Wednesday, November 9, 2016

The Crazy Chef @ SS15 Subang Jaya

The Crazy Chef heralds a homecoming for its founder Teik Suan after a decade abroad, training in Toulouse & honing his craft in Singapore's restaurants. It's an eatery that makes the effort to be worth checking out, projecting honest, wholesome flavours with slivers of sophistication, propagating Asian ingredients by dint of European-inflected preparations.

True to its name, this venue places a premium on imagination - intriguing starters span a soft, smooth omelette stuffed with crab meat, showered with herbs & a light miso broth (RM13), a gently balanced roasted tomato soup blended with white balsamic & bolstered with crab meat (RM11) & fresh-tasting, textured chicken rillettes with corn salsa & garlic toast (RM10).

 We'd come back for the comfort-food mains: Creamy minced pork spaghetti with a soft-boiled egg & greens (RM19), pan-seared sea bass with mushrooms in a subtle char siew sauce & mashed potatoes (RM29), pork collar & tongue, braised in red wine for four hours to a satisfying tenderness (RM30), & wasabi-&-miso-laced pork skewers on a bed of buttered rice (RM23).

Desserts bring a very pleasant finish to the meal: Dad's Favourite Cake deserves to transcend its status as a family recipe, a warm, moist treat baked with fresh oranges & blended with orange liqueur (RM12), while the Blanc-Manger is nutty in a nice way, an almond pudding infused with bitter almonds & almond flakes, enhanced with strawberries & toasted pineapples (RM8). Bookmark The Crazy Chef if you're seeking asylum from culinary persecution in Subang.

The Crazy Chef
57-1, Jalan SS15/8A, Subang Jaya, Selangor. Wed-Mon, 11am-3pm, 6pm-11pm. Tel: 03-58798770

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14 comments:

  1. A lot of variety, nice.

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    1. CK: yup, quite a 'versatile' sort of menu :)

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  2. I like the saying on the wall, not that crazy, it seems. LOL!!!

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    1. Suituapui: it's OK to have crazy dreams, cos dreams can come true! :D

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  3. Wow...their offerings are quite unique...will head there tis weekend. :D

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    1. Ulric: yay! hopefully you'll enjoy the place - comfort-food dishes that the chef put a lot of thought into ;)

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  4. Ooo....the dishes look quite sane...nothing crazy at all...hehe! ;D

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    1. Contact.ewew: heheh, not overly crazy, but with cool sparks of imagination :D

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  5. Quite affordable for such refined dishes~

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    1. Choi Yen: decent prices, i do agree ;)

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  6. Ah, Jacob's Creek - one of the popular vineyards in South Australia! I just don't get it how the tasty restaurants are mushrooming after my college graduation. I love how the chef has managed to incorporate the Asian and European cuisine into the menu.

    Pardon me if I'm wrong, but the creamy pork minced spaghetti reminds me of the dry wanton noodles - not sure why.

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    1. Ciana: heheh, ss15 has certainly become a hub for distinctive eateries in the past few years. and yep, the chef here does some intriguing work - you're right about the look of that spaghetti - it could be because of the vegetables he uses on that plate too! :)

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  7. Thanks for coming and tasted my food. It has been a great pleasure serving customer who enjoy and know so much about food. I'm enlighten by your comments and suggestions. I will do my best maintaining the quality of my food and come out with new menu. I'm looking forward serving you again and hope to see you again, cheers!!!

    P.s: My contact has changed to 03-58798770..

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    1. Suan Tan: thanks for the updated contact number - i've corrected it here :) it was nice meeting you too, and we definitely enjoyed your dishes. keep up the good work, chef! :)

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