I have driven past Klimt so many times, that I nearly did a double take when I saw ‘Chez Rose’, in its place. I dare say that most are familiar with Klimt’s and its Austrian cuizine, and so it follows, that dining at Chez Rose would be a similar experience in terms of cuisine, but set in more swanky, modern surroundings. Apparently Chez Rose is run by one of the partners of the old Klimt. I actually met her this time round, and she really is a nice lady.
There are many variations of cured herring. Bismarck herring are unskinned fillets that have been cured in a mixture of vinegar, sugar, salt and onions.
These are normally bought ready-to-eat, in jars or tubs. The marinade additionally contains water, white vinegar, salt, a bit of sugar or other sweetening agent, onion rings, peppercorns and mustard seeds. They can be eaten cold, or on bread.
Cured Herring are common in Dutch, Scottish, German, Latvian, Scandinavian, Czech, Slovak, Polish, Brazilian and South African cuisine, among others.
However, a bit of Mr Bismarck over here had me gagging for my water. A note of warning though – do NOT attempt to wash it down with wine. It only brings out the fishy taste of the herring with an intensity that will make you wish you had never laid eyes on that slivery, silver, squishy fish. Slathering on loads of strong tasting sauces help, but not much. Let’s just say it’s an acquired taste:)
Oh well, never try, never know right?
Schnitzel (in German means a cutlet without bones) is a traditional Austrian dish and is a popular part of Viennese and Austrian cuisine, consisting of a thin slice of veal coated in breadcrumbs and fried.
For those who need their carbo fix, this comes with a generous side of Spaetzle.
The veal was faultless but the sauce was a tad salty. Nae bother, just push it to the side and enjoy your schnitzel as it is!
The Venison Pot Roast – RM53.00
Any prime cut cooked low, for 10- 12 hours is sure to taste exquisite and this dish was no exception. This hearty dish is 100% tender meat slow cooked in wonderful seasonings that has earned it the accurate reputation/accolade of ‘comfort food’.
Fresh, juicy salmon slathered generously with mozzarella cheese and tomatoes. Delicious. No complaints here.
Grilled white cod- RM65.00
This ‘white fish’ was cooked just shy of well-done.. i.e. perfect. The flesh was decidedly taut with just the right amount of fish fat that enhanced the light style of cooking of the fish and brought out the oceanic flavours of the flesh. Unlike oily fish, white fish contain oils only in their liver, rather than in the gut. They are a much healthier alternative too and are a rich source of omega 3 (good fats). Not only is it one of the cleanest sources of protein,but it is also an easily absorbable protein source with little or no carbohydrates. Eat cod, stay slim!
This dish tasted better than it looked. The tongue looked tough, but it was really rather succulent. I enjoy a good tongue as much as any other person.. oo-er.
The unusual zesty sauerkraut apple paste/slurry, complemented the gamy tongue to perfection.
Baked Salmon Strudel – RM39.00
Talk about complete, unique cooking styles for bringing out the unique flavours of the salmon. I was particularly impressed with this strudel ‘log’ with its flaky, browned phyllo-ed outer layer. The log retained all the juices and sweet aroma of the salmon and the creamy rich sauce went perfectly with the ensemble.
All in all, a good eating experience.
We will be back.
6-5 Jalan Batai,
Damansara Heights ,
next to Hock Lee’ s Mini Market
Tel: 603- 2092 1978