Brother Yat Restaurant @ Subang Jaya

On 6/12/2011 04:28:00 PM
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Brother Yat restaurant (一哥美食馆) is a well-hidden Chinese restaurant located in an industrial area nearby USJ1 Giant. Housed in a spacious and airy former factory, Brother Yat has been around for more than 5 years and mainly well known to only people living or working nearby. Sometimes the best food is usually found in the most unlikely obscured places and Brother Yat is not exceptional.

Brother Yat's signature dish, live sauna prawns (RM 80/kg), where live tiger prawns are doused with cooking wine in a glass bowl before "enjoying" their sauna treatment. Like us, these alcoholic prawns do get drunk too and you can see them dancing around on your table.

A glass of beer was then quickly poured into the sauna to create a steam of intoxicating aroma. It was a smoking hot steamy affair!

It only took awhile from being very much alive to being perfectly cooked into glorious orange color. The tiger prawns were really fresh, juicy and naturally sweet with a faint alcohol aroma. Best eaten without any sauce and while it is still hot.

We have eaten prawns cooked in many different methods but this was an experience unlike any other; using a pot filled with hot river stones and indirectly cooked with the evaporated beer steam.

Claypot sea garoupa (RM 8 per 100gm), the fish slices were cooked in the claypot with ginger, garlic and superior soy sauce to create an enriched thick and flavorful fish sauce.

German pork knuckle with Mongolian sauce (RM 45), you can never go wrong with tender juicy pork and crispy crunchy skin!

We personally thought the sweet and peppery Mongolian sauce can be overpowering after awhile and it is better to serve separately.

Tea smoked village chicken (RM 26/half and RM 52/whole), one of the most memorable dish of the night! The pu-er tea leaves gave a rich brown color and aroma to make this a truly unique dish.

After having its 10 minutes of fame, the chicken was immediately brought back into the kitchen to be chopped into pieces and drenched with rich chicken essence. The resulting village chicken meat was firm and very well flavored.

Bamboo steamed frog (RM 40 /kg), pieces of frog steamed with dried lily buds, ginger, black fungus and hint of Chinese wine in a bamboo basket layered with aluminium foil. It was okay but we preferred those with lots of mashed ginger instead.

Two styles kailan (RM 13), with combination of stir-fried kailan stems and deep fried shredded kailan leaves topped with crispy chicken floss. Maybe we had too many kailan cooked similarly, it tasted normal after awhile. Compared to the rest, it was a little wet with the leaves soaking up the sauce.

Claypot braised pork belly (RM 26), sinful layers of pork belly was braised for hours till reasonably tender. Nothing says richness and calorie decadence like a good slap of braised fatty meat.

The young owner, Mr. Lenard Lee was busy throughout the night serving us relentlessly.

Hunan ostrich (RM 16), stir fried ostrich meat with capsicum and onions in an intense peppery Hunan sauce.

Stir-fried yacon ("shuet lin guo" / 杏仁雪莲果, RM 12), with colorful blends of crispy sweet yacon, carrots, baby corns, snow peas and almond flakes. Yacon is also known as the apple of the earth, it had the crunchy texture of jicama and a clean natural sweetness of apple in it. We had our first taste of yacon and we love it instantly!

Yacon looks very much like a sweet potato on the outside and tastes like an apple inside.

Crispy signature bean curd (RM 10), with fish paste, tofu, water chestnut and salted egg blended together, shaped-up and deep-fried till golden perfection. It came out wonderfully well!

Verdict: Brother Yat restaurant is definitely noteworthy to try out especially with some of their unique dishes. How often do you get to dine right in a factory anyway?

Lot B1-765,
Jalan Subang 4,
47500 Subang Jaya,
Tel: 012-684 6276 (Lenard Lee)
Business Hours: Opens daily from 11am - 3pm and 5.30pm - 10.30pm except every 1st Thursday of the month.
Pork Free: No
GPS: 3.046869, 101.596475

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