Tuesday, April 10, 2018

The Birdland & Fat Cow @ SS15 Courtyard, Subang

As its name implies, poultry and beef take centre stage at this restaurant, grounded in Japanese grilled-meat philosophies. Highlights include beef hobayaki, featuring Australian beef roasted on a hoba leaf, flavoured with white miso paste (RM75 for 150 grams of a rib eye cut), ideal for customers who like their meat accentuated with a robustly savoury, full-bodied sauce.

The restaurant does a respectable job of ensuring that its chicken and duck are well-complemented by other components on the plate, from the peppery seasoning of togarashi spices to the nuttiness of sesame seeds. The charcoal-grilled chicken thigh costs RM22, while the duck breast confit clocks in at RM32, with the meat meticulously cooked to order.

You can even combine both bovine and fowl elements in one flame-kissed serving, with specials like 150 grams of Wagyu MB3-4 beef layered with foie gras (RM110), furnishing an unforeseen dosage of decadence in Subang.

The Birdland & Fat Cow
Lot G05 & 06, Subang Courtyard, Jalan SS15/4G, SS15 Subang Jaya, Selangor. Daily, 11am-10pm. Tel: 03-5022-0810



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13 comments:

  1. I was rather curious about the Hoba leaf and was wondering if it was real or synthetic before I read your post. Very interesting, the food sounds very enticing and comes with a serious price tag.

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    1. Phong Hong: oh yes, it's a real leaf - with a real reason for being on the plate, heheh :)

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  2. Oh dear! A fat cow! Not a very flattering name, eh?

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    1. Suituapui: better than a skinny cow, heheh! :D

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  3. I thought that Hoba leaf is some kind of leaf from roadside, seem like I need to read more to improve my knowledge ~>_<~

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    1. Choi Yen: no worries, it's not often we see this leaf at restaurants in KL! :)

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  4. Is this how the beef is done here....more done than usual? ;)

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    1. Contact.ewew: i think it's still somewhere in between medium rare and medium, heh :D

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  5. Did the white miso paste sauce over power the taste of the beef on the hoba leaf?

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    1. Sook Fern: the paste has quite a strong umami flavour, so ya, it does overwhelm the beef a bit too much for me, but other customers might enjoy the heavy flavour :)

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    2. Thanks Sean. The wagyu beef sounds like a better bet then!

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    3. Sook Fern: yep, though one option maybe is to ask them to serve the sauce separately on the side. So that way, you still get to enjoy the leaf preparation ;)

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  6. This blog is nice and very informative. I like this blog.
    blog Please keep it up.

    ReplyDelete