Today’s special…

Yesterday was Father’s Day so we decided to go out some place for something special for lunch.

Ever since my sister shared a photograph of the lamb shank she had here

…on Instagram, we had been waiting for the chance to go there and give it a try ourselves.

We had the M (medium), RM39.00 and it was served with this what-they-called nasi mandi

The lamb was so very good, fall-off-the-bone-tender and so very flavourful, bursting with the fragrances of the herbs that it was stewed with.

We felt the rice was very fragrant too like one of those nasi Arab or Indian biryani rice but unfortunately, it was a little on the dry and hard side and there wasn’t much gravy/sauce to mandi (bathe, in Malay) it with and because we had ordered a lot, we left quite a bit of the rice behind.

Actually, we had no idea what nasi mandi was but a reader was kind enough to post a comment to enlighten me about it (See comment below). It seems that according to Wikipedia, mandi (مندي) is a traditional dish that originated from Yemen, consisting mainly of meat and rice with a special blend of spices, cooked in a pit underground. A Malay friend commented on my sister’s aforementioned photograph asking if it wasn’t nasi Mandy, whatever that was. Well, at least, we now know it is indeed something along those same lines as nasi Arab or nasi biryani, thank you, SW in the UK, whoever you may be.

The grilled chicken with ayam percik sauce (RM18.00)…

…would have been very nice too – we particularly loved the sauce/gravy, if only they had given us a lot more of it. The ladies thought the chicken was all right but I found it somewhat salty plus it was overdone, a little on the dry and hard side. I certainly enjoyed the lamb shank a whole lot more.

This plate of plain rice…

…came with the chicken and just as in the case of the lamb shank, it would have been a whole lot nicer if they had given us a lot more of the very nice ayam percik gravy to enjoy the rice with.

The sotong goreng ala tempura or fried calamari (RM16.00)…

…was, to me, a little on the salty side but the ladies were fine with it. It turned out that they used the giant frozen sotong (squid) which is usually a little hard and rubbery and not all that sweet and nice.

The Penang-style char kway teow (RM12.00)…

…never came and in the end, we asked for it to be packed for us to take home. I never got to try it so I can’t say how good it was but actually, I insisted on ordering it as when we entered the restaurant…

…I saw somebody eating fried kway teow with a whole lot of prawns and it sure looked very enticing! It turned out to be another item on their menu – the seafood noodles where you have a choice of noodles and whatever seafood you would want in the dish. Perhaps I will order that next time.

Service was excellent – the young Malay girls were very nice and friendly, very efficient and fast and there was a Chinese man in charge (the girls told me he was the manager and the place is Malay-owned).

We did not have to wait very long for the dishes to come out of the kitchen (except for the char kway teow) and if I had a bone to pick about anything, the thought did cross my mind that they could vary the presentation of each dish a bit. All of them had more or less the same things by the side.

There was a huge cauldron of chicken soup – I went and asked and yes, as I had suspected, it was complimentary but nobody ever said anything about it and there wasn’t any sign to let the customers know. There was a jug of iced water with slices of lemon and glasses by the side – I think one can help oneself to that FOC too…but nobody said anything about that too. My missus’ teh tarek (pulled tea) was RM6.00 a glass while the plain water that my girl and i had was on the house.

All in all, we did enjoy the lunch and yes, we would not mind going back there again…especially for the lamb shank that I did enjoy tremendously.

OLE OLE KAMPUNG by ROOK 3 (2.291155, 111.821081)…

…is located at Lot 8, Lorong Lau King Howe 1.

Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

11 thoughts on “Today’s special…”

  1. That was indeed a lovely Father’s Day lunch. Wow, you are so observant and notice that huge cauldron of chicken soup and dare to go and ask… 😊😊. Was the complimentary chicken soup nice? From the pix, the Penang char kway teow doesn’t look really enticing.

    I did not try the chicken soup as we had already finished eating then and were feeling so full. I did not get to eat the char kway teow, still in the fridge. So full the rest of the day yesterday.

  2. Long time did not have lamb shank!! Yours looked good.

    A lovely Father’s Day treat!

    This was good, nice change from the western-style ones…with bolognese sauce which I am not all that fond of.

  3. I miss lamb shank. Our favourite place no more operating. Some places will serve you extra gravy if you request for it.

    Ya, I should have tried asking for it. Next time, I shall put in the request when I place the order for it.

  4. Er nasi mandi is not “bathing” rice. It means “dew” in Arabic, as in the dew falling off from the meat onto the rice during the cooking process. It’s a ME meal.

    I see. Thanks for the info. So in a way, it is nasi Arab then. I should include that in the post to clarify as I saw a Malay lady commenting somewhere that it should be nasi mandy or whatever.

    1. Yes, and the odd-shaped curly keropok with the rice.
      There are not very big, more affordable lamb shanks
      and the longer you stew them, the smaller they will shrink
      so don’t be surprised to find it much smaller than its original size in the end.

      Ayam penyet, on the other hand, is clobbered so in a way, it is flattened and stretched out so it may look bigger.
      The Malay places here like to grill a whole lot at one go and leave them by the side of the grill
      so they can just take and serve when there is an order.
      That is very bad as the meat becomes dry and hard like the one we had (and badly charred too).
      I can get nicer ayam penyet elsewhere – it’s just the percik sauce that I enjoyed.

  5. What a nice lunch! I have tried Mandi rice with lamb at two middle eastern restaurants and I find that the usage of spices is quite mild. Perhaps I am so used to the stronger flavors of Indian and Malay cooking that Mandi rice did not wow me.

    I dunno how authentic this nasi mandi here is but I find it very strong on those spices. Here, the Malay ones are rather mild. Like I said, we ate about half of it only, so hard and dry – it was the lamb shank that I enjoyed a lot.

  6. My mum makes a mean lamb shank.

    Bet they have the best Down Under…like their beef too, so very fresh, so very nice…unlike the discoloured frozen ones we get here.

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