Thursday, November 3, 2016

The Prince @ 1 Mont Kiara

A thriving bonsai tree framed in a circle of balance & harmony welcomes customers to this oasis of Chinese comfort fare, which showcases intriguing sparkles of imagination in its choice of produce & preparations. This is one of the hidden gems of 1 Mont Kiara Mall, serving up a distinctive diversity of delicacies at surprisingly reasonable prices for this neighbourhood.

Relax along The Prince's comfortable long sofas as the kitchen whips up signatures like the Szechuan-inspired pork belly, dexterously sliced into slim, juicy strips, torched at the table in a memorably striking presentation, accompanied by a robust dip of minced garlic in soy sauce for appetite-rousing meaty flavours & textures. RM23.

The Prince is anchored on principles of clear & fresh cooking, yielding pure, natural nuances in the food. Quality ingredients are evident in the double-boiled chicken soups (in a richly flavoursome version for RM18 or with cordyceps for RM16), which taste comfortingly nourishing in a manner that evokes the sweet, tender loving care of traditional home cooking.

Seasoning & execution prove satisfying across the spectrum of fish & meat dishes, from the smooth, succulent fish fillets drenched in a fiery house-made sauce of black bean paste, bird's eye chillies & ginger (RM22) to soft, fluffy pork belly balls in lip-smacking sweet-sour gravy (RM23) & a crowd-pleasing crispy chicken chop in a creamy, savoury butter sauce (RM22).

We love the salted egg yolk shimeji mushrooms, lightly battered & beautifully delicate in its flavours - we could gleefully gobble up the entire plate on our own (RM13). Those luscious shimeji mushrooms also play a starring role in The Prince's super-silky steamed egg custard, a pleasure for the palate (RM13).

For vegetables, The Prince offers the unconventional option of Brussel sprouts sauteed in olive oil, not often spotted at Chinese eateries, a nutrition-packed plate of wholesomeness (RM26). Round out the meal with fuss-free fried rice, cooked with kam heong & dried shrimp for familiar Malaysian dimensions, studded with prawns & sliced fish (RM18).

Chinese tea is ideal accompaniment for the fare here, but it's nice that this venue also offers a well-chosen selection of wines - Italian Valpolicella proves a pleasant partner for the protein components of this dinner. Our thanks to The Prince for having us.

The Prince Restaurant
L1-03A & 1-05A, Level 1, 1MK Mall, Jalan Kiara, Mont Kiara, Kuala Lumpur. Daily, 10am-10pm. Tel: 012-302-2579

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8 comments:

  1. Nice place. Call me old school, an ancient relic or whatever but I'm not too comfortable with torched stuff, wonder what gas is in it...and also things with all that nitrogen or whatever, like dry ice.

    Would love to try the chicken with butter sauce, wonder if it's anything like our butter scotch prawns, fish or whatever at one place here.

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    1. Suituapui: yeah, it's a cosy restaurant ;) that's an interesting perspective you have on torching, i guess :D ya, the butter sauce is quite similar to the customary/contemporary chinese restaurant butter sauce, but with a chicken chop instead ;)

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  2. Nice, the food looks good, especially the chicken chop and salted egg yolk mushrooms, I think I would love these, hehe.

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    1. CK: heheh, ya, those two dishes you mentioned would be quite a rich, flavourful meal :D

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  3. I think I need more torching on my pork belly! ;) But the good charring on the brussel sprouts from the wok has my approval...can almost taste the wok hei from the photo...hehe! :D

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    1. Contact.ewew: burn on, burn on! :D the food here was quite competently executed :D

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  4. I can't help thinking of the pork belly strips as pieces of cloth hanging out to dry LOL! I would want the salted egg mushrooms, brussel sprouts and fried rice.

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    1. Phong Hong: haha, ya, that hanging-clothes analogy is not a bad one at all :D my favourite dishes here were the pork belly balls, salted egg mushrooms and the chicken soups :D

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