food

A meat lover’s paradise at Boathouse, TTDI

BY YAP PIK KUAN
August 20, 2015

You may not like garlic but trust us on this, these little babies are a burst of flavour that perfectly complement the pork! – The Malaysian Insider pic, August 20, 2015.Located smack dab in the middle of Taman Tun's happening row of shops on Rahim Kajai, Boathouse has been serving up meatilicious dishes with a home-cooked feel for over a decade.

When chef Yenni Law first came to captain Boathouse, it was one of only two F&B establishments in the vicinity. The area soon blossomed into a neighbourhood watering hole but there's a reason why Boathouse still holds a firm place in Taman Tun.

Meat is the name of the game at Boathouse and one of the must-tries on the menu is the signature Caramelised Roast Pork with Garlic Cloves (RM31).

Made using her special siew yoke (roast pork belly, available Fridays, RM28 for 200g), slices of meat generously layered with fat are fried to a crisp along with garlic cloves with the skin still on.

Each bite of the roast pork was a delightful airy crunch, much like how you would munch on crisps or popcorn, and equally addictive. The garlic cloves aren't for show either. Its texture complemented the crisp pork and brought out the sweetness of the meat. I normally wouldn't eat garlic whole but this was an exception.

If you're into old-fashioned ribs, the BBQ Passion Ribs (RM69) are sure to satisfy. Four sizeable pork ribs are lovingly marinated and then grilled with a made-from-scratch sauce with hints of passion fruit, which give the dish a slightly tarty lift.

After polishing off the foie gras within minutes, we were just sad there wasn't more of it. – The Malaysian Insider pic, August 20, 2015.If you like some showmanship to go with your meal, you'll be pleased to know that a serving of brandy is poured over the ribs, before the meat is set on fire! What you get is a flaming set of ribs with a caramel-like aftertaste.

While the meat itself was packed with flavour, we did find it a tad dry. But the accompanying gravy helped to moisten the meat, and we ended up finishing up the entire plate in no time.

We also managed to sample a slice of foie gras (RM69). Seared lightly on the outside, the insides were pink, moist and creamy making for an exquisite, velvety texture. With its delicate meaty flavours, the foie gras wasn't too gamey either. Bitter rocket leaves, sweet slices of grapes and a tangy raspberry relish complemented the goose liver in a delicious burst of flavours.

With the escargot, the first thing to go was the bread! – The Malaysian Insider pic, August 20, 2015.If you're a fan of snails or feeling a little adventurous, the escargot with garlic butter sauce (RM26) is worth a try. The escargot slipped out of their shells easily, and each bite was a burst of thick and creamy garlic butter gravy with the slippery, chewy goodness of snail!

Our meal wouldn't be complete without a few drinks and the sangria (RM28) was the perfect thing. I preferred the light, refreshing flavours of the white wine over the heady notes of the red. It was the quintessential summer drink that went down as easily as juice!

The sangrias were easy to drink and perfect for a hot day out.Boathouse may seem a little dated in the light of newer, jazzier Western restaurants, but if you're looking for some honest, good quality classic Western fare with some Asian influences, it's the place to check out. The restaurant is pet-friendly too, so your fur kids won't be left out! – August 20, 2015.

Recommended: Caramelised Roast Pork with Garlic Cloves, Foie Gras

Boathouse | Add: 16, Lorong Rahim Kajai 14, Taman Tun Dr Ismail, 60000 Kuala Lumpur | Tel: 03-77274426 | Opening hours: 12pm–2am daily, closed on Sundays | GPS coordinates: 3.154187, 101.622949 | Non-halal