Naked and lov­ing it

It’s the ul­ti­mate burger in­dul­gence as Tan Bee Hong sinks her teeth into a pure lob­ster patty sand­wiched in a soft potato bun

New Straits Times - - Jom! -

THE burger is on a wooden board. Naked. No leaf of let­tuce peep­ing out apolo­get­i­cally from between the two halves of sliced bun. No slice of tomato. No onion rings.

No pick­les.

No melt­ing cheese.

No sunny side egg.

No mus­tard.

Noth­ing but patty and the potato bun. Yup, the Lim­ited Edi­tion Lob­ster Burger (RM148++) comes naked. That, says restau­ra­teur Datuk Hafez Mo­hamed, is the only way to en­joy Pince & Pints’ Na­tional Day high­light.

“We don’t want any­thing to dis­tract from the lob­ster patty,” he de­clares.

Oh, don’t be shocked at the price. Items on the Lob­ster Menu start from RM168++, which is not sur­pris­ing re­ally, as every dish com­prises a whole lob­ster of ap­prox­i­mately 600g. Not only are the crus­taceans live but they are wild-caught lob­sters, air-flown in from the At­lantic Coast.

LIM­ITED EDI­TION

Launched in conjunction with Malaysia’s 60th Na­tional Day cel­e­bra­tions, the Lob­ster Burger is only avail­able un­til Sept 30.

Hafez was in­spired by thoughts of Ramly Burger and Jack­son Burger when he wanted to cre­ate a special dish for Na­tional Day. Since the spe­cialty at Pince & Pints is lob­ster, he and the chef came up with the Lob­ster Burger.

The best way to eat it is to hold it firmly with both hands and chomp away. Take a bite and re­lease the burst of crus­tacean flavours trapped that juicy patty. The rush can be a bit heady, yet the re­sult is a rich, del­i­cate flavour. You will be lick­ing your lips and savour­ing the mo­ment.

The huge patty is made with meat

Neat, un­clut­tered seat­ing at Pince & Pints. from one whole lob­ster, mar­i­nated with salt, crushed black pep­per, but­ter, Ital­ian pars­ley, house-made sea­son­ings, bread­crumbs and egg. It is then sealed twice with cling film to re­tain its mois­ture and chilled for 24 hours.

Upon or­der, the patty is slowly deep­fried to main­tain the moist and juici­ness of the lob­ster!

The potato bun is house-made. Just be­fore as­sem­bling, the bun is steamed for one minute and then char­grilled to get that charred tex­ture and aroma with­out com­pro­mis­ing on soft­ness.

SIDES AND SAUCES

The Lob­ster Burger may be naked but it comes with side­kicks.

“We want to make sure none of our cus­tomers leave hun­gry,” says Hafez.

There are fries, coleslaw and three types of sauces. No ketchup. The clos­est is a spicy tomato sauce that the chef has cre­ated.

But wait. Don’t slather this on the patty just yet as there are two more sauces: Wasabi may­on­naise and lob­ster gar­lic but­ter.

If I have to choose just one, I’ll go with the lob­ster gar­lic but­ter. With its crus­tacean aroma tinged with a hint of gar­lic, the creamy sauce is sim­ply cre­ated for

this in­dul­gent burger. The chef makes this by sim­mer­ing gar­lic and lob­ster shell for two hours, and then re­duc­ing the stock. It is then blended with soft but­ter. Hand­whisked, mind you, as us­ing a blender would re­sult in a dif­fer­ent tex­ture.

The spicy tomato sauce is rather yummy too. if you must have ketchup on your burger. The hints of chilli add a sub­tle kick that will please lo­cal palates weaned on sam­bal.

Per­son­ally how­ever, I feel that this and

Close up of the lob­ster patty.

wasabi mayo make a bet­ter dip for fries in­stead.

Oh the fries. Th­ese are not your reg­u­lar fries. Us­ing a dou­ble-coated tech­nique to ac­quire the crispi­ness, the sweet potato sticks are coated with sea­soned bat­ter and deep­fried. And they stay crisp even af­ter the burger is all eaten.

There’s also a small saucer of coleslaw, made with juli­enned car­rots and pur­ple/ white cab­bage tossed in may­on­naise.

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