COCONUTS HOT SPOT — Boathouse is a popular restaurant in the Taman Tun Dr Ismail neighbourhood – it’s almost iconic in that Lorong Rahim Kajai wine-and-dine area. The interior of the 11-year-old restaurant is rusticly cosy with warm vibes thanks to the earthy tones and wooden flooring.
The menu at Boathouse is pretty extensive. It has a huge variety of western favourites mixed with some local delights. The selections range from foie gras, lobster bisque, steaks, pasta, pizza to char kway teow with duck egg and claypot loh shee fun!
If you are feeling extravagant or in a celebratory mood, kick-off your meal with a serving of Foie Gras (French Air-Flown). It’s a delightful house special, a sinful and indulgent one, I may add.
Foie Gras
The three thick slices of pan-seared French foie gras were deglazed with Pinot Grigio and accompanied by a sweet beetroot relish and rocket leaves.
Caramelized Roast Pork with Garlic Cloves is another house special that’s a big hit especially if you’re having drinks.
Caramelized Roast Pork with Garlic Cloves
The crispy roast pork and whole garlic have first been saute’ed with bacon and baby chillies and once they were crispy enough, they’re caramelized with brown sugar and flamed with brandy. Amazing aromas, perfect with that pint of beer or Guinness.
The 320gm succulent prime Steak Au Poivre a la Gueridon would have steak lovers swooning. The fillet was studded with aromatic black pepper and charbroiled to your preferred level of doneness before being flambéd with brandy at table-side and served with a wicked VSOP sauce.
Steak Au Poivre a la Gueridon
The steak was served with just mashed potatoes, with no other distraction. The VSOP sauce is immensely fragrant yet light enough not to engulf the natural tastiness of the steak.
If you are a huge fan of the hog, the 1kg Slow-Baked Holland Pork Belly Rib is a must-order. There were luscious layers of meat and fat clinging onto the rib, held together with a crunchy layer of skin.
Slow-Baked Holland Pork Belly Rib
The whole piece had been slow baked over granny smith apples till tender so there was a delicate fruity hint to those tender layers. To give it a caramelized glaze over the fat, it’s further charbroiled and doused with the chef’s special Apple Barbeque Sauce.
If you must have a pasta at Boathouse, have the house special of Carbonara Real Bacon and Caviar. Generous portions of pork bacon, saute’ed to a golden crisp were scattered all over the pasta, cushioned by creamy sauce perfumed by white wine and enriched with egg yolk.
Carbonara Real Bacon and Caviar
And for that lavish touch, the pasta was topped with lumpfish caviar too. Bacon and caviar – there really were no better partners than these two.
Boathouse is famous for its old-school desserts simply because the chef’s passionate about keeping alive such age-old goldies. If you love bread pudding, the Jamaican Bread and Banana Butter Pudding is to die for.
It’s a dream concoction of bread pudding layered with banana and raisins steeped in rum, soaked in a fresh egg custard and baked till a caramelized crust is formed. It’s served piping hot, straight from the oven with vanilla ice cream. This is baked according to order so please expect to wait about 25 minutes for this. It’s certainly worth waiting for!
Boathouse
16 Lorong Rahim Kajai 14
Taman Tun Dr Ismail
60000 Kuala Lumpur
Tel: 03-7727-4426
*non-halal
Chris Wan also blogs at Pure Glutton.
