Three Wise Monkeys @ Setia Walk Puchong

Puchong's wisest patrons might make a beeline for Three Wise Monkeys, a cheekily named, pork-loving bistro that's one of this neighborhood's safest dining bets.

The pork burger here isn't officially supposed to include a fried egg, but when we requested a sunny-side-up topping, the kitchen provided us with two (!).

We'll go bananas for something a patty this thick & juicy, intriguingly capped with sauerkraut.

Patrons can customize their pizzas with their choice of toppings: We built this baby with a threesome of pork _ Hungarian bratwurst, streaky bacon & BBQ pork chunks. Devilishly sinful, with plenty of cheese.

A one-of-a-kind, surf-&-turf cross between Eggs Benedict & Atlantic, featuring both serrano ham & smoked salmon.

Pork neck steak, a 220-gram slab of succulence, with potatoes & pineapples.

Monkeying around with banana-laced cocktails, including a fruity caipirinha.

Monkey Shooter & Monkey Graveyard. We might be drinking Graveyards, but thankfully, SetiaWalk is well & alive with customers.

Breezy & not (too) sleazy; we could imagine hanging out here more if we lived in Puchong.

Be careful while stepping out _ there's water through the pathways.

Three Wise Monkeys,

E-2-G, Setiawalk Puchong.

Tel: 03-5882-0025

Open daily through late.

Burger Battle Cook-Off @ myBurgerLab

Mondays are ordinarily when myBurgerLab addicts brace for withdrawal pangs & mourn outside the firmly shut entrance of their favorite restaurant. But every once in awhile, the outlet's staff congregates inside for a semiprivate cook-off, challenged to create trailblazing new recipes that _ maybe, just maybe _ could someday make it on myBurgerLab's menu.

Watching these patty prodigies work is inspiring; their enthusiasm feels infectious, their youthful energy becomes their best asset as they toil through this one-night burger boot camp, surviving a one-chance-only crash course in the culinary arts.

One by one, the experimental burgers are served by their makers, mainly students eager to excite a judging panel that must munch through multiple burgers.

This first offering, dubbed the "Zoidburger" by Hong, shows off admirable ambition, a skilfully realized cavalcade of complex textures & nuanced flavors. Its components would be enough for three burgers: a beef patty, tiger prawns, rempeyek crackers, blueberries, rocket leaves, curry mayo, olive oil, caramelized onions, lettuce, lemon, garlic, pepper & paprika.

We're haunted by the potential of Kar Weng's "Kokomo," topped with coconut strips & carbonara sauce. Maybe another ingredient _ kaya or a gula melaka glaze _ would help bring out the flavors better, but still, this one could be a template for a truly terrific knockout.

Here's what garnered the highest points from the jury, earning its creators Ian & Joe the night's top prize of RM236: "Monster Mash," a comfort-food combo of fried chicken, mashed potatoes, cherry tomatoes, sharp cheddar & spicy mayo with coriander.

"Love At First Bite," by Lucas & Jason: beef, spicy nachos, chocolate chips, enoki & shiitake mushrooms, raw onions, worcestershire sauce & cheddar cheese. An underrated pleasure, with resonantly savory notes playing off an undercurrent of cocoa sweetness.

Fiona's "Despicable Me" is easily lovable, featuring beef with fried pineapple, fried bananas & maple syrup. No-fuss fun; should please kids of all ages.

The Burger Battle's runner-up has the makings of an instant classic: "Whack-A-Mole" by Debra & Fu Jun, made uber-creamy with a thick, tangy topping of guacamole spiked with orange zest & lemon juice, spiced up with jalapenos.

Pile on the calories with "Say Mac & Cheese" by Cheah & Lim, an extravaganza of fried macaroni & cheese with green salsa, dried shrimp & more. Have this with chicken; it's a firecracker of flavor but far too rich to pair with beef.

The night's most innovative invention might belong to Hong, whose "Juxtapose" dessert burger of nut-crusted vanilla ice cream, hash brown, beef bacon, lychee jelly, peanut butter, blueberries & maple syrup is one for the history books. Quite a treat.

 This Lab's a hive of positive vibes even on normal nights. For the cook-off, it positively hums.

Cthulhu cometh: Here's a new entry to myBurgerLab's menu, with deep-fried "rock-hard" oysters & a black "evil" cocktail sauce. Soon to be infamous.

Sloppy Joe-style ground beef & chicken might soon also be available here, with the same beef that's used to prepare the burger patties.

MyBurgerLab takes plenty of pride in its ever-increasing range of sauces. Love the seaweed mayo. Thanks to the chaps here for the invitation to this excellent event.
Earlier entries on myBurgerLab: July 11, July 16 & July 29.

myBurgerLab,
Sea Park, Petaling Jaya.

Tujo @ Ascott Kuala Lumpur

Seven's luckier than ever: Replacing Ascott's 7atenine, Tujo heralds a triumphant revamp of this venue, now branded a "bar-serrie" where customers can "eat, play & live."

It's been seven years since 7atenine first became a landmark in the city's nerve center; this space has since seen multiple face-lifts, but this name change & refurbishment constitute the sleekest polishing so far of the Soul Society Group's crown jewel.

Lit with Modo chandeliers, Tujo looks impressively even lovelier than 7atenine, thanks to the prowess of Poole Associates, which says that simple-but-stylish Danish designs of the 1960s inspired this vision of a comfortable metropolitan hangout.

Tujo's cuisine forges further with the East-meets-West playful flamboyance for which 7atenine became beloved. Patrons will have plenty of fun sharing this Chicken "Stinger" Satay, partnered with pineapple salsa, nuts & spicy shrimp paste for a sauce reminiscent of rojak.

Venison rolls (RM28++), a perilously addictive snack featuring minced deer meat marinated in fiery Indian spices & wrapped up in warm, fresh chapati bread.

Tujo's mushroom soup (RM18++) purees seven types of edible fungi, including enoki, shimeji, shiitake, oyster & button, topped with hot milk froth.

Liver terrine (RM23++), a fine, flavorsome blend of foie gras & chicken liver, mixed with sultanas & chives to impart extra texture.

Tujo's pizzas boast a twist: the crispy-thin crust is infused with either spinach or squid ink, then topped with the likes of more spinach & the runniest of eggs (RM25++).

Beef bourguignon (RM30++), an aromatic stew with braised grass-fed meat & shallot confit. 

Grilled seafood, steaks, lamb & chicken are a cornerstone of Tujo's menu. The affably efficient service team will probably push the lobster (RM160++ for 500 grams), rubbed with the customer's choice of Montreal salt, herb butter glaze or coriander lemongrass.

The top dessert's the salted caramel tart, hot & sticky-crumbly with apples, guava & dragon fruit (RM20++), coupled with Haagen Dazs vanilla ice cream.

Tujo's cocktails are fun too: note the lit-cinnamon/cigarette flair/flare of The Funeral For Jack (bourbon, passion fruit puree, maple syrup, apple juice, basil), alongside The New Fashionista (tequila, watermelon juice, lime juice).

Fruity herbal concoctions: Eden Melon (gin, galliano, vanilla syrup, watermelon juice, thyme) & Assam Boi Mojito (with added apples). 

Rosemary Martini & Blueberry Margarita, each hovering over RM30 (inclusive of taxes).

White chocolate vodka shooters (RM45++), a wonderful way to bring this evening to a close. 

The "Play" component for Tujo comes in table games that are supposed to be offered here, including the likes of Five Stones, Bottle Caps & Pick Up Sticks. 

Tujo is touted to open everyday, 7am through late. Head here for a beer perhaps before work.

Tujo Bar-serrie & Grill,

Ascott The Residence, Jalan Pinang, Kuala Lumpur.

Tel: 03-2161-7789 or 03-2162-7789

Voir Dire & Terrace Arms @ Kota Damansara

A bit of bistro-hopping at Kota Damansara, a neighborhood of gastronomic hits & misses.

First up, Voir Dire. The place is small and the menu is compact, but bigger isn't necessarily better. Voir Dire's pork platter is a simple Chinese-inspired selection of sausages, balls, luncheon meat and 'sui kow' dumplings, all well-done and wonderful for snack-lovers to share.

Slurp-worthy spaghetti carbonara, bolstered by bacon and enriched with a raw egg.

Pork burger, also a pleasure. Voir Dire's probably worth recommending; no frills, but a fun nook.

If Voir Dire's co-owner and resident mixologist James is around, ask him for some of his specialty cocktails. This one was created to help a heartbroken customer forget her lost love. Potently constructed with cointreau, blue curacao, triple sec, rum and lime juice.

Not our grandmother's tea: Gin, ginger ale and cranberry juice.

Not our grandfather's coffee: Kahlua, Bailey's and milk.

Beer and hard liquor are the focus at this pool table-equipped hangout, but there's still carefully chosen wine by the glass and bottle.

Down the street, we move from pork to beef, heading to the Terrace Arms steakhouse.

Grain-fed chilled Aussie rib-eye, about RM80 for 300 grams. So-so, frankly.

Tiramisu, laced with what seems to be a little kahlua.

Wine, not bad at Terrace Arms. But maybe not enough to make us come back.

Voir Dire,

41G, Jalan PJU 5/21, The Strand, Kota Damansara.

Tel: 03-6151-7778

Open for dinner, closed Sundays.

Terrace Arms,

21G, PJU 5/21, Kota Damansara.

Tel: 03-61505277