Meatology by Chef Yenni
Food to Fire You Up
Words by Jacqueline Benita Paul
Photos by Ross Stephenson
To know the restaurant is to know the hef and founder, Chef Yenni Law ho has garnered many accolades he years, including the coveted Hospitality Asia Platinum Award (HAPA) in the Most Inspiring Entrepreneur of the Year category in 2018. The author of two cookbooks – Meatology and The Rice Pot (awarded the Gourmand World Cookbook Awards) has no airs about her despite all her success. We met with her at her 15-year-old restaurant (formerly known as Boat House) with a plan to review the new menu.
She welcomed us to her establishment, the interior of which was reminiscent of the various steakhouses I used to frequent with my family. The wooden flooring, chalkboards in the inner dining area and the warm ambient lighting, had a comforting feel. A place which invites to come as you are, a reflection of Chef Yenni’s vibe. Comfortably seated, we started our course without holding back on the mouth-watering starters which included the Foie Gras, French Escargot, Poison Pork and a personal favourite, Grilled Cincaluk Pork.
Each starter stood out in its own brilliant way. The Grilled Cincaluk Pork was the epitome of succulence that was enhanced by the special sauce innovated by Chef Yenni, a combination of Worcestershire sauce, chopped garlic and bird’s eye chilli. Another winner from the starter menu was the best French Escargot I’ve had, even rivalling my favourite French dining hotspots. The secret sauce surrounding the meaty escargot includes an ingenious balanced use of blue cheese, adding a heightened savoury flavour to complement the meat.
In my mind, a delicious glass of beer would have been perfect for the occasion but we swayed away from temptation to save some room for the main courses. Chef Yenni started us off with a Steak of Fire, a crowd favourite for the fiery presentation and the deliciously creamy VSOP Brandy Pepper Sauce doused on the slab of 220gm Australian tenderloin. We do recommend the addition of Foie Gras if you are not perturbed by its origins.
The recent addition to Meatology’s menu is the Sher Wagyu, an award-winning Wagyu beef produced by the Sher family. The divine bovine is served with a side of sea salt flakes which Chef Yenni recommends to sprinkle on top of the meat. Our trust in her paid off as we slipped into a state of euphoria as the texture of the tender medium rare steak tingled our taste buds with a flourishing richness in flavour.
More fiery action is found from the Hog Stuff section of the menu with the Meatology Ribs. The finger licking good secret barbeque sauce that envelopes the lusciously tender and fleshy Spanish Pork Ribs is a little dangerous for those who mind their inhibitions. Thankfully for the unpretentious interior, you are welcome to dispel yourself from it. We think Chef Yenni should consider putting the delicious barbeque sauce in a bottle to share with the world.
As the acclaimed expert in meat, Chef Yenni’s menu offerings also feature a wide variey of fresh fish, crustaceans and serious sides for all tastes. Pizzas, Asian cuisines and even a vegetarian-focused menu are available to meet the dietary needs of her customers.
From the looks of the regulars who dined there including Malaysian comedy star, Joanne Kam Poh Poh, it seemed that what keeps them coming back is Chef Yenni’s affable demeanour, the generous portions and indulgent menu. We would have to agree with that sentiment after dining here.
European cuisine, non-halal.
Address: 16 Lorong Rahim Kajai 14, Taman Tun Dr Ismail 60000 Kuala Lumpur
Tel: 03-7727 4426