IF FRESH is a flavour then BuBu Restaurant along Tengkat Tong Shin, Kuala Lumpur has got it down pat especially for its seafood dishes. The main ingredients are delivered to its doorstep fresh from the fishing port once every two days.
Affliated with the BuBu Long Beach Resort on Pulau Perhentian that is owned by Ken Cheah, the restaurant gets it shipment of seafood from one of the two major ports in Terengganu in Kuala Besut.
Popular: The grilled squid at BuBu.
“Our people and van will pick up the seafood selection and deliver it to the restaurant here on the same day. What we get may differ at times depending on what the fishermen bring in,” restaurant partner Gonzalo Ramirez said.
Every day there will be a selection of about six to eight types of fresh seafood awaiting on beds of ice for selection before it is grilled and marinated at the same time with some lemon and vinegar which results in a succulent and flavourful meal.
“The restaurant highlight is the grilled exotic seafood which may include blue marlin, barracuda, sole, baby octopus and squid. We also serve seafood as well as a selection of other food,” Ramirez said.
Many of these dishes cater to the local palate where they like their food a little spicy.
Two such dishes are the prawns sauteed in garlic and chilli flakes as well as the clams that has a touch of cili padi.
“It is interesting to somewhat localise the menu. Some people may be afraid of spicy food but most come to love the dishes and frequently dip breads into the dish’s leftover broth, sauce or oil,” he said, adding that the food was mostly Mediterranean influenced.
Cosy: BuBu is attached to Hotel Rae along Tengkat Tong Shin, KL.
Another highlight at BuBu is Le Chateaubriand, a grilled beef tenderloin that is generally about two to three inches thick.
“Generally, beef should be more than half an inch thick so that it does not lose its flavour when cooked. This is because thinly cut beef will lose its juices quicker,” Ramirez explained.
Due to its size, care is needed when cooking the Chateaubriand to avoid overcooking the outside while the inside remains raw.
At BuBu, the meat is roasted and turned occasionally in a charcoal grill and is best served medium-rare for that tender taste of good beef with a pink centre accompanied by fries.
To accompany the meal, Ramirez said the restaurant also has a wine list with “a little bit of everything”.
“We have a good selection of French and Spanish wines and also carry some Argentinian, Chilean, Italian, New Zealand and South African wines,” he said.
To go with the seafood, Gonzalo recommends a sauvignon blanc with low acidity while steaks should be taken with more round wines that are generally Old World with less fruit and more balanced.
He also said that wines from the region of Alsace in France, near the border or Germany, which is made from the Gewürztraminer grape are also usually favoured by Asians due to its fruity-floral bouquet.
“We have a 2008 vintage here. It is quite full bodied, more so than most other white wines. It has a floral scent and exotic lychee-nut flavour and deep-oily texture which makes it irresistable to many palates,” Ramirez said.
For more information on the restaurant, visit its website at www.bubukl.com.my or e-mail info@bubukl.com.my.
This is the writer’s personal observation and is not an endorsement by Star Metro.
Source: http://kuali.com
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