist, Gin Mare, Poli 1898 and Citadelle at 3 glasses for RM75++ or 5 glasses for RM120++.

 

THE STICKY WICKET (pork-free)

34 Jalan Medan Setia 2

Plaza Damansara, Damansara Heights

Kuala Lumpur

Telephone

+603-2011 5378

Website 

www.stickywicket.pub

Opening Hours

Monday to Thursday: Noon to 2am

Friday: Noon to 3am

Saturday: 9am to 2am

Sunday: 9am to 1am

Happy Hours: Noon to 7pm daily and all day Sunday

Promotion

Sticky Wicket also serves set lunch menus that include soup and a glass of iced lemon tea or lime juice. Items include nasi lemak, nasi goreng, pulled beef burger, chicken salad, fried leg stump, fish and chips, beef bacon linguine carbonara, chicken chop linguine in basil-pesto sauce, chicken casserole and a spicy vegetarian fried  rice.

On Saturday and Sunday, Weekend Breakfast, from 9am to noon, offers choices including Eggs Benedict, Avocado Toast, The Full English, Scotch Egg, pancakes, burrito, South African Lamb Curry, Sri Lankan Breakfast, Idli Tiffin and apam.

  

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.